I had a chupaqueso this evening. Mozzarella shell (standard low-skim/part-milk stuff, not fresh) and Mild cheddar filling. Thanks to a slight pan malfunction (I should have used the griddle) I overcooked the shell just a bit, but the end result was still delicious.
I shared a few bites with the children. Patches (the 2-year-old) asked his usual “Is it yum?” question. I said yes, and gave him some.
“What is it?” he asked.
“Chupaqueso,” I answered.
He gobbled his first bite down, chewing very thoroughly (cooked mozzarella can be like that).
“I want more chupaqueso”
He got two bites before I finished it off. He asked for more, and I held up my empty plate and announced “it’s all gone.”
“You need to have more” he told me.
“*I* need to have more? For me, or for YOU?” I looked over my glasses at him.
He scowled at me. Lucky for him, Sandra was in the mood to give it a shot, and she cooked while I moved on to other things.
16 thoughts on “Chupaqueso time!”
A friend of mine made parmesan and herb ‘crispies’. I think they were offended when I called it a tarted-up chupaqueso. I much prefer your version Howard.
Aren’t you supposed to discuss El Chupaqueso in hushed, fearful tones?
I’ve always wanted one. Could you patent a vending machine and get them out to the hungry masses, please?
By the time I got the chupaqueso cooked, Patches had also moved on to other things. This was probably good because I don’t seem to have any of the chupaqueso making magic. How is it possible for something to be simultaneously too hard and too rubbery? I don’t know, but I managed it.
Obviously, you need to come to Linucon so you can attend one of Howard’s and my famous chupaqueso making panels.
Jay, you and I need to launch “chupaqueso.com” and run the recipe alongside some Google Ads for cheese.
Watch this space.
Alas, I doubt there’s going to be another Linucon. I’m 90% likely to move to Pittsburgh for a job, and Chase is as burned out as I was after year 1. Looks like it’s going to be permanently mothballed for lack of a con chair with the drive to pull it off.
On the bright side, this means my attention goes back to Penguicon (which I’ll be within driving distance of, so I can potentially even attend some of the concom meetings). I’m going to try to get it over 1000 people for year 5.
Now, getting Howard back to Penguicon with his frequent flyer miles running out, that’s going to be tricky. We’re pondering offering crash space to nifties, but this is not guaranteed and if it happens at all it’ll be 4 to a room…
That means the griddle wasn’t hot enough and you tried to compensate by cooking it too long.
This sounds good.
I just made my first…
I suddenly have a desire to run Linu again, just to get one professionally made…
I made some for my girlfriend. She actually liked it. Of course this amazed me since she’s started Culinary School and started doing critiques of everything I cook.
Where is the recepie again? I think I need to try my hand at these this weekend?
I made my first chupaqueso this morning after cooking breakfast for everyone. Thanks for posting the recipe, Howard! I came across it on the Schlock Mercenary wikipedia site the other day and figured, “Why not?” Mine had a cheddar shell with a feta filling — had a nice tang to it, yum!
(the rest of my family thought I was nuts; no one else wanted to try it)
Also, congratulations on 2000 back-to-back strips! I’ve read them all (though I only remember half).
Peace and grace,
P.S. Schlock is a favorite webcomic of mine. Thanks for sharing from that brain of yours.
P.P.S. To quote Bill Watterson’s Uncle Max: “Cute kid, bro.”
P.P.P.S. Though I am not truly your brother.
Curse you, Howard Tayler! My kids are addicts!
So am I:-/
PS: try havarti with the cheddar and parmesan/romano, use mozzarella outside, add ham, mushrooms, hot peppers and onions.
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