So the Weird Canned Foods thread got me wondering. What are YOU eating these days? I love to cook and thanks to the internet can always find a recipe. Not that I ever follow them but they give me a starting point. I also consider myself a rather adventurous eater. That's half the fun. Near me I have a decent Filipino/Asian market (the Korean one closed), a great little Mexican market and a rather eclectic grocery store (County Market) that I can find ingredients geared more toward Soul Food and Southern. The only place I've ever seen half pig heads in the freezer section and they do occasionally have them for sale in the fliers I receive in the mail. I also always check the "Reduced for Quick Sale" section of my regular grocery store. Basically stuff they can't sell and I find some interesting things there cheap. Cheap is good. Not long ago County Market had beef neck on sale so I bought some and fired up the internet machine. You cook it like oxtail. Forever basically. Makes a mighty fine stock but not a great deal of meat. Made some really good stew from it and added some beef shanks for a little more meat and even richer stock. Next they had pork neck on sale. As is and smoked. 98 cents a pound! Tell me folks. When's the last time YOU saw pork necks that cheap? Granny Clampett would be all over that sale. I will DEFINITELY buy those again. A fantastic stock and very meaty.. First I made a huge batch of Clembolaya. That's the clembo spin on Jambalaya. Pork neck stock, black beans, rice, jalapenos, serranos, tomatoes, carrots, ground cumin, garlic and I forget what else. I really should start writing these things down! I do remember that I finished it with the pork neck meat and cubed chicken breast. Now I made this batch thick as I often do because I like to eat it on a large tortilla. I call them Clembolayarittos. I finish these off with a healthy dash of Louisiana Hot Sauce (I refer to that as Clembo catsup). Damn that was a fine batch of Clembolayarittos! The smoked pork necks were so good I went back and bought more. Made another batch of stock but this time for split pea soup. Fairly forward soup this time. Split peas, onion, carrot, celery, a bouquet garni of black peppercorns and whole garlic that I dehydrated last summer, bay leaf and the neck meat. All simmered in the smoked neck stock for about 6 hours. Seriously folks. To me there is really no such thing as quick soup. Good soup takes time. My newest adventure is Harissa. According to the lablel it's a Moroccan red pepper sauce. Found it in the Reduced for quick sale section. A nice little kick to it. I cubed some red potatoes. Nuked the spuds to soften them up then sauteed them with some onions and mushrooms. Added some Harissa at the end and turned it all into a breakfast with ham and sunny side up eggs. Yummy! I do something very similar with potatoes and Gochujang that I buy at the Asian market. Gochujang and spuds or rice makes a great side dish. Why not Harissa? I liked the Harissa so much I bought another jar today. Remember, cheap is good. Last night it was turkey chops. Those are frequently on sale at the County Market and I always have some in the freezer these days. So versatile. Just pan fried them in a bit of butter. Some canned gravy on the side that I also bought cheap and got the last can at the store today. Nuked a few spuds and sauteed some cabbage, onions and mushrooms with cracked black pepper. Another yummy experience. What's next? I'm thinking cabbage and noodles or perhaps some spaetzle. So I ask again. Watcha eatin?