I bought three of them when they went on sale for $5

LLMs don’t understand anything

Thanks! Trust me, it was as good as it looks!

Thanks!

Spoken language semantics is not my domain. I think of it as a sandwich because I fold it in order to eat it, so it seems more sandwich like in that state.

If I were to crisp up the pita and eat it more like a tostada, I would consider that a flatbread.

¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

How is that a flaw? It just sounds like a design consideration…

There may be no stupid questions here, but apparently they’re can be plenty of stupid answers

I’m so glad I bought an additional 3 Steam Controllers when they went on sale before being discontinued. I loved mine too much to risk not having another if it broke

Why is the engine compartment open?

I always do this too, and for this exact reason

These were actually leftovers from a taco themed pizza I had made. This picture was a memory from a Wednesday past 😂

To be fair, there seems to be a single sandwich cut in half, and a second, much smaller sandwich made from the smaller end pieces from a round loaf. But, what do I know ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

The yellow is substantially hotter than the green. In my opinion, the yellow tastes way better too

Yeah, blooming spices is a really great technique. It definitely adds a new level of complexity, and a great way to arrest the volatility of those amazing aroma compounds

Yeah, you’re right. Cilantro is very volatile when cooked. I usually always just add it as a fresh topping, it has so much more flavor that way. Also, if you make a crema with cilantro, the fat seems to capture all the aromatic compounds and keep them nice and vibrant for a good amount of time

I mostly just cook from the heart, but here’s what I did:

For the beans:

1 no. 3 can of whole black beans

1/2 of a white onion medium dice

2 jalapenos medium dice

Zest and juice of one lime

1 tbsp of whole cumin seeds

1 large pinch of kosher salt

I sauted the onion with a little salt until they were soft with brown edges, then I added the jalapenos and the beans (water and all), cumin, and the remainder of the salt. I let that simmer for for a while until the liquid reduced, then I added the lime zest and juice, and used a potato masher to crush up about 50% of the beans to give a bit of textural difference.

For the avocado crema:

1 whole avocado

1/2 cup sour cream

1 medium pinch kosher salt

Zest and juice of one lime

2-3 tbsp water

This one’s easy, add all ingredients except water to a food processor and blend until evenly mixed, then add water until you’ve reached the consistency you want. That’s it.

For assembly, I put a small amount of mozzarella on the tostada and microwaved it for a few seconds to get it melty, then added beans, followed by onions and then cilantro, top with crema and add the hot sauce of your choice.

I hope that’s a good exclamation…

Congrats?

It’s also a very common practice in food trucks and street stalls in Southern California. That’s where most of my Mexican food influence comes from.

The chicken is marinated in a honey chipotle marinade that was mostly just chipotles, then more of the marinade was added after shredding the chicken. There is an entire half a serrano in each taco, not to mention that the onions were pickled with serranos and are therefore spicy.

Oh, also there’s a bunch of (very hot) hot sauce directly on top of the chicken, but below the onions and cilantro.