Boiling bacon?

Allegedly a way to get crispy bacon without being brittle. Put bacon in a frying pan and fill with enough water just to cover the bacon.

Bring the water to a boil.

Turn the heat down to medium.

When the water has boiled away, turn the heat to low.

Turn off heat. Put bacon on paper towel to drain juices.

Eat.

Ice cream!

Hoping that Blue Bell ice cream is back soon. Update: It's back!

Dogs in the wave.

Hot dogs take about five to ten minutes to boil until done. If you have a microwave, you can save some time.  Time varies depending on how many hotdogs you want to microwave, I.E. One hot dog, 30 to 35 seconds; two hot dogs, 45 to 55 seconds; four hot dogs, 1 1/4 to 1 1/2 minutes; six hot dogs, 2 to 2 1/2 minutes; eight hot dogs, 3 to 3 1/2 minutes; 10 hot dogs, 4 1/2 to 5 1/2 minutes. But you will want to prep them first by splitting them open and the covering them with paper towels (NOT FOIL) or the like.

 

Be careful as they will be very hot when they come out of the microwave. Then once you have them cooked, you can serve them as you like. Be sure to remove paper before eating.

 

Modified egg salad.

Why boiled eggs.?

Ingredients :

Eggs
Potatoes
Lettuce
Mustard
Spices

Method:
 
Boil a few potatoes.
Scramble several eggs.

Slice the potatoes,
Mix the eggs and potatoes.
Add mustard, salt pepper, and mix again
Lay on a bed of lettuce.
Chill.
Serve.

Zuppa di trippa.

Also known as cow's stomach soup.  Very popular in the poorer peoples kitchens. Just a soup as you might normally make it but the meat part is different. Biscuits or bread would be a nice accompaniment.


Ingredients:

2 - diced potatoes
1 - small can mushrooms
1 - 27 ounce can crushed tomatoes
2 - tablespoons vanilla
1 - large diced onion
2 - pounds trippa

Spices:  (to taste)
basil
oregano
salt
pepper
garlic powder

Method:
Cut up the trippa in bite size pieces.
Wash the trippa and rinse thoroughly several times.
Put the trippa in a large soup pot and cover with water.
Bring to a boil, then turn down the heat and simmer for an hour or more.
Add the rest if the ingredients and bring back to a boil.
Again turn down the heat, then let simmer for another hour.
Stir occasionally.

Serve when ready.

Distill it.

There are basically two steps to making this. First is heat up aka boil the grains or potatoes the for the separation of the solids from the starchy goodness. Then yeast is used to ferment the resultant liquid. That make take up two a few weeks. A special adapter is used to the the carbon dioxide leave the container without letting in oxygen in.

After the fermentation, second is the purification distillation of the alcohol from the water. Alcohol boils at 173 degrees Fahrenheit where water does not boil till 212 degrees Fahrenheit. The vapor is then quickly chilled for storage.  In the real world, this may be done several times to make sure the result is pure enough.

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Alternative parts:


Ultra simple distiller:

Fermentation tank: bottle with balloon that has a few pinholes.

Lumpy lumpy piadini

This is a variation of a focaccia di recco that can be made on the stove top instead of the oven.

Ingredients:

FOR THE DOUGH

1-  cup unbleached all purpose flour
1/4 -  teaspoon salt
1- tablespoon or so virgin olive oil plus extra for greasing pan and brushing on focaccia
1/2 - cup cold water.

FOR THE FILLING

4 -  ounces mozzarella cheese, in small clumps

Method:

Preheat a skillet (preferably cast iron).
 

Mix all the dough ingredients until a ball is formed.  

 

Knead until smooth then let rest covered for 30 minutes.
Divide the dough in half.

Roll each half into a thin 8 inch or so round.

Lay one sheet of dough in the skillet.

Place soup spoon size dabs or clumps on cheese evenly on the dough.

Cover with second sheet of dough allowing the excess to overhang the edges.

Brush the top with olive oil and sprinkle evenly with coarse salt.

 

When the bottom is cooked (about a minute) then flip to the other side.

Cook (about a minute)  The flip again.

Saute until golden brown and puffed,

Cut into wedges and serve warm.