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I didnt have macaroni for mac and cheese so I made a smoked gouda alfredo with fettuccine and brisket. http://i.imgur.com/EnjOIIo.jpg
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# ¿ Apr 4, 2017 02:54 |
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# ¿ May 2, 2024 13:21 |
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I drive a lot for work and agree with everything above.
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# ¿ May 6, 2017 22:17 |
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Dieting doesn't work, eat a god drat nut you racist.
Tezcatlipoca fucked around with this message at 13:44 on May 7, 2017 |
# ¿ May 7, 2017 13:41 |
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I like making cherry(or any fruit for any purpose) sauce in wine. Goes great with gamey meat and only takes about half an hour from start to finish.
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# ¿ May 30, 2017 22:47 |
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You warmed the tortillas, that's the important part.
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# ¿ Jun 12, 2017 05:22 |
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Crossposting from the smoking thread... And yesterday I smoked a pork shoulder with oak and pecan. Had a real easy time maintaining temperature but the stall lasted a long, long time. Edit: I also made beans, of course. Happy Juneteenth
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# ¿ Jun 18, 2017 17:32 |
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It is basically pinto beans, yellow onion, garlic, habaneros and poblanos I grew and smoked, pasilla chilis (that's why it's so dark), paprika, cumin, epazote, lime juice, molasses, oregano, bay leaf, salt and pepper. I added some of the liquid from the pork dripping pan to give it a nice, meaty undertone. I love chilis and rarely cook without them. I'll post my sopa Azteca the next time I make it.
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# ¿ Jun 19, 2017 15:24 |
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Arrgytehpirate posted:It was better than every restaurant sauce I've ever had except for a super expensive place around here. It was actually really easy. Maybe 10-15 minutes of active time and then I stirred it every 15 minutes for 2 1/2 hours. I've had this same experience. I made some sauce recently with tomatoes and basil I grew and it was even better. Just amazing.
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# ¿ Jun 27, 2017 23:07 |
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You can tell us you're white in one post, you don't have to make a bunch of bad ones disparaging one of the best food combos ever. My go-to chicken and waffle topping is honey and a pepper sauce of some kind (cholula, tobasco, etc.)
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# ¿ Jul 23, 2017 14:04 |
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Berries go great with wild meat. Sweet and savory have gone together since we had tongues. That dude sucks.
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# ¿ Jul 23, 2017 15:20 |
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Toast the spices and chilis before you put them in the marinade.
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# ¿ Jul 27, 2017 02:49 |
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Corn bread is yellow. That counts right?
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# ¿ Jul 30, 2017 22:36 |
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Smoke the lamb ribs you heathens.
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# ¿ Aug 31, 2017 23:35 |
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Should've scooped the mashed potatoes with the sausage.
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# ¿ Sep 2, 2017 16:39 |
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Ghee has those brown spots removed so it is more pure, doesn't smoke at medium heat like butter. Browned butter is just that-butter that has been cooked until it's brown.
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# ¿ Sep 10, 2017 03:40 |
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The ice will destroy the texture if the salsa is chunky but the taste will remain. Make tortas next time.
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# ¿ Sep 29, 2017 16:33 |
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You should color your veggies for stock.
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# ¿ Nov 26, 2017 01:00 |
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Use iron or stone or fire.
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# ¿ Mar 9, 2018 03:58 |
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Croatoan posted:Why are you using a pan at all? It's super easy on a gas stove but you can still char on an electric burner directly. There are stoves where neither of those are options or you don't want to clean tortilla ash from the burners every week.
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# ¿ Mar 9, 2018 14:24 |
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Liquid Communism posted:
I am forever perplexed by brrad and butter pickles but I'm with you on thousand island dressing. Great looking sandwich though.
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# ¿ Mar 18, 2018 17:28 |
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Gatts posted:It's really simple to make too, it's all in the yogurt marinade which I did for 6+ hours. The cook time went a little longer than I thought, 15+ minutes, and I used tenderloins instead of full breast or thighs. If you're making a yogurt marinade for the chicken why not just make the tzatziki? It's really simple and much better than that poo poo in a tub.
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# ¿ May 6, 2018 17:30 |
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BrianBoitano posted:Made everything from scratch, down to the bacon fat tortillas. Took a couple hours Saturday and several hours Sunday but drat worth it. Can I ask what took so long? None of that seems too time consuming unless the tortillas gave you hell. I have a bunch of herbs and tomato plants so I compulsively make pesto and sauce out of them. My lighting also sucks as much as my photography but the pizzas are drat good. https://gfycat.com/AnotherBetterArcticseal Edit: I'd like to point out the contrast between tortillas of the posts adjacent to this one. Warm your tortillas people. Tezcatlipoca fucked around with this message at 17:16 on May 7, 2018 |
# ¿ May 7, 2018 17:07 |
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BrianBoitano posted:I was curious, so I estimated. All the following are active times only: Oh by the way I should say that your food looks really good. I think I've made a similar thing so many times that I take for granted how much work actually goes into it. Also, you should try a Mexican coke, soy sauce, chilis of your choice, annatto, citrus juice and zest of your choice, garlic marinade. You could also just do chili, salt and lime juice. I swear by I this, feel free to add turmeric, cinnamon, ginger, whatever the hell you want and it will be amazing fajitas. Edit: Do any of y'all have a kolache dough recipe you recommend? Tezcatlipoca fucked around with this message at 08:51 on May 12, 2018 |
# ¿ May 12, 2018 08:39 |
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Crossposting from the smoking thread: I have too many tomatoes and chilis to know what to do with so I made bbq tortilla soup. I rubbed the chicken in annatto, lime juice, garlic, salt and peanut oil. Basically conchinita pibil rub. I smoked that stuff, added it to several pasilla chilis and an ancho in the pot then poached it. When the chicken was right I took that out, blended it up and served. It was absurd.
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# ¿ May 17, 2018 00:26 |
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Citrus really helps greens imo.
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# ¿ May 27, 2018 17:18 |
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Enjoy your tasty trichinosis.
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# ¿ Jun 2, 2018 07:33 |
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iRend posted:No spice, so normal people can enjoy it This makes no sense to me.
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# ¿ Jun 4, 2018 16:02 |
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SteelReserve posted:To make it taste more like junk food instead of a vaguely healthy meal. This is gross and wrong on a bunch of fronts. Yes, we do need the carbs on the side. That's why we've been eating them for hundreds of thousands of years.
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# ¿ Jun 16, 2018 18:26 |
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Hurt Whitey Maybe posted:I hit em in a dry pan on high but I have an electric stove so that’s as good as it’s gonna get unless I start running a lighter under them. You're not letting the pan get hot enough.
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# ¿ Jun 18, 2018 16:50 |
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emotive posted:I've tried letting a cast iron pan get ripping hot on my electric stove and never have much better result than his picture. There's something going on because I have no trouble getting color on my tortillas on a weak/slow electric stove no matter what pan I'm using though it's usually a cast iron.
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# ¿ Jun 18, 2018 20:57 |
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Hurt Whitey Maybe posted:To get back at you all for calling out my undertoasted tortillas enjoy looking at more carnitas This and the post above are good poo poo.
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# ¿ Jun 18, 2018 23:11 |
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Arglebargle III posted:give me advice for jambalaya. I bought too much hot sausage and now it's jambalaya time I like it with brown rice and roasted corn and so spicy it gives me hiccups.
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# ¿ Jun 23, 2018 20:16 |
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Gatts posted:One day I made Jambalaya for a friend's BBQ Looks amazing, I need to get a candy/grease thermometer.
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# ¿ Jul 10, 2018 02:03 |
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Grand Fromage posted:Toasting and grinding is an American thing. Toasting spices is not an American thing.
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# ¿ Jul 13, 2018 18:29 |
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Submarine Sandpaper posted:context isn't either i guess My statement was in context with his you're just a dumb-rear end.
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# ¿ Jul 13, 2018 19:06 |
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Submarine Sandpaper posted:gently caress off dipshit I see you are too stupid to figure out that there are more than two countries in the world.
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# ¿ Jul 15, 2018 15:31 |
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mostlygray posted:I was at my local cafe tonight and I ordered "Danish meatballs" off the specials menu. It looked exactly like that except that it had green beans served with it. I assume they're very similar to Swedish meatballs, which are delicious, but please enlighten me.
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# ¿ Aug 4, 2018 02:26 |
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Corn tortillas, cabbage, crema with whatever chili and herb and blackened shark is the best fish taco.
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# ¿ Aug 11, 2018 05:43 |
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BrianBoitano posted:Thanks. I usually follow recipes verbatim, and that one called for 1/4 cup of "coarsely chopped" cilantro for 4 servings, so I'm pretty sure that's what the doctor ordered. It looks like you dumped whole leaves on top.
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# ¿ Aug 17, 2018 03:29 |
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# ¿ May 2, 2024 13:21 |
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Ranter posted:Shark (the right species) are loving DELICIOUS. I don't see it for sale in bay area fish mongers though. Is local shark not good eating? It's popular in Australia. Tasmanian Gummy shark beef battered and deep fried mmmmmmm. It's mostly blacktip and silky in restaurants around here but people catch (poach) all kinds of sharks.
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# ¿ Aug 17, 2018 17:54 |