Cookin again
- Thread starter Dannyalcatraz
- Start date
Good Friday dinner
Zardnaar
Legend
Seafood you can keep than one. I'll eat cereal for dinner before resorting to that.
I’ve never actually made nachos, so I have no idea if I would succeed or fail.Making some low key nachos and going to binge watch season 2 of Star Wars Rebels tonight with my kids. It doesn't always have to be fancy.That said, I've seen a staggering number of people with really bad nacho assembly skills. I thought that was a base level human competency, but apparently not.
A guy I used to know used to take round Tostitos and top them with tomato sauce, pepperoni slices and shredded Mozzerell. A little time in the microwave, and he gas “pizza nachos”.
Zardnaar
Legend
A lot if restaurants screw nachos up.
To dry, nasty corn chips, bit stingy on the toppings, not enough sour cream etc.
Dorrito's not the worst option.
The real trick is to make them tall, not wide. Proper nachos should be built in two layers, with adequate topping content on each layer. The cooking temp need to be moderate, say 350, so that all the cheese melts properly, not just the cheese on the outside. Having enough sauce is also pretty key. Those little plastic cups aren't big enough.
One of my biggest pet peeves is restaurant nachos where the cheese in the middle isn't even remotely melted. Someone who is getting paid to cook should be able to melt cheese, and also know that you can't use the Salamander just because you burnt the first batch and now you're in a hurry.
Nachos and homefries (breakfast potatoes) are my two barometers of kitchen quality. If they can't manage those the kitchen is probably bad all over.
One of my biggest pet peeves is restaurant nachos where the cheese in the middle isn't even remotely melted. Someone who is getting paid to cook should be able to melt cheese, and also know that you can't use the Salamander just because you burnt the first batch and now you're in a hurry.
Nachos and homefries (breakfast potatoes) are my two barometers of kitchen quality. If they can't manage those the kitchen is probably bad all over.
Ulfgeir
Hero
Another thing they screw up with nachos/tacos on restaurants: They claim to have hot sauces, but it tends to always be glorified Tabasco. Both in taste and lvl of heat. And if Tabasco actually makes it "hotter" then it is something wrong, as that is basically vinegar with chili in.
And another rant for food. Here in Sweden (and the whole Eu), the Best use before-dates on anything bought in stores is in a wrong format. There IS an ISO-standard (ISO 8601) on how to write dates, which is YYYY-MM-DD (note the 4 digits for year). But do they use that on food? Nope. They use DDMMYY, which imo is a dangerous ways of using it, as it can cause ambiguity. If I understand it correctly, the Germans were to blame for this atrocious format. Of course, it could have been worse, they could have used the US format of MMDDYY, which has to be the most absurd way ever.
And another rant for food. Here in Sweden (and the whole Eu), the Best use before-dates on anything bought in stores is in a wrong format. There IS an ISO-standard (ISO 8601) on how to write dates, which is YYYY-MM-DD (note the 4 digits for year). But do they use that on food? Nope. They use DDMMYY, which imo is a dangerous ways of using it, as it can cause ambiguity. If I understand it correctly, the Germans were to blame for this atrocious format. Of course, it could have been worse, they could have used the US format of MMDDYY, which has to be the most absurd way ever.
Last edited:
QFT. A lot of hot sauces are indeed just vinegar with some level of capsicum added and they are not tasty. Nor are they hot for the most part, and the ones that are hot still taste like day-old hobo toejam. Blech. Good hot sauce tastes good and adds both heat an flavor to a dish. I tend to make I my own, as I can't just get some from a shop where I live and I don't like to play internet ordering roulette with my hot sauce supply. I have a good supply of different dried peppers, right up to Jolokia and Carolina Reaper, so I do ok for heat. I mostly prefer sweeter sauces with citrus notes when I'm making them myself.
Dinner tonight:
