Making a lot of things in the next couple days. Chicken, beef, asparagus, green beans, cabbage, peppers, pasta and more. Feel free to post things you're cooking as well.
Chicken tenderloins tossed with garlic and onion powders, Mrs. Dash, and kosher salt. I always season meat as soon as possible. I won't be cooking it for another ten hours probably.
I don't know exactly what I'm going to do with everything yet, but I love asparagus and it was on sale for $1.77/lb. Some of this will be going out the door for others to eat.
hey fag knife guy how’s it faggin?
First it's time for breakfast. Look at me eating breakfast in the actual morning.Chorizo and eggs. Retards will opine that one is better than the other, but I'd say they're both wrong. Ideally you want a mixture of each. And that's exactly what I'm going to make for you today.
I'll first crisp up this tortilla in the beef fat left from the steak I cooked in the pan last night.
Pepper-Jack cheese.
This can be set aside. The hot sausage and eggs will melt the rest later.
As you see above, one is more fatty and melts and browns quickly while the other is more meaty and substantial. The flavor is superior in the greasy, soft sausage and the meat superior in the Longaniza. So why compromise?After they're both cooked down a bit and mixed together you can add onions or peppers if you like. Today I was just hungry so I got it done without.
Lower the heat or even turn it off at this point. The eggs will keep cooking.
And that's about it. Don't even attempt doing this in a stainless steel pan. It won't be pretty.
Finished with Hot Pace Picante Sauce, one of my favorite condiments in the world. Looks okay for the big mess that it is. And I assure you it's delicious. Not too little, not too much, everything just right.
Second breakfast. Actually I wrapped this up for later. Pastrami and bologna on multigrain bread with mayonnaise and horseradish mustard. Parmesan and brie. In a couple hours it will be a delightful room temperature and ready to eat.
Store these together for next time. This is the only drawback of the "best of both worlds" chorizo union; you may not eat it all in time. So I'll probably freeze half of each, maybe even mix them together first. As much as I enjoy chorizo and eggs, I really only want it once or twice a week. I prefer bacon and eggs, and many days I don't want eggs at all.
>>21901926lmao a literal fat stack, rip gay buddy
>>21901948Literal? What are you talking about? That's not an unhealthy amount of anything. You're the strangest troll we have here. Any time there's cheese and a taco-sized corn tortilla involved you act like I've consumed a pound of butter.It's frankly so off base that I don't understand why you're doing it. It's less cheese than would be in a sandwich. It's two eggs. It's less than half of the calories of a diner breakfast platter. You act like it's the Heart Attack Special or something. LOLYour comments do not ring true. You're a fucking oddball. I just want you to know that I know. I've got my eyes on you.
>>21901985>fried in rancid tallow>whole knobs of cheese>eggs cooked sloppy>bargain bin chorizolmao if you want to pretend you diet isn’t shit, go ahead. it’s hilarious!
Pretty poor trolling when you don't even believe it yourself. I hope your life gets better. This is no way to spend your time.
>>21902034this is what denial looks like friendo
>>21901926Looks good. I never thought to mix the chorizo. Will do next time. I make this, or somethjng adjacent, all the time. I prefer cotija with it pesonally, but pepperjack makes sense too.>>21901916Onion and peppers sorely missed but I get you. The small corn taco tortilla works well. I will do that or use leftover rice. Really nice and easy breakfast meal OP.
>>21902067I like cotija too but like the chorizo I really don't eat enough to keep it on hand. Most of my cheeses can end up in soup if they're being neglected. I've even been known to throw feta in with this now and then. But it can be a bit much with chorizo. Thanks, glad you can appreciate good food.
>>21901926Absolutely fucking gruesome. How can people be so bad at cooking? Horror show.
>>21901926anon, you kind of make me wanna cry, try a fried egg, sprinkle some hot oil on the yolk right until it turns pink all over the yolk, along with the eggs fry some chorizo, going for ok+ quality chorizo is a plus, specially if the chorizo is of the smoked kindand that's literally it, you eat the fried egg with some fried chorizo, no ebin twist, simple, try it
Rate my first gnocchi
>>21902159It's purple. Beets?
lolGet a load of the nerve of this fucking company. What kind of confidence do they have in their products if they think I already need new ones? Who came up with this bullshit to email customers??
I didn't take any pics until I was eating. Shit was so cash.
>>21901899Peyton's is 1000% better than that chorizo.
>>21902159Why would you not post about this on gigi? You're making this because of me and I don't even get the shoutout? Rude
>>21902176Okinawan sweet potatoesTurns the water blue green too>>21902510Funny thing i was going to make them before you even posted about gnocchi. Did not intentionally to copy Conversation in gg continues
>>21902510>>21902532gigi?
>>21902544We will tell you when you're older. Go to bed son
>>21902548lol, you're posting with a name we can see. Perhaps you shouldn't call anyone else "son", you immature little bitch.
>>21902567Oh you didn't get the joke.OK you can have this, then
>>21902575Right, the "joke". Like ice in food is a joke.
>>21902586Don't waste your time on this dogsucker. He flits between personalities to try and seem interesting but it never works
>>21902592>flitslol, I love that word. I don't see it used enough.
>>21902592None of that is true but also look.....it isn't the tripfag shitposting or offtopic this time
>>21902601Hard boiled eggs with rice and way too much soy sauce?
