It’s the weekend, so I got up early, walked the dog and started thinking about what to make my kid for breakfast.
I spent way too long looking at a four hour recipe (why not, dinner is a smoked pork shoulder that I really need to get started asap) before giving it up
Started off normally: eggs over easy and sausage links. Let’s make the pancakes a little different with bananas and walnut, and top with fruit and nuts ….
Critical question: why do we buy a specific syrup for pancakes? It’s just sugar (or corn syrup). So I used the syrup from canned mangoes!!! Tastes great but a bit thin and I didn’t use enough. It would be easy enough to thicken up, I’m sure. But why isn’t this the norm? We should have flavored syrup all the time, maybe save money over the maple stuff
Oh, and splurged with egg nog.
It’s just par-cooked meat. About like frozen dino nuggies and similar products in the freezer isle. Nothing wrong with par-cooked foods. They aren’t the same as fresh, but it’s not like it’s from a chemical/carcinogen bath either. They have their own flavors and some are great while others are just mid.
A quick Google for the ingredients turns up the phrase “mechanically recovered meat”
It might be par-cooked but it’s ultra-processed and I’ve no fucking idea how yous let that become normal