New Binky the Doormat
Footballguy
meh, not what they said ...
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***Official Cooking Discussion Thread*** (1 Viewer)
- Thread starter NewlyRetired
- Start date
meh, not what they said ...
Hastur
Footballguy
True. I guess I was referring more to how I 'believed' marinating worked, vs. how it actually works.
Hastur
Footballguy
Essentially, this is mac-n-cheese mixed with hot dog chili, but scratch made. One of the best comfort foods eva!
Hot dog chili is best made the day before.
1 onion, diced small
1 lb ground beef
1 tblsp tomato paste
1 small can tomato sauce
1 tblsp yellow mustard
1 cup beef broth/stock
1 tsp each of cumin, garlic, oregano, chili powder
Put diced onion in pan with oil and saute until almost brown on edges. Add beef and cook til all pink is gone. Add tomato paste, mix, and cook 30-45 seconds. Add spices and cook until they ‘bloom’(30-45 seconds). Add tomato sauce, mustard, and beef stock. Stir and cook until reduced to desired consistency(20 minutes or so).
Mac and cheese
1 cup elbow macaroni
½ cup evaporated milk
Couple tablespoons butter
Grated cheese of your choice. I use a combination of sharp cheddar, provolone, and asiago. Cheeses that melt well.
Salt to taste
Cook the macaroni until just BEFORE al dente. Drain and put back in the pan with the butter. Stir until butter is melted and all macaroni is coated with butter. Add milk, stir, and stir until milk is reduced by half. Add cheese and stir. Add salt. Stir until cheese is melted. Add some of the hot dog chili(50-50 or so). Take off the heat and cover. Wait 5 minutes. The warm/hot mac -n- cheese will bring the chili up to temp(assuming you made it the day before and it is cold from the fridge).
Hot dog chili is best made the day before.
1 onion, diced small
1 lb ground beef
1 tblsp tomato paste
1 small can tomato sauce
1 tblsp yellow mustard
1 cup beef broth/stock
1 tsp each of cumin, garlic, oregano, chili powder
Put diced onion in pan with oil and saute until almost brown on edges. Add beef and cook til all pink is gone. Add tomato paste, mix, and cook 30-45 seconds. Add spices and cook until they ‘bloom’(30-45 seconds). Add tomato sauce, mustard, and beef stock. Stir and cook until reduced to desired consistency(20 minutes or so).
Mac and cheese
1 cup elbow macaroni
½ cup evaporated milk
Couple tablespoons butter
Grated cheese of your choice. I use a combination of sharp cheddar, provolone, and asiago. Cheeses that melt well.
Salt to taste
Cook the macaroni until just BEFORE al dente. Drain and put back in the pan with the butter. Stir until butter is melted and all macaroni is coated with butter. Add milk, stir, and stir until milk is reduced by half. Add cheese and stir. Add salt. Stir until cheese is melted. Add some of the hot dog chili(50-50 or so). Take off the heat and cover. Wait 5 minutes. The warm/hot mac -n- cheese will bring the chili up to temp(assuming you made it the day before and it is cold from the fridge).
NorvilleBarnes
Footballguy
Lemon Posset
This is made like home made ice cream but it isn't icy or frosty or hard - it is cold, but very smooth and creamy and delicious.
Zest and juice 3 lemons
1c sugar
2c cream
Heat cream, zest, and sugar on low until sugar dissolves - about 15 minutes.
Cool, add juice, whisk, and strain into serving dishes. Refrigerate over night (at least 4 hours).
I'm trying this with limes and oranges too. Will report back.
This is made like home made ice cream but it isn't icy or frosty or hard - it is cold, but very smooth and creamy and delicious.
Zest and juice 3 lemons
1c sugar
2c cream
Heat cream, zest, and sugar on low until sugar dissolves - about 15 minutes.
Cool, add juice, whisk, and strain into serving dishes. Refrigerate over night (at least 4 hours).
I'm trying this with limes and oranges too. Will report back.
Hastur
Footballguy
Carne Adovada
I roughly shredded the meat and used in tacos. Off the charts delicious!
- 4 whole dried ancho chiles, seeds and stems removed
- 4 whole dried pasilla chiles, seeds and stems removed
- 1/2 cup raisins
- 1 cup frozen orange juice concentrate
- 3 whole chipotle chiles canned in adobo
- 2 tablespoons white vinegar
- 3 pounds boneless pork shoulder, trimmed and cut into 2-inch thick cubes
- 6 medium cloves garlic, roughly chopped
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- Kosher salt
I roughly shredded the meat and used in tacos. Off the charts delicious!
- Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving (optional)
sho nuff
Footballguy
Saving this...a few years when we went to the beach, I bring with me a bunch of smoked chicken I make ahead of time. Lunch time throw it in the crock pot with some broth/seasoning and let it cook all afternoon. So when we get back from the beach in the evening, everyone showers and we have food ready (other than the sides which some make up while others are cleaning up). Works great and when we have been there with a large group, easy to feed a house full.
Will be trying this soon with a group as it seems an easy thing to do ahead of time and have cooking whether in the oven or slow cooker. Also sounds like a good Super Bowl meal. Make up a bunch of toppings/sides and make a big taco bar. Do it with pork or like a chuck and have shredded beef tacos. (ive done one with leftover shredded chuck...and used the fat and juices and made a bit of birria tacos with the shredded beef...really really good...but definitely too much of a pain to do a lot of them for a large group).
Hastur
Footballguy
Seeing as how we are now in the grips of cold weather, I offer the ridiculously easy homemade cream of tomato soup. Warning: You will never look at a can of Cambells tomato soup the same way again. Remember taking a couple of martial art classes, then trying to watch professional wrestling? Remember being on your wedding night, then looking at your hand? Yeah, same thing.
Preheat oven to 350f.
Three large tomatoes, sliced into thick wedges
One red bell pepper, chunked
One half red onion, sliced into thick wedges
Two carrots, sliced kinda thin( you want them to be done at the same time as the other veggies)
One or two Jalapenos, stemmed and seeded, chunked(optional)
Salt and pepper to taste
Various herbs( I use a tablespoon(total) or so of an herb blend of parsley, dill, chives, etc.)
One quarter cup olive oil
One third cup milk
Two cups vegetable broth
Mix everything except the milk and broth in a large bowl, then transfer to a rimmed baking sheet. Roast in oven for 35 minutes or so. Meanwhile, put the broth in a large sauce pan and bring to a low simmer. When veggies are done, put them(and any liquid in the baking sheet) in the sauce pan with the broth. I use an immersion blender here, but you can use a regular blender. Blend until velvety smooth. Add milk and stir. Legally required to be served with grilled cheese.
Preheat oven to 350f.
Three large tomatoes, sliced into thick wedges
One red bell pepper, chunked
One half red onion, sliced into thick wedges
Two carrots, sliced kinda thin( you want them to be done at the same time as the other veggies)
One or two Jalapenos, stemmed and seeded, chunked(optional)
Salt and pepper to taste
Various herbs( I use a tablespoon(total) or so of an herb blend of parsley, dill, chives, etc.)
One quarter cup olive oil
One third cup milk
Two cups vegetable broth
Mix everything except the milk and broth in a large bowl, then transfer to a rimmed baking sheet. Roast in oven for 35 minutes or so. Meanwhile, put the broth in a large sauce pan and bring to a low simmer. When veggies are done, put them(and any liquid in the baking sheet) in the sauce pan with the broth. I use an immersion blender here, but you can use a regular blender. Blend until velvety smooth. Add milk and stir. Legally required to be served with grilled cheese.
Drunken knight
Footballguy
I do not happen to love peppers, but i would recommend Calabrian chili oil and/or peppers
i do mine a little differently...
romas: 7-8 cored
yellow onion: 1/2; rough dice
garlic gloves- 5, peeled
carrot- 1 rough dice
3 C veg stock
1/2-1 C half and half
oil
s&p
basil- 1 C, torn
Simmer stock
toss tomatoes and carrots in oil, s&p, roast until you get a little color.
sweat the diced onion
add tomatoes, carrots, onion to stock.
simmer for about 20.
puree.
simmer 10 more min.
add half and half, s&p. simmer 10 more min
strain through chinoise or china cap (strainer)
add torn basil as soup chills
Edit: i also add parm or pecorino to it
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Hastur
Footballguy
Love what you're doing here. I tried to keep it really simple so people wouldn't be afraid of trying it.
Wingnut
Footballguy
Just made the best, creamiest stove top Mac & cheese I've ever made. Sodium citrate was the trick.
I followed This simple recipe for the sauce (I used gouda and sharp cheddar) and used half whole milk/half home made chicken stock for the liquid. I also used bow-toe pasta. The way cheese melts with the SC is amazing, like Velveeta smooth.
Next I'm gonna try it with lobster meat.
I followed This simple recipe for the sauce (I used gouda and sharp cheddar) and used half whole milk/half home made chicken stock for the liquid. I also used bow-toe pasta. The way cheese melts with the SC is amazing, like Velveeta smooth.
Next I'm gonna try it with lobster meat.
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Ron Swanson
Footballguy
Yep. That stuff is the secret to restaurant queso.
Hastur
Footballguy
SC isn't a normal grocery store item. Is there somewhere besides online it is available? Mexican grocery maybe?
Ron Swanson
Footballguy
I've only ever bought it online. Modernist Pantry or Amazon.
Ron Swanson
Footballguy
mr. furley
Footballguy
Scoresman
Footballguy
I’ve been making my New Year’s resolutions cooking related recently. 2023 was all about learning how to make sourdough bread and it was a resounding success. My starter, Elon Crust, turns one year old on January 15. We now have a fairly regular supply of sourdough loaves, bagels , and English muffins in the house.
For 2024, I want to learn and perfect homemade pizza. In particular, New York, Chicago, and Detroit styles. I don't have a pizza oven, but I've read you don't need one for those two styles. I've already made a cracker crust pizza this year so I'm optimistic about this. Very excited.
For 2024, I want to learn and perfect homemade pizza. In particular, New York, Chicago, and Detroit styles. I don't have a pizza oven, but I've read you don't need one for those two styles. I've already made a cracker crust pizza this year so I'm optimistic about this. Very excited.
Dan Lambskin
Footballguy
Yeah I’d like to up my homemade pizza game too
New Binky the Doormat
Footballguy
give the tavern style a try if you like thin crust - it's thin like the St. Louis cracker crust style (think Imo's) but the crust is crispy but with a slight chew and has tiny bubbles on the bottom. If you have ever had Donato's - it's like that.
My favorite is Marion's - also love the way they grind the sausage. I have tried and can't make it nearly as well at home. Long live thin crust pizza.
Scoresman
Footballguy
Yup tavern style is what I made. And it turned out excellent. The dough was fun. Roll it out real thin and let it dry until it starts to feel like leather. Such a delicious crispy texture.
New Binky the Doormat
Footballguy
please post your recipe and process to make and "cure" the dough.
i don't have a pizza oven and will need to use my oven - my pizza stone broke quite a few years ago - thinking of getting a pizza steel ...Jealous that you nailed it.
Scoresman
Footballguy
Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here’s What He Learned. (Published 2023)
Among his many revelations: a game-changing technique for yielding that crisp crust at home.
The recipe is linked in the article. I’ve made it twice. It’s not terribly difficult.
New Binky the Doormat
Footballguy
Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here’s What He Learned. (Published 2023)
Among his many revelations: a game-changing technique for yielding that crisp crust at home.www.nytimes.com
The recipe is linked in the article. I’ve made it twice. It’s not terribly difficult.
big kenji fan - thanks!
do you use a stone or a steel?
Scoresman
Footballguy
Stone.Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here’s What He Learned. (Published 2023)
Among his many revelations: a game-changing technique for yielding that crisp crust at home.
The recipe is linked in the article. I’ve made it twice. It’s not terribly difficult.
big kenji fan - thanks!
do you use a stone or a steel?
gianmarco
Footballguy
Made a spaghetti carbonara last night that was on point. So good when done right and have finally done it enough and made enough mistakes to get it correct.
General Malaise
Footballguy
Making Senate Bean Soup with bread bowls tomorrow and I'm really excited for it. This is fifty, folks!
Hastur
Footballguy
Made Shepherds Pie for dinner tonight. Something I learned from Americas Test Kitchen. Mix 1/2 teaspoon baking soda, 3 tablespoons water, and some salt/pepper with the meat and let sit for 20 minutes before cooking. It raises the PH level of the meat and keeps it soft and juicy.
General Malaise
Footballguy
This turned out great and we had some neighbors over for the festivities. I also made an African Peanut Soup that was fantastic! Might have been the star of the show. Used a vegan recipe for it and the spices were perfect. https://rainbowplantlife.com/vegan-west-african-peanut-stew/
krista4
Footballguy
That looks amazing.
Eephus
Footballguy
Made a twice roasted kobocha squash tonight as a side. It took a lot of oven time but not much prep otherwise. Kobochas taste like butternuts to me but they have a bright orange flesh that makes for a nicer presentation.
Poke some holes in the whole squash and bake for 40 min in a 450 degree oven. After it's cool enough to handle, cut in half, remove the seeds. The peel should also come off easily after it's been cooked.
Cut the squash into chuncks and rough up the edges a little with a fork so it'll brown better. Drizzle with a mixture of olive oil, salt and spices (I used smoked paprika, kashmiri pepper and gochugaru) and put it back in the oven at 425 for another half hour or so. I finished it under the broiler for a few minutes to blacken the edges a bit more. Top with crumbled feta and something acidic (I used pomegranate molasses but balsamic or lemon juice would work). In retrospect something crunchy on top like slivered nuts or pepitas would have been a good addition. If I hadn't used the last of my chives the other day, the green would have worked well with the orange squash and white cheese.
Poke some holes in the whole squash and bake for 40 min in a 450 degree oven. After it's cool enough to handle, cut in half, remove the seeds. The peel should also come off easily after it's been cooked.
Cut the squash into chuncks and rough up the edges a little with a fork so it'll brown better. Drizzle with a mixture of olive oil, salt and spices (I used smoked paprika, kashmiri pepper and gochugaru) and put it back in the oven at 425 for another half hour or so. I finished it under the broiler for a few minutes to blacken the edges a bit more. Top with crumbled feta and something acidic (I used pomegranate molasses but balsamic or lemon juice would work). In retrospect something crunchy on top like slivered nuts or pepitas would have been a good addition. If I hadn't used the last of my chives the other day, the green would have worked well with the orange squash and white cheese.
Mister CIA
Footballguy
Gonna queue this up and hope to try this recipe the following weekend. I can't even imagine what it tastes like, but it looks good.
Drunken knight
Footballguy
i've done both... if you choose to mix it in with the batter, i recommend roasting them. it brings out different flavor
edit: also, a big hit has been bananas foster topping
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Hastur
Footballguy
Cold weather begs for Vegetable beef barley soup. I like to put some stew meat in a crock pot with hamburger seasoning for 6 hours on low. Then, in 4.5 hours, start sweating onions/carrots/celery in my soup pot. On another burner, I heat up a quart of a combination of beef stock and vegetable stock. Once the veggies in the pot are properly cooked, I add some garlic and herbs. Then pour in the stock and bring to a boil. Once boiling, add the barley, turn down the heat and simmer for 45 minutes. Take the meat out of the crock pot and break apart as you would pulled pork. Add that to the soup, along with a bag of frozen mixed veggies. Let that simmer for 10 minutes.
Yum.
Yum.
New Binky the Doormat
Footballguy
read my mind, just made some with homemade beef bone stock I had in the freezer and had a couple of rando pieces of ribeye from brother-in-law's farm - added frozen cubed potatoes, carrots and peas - and of course barley
Dan Lambskin
Footballguy
Wingnut
Footballguy
This recipe is a combination of recipes I got from my Grandmother, who lived in New Orleans her whole life and was a fantastic cook.
Whenever I make this, I get requests for the recipe.
Seafood Gumbo (This makes 2-3 gallons of gumbo. Make it and freeze a bunch)
INGREDIENTS:
| 2 lbs peeled shrimp (save shells for stock) 1 lb crab meat (or 3 pounds crab leg clusters) OPTIONAL - 1 lb Crawfish Tails (precooked is ok) 1.5 pounds frozen (thawed) or fresh cut okra 1 pound andouille sausage, sliced into coins 3 quarts seafood/chicken stock (see below) 1 cup veg oil (for roux) 1.5 cups flour (for roux) 2 onions (chopped) 2 cups chopped celery 1 large bell pepper (chopped) OPTIONAL | 3 tbsp bacon grease or oil 2 bay leaves 4 cloves minced garlic 2 (14 oz) cans diced or chopped tomatoes 2 tsp zatarains crab & shrimp boil 2 tbsp creole seasoning or seafood seasoning 1 cup minced parsley 1 bunch green onions (chopped) salt and pepper to taste cayenne pepper to taste cooked white rice (3 or 4 cups) |
INSTRUCTIONS:
Make a roux with 1 cup vegetable oil and 1.5 cups of all purpose flour. Cook over med-low heat in a large skillet (preferably cast iron) until a nice copper color (30-60 minutes), stirring CONSTANTLY (dont even walk away for one minute or it may burn). Remove from heat and set aside. Roux can be made days ahead of time and stored covered at room temp or in fridge. NOTE: The darker the roux, the less thickening properties it has and more flavor and richness it adds. If you like thick gumbo, cook the roux to a little bit lighter color. If you want a richer flavor but a little less thick (which is the way I like mine), cook to a copper color.
Boil the shrimp shells in 3 quarts of water (or chicken stock) for 10 minutes. Strain stock and discard shells. If using fresh crab, cook crab in same water until cooked, about 5 minutes. Remove crab and let cool. Set stock aside.
Heat bacon grease or oil in large stock pot. Cut sausage into discs and cook until browned nicely, about 5 minutes, remove with slotted spoon and set aside. Reduce heat to medium; add okra to pot and cook until "roping" (or slime) stops (about 15 minutes), stirring frequently to avoid burning.
When the okra is no longer ropey/slimy, add onions and celery, and cook for 4-5 minutes, then add garlic, 1/2 cup parsley, bay leaves, and half the roux. Mix well and cook for about 5 minutes, stirring constantly (it will be thick and sticky at this point). Add tomatoes (with juice) and the 3 qts of stock and stir it well to blend. Bring to low boil and add crab/shrimp boil, seafood seasoning, salt, pepper and cayenne. Turn to low/medium heat and simmer for one hour, stirring every 5 minutes or so to avoid bottom sticking. (If you’re using fresh crab, this is the time to remove meat from the shells and set aside). During this time the gumbo will slowly start to turn a reddish-brown and start to get that gumbo smell. It takes a while so be patient.
Taste at this point and adjust seasoning as needed (salt, pepper, cayenne). Bring back up to a low boil on medium heat, then reduce heat to low and simmer for 30 minutes, stirring every 5 minutes or so. Check consistency. Add some roux to thicken it a bit if desired. Add cooked sausage, shrimp, crab, crawfish (optional), and half of the chopped green onions to pot and blend. Continue to simmer for 15 minutes on LOW, stirring occasionally.
Remove from heat, and let sit covered for about an hour. It’s best to eat the day AFTER its made because it takes some time for the flavors to properly marry for that creole taste. Refrigerate uncovered until completely cool (stirring occasionally as it cools), then re-cover. Freezes well. Serve with white rice and french bread, and garnish with chopped green onions and some chopped parsley.
Mister CIA
Footballguy
I'll be making a pot of gumbo this weekend. This is my go-to recipe: https://www.youtube.com/watch?v=re6ohsE-FZk
The only mod I make to the recipe is to dial back the cumin by about half. I use Kiolbassa beef sausage, and serve it with shrimp on the side with my own interpretatio of dirty rice.
Ron Popeil
Footballguy
The previous two recipes look awesome. I will have to give those a try.
Here's my go-to for gumbo, and a highly entertaining watch:
Isaac Toups Chicken and Sausage Gumbo
Here's my go-to for gumbo, and a highly entertaining watch:
Isaac Toups Chicken and Sausage Gumbo
Drunken knight
Footballguy
I haven't made gumbo in a while... typically jambalaya and etouffee.
Hastur
Footballguy
I took a knife skills cooking class today. Now I have to go to the farmers market and buy a bunch of veggies to practice on.
Here is an interesting take away I didn't know. You know that knife sharpener stick thing that everyone has? Yeah, throw it away. Buy a sharpening stone(about 700-1000 grit or so.)
Here is an interesting take away I didn't know. You know that knife sharpener stick thing that everyone has? Yeah, throw it away. Buy a sharpening stone(about 700-1000 grit or so.)
Drunken knight
Footballguy
Drunken knight
Footballguy
Dexter-Russell 07946 12" Manual Tri-Stone Knife Sharpener System
Keep all your blades looking and performing like new with this Dexter-Russell 07946 12" manual tri-stone knife sharpener system! Not only is this sharpener 12" long to allow for elongated strokes that ensure optimal sharpening, it also comes with three different stones to sharpen any knife...
Hastur
Footballguy
Oh, my wife is NOT gonna be happy you showed me this website lolDexter-Russell 07946 12" Manual Tri-Stone Knife Sharpener System
Keep all your blades looking and performing like new with this Dexter-Russell 07946 12" manual tri-stone knife sharpener system! Not only is this sharpener 12" long to allow for elongated strokes that ensure optimal sharpening, it also comes with three different stones to sharpen any knife...www.webstaurantstore.com
General Malaise
Footballguy
Looks like you got some great feedback already! Nothing better when you nail the roux and hear the Holy Trinity *HISSSSSS* when it meets the roux for the first time.
If you're feeling it, you can use bacon fat/grease as the basis for your roux.
General Malaise
Footballguy
Perfect!
Dan Lambskin
Footballguy
Looks like you got some great feedback already! Nothing better when you nail the roux and hear the Holy Trinity *HISSSSSS* when it meets the roux for the first time.
If you're feeling it, you can use bacon fat/grease as the basis for your roux.
Wife 86’d it looks like I’ll have to try it some other time. Not entirely convinced she knows what it is
No chance I’m watching g a video for a recipe
General Malaise
Footballguy
Looks like you got some great feedback already! Nothing better when you nail the roux and hear the Holy Trinity *HISSSSSS* when it meets the roux for the first time.
If you're feeling it, you can use bacon fat/grease as the basis for your roux.
Wife 86’d it looks like I’ll have to try it some other time. Not entirely convinced she knows what it is
No chance I’m watching g a video for a recipe
heckmanm
Footballguy
I got you, fam. Isaac Toups is the man.
INGREDIENTS
- 4 bone-in, skin-on chicken thighs
- 3 t kosher salt, divided
- 2 t ground black pepper, divided
- ½ C grapeseed oil
- ½ C all-purpose flour
- 1 lg onion, diced
- 1 lg red bell pepper, diced
- 2 ribs celery, diced
- 10 garlic cloves, crushed
- 4 bay leaves
- 12 oz amber-style beer
- 5 C chicken stock
- ½ t cayenne pepper
- 1 lb andouille sausage, cut into bite-size pieces (½” half moons)
- Louisiana jasmine rice, for serving
- Sliced green onions, for garnish
DIRECTIONS
Preheat the oven to 400F. Season the chicken thighs with 2 tsp of the salt and 1 tsp of the black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside, reserving rendered fat.
In a heavy Dutch oven over medium heat, make a dark roux, using the oil and flour, about 45 minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is rocking hot, so these vegetables are going to cook really quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer. Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 tsp salt and 1 tsp black pepper and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
Do not skim that fat off the top.
Serve with rice. I put the gumbo down in each bowl first and then put the rice on top. Garnish with sliced green onions and hot sauce
