/ck/ - Food & Cooking

>>20134611
>Are there any 'healthy' tortilla chips?
Got an Oven? you can cut 2-3 regular flour tortillas into 8 wedges(like a pidzer, in fact a pidzer cutter is great for this,) AFTER giving them a light coating of olive oil or even butter, then baking on a sheet tray or 2 for 10 minutes at 400°F.
Season with a little fine salt and whatever else(garlic powder, fresh black pepper, chili powder, etc.)
BEFORE baking them.
Pretzel rods.
Salsa is also delicious on egg sammiches, scrambled or fried. It offsets any cheese nicely.
One warning, oh eater of the new:
Don't get trapped into only one kind or brand of salsa. try a bunch of different kinds, even make your own ,(passable ones can be made from canned tomatoes, but fresh is better.) Different ones can have very different uses. Caesara type (a more liquid, fresh style red,) is more suitable for chips, while Salsa verde, is rarely as sweet, and has a sharp tomatillo flavor that compliments burritos and even just salads when combined with an equal amount of sour cream and a dash of apple cider vinegar and salt and pepper.
>>20134629
These are pretty good. Blue corn chips are great with Aldis Organic salsa--for whatever reason, I don't like their Mama Cosita's brand. It tastes fine, but I ALWAYS end up refluxing it later...And that's not a normal thing for me.

Hope this was helpful--enjoy your adventure into "Sauce"

>>19758366
Seriously Opie, Make a LARGE batch and freeze them, they do freeze well...If you can keep them around that long.
Don't fuck around trying to substitute ingredients..it will fuck them up. Use LARD, use Tamale masa, and follow the proportions, or you will get a substandard result.
*You CAN change the spice content, but they usually aren't heavily spiced.
The other best advice I could give, is to use the Large stockpot with aluminum foil cone stuffed with foil method. You can get away with a steamer insert in the bottom of the pot, but if you don't stand them up, you won't get the right consistency,(The lard melts out of the masa to make them "Fluffy")
Good luck! It's not easy at first, but you'll get the hang of it pretty quickly--like anything that isn't rocket science; It isn't hard, but it takes some practice to get it right.
(you can make strawberry dessert ones too with some good strawberry preserves and some fresh lime juice)
>pic tenuously related

>>19712191
For Me, In Cali-Wali....
It's the Dirty Sanchez..
Most every Bogega will have it hot and ready for you if you ask for it by name.
If it's in the morning, Just ask for Huevos e' Chorizo...They'll KNOW.

>>19696034
Beat me to it...
I was heavily dismayed to find out Jarritos is now GE as well. Probably GMO-Sugar beets, which aren't so bad, but still.
>>19695891
> Drive 3 hours to the center, and it's 90% corn.
Like Mexican Ohio?
By the way, Opie, I would totally kill a plate of good toungue tacos. How will you marinade?
Beef toungue is way better than it sounds--Have a (you)
>>19692941

>>19666886
>6886 nice PaliGet
And truly--like most cultural foods. They CAN be excellent.

>>19611639
CHORE manilito...Dees iz whoaye Ahhmmm.
Chu Gat Me SENIOR!

>>19045741
>>19045745
Maple flavored frijoles refritos sound like hot garbage.
A couple drops of smoke flavor, maybe, but that shit they flavor maple bacon with is foul.

>>18358754
>beans have more protein than rice
Anon...Both beans AND rice are incomplete proteins--You have to COOK them together, not just eat them together to make the complete protein they yield.
There's nothing wrong with cooking them separately then eating them together, but you WILL miss out on the protein that way.

>>18326825
Thread them up with a needle and unwaxed, unflavored dental floss--- hang up in a warm dry place.
Coffee grinder or whole in the pan, doesn't matter really...It's to your taster.

>>18135879
LOLZZZz//
Everyone SHOULD!
Hell, I have 3 kinds of beans and 2 types of lentils, and 3 kinds of Quinoa.
>Don't forget the spices!! Food fatigue is REAL!!

>>18118532
I'd prolly eat that...minus the TB sauce.
I used to use predominately Sriracha or Valentina hot sauce, but I can't say that TB is any worse than V's.
I can take a lot of heat, usually use the black label, but I just haven't been into the taste of it lately.
Cholula's hot sauce was pretty good, IIRC, maybe I should back to that.

>one of, if not the, cheapest complete proteins
>delicious
>easy to cook
>available at every grocery store
>requires one pot

Why is it so perfect bros?

>>15843463
>Are they all this new?
...or trolling.
4chinbs has been getting raided all week--maybe the inept bunker troons are getting bored with the Nazis and decided to shit fling in other venues?

any creative way to use rice with beans?