I cooked up some chicken and black beans for tacos, but had a lot of filling left over. So I cooked some Jasmati rice and mixed it up. Ah, chicken, rice, and beans. The staple's staples.
I do have such a store but they literally sell out the moment they open. There is a horde of restaurant buyers in line before the place even opens.If you have an Asian grocery store near you, they’ll likely have cuts of meat commonly used in Asian cooking. My local one has pork belly, short ribs and beef pre-sliced real thin that I use for bulgogi and gyudon, which is stuff you’d never really find in a normal grocery store.
sounds like way too much cream and butter, but I bet it was tasty.Made this homemade cream of mushroom soup with a baby bel cheese on top with hot buttered French bread.
It's cream of mushroom so it's going to be creamy very creamy. The recipe is great and can be used as substitute for the canned stuff and it pairs well with baconsounds like way too much cream and butter, but I bet it was tasty.
What I like to do is put eggs in single layer in pot and add enough cold water to cover them. Put on very high heat, once it comes to a strong boil turn off heat, cover, wait 10 minutes. Works every time.Hard-boiled eggs. Apparently my definition of "simmer" is far less than what online recipes think, so I failed a few times. Just do a rolling boil for the alloted time (7.5 minutes or less) and you'll have a good egg. Once done, ice bath for 10 min. Then crack the big end, roll around to crack the entire shell, then peel.
"Cold water" is relative. I boil and put in. Though I'll have to try this to be sure. What doneness are you aiming for here?What I like to do is put eggs in single layer in pot and add enough cold water to cover them. Put on very high heat, once it comes to a strong boil turn off heat, cover, wait 10 minutes. Works every time.