Cook Drunk the Juliet Banana Way! In which I steal a post concept from Whelk, and shame both sets of grandparents-Mexican and Italian-with my inauthentic cuisine.→[More:] I'm trying to type this before my cheap vodka/cranberry/lemonade takes full, keyboard crippling effect.

In my refrigerator, with the brief exception of absolute staples, there is nothing but:

Soy Chorizo (Trader Joe's house brand is $2! Yes! I've loved chorizo since I was a wee meateater and I will love it forever)

Refrigerator Dinner Roll Dough*

Tomato soup (pureed carrot, onion, red/green peppers, canned plum tomatoes, basil)

Monterey and Parmesan Cheese

Homemade Guacamole (AVOCADOS ARE ALMOST OUT OF SEASON AHHH)

Leftover fresh salsas from our local late night Mexican carryout, Azteca

So, I tossed the last of the aging dough on some cornmeal, stretched it into a large circle, and spread it with the very thick tomato soup which really has nothing in difference with tomato sauce but the name. I topped it with the cheese and some fried chorizo, and once it's all baked up I'm going to top it with guacamole and salsa and it's going to be awesome. MEXICAN PIZZA. IT'S FUSION, PEOPLE.

Whelk, thank you for letting me steal your post, and also for popping up at exactly the right time in Metatalk threads to change the subject to Halloween costumes.




*Not to be confused with icebox cakes, refrigerator doughs contain higher volumes of yeast than other recipes because the cold of the fridge will invariably kill off a lot of the yeast organisms. They can be kept for up to three days without spoiling. You make the dough, let it rise in the fridge, take it out bit by bit to make rolls or breadsticks or whatever, and let it rise another hour in the warm kitchen. You can tell when it's too old to rise or eat anymore because the yeast will start fermenting and your dough will stink of alcohol.