Chicken tortilla soup with a healthy dose of lime! My local taco place does a soup special when it gets cold, and I’ve had this one enough that I wanted to try and recreate it. I usually skew more towards stews in chilly weather, but this soup’s on my short list next time I’m in the mood for something brothy.
Looking at this reminds me of menudo or pozole. 🤤 when I was a kid, I would squeeze the lime into my soup then rub the remaining lime on my tortilla and go to town. Absolutely mouth-watering.
For a hobby if you’re into that kind of thing, yes, making bread at home can be fun and easy.
For cost effective, not even close. Homemade bread cost 2 - 3 times store bought if you factor in all the time, tools, equipments, electricity, and materials needed.
My wife loves baking. The upfront cost for all the equipments and tools are thousands of dollars (including a very nice oven). After that, the cost of material has never break even compared to store bought because we always use higher quality stuffs. Also bakery bought their supplies in bulk so it’s even cheaper.
I’m buying my baking stuff from a b2b shop, and pretty much in bulk
I never count time because it doesn’t make any sense, I have a lot of time, 24h in total a day
In my case home made bread is around the same price with the cheapest bread in my area. And around 3 times cheaper than the bread from the bakeries
I’m also making cheese, so I never need milk and have a ton of whey (no matter how much bread I make, i’m still mostly using the whey for watering the plants)
I don’t know what country you live in, but thousandS of $ is probably a little bit too much
Our oven costs $100, it’s small and electric, but it does it’s things flawlessly
If I would have any land I would even just build one from bricks
It was a recommendation from the server and the guy next to me at the bar. Probably wouldn’t have ordered it had they not been so keen on it. The chips work for me, but I have been known to stuff a few chips in a bland, one-texture sandwich.
I’ve always enjoyed chips as a quasi palate cleanser for dishes that run fatty and have sauerkraut. Which is a fairly small range of foods. But it’s because the flatness of the potatoes, the single note saltiness, and the relatively lower fat levels do a good job of refreshing the palate alongside something else pickled and/or a beverage.
But it seems like that would make this dog have less “oomph” to the taste buds. That’s one of the great things about kraut on a wiener, how bold it is. It makes a great texture and taste contrast with the usual dogs out there.
It’s an interesting choice, but not one I would have made because of that.
I think if I did this, I’d have to do a side by side with and without the chips. The difference isn’t going to be massive, but it could be enough to shift the enjoyment level.
Now, chips on a dog is something I’ve done before. Plenty of times, actually. That crunch, and the mild flavor do indeed help cut through some flavors. But, typically, that’s going to be most desirable with things like simple condiments and maybe a bit of relish.
You know, a bit of mustard and/or ketchup is a good basic dog. You then add a little something extra to kick it up a notch without killing the simplicity of it. Some crumbled chips, even if it’s a pile on the plate and you dip into it (which is my preferred way with simple dogs), and it changes things just enough that each of the individual flavors gets separated and then melds on the tongue.
I like seeing some of the shenanigans people get up to with hot dogs,
IDK why it seems like a kind of food where people tend to just stick to the basics a lot more than with other similar foods like burgers and pizzas.
So far the fanciest I’ve gotten with it is wrapping the sausage with a strip of bacon, lining the bun with ketchup and a little relish, and then topping it with a line of ketchup.
I’ve thought about experimenting more but I feel like I need more space in the bun and for the hun to be sturdier for it to hold anything more than that.
Very good! The cookie itself was pillowy and the lemon tartness was mild. Rather than plopping from a spoon I quickly rolled them into 1/2" balls.
The slight sweetness of the chocolate ganache contrasted with the lemon, I liked it as a dessert cookie. The lemon glaze emphasized the lemon in the cookie and was very bright!
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