You can also use chili garlic sauce - similar to sriracha but without all the sugar.
Fresh coriander, finely minced, with a bit of lime juice, never hurt anyone.
I never heard of any of this stuff. I mean, I've heard of limes and mango and chili, but not mixing them. I would think the ground beef would really clash with the mango, but then I don't like mango.
What's with all the mango hate? They're clearly the best tasting fruit after pears, with the advantage of being much more user friendly.
It's possible that Nebraska and Ohio and Pennsylvania don't get the best of them?
They're clearly the best tasting fruit after pears, with the advantage of being much more user friendly.
More user friendly? I think not. JBS Haldane's advice that the only way to eat a properly ripe mango is in the bath, because then it doesn't matter if the juice goes everywhere, remains true. And they have that enormous stone in the middle.
I like mangos because they're cheap and plentiful, and that yearly foods list claims you don't need to bother buying them organic, and the kids all love them.
I mean, I also like the way they taste.
6: Cut it into pieces, put pieces in a bowl, eat with a fork?
In the last month I've seen a number of mango beers appearing in stores or offered by caterers at company events. They're drinkable but not my first choice.
4 Apricots, and then cherries, head the list.
I don't like it when people put fruit in my beer. Cherries are the worst. Citrus is drinkable, but really I wish they wouldn't bother.
Also, 11 is right. Best cherries I ever had were in Montana. We were passing through and a stopped to visit a guy my dad knew. He raised cherries but the crop had ripened too fast for him to ship as many of them as he had. We got all we could eat and then some.
Actually, I'd put grapes first. Unless it is cheating to count wine.
Anyway, pears are fine, but unlike cherries and apricots, they are in the store all year and they're really only more than passable for a small part of the year.
I've had some good cherry porter! Brewed by Short's, I think.
Pineapples because they make the best houses.
similar to sriracha but without all the sugar.
Siracha has a lot of sugar?!
Chili lime (no mango) has been a chicken wing seasoning for decades, though in the years I've looked for it it hasn't always been in stock in frozen foods sections.
The deep fryer is still out at my usual bar. The staff is getting restless, I think because they keep having to tell people there are no wing or fries. However, the air is still noticeably cleaner, which is not easy to do in a bar that allows (sometimes appears to require) smoking.
That's much less sugar than spray-can frosting (4g per 6g serving), the closest substitute.
21: the funny thing is that my mom has/had/claims-to-have a sugar intolerance to the point where she can't eat tomatoes or fruit. She would not touch ketchup, for example. She eats tons of that stuff.
According to google, ketchup is also about 20% sugar by weight.
Honestly, spray can frosting is pretty horrible too. The kind you have to pull out of the can with a spoon tastes better.
Heebiemom prefers to source her sugar in pre-concentrated pre-flavored form. Much better than stupid tomatoes.
I think you eat a lot less siracha than ketchup by weight -- it's runny, so you kind of just get things wet with it. The percentage of sugar in the sauce may be high, but you're not absolutely adding that much sugar to your food.
The smell of ketchup makes me slightly queasy, which is unfortunate as children eat a great of ketchup.
I don't think I've ever encountered spray can frosting. Are we talking like a whipped cream can, or more like a deodorant can?
Also my mom's cat used to lick her deoderant off when she was trying to sleep.
Well your mom shouldn't have put deoderant on a cat in the first place. It isn't good for them and they don't smell too bad au naturel.
I'm now almost able to sleep through having a cat clean out my ear it happens so often.
MIA sings "I salt and pepper my mango" on Sunshowers and you know she means red pepper.
I love mangos-- for a while, I peeled them using a glass, much easier. However, in the middle of a movement-preventing snowstorm, a glass I was using that way broke and left big shards in my fingers. Since then, I have gone back to peeling with a knife.
Mango is easiest to eat grenade-style.
Ketchup is the food of the gods.
A true samurai would use a sword, in a single elegant motion. SWWOOOOOOSSH.
[performs elegant orange-coloured chiburi]
"Smoothie, anyone?"
34 beat me to it. That's what I get for taking a walk.
32: It's more similar to an aerosol cheese can.
Molecular gastronomy idea: edible silly string in either anchovy or passionfruit flavors, with the textures of macaron or cheeto respectively.
Is there some reason, besides history and culture, that a Cheeto isn't considered molecular gastronomy? It tastes great and is clearly the product of unnatural sciencey bit of culinary wonkery.
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Do Americans standardly wash wash chickens in chlorine dioxide and then eat them?
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That I can believe, but it's a low bar.
At home, we usually buy the organic chicken to avoid that kind of problem.
Bell and Evans Have a Blog Chicken Farm.
It looks like EFSA agrees the chlorine wash is not a chemical hazard in itself, rather it's banned in the EU because it can make the meat look fresher than it is and be used to cover for worse hygienic practices upstream.
Chicken slaughter hygiene is supposed to be pretty bad in the U.S. Which is why I never have tried medium rare chicken cutlets.
God no! Chickens are basically salmonella colonies with feathers.
48 doesn't comfort me much. I'm not going to eat that shit anyway, but there are a lot of people in food poverty...
I'm going to be pooping sooner or later regardless.
The old Unfogged would have made a dozen "cock sauce" jokes by now.
If it's red, you might want to see a doctor, ASAP.
50.2: Indeed, it should be banned in the US too. But not simply because it's chemicals (not that you suggested that). I want my eggs irradiated!
If the irradiate the chicken, then can I have it medium rare?
Which is why I never have tried medium rare chicken cutlets
You can (and should) do it with sous vide. 60 C chicken is so juicy and tender.
60C sounds like the temperature for an incubator.
That's much less sugar than spray-can frosting (4g per 6g serving), the closest substitute.
Now I'm wondering what the Nebraska version of chili lime mango would be. Spray can frosting, and... corn?
Spray frosting is probably mostly HFCS.