Yum, they look delicious. They actually are a little little bit easier than I had envisioned :-)
I wonder if the cheewy caramels will be too drippy? Guess I'll have to try and find out.
Two big disappointments today. Shopped aisles online (have been using the cart to make my list, print it out and daughter was shopping for me) and somehow I wasn't at any store that showed on top but had my cart full, had pared my order down to 130-ish, $ that is, I went to choose pickup which wanted my zip code for nearest store, I entered it and chose my nearest store which I thought I was at all along and emptied the whole darn cart! And I put a lot of thought and real effort into putting that together, can reconstruct some of it with some printouts I made before I finalized it (finalized means adding and subtracting about 20 things).
And peppers had just been reduced by a bunch and I wanted to nab them B4 they made them 2 for $4 again. How stupid do they think we are?
Then today, the meat market was going to grind me my special hamburger mix. It's 4:55 and no call to come pick it up. Am really disappointed and frustrated because that's what we were going to have for supper. Smashburgers or Fake Shake Shack Burgers.
I've been waiting for years to try a better blend of beef for cooked-at-home burgers, like when you can't char broil them. In the latter case, it doesn't matter so much if you have any mix other than chuck and enough fat so they don't dry out because the char flavor covers a multitude of sins.
Not so stove fried burgers. I am really disappointed. Really really! I have nicely asked that shop about ground beef mix, the kind they used at Ted's when I was a teen (he put in his own beef and ground up the whole cow, probably pulled the steaks) but that meat tasted so darn good, and the edges were lacy and a little browned, thin but not dry. Have been wishing and hoping all these years I could get close to the taste. That butcher a few years ago said just to use his 80/20 ground chuck. I didn't want to argue with him but I HAD been using it; it's fine for meatloaf and other things but not my special project once I found out on the internet what cuts to use.
Once when I was in Parents Without Partners years and years ago, I got "chosen" to make the sloppy joes. I'm a pretty decent cook but those weren't my specialty; I used Manwich.
Well, someone told me how to do it, put it in a turkey roaster and do it in the oven, add the onions, tomato SOUP (really? yes really), for texture I guess, then more tomato stuff. Cooked them fairly slowly. Those were the best sloppy joes I ever had in my life.
Part of the success was that whoever contributed the beef had access to butchered cows and it was the whole cow ground up.
At least we don't have a hurricane coming our way I don't think, shouldn't be so selfish about my burgers and Carmelitas when people have who knows what bearing down on them. And if they do leave, that can be a nasty experience, too.