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#7401
14 minutes ago, Mitch Cumsteen said:

Tamales and eggs with melted colby jack and cholula, refried beans, crispy bacon.

image.thumb.png.1984c67c44111f7d5d9eeaab66e36c0f.png

My kind of eating. 

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#7403
6 hours ago, Horn Draoi said:

You don’t like the taste of cottonseed oil or is there some anti-health reason?  Honest question, and I’m gonna look for that brand you show.

It's not what is considered a "healthy" oil. But I pretty much stick to olive, coconut, and avocado oils when cooking for myself, and try to avoid cotton, canola, vegetable, palm, and soyboean oils. 

#7404
It's not what is considered a "healthy" oil. But I pretty much stick to olive, coconut, and avocado oils when cooking for myself, and try to avoid cotton, canola, vegetable, palm, and soyboean oils. 

Is peanut oil ok? I like it for frying.

I’m assuming bacon grease is healthy as long as it’s from healthy hogs.
#7405
2 hours ago, SydneyCarton said:

It's not what is considered a "healthy" oil. But I pretty much stick to olive, coconut, and avocado oils when cooking for myself, and try to avoid cotton, canola, vegetable, palm, and soyboean oils. 

Thanks for the info, I’ve now been researching, too.  I’m an olive oil/avocado oil/butter cook, and had never looked at cottonseed oil.  Oh, and sesame oil and lard in the appropriate dishes.

#7406
4 hours ago, Texzilla58 said:


Is peanut oil ok? I like it for frying.

I’m assuming bacon grease is healthy as long as it’s from healthy hogs.

This is how it's done.

#7407

Best thing about taco night. I shove all the leftovers in a bowl for lunch the next day

Taco meat
Black beans
Rice
Cheese
Japs
Some herdez.c95a38f88caf72f0568c4d2d0583a91d.jpg

Sent from my SM-A515U using Tapatalk

#7411
I think I made a taco salad one time using Cheez-Its. Was probably stoned. Really not sure. Maybe I dreamt it.

Using nacho cheese Doritos instead of plain tortilla chips in a taco salad is a great move.
#7415
8 hours ago, Steel Shank said:

Noted, gentle chef.

Yup, used to crush up a bunch of spicy nacho Doritos then pile on the taco meat, lettuce, cheese and salsa on top. 

#7421

Leftovers for lunch. Three pork tamales. Leftover beans with sausage and bacon. Last dab of Jack cheese. Last bit of red onion. My last two japs were moldy…fuck

. cad9897f733912235c9828cb6dcaf190.jpg

#7423
8 hours ago, Texzilla58 said:

Leftovers for lunch. Three pork tamales. Leftover beans with sausage and bacon. Last dab of Jack cheese. Last bit of red onion. My last two japs were moldy…fuck

. cad9897f733912235c9828cb6dcaf190.jpg

Pic not close enough.

#7427
13 hours ago, CooterBrown said:

Slow cooking some pintos for tonight with the perfect ratio of 1 pound of beans to 3 lbs of smoked ham hocks.

8436422912dcd35568ca1e8200164b33.jpg

Props for making soup when it's fucking 105 outside. Because fuck it... whatever right? 

#7429
21 hours ago, Texzilla58 said:

My last two japs were moldy…fuck

Feel your pain.  Hate it when I'm whipping up something tasty, something fresh japs would enhance ( which is damn near everything) only to find I'm a few days too late for said jap.  

13 hours ago, Tailgate said:

Bacon cheeseburger time….0e9566861d442b6aade2b9d8826ecbec.jpg

Bacon : hamburger ratio checks out, and additional props for thick-sliced bacon.

Edited by Dutch

#7430

how are y'all storing your jalapenos?  i keep mine in the fruit basket on the counter and they tend to dry out and then get turned into crushed pepper.

Edited by elfenix

#7431
5 minutes ago, elfenix said:

how are y'all storing your jalapenos?  i keep mine in the fruit basket on the counter and they tend to dry out and then get turned into crushed pepper.

Veg drawer in the fridge; too much humidity? Is the counter a better option?

#7432
35 minutes ago, elfenix said:

how are y'all storing your jalapenos?  i keep mine in the fruit basket on the counter and they tend to dry out and then get turned into crushed pepper.

I see no problem here.

#7435
1 hour ago, elfenix said:

how are y'all storing your jalapenos?  i keep mine in the fruit basket on the counter and they tend to dry out and then get turned into crushed pepper.

Be careful doing this. At room temperatures, thick-walled peppers like jalapenos will often get moldy on the inside (fuzzy black stuff) before drying completely.

Meanwhile, thin-walled varieties (e.g., cayenne, garden salsa, Thai super chilies, etc.) should be able to dry in a few days if left on a windowsill.

Because of these differences, I usually pickle my jalapenos and hot Hungarian yellow wax peppers and dry the thin-walled ones.

#7436

This many days old finding out jalapeño’s get moldy, that’s like finding out condoms have an expiration date on them.  

#7437
53 minutes ago, Underdog said:

This many days old finding out jalapeño’s get moldy, that’s like finding out condoms have an expiration date on them.  

The condoms don't expire, the user does.

#7438
Veg drawer in the fridge; too much humidity? Is the counter a better option?

I keep mine in the fridge veg drawer and go between loose or open in the grocery produce sack. I think it’s often issues with the combo of fruits and veg in the drawer.

I also have issues in this house with my onions and taters going bad faster than usual. They are in the darkest bottom of the cabinet, kept separate, plenty of air circulation. Also it seems that all garlic is bad. With green sprouts inside, rotted cloves, wtf
#7445
13 hours ago, Underdog said:

Is that a tortilla or a tarp?  

lol. it's those big ones people use to make wraps. They expired yesterday so I had to use them.

 

#7448

I never really thought shit on a shingle ever truly looked like shit on a shingle. That however in all it’s gloriousness is absolutely shit on a shingle.

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