Red Mosquito

Weird that there hasn't been a thread about this catch-all topic. I could have sworn there was one, but maybe that was on the old board?

Anywho, I was making breakfast tacos yesterday morning and I made much more than we could handle at the time. Instead of powering through the surplus eggs and brisket, a good idea occurred to me and inspired a new Monday morning routine. What I did here was simply assembled about a dozen breakfast tacos and rolled them in aluminum foil to be consumed later. These make great snacks late at night as well as a quick pick-me-up the next morning if you're running late to work. You're welcome.

When I have a sour cream container with barely anything in it but that liquid and some sour cream scrapings on the side, I scramble my eggs in the container instead of using milk. It is a good way to use up whats left and gets the scrambled eggs nice and creamy. You're welcome.

That's the best post I've read all day and exactly the kind of advice this thread was made for.

Do you think that would work with old mayonnaise containers?

tommymtcom wrote:Do you think that would work with old mayonnaise containers?

Hmm. Maybe? But mayo is made from eggs so it might be too... eggy?

Gross. No. But I'm already thinking about what else this would work with.

Now that's how you save the sauce.

Aw huh

washing machine wrote:Gross. No. But I'm already thinking about what else this would work with.

The sour cream container is also good for hamburgers. I always add just a touch of water to my ground beef when mixing seasoning to it. If you add water to sour cream container, shake it up, then use that as the additive with the seasoning, it gives it a little bit of a creamy oomph.

I've got your creamy oomph right here.

I realize that came out not as intended. I apologize if I offended anyone.

tommymtcom wrote:Do you think that would work with old mayonnaise containers?

Just add a bottle of Italian dressing to the almost empty mayo jar. Give it a shake and you have a creamy Italian dressing.

I no longer own a juicer and for the longest time I would get frustrated as hell when having to pick out seeds from squeezed lemon juice when making hummus. One day, someone asked me why I didn't just wrap my citrus in cheesecloth before squeezing. I felt silly, but now I'm passing this knowledge on to all of you in case you've run into the same issue in the kitchen. You're welcome.

Greedo wrote:

tommymtcom wrote:Do you think that would work with old mayonnaise containers?

Just add a bottle of Italian dressing to the almost empty mayo jar. Give it a shake and you have a creamy Italian dressing.

What about ranch?

tommymtcom wrote:

Greedo wrote:

tommymtcom wrote:Do you think that would work with old mayonnaise containers?

Just add a bottle of Italian dressing to the almost empty mayo jar. Give it a shake and you have a creamy Italian dressing.

What about ranch?

What are you asking Greedo here, tommy? Put Italian dressing in the Ranch? Gross.

everyone should own a microplane and a mandoline..

I've never owned a mandoline and I've gotten along just fine over the years.

you're missing out

Can you make crudo with a mandoline or is that some sort of sin against good cutlery sense?