Anonymous wrote:

Anonymous wrote:I’m trying to figure out where people are buying such expensive chicken. I’ve never paid over $1.99/ pound for chicken leg quarters.

No one is using chicken leg quarters for a quick family Mexican bowl.

And many don’t like dark meat.

Anonymous wrote:I generally make burrito bowls or rice bowls when I already have leftover cooked chicken or steak. It’s a great way to re-package random leftovers with some fun accouterments.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Kids love Chipotle so I figured I could easily whip up burrito bowls last night. Family of 4. Steak and chicken. Whole Foods guac. Good salsas. Corn. Rice. Beans. Herbs and spices. Cheese, which I shredded. Onions and peppers. Leafy lettuce. It was over $50, took me well over an hour to prep and cook everything, tons of cleanup, and tasted fine but nothing special. Everyone finished their plates but no rave reviews.

Chipotle is $9-12 per person. And the kids and my husband would prefer it over what I served. Did I do something wrong or does everyone sort of know this and when the family craves burritos or burrito bowls you all order out?

When we do burrito bowls at home it's rice, chicken, frozen corn, sale salsa, guac I make myself if avocados are on sale or no guac otherwise, sour cream, canned beans, cheese, onions, peppers, and lettuce. 2 lb of chicken will set us back about $8, the beans will be about $1.50, guac will cost about $3 to make, salsa about $3.50, onion about $1, peppers about $2-3, frozen corn about $2, lettuce about $4 and we'll hopefully use the rest of it on salads the rest of the week. Rice, sour cream, and cheese are things we always have on hand, but we typically buy the sour cream at $2.50, cheese at $2.50, and a big thing of rice at $10. That's still only setting me back $40 and I've got rice, lettuce, sour cream, and cheese to use for other things still when I'm done.

But yes, burrito bowls are a pain to make because it's a ton of frying pans or a ton of time layering flavors in the same pan. Plus you have to assemble them at the table.

You don’t use fresh lime juice or cilantro in your guacamole? That makes it more than $3.50. And avocados are only 2 for $3.50 if they’re on sale.

No fresh lime juice (refrigerated bottle) and you're right that I forgot the cilantro.

As mentioned, we skip guac entirely when the avocados aren't on sale.

DP you do not put lime juice in fresh guacamole. It is added to guacamole that is not served right an away to prevent browning but changes the taste. Guacamole without lime juice taste much better.

I would say that this is definitely your personal taste.

No guacamole with lime juice adds acid and you lose a lot of flavor. All the subtleties of the guacamole are destroyed and it tastes stale.

I will not stop putting lime in my guacamole. Your preference does not mean it’s the right answer

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Look at the ingredients list for the restaurant food. The stuff you made is a lot healthier.

This.

Why do you make this assumption? Where do you believe that Chipotle is unhealthy (except perhaps with salt)?
https://www.chipotle.com/ingredients

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Kids love Chipotle so I figured I could easily whip up burrito bowls last night. Family of 4. Steak and chicken. Whole Foods guac. Good salsas. Corn. Rice. Beans. Herbs and spices. Cheese, which I shredded. Onions and peppers. Leafy lettuce. It was over $50, took me well over an hour to prep and cook everything, tons of cleanup, and tasted fine but nothing special. Everyone finished their plates but no rave reviews.

Chipotle is $9-12 per person. And the kids and my husband would prefer it over what I served. Did I do something wrong or does everyone sort of know this and when the family craves burritos or burrito bowls you all order out?

When we do burrito bowls at home it's rice, chicken, frozen corn, sale salsa, guac I make myself if avocados are on sale or no guac otherwise, sour cream, canned beans, cheese, onions, peppers, and lettuce. 2 lb of chicken will set us back about $8, the beans will be about $1.50, guac will cost about $3 to make, salsa about $3.50, onion about $1, peppers about $2-3, frozen corn about $2, lettuce about $4 and we'll hopefully use the rest of it on salads the rest of the week. Rice, sour cream, and cheese are things we always have on hand, but we typically buy the sour cream at $2.50, cheese at $2.50, and a big thing of rice at $10. That's still only setting me back $40 and I've got rice, lettuce, sour cream, and cheese to use for other things still when I'm done.

But yes, burrito bowls are a pain to make because it's a ton of frying pans or a ton of time layering flavors in the same pan. Plus you have to assemble them at the table.

You don’t use fresh lime juice or cilantro in your guacamole? That makes it more than $3.50. And avocados are only 2 for $3.50 if they’re on sale.

No fresh lime juice (refrigerated bottle) and you're right that I forgot the cilantro.

As mentioned, we skip guac entirely when the avocados aren't on sale.

DP you do not put lime juice in fresh guacamole. It is added to guacamole that is not served right an away to prevent browning but changes the taste. Guacamole without lime juice taste much better.

I would say that this is definitely your personal taste.

No guacamole with lime juice adds acid and you lose a lot of flavor. All the subtleties of the guacamole are destroyed and it tastes stale.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Look at the ingredients list for the restaurant food. The stuff you made is a lot healthier.

This.

Why do you make this assumption? Where do you believe that Chipotle is unhealthy (except perhaps with salt)?
https://www.chipotle.com/ingredients

Chipotle should put out a press release that they’re avoiding seed oils to make the stock soar. Olive oil and/or some other healthier natural oil is the way forward. We’d absolutely go more often if they would.

You should know that your media diet is really, really slanted. What you are watching and reading is not representative. I never hear, read, or think about seed oils. Honestly.

You should. And when companies move away from them, it generates tons of excitement, see Steak n Shake now cooking fries in beef tallow:

https://www.steaknshake.com/seed-oils/

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m trying to figure out where people are buying such expensive chicken. I’ve never paid over $1.99/ pound for chicken leg quarters.

Serving street meat to your kids to save a couple dollars. No thanks.

"Street meat?" My god quit the hysterics, Harris Teeter sells chicken breasts for $1.99/lb all the time and it's the exact same stuff in the $7.99/lb Tyson package.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m trying to figure out where people are buying such expensive chicken. I’ve never paid over $1.99/ pound for chicken leg quarters.

We aren’t buying chicken leg quarters; that’s gotta be the worst possible cut of a chicken to deal with or eat

Oh yes, so difficult to season and throw it in the oven and cook it on low all day. That’s the hardest thing ever. Much worse than chicken breasts that dry out in an hour.

Why You Should Leave the Lime Out of Your Guacamole
Lime is an integral part of a great guacamole—or so we thought. Turns out, American cooks put the lime in. And now it's time to take it out.

Twenty years ago, I asked a server at Mexico City’s legendary El Bajío if there was lime in their exceptionally rich, deep guacamole. She tsk-tsked me with her finger. “No, no," she said. "Lime masks the avocado.”

In retrospect, it seems so obvious. But at the time, I, like most Americans, ceremoniously squeezed fresh lime juice into my guacamole, a finishing touch that I believed accentuated or balanced the flavors. It wasn't until I started spending time in Mexico that I found guacs that, in whatever form they took—drizzled over empanadas, slathered as a base for ceviche tostadas, served chunky-style piled alongside thin grilled steaks—tasted like avocado concentrate, with only a wisp of citrus acidity, if any.
.. . As a dip with chips, the richness of limeless guacamole can be revelatory,

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Kids love Chipotle so I figured I could easily whip up burrito bowls last night. Family of 4. Steak and chicken. Whole Foods guac. Good salsas. Corn. Rice. Beans. Herbs and spices. Cheese, which I shredded. Onions and peppers. Leafy lettuce. It was over $50, took me well over an hour to prep and cook everything, tons of cleanup, and tasted fine but nothing special. Everyone finished their plates but no rave reviews.

Chipotle is $9-12 per person. And the kids and my husband would prefer it over what I served. Did I do something wrong or does everyone sort of know this and when the family craves burritos or burrito bowls you all order out?

When we do burrito bowls at home it's rice, chicken, frozen corn, sale salsa, guac I make myself if avocados are on sale or no guac otherwise, sour cream, canned beans, cheese, onions, peppers, and lettuce. 2 lb of chicken will set us back about $8, the beans will be about $1.50, guac will cost about $3 to make, salsa about $3.50, onion about $1, peppers about $2-3, frozen corn about $2, lettuce about $4 and we'll hopefully use the rest of it on salads the rest of the week. Rice, sour cream, and cheese are things we always have on hand, but we typically buy the sour cream at $2.50, cheese at $2.50, and a big thing of rice at $10. That's still only setting me back $40 and I've got rice, lettuce, sour cream, and cheese to use for other things still when I'm done.

But yes, burrito bowls are a pain to make because it's a ton of frying pans or a ton of time layering flavors in the same pan. Plus you have to assemble them at the table.

You don’t use fresh lime juice or cilantro in your guacamole? That makes it more than $3.50. And avocados are only 2 for $3.50 if they’re on sale.

No fresh lime juice (refrigerated bottle) and you're right that I forgot the cilantro.

As mentioned, we skip guac entirely when the avocados aren't on sale.

DP you do not put lime juice in fresh guacamole. It is added to guacamole that is not served right an away to prevent browning but changes the taste. Guacamole without lime juice taste much better.

I would say that this is definitely your personal taste.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Look at the ingredients list for the restaurant food. The stuff you made is a lot healthier.

This.

Why do you make this assumption? Where do you believe that Chipotle is unhealthy (except perhaps with salt)?
https://www.chipotle.com/ingredients

Chipotle should put out a press release that they’re avoiding seed oils to make the stock soar. Olive oil and/or some other healthier natural oil is the way forward. We’d absolutely go more often if they would.

You should know that your media diet is really, really slanted. What you are watching and reading is not representative. I never hear, read, or think about seed oils. Honestly.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Look at the ingredients list for the restaurant food. The stuff you made is a lot healthier.

This.

Why do you make this assumption? Where do you believe that Chipotle is unhealthy (except perhaps with salt)?
https://www.chipotle.com/ingredients

Chipotle should put out a press release that they’re avoiding seed oils to make the stock soar. Olive oil and/or some other healthier natural oil is the way forward. We’d absolutely go more often if they would.

Anonymous wrote:

Anonymous wrote:I’m trying to figure out where people are buying such expensive chicken. I’ve never paid over $1.99/ pound for chicken leg quarters.

Serving street meat to your kids to save a couple of dollars. No thanks.