Last night I got a giant wet burrito stuffed with grilled chicken, fajita veggies, and pinto beans, topped with a really rich red sauce and a nice cheese blend and I'm still thinking about it this morning.
Last night I got a giant wet burrito stuffed with grilled chicken, fajita veggies, and pinto beans, topped with a really rich red sauce and a nice cheese blend and I'm still thinking about it this morning.
I found out about wet burritos from my Michigander in-laws because Mexican food is by far my favorite food. Still thrown by the name though- out here, the burritos are "smothered", which I think sounds extra delicious, where "wet" just immediately makes me picture someone meticulously dropping my burrito into a puddle before bringing it to me
Paku on
+8
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Given how heavy meatball subs usually are (meat+cheese+sauce) I'd go for a fresh salad of some kind with a sharp vinaigrette. You can also go simple and do sliced heirloom tomatoes with fresh shredded basil, olive oil and balsamic reduction if you want to quickly whip something together.
Last night I got a giant wet burrito stuffed with grilled chicken, fajita veggies, and pinto beans, topped with a really rich red sauce and a nice cheese blend and I'm still thinking about it this morning.
I found out about wet burritos from my Michigander in-laws because Mexican food is by far my favorite food. Still thrown by the name though- out here, the burritos are "smothered", which I think sounds extra delicious, where "wet" just immediately makes me picture someone meticulously dropping my burrito into a puddle before bringing it to me
This is funny, because I'm originally a Michigander and wet burritos are indeed a staple of Tex-Mex and even authentic Mexican restaurants out there, but now I live in LA and the "wet" nomenclature is also super common here.
+1
MichaelLCIn what furnace was thy brain?ChicagoRegistered Userregular
edited August 2019
Jedoc is trying to make good food, where to me a meatball sub is more of a 'hey, I'm tryin to eat ovha here!' kind of thing.
So I'd just go with fresh green and red peppers, tomatoes, maybe basil or rosemary.
I'm from New Orleans. I've been taught generally how to cook several dishes by my parents, and currently live in Ohio.
Now While i know how to make a roux, I've not practised it enough to get it 'right'. And its rather unmotivating to make a gumbo, have it come out bad because you messed up the roux and you throw it all away. You don't really feel like doing that multiple times in a row, so i only get to try it out every year or so.
Last night I saw a youtube video that makes me want to sin as a Southern cook. instead of making a roux the normal way (stiring flour and oil for hours over heat), he just put flour in a pan and baked it. then he reconstituted it with some chicken broth into the rich brown roux im use to seeing and used that to make the gumbo. His explaination was that the oil was just the vehicle to cook the flour, and when your cooking the gumbo the oil just floats to the surface and you skim it off anyway.
Now Part of this alternate way strikes me as incomplete. I always understood the purpose of doing it the old fashion way was because you used the oil you pre-fried the chicken in to make the roux, which added another layer of flavor to the roux. BUT, you still use some oil to cook your onions/peppers/celery in before you add the other ingredients and the roux, so couldnt you just use the chicken oil for that part, then add the dry roux mix?
I want to try this...but it feels like im planning to sin somehow. Anyone else do it this way and has done it both ways, to give a good comparison?
I'm from New Orleans. I've been taught generally how to cook several dishes by my parents, and currently live in Ohio.
Now While i know how to make a roux, I've not practised it enough to get it 'right'. And its rather unmotivating to make a gumbo, have it come out bad because you messed up the roux and you throw it all away. You don't really feel like doing that multiple times in a row, so i only get to try it out every year or so.
Last night I saw a youtube video that makes me want to sin as a Southern cook. instead of making a roux the normal way (stiring flour and oil for hours over heat), he just put flour in a pan and baked it. then he reconstituted it with some chicken broth into the rich brown roux im use to seeing and used that to make the gumbo. His explaination was that the oil was just the vehicle to cook the flour, and when your cooking the gumbo the oil just floats to the surface and you skim it off anyway.
Now Part of this alternate way strikes me as incomplete. I always understood the purpose of doing it the old fashion way was because you used the oil you pre-fried the chicken in to make the roux, which added another layer of flavor to the roux. BUT, you still use some oil to cook your onions/peppers/celery in before you add the other ingredients and the roux, so couldnt you just use the chicken oil for that part, then add the dry roux mix?
I want to try this...but it feels like im planning to sin somehow. Anyone else do it this way and has done it both ways, to give a good comparison?
well, he's wrong that the oil just all floats to the top.
however, baking the flour as a way to speed things up (or hell, just baking the entire roux) absolutely works.
edit: I have done roux both ways and both methods are equally flavorful to me.
Removing silver skin is a pain in the ass but I got most of it off. Cut up those ribs, tossed them in the crockpot, and when I get home all I need to do is brush some bbq sauce on and broil to finish
My personal issue with caffeine (and I still love coffee and tea) is that like most addictive substances, eventually you need some just to hit your baseline feeling, rather than getting a boost from it. And that's fine if you are cool with that, but I hate the idea, and thus go cold turkey on caffeine every couple months so I can reset that tolerance. And after that the first cup of coffee is amazing.
Last night I got a giant wet burrito stuffed with grilled chicken, fajita veggies, and pinto beans, topped with a really rich red sauce and a nice cheese blend and I'm still thinking about it this morning.
I found out about wet burritos from my Michigander in-laws because Mexican food is by far my favorite food. Still thrown by the name though- out here, the burritos are "smothered", which I think sounds extra delicious, where "wet" just immediately makes me picture someone meticulously dropping my burrito into a puddle before bringing it to me
To me smothered is strictly for adding onions to hash browns.
Browning flour is pretty much how I always make a roux, because I'm not made of time. For a sauce the method does make a small amount of difference, but for something like gumbo it's completely arbitrary, frankly.
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
I think my body has a weird interaction with caffeine, because I wake up just fine without it despite having drank 6-8 ounces of espresso every day for years.
Probably a good thing as Indiana is a long ways from the ocean.
The dangerous gamble of a Midwestern lobster roll only makes the experience better.
+1
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
alton brown did a whole episode of good eats about gumbo and roux, and he concluded that doing it in the oven is just better since it's really hard to fuck up
I'd definitely do it that way if I were making gumbo since you want to get it good and dark
(when I make roux for gravy it's not going past blonde if I can help it so I still do it on the stove)
I don't drink coffee and switched from regular soda to Coke Zero (sugar) that still has just enough caffeine to wake me up and keep headaches at bay. So I'll just die from the chemicals instead of high blood pressure.
Given how heavy meatball subs usually are (meat+cheese+sauce) I'd go for a fresh salad of some kind with a sharp vinaigrette. You can also go simple and do sliced heirloom tomatoes with fresh shredded basil, olive oil and balsamic reduction if you want to quickly whip something together.
This one is super quick too, it only takes about 20 minutes to fill a saute pan with (my personal favorite) unsplit cherry tomatoes, 2 ounces of balsamic, 4 ounces of extra virgin olive oil and wait for the tomatoes to split on high heat (maybe 5 minutes tops); after that, toss them in a 350 degree oven for about ten minutes, pull them and let them rest at room temperature. When you temp them at 100 to 110 degrees, serve them and they are just divine.
HOWEVER!
If you are a fan of hummus, chill the tomato/oil/balsamic for at least four hours, then top it on your plain-jane hummus, sprinkle with dried oregano and serve it with some toasted pita bread (make sure you drizzle the pita bread with some oil, personal favorite is truffle oil).
+3
ThegreatcowLord of All BaconsWashington State - It's Wet up here innit? Registered Userregular
Given how heavy meatball subs usually are (meat+cheese+sauce) I'd go for a fresh salad of some kind with a sharp vinaigrette. You can also go simple and do sliced heirloom tomatoes with fresh shredded basil, olive oil and balsamic reduction if you want to quickly whip something together.
This one is super quick too, it only takes about 20 minutes to fill a saute pan with (my personal favorite) unsplit cherry tomatoes, 2 ounces of balsamic, 4 ounces of extra virgin olive oil and wait for the tomatoes to split on high heat (maybe 5 minutes tops); after that, toss them in a 350 degree oven for about ten minutes, pull them and let them rest at room temperature. When you temp them at 100 to 110 degrees, serve them and they are just divine.
HOWEVER!
If you are a fan of hummus, chill the tomato/oil/balsamic for at least four hours, then top it on your plain-jane hummus, sprinkle with dried oregano and serve it with some toasted pita bread (make sure you drizzle the pita bread with some oil, personal favorite is truffle oil).
This sounds freaking delicious. Making a recipe card outta this one.
#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
edited August 2019
If a modern, easy solution to speed up a traditional cooking technique is a sin, ask anyone who hassles you about it if they milled the flour themselves by making a donkey walk around a grinding stone or if they hand churned their butter or if they're stoking the fire they're cooking the gumbo on.
Traditions are only worth keeping if they make your life better.
Sometimes I like doing a thing by hand, or the old way, but really that's because I enjoy seeing how the old way of doing the thing worked. If you've got a shortcut that doesn't make an appreciable difference in the quality of the food, well, why not do that?
Aye, gonna need to taste test them first, so that factors about 6-8 balls right there.
Then you're gonna need to pre-game your sandwich, which will require a test sandwich with a side of meatballs for garnish.
Now you should be able to make your sandwich. That should leave you with....
This is, like, 5 or 6 Taiwanese deserts mixed together and suspended in a milk tea broth. Probably tastes great: hot, sweet soup desserts are a big thing in Taiwan, especially in (duh) the winter.
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This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
... yet.
I found out about wet burritos from my Michigander in-laws because Mexican food is by far my favorite food. Still thrown by the name though- out here, the burritos are "smothered", which I think sounds extra delicious, where "wet" just immediately makes me picture someone meticulously dropping my burrito into a puddle before bringing it to me
Chop up some little red potatoes, onion, and red bell peppers. Toss 'em with olive oil and roast 'em on a baking sheet.
Also spaghetti squash is really good. And spinach sauteed with red pepper flakes and minced garlic.
Man, I need something to go with a veggie side for dinner.
May I suggest a meatball sub?
already the plan!
edit: and I'm cooking the sub rolls such that they will essentially be garlic bread
Not you, Jedoc! That was the joke!
Given how heavy meatball subs usually are (meat+cheese+sauce) I'd go for a fresh salad of some kind with a sharp vinaigrette. You can also go simple and do sliced heirloom tomatoes with fresh shredded basil, olive oil and balsamic reduction if you want to quickly whip something together.
Wud yoo laek to lern aboot meatz? Look here!
This is funny, because I'm originally a Michigander and wet burritos are indeed a staple of Tex-Mex and even authentic Mexican restaurants out there, but now I live in LA and the "wet" nomenclature is also super common here.
So I'd just go with fresh green and red peppers, tomatoes, maybe basil or rosemary.
I don't know all your rules!
I'm from New Orleans. I've been taught generally how to cook several dishes by my parents, and currently live in Ohio.
Now While i know how to make a roux, I've not practised it enough to get it 'right'. And its rather unmotivating to make a gumbo, have it come out bad because you messed up the roux and you throw it all away. You don't really feel like doing that multiple times in a row, so i only get to try it out every year or so.
Last night I saw a youtube video that makes me want to sin as a Southern cook. instead of making a roux the normal way (stiring flour and oil for hours over heat), he just put flour in a pan and baked it. then he reconstituted it with some chicken broth into the rich brown roux im use to seeing and used that to make the gumbo. His explaination was that the oil was just the vehicle to cook the flour, and when your cooking the gumbo the oil just floats to the surface and you skim it off anyway.
Now Part of this alternate way strikes me as incomplete. I always understood the purpose of doing it the old fashion way was because you used the oil you pre-fried the chicken in to make the roux, which added another layer of flavor to the roux. BUT, you still use some oil to cook your onions/peppers/celery in before you add the other ingredients and the roux, so couldnt you just use the chicken oil for that part, then add the dry roux mix?
I want to try this...but it feels like im planning to sin somehow. Anyone else do it this way and has done it both ways, to give a good comparison?
well, he's wrong that the oil just all floats to the top.
however, baking the flour as a way to speed things up (or hell, just baking the entire roux) absolutely works.
edit: I have done roux both ways and both methods are equally flavorful to me.
I enjoyed it.
And am seriously considering it. I'm not sure I can source good sub rolls, though.
To me smothered is strictly for adding onions to hash browns.
The dangerous gamble of a Midwestern lobster roll only makes the experience better.
I'd definitely do it that way if I were making gumbo since you want to get it good and dark
(when I make roux for gravy it's not going past blonde if I can help it so I still do it on the stove)
This one is super quick too, it only takes about 20 minutes to fill a saute pan with (my personal favorite) unsplit cherry tomatoes, 2 ounces of balsamic, 4 ounces of extra virgin olive oil and wait for the tomatoes to split on high heat (maybe 5 minutes tops); after that, toss them in a 350 degree oven for about ten minutes, pull them and let them rest at room temperature. When you temp them at 100 to 110 degrees, serve them and they are just divine.
HOWEVER!
If you are a fan of hummus, chill the tomato/oil/balsamic for at least four hours, then top it on your plain-jane hummus, sprinkle with dried oregano and serve it with some toasted pita bread (make sure you drizzle the pita bread with some oil, personal favorite is truffle oil).
This sounds freaking delicious. Making a recipe card outta this one.
Wud yoo laek to lern aboot meatz? Look here!
i don't know if that makes you a wacky Aussie or a wacky Kiwi!
My kryptonite.
Traditions are only worth keeping if they make your life better.
Need some stuff designed or printed? I can help with that.
He is not a wine person
Yeah, small suitcases are pretty great.
You can use them to store kryptonite, if you ever need to fight a superman!
This will do, yes
Also, I made the marinara from tomatoes my girlfriend grew in our garden
Aye, gonna need to taste test them first, so that factors about 6-8 balls right there.
Then you're gonna need to pre-game your sandwich, which will require a test sandwich with a side of meatballs for garnish.
Now you should be able to make your sandwich. That should leave you with....
You're gonna need more meatballs.
Wud yoo laek to lern aboot meatz? Look here!
Best meatball subs I ever ate hands down
This is, like, 5 or 6 Taiwanese deserts mixed together and suspended in a milk tea broth. Probably tastes great: hot, sweet soup desserts are a big thing in Taiwan, especially in (duh) the winter.