Fair, and I mean it’s not like I didn’t make dijonnaise for tonight’s escapade (bacon + mushrooms & onions in bacon grease and whiskey cooked down)...
Allan Smitheel
automotive-acne
right? raw dough tastes like @#*&$ raw dough, whereas properly baked cookies are delicious.
I love tomatoes, but whatever those red things they put on Taco Bell food is a mystery to me.
I’d totally eat that, because it’s an ingredient in something yummy. What I can’t take are raw tomatoes by themselves. Go figure.
“he’ll happily eat cooked tomatoes in preparations like pizza sauce”
I had no idea raw tomatoes were so polarizing.
Not a fan of raw tomatoes, or most raw veggies in general. But my understanding as mentioned in the article moderns tomatoes are bred for shipping and storage and just don’t taste like the heirloom varities our parents and grand parents grew up on.
To anyone who doesn’t like raw tomatos, try a fresh, homegrown tomato. Storebought tomatoes have no flavour.
I find raw tomatoes by themselves to be incredibly bitter, and not in a good way. But, chop them up and make pics de gallo, and they’re fantastic.
I thought about getting angry, but then I remembered I was the one who suggested putting pickles in your shitty beer.
You may confuse some folks if you don’t tell them that after the peaches have cooked for the first 5 minutes, they should flip them cut-side up to coat with the sugar mixture.
Next on the menu, waffled hash browns with fresh corn.
holy crap! you just triggered a wonderful memory of my great-grandmother and now i must make this. we’d stay with her a lot and she’d make these all the time from scratch and they were amazing. thanks!
As a Southerner I go all in: I make corncakes (cornmeal “pancakes,” a.k.a. hoecakes). They’re good sweet or savory. For sweet, try ‘em with butter and cane syrup - a good brand like Steen’s.
Corn is also very good with butter, as are pancakes, so you can see why I’m excited about these corn pancakes.
Even better, a torta, all the Mexican ingredients served on a roll, as a sandwich.
The category of canned “enchilada sauce” which is just a finely processed tomato/tomatillo & chile salsa causes a lot of confusion too, because it’s useful for far more than enchiladas.
I’m going to take it a step further next time and omit the meat for a skin-only quesadilla
I used to work in a Mexican restaurant and when got bored eating from the menu we’d experiment. Normally we’d cook our spicy chicken in a skillet but one time we decided to deep fry it for our chicken burritos. So good.
I’m going to take it a step further next time and omit the meat for a skin-only quesadilla—a decadent, crunchy, cheesy, melty, salty affair—because the skin is the best part.