Chef Mikey’s version of…

[Mikey]

“Avocado Toast”

Multi grain sourdough toast
Reed avocado
Crispy bacon bits
Tomato
Arugula micro greens
Two eggs over easy

Millennials seem to think they invented this stuff but, here in the Avocado Capital of World, we’ve been doing it since before they were born.

[Mikey]

Meatloaf (with kale Caesar and steamed artichoke).

Yeah I know that most of you aren’t familiar with the salad or the choke but the star here is the meatloaf. Instead of ground beef or pork it’s about 50% ground turkey. The rest is onion, celery, carrots (mirepoix to the cognoscenti), wild mushrooms, and eggplant all sautéed before adding to the turkey. Also about a cup of oats and a few eggs to hold it all together; and some seasonings. This is light and very healthy, but incredibly satisfying.

I make enough in a glass baking dish for four meals (for two). The rest goes in the freezer for later. This was the last meal from my most recent batch, so I’ll be making more soon. Maybe post a cooking PET.



Predicting some incredulous artichoke comments here. But know this, if you have never appreciated a great Castroville ‘choke you haven’t actually lived.

[StrawMan]

"It may have choked Artie, but it ain't chokin' me."

Sin,

Buckwheat [the original]


Seriously, Mikey, I'd be interested in a PET for the meatloaf whenever you have time. Thanks

[Mikey]

Next time I make it I’ll document the whole thing. Likely in the next couple of weeks. It’s something I’ve been perfecting over the past year or so.

[Roux]

All looks good and yes I'd like to see the PET

[Mikey]

Today’s version of “avocado toast.”

Toasted multigrain sourdough, Reed avocado, tomato, topped with some Point Reyes blue cheese and seasoned with a little “everything” bagel seasoning.

First time I’ve done it exactly this way, and it was very tasty.



I plan on doing the turkey “meat” loaf tonight so look for a PET, maybe tomorrow.

[StrawMan]

<--- have never had avocado toast in any form, but that sure looks tasty.

[Mikey]

<--- have never had avocado toast in any form, but that sure looks tasty.

I guess it's a "thing" with Millennials or something. They're well knows for spending $15.00 or $20.00, or whatever, for breakfast in restaurants for a piece of toast with avocado spread on it and maybe some other stuff to add some flavor. If you lived here you would have been eating avocados on a regular basis for, well, ever. Some people don't like them but they are very versatile. The ingredients on that piece of toast probably cost a total of $2.00 for the farmers market avo, tomato, bread and a sprinkle of cheese.

[StrawMan]

Sweet deal. You can't beat that nutrition bang for the buck.

Unfortunately, the only avocados we get here in the Mid-Atlantic are a cartel grown profit center.

I avoid them on principle; the same reason I used to avoid cartel weed. [quit smoking weed for New Years 2024]

Looking fwd to the meat loaf PET! [NOT LIKE THAT YOU FAGS!!!].

[Mikey]

Sweet deal. You can't beat that nutrition bang for the buck.

Unfortunately, the only avocados we get here in the Mid-Atlantic are a cartel grown profit center.

I avoid them on principle; the same reason I used to avoid cartel weed. [quit smoking weed for New Years 2024]

Looking fwd to the meat loaf PET! [NOT LIKE THAT YOU FAGS!!!].

Yeah, I guess about 90% of the avocados come from Mexico these days. Where I live (Fallbrook) they call our town the Avocado Capital of the World. There used to be groves all over the place. They don't grow as many here now because of water costs land values and stuff, but they still have an annual Avocado Festival downtown that attracts about 50,000 out of towners to buy a bunch of street fair shit. I'll only buy local fruit, at least it has to come from California. The local grocery store sometimes carries Mexican avocados but I won't buy them.

[88BuckeyeGrad]

I like Mikey’s cooking PET’s.