Yes, I tend to roll that way. Then again, when you’re a depressed, suicidal priest, it can also work the other way…

https://www.youtube.com/watch?v=be7MVQ0uaWs

Good ol’ professor Maillard and his preposterous contraption!

Okay, thanks. I’ll try a sear on something soon, either way.

Most of them can’t sear or brown meat. I’d just use a pan.

Searing & browning are really that important to the dish? As someone mainly vegetarian, I’m pretty ignorant about that stuff. I think I did read that searing fish (and I guess other meat) can initially kind of ‘glue’ it to the pan (heaven help you if you try to remove it at that stage), but if one waits long enough, it will turn in to a crust of sorts which can then be successfully removed with a spatula.

Also, assuming I go for the slow-cooker method, I’m thinking I could use either my non-stick or cast-iron pan to do the searing prep.

Thanks. My neighbor offered me an electric slow-roaster a month or two ago. If she still has it, I might take her up on it, as I’m trying to eat more protein, these days.

I think it’s kind of a philosophy issue in this case.

It’s funny; the previous place made little bones about being ‘merely a Tex-Mex joint,’ but overall they were much tastier, and more opportunistic about adding complementary American-style sides to almost all their dishes (like lettuce, pico, shredded cheddar & sour cream). This new, Oaxacan-style place seems to think that’s beneath them(?) But the overall point is, the old place was pretty genius about using a fairly small number of ingredients and lots of yummy spices & sauces to serve up a downright impressive, delicious menu.

Do you have any particular flavor bomb recipe you can recommend?

A new taqueria opened nearby, so today I treated myself to “Mole de Pollo,” which I hadn’t had for many years. It was fine for what it was I guess, but was in effect just a blandly-cooked chicken breast with a bunch of mole sauce poured on top. And that’s not -nothing-, because traditional versions have a load of ingredients, and can take many hours (or even days) to slow-simmer.

But I’m thinking that if they’d used shredded chicken and let it cook in the sauce a bit, the whole dish would have been more interesting. Hate to say it, but this place has been distinctly mediocre for an ‘authentic Mexican’ place. *shrug*

Standard business model, these days.

GoComic only hosts the last months worth now, so here’s Ruben’s Instagram collection, detoxified:

https://imginn.com/rubenbolling/

The texture will remain, actually, at least using most types of potato mashers I’ve seen. With something like beans, you cant turn them in to mush no matter how hard you use the tool. You’re mainly just breaking the beans up in to smaller chunks.

In bean dishes, I find it works really well to ‘mash’ about half the beans, leaving the others intact. This results in the bean fragments better able to absorb whatever flavors and spices you have in the dish, producing a more complex dish, with an interesting ‘mix’ of bean types and textures.

Interesting choice to go with garbanzos over kidney beans. I never would have thought of that.

Though, I’d probably mash the garbanzos a bit with a potato masher in order for them to blend in better. That’s an old reliable I’ve been using for years.

You want more like “shur” on the end.

Hahaha… “shur”…

Wèishéme bù ne!? :D

deleted by creator

<WOOS - ter - shire>

Code for: “I love you, and I do want to marry you, but would some hobbits in our lives be okay…?”

Ah, oui… un “Josef disorganised;” excellent choice, mssr!

(inner dialogue: WAIT, this is just a greasy spoon, what am I saying?)

“YO CHARLIE, ONE #15, WITH THE LEFTOVER FLANK MEAT!”

@[email protected],
Dang, you are just killing it with all these cool webcomics I hadn’t seen before.

Thanks a bunch for finding and sharing these! :D

Yeah, they’re great. I’m reading through them right now. Thanks for sharing and explaining!

Tom Mickey the Dancing Baller Bug Mouse!

But seriously, I had no idea Bolling was doing a 2nd strip!

Sauce?

(I mean, what seasonings & sauce did you add, if any, not ‘what’s the source?’ Can’t believe I had to add that, lol.)

some drops of pumpkin seed oil

I like the idea that some dish out there might be made of almost entirely one ingredient. Like… pureed pumpkin soup, topped with pumpkin seeds, pumpkin oil, toasted pumpkin rind shavings, and garnished with pumpkin vine greens and pumpkin root flakes. Salt and pepper to taste.

Mind sharing the model and price?