Results 4,751 to 4,775 of 7597
Thread: Watcha cookin'?
-
01-26-2021, 08:19 PM #4751
Watcha cookin'?
I had to make some cheese enchiladas. I love greasy Tex mex style cheese enchiladas from questionable joints so I set out to figure it out. Probably made like 4 batches or more of the homemade chili sauce, probably 20 enchiladas over two weeks lol. A few different batches:
And ya the plating looks like DDs fajita round up in Sedona Arizona but the flavor is there; i often overestimated how thick the sauce is supposed to be
Combo #1 enchilada, tamale (got from friends neighbor, taco rice and beans) beans too thick for restaurant style:
Probably still a bit thick:
So 3 cups chicken broth now this is kinda what I’m working with:
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
-
01-26-2021, 08:27 PM #4752
Try hydrating your dried chiles then roasting them, blend them, and add a little vinegar to your sauce for an acid kick.
-
01-26-2021, 11:10 PM #4753
Anatomy of breakfast for dinner.
Crabcake bene with avocado.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
-
01-27-2021, 12:12 AM #4754
I just went with an entire dungeness crab with a green salad and sourdough
I didn't believe in reincarnation when I was your age either.
-
01-27-2021, 04:09 AM #4755?
- Join Date
- Jul 2005
- Location
- Verdi NV
- Posts
- 10,457
-
01-27-2021, 09:03 AM #4756
-
01-27-2021, 10:24 AM #4757
-
01-27-2021, 11:22 AM #4758
Love me some fried pickles! Basic dill slices tossed in white flour seasoned with yellow curry powder and then fried to perfection with dipping sauce made of 50% a mix of lime juice and curry powder briefly microwaved to rehydrate the spices and 50% mayo. Not exactly a light snack but real good eatin'.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
-
01-27-2021, 01:05 PM #4759
-
01-27-2021, 10:39 PM #4760
-
01-28-2021, 09:33 PM #4761
So I bought a piece of brisket thinking it was a flank steak and marinated it tex mex style (basic lime, oj, garlic, soya sauce etc) to grill and have as fajitas as I normally do with flanks. Weird random cut, never seen brisket cut this thin. I'm assuming ~1 lb of an inch and a half thick cut of brisket is going to take more work? Still prefer to have the end result on wraps but am open to any ideas / methodologies from bbq to braising. Shit smoking too if it's even worth it for a small piece.
Please anything other than another stew fml lol thx.
-
01-28-2021, 09:46 PM #4762
Do you have a sous vide cooker? Might be able to toss the whole thing in the water bath for ~24h @ 155ish and then sear it off briefly while reducing the bag juice into sauce for the wraps.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
-
01-28-2021, 09:57 PM #4763
Negative but damn, that's a solid approach I appreciate that. You got me looking at prices but can't really justify non essential purchases atm.
-
01-28-2021, 10:25 PM #4764
Saint paddy's tacos bitch.
A little stone ground mustard, maybe some kraut, and some mushy Yukon gold.Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
-
01-28-2021, 10:30 PM #4765
cute
I didn't believe in reincarnation when I was your age either.
-
01-29-2021, 12:57 AM #4766
-
01-29-2021, 06:33 AM #4767
-
01-29-2021, 09:37 AM #4768
Flank and skirt are not tender cuts either. If you cooked it to med-rare just like flank, then sliced it wicked thin, it would probably work.
-
01-29-2021, 11:13 AM #4769
-
01-29-2021, 11:38 AM #4770
-
01-29-2021, 11:54 AM #4771
-
01-29-2021, 01:06 PM #4772
-
01-29-2021, 03:13 PM #4773Registered User
- Join Date
- Dec 2020
- Location
- Idaho
- Posts
- 1,740
Dry off the brisket and brown it in neutral oil in instant pot. Once it's browned add canned chipotle chiles in adobo sauce, cumin, few tablespoons of honey, onion and garlic powder, s&p. Pressure cook for 1.5 hours. Make some slaw cabbage serve w pickled red onions, cilantro, and avocado in the wraps.
I make this w boneless chicken thighs but the brisket should work too.
-
01-29-2021, 04:58 PM #4774
-
01-29-2021, 05:21 PM #4775
Love me some osso buco.
Bookmarks