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what's that crazy concoction you've fantasized about making? ... or had to eat?

this intrigued me today, reading about an "atomic dog" <corndog stuffed with a slaw made with sriracha>. http://chowhound.chow.com/topics/556231
i wonder if one could re-dip in the corn-dog batter and fry up the whole slaw-stuffed dog -- if the slaw were sort of "dry"? hmmmmm.

then, thinking about a solution for the "stray slaw" problem, i dreamed up this idea: wrap an egg roll wrapper around the entire slaw-stuffed dog. THEN deep fry.

but, then i thought that the corn dog batter is moot -- UNLESS one wraps in the egg roll wrapper, then dips in batter, then deep fries.

oh, the agony. my arteries are screamin'!

(i may have a name for it, now: "the straw dog").

what is the craziest concoction you've dreamed up? have you actually made it, or just kept "elaborating" your concept? (edit: paulustrious notes his winning "concoctions" are from leftovers. i've got a "re-purposing" in mind for my too-wet potato salad -- turn it into soup!).

also, what about things that other people have made, and you "had" to try it?

let's have some fun, y'all!

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  1. Most of my concoctions have been Sunday brunch things after Saturday night`s dinner party. You know the sort of thing, cerviche omelette, curry coated pollenta with pea-meal bacon, refried brie and so on.

    2 Replies
    1. re: Paulustrious

      i've got a potato salad in the fridge that is a little "wet," so i'm thinking of re-making it into "potato salad soup." maybe it'll give the comparatively bland vichyssoise a run for its money!

      1. re: alkapal

        Sounds good to me. Blend half of it. Some green onions, a few toasted sesame seeds on top. The world's your oyster. In fact and oyster or two would go quite well.

    2. I made these goofy bacon bars based on Soop's "Shall we make a recipe" thread:
      http://www.chow.com/recipes/18664

      Despite the fact no one else on the planet besides me seems to have tried making them, I can assure you they are very tasty--my friends and family thought so, too! Would love to know if anyone else made them, of course.

      alkapal, you know I'm with you in your deep fried madness. One of my favorite sushi rolls was coated in tempura batter and deep-fried...but the original place that made them changed hands. After that, the roll was never the same and I didn't have the heart to try it elsewhere--apparently, if it's not done just right, it's not even close. But the idea haunts me. Crispy outside, slightly warm but not hot inside. Mmmmmmmm!

      2 Replies
      1. re: kattyeyes

        Katty that sounds exactly like the tempura tuna roll at Pigalle in Boston...its yummy and you should try it if you get this way .

        1. re: capeanne

          I checked the menu and it does sound very much the same. But in my neck of the woods, it didn't cost $20. ;) I see Pigalle has steak tartare, too. That would be a tough restaurant to pass up! Looks very special. I appreciate the tip, capeanne--merci beaucoup!
          http://www.pigalleboston.com/menu.pdf

      2. Made my own version of pack potatoes (people love deep fried snacks here) - pack potatoes are basically parboiled potatoes, sliced in half, sandwiched back together with a garlic chilli paste, coated in a chickpea flour spicy batter and deep fried.
        My version - new potatoes sliced, scooped out, potato mixed with a hot cilantro chilli paste, refilled, skewered, smother in chickpea batter, deep fried and served up with tamarind and coconut .....Yum

        1 Reply
        1. re: waytob

          Way to go, waytob! Those sound FANTASTIC! Two of my oldest friends are originally from Kenya (they're brothers). I will have to share your suggestions with them. :)

        2. LOL >> "oh, the agony. my arteries are screamin'!"

          Is the straw dog some sort of recipe development for Paula Deen's show?!!

          I wouldn't mind a sausage casing stuffed fat with all sorts of cheeses, then grilled until the insides are all gooey (alternative is covering with batter and deep frying the "cheese sausage"). Place onto a bun, filled with chile...

          then burn your lips trying to eat this concoction before the cheese cools down!!

          6 Replies
          1. re: pinkprimp

            pinkprimp, you win the secret contest i had for this thread: the first comment about paula deen! bravo or brava, take your pick!

            now, the question is: what cheeses do you use? do you get a little char on it? and is it put on a hard roll, or a nice, soft bun, toasted with some garlic on the grill? i could try your cheese sausage with some cole slaw.

            1. re: alkapal

              Oooh! Oooh! What's my prize?? Please let it be the first made Straw Dog. Or maybe those porcupine meatballs that had me salivating last night?

              I have never made this cheese sausage (cheesweenie! haha)...but this could be this upcoming weekend's project! I imagine a mix of gooey, melty cheeses, along with some flavourful ones, like a strong Stilton maybe? Definetly charred and crispy on the outside (it's a textural contrast, you see?). I think a soft bun would be best- biting too hard may result in squirts of hot cheese on innocent bystanders!!

              1. re: pinkprimp

                alkapal, please post a photo of pinkprimp accepting your prize! ;)

                And for both of you, I have a logo for you if you open up a cheesweenie shop! Out walking today, I met a combo Chihuahua/Dachschund and I was told the pup was a Chiweenie!
                http://www.dogbreedinfo.com/chiweenie...

                Hot diggity dog! Yes, and please be careful not to injure anyone with the hot cheese.

              2. re: alkapal

                Oh gee, if you want some of Paula Deen's secret Asian recipes, there's always tempura butter and butter filled pot stickers. And don't forget butter and bacon filled "soup" dumplings. But don't burn your mouth with the hot butter, y'all!

                1. re: Caroline1

                  I totally "heard" Paula in your last sentence, C1. ;)

                  1. re: Caroline1

                    Just about any General Tso's Chicken I've ever seen in any Americanized Chinese restaurant could take Paula in an arm-wrestling contest.

              3. In fourth grade I had Spaghettios and no spoon, but I did have a large orange-flavored Halloween lollipop, the handle of which could be be bent. Spaghettios are kind of cherry-flavored anyway, so the orange mixing in was not entirely weird, just somewhat.

                1 Reply
                1. re: Cinnamon

                  For a long time this was my standard "walking around NYC" breakfast (and still is from time to time)

                  Into a bowl pour the leftovers of last nights cold instant couscous. Add olive oil, garlic paste, Italian seasoning, 2 chopped up scallions the juice of one fresh squeezed key lime, and 1 single serving container of unflavored greek yougurt (Fage regular for pereferce) stir until more or less mixed add salt and pepper and mix again. A bit rough on the stomach till you get used to it, but once you do there are few breakfasts better for a full day of constant walking.