You amazing home chefs
September 18, 2024 5:24 PM Subscribe
Ever Tried Nacho-Doms? Crispy popadoms, spicy keema, melted cheese, salsa & dips as created by Latifs Inspired. UMAMI-BOMB! Bismillah.
Nacho-subs and Nacho-switches are very excited about this.
posted by Joakim Ziegler at 6:10 PM on September 18 [6 favorites]
posted by Joakim Ziegler at 6:10 PM on September 18 [6 favorites]
Nacho-subs
before I got where you were going with this I imagined a world where there are multiple subreddits solely for the purpose of discussing nachos.
posted by juv3nal at 6:17 PM on September 18
before I got where you were going with this I imagined a world where there are multiple subreddits solely for the purpose of discussing nachos.
posted by juv3nal at 6:17 PM on September 18
Or a nachos hoagie?
posted by NoMich at 6:21 PM on September 18 [1 favorite]
posted by NoMich at 6:21 PM on September 18 [1 favorite]
If I was still a stoner, I would make a nachos hoagie right damn now.
posted by NoMich at 6:22 PM on September 18 [1 favorite]
posted by NoMich at 6:22 PM on September 18 [1 favorite]
I would try it with chicken. Not a fan of lamb.
posted by Czjewel at 6:41 PM on September 18 [1 favorite]
posted by Czjewel at 6:41 PM on September 18 [1 favorite]
Chicken keema is a thing. Do it and report back.
posted by NoMich at 6:58 PM on September 18 [2 favorites]
posted by NoMich at 6:58 PM on September 18 [2 favorites]
Nacho hoagie is totally a thing you can find in the more esoteric corners of the culinary universe, and also something you should go make right now.
…it’s up there with Ethiopian cheesesteaks, which are amazing.
Do it.
posted by aramaic at 7:11 PM on September 18 [1 favorite]
…it’s up there with Ethiopian cheesesteaks, which are amazing.
Do it.
posted by aramaic at 7:11 PM on September 18 [1 favorite]
*Googles Ethiopian cheesesteak, stares agog*
The ur-example seems to be in Philadelphia (of course). That's only 50 minutes from my house. I now have a new goal.
posted by mollweide at 7:22 PM on September 18
The ur-example seems to be in Philadelphia (of course). That's only 50 minutes from my house. I now have a new goal.
posted by mollweide at 7:22 PM on September 18
He made.papri chaat with cheese. If cheese sauce made it better they would have added it to the subcontinent traditional recipe 2000 years ago.
posted by Keith Talent at 7:26 PM on September 18 [2 favorites]
posted by Keith Talent at 7:26 PM on September 18 [2 favorites]
But then it occurred to me, I have no idea what 'nacho' cheese actually is, and maybe I don't want to know!
"Real" nacho cheese is, as far as I can tell, what you get when you melt some cheddar or cheddarjack cheese in a sodium citrate solution. Don't have sodium citrate at hand? Use a lemon and baking soda instead - a recipe I used the other week was 1/4c of lemon juice (60ml) and 3/4t (7.6g) baking soda, simmer until it stops foaming, add 1/2c (120ml) water, bring to simmer and slowly mix in 8oz (225g-ish) of cheddar (that seems like a lot? I might be misreading the recipe, but this kitchen chemistry is out there on the internet), cheddar jack, something reasonably melty. Toss in diced jalapeños to taste. The real stuff just has essence of jalapeño in it as far as I can tell, and you add pickled jalapeños to your gas station nachos to kick it up a notch when you're tired of living.
Anyway - congratulations, you just made cheez sauce, perfect for cauliflower or broccoli without the jalapeños. It's marginally easier than making a béchamel sauce from roux (can't burn the flour, no lumpiness risk), and I think the sauce is a bit smoother? Also you get an honorary American citizenship since you made Kraft Singles the long way.
posted by Kyol at 7:33 PM on September 18 [9 favorites]
"Real" nacho cheese is, as far as I can tell, what you get when you melt some cheddar or cheddarjack cheese in a sodium citrate solution. Don't have sodium citrate at hand? Use a lemon and baking soda instead - a recipe I used the other week was 1/4c of lemon juice (60ml) and 3/4t (7.6g) baking soda, simmer until it stops foaming, add 1/2c (120ml) water, bring to simmer and slowly mix in 8oz (225g-ish) of cheddar (that seems like a lot? I might be misreading the recipe, but this kitchen chemistry is out there on the internet), cheddar jack, something reasonably melty. Toss in diced jalapeños to taste. The real stuff just has essence of jalapeño in it as far as I can tell, and you add pickled jalapeños to your gas station nachos to kick it up a notch when you're tired of living.
Anyway - congratulations, you just made cheez sauce, perfect for cauliflower or broccoli without the jalapeños. It's marginally easier than making a béchamel sauce from roux (can't burn the flour, no lumpiness risk), and I think the sauce is a bit smoother? Also you get an honorary American citizenship since you made Kraft Singles the long way.
posted by Kyol at 7:33 PM on September 18 [9 favorites]
Oh huh, that was surprisingly close to what Adam's recipe uses, here.
...damn, now I want nachos.
posted by Kyol at 7:45 PM on September 18 [3 favorites]
...damn, now I want nachos.
posted by Kyol at 7:45 PM on September 18 [3 favorites]
If I was still a stoner, I would make a nachos hoagie right damn now.
In San Diego, every taco shop has nachos.
You can also get nachos with carne asada.
You can also get nachos with carne asada, but with french fries substituted for chips.
You can also get carne asada nachos wrapped in a tortilla, which is called a "California Burrito".
posted by LionIndex at 7:55 PM on September 18 [1 favorite]
In San Diego, every taco shop has nachos.
You can also get nachos with carne asada.
You can also get nachos with carne asada, but with french fries substituted for chips.
You can also get carne asada nachos wrapped in a tortilla, which is called a "California Burrito".
posted by LionIndex at 7:55 PM on September 18 [1 favorite]
…it’s up there with Ethiopian cheesesteaks, which are amazing.
Ever try a bulgogi cheesesteak?
posted by Faint of Butt at 9:06 PM on September 18
Ever try a bulgogi cheesesteak?
posted by Faint of Butt at 9:06 PM on September 18
congratulations, you just made cheez sauce
Kyol, your comment and that video link are an excellent contribution to the thread—thanks! I'm totally doing this next time I make nachos or mac and cheese. Science!
posted by rory at 11:56 PM on September 18
Kyol, your comment and that video link are an excellent contribution to the thread—thanks! I'm totally doing this next time I make nachos or mac and cheese. Science!
posted by rory at 11:56 PM on September 18
I have no idea what 'nacho' cheese actually is
It's very simple.
This is my cheese.
It is nacho cheese.
posted by chavenet at 4:14 AM on September 19 [4 favorites]
It's very simple.
This is my cheese.
It is nacho cheese.
posted by chavenet at 4:14 AM on September 19 [4 favorites]
My partner and I have made mapo tofu nachos multiple times. I spoke "papadum nachos recipe video" and partner responded that they would eat that sight unseen. Relatedly frying papadum at home is fairly easy if you're already accustomed to shallow frying. Now to go actually watch the video but it felt true to my partner's reply to comment first. 😂
posted by R343L at 7:29 AM on September 19 [1 favorite]
posted by R343L at 7:29 AM on September 19 [1 favorite]
He made papri chaat with cheese.
As a nitpick, no.
Papri/papdi are usually fried wheat flour crackers, whereas papads are more typically black gram flour (although there are chickpea, rice, millet, potato and lentil flour variants). Point being, they're both texturally and flavor-wise distinct.
It's sort of like saying a water cracker and a potato chip are the same thing.
posted by aramaic at 7:48 AM on September 19 [3 favorites]
As a nitpick, no.
Papri/papdi are usually fried wheat flour crackers, whereas papads are more typically black gram flour (although there are chickpea, rice, millet, potato and lentil flour variants). Point being, they're both texturally and flavor-wise distinct.
It's sort of like saying a water cracker and a potato chip are the same thing.
posted by aramaic at 7:48 AM on September 19 [3 favorites]
Step one: make a pan of sheet pan nachos (or nacho-doms, or totchos) with a deliberate half-ish serving left over
Step two: the next day, make a quesadilla with the leftovers. Or, if you're feeling fancy, make chilaquiles with the leftovers.
posted by Lyn Never at 8:27 AM on September 19 [3 favorites]
Step two: the next day, make a quesadilla with the leftovers. Or, if you're feeling fancy, make chilaquiles with the leftovers.
posted by Lyn Never at 8:27 AM on September 19 [3 favorites]
I'm totally doing this next time I make nachos or mac and cheese. Science!
I totally did it. Juice of a single lemon, ½ tsp bicarbonate of soda (baking soda), ¼ cup of milk, ~200g of grated cheddar, big bowl of macaroni. Amazing. It was like liquid cheese. No more lumpy roux for me.
posted by rory at 12:28 PM on September 19 [2 favorites]
I totally did it. Juice of a single lemon, ½ tsp bicarbonate of soda (baking soda), ¼ cup of milk, ~200g of grated cheddar, big bowl of macaroni. Amazing. It was like liquid cheese. No more lumpy roux for me.
posted by rory at 12:28 PM on September 19 [2 favorites]
Okay, I may have used too much lemon--it was definitely the most lemony mac and cheese I've ever had, but the texture--YAY! I think this may be the first time I've actually used a recipe off metafilter!
posted by mittens at 4:45 PM on September 19
posted by mittens at 4:45 PM on September 19
« Older Our Fractional Universe | ICJ's decision over the Palestinian occupation... Newer »
posted by mittens at 5:54 PM on September 18