Rogers Yums!

I like Impossible(TM) brand plant-based burger "meat." But working with it isn't exactly the same as working with ground beef. Some differences to be aware of are: 1. It browns a lot faster than beef, so keep a close eye on it. You might also want to use a slightly lower temperature. 2. Since Impossible burger can be consumed raw, all you're really doing is browning it for color and cooking it enough for the burger (or meatball or whatever) to hold its shape. I'm finding that if you don't overcook it, it cooks up to something that's much tenderer and juicier than beef. (Yum!) This is one reason I like making my own Impossible burgers instead of ordering them from, for instance, Burger King. Undertrained cooks often treat the Impossible burger the same as regular hamburger patties, and cook them to death. Then the patties come out tough and charred. Cooking them myself is way better. 3. Impossible burger doesn't shrink as much as beef when it coo...

 Pork and beans from a can, sometimes called baked beans, is usually alright.  However it may be "enhanced" in the following way: 1. After cooking some pork on the grill or after it goes through a BBQ process of deliciousness, take some of the pork and any left over juices and set it aside.  Shred this pork if it is not shredded already. 2. Open two regular sized cans of your favorite brand of pork and beans or baked beans. 3. Open one regular sized can of your favorite chili.  This should not be too spicy unless you really like hot chili. 4.  Combine all of the ingredients into a mixing bowl and stir or mix thoroughly. The goal here is to increase the amount of pork with the beans, hence Pork, Pork, and Beans.  There may still be more beans than pork, but there should be more than one little piece of pork out of a whole can.  The pork juices are for additional flavor.  The chili is to add additional spice to the mix.   5. Taste the mix ...