it looks incredible but it’s not poutine 6 bites of this and you are ready for a 12 hours deep sleep, if you can get over the couple of mild cardiac arrests during your sleep
Nice! I made the same thing a few days ago but the recipe had be bread and bake the eggplant, then assemble and make again
Taques et al. - looking for a killer red enchilada sauce recipe. Please post if you have one you like.
oh boy did you come to the right place, that’s the only thing I can contribute because I suck balls at cooking but these guys here are very very good. i always thought Truman was a terrible cook because of that awful steak he once cooked but he is very good. Looking back it’s hilarious that people still post this pic after all these years since he is without a doubt a better cook than anybody who routinely post that picture. That post was definitely not helpful for you but don’t worry, help is coming.
recipe? I'm curious how far you went with this ingredients wise, having checked some recipes out myself :D
https://www.yummymedley.com/thieboudienne-senegalese-rice-fish/ Stuck to it pretty well; we used two habeñeros instead of the I think 6 and just used genetic white fish
Made enchilada sauce using repurposed guajillo, pasilla, de arbol, and New Mexican chiles as well as chipotles in adobo. Brined catfish overnight, then smoked for 2 hours with pecan. Wrapped in fresh corn tortillas with roasted corn and poblanos and Oaxaca, chihuahua, and cotija blend. Topped with cheddar, Monterrey jack, quesadilla, and asadero blend. Served with pickled onions, avocado, and sour cream. I’m pretty happy with the results.
Just chicken thighs, drums and sausage. Not a big salt, pork, pork belly fan. first try. did two heads of garlic!
Any curry cunts in here? Never met a curry I didn't like although some that are way too hot for my palate. Any recs or go to?
thank you for your honesty. Being a social media star requires a bit of self promotion. Part of the game, as tacky as it is sometimes
I pulled a couple salamis out of my curing chamber this week that turned out well. Finnochiona, soppressata, spanish chorizo from top to bottom. Currently have hanging a lonza, duck breast prosciutto, a spicy coppa, and a couple guanciales waiting for them to be ready.
My curing chamber is just a wine fridge w some components to control temp and humidity, not hard to build. I can point you to a good youtube channel that can walk you through building and recipes for stuff if you’re interested.
Doesn’t really fit bc it ended up being mid 70s this week, but made chicken pot pie with buttermilk biscuit topping. Turned out really really good
I used this recipe, but subbed out feta for cotija and added a bit more of the feta, honey, and vinegar to the sauce.
Didn’t take a pic of plating, but I made a pumpkin curry with shrimp and langoustine. Threw some chopped okra from the garden in there as well