It’s even better if you can get the pickles crinkle-cut! Idk if it’s a regional thing, but Domino’s here in Germany offers a Pizza with Pickles, Red Onions, Minced Meat and Hamburger Sauce. It is way better than it has any right to be
That was pretty decent right there. I’d say one of the biggest tips I have is always butter the tortilla not the pan that tends to get it more evenly spread I think.
It varies. It also turns brown naturally if exposed to air for too long, though, so hopefully it’s not that. My dad would leave it in the cupboard still open and it turned brown in no time— but in a store, they better not be opened!
I love making huge batches of breakfast wraps (scrambled eggs, veggies, cheese in a tortilla) and freezing them in ziplocks for when I am hungry and too lazy to cook
Separate the whites and yolks. Make a sponge cake or something out of the whites.
In a tupperware container, put down a thick layer of salt. Then place the yolks close but not touching on that layer of salt. Cover everything with salt. Leave it out at room temperature covered but with the ability to breathe. The yolks will harden and dehydrate. You can now use them as a Parmesan substitute in salads, pastas and other things.
If you want to step things up a little bit make sense and cray powder or chili powder (American Curry powder) with the salt to impart some flavor to the yolks.
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There’s nothing wrong with a hard egg sandwich. Little bit of mayo. A little bit of mustard. Maybe a tiny bit of horseradish and some dill. Put that on two slices of bread.
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You can make ice cream. Egg sugar, salt, cream.
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If you don’t anticipate running into another surplus then you can get some food grade lime and waterglass the eggs for long-term storage as long as they are not washed. If you bought them from a store In America then do not do this. Only do this with farm fresh unwashed eggs.
I run a hard surplus on eggs so I do not do this because I know there will always be more so I’m not looking for ways to save them but ways to you use them.
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Never underestimate the tastiness of shakshuka.
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Breakfast burritos.
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Do you have any urine and wood ash? Maybe it’s time to bury some eggs in the backyard.
First off, I’m really sorry. There are a lot of things you can do just using a hob and one or two pans. One of my recent go-to meals involves frying up some vegetables (courgette/zucchini, peppers, some sweet potato etc), flavouring with some spices (cumin, dried chili) and herbs (thyme, basil) and then stiring that into some rice that’s been cooked in a saucepan with the lid on.
Add some egg and stir the rice through the vegetables in the frying pan if you want to make it egg-fried rice.
That sounds much tastier (and healthier) than my efforts cooking rice. Basil and rice made me think of tinned tomatoes - imo basil and tomato go together like orchestral strings and piano. No idea what a hob is, I’ll have to google. Thanks for the suggestion!
That’s a bummer. A friend of mine tried this and went on a multi month long spree trying different flavors of ice cream for this. The quality of the finished product may depend on the brand of ice cream used.
I’m not saying that this can or should replace baking an actual cake, but if you’re just curious or don’t have all the ingredients on hand (or just suck at baking and want something stupidly simple) this is an option.
I think we only tried 2 different ice creams. Different flavors and different brands. Both were kinda bla.
Maybe there is a way to make it good, or maybe our tastes don’t line up with who this is really for… Then again maybe this is just a waste of good icecream.
This looks really good. I’ll focus on a few details, mostly concerning translation of some ingredients.
Arracacha (PT: mandioquinha, cenoura-branca, batata-baroa etc.) is not the same root as cassava (PT: aipim, mandioca etc.). It’s another veg. This is relevant here because cassava has a milder taste, while this sort of stew benefits from fillings with more distinctive tastes.
You’ll also see people using cassava meal farofa instead.
Slicing the oranges this way looks like a bother when you’re eating the dish. Most people I see instead peel them and cut them into 1/8ths.
I’m neither vegetarian nor I can eat beans (although I often prepare something equivalent with chickpeast) but, if I had to guess, the best subs for the pork and beef in feijoada would be seitan, firmer types of tofu, and perhaps even mushrooms. Bonus points if smoked. I like what the guy in the video (and you) did with the bell pepper though - it’s a great way to add flavour.
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