Tossed it in the oven near the end of the oven fries.

I’m 30 miles from the nearest place that offers things like powder broth. I don’t actually even know if they offer it.

Oat milk is slimy. When you heat or crush oats, it gelatinizes them which creates that slimy texture. It has its place but it’s not a universal replacement.

On the rare occasion, when I do make tofu, I will make soy milk and kefir. One of the nice things about soy is that you get three different products from making tofu. I’ll use the kefir to make something like almond cookies. I do really appreciate the functionality of soy. I just never do it.

I can’t really afford parmesan. Found a really good deal a long time ago and I still have a little bit left but it’s fully crystallized after 10 years. It is an umami bomb. This year we made the decision to buy some green-can parmesan. Which you see in my recent posts.

But green can parmesan does not work to make chips, too much cellulose. But you can put either the good stuff or the cheap stuff on popcorn. So that’s a good idea.

When my wife moved in she made me watch every episode of Little House on the prairie. On DVD. During that, we started making a lot of popcorn. Because if you’re not eating popcorn while watching Little House on the prairie, you’re probably doing something wrong. It’s been 15 years and we still stock popcorn in the house.

We don’t keep nutritional yeast in the house.

Ducks need extra niacin when you’re raising them. Failure to do that will result in angel wing. Which is not a good thing. A lot of people will supplement their food with nutritional yeast. We don’t do that. We give them frozen peas instead.

Now I’m wondering what it would be like to add some frozen peas to the popcorn pot.

The only Sriracha in the house is homemade so I don’t have any powder. And my 10 tray dehydrator busted itself a year and a half ago. I don’t have the $100 to buy a new one. But if I did, I could totally dehydrate some Sriracha and then run it through a grinder to powder it. So you have some good ideas here.

You might kind of be on to something there. I don’t have a lot of vegetable broth. I don’t tend to make broth until I have enough bones. But I do have a crapload of turkey stock. I could easily add some MSG to that and thicken it with a little homemade oat milk. I don’t keep soy in the house but I always have oats. And while we do buy milk, I’m totally up for a substitution if it works. One of the benefits of oat milk is that oats are shelf stable and milk goes bad way too fast.

That doesn’t sound self-stable in the slightest. Do you have a different vision of this than I do?

In general you can find cube steak beef at just about every English speaking grocery I’ve been to. But venison is going to require some work to find because in some places you can’t even legally sell it. I’d see if you have a deer processor in your area. Call them and see if they do it or know a place that does.

You can’t do this in an air fryer. That works for things that have already been breaded and frozen but for fresh dredging you are going to need sacrificial oil that’s going to get everywhere.

It is definitely a mess.

I kind of go either way on that. In this case, I tossed it in the residually heated oven so that butter was liquid soft and could be spread easily by rubbing it on another piece of bread.

Some people freak out at the idea of having two large sources of carbs in a meal. The charge in texture and flavor adds a lot for very little money.

Bacon, cheddar, jalapeno is a favorite of mine. But not my wife’s. I’d make a batch and eat a quarter of it for lunch when I had a corporate job.

Also make sure that bacon is extra crispy when you add it. You don’t want soggy bacon in your bread.

Tweaking. Speech to text got me.

All hash browns matter.

I’m in the United States but this term can be regional. There are parts of the country where you don’t know what will show up on your plate if you order “hash browns.” There are parts that don’t even know diced potatoes are a thing that exist. It’s all rather unstandardized.

We call them “home fries” rather than hash browns. I prefer them a little larger and crispier but even these are nice.

It’s rather improvised. The basics were dicing some cube steak venison, browning it in bacon fat, adding carrots, onion and bell pepper. Once they were all cooked through I deglazed the pot with some beer. Added the garlic, chili powder and cumin and have that a quick cook before adding the orange juice and 14 oz of crushed tomatoes. I let it simmer for about two hours before twerking the flavor by adding more chili powder and cumin, salt and pepper, more orange juice, soy sauce, red wine vinegar. Tasting between each additional until I was happy with it. Then I added to drained but not rinsed cans of kidney beans.

Venison is tricky. It doesn’t have enough fat on its own and you may need to add a bit of acid to balance any game flavor or brighten it up.

Southern sweet cornbread. This is my base recipe with a few options listed.

Southern Cornbread.
1 cup regular grind cornmeal.
1 cup all-purpose flour.
1 tbsp baking powder.
1 tsp salt
2/3 cup sugar.
1/4 cup bacon (cooked, chopped), 1/2 cup cheese, a jalapeno (sliced, deseeded), 1/4 cup peanut butter, 1/3 cup honey/maple syrup/corn syrup, or what ever else you may want. optional.
1 large egg.
1 1/4 cup milk, or butter milk.
1/3 cup liquid fat (oil, lard, butter etc).

• Preheat oven to 425f.
• grease a 10 inch cast-iron skillet or in 8 inch. square baking pan with the fat.
• Place pan in oven.
• place dry ingredients in a large bowl.
• whisk together
• add any optional items
• fold in the in the eggs and milk using as few. strokes as possible
• remove skillet or pan from oven.
• pour the batter in.
• give it a little shake to level it out,
• bake 30-35 minutes
• do the toothpick test to see if its done or needs more time.
• let it cool down before trying to remove it from the pan.

This version will definitely work if you only have 8 hours to cook.

The race to jail? Yes.

You’re going to have to look one up. I just eyeball it. But it’s searsome beef, put it in a pot with some small amount of pepperoni juice and diced pepperoncinis and gardinara with some stock And a little bit of seasoning that is mostly salt, pepper and thyme. Slow cook it for as many hours as you got.