Post #790938 by AceExplorer on Sun, Nov 4, 2018 8:07 PM

That recipe is simple and straight forward, but no too quick and not too easy. I make bacon in the oven every once in a while and it can be a real mess to clean up. But it does sound interesting and tasty if you have the time to make it.

I don't see snacks as anything you want to keep around for several days. I pretty much have to make stuff for my events / parties immediately beforehand so they're fresh. There are exceptions though. But for me, time is my enemy with many party snacks / hors d'ouvres from the standpoint of prep time, and shelf life.

I keep nut mixes around for impromptu no-advance-notice or short-notice evenings. Heck, plain salted peanuts are $1 a jar at Dollar Tree. Start with that, come up with some other things you can mix in, and then you won't have to go through the production required for that recipe.

Good topic though. Reminds me to go look through Taboo Table again.

Here's a secret for a higher-end type of guest ---- take a Dorito, put a raw or cooked oyster on it, a small splash of A1, and a small dab of horseradish. Good stuff! Oysters will make the chip soggy, so it's no good if it sits out for a while, so make 'em all at once, serve on a tray, or let your guests build the snack at the bar. Can't remember where I heard or read about this, so can't credit the inventor, but it wasn't me. And this certainly isn't "polynesian" because everyone knows that Doritos are not authentic Hawaiian, lol...