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What do you do with the parmesan?
This is my secret ingredient:
View attachment 9244424
I know I know, but it's delicious.
Even a bad taco is pretty darn goodI think the best ingredient for perfect tacos is just making tacos. They’re perfect just with that.
Flash fried, so they're fried but still soft with kinda crunchy spots here and there, and you can fold them without breaking. Not rock hard like the pre-made shells (Taco Bell, Del Taco, etc.) that burst into a hundred pieces as soon as you bite them.
Yeah not super crunchy. Mostly just the edges.Flash fried, so they're fried but still soft with kinda crunchy spots here and there, and you can fold them without breaking. Not rock hard like the pre-made shells (Taco Bell, Del Taco, etc.) that burst into a hundred pieces as soon as you bite them.
Parmesan will do in a pinch, but I'd prefer Cotija or Queso Fresco.
Is there such a thing? A bad Taco? Never I sayEven a bad taco is pretty darn good
I need to experience this.What do you do with the parmesan?
This is my secret ingredient:
View attachment 9244424
I know I know, but it's delicious.
I dust the cooked shells with the ParmesanWhat do you do with the parmesan?
This is my secret ingredient:
View attachment 9244424
I know I know, but it's delicious.
Jimboys got the idea from me.So basically Jimboys.....
Dust the cooked shells with it..Whatcha doing with that parmesan?