I don't contribute enough forum posts here. Since I've been enjoying cooking lately I shall do so here.
Made some taco bell crunchwrap supreme at home last night. Pain in the ass to fold the first time but easier once you get the hang of it.
Ingredients for ~6:
Tortillas, white (6)
Texmex cheese mix
I used 500g mixed ground pork and beef. Just beef is probably better but beef+pork mix is cheaper.
Jumbo nondescript "taco seasoning" 25g
4 Roma tomatoes diced
1 large white onion diced
1 Cayenne pepper finely chopped
100g sour cream
100g shredded iceberg lettuce
Nacho chips (an amount)
Instructions:
Fry ground meat + cayenne pepper + white onion in pan
Once meat browned add taco seasoning and mix in
Add ingredients to middle of tortilla: meat mix+onion+chilli, followed by 1 spoonful sourcream
Layer around 4 nacho chips on top
Followed by lettuce and tomatoes and cheese
A good place to add some extra sauce if you want it would be atop the nacho chips. I added some tobasco.
Fold closed in the following manner: Top+bottom, then CORNERS, then sides
Fry in olive oil seam down for like 90 seconds, then flip and fry the non-seam side for another 60
Nacho cheese would also be a nice addition if you can find it and like it. My partner doesn't, so I didn't add it. I would spread this on underneath the meat mix.
Roma tomatoes come highly recommended for dicing in this situation. Not too watery like other tomatoes I've tried.
Made some taco bell crunchwrap supreme at home last night. Pain in the ass to fold the first time but easier once you get the hang of it.
Ingredients for ~6:
Tortillas, white (6)
Texmex cheese mix
I used 500g mixed ground pork and beef. Just beef is probably better but beef+pork mix is cheaper.
Jumbo nondescript "taco seasoning" 25g
4 Roma tomatoes diced
1 large white onion diced
1 Cayenne pepper finely chopped
100g sour cream
100g shredded iceberg lettuce
Nacho chips (an amount)
Instructions:
Fry ground meat + cayenne pepper + white onion in pan
Once meat browned add taco seasoning and mix in
Add ingredients to middle of tortilla: meat mix+onion+chilli, followed by 1 spoonful sourcream
Layer around 4 nacho chips on top
Followed by lettuce and tomatoes and cheese
A good place to add some extra sauce if you want it would be atop the nacho chips. I added some tobasco.
Fold closed in the following manner: Top+bottom, then CORNERS, then sides
Fry in olive oil seam down for like 90 seconds, then flip and fry the non-seam side for another 60
Nacho cheese would also be a nice addition if you can find it and like it. My partner doesn't, so I didn't add it. I would spread this on underneath the meat mix.
Roma tomatoes come highly recommended for dicing in this situation. Not too watery like other tomatoes I've tried.
Followed a youtube recipe for "lemon chicken" that spawned in my recommended and it turned out really well. Served it with pasta but it would go insane with roast potatoes I imagine
Video: https://www.youtube.com/watch?v=t3NqrJ90_X0
is there a spoilerbox bbcode on this site cuz the image is big and i cant be bothered shrinking it
Video: https://www.youtube.com/watch?v=t3NqrJ90_X0
is there a spoilerbox bbcode on this site cuz the image is big and i cant be bothered shrinking it
OK time to revive the thread this time with local cooking today I will be making slightly unconventional gumbo.
So for those who don't know it's a Cajun and Creole soup that largely came into existence after the Civil War, it's recently gained much popularity outside of home cooking and LA restaurants because of the efforts of Paul Prudhomme (PBUH). I will be making gumbo with chicken and sausage.
First I begin with chicken, I've seen it done every way possible from frying in a pan to grilling to BBQ. I will do none of them and instead prefer a slow roast cooking chicken thighs for six hours using gochujang, ketchup, vinegar, chili sauce and seasonings (including MSG). I wanted something unique to put my own flair on it.
Now I move on to the stock, I decided to use some store-bought chicken stock, mainly because the chicken flavor will be overpowered by the end of the recipe, so I can be lazy and skip the quality a little bit here. Additionally, many traditional recipes want a split stock with meat and seafood. Traditional is oysters but most people who aren't old here seem to neglect it. I used dashi, which no one was able to taste but me, though it was still very present.
Additionally I wash my rice and put it in my rice cooker.
Now I prepare the other ingredients, a traditional style of mirepoix for gumbo uses white onion, bell pepper (paprika), and celery. Additionally, I chop the sausage.
Next I can prepare the roux which has become standard for most Cajun recipes today. The universization of the roux is an example of historical development in the recipes. I use butter and flour in an equal ratio. Clarified butter is easier because you don't have to wait for the water to boil off, but if you keep things at a low enough temperature it is quite possible to brown the flour without burning the milk proteins and producing an off taste. I cooked it until dark brown, darker than gravy. Don't get confused like I did and try to lick it while it's hot or you will suffer extreme pain.
Then the veggies are added and fried in the roux for a little while, before adding stock and meat, then finally boiling the soup. Though some recipes will tell you to simmer or low boil, this is a massive mistake IMO because we want to emulsify the soup.
After about an hour of boiling the soup is emulsified and we've reached peak flavour extraction for veggies and pre-cooked meats, so boiling any longer is a waste of time and flavour. At this point thickening agents such as okra or filé (dried leaf of sassafras) may be added. Then I serve the soup with rice.
So for those who don't know it's a Cajun and Creole soup that largely came into existence after the Civil War, it's recently gained much popularity outside of home cooking and LA restaurants because of the efforts of Paul Prudhomme (PBUH). I will be making gumbo with chicken and sausage.
First I begin with chicken, I've seen it done every way possible from frying in a pan to grilling to BBQ. I will do none of them and instead prefer a slow roast cooking chicken thighs for six hours using gochujang, ketchup, vinegar, chili sauce and seasonings (including MSG). I wanted something unique to put my own flair on it.
Now I move on to the stock, I decided to use some store-bought chicken stock, mainly because the chicken flavor will be overpowered by the end of the recipe, so I can be lazy and skip the quality a little bit here. Additionally, many traditional recipes want a split stock with meat and seafood. Traditional is oysters but most people who aren't old here seem to neglect it. I used dashi, which no one was able to taste but me, though it was still very present.
Additionally I wash my rice and put it in my rice cooker.
Now I prepare the other ingredients, a traditional style of mirepoix for gumbo uses white onion, bell pepper (paprika), and celery. Additionally, I chop the sausage.
Next I can prepare the roux which has become standard for most Cajun recipes today. The universization of the roux is an example of historical development in the recipes. I use butter and flour in an equal ratio. Clarified butter is easier because you don't have to wait for the water to boil off, but if you keep things at a low enough temperature it is quite possible to brown the flour without burning the milk proteins and producing an off taste. I cooked it until dark brown, darker than gravy. Don't get confused like I did and try to lick it while it's hot or you will suffer extreme pain.
Then the veggies are added and fried in the roux for a little while, before adding stock and meat, then finally boiling the soup. Though some recipes will tell you to simmer or low boil, this is a massive mistake IMO because we want to emulsify the soup.
After about an hour of boiling the soup is emulsified and we've reached peak flavour extraction for veggies and pre-cooked meats, so boiling any longer is a waste of time and flavour. At this point thickening agents such as okra or filé (dried leaf of sassafras) may be added. Then I serve the soup with rice.
As a bonus I made some sugar cookies and tried to do art using kamon as patterns. I was using a brush instead of a pipe (which felt vastly inferior) but I won't deny my poor cookie art skills.
