Ooh

Looks Good 😋 what kind of sauce is that in the bowl?

WTF IS THAT?

That looks like pig shit

It’s a dipping sauce. It’s Mayo, sriracha, and lime.

@Toilet Hugger i’ve got a little tip for your risotto if you plan the meal ahead. If you’re curious well what the heck. When you make a risotto spread it out on a cookie sheet and refrigerate it. Let it cool, Scrape it up with a spatula, and place it in a dish and you have it reserved on demand. When you’re ready place it in a skillet on medium to high heat with a little chicken stock, heat and eat. Your product will come out a lot better for your dish

@The Squawk 🦅 yes I finally looked up and noticed the final result and your crust did not blowup like I was expecting it to rise. You got me there. I’m all about texture and crust. I have a few beautiful restaurant recipes under my belt.
I have noticed a few mistakes that restaurants do make and also some suggestions if you want to get creative like :
Mexican pizza: take a can of frijoles and some mild red salsa and utilize the two mixed as the base of your sauce
Barbecue chicken pizza: I lean towards Sweet baby Ray’s barbecue sauce for this application and I water it down with a neutral tomato pizza sauce so it doesn’t come out like gummy sticky tar

@kalala your dish looks great! Very yummy, that is definitely something I’d like to try reminds me of my char Sue that I love to make on the grill. I miss having a dehydrator. Nothing like sweet and spicy homemade beef jerky not to mention drying poblanos to grind down to mix with cumin, onion, and garlic powder as well as sea salt for my hanger steak taco seasoning on the grilled meat which led people to kick their favorite Taquerías to the curb @ my own restaurant back in the day. Believe me, the hanger steak sandwich was on special every Friday discounted with an upgrade of your choice of cheese, sautéed onions & Portobello mushrooms with an additional charge for over easy eggs. We had a lot of fun. We created several signature burgers that have been attempted to be re-created by larger conglomerates which is very Flattering.

If you’ve ever dealt with hanger steak you know it is a pain in the butt to clean.. All of those trimmed little pieces it just made perfect sense to quickly sear on the flat top And slap it on a tortilla for an experience like no other steak taco you’ve ever had before. Once it hits your lips I got you

Doesn’t matter if you utilize my seasoning mix or one that store-bought or just used purely a little sea salt it’s gonna be damn good

Well the peanut gallery has made a special request for dinner this evening: Waffle with bacon and two eggs over medium with strawberries on top of my waffle
and tomorrow beef stew. So nothing extravagant but definitely comforting and warmth. Looks like I might whip up some cornbread tomorrow to go with the beef stew. I have some miniature Yukon Gold potatoes that will go in wonderfully

Szechuan pork

For some reason the quality was better the next day

You’ll have to elaborate on what part, the risotto or the main dish?

@Toilet Hugger

It’s like my Bolognese sauce for spaghetti. I won’t serve it the first day. It is always pre-prepared and served the second day unlike a fondue which is immediate

Yes Italian fondue. Definitely one of the favorites

where is the pork?

It's in there

under the veggies?

Yeah, it's mixed

It's ground pork

ah yummy

looks good

You can see it if ya look

Along with candied peanits

And green onions

i can share a recipe for dessert

you need

go ahead

Is it...

Yo mama?

1 apple
Sugar
Cinanom
now
cut the top of the apple but dont cut open the bottom or the slides of the apple
make it like a narrow cup
remove the stem and seeds
the apple (perferably green apple)
must look like a cup with thick edges
i must stress this
do not open it that much
unless you want early diabetes
now you must put sugar and cinanonm
but not too much cinanom
for every 1 tbsp of sugar about a quarter of cinanom
using that ratio you need to mix the two
it must look light brown
not too brown and not too white
put it all in the hole you made
grab a plexi glass bowl or something than can hold liquids and can withstand the heat of an oven and place the apple in the middle
cook at 400F or until the apple has wrinkled and the middle has liquified into a brown liquid
carefully take it out
and place it on your plate
to eat it best
use a small spoon
and scoop the sides of the apple with the liquid
yum

there

enjoy!

I'm going try it tomorrow morning

sure

Needs crust

but be warned

its gonna be sugar heavy