What's that you're eating?

Was craving junkfood. Frozen taquitos for lunch.

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Stopped by my local discount supermarket.

Their stock of ramen has dropped significantly over the past week. So, with the apparent ramen shortage and increased prices elsewhere, I decided to buy 4 -24 pk cases of the stuff for just $7.99 each; less than 1/2 the cost of the case that I just bought on Amazon for $17.

Now have 2.5 cases of shrimp, 2 cases of beef & 1 case of lime/chili/shrimp which should last me for awhile. ;)

Never tasted the lime/chilli/shrimp before. Cooked a package for lunch. Not much lime flavor. Mostly tastes like a spicy shrimp which is ok, since I always add some hot sauce/chilli to my plain shrimp ramen anyway. BTW, the case of shrimp was the only one there.

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The supermarket also just started its pre-TG turkey sale. Buy $25 worth of groceries and you can buy a turkey for 49 cents/#. So, I bought this 18#er for just under $9 (or about $27 off retail). I ususally buy 2 b4 TG. Don't have any room in the freezer right now, so I'm going to have to roast/eat it pretty quick.

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It's not for everyone but if you Southern/Asian food that makes use of EVERY part of the pig, then you'll like the pig tail stew that I made yesterday.

The hardest part is to find a place that sells pig tails. I buy them at a Filipino market near me. They use to sell it for 99 cents/# but then realized they were giving it away and started charging $3+/#. Still a cheap dish to make.

Just chop about 3# of pig tails into 1-1.5" pieces (or have your butcher do it). Parboil the tail pieces in a BIG pot of water, skim the scum off and set aside the tails.

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In the same pot add a cup or 2 of black eyed peas to the water along with 5-6 dried red plums (that you can get at the Asian market) and then boil til the black eyed peas/plums have disintegrated. Return the tail pieces to the pot and cook until the pig tails are tender. About 2 hours. Add water as needed.

Remove the cooked tail pieces and add another 1 cup (or 2) of black eyed peas and another 5-6 dried red plums and cook til tender. And salt to talste. This is what the beans should look like when it's done.

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Return as many pieces of the pig tails that you want to eat to the beans to reheat. Serve the pig tails over rice and beans.

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If you like pork belly, you'll like this too. The pork fat is as soft as butter and the meat (yes, there's meat) is extremely tender.

Sometimes I skip the rice and just eat the tails and beans straight out of the pot. Yum! :)
 
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All of the prior Ramen talk got me in the mood, so tonight I pulled some together.

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I used the Shin Black as the base, then added: frozen shrimp, a spoonful of miso paste, Sriracha, sesame oil, eggs, some leftover chicken, Napa cabbage, garlic, green and white onions, and some Bonito flakes. When finished, I dusted liberally with some togarashi and furikake.

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Certainly not as good as a restaurant, but about as good as I can make it out of a packet.
 
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