bulbasaur

joined 1 year ago
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[–] [email protected] 2 points 1 year ago* (last edited 1 year ago)

Earlier I made pintos de olla with corn and brown rice. Later, I had a bunch of leftovers, so I made pinto burgers to freeze

This recipe will get you there. My beans were already flavored because of how I cooked them, but for seasoning, I'd suggest taco seasoning like cumin, coriander, oregano, garlic, onion, chiles, lime, etc. Mash up the beans with a fork or potato masher then add everything else. Form into patties by hand. I put them in the fridge to set for 20 minutes then cook in the oven or freeze for later

Also go vegan, it's easier than hurting animals

[–] [email protected] 0 points 1 year ago

I had some leftover ramen broth, leftover pickled veggie juice, sumac, mushroom seasoning, and jerk spice. Sounds gross but it all worked out perfect

[–] [email protected] 2 points 1 year ago

Turmeric and persian spices 🙏

[–] [email protected] 0 points 1 year ago

My friend ordered them from the website then gave a bunch to me

 

 
 

with fried onion, avo, enchilada sauce, and butter lettuce

 
 
 
 
[–] [email protected] 6 points 1 year ago

Matrix is awful, sorry. I tried using it for like a year, but it kept randomly encrypting things and not letting ppl see messages, or worse, kicking them out of the chat

[–] [email protected] 0 points 1 year ago (1 children)

you're right, I didn't list every ingredient, not even the spices smh smh

 

[–] [email protected] 2 points 1 year ago

I cheat and buy the pre-sliced ones, but yeah, whenever I go to the oriental grocery, I always get some

[–] [email protected] 6 points 1 year ago (1 children)

It's lotus root. If you cook it lightly, it's similar to water chestnuts. If you cook it heavily, it's a little more like potato. It has a very light taste and takes on the flavor of whatever sauce you cook it in

 

with leftover rice

 
 
[–] [email protected] 3 points 1 year ago (1 children)

Tofu and black salt for the egg, with nooch if you want the flavor of the yellow. I'd do tahini for the mayo

[–] [email protected] 1 points 1 year ago

You can def get tamarind stuff at indian and mexican markets

 

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