Cakesadilla.


WAIT I HAVE SEEN THIS BEFORE

This is not a first-time concoction. What other things have you created, OP?

>>94

hmm, a plethora of heart disease inducing delights.

i shall have to take pictures next time i make a fried breakfast pizza.

Sriracha seem to be pretty overrated. I use it all the time because it's around but overall it's not the god of chili sauces.

Get over it. There are other good shits out there. The cock sauce does the job. THAT IS ALL

A challenger appears.

Nah, this stuff has a different taste and texture than Sriracha.

I put sriracha in stir frys and noodle dishes. I put this shit on anything deep fried - egg rolls, won tons, etc. Even onion rings and shit.

>>76
Try some legit sriracha before you write it off forever. And also try it with its intended use (read: seafood). Cock/rooster sauce is mostly just a little heat and not much flavor. You almost sound like somebody who has only tried processed cheese and has decided that you don't like cheese.

Blows sriracha out of the water for combined tastiness/spiciness. Seriously, just order a bottle, it's unbelievable.

>>85
I've had that sauce and it's not really comparable to sriracha. Apples, oranges, etc. It's very good, however.

A 99bro I met IRL through the magic of /group/ gave me this recipe for a gluten-free carrot cake. You know how sometimes gluten-free baked goods are too dry? This cake is moist as fuck and incredibly delicious. The first time I made it, it was such a hit with friends, housemates and neighbors that I made a second one less than a week later.

2 cups brown rice flour
1 and 1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 cup allspice
4 cups grated carrots
1 and 1/2 cups sugar
1 cup oil
4 eggs
1/2 tsp vanilla

Bake @ 350 in a 9x13 pan for approx 40 minutes.

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>>32
>1/4 cup allspice

I'm sure you meant tsp, right?

>>34
No, man. Cup. Seriously.

I was a little shocked at the amount of allspice too, but I had faith and tried it and the cake was literally the best carrot cake I have ever had.

>>38
I've just never seen.. I mean heard of anything with these proportions using 1/4 cup of allspice. It sounds like that old gag from years back with the cookie recipe that left out an ingredient that would make it so that your cookies in the oven would set fire.

>>43
I know this is the internet and you don't really have any reason to trust me (and a few reasons not to trust me, since this is an imageboard...) but just try it and see. It's really delicious carrot cake, the best I've had.

Part of my love for garlic is having garlic fingers for days, though. Whenever I want a fix, I just sniff them fingers. Also, I assume this recipe uses bird's eye chilis?

>>13
wow thanks for the recipe, I live in Texas. But I can defiantly use this for my spicy loving friends

OP, can you give some idea as to the measurements. This is the type of recipe only very good cooks would be able to figure out the proportions.

>>66
I'm from texas and i can't wait to get back and try this with jalepenos. i also want to try it with habaneros for the pepper and replace the sugar and lime juice with pineapple juice.

>>67
about 12 peppers, half bulb of garlic, one or two small limes, dash of salt, tablespoon fish sauce, 10-20 grams sugar. add more fish sauce or limes if you want it runnier.

I made this, but I fried the cloves a little to make the skin more palatable. I used 8 Thai chiles and also added some shrimp paste, because I had some in the fridge. It turned out very nicely.

But then I remembered "nam prik pao", so I reserved half and fried the paste to make it. That was a good idea.

I've tried to like quinoa, but every time I've made it or have had it served to me, it tastes like culinary ass. Did you add anything else to the recipe that you didn't include here?

>>33
Well, I cooked it in broth.

If you're curious, buy enough for one serving from the bulk section (it's usually around 40 cents/100g) and buy or make some tasty broth then cook the quinoa in that shit. If you don't like it, well you only spent like $5 and if you do like it then yay! you've found a way to enjoy quinoa!

>>33
Also, I don't see how quinoa can "taste like culinary ass." It doesn't really taste like anything on its own... Is it perhaps the texture that you object to?

>>40
Because it doesn't really taste of anything on its own, other than unpleasant. To me, at least. I know where to buy a little bulk quinoa, but I'm just hesitant. The texture I'm fine with and I've worked with millet before and have enjoyed that. Maybe this is the key to convincing me that quinoa isn't just something that you force yourself to choke down due to its "nutritional benefits".

I almost forgot about posting this thread. Anyways it's a good recipe, you should try it out some time.

I might try this. I have all of the ingredients, but I think I'm going to pan-fry first and finish it in the oven. I'll let you know how it turns out.

>>29 here:
Anyway, I made this for dinner and with a few small changes that I made as I went along, it was very nice. Thank you, OP. I used less lime juice, more garlic, and white pepper (not sure if you meant black pepper or not). I also added some chicken stock that I had made into the marinade. Then I used some of the marinade to make a sauce for the chicken.

>>35

Neato, glad you enjoyed it. When I make it, I actually have a small bottle of citrus black pepper (Of a brand that doesn't exist anymore.) that I use, to go along with the existing flavour.

And you can never go wrong with more garlic.

>>36
Oh, I have some lime pepper. Didn't think of using it, for some reason. Anyway, I made some of the leftovers into a taco.

Muggalump's Swamp Wine

OG: 1.113 ABV: 12% IBU: 37
FG: 1.031 Cal/22oz: 880 kCal

Ingredients:

Grain: 1 lb of crystal 10l, 1lb chocolate
Extract: 3.5lbs of amber syrup, 3.5 lbs dark syrup
Hops: .75 oz fuggle
Yeast: European ale

Directions:

This was for a 2.13 gallon batch and I don't really feel like converting it over.

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