Seriously, make the New York Time's recipe. You need to make an account on their food website, but it's not a paid subscription. I've tried 4 before this one, and this is the best one by far, and the most like the good stuff we had in hawaii.OMG OMG... that loco moco!! And shit, why do I have an urge to make english muffins now? Looks fantastic!!
Ha, thanks! White plate, pushing them back against the back splash on my kitchen's counters, Note 9 Camera phone, ebay under-cabinet LED lighting strips, then cropping away the rest of the photo showing the messy counters and poorly-painted wall..Dude, GREAT pictures!
That's good to know! I realized this weekend that I am not a patient person and don't like to tend to things. This is why I suck at things like caramel and such because I love to do multiple components at the same time but have more room to account for errors (that's my excuse at least )I actually appreciated the pacing of the recipe. Normally, I try to prep everything before turning in any heat. However, this recipe was quite relaxed. The first step is just to soften the onions and peppers over medium low heat for 20 minutes. You dont need to pay close attn to them like with many recipies, so it's easy to prep the next ingredients.