This is just an update on the blog. Bad news: my camera has been down. Good news: I just fixed it. So I have a ton of content ready to be posted soon.
Coming up, I'll be reviewing my favorite M.R.E.'s (Meals Ready to Eat), Demonstrating some cool and unusual things you can do to microwave popcorn and much more!
More good news: My wonderful wife is due to give birth to our third child any moment now, so there may be some down time associated with that. Good thing the camera's fixed!
Check back for more great information!
The Culinary Cro-Magnon
Monday, October 27, 2008
Posted by Jake at 11:13 PM
Friday, October 3, 2008
Okay world, this recipe turns out some freaking awesome bean dip.
WARNING: make sure you have a friend or family member eat this with you, otherwise you won't be able to stop yourself from eating the entire thing. As good as this is going to taste, you don't want to eat the entire thing.
First shred the cheese. You want to shred a man sized fist amount of cheese. What's a man sized fist you ask? It's the size of your fist partially open as if it's holding a baseball. That's just one example of how we measure ingredients in the Cro-Magnon's kitchen y'all.
Next, remove the cream cheese from the box but keep it in its foil wrapper and cut it in half. Put the half you're not going to use back in the box and put it in the fridge.
Now you're ready to start cooking stuff. Empty the can of refried beans and it's accompanying juices into a pot.
Once you get the beans mashed up pretty good, go ahead and dump in that half block of cream cheese (make sure you take it out of the foil first), and mix it in. You may have to mash up the cream cheese as you mix it depending on how soft the cream cheese was when you added it to the beans. Don't worry though, it will start melting pretty fast once you put it in. REMEMBER TO KEEP STIRRING!!!
Now that you've got the salsa mixed in good, it's time to add the secret awesome ingredient: Tapatio hot sauce.
Put in as much as you like. If you don't want it hot then don't put in a lot. KEEP STIRRING. Mix it all in until all you see is the creamy light brown of the beans.
When everything is mixed in nice, remove from heat, pour in a bowl, and enjoy!
My bean dip can be enjoyed hot or cold.
Now it's important to note that there are some alternative ingredients for those of you who don't like hot, spicy, picante, etc. bean dip. Instead of fresh salsa you can opt for a mild canned salsa like Pace Picante sauce or whatever generic brand is available. If even that's too spicy for you, go with good old Ketchup. It may sound gross using ketchup but you need that tomato flavoring in there for the end result. I've had it both ways and it's great either way. Lose the Tapatio too if you can't take the heat.
Thursday, October 2, 2008
I've received a few emails asking me why I started this site. Click on the following links to read some of my more embarrassing escapades in the kitchen. These are the colossal failures that led me to create this blog and chronicle my culinary deeds or misdeeds in the kitchen.
Insane In The Membrane
Cooking With Jake
He's At It Again
The mission of this blog is to glorify the simple food that men make to satisfy their immediate hunger while at the same time attempting to prove to my wife that I can follow a recipe and not burn down the kitchen.
Posted by Jake at 2:21 PM
Wednesday, October 1, 2008
Empty the water out of the tuna cans and then put the tuna in a bowl. Add a large spoonful of mayo to the tuna and mix it up.
Now fold over the tortilla and continue to cook it until both sides are golden brown.
NOTE: This will require that you flip the Tortilla Tuna Melt over on each side in order to cook
Posted by Jake at 3:57 PM
All right, I want to thank Juan Carlos Yanez for working so hard 9 years ago to convince me to try his wonderful creation, which I have since named: The Delgado Slim.