The problem with all the major fast food chains is the meat is HORRID! It doesnt even taste like meat in any way, just a dull grey/brown slab of something on a bun. The last couple times I bought Wendy's or Burger king I took a bite and tossed the rest into the trash as the meat was so foul it almost tasted spoiled. I for one would gladly pay a little extra if the meat tasted like it did back 10+ years ago.
On my side of the family we call Miracle Whip "brand X" - it is a foul substance! The other side of the family loves it but theyre screwed up anyway:-)
@NinaP: Glad you finally got tender beef! I think 275 is waaay to low for this stew & in the end it wasnt that great anyway. What did you think?
Jeez folks, lighten up ITS A RECIPE & nowhere does it say anything like "authentic"! Its a variation of which there are an unlimited number of. I made it and it was really good, nuff said.
@John Hoppe: On the KA attachment for ground beef for burgers you would use plate with the smaller holes. Ive used mine for LOTS of ground beef and it works really well.
@Spaut: I second the vote for a jalepeno pickled carrot recipe:-)
Its a "condiment" so either but its designed to be enjoed on its own or perhaps added to a bowl of ramen, etc. As quoted at the end of the article: "Quick-pickled garlic and chilies are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads"
@Daniel Zatkovich: Its rich for sure, we had a big lunch so this was dinner for my wife and I & theres a bunch left! That said its an excellent recipe!
Is dry Ranch seasoning something like "hidden Valley" dressing mix or a seasoning I have yet to come across?
275 degrees? Really? I usually do stews, etc. @325. I went ahead and followed the recipe to a T and after the allotted time the beef is still tough as well as the potatoes!
The best part about holidays when turkey is served is the sandwich from the leftovers the next day:-)
@leejay: When Serious Eats ceased support of their own "recipe file" I switched to PepperPlate but they are having issues with the new Serious Eats webpage layout (I still use it and click the link in PepperPlate to get back to the Serious Eats page). I really wish these 2 could get together and fix this properly. There were other alternatives mentioned in this thread: http://www.seriouseats.com/2014/11/how-to-export-recipe-box.html
@Copperkettle218: apparently youre part of the eco terrorist squad, figures.
@Copperkettle218: Maybe in a case or 2 but certainly not all. Making blanket statements doesnt forward your position around thinking folks. Heres one great example of government overreach along with enviro terrorists such as the Sierra Club, plenty of good info here on one such company. http://drakesbayoyster.com/
Its places like seafoodwatch.org along with the feds who helped put the West Coast canneries out of business!
Kaeleku: Sounds like you have a solution to your issue. I think people may be having issues due to the brand or dryness of the torts themselves. You also may want to try flour torts which I personally prefer.
@Kaeleku: Lots of people have made this with great success! (I have made it multiple times myself & my picky family likes it & I loved it!). Just because one has a recipe doesnt mean they will have success just as just because one has an auto repair manual doesnt mean they can repair a vehicle. Just my 2 cents...
@Osomatic: "cream cheese"?
@andreanickas: Ive made these several times and theyre great! If your worried about the torts getting soft just wait till the day youre going to cook them to pour the remaining sauce over them then cook & youll be fine.
@KR2005: You should have no issue with either of those, I used the flour torts myself and they were great!
A ton of jalapenos is probably the only way they could get one to eat the disgusting mystery meat they use at Wendys thee days!
@Jim Reich: And I'll ask the question that nobody else has - what country are you going to manufacture the Cinder in?
@Daniel Gritzer: Thanks Daniel, yes I made this the other day and cooked the Spelt then finished the salad the next afternoon. Interesting grain which I had never tried before and a good salad to boot:-)
How does this hold up if made the day before? Any input is appreciated.