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From: Coogan's Bluff <ft.tryon@park.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Sun, 17 Nov 2024 15:36:02 -0700
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dsi1 wrote:
> On Sun, 17 Nov 2024 19:04:56 +0000, Coogan's Bluff wrote:
> 
>> dsi1 wrote:
>>> On Sun, 17 Nov 2024 0:51:07 +0000, Leonard Blaisdell wrote:
>>>
>>>> On 2024-11-15, D <nospam@example.net> wrote:
>>>>
>>>>> How long do you let it hang?
>>>>
>>>> Too long ago, but less than a week. You'll know when it feels right.
>>>> All you're doing is desiccating it. Extra hanging doesn't make it taste
>>>> better. (I don't think!)
>>>
>>> Crispy beef jerky is trending these days. It's jerky that's thinner than
>>> normal and crispy like a potato chip. I can't say what jerky is popular
>>> on the mainland though. I'd rather have old, regular, jerky but that's
>>> getting harder to find.
>>>
>>> https://californiajerkyfactory.com/
>>
>> Worth a try:
>>
>> https://www.fritolay.com/products/matador-original-jerky
>>
>> https://www.fritolay.com/products/matador-teriyaki-jerky
> 
> I'd eat that. My brother and step-mom, are always asking if I want
> anything from Vegas. I never want anything from over there but this
> could be a way to kill some birds with a single stone. I don't normally
> kill birds but when I do, I prefer to use just a single stone.
> 
> The skinny, crispy, chips sold here are kind of a drag. That's the
> younger generation for you!

Crisp made its way to skinny cookies too - to no good end.

Bit I bet it saves on production costs as well as material.

The matador jerky has a satisfying chew to it, the crisped jerky I find 
is just sawdust in ones mouth.

> Breakfast this morning was fried rice. I was going to just make a
> classic Hawaiian breakfast - eggs, Portuguese sausage, and rice. I
> decided to get lazy and just make fried rice. The flavor was enhanced
> with oyster sauce and Knorr Chicken powder.
> 
> https://photos.app.goo.gl/jFGDbjwM5rFmvc5e6

I tend to do fried rice for breakfast too, generally from the prior night.

It revives perfectly in a small skillet and I get the option to add 
crushed peanuts over, which is a texture booster.

I will also eat cold lo mein - or inhale it, lol!