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Shoutout to Alexis Icon for suggesting this idea! The idea of a cereal that tasted like meatloaf is older than this channel itself. You see, there was a skit back on this show in the '90s called "The Amanda Show" and it was a (fake) cereal commercial for "Meatloaf Crunch". That cereal is just like this recipe except for there being red and green sprinkles on each cereal piece(I didn't have red and green sprinkles on me). As for this real cereal, I made some tweaks from the Avocado Cereal I made two years ago. I was originally going to use 3 tbsp. of beef Bovrite(a British beef spread), but then I realized Bovrite(or Bovril, as they call it in the UK) was salty just like Marmite and Vegemite and I wanted a savory cereal, not a salty one. So I reduced the amount of Bovrite in half for this recipe. Also, I was originally going to use 1/4 cup of sugar but then I realized sugar isn't one of the main ingredients in a traditional meatloaf. Ketchup, on the other hand, is associated with a traditional meatloaf and has sugar in it, so that's what sweetens this cereal up, along with the milk. As for the meatloaf seasoning, I initially planned on using more than 1 tbsp's worth, but then I realized that would overpower the cereal given its saltiness, so I added onion powder to even things out; most traditional meatloaf recipes use onions of some sort. Breadcrumbs weren't even supposed to be in this recipe, but that's the thing that holds a traditional meatloaf together, so it would be an injustice if it wasn't an ingredient in this cereal. Out of the 200+ videos on this channel, this is only the 3rd homemade cereal recipe- that's because the process for making the tiny little pieces is time-consuming. However, there is a quicker way to make the cereal pieces- with a 1/8 or 1/4 tsp. measuring spoon! You just scoop the dough and divide it in half. My dad tried the cereal and he spit it out off-camera. He said it tasted like a dry meatloaf. Now in any other recipe, that'd be kind of a bad thing, but considering cereal is meant to be crunchy on its own, it works for this recipe. HELPFUL LINK: Bovrite: You will need: For the cooking equipment: A large bowl A large spoon Parchment paper Nonstick cooking spray 2 baking trays Tongs A spatula For the cereal: 1 1/4 cups all-purpose flour 1 egg 1 tbsp. ketchup 3 tbsp. breadcrumbs 1 tbsp. meatloaf seasoning 1 tbsp. onion powder 2 tbsp. milk 1 1/2 tbsp. Bovrite(see HELPFUL LINK) 1. Put all the ingredients into a large bowl and mix them all up until you get a light brown, crumbly dough. 2. Place parchement paper on two baking trays and spray the paper with nonstick cooking spray. 3. Form little dots on the parchment paper. You can either do this with your fingers entirely or spoon out the dough with a 1/8 or 1/4 tsp. measuring spoon. Break each 1/8th or 1/4th tsp.-sized dough in half and place onto the baking sheet. 4. First bake in a 350 degree Fahrenheit preheated oven for 10 minutes. 5. Take cereal out of oven. After letting it cool, turn each cereal piece over with tongs and a spatula to ensure that all sides of the cereal pieces get cooked and one side doesn't get burned. If the cereal pieces are cool to the touch, you can also do this step by hand. 6. Put back into the oven at the same temperature(350 degrees Fahrenheit) for 11-15 minutes. Bon appetit!
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Don't worry, this will be the only video involving this year's contenders in Lay's "Do Us a Flavor" contest, as I had a bunch of videos planned already in the coming months, although I did have thought of using the other two contenders, Everything Bagel and Taco:
Fried Green Tomatoes on the other hand, were meant to be breaded in Fried Green Tomato potato chips, in my opinion. Only problem is, living in New York State, I've never seen green tomatoes for sale in any supermarket, so I had to resort to buying pickled green tomatoes on Amazon, and those tomatoes are tiny, like the size of olives and I've never heard of someone frying an olive. But when I set my mind to something, I really am determined. Given these tomatoes were pickled, they needed to be washed under some cold water to get rid of the brine and salt on the surface of them. I tried following a recipe on how to air-fry green tomatoes and it used milk instead of egg. It turns out egg is much better at keeping chips stuck onto the surface of whatever you're going to fry than milk is, so I abandoned the milk ingredients midway through the video. For some reason, I'm always scared I might air-fry something to the point it gets burnt, which is why I set the air-fryer for 1 minute intervals- just to check on them. In case the air-frying method fails, I baked some of the green tomatoes so I can at least some guarantee of an end product. The potato chip breading stuck more on the baked tomatoes than the air-fried ones. To get somewhat of an authentic fried green tomato experience, I took a green tomato, the breading, and a creamy condiment like mayo all in one bite. To me, it tasted as if a fried fish had a baby with a sour tomato(not that this can happen in real life, but given advancements in genetic engineering, you never know)! Just to be clear, I've never eaten fried green tomatoes like the ones traditionally made in Southern restaurants before, although I think when I went to Florida six or seven years ago, I went to a restaurant called "Sweet Tomatoes" but that's not the same thing, as they didn't serve fried green tomatoes. It was more of a salad buffet than anything else. My dad didn't try the tomatoes because he asked what they tasted like and the first word that came out of my mouth was "sour" and he doesn't like sour food, so that turned him off of trying it. The correct word I wanted to say was "tart". HELPFUL LINK: (Pickled) Green Tomatoes; www.amazon.com/Jake-Amos-Pickled-Green-Tomatoes/dp/B008DZ02OI/ref=sr_1_5_a_it?ie=UTF8&qid=1505676473&sr=8-5& You will need: For the cooking equipment: A medium bowl 2 small bowls A large bowl An air fryer A lasagna pan Nonstick cooking spray For the fried green tomatoes: 3/4 cup cornmeal 1 tsp. onion powder 1 tsp. salt 1/4 tsp. black pepper 1 egg Pickled green tomatoes Fried Green Tomato potato chips A creamy condiment like mayo for dipping 1. Put the first 4 ingredients into a small bowl and mix them all up. 2. Put however many green tomatoes you would like to use and put them in a medium bowl. Run the tomatoes under cold water to remove the brine and salt they were sitting in in the jar. 3. Put some Fried Green Tomato potato chips into a large bowl and crush them up really finely with the bottom of a jar or put them in a food processor. 4. Beat and whisk the egg in a small bowl. Arrange you stations so that:
6. Bake the breaded tomatoes in a 400 degree Fahrenheit oven for 9 minutes. 7. Place the basket into the air-fryer and preheat the air-fryer with the breaded tomatoes inside. 8. Once the air-fryer is done preheating, air-fry the breaded tomatoes at 400 degrees Fahrenheit for 4 minutes. 9. Serve with a creamy condiment like mayo. I haven't been impressed with the newest Pop Tart flavors, like the Jolly Ranchers ones, because I don't like Jolly Ranchers or sour food for that matter. Ditto for the Dunkin' Donuts Chocolate Mocha and Vanilla Latte ones(I don't like coffee). I would've turned the Orange Crush or Root Beer ones into a meatloaf but then I'd have to use more Pop Tarts because you can't have a meatloaf with either of those flavors without the actual drink in it! But there's something about a Pop Tart with blue filling that is just begging to be put into a meatloaf- I'm talking about the Blue Raspberry Pop Tart, people! Kellogg's claims it's sweet and sour but I didn't taste the latter in this Pop Tart. Maybe I would've had they not hit its expiration date a month ago(but hey- they were unopened, so they didn't go stale). It's been a long while since I put Pop Tarts into a meatloaf- I just branched out into other recipes over the past two years, but the blue filling is like a siren call to me to use it in a weird recipe that I just cannot ignore. If blue raspberries actually existed in nature, I probably would've used them in this meatloaf. I mean, people post colorful food on Instagram, like anything with the word "unicorn" in it- whatever that means since they technically don't exist in real life. My dad said the meatloaf tasted sweet, like a "candy cake". First of all, I've never heard of that term in my life but it sure sounds good! HELPFUL LINK: Blue Raspberry Pop Tarts: www.myamericanmarket.com/us/kelloggs-pop-tarts-frosted-blue-raspberry You will need: For the cooking equipment: A large bowl A lasagna pan Nonstick cooking spray For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs Pinch of salt Pinch of black pepper 4-5 Blue Raspberry Pop Tarts(see HELPFUL LINK) 1 pound chopped, drained, crumbled up, firm tofu 1. Put the first 4 ingredients into a large bowl. Break apart the Pop Tarts over the large bowl into small pieces. Then add the tofu and mix all the ingredients up until you get a firm mixture. 2. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the meatloaf mixture. 3. Bake the meatloaves in a 350 degree Fahrenheit oven for 40-45 minutes. Bon appetit! You'll be happy to know that this is the last video using bison tallow(for now?) as my supply of it expired a couple of days ago and to be honest, 2017 should've been called the Summer of Buffalo(Bison), as the majority of the videos were used bison in some form or another. Summer is (unofficially) over now that Labor Day has come and gone. I actually thought of this recipe when I noticed I hadn't used up my supply of bison jerky and I thought to myself that bison tallow can be used for any recipe involving a frying pan, including the most basic one of all: eggs! Of course, there are several ways to make eggs but the one that came to my mind was an omelette and I've heard of meat being in omelettes but jerky? Not so much- until now! Making an omelette is fairly easy except for the fact it's super hard to flip over- it's like folding a crepe, which I've never done before. The omelette tasted a little runny but it wasn't bad considering this was my first attempt at making one! The only way my dad knows how to cook an egg is to scramble it, but it's not as aesthetically pleasing as an omelette, even though it's much simpler. I honestly thought my dad was going to try the omelette, but then he told me he doesn't like jerky(it's a textural issue to him) so that put the kibosh on that hope. This recipe tastes great with ketchup and raisin bread, which counterbalances the savoriness of the omelette! HELPFUL LINK: Bison Jerky: www.amazon.com/Original-Natural-Buffalo-Jerky-Preservatives/dp/B00TYTIRY4/ref=sr_1_6_a_it?ie=UTF8&qid=1504982292&sr=8-6& You will need: For the cooking equipment: A small bowl A whisk A frying pan A fork A spatula For the omelette: 1 oz. bison jerky(see HELPFUL LINK) 2-4 eggs 1 tsp. buffalo wing seasoning Bison tallow 2 slices American cheese(optional) Serve with ketchup and raisin bread(optional) 1. Break the bison jerky into small pieces. 2.. Beat the eggs in a small bowl and whisk the eggs. Add the buffalo wing seasoning to whisked eggs and then whisk again. 3. Put bison tallow into a frying pan. Turn the stove on and using a fork, melt the tallow by coating it throughout the pan as it melts. 4. Once the tallow is fully melted, pour the whisked eggs in. Let the eggs cook until they're firm on the outside but still runny on top. To test to see if the eggs are firm, put the underside of a spatula under the eggs. If it's liquidy, it's not done yet. 5. Once the eggs are firm on the outside but still runny on top, pour the bison tallow pieces in and flip the omelette over once the eggs are bubbling. Let the omelette cook on the other side until it's no longer runny. 6. Fold the omelette and put it onto a plate. 7.(optional) Break apart 2 slices of American cheese into pieces and top the omelette with the cheese. Serve with ketchup and raisin bread. There are many reasons I don't get popcorn when I'm at a movie theater- not only are the portion sizes of even the smallest box ridiculously big, but the reason they smell so good is because of artificial chemicals like diacetyl. Even though with microwave popcorn, you can control the portion sizes, there's still diacetyl but there's also PFOA, a chemical that lines a microwave popcorn bag. This is why I only eat the popcorn that already is popped and you can eat straight from the bag. But then I read an article somewhere online about how people use bacon fat or even coconut oil to cook popcorn from scratch and bison tallow is very similar to coconut oil and bacon fat. After all, melted tallow is just like any kind of oil used in cooking. Plus I had some leftover buffalo jerky and buffalo wing seasoning I wanted to use up. It's amazing how such a little an amount of kernels like 1/4 cup produces a large number of popcorn- 8 cups! So that means, the kernels expand 32 times their size. That's pretty cool. But even the smallest bags of popcorn kernels found at the supermarket make 7 quarts of popcorn or something like that, so there probably will be more popcorn videos on this channel in the future! When the popcorn was cooking, it smelled like the kind you get at the movie theater yet even though they smelled buttery, they were bland without any salt or butter and I learned the buffalo wing seasoning(or any seasoning) doesn't really stick to the popcorn itself unless you top them with melted butter first. It's also really fascinating to see the kernels pop and turn into popcorn- I mean that's a show in itself, it's that mesmerizing! The popcorn tasted slightly spicy but what was interesting was that the bison tallow made the seasoning slightly sweet when combined with the butter and salt, which is a winning, snackable combination right there! The tallow must have some sort of unknown property in it that does this. Yet when my dad tried it, he said it tasted like ordinary popcorn, which to him isn't a bad thing actually! He must've taken one of the pieces untouched by the butter, salt, or seasoning. HELPFUL LINK: Popcorn Maker: You will need: For the cooking equipment: A small bowl Popcorn maker(see HELPFUL LINK) For the popcorn: 3 tbsp. bison tallow 1/4 cup popcorn kernels Buffalo wing seasoning to taste Salt to taste Melted butter to taste 1. Melt the tallow in a small bowl in the microwave for 40-50 seconds. 2. Take the lid and bowl off the popcorn maker. Pour the kernels and then the melted tallow into the base of the maker. Put the bowl back on the popcorn maker, plug in the machine, and press the on button. Enjoy the (popping popcorn) show! 3. Leave the machine on until you hear no more popping. At that point, unplug the machine and put the lid on. Turn the popcorn maker upside down and detach the base from the bowl. 4. Add the buffalo wing seasoning, salt, and melted butter to your liking. Bon appetit! One of you guys(or gals) suggested a while ago that I make avocado egg rolls, so your suggestion is your my command. But hey, hold on a second, this channel is called How to Cook Weirdly, so what's so weird about avocado egg rolls? I mean, come on, they're an appetizer you can get at the Cheesecake Factory, so it can't be that weird! My original plan was to make the wonton wrappers from scratch using sweet potato flour, but then I realized that not only would that be a pain in the butt to do, sweet potatoes and avocados don't necessarily go together flavorwise. But I do have an air-fryer, so that's what makes these egg rolls weird, I guess. There's no oil required to make these egg rolls and thus, none of that greasiness that is ubiquitous with Chinese takeout! It was my dad's suggestion I bake some of the egg rolls too because he thought they wouldn't hold up in an air-fryer. Surprisingly, the air-fryer did its job quite well, I'd say as the egg rolls were crunchy and had just the right texture of what a conventional egg roll should have. The baked egg rolls weren't horrible either, for they too were crunchy, albeit light on the wonton color. My dad actually said the egg rolls were very tasty! You will need: For the cooking equipment: Plates and/or a counter to make the egg rolls on A small bowl A large bowl A lasagna pan An air-fryer For the egg rolls: 10 oz. avocados 1 chopped up onion 1 tbsp. orange juice 1 package of wonton wrappers Water or egg yolks Dipping sauce of your choice(I used Korean BBQ sauce) 1. In a large bowl, mix the avocados, onion, and orange juice up until you get something like guacamole. You may have to mash the avocados before mixing everything up. 2. Put1 tsp. of the avocado mixture in the center of each wonton wrapper and roll the wrapper into a cylinder shape. Dip your fingers in water to seal the edges of the wonton together. Place the egg rolls into a lasagna pan. 3. To air-fry the egg rolls, preheat your air-fryer and once it's preheated, put 6-12 egg rolls at a time into the basket of the air fryer. Place the basket into the air-fryer and set the fryer to 390 degrees Fahrenheit for 8 minutes. Take the basket out at the 4 minute mark and shake up the egg rolls before putting basket back into air-fryer for the remainder of the cooking time. 4. To bake the egg rolls, leave the egg rolls in the lasagna pan and bake them in a 375 degree Fahrenheit oven for 18 minutes, or until the egg rolls are golden brown. Bon appetit! A can of buffalo worms is actually 55 grams, not 27 grams, so what happened to the other 28? This chow salad recipe wasn't my first choice to use the worms. I actually was planning to make them the protein in a buffalo wrap of sorts and sauteed the worms, which I now know is the worst thing you can do to them because they burn much faster than garlic due to their small size. Plus making tortillas from scratch is a pain in the behind. I didn't want these precious worms to go to waste and also, I was getting tired of the whole idea of making recipes with buffalo wing seasoning and buffalo wing sauce. I encountered this recipe on how to make earthworm chow, which reminded me of tuna salad for some reason. Greek yogurt is the perfect substitute for mayonnaise and I had some pumpkin yogurt, which counteracted the saltiness of the worms(they taste like salty cardboard or really salty Rice Krispies). This dish is what I call a chow salad because it's like a deli salad but it's really just a bunch of ingredients mixed up together. I happened to have some microwave white rice, which I used as the base of this chow salad. As for the other ingredients, I added soy sauce for an umami kick and French fried onions & the Old Bay seasoning to season the dish up.The green stuff in the pictures, which are parsley and a spinach leaf, are only there for decoration purposes, The first flavor I detected in this dish was the French fried onions, which are kind of addicting to me. There's also a sweet creaminess to the salad that the yogurt provides. For even more crunchiness, I added some wonton strips to the chow. The crunchiness distracts you in the best way possible from the fact that you're eating worms. My dad didn't try this dish because he's too scared to put insects in his mouth. HELPFUL LINK: Buffalo Worms: www.crunchycritters.com/shop/buy-edible-insects/buffalo-worms-55-grams/ You will need: For the cooking equipment: A large bowl For the chow salad: ! cup cooked, microwave white rice 27 grams Buffalo Worms(see HELPFUL LINK) French fried onions 5.5 oz. Pumpkin Yogurt Pinch of soy sauce Pinch of Old Bay seasoning Wonton strips for crunchiness For garnish: Parsley A spinach leaf 1. Mix all the chow salad ingredients together, then top with garnish. Bon appetit! |
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