Oh XKCD, we know exactly what you mean!
Although sometimes the cycle spins way out of control.
In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Oh XKCD, we know exactly what you mean!
Although sometimes the cycle spins way out of control.
The tastiest catch 22 ever.
I only make nachos once per year, during the Super Bowl. I take two bags of chips, 3 kinds of cheese, refried beans, scallions, cilantro, guacamole, sour cream, onions, jalepenos, home made salsa, (last year I also tried bbq sauce, interesting, but not necessary). This year I’ll be using some chipotle. Remember secret to nachos, pre-heat the beans before baking the heated ingredients, works much better.
K&S;, yes indeed!
Anonymous, sounds great! I also like to make small batches because the cheese has to be melty!
I just made nachos because they don’t sell taco shells at Costco. So I made the McCormick mix added black beans, olives and salsa after cooking and they were awesome! Had my wits been about me I woulda bought that big vat of sourcream.They were good anyway! MMMMMMM Nachos!
Kelley, nachos and tacos, both yummy!
that’s hilarious–i love that site. and you’re right–there’s not much worse than hardened, gelatinous nacho cheese. 🙂