I'll start.
In order to get non-rubbery skin on smoked chicken try removing the skin and scraping the fat off the inside, then wrapping the chicken back up and smoking. Makes it so it doesn't come off in a sheet on the first bite.
Huh. Interesting. What if you left the skin on and after smoking blasted it with high heat in the oven to crisp up the skin?
You're suggesting that the skin has another step to go to get past the rubber stage? I'll try to experiment.
It's kind like the reverse way of doing a prime rib where you blast it for 20 minutes to get the exterior crisp then to low and slow. But reverse. Like a reverse sear.
Yeah. I'll give that a shot. All the cool kids are reverse searing these days.
eggs last way longer than it says on the carton.
Eggs last months on navy ships without refrigeration. It's got something to do with rinsing them after they're laid. If you don't rinse them, nor refrigerate them, they'll last. If you refrigerate them, then you have to keep them refrigerated.
Or something.
To test eggs to see if they are still good put them in cold water. If it sinks its good. If it floats its bad.
I wonder how many bad eggs I've eaten. I know that trick but have never done it.
Prepare all your ingredients (wash, peel, chop, measure) before you start cooking. You don't want to be frantically chopping ingredients when they're supposed to already be in the pan. It's stressful and the results can be worse.
I still make this mistake sometimes... like my chopped garlic is already in the pan and starting to get too brown now, while i'm frantically opening a can of tomatoes (etc).
Exceptions might be certain slow cooking recipes where everything takes a long time.
Dont stack your fucking dirty dishes in the sink. Put them on the counter. I cant use the fucking sink with dishes piled up in it.
Regarding dishes: A little mind trick. I try to keep in the habit of focusing on keeping the sink clean as my main goal. Washing the dishes just happen to be part of that process. Also, ideally nothing stays longer than the next meal. Sometimes easier said than done. Not that easy either with roommates who are less disciplined about such things.
Bonus bachelor tip: The fewer dishes you own, the fewer you can let pile up before you must wash them again.
Its just me and the ms lock. I dont mind doing the dishes so ive taken that on. Also she will somehow go through an entire bottle of dish soap washing 3 dishes, so i save on that too. Most of the time i wash as i go but sometimes i dont and she will pile everything in the sink in some weird stack that defies the laws of physics and should fall over but doesnt.
One of my tips n reducing single use plastic is to reuse freezer storage bags. Especially for raw and cooked meat. I label what is in them and reuse ??. No need to wash. Just seal them folded or rolled and right back in the freezer empty and ready for the next batch of prepped meat.
I prefer to dump reusable plactic into the ocean.
I should recycle my plastic baggies more.
My tip is to make sure the dishes are done before going to bed. It sucks to wake up to a sink full of dishes, and it's awesome to start the day with an empty sink.
I usually have a late night snack, so there will be a couple of things left in the sink overnight... I'm not a Nazi about it. But waking up to kitchen total chaos starts the day on a bad foot. I used to let dishes pile up, two days at a time (sometimes three days, yikes). I think it's a sign of depression.
Just done doing last nights dishes.
i hit 2 dish doing cycles a day with a mini cycle in the late afternoon if theres a coffee or a snack with the ms. both of my big ones hit early. one in the late morning as im both preparing brek and washing the previous nights dinner dishes. then i finish cooking brek, and right after i hit all the brek dishes. start fresh for the next dinner.
How dare you contradict my tip.
I used to be a dirty dish procrastinator, now anymore I wash on the fly - as soon as the pan is plated I wash by hand. Kinda the reverse of mis en place. I wash whist cooking if need be. krazy.
Things to do with bread heels.
I just made steak and eggs. The heels are a perfect vehicle for folding the mess up like a taco for my gaping maw.
Other things I've thought of that heels are great for:
- French toast
- homemade croutons
Heels are great for classic bread and butter for dunking into sauce, stews or chili.
Meat loaf
Bread pudding
Hotdog bun in a pinch; 2 for a hamburger bun in a pinch
Feeding to ducks
When I buy a pork roast, in this case I think it's the picnic roast because of how it is cut up to remove the shoulder blade, I further take different cuts out of it. This small roast I got some fatty trim for stock or rendering out or even some chicharrone de carne, some chunks for slow grilling and a couple thick steaks.
(https://i.imgur.com/lw9KepG.jpg)
(https://i.imgur.com/RRzl1MR.jpg)
(https://i.imgur.com/GcQGWsu.mp4)
Pork shoulder dissection is a thing among the BBQ competition crowd. A Boston butt for example has something they call the money muscle that basically looks like a tenderloin once they yank it out. They use that piece for medallion slices in the finished product.
Other parts are used for the pulled pieces and bark pieces. Kinda crazy, they smoke a butt in 6 hours by separating those pieces (but only so much because by rule it can't be disconnected). I normally do a butt for 14 hours.
The cut you're talking about is either the secreto or the coppa. Right?
The coppa I believe. But my butchery game is pretty slim.
This place calls it multifidus dorsi. At the moment, the only reference I've seen that isn't "Money Muscle".
https://www.foodfirefriends.com/pork-butt-money-muscle/
Gonna have to read up on that. I don't think I've ever bought a whole shoulder. It's either the picnic side of the Boston butt. It may run through the whole shoulder. I've cut out cuts described like that though for sure. But not tough at all when cooked to exact doneness. Super tender. But I'm no bbq master.
Right. Some people refer to it as one end of the tenderloin, but others dispute, apparently. I've never bought a whole shoulder either to determine how far into the picnic it may go.
But it's opposite the bone side of the butt, and you have to poke at it a little to find it.
If you see a "Honey Gold" pineapple at the store, buy it. They're great! Very sweet, above-average pineapples. A little expensive (cost about $4 or even up to $5 here, which is a dollar or two more than usual) but totally worth it, IMO.
One of my friends tipped me off that the way to find a sweet pineapple is to pick one with less green skin, it should be more yellow or brown, and less green. The honey gold ones have almost completely yellow/brown skin.
#piebapple
Where do they come from? We usually get the ones from Maui. The only ones we can actually bring from there are the ones at the airport which aren't as good as fresh enjoyed there
Idaho, Alaska (get it)
I'm not sure, I'll look at the label when I see one.
The make tepache from the peels.
What do I do with 3lbs of peeled garlic cloves? I've got a bag of them in the refrigerator but need a bulk program to extend the shelf life. So far I've made garlic butter which is in the refer. Can I vaccum seal and freeze them. Shoud I make purée and freeze some of that? I also eat the stuff raw but after a few days of that I have to give it a break.
a cardboard box and salt is what you seek.
This'll be a long post. Hang tight for the edit.
*EDIT*
Put them all in a sauce pan and cover with olive oil. bring to a low temp over a long period of time until you like the color or the texture or both.
Let cool slightly but do not chill. You need a bit of the steam.
Drain the very warm cloves into a container and reserve the oil obviously. It's delicious now.
Put the warm garlic into a food processor. Blend as you pour in probably a cup and a half at least of the garlic oil or more until it emulsifies. Pour through a chinois or sieve to remove big solids. Put in a squeeze bottle to top on 'za flatbreads toast or veggies.
a good cast iron skillet is key to everything.
Good thing I have pretty much all cast iron and carbon steel.
Sounds good, I'll make some oil, just need to pick up a nipple bottle - been meaning to get a few for various oils and vinegars, this should really take my kitchen counter up a notch. I heard the garlic oil can go rancid so I'll make a small batch.
What's with the carboard box tip - I'll do a batch of that as well. I've got kosher salt and boxes. Does the kind of salt make a dif?
Was just shopping sieves at amazoo - guess how many they have and how fast they rust? Maybe the big tip here is where do you shop for chef's quality sieves and kitchen stuff like that? I'll take a look over at sur la table...
Thanks mortlock and RAGER
I'm not sure about the cardboard box and salt thing either.
Another you can do that will keep for quite is mincing a bunch of garlic and slowly frying until crispy and sprinkle that over everything. Reserving the oil again of course.
The honey gold pineapples are from Costa Rica. I saw some smaller ones yesterday labeled "honey glow".
I will also be fermenting the garlic. What a treat to randomly find this little gem. Just to be sure I'll check with Shaft can weigh in
"However, fermenting garlic enhances its nutritional value and makes it easier for the body to digest and to assimilate the essential nutrients", "Fermented garlic seems to surpass the nutritional value of fresh garlic" :
https://probioticscenter.org/fermented-garlic/ (https://probioticscenter.org/fermented-garlic/)
Garlic fermenting began. Just shy of 3lbs. The bag over the moat is just to slow the evaporation of the water moat. These are nice crock's from Poland, the moat prevents any contaminents from getting inside but ferment can gas-off. When it get's "cooking" it'll bubble out quite actively, at least cabbage does, not sure about garlic or how long it takes. Will be intersting to see if I have to move it to the garage - inside a kitchen cabinet now. :o
(https://i.ibb.co/PYKJN4P/IMG-83.jpg) (https://ibb.co/PYKJN4P)(https://i.ibb.co/861Q7V6/IMG-82.jpg) (https://ibb.co/861Q7V6)(https://i.ibb.co/4j8Nsm1/IMG-80.jpg) (https://ibb.co/4j8Nsm1)(https://i.ibb.co/xLfhcDP/IMG-81.jpg) (https://ibb.co/xLfhcDP)
https://i.ibb.co/861Q7V6/IMG-82.jpg
https://i.ibb.co/xLfhcDP/IMG-81.jpg
What a crock. heehee
Took a whiff inside the cabinet to see if anything's happening. wow, the fragrance is gorgeous! Not overwhelming (yet) or harsh. Just a nice soft perfume of garlic. Had to inhale a couple times. :P
How's the garlic going?
Here's a great tip if you live with piggy people who eat everything you're trying to savor. Re label the container with kitchen tape to something undesirable. That waffle cone ice cream you love that everybody keeps eating? With some tape and a sharpie it becomes "pickled tripe stew 3/18/2016". No one will touch it.
Garlic, first time the lids been opened;
- tastes lightly pickled on two cloves I tried
- cloves have not softened much. Smooshed one with a fork to test, maybe some tendering but minimal.
- some softening of the garlic heat, less sting. Milder bloom eaten raw. More testing to do from sample I pulled
- bubbles patches of something but not stringy or anything. Looks hazy in there
- a mild irritation in the throat from raw clove, minor irritation. Possibly an anti-bacterial affect?
- the smell is obvious as if opening a container of kimchee, not so subtle but has a round distinct complexity to it, not pointy.
Thanks for the motivation to open it up after 18 days. I think I'll let it go for another 2 weeks and see again. The longer the better as far as I care. Eventually looking for a slight mushyness to spread, or stir fry or whatever. Or just eating whole like candy if they stay al dente.
(https://i.ibb.co/L0ZgNTy/IMG-8969.jpg) (https://ibb.co/L0ZgNTy)
(https://i.ibb.co/ZLdC34h/IMG-8968.jpg) (https://ibb.co/ZLdC34h)
(https://i.ibb.co/j8XYNL4/IMG-8967.jpg) (https://ibb.co/j8XYNL4)
I've put garlic in oil on the smoker and they come out heavenly. Oddly it doesn't take as long to roast as I thought it would. I do a similar thing with honey and habanero, but for the honey not the pepper.
Quote from: Pissy on May 16, 2021, 06:28:29 PM
I've put garlic in oil on the smoker and they come out heavenly. Oddly it doesn't take as long to roast as I thought it would. I do a similar thing with honey and habanero, but for the honey not the pepper.
oooh, I'll try that. Good tip!
You dont serve someone a piece of cake and call it eggs.
Yes. Yes I don't.
pulled some fermenting garlic for friends and neighbors. @56 days. The house is filled with a massive garlic aroma. Smells like saurkrat garlic but pure garlic. scary. I haven't tried it yet, will have to tread lightly. Oh, the broth is amazing, garlic juice, reallly mild. No sting on the toungue and what a tonic! I need gallons of it. My eyes are still watering a bit after looking into the crock, preparing bottles. Tje house filled is maintaiing the garlic eye bath. Loving it. I need more crocks.
cheese goes on a burger not in a burger.
I thought so too. They had a brie-stuffed burger up here last week, all good components but I couldn't wrap my head around it
you cant sacrifice the foundations for some new fangled bullshit. it never works in the long run.
No wait a dang second. Uh. The Juicy Lucy? Come on.
any tips for keeping bread from getting moldy?
Store it in the freezer. I only eat toast, so no big deal to throw frozen slices in the toaster. You can just defrost it in the toaster too.
The bread I buy is really moist and the slices stick together, so I pull them apart before freezing, otherwise it's really hard to pry them apart when they're frozen.
i lost two dipallo round rolls. im fuckin pissed.
Fridge if you eat often. 3 weeks
When i googled bread in fridge it says its bad. Ive done it but google does not condone the practice.
consider it settled
When you touch something in the kitchen, touch it tentatively at first instead of gripping it fiercely and immediately picking it up, in case it's super hot.
You can run into a situation where you've made yourself responsible for an item's weight, only to realize it is searing your flesh, upon which point your body will reject the aforementioned responsibility regardless of your other intentions.
That's an ouchie bro.
I keep 3 or 3 folded up wash cloths hand for handle grabbing. Then they get rotated to stove wiping then washed. Rinse repeat. All I use is cast iron m, carbon steel or stainless. Been burnt too many times.
The trick to smoking liquids is to freeze them first, then throw on the smoker frozen. The layers melt off while smoke adheres to each new layer. If it was in a bowl or something only the surface would get smoke.
What kind of liquids? Are you making liquid smoke? I've never smoked a liquid but I've had several smoked cocktails and it don't take much under a glass dome to make the damn thing too smoked.
I make smoked ice cubes for bloody Mary's. Toyed with smoked chicken stock, but haven't done it yet.
Do chicken stock. Makes a good bloody.
Tip. Don't pay attention to cheese amounts in recipes. Or garlic.
If you're making a Caesar salad, coddle your eggs on the stove slowly while making soup for your wife's lunches.
(https://i.imgur.com/UykyWKC.jpg)
Here's a perfect Caesar salad.
(https://i.imgur.com/RAEiehc.jpg)
Someone told me once that a proper Caesar had to be made in a wooden bowl.
of course
I know some restaurants do that table side. I prefer to mix in a chilled bowl and serve in chilled bowls.
Chinet bowls FTW.
looks delicious
yall will say it's corny but i like the whole cut the head of romaine in half and even char it a little approach on occasion
You won't lettuce call that corny?
Eggs. The pack date is printed on the carton in terms of day of the year. So today (11/17/2021) is 321. Currently my eggs in the fridge have a date of 304 (Oct 31) printed on the carton. The use by date is Dec 14 (348) so 44 days past the pack date. If the pack date is in fact what they use as the baseline. No idea how long after they're laid, they get packed.
We go through a pit of eggs so I never pay attention to the dates. I always keep hard steamed eggs on hand. 12 min steam. 3-5 min ice bath. Ez peel.
Hot tip!!
Always keep extra chicharrones in your freezer for beans.
(https://i.imgur.com/hsFYYFH.jpg)
Use your leftover ferment brine for brining chicken
(https://uploads.tapatalk-cdn.com/20220327/23b407c29947dfde2ce2366bbe012690.jpg)
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Late response but that is the coppa. Yes it's great. So very tender.
So after probably 20 years I'm considering a non stick pan. Fry pan. Like a 10". Looking at Made-In. Any others I should look at.
I love my Tramontina 10" nonstick. It's a killer price, performs well. It's my go to for the crispiest skin on fish filets, pan frying cheese burgers with cheese skirts and fried eggs. I normally use cabon steel pans for 90% of my cooking, but when nonstick is called for It is an awesome pan. I can't speak to it's longevity, but I've put it thru it's paces for the last 2.5 years and it is as good as the day I bought it.
https://a.co/d/8h0BveM
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Rad. I'll look into those.
Cast iron and De Buyer carbon steel for the last 20 years.
I like how thick the aluminum is, in my experience it does a fantastic job of evenly distributing the heat. And at half-ish the price (when I bought it, at least) of my similar Al-Clad, I like it much more, I think it cooks better. Also, the silicone sleeve on the handle is aces.
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Ok. I just bought the 10". It's actually more for Kellie. I'll still use the other. She's too impatient to use the right amount of fat (omg calories!!!?) and regulation of heat/attention that's required to use cast iron. So yeah.....TMI.
Don't forget to pull up your cilantro roots and freeze for later use.
(https://i.imgur.com/qYrEdqB.jpg)
I cook beans every single week. Be it pintos, black, garbanzo, kidney whichever. Every week. Rarely open a can. If I do a big batch I use my Cuisinart small enamel Dutch oven like this one today.
(https://uploads.tapatalk-cdn.com/20220722/9d1667d9a55bbfb708c26f58fabc7b25.jpg)
If I do a small batch I just use a small stainless sauce pan but I get this chalky residue afterwards.
Ok here's the tip. After I pack the beans up I rinse the pan, add 1:1 ratio water to vinegar, bring to boil for a few minutes, let cool and rinse. Most will be gone. If not make a baking soda paste to quickly scrub and remove the rest of residue.
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That stuff not come off with barkeepers friend or Bon Ami?
Don't have any bon but probably have barkeepers around someplace but this is easy too.
Those tiny little cans of tomato paste. How many have you left in the fridge to mold over after you've used a tablespoon of it?
No longer!! I do like I do with chipotle in adobo. I spoon out a dollop, freeze on sheet pan with parchment then into a small freezer bag. Single use portions.
Tomato paste buttons. Good idea.
Here's one I learned yesterday. Even if I think I know exactly what I'm doing or have made the dish often, I will watch a video or read a few recipes just to glean a different perspective or some other take.
I did this yesterday with macaroni salad. Not something I really make or enjoy all that much but it was requested. Sure I've had it and know the basics but I did what I always do. So I watched a few vids. And I noticed a recurring thing with most but not all recipes.
Overcook the macaroni and do not rinse. Pkg says 7 min cook time. I did 12. Then just let it cool in the colander tossing once in a while until it's room temp and you can mix in your dressing without it breaking or curdling. You guys might already know this. I did not. The result is big fat elbows laden with starch that grabs the dressing and has a nice velvety texture. Can't believe I'm talking about Mac salad. Anyways, toss refrigerate overnight is best. Toss with a bit more mayo and vinegar right before serving.
I also think maybe overcooking the pasta might bring it to saturation so it might not dry out so much like these tend to.
Cool conversion chart I came across.
(https://uploads.tapatalk-cdn.com/20220920/41954cdae79cfbed5a6c44232f8b19e5.jpg)
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that is mind blowing to some degree.
It'd be much easier if we went metric though. When it's really important I go by grams. Kosher salt is far less dense than fine sea salt.
I'm all aboot going metric, until i get to things like KW vs horsepower.
Here's a method for getting that perfect Mexican red rice. That perfect exploded texture.
Ive been watching this nice ladies videos for a while and the last several times I've made this I used her method.
Additionally after it's cooled I toss with a little salt and lime juice. This mixes all the tomato pulp throughout.
(https://uploads.tapatalk-cdn.com/20220922/392be66b1b5f17bfa337431b7b63fbd2.jpg)
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Yep, that's the way. In a pinch I'll just use whatever jar of salsa I have on hand instead of making the puree.
Sometimes we do something like this if we're feeling particularly celebratory
https://www.cookwithus.com/blog/festive-mexican-rice/
Quote from: James1214 on June 26, 2022, 08:20:35 PM
I love my Tramontina 10" nonstick. It's a killer price, performs well. It's my go to for the crispiest skin on fish filets, pan frying cheese burgers with cheese skirts and fried eggs. I normally use cabon steel pans for 90% of my cooking, but when nonstick is called for It is an awesome pan. I can't speak to it's longevity, but I've put it thru it's paces for the last 2.5 years and it is as good as the day I bought it.
https://a.co/d/8h0BveM
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Yo James. If you remember, I bought one of these pans at the end of last June. Look at it now. Thoughts?
I only used wood or silicone. We use these natural sponges with walnut fiber for washing.
(https://i.imgur.com/2E7xoSu.jpg)
(https://i.imgur.com/AP3zIC7.jpg)
Bar keepers friend? Is it Walnut husk fibers? I don't think the natural world produces a harder material than walnut husk in a living growth fashion. That shit is harder than the hubs of hell.
The walnut scrubber shouldn't scratch it I don't think. I'm just not happy with rate of degradation.
Eh. I tried nonstick. There is the Vollrath pans that are supposedly superior and more money too. Or I'll just with cast iron.
Huh, mine still looks pretty dang good after like many years. Sorry my rec didnt pan out.
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I've always been scared of coated pans but I'll probably get a small one for fried cheese and whatnot. Used to have some glass pans but don't know where they went...weren't that great probably. Maybe ceramic next or whatever non-toxic they got now. Rally not into being a beta tester for new tech, give me the old. Steel pans are my gig now, and cast iron. No way to lose with those.
copper bottom stainless and cast iron are all i use.
I'll do a shaken omelette ala Julia tomorrow in my carbon steel and post it.
alright. im looking forward to that.
Quote from: mortlock on January 30, 2023, 09:30:45 PM
copper bottom stainless and cast iron are all i use.
Where do you find copper bottom stainless? I have one legit copper bottom stainless pan and was convinced it was the only one in the known universe. I've seen stainless bottom with a run of copper separating the two layers of stainless, of course Stainless clad, but I don't see a genuine copper clad pan very often. Pic for relevance.
(https://i.ibb.co/gTGcH6s/image.jpg) (https://ibb.co/gTGcH6s)
Shaken omelette
(https://i.imgur.com/iqWDiNL.mp4)
With all the new concerns with gas appliances are you still thinking of making the switch? What I've determined about the whole thing is that it's possible to get used to just about anything, and as long as you're comfortable with what you are using, doesn't seem to matter. Not to me at least. Buddy of mine actually made the switch to electric from gas because he couldn't get the heat low enough to not burn shit during a simmer. He's not sorry.
What was the gas concern again?
California is looking to ban future sales of gas stoves or something. Other places are popping up with concerns. Citing pollution, particularly within the home, but also environmental in general.
No concern about how electricity is generated to power those electric stoves, given that coal, natural gas, hydroelectric are all environmentally impactful.
Just to speak about power sources/gas appliances etc I personally see it as a way to reduce direct use of fossil fuels. When paired with whole home solar and battery backup it makes sense.
I had a client last week who needed their counters modified for a new induction stove. They are completely disconnected from gas, no meter even. And have enough solar and battery backup to not actually need the electric grid, and can survive for 6 days with little or no power generation (smoky skies from fire etc), the only reason they're connected is to sell power back to PG&E.
We've been looking into it for our place and that would really be the only feasible way for me to go gas free, given how exorbitant the rates are for electricity here. Even so I'd still likely keep the house propane for emergency backup heating and the generator.
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Here in TN, the power company stopped buying electricity from producing customers. Leading the country in lack of progress.
I still haven't got a microwave oven yet, guess I'll will, to save energy.
i watched american hustle today for the first time. great movie. from now on out i will be referring to microwave ovens as science ovens.
Amana Radar Science.
Quote from: RAGER on January 31, 2023, 12:50:06 PM
Shaken omelette
(https://i.imgur.com/iqWDiNL.mp4)
i have the same cooking surface, same exact pan. man that is high heat, just blistering! on the other hand i did a ny strip tonite, same smoke point butter brown cloud. came out good but chewy (choice cut $10.99lb warehouse store). i'll try a shaken omlet next.
I don't think I've posted this. Maybe I have and forgot. Idk.
When we have "momma tacos" or "white people tacos" there are required ingredients like black olives, shredduce, sour cream etc....I refuse to use a taco seasoning. I make my own. But one of the things is store bought crunchy shells which I'm not a big fan of but not worth the battle. I'll die on another hill. Unless "they didn't have any at the store". Hee hee. Like yesterday wouldn't ya know it. In such case I get to bend my own taco shell.
Get your nice organic corn tortillas and heat them up a little in a pan with light amount of oil to get them pliable. Heat your oven up to about 250 or so and lay them over a couple grates so they droop down on either side shaping them into a U. Ya do this to order or they get too stiff. Pull them off and set them right side up and continue to heat making sure they don't close in on themselves or burn.
Tacos!
https://i.imgur.com/YmquERb.jpeg (https://i.imgur.com/YmquERb.jpeg)
(https://i.imgur.com/GsFvXHH.jpeg)
First pic didn't show up.
(https://i.imgur.com/YmquERb.jpeg)
That's a good idea. We call them white trash tacos.
Totally. Kellie really likes the store bought but they're so flimsy and so narrow you can barely build one without it breaking.
black olives belong nowhere near a taco, trash or not. I cannot believe I just read that. They will do absolutely zero other than being visible. zero flavor value added. I bought some Valentino brand chili seasoning in a shaker. Stay clear of it - it is absolute gahbage.
I've been buying tostada shells at the grocery, crispy corn flat circles or maybe they're square. Good.stuff. The boats are killer too, love the taco boats - they sit mostly upright on their own. Good crunch! Just as soon have a tostada- ta-da! Tired of paying for broken taco shells. Pay for 10 get 7. What.a.scam. haha. I do my own oil (peanut) in pan premade (10 count zip pack, grocery aisle 1) soft corn tortilla hotten those up, puff those right up nice. Lovely. Will def be trying that fold-over trick!
ps. the pan shall be 100% steel and not of the cast iron. Lovely.
It has come to my attention that black olives can go on a taco salad, preferably in an edible bowl, with side portion cups of sauces. Of course, the pickled jalapeno and, carrots. And whatnot. Therefor, a blanket waiver has been granted.
ps.I haven't been able to open any of those imgur photos. Perhaps their new program of deleting old files is in effect.
whoa nelly I see the pics now. of RAGERS' shell trick. Bueno.
Cool. Yeah I thought anybody that's logged in can see the pics. They're not just links.