I have used Maseca and Masienda and I tried a premade masa that I picked up at La Michoacana just to have a hydration sample to go with.

The Masienda is a noticeable taste difference. It's definitely a more pronounced corn flavor.

I get fresh Nixtamal from Los Angeles tortilla factory in San Antonio from time to time. The Masienda masa produces very similar results and is significantly better than the shelf brands like Maseca or Masa Brosa.

Made Al pastor tonight. Meant to take a picture, but forgot. I used a vertical spit on my BGE, it was delicious.

Yep…love hanger steak but so hard to find regularly.

Looks pretty solid. Were you happy with the taste?

It ate a little dry. I'll either finish it with a little butter, or make a provolone cheese sauce to drizzle on at the end. But the flavors were there.

FIDO*98* said:

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Hanger Steak and Homemade Gnocchi with creamy Gorgonzola sauce. Hanger has become my favorite cut for steak. It's a shame it's so hard to find. Bought this one at Champs in Corpus

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I was thinking….."I get hanger steak right down the road at Champs!" They have flat iron and some others you don't see everyday at HEB, also.

Yes please.

I love puttanesca! Now I have a hankering to make it…been a minute.

GAC06 said:

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Not concerned with whether you made the pasta or raised the chickens. I'm mostly wondering how pasta with chicken, sausage and zucchini is pasta primavera

Edit: I see mushrooms too

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Albern hase ! Das ist nudeln mit huhn, pilzen, wurst und kurbis

theagmax said:

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It looks delicious to me, and thank goodness you named it correctly! Others here aren't so kind.

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You need to unclench. You came in here with an attitude, made a passive-aggressive post to start off, and now you're playing the victim.

If you can't just have fun showing people what you're cooking today, why are you here? If you just want to pick fights with other posters, go to another forum/thread for that. We're just talking food here.

Once you get 2 standard deviations away from a dish, call it something else because it's no longer the dish. Bobby Flay has lost battles because he went too far out of the lines. Doesn't mean what he cooked wasn't awesome, it just wasn't what it was supposed to be. No need to bring woke trans culture you are what you say you are into cooking

FIDO*98* said:

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Once you get 2 standard deviations away from a dish, call it something else because it's no longer the dish. Bobby Flay has lost battles because he went too far out of the lines. Doesn't mean what he cooked wasn't awesome, it just wasn't what it was supposed to be. No need to bring woke trans culture you are what you say you are into cooking

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Genuinely cackled reading this, because it's true.

Some of yall (on both sides) pick the dangedist hills to make a stand on....

Two of the many things I have learned watching Chopped.

Don't make risotto in 30 minutes and don't make a panna cotta in 30 minutes. And if you try, don't call it risotto or a panna cotta. Because they will nail you to the wall for promising something with a name and not delivering.

"Yeah this isn't a panna cotta. You made cold crme anglais. It's ice cream soup"

You could make a list of things people on Chopped do that are traps and bad ideas.

Don't cook a whole chicken in 30 minutes because it will be raw.
Don't cook a bone in ribeye in 30 minutes because it will be raw. The corollary to this is: if it has a bone in it you need to take it out or it will be raw.
When in doubt, throw it in the fryer.
Dont cook risotto. You don't have time.
Always devein your shrimp.
Never cook puff pastry. You don't have time. The corollary to this is most everything involving dough will not cook in time and serving raw dough is never a good thing.
Don't ever try and make a panna cotta. You don't have time.
Oversalt your food. Over salting is better than under salting.

Sorry to those I offended. My post was meant in jest and certainly not wanting to make fun of y'all's incredible prowess.

theagmax said:

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Sorry to those I offended. My post was meant in jest and certainly not wanting to make fun of y'all's incredible prowess.

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ISWYDT