calibeebee
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Man you are always doing your thing. I see you man.
I will try some of your Chili suggestions. I can never get mine to taste like CHILI. chili, it always something missing.
Good work on those grill marks KonnanGrilling some thick pork steaks after 1h30 in my sous vide thing at 140°.
They really filled you up with that rice.
roasted oyster/portobello mushroom burrito (garlic mushroom sauce, jack cheese, pico, cilantro)
buffalo cauliflower quesadilla (jack cheese, pico, cilantro, lime)
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Maybe a little overcooked, but if it's not ****** up, it's not a me omelet.
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edit
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Bruh I woke and saw this mentioned and already knew to go to the Tan thread.
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I appreciate it. Now that I got it down, I think I’m gonna experiment with making my own chili powder blends with fresh chili’s.Man you are always doing your thing. I see you man.
I will try some of your Chili suggestions. I can never get mine to taste like CHILI. chili, it always something missing.
Good work on those grill marks Konnan
They really filled you up with that rice.
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So one thing I HAVE done is re-hydrate dried chilies to give it a more smokey flavor.
IN short, I take some dried Guajillo chiles and use it as a liquid base.
The explanation is below, but I will take your suggestions and try it this week.
Thanks again.
Guajillo Chile Salsa https://mexicanfoodjournal.com/guajillo-chile-salsa-recipe/ via @mexfoodjournal
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Been trying to make a Chili recipe to my liking for the longest. Finally got it down to how I like it. The mustard sets it off for real.
Black pepper, chili powder, paprika, turmeric, salt, garlic and onion powder
Browned the beef. Reserved the oil and made a roux with the saltine crackers. Added chicken stock and everything else to the pot and simmered for 3 hours. After 3 hours, took 1/3rd of the chili, pureed it and added it back to the pot.
Made chili cheese fries with it. Used Ora-Ida crinkle fries
Sweet potato pie. Used butter and shortening for the crust. Came out fire. I didn't let it cool completely but it's done.
Questions,
1. why don't you use cumin in the chili powder mixture?
2. Can you give more details on your pie procedure? I would eventually like to get more into making. Messing around with the pizza has motivated me.
No disrespect
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Bruh I woke and saw this mentioned and already knew to go to the Tan thread.
cliffs
calibeebee
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Bruh I woke and saw this mentioned and already knew to go to the Tan thread.
You tried to tell us
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1. I personally don’t like cumin. Any recipe that calls for it I omit it.
2.For the filling you boil the sweet potatoes until fork tender. Mash them up and let them cool. Once cooled, add all other ingredients and seasonings and whisk until creamy and lump free
For the dough. It’s best to use a food processor for pie dough because it’s more efficient in mixing the fat and the butter. In the bowl of the food processor, I mix in about 3/4ths of the flour, sugar and salt. Then throw in the butter and shortening. You want to pulse it briefly until you can no longer see any flower. Texture should resemble crumbles. After that, you add the remaining flour and pulse until combined. Once combined, add in until a ball is formed. Of course be careful to not add too much water. Also, always make sure the butter and water is cold for pie dough before incorporating
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had vegan soul food yesterday, that drumstick is amazing.
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had vegan soul food yesterday, that drumstick is amazing.
Where from? There's a Vegan Soul Food joint really close to me.
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Did you share with someone? Whats up with the portions?had vegan soul food yesterday, that drumstick is amazing.
Whats bottom.left and in the center?
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1. Yeah, particularly the the burger.
2. Bottom left is a cookie & the center is a piece of corn beard.
place called veltree.
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Al Pastor torta fries and churros from Tiki Taco.
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They really filled you up with that rice.
more than I'm accustomed to from this place
good rice though so it was still bomb
a lot of flavor soaked up from the mushroom/garlic sauce
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The safest thing to do, just like asking to fry hard, is to ask for light rice. Don't even give them the chance to cheat you.
It looks good though.
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I feel so disrespected.
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Thai Style Yellow Curry
Curry Paste.
Ingredients: shallots, garlic, galangal, ginger, red thai chiles, lemongrass, cilantro, ground tumeric, curry powder, salt
Roasted shallots and garlic
Roasted galangal and ginger
Poured boiling water over the chiles to soak for a while. Roasted the garlic and shallots, then the ginger and galangal. Pulsed the chiles in a food processor to chop them into small pieces. Added the lemongrass until it got a shredded consistency. Added cilantro then pulsed followed by the garlic and galangal. Added the garlic and shallots followed by a pulse. Added the seasonings and a little bit of the chile water and pulsed until I got this consistency.
Ingredients for the dish
Sauteed the chicken in the curry paste
Added the potatoes and coconut cream & coconut milk
Added the carrots and simmered for about an hour or until the carrots and potatoes are soft
Finished product
Curry Paste.
Ingredients: shallots, garlic, galangal, ginger, red thai chiles, lemongrass, cilantro, ground tumeric, curry powder, salt
Roasted shallots and garlic
Roasted galangal and ginger
Poured boiling water over the chiles to soak for a while. Roasted the garlic and shallots, then the ginger and galangal. Pulsed the chiles in a food processor to chop them into small pieces. Added the lemongrass until it got a shredded consistency. Added cilantro then pulsed followed by the garlic and galangal. Added the garlic and shallots followed by a pulse. Added the seasonings and a little bit of the chile water and pulsed until I got this consistency.
Ingredients for the dish
Sauteed the chicken in the curry paste
Added the potatoes and coconut cream & coconut milk
Added the carrots and simmered for about an hour or until the carrots and potatoes are soft
Finished product
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Thai Style Yellow Curry
Curry Paste.
Ingredients: shallots, garlic, galangal, ginger, red thai chiles, lemongrass, cilantro, ground tumeric, curry powder, salt
Roasted shallots and garlic
Roasted galangal and ginger
Poured boiling water over the chiles to soak for a while. Roasted the garlic and shallots, then the ginger and galangal. Pulsed the chiles in a food processor to chop them into small pieces. Added the lemongrass until it got a shredded consistency. Added cilantro then pulsed followed by the garlic and galangal. Added the garlic and shallots followed by a pulse. Added the seasonings and a little bit of the chile water and pulsed until I got this consistency.
Ingredients for the dish
Sauteed the chicken in the curry paste
Added the potatoes and coconut cream & coconut milk
Added the carrots and simmered for about an hour or until the carrots and potatoes are soft
Finished product
Masterful
