TwistedGray
El Jefe Brewing Company
My attempt with what I had in the pantry
I was pleased, surprisingly so
I was pleased, surprisingly so
looks like some good stirfry.
I haven't read ahead. Curious if anyone has called it a "Bacon Mummy" yet? Looks great though.Hope this turns out good.
Don't know what most of that is but it looks great.Frijoles refritos con chorizo seca, rice and cheeps. A little Green Mountain Gringo salsa and Aleppo pepper on top too
ooooooooooh!
You fried your own shells. In my opinion, that puts them over the top. I don't make corn or flour tortillas from scratch but I do fry the raw corn tortillas or flour tortillas. So easy and well worth it but nobody I know likes to do it.tostada,
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You fried your own shells. In my opinion, that puts them over the top. I don't make corn or flour tortillas from scratch but I do fry the raw corn tortillas or flour tortillas. So easy and well worth it but nobody I know likes to do it.
Indeed I did buy fresh corn tortillas and I fried them right before dinner.[
You fried your own shells. In my opinion, that puts them over the top. I don't make corn or flour tortillas from scratch but I do fry the raw corn tortillas or flour tortillas. So easy and well worth it but nobody I know likes to do it.
I hear you. I haven't tried it. I've watched the PBS folks do well with it. I've found there are one or two places that make the raw ones and they are very good. In Detroit, we have Mexican Village where serious skill is already in place.Tortillas are easy to make, but they're hard to make thin.
Tortillas are easy to make, but they're hard to make thin.
I make them all the time (made a bunch of them for enchiladas (chicken and beef, verde) this weekend. To make thin, just add more water. Yes, they are super easy to make. Here's the recipe: corn masa, water. I use a tortilla press lined with parchment paper. (I made fairly thick ones for the enchiladas here).
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Stick to the paper? What kind of paper do you use?Yah, but I find that they stick more the thinner they get. Double pressing works for me...press, flip, and press again.
Stick to the paper? What kind of paper do you use?
Wax but sometimes plastic wrap (suegra does this)
Corn on the cob rolled in the mayo and sprinkled with parmesan and chili powder.What sides?
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Parchment is paper impregnated with silicone, so it doesn't really exhibit its nonstick, instant release properties until it's up to oven temperature, but then stays separated from the food and doesn't melt and burn once there. (Really waxed is just good for wrapping stuff cold, and if your Mom used it putting a sandwich in your Adam-12 lunchbox, she was the last one to think it was the best choice for that. )Maybe try parchment paper. I guess it's like wax, but not sure (I've always used parchment).
Parchment is paper impregnated with silicone, so it doesn't really exhibit its nonstick, instant release properties until it's up to oven temperature, but then stays separated from the food and doesn't melt and burn once there. (Really waxed is just good for wrapping stuff cold, and if your Mom used it putting a sandwich in your Adam-12 lunchbox, she was the last one to think it was the best choice for that. )
Your poor hiney and I'd hate to see the septic tank.Haha, I grew up in Parchment Michigan. Grandpa was a lifetime employee of the paper company there (KVP). Believe me, it was the only paper of its type in the house.
Don't know what most of that is but it looks great.
And flavorless for steak. Sure its edge to edge medium rare, but the fat isn't rendered and there's no browning. Sure you can add those things but then its not edge to edge medium rare anymore.
I can see how a curry chicken would work just fine. It's a wet sauce with tons of spices. Browning flavor isn't important. Might give that a try actually. Normally i'd just cook that on the stove top since it's 1 pot and 20 minutes.
Yes!! My wife and I are subscribed to his channel and watch his videos on the day they're released. Funny AF. There's a reason he's got nearly 2 million subscribers. If you haven't seen his kidney stone saga youtube it. I almost peed myself laughing, as well as cringed at his graphic description.Does anyone watch Sam the Cooking Guy on YouTube? He cracks me up! Anyway the other day he made chicken/bacon skewers with BBQ sauce - made them Friday but added a piece of red onion too. Turned out pretty dang tasty, but next time I'd not use the thick-cut bacon he calls for - I'd use thinner stuff so it cooks better. Homemade SF BBQ sauce with the additions he called for, brown sugar substitute instead of regular.
I remembered to take a pre-cooking photo but forgot the after! Gonna reheat them in the air fryer tonight for dinner, maybe I'll remember then....
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I mostly agree with @schematix on this, though I disagree with lack of flavor. I do think Iget better flavor from other methods. I've done great things with SV, but I can do most steaks 10,000x better from fridge to plate in about 20 min (30-40 if I didn't preseason). That sure beats 2-3hrs.I don't see how you're getting flavorless unless you're just not seasoning it? ...
To each their own though and I seriously doubt my post will change your mind, as you seem pretty convinced that your steaks are flavorless, for which I am sorry....
Thanks for clarifying. Removing fat is not in my vocabulary. My biggest beef (I doubt it is my biggest) is low fat chocolate milk. If you're going to have chocolate in liquid, you need to pull out the stops. Besides, when things are low fat, the fat is replaced by sugar usually so that's just crazy.remove some of the fat
To each their own though and I seriously doubt my post will change your mind, as you seem pretty convinced that your steaks are flavorless, for which I am sorry....
Not sure what to call it.
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