ownlife909
ownlife909 t1_j9211gh wrote
Reply to comment by koalasarentferfuckin in Hot bacon [homemade] by Turtleramem
My ideal bacon isn’t crispy. I prefer it to be fully rendered but have a little chew, and cooking in the fat is essential for that. Plus cleaning the rack sucks. But to each their own- not saying your way of doing it is wrong, I was just pointing out the juices vs fat difference.
ownlife909 t1_j91gf3a wrote
Reply to comment by koalasarentferfuckin in Hot bacon [homemade] by Turtleramem
It’s not stewing in its own juices. That’s rendered fat, it is frying in its own fat. That’s the ultimate way to get it crispy, if that’s what you want.
ownlife909 t1_ixzhisy wrote
Reply to [homemade] filipino breakfast by goldngreygoose
Looks tasty! If I had to pick a favorite pinoy breakfast though, it would be tapsilog.
ownlife909 t1_isjpj2t wrote
Reply to comment by RyanCooper101 in [HOMEMADE] Juevos Rancheros with carne adovada by PuddnheadAZ
Exactly, that’s a very clear way of explaining the difference. I’m not sure which OP was referring to (and honestly that doesn’t look like carne adovada, which is usually/always chunks of meat), but it’s not inherently incorrect.
ownlife909 t1_isgkv0p wrote
Reply to comment by RyanCooper101 in [HOMEMADE] Juevos Rancheros with carne adovada by PuddnheadAZ
It’s adovada if it’s the New Mexican style of the recipe: https://www.seriouseats.com/carne-adovada-adobada-chili-braised-pork-recipe
ownlife909 t1_jebbjv3 wrote
Reply to [Homemade] seafood spread of grilled sweetlips with spicy red chilli sauce, BBQ giant prawns with sticky rice, Indo Pacific lobsters sashimi, and slow grilled lobsters with Cajun spices, lime garlic butter sauce and chimichurri dressing, with accompanied coconut and sugarcane juice. by savage-dragon
Fuck yes.