Anyone remember punk rock compilation CD’s, & their ‘zine/catalogs? I remember lots of ‘zines out there, and still love all the great punk rock that I found through Fat Wreck, Epitaph, Lookout!, Asian Man, Honest Don’s, Drive-Thru, No Idea, Hell Cat & more.
It was fun to be included in stuff like this! (I got some art in the 90’s FIEND CLUB Bleeder’s Die-Gest too!)
These go around all the time on social media. Saw one on Bluesky. Thought I’d make a playlist. This, like all of my musical tastes, could change if I were to do it again in 5 minutes. Here we are though. I made a playlist & put it on Amazon Music, Spotify, & YouTube.
It was tough to pick. I could do this list probably 5 deep with entirely different yet valid answers right now. I mean, I have whole playlists for color, numbers, dates, names, & more. I also thought of another ask that I wonder if anyone would participate in?
It’s cheeseception. I wanted to try that cheesy beer bread in some grilled ham & cheese sandwiches… and I needed some soup for the side, right? Why not up the cheese level with my old broccoli cheese soup or my potato soup? I thought the fiber from the broccoli may be beneficial. 😆
Roasted Broccoli Cheddar Soup and a Cheesy Beer Bread Grilled Ham & Cheese Sandwich
I probably should have stuck with a traditional tomato soup to combat the absolute decadent richness, but this soup was pretty damn good. I want to try to make a roasted butternut squash soup eventually too… but not sure that would pair well with this sandwich?
I did spice-up my original broccoli cheese soup recipe. This could be a full meal, or a side to a nice turkey or roast beef sandwich. Recipe down below. That’s what I did this time. I’ll probably make it slightly different next time. Everyone does that, right?
As far as the sandwich, I just cooked some lunchmeat ham for a few seconds on the panini grill, sliced up the cheesy bear bread, buttered the outsides with softened butter, and stacked it with some individually wrapped cheese slices… cooked on high on the countertop grill to sear & melt it all at once. I should have gotten a side view, but I was hungry.
Fresh real bacon would be incredible here, maybe more of it… or even bits of cubed ham.
You could skip the beer & do 1½ cups of water with the ham bullion or Better Than Bouillon. I like to use Straub Amber to cook too.
I wonder if a red bell pepper would be good in this too?
This makes a large pot, so hope you like leftovers.
My apologies to vegans, the lactose-intolerant, and the dairy-allergic.
🥦🧀🥣
OK, so how would you make your broccoli cheddar soup? Can I call this broccoli cheddar when it also includes other kinds of cheese? What are your thoughts on the roasting? Would you try this? Do you have a broccoli cheese soup go-to recipe? How about any tips & tricks?
I was in a cooking mood last weekend, and I tried out some hot German style potato salad. As usual, I googled recipes, solicited advice on Threads, and even bounced stuff off of LLM’s. I came up with the recipe below, and it paired nice with some Reubens. The bread on the Reubens was less than stellar. I need to get some better rye, & make sure it’s still seedless. (Thanks, diverticulitis!) Maybe marbled or Pumpernickel is the way to go? I’m not much of a baker, unless it’s as easy as the Cheesy Beer Bread.
OK. So here’s what I did:
Ingredients
2 lbs. red potatoes
10 strips thick-cut bacon, chopped
1/2 of a Spanish onion, finely diced
1/2 cup chicken broth
1/4 cup white vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
1 teaspoon ground mustard
Salt, Pepper, Onion Powder, & Garlic Powder to taste
Dried parsley to taste
Fresh chopped parsley
Instructions
Put the whole potatoes in a large pot and cover with about 1 to 2 inches of cold, salted water (or chicken broth for extra flavor). Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well and set them aside. (Next time I will add the other half of the onion here. I did add a bit of ham bullion to the water.)
While the potatoes are cooking, place the chopped bacon in a large skillet or pan over medium-low heat. Cook until the bacon is crispy, stirring occasionally to ensure even cooking. Using a slotted spoon, remove the bacon pieces and place them on a paper towel-lined plate to drain, but leave the rendered bacon grease in the skillet. (I may have snuck in a tiny bit of butter here.) This seemingly takes forever but is worth it. I seasoned the bacon with onion powder, garlic powder, & black pepper.
Add the diced onion to the skillet with the bacon grease. Cook over medium heat, stirring often, until the onion is soft & translucent.
To the skillet with the onions and bacon grease, add the chicken broth, white vinegar, sugar, Dijon mustard, and ground mustard. Whisk the mixture to combine. Bring the dressing to a simmer and let it cook for about 2 minutes to allow the flavors to meld. Season with salt and pepper to your liking. I put the dried parsley in here, too.
Dice, the still-warm potatoes into large 1-inch-ish chunks, then place in a large bowl. Pour the hot dressing over the potatoes and gently toss to coat. Stir in about half of the cooked bacon pieces.
Let the salad sit for at least 15 minutes to allow the potatoes to fully absorb the flavors. Just before serving, sprinkle the remaining crispy bacon and fresh chopped parsley or chives over the top.
I wondered if honey mustard would be good? Obviously brown mustard or German mustard or even yellow mustard should be fine. I wonder what Herlocher’s would be like? Apple cider vinegar or brown sugar should be fine too. I see proponents for and against just about every variation online.
I say use what you have on hand or what you know you like. I bet I used Mrs. Dash’s table blend at some point, too. Some recipes recommended wine instead of broth. I may try it with beer?
Is this one you make often? Have you ever tried it? What are your tips & tricks? Luckily both kids liked it, so I’m sure I’ll be making it again. Also… I really didn’t measure much…. I just go.
Hit me up with your take on the Reuben, too! I have made them a few different ways, but always with the same basic ingredients.
Also, this is a hilariously appropriate song to rock to while you’re cooking:
There are way too many ways to cook a hot dog. Not long ago, if you suggested I boil some… I would politely have found the quickest way out of that conversation. This time I simmered the dogs in beer, then popped them in the oven on the air-fryer setting.
Then again, sometimes I get weird ideas that won’t go away until they come to fruition. Hot dogs aren’t my favorite food, but they’re fun to make different every time. If not grilling, I like to cook them in the oven, especially when cooking dinner for the family & wanting a whole pack cooked at once. This time I did something different.
After you read this recipe, tell me what you’d do different, or what you like on your dogs! Oh yeah. sides too. I wanted to use corn starch on the potato wedges, but I was out, so flour it was. It crisped them up just enough to keep it interesting. I was heavy on the black pepper, so they had a bite.
Cut potatoes into wedges, about ½” thick at the skin edge.
Soak in cold water 30 minutes (this pulls starch so they crisp better).
Drain, blot very dry. Moisture = soggy wedges.
Toss in a bowl with:
1–2 Tbsp cornstarch
2 Tbsp oil (olive, canola, or peanut)
Seasonings: paprika, garlic/onion powder, salt, pepper, maybe cayenne or smoked paprika for punch.
Cook
Oven air fry or convection at 425°F (both will crisp better than standard bake).
Spread on parchment-lined sheet, not touching.
Cook 25–30 min, flipping halfway.
🌭 Hot Dogs
Parboil
In a small pot, add:
1 bottle/can Yuengling
1 beef bouillon cube
½ tsp onion powder
½ tsp minced garlic
¼ tsp ground mustard (optional, but yes it’ll add a tangy depth)
Bring to a gentle simmer. Drop in hot dogs, simmer 5–6 min (don’t boil hard).
Finish in Oven
After parboil, move hot dogs to a rack or foil-lined pan.
Toss them in the oven (same rack as potatoes if you can) for 8–10 min at 425°F (air fry/convection), flipping once, so skins blister and caramelize a little.
🥖 Buns + Cheese
At the last 2–3 min of hot dog oven time, open buns, lay on pan.
Add cheese slices. Toast until buns are warm and cheese is gooey.
🔄 Timing Plan
Start soaking potatoes → 30 min.
Preheat oven to 425°F (air fry/convection).
While soaking, prep hot dog beer bath.
Drain & coat potatoes. Get them in oven first (they take longest).
Timer: 25–30 min.
While wedges cook, simmer hot dogs in beer bath (~5–6 min).
About halfway into potato time (15 min mark), move hot dogs to oven on pan/rack.
They’ll need ~8–10 min to finish, which lines up with potatoes finishing.
Last 2–3 min: add buns + cheese.
Everything should hit the plate hot at the same time.
🌭🫘🥔
🫘 Drunken Baked Beans
A simple can of beans made rich with the leftover beer broth from the hot dogs. Deep, savory, slightly malty… it’s like BBQ beans with a secret ingredient.
Ingredients:
1 large can of baked beans
½ cup reserved beer broth from hot dogs (strained)
1 tbsp brown sugar
1 tsp mustard (yellow or Dijon)
Optional: dash of hot sauce or crumbled bacon
Method:
Taste and adjust seasoning — more sugar if you like sweet, hot sauce if you like heat.
Combine beans with broth, sugar, and mustard in a saucepan.
Simmer low and slow (20–30 minutes), stirring occasionally, until thickened and glossy.
👉 Extra Tips:
Flip wedges and hot dogs at halfway for even browning.
If wedges look done before hot dogs, crack the oven door and let them hang on residual heat.
You can reduce a little of the beer/bouillon liquid into a quick dipping sauce (mix in mustard/ketchup) if you want to go wild.
I added the beer/bullion liquid to the baked beans with BBQ sauce… not what ChatGPT suggested.
🫘🫘🫘
Needless to say, I didn’t follow that exactly… but I did toast the buns, & made the dogs to order. Mine had relish, my son’s had fresh jalapeño from the garden, my wife didn’t want cheese, and my daughter didn’t want mustard.
Dunk, Drunk, n’ Dried Dogs
I gotta buy some damn corn starch.
Crispy Potato Wedges
I used Yuengling, but I also would use Straub Amber, Penn Pilsner, Lion’s Head, or Smithwick’s. What would you use?
Apparently beer & cheese have been on my mind lately. I saw a post by @swampmuse on threads of some cheesy beer bread and it looked awesome. She was cool enough to share her recipe. That got me thinking about beer cheese dip because of the shared ingredients. I was in a cooking mood last night. I’ll definitely be making the bread again, and the cheese dip would be great for pretzels… so maybe new years or a cold October night?
They were good together. I wonder if beer cheese bread in beer cheese dip is meta, or merely going hard?
I hardly drink any more, and the big bird was out of Yuengling bottle six packs & only had Straub Amber can 15 packs… so, I ended up with 2 big-ass 24 oz. cans of Yuengling Traditional Lager.
Brush additional melted butter on top @ 35 minutes.
Notes: I’m a dumbass, I left all the butter for the end when I should have mixed it in. Next time! I may have went heavy on my pinch of salt, too. I did brush all the butter on at 35 minutes, & it went for another 15 minutes, & was perfect. I think I will also sprinkle some additional shredded cheese on the top at the 35 min. mark… because, I mean… why not?
My 10 year old said he “thought it was going to be gross because it looked all bumpy” but was an immediate fan upon tasting.
Thank you so much to @swampmuse for the original post, the inspiration, and the recipe!
Beer Cheese Dip 🍺🧀
I had this on my mind, looked at a bunch or recipes online, and just winged it.
Ingredients:
1 16 oz. block of Velveeta
1 8 oz. block of cream cheese
1 cup beer
1 cup shredded sharp cheddar
1 cup shredded Gouda
ground mustard to taste
white pepper to taste
yellow mustard to taste
Instructions:
Cube up the Velveeta & cream cheese, put it in a crock pot on high.
Toss on the mustard powder & white pepper to taste, add a dollop of yellow mustard.
Stir it every 10 min. or so until it’s melty.
Add in the beer, stir.
Add in the shredded cheese, stir.
Stir.
Be incredibly patient.
Stir.
Notes: It takes longer than you think & looks weird until it hits that “just right” point. This is probably a different time estimate for every appliance. You could obviously do this in a sauce pan or double boiler if that’s what you’ve got. The mustard is an emulsifier and helps with smoothness. I picked white pepper over garlic or hot sauce as other recipes noted. I also skipped Worcestershire sauce as some recommended as it can contain anchovies, and weirdly anchovies can trigger shellfish allergies. Dropping some jalapeño or poblano from the garden into this also would have been pretty killer.
Overall, these recipes are just a guide, and you can go all anarchy on them. What kind of beer do you like to cook with? What kind of cheese or spices would you add or swap out for? And, what would you dip in it? Would you did the cheesy beer bread in the beer cheese dip? Got any recommendations on either recipe?
🍻🧀🍺🍞🍻
While you’re making or eating these, consider rocking out to these playlists…
Die, slugs! Die! Recently I had an issue with what appears to be slugs going to town on the bean & pepper plants in my vegetable garden. It has been rather wet lately. It certainly could be other nefarious garden pests, but I may have a prejudice for these creepy little mollusks thanks to my shellfish & mollusk food allergies.
In with the shellfish thing, I’m weird about diatomaceous earth. It; seems like breathing it in can be sus, and it can be harmful to bees. I have crushed up some egg shells and strewn them about, but I’m not certain how effective that is. I try to always rinse them well & add to my compost anyway.
I decided to make some slug traps out of stuff from the recycling bin & a PBR. It was weird to buy 1 can of beer. I rarely drink any more & didn’t need a case or a 6-pack. I did finish off what was left of the 24 oz. can after I baited the traps though.
🚫🐌
I used two empty sour cream tubs, an empty cottage cheese tub, an iced tea jug, & a coffee container. We are perpetually excepting rain, so that’s why I made the covers. I made the cuts very quicky & very sloppy with my pocketknife because I’m impatient at times and of course decided to do this as the sun was going down.
I probably should anchor the covers somehow… but they have not blown away yet.
This morning, I counted 3 slugs overcome by a compulsion to consume delicious fermented hops.
Pour one out for the dead slugs, and drink to their memory as you listen to my Beer 🍻 playlist. Or, if you wanna get crazy, I have a Pabst Blue Ribbon 🥇 playlist. Why are there so many songs that name drop PBR? All I can think of that mentions Yuengling is Nerf Herder’s “New Jersey Girl.” Do any songs mention Straub?
What has proven to work well for you to repel garden pests? I have a small garden this year. I do like to keep the pollinators happy, and the birds n’ squirrels too.
The algorithm wanted me to try the canned biscuit dough pretzel bites. It kept coming up. I kept clicking. I posted about it on social media asking questions. I looked at recipes online. They all had different methods! Are these people even trying their own recipes? They’re wildly different.
I decided to try some different methods, & bounce it off of AI to get a cooking time/temp. I put the following into Gemini, ChatGPT, & Perplexity:
Hello. I have seen many recipes for pretzel bites made from pre-made canned biscuit dough online. There are so many variations, I was wondering if you could recommend one singular method as to time and temperature. I would like to bake them in the oven. My oven has traditional, convection, and air fry settings. Can you suggest a time, temperature, and setting?
Also, I am having trouble deciding if boiling in baking soda water, or just coating in baking soda water is the way to go. Also, what is the best ratio of water to baking soda?
And, I hear egg wash and just a melted butter wash are good ways to coat them before baking. Would you use the whole egg, or just the whites or yolks? Can you do both?
I am tempted to bake pretzels in 4 quadrants, one quarter each of them in the following combos;
Boiled in baking soda water / Egg wash.
Boiled in baking soda water / Melted butter.
Coated in baking soda water / Egg wash
Coated in baking soda water / Melted butter
Do you think that would solve most of my questions? Can you put together the baking time & temp, and baking soda solution measurements and boiling or coating times?
Here’s what they said:
Gemini’s Answer
GhatGPT’s Answer
Perplexity’s Answer
I’ll try to link to the full answers here too, as I did keep all 3 conversations going for a bit with different queries.
They looked OK for the most part. I had two cans of pre-made biscuit dough, both were Pillsbury Grands Southern Homestyle. One was Butter Tastin’, one was Buttermilk. Butter Tastin’ was tray 1, Buttermilk was tray 2. I tried all the things. Baked at 425° for 8 minutes. The boiled ones puffed up a bit, I only let them go for 15 seconds using Alexa as my timer, as I read that boiling too long in the baking soda can give you a metallic taste. The baking soda bath was in warm water… I only left them in for as long as it took me to boil the other ones. I did forget to put salt on until halfway through cooking. I used the coarse salt grinder.
Pre-Made Biscuit Dough Pretzel Blobs by AiXeLsyD13
I broke each quadrant down & gave it a letter, & a really short summary…
Absolute 🥨 Shenanigans
A | Butter Tastin’ / Boiled in Baking Soda / Egg Wash – Most pretzel-like texture. Needed baked a bit more.
B | Butter Tastin’ / Boiled in Baking Soda / Butter Wash – Seemed like crunchy biscuits.
C | Butter Tastin’ / Baking Soda Bath / Egg Wash – Tasted burnt-ish.
D | Butter Tastin’ / Baking Soda Bath / Butter Wash – Straight up biscuit.
E | Buttermilk / Boiled in Baking Soda / Egg Wash – The outside was very pretzely.
F | Buttermilk / Boiled in Baking Soda / Butter Wash – Close to a pretzel. -ish.
G | Buttermilk / Baking Soda Bath / Egg Wash – Good… but crunchy. Maybe baked less time?
H | Buttermilk / Baking Soda Bath / Butter Wash – Very biscuit-like.
So, that was a thing. Definitely going boiled, & egg wash next time. May seek out some coarse salt or pretzel salt. I may try it at 400° on the convection setting for 8 minutes, or a little longer on the regular setting at 425°. Also, may try cooking on a baking rack & cooling on a cooling rack. I may go got more traditional biscuit dough too, instead of what I had. At the end of the day, these all tasted great dipped in some Herlocher’s. I just wish I had some beer left, but I used my last can of Straub Amber making BBQ pulled pork sandwiches (and rocking out) today. Also, gotta try some with cheese in the middle, right?
Also, I know they’re not perfect yet, but these AI chat bots can REALLY help consolidate / create recipes pulled from so many online sources. It seems like you can search for 5 recipes, & get 7 different cooking times & temperatures at the very least. Then, like my stuff, if there’s no “Jump to Recipe” button, you gotta use Cooked.Wiki, JustTheRecipe.com, or Just The Recipe. As of now, the AI bots are not riddled with advertising and paid ad placement/rankings. They all have their strengths & weaknesses.
Here’s where you hit me up in the comments and/or on social media with your tried-and-true pretzel & pretzel bite methods. I’m not really all that super interested in making dough, so that’s why the canned dough piqued my interest. And, have you used AI prompts for cooking or anything else interesting lately?
I came to blog my recipe then through a search, discovered I posted one last year! That was in the roasting pan though, and it was a pork loin rib half. This year, I put a pork shoulder roast in the crock pot… and made some dumplings 2 ways to go with it!
Crock Pot Pork n’ Sauerkraut with dumplings for New Year’s Day!
Ingredients:
6 lb. pork shoulder roast
2 bags of sauerkraut (Beware, “Bavarian style” is a secret code meaning it has caraway seeds & tastes like royal ass. Unless you like caraway seeds or royal ass. I avoid it for diverticulitis reasons anyway.)
Drain & rinse the sauerkraut, unless you’re into clearing the pluming from the top down.
Slice the apples & onions then place them on the bottom of the slow cooker/crock pot, add that beer & apple juice. Add some spices.
Put the roast in, fat side up. Add some spices.
Cover it with the rinsed sauerkraut. Add some spices.
Add that brown sugar sprinkled all over the top, Add some more spices.
I put it on low for 8 hours & it was over-cooked & falling apart, but in a good way.
Cook it to 145° F according to the FDA, 160° according to my thermometer with the numbers beside the pig icon, or 203° if you want it to fall apart.
Cut up 4 of the Pillsbury biscuits into 4 pieces each, pop ’em into the crock pot on the last half hour. I sealed the inside of the lid with foil at that point because I read you should do that online. (Don’t burn yourself!)
Let it rest a bit when you pull it out. That’s just good life advice in general.
I cooked the other 4 biscuits, also cut into 4’s, in my stock pot:
I tossed some beer, water, apple juice, & ham bullion into my stock pot, then brought it to a boil.
I dropped in the dumpling pieces, and brought it down to a simmer. That’s about a 2 on my stovetop dial.
I boiled for 10 minutes with the lid off, then for 10 minutes with the lid on.
Tips:
Damnit, I forgot to do this part: Sear the pork roast on all sides. I used a large fork to control it along with some tongs. I used a hot pan with a tiny bit of extra virgin olive oil & a pat of butter. You just want to sear the outsides, not cook the meat. I did add a bit of seasonings first.
I put onion powder on the apple slices and garlic powder on the onion slices… because why not? Does anyone else do stuff this?
I liked the dumplings from the crock pot more than the ones from the stock pot. they were more fluffy/biscuity and less… wet. They both tasted pretty good & were certainly edible though.
Pork & SauerkrautPork, Sauerkraut, Apples, Onions, & DumplingsDumplings cooking in the stock pot.Dumplings cooking in the crock pot.Stock pot dumplings on the left, crock pot dumplings on the right.
What are your New Year’s traditions and recipes? Did you see my New Year’s appetizers? I’ll take any & all tips on dumplings! I haven’t had luck with the Bisquick variety and I never tried scratch.
World (and Lunar) Domination 