Foodies BS Thread.

Looks good. Whats wrong with it?

 

I prefer a bit chunkier salsa

 

I have plenty of chips....

 

This is what I thought - looks really good! I’d devour a bag of chips in one go with that batch of salsa!

 

Sortve a funny fact, but i might be working at a local salsa factory soon doing deliveries and some production lol. My friend just sent her bosses my resume. She's been trying to get me over there for awhile

 

Did you boil/steam the vegetables? Smoke or roast them?

I used to split my ingredients 50/50 to leave a little chunk in my dunk. Raw vegetables never fully purée. I’d still eat an entire container of what you made and be pissed I paid for a full dinner.

 

Here's one of my favorite dishes to make, it's called "Albondigas" or Mexican Meatball soup. Easy to make and the result is damn good!
I was surprised that a few of my Brown Brothers from New Mexico never heard of it.

 

We happened to be in Waikiki on vacation when the Spam Festival was going on.

 

Smoked Mississippi roast

 

If you like it chunkier, you can always hold back a couple tomatoes and hand chop them and add that to your blended mix next time. Kind of the best of both worlds without a ton of extra work

 

Pork tenderloin and baked potato. I can't remember the last time I had a baked potato and my son said he'd never had one.

 

Where's the cilantro?

 

Nope, just raw veggies

Probably what ill have to do next time

Theres a 1/3 cup of cilantro in there. Just blended with everything

 

As they say in New Zealand "Good on you!"

 

What is Mississippi Roast?

 

The original recipe called for throwing a roast in a crock pot with a packet of Au Jus dumped on top, then a packet of ranch Dip Mix thrown over than and topped with a whole stick of butter and pepperoncini peppers topping the whole thing off. No water added or anything. The cool kids adapted it to cook in the smoker which adds another layer of flavor to an already amazing taste.


I do the same with chicken and pork, but I tend to skip the peppers and use the Spicy Ranch Dip Mix

 

I guess I should add that when making chicken this way I use a packet of chicken gravy mix (the thin white kind NOT the country style kinds) instead of the Au Jus and when using pork I use a packet of pock gravy instead of the Au Jus

 

It's Cinco de Mayo today, and you went and did Taco Tuesday, on a Thursday, on Cinco de Quatro?



We went out for burritos last night

Shoot it less in the food processor - I do the same. I make it in volume, I'll do 1/3 or 1/2 pulsed quickly just to chunk it, then the rest will be finer.

In the trash where it belongs.

When I've made it, it called for dumping the jar of pepperoncinis in with the brine/liquid. I wasn't a huge fan of that so I might try your method of skipping the peppers and using the spicy ranch mix. The brine just didn't click with me.

 

But... leftovers tonight without all the "work"!

We made cheese and chicken enchiladas a few days ago.

Fun fact - 6 years ago my wife came home with a puppy on Cinco de Mayo. He was a little tan thing and the name Churro seemed fitting.

He's the one that started our dogs being named after sweet foods.