Favorite Recipes!!!
- Thread starter charlie
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xXpomegranate_loverXx
Musician
I've been experimenting with apple cider vinegar a lot recently. Here are some of the things i think turned out nicely.
One with ground beef is first cut it the into smaller tiles the long way if you get your package like:
so it covers the pan more evenly, and can do a little something later.
cook it on medium until its done, if you cook it till its crispy the one of the parts won't work. add garlic powder.
meanwhile on a small pan bloom turmeric, rosemary, thyme, and black pepper in olive oil.
After you're done season it with salt first then pour a bit of the vinegar evenly on the slabs just enough that it all gets absorbed this is why they where cut into slabs, for it to be absorbed better. After that you can spread the other seasonings on top of it. the seasonings and the beef dilute the vinegar so it isn't overpowering.
One more recipe i've came up with is one with ahi tuna and avocado oil mayo, specifically avocado oil mayo. If there is another oil (like a seed oil) thats not avocado oil on the back it wont work as well. Olive oil mayo is the second best for this if you can't get the avocado mayo.
This asumes you get it cut into chunks, first cook the tuna try not to have it be that crispy. Add rosemary and garlic powder during the middle of cooking to this pan the other seasonings go in the next one.
On a separate pan bloom oregano, turmeric, black pepper, and white pepper or white pepper powder in advocato oil.
Once the tuna is done make a small hole in the middle of the chunk and pour a tiny bit of the vinegar in.
Next on one of the pans heat up a slab of raclette cheese until it stops smelling then add it to the top of the tuna chunks. Next add the salt to the cheese and then add the bloomed seasonings.
After that add a dab of the mayo to each one, then add a bit of extra vinegar to the outside.
One with ground beef is first cut it the into smaller tiles the long way if you get your package like:
so it covers the pan more evenly, and can do a little something later.
cook it on medium until its done, if you cook it till its crispy the one of the parts won't work. add garlic powder.
meanwhile on a small pan bloom turmeric, rosemary, thyme, and black pepper in olive oil.
After you're done season it with salt first then pour a bit of the vinegar evenly on the slabs just enough that it all gets absorbed this is why they where cut into slabs, for it to be absorbed better. After that you can spread the other seasonings on top of it. the seasonings and the beef dilute the vinegar so it isn't overpowering.
One more recipe i've came up with is one with ahi tuna and avocado oil mayo, specifically avocado oil mayo. If there is another oil (like a seed oil) thats not avocado oil on the back it wont work as well. Olive oil mayo is the second best for this if you can't get the avocado mayo.
This asumes you get it cut into chunks, first cook the tuna try not to have it be that crispy. Add rosemary and garlic powder during the middle of cooking to this pan the other seasonings go in the next one.
On a separate pan bloom oregano, turmeric, black pepper, and white pepper or white pepper powder in advocato oil.
Once the tuna is done make a small hole in the middle of the chunk and pour a tiny bit of the vinegar in.
Next on one of the pans heat up a slab of raclette cheese until it stops smelling then add it to the top of the tuna chunks. Next add the salt to the cheese and then add the bloomed seasonings.
After that add a dab of the mayo to each one, then add a bit of extra vinegar to the outside.