Sloshing

When I cook or when I eat in general, I like to use a technique that I call “sloshing,” and maybe you do too.

One reason I enjoy cooking is because of the infinite combinations of flavors and textures possible in this wide world. As such, I find it’s tastiest to slosh all the food on your plate together to get a blend of each and every flavor and texture in every single bite. People who are deathly afraid of their food touching may be deathly afraid of this blog post, for which I am truly sorry.

I’d like you to meet two of my favorite sloshing partners, salsa and sour cream. They slosh particularly well together on a taco salad with lettuce, chicken or ground beef or black beans or chili, crushed tortilla chips, shredded cheese and any other vegetables of your choosing. I don’t like black olives FYI!!!!!!!!

Other sloshing combinations include ketchup, maple syrup, sweet sausage, eggs and homefries. You’re supposed to put the condiments on the dish then slosh the whole thing, in case that wasn’t clear. Otherwise you’re just not doing it right.

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About Jen Cantin

Follow Jen Cantin on Twitter if you have nothing better to do! Wouldn’t want to impose… Two cats and three times more ‘tude than the leading car insurance provider.
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2 Responses to Sloshing

  1. Mr. Copenhagen says:

    This is a good recommendation. I also enjoy mixing melted cheese and ketchup.

  2. Pingback: Supper Club: Burrito Casserole at Small Kitchen College | Deep Fried Epiphany

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