I’ve already had 3 burritos.
Yes I am intoxicated how did you know sir?
You must log in or # to comment.
Try roasting the jalapenos for a more complex kick.
Using a pan is much quicker than an oven, but the oven will give it more dimension.
Mix 1 part lime juice to water. Add salt until it’s got a good brine flavor - at least as salty as kosher pickle brine. Slice jalapeños and onion and put in the brine. Sit overnight in the fridge. Next day enjoy spicy salty citrussy onions and jalapeños on your food or by themselves.
Honestly, customizing instant food was my gateway to cooking. It starts with putting some crushed pepper in your ramen and before you know it-
i did this and now i put peppers in almost everything i cook in some fashion
My ramen at this point is basically just an ingredient in larger dishes.
Right now I’m frying the strained noodles with broccoli, carrots, peas, beans, onion, bell pepper, garlic, and finely crushed chilis.
Sometimes I’ll splurge and get some of that egg substitute and fry that up with the noodles and some soy sauce.
Or I’ll just have noodle soup, but heavily spiced and filled with green onions and pea pods.
Ramen was the first thing I learned to cook and over years I just keep experimenting with it.
I am Antonin Carême, le pâtissier royal parisienne, father of haute cuisine, and my canvas today is bagel bites.
posting about frozen burritos gave you away
Hey look… I… They’re pretty good for what I paid!
Let me tell you some meditation under a waterfall wisdom: get a pack of smol tortillas, some beans and veggies. Make the entire pack into burritos and freeze em. As someone who is starting to be decent at being an adult, even with a fridge top freezer, keeping some stuff you made extra of on hand frozen kicks sooooo much as when you want something decent to ear but don’t wanna try. Thaw it half way in a microwave and the rest of the way in a more appropriate cooking thing and youre good.
This is the way, whenever I make anything that I can easily scale I make the amount I need that day +2 or +4 extra portions which is basically no extra effort if you’re already cooking to make more. I then freeze the remainder. Then when I’m on a day when I am busy/can’t be arsed to cook, it means I get healthier food than a takeaway pizza. Means there is always a choice of ragu or dahl or chilli etc it in my freezer.
i do this but with hot cheetos
