Stranger Eats

Omegle has not been the gold mine it was over the summer. Apparently once school starts, people have better things to do. Weird. Anyway, we’ve decided to branch out a bit in our search for recipes. This results in fewer hilarious conversations, but the ratio of usable recipes to time wasted is much higher.

Today we made cheese. Now, there are two ways to do this. One involves sitting in one place for too long and never showering, and the other involves milk. Only one of these produces something you’d want to actually eat.

The Kitchn is one of our new favorite sites, and we tried out their recipe for queso fresco. Turns out it’s every bit as easy as they say, and the cheese tastes exactly like what you can buy in any number of Mission markets.

Schuyler just HAD to have cereal this morning, so he had to go get another quart of milk.

When it looks like something you'd never, ever eat, you're almost done

So gross.

That is cheese.

Apparently this was the best angle Schuyler could get for this shot.

If you've ever wondered how much food is in two quarts of milk, it's this much food.

It’s a well-kept secret that quiche is totally awesome. Seriously, ask just about anyone and they’ll tell you that quiche is “Alright, I guess” or “Not really worth the calories” or “a little gay.” Don’t listen to these people. Quiche is pie you can have for breakfast, and I challenge you to come up with a better idea. For anything. This conversation was brief and to the point, so I’ll just post the recipe.

Ingredients:
1 9″ baked pie shell
1 cup grated Swiss cheese
3 large eggs
1 cup heavy whipping cream
1 pkg. original Hidden Valley Ranch Mix
2 tbs or so of bacon bits (or other cooked meat)

Directions:
Preheat oven to 400 degrees. Sprinkle cheese in pie shell. Whisk eggs til frothy. Add other ingredients and mix. Pour over cheese. Bake 15 minutes. Reduce heat to 250 degrees and bake 15-20 minutes until center is set.

We’ve done this a few times and haven’t had to modify the recipe much, but our oven sucks a lot so we do bake it a few extra minutes. As you can see, the first one didn’t really bake long enough. Also, it’s important to let it sit and cool off before serving, which would have been nice to know beforehand. On our most recent attempt I left out some cream (oh, and we use half and half instead of heavy cream) because seriously, it’s hard to justify a whole cup of cream for something you’re going to eat half of. We’ve also experimented with different meat/cheese combinations. Chicken is great but you don’t have to cook ham. Ham wins. Oh, and we used a little black pepper and no ranch mix. The ranch mix just seemed gratuitous, really.

Note: When making quiche it’s important to grunt and swear a lot, and punch things, to counteract the fact that quiche is a little gay (those people are right).

Either this is a really lazy way of making twice baked potatoes, or this person walked through the room a couple of times while watching someone else make twice baked potatoes and figured they had it down. Perhaps it is a food all its own though. I guess we won’t know until we try it.

Also, I’m kind of fed up with potatoes. Unless I get a really funny or interesting recipe for them, I don’t really want to eat any more of them.

You’re now chatting with a random stranger…

Today we celebrate our first recipe test! You all remember the tosti, I’m sure… two sandwiches stuck together with cheese. Well as it turns out, that idea is completely awesome.

Here’s the recipe, as we interpreted it:

4 pieces of bread

2 kinds of meat (we chose sopressata and turkey)

2 kinds of cheese (we chose cheddar and mozzarella)

Butter

Butter one side of each of the pieces of bread. Place two pieces butter side down on a hot skillet. To one piece add a slice of cheddar cheese, to the other piece add mozzarella. To the piece with the cheddar, add two slices of turkey. To the piece with the mozzarella, add two slices of sopressata. Add a little more cheese to each, and then place the remaining pieces of bread on top, butter side up. Once the first side is toasted, flip the sandwiches over to toast the other side. Once this is done, flip them over once again and add a mixture of both cheeses to the top of one sandwich. Place one sandwich on top of the other and leave in skillet until cheese melts. If one side begins to burn, flip it over. Once cheese has melted, remove the sandwich from the skillet, cut in half, and serve.

It’s a little more involved than it sounded in the original conversation, especially when you consider that Schuyler whipped up some homemade bread for the occasion. But it’s really just a monster grilled cheese, and totally delicious.

In Holland, they apparently like to glue multiple sandwiches together with melted cheese. Funny, seems like something we would have invented in America. It’s OK, we didn’t invent the sandwich, but we can invent the Hot Cheese Glue Gun that will make them easy to make without a grill.

You’re now chatting with a random stranger…