This looks tasty.
1 Like
Whaddayagonnado? I didn’t know what else to make.
I’m starting to like the sound of that. “Cooking Torch”.
Looking forward to seeing how that goes Pwn. 
.
1 Like
The skin is too pretty
I’d eat all the chicken
2 Likes
I had some left over chicken thighs and since it’s a deload I decided to cook again. This is a chicken thigh, black bean, and corn skillet:
I finally learned how my burners work so these were the chicken thighs before the cheese:
8 Likes
I don’t know what it says about me that I saw the first pic and immediately thought that they needed tortilla chips to become nachos, but that looked delicious.
3 Likes
Once again, using this as the culinary collective of T-nation…
I’m thinking of branching out and experimenting with MSG. Is there anything I should know about it in particular? I’m wanting to use it as a seasoning in a manner similar to salt. Should I not do that at all, and instead use significantly different dosages? Can I use it to put a crust on meat? What’s your favorite use of it?
1 Like
I can’t speak of how to use straight MSG but if you are not afraid of a little chemical soup, a little bit of this shit makes almost anything taste better.
4 Likes
I think its one of the ingredients to make an umami bomb. Something about the glutimate tickling your brain in a very particular way.
So like, with a perfectly cooked steak instead of being its normal very awesome, its like extra very awesome, with the caps lock stomped.
I’ve never used it, but have been very curious about it for a long time.
1 Like
You can replace 1/4th - 1/3rd of your salt with it. At higher levels it starts to taste metallic.
Yes. You can add it to eggs too.
2 Likes
Nailed it out the gate! Eggs sound wonderful. And appreciate the product there @ChickenLittle
Thanks!
1 Like
Secret Thanksgiving recipe - cranberry salsa.
1 bag of cranberries
1 bunch of rough chopped green onions
2 jalapenos (seeds removed or not, depending on how spicy you like it), rough chopped
1 bunch of cilantro leaves, rough chopped
1/3 cup brown sugar (or sweeter of choice)
1/4 cup olive oil
2 tsp salt
Juice of 1 lime
Pulse everything together in a food processor until it’s all combined. Let it sit in the fridge for a couple hours for the flavor to meld before serving.
5 Likes
Thanks! May try this with and without the cilantro.
1 Like
Sounds like something I could devour.
1 Like
It’s a “dark horse” kind of recipe. If anyone makes it I’d be interested in their reaction.
2 Likes
How do you recommend serving this? In a bowl with crackers/chips? Over cream cheese? (I’m not buying brie for these heathens) Or just as a side dish?
Tortillas chips, or it goes well with turkey/chicken.
1 Like
Thanks again!
I could also see it going in place of chimmichuri on red meats