Tag Archives: egg

What if soup, but sandwich? Wedding Soup Meatball Subs.

Posted on by Standard 1

So, you know I like to make soup. And you know I’m a fan of meatball subs (& meatball clubs! Join the meatball club). I made my version of wedding soup recently, and it was pretty good. I remarked it’d be good to have a meatball sub with those flavors, and everyone in the family seemed to agree. So, here we are.

Yinz wanna jump to the recipe?

A hearty meatball sub inspired by Italian wedding soup, featuring tender meatballs, greens, and melted cheese on a toasted hoagie roll.
A toasted wedding-soup inspired meatball sub cut in half on a plate, served alongside a warm bowl of flavorful golden brodo di bollito.

Lots of other people have done this and there are certainly other recipes out there, but as always I did my own take here. I get real tired real quick on foodie gatekeeping about the “right” way to do stuff, as it recipes and ingredients haven’t always changed across generations, borders, & families.

I had what I wanted to do and a taste I was going for in my head, and it definitely hit the mark. My son tasted a meatball before we made a sandwich and he said the meatball tasted exactly like wedding soup. I’ll take that!

I ended up making a broth on the side to kind of have like a a French Dip sandwich. Google says it’s a Brodo di Bollito. I took the bun that I messed up, but it still looks pretty good. I’ll try to make the recipe concise below. I just kind of throw stuff together, don’t measure, and hope it works.

How would you do yours? I present this as a guide and a reminder for myself the next time I make these. I encourage you to make it your own. Here’s what I did, I’ll try to present it as a recipe:

Ingredients:

  • 1.5 lbs. ground beef
  • 1 lb. ground chicken
  • 2 large eggs
  • 2 Tbsp. milk, splash
  • ⅓ cup plain breadcrumbs
  • ⅓ cup panko breadcrumbs
  • ½ cup grated Parmesan (for meatballs)
  • ⅓ box (1 lb.) acini di pepe
  • 1 cup matchstick carrots, finely chopped
  • 1½ celery stalks w/ leaves, finely chopped
  • ½ Spanish onion, finely chopped
  • 4 Tbsp. butter (for sautéing mirepoix & wilting spinach)
  • Dash of extra virgin olive oil, for sautéing mirepoix
  • Seasonings! (To taste, throughout.)
    • onion powder
    • garlic powder
    • black pepper
    • Dash table blend
    • paprika
    • dried parsley
    • Italian seasoning
    • rotisserie chicken seasoning
    • poultry seasoning
  • 3 tsp. jarred minced garlic (I know, I know, the internet hates this. Use fresh then.)
  • 1 (32 Oz.) box chicken stock
  • 1 (32 Oz.) box chicken broth
  • 1 beef bouillon cube
  • 1 cup whole-milk ricotta
  • 4 cups fresh spinach
  • 4 hard rolls, split on top
  • 1 cup fontina, freshly shredded
  • ½ cup fancy shredded Parmesan, for topping

Method:

  1. Preheat the oven to 400° F.
  2. In a soup pot, sauté the Carrots, celery, & onion in some butter & a splash of olive oil, with the jarred minced garlic. Season with a bit of the herb/spices to taste, add minced garlic after the stuff cooks a bit.
  3. Take out maybe ½ to ¾ cup of the mirepoix and set aside to cool.
  4. Add the chicken stock and beef bouillon cube to the pot with the remaining mirepoix, and bring it to a boil.
  5. Add the acini di pepe, cook about 9 minutes per the box, just shy of tender — you want it barely cooked, not swollen.
  6. Set aside about ½ to ¾ cup of the acini di pepe to cool.
  7. Put the stock on a warmer or a low simmer.
  8. Mix the meatballs! Combine ground beef, ground chicken, 2 large eggs, 2 tablespoons milk, plain & panko breadcrumbs, 0.5 cups grated Parmesan. Gently fold in the cooled mirepoix/acini di pepe mixture, Mix by hand until just combined, don’t overwork. Don’t forget to season the egg mixture, the breadcrumbs, & the meat.
  9. Form a bunch of meatballs on a backing sheet with some parchment paper. Mine were probably just a little smaller than 2 inches in diameter. I seasoned them after forming, too.
  10. Bake the meatballs at 400°F for 17-ish minutes (until they reach 165°F internal).
  11. Season the ricotta: While the meatballs bake, mix ricotta with a pinch of the seasoning blend until well combined.
  12. Wilt the spinach in a pan with some butter & seasonings.
  13. Split 4 hard rolls on top. Spread the herbed ricotta inside, then toast in the oven at 400°F for about 5 minutes. (You can time it to go in with the meatballs or wait until they’re done.)
  14. Layer wilted spinach into each toasted roll, top with meatballs, then sprinkle fontina & shredded Parmesan generously over the top.
  15. Melt the cheese: Return assembled subs to the oven at 400°F for about 7 minutes until the cheese is melted and bubbly.
  16. Warm the broth and serve alongside the subs for dipping, French dip style.

Notes:

  • I should have used fresh parsley in addition to the dried stuff.
  • Use “real” garlic if you’re cooler than me.
  • I should have put a tiny bit of spinach in the meatballs too.
  • This could have made like 10 sandwiches, I only made 4. We’re gonna freeze stuff for later.
  • Use plain or panko or seasoned breadcrumbs, or crush up crackers, parmesan Cheez⟐It, or croutons. Hell, crush up Ritz. Use what ya got.
  • Just melt butter with herbs/seasonings & spread it on the bun, then add mozzarella or provolone or whatever kind of cheese you like here if you’re so inclined. I went with Ricotta and Fontina because they seem more mellow for some reason.
  • I would use a little pasta here. Maybe orzo or stelline or any kind of pastina.
  • Of course you can use sausage, or veal, or pork, or whatever floats your boat.
  • The spinach could have used some type of vinegar maybe, to cut the richness? Lemon would work too, but I’m not a huge fan. We had these with a nice small side salad.
  • I feel like red bell pepper may not have been out of place here somewhere? In the meatball sauteed? Roasted red peppers on top?
  • I hate rice in meatballs, so I subbed in veggies for my cabbage rolls, and that really worked well.
Three-panel collage showing ingredients for wedding soup meatball subs: cooked acini di pepe pasta, a seasoned mirepoix of carrots, celery, and onion in broth, and herbed ricotta cheese.
Foundations
Two-panel collage showing wedding soup meatballs before and after baking — raw, seasoned meatballs studded with acini di pepe and mirepoix on the left, and the same meatballs browned and cooked through on a baking sheet on the right.
Meatball Before & After
Two-panel collage showing finely grated fontina cheese, curled from a very fine grater, on top of spinach wilted in butter in a pan for the wedding soup meatball sub.
Accoutrements
Three-panel collage showing the assembly of a wedding soup meatball sub: a hard roll spread with herbed ricotta, the same roll layered with wilted spinach, and the finished roll topped with baked meatballs before cheese and a final bake.
Roll out! Sub assembly collage.

So, there you have it. What do you think? Do you make a similar sub or know of a restaurant or food truck that does? What other kind of soup would make a good meatball sub? My wife suggested French onion. That seems doable and delicious.

What if we got weird with cheddar cheese-filled meatballs dipped in tomato soup? Broccoli cheddar soup inspired, made with meatballs sort of like ham loaf ? I suggested a meatloaf made like a green bean holiday casserole and the family told me that the madness had to stop. (It’s not that far off from mushroom meatloaf mayhem.)

Wait. Ground turkey, boxed stuffing as the breadcrumbs, and a cranberry glaze? That would make one hell of a meatball sub or a meatloaf. (Sort of like my Thanksgiving sliders?)

Maybe the meatball club can be more than just a sandwich, and more than just a photo on some merch? We could strive to make different meatball sandwiches, and have an actual club? Who’s in?

Hit me up in the comments with questions or suggestions!

Pizza Pockets

Posted on by Standard Reply

So, a while back I made some things, and I don’t know if they were calzones or stromboli because no one can seem to fully agree on the definitions of either. Yes, I know definitions exist, but restaurants are all over out here calling them the wrong thing and people will confidently give you their contradicting hyper-regional opinions as gospel. Maybe it’s a turnover? I like alliteration, so Pizza Pocket it is.

[ Just The Recipe | Cooked Wiki | Only the Recipe ]

The first ones I made were not pretty. They were more half-moon shaped, one was not sealed well. They were delicious, but not awesome. I used pizza dough balls from Aldi and I did not do a great job stretching it.

This time I made some for lunch, and they looked pretty good. I put fillings in to order for each of us, and put our initials on top so they didn’t get mixed up. I got a resounding seal of approval on these, so I’m putting it here to make it again.

A top-down view of a parchment paper lined baking sheet holding four large, crispy, golden-brown pizza pockets. Each pocket features a personalized family initial carved into the top crust to identify the different fillings, with hints of glorious melted cheese peeking through.
Pizza Pockets!

Here’s what I used:

  • Giant Eagle pizza dough pop-tube
  • Jarred pizza sauce
  • Shredded Italian blend cheese
  • Shredded Mozzarella cheese
  • Parmesan cheese (the powdery shake kind)
  • 2 eggs
  • ½ stick butter
  • “Toppings:” (Fillings?)
    • canned mushroom stems & pieces
    • canned black olive slices
    • jarred roasted red peppers
    • diced ham
    • mini pepperoni
  • Spices:
    • garlic powder
    • onion powder
    • paprika
    • Italian blend
    • parsley
    • Dash table blend

Here’s how I made them:

  1. Preheat the oven to 400° (Or if you’re weird like me, preheat it to 425° then crank it down to 400° after you put the food in.)
  2. Put down some parchment paper on a large baking sheet because washing dishes sucks.
  3. Put any wet toppings like the mushrooms, olives, & red pepper on a paper towel or two do drain & dry off a bit.
  4. Melt the butter in a microwavable bowl, add in spices to taste.
  5. Crack the eggs into another bowl, whisk (or fork), and add spices again.
  6. Pop open the scary dough tubes with a spoon, roll them out, and cut them in half the short way.
  7. Put down the Italian cheese blend on half of the half. I didn’t measure, but I did use the whole bag. Leave room on the edges so you can seal the dough.
  8. Spoon on a very little bit of the pizza sauce.
  9. Add your preferred toppings, keeping track of who gets what. I took ’em all!
  10. Sprinkle some parmesan cheese.
  11. Top with a little bit of Mozzarella.
  12. Hit the edges with some egg wash.
  13. Fold over the dough to make a nice rectangle, and use a fork to crimp the 3 “open” edges.
  14. Brush the egg wash on top, then brush the melted butter on top of that.
  15. Add extra spices on top if you think it needs it, and go for more parmesan too.
  16. Cut slits in the top shaped like everyone’s initials so you know whose is whose.
  17. Pop that in the oven at 400° for 20 minutes and you get what I got in the picture.

Suggestions/Substitutions/Advice:

  • I measure with my heart. You should too. Trust your judgement. Season until your ancestors tell you to stop.
  • It’s also fun to make mountain pies (if you have a campfire going) or pizza grilled cheese.
  • You could get fancy and do all kinds of stuff like green peppers, pepperoncini, sausage, onion, Ricotta, anchovies, spinach, basil, whatever.
  • Of course use whatever dough or cheese fits your fancy, fits your budget, or is simply what’s available.
  • You can skip the pizza sauce. I also wouldn’t overdo it… you want vents up top to let steam out so it doesn’t stay too wet.

So, do you make something similar? I am way too impatient to make dough, and I seem to even be too impatient to stretch a dough ball properly. These rolled canned tube things were perfect.

Hit me up on the comments or social media replies with some conversation:

  • What would your toppings of choice be?
  • Is this a Calzone, Stromboli, turnover, or what?
  • What would you do different?

Regardless, when making a pizza, calzone, stromboli, you gotta listen to my Punk Rock Pizza Party playlist. Oh and, hey… Did you try and make a meatball club yet? You don’t have to do stuff the same boring way as everyone else. If you did make one, you should get a T-shirt (or at least a button).

I will continue to make weird stuff, and leave pizza to the experts. You could wear this T-shirt while you make pizza 0r eat pizza.

Bunny Rabbit | Garden & Easter Mazes 🐰🥚🧺🥕🫑🥦🥬🐇

Posted on by Standard Reply

You should really buy my maze book. It has mazes like this, only in black & white. It has all the solutions, too.

Of course, you can just enjoy these here for free too, just like all the other ones on my blog. I really like it when people share their solutions in the comments or by tagging me on social media.

You can use my maze book like an adult coloring book too. Some people color in all the dead ends until the path is revealed. I fully support maze solution anarchy.

Maybe print these out & try them while you’re waiting for Easter dinner to cook, passing time before your seder meal for Passover, fasting for Ramadan, or you’re contemplating what to plant in your vegetable garden.

If you do celebrate Passover, Ramadan, Eid al-Fitr, Beltane, Ostara, Imbolc, Chaitra Navratri, Ram Navami, Vishu, Ugadi, Vaisakhi, Baisakhi, Hanamatsuri, Qingming, Walpirgis, just Spring Equinox… or some other holiday… Would you like a maze themed for that? I try to approach everything with a mix of reverence & levity. I like to learn about other people’s holidays and the meaning & traditions behind them.

A hand-drawn maze where the object is to help a rabbit eat all of the vegetables in your garden.
It's a hand-drawn Easter egg hunt themed maze.

I may have to do a guinea pig themed maze soon…

Oh yeah, you can get the vegetable garden one on a T-shirt or a bunch of other stuff at TeePublic or RedBubble if you’d like to wear it while you garden or hang it on your wall.

The Corned Beast Hash Stack

Posted on by Standard Reply

Ever have an idea that you can’t shake? I had all the ingredients. I wanted to make them into a sandwich. I didn’t want to fry the components in separate pans & use the oven… so I did it all on a big baking sheet.

It worked. Mostly.

A layered sandwich featuring hash brown patties, melted cheese, scrambled eggs, & corned beef hash served on a white plate.

The hashbrown patties came in the shape that I wanted to mimic, so I wasn’t interested in a muffin tin for the eggs or the corned beef hash. I may just used canned corned beef next time & not the hash… and I may end up cooking the eggs separately. Maybe.

This is how I did it this time. I made 4 of them.

Ingredients:

  • 8 frozen hash brown patties
  • 1 can of corned beef hash
  • 4 eggs
  • Milk (optional)
  • Salt, Pepper, Onion Powder to taste
  • 4 slices of American cheese singles
  • Spray oil
  • Heavy duty aluminum foil.

How I did it…

  1. Preheat the oven to 425° on the air fryer setting.
  2. Make 4 foil rings the size of your hash brown patties and set them aside.
  3. Sprayed the (large) backing sheet with the cooking oil.
  4. Pop those hash brown patties on like a checkerboard.
  5. Put it in the oven for 5 minutes.
  6. Take it out, flip the patties, and spoon the corned beef hash into some of the empty spots. (Think if each row or column like 1 sandwich.)
  7. Pop it back in & crank it down to 400° on air fry for another 10 minutes.
  8. While that is going mix your egg, milk. & spices.
  9. Pull the chaos triple checkerboard out and flip the corned beef.
  10. Put the foil rings in place in the empty spots, pour the eggs in there, and put it back in the oven for 5 minutes.
  11. Pull it out, remove the foil rings that barely worked, toss on the cheese slices, and pop it in for 2 minutes.
  12. Take it out, let it cool for 3½, and stack it on a plate! (I added ketchup here too – should have also used some Red Hot or something similar.)
    • That’s…
      • -Hashbrown Patty-
      • —— Cheese —–
      • ——– Egg ——-
      • Corned Beef Hash
      • -Hashbrown Patty-
  13. Eat it!

It’s a work in progress, but it was delicious. What do you think? How would you do it? Our oven has a convection setting and an air fry setting. I could see this working with either, or just by baking it… adjusting the time & temp. I didn’t want to stack it like a casserole, but I certainly could have… and frozen hash browns or tater tots may have worked…. The egg would probably have to be used as a binder for that and/or the corned beef… but then were in casserole land again, not a stacked sandwich.

A baking sheet filled with golden-brown hash brown patties arranged in a grid, with sections of scrambled eggs and corned beef hash interspersed between them.
A large baking sheet with four hash brown patties topped with melted American cheese, scrambled eggs, and corned beef hash arranged in a grid pattern.

Zucchini Two Ways

Posted on by Standard 1

Like everyone who has a vegetable garden, or even just one potted plant, we have an abundance of zucchini. I was asking AI language models for casserole cooking times & temperatures based on what I had around & could easily grab from the store, and I sort of picked a hybrid of all of them. I used ChatGPT, Gemini, Perplexity, & CoPilot. Originally I had been asking about zucchini bread recipes, then asked about the casserole. It is interesting to bounce ideas off of them.

Zucchini Casserole & Pizza-ish Zucchini Things on a white plate.
“Zucchini!” (But, say it like a Jawa yelling “Utini!” in Star Wars.)

I had the idea for the lil’ zucchini things last time I made breaded zucchini & ran out of breadcrumbs before zucchini.

Zucchini Ditalini Chickpea Chikini

I hesitate to call this a casserole, because the kids are on a brainrot social media kick where they have been informed somehow that Crock⬩Pot meals & casseroles are bad. The best part is they both ate & loved it… one even went back for more. It was a hit with the wife too, and I’d eat it again.

Zucchini Ditalini Chickpea Chikini - the top of a casserole dish just out of the oven, with a nice brown crispy breadcrumb topping over gooey melted cheese.
Zucchini Ditalini Chickpea Chikini

I felt like making a casserole, but not making a mess by pre-cooking/par-cooking or measuring anything. So… I ended up making two 9″x13″ casseroles. Here it is to the best of my memory.

The ingredients:

  • 1 ridiculously large zucchini from the garden.
  • 1 Spanish onion
  • 1 orange bell pepper
  • 1 pack (1½ lbs.) of chicken breasts
  • 2 large eggs
  • 1 (16 oz./1 lb.) box of Ditalini pasta
  • 1 (15.5 oz.) can of garbanzo beans
  • 2 (8 oz.) blocks of cream cheese, softened (Leave it out for a bit, nuke it, or cradle it in your armpits.)
  • 1 (2 cup) bag of shredded white cheddar cheese
  • 1 (2 cup) bag of Havarti cheese
  • 1 (1½ cup) bag of Gouda cheese (Same damn size bag – thanks, shrinkflation!)
  • 1 (32 oz./4 cups) box of chicken stock
  • 1 stick (4 oz./½ cup) butter.
  • Breadcrumbs – Maybe 3 cups?
  • 2 Tbsp. minced garlic from a jar because elicits unwarranted hate.
  • Seasonings to taste – I used Rotisserie Chicken seasoning, Mrs. Dash’s Table Blend, Black Pepper, White Pepper, Onion Powder, Garlic Powder, Paprika, & dried parsley. Ain’t nobody measuring all that.

I was going to include some “bacon pieces,” but I must have left them in the store, or they fell out in the car, or I put them in a weird place or threw them out, because they absolutely are in what may as well be a pocket dimension.

The Method:

  1. Pre-heat the oven to 375°
  2. Grease apparently two 9″x13″ glass baking dishes with a stick of butter.
  3. Get two mixing bowls. In one, whisk the egg, then fold in the cream cheese, the chicken stock, the garlic, the (drained) chickpeas, about half of each of the shredded cheeses, the dry Ditalini, and spices in one mixing bowl.
  4. Slice up the bell pepper, onion, zucchini, & chicken in consistently sized cubes. (If you left the zucchini in the garden too long like I did, cut out the spongy center.) Put all that in the other mixing bowl, toss it with some more of all the spices.
  5. Mix the contents of the two bowls together as you string together new swear words and wish you have an even more ridiculously larger mixing bowl.
  6. Put those into the baking dishes. Or one big one, or a casserole dish, or whatever you’ve got. Cover with foil, place in oven, & bake for 45 min.
  7. Melt the remainder of the stick of butter in a microwave safe bowl. Or a microwave unsafe bowl if you’re an agent of chaos. Dump in some breadcrumbs and toss them in the butter, so the breadcrumbs are coated but not all gross. I used a mix of panko & regular. I did not measure.
  8. Pull from the oven, but leave it on, remove foil.
  9. Spread the remaining shredded cheese on the top of the casseroles, then the buttery breadcrumbs… and put it back in the oven. I swapped it to 350° on a convection setting at this point for 15 minutes… but you do you.

Notes:

  • YOU DO NOT NEED TO PRE-COOK THE CHICKEN, PASTA, OR VEGETABLES. You certainly can, and it may deepen the flavors and reduce baking time, but I wanted to do this all in one go. I checked the chicken in a few sports with an instant-read and it was a bit over the USDA recommended 165°.
  • I was going to mix the cheeses together at the end, but why dirty another bowl? I dumped them on almost somewhat evenly.
  • Obviously, cut out what you don’t like, add what you do, skip stuff, or add stuff.
  • I may try this again with bacon or ham… but there was a good bit of salt in all the cheeses already, and probably the chickpeas.
  • I may try this with shredded zucchini and maybe leaving the chicken breast cutlets whole on top. Maybe.
  • Ricotta instead of cream cheese may be good too.
  • Use chicken broth, bone broth, vegetable broth, milk, water, or whatever… just give the pasta enough liquid to absorb.

Pizzucchini Teeny Mini

Again, this was a quick idea I had last tame I made air-fried breaded zucchini and ran out of bread crumbs because the zucchini multiplies as I sliced it. I did it in the oven quick after I yanked out the “let’s not call this casserole a casserole.”

Melted cheese, some toasted breadcrumbs, & pizza sauce over a round slice of zucchini.
Pizzuchini Teeny Mini

Ingredients:

  • 1 normal-sized zucchini.
  • 1 (2 cup) bag of “pizza cheese”
  • 1 (15 oz.) squeeze bottle of pizza sauce
  • a bit of EVOO
  • Maybe ½ cup of breadcrumbs

The Method:

  1. Do you really need instructions here? I put the oven on 400° on the air-fryer setting. I didn’t pre-heat it because it was already running.
  2. I sliced the zucchini about ¼-inch thick, and put it on the baking sheet over a bit of EVOO.
  3. I dropped on some sauce, some cheese, and a tiny bit of breadcrumbs.
  4. I put it the oven for 15 minutes.

Notes:

  • What the hell is “pizza cheese?” It said that on the bag. I guess mozzarella & provolone? Please tell me in the comments that it is all plastic & slowly killing me. Maybe I should have read the bag.
  • I will probably skip the EVOO or get a cooking rack for the air fryer setting.

~🧀~

OK, so that’s it. Hit me up with suggestions, questions, love, or hate in the comments! Share your zucchini recipes, too!

Biscuit Dough Pretzel …Blobs?

Posted on by Standard 5

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.

As far as my pretzel tastes: I like Auntie Anne’s the best, SuperPretzel is the gold standard, and Philly Pretzel Factory is passable.

A table laying out the different methods of prepping pretzel bites with egg wash, butter, boiling in baking soda, or just a baking soda bath.
Crazy Biscuit Dough Pretzel Blob Table

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:

Here's a breakdown of how to make delicious pretzel bites from biscuit dough: 1. Baking Soda Solution: Water: 8 cups Baking Soda: 1/2 cup 2. Boiling vs. Coating: Boiling: Bring the baking soda solution to a rolling boil in a large pot. Carefully drop in a few pretzel bites at a time for 30 seconds. Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper. Coating: In a shallow dish, combine the baking soda and water. Dip each pretzel bite into the solution to coat completely. Let excess drip off before placing them on the prepared baking sheet. 3. Egg Wash vs. Butter Wash: Egg Wash: Whisk together 1 large egg with 1 tablespoon of water. Brush generously over the pretzel bites. Butter Wash: Melt 2 tablespoons of butter. Brush evenly over the pretzel bites. 4. Baking: Oven Setting: Convection Bake is generally recommended for even cooking. Temperature: 400°F (200°C) Time: 10-12 minutes, or until golden brown. 5. Your 4-Quadrant Experiment: Your idea of baking four batches with different combinations is a fantastic way to compare and find your favorite! Here's a summary: Quadrant 1: Boiled in baking soda water + Egg wash Quadrant 2: Boiled in baking soda water + Melted butter Quadrant 3: Coated in baking soda water + Egg wash Quadrant 4: Coated in baking soda water + Melted butter Tips & Considerations: Biscuit Dough: Use your favorite brand or make your own! Shape: You can shape the biscuit dough into balls, twists, or any other desired shape. Salt: Sprinkle with coarse salt immediately after brushing with the egg or butter wash. Cooling: Let the pretzel bites cool on a wire rack before serving. Enjoy your homemade pretzel bites! I hope this comprehensive guide helps you create the perfect batch. Let me know if you have any other questions.
Gemini’s Answer
You’ve got a great experiment in mind! Let’s break this down and get you set up for pretzel bite perfection. Here's a streamlined approach to your method and testing: Baking Instructions Preheat oven: Convection setting: 400°F (best for even browning and crispiness). Traditional oven: 425°F (slightly higher temp compensates for lack of air circulation). Baking time: 8–12 minutes. Start checking at 8 minutes. Pretzel bites should be golden brown and puffed. Baking Soda Water Solution Ratio: 4 cups water to 1/4 cup baking soda. This concentration gives the pretzel flavor and helps create a chewy, golden crust. Method: Boiling: Bring the solution to a boil. Boil the dough pieces for 20–30 seconds per batch, flipping halfway. Drain on a wire rack before coating. Coating: Dip the dough pieces in the baking soda solution for about 15–20 seconds, then place them directly on the baking sheet. Washes Egg wash: Use one whole egg, whisked with 1 teaspoon of water for a shiny and slightly firmer crust. (Egg whites alone will give more shine but less flavor; yolks alone will create a deeper color but softer finish.) Melted butter: Brush after baking for a rich, soft finish. Optionally, sprinkle with coarse salt immediately after brushing. Your Experiment: Quadrant Plan Here’s how to organize the quadrants: Pretreatment Wash Notes Boiled Egg wash Classic shiny pretzel crust. Boiled Butter Rich, soft crust with chew. Coated Egg wash Less chewy but still glossy. Coated Butter Softest, richest option. Steps for Your Test Divide the biscuit dough into even pieces (about 1 inch each). Prepare the baking soda solution. Treat the dough using your boiling and coating methods. Place the treated dough pieces on a parchment-lined baking sheet. Apply your chosen washes to the corresponding groups. Bake on convection at 400°F for 8–12 minutes. Post-Bake Notes Once baked, taste-test the results. The differences in texture, shine, and flavor between the methods should help you decide your favorite! Let me know how the experiment goes—I’d love to hear about your results!
GhatGPT’s Answer
Answer I'll help you navigate the best method for making biscuit pretzel bites based on the search results. Recommended Baking Method Temperature: 425°F Setting: Traditional oven setting Baking Time: 8-15 minutes (until deep golden brown) Baking Soda Solution The most consistent recommendation is to fully boil the biscuit pieces in a baking soda bath, not just coat them. The recommended ratio is: 4 cups water 1/4 to 1/2 cup baking soda Boiling Process Bring water to a boil Dissolve baking soda completely Boil biscuit pieces for 15-20 seconds Use a slotted spoon to remove pieces Coating Options For the best results, I recommend using an egg wash. Here's why: Egg wash provides a more golden, glossy finish You can use the whole beaten egg Alternatively, you can use melted butter Experimental Approach Your idea of baking four quadrants with different methods is excellent. This will help you determine the best technique. Here's a structured approach: Quadrant Baking Soda Treatment Coating Expected Result 1 Boiled Egg wash Likely best traditional pretzel texture 2 Boiled Melted butter Softer, more buttery finish 3 Coated Egg wash Less authentic pretzel texture 4 Coated Melted butter Least pretzel-like Pro Tips Cut each biscuit into 4-9 pieces Sprinkle with coarse salt immediately after coating Serve immediately for best taste and texture
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.

A photo of 64 pretzel bites made form pre-made biscuit dough across two trays (& parchment paper) & a few cooking methods.
Pre-Made Biscuit Dough Pretzel Blobs by AiXeLsyD13

I broke each quadrant down & gave it a letter, & a really short summary…

8 pretzel bites on a plate, labeled A through H.
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?

Stuffed Cabbage Recipe

Posted on by Standard 2

So, recently I was hungry for stuffed cabbage. I had never made it before, so after Googling a few recipes and soliciting advice from a Facebook food group and Nextdoor, I came up with my own. You can put this URL into Just The Recipe or do the Cooked Wiki “hack” to skip all my bullshit up here.

I’m not a huge fan of rice in meatballs like you typically see with stuffed peppers or stuffed cabbage, so I was googling recipes without it and kept finding stuffed tagged as “keto,” or with other grains substituted in. I think it’s a texture thing for me, so I opted to go my own route. Also, get out of here with your sweet/hot sausage, I’ll add my own spices. Keep your veal/beef/pork mixes. Maybe ground turkey would be cool. Keep the lamb away.

It seems that many are tied to their family’s traditional way of making it, and that’s pretty cool. I always thought of it as an Eastern European type dish, but lots of cultures have their own spin & own words for it according to Wikipedia. The thought of omitting rice, or using condensed tomato soup instead of a tomato sauce or V8 sent some people into a tizzy. I even learned that lots of people include sauerkraut, and some people like it served with sour cream. Some people make it like a casserole. We always had the tomato soup version growing up, so that’s what I like/expected. Who knew? I’ll probably make it different next time… but both kids & the wife liked it, so I won’t experiment too much.

I used glass baking dishes covered with foil, but got advice that a roasting pan, an electric roaster, the crock pot, a Dutch oven, a soup pot on the stove, or a pressure cooker all work well, too.

Although, I would like to wrap a piece of bacon around the rolls and throw them on the smoker…

At any rate, check out the recipe, and give me your recipes. tips, tricks, advice, and heavily guarded family recipe secrets in the comments.

Also – What do you call them?

3 stuffed cabbage rolls & mashed potatoes on a plate, with a side of bread.
A close up of the inside of my stuffed cabbage roll
A collage of my ingredients putting together the stuffed cabbage.

Here’s what I did. 🤷

Get It:

  • 1 head of cabbage.
  • 4-ish lbs. of ground beef. (I used 3 lbs of 8/20 & 1 lb. of 90/10)
  • 2 eggs
  • ½ Yellow Bell Pepper
  • ½ Spanish Onion
  • 1 cup shredded carrots (I bought a bag and I’ll use it for other stuff too.)
  • 1 beef bullion cube
  • 1 stick of butter
  • 3 23.2 oz. cans condensed Tomato Soup
  • Bread crumbs (Do I look like I measure stuff? Probably a cup and a half?)
  • Shredded Parmesan Cheese (in the ‘lil fancy container by the expensive cheese)
  • Minced Garlic (just have the jar ready I’m lazy and don’t crush/mince my own)
  • Spices. I used salt, black pepper, white pepper, onion powder, garlic powder, Season All, & Table Blend. (I just throw it on at every step indiscriminately with complete abandon and total anarchy.)

Do it:

  1. Preheat Your oven to 400°.
  2. Get a stock pot, fill it enough to cover your cabbage. Drop in the bullion cube, and salt, minced garlic, and whatever seasoning your heart desires, and crank it to high with the lid on.
  3. Chop your onion in half. Toss half in the boiling water, but take the lid off first & then put it back on.
  4. Mince the rest of the onion.
  5. Cut up the yellow pepper. Feed half to your kids, the dog, or your significant other. Or just eat it. That’s the perk of being the cook. Mince the other half.
  6. Pull out a handful of the minced carrots, a big knife, and what them up until they are tiny pieces of shredded carrots. Our dog loves carrots, so I sprinkled some on her food bowl.
  7. I greased 3 glass baking dishes with the stick of butter. I used a 9″x13″, an 8″x9″, & a 9″x9″ because that’s what I had. I swear we broke like 3 glass dishes last summer.
  8. Melt what can surely be described as an obscene amount of butter in a skillet and sauté the onion, then the pepper & carrots on medium heat. I was sure to hit them with onion powder, garlic powder, salt, & pepper. I like to cook onions slow & low.
  9. Drop the head of cabbage in your now boiling water while you’re doing all that. Yes, remove but do not replace the lid.
  10. Put the sautéed veggies aside and let them cool a bit while you get the meat mixture ready.
  11. Set up a colander or strainer over a large bowl, & get your tongs ready.
  12. Beat your eggs, & add spices.
  13. Mix the meat, eggs, breadcrumbs, some cheese, sautéed veggies, some minced garlic, and lots of spices. I do it by hand. I wash my hands very well before & after, so you probably should too. But hey, you do you.
  14. By this time, hopefully your cabbage has been boiling 10-ish minutes. Use tongs to gently peel one leaf at a time and place it lovingly in your colander. Don’t go too quick with it and splash/burn yourself, because I would definitely never ever do that.
  15. Open the cans of tomato soup and cover the bottom of your baking dishes.
  16. Get the leaf, cut out the bottom tough part of the leaf rib if so inclined, slap in your meat mixture, and wrap it like a burrito – folding in the ends part way through. I didn’t measure, I eyeballed the meat to leaf ratio.
  17. Fill the baking dish(es), pour on & season the rest of the condensed tomato soup, sprinkle on some more parmesan cheese, cover in foil, and bake for an hour.

Tips/Lessons Learned/Parting Thoughts:

  • I was going to bake it at 375° and I probably should have, taking the foil off for the last 15 min. They were well over the recommended 160° internal temp for ground beef. Maybe some browning/caramelizing would not be a bad thing?
  • I saw a lot of tips for freezing the cabbage instead of boiling it, but I also read just as many responses saying that it can drastically affect the texture and not in a good way.
  • I may put in back next time. Maybe inside? Maybe wrapped outside?
  • Hear me out… Reuben cabbage rolls. Corned beef? Sauerkraut? Thousand Island or Russian dressing? Rye breadcrumbs? (We make non-traditional stuffed peppers sometimes, too.)
  • If you like rice, by all means include it. Or barley, or any other grain. I considered those tiny lil’ pasta balls… but maybe I just like to say Acini de Pepe way too much. Some people recommended cauliflower rice, also.
  • Check out all my other recipes and let me know what you think!
  • I got some thoughts from more tips & feedback when I posted photos on the FB food group & Nextdoor, too.
  • Are you still reading? Check out the recipe, and give me your recipes. tips, tricks, advice, and heavily guarded family recipe secrets in the comments.

Thanksgiving Dinner! – The Recipes.

Posted on by Standard 4

I love to put together a holiday meal, especially thanksgiving. I have it down pretty good to corral the chaos.

Turkey in the electric roaster!
Turkey in the electric roaster!
Thanksgiving Dinner Plate!
Thanksgiving Dinner Plate!

First prepping the turkey & stuffing…

I do the bird in the electric roaster, stuffed, for 15-ish minutes per lb. @ 325° Farenheit. I roasted in the preheated pan on full for about 45 minutes at the start before turning it down. I inject the turkey in a few sports with a mixture of melted beer, butter, & spices. I usually rub some softened butter on top and toss on lots of seasoning there too. I usually pour a bottle of beer and a box of turkey broth in the bottom, & include some carrots, celery, & an onion.

Don’t worry about samonella with a stuffed bird. Take it to 165°. Always use a food thermometer. Some of the dark meat of the turkey will be overcooked but it will still be juicy & delicious. I haven’t killed anyone with my turkey yet.

The extra stuffing can be made into stuffing balls, but I put it in the crock pot. You just have to stir it, & maybe add extra turkey or chicken broth if needed or it will stick to the sides a lil’ burnt.

Do the math, & time it so you’re pulling the turkey out about a half an hour before you want to serve it.

Then I make the sides. Check out my recipes!

I cut up the butternut squash first, & put it in the fridge for when I needed it.

I peeled & quartered the potatoes, let them sit in cold water (& turkey broth).

Cut up & prep the brussels sprouts & carrots, you want to pop them in about 45 min before you plan to eat.

Prep the squash & put it in right after the brussels sprouts.

Turn on the potatoes, by the time they cook & you do your thing… it the other stuff should be ready to go.

Others brought even more sides… cranberry sauce, green bean casserole, sweet potatoes, deviled eggs, & rolls!

If I make green bean casserole, I pretty much use the Campbell’s recipe or French’s Fried Onions recipe… sometimes with an added can of mushrooms, fresh green beans, & maybe even some bacon pieces or ham.

If I cook with beer it’s either Yuengling Traditional Lager or Straub Amber.

For the gravy, I just use pan drippings broth from the turkey, and eyeball together a slurry of corn starch, add it, & some more spices if needed.

Someday I am going to brine a turkey with a buttermilk brine & cook it on the smoker, but… not for Thanksgiving. Well, not the first time anyway.

I like to keep the oven open for sides, & any brought sides or pies that may need warmed up.

Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!
Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!

What are your Thanksgiving or other holiday meal prep tips, go-to’s, methods, or favorite recipes?

🦃 Don’t forget these free Thanksgiving Mazes! 🦃

Cooking Stuff From the Garden 🌶🥒

Posted on by Standard Reply

So, today I felt like cooking. We recently came back from a weekend at a cabin and a week at camp. We had a bunch of new stuff ready in the garden, and some stuff past ready.

Here are three quick recipes that I posted on Instagram. The Poblano peppers, banana peppers, straightneck squash, and snap beans were grown in our garden.

Garden Goodies

🥓🧀🌶🍄🍝🥒🌱

Bacon-Wrapped Poblano Peppers

Well, that turned out well. Got some poblano from the garden this week. I mixed some bacon bits, minced garlic, shredded cheddar cheese, and steak seasoning into some cream cheese, cut the peppers in half, stuffed with the peppers with the mixture, sprinkled more cheddar on top, wrapped with bacon, & baked on a sheet pan at 375° for 40 min.

Turned out pretty good if I do say so myself!

Snap Beans with Mushrooms & French Fried Onions

Some fresh snap beans from the garden. Steamed, then tossed in with some sautéed mushrooms, French fried onions, minced garlic, a pinch or 2 of flour & fresh cooked bacon pieces. (Used the leftovers from the peppers.)

Straightneck Squash Parmesan

Had some straightneck squash that grew a bit too big while we were at camp. I had it in my head to prepare it sort of like eggplant parmesean & fried zucchini. I didn’t want the stacked lasagna version, I wanted something with a bit of crunch.

I sliced then up, dredged in flour/cornstarch, egg/buttermilk. & coated in regular & panko breadcrumbs with a bit of parmesan “shake cheese” mixed in. I seasoned each step with Italian seasoning, garlic powder, & black pepper.

I baked them for about 25 or 30 min. on 400°, then topped with provolone & mozzarella slices & a bit more parmesan. They went back in for 10 min.

Served with bowtie pasta & covered in our favorite slightly doctored sauce.

Added the needed flavor to the overgrown squash and I actually preferred the consistency to eggplant.

🥒🧀🌶🥓🧄🍄🌱🍝

All in all, I was really pleased with the results, and I think the family was too.

Do you have some good recipes, tips, & tricks for these garden ingredients?

What do you like to grow and cook?

Food allergies as they pertain to the COVID-19 vaccine?

Posted on by Standard Reply

Juts some thoughts posted on Facebook at Twitter that I thought I’d also share here. I feel like its been a long time since I posted any food allergy content.

In case I ever make the FB stuff not public:

As a proponent of Food Allergy advocacy, this is concerning. You would think that responsible reporting from CNN would include the triggering protein(s) of those that suffered an anaphylactic reaction. I call shenanigans on it not being immediately obvious, let alone warranting further research or investigation.

From what I have read about allergies and vaccinations in the past, sometimes they contain egg protein. Personal results can vary… much like some people with peanut allergies report deep fryers with refined peanut oil trigger a reaction, and others seem to not have any ill effects.

Is this that same type of issue, or have new ingredients or a new combination of ingredients been introduced?

Obviously this is something that would be sussed out and analyzed over time in a clinical trial with a more traditional timeline.

I look forward to keeping an eye on this and how it progresses. Is it approx 1 in 30 kids any more have a food allergy? This could potentially affect a large portion of the population.

Is a vaccine a more viable solution than actual produced human antibodies, or are they one-in-the same here?

Keeping an eye on the Pfizer/BioNTech vaccine and the others to follow.

While by no means a scientist of medical professional, I find this stuff fascinating.

I also would hope the comments here don’t devolve in to anti-vax or mandatory-vax sentiments.

#FoodAllergies #FoodAllergy #Covid19

And a link to the original article: Allergy warning for Pfizer/BioNTech vaccine after UK health workers with allergy history suffer reaction