If you’re a keto-er, your definition of “cocktail” is usually limited to some combination of liquor and ice cubes. Or a sugar-free mixer if you’re feeling frisky. But what about those of us who occasionally crave and honest-to-god mixture of multiple ingredients?
Any idiot can make a burger. But it takes a special kind of idiot to make a burger that’s half bacon. And you can be that idiot.
All you need is a food processor and a salty, fatty dream — the dream of a burger that is charred within an inch of its life on the outside, yet juicy as all hell inside.
When I was young and foolish, I wasn’t a big wing guy. Boneless wings, sure. Breaded and easy to eat, no pesky bones. I was all about that. Then I became a grownup. In the interest of trying something other than my beloved spicy garlic sauce at b-dubs, I figured I’d find an alternative I could make at home.
OK, you read that headline and you’re thinking, “Avocados are already magical. Quit taking credit for all of the avocado’s hard work.” Fair enough.
But this short post will give you a tip that turns the rich, creamy fat-itude that we all love about avocados into something with more of a spicy, salty punch.
I used to not like pork that wasn’t bacon or ham, because I am a big dummy. Well, that and because conventional wisdom held that pork needed to be cooked to death to prevent you from that very same fate. Which is mouth-saddeningly incorrect.