>chicken enchiladas smothered in queso blanco Velveeta
>imported beer that's worse than domestic and costs twice as much
>the chips and salsa leftover from the previous customer mixed in with the fresh stuff
Holy fuck I love Tex-Mex.
love that shit too, op.
here in salt lake city, i get my mexi slop from a place called beto's. it's been shut down by the board of health several times, but i can't resist going back.
How can people dislike pineapple?
Can you drop your pointless contrarianism for one second to appreciate this paradise fruit?
i like it.
but sometimes it's an ordeal to eat. it has that enzyme that dissolves your flesh. sometimes it's way too tart and makes your whole face pucker.
other times it's way too sweet. like you got a mouthful of pure sugar.
pineapple is one tricky fruit
This. Pineapples feel like battery acid in your mouth. The flavor also doesn't mix well with most other things.
Not that I don't love pineapple (I eat pineapple + bacon pizza myself) but it really is limited in what you can eat with.
Today I purchased some Wagyu rib-eyes and I want to know the absolute best way to bring out the flavour of the beef. I was told by a co-worker to just put salt and pepper and that's it. Any suggestions?
Am I doing something wrong or are udon noodles supposed to be hard to make?
The dough was very very hard to knead, and when i got to the rolling pin part i couldn't do anything.
Now i've got fat udon.
Any tips for my next batch?
I tried using a pasta machine, the dough that comes out seems to have rips/cracks on it.
How do you grind and brew your coffee, /ck/? I got this Hario and just use a French press. Grind what I need when I need it. So good I can drink it black for the first time. Never knew coffee could be so top tier. Sometimes I have an espresso, but generally I want a more substantial cup.
Staying with some friends in Pasir Ris neighborhood of Singapore for the next week. What do. What eat?
today I'm trying my hand at making gumbo.
I'm using whitefish and andouille sausage as the meat. I might be able to find some shrimp in the freezer here but I can't afford to go buy shrimp.
the veggies I bought to go in are eggplant, okra, little gold potatoes, portobello mushroom caps, and then some brown rice to fill.
what spices should I use? I have tomato paste and chicken broth as my base.
any other vegetables I should go get before I start?
tl;dr how does /ck/ make gumbo?
-Brown off your andouille (and any chicken, if using). Save the seafood for later.
-cook your roux until it gets a mahogany brown color
-add your trinity (like mirepoix, but with onion, green pepper, and celery) and sweat it down
-add your stock, meats, and long-cooking time veggies
-simmer until tender
-add the seafood right before serving as it cooks super quickly.
-season to taste
First time making feijoada, thinking about using only pig tongue and pork sausage for the meat. is that ok? and do you have any suggestions?
Pasta with wild, porcini, and forestiere mushrooms and bird's eye chilli
I wanted to put in some parsley but my bitch mum used the last of it
Explain why aren't you eating the supreme vegetable?
Anyone else hate the sound of people eating, I mean really hate?
It's like razor blades inside my ears when I hear that food being churned around in there. I can't take my mind off it, I get so irritated I can barely breathe.
Every day I wake up to my roommate chewing.
Fuck, why do people do it so loud?
Just $5 for an all you can eat pizza buffet boys.
Ok /ck/ I made some heavily seasoned meat served on corn chips that are shaped to hold stuff.
Lets get started.
Browning meat + ginger. I put ginger in everything, I really like it.
Best, cheap, college beans and rice recipe?
Share pls, I'm starving already and won't be able to go to the store until next two hours...
Make rice, eat it.
Rinse and repeat until you aren't hungry.
Guys, yuropoor here, I'm making chili for the first time tomorrow. I don't know all that much about it but I boughts peppers in >pic related. On the label it just says 'Pili' and that they come from the Dominican Republic.
Does anyone know what peppers these are and how many of them I should use?
I don't know for certain, but those look like Scotch Bonnets or similar. They are probably very hot. "Pili" or "piri" just means "pepper" so that word isn't of any help.
>and how many of them I should use?
Taste-test the peppers then adjust the amount you use accordingly.
If they are scotch bonnets then they will likely have a fruity, sharp sort of taste. That's not very good for chili, IMHO. You want something with a more...
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>Piri piri is the Swahili word for 'pepper pepper'. Other Romanizations include PILI PILI in the Democratic Republic of the Congo or peri peri in Malawi, deriving from the various pronunciations of the word in parts of Bantu languages-speaking Africa. Piri piri is the spelling of the name as used in the Portuguese language, namely in the Portuguese-speaking Mozambican community.
>If they are scotch bonnets then they will likely have a fruity, sharp sort of taste. That's not very good for chili, IMHO. You want something with a more smoky sort of taste: Anchos, guajillos, chipotles, etc...
wow I just realized I don't know anything about peppers..
thanks, I'll taste them first, but they won't fuck up the concoction anyway will they? I'm a pretty good cook otherwise, just uncertain about these