Elliot the dentist reminded me of Jewish salami and eggs. Take some slices of Hebrew National salami in a lightly buttered (clarified) egg pan; heat on medium until the salami forms convex domes; add mixed-up eggs. Cooking on the same medium light, move the eggs slightly until you can peek under them and see that they have lightly browned. Flip them, cook till you are happy, and serve with rye toast.
Ate Cuban yesterday with my sons and got an order of mussels over what tasted like fried cheese. We also had corn on the cob with a mayo-manchengo dressing. I thought to griddle flattened jack cheese on both sides and then, while pliable, jam it between two bowls to shape it into a cheese bowl. I will steam some frozen corn, mix it with butter, jalapeno relish, and either eggs or chorizo and serve it in the cheese bowl.
Ground up a cooked pastrami through a rough head, spiced it with cumin, etc., to make pastrami chili.