“arguing that it has harmed men and even destroyed the fabric of society.”
Ahh yes, the injustice of the millennium. Abusive, asshole men can’t keep their wives against their will…
“arguing that it has harmed men and even destroyed the fabric of society.”
Ahh yes, the injustice of the millennium. Abusive, asshole men can’t keep their wives against their will…
Balsamic drizzle on some pesto pizza, now that sound a like a winner,
Nachos are life, nachos are love. Maybe taco salad aspires to be nachos?
I used my nacho leftovers to make tacos today after picking up some meat from a carniciera!
I typically use parchment paper for everything. The cleanup wasn’t too bad, somehow my sheetpan remains fairly stick-free even after the abuse I frequently put it through, though I admit after I saw the mess on the sheetpan after the food was eaten, I had regretted not using parchment lol.
I did two-layers of chips with some sauce, and lots of cheese, on the first layer and second layer. I loaded the top layer with all the rest of the fixings and left a hole in the center for the guacamole and sour cream. I wanted no chip to be dry and disappointing!
Radish is super common in Southern California at Mexican places. They’re often served raw and pickled. They work surprisingly well with all the flavors. Thanks for backing me up!
Now go make some reverse seared steak nachos 😁
Lodge’s enameled cast iron pots are great. The enamel is made in China, but surprisingly so are some staub and Le creusets.
I’ve always been intrigued by some of these ‘unusual’ grilled items such as cabbage and fruits. Really need to just try it out and see if I’ll be pleasantly surprised!
I love grilled veggies in general though. Zucchini and eggplant are my goto.
God I love that no waste carnitas recipe! It’s so good! Those tacos look fabulous! Thanks for sharing the recipe to your additions.
I love making Chilequilas for breakfast when I make that carnitas recipe because I have practically every thing for it already.
Having met a few people who could manage to catch boiling water on fire, there are definitely people out there for who cooking is challenging. Though I don’t disagree that cooking has an incredibly low barrier to entry so there’s no excuse in trying 🤣
Every news article is about their Sriracha which I’m honestly not in love with. What I am sad about is there’s also a shortage of sambal oelek cause theirs is amazing. I haven’t found a good replacement 😭
I’m so pleased to hear! I have grown to not only appreciate kimchi in the last several years, but the overall variety of banchan itself. Admittedly, I’ve only ever had like 7 or 8 different kinds, since all of the of the Korean restaurants near me seem to universally be Korean BBQ and serve the same few items. (and I don’t get out to Koreantown very much). I love the learning process involved with making things by hand, the results, and quite often the cost savings!
The last time I made Kimchi I used the too-sour and unpleasantly soft old Kimchi to make Kimchi Jiggae and Kimchi Fried Rice. OMG!
Do you know if this is some specific allergy or a general food sensitivity? I am sensitive to fructans, which are a FODMAP in all of those foods, except the green parts of an alium (garlic, scallion, onion, leek). I take an enyzme called Fodzyme which helps me digest fructan rich foods when I can’t avoid it.
I really like this recipe. Pressure Cooker Chile Verde It works great as a meal prep recipe and a lazy night/don’t feel like seriously cooking recipe. I have made it with chicken thighs as well with great results.
Ah yes, right out of the “we don’t care, we’re making tons of money” playbook.