Because right now i am on savings mode i started doing old meals i learned from the region to get the most out of my local markets but it also reminded me i started a project time ago because i was inspired by anons here and their constant contributions.
Things got dantesque fast due to the number of recipes (35+ main recipes, 10+ recipes for crucial ingredients, per my notepad.txt) hence why i sidetracked but also because i want to do a more "international" supermarket version of each if someone wants to replicate it, right now i still don't have the space nor some of the cookware to do it but might as well to gain track and practice, i will revisit this first one later when i get the format and initial info right.
First meal, a forgotten emblematic meal of the west, should be done by tomorrow but without the "international" version or fancy introduction to the area's gastronomy, that comes later.
Posted this first to force myself a deadline.
>>15769
>Mexican chorizo with a bit of avocado oil
>habanero chili and birds's eye chili
The ingredients are found in the same place in the market 'round here but they rarely mix as you did in that recipe, berry interesting.
>and a bit of maple syrup
Oddly interesting, usually frontier chorizo is quite high on fat so it cooks in its own thing but if people want t