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I do not know if I can handle a Full English Vegetarian Fry Up breakfast!

Tofu scramble, Haas avocado, Portobello mushroom, roast tomato, sourdough toast, pan-fried halloumi, beans, veggie sausage, fake bacon.

I think I might burst, if I tried to eat all of that!
 
After my post in the Blurt thread, a few of you have messaged about my Tasty, Trashy Tailgate Dip, where I used the crispy jalapeños, so I thought I'd post it here for any and all.

A couple of things, before you prepare this for your Memorial Day gatherings:
This recipe is kinda rednecky, but don't let that dissuade you. It's pretty damn tasty and ever since I made it at a tailgate many years ago, there has never been any leftovers.

The crisp jalapeños are something I just added recently. If you are not able to get your hands on some, no worries. This dip will hit it out of the park without them.

Use good, stiff tortilla chips and veggies for this. Folks will want to scoop deep and big.


Emerson's Tasty Trashy Tailgate Dip

Ingredients
1 9x13 aluminum lasagna pan
3 bricks of Philadelphia Cream cheese
Approx 1 cup French's Crisp Jalapeños
2 cans of your favourite canned chili - I use Amy's
1 bag of Kraft shredded Tex Mex cheese
1 or two fresh jalapeño peppers, sliced thin or chopped

Method
1. Place all three bricks of cream cheese in the pan and spread out evenly with a fork.
2. Sprinkle crisp jalapeños on cheese and work in with fork.
3. Spread chili out evenly over the cream cheese
4. Sprinkle the shredded cheese out over the chili.
5. Distribute fresh jalapeño over the shredder cheese.
6. Place pan in a 350 oven and heat through, until everything is melted and bubbling deliciously.

Serve with chips, crisp veggies, and ice cold beer.

Enjoy!
 
An article explored the engineering of grain based snack foods. The first attracting quality that emerged was the sound! Crisp snacks crunch when we chew them. The second emerged, and it was complexity, through transformation of form and flavor. It cannot stay crisp when the item is dissolved by saliva. The flavor coating must be distributed and dissolved. The third emerges, and it is the essence of the interior of the item, that dominates. The last state is the combination of everything, into a formless, undifferentiated mass. The coating of the interior of the mouth, before it is swallowed. Comfort mush.

What I was taught, in an home entertaining class, was to serve crisp dried parsely with humus. Odd item, is it not ? The pita bread was a smooth texture and the hummus was a smooth texture. The crisp parsley added that one particular texture. (And another flavor,too!). It also provided a transform experience- the crisp parsley changed into a fragile item that dissolved instantly. Like a snowflake. A pile of them, krinkeling and moving, on the tongue.

(I cannot remember if I could hear the parsley, krinkleling.)

Physical sensation is essential. Why do people pour a bit of olive oil, on the hummus, before it is served ?
 
thør said:
It's precooked! And, doesn't need refrigeration.
Click to expand...

That's true. I guess in camping and survival situations it's doable and you'd be grateful for the protein. Kinda gross looking right out of the can.
 
Always pack butter, flour, salt, pepper and an onion or two when on a multi-day caribou hunt. Fresh liver and onions is good eats.
 
The Brits were the first commercial canners. They got the idea from the French.
 
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