Turkey tacos - I made one almost like braslvr albeit no tomato and with a tomatillo salsa instead.
come on giants - bases loaded with one out
I still prefer my other ingredients but of course it’s all a winner.
Originally Posted by
bensyd
It was about 1.5kg which is a pretty normal size for a chicken.
Some of the chickens I've seen in America look like small turkeys. I can only imagine what they're pumping them with.
So true… my chicken thighs are huge. I actually only brine with salt & parsley, then roast with salt & pepper. Ace flavor.
Originally Posted by
IBMyke
Having more time inside I've decided to start cooking for myself more. Only took me some 25 years but I'm getting there. Here is my double bacon cheeseburger on an everything bagel. Nothing fancy but was pretty good.
fantastic! This was my thing last year and I’m cooking my luncheon almost daily and then supper 4-5 times a week. I won’t return to restaurants as much as pre-2020.
Originally Posted by
CoffeeTraveler
Tuesday night mapo tofu and an helles beer from the Costco beer advent calendar (day 12 I believe). Great combo.
Mapo tofu looks a bit strange with all the extra veggies, but be assured it’s still authentic in flavor with plenty of mala flavor from generous addition of Sichuan peppercorns.
How do you do your peppercorns? I have zero luck. I first cook them on stove, then grind with a spoon. Zero tingle. I use the nyt recipe and the food is good yet no mala tingle. Sigh. How do you do it with the peppercorns?
do you have a recipe to share?
here’s the nyt screenshot of ingredients.
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