Four For the Fourth: Mushroom Ceviche

Poem for America

Well America, we made it another year.
For a time there I wasn't sure you could do it what with all the people who seem to be willing to sell you to highest bidder.
But you hiked up your bootstraps,
pulled your red, white and blue bloomers tight
and drug yourself across the finish line.
You may be battered and bruised but,
at least for now, you are still standing.

In honor of you and your ever remaining hereness, I am spending the day basting a sh** ton of mushrooms in lime juice and calling it a Ceviche.

Here's the four songs that will accompany that yummy textural conundrum:

MR. RUSSIA can best be described with the following math equation: Bass + Drums - Guitar. His work is designed to show how much can be done with only a tight rhythm section and cantankerous. MR. RUSSIA's new album, Big Noise, is scheduled for release on August 18th. One of the two singles that have already reached the internet is "Bang Bang Romance." Check it:



The video:



LA-based riot pop act WASI released an EP back in May. The EP, called Coup, features a collection of songs that are about finding the power within oneself as well as within activism and community. As a staunch supporter and participant in LGBTQ/feminist causes, perhaps nothing speaks louder this 4th of July.

Here's the video for "Floor Talk." It follows a group of all female sky divers as the fall towards the ground.



Just the sounds:



Disco Fries are back and serving up a delicious summer helping of their seasoned dance music. The track, "Reckless" combines smooth drums with seamless melodies and the powerful vocals of Jared Lee. "Reckless" comes from the Fries' forthcoming EP, DF, which is due out later this summer.



And finally, the Tambo Rays. The band says about new single "Always Down": "'Always Down'" is an uplifting song written about being there for a friend going through dark times. While holding a strong, loving space, all we could do was acknowledge their sadness and bare witness, gently knowing we're always there." America definitely needs to hear that sometimes. Now is probably one of them.

Cook: Red Wine BBQ Tempeh and Shrooms

My good friend Chef Chloe (I use the word "good" here loosely) posted a recipe for Red Wine Seitan BBQ in one of those Men's Fitness magazines. I think it is the one where men dress up in tight bathing suits and lean up against various sports cars in provocative poses. I came across the recipe not because I have a closet subscription to the magazine, but because my phone stalks all my searches and then inundates me with articles featuring all my favorite key words (like fantasy baseball, vegan and Donald Trump).

Normally I let Chef Chloe do her thing and just roll with it. But I was withdrawing hard from a night of pizza and seitan eating and I couldn't bear the thought of more gluten than necessary entering into my digestive system. So I decided to replace the seitan with a mixture of tempeh and portobello mushrooms. Go with seitan, do the tempeh mushroom mixture or add your own spin on things. Doesn't matter. The key here is Chef Chloe's BBQ sauce. It is absolutely stunning.






Red Wine BBQ Tempeh and Shrooms (adapted slightly from Chef Chloe)
(printable version)

For the Tempeh and Shrooms:
-tempeh block, cut into minute cubes
-1/2 cup of portobello mushrooms
-1 cup ketchup
-¼ cup dry red wine
-1 tbsp balsamic vinegar
-1 tbsp brown sugar
-1 tsp Dijon mustard
-1 tsp onion powder
-½ tsp black pepper
-olive oil
-1 large shallot, thinly sliced
-3 scallions, thinly sliced

For the caramelized onions:
-1 large onion, thinly sliced
-2 tsp pure maple syrup
-sea salt

For the sandwiches:
-4 ciabatta rolls
-1 cup arugula
-1 small tomato, thinly sliced

1. Make the caramelized onions: In a large skillet, heat olive oil over medium heat and add onion. Season onions to your liking with sea salt. Place them in a skillet and stir frequently until they are very soft (about 20 minutes). Add maple syrup and let cook one additional minute. Set aside.

2. To prepare the BBQ tempeh and shrooms: In a bowl, whisk together ketchup, red wine, vinegar, brown sugar, mustard, onion powder, and black pepper. Set aside. In a large skillet, heat olive oil over medium-high heat and cook shallots, tempeh and shrooms until lightly browned. Add the sauce and scallions to skillet. Reduce heat to low, and gently simmer until sauce has thickened (about five minutes).

3. To prepare the sandwiches: toast ciabatta rolls. Layer some arugula, tempeh mixture, tomato, and caramelized onions on each roll. Eat it while leaning on your car provocatively wearing only some sexy underwear.

Vegan in Tampa: Brunch Collaboration (#2) Between Cafe Hey and the Blind Tiger Cafe

On Sunday Cafe Hey and the Blind Tiger Cafe joined forces for their third brunch collaboration (and second in as many months). While I had dreams of driving all the way to St. Pete to find a vegan grilled cheese, I decided to put those on hold for another week and opted for the much shorter trek to Ybor. I was super stoked to see that Cafe Hey's portion of the brunch menu, the food, would be different this time around. I like my brunches with some foodie variety. I was also pretty excited to know that Blind Tiger's portion, the coffee, would be the same. A good scientist knows, you can't change everything at once.

This month's menu included waffles with fresh berries, sausage and tofu scramble with bacon bits.  There was one food similarity between last month and this one, the creamy grits with mushroom gravy. Neither J-Fur or I complained about keeping those around. We both attacked them first.

        Full View of the Brunch Plate

Holy (insert any expletive you can imagine here)! Cafe Hey's vegan waffles were the best waffles that I've ever eaten. Now, I know that might not be saying much. I've only eaten waffles at IHOP, out of my freezer/toaster, Denny's and at the free breakfast offered by hotels. Still, I'd like to think I know a thing or two about good food. What I liked about these waffles were that they were extremely silky the whole way through. There was no crisp exterior, soft interior (like the frozen ones that come from my oven). It was one consistent texture from the first bite to the last. The waffles were finished with syrup and fresh blueberries and strawberries.

                   The Sausage

The next thing to visit my stomach was the homemade vegan sausage. These had a pretty similar texture to most other vegan sausages I've eaten or made. I did like that they left a lingering taste of sage in your mouth. I found myself dipping them in the mushroom gravy as the light meatiness of the mushrooms were right at home with the earthy sage. 

     The Scrambled Tofu and Bacon Bits

Bacon and eggs anyone? I liked the texture combination created by the soft tofu and the crunchy bacon bits. Taste wise, the scrambled tofu stacked up to pretty much any previous version I've had. In fact, I liked it better than most of them because it wasn't overwhelmingly flavored with cumin.

I complained a bit last month about the price. This time around I had no such qualms. It still cost 20 dollars but my plate was full of food. When I left the cafe, I was stuffed. I stayed that way well into the evening. 

Normally being vegan in Tampa is not super cool. The Blind Tiger and Cafe Hey have decided that at least for one Sunday a month they are going to change that. I can't thank them enough.

Brittany Jean and Will Copps were bandmates who were dealt a difficult situation. They were forced to move 4,000 miles apart. Nobody would blame the two of them if they just let things end there. But they didn't. Instead they used the time apart to discover their true sound together. The recipe goes something like this: take Brittany’s raw, soulful songwriting and combine it with Will's lush, electronic atmospheres. The resulting cookbook? Heliograph by Wall of Trophies. The first single from Heliograph is the self-titled "Heliograph." It's magical silkiness pairs perfectly with a brunch centered around silky waffles.

Philly's Phinest: Vegan Philly Cheesesteak (now Wit Cheese)

Z-Bot had the wonderful idea of decorating our newly purchased six foot Christmas tree with mushrooms. These weren't the magical kind that regrow brain cells or cure depression, they were just your typical portobellos on a moldy ass stem. I played along by putting some hooks through the mushrooms and hanging them just out of her reach. After showcasing the portobellos for a few hours, I removed them from the tree with the intention of breading and basting them in hot sauce for some buffalo flavored 'shrooms. But, when the time came, I didn't have the motivation. I stuck them in the back of the refrigerator and told myself that I'd do it tomorrow. Tomorrow came and went. So did the next day and the next. Pretty soon calendar pages would be falling off the wall and those 'shrooms would join forces with even more mold and wind up mutating into god knows what. My veggie cheesesteak was easy enough, so I decided to take that route to get the mushrooms out of my refrigerator. 

The only problem with the veggie cheesesteak route is the cheese. Since I quit dairy, I haven't found a competent replacement for the cheese on cheesesteak. It is bad enough that I bastardize the thing with mushrooms instead of steak. But cooking one up and not putting any cheese on it frankly defeats the purpose. I mean can you have a cheesesteak without cheese and steak? So I set to work trying to find a vegan cheese that would work. I stumbled on a sweet potato, coconut milk and nooch version by Connoisseurus Veg. I have a pretty good idea what you are thinking. No fu**ing way can sweet potato, coconut milk and nooch make something that tastes like Cheez Whiz. Well, my friend, you are absolutely right. This doesn't taste like Cheez Whiz. It won't confuse you. You won't bite into this sandwich and think you are on the streets of Philadelphia eating at Pat's or Geno's. On the other hand, it tastes good. It exists as it's own thing. If you just take the mindset that this is a completely new type of cheese, one that you have never sampled before, you will find that it isn't too shabby. What's better is this cheese sauce can go where no vegan cheese has gone before (at least in my house). I'm talking soft pretzels, nachos and fried green tomato sandwiches.

Vegan Cheesesteak (Wit Cheese)
(printable version)

-1 onion, diced
-1 green pepper, diced
-3 large portobellos, diced
-steak sauce
-olive oil
-sub rolls, toasted

for the cheese:
-2 sweet potatoes, cubed and boiled until soft
-1/4 cup full fat coconut milk
-3 Tbs. Nutritional Flakes
-3 Tbs. olive oil
-2 Tbs. soy sauce
-2 Tbs. lemon juice
-1/2 tsp. garlic salt

1. Make the cheese sauce by placing all the ingredients in a blender and blending until smooth. Set aside.

2. Saute the green pepper and onions in olive oil until they are fragrant and beginning to caramelize. Add the mushrooms and a bit of steak sauce. Cook until the portobellos have softened, released their juices and the juice has cooked off.

3. Spoon the mushroom mixture into a sub roll. Drizzle the "cheese sauce" overtop. Add your favorite condiments. Eat it.

In musical form this sandwich is akin to a big helping of lemon.

Food Pairing 101: What Goes Well With Portobello Fajitas?

I'm not going to sit here and make excuses about retreats, in-law visits and outlaw visits, non stop raining, trips to Capital Tacos, being locked in an office building with seven brains as my only means of escape, canvas buttons, flooded balconies, gigantic baked potatoes, culminating runs, Taco Bus, Burger 21, tortilla chips, blueberry muffins and Cappy's Pizza. I'll simply go on record as saying I didn't do an ounce of experimenting in the kitchen last week. In fact, if it wouldn't have been for these Portobello Fajitas, my kitchen time would've been nil.

These fajitas, which are based on the Poblano and Portobello Fajitas dished out at Minimalist Baker, came to be because I had an overabundance of flour tortillas in my pantry. For a few moments I contemplated going all authentic west coast and buying a matching set of corn ones to do these fajitas but then I figured Steven wouldn't be Yelping my kitchen so that was unnecessary. The only modification I made to Dana's version was to leave out all the spice. No jalapeños, no poblanos. J-Fur is total white washer when it comes to things of the heated kind. I upped the number of bell peppers (from 2 to 3) to keep the pepper to mushroom ratio in tact. I loved the inclusion of steak sauce for the mushrooms (make sure the sauce is vegan) because it reminded me a lot of the brilliant portobellos that Capital Tacos serves up on their Simon Pure. 

So Liv from Mystic Sons tells me that instead of traveling to some exotic country on her holiday break she prefers to "stay-cation" in London and press out a new Nadia Nair track. I guess I can relate, my entire vacation has been full of me completing various "labors of love." Nadia dished out one of my favorite tracks last year ("Beautiful Poetry") so I was all in on checking out her new one "Hardships." The song delivers lyrics in choppy broken bits reminiscent of the radio tracks that M.I.A has dished out. These are what stay front and center throughout. The production plays the minimalistic role, sort of Lorde-like in that sense. "Hardships" sees Nadia in her finest, genre bending form. She isn't afraid to experiment with styles and sonic fields to separate herself from the "It's all been done before" crowd. She's not really a pop artist or a psychedelic one. She doesn't do just world music or electronic. Nadia's tracks remind me of the center circle on the Trivial Pursuit board. Here,  anything goes. 

Food Pairing 101: What Goes Well With Vegan Mushroom Stroganoff?

After my essay, entitled To Egg or Not To Egg: Attempting Veganism While Living Amongst Sponge Dock Workers, won first prize in the coveted Extra Wide No Egg Pasta Ribbons Write Off competition I walked away with a cool million. Dollars? Hell no, a cool million bags of Extra Wide No Egg Pasta Ribbons. I needed some ideas about what to do with all these packages. I brainstormed a hundred and one different ways I could incorporate these ribbons into my diet (don't worry, I also plan to turn that list into an award winning essay) and tried about eighty-five before I burnt out on Extra Wide No Egg Pasta Ribbons. Take it from me, the first eighty-four bags go down pretty easy. After that, not so much. But I still had three pantries and a storage unit filled with these Pasta Ribbons and I needed some additional motivation. So, I took to the internet to see what kind of things other people have been doing. Somewhere amongst all the children's yoga mats made from pasta ribbons and tempeh ragu, I found an excellent answer. One Green Planet suggested I try out some mushroom stroganoff.

Now I wasn't sure what I was going to get. I hadn't eaten stroganoff since the days of my mom whipping it out of a box and onto a plate. It was never one of my favorite meals. But I was utterly excited when lunch rolled around for three straight days (that's how long the leftovers lasted) because I liked their version that much. I did make a few slight mods. First, I'm not into the cream thing so I removed the sour cream (traditionalists, avert your eyes!). I also took out the lemon juice because everything I've been putting lemon juice in lately has not been hitting the spot. Because there was no lemon juice to counteract the vinegar, I also removed that too. Three ingredients removed? Nothing substituted? You know what, it sounds a lot worse than it actually is. This dish was fabulous even without those three ingredients.

I'd pair this dish with a coming of age story. One in which the main character comes to recognize that there is no gold in the dirt. Others may tell you that where you are living is a paradise but when you are being tempted and exploited and torn down, it is hard to believe them. This is the type of scenario that plays out in MIAMIGO's new track "Come of Age".

Cook: The Killboy Powerhead Sandwich

(originally posted June 5, 2013) 

Almost 20 years ago the Offspring put out their only full-length album worth owning in its entirety (that would be Smash in case you are confused). At the time, I thought Smash (and to an even greater extent Out Come the Wolves by Rancid) were like nothing I had ever heard before. They were magical. So magical that when my American History teacher asked me to make him a mixtape of alternative songs that the "cool kids" were listening to, I loaded it with a bunch of Offspring and Rancid songs (Give me a break, I was very new to the art of making mixtapes). One song I didn’t include from Smash was the opening track “Time to Relax.” That was a wasted track that I hated for years.

Recently I have grown to appreciate "Time to Relax" a bit more. It was a cheesy intro to the nonstop train ride that was about to take place. Older folks sometimes need that, a bit of a warm up and stretching out before the actual event kicks off. I still don’t listen to "Time to Relax", ever, but I do appreciate it for old people's sake.

Like “Time to Relax” last night’s meal (Pumpkin Seed Pesto with Pasta, Green Olives and
Shiitake Mushrooms) was meant to set the stage. It was an opening, put you in the mood kind of dish. The main purpose behind the pumpkin seed pesto was for tonight’s dish, a sandwich I dub the Killboy Powerhead in honor of Smash (though for relevancy's sake I won’t be pairing any Offspring songs with it). The Killboy Powerhead combines pumpkin seed pesto with buffalo style portobello mushrooms and vegan cajun coleslaw to create a spicy, garlicky, cream dream come true. Like Smash and Out Come the Wolves it was truly magical. Its memory will live with my taste buds for all eternity.

The Killboy Powerhead
(printable version)

For the pesto:
-1 cup pumpkin seeds
-1/2 cup olive oil
-4 garlic cloves
-2 Tbs. white miso
-2 Tbs. nutritional yeast
-juice of two limes
-2 bunches of basil leaves

For the portobello:
-1 large portobello cap, sliced into strips
-corn starch (1/2 to 1 Tbs)
-few drops vegan milk
-flour (I used rice flour for a gluten free
experience)
-salt and pepper
-hot sauce
-mixed greens
-bread
-canola oil (for frying)

For the cajun cole slaw:
-1/4 cup vegan mayo
-1/2 Tbs. apple cider vinegar
-1/2 tsp. cajun seasoning
-1/2 tsp. sugar
-1 head of Romaine lettuce
-1 tomato, diced
-1 green onion, minced

For the sandwich:
-avocado
-Ciabatta bread

1. Heat the canola oil in a cast iron skillet.

2. Place the flour in a bowl. In another bowl, mix the corn starch with vegan milk. You want enough liquid to create a cover for the flour to bind to. It should be a little bit thinner than paste. Shake off
excess and dredge in flour. Carefully put the mushroom into the shimmering oil and heat until it is lightly browned. Use a spatula to flip the mushroom and brown the other side as well. Remove from the oil with a slotted spoon and place on a paper towel-lined plate. Pat the mushroom dry. Repeat until all mushrooms slices have been used. Drain any excess oil from the skillet and return it to the stovetop.

3. Put the fried and patted dry mushrooms slices into a large metal bowl. Pour in the hot sauce and salt and pepper. Flip the mushrooms a few times until they are completely covered by sauce.

4. Pour the mushrooms and buffalo sauce back into the cast iron skillet. Heat until the sauce sticks to
the mushrooms.

5. Place all the ingredients for the pesto into a food processor. Pulse until mostly smooth. Add a bit more olive oil for a saucier version.

6. Make the coleslaw by whisking together the mayo, vinegar and sugar.

7. Mix the romaine, tomato and green onion in another bowl. Add the vinegar mixture. Stir until it
is coated.

8. To put the sandwiches together: cut the Ciabatta bread in half. Spread the pumpkin seed pesto on
the bottom half. Cover the top with very thinly sliced avocado and the coleslaw. Place some buffalo bellas on top and cover with the other slice of bread. Take a bite….die a little inside.

Eat it with this.

Where We Eat: Capital Tacos

I was visiting Sugar and Spice Daycare last week attempting to enroll my new pet calf Lucy (oddly enough, they wouldn’t even consider her for the waiting list). When we reached the parking lot on our way out, we were nearly run over by an out of control car. It came to a screeching halt a few inches from Lucy’s front hoof. Out of the car stepped a tall gangly man wearing neon framed sunglasses, tight pants and a trying too hard to be ironic t-shirt. The passenger side held a strangely attractive short girl with tattoos all over her arms and dark glasses on her face. The guy muttered, “Where are we? I feel like we’ve been in the car for days…”

As Lucy and I approached the guy noticed us for the first time. He took a huge step back. In a typical clipped Tampa accent he said, “What kind of dog is that?” I snickered. “The kind of dog you can milk.” He responded, sounding a bit perplexed, “Oh my god, people out here drink dog milk? Where are we?” I rolled my eyes. “You two are looking for Capital Tacos aren’t you?” He nodded his head and then tried to explain to me what twitter was and how he had heard of this awesome taco place and…I couldn’t keep up with his ramblings. I think Lucy intimidated him.

The truth is, I get it (not the Lucy intimidation part but the wondering where you are). Land O’ Lakes isn’t the most progressive place. You certainly don’t expect to find restaurants with hand carved wooden furniture, mason jar pendants, craft sodas, biodegradable potato starch containers and out of this world taco/burrito/salad/nacho blends. That kind of stuff goes down in Tampa, not Land O’ Lakes.

But Capital Tacos found it the perfect place to set up shop last year. It wasn’t long before Capital Tacos took twitter by storm. I must admit, I ignored it at first. I thought it had something to do with the other Capital places in town and I had no time for that kind of thing. But a few weeks ago, one thing led to another, and there Z-Bot and I were making the long trek out to Land O’ Lakes to experience Capital Tacos.

A check in on Yelp got me a free side of chips as long as I ordered a meal. Not a problem, I could manage that. I requested the Simon Pure (grilled portobello, black beans, pico, bombera salsa and rice) for myself. When I ordered it without cheese the man at the register informed me that if I wanted it completely dairy-free the street corn would have to be removed too. Score. Someone looking out for me. I also ordered a Mean Verde to go (fried avocado, refried pintos, queso, lettuce, pico, jack and cheddar, corn strips) for J-Fur. It normally comes with a poblano ranch salsa, but she suggested I skip it because it might remind Lucy too much of her upbringing.

The first thing I noticed when I sat down was the free chips. Holy nudists! These chips were unlike anything I’ve ever seen before. They were deeply golden in color, large and plump. They were perfectly crisp without the constant need to wipe the grease from your hands onto your pants like other places that make homemade nachos. The chips came salt-free allowing you to perform your own DIY magic. For me, this meant a splash. If my friend HH was along, that would’ve meant a whole truckload. The medium salsa had a nice subtle spice and was not full of the dreaded cilantro. Capital Tacos knew how to spice it just right.

                   The Beautiful DIY-able Chips

Next came the Simon Pure. With one hand on Z-Bot it was impossible to keep the burrito together. Overloaded with portobello, salsa and rice made it a drippy mess. It was the kind of burrito you need to eat two handed and finish with a fork. Without that luxury, I had to start, middle and end it with a fork. The burrito tasted meaty as f***. I had to check a couple times to make sure they didn’t actually serve me animal flesh. Whatever they basted that portobello in was phenomenal. Coupled with the beans, rice and salsa, I watched a burrito fall through my fingers and all over the plate that was comparable to any other I’ve eaten in Tampa. I want tofu, I’ll go to Taco Bus. I want portobello, I’ll go to Capital Tacos. It's as simple as that.

                      The Simon Pure Goodness

As I sat and ate my burrito J-Fur’s was wrapped in a to go bag next to me. About five minutes after I began eating the man behind the counter came over and said, “Here is your burrito to go.” I checked in the bag and already had one. I told him “My other burrito is already in the bag.” He went back to the kitchen to check and then brought it back. “The one in your bag doesn’t have the avocado in it. The person in the kitchen forgot to add it.” That reminded me of one of the complaints I’ve heard about Capital Tacos from friends. They are prone to botching take out orders. Had I left with the burrito instead of sitting in and eating mine, J-Fur would’ve been missing the most important part. If you are ordering out, especially if you are driving up from a Tampa zip, make sure you check your order before you leave. I mean unroll the burrito and everything. Better safe than sorry. With all the ingredients there (and even with substitutions for special diets) these burritos are top notch. Without key ingredients, well, I can’t vouch for them.

         J-Fur’s Mean Verde (from our second visit)

Capital Tacos is good stuff. We’ve been back a few times. They allowed us to sample the soda (pretty good stuff with real sugar). We haven’t tried much else because we keep ordering the exact same thing. That’s when you know it's good. Mark my words, unless something crazy happens, we will be back again and again (and again and again). I'm convinced that eventually there will come a point that entering Land O’ Lakes will be accompanied with a sign that says “Land O’ Lakes, population (who cares) Home of the Famous Capital Tacos.”



Did I mention that Capital Tacos is a long drive from Tampa? To get there requires a lot of music to listen to or one song on repeat. I choose the latter. On repeat was Galantis’ new song “The Heart That I’m Hearing”. Check it:

Cook: The Mac Shroom

Lady Gaga once compared jet lag to a bad batch of shrooms. To that I laugh and say “Gee, it must be nice to suffer from jet lag.” I mean some of us here in the middle class can’t afford to fly our wives, dogs, skis, guns, golf clubs and luggage north for the holidays. So we make a sixteen-hour drive instead. Give me jet lag any day over that.

Our latest version of the trip was especially harrowing because I drove for 13 hours straight, losing my MP3 player halfway thru, and I only had a five song EP (Frightened Rabbit’s State Hospital) to listen to. No matter how good a five-song album is (and I do enjoy FR’s) you can’t take six hours of it. I know, I tried. Yes Lady Gaga, that is the stuff ‘shroom nightmares are made of.

We stumbled in the door sometime around 9 o’clock at night. The spiders on the ceilings and floating baby dinosaurs forced me to sit for a few moments and rest my eyes. When the bad trip seemed to be over I headed to my stash of holiday gifts and pulled out one of my new cookbooks Vegan Sandwiches Save the Day. I didn’t know what I was looking for, possibly a good case of the
‘shrooms to wipe away the bad or maybe just something to share with the baby dinosaurs. What immediately jumped out at me was the Mac-Shroom. This wiley creature consisted of homemade barbeque sauce, Mac and Cheeze and portobello all layered on a burger bun. I made some slight alterations as I couldn’t fathom eating another piece of bread (I basically lived off that stuff in Pennsylvania) and my energy had long since disappeared so homemade barbeque sauce was not going to be on the menu. Instead of bread, I laid down a grilled portobello, topped it with a tomato and a pile of Mac and Cheeze and then finished it with some store bought barbeque sauce.

It wasn’t as fabulous as I hoped (the tomato should’ve been cut up and placed in the Mac and Cheese instead of isolated below it and I’m sure the homemade barbeque sauce makes a world of difference) but it still pleased both the dinosaurs and myself. The spiders refused to come down and try any. I will definitely be giving this another go, with no body modifications. I can’t wait to try out some of the other recipes as well (the Jimwich and Chow Mein sandwich are both calling my name).

Hear this sandwich in song form.