Asparagus thickness in American supermarkets tends to vary a lot depending on your location and also whether it's in season somewhere near there. Right now asparagus is really cheap in SoCal, like $1/lb, and the spears are very thin and not fibrous at all. 3 weeks ago it was at least $3/lb and like three times as thick.
Know what's a good snack I recently rediscovered? Cinnamon Teddy Grahams. Wife bought some to put in small pouches for her to snack on at work and I've been stealing them.
so, this definitely counts as good food, but the cooking thread intimidates me so
just spent about 2 days making some stuff for nachos. I cut up a pork shoulder, got all the fat trimmings and then rendered them down for pork fat. Then I seasoned the pork with all the spices for puerco pibil, then marinated overnight. Used the pork fat to make black beans from dried beans, which involved simmering them with garlic, onion, a bit of pork fat, coriander and bay leaves until they because thick and saucy. Then added all the acidic parts to the pork (which was per the babish video so it was orange juice, vinegar, lemon juice and tequila) and marinaded that for a few hours before slow cooking for about 4.
The beans also got rec-cooked with some garlic and onion, and mashed up a little.
Really really really excellent.
now i've also got heaps of beans left over and I got to make black beans and eggs for breakfast.
so, this definitely counts as good food, but the cooking thread intimidates me so
just spent about 2 days making some stuff for nachos. I cut up a pork shoulder, got all the fat trimmings and then rendered them down for pork fat. Then I seasoned the pork with all the spices for puerco pibil, then marinated overnight. Used the pork fat to make black beans from dried beans, which involved simmering them with garlic, onion, a bit of pork fat, coriander and bay leaves until they because thick and saucy. Then added all the acidic parts to the pork (which was per the babish video so it was orange juice, vinegar, lemon juice and tequila) and marinaded that for a few hours before slow cooking for about 4.
The beans also got rec-cooked with some garlic and onion, and mashed up a little.
Really really really excellent.
now i've also got heaps of beans left over and I got to make black beans and eggs for breakfast.
I've wanted to try puerco pibil since I saw that episode of Babish, but I no longer have a real oven. I wonder if it can be done in a slow cooker.
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Zonugal(He/Him) The Holiday ArmadilloI'm Santa's representative for all the southern states. And Mexico!Registered Userregular
I was just served the biggest burrito I've ever been served that wasn't explicitly an eating challenge
Spoilered for massive burrito. The picture doesn't even do the scale justice:
“Medium”.
Really talk, there’s a spot called Pepe’s in Southern California, and their burritos are big, big boys. About that size, maybe a bit bigger.
I was just served the biggest burrito I've ever been served that wasn't explicitly an eating challenge
Spoilered for massive burrito. The picture doesn't even do the scale justice:
“Medium”.
Really talk, there’s a spot called Pepe’s in Southern California, and their burritos are big, big boys. About that size, maybe a bit bigger.
Huh. Apparently naming your restaurant Pepe's is good luck. Or bad, depending on your point of view. There's a chain in Chicagoland that's been running since the Sixties too: "Pepe’s concept began in 1954 as a taqueria in Chicago. Pepe’s Incorporated has been franchising Pepe’s Mexican Restaurants since 1967."
so, this definitely counts as good food, but the cooking thread intimidates me so
just spent about 2 days making some stuff for nachos. I cut up a pork shoulder, got all the fat trimmings and then rendered them down for pork fat. Then I seasoned the pork with all the spices for puerco pibil, then marinated overnight. Used the pork fat to make black beans from dried beans, which involved simmering them with garlic, onion, a bit of pork fat, coriander and bay leaves until they because thick and saucy. Then added all the acidic parts to the pork (which was per the babish video so it was orange juice, vinegar, lemon juice and tequila) and marinaded that for a few hours before slow cooking for about 4.
The beans also got rec-cooked with some garlic and onion, and mashed up a little.
Really really really excellent.
now i've also got heaps of beans left over and I got to make black beans and eggs for breakfast.
I've wanted to try puerco pibil since I saw that episode of Babish, but I no longer have a real oven. I wonder if it can be done in a slow cooker.
it's tasty. I find that babish doesn't season his meat for long enough, so i would recommend rubbing the pork bits with the salt and spices and leaving it overnight, and then doing the rest about 2 hours before you put it on.
I was just served the biggest burrito I've ever been served that wasn't explicitly an eating challenge
Spoilered for massive burrito. The picture doesn't even do the scale justice:
“Medium”.
Really talk, there’s a spot called Pepe’s in Southern California, and their burritos are big, big boys. About that size, maybe a bit bigger.
I am narrowing in on a much better way to texture my milk for my lattes
I just used my French press then microwaved the resulting foamy milk which was very close to the right texture. Next time less milk and slightly less air so it isn't so floaty and foamy and can actually mix with the crema during the pour instead of sitting on top.
Did ya'll know about this whole "uncured" bacon being bullshit thing? Here I was focused on that, since sodium nitrates/nitrites might be bad, and it turns out the levels of nitrite in vegetable based cures aren't regulated at all! Fuck!
Did ya'll know about this whole "uncured" bacon being bullshit thing? Here I was focused on that, since sodium nitrates/nitrites might be bad, and it turns out the levels of nitrite in vegetable based cures aren't regulated at all! Fuck!
This feels similar to how modern capitalism destroyed the red delicious apple, which was one of the best apples supposedly, and was changed into a mealy gross apple of garbage over time to make it last longer in the store and keep its firetruck red appearance the whole time instead of having a slightly lighter tint or some green spots.
And then suddenly people were like "no this is gross" and decided to switch to better apples.
I imagine gross and unhealthy food will fall into the same problem over time? It's why people don't buy canned veggies as much anymore. It's also why frozen is starting to gain traction because, as long as it's the right type of frozen, it often times tastes better and has more nutrients. Though it is not as versatile as fresh, so that is the downside.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
Yeah, the deli here sells "natural ham with no preservatives added", but it contains "cultured celery extract", which is still nitrites, just with a more positive-sounding name.
(the little "*" next to "no preservatives added" says "other than naturally occurring ones in the ingredients", which is not exactly a lie, but is still pretty misleading-on-purpose)
Cultured celery extract is a natural source of nitrites and meat products that contain this substance have as much - and in some cases more - nitrites than the processed meats that list sodium nitrite on their labels.
Hmm. Maybe they fixed that; the maple leaf website now has it looking like this, without any dubious no-preservative claims:
Posts
Shit like this is why God doesn't talk to us anymore.
They should include a virgin mimosa-flavored Capri Sun
These seem fine.
It's actually His way of turning us into pillars of salt.
just spent about 2 days making some stuff for nachos. I cut up a pork shoulder, got all the fat trimmings and then rendered them down for pork fat. Then I seasoned the pork with all the spices for puerco pibil, then marinated overnight. Used the pork fat to make black beans from dried beans, which involved simmering them with garlic, onion, a bit of pork fat, coriander and bay leaves until they because thick and saucy. Then added all the acidic parts to the pork (which was per the babish video so it was orange juice, vinegar, lemon juice and tequila) and marinaded that for a few hours before slow cooking for about 4.
The beans also got rec-cooked with some garlic and onion, and mashed up a little.
Really really really excellent.
now i've also got heaps of beans left over and I got to make black beans and eggs for breakfast.
Steam // Secret Satan
I've wanted to try puerco pibil since I saw that episode of Babish, but I no longer have a real oven. I wonder if it can be done in a slow cooker.
$16
http://www.pepesmexicanfood.com/
Huh. Apparently naming your restaurant Pepe's is good luck. Or bad, depending on your point of view. There's a chain in Chicagoland that's been running since the Sixties too: "Pepe’s concept began in 1954 as a taqueria in Chicago. Pepe’s Incorporated has been franchising Pepe’s Mexican Restaurants since 1967."
Steam // Secret Satan
it's tasty. I find that babish doesn't season his meat for long enough, so i would recommend rubbing the pork bits with the salt and spices and leaving it overnight, and then doing the rest about 2 hours before you put it on.
Almost certainly can be done in a slow cooker.
Steam // Secret Satan
Oh dang that's not too far from work
I will be making a stop there for a breakfast burrito in June.
That being said two foot long subs with triple meat for 25$ i don't think i'll be eating subway again for awhile.
Fuck my FACE that is one soul-shakingly blood enrichingly fantastic bowl of bones
Or pooping
I turned them into four separate meals.
I wasn't going to judge you
while making intense eye contact with the subway employee who made them
I don't know, I have to imagine that if I'd eaten two subway footlongs with triple meat, the digestive reaction would likely eject my spine.
I just used my French press then microwaved the resulting foamy milk which was very close to the right texture. Next time less milk and slightly less air so it isn't so floaty and foamy and can actually mix with the crema during the pour instead of sitting on top.
I need more coffee though to brew with.
This feels similar to how modern capitalism destroyed the red delicious apple, which was one of the best apples supposedly, and was changed into a mealy gross apple of garbage over time to make it last longer in the store and keep its firetruck red appearance the whole time instead of having a slightly lighter tint or some green spots.
And then suddenly people were like "no this is gross" and decided to switch to better apples.
I imagine gross and unhealthy food will fall into the same problem over time? It's why people don't buy canned veggies as much anymore. It's also why frozen is starting to gain traction because, as long as it's the right type of frozen, it often times tastes better and has more nutrients. Though it is not as versatile as fresh, so that is the downside.
(the little "*" next to "no preservatives added" says "other than naturally occurring ones in the ingredients", which is not exactly a lie, but is still pretty misleading-on-purpose)
Another discussion of this stuff.
Hmm. Maybe they fixed that; the maple leaf website now has it looking like this, without any dubious no-preservative claims:
(fake edit: I guess they did that years ago, I just didn't notice)
We'd JUST found a good local pizza joint that delivered. It was delicious, reasonably priced, SUPER garlicky.
I just tried to order from them for the 2nd time, only to find out theyre closed for good.
I am SO MAD.
Need some stuff designed or printed? I can help with that.
This happened to me too.
Firstly, it has 28" XXL pizzas.
Secondly, it has 18" calzones.
Thirdly, it is open 24/7.
Fourthly, I am dead. I'm posting this to tell you that I will die and this place will be my undoing.
A TWENTY-EIGHT inch pizza? Jesus, that's the size of 4 regular large 14" pizzas.