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It’s hard to beat a simple pasta fagioli. Just cannellini beans, ditalini pasta, and a good stock. The trick is to take about a quarter of the beans and mash or puree them into the stock so it gets a creamy texture. Some people add tomato sauce but I prefer it without.
Watercress
My grandpa would make it often when I was a kid, and would usually add a bit of Portuguese linguiça. I like to add a splash of red wine vinegar just before eating.
Potato Leek is an outstanding soup. I often start it off with chopped bacon, reserve that for garnish, but leave the fond, deglazing it with the steam of the leeks as they hit the hot bacon fat.
A trick I use with questionable fish is to soak the fillet in milk after it thaws for 20 min to 2 hours. Pat it dry and glaze/season. It usually takes any “fishyness” smell/flavor out of it.
Sounds like they might be drying out, maybe while they’re waiting to be cooked. You can keep them under a moist towel while waiting if that’s the issue. They might also be cooking too long. I don’t have a great sense of what doneness looks like for tortillas, but I imagine knowledge mostly comes from experience.
I think both of these might be problems. I definitely didn’t cover the dough and the ones I cooked at a higher heat for a shorter time did come out slightly better.
Thanks for the tip. I’ll be sure to post again if I get anything worthy. 😁
Not sure if this is quite what you’re looking for, but I like getting the O’food gochujang bottles. They’re convenient cause you can just pop the cap and squirt a little onto whatever you’re making for some fermented spice. Also everything from The Japanese Pantry has been absolutely amazing! I get my soy sauce and sesame oil from them. Siete Enchilada sauces are awesome, I’ll pour half a jar of either the red or green into enchilada/taco soup. Or even simmer some jackfruit in it for tacos.
When I’m feeling lazy, I’ll sometimes mix a jar of Muir Glenn tomato sauce into one of my jars of marinara I make from scratch to double up.
Had the Aussie version of Soylent, Aussielent for a few months. I don’t get as much satisfaction from food as others, so for me it was awesome, I saved so much time not preparing food, and I didn’t need to think about balancing my diet.
Then I started my relationship and had to start eating normie food again. Let me go back to the Nebuchadnezza and eat my nutrient slop.
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