I made a new breakfast treat that may sweep the nation soon.
I had leftover okra creole. (been on an okra kick lately). So, I heated up the okra creole, put it on a plate, and atop that place two poached eggs. It was great! Now I just need to name it.
Just last week I invented BBQ Spaghetti. I was heating up a Stouffer’s frozen Spaghetti & Meatballs entree here at work (yes, I’m quite the gourmet). It didn’t have enough sauce to meet my high standards so I looked in the Community Fridge for something to add to it.
I found a bottle of Rudy’s BBQ Sauce (wonderful stuff) and thought “Why not?” I added a liberal amount and put it back in the microwave. I was very pleased with the result.
I intend to patent, trademark, and copyright my creation. I’m thinking of trying BBQ Lasagne next.
Hate to burst your bubble, but BBQ spaghetti has been around forever in Memphis. It’s usually made with bbq (pork shoulder) though. There’s also BBQ salad, BBQ nachos, BBQ bologna, BBQ pizza . . . .
Not so much as invented. But I learned that prechopped coleslaw mix gone bad (ferment) can make a new cabbage pickle that is interesting and delicious. Might have some practical salad and braising uses. Could be a boon for corporations like Dole that might want to cut waste and introduce an ever so popular in marketing, dual purpose food product… Coleslaw to kimchee… maybe send it to market fresh and oinclude instructions for natural ferment… let sit for 12-14 days in the fridge, serve.
There have always been pizza bagels, but this one is a bagel pizza. I started out with a pizza crust, then added onion, chunks of cream cheese and lox.