Red Mosquito

lvc wrote:Chili oil is everywhere. Good chili oil is hard to find.

Also, grocery stores are almost uniformly too scared to sell actually spicy stuff.

The chili oil trend has gotten to annoying levels. I’ve used La-yu for years and probably always will

I fucking hate breakfast potatoes and resent any restaurant that serves them instead of hash browns. At least have both available. The only reason I ever want to go out for breakfast is to get restaurant hash browns since they're pretty much the only breakfast staple I can't quite duplicate at home.

Fair. Grating and straining spuds is some bullshit.

LoathedVermin72 wrote:I fucking hate breakfast potatoes and resent any restaurant that serves them instead of hash browns. At least have both available. The only reason I ever want to go out for breakfast is to get restaurant hash browns since they're pretty much the only breakfast staple I can't quite duplicate at home.

Dude. This is exactly how i feel about all of it. Give me greasy and crispy at the same time Waffle House hash browns over dumb heirloom “home fries” every time

E.H. Ruddock wrote:

LoathedVermin72 wrote:I fucking hate breakfast potatoes and resent any restaurant that serves them instead of hash browns. At least have both available. The only reason I ever want to go out for breakfast is to get restaurant hash browns since they're pretty much the only breakfast staple I can't quite duplicate at home.

Dude. This is exactly how i feel about all of it. Give me greasy and crispy at the same time Waffle House hash browns over dumb heirloom “home fries” every time

Yes, yes, yes

E.H. Ruddock wrote:heirloom “home fries”

just reading this made me angry

Ello Sailor wrote:Anders seems like a well-done-with-ketchup kind of guy.

Love you, Anders.

Well-done steak? No, thank you. Ketchup on steak? No, thank you.

Quesabirrias are delicious. I’ve always loved Mexican food but I never tried one until recently.

wease wrote:

E.H. Ruddock wrote:

LoathedVermin72 wrote:I fucking hate breakfast potatoes and resent any restaurant that serves them instead of hash browns. At least have both available. The only reason I ever want to go out for breakfast is to get restaurant hash browns since they're pretty much the only breakfast staple I can't quite duplicate at home.

Dude. This is exactly how i feel about all of it. Give me greasy and crispy at the same time Waffle House hash browns over dumb heirloom “home fries” every time

Yes, yes, yes

Haha yes, home fries suck. Hash browns are perfection. How does the former even continue to exist?

Is “home fries” a regional expression? I don’t recall ever seeing them referred to as that on a menu, had to Google it

Yeah it’s an east of the Mississippi thing.

A lot of restaurants fail to perfect their hash browns because they cut them too wide or don’t get them crispy on top, or both. Still, I’d rather have imperfect hash browns than the other options.

Maybe the best, most consistent hash browns I’ve encountered were out of the cafeteria kitchen at the hospital where I used to work. I wish I would’ve asked for their secrets.

I went through a phase of using my electric turkey fryer for a bunch of different stuff, and the hash browns were always delicious. Seriously tempted to break it out and make some this weekend

I had pork dumplings w/ "Asian" slaw for dinner last night. Perhaps too much cabbage, in retrospect. My butthole is currently hinting at a wind-based extinction level event.

Man does multigrain bread suck in a toasted sandwich.

spike wrote:Maybe the best, most consistent hash browns I’ve encountered were out of the cafeteria kitchen at the hospital where I used to work. I wish I would’ve asked for their secrets.

A hospital cafeteria is where I learned to cook bacon in the oven.

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

I tried the salt bake method for making crispy pork belly and it worked really well. I had a couple botched attempts before I realized the real secret is making sure the skin side is all level. A good way to get it level without chopping off too much meat is to use little balls of foil to fill any gaps below. Maximum crispiness

Respect.