Haiti (Lambi in Creole Sauce)
Egypt, Kuoshry (Pasta, Rice and Legumes Pie)
You deserve this.
People posting delicious things on Imgur kicked my cravings into overdrive. So I made brownies with a fuk ton of chocolate chip
Think that was it? Nope. Added chocolate chip cookie dough. Brookies, fuk yeah.
If you don’t have a good bakery in your area – i.e. bakes fresh every day, can tell you details about ingredients and procedures, acts like they give half a shiet – make your own. It’s pretty easy, and you can freeze leftover batches for later use. Just take a brioche recipe (my favorite bread), shape it into balls and proof as desired. I like mine *just* pillowy, with a bit of structure still but not too dense – the recipe I use is a high yeast dough (almost half percent total yield) and I proof my 84g buns for about an hour. I like a double egg wash and sesame, but do whatchya like ya biatch.
Listen, you can make your dry-aged short rib or wagyu burgers, but it probably will have a hard time competing with Five Guys (seriously, fuk those guys, I’ve lost sleep thinking about how good their bacon burger is). The number one cause of shietty-booty shietburgers? You bought grocery store ground beef; you will get nowhere with that. Grind the best quality chuck roast you can find, and you’re set. Actually, you don’t even need a grinder (even though they’re cheap); you can chop/mince cold beef and get arguably better texture. It just takes longer. I like a mix of about 60 percent chuck and 40 percent brisket. I have a guy who only works with prime, so thats what I’m using. Just leave my expensive sirloin alone. Ya biatch.