What did you cook or eat today (September 2025)?

I see Walmart has a bunch of Beanos, but looks like you have to order them in.
BTW, could you type the name of the one you posted? I can't make it out.
 
PAcanis said:
I see Walmart has a bunch of Beanos, but looks like you have to order them in.
BTW, could you type the name of the one you posted? I can't make it out.
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Sure, it’s Rosa’s:

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Sourdough waffles. Thanks for the recipe JAS_OH1
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OMG, these were by far the best waffles I ever had. They were perfectly crispy on the outside and soft and spongy on the inside, paired with good-quality butter (Kerrygold) and real maple syrup; these were delicious.
 
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Puggles said:
Sourdough waffles. Thanks for the recipe JAS_OH1
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OMG, these were by far the best waffles I ever had. They were perfectly crispy on the outside and soft and spongy on the inside, paired with good-quality butter (Kerrygold) and real maple syrup; these were delicious.
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Yay! It's a keeper, isn't it? I too found them to be just the best ever. Makes pancakes seem boring, really. Glad you made them!
 
PAcanis said:
I gotta look for that.
A good Italian/combination sub is indeed hard to replicate the flavor of the dressing they use.
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The Deli and the Italian Pizza places I worked at both just used EVOO, red wine vinegar, salt, pepper, and dry Italian spices (garlic, onion powders, basil, oregano) to dress their Italian heros/subs/combination sandwiches.
 
msmofet said:
The Deli and the Italian Pizza places I worked at both just used EVOO, red wine vinegar, salt, pepper, and dry Italian spices (garlic, onion powders, basil, oregano) to dress their Italian heros/subs/combination sandwiches.
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Well, I never actually tried to duplicate it. Not personally.
I just tried various brands of Italian salad dressings hoping :)

Even knowing the ingredients you listed, I doubt if I would hit on the perfect blend.
 
PAcanis said:
Well, I never actually tried to duplicate it. Not personally.
I just tried various brands of Italian salad dressings hoping :)

Even knowing the ingredients you listed, I doubt if I would hit on the perfect blend.
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I start with vinegar on both sides, then close and squeeze together. Then I add the other dry ingredients to taste. Add EVOO last. Squeeze again, then add meat, cheese, leaf lettuce (I hate the shredded stuff), tomatoes, onion, and fresh basil (whatever else strikes my fancy at the time). I taste a small piece and adjust the seasoning if necessary.
I think the trick is seasoning the bread first. The oil sort of seals the dressing stuff in.
 
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