My parents got my girlfriend and I this Breville toaster oven/air frier for Christmas to replace the Black and Decker toaster oven we’ve had since college. We love it. https://www.breville.com/us/en/products/ovens/bov900.html
That looks really nice. I do not recall seeing that as a choice for me because if it was, I would have snagged it.
I made bro‘s Nashville hot chicken tenders tonight. Fucking phenomenal and did not burn my apartment down. Served with white bread, homemade pickles, crinkle cut fries, and a grilled corn salad with hot honey lime dressing.
We ordered the ingredients for this from Alinea. They are shipping it the Wednesday before V-Day to arrive on Friday. Osetra Caviar Smoked Squash Soup Diver Scallops Ribeye Dessert on your table
Bought carob molasses from Asian market. It's interesting. Will try to find something decent to bake.
Said fuck it and went tacos two meals in a row. Scrambled with sharp cheddar + green onions, crispy potatoes, spicy pico or smashed avocado topping (preferred the pico).
I would feel no shame or need to explain if I had tacos 26.7 meals in a row. Only somewhere right at the end of my 27th meal would I think it might be an issue.
Woke up with a craving for a breakfast burrito. Scrounging the kitchen for random ingredients... bacon, sausage, eggs, jalapeños, will post pics if I am not embarrassed how they turn out.
Ate a breakfast burrito yesterday. Having quesabirria in like an hour. End the day with a leftover chicken fajita-ish taco if I'm hungry. Easily the type of food I can most frequently.
Been a place here for years and years, just a family affair. But yeah I assume the huge surge stems from the viral social media largely from the place in LA that I can't recall the name of off hand.
TikTok users have pushed them hard. Can’t go more than 10 minutes without a video of someone making them on there.
My poverty turkey bacon breakfast tacos with goat cheese. Big thanks to my wife for the new protein uses in my diet...
Anyone ever make salads with a bunch of sliced sprouts in place of lettuce? I’ve been doing it lately and really like the texture and flavor
I love having a waffle maker. Only critique is I wish I buttered it to get a deeper color. Coconut pecan with Prairie Mocha Noir (14.2%). Great start to Sunday.
Ha, just told my wife there’s a Sunday nap on the cards. Cold and rainy out, so I’m looking forward to it.
I know it’s been talked about recently itt, but you really can’t beat roasting your own chicken at home. This one is super simple. Cavity stuffed with onion, garlic, lemon, and thyme and evoo, salt, and pepper on the exterior. Going to let it cool then pick it for salads this week. Making stock with the carcass for Italian wedding soup tonight.
Back on my bullshit today. 14oz dried chiles to roast & deseed. 6lb Mesquite smoked ancho-pasilla pork butt out of the freezer on Friday and now being warmed for the occasion.
Repurposing dried chiles is one of my absolute favorite things in the cooking world. The smell when you toast them is intoxicating.
Also Sunday has kind of become my “drink entirely too much wine, watch sports, and try a new recipe” day. I’m making something similar to Adam Ragusea’s pot roast recipe and will be very sad if it doesn’t come out good
Rehydrating these bad boys in chicken stock. About ready for the blender with some other ingredients for a red enchilada sauce.
Just need to simmer now and this red enchilada sauce will be done. I use it for many things. Of course, enchilada sauce. As a base for Pozole Rojo, today’s project. I add fresh squeezed oj & pineapple to it to use as a pork marinade (what the butt being reheated today was marinated & smoked with). I make excess and put in the freezer to pull out whenever needed. Make the sauce 1-2 times a year and it is well worth the 1-2 hours of time to do so.
Making buffalo chicken sandwiches tonight. Fried chicken thigh, homemade blue cheese, brioche bun, crispy twice cooked potatoes on the side. :fat:
I fully cook a russet baked potato and then let it come down to temperature completely in the fridge, cut or tear it into about 12 parts, then usually cook it in a very hot pan with oil and season but I think I’m going to try roasting it at 450 today instead of sautéed. I know the pan version works and it’s the best crispy potatoes ever but I want to see how it comes out with a high heat oven. This is how I make the crispy potatoes pictured in the egg tacos from yesterday.
I'm prepping baby red and golds to do crispy smashed potatoes. I will try the stove top next go around
Spoiler /meh first attempt tbh. The texture/tenderness of everything was great but the amount of crushed tomatoes was a bit overpowering. It’s decent but next time would probably go half stock, half tomatoes.
Onions, garlic, cumin, & oregano may be my favorite smell. Butt getting chopped and added in. Opening of a sous vide bag of smoked meat after not touching a smoker for a month is a great experience. Roasted golden hominy to add. Ain’t no pozole without pozole.