I've got some ribeye burger patties left over from grilling burgers earlier in the week that I'm going to repurpose for ground beef for my tacos. Accompaniments will be refried beans, 4 cheese blend, some lettuce, and diced tomato. If I'm feeling fancy I might caramelize some onion.
I tend to go somewhat spicy on my taco meat seasoning.
Making a pot roast. I don't really like them so I don't make them often, but it's for my pops whos sick. Should be done soon, hopefully it turns out good
>>21679146
Dutch oven in the oven, 275 for about three and a half hours, closer to four cause I put potatoes in later then I wanted too so extended the time so they would fully cook. I pulled it out about 10 minutes ago, I'll get a photo. Tastes like a pot roast lol
>>21679229
Yeah if I make another one in the future I have a better idea of what to do. It more or less became a stew lol. Which is weird cause I only used a cup and a half of beef broth, and when I deglazed it before adding the vegetables and meat back in I saw it was too much and reduced for what I thought was enough time. Im guessing the water in the vegetables and fat in the beef added up, outside of me using too much broth and too much vegetables.
>>21676451 (OP)
I just ate raw store bought salmon with microwaved brown rice and tartar sauce. I hope I get brain parasites and die a slow painful death.
>>21676451 (OP)
French burger shack burger. I could barely understand that short fat woman with face piercings (I speak like 0 french). Despite just saying "I want a single hamburger, that's it" I still can't believe they'd have 0 toppings
Went to an Asian market and got a bunch of stuff I've never seen, including a 2 pound bag of Havista red rice. Made it like regular rice, ended up with a very bitter, sticky rice that stained everything red. Couldn't finish it due to the grassy aftertaste. However I also noticed that the rice had spilled out of the pot, and when I wiped it up there was a clean spot on the copper bottom. Something in the rice had polished the copper. Has anyone else seen this? Is there a way to remove the bitter grassy taste from red rice? Am I going to die after having eaten copper cleaner?
>>21679352
Holy shit you cooked red rice in a copper pan..? Red rice has its color from its production of anthocyanins and thatcombined with it's high natural levels of iron, magnesium and zinc makes it's toxic to use on copper, since it will leech out copper oxidizers creating what's basically a variety of nightshade. Damn anon, I will mourn you..
>>21679430
It was a stainless steel pot with a copper bottom for convection, so I think im fine. But thank you for the info. I'm surprised there aren't warnings about food/metal interactions. Is it really that dangerous or are you meming?
>>21679676 >Is it really that dangerous or are you meming?
Jesus they really do need warning labels for everything now. You described the taste as very bitter, extremely common when ingesting poison, and a grassy after taste, i.e. like a plant. Which comes back to the reaction that happened creating the toxin that in nightshade, a plant that's extremely bitter. I'm glad your okay anon, yeah best to not use it again. You really got lucky.
>>21679702
I just didnt know. I've never owned copper.cookware and never bought red rice before. I had no reason to suspect that the two combined could be dangerous. There's just a clean streak of copper on the bottom of my pot where the rice spilled over and touched it.
I wonder if I could use it as a copper polisher instead of food.
I think I'm going to fry some chicken as I haven't had it in a while. I'll pick up a couple of boneless thighs in a bit once the stores open. I'm not sure if I want to make tenders or fry them whole, we'll see.
