Note: 1) consider cooking shredded meat with vegetables in a Dutch oven or slow cooker, put the meat over the vegetables, 2) consider using cheese
These are my first tacos. 15 years ago I went to the store and I got a roll of foil and some pork. After finding all of the techniques that I wanted, I made my first tacos yesterday! These tacos were great. Because juices leaked into my roasting pan, I lost some flavor. I had to make broth to return the flavor to my meat. Next time I will make a foil package that can hold more liquid. Maybe it is time to consider cooking sous vide. I want to put more flavor in my taco sauce. I will have to add more pico powder to the sauce. I cooked the beef using the techniques in my blog post Very Exciting Pulled Pork Sandwiches.
During the holidays, my family and I used to go shopping at a department store that had a bakery. One of my favorite things at this bakery was raisin filled cookies. I have wanted to make these cookies for a long time. This recipe is in the Joy of Cooking. Despite being very good, I am going to have to try making them again to create something similar to the cookies that were at the department store.
In my oven, I have to rotate the cookies. I baked these about 2 minutes too long. I used a recipe for rich roll cookies, sugar cookies. Next time I will not use the recipe for rich cookies. I also have to cook the raisins for less time because there was not much syrup.
Interestingly, when making raisins, drying large grapes probably creates a physics problem. Because the surface area to volume of a large grape is larger than with a smaller grape, a greater area of skin must be dehydrated before the center of the grape is dehydrated. The additional time makes the outside of the grape tough or crispy. These pictures show that raisins from the store are made with small grapes.
Note: 1) the powder was made using my pico de gallo recipe, I used 1 slice of dehydrated lemon, I dehydrated the vegetables for 24 hours at 160°F/71°C, this may be too long, the same percentage of water may be removed in less time, 2) this powder is similar to the seasonings on Doritos chips, 3) consider using less water when using fresh salsa (to avoid using vinegar) or fresh ingredients, 4) consider using more pico powder (taste on meat)
This spontaneously created sauce made me happy! After reading how to make the cream sauce, someone can probably put fresh salsa or other ingredients in the sauce. This sauce is runny. I am making it for some tacos. Since I know how to cook shredded meat, I should be excited.
Stuffing in America is bread and eggs mixed with meat or other ingredients. The stuffing is baked inside a bird or in a roasting pan in the oven. My mother’s Thanksgiving Dinner was the very best. I was always excited when she cooked because she made great food! To prepare to make my mother’s stuffing, I need sausage seasoned with sage. The mixture of Italian seasonings in these pictures includes sage and savory.
My final recipe is to mix 6 teaspoons of Italian seasonings with sage or savory with 1 pound of breakfast sausage. She used sage sausage from the store, but the market I am excited to visit does not have sage sausage. She also seasoned the stuffing with white pepper. I am substituting white pepper with black pepper because I want experiment. The entire list of ingredients for the stuffing is: sage sausage, hamburger, green onions, white bread, white pepper, and eggs. I will measure the proportions that use when I make the stuffing in future, but someone could probably make the stuffing spontaneously. The amount of eggs that someone uses should make the stuffing moist and sticky, not wet.
This little panini press is exciting. I made this panini with my sourdough bread and my garlic butter recipes. I had to develop a technique to toast the bread evenly. The method appears in the pictures below. This press makes great quesadillas.
Note: 1) consider brushing the tortilla with vegetable oil and warming the tortilla on a pan or griddle, 2) consider making everything 24 hours in advance to permit the flavors to combine (chemical reactions complete to create new flavor molecules once the food has cooled), 3) I like using sour cream
One of my recent burrito recipes was for a simple and inexpensive burrito. This recipe is for making a burrito that is similar to a burrito at a restaurant. This burrito and these recipes should be universally appealing. I have observed people that use spices to make a burrito exciting. I added a link to a recipe for a spicy guacamole. This recipe is exciting on a burrito, but I would not use it as a dip (do not use the amount of salt suggested in this recipe). Some people might prefer to brown the meat in a cast iron pan or a griddle. Many Mexican burritos are not savory; this type of burrito probably does not use salt. The only salt I added to these burritos was put in the guacamole and pico de gallo.
Making spices with tomatoes was exciting. These tomatoes were dehydrated for 24 hours at 160°F/71°C. After approximately 10 hours, the tomatoes were ready to put on pizza. The flavor was very exciting. I am going to use this tomato powder to add flavor to my ragu and I am going to add some of it to mayonnaise. I want to make salsa powder to make a taco sauce. I originally wanted to dehydrate fruit to make powders for adding flavor to whipping cream. Maybe I can make some pudding!