- Joined
- Dec 16, 2019
Fucking love chili verde, and that lady's recipes are great, I follow her on tiktok.
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Mar 23, 2013
I made a frozen pizza last night because I was lazy and heating up a pizza stone in the summertime is suicide. As I was eating it it struck me that DiGiorno is the autotune of pizza; It technically ticks all of the boxes, but there's still an unsettling artificialness to it.
- Joined
- Apr 30, 2017
If you're gonna make Mexican food, you want an older Mexican lady to tell you how. Plus while her recipes aren't health food, they're still not as greasy as some stuff I've gotten at some taquerias.
- Joined
- Nov 13, 2019
I think I'll give Chile Verde a try next time I cook a full meal. I can't recall ever having it before but it looks good. Is it normally served with anything besides tortillas? It looks like it might be too saucy for just tortillas alone. I'm thinking maybe to pair it with some yellow rice. I've been meaning to make yellow rice for some time anyway.
- Joined
- Apr 30, 2017
I serve it with rice and tortillas. The Verde sauce from Salty Cocina's recipe is fairly thick, it's a "Here's the base, add water to thin to your preference" recipe.
Chile Verde
feedtheoctopus
kiwifarms.net
- Joined
- Apr 30, 2016
So I actually did eat this and was pleasantly surprised. Granted anything that comes in a can always has that faint "dogfood" aftertaste, but it was still very good. Considering this was basically a highly processed facsimile rather then the real deal I can only imagine the actual stuff is a lot better. Best way I can describe the flavor is a nuttier version of corned beef hash. Can recommended making it with eggs, and I can easily see why. Really though if what I ate has any actual relationship to scottish haggis then I figure the reputation for this stuff being some sort of disgusting, horrific, organ mush is pretty undeserved. Probably has more to do with how its presented (sheeps stomach) rather then the actual part you eat, which is basically just sausage.
- Joined
- Jul 23, 2020
Stir fried rice with peas, shrimp, and egg in it. Also seasoned with this stuff (and oyster sauce)
Surprisingly not that spicy, but I didn't load the food with it, either.
Surprisingly not that spicy, but I didn't load the food with it, either.
- Joined
- Jul 30, 2021
Got a chowder in the slow cooker right now, base is water, lemon juice, clam juice, milk, and cream, with minced garlic, chopped scallions, and diced potatoes. Going to add various seafood in the last hour or so of cooking so it doesn't completely disintegrate in the cooker.
feedtheoctopus
kiwifarms.net
- Joined
- Apr 30, 2016
Does anybody actually say paprika has no flavor? It's more mild and subtle then most spices, I guess. But you can definitely tell when it is there.
- Joined
- Dec 28, 2014
Hot Hungarian is actually very flavorful. Anyone who can say that has no flavor has no taste. PROTIP: if the language on the label is in English, you haven't gotten the right shit.
- Joined
- Sep 3, 2014
It's because usually people don't use it often enough that their batches likely get stale. I can tell there's a smokiness in mine still, but it'd be stronger if it was fresh.
- Joined
- Jan 14, 2020
I recieved a gift of bourbon smoked paprika one year and it's fantastic. Highly recommend. I like to put it on fajita peppers and chicken.
- Joined
- Oct 26, 2019
I'm a heathen and used a jarred curry sauce and combined it with potatoes, peanuts, and tofu. It tastes better the next day since the tofu soaks up the flavor, so that's going to be my dinner. Next time I'll be using chickpeas because I'm out of tofu.
- Joined
- Nov 22, 2019
Made a huge pot of Sundubu Jjigae, basically spicy kimchi stew with soft tofu, mushrooms, egg and whatever else you can think of.
(obviously not my photo)
My whole house still smells like kimchi and I regret nothing.
(obviously not my photo)
My whole house still smells like kimchi and I regret nothing.
TC-P
kiwifarms.net
- Joined
- Jul 29, 2020
made pasta, with left over cherry tomatos, mushrooms, bacon and pesto. Was rather yummy.
- Joined
- Aug 2, 2020
I made lamb, paneer, and spinach jalfrezicurry with onions and tomato yoghurt gravy. I used a blender to blend it all and it came out pretty OK. I topped it with some pommegrante.
- Joined
- Dec 26, 2019
Kosher chicken on a garlic naan with tzatziki and a few dill pickles, a light dusting of red pepper flakes
- Joined
- Dec 28, 2014
I did a do-over of the peanut chicken thing. This time, it was a cup of peanuts, cup and a half of panko, a couple tablespoons of brown sugar, and some nearly random amount of cayenne. Whack the hell out of it in a food processor. Dip chicken in egg, dip in mix, dip in egg again, dip in mix again, bake at 350 for however long you feel like, serve over rice with peanut sauce.
If you start with honey roasted peanuts, omit adding sugar, but last time I made this, with the same plain peanuts I used, it lacked something. This time it worked fine.
If you start with honey roasted peanuts, omit adding sugar, but last time I made this, with the same plain peanuts I used, it lacked something. This time it worked fine.
- Joined
- Jan 2, 2021
I made some hayashi rice, but I added some extra stuff to it. I was thinking of sauerbraten and decided to add some cinnamon, ginger, and cloves to the hayashi sauce. Turned out nice.
Syikeblade
kiwifarms.net
- Joined
- Dec 17, 2019
Made beef stir fry with mushrooms and bell peppers and a gochujang sauce and rice. Turned out pretty good 