Tag Archives: yinz

Italian …Subwich? Submursible?

Posted on by Standard Reply

This is becoming a trend. I want to make a sandwich and don’t have the appropriate bread or bun. Thankfully, this lack of planning for a meatball sub brought forth the almighty Meatball Club (the Meatball Melt isn’t bad either). This was not a bad alternative, if I do say so myself.

Did you get yourself a The Meatball Club T-shirt yet? Maybe I should trademark that.

I made some of my grilled chicken noodle soup that we had with a salad for dinner last night. I had some leftovers for lunch today and wanted a lil’ sandwich to go with it. Not much beats a local mom n’ pop pizza shop Italian Sub. I had some almost sort of close enough ingredients in the house, so I crafted my own.

In my humble opinion, the key to a great local sub shop Italian Sub is the toasting. The second key is to call it a sub and not a hoagie, grinder, hero or whatever other word yinz have for it. Maybe this would be less a Subwich and more a Submersible?

I didn’t have a sub roll, but I did have the super cheap hamburger buns. That worked, because it was lunch time and I didn’t need a foot long sandwich anyway.

A grilled Italian Sub sandwich made on a toasted burger bun, sitting atop a white plate, featuring melted cheese and ridiculous meats.
The Italian …Subwich?

Here’s what I did…

I preheated the oven to 400° and gathered all my stuff.

I melted some butter & EVOO with garlic powder, onion powder, & Italian seasoning in the microwave in a microwave safe bowl.

I spread the butter on the insides of the bun, sprinkled on a tiny bit of shake cheese, and toasted it inside up in the oven for 5 minutes on a sheet pan.

I took it out and poured some Sweet Italian Dressing on the inside of both buns.

I stacked the cold cuts, cheese, & veggies like this from the bottom up on the bottom bun: Turkey, hard salami, provolone cheese, ham, hard salami, jarred roasted red peppers, sliced black olives, shredded Parmesan from a tub,

I put a slice of provolone on the inside of the top bun.

I put it back in the oven for 6 minutes.

I took it out & assembled the sandwich.

I brushed a little more melted butter/spices on the top, and put it back in… this time on convection at 350° for two minutes because why not?

I bought it out and it definitely gave me mom n’ pop pizza shop vibes. Those slightly burnt edges make it kick.

My wife likes the Roasted Red Pepper Italian dressing & some mayo on hers. If you’re going to comment that you don’t like back olives, can’t eat roasted red peppers, or would add onions, lettuce, & tomato… I’ll lift the weight off of your shoulders and ask how you’d make this yours?

If you are here to say bread, meat, or cheese are not for you and/or ask what you can substitute, I’ll say “Bean Soup” to you.

I asked Gemini to pull out an ingredient list, and it did this whole ass thing, so I’ll paste it all below for the “jump to the recipe” crowd. It’s funny how it says to slice the bun like this isn’t the ~$1 pack of 8 from Aldi. It does know what “shake cheese” is though. Do other people call it that, or just me? It adds some wild stuff all inferred from my text above.

Ingredients

This is for one sandwich, but is easily scalable for a crowd!

The Butter Brush & Dressing

  • 1 Sub Bun (or your favorite hoagie roll)
  • 2 Tbsp Butter (unsalted or salted)
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Italian Seasoning
  • 2-3 Tbsp Sweet Italian Dressing (or another vinaigrette of your choice)
  • 1-2 tsp “Shake Cheese” (the grated Parmesan from a container)

The Filling

  • 2 Slices Provolone Cheese
  • 3-4 Slices Turkey (deli slices)
  • 3-4 Slices Ham (deli slices)
  • 6-8 Slices Hard Salami (layered)
  • 2 Tbsp Jarred Roasted Red Peppers (drained)
  • 1 Tbsp Sliced Black Olives
  • 1-2 Tbsp Shredded Parmesan (from a tub, for texture)

Wife’s Variation (Optional)

  • Roasted Red Pepper Italian Dressing
  • Mayonnaise

Instructions

1. Preheat and Prep the Butter

  • Preheat your oven to 400°F.
  • In a microwave-safe bowl, melt the butter and EVOO together.
  • Stir in the garlic powder, onion powder, and Italian seasoning. Set aside.

2. Toast the Bun

  • Slice your bun open and lay both halves on a sheet pan, inside-up.
  • Brush a generous layer of the seasoned butter mix onto the insides of both buns.
  • Sprinkle the insides with a tiny bit of the “shake cheese”.
  • Toast the buns in the oven for 5 minutes, or until the edges are just starting to brown.

3. Build the Base

  • Remove the buns from the oven.
  • Pour a drizzle of the Sweet Italian Dressing onto the inside of both buns—don’t saturate it, just a light coat.
  • On the bottom bun, stack the cold cuts, cheese, and veggies in this order:
    • Turkey
    • Hard Salami
    • One Slice of Provolone Cheese
    • Ham
    • Hard Salami
    • Jarred Roasted Red Peppers
    • Sliced Black Olives
    • Shredded Parmesan
  • Place the second slice of provolone cheese directly on the inside of the top bun (it will act as a shield and melt beautifully).

4. Melt and Warm

  • Put both halves of the sandwich (still separate) back in the oven for 6 minutes, or until the cheese is melted and bubbling.
  • Carefully remove the sheet pan and assemble the sandwich by placing the top bun onto the bottom.

5. The Final Kick

Take it out, slice it, and enjoy!

Brush a little more of the remaining melted butter/spices right onto the top crust of the sandwich.

(Optional, but highly recommended) Turn the oven to Convection at 350°F and pop the sandwich back in for 2 minutes. This gives you those amazing, slightly crispy, burnt edges that make the sandwich sing.

Oh yeah, did you see the soup?

…And what should I call this?

While we’re at it, which local pizza shop or deli makes your favorite Italian Sub? More than one answer is OK!

Carbs. Cabbage. Canned Beef. | O’Luski

Posted on by Standard Reply

So, I was hungry for corned beef & cabbage, …and I was hungry for haluski. That’s cabbage n’ noodles for the non-Yinzers or those with no Eastern European heritage. I am not Polish by descent or any of the ethnicities that gave us wonderful gifts like pierogies, halupki or the one where cottage cheese is in with the cabbage & noodles. (What is that called again?) In the immortal words of the young lady from the taco shell commercial, “Why not both?”

I am a bit Irish according to my DNA analysis & my surname. If I understand it right… corned beef & cabbage is an Irish-American invention, as back in Ireland it would most certainly be bacon… and the corned beef may have been adopted from the Jewish community. Sometimes you have a hankering for the canned stuff, not a “real” corned brisket.

A close-up shot of a casserole dish featuring cooked corned beef chunks resting on a bed of cabbage and noodles, with a golden layer of caramelized cabbage in the background.
A bowl of haluski featuring egg noodles, sautéed cabbage, and portions of canned corned beef.

Typically, I’d probably make this all in the skillet… and these store-bought noodles are nowhere as good as the ladies cooking at a church carnival, but I can make due with what I could get from Aldi. I saw some stuff online suggesting to finish up haluski in the oven. So, why not?

Canned meat, Cabbage, Carbs. I present to you the hottest new trend in Irish-American/Polish Fusion cuisine; O’Luski.

I had ChatGPT help me put together a recipe after I described my method, I still had to tweak it thoiugh. It filled 2 glass 9″x13″ baking dishes. I only put the corned beef on top of one.

O’Luski: Pittsburgh Polish/Irish Cabbage n’ Noodle Corned Beef Casserole

Ingredients:

  • 1 small head green cabbage, cored and sliced
  • 2 medium onions, sliced
  • 16 oz. bag of wide egg noodles
  • 2 sticks unsalted butter
  • 2 cans corned beef
  • Salt, black pepper, paprika, onion powder, & garlic powder to taste.
  • 1 tsp. ham soup base
  • 1 cube chicken bouillon

Instructions:

  1. Preheat oven to 300°F.
  2. Cook the egg noodles until tender in water with the ham soup base & chicken bouillon, drain, and toss with a couple tablespoons of butter. Set aside.
  3. While the noodles are cooking… Slice the canned corned beef, fry in a skillet on medium-high heat to crisp up the patties. Take them out & set aside. (I did crumble up a bit of the corned beef & leave it in the pan.
  4. Melt 1 stick butter in the same skillet over medium-low to medium heat. Add the onions and cook until starting to turn translucent to brown.
  5. Add the cabbage to the skillet with the other stick of butter, season with salt and pepper, and cook until tender and lightly caramelized.
  6. Combine the cooked noodles with the cabbage and onions, mixing well. Transfer the mixture to two buttered 9×13″ baking dishes.
  7. Scatter the crisped corned beef over the top. Bake uncovered at 300°F for 25–30 minutes. I put corned beef on top of one dish, and left the other just mostly cabbage & noodles.
  8. Let rest a few minutes before serving. Optionally, top with a final pat of butter for extra richness.

Notes:

  • I season with everything just about every step of the way… light on salt because of the corned beef & the bouillon. I probably used Mrs. Dash Table Blend too.
  • AI kept suggesting acid like vinegar or lemon juice. This is not the dish for that. 🤣 No caraway seeds either. This is comfort food.

Yinz like weird playlists?

Posted on by Standard Reply

I have been making goofy ones lately.

The latest one is Contradictions / Companions and it’s made up of songs that contradict or compliment each other. I mainly listen to Amazon Music, but this one was fun so I copied it to Spotify too.

Contradictions / Companions | Amazon Music

Contradictions / Companions | Spotify

I have a bunch more weird ones. Sometimes I reach out to Oddly Specific Playlists on Facebook or r/punk for help. Some have a specific order, some are designed for chaos goblins who always choose random.

Here’s some fun ones if you listen to Amazon, let me know if you want me to copy them to Spotify! (I usually do that with Tune My Music):

And there are plenty more weird ones. Lemme know if you check one out and think I’m missing some good obvious tracks that fit!

I wish I had a pedal-mobile.

Posted on by Standard Reply

I don’t have a pedal-mobile like the savagely sardonic Pat Finnerty, but I do have some weird mostly cheap pedals. You’ve seen my guitars, you may have heard some of my musical output, but I need to set up a spot to rock again after letting chaos accumulate in my jam space.

A bunch of guitar pedals on the dirty concrete floor.
Pedals-Schmeadals

I posited the following to social media, and AI:

How would you hook up the following components to maximize use/effectiveness of the given equipment for a guitar rig?

The Amps:

  • Gorilla TC-35 (Combo)
  • Fender Blues Jr. (Combo)
  • Positive Grid Spark (Combo)
  • Lil’ Smokey (Combo)
  • Orange Micro Terror (Head)
  • Laney 2×12 (Cab)
  • Yamaha MSR 100 (PA)

The Pedals:

  • D’Addario/Planet Waves PW-CT-04 Tuner
  • Ernie Ball 6185 Wah
  • Quinnamp Dirt & Ernie (Distortion/Boost)
  • The Spamp+ (Amp / Preamp)
  • Ammoon Pock Loop (Looper)
  • LiveWire Solutions ABY1 ABY Box
  • Joyo BAATSIN (Overdrive/Distortion)
  • Crazy Tube Circuits Unobtanium (Overdrive)
  • Mooer E7 Synth
  • DigiTech Trio Band Creator + FS3X Footswitch

Is there a good order to the pedals? Typically I have the Trio going out to the Yamaha PA, and the ABY going into the Micro Terror/Laney and the Blues Jr. Ignoring the Spark & (sadly) the TC-35. I’m not sure which way to order the pedals, though.

Also, do I split the signal early & put different effects to each amp? I have done that with the wah and it sounds neat.

I get that it’s all subjective, but I love to over-think things… so help me do that.

I did ask Perplexity, ChatGPT, & Gemini for advice, and they seem to provide pretty standard stuff that you may see in guitar forums.

From Perplexity:

🎸

To set up your guitar rig effectively, the goal is to optimize signal flow for tonal clarity while integrating the ABY box and DigiTech Trio Band Creator with your PA system. Here’s a structured approach:

Pedal Order Recommendations

  1. Tuner (D’Addario PW-CT-04):
    Place first to ensure a clean signal for accurate tuning136.
  2. Wah (Ernie Ball 6185):
    Follows the tuner, as wah pedals interact best with an unaltered guitar signal135.
  3. Distortion/Boost (Quinnamp Dirt & Ernie):
    Early gain staging preserves dynamic response. Stack with subsequent drives145.
  4. Overdrives (Joyo BAATSIN, Crazy Tube Circuits Unobtanium):
    Order these based on preference (e.g., lower-gain first into higher-gain)146.
  5. Preamp (The Spamp+):
    Acts as a tone-shaping buffer. Place after drives to avoid coloring their response34.
  6. Synth (Mooer E7):
    Position after drives for consistent tracking. Synths can behave unpredictably with distorted signals45.
  7. DigiTech Trio Band Creator:
    Place here to analyze your processed guitar signal. Route its output to the Yamaha PA for bass/drum separation24.
  8. Looper (Ammoon Pock Loop):
    Last in the chain to capture the entire signal, including the Trio’s guitar input. This ensures loops include all effects34.
  9. ABY Box (LiveWire ABY1):
    Split the final signal to your Orange Micro Terror/Laney 2×12 and Fender Blues Jr.2.
    • Enable ground lift/isolation if using both amps simultaneously to avoid hum2.

Amplifier Configuration

  • Orange Micro Terror: Connect to the Laney 2×12 cab (ensure impedance matching).
  • Fender Blues Jr.: Use as a standalone combo.
  • Yamaha PA: Dedicated to the Trio’s band mix for a full stereo/backing track experience24.

Key Considerations

  • Experiment with Drive Order: Test the Joyo BAATSIN and Unobtanium in different sequences (e.g., BAATSIN as a mid-boost into the Unobtanium’s higher gain)14.
  • Synth Placement: If tracking issues arise, try moving the Mooer E7 earlier (post-wah)5.
  • ABY Ground Noise: Use the LiveWire ABY1’s ground-lift feature if humming occurs2.

This setup balances conventional signal-chain logic with your specific gear, ensuring the Trio’s band tracks and dual-amp rig work cohesively. Always test and tweak to suit your playing style!

Citations:

  1. https://www.reddit.com/r/guitarpedals/comments/w23bgj/my_first_pedals_in_what_order_do_i_put_them/
  2. https://www.reddit.com/r/guitarpedals/comments/18q86t2/aby_with_pedal_boards_and_2_amps/
  3. https://spartanmusic.co.uk/blogs/smblog/12314153-the-essentials-of-setting-up-ordering-your-guitar-pedals
  4. https://www.strymon.net/setting-up-your-effect-signal-chain/
  5. https://www.earthquakerdevices.com/blog-posts/aarons-bass-hole-get-in-line-pedal-order-101
  6. https://articles.boss.info/is-there-a-perfect-pedal-order/
  7. https://www.sweetwater.com/insync/what-is-the-best-pedal-order/
  8. https://catalinbread.com/pages/pedal-order-101
  9. https://www.laney.co.uk/blog/an-easy-guide-to-ampless-guitar-rigs-explained/
  10. https://www.youtube.com/watch?v=LmSEigSiXXY
  11. https://articles.boss.info/the-ultimate-guide-to-guitar-effects-pedal-order-and-signal-chain/
  12. https://forum.orangeamps.com/viewtopic.php?t=22000
  13. https://www.guitarguitar.co.uk/news/141962/
  14. https://www.youtube.com/watch?v=LH9FO1EMIPQ
  15. https://www.radialeng.com/blog/understanding-aby-switchers
  16. https://thejhsshow.com/articles/understanding-pedal-order
  17. https://www.reddit.com/r/GuitarAmps/comments/lqs3c2/trading_orange_micro_terror_and_cab_for_a_blues/
  18. https://www.musiciansfriend.com/effects-pedals
  19. https://www.reddit.com/r/GuitarAmps/comments/11gnatf/how_do_people_setup_multiple_amps/
  20. https://forum.orangeamps.com/viewtopic.php?t=20110

Answer from Perplexity: https://www.perplexity.ai/search/how-would-you-hook-up-the-foll-tU6VWW5dR1eQrF1her2o1g?utm_source=copy_output

🎸

Perplexity would not generate a schematic, but ChatGPT & Gemini did… or they tried. They look cool upon first glance, then get real weird when you zoom in… and they don’t even follow the advice of the chain setup. Clearly there is a disparity between the text generation & the image generation. Some of the pedal representations are really cool though, especially with GhatGPT. I can’t help but wonder where it is stolen from. Guitar mag/website rig rundowns?

Gemini generated pedal schematic.

I dunno when Fender started using orange tolex & separate heads… but the pedals look fancy.

ChatGPT generated pedal schematic.

It clearly used the Dirt & Ernie art for the Unobtanium, but it stole that gorgeous Micro Terror from somewhere… and WTF is a Crazy Tauloc? Sounds like an extra on Star Trek.

Granted, I am generally a plug-in, crank the gain, and keep the volume low kind of player. I don’t so effects much. I would like to monkey around with that I have.

Here is where I solicit your advice in the comments and on social media. 🤘

New Year’s Day Pork & Sauerkraut II

Posted on by Standard Reply

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!
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.)
  • 1 bottle of beer. I used Straub Amber again this year, but I also like to use Yuengling Traditional Lager. (You could also use Penn Pilsner, Stoney’s, Shiner Bock, or Smithwick’s Red Ale… Don’t be ruining it with Budweiser, Coors or Iron City.)
  • Apple Juice (Maybe ½ cup?)
  • 2 Apples (I like Golden Crisp or Honey Crisp)
  • 1 Spanish Onion (Or a sweet or yellow onion or whatever you like.)
  • ½ teaspoon-ish Minced Garlic
  • Salt (or Season All / Seasoned Salt)
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Mustard Powder
  • Brown Sugar (Maybe ¼ cup?)
  • Pillsbury Grands Biscuit Dough

Instructions:

  1. Drain & rinse the sauerkraut, unless you’re into clearing the pluming from the top down.
  2. Slice the apples & onions then place them on the bottom of the slow cooker/crock pot, add that beer & apple juice. Add some spices.
  3. Put the roast in, fat side up. Add some spices.
  4. Cover it with the rinsed sauerkraut. Add some spices.
  5. Add that brown sugar sprinkled all over the top, Add some more spices.
  6. I put it on low for 8 hours & it was over-cooked & falling apart, but in a good way.
  7. 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.
  8. 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!)
  9. 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: 

  1. I tossed some beer, water, apple juice, & ham bullion into my stock pot, then brought it to a boil.
  2. I dropped in the dumpling pieces, and brought it down to a simmer. That’s about a 2 on my stovetop dial.
  3. 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?
  • You could try to roast it.
  • 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 & Sauerkraut
Pork & Sauerkraut
Pork, Sauerkraut, Apples, Onions, & Dumplings
Pork, Sauerkraut, Apples, Onions, & Dumplings
Dumplings cooking in the stock pot.
Dumplings cooking in the stock pot.
Dumplings cooking in the crock pot.
Dumplings cooking in the crock pot.
Stock pot dumplings on the left, crock pot dumplings on the right.
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.

Ham N’ Bean Soup (Recipe) 🫘🥣

Posted on by Standard Reply

I made some ham n’ bean soup. I liked it more this time than last time. Here’ the recipe…

Every once in a while I get hungry for this. I make it slightly different every time. This time was pretty god, so I may replicate it. Or at least attempt to.

Ingredients:

  • 2 freezer bags of leftover ham from Easter, cubed.
  • 2 globs of Irish butter using a tablespoon.
  • Spanish onion, diced.
  • A stick of celery, chopped
  • Shredded carrots, chopped even smaller
  • 1 red bell pepper, cubed
  • 1 tsp. of minced garlic
  • 7 cans of beans. I used the Giant Eagle brand. I got butter beans, black beans, pinto beans, navy beans, kidney beans, great northern beans, & cannellini beans. I thought about garbanzo beans and black eyed peas.
  • 1 can of diced potatoes.
  • 1 bottle of Yuengling Traditional Lager (Sometimes I cook with Straub Amber too.)
  • 12 cups water
  • A tablespoon of Better Than Bullion Ham Base
  • 2 tablespoons of Orrington Farms Concentrated Ham Base
  • Mrs. Dash Table Blend seasoning (to taste)
  • McCormick BBQ Seasoning (to taste)
  • Ground Mustard (to taste)
  • White Pepper (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • garlic powder (to taste)
  • onion powder (to taste)
Canned Beans & Potatoes.
Beans
Ham Soup Bases & Beer

I’m impatient so I didn’t use dried beans and soak the overnight while standing on my head facing east while reciting a mantra about not farting after eating this soup or whatever you have to do to do all that properly. Ain’t nobody got time for that. I did drain & rinse them really well. I’m sure this would be fine with ham steaks but the roasted ham from Easter was delicious.

The Method:

Sauteeing the veggies, adding potatoes, then beer.
  1. I dumped all the beans into a colander and mixed them, then rinsed them pretty good with cold water. I set that aside on a bowl for a minute.
  2. I globbed the butter into the stock pot, put it on a burner, and cranked that shit up to medium-high.
  3. As the butter was melting, I added the onions, and let them sautée a bit. I added some onion powder, garlic powder, and a bit of salt here.
  4. I added the carrots, celery, & bell peppers, then sautéed a little more.
  5. This is where I added the rest of the spices to taste. Use whatever floats your boat. I added the minced garlic last so it didn’t burn.
  6. I tasted this before I did anything else and did so by setting aside a spoonful to cool while I moved on to the next step. I could have eaten just this.
  7. I dumped the canned potatoes along with the water into the mix.
  8. I dumped the beer into the mix.
  9. I got 8 cups of water into a giant mixing cup & added the “better than bullion” and soup base stuff. I went a bit lighter than the directions specify because I always end up making the soup too salty. I also didn’t use a measuring spoon. I used regular spoons & serving spoons. What is this, baking?
  10. I added all the beans, and 4 more cups of water.
  11. I added the ham last as I cubed it. I think at some point I cranked the heat down to medium.
  12. After adding the ham, I brought it to a boil on high, then let it boil on medium-low for 20 minutes, lid off, then pulled it off to rest.
  13. If you’re worried about the taste, take a bite way too soon, scorch your tastebuds, and it won’t matter anyway.

This was pretty tasty. I would only maybe add bacon? Manybe peas or something? What would you add? Would you switch anything out? I’m sure chicken bullion or broth would be good here too.

I like to serve this with some buttered rolls, or even a sandwich. Maybe cornbread would be good too?

This is good, but not much tops ham n’ green bean n’ tater stew. I wonder if green beans would be good in this?

The Three Amigators? 🏙🐊🌁

Posted on by Standard 1

So I think someone, probably most likely the zoo, missed a huge opportunity to house and name 3 recently liberated alligators in Pittsburgh’s South Hills.

The three alligators were recently released into the wilds of the urban jungle by some wildly intelligent human(s?) on the South Side, in Beechview, and in Carrick.

I confess I haven’t even read all the stories. Who needs facts when you have Facebook comments?

I’m sure KDKA, WTAE, & WPXI glossed over the hard-hitting facts and went right for speculation and didn’t sensationalize or fearmonger at all like they do every time we get a drop of rain. I did see a link to a recap, but there was a video and ain’t nobody got time for that. Looks like the Humane Society took care of these things and got them to a Sanctuary.

These three amigos, or Amigators if you will, should have been named Alleghator, Monogagator, & Ohiodile and been given their own small replica of the point to swim around in. I mean, they could play in the fountain, sunbathe in a stadium, and even ride a mini-incline.

Yes, I know alligators and crocodiles are entirely unrelated. Shh. Don’t ruin it.

Concept Art for Three Amigators Enclosure

Concept Art for Three Amigators Enclosure

How yinz make your chili? 🌶 [Chili à la AiXeLsyD “Recipes”] 🌶

Posted on by Standard 33

Yinz like chili?  I do.  I haven’t made any for a long time.  I may need to change that.  I stole this (& modified it) from my never-used Cookpendium blog.  My writing has hopefully improved since then.  Maybe not.  I like a tamer chili that would appeal to a wide variety of people to add heat as they like.  I like it thick enough to make a spoon stand.  I can take or leave the beans, and I reject your debatable elitist visions of chili or what it ought to be.

I ought to try and make a new batch using only stuff I buy at Aldi.

How do you make yours?

[Originally from a post at (the now defunct) PittsburghBeat.com, here’s a few consolidated chili recipe/methods…]

Recipe 1:

I’ve never made chili before, and in researching, I came across 50 billion recipes. So, this morning I made my own in the crock pot…

  • 2 cans of condensed tomato soup
  • 1 can of tomato paste
  • 1 packet of chili mix
  • about ½ cup of water
  • 1 tsp. of beef bullion
  • 1 can light red kidney beans
  • however much ground meat was leftover from last night
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • a dash of cayenne pepper
  • a dash of paprika
  • a dash of garlic

…and I slapped it into the crock pot on low for 8 hours.

Hope it tastes good when I get home. I’ve got shredded cheddar cheese for the top of it, & Super-Pretzels to go along with it. They always served pretzels & chili in my elementary school cafeteria so they belong together in my warped mind.

Most of them use tomato paste, soup, sauce, juice, or diced tomatoes as a base… I even saw one that called for Spicy hot V8… and I think my mom always used soup. Tomato paste is usually bitter, so I figured the tomato soup would counteract it. All of the spices should be rockin’. I like my chili thick.

Oh yeah, about 1/2 the ground meat was cooked w/ some seasoning salt & A1.

Recipe 2:

Here’s what basically went into my chili. I’ll probably eventually make a blog about it with a narrative so I can remember what I did this time for next time… to see what I wanna change or what I wanna do again.

I ended up only using the one can of diced tomatoes (the one with jalapeños) and still kind’ve overflowed the pot by a small amount. So, next time I may cut out one can of tomato soup or a can of beans. Also, I want to try garbanzo beans in my next batch… and I’ve heard chocolate powder goes good in chili some times… so I wanna try that one day too.

I also tossed in 2 slices of Velveeta ripped apart, a dash of spicy brown mustard, and a drop or 2 of A1 Cracked Peppercorn Steak Sauce.

I think the meat that I used was too fatty or I didn’t drain enough fat (…even though I got a about ⅔ of a regular sized plastic cup full of fat out of it). I had to skim some excess grease off of the top when I popped it open this morning.

I’ll let you know the general consensus after it’s been consumed.

[Edit:  It was good.]

Recipe 3:

I must have pinned this at some point, too.  Someone re-pinned it here…

I think it was a joke about Pepto because this chili killed my guts, even served over mashed potatoes.

Share your chili recipes with me in the comment section below.  Don’t be a jag and sit on your secret ingredient(s).  Is it cocoa powder?  Chocolate bars?  Corn?  Zucchini?  Cinnamon?  Potatoes?  Steak?  Instant potato flakes?  Cornmeal?  Chupacabra?

How do you serve it?  In a bowl?  Over baked or mashed potatoes, rice,or spaghetti?  With soft pretzels or cornbread?  With tortilla chips or crackers?

How do you cook it?  Crock pot?  Dutch oven?  Stove top?  Over a campfire?

Do you like the Hormel canned stuff or the stuff from Wendy’s?  Who makes your favorite?

Spill it!

BBQ Pork & Slaw Sandwiches

Posted on by Standard 7

Thought I’d share…

Made these with the wife today, and they were delicious.

Pulled Pork:

  • Pork Roast
  • Bottle of Beer
  • an apple
  • an onion

Dump the roast and beer into the crock pot over top of the sliced apple and onion. Set it on low for 8 hours. Pull out to rest for a bit, then shred with a fork.

ColeSlaw dressing adapted from Primanti Bros. copycat recipe:

  • bag of shredded cabbage & carrots
  • ¼ cup apple cider vinegar
  • ¼ cup distilled white vinegar
  • 5 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons vegetable or canola oil
  • salt and pepper, & Season All to taste.

Mix dressing together, pour over shredded rabbit food, cover & let chill for a bit in the ‘fridge.

The sandwich:

  • bakery buns (ours were from the big bird)
  • Sliced Meunster (or another white cheese like Brick, Swiss, or Provolone)
  • your favorite BBQ Sauce
  • ⬆that shredded pork
  • ⬆that cole slaw mixture

Build a damn sandwich. Do I really need to explain how to do that?

Trust me, this is delicious.

image

∞ Magical Musical Split? @Dethlehem & @TheBloodySeamen should do this…

Posted on by Standard Reply

Oprah Money & Dick Cheney Power

Oprah Money & Dick Cheney Power – This could be the cover, because… Why not?

OK, so if I had Oprah money and Dick Cheney power, and could treat other human beings like my own personal play things…  I would commission two local Pittsburgh metal bands to do an epic cover split.  Do bands that aren’t punk bands do splits?  Well, they will if they’re my playthings.

I’d want Dethlehem to cover Black Sabbath’s “War Pigs” (with the original “Walpurgis” lyrics of course), and The Bloody Seamen to cover the Beastie Boys’ “Rhymin’ and Stealin'” (which music nerds know features another Sabbath riff from “Sweet Leaf”).

Why?  Why not?  I love obscure and nonsensical covers.  I like these bands.  They would probably not want any part of this.  I mean, guys in bands LOVE it when you go up to them and spew out “You know what song you guys should cover?” then ramble off dumb ideas like this.

Witches gather at black masses
Bodies burning in red ashes
On the hill the church in ruin
Is the scene of evil doings
It’s a place for all bad sinners
Watch them eating dead rats’ innards
I guess it’s the same wherever you may go
Oh Lord yeah

Carry banners which denounce the lord
See me rocking in my grave
See them anoint my head with dead rat’s blood
See them stick the stake through me
Oh

Don’t hold me back cause I’ve just gotta go
They’ve got a hold of my soul now
Lords got my brain instinct with blood obscene
Look in my eyes I’m there enough
Yeah

On the scene a priest appears
Sinners falling at his knees
Satan sends out funeral pyre
Casts the priest into the fire
It’s the place for all bad sinners
Watch them eating dead rats’ innards
I guess it’s the same wherever you may go
Oh lord yeah

Because Mutiny on the Bounty’s what we’re all about
I’m gonna board your ship and turn it on out
No soft sucker with a parrot on his shoulder
‘Cause I’m bad gettin’ bolder, cold cold gettin’ colder

Terrorizin’ suckers on the seven seas
And if you’ve got beef, you get capped in the knees
We got sixteen men on a dead man’s chest
And I shot those suckers and I’ll shoot the rest

Most illingest b-boy, I got that feelin’
‘Cause I am most ill and I’m rhymin’ and stealin’

Shh! Snatchin’ gold chains, vikin’ pieces of eight
I got your money and your honey and the fly name plate
We got wenches on the benches and bitties with titties
Housin’ all girlies from city to city

One for all and all for one
Takin’ out MC’s with a big shotgun
All for one and one for all
Because the Beastie Boys have gone A.W.O.L

Friggin’ in the riggin’, man, cuttin’ your throat
Big bitin’ suckers gettin’ thrown in the moat
We got maidens and wenches, man they’re on the ace
Captain Bligh’s gonna die when we break his face

Most illingest b-boy, I got that feelin’
I am most ill and I’m rhymin’ and stealin’

Ali Baba and the forty thieves
Ali Baba and the forty thieves
Ali Baba and the forty thieves
Ali Baba and the forty thieves

Ali Baba and the forty thieves
Ali Baba and the forty thieves
Ali Baba and the forty thieves
Ali Baba and the forty thieves

Torchin’ and crackin’ and rhymin’ and stealin’
Robbin’ and rapin’, bustin’ two in the ceilin’
I’m wheelin’, I’m dealin’, I’m drinkin’, not thinkin’
Never cower, never shower and I’m always stinkin’

Yo ho ho and a pint of Brass Monkey
And when my girlie shakes her hips she sure gets funky
Skirt chasin’, free basin’, killin’ every village
We drink and rob and rhyme and pillage

Most illingest b-boy, I got that feelin’
I am most ill and I’m rhymin’ and stealin’

I was drinkin’ my rum, a deaf son of a gun
I fought the law and I cold won
Black Beard’s weak, Moby Dick’s on the tick
‘Cause I pull out the jammy and I squeeze off six

My pistol is loaded, I shot Betty Crocker
Deliver Colonel Sanders down to Davey Jones’ locker
Rhymin’ and stealin’ in a drunken state
And I’ll be rockin’ my rhymes all the way to hell’s gate

Most illingest b-boy, I got that feelin’
I am most ill and I’m rhymin’ and stealin’
Most illingest b-boy, I got that feelin’
I am most ill and I’m rhymin’ and stealin’

Most illingest b-boy, I got that feelin’
‘Cause I am most ill and I’m rhymin’ and stealin’
Most illingest b-boy, I got that feelin’
I am most ill and I’m rhymin’ and stealin’

Most chillinest b-boy
I am most ill and I’m rhymin’ and stealin’
Most killingest b-boy
I am most ill and I’m rhymin’ and stealin’

Most dustin’ out b-boy, I’m tossin’ my dust
Most finkinest b-boy, I’m doin’ that finkin’
Most rhyminest b-boy, I’m stretchin’ my shade
Most shootinest b-boy, I think you’re shit

Most rhyminest b-boy, I’ll steal your shit homeboy
Most taxinest b-boy, I’ll tax you boy
Most illingest illingest illingest b-boy
Taxin’ all y’all squares, yeah!

Maybe change “b-boy” to “pirate” or something?  Bandit?  Looter?  Outlaw?  Maybe the line “Because the Beastie Boys have gone A.W.O.L” to “‘Cause the Bloody Seamen have gone A.W.O.L”?  I’d pee my pants if I heard you all rapping.

So what would it take, guys?  Can we get a Kickstarter going, or what?

The Bloody Seamen

The Bloody Seamen

Dethlehem

Dethlehem