You can put Sriracha and mustard on your microwave corndog.
If your comment is remotely food related and not a blatant attempt to troll you can post it here.
Yes, this includes putting ketchup on well done steak. Just don’t mention any proper nouns about the people who do that.
:::
Ketchup only works on really cheap or really expensive steak.
It’s equally good at cutting gristle as it is at cutting fat.
I prefer beans in chili, no matter what Texas has to say on the matter.
I’m unsure what else to say. I don’t think I have many food thoughts other than I like eating it, and you can eat yours however you want!
Texan here: chili is spicy diarrhea in or on a serving instrument. Add whatever you want to it. If it looks like diarrhea and tastes good to you, then it’s chili.
Next person who insults your chili doesn’t get a bowl/plate/Frito bag/handful/upside-down shot glass.
Bean in chili are great. Texture. Flavor. Filler stretching.
Don’t forget fiber. No way is a bowlful of ground beef, tomato sauce, and cheese easy on someone’s digestive system
beans are a proper ingredient of chili, yes ✅
I think without the beans it would be too much like a wet taco meat, to me.
Ice cream and tacos.
Basically sub sour cream for ice cream.
Taco Bell and Coldstone was my go-to combo years ago.
what the fuck 🤯
I’m not going to pretend I was sober at the time, but I’ll defend it now that I am.
I assume you went with vanilla ice cream?
You believe whatever you need to believe.
Coldstone is not known for their vanilla ice cream.
why do you tempt and torture me, I must know what ice cream flavor you used for your tacos 😫
(upon reading the sentence I just wrote, I feel an awareness that, yes, every day we stray further from God’s light, but something lures me into the dark with perverse promise)
I seek the fruit of forbidden knowledge, please initiate me into your taco ice cream cult🙏
Honestly whatever ice cream you favorite will work best, obviously vanilla (ish) works best, but vanilla, chocolate, or anything similar works fine. I wouldn’t recommend strawberry… but I bet someone will.
ok, that’s roughly what I thought - something relatively plain.
In my mind, I could see vanilla being plain enough to be almost like a sweet alternative to sour cream as you mentioned, which is why I thought that was a good option, but I could see chocolate working, too (I actually put cacao powder in my Mexican cooking sometimes, it can really add a nice quality in the right amount).
I like to dip my pizza in ranch, but I’m not sure that’s controversial
I think people that tolerate ranch are just fine with it.
I am not one of those people. I have a deep loathing for ranch.
I feel a deep loathing for store-bought ranch, but a deep and abiding love for fresh, home-made ranch.
The replacement of buttermilk with soy bean oil has destroyed a lot of things.
ironically the ranch I make is vegan and is made with a canola oil & safflower oil based dressing / mayo substitute
I find fresh dill and garlic powder are the two main, important ingredients for getting that distinct “ranchy” taste … I do like to add a little bit of vinegar and some freshly ground black pepper, and a few other tricks - but in a quick pinch just some kind of creamy ingredient like mayo, sour cream, etc. with fresh dill and garlic powder is usually sufficient
I’ll order chicken rings with ranch and mozzarella sticks with marinara from White Castle, and you know what? Sometimes I dip the rings in the marinara and the sticks in the ranch, just to be naughty.
I didn’t realize where this was posted and just saw the photo as I was scrolling.
It kinda looked like some type of gore, glad it’s just some weird food I didn’t know about.
Since you don’t know them I’m guessing they’re not available in your area so here’s a recipe. I haven’t tried it myself but it looks right.
https://www.allrecipes.com/recipe/244753/dads-homemade-corn-dogs/
What we call corn many places call maize. The cornmeal used for polenta should be a good substitute if that’s easier for you to find.
As for measurements:
1 teaspoon= 5 ml.
3 teaspoons = 1 Tablespoon = 15 ml.
2 Tablespoons = 1 (liquid, ergo volume) ounce = 30 ml
2 ounces = ¼ cup = 60 ml
8 ounces = 1 cup = 240 ml
Now, with your scale, you can weigh out 240 ML water, and use that to determine which cup in your cupboard will be most useful. With dry ingredients, don’t pack them down, just scoop it in, then scrape to level off the top with the back of a knife.
Nice, I need to try making them some time. One quick question, do you do anything with the excess mix?
You could make “Hush puppies” by just frying little spoonfuls of batter. Or coat something else like onion rings, maybe broccoli?
Also, from eyeballing the recipe I think you could use it (the recipe) to make cornbread by adding ¼ cup of melted butter (to a whole batch) and baking it in a greased pan.
At a glance, you should be able to add whatever batter you have left to a batch of corn bread/muffins.
It is a corn dog: a hot dog on a stick, dipped in sweetened cornbread batter then baked or fried. I ate so many of these things as a kid.
Some parts of the world have never had or heard of cornbread. An even larger portion of the world doesn’t know that it comes in both sweet and unsweet forms.
In some parts of the world you might be facing criminal charges or social ruducule for suggesting that a bread can be made with a batter.
Wait, you’ve never had the most glorious preparation of pig entrails and cornmeal? You’re seriously missing out. Corndogs are GOATed.
At first I thought it was bbq sauce.
I love mustard on corn dogs - I’m gonna have to give the Sriracha enhancement a try! Looks delish
