How is that a flaw? It just sounds like a design consideration…

There may be no stupid questions here, but apparently they’re can be plenty of stupid answers

As Trump has shown, legality doesn’t matter if you can drag out the legislative process long enough. Clearly, California withholding taxes will be struck down by the courts, but the damage will be done if it can be dragged out long enough to disrupt the bond market even further than Taco already has.

Why is the engine compartment open?

Yeah…

The Final Solution

It was r/changemyview

Google translate didn’t help…

Isn’t that a catfish?

Sounds like the game will never be on my computer

I hate that you managed to make me make a dad joke, by circling a single word. Take your updoot

Closest match I could find: https://www.webstaurantstore.com/acopa-phoenix-8-1-4-18-0-stainless-steel-forged-dinner-fork-pack/267810005.html

These were actually leftovers from a taco themed pizza I had made. This picture was a memory from a Wednesday past 😂

Did an Andorian write this!?

The yellow is substantially hotter than the green. In my opinion, the yellow tastes way better too

Yeah, blooming spices is a really great technique. It definitely adds a new level of complexity, and a great way to arrest the volatility of those amazing aroma compounds

Yeah, you’re right. Cilantro is very volatile when cooked. I usually always just add it as a fresh topping, it has so much more flavor that way. Also, if you make a crema with cilantro, the fat seems to capture all the aromatic compounds and keep them nice and vibrant for a good amount of time

I mostly just cook from the heart, but here’s what I did:

For the beans:

1 no. 3 can of whole black beans

1/2 of a white onion medium dice

2 jalapenos medium dice

Zest and juice of one lime

1 tbsp of whole cumin seeds

1 large pinch of kosher salt

I sauted the onion with a little salt until they were soft with brown edges, then I added the jalapenos and the beans (water and all), cumin, and the remainder of the salt. I let that simmer for for a while until the liquid reduced, then I added the lime zest and juice, and used a potato masher to crush up about 50% of the beans to give a bit of textural difference.

For the avocado crema:

1 whole avocado

1/2 cup sour cream

1 medium pinch kosher salt

Zest and juice of one lime

2-3 tbsp water

This one’s easy, add all ingredients except water to a food processor and blend until evenly mixed, then add water until you’ve reached the consistency you want. That’s it.

For assembly, I put a small amount of mozzarella on the tostada and microwaved it for a few seconds to get it melty, then added beans, followed by onions and then cilantro, top with crema and add the hot sauce of your choice.

I hope that’s a good exclamation…

I can very much relate to what you’re saying in this post. And it is incredibly frustrating