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Any good taco recipes? I'm off tomorrow and would like to make some delicious tacos for my life partner. She is from Texas so keep that in mind - she won't be fooled by any lovely yankee tacos.
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Feb 3, 2013 08:32
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| # ¿ May 22, 2024 12:45 |
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What happened to the slow cooking thread? There was a chicken stew recipe I wanted to try in there.
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Nov 12, 2013 18:17
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I have some uh, I think they're eye of round? Steaks that I bought and cooked like I would a regular steak, and I regretted it because they were kinda tough and i don't want to eat the two I have left. What can I do with them? Was thinking of throwing them in the slow cooker with some mushrooms and onions, bit of water, garlic, whatever. Is there any way I can tenderize then and like, throw them in a sandwich or somethign? To clarify, these two steaks are already cooked, threw em on a cast iron thing with salt and pepper
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Jul 26, 2014 19:49
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geetee posted:Yeah, eye round is a pretty sad cut. I would chop it up and make nachos. Huh, don't have any chips but I have tortillas, cilantro, and some sour cream, might make a couple tacos. Should've thought of that myself, thanks.
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Jul 26, 2014 21:04
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Don't sous vide. poo poo is a good way to get botulism.
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Aug 18, 2014 03:27
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Chemmy posted:Your other posts in here are looking for how to use a slow cooker and what to do with a piece of beef you don't know how to cook. You should probably read my posts if you're going to be a weirdo and search for them. The beef was cooked already. Don't sous vide, it isn't worth the difficulty or food borne illnesses.
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Aug 18, 2014 04:58
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When I make homefries the ones in the center of my pan cook the fastest and end up burnt. How do I cook my home fries more evenly is what I'm asking. I don't do anything special to them, I just throw oil and potatoes into the pan.
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Oct 26, 2014 17:16
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Jan posted:...stir them? My dad taught me not to stir home fries.
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Oct 26, 2014 18:51
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Jan posted:Unless you happen to have enough oil for the oil itself to convect your fries (in which case you're actually making french fries), you'll inevitably have to stir them a bit. You could even outright stir fry them and probably get better results than not stirring at all. I'll try that next time. I cut em tiny.
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Oct 26, 2014 20:07
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Eeyo posted:What kind of pan do you use? If it's a very thin nonstick pan then that may worsen hot-spots. Getting a bigger pan well pre-heated should help out the evenness a bit. I've made them with a cast iron skillet and a cheap non stick one, the same thing happens either way. I'll try preheating my cast iron.
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Oct 26, 2014 22:27
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EAT THE EGGS RICOLA posted:Wait, Darth Windu, are you putting the potatoes into a cold pan? H*ck no. Senior Scarybagels posted:My first attempt at making a homemade breakfast bar ended up not so good, things I needed to do different: use a smaller pan (ended up too thin), don't forget the mashed cherries this time (I had planned to use the cherries to replace alot of the sugar in the recipe I thought up, it's a basic quick bread recipe with some additions and modifications) Have a recipe?
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Oct 27, 2014 01:32
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| # ¿ May 22, 2024 12:45 |
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Squashy Nipples posted:I used to only keep AP flour around the house, but with the GF's influence, I now stock bread flour and cake flour. It really doesn't matter for a roux. You should always be watching roux as it cooks anyway. No idea about the sauce question.
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Oct 28, 2014 01:39
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