the cheesy gordita crunch with the doritos shell is fire.. beef quesaritos arent bad either.
anyways been makin ramen with an egg and putting sriracha in it. shits amazing, egg give it a nice texture and feels like it fills me up way more than it would without
I do do the same thing when I make Shin Ramyun. Adding an egg is key, and extra spice, whether it's crushed red pepper or sriracha. 
I've honestly never been able to get much flavor IN the thick breasts, even with marinating (but I don't marinate for more than an hour, some ppl marinate up to 24hrs). I've also tried using a fork and then marinating (trying to get the marinate into the holes), made a homemade rub and then using BBQ sauce, etc. This is why I usually have something saucy or seasoned sides to go with it. The outside is usually really good but the more in you go the more bland it is. :/
**the only exception is lemon juice for me. I had one recipe that called for lemon juice on top and you could definitely taste the lemon all in it.
What can I do to get better flavor in my chicken? When I made it last time, I had pretty good flavor on the outside, but not so much at the middle. These were pretty thick breasts, I would say 10-12 oz a piece (made two). I let them marinade for about 40 mins after poking holes in them with a fork. Cooked them in the oven at 450 for about 13 mis a side. I saw that Al did about 20 mins a side, texture looked better mine on the outside. Could I combine a marinade and a rub to get a better flavor?
mine were 1lb each and still a tiny bit frozen. If not for that I would have done 15 minutes but its whatever.
next time I want to poke holes then smother in bbq to marinate. Probably 24 hours. Then put on the rub and bake.
how high do you guys set the stove when fixing hamburgers? My stove is low-1-2-3-4-5-6-hi. Initially set it to 6 but seems like outer edge was cooking too fast/getting burnt before the middle could thoroughly cook. Wondering if I should set it to like 4.5 or something.
Odd that your stove only goes up to six. Mine goes up to 9 then HI. I would set it to medium, so for you it'd be about 3-4, cooking anything slower is almost always better.
And you better be eating that shit rare.
how high do you guys set the stove when fixing hamburgers? My stove is low-1-2-3-4-5-6-hi. Initially set it to 6 but seems like outer edge was cooking too fast/getting burnt before the middle could thoroughly cook. Wondering if I should set it to like 4.5 or something.
Odd that your stove only goes up to six. Mine goes up to 9 then HI. I would set it to medium, so for you it'd be about 3-4, cooking anything slower is almost always better.
And you better be eating that shit rare.
just fixed a hamburger
did what you said, left it at 3-4 and with a little pink in the middle
so gewd. so damn gewd
how high do you guys set the stove when fixing hamburgers? My stove is low-1-2-3-4-5-6-hi. Initially set it to 6 but seems like outer edge was cooking too fast/getting burnt before the middle could thoroughly cook. Wondering if I should set it to like 4.5 or something.
Odd that your stove only goes up to six. Mine goes up to 9 then HI. I would set it to medium, so for you it'd be about 3-4, cooking anything slower is almost always better.
And you better be eating that shit rare.
just fixed a hamburger
did what you said, left it at 3-4 and with a little pink in the middle
so gewd. so damn gewd
fuck yeah boiiii. glad i could change a life today. do the same shit with eggs if you cook those. cooking eggs slower gives them a much better texture/taste.
yess, cooking almost anything on low/med temperature is better unless youre trying to sear it/get a crust. i cant eat anybodys overcooked rubbery scrambled eggs anymore..
also just became a man and stopped ordering my steaks well done a couple years ago. i dont think cooking it perfectly well done is too much of a problem, but some people just burn the shit out of the steak to make sure its done. then i went to med-well and just started getting well done so now im at medium. i honestly dont notice that much of a difference in tenderness if at all, but it always has a damn good taste
I've never eaten a hamburger that was pink inside. Is it better?
This makes me sad. It is infinitely better. I haven't had a burger that wasn't medium rare/rare since I was a kid.
yess, cooking almost anything on low/med temperature is better unless youre trying to sear it/get a crust. i cant eat anybodys overcooked rubbery scrambled eggs anymore..
also just became a man and stopped ordering my steaks well done a couple years ago. i dont think cooking it perfectly well done is too much of a problem, but some people just burn the shit out of the steak to make sure its done. then i went to med-well and just started getting well done so now im at medium. i honestly dont notice that much of a difference in tenderness if at all, but it always has a damn good taste
eat thinner steaks rare and thicker steaks medium rare.
fixed an almost 10lb ham in the crockpot on friday. Tonight is the first chance I've had to try it.
Was in there for probably 10-11 hours since we worked late. This shit literally falls apart. Cooked it with ~2 cups of brown sugar thrown in. Not as sweet as I thought but still damn good topped with maple syrup.
http://tinypic.com/r/2d8rwb4/8
had sushi today for the first time. I honestly hate fish unless it's something super deep fried like fish sticks or some fast food fish chain. Gf demolished like 4 roles, miso soup and cheesecake. I had an orchard roll. Spicy tuna, avocado, spicy mustard sauce and some other shit I can't remember. First piece was really odd, but the more I ate the more I liked it. Ordered a second roll with fried salmon and I couldn't eat it. This fish taste was too strong.
Is she from America? I'm flabbergasted!
we went for Mexican food tonight and my boyfriend was asking me what a burrito was.... Say what lol. Checked off pot roast but he's never had meat loaf and doesn't even know what brisket is. I feel like a kid showing him all our awesome food.
i could use some steak in my life though
