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I don't eat Taco Bell often at all and really don't know their menu. But I'll play: Double Decker Taco Supreme (I think this is gone actually)
They should have everything to make that still, right? Isn't it just a crunchy taco with a tortilla outside and beans in between?
Yeah they still have Nachos Bell Grande. They got rid of the Triple Layer Nachos which were bomb and veggie. Don't think they have the enchilada sauce to make them anymore.
Yes it is just a tortilla with beans wrapped around a crunchy taco. thejeremy uses the app and was like I can make them make one, I just didn't think they would actually do that. I guess I will have to test this theory if I ever actually order from there.
Post by 3post1jack1 on Aug 31, 2022 14:27:18 GMT -5
sorry if i already posted this but we did Hello Fresh last month. It was my first time doing any of these food delivery services. Enjoyed every meal, and they were all pretty painless to prepare. Portion sizes were perfect. Miss leftovers though because we easily ate every bite of dinner.
Nice way to break out of the recipe rut if you find yourself making the same stuff over and over. Can definitely take these recipes and put our on spin on it.
Post by piggy pablo on Sept 3, 2022 15:23:08 GMT -5
I'm going all in on pumpkin spice this year. Never really had a period where I was into it before people started making jokes about it, which got tiresome really quickly, so this fall I'm just going for it.
Chowing. We made some roasted purple potatoes and sweet corn on the cob yesterday (gotta try the sugar and lemon juice method soon). And we did blueberry grape apple pear juice and then carrot ginger celery cucumber apple purple beet vegetable juice which is bomb as fuck. Today is a rotisserie Cajun stuffed rump and mashed potatoes. Stuffing is shallots garlic a little fresh rosemary parsley salt olive oil and jalapeño. I barked it with red black pepper and salt and some herbs de Provence. Gravy will be thicker brown based. I caramelized off white and shiitake mushrooms with some of the stuffing and stock and red wine. So that will be the base for the gravy. This was a weekend cooking for a friend recovering from surgery, so we did not forget to chow down.
Post by Det. Jake Peralta on Sept 5, 2022 19:43:22 GMT -5
Does anyone have any DC restaurant recommendations? My wife and I are going to be there in early October for a wedding (without the kids). It’s also our 8 year wedding anniversary so I’d love to do a special dinner one night
Today is Thursdays farm market by the crib. Gonna fuck with some fresh shrimp. I have fresh linguine, garlic, shallots, white wine, lemon, butter, a Fresno chili, basil, chives and cabernet tomatoes. I’ll probably add some roasted mushrooms to however I end up doing the sauce (probably a deglaze). Woohoo. NFL and fresh shrimp pasta.
I went super aggressive with the capers (unrinsed) and extra lemon juice and added a lot of extra spice (cayenne, smoked paprika, fresh jalapeño, fresh chives - wish I would have had some Calabrian chilies) and a container of sautéed off button mushrooms I added some caper brine and chicken stock to at the end to tie the flavors together. Also lemon zest on the finished plates. It was a pretty good version and of course an easy as shit dish to prepare.
Last Edit: Sept 10, 2022 10:32:02 GMT -5 by Wrex - Back to Top
Post by LoveLuckLaughter on Sept 11, 2022 20:16:24 GMT -5
I just made an amazing pink sauce with some ancient grain tagliatelle pasta that I got in Italy. Added shrimp at the end. Best meal I've made in a bit. All herbs were from the garden. My thyme is now a "bush" at 4 years old. Gonna let that ole girl keep going and going and take her with me from place to place.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
3post1jack1
Which Ditch Bridge Troll Wannabe God-King of the Cone
those for whom cilantro tastes like soap, do you still enjoy salsa? do the other ingredients in salsa effectively drown out the cilantro flavor?
It can depend on the salsa, but for the most part, I enjoy salsa. For me, I’ve never noticed cilantro negatively affecting the overall taste of a dish. Instead, the cilantro flavor generally stands out in bites that have cilantro in them. That being the case, if the salsa has visible pieces of cilantro in it, I’ll usually try to dip around those pieces.
those for whom cilantro tastes like soap, do you still enjoy salsa? do the other ingredients in salsa effectively drown out the cilantro flavor?
I love salsa. I tend to look at the ingredients and make sure that cilantro is one of the last ingredients and that I can't see visible pieces of it. Otherwise, I will dip around and pick them out. Nothing drowns out the flavor of the devil's ass lettuce cilantro.
those for whom cilantro tastes like soap, do you still enjoy salsa? do the other ingredients in salsa effectively drown out the cilantro flavor?
I eat it. And I eat food with cilantro, but take off huge pieces of fresh. I never ask for it to be removed from foods. I am just so used to it by now, it just is what it is. I've never known it to taste different than that soapy flavor that it has to me.
There are two types of cilantro, and the one that is commonly used loses most of its flavor with cooking. Culantro, which I grow, is waaaay stronger and maintains a lot of flavor with cooking. That one I have a harder time with.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Vieux
Global Moderator Moderator Goddess Extraordinaire
those for whom cilantro tastes like soap, do you still enjoy salsa? do the other ingredients in salsa effectively drown out the cilantro flavor?
I eat it. And I eat food with cilantro, but take off huge pieces of fresh. I never ask for it to be removed from foods. I am just so used to it by now, it just is what it is. I've never known it to taste different than that soapy flavor that it has to me.
There are two types of cilantro, and the one that is commonly used loses most of its flavor with cooking. Culantro, which I grow, is waaaay stronger and maintains a lot of flavor with cooking. That one I have a harder time with.
I didn't know what that nasty taste was for a very long time either, but I would stick my fingers in my mouth and would try and find whatever it was. If I couldn't I would usually spit it out and not eat the rest of the meal. When I finally figured out what was causing it, I then started requesting without. But I had no idea until I was almost 30 probably.
those for whom cilantro tastes like soap, do you still enjoy salsa? do the other ingredients in salsa effectively drown out the cilantro flavor?
Tastes a little like soap to me, but I'll eat it by the branch. What's a decent banh mi or taco (or particularly fresh salsa) without it? Thai, Vietnamese, North African, Indian, Chinese, Mexican - they all use it for good reason. It brightens and freshens up any dish (e.g. works like soap).
Last Edit: Sept 14, 2022 12:50:42 GMT -5 by Wrex - Back to Top
those for whom cilantro tastes like soap, do you still enjoy salsa? do the other ingredients in salsa effectively drown out the cilantro flavor?
Tastes a little like soap to me, but I'll eat it by the branch. What's a decent banh mi or taco (or particularly fresh salsa) without it? Thai, Vietnamese, North African, Indian, Chinese, Mexican - they all use it for good reason. It brightens and freshens up any dish (e.g. works like soap).
I don’t know what it tastes like for you, whether you just enjoy the taste of soap, or what, but for me, saying this would be the same as saying, “well, this thing on my taco tastes disgusting, but it’s supposed to be there, so I guess I should just eat it.” It does not brighten or freshen dishes for me, it makes me have a bad taste in my mouth. And I’ve had plenty of delicious tacos in my life that did not have cilantro on them.
Tastes a little like soap to me, but I'll eat it by the branch. What's a decent banh mi or taco (or particularly fresh salsa) without it? Thai, Vietnamese, North African, Indian, Chinese, Mexican - they all use it for good reason. It brightens and freshens up any dish (e.g. works like soap).
I don’t know what it tastes like for you, whether you just enjoy the taste of soap, or what, but for me, saying this would be the same as saying, “well, this thing on my taco tastes disgusting, but it’s supposed to be there, so I guess I should just eat it.” It does not brighten or freshen dishes for me, it makes me have a bad taste in my mouth. And I’ve had plenty of delicious tacos in my life that did not have cilantro on them.
It tastes like cilantro to me. I don’t generally like the taste of soap, butt cilantro is a little soapy in a way - just not in an offensive way to me.
Tastes a little like soap to me, but I'll eat it by the branch. What's a decent banh mi or taco (or particularly fresh salsa) without it? Thai, Vietnamese, North African, Indian, Chinese, Mexican - they all use it for good reason. It brightens and freshens up any dish (e.g. works like soap).
I don’t know what it tastes like for you, whether you just enjoy the taste of soap, or what, but for me, saying this would be the same as saying, “well, this thing on my taco tastes disgusting, but it’s supposed to be there, so I guess I should just eat it.” It does not brighten or freshen dishes for me, it makes me have a bad taste in my mouth. And I’ve had plenty of delicious tacos in my life that did not have cilantro on them.
I agree. There is no bright or fresh flavor. It is fucking gross and bad flavored.
Straight from Google: Cilantro is a phenomenal “must use” herb that brightens up the appearance and taste of any dish with its perky green color and lemony refreshing flavor.May 7, 2020
Straight from Google: Cilantro is a phenomenal “must use” herb that brightens up the appearance and taste of any dish with its perky green color and lemony refreshing flavor.May 7, 2020
Straight from Google: Cilantro is a phenomenal “must use” herb that brightens up the appearance and taste of any dish with its perky green color and lemony refreshing flavor.May 7, 2020
