I had been craving nachos (my favorite food group!) for several weeks. Going out with my partner to get some has been challenging because of our hectic schedules lately so I decided on my free evening after work last Friday, I would get busy making my dreams come true.

Everything in these nachos (aside from the obvious products such as the dairy products) were all made from scratch! I took inspiration from a few recipes for components and assembly (BA's Fully Loaded Nachos, Serious Eats Ultimate Nachos), but this is ultimately just something I dreamed up and executed!

My first ever Ultimate Nachos with:

• roasted tomato salsa with chipotle peppers (i was getting tired and instead of making 4 salsas, I combined everything for my last two salsa into one, so it is sort of a tomatillo/tomato mix)
• fresh Avocado-Tomatillo salsa
• pico de gallo
• black bean spread (https://www.bonappetit.com/recipe/fully-loaded-black-bean-nachos-red-green-salsas)
• pickled onions and jalapenos
• guacamole
• Topped with Montery and Jack cheese, queso fresco, radish, fresh jalapenos, cilantro, sour cream, and grilled chicken

It was absolutely delicious and devoured in its entirety by 4 people. Mission accomplished. Dream achieved.

Hi everybody! I just finished preparing a batch of Kimchi! I based my recipe off a mix of Maangchi and a recipe I got from Mother's Kimchi. I am going to leave it out on the counter for a day or two and then stick it in the fridge to slowly fermented for 2 weeks at least.

This is the first time I am using my Crazy Korean/e-Jen fermenter. I am hopeful it'll work out better than the large ball jars i've used in the past. The inner lid that slides down into the container creates a significantly better, and easier seal to keep stuff submerged. (side note: the marketing states there is Onggi clay in the plastic, and even if it is, I don't believe it'll do anything)

Basic recipe: 3lb Napa Cabbage, 2.5tbsp Japanese sea salt (comparable to Korean brining salt) 1lb Korean Radish, Carrot, green onion, garlic, onion, mother's fish sauce.

I generally keep the salt low in Kimchi. I use less salt than typical (2-3tbsp) I rub the leaves with salt and let it wilt for 2 hours, then wash leaves. With the additional fish sauce I add, the salt content has been more than enough to safely ferment but not going overboard.

In recognition of Juneteenth I cooked up a few things for dinner: Charleston Red Rice, (Instant Pot) Collard Greens, and Black Eyed Pea salad. Everything was so delicious!

Charleston Red Rice

Instant Pot Collard Greens

Vegan Black Eyed Pea Salad

Hi Beehaw! Last week, I made an authentic gumbo with a painstaking dark roux and ate it while watching The Princess and the Frog with my girlfriend. I quite enjoyed cooking a meal that matched the movie and wanted to do a themed dinner again for our next movie, Encanto!

I haven't seen Encanto yet but I'm vaguely aware it's Colombian. Does anyone have suggestions for popular Colombian dishes? I am a hobbyist cook so long and intricate recipes aren't a turn off. I live in Southern California so I have lots of access to Mexican and international markets.

Thanks and looking forward to your suggestions!

First post and I'm excited for this community! I want to share one of my very favorite things, Salsa! 😁

Salsa 1 is a tomatillo salsa with mulatto pepper. salsa 2 is a tomato salsa with Chipotle and guajillos peppers.

I constantly make variations based on what I feel like trying, inspired by, or craving!

Hope other people will share their favorites!