T4M* Posted December 25, 2019 Share Posted December 25, 2019 (edited) Tamales, pozole, hams, cookies, salsas, jungle juice, and candy trees (candy not home made, rest yes) Edited December 25, 2019 by T4M* 1 3 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted December 25, 2019 Share Posted December 25, 2019 8 hours ago, Mercer said: I don't know if this is getting the props it deserves, people probably aren't reading the caption. Never had a home made cola, this would be the only soda I'd be interested in drinking ever. It was a joke, I would have had to have made my own rum too. Not sure I've ever seen a Kola nut, believe they're from Africa. I have 'made my own' sodas before using plain seltzer and adding my own flavorings/sweetners. Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted December 28, 2019 Share Posted December 28, 2019 (edited) https://www.skinnytaste.com/crustless-ham-and-cheese-quiche/ I’ve never made a quiche before. This was super easy and delicious. Crustless, keto friendly. I used Canadian bacon & slices of Swiss 🧀 Next time I’ll integrate a white cheese into the mix, not just on top. Havarti, Pepper Jack, Gouda, or Extra Sharp White Cheddar. Perhaps slices on the bottom - Maybe it’ll get hard like a crust? Anyone know? Edited December 28, 2019 by Drue_Down 2 3 Quote Link to comment Share on other sites More sharing options...
Dirty_habiT Posted December 28, 2019 Share Posted December 28, 2019 Props I love quiche. I think the place I've had it the most is @ La Madeline french cuisine restaurant. Everything they have there is good..... but it doesn't fall into the home made food flex off thread. Quote Link to comment Share on other sites More sharing options...
Dirty_habiT Posted January 1, 2020 Share Posted January 1, 2020 Starting New Years off right. Migas tacos. 3 2 Quote Link to comment Share on other sites More sharing options...
Mercer Posted January 1, 2020 Author Share Posted January 1, 2020 New Years 2020 Brunch 4 Quote Link to comment Share on other sites More sharing options...
Mercer Posted January 1, 2020 Author Share Posted January 1, 2020 (edited) Chilaquiles Edited January 1, 2020 by Mercer Another angle on the dangle 6 Quote Link to comment Share on other sites More sharing options...
Mercer Posted January 1, 2020 Author Share Posted January 1, 2020 The star of the show on New Years Eve last night, the most insane basque cheesecake any of us had ever tasted and that's saying a lot. My wife is awesome. 4 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted January 4, 2020 Share Posted January 4, 2020 (edited) Yo your house stays with the fire! Been slacking on this thread. Inspires me to keep trying my hand at cooking. Went at some Cajun Chicken Pasta with peppers, mushrooms, garlic, and onions. Shit came out looking less appetizing than i thought it would but it was the most delicious shit i made in a long ass time. Will make again and tweet around for a different outcome because well i guess that’s how you get really nice in the kitchen, right? (excuse the ratchet ass vintage blender 😂) Edited January 4, 2020 by NightmareOnElmStreet 2 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted January 13, 2020 Share Posted January 13, 2020 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 13, 2020 Share Posted January 13, 2020 On 1/1/2020 at 1:20 PM, Dirty_habiT said: Starting New Years off right. Migas tacos. Love migas. I know it's nothing complicated but I've rarely seen it beyond your area. Had some good hospitality down your way and migas was one of the things people said I had to try, been hooked ever since. 1 1 Quote Link to comment Share on other sites More sharing options...
Dirty_habiT Posted January 13, 2020 Share Posted January 13, 2020 This is me 100% not surprised about hospitality. It is the Texas way. If you want to make them yourself (they're easy and I know you could look it up anywhere, but I've been in TX my whole life around Mexican food so I "kinda know what's good" and what's "white people" Mexican food): dice 1/4 of a fresh onion and finely chop 1 fresh garlic clove. saute onion in 1/2 tablespoon butter until translucent, then add garlic and saute until fragrant. add between 1/2 and 1 FRESH thin sliced jalapeno (if you want the HOT ones use the ones w/ thin vertical "bark" looking lines in them, you may have to dig at the store to find these but they'll be in the same bin as all the pussy jalapenos). add freshly cooked bacon crumbles (we ONLY use Wright's brand in my house because.... well because it's the fucking best period the end) stir ingredients around but do not over cook, then pile in the center of the pan. crack however many eggs you need to stick it all together right on top of the ingredients in the pan. "scramble" the eggs, but not too much..... this is key to getting that partially yellow/partially white "kinda fried egg" consistency that is good in tacos. Also, watch the heat here, not too high or you'll over cook the eggs into rubber, shut the heat off just before the eggs are "cooked" in your opinion, they will continue to cook a bit anyway (DHABZ doesn't do over easy or slimy eggs at all so this method is "fine"). add crumbled tortilla chips, I suggest lightly salted. This is not the "right" way to make migas, but the right way involves making your own corn tortillas which is an ordeal in itself. Chips work fine, but don't add them until the end or else they'll absorb a lot of moisture and get soggy. warm tortillas on a separate pan. If you're using tortillas at room temp you're an animal and don't bother with trying to make good tacos. Tillamook brand shredded cheddar because it's the best IMO (Mexican blend) top w/ salsa/taco sauce of your choice. This is what I used on the ones in the picture: https://yellowbirdsauce.com/product/serrano-condiment-9-oz/ I think with these steps anyone can make migas tacos that don't suck. It will be like you're in Texas somewhere, not far from Mexico. Also, just so you know, I'm pretty sure in Mexico Migas is not a thing that is put on tacos, it's a dish by itself without tortillas or maybe w/ tortillas served on the side. Migas tacos is a "TexMex" thing (I think). @One Man Banned 1 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 13, 2020 Share Posted January 13, 2020 2 hours ago, Dirty_habiT said: I think with these steps anyone can make migas tacos that don't suck. It will be like you're in Texas somewhere, not far from Mexico. Also, just so you know, I'm pretty sure in Mexico Migas is not a thing that is put on tacos, it's a dish by itself without tortillas or maybe w/ tortillas served on the side. Migas tacos is a "TexMex" thing (I think). @One Man Banned Yeah, I had them in SA as a dish, not as tacos. Believe they had potato and/or tortilla in it. Quote Link to comment Share on other sites More sharing options...
Dirty_habiT Posted January 13, 2020 Share Posted January 13, 2020 Holy crap, I totally left out the add corn tortilla part..... I corrected my above instructions. And yes, you're right, that's one of the key ingredients in migas, the corn tortilla "chips". Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 13, 2020 Share Posted January 13, 2020 3 minutes ago, Dirty_habiT said: Holy crap, I totally left out the add corn tortilla part..... I corrected my above instructions. And yes, you're right, that's one of the key ingredients in migas, the corn tortilla "chips". Was a long time ago for me. I see you went bacon crumbles, not chorizo? I don't remember on that part. Quote Link to comment Share on other sites More sharing options...
Dirty_habiT Posted January 13, 2020 Share Posted January 13, 2020 36 minutes ago, One Man Banned said: Was a long time ago for me. I see you went bacon crumbles, not chorizo? I don't remember on that part. The main thing with Migas is that it's made w/ tortillas in the eggs and some sort of vegetables in there too. I've seen restaurants use bell peppers too but that's not something I would do. There are migas that have no meats added to them at all. I'm a bit weird about sausage /nohomo so I don't usually include it in many things I make. If I were making my own chorizo out of my own cuts of meat/seasonings and grinding it myself then that'd be one thing, but I don't typically trust ground up meat products..... because I'm fuckin weird like that about food. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 13, 2020 Share Posted January 13, 2020 1 hour ago, Dirty_habiT said: I don't typically trust ground up meat products..... because I'm fuckin weird like that about food. 1 Quote Link to comment Share on other sites More sharing options...
Moe Szyslak Posted January 14, 2020 Share Posted January 14, 2020 Pork tenderloin in the slow cooker. Served with skin-on mashed potates and green beans. 2 Quote Link to comment Share on other sites More sharing options...
misteraven Posted January 14, 2020 Share Posted January 14, 2020 1 hour ago, Moe Szyslak said: Pork tenderloin in the slow cooker. Served with skin-on mashed potates and green beans. Key to slow cooking meat is to sear it first. Then use the crispy bits in the pan with some stock to get some good seasoning going for the slow cooking process. It helps lock in the fluids as it slow cooks and greatly improves the presentation and texture. 1 1 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted January 15, 2020 Share Posted January 15, 2020 On 1/13/2020 at 5:00 AM, Dirty_habiT said: This is me 100% not surprised about hospitality. It is the Texas way. If you want to make them yourself (they're easy and I know you could look it up anywhere, but I've been in TX my whole life around Mexican food so I "kinda know what's good" and what's "white people" Mexican food): dice 1/4 of a fresh onion and finely chop 1 fresh garlic clove. saute onion in 1/2 tablespoon butter until translucent, then add garlic and saute until fragrant. add between 1/2 and 1 FRESH thin sliced jalapeno (if you want the HOT ones use the ones w/ thin vertical "bark" looking lines in them, you may have to dig at the store to find these but they'll be in the same bin as all the pussy jalapenos). add freshly cooked bacon crumbles (we ONLY use Wright's brand in my house because.... well because it's the fucking best period the end) stir ingredients around but do not over cook, then pile in the center of the pan. crack however many eggs you need to stick it all together right on top of the ingredients in the pan. "scramble" the eggs, but not too much..... this is key to getting that partially yellow/partially white "kinda fried egg" consistency that is good in tacos. Also, watch the heat here, not too high or you'll over cook the eggs into rubber, shut the heat off just before the eggs are "cooked" in your opinion, they will continue to cook a bit anyway (DHABZ doesn't do over easy or slimy eggs at all so this method is "fine"). add crumbled tortilla chips, I suggest lightly salted. This is not the "right" way to make migas, but the right way involves making your own corn tortillas which is an ordeal in itself. Chips work fine, but don't add them until the end or else they'll absorb a lot of moisture and get soggy. warm tortillas on a separate pan. If you're using tortillas at room temp you're an animal and don't bother with trying to make good tacos. Tillamook brand shredded cheddar because it's the best IMO (Mexican blend) top w/ salsa/taco sauce of your choice. This is what I used on the ones in the picture: https://yellowbirdsauce.com/product/serrano-condiment-9-oz/ I think with these steps anyone can make migas tacos that don't suck. It will be like you're in Texas somewhere, not far from Mexico. Also, just so you know, I'm pretty sure in Mexico Migas is not a thing that is put on tacos, it's a dish by itself without tortillas or maybe w/ tortillas served on the side. Migas tacos is a "TexMex" thing (I think). @One Man Banned I gave it a shot. Diced ham instead of chorizo. Didn’t have garlic or onion either. An attempt was made. The crunch from the chips is a welcome touch. Featuring left over taco shop chipotle hot sauce and wild turkey 101 2 Quote Link to comment Share on other sites More sharing options...
Dirty_habiT Posted January 15, 2020 Share Posted January 15, 2020 Looks good man, how were they @KILZ FILLZ? Did you feel like you were in Mexico? 1 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted January 15, 2020 Share Posted January 15, 2020 9 hours ago, Dirty_habiT said: Looks good man, how were they @KILZ FILLZ? Did you feel like you were in Mexico? It was really good. I liked it and so did my girl so I will be doing it again. No ham next time though will prob roll with the chorizo. Maybe shredded beef 2 1 Quote Link to comment Share on other sites More sharing options...
Dirty_habiT Posted January 15, 2020 Share Posted January 15, 2020 ^^If you intend to do that I'd suggest looking up recipes for "machaca". I've never made machaca before, but now I'm going to set out on a quest to do so. Also, my gf recently got us "soyrizo". It's a soy based chorizo substitute. I'm always wary of these kinds of things but I was pleasantly surprised at how accurate the flavor was. I don't think we'll fuck w/ chorizo at home anymore because that stuff is just as good without any of the bad stuff for your health (high cholesterol). Also, you can stir the chip crumbles into the egg mix after you add them, you just don't want them to be in there for too long before you serve or else they'll get soggier. Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted January 15, 2020 Share Posted January 15, 2020 Machaca is exactly where my headed was with that. Co-sign on the soy-rizo, it’s what’s in our fridge right now. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted January 16, 2020 Share Posted January 16, 2020 Who got the homemade ramen truth🤔🤔 1 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted January 18, 2020 Share Posted January 18, 2020 1 2 Quote Link to comment Share on other sites More sharing options...
SMdoubleXL Posted January 18, 2020 Share Posted January 18, 2020 (edited) I get hungry everytime someone bumps this. Y’all got skills. But I can get down occasionally..... Edited January 18, 2020 by SMdoubleXL 2 1 Quote Link to comment Share on other sites More sharing options...
SMdoubleXL Posted January 18, 2020 Share Posted January 18, 2020 (edited) Just a tres leches cake recipe. I don’t have a favorite, I’ll just grab a recipe online I always have to twist shit up or add a bunch or random to it. So I wanted to put. Banana split twist up added Strawberries, bananas, mini choc chips, light Carmel drizzle,and a cinnamon/cocoa dusting. this cake would put a heifer down for a nap Edited January 18, 2020 by SMdoubleXL 1 3 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted January 18, 2020 Share Posted January 18, 2020 Yummmmmm! 1 2 Quote Link to comment Share on other sites More sharing options...
SMdoubleXL Posted January 18, 2020 Share Posted January 18, 2020 It’s probbaly time to make another 1 1 Quote Link to comment Share on other sites More sharing options...
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