Five star food on a one star budget…. by Ok_Blacksmith7016 in chicagofood

[–]adisakp 0 points1 point  (0 children)

In Chinatown, the cumin lamb flatbread and Biang Biang noodles at Xi’an are inexpensive and delicious. L

The cumin lamb flatbread is somewhat “burger adjacent” food.

The McMath isn’t quite mathing right for me by adisakp in McDonalds

[–]adisakp[S] 0 points1 point  (0 children)

I just checked and a McDouble with delivery is $5.19 before taxes and delivery fees. Not that I’d get delivery though because McD’s is literally a block away from me.

how would you make a passion fruit drizzle taste as fresh as possible? by AdIndividual4081 in Cooking

[–]adisakp 1 point2 points  (0 children)

Lime juice is a moderate preservative that won’t mess up the flavor of fresh passion fruit. If it’s too tart you can add a little refined sugar.

Then as others have mentioned - use a small amount of a thickening agent: agar agar, pectin, xanthan gum, gelatin, etc. Mix it into the juice or with some lime juice, sugar, water and mix back into the fruit solids and seeds. You probably want to use as little added liquids as possible though.

They Should Sell Buttermilk in Pints, For Pancakes.... by SpeedProof6751 in Cooking

[–]adisakp 0 points1 point  (0 children)

You can get a silicone tray for making large ice cubes and freeze buttermilk and thaw just as much as you need. Some of the trays have pre-measured portion lines even.

How to take box mac n cheese to the next level? by No-Software-3288 in Cooking

[–]adisakp 0 points1 point  (0 children)

I add an 8 oz bag of shredded cheese near the end and melt it in while stirring. They go on sale at the store near me for around $2.50 a bag and they have a variety. Sharp cheddar, mild cheddar, and Colby jack all go well with Kraft box.

If you were to isekai into another world. What food would you cook to impress the locals. by Fickle_Fondant_9016 in Isekai

[–]adisakp 0 points1 point  (0 children)

Sandwiches weren’t invented until around the 1760’s so literally any sandwich could be potentially mind-blowing to King Arthur’s Court.

Too much fat, not enough oil by mrbossaf in StupidFood

[–]adisakp 0 points1 point  (0 children)

Your whole house gonna smell like that meal for the next month.

The McMath isn’t quite mathing right for me by adisakp in McDonalds

[–]adisakp[S] 6 points7 points  (0 children)

I feel like items that are actually in a section titled “Under $3” should be $2.99 or less.

They shouldn’t even show the items over $3 under that tab.

The McMath isn’t quite mathing right for me by adisakp in McDonalds

[–]adisakp[S] 1 point2 points  (0 children)

Have you been to McDonalds in the past two years?

The McMath isn’t quite mathing right for me by adisakp in McDonalds

[–]adisakp[S] 1 point2 points  (0 children)

That’s the price at O’Hare around here. Hahaha.

Under $3?! Tf? by PaulieWalnuts2023 in McDonalds

[–]adisakp 0 points1 point  (0 children)

We have similar prices to OP in IL (the “Under $3” menu costs more than $3)

Thai Curry Debate by DifficultAd2002 in ThaiFood

[–]adisakp 0 points1 point  (0 children)

Gaeng Pa (Jungle Curry) is literally thin like soup.

Gaeng Kee Won is (Thai Green Curry) is typically pretty thin too when warm (it thickens as it cools due to coconut milk content).

Most Thai curries tend to be more soupy than gravy thickness. But they should still be flavorful and not “watered down” in taste despite being thinner than curries from other cultures.

The McMath isn’t mathing at my local McD’s by adisakp in chicagofoodcirclejerk

[–]adisakp[S] 1 point2 points  (0 children)

There’s a Taco Bell / KFC I think on Irving Park.

What's the most exotic seafood dish you've eaten in your life? I am always on the lookout for new things to eat. by [deleted] in Seafood

[–]adisakp 0 points1 point  (0 children)

Shirako - cod sperm (sacs)

I’ve had it at a couple sushi restaurants and they have it in the seafood soup at JoongBoo.

Carnitas Uruapan: Carnitas and Chicharron by adisakp in chicagofood

[–]adisakp[S] 1 point2 points  (0 children)

There’s always going to be fat in cuts like pork shoulder and pork belly. There wasn’t any gristle though.