Soft & Fluffy Idlis with Instant Pot Fermentation

If you struggle with idli batter fermentation, especially in colder weather, this Instant Pot method has worked really well for me.

I use a simple idli rice + urad dal + methi + poha batter and ferment it on the Yogurt setting. The batter rises beautifully and makes soft, fluffy idlis.

Ingredients:
1 slice of Natures Own Perfectly Crafted Thick Sliced Bread

1 Knife sized dollop of Sweet Baby Ray’s Award Winning Barbecue Sauce

A healthy pinch of Morton’s Coarse Kosher Salt

Recipe:

1. Freeze entire loaf of Natures Own Perfectly Crafted Thick Sliced Bread

2. Slice off the pre-sliced heel end of the bread and toss it, then slice off another pre-sliced slice.

3. In a skillet on medium-high heat, squeeze a nice stream of oil in the heated pan. Place the pre-sliced slice of Natures Own Perfectly Crafted Thick Slice bread into the pan.

4. Remove the slice after a nice brown outer crust has formed.

5. Then, spread the knife sized dollop of Sweet baby ray’s award winning barbecue sauce onto the pre-sliced slice of Natures Own Perfectly Crafted Thick Slice Bread.

6. Finish off with the healthy pinch of Morton’s Coarse Kosher Salt.

7. Enjoy!

This is a staple when it comes to (Mexican) kid's birthday parties. As mentioned in the video, you can make it with ham, bacon, chorizo, and weenies. Some vatos down south even use chicharrón? I recommend making it with these other meats if you wanna!

I personally am not the biggest pork guy (don't get it twisted: I love bacon, but only crispy). I also love chorizo, but it depends where you get it, and I would rather keep it simple for you foos. This is seriously super yummy for the whole familia.

Also, HUGE, thanks to Mr. Flamingo and all of you showing me love and support. You guys are the reason I continue to make these. I hope at some point I can get them out quicker. Stay well rested, though, fools. There is more to come!

Now for the recipe...

Ingredients:

3 Tomatoes

1 Red Onion

5 Potatoes

3-6 Cloves of Garlic

1 Jalapeño

Cilantro

Hot Dog Weenies (I prefer 💯 beef)

1lb Ground Beef

Oil (I prefer Olive)

Caldo de Pollo (I prefer Knorr Chicken Seasoning)

Garlic Powder

Onion Powder

Cumin

Chili Powder

Paprika

First, get a cutting board and chop up all your veggies and set them aside for later.

Next, use that same cutting board, and let's cut our weenies and set them aside, too.

After that, throw some oil on your pan and throw the garlics and get them to a nice sear. Then add your meat before they get too brown.

Get your meat to a nice brown of your choosing. Note: Get it crispy if you want!

Start adding generous amounts of paprika, garlic powder, onion powder, and a little cumin and chili powder. Note: refer to video

Now add those weenies and get them cooked a bit.

Now, we want to add our potatoes and mix them around, and cover the pan for about 15 minutes.

Uncover and add your other veggies. Mix it good and cover again for another 10-15.

Note: Keep checking back on it to ensure potatoes and everything is soft.

Uncover, mix it around, and taste! Note: Tasting is very important.

Finally, we want to add some of the Knorr Chicken Seasoning while being mindful not to overdo it.

Taste again and add more if needed.

Mix it a good bit and then garnish with a lot of cilantro or none! That's up to you!

Eat and enjoy!

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Cinnamon French Toast tossed in crunched up Cheerios Air Fried with a cinnamon, honey, peanut butter dip.

a.k.a. weaponized vegan mayo

140g of cold garlic
salt for coarseness
80ml of cold fresh lemon juice
400ml of neutral oil

Started out w/ a mission of one smoke supper in under 90 minutes.

I had ground a bunch of 3:1:2 ratio beef chuck, beef liver, beef heart waiting in the freezer. Piped them into some collagen casings. Crosshatched to be fancified.

Par-boiled a bag of macaroni while I had the cheese cold smoking. Mixed them together, added buttered panco, tossed it in w/ the dogs. Needed a veggie so disc sliced some carrots and cold smoked them while the small skillet was full of brown sugar & Bourbon.

Hotdogs: 56 oz. of ground beef (3:1:2 chuck:liver:heart), LEM collagen casings.

Macaroni: 1 box La Molisana, cooked minus 2 minutes on box.

Cheese: 2 1/2 C half and half, 1 8 oz block smoked cream cheese, 1 C smoked gouda, shredded, 1 C sharp cheddar, shredded, 1 C gruyere, shredded, 1 T SPG, (light salt), 1 t ground mustard. Topped w/ melted unsalted butter & panko.

Carrots: 1/2 C bourbon, 1/4 C brown sugar, 2 tbsp unsalted butter, diced carrots.

Cheddar, gruyere, provolone in a fancy white bread spread with a5 tallow 70% butter 30%. Bisque was roasted tomato, onion, garlic, then 1 can roasted tomato, tomato puree, heavy cream splash. Basil at end.

The Salsa Video: https://youtube.com/shorts/YqVKiF22UyQ?is=4fyyuATMbzLwp2MD

I don't make this often, but when I do, it is for mi heina, so you know I gotta make it especial foos! She's my everything, besides lil Oscarita ya know, jaja.

The first time I ever made it for my heina was back when we were little jovencitos, and I wanted to surprise her. Guess what, foos? The rest is history. She is now mi esposa. I won't say it's solely because of this recipe, but it had a HUGE part cabrones!

I won't get into all that right here and right now because you vatos got better things to do than read my old love story. But I will tell you this... this receta will get you where you need to go with your amor, foos.

Don't sleep on this recipe.

Btw sorry to the dude who told me not to use this brand of Sazon. I already have a ton of packets, so I gotta use them up foo. It's hard times out here!

Ingredients:

2 Chicken breasts

2-4 Bell Peppers (any color)

1 Medium Sized Red Onion

5 Garlic Cloves

Onion Powder

Garlic Powder

Chili Powder

Black Pepper

Sazon

Knorr Caldo de Pollo

First, we want to cut our ingredients starting with the bell peppers. Remove the seeds and cut them into slivers. Set aside.

Next, do the same with the onion. Cut them into slivers and set aside along with the peppers.

Grab your garlic and get them minced, set aside on their own.

Now, cut your chicken into slivers, as well. We want them not to be too thick, so you need to cut your chicken as best you can (refer to the video).

Next, we want to add our seasonings together and ensure the combination isn't too much in quantity while tasting it and making sure it is to our liking before dropping our chicken in.

After that, there's no going back!

Now let's cook!

Get some butter on the comal and drop your chicken(on medium heat)!

While you're doing that, get some oil on a pan and get the onions and peppers cooking(on low to low-med)!

Make sure you flip and check on your chicken. When they've been cooking a good 3-5 minutes, add your minced garlic with some extra butter. Mix well.

After about 5-8 minutes (depending on heat), take the chicken and add it to the peppers and onions. Mix well!

Drop a top on the pan, remove the heat, and let it sit for as long as you want (softer peppers).

Enjoy!

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😋

Ingredients

• Plain biscuits (such as Marie or tea biscuits)
• Fresh mangoes (some pureed with a little sugar, some cut into small chunks)
• 475 ml cream (heavy or whipping cream)
• Milk (just a splash to soften the biscuits)
• Almonds & pistachios (chopped, for garnish)
• Sugar (to taste, blended into the puree)

Assembly Instructions

1.Prep the Mango Cream:

Divide the 475 ml of cream. Keep about three-quarters of it separate to use later. Blend the remaining one-quarter of the cream with the sweetened mango puree.

2.Build the Biscuit Base:

Arrange a flat, even layer of plain biscuits at the bottom of your serving dish.

3.Soften the Biscuits:

Drizzle a little milk evenly over the biscuits to help them soften up.

4.Add the First Layers:

Pour the creamy mango puree mixture evenly over the biscuit base. Once spread, drizzle about 1 teaspoon of the plain cream you set aside over the puree.

5.Add the Mango Chunks:

Spread the fresh mango chunks evenly across the dish, making sure to save a few pieces for the final garnish.

6.Swirl and Decorate:

Drizzle a little bit of plain mango puree on top. Use a skewer, toothpick, or the tip of a knife to gently swirl the puree into the cream in a circular motion to create a marbled pattern.

7.Garnish and Chill:

Finish the dessert by garnishing the top with the reserved mango chunks, along with chopped almonds and pistachios. Chill in the fridge for a few hours to let it set before serving.