Another (U.S.) American abombination
Texas style chili ramen
And the original Texas style chili from stream.
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Can you use it as a bomb? 
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Can you use it in a sentence?
“A bomb in nation”
“A bomb, i-Nation?”
Leftover homemade curries, rice, onion salad, and raita. The naan bread is Clay Oven brand, which is the best brand I’ve yet found in UK supermarkets.
The curry on left is chickpea an potato. Loosely based on the spices used in Brinjal Masala Fry. So lots of ground coriander seed, and Amchur (dried green mango) powder for sourness. Finished with some dried fenugreek leaves, and plenty of freshly chopped coriander.
The curry on the right is also my own recipe. I guess it’d be a Achari Bhuna Palak (Indian pickling spices, the masala base is fried until it becomes a dry paste before the chicken is added, which cooks in it’s own juices. With both pureed spinach and chopped spinach for texture).
I did nuke it for a bit too long, so it was a bit drier than when it was fresh.
[EDIT] I’m happy to provide recipes for what I cook, if anyone is interested.
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made bbq ribs and trimmed them and used the trimmings to make bone broth Italian wedding soup. tried using a spice grinder on dried peppers for ribs + soup for the first time did it once before for chicken and it turned out well i have tons of dried peppers. cooked the ribs on low 250 for almost 4 hours then turned up to 350 and painted on new layers of bbq every 10-15 minutes. roasted some garlic and onions and used immersion blender to grind them up into paste and mixed that into bbq with gouchujang and a few other things to paint onto ribs. for the soup cooked the ribs and bones for about 6-7 hours then fished out the ribs and removed bones and added meat back. baked veggies to get some color then added them into soup. eventually added green onions, spinach, and pasta. the pasta adds a lot of flour and starch which binds with the rendered pork fat and thickens the soup. turned out great.
plan is to use the rest of the roasted garlic/onion paste to mix with butter and make garlic bread tomorrow when hopefully my foot is doing a bit better then today.
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made some pasta to go with the soup and garlic bread. also got a new loaf for the garlic butter cheese spread. blended up some dried peppers to make diy paprika / chili powder and the steaks came pre spiced with way too much black pepper. had to wash off most the pepper pictured is post pepper removal. one of the better pastas i have made decent amount of cooking wine and milk in there and immersion blended up roasted peppers and onions
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Made a large batch of deep fried chicken with home milled flour berries. They actually freeze really well and air frying will heat and CRISP them in 10 - 12 min! Sauce was custom too.
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Started with nice a 2.96lb chuck roast from Buck Wild Bison. Dry brined overnight (salt, pepper, granulated garlic, Gochugaru flakes), sliced into chunks, then seared in Wagyu tallow.
The braising liquid is beef stock, Korean soy sauce, Mirim (not Mirin), apple cider vinegar, honey, Gochujang paste, and black garlic molasses.
Pressure cooked for 70 minutes, then removed the bison cubes and reduced the Jus. Seasoned further with fish sauce and balanced with apple cider vinegar to taste.
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