food Nachos!
- Thread starter Hells Kitchen
- Start date
Have some fire powder from FreeportBum ...
I. Mean. Fire.
Riff on the DTS treatment ... more seasoning per pull? ...
Got to have that Texas Creek Chipotle BBQ Sauce 2nite ...
I. Mean. Fire.
Riff on the DTS treatment ... more seasoning per pull? ...
Got to have that Texas Creek Chipotle BBQ Sauce 2nite ...
I see raw chicken.
Where's the fucking nachos?
What a gip.
And no "gip" is not a derogatory term as I am both hungarian and gypsy.
Again I say....
Where's the fucking nachos????
Where's the fucking nachos?
What a gip.
And no "gip" is not a derogatory term as I am both hungarian and gypsy.
Again I say....
Where's the fucking nachos????
I have eaten five in 15 mins ... hot!
Looks good but... flour tortilla chips? The hell??
they stay crispy ... weird about soggy chips ...
Fry your own corn tortilla chips like restaurants do. The bag stuff is not the same and horrible for nachos. I hate them for nachos too. I've tried to figure out why restaurant chips are so different. They are crispy and a smooth texture almost like a flour one. The bag versions are bumpy and crumbly. I believe it is in the cooking process. A restaurant fries the already made tortilla. I believe the bag version is fried from a raw state in a mold or similar.
What I do is buy them plain from restaurants for like $2 for chips and salsa and nachos. If anyone knows why the bag chips are so different please chime in.
They are literally so different I once thought restaurants used flour (long time ago, due to the difference in texture etc.).
What I do is buy them plain from restaurants for like $2 for chips and salsa and nachos. If anyone knows why the bag chips are so different please chime in.
They are literally so different I once thought restaurants used flour (long time ago, due to the difference in texture etc.).
Yeah, I'm curious too ...
The tortillas "chips" are a tiny bit dry, but they hold up through 30 mins of eating and they are the same the second day if you re-heat the leftovers.
I would like a crispier chip that held up, though ... so I'm interested too ...
The tortillas "chips" are a tiny bit dry, but they hold up through 30 mins of eating and they are the same the second day if you re-heat the leftovers.
I would like a crispier chip that held up, though ... so I'm interested too ...
I wanted to start a topic on this and never did so that post will do.
But I think at the plant where they fry these chips for bags they are frying the masa and not the tortilla. The tortilla is pressed flat and already cooked hence the smooth fried chip, but frying the masa would result in a bumpier more brittle chip, like a Dorito or Tostito. I wonder if they have molds or freeze triangles or something. Maybe they are steamed or somehow precooked differently or just cooked raw. They really do not lend well to nachos, and salsas, they work, but still prefer restaurant.
I tried to google it once to no avail. Maybe one of those old "Unwapped" shows went to the Doritos plant.
But I think at the plant where they fry these chips for bags they are frying the masa and not the tortilla. The tortilla is pressed flat and already cooked hence the smooth fried chip, but frying the masa would result in a bumpier more brittle chip, like a Dorito or Tostito. I wonder if they have molds or freeze triangles or something. Maybe they are steamed or somehow precooked differently or just cooked raw. They really do not lend well to nachos, and salsas, they work, but still prefer restaurant.
I tried to google it once to no avail. Maybe one of those old "Unwapped" shows went to the Doritos plant.
I sometimes I use Fritos dipping-size chips ...
The bigger issue is with FreeportBum's powder ...
Right now he's laughing.
Tomorrow I'll be crying.
That hot.
Happy to send you some - I have more than my sphincter could possible handle over the next three years.
The bigger issue is with FreeportBum's powder ...
Right now he's laughing.
Tomorrow I'll be crying.
That hot.
Happy to send you some - I have more than my sphincter could possible handle over the next three years.
grantmichaels said:
Thanks, I'm good.
The more I think about it, I guess they fry the raw tortilla before the tortilla is made. Basically they skip a step. It results in a bumpier more brittle chip. That's my guess.
Nice nachos.
The plan worked, but further tweaks are needed.
The leftovers were solid cold. They were better, even.
I need to try getting salt on the tortilla chips next time, which I "missed" when it was fresh/hot last night.
Lots of love for CH73's sauce, it's one of the really good one's ...
The leftovers were solid cold. They were better, even.
I need to try getting salt on the tortilla chips next time, which I "missed" when it was fresh/hot last night.
Lots of love for CH73's sauce, it's one of the really good one's ...
Ohh I see my own sauce that I gift you!!
Ohh I see my own sauce that I gift you!!
Yep, and when you will accept, I'm going to return the gesture by sending you some bottles from folks here (as I don't make sauce - yet)!
Yep, and when you will accept, I'm going to return the gesture by sending you some bottles from folks here (as I don't make sauce - yet)!
Is that an airbrush compressor in the back? You use it for detailing pepper into your food 
grantmichaels said:Have some fire powder from FreeportBum ...
I. Mean. Fire.
ImageUploadedByTapatalk1436321082.012439.jpg
Student of Spice said:Is that an airbrush compressor in the back? You use it for detailing pepper into your food
It is an air compressor, but it's to nitrogenate beer/coffee
Devils dust # 2 will be smoked this year. you can take some of the stuff I sent and make an organic pest spray. It really is hot shyte
That's "nacho" average nachos!
I dig.
I dig.