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Flash Gordon Ramsay posted:I believe that's called a Crunchwrap Supreme™ Bagheera posted:Quesadilla? Crunchwrap Supreme is closer to what I was thinking. I just thought there was a non-branded name for them.
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Apr 14, 2020 21:40
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me your dad posted:What's the Mexican wrap thing called where you put ingredients in a tortilla, fold it into a stuffed disc-shaped object and fry it in a pan?
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Apr 14, 2020 21:50
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In Oaxaca we had something called a tetela. Not fried but close to the Crunchwrap Supreme™ in concept
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Apr 14, 2020 22:00
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BrianBoitano posted:In Oaxaca we had something called a tetela. Not fried but close to the Crunchwrap Supreme™ in concept
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Apr 14, 2020 22:05
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I kind of regret asking about this. I think it's the crunchwrap supreme. I had a food blog site open earlier when I was looking for a marinade recipe and I was on one of six conference calls for the day and while I was on a call the blog had a video playing and they were making one of these things and it looked so good but I could only pay so much attention due to occasionally having to say "yes" during the call. I haven't had lunch and I started drinking beer at 3:30 during one of the six conference calls and I want to get away from my screaming children and have a crunchwrap supreme
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Apr 14, 2020 22:11
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me your dad posted:I kind of regret asking about this. was it this one? https://www.youtube.com/watch?v=SYXJuzZszMA
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Apr 14, 2020 22:12
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I found it. It was this, and it is shamefully a crunchwrap supreme https://www.youtube.com/watch?v=a0UzGhS8Xko
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Apr 14, 2020 22:28
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Meh, Taco Bell is pretty much the only fast food I'm not ashamed of liking. I'm not sure that I would try and make it at home. That said, those sped-up-over-head-views you tube videos aren't the worst way to learn to cook.
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Apr 14, 2020 22:34
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BraveUlysses posted:was it this one? https://www.youtube.com/watch?v=SYXJuzZszMA Why would you shove giant chunks of chicken in a homemade version? Seems dumb. Just use shredded chicken.
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Apr 14, 2020 22:45
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poo poo POST MALONE posted:Why would you shove giant chunks of chicken in a homemade version? Seems dumb. Just use shredded chicken. cause it probably tastes better? i like the guy's channel and watched it yesterday but i would not make one nor would i eat the taco bell slop version either
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Apr 14, 2020 23:10
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Taco Bell is good if you think of it as American food and not Mexican. If you think taco as in "fresh corn tortilla with juicy grilled meats and homemade sauces" Taco Bell tastes like poo poo. If you think "basically a hamburger-ground beef, cheese, lettuce and tomato-in a big corn chip," it's pretty good.
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Apr 15, 2020 00:16
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my opinion (unpopular?) is that this podcast on the taco bell breakfast menu is great: https://www.wnycstudios.org/podcasts/anthropocene-reviewed/episodes/episode-6-lascaux-paintings-and-the-taco-bell-breakfast-menu
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Apr 15, 2020 00:29
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poo poo POST MALONE posted:Why would you shove giant chunks of chicken in a homemade version? Seems dumb. Just use shredded chicken. The guy loves Taco Bell so much he's making copycat versions of it at home, he's probably not exactly Rick Bayless.
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Apr 15, 2020 00:30
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Liking crunchwraps isn't shameful Especially not during all this bullshit. Eat what you want.
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Apr 15, 2020 00:44
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Speaking of pupusas, anyone got a good recipe?
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Apr 15, 2020 00:46
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Casu Marzu posted:Liking crunchwraps isn't shameful You're right, I retract my
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Apr 15, 2020 01:29
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Squashy Nipples posted:Meh, Taco Bell is pretty much the only fast food I'm not ashamed of liking.
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Apr 15, 2020 07:57
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Hello thread. Last time I posted you gave me birthday cake suggestions (the red wine chocolate cake was a big hit!) so thought I'd ask for your help again: Is there a small- or mug-sized birthday dessert recipe you can recommend? Think 2-4 servings max -- I've been asked to make sure that the two of us are not stuck with a week's worth of cake (which honestly sounds loving fantastic) thus the size limitation. If it helps, here are my general parameters: - Chocolate-based cake-like things would be best - I don't have a stand mixer (but I do have a hand mixer) - Coconut and banana are out, on account of the wife (whose birthday it is) hating the former and me being allergic to the latter - Maybe no ingredients on the exotic side of things, mostly on account of the End Times? The basics aren't a problem though. Any suggestions?
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Apr 15, 2020 19:37
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Make chocolate souffles https://toeatdrinkandbemarried.com/3-ingredient-chocolate-souffles/ You just need egg whites, sugar, and chocolate. You can use the leftover yolks to make a creme anglaise to spoon over the finished souffles or freeze them for later use. These also will freeze well and can be baked from frozen. I used to make 30-40 of these a night at a place I used to work at.
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Apr 15, 2020 20:49
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Or you could make chocolate lava cakes. They are pretty simple ingredient wise. We find that it's best to make testers of them so that you can get exact timings for your oven and mixture to get the perfect ooze.
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Apr 15, 2020 23:30
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Helith posted:Or you could make chocolate lava cakes. They are pretty simple ingredient wise. https://youtu.be/KsYbWus0Vbg
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Apr 15, 2020 23:35
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Thumposaurus posted:Make chocolate souffles Helith posted:Or you could make chocolate lava cakes. Good ideas! I think the lava cake might be the way to go -- she's a cake fiend in general and we also had them at our wedding reception. And I'll want to make the souffles for myself  edit: would I have to make any major adjustments if I used muffin tins instead of ramekins for the lava cakes? They'd be smaller, so I'm guessing the time would be shorter by about... a quarter? Trabant fucked around with this message at 05:27 on Apr 16, 2020 |
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Apr 16, 2020 04:54
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I have a baking question: I want to use pack cake mix because it can give a much more consistent texture result with all its balanced emulsifiers and such but they all have too much sugar so they are too sweet for my liking. Is there something I can add to it to make it less sweet without messing up the mix consistency or onto the finished cake to do that? I have been using more bitter or sour toppings for the cake so far like dark choc or tangy cherries and I've tried all the different brands I can get.
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Apr 16, 2020 06:37
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I couldn’t get any bread flour, so we have bread mix. Can I still use this to make doughnuts? I think I can just use bread mix in place of the flour, yeast and salt, but is there anything else in there that will make bad doughnuts?
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Apr 16, 2020 07:55
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Gonna go on the hunt for flour today. Need pizza flour and bread flour. Wish me luck.
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Apr 16, 2020 09:24
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Scientastic posted:I couldn’t get any bread flour, Wow, really? Restaurant Depot is still full of food. Got one near you?
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Apr 16, 2020 13:07
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Squashy Nipples posted:Wow, really? Restaurant Depot is still full of food. Got one near you? Sadly, my nearest one is >5000km away
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Apr 16, 2020 13:15
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Scientastic posted:Sadly, my nearest one is >5000km away Oh right, you are like British or something.
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Apr 16, 2020 13:19
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How can I turn a load of peach juice into sorbet?
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Apr 17, 2020 17:49
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Question for the restaurant depot shoppers: do they carry Coke Zero in bulk? Costco does, but it’s no cheaper than the regular store and sometimes even more expensive.
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Apr 17, 2020 17:53
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What's the best way to put away whole frozen chicken? I normally buy them thawed so I can chop it up into pieces and store them frozen in a ziplock bag. What the hell do I do with this if it's frozen? Can I thaw it out, cut it up and freeze it after?
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Apr 17, 2020 19:45
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It'll still be edible, but refreezing meat like that messes with the texture. However, you can cook the whole chicken and then freeze the cooked meat, the cooking process seems to kind of reset the texture. I've done that plenty of times and never noticed anything amiss.
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Apr 17, 2020 20:10
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Grand Fromage posted:It'll still be edible, but refreezing meat like that messes with the texture. However, you can cook the whole chicken and then freeze the cooked meat, the cooking process seems to kind of reset the texture. I've done that plenty of times and never noticed anything amiss. Once it’s cooked, there’s a lot less water content present to damage the meat when it expands during freezing.
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Apr 17, 2020 20:13
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Scientastic posted:How can I turn a load of peach juice into sorbet? Do you have an ice cream machine? With my freezer machine, I can just dump in pretty much any juice and it will make a sorbet. The only thing is controlling the consistency, you might need to cook the juice down a bit to concentrate it first. Lawnie posted:Question for the restaurant depot shoppers: do they carry Coke Zero in bulk? Costco does, but it’s no cheaper than the regular store and sometimes even more expensive. Soda is ALWAYS cheaper at Costco!
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Apr 17, 2020 20:44
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Lawnie posted:Once it’s cooked, there’s a lot less water content present to damage the meat when it expands during freezing. That makes sense. Changing the proteins probably does something too.
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Apr 17, 2020 23:32
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me your dad posted:I found it. It was this, and it is shamefully a crunchwrap supreme Made these tonight. Good and fun but I lack the big floppy legit tortillas that are really needed. Actually I think I used the same tortillas they did. Just a little difficult to wrap up in practice. AndrewP fucked around with this message at 00:15 on Apr 18, 2020 |
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Apr 17, 2020 23:51
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Bioshuffle posted:What's the best way to put away whole frozen chicken? I normally buy them thawed so I can chop it up into pieces and store them frozen in a ziplock bag. What the hell do I do with this if it's frozen? Can I thaw it out, cut it up and freeze it after? Hacksaws cut up frozen meat well, you can buy a special butcher one but a clean metal one works fine.
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Apr 18, 2020 03:03
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Flannelette posted:Hacksaws cut up frozen meat well, you can buy a special butcher one but a clean metal one works fine. I'd advise against this unless you like having bone fragments in your chicken.
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Apr 18, 2020 08:25
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Schmeichy posted:Speaking of pupusas, anyone got a good recipe? https://www.youtube.com/watch?v=o2XpKKAx5yo I cannot vouch for this recipe, but I watched this video out of curiosity to find out what they were and how they were made about a year ago, and I think Rick does a pretty good job at breaking them down. He makes a beans and cheese pupusa. There seems to be a bit of technique involved in handling the dough, but they seem somewhat forgiving. For added flavor, I think you'd traditionally fry them in lard.
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Apr 18, 2020 13:12
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Two questions. 1. Quite often, a recipe will specify that you should just smash a garlic clove instead of slicing \ dicing \ mincing it. Intuitively, it feels like the more finely you cut garlic, the more garlic flavor you get? Particularly when infusing butter \ oil with garlic flavor, is there a reason to use a whole smashed clove instead of (say) cutting it up into several thin slices than can be easily removed? 2. I have a large-ish slice of bacon that's been sitting in my fridge for several weeks (all wrapped up ). I feel like it's eventually going to spoil, so I should cook it... but what's a good way to cook \ preserve bacon so that it lasts for a week or two?
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Apr 18, 2020 13:28
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