Comments by "Laird Cummings" (@lairdcummings9092) on "Adam Ragusea" channel.

  1. Slop is good.
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  2. ​ @kenmore01 "Happy wife, happy life." Though putting this dish in the rotation as a nice surprise certainly won't hurt.
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  3. Worcestershire sauce, usually, though sometimes soy. Also, mushroom spice - an umami-enhancing spice blend.
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  4. Brilliant. I love making Chana Aloo Masala; this is right in my wheelhouse. Going to extract a few tips here, for my own use.
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  5. Great timing; I have the necessary ingredients already - soak the beans tonight, French slop tomorrow evening!
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  6. Holy God, that looks AMAZING - and so easy!
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  7.  @kaitlyn__L  there's no accounting for taste, to be sure, but I will absolutely deny that the red slop Wendy's serves is chili. Tasty red slop? Sure. Chili? Not a chance. 😝
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  8.  @kaitlyn__L  absolutely agree! Taco Bell is its own thing. I enjoy it on occasion, but it is in no way, shape, or form 'Mexican.' Fortunately, I can cook my own Mexican food, or go to one of several local authentic Mexican restaurants.
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  9. You just described my favorite way... Though I've been known to drop some diced onion in with the bacon, too.
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  10.  @rebel4466  and it's a great way to use-up the off-cuts and scraps.
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  11.  @kaitlyn__L  I get that. I love Taco Bell bean burritos - they're nasty fakes, but in and of themselves, quite satisfying.
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  12. For refrigerator brining, big Ziploc bags are your secret weapon.
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  13. Ah. Basic process revealed; added to rotation. 👍
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  14. Grinders aren't all that expensive. I use a black one for my coffee, and a white one for my spices.
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  15. When frying corn tortillas, get a large bowl and lay a couple wooden spoons across the top. Drape the fried tortillas over the spoon handles, and when they take a 'set,' you have perfect pre-formed taco shells.
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  16. Add diced onion before frying, you've got my favorite base form. Maybe use green onions for nice color. Diced chives work, too. Add crumbled bacon, and top with an egg over easy, and you have a feast!
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  17. Made this, this evening. Pretty much clone-correct, and VERY popular with the family. Observations on my effort; - less time on sauteed vegetables. A touch overdone, albeit still good. Just could be a bit better. - I generally use Worcestershire sauce instead of soy. Went a touch heavy, but again, first try, so mistakes are going to happen. Again, I'm the only one who noticed, so... Maybe it's just me? - brown the chicken a bit longer next time. Again, I'm the harshest critic, so maybe I should stop looking for problems? Overall, delicious, and I've already been asked to put it 'in the rotation.' 😉 A leisurely hour and a half, no difficult steps, just kind of a relaxing meal to prepare. Served mine up with sourdough bread, to sop up the remaining sauce. Yum. 🙂
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