Food • Page 1103

I think it was a real person, but she posted in about 10 different threads with "Sorry this is off topic I need X for my research"

 

Us foodies showed her the door and I'm assuming Mr. Tate slammed it shut.

 

I'm picturing Jason getting tattoos or stickers for every user he bans, similar to how fighter pilots in WWII would mark the planes they shot down on their own planes.

 

Are there people who like watery salsa over chunky? Chunky salsa all the way

 

Depends on what the salsa is for. Although i’d never want a watery salsa, just a finer dice/puree

 

I got salsa from Trader Joe's and it's straight up salsa in a jar of liquid, not buying this again.

 

I am not gonna lie

i had a hot and ready pizza from walmart and I actually enjoyed it.

 

Who is making something good this weekend?

 

probably you

 

The tacos I made last night were fuego . I soaked the steak in lime juice, cilantro, garlic salt and pepper. Made fresh pico with extra jalapeños, used a Mexican cheese mix, and a dash of habanero hot sauce on the taco itself.

 

I'm going to my favorite taco truck tonight with some friends.

I'm excited because I haven't been there in a minute.

 

I f*cking hope so

 

me too, bud

 

this sounds awesome!

 

Dude it was soooo good. I'm gonna eat so many more in like an hour

 

I’ve been making a bunch of Korean food recently and this radish kimchi I made last week is my best batch yet. Perfectly funky, slightly carbonated, and crunchy. The food is hands down my favorite thing about being part Korean. I feel lucky to have been exposed to all sorts of different food when I was a kid.

 

Post the recipe!

 

I loosely went off of a cookbook I have so I don’t remember the exact amounts. It’s a Korean or daikon radish, green onions, garlic, ginger, Korean red pepper flakes, and a little bit of fish sauce.

You cut the radish into cubes, toss it in salt and sugar, and let sit for about a half hour. Reserve the juice from the radish. Then you coat the radish with green onions, garlic, ginger, fish cause, and red pepper flakes. Once fully covered place it in an airtight jar (I use a jar from kimchi I bought but a mason jar should work) and let ferment for 1-3 days depending on how strong you want it to be. After it’s done fermenting you’re good to go but I like to cool it down in the fridge a bit before eating.

Be real careful with the fish sauce, I used a bit too much the first time I made it and it was less than great. I think you can swap the fish sauce for soy sauce if you want to make it vegan.

This was a novel and not formatted like a recipe but those are the ingredients and the process.

 

I love a burrito

 

I went to a legit ramen place for the first time yesterday. God daaaaamn I was missing out!

 

I'm trying Cheesecake Factory for the first time so that's cool.

 

Nothing I've ever ordered at the cheesecake factory has like blown me away but I enjoy their bread and cheesecake. Their menu is so vast it's hard to choose.

 

I'm getting the Parmesan crusted chicken because it was recommended by a co-worker.

also this bread is so good.

 

I did not know The Cheesecake Factory served entrees that aren't cheesecake

 

They serve everything randomly it's like the original menu creator just listed off random dishes as they came to his head