Burrata: this time from 100% homemade mozzarella…
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The hard thing about homemade tacos is deciding what to put on them.
Tonight I made lamb tacos on homemade corn tortillas with red and orange bell pepper, purple cabbage, homemade salsa, siracha, homemade sour cream, avocado and cilantro. they were so good i didn’t even realize until just now that i forgot the cheese…doh! Oh and i seasoned the lamb with a garlic, black pepper, salt, and @awjt 's custom chili powder!!! yum!!!
@awjt 's chili powder really really made the lamb taste insanely amazing.
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That looks amazing! We had tofu tacos tonight, but not homemade tacos. I’ve never made corn tacos, either, so maybe I should give that a try soon!
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THANKS! 
easy, cheap, fast, and delicious…I highly recommend it.
i often make them vegetarian with black beans or pinto beans.
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it’s half past 9 in the morning here and I want this NOW, even if I’m not really hungry. you’re cruel.
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Oh man. Those look alright.
Best taco I’ve ever had was beef cheek with a wedge of avocado and some raw onions and cilantro. They changed me, do you understand?
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This is lunch today.
That’s some noodles with a chili & garlic paste + soy + sesame oil sauce, eggs, kimchi, and green onion. Can’t imagine it not being good based on how it looks and smells. Also: made from leftovers!
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Lemme just grab my jacket and I’m on my way over!
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Last night I was baking at a friends house. He failed to mention the oil he had spilled on the oven floor several days ago, before I cranked it up to 500f.
Yes, after the fire went out we had a talk about that, and why his smoke detectors didn’t work. How can a 44 year old act so much like a 14 year old? (Apologies to the responsible 14 year olds)
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That’s messed up! I hope no one was hurt!
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Once, while visiting my (crazy) grandmother, I looked in her oven. Mistake #1.
She had apparently has some small grease fire in there at some point, which she put out using baking soda. Fine. She, then, left the baking soda in the oven. And, subsequently, had another small fire. Which she put out with baking soda. Which she left in the oven.
Do we see a pattern here?
By the time I saw it, there was a solid 1" of baking soda covering the entire bottom of the oven. When I mentioned it, she pointed out that she thought it would help stop any new fires.
I. Can’t. Even.
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Only the sourdough I had in there.
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That is almost exactly what happened here. I should of done a full inspection before the preheat.
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I regularly set off our smoke alarms with our oven, followed by a thought pattern of “oh yeah. I meant to clean that up”.
I hate having a smoke alarm in the kitchen. And one wired up to the fire dept to boot (is that normal?). They’ve only come out to our house once. And once to our neighbour for the same reason…
I prefer to cook on the hob. I don’t get on with ovens.
Yes, that’s normal – and saves lives, including all 3 of my neighbor’s children – but having the alarm actually in the kitchen isn’t, for the very reason you’ve been able to ascertain!
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General tip: if you’re the sort to spill things in the oven, put a sheet of aluminum/aluminium foil down on the floor below the bottom rack BEFORE you turn it on.
Oh man ours is down the hall on the other side of the house and it goes beep beep beep regularly when cooking if we forget to close the hallway door.
At least I never have to bother testing it manually.
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I completely understand! goat cheek tacos are one of my favorite traditional tacos from mexico.
I always do…after my own experience a number of years ago of preheating a friends oven who had decided to use it to store an oversized plastic Tupperware in it. It never occurred to me someone would bake so little that the oven would be used for storage. melted plastic is not fun to clean up and smells horrid.
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Douse that in hot sauce and I’m, well, let’s not talk about it in public.
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I know I’ve mentioned that I sometimes “cheat” and use Bob’s Red Mill cooked cereal mix to make a 7-grain bread without having to store and measure all the different grains.
Well, I used the last of it for the last loaf, I knew I needed to make sandwich bread tonight, and I was a half-block from a newly opened Whole Foods, so I stopped off there to find it. The store is so new and small that it doesn’t have a large selection of such things. Oh, the horror! I was going to have to make plain old whole wheat bread instead. But then I found an alternative: the 365 brand of “super grains” (millet, two different quinoas, buckwheat, etc.). Bread is due to come out of the oven in 10 minutes, and it’s looking like a successful substitution! It made a wetter dough than usual, so we’ll see what the crumb is like inside.
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