If I order a burger, I want a burger. There have
been days when a good meatloaf has hit the spot,
but I don't want bread added to the outside -
there's already enough in the mix.

A cold meat loaf sandwich with a slice of raw onion and a splash of

What is pate, after all, but meatloaf with
liver and booze in it?

HP sauce can be quite nice. Of course one needs to like bread in the
first place.

The gluten-free and keto/paleo crazes habe made
life easier for me, as I no longer am made to feel
like a freak for ordering sandwiches without bread.

I'll do mayo if mixed with ketchup; by itself neither
particularly appeals.

Along similar lines, I like making sriracha ketchup and sriracha
mayo for putting on or in a variety of things.

Sriracha mayo is a good idea; mixing the two reds makes
something that's too red. There are I suppose times when
you don't need the heat of straight-up hot sauce, but
for me those days would be few and far between,

My last bottle of sriracha was the Blue Dragon brand instead of good
old Rooster sauce: it's thicker, a bit milder and slightly sweeter
but not overly so and has a nice chile flavour. The company is a bit
vague, both on its label and online, about where it's from, where
they make it and who owns it.

Ah, rather similar situation to the D&D Gold brand,
which was much hotter than the rooster, and which I
liked, only it turned out to be massively laxative.
I don't think they're selling it any more.

I read salt, pepper, and marijuana, which
seemed more interesting.

And that's actually allowable now here as you've no doubt read.

Even in the relatively conservative US and even in
some of the more backward parts thereof.

... Tasty is tasty. Authentic is authentic. Different virtues.

The thing is truth is also a virtue, and when
one claims something is authentic, and it's
not, all the tasty in the world isn't going
to fix that.

If I play fast and loose with a classic recipe I always qualify the
name. Tonight I made a Johnny Marzetti casserole but put corn in it,
added an Old El Paso taco seasoning packet and switched out the
Cheddar cheese for Jalapeno Jack so now it's a "Juan Marzetti
Cazuela". [g]

There are all sorts of qualifications one could tack
onto a title - poorman's, homestyle, a ma facon, and
so on. Just use them.

... The best dinner guest has a discriminating palate and is mildly drunk.

Perhaps. Perhaps in some situations an undiscriminating
palate might be welcome too. Speaking of undiscriminating
palates:

Welsh rabbit
categories: Brahmin, British, sandwich, snack
serves: 8 as a snack

8 oz Pilsner-style beer
1 1/2 lb sharp Cheddar cheese; grated
1 lg egg
1 ts Worcestershire sauce
1 ts Colman's dry mustard
1/2 ts black pepper
12 sl toast
12 ds paprika

Heat the beer to simmering in a chafing dish or
double boiler. Add the cheese and cover. Let
simmer for 5 min while you drink the rest of
the beer. Peek. If it's beginning to melt, give
it a stir and cover again; if it's not beginning
to melt, curse, give it a stir anyway, and cover
again. Beat the egg with the seasonings. Have
some more beer and then peek again. When it
looks as though it needs stirring, stir. Repeat
this step until the cheese is well on its way to
melting. Then add the egg and stir constantly to
mix. When the whole is a fairly smooth, thick
sauce (about 10 min) after you start), serve it
over toast.

To serve, dump a slice of toast in the Welsh
rabbit. Turn once, making sure the top is well
covered by cheese, lift out onto a salad plate,
sprinkle with paprika, and give to a hungry guest.
This recipe makes enough for everyone to have a
half portion as seconds.

Some people salt this stuff. They're wrong.

Source: moi, as served at the HMA
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