food Mmmmmm...poppers!

My local Kroger.
 
Sells these.
 
I was skeptical.
 
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Tried 'em out.
 
In cast iron.
 
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Whoa dad.
 
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I was surprised.
 
The cream cheese didn't melt out.
 
Leaving an empty shell of a popper.
 
So I butt.
 
Rocketted it.
 
With avocado pineapple ranch.
 
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Goodern' hell!
 
The japs.
 
Even had a little heat.
 
I don't normally buy premade sheeit.
 
But these were worth it.
 
Chingon!
 
 
Step to the beat of my heart.
 
 
 
 
3 year hiatus....aaaaand the thread is back!!!

'Bout time to do some in the salsa family house. I have a technique that will probably get me banned, but its dadgum good.
 
Poppers.
 
Mixto some cream scheeze.
 
With schredded scheddar.
 
Cut some whole pickled xalapas.
 
In half.
 
Stuff 'em.
 
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And then.
 
Throw 'em in the freezer.
 
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Yankem' out and toss 'em.
 
in AP flour.
 
Egg.
 
Breadcrumbs.
 
Like this.
 
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Butt rocket in cast iron.
 
In the oven at 400f for 2 hoskeys.
 
I shoulda' left 'em in the freezer longer than 20 minutes.
 
They bleed.
 
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But thats cool and the gang.
 
Rock some ranch.
 
With hot bo hunk paprika.
 
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Goodern' chingon!
 
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I like to be liking.
 
This 'kine popper.
 
In the oven.
 
Tasty goodnessess.
 
I ate them all.
 
 
Popper the one you're with.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Extra thick sour cream? Where do you find something like that? I know if I get sour cream at the dollar General, it is damn near liquid some times.
 
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A Canadian dairy company makes it. They do the thinner stuff too, but some recipes really need the thick sour cream ,@ 18% mf you might not want to eat it too often though. I used the last bit of container we bought to make tzatziki.

This is just a picture i grabbed from interwebz but it looks exactly like that.

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