https://www.hormelfoods.com/newsroom...s-association/

I can confirm the Herdez is nice and spicy.

Contains more water than soybean oil, and more soybean oil than avocado, so just a one timer for me.

me too, it came highly recommended but I wasn't wild about it, it was extremely spicy too and I'm used to spicy salsa's, etc.

The people that recommended it to me are wild about it, so its probably worth trying to judge for yourself

that's so damn dangerously easy

Also tried it, good flavor. I didn't find it tremendously spicy but it had some zip. Incidentally, it's also available in mild. I made a point to check the label to make sure I got medium since I like heat.

Also a one timer in all likelihood, same reason.

I like Herdez's regular salsa, but I can't seem to find the small cans anymore, just the glass jars.

been on such a sambal oelek kick lately...it's found it's way into almost every meal. scrambled egg sandwich with cheddar? add sambal. quick 3 egg omelette? add sambal. hot roast beef sandwiches? add sambal. ground beef soft tacos? add sambal.

had a lengthy discussion with some friends recently speculating about what war crimes the Almazan Kitchen guy committed in the '90s

Would explain a lot, he’s distant from society and in seclusion with his memories in the woods, some serious PTSD.

Maybe he had enough and decided to fight back and killed his superiors to save some orphans and has been hiding in the woods ever sense. This is why he doesn’t show his face.

He’s kind of like Rambo and this meme makes perfect sense for his his food vlog.

Some great cooking in this thread recently. I have been mostly making repeats of old dishes.

Oiled poached grouper Veracruzana.

Problem is I am not using the right pot for this. I can't maintain oil temp for long enough and when I heat the oil to keep it warm, since fish sinks to bottom, it gets overcooked from the hotter oil on the bottom.



Ramsay's crispy salmon with warm crab and potato salad.


Extra crab does not keep so asparagus with crab and caper buerre blanc.



27's pancakes. Very good. I didnt get it as fluffy as yours. I possibly might have overmixed it.



Pulpo a la gallega. Just braised in stock and wine and mirepoix. Beat it against my sink prior. Might do 15 minutes less next time as it was almost too soft.



Arctic char, cress salad, potatoes, dill sabayon.



The only dish that is recurring at Quintessence. Goats milk bavarois with olive oil and lily bulb petals. The original uses shaved macademia but I had to sub pine nuts. Also, having not tasted the original, I could only go by description of restaurant reviews to figure it out. I suspect I should have used goats milk instead of goat cheese melted in cream as goat cheese is a bit grainy even when melted and reformed.

Amoeba repeats>97% of posts. Tbf I drink a lot so my memory isn’t great and I don’t see them as repeats!

beautiful as always amoeba!

Made some carnitas


so obviously had to make tortas!


wife made me eat her tumeric+mustard seed carrots


I was thirsty, but also lazy


all in all, frying the carnitas in bacon grease with chunks of bacon was a win win decision

Tortas look pretty damn good. What was wrong with carrots?

I'm just not a fan mustard seed.

to homemade tortas in the thread.
curious about what type of bread, and are there any beans on that?

No garlic???

Nice will give these a try. Posting to subscribe...

Found a piece of prime Tri tip from Costco (first time seeing it there) and wondering what’s the best way to cook it. Please pass on any suggestions. Thx

Cook it on a grill over coals like a steak. That one isn't too big so it shouldn't take too long. Sear each side over the high heat and then let it finish cooking on the cooler side of the grill.

Smoke it with pecan/cherry wood at 250 degrees until internal temp is 125. Rest for 10 minutes than sear til internal temp is 135.

+1 Or this of you have the time.

What will interior look like with this method and temperature?

I used bolillo rolls. They are light and airy, but have enough body that they don't fall apart even when piled with toppings.
I didn't do beans. I've made tortas with beans before, but I prefer them without.

If I see one more freaking picture of that tri-tip before some results...