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Food Thread: Little Donkeys! Yum!
Who gives a shit? Geoffrey Zakarian Explains Why Restaurant French Toast Tastes So Much Better Than Homemade What he is actually saying is that some people make crap French Toast at home. Of course some people make great French Toast at home! Unsaid is the reality that there is plenty of mediocre French Toast being pumped out by restaurants across America. I hate these sorts of articles. Now get out of my kitchen! [Hat Tip: Misanthropic Humanitarian]
Good butter, and Flap Meat...whatever the hell that is...just send it, Broccolini that isn't $6/bunch, garlic...lots of garlic!, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com. Who are those poor deluded souls who shake their Manhattans? These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too. However, I will give dispensation to those who use maple syrup on Brussels Sprouts! I tried that and it worked nicely. I still prefer Agave, but still... And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.
Comments
(Jump to bottom of comments)Posted by: George Carlins Pencil at April 28, 2024 04:03 PM (ERdWw)
2
1st!
Posted by: sniffybigtoe at April 28, 2024 04:03 PM (JTwsP)
3
I personally think that authentic Mexican food is fairly bland. It's jacked up for the gringos.
Posted by: Martini Farmer at April 28, 2024 04:03 PM (Q4IgG)
4
Shit!
Posted by: sniffybigtoe at April 28, 2024 04:03 PM (JTwsP)
5
A non-political first.
Posted by: Additional Blond Agent, STEM Guy at April 28, 2024 04:03 PM (/HDaX)
Posted by: George Carlins Pencil at April 28, 2024 04:04 PM (ERdWw)
7
Mexican food has one of best spice palette available and they use healthy servings of lard. It has a lot of advantages.
Posted by: sniffybigtoe at April 28, 2024 04:06 PM (JTwsP)
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
9
Trying my homemade charcoal grilling chicken
Posted by: Skip at April 28, 2024 04:07 PM (fwDg9)
10
When I think of Mexican food I think of three different kinds.
What am I, chopped breakfast taco?
What am I, chopped breakfast taco?
Posted by: TexMex at April 28, 2024 04:08 PM (MEIAD)
11
So, I had a food moment this year.
As I mentioned a few weeks ago, plant-based ice cream has been losing space to sorbets at the grocery. At my favorite sorbet brand, Talenti, brought back their strawberry (without hibiscus, but I'm okay with that) sorbet, and I got it and it was wonderful.
Well, more flavors were released - lemon and coffee sorbetto. So, I checked the coffee label and this new version had removed the almonds for more egg (only allergen in it now), but it was still (almost) all real food (2 "gums", but whatever). I bring it home and try it. That dang cold brew coffee sorbetto is the best iced dessert I've had since allergies.
The youngest son tried it. He now says it's his favorite ice cream (and he eats a lot of dairy ones). Now, everyone here is obsessed with trying to figure out how to make it with my ice cream maker. And I just want the danged stuff to go on sale again, b/c it's a treat, not a necessity, so I have price limits...although I see a Mother's Day present in my future.
PS - Please tell me Talenti isn't woke...or don't, and I'll live in ignorance...
As I mentioned a few weeks ago, plant-based ice cream has been losing space to sorbets at the grocery. At my favorite sorbet brand, Talenti, brought back their strawberry (without hibiscus, but I'm okay with that) sorbet, and I got it and it was wonderful.
Well, more flavors were released - lemon and coffee sorbetto. So, I checked the coffee label and this new version had removed the almonds for more egg (only allergen in it now), but it was still (almost) all real food (2 "gums", but whatever). I bring it home and try it. That dang cold brew coffee sorbetto is the best iced dessert I've had since allergies.
The youngest son tried it. He now says it's his favorite ice cream (and he eats a lot of dairy ones). Now, everyone here is obsessed with trying to figure out how to make it with my ice cream maker. And I just want the danged stuff to go on sale again, b/c it's a treat, not a necessity, so I have price limits...although I see a Mother's Day present in my future.
PS - Please tell me Talenti isn't woke...or don't, and I'll live in ignorance...
Posted by: Nova Local at April 28, 2024 04:08 PM (exHjb)
12
I was carefully packing the grill with the charcoal, it took time. See how well it's going in 20 minutes
Posted by: Skip at April 28, 2024 04:08 PM (fwDg9)
13
What is the name of the dish in the last photo? It appears under cooked.
Posted by: Martini Farmer at April 28, 2024 04:09 PM (Q4IgG)
14
And on pointe:
I just took son #1 out for brunch to our Mexican fusion joint, Cactus.
The Bloody Maria was awesome as was the Mexican coffee.
We both had a brisket Benedict. The biscuit was green chile and the brisket was really tasty. Poached eggs perfect and topped with a green chili hollandaise. The potatoes also had some roasted chilis.
Yummy!
I just took son #1 out for brunch to our Mexican fusion joint, Cactus.
The Bloody Maria was awesome as was the Mexican coffee.
We both had a brisket Benedict. The biscuit was green chile and the brisket was really tasty. Poached eggs perfect and topped with a green chili hollandaise. The potatoes also had some roasted chilis.
Yummy!
Posted by: nurse ratched at April 28, 2024 04:09 PM (qAbWa)
15
Huitlacoche. Good stuff. Was once considered crap that only those too poor or otherwise too food insecure to remove the fungus from the corn they ate.
Posted by: jim (in Kalifornia) at April 28, 2024 04:10 PM (ynpvh)
16
Some of those “gums” are real food. Comes from a tree or something.
Posted by: sniffybigtoe at April 28, 2024 04:10 PM (JTwsP)
17
13 What is the name of the dish in the last photo? It appears under cooked.
Posted by: Martini Farmer at April 28, 2024 04:09 PM (Q4IgG)
That's a Haitian baby long-port BBQ pizza.
Posted by: Martini Farmer at April 28, 2024 04:09 PM (Q4IgG)
That's a Haitian baby long-port BBQ pizza.
Posted by: jim (in Kalifornia) at April 28, 2024 04:10 PM (ynpvh)
18
2 1st!
Posted by: sniffybigtoe at April 28, 2024 04:03 PM (JTwsP)
4 Shit!
Posted by: sniffybigtoe at April 28, 2024 04:03 PM (JTwsP)
Yeah, happens when you're #2.
Posted by: sniffybigtoe at April 28, 2024 04:03 PM (JTwsP)
4 Shit!
Posted by: sniffybigtoe at April 28, 2024 04:03 PM (JTwsP)
Yeah, happens when you're #2.
Posted by: jim (in Kalifornia) at April 28, 2024 04:11 PM (ynpvh)
19
I know gum arabic come from a tree/bush but I forget about the others. Used to know the modernist cooking stuff passably well but it's been a while.
Posted by: Additional Blond Agent, STEM Guy at April 28, 2024 04:12 PM (/HDaX)
20
As for dinner tonight, I've actually kinda planned out the week (b/c as those know, when a kid hates something, you try to have leftovers for him for the night he hates it...and then when you have allergies, you try to have leftovers for a night you'll let them go nuts with the food).
So tonight is my fakeout Safeway meatball subs with the works with roasted harissa carrots and a canteloupe, kiwi and berry salad.
Tomorrow is mussels arribiata over pasta (with the youngest using leftover meatballs b/c he hates mussels).
Tuesday is homemade pizza b/c then I'll eat the leftover mussels.
And then, Aldi's beef birria tacos with traditional toppings are Wednesday. No idea what part of the Mexican above this fits in (1, 2, oe 3), but it's Aldi's, so I'm thinking 3. It is really good!
So tonight is my fakeout Safeway meatball subs with the works with roasted harissa carrots and a canteloupe, kiwi and berry salad.
Tomorrow is mussels arribiata over pasta (with the youngest using leftover meatballs b/c he hates mussels).
Tuesday is homemade pizza b/c then I'll eat the leftover mussels.
And then, Aldi's beef birria tacos with traditional toppings are Wednesday. No idea what part of the Mexican above this fits in (1, 2, oe 3), but it's Aldi's, so I'm thinking 3. It is really good!
Posted by: Nova Local at April 28, 2024 04:12 PM (exHjb)
21
My second son is trying to acquire his very first job. He has been applying at several fast food restaurants and a few sit down types. It's been 3 weeks and no luck. Apparently all the low end, entry level jobs in my area are really hard to come by. Lots of teens are having no luck. I wonder why....
Posted by: lin-duh at April 28, 2024 04:12 PM (7C6U9)
22
Greetings! I make breakfast burritos about one or 2 days a week for the family. We've all been won over by refries, but I certainly don't make them from scratch. My breakfast burrito is with a large tortilla, slather it with refries, I put that in the microwave for a few seconds, then add 2 eggs scrambled with cheese and a crispy slice of bacon, wrapped in the traditional manner. I add tabasco or other hot sauce to mine.
Posted by: gourmand du jour at April 28, 2024 04:13 PM (MeG8a)
23
I'm trying to do a Chef John thing--you're the CBD of using ghee?
Posted by: Northernlurker at April 28, 2024 04:13 PM (72W6e)
24
FWP & Food-Thread related:
There are so many packaged foods out there that have yeast in them that you wouldn't think have yeast. Generally NOT Kosher L'Peseach.
There are so many packaged foods out there that have yeast in them that you wouldn't think have yeast. Generally NOT Kosher L'Peseach.
Posted by: jim (in Kalifornia) at April 28, 2024 04:13 PM (ynpvh)
25
Trader Joe's Lemon Alfredo sauce with cubed leftover turkey and capers over Lemon Torchietti pasta. *chef's kiss*
Posted by: All Hail Eris at April 28, 2024 04:14 PM (FkUwd)
26
16 Some of those “gums” are real food. Comes from a tree or something.
Posted by: sniffybigtoe at April 28, 2024 04:10 PM (JTwsP)
Yeah, but not real enough I can buy them easily - one's carob bean gum and one's tara gum. I'm used to guar gum, but I don't know these as well (although the kid told me the 1st is from the tree)...
For those wondering, here's the new sorbetto ingredients...like it seems so close to maybe doable til the end...
Ingredients:
Water, Sugar, Egg Yolks, Coconut Oil, Dextrose, Egg Whites, Coffee, Carob Bean Gum, Tara Gum.
Posted by: sniffybigtoe at April 28, 2024 04:10 PM (JTwsP)
Yeah, but not real enough I can buy them easily - one's carob bean gum and one's tara gum. I'm used to guar gum, but I don't know these as well (although the kid told me the 1st is from the tree)...
For those wondering, here's the new sorbetto ingredients...like it seems so close to maybe doable til the end...
Ingredients:
Water, Sugar, Egg Yolks, Coconut Oil, Dextrose, Egg Whites, Coffee, Carob Bean Gum, Tara Gum.
Posted by: Nova Local at April 28, 2024 04:15 PM (exHjb)
27
When I was in high school I worked at hardware stores. Learned a lot of useful stuff and think it was a lot more pleasant work than food service. Occasional heavy lifting, but also a lot of shooting the shit with old tradesmen.
Posted by: sniffybigtoe at April 28, 2024 04:15 PM (JTwsP)
28
CBD--
That photo at the top looks like the food of my childhood. In fact, I've been eating Tex-Mex since I was in utero. We routinely make breakfast tacos, fajitas, crispy and soft tacos at home I can make excellent guacamole, carne guisada, and chiles rellenos but usually don't bother. But I can't quite get the hang of traditional chile con carne cheese enchiladas.
Grr. Now I'm hungry.
That photo at the top looks like the food of my childhood. In fact, I've been eating Tex-Mex since I was in utero. We routinely make breakfast tacos, fajitas, crispy and soft tacos at home I can make excellent guacamole, carne guisada, and chiles rellenos but usually don't bother. But I can't quite get the hang of traditional chile con carne cheese enchiladas.
Grr. Now I'm hungry.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:15 PM (FEVMW)
Posted by: Pete Bog at April 28, 2024 04:16 PM (tOOJE)
30
I like Mexican food, if mostly Americanized version. Been only to real Mexican restaurants a couple times
Posted by: Skip at April 28, 2024 04:16 PM (fwDg9)
31
Neither is a smashburger, which is damned close to the pinnacle of culinary achievement.
Well-smoked Texas brisket is, of course, the pinnacle of culinary accomplishment.
That matzo egg mix sounds good, needing only a finish of maple syrup to complete.
Well-smoked Texas brisket is, of course, the pinnacle of culinary accomplishment.
That matzo egg mix sounds good, needing only a finish of maple syrup to complete.
Posted by: Duncanthrax at April 28, 2024 04:16 PM (MEIAD)
32
There was a burrito joint near where I worked...it was someplace in Richmond or San Pablo...I don't remember. They made a burrito that was about five pounds of freshly grilled pork or chicken, filled with fresh ingredients and seasoned very well. Fantastic, simple, basic food. I still think about that stuff, mumblemumble years later!
Was it a chain? Something you might find in a mall? There was an outlet that served big ones, and they wrapped it in aluminum foil. I thought about that place a couple of years ago, but can't remember the name. They had refried beans, spanish rice, and the meat in it.
Was it a chain? Something you might find in a mall? There was an outlet that served big ones, and they wrapped it in aluminum foil. I thought about that place a couple of years ago, but can't remember the name. They had refried beans, spanish rice, and the meat in it.
Posted by: OrangeEnt at April 28, 2024 04:16 PM (0eaVi)
33
21 My second son is trying to acquire his very first job. He has been applying at several fast food restaurants and a few sit down types. It's been 3 weeks and no luck. Apparently all the low end, entry level jobs in my area are really hard to come by. Lots of teens are having no luck. I wonder why....
Posted by: lin-duh at April 28, 2024 04:12 PM (7C6U9)
If he's under 18, he'll need a connection or a desperate place to get in...ask me how I know.
Posted by: lin-duh at April 28, 2024 04:12 PM (7C6U9)
If he's under 18, he'll need a connection or a desperate place to get in...ask me how I know.
Posted by: Nova Local at April 28, 2024 04:16 PM (exHjb)
34
The Yucatán peninsula is supposed to have a very fresh seafood-heavy cuisine.
Posted by: All Hail Eris at April 28, 2024 04:16 PM (FkUwd)
35
One of those three types is best labeled as Tex-Mex.
Posted by: Catch Thirty-Thr33 at April 28, 2024 04:17 PM (uTTG7)
36
I personally think that authentic Mexican food is fairly bland. It's jacked up for the gringos.
Posted by: Martini Farmer at April 28, 2024 04:03 PM (Q4IgG)
Huh.
There's lots of different regions in Mexico, so you can get very different styles of cooking with different levels of Spiciness depending on where you are and who's doing the cooking.
The best Mexican food cookbooks in the US are those by Diana Kennedy.
She does a great job presenting recipes from different regions by mostly homecooks. Great stuff.
A lot of Mexican food, like say the moles, are labor intensive, but not all of the recipes are.
This is one set of cookbooks that have never led me astray. Everything I've tried in them is great and I have to say, never been bland.
Give them a whirl.
Posted by: Martini Farmer at April 28, 2024 04:03 PM (Q4IgG)
Huh.
There's lots of different regions in Mexico, so you can get very different styles of cooking with different levels of Spiciness depending on where you are and who's doing the cooking.
The best Mexican food cookbooks in the US are those by Diana Kennedy.
She does a great job presenting recipes from different regions by mostly homecooks. Great stuff.
A lot of Mexican food, like say the moles, are labor intensive, but not all of the recipes are.
This is one set of cookbooks that have never led me astray. Everything I've tried in them is great and I have to say, never been bland.
Give them a whirl.
Posted by: naturalfake at April 28, 2024 04:18 PM (eDfFs)
37
I perfected my breading for chicken fried steak. A perfect crust that came out crispy and light. Best I have ever made
Posted by: Ben Had at April 28, 2024 04:19 PM (LfcYE)
38
Nothing like being an apprentice under a cook working in a busy restaurant for getting some cooking chops. Restaurant work is tough, everyone is busting their a** to get orders out, timing is everything. I worked one where my first job in the morning was to squeeze by hand 5 gallons of orange juice with one of those squeezers with the long wooden handle. I got pretty fit on that thing but only on my right arm. I resembled a lobster.
Posted by: gourmand du jour at April 28, 2024 04:19 PM (MeG8a)
39
26 16 Some of those “gums” are real food. Comes from a tree or something.
Posted by: sniffybigtoe at April 28, 2024 04:10 PM (JTwsP)
Yeah, but not real enough I can buy them easily - one's carob bean gum and one's tara gum. I'm used to guar gum, but I don't know these as well (although the kid told me the 1st is from the tree)...
For those wondering, here's the new sorbetto ingredients...like it seems so close to maybe doable til the end...
Ingredients:
Water, Sugar, Egg Yolks, Coconut Oil, Dextrose, Egg Whites, Coffee, Carob Bean Gum, Tara Gum.
Posted by: Nova Local at April 28, 2024 04:15 PM (exHjb)
What, no James Gumb?
Posted by: sniffybigtoe at April 28, 2024 04:10 PM (JTwsP)
Yeah, but not real enough I can buy them easily - one's carob bean gum and one's tara gum. I'm used to guar gum, but I don't know these as well (although the kid told me the 1st is from the tree)...
For those wondering, here's the new sorbetto ingredients...like it seems so close to maybe doable til the end...
Ingredients:
Water, Sugar, Egg Yolks, Coconut Oil, Dextrose, Egg Whites, Coffee, Carob Bean Gum, Tara Gum.
Posted by: Nova Local at April 28, 2024 04:15 PM (exHjb)
What, no James Gumb?
Posted by: jim (in Kalifornia) at April 28, 2024 04:19 PM (ynpvh)
40
Get some Crown Royal Apple and call it good.
Posted by: Catch Thirty-Thr33 at April 28, 2024 04:19 PM (uTTG7)
41
As for Mexican, I admit my favorite Mexican food is ceviche. But I have to be careful to avoid the ones that go really tropical and add mango.
When I go out (once every year?) to a Mexican place for my kids, I tend to get the appetizer ceviche as my meal. It also helps that it tends to be the allergy safest order (now, quality of the fish???)...
When I go out (once every year?) to a Mexican place for my kids, I tend to get the appetizer ceviche as my meal. It also helps that it tends to be the allergy safest order (now, quality of the fish???)...
Posted by: Nova Local at April 28, 2024 04:20 PM (exHjb)
42
28 CBD--
That photo at the top looks like the food of my childhood. In fact, I've been eating Tex-Mex since I was in utero. We routinely make breakfast tacos, fajitas, crispy and soft tacos at home I can make excellent guacamole, carne guisada, and chiles rellenos but usually don't bother. But I can't quite get the hang of traditional chile con carne cheese enchiladas.
Grr. Now I'm hungry.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:15 PM (FEVMW)
Don't need the prep for making Mexican Rice at home, like you do for making beans from scratch. No soaking of the rice.
That photo at the top looks like the food of my childhood. In fact, I've been eating Tex-Mex since I was in utero. We routinely make breakfast tacos, fajitas, crispy and soft tacos at home I can make excellent guacamole, carne guisada, and chiles rellenos but usually don't bother. But I can't quite get the hang of traditional chile con carne cheese enchiladas.
Grr. Now I'm hungry.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:15 PM (FEVMW)
Don't need the prep for making Mexican Rice at home, like you do for making beans from scratch. No soaking of the rice.
Posted by: jim (in Kalifornia) at April 28, 2024 04:20 PM (ynpvh)
43
Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
Moose out front agrees.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
Moose out front agrees.
Posted by: Diogenes at April 28, 2024 04:20 PM (W/lyH)
44
Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
I did have dinner one time at a Mexican restaurant…in Ottawa. Not bad, not bad at all.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
I did have dinner one time at a Mexican restaurant…in Ottawa. Not bad, not bad at all.
Posted by: Catch Thirty-Thr33 at April 28, 2024 04:21 PM (uTTG7)
45
I like a lot of the "poor" foods:
bean, rice, tortillas (corn), nopales, and the like.
Also, like tamales. My favorite part is where the masa gets inbetween the corn husk and cooks there. Crispy and tasty.
bean, rice, tortillas (corn), nopales, and the like.
Also, like tamales. My favorite part is where the masa gets inbetween the corn husk and cooks there. Crispy and tasty.
Posted by: jim (in Kalifornia) at April 28, 2024 04:21 PM (ynpvh)
46
Chicken fried steak and biscuits and gravy for breakfast.
Fajitas for dinner with tortilla soup. And that was all planned BEFORE you guys had to go on about Mexican food.
Fajitas for dinner with tortilla soup. And that was all planned BEFORE you guys had to go on about Mexican food.
Posted by: Blutarski, Gradually then Suddenly at April 28, 2024 04:22 PM (Cp1vk)
47
I make chili, enchiladas and burritos
meat good
beans good
cheese good
spices good
Is it Mexican? I don't know, but it hits the spot
meat good
beans good
cheese good
spices good
Is it Mexican? I don't know, but it hits the spot
Posted by: Don Black at April 28, 2024 04:22 PM (/7KEl)
48
44 Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
I did have dinner one time at a Mexican restaurant…in Ottawa. Not bad, not bad at all.
Posted by: Catch Thirty-Thr33 at April 28, 2024 04:21 PM (uTTG7)
Wife did Hong Kong Mex once; the sour cream on the tacos was not sour cream, but whipped cream...
A picture may be worth 1K words, but it ain't no recipe.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
I did have dinner one time at a Mexican restaurant…in Ottawa. Not bad, not bad at all.
Posted by: Catch Thirty-Thr33 at April 28, 2024 04:21 PM (uTTG7)
Wife did Hong Kong Mex once; the sour cream on the tacos was not sour cream, but whipped cream...
A picture may be worth 1K words, but it ain't no recipe.
Posted by: jim (in Kalifornia) at April 28, 2024 04:22 PM (ynpvh)
49
I had some amazing Mexican seafood in Sayulita. The fish and shrimp were really fresh and really good.
Of course this was back in the 90s before the place was "discovered" by all the fucking tourists. Now it's overgrown and a trap and crowded with gringos.
Of course this was back in the 90s before the place was "discovered" by all the fucking tourists. Now it's overgrown and a trap and crowded with gringos.
Posted by: nurse ratched at April 28, 2024 04:22 PM (YRXS4)
50
The Yucatán peninsula is supposed to have a very fresh seafood-heavy cuisine.
I had shrimp whilst riding in the boat from which they were caught off the coast of Veracruz. Needless to say, I've never had other shrimp that came even remotely close.
I had shrimp whilst riding in the boat from which they were caught off the coast of Veracruz. Needless to say, I've never had other shrimp that came even remotely close.
Posted by: Archimedes at April 28, 2024 04:23 PM (CsUN+)
51
Got a mex food truck near here. All the lawn crews start lining up 20 minutes before she opens. Excellent!!!
Posted by: Diogenes at April 28, 2024 04:24 PM (W/lyH)
52
I’ve been asking for corn tortillas whenever I can lately. They don’t hold up as well as flour, but they have a nice taste to them.
Posted by: sniffybigtoe at April 28, 2024 04:24 PM (JTwsP)
53
47 I make chili, enchiladas and burritos
meat good
beans good
cheese good
spices good
Is it Mexican? I don't know, but it hits the spot
Posted by: Don Black at April 28, 2024 04:22 PM (/7KEl)
I used to strip KFC meat and skin and put it in tortillas with salsa. Wife thought it was crazy until she tried it. You can make tacos out of all sorts of food items...doesn't matter what cultural food you want to put in there.
meat good
beans good
cheese good
spices good
Is it Mexican? I don't know, but it hits the spot
Posted by: Don Black at April 28, 2024 04:22 PM (/7KEl)
I used to strip KFC meat and skin and put it in tortillas with salsa. Wife thought it was crazy until she tried it. You can make tacos out of all sorts of food items...doesn't matter what cultural food you want to put in there.
Posted by: jim (in Kalifornia) at April 28, 2024 04:24 PM (ynpvh)
54
I'm just fine with the Americanized version of Mexican food, as long as the establishment serving it gives it a tad of originality. There's a great joint just down the street from me that satisfies that requirement. And yes, they serve up some awesome salsa and chips. And yes, I chow down way to much of that before the main course every arrives. *burp*
Posted by: Notorious BFD at April 28, 2024 04:24 PM (mH6SG)
55
Mole Pablano made correctly is a revelation.
Posted by: Thomas Bender at April 28, 2024 04:24 PM (XV/Pl)
56
Also, like tamales. My favorite part is where the masa gets inbetween the corn husk and cooks there. Crispy and tasty.
Posted by: jim (in Kalifornia) at April 28, 2024 04:21 PM (ynpvh)
I admit to having a soft spot for tamales. I won't make them, but Aldi's and Trader Joe's have both stocked (dairy free) pork tamales that are amazing with just salsa verde over the top...
Posted by: jim (in Kalifornia) at April 28, 2024 04:21 PM (ynpvh)
I admit to having a soft spot for tamales. I won't make them, but Aldi's and Trader Joe's have both stocked (dairy free) pork tamales that are amazing with just salsa verde over the top...
Posted by: Nova Local at April 28, 2024 04:24 PM (exHjb)
57
52 I’ve been asking for corn tortillas whenever I can lately. They don’t hold up as well as flour, but they have a nice taste to them.
Posted by: sniffybigtoe at April 28, 2024 04:24 PM (JTwsP)
For some things corn tortillas are just better. I don't like the thick ones, however; more brittle. If I wanted something tortilla-like that was thick, I'd get a Sope.
Posted by: sniffybigtoe at April 28, 2024 04:24 PM (JTwsP)
For some things corn tortillas are just better. I don't like the thick ones, however; more brittle. If I wanted something tortilla-like that was thick, I'd get a Sope.
Posted by: jim (in Kalifornia) at April 28, 2024 04:25 PM (ynpvh)
58
You forgot Tex-Mex.
Santa Fe Mex
Colorado Mex
Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
You forgot Cal-Mex.
Like Tex-Mex without the spice on flour tortillas and firehoused with sour cream and a little-bitty squib of guac on top.
Santa Fe Mex
Colorado Mex
Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
You forgot Cal-Mex.
Like Tex-Mex without the spice on flour tortillas and firehoused with sour cream and a little-bitty squib of guac on top.
Posted by: naturalfake at April 28, 2024 04:25 PM (eDfFs)
59
The link to French toast is not at all pompous. He suggests good thick, yeasty bread, soaked in the egg mixture overnight, and cooking in a cast iron or carbon steel pan. All are good ideas.
Posted by: Archimedes at April 28, 2024 04:25 PM (CsUN+)
60
The Yucatán peninsula is supposed to have a very fresh seafood-heavy cuisine.
It does. And it is good.
It does. And it is good.
Posted by: Mr Aspirin Factory, red heifer owner at April 28, 2024 04:25 PM (R4t5M)
61
I had shrimp whilst riding in the boat from which they were caught off the coast of Veracruz. Needless to say, I've never had other shrimp that came even remotely close.
Posted by: Archimedes at April 28, 2024 04:23 PM (CsUN+)
My dad, his dad and I did nearly the same thing while we were in Veracruz in 1983. But it was one of the town food vendors rather than on the boat. Combine that with a 7% beer and we were doing pretty fine.
Posted by: Archimedes at April 28, 2024 04:23 PM (CsUN+)
My dad, his dad and I did nearly the same thing while we were in Veracruz in 1983. But it was one of the town food vendors rather than on the boat. Combine that with a 7% beer and we were doing pretty fine.
Posted by: Additional Blond Agent, STEM Guy at April 28, 2024 04:26 PM (/HDaX)
62
When I go to San Antonio for work, they have some outstanding Tex-Mex there.
Posted by: sniffybigtoe at April 28, 2024 04:26 PM (JTwsP)
63
Of course this was back in the 90s before the place was "discovered" by all the fucking tourists.
Posted by: nurse ratched at April 28, 2024 04:22 PM
Any tourists that aren't engaged in getting to 'know' each other?
Posted by: nurse ratched at April 28, 2024 04:22 PM
Any tourists that aren't engaged in getting to 'know' each other?
Posted by: Duncanthrax at April 28, 2024 04:26 PM (MEIAD)
64
55 Mole Pablano made correctly is a revelation.
Posted by: Thomas Bender at April 28, 2024 04:24 PM (XV/Pl)
Yes, the moles (mex food, not the critters) are good. Quite a few different types.
Posted by: Thomas Bender at April 28, 2024 04:24 PM (XV/Pl)
Yes, the moles (mex food, not the critters) are good. Quite a few different types.
Posted by: jim (in Kalifornia) at April 28, 2024 04:26 PM (ynpvh)
65
Mexican Seafood -
This place, that is what they had on the menu, didn't last long enough. Whole reef fish, broiled and balanced on its belly like it was swimming through a platter of sides. Some gumbo / seafood boil with critters hanging over the side of the big bowl like they were trying to escape. The usual burreto / enchiladas too but with wholey different seasoning and sauces.
Not your taco bell or beach cliche fish tacos.
IOW, it was really good. Why not, Mexico has a rediculous long shore line. They do seafood as good as anybody, or better.
But, not being at all like taco hell so too wierd for the locals and it only lasted a couple of years.
This place, that is what they had on the menu, didn't last long enough. Whole reef fish, broiled and balanced on its belly like it was swimming through a platter of sides. Some gumbo / seafood boil with critters hanging over the side of the big bowl like they were trying to escape. The usual burreto / enchiladas too but with wholey different seasoning and sauces.
Not your taco bell or beach cliche fish tacos.
IOW, it was really good. Why not, Mexico has a rediculous long shore line. They do seafood as good as anybody, or better.
But, not being at all like taco hell so too wierd for the locals and it only lasted a couple of years.
Posted by: Itinerant Alley Butcher at April 28, 2024 04:27 PM (cOq4q)
66
I'm just fine with the Americanized version of Mexican food, as long as the establishment serving it gives it a tad of originality.
Mexican food with blowfish?
Mexican food with blowfish?
Posted by: Archimedes at April 28, 2024 04:27 PM (CsUN+)
67
A lot of Mexican food, like say the moles, are labor intensive, but not all of the recipes are.
Posted by: naturalfake at April 28, 2024 04:18 PM (eDfFs)
Ex-wife from Meheeco loved mole. Mole! Mole! Mole! she would happily exclaim when telling me how great it was and when we would go out to her favorite taquerias. Me not a fan. Tasted like chocolate, dirt and sweat.
Oh look! Martini Time! One olive only please.
Posted by: naturalfake at April 28, 2024 04:18 PM (eDfFs)
Ex-wife from Meheeco loved mole. Mole! Mole! Mole! she would happily exclaim when telling me how great it was and when we would go out to her favorite taquerias. Me not a fan. Tasted like chocolate, dirt and sweat.
Oh look! Martini Time! One olive only please.
Posted by: Hairyback Guy at April 28, 2024 04:27 PM (R/m4+)
68
Couple things:
I bought some Duke's mayo cuz y'all rave about it- haven't made a sandwich yet but when I do, it'll be provolone and turkey on sourdough
You gotta try this Eagle Brand sweetened condensed milk that comes in a squeeze pouch- great in coffee and espresso- it's dense like toothpaste
today I am making thick cut bone-in pork chop, smashed potatoes and brown sugar baby carrots
chocolate mousse layer cake dessert
I bought some Duke's mayo cuz y'all rave about it- haven't made a sandwich yet but when I do, it'll be provolone and turkey on sourdough
You gotta try this Eagle Brand sweetened condensed milk that comes in a squeeze pouch- great in coffee and espresso- it's dense like toothpaste
today I am making thick cut bone-in pork chop, smashed potatoes and brown sugar baby carrots
chocolate mousse layer cake dessert
Posted by: Don Black at April 28, 2024 04:28 PM (/7KEl)
69
58 You forgot Tex-Mex.
Santa Fe Mex
Colorado Mex
Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
You forgot Cal-Mex.
Like Tex-Mex without the spice on flour tortillas and firehoused with sour cream and a little-bitty squib of guac on top.
Posted by: naturalfake at April 28, 2024 04:25 PM (eDfFs)
Mexican food is slightly different in Mexicali than in Tijuana. TJ has the "double hulled" tacos (two tortillas)...I cheat and make it into two tortillas using the excessive stuffing in the original.
Santa Fe Mex
Colorado Mex
Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
You forgot Cal-Mex.
Like Tex-Mex without the spice on flour tortillas and firehoused with sour cream and a little-bitty squib of guac on top.
Posted by: naturalfake at April 28, 2024 04:25 PM (eDfFs)
Mexican food is slightly different in Mexicali than in Tijuana. TJ has the "double hulled" tacos (two tortillas)...I cheat and make it into two tortillas using the excessive stuffing in the original.
Posted by: jim (in Kalifornia) at April 28, 2024 04:28 PM (ynpvh)
70
today I am making thick cut bone-in pork chop, smashed potatoes and brown sugar baby carrots
chocolate mousse layer cake dessert
Posted by: Don Black at April 28, 2024 04:28 PM (/7KEl)
Yum!
chocolate mousse layer cake dessert
Posted by: Don Black at April 28, 2024 04:28 PM (/7KEl)
Yum!
Posted by: Nova Local at April 28, 2024 04:30 PM (exHjb)
Posted by: naturalfake at April 28, 2024 04:30 PM (eDfFs)
72
69 58 You forgot Tex-Mex.
Santa Fe Mex
Colorado Mex
Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
You forgot Cal-Mex.
Like Tex-Mex without the spice on flour tortillas and firehoused with sour cream and a little-bitty squib of guac on top.
Posted by: naturalfake at April 28, 2024 04:25 PM (eDfFs)
Mexican food is slightly different in Mexicali than in Tijuana. TJ has the "double hulled" tacos (two tortillas)...I cheat and make it into two tortillas using the excessive stuffing in the original.
Posted by: jim (in Kalifornia) at April 28, 2024 04:28 PM (ynpvh)
Tortas de Pavo (turkey) in Mexicali made from real turkey meat; in TJ, turkey cold-cuts. It was disappointing.
Santa Fe Mex
Colorado Mex
Do avoid the Canada Mex. It's not good.
Posted by: nurse ratched at April 28, 2024 04:06 PM (qAbWa)
You forgot Cal-Mex.
Like Tex-Mex without the spice on flour tortillas and firehoused with sour cream and a little-bitty squib of guac on top.
Posted by: naturalfake at April 28, 2024 04:25 PM (eDfFs)
Mexican food is slightly different in Mexicali than in Tijuana. TJ has the "double hulled" tacos (two tortillas)...I cheat and make it into two tortillas using the excessive stuffing in the original.
Posted by: jim (in Kalifornia) at April 28, 2024 04:28 PM (ynpvh)
Tortas de Pavo (turkey) in Mexicali made from real turkey meat; in TJ, turkey cold-cuts. It was disappointing.
Posted by: jim (in Kalifornia) at April 28, 2024 04:30 PM (ynpvh)
73
Well-smoked Texas brisket is, of course, the pinnacle of culinary accomplishment.
Posted by: Duncanthrax
-------
**fist bump**
Posted by: Duncanthrax
-------
**fist bump**
Posted by: lin-duh at April 28, 2024 04:31 PM (7C6U9)
74
Hong Kong/ Mexican is just too much culture appropriation
Posted by: Skip at April 28, 2024 04:32 PM (fwDg9)
Posted by: nurse ratched at April 28, 2024 04:32 PM (YRXS4)
Posted by: Don Black at April 28, 2024 04:32 PM (/7KEl)
77
Willowed, but Thread-related:
255 261 260 259 258 255:
NOOD FOOD
Posted by: jim (in Kalifornia) at April 28, 2024 04:14 PM (ynpvh)
food should always be nude, no?
Posted by: Catch Thirty-Thr33 at April 28, 2024 04:16 PM (uTTG7)
They why do birds have dressing, eh?
Posted by: jim (in Kalifornia) at April 28, 2024 04:17 PM (ynpvh)
Even salads have dressing.
Posted by: jim (in Kalifornia) at April 28, 2024 04:18 PM (ynpvh)
And food can be coated.
Posted by: jim (in Kalifornia) at April 28, 2024 04:18 PM (ynpvh)
255 261 260 259 258 255:
NOOD FOOD
Posted by: jim (in Kalifornia) at April 28, 2024 04:14 PM (ynpvh)
food should always be nude, no?
Posted by: Catch Thirty-Thr33 at April 28, 2024 04:16 PM (uTTG7)
They why do birds have dressing, eh?
Posted by: jim (in Kalifornia) at April 28, 2024 04:17 PM (ynpvh)
Even salads have dressing.
Posted by: jim (in Kalifornia) at April 28, 2024 04:18 PM (ynpvh)
And food can be coated.
Posted by: jim (in Kalifornia) at April 28, 2024 04:18 PM (ynpvh)
Posted by: jim (in Kalifornia) at April 28, 2024 04:32 PM (ynpvh)
78
Best turkey in Mexico comes from Oaxaca. Or so says a Mexican crew leader from a few years back.
Posted by: Mr Aspirin Factory, red heifer owner at April 28, 2024 04:32 PM (R4t5M)
79
A perfect way to finish a vigorous day of organic tree farming is with a giant platter of refried beans, melty cheese and a tortilla full of some kind of meat.
Posted by: Weasel at April 28, 2024 04:33 PM (JwHpX)
80
76 I do wanna try tacos soon
but I don't know if I want soft taco or crunchy
what do you guys like
Posted by: Don Black at April 28, 2024 04:32 PM (/7KEl)
Depends on you. Too crunchy and the taco shell breaks. I'm more of a softy when it comes to tacos.
but I don't know if I want soft taco or crunchy
what do you guys like
Posted by: Don Black at April 28, 2024 04:32 PM (/7KEl)
Depends on you. Too crunchy and the taco shell breaks. I'm more of a softy when it comes to tacos.
Posted by: jim (in Kalifornia) at April 28, 2024 04:33 PM (ynpvh)
81
The Chinese/Mexican/Italian/American restaurants in Canada are hilarious.
They do make strong drinks though.
They do make strong drinks though.
Posted by: nurse ratched at April 28, 2024 04:33 PM (YRXS4)
82
but I don't know if I want soft taco or crunchy
what do you guys like
Posted by: Don Black
-----
I don't understand what you are saying...
what do you guys like
Posted by: Don Black
-----
I don't understand what you are saying...
Posted by: lin-duh at April 28, 2024 04:33 PM (7C6U9)
83
73 Well-smoked Texas brisket is, of course, the pinnacle of culinary accomplishment.
Posted by: Duncanthrax
I thought the pinnacle of culinary accomplishment was having your spouse admit you cook better than his/her mom.
And if you can't reach that goal, having your own mom admit that you cook better than she does will also get you there.
Posted by: Duncanthrax
I thought the pinnacle of culinary accomplishment was having your spouse admit you cook better than his/her mom.
And if you can't reach that goal, having your own mom admit that you cook better than she does will also get you there.
Posted by: Nova Local at April 28, 2024 04:34 PM (exHjb)
84
I hope you are fortunate enough to have a Mexican place where you can buy some chicharrones nearby.
Posted by: gourmand du jour at April 28, 2024 04:34 PM (MeG8a)
85
74 Hong Kong/ Mexican is just too much culture appropriation
Posted by: Skip at April 28, 2024 04:32 PM (fwDg9)
Not if the wife is Chinese and I'm Mexican...
Posted by: Skip at April 28, 2024 04:32 PM (fwDg9)
Not if the wife is Chinese and I'm Mexican...
Posted by: jim (in Kalifornia) at April 28, 2024 04:34 PM (ynpvh)
86
PS - Please tell me Talenti isn't woke...or don't, and I'll live in ignorance...
Posted by: Nova Local at April 28, 2024 04:08 PM (exHjb)
I have no idea, and I will also not look.
I absolutely love lemon sorbet, and Kroger's Private Selection brand is delicious and reasonably priced at 3.49 a pint. I usually stock up when it's on sale for 2.49 or two-for-one.
Posted by: Nova Local at April 28, 2024 04:08 PM (exHjb)
I have no idea, and I will also not look.
I absolutely love lemon sorbet, and Kroger's Private Selection brand is delicious and reasonably priced at 3.49 a pint. I usually stock up when it's on sale for 2.49 or two-for-one.
Posted by: Dash my lace wigs! at April 28, 2024 04:34 PM (OX9vb)
87
The Chinese/Mexican/Italian/American restaurants in Canada are hilarious.
They do make strong drinks though.
Are you questioning their cultural bona fides?
They do make strong drinks though.
Are you questioning their cultural bona fides?
Posted by: Archimedes at April 28, 2024 04:34 PM (CsUN+)
88
Made bread (again) this week and I think, after 40 years of experimentation, I'm getting it down. A neighbor asked me to try one of her recipes that just was not turning out. So, I gave it a whirl.
It's basically a two day ferment bread baked in a hot dutch oven with plenty of steam added. The key issue that she was having was she wasn't baking it long enough with the lid off at the end. I figure bread is done when the interior reaches 200 F. She didn't let it get there.
I've started to experiment with small additions of specialty flours and I'm getting positive results but more work is needed. The only down side is we are needing to eat up the 'experiments'.
Damn!
It's basically a two day ferment bread baked in a hot dutch oven with plenty of steam added. The key issue that she was having was she wasn't baking it long enough with the lid off at the end. I figure bread is done when the interior reaches 200 F. She didn't let it get there.
I've started to experiment with small additions of specialty flours and I'm getting positive results but more work is needed. The only down side is we are needing to eat up the 'experiments'.
Damn!
Posted by: Tonypete at April 28, 2024 04:34 PM (WXNFJ)
89
Back in my serious foodie days I made mole poblano from scratch. I thought it was good but hardly worth the trouble.
Our regular grocery store is in a majority Hispanic town and I can buy a variety of good packaged moles there--which I what I do.
If you're into tripas, they've got you covered.
Our regular grocery store is in a majority Hispanic town and I can buy a variety of good packaged moles there--which I what I do.
If you're into tripas, they've got you covered.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:34 PM (FEVMW)
90
Crunchy taco>>>soft taco.
Posted by: nurse ratched at April 28, 2024 04:35 PM (YRXS4)
91
84 I hope you are fortunate enough to have a Mexican place where you can buy some chicharrones nearby.
Posted by: gourmand du jour at April 28, 2024 04:34 PM (MeG8a)
I make chicharrones en salsa verde. Probably not the best that's made, but good enough for me and the kid (younger one doesn't like the texture).
Posted by: gourmand du jour at April 28, 2024 04:34 PM (MeG8a)
I make chicharrones en salsa verde. Probably not the best that's made, but good enough for me and the kid (younger one doesn't like the texture).
Posted by: jim (in Kalifornia) at April 28, 2024 04:35 PM (ynpvh)
92
I do wanna try tacos soon
but I don't know if I want soft taco or crunchy
what do you guys like
Posted by: Don Black at April 28, 2024 04:32 PM (/7KEl)
Soft is more authentic, however-
I do loves me a nice crispy Tex-Mex beef taco with lettuce, tomatoes, cheese and onions.
Eatin' rarely gets better than that.
but I don't know if I want soft taco or crunchy
what do you guys like
Posted by: Don Black at April 28, 2024 04:32 PM (/7KEl)
Soft is more authentic, however-
I do loves me a nice crispy Tex-Mex beef taco with lettuce, tomatoes, cheese and onions.
Eatin' rarely gets better than that.
Posted by: naturalfake at April 28, 2024 04:36 PM (eDfFs)
Posted by: lin-duh at April 28, 2024 04:36 PM (7C6U9)
94
89 Back in my serious foodie days I made mole poblano from scratch. I thought it was good but hardly worth the trouble.
Our regular grocery store is in a majority Hispanic town and I can buy a variety of good packaged moles there--which I what I do.
If you're into tripas, they've got you covered.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:34 PM (FEVMW)
I like tripas, Mexican and Chinese style.
I LOVE a good menudo. Posole is pretty darned good too.
Our regular grocery store is in a majority Hispanic town and I can buy a variety of good packaged moles there--which I what I do.
If you're into tripas, they've got you covered.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:34 PM (FEVMW)
I like tripas, Mexican and Chinese style.
I LOVE a good menudo. Posole is pretty darned good too.
Posted by: jim (in Kalifornia) at April 28, 2024 04:36 PM (ynpvh)
95
80 76 I do wanna try tacos soon
but I don't know if I want soft taco or crunchy
what do you guys like
Posted by: Don Black at April 28, 2024 04:32 PM (/7KEl)
Depends on you. Too crunchy and the taco shell breaks. I'm more of a softy when it comes to tacos.
Posted by: jim (in Kalifornia) at April 28, 2024 04:33 PM (ynpvh)
Since we've been enjoying the 80 cent 100% whole grain taco shells courtesy of Safeway, my daughter has solved this problem.
Rather than the Food Network solution of melting cheese in your hard shells to keep them from breaking b/c, well, that would contaminate my shells (but you could try that), she decided she just breaks them in half and has open face tacos, like a tostado but not...it works surprisingly excellently...
but I don't know if I want soft taco or crunchy
what do you guys like
Posted by: Don Black at April 28, 2024 04:32 PM (/7KEl)
Depends on you. Too crunchy and the taco shell breaks. I'm more of a softy when it comes to tacos.
Posted by: jim (in Kalifornia) at April 28, 2024 04:33 PM (ynpvh)
Since we've been enjoying the 80 cent 100% whole grain taco shells courtesy of Safeway, my daughter has solved this problem.
Rather than the Food Network solution of melting cheese in your hard shells to keep them from breaking b/c, well, that would contaminate my shells (but you could try that), she decided she just breaks them in half and has open face tacos, like a tostado but not...it works surprisingly excellently...
Posted by: Nova Local at April 28, 2024 04:36 PM (exHjb)
96
91 84 I hope you are fortunate enough to have a Mexican place where you can buy some chicharrones nearby.
Posted by: gourmand du jour at April 28, 2024 04:34 PM (MeG8a)
I make chicharrones en salsa verde. Probably not the best that's made, but good enough for me and the kid (younger one doesn't like the texture).
Posted by: jim (in Kalifornia) at April 28, 2024 04:35 PM (ynpvh)
and yes, I make tacos with it, using corn tortillas.
Posted by: gourmand du jour at April 28, 2024 04:34 PM (MeG8a)
I make chicharrones en salsa verde. Probably not the best that's made, but good enough for me and the kid (younger one doesn't like the texture).
Posted by: jim (in Kalifornia) at April 28, 2024 04:35 PM (ynpvh)
and yes, I make tacos with it, using corn tortillas.
Posted by: jim (in Kalifornia) at April 28, 2024 04:37 PM (ynpvh)
97
You gotta start with a homemade tortilla. Essential for making a good taco.
Posted by: Mr Aspirin Factory, red heifer owner at April 28, 2024 04:37 PM (R4t5M)
98
Now, everyone here is obsessed with trying to figure out how to make it with my ice cream maker.
I just recently made an egg white-based sorbet from an Italian cookbook I got as a gift over Valentine’s day. It was amazing. The version I made is lemon, but should be doable as coffee.
Sorbetto limone (Campania)*
1 lb lemons; 1-½ cups sugar; 3 cups water; 3 egg whites
Zest three of the lemons and reserve. Juice all lemons. Mix sugar, zest, and water in saucepan, bring to a boil, and simmer for five to six minutes. Remove from heat and cool to room temperature. Strain, stir in the lemon juice, and pour into a cold glass or metal freezer storage bowl. Put in freezer, removing every forty to sixty minutes to stir vigorously. When it begins to solidify, beat the egg whites stiff and fold into the syrup. Freeze for four hours or overnight.
I just recently made an egg white-based sorbet from an Italian cookbook I got as a gift over Valentine’s day. It was amazing. The version I made is lemon, but should be doable as coffee.
Sorbetto limone (Campania)*
1 lb lemons; 1-½ cups sugar; 3 cups water; 3 egg whites
Zest three of the lemons and reserve. Juice all lemons. Mix sugar, zest, and water in saucepan, bring to a boil, and simmer for five to six minutes. Remove from heat and cool to room temperature. Strain, stir in the lemon juice, and pour into a cold glass or metal freezer storage bowl. Put in freezer, removing every forty to sixty minutes to stir vigorously. When it begins to solidify, beat the egg whites stiff and fold into the syrup. Freeze for four hours or overnight.
Posted by: Stephen Price Blair at April 28, 2024 04:37 PM (EXyHK)
99
A good Posole is to die for!
Posted by: lin-duh at April 28, 2024 04:37 PM (7C6U9)
100
86 PS - Please tell me Talenti isn't woke...or don't, and I'll live in ignorance...
Posted by: Nova Local at April 28, 2024 04:08 PM (exHjb)
I have no idea, and I will also not look.
I absolutely love lemon sorbet, and Kroger's Private Selection brand is delicious and reasonably priced at 3.49 a pint. I usually stock up when it's on sale for 2.49 or two-for-one.
Posted by: Dash my lace wigs! at April 28, 2024 04:34 PM (OX9vb)
Nearest Kroger - in Maryland. Dang it!
Posted by: Nova Local at April 28, 2024 04:08 PM (exHjb)
I have no idea, and I will also not look.
I absolutely love lemon sorbet, and Kroger's Private Selection brand is delicious and reasonably priced at 3.49 a pint. I usually stock up when it's on sale for 2.49 or two-for-one.
Posted by: Dash my lace wigs! at April 28, 2024 04:34 PM (OX9vb)
Nearest Kroger - in Maryland. Dang it!
Posted by: Nova Local at April 28, 2024 04:38 PM (exHjb)
101
You gotta start with a homemade tortilla. Essential for making a good taco.
I like to pick out the dog or cat I'll be using first.
I like to pick out the dog or cat I'll be using first.
Posted by: Archimedes at April 28, 2024 04:38 PM (CsUN+)
102
95
...
Rather than the Food Network solution of melting cheese in your hard shells to keep them from breaking b/c, well, that would contaminate my shells (but you could try that), she decided she just breaks them in half and has open face tacos, like a tostado but not...it works surprisingly excellently...
Posted by: Nova Local at April 28, 2024 04:36 PM (exHjb)
Same reason I don't like tostadas. LOL.
...
Rather than the Food Network solution of melting cheese in your hard shells to keep them from breaking b/c, well, that would contaminate my shells (but you could try that), she decided she just breaks them in half and has open face tacos, like a tostado but not...it works surprisingly excellently...
Posted by: Nova Local at April 28, 2024 04:36 PM (exHjb)
Same reason I don't like tostadas. LOL.
Posted by: jim (in Kalifornia) at April 28, 2024 04:38 PM (ynpvh)
103
97 You gotta start with a homemade tortilla. Essential for making a good taco.
Posted by: Mr Aspirin Factory, red heifer owner at April 28, 2024 04:37 PM (R4t5M)
Or get one from the local tortilleria, if you have one. Oh, those fresh tortillas...I could eat 'em with butter and a dash of salt...
Posted by: Mr Aspirin Factory, red heifer owner at April 28, 2024 04:37 PM (R4t5M)
Or get one from the local tortilleria, if you have one. Oh, those fresh tortillas...I could eat 'em with butter and a dash of salt...
Posted by: jim (in Kalifornia) at April 28, 2024 04:39 PM (ynpvh)
104
98 Now, everyone here is obsessed with trying to figure out how to make it with my ice cream maker.
I just recently made an egg white-based sorbet from an Italian cookbook I got as a gift over Valentine’s day. It was amazing. The version I made is lemon, but should be doable as coffee.
Sorbetto limone (Campania)*
1 lb lemons; 1-½ cups sugar; 3 cups water; 3 egg whites
Zest three of the lemons and reserve. Juice all lemons. Mix sugar, zest, and water in saucepan, bring to a boil, and simmer for five to six minutes. Remove from heat and cool to room temperature. Strain, stir in the lemon juice, and pour into a cold glass or metal freezer storage bowl. Put in freezer, removing every forty to sixty minutes to stir vigorously. When it begins to solidify, beat the egg whites stiff and fold into the syrup. Freeze for four hours or overnight.
Posted by: Stephen Price Blair at April 28, 2024 04:37 PM (EXyHK)
Thanks! Gonna print this for the kids if they want a Mother's Day attempt!
I just recently made an egg white-based sorbet from an Italian cookbook I got as a gift over Valentine’s day. It was amazing. The version I made is lemon, but should be doable as coffee.
Sorbetto limone (Campania)*
1 lb lemons; 1-½ cups sugar; 3 cups water; 3 egg whites
Zest three of the lemons and reserve. Juice all lemons. Mix sugar, zest, and water in saucepan, bring to a boil, and simmer for five to six minutes. Remove from heat and cool to room temperature. Strain, stir in the lemon juice, and pour into a cold glass or metal freezer storage bowl. Put in freezer, removing every forty to sixty minutes to stir vigorously. When it begins to solidify, beat the egg whites stiff and fold into the syrup. Freeze for four hours or overnight.
Posted by: Stephen Price Blair at April 28, 2024 04:37 PM (EXyHK)
Thanks! Gonna print this for the kids if they want a Mother's Day attempt!
Posted by: Nova Local at April 28, 2024 04:39 PM (exHjb)
105
I was at a friends yesterday and they made this smoked queso with brisket. SO, SO good.
Posted by: lin-duh at April 28, 2024 04:39 PM (7C6U9)
106
I perfected my breading for chicken fried steak. A perfect crust that came out crispy and light. Best I have ever made
Posted by: Ben Had at April 28, 2024 04:19
---------------
I'll bite. What is it? Also, do you double dip and use an egg wash? I made it last nite and always looking to improve.
Posted by: Ben Had at April 28, 2024 04:19
---------------
I'll bite. What is it? Also, do you double dip and use an egg wash? I made it last nite and always looking to improve.
Posted by: olddog in mo at April 28, 2024 04:40 PM (ju2Fy)
107
You gotta start with a homemade tortilla. Essential for making a good taco.
Posted by: Mr Aspirin Factory, red heifer owner
Too much gas.
No, I mean it's a waste of gas when you can buy 30 at the store for $5. I've made dozens but it take like 30min to make 18 unless you have a flat-top grill handy.
Posted by: Mr Aspirin Factory, red heifer owner
Too much gas.
No, I mean it's a waste of gas when you can buy 30 at the store for $5. I've made dozens but it take like 30min to make 18 unless you have a flat-top grill handy.
Posted by: weft cut-loop at April 28, 2024 04:41 PM (IG4Id)
108
Back in the 1980s when I lived in SoCal a Mexican restaurant wasn't considered authentic unless you had an older brown skinned woman in costume making the tortillas by hand by a hearth.
Probably just for show.
Hey, it's a gig.
Probably just for show.
Hey, it's a gig.
Posted by: gourmand du jour at April 28, 2024 04:41 PM (MeG8a)
109
101 You gotta start with a homemade tortilla. Essential for making a good taco.
I like to pick out the dog or cat I'll be using first.
Posted by: Archimedes at April 28, 2024 04:38 PM (CsUN+)
Mexican joke:
Chinese man was selling food, kept saying, "Tacos de calne de lata! Tacos de calne de lata" (carne de lata = canned meat). Turns out he couldn't pronounce the "R"s...
(carne de rata = rat meat)...
I like to pick out the dog or cat I'll be using first.
Posted by: Archimedes at April 28, 2024 04:38 PM (CsUN+)
Mexican joke:
Chinese man was selling food, kept saying, "Tacos de calne de lata! Tacos de calne de lata" (carne de lata = canned meat). Turns out he couldn't pronounce the "R"s...
(carne de rata = rat meat)...
Posted by: jim (in Kalifornia) at April 28, 2024 04:42 PM (ynpvh)
110
A good Posole is to die for!
Posted by: lin-duh at April 28, 2024 04:37 PM (7C6U9)
I love making posole. Sooooo stupidly easy to make and yet, sooooooo delicious.
Don't forget the fresh toppings or the Aztec Gods will carve out your heart and make a burrito out of it.
Posted by: lin-duh at April 28, 2024 04:37 PM (7C6U9)
I love making posole. Sooooo stupidly easy to make and yet, sooooooo delicious.
Don't forget the fresh toppings or the Aztec Gods will carve out your heart and make a burrito out of it.
Posted by: naturalfake at April 28, 2024 04:42 PM (eDfFs)
111
Lentils and rice. *sigh* It is a complete protein.
Posted by: Kindltot at April 28, 2024 04:42 PM (D7oie)
Posted by: That guy in Breaking Bad at April 28, 2024 04:42 PM (IG4Id)
113
jim (in Kalifornia)--
Most people who don't like menudo--and I'm one of them--don't like it because of the tripas. For me it's the hominy. Same with posole. I don't know why, but I've always hated the texture of hominy since I was a kid. My dad loved it so it's not genetic.
Yeah, I know I'm a crazy minority.
Most people who don't like menudo--and I'm one of them--don't like it because of the tripas. For me it's the hominy. Same with posole. I don't know why, but I've always hated the texture of hominy since I was a kid. My dad loved it so it's not genetic.
Yeah, I know I'm a crazy minority.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:42 PM (FEVMW)
114
Looks a little dry.
Posted by: Guy Who Always Shows Up To Piss You Off at April 28, 2024 04:42 PM (pDQ/8)
115
Sorbetto limone (Campania)*
(snip)
Posted by: Stephen Price Blair at April 28, 2024 04:37 PM (EXyHK)
Stephen,
What's the asterisk referring to?
(snip)
Posted by: Stephen Price Blair at April 28, 2024 04:37 PM (EXyHK)
Stephen,
What's the asterisk referring to?
Posted by: Additional Blond Agent, STEM Guy at April 28, 2024 04:43 PM (/HDaX)
Posted by: Stephen Price Blair at April 28, 2024 04:43 PM (EXyHK)
117
111 Lentils and rice. *sigh* It is a complete protein.
Posted by: Kindltot at April 28, 2024 04:42 PM (D7oie)
Sounds like you need to replace some of the water in those lentils with an Indian curry sauce and a can of coconut milk (depending how much you're making) - have some pizzazz with the meal...
Posted by: Kindltot at April 28, 2024 04:42 PM (D7oie)
Sounds like you need to replace some of the water in those lentils with an Indian curry sauce and a can of coconut milk (depending how much you're making) - have some pizzazz with the meal...
Posted by: Nova Local at April 28, 2024 04:43 PM (exHjb)
118
Corn tortilla with beans. If feeling rich, I add cheese. I seldom add salsa. I have some dehydrated refritos that I use now, so that I can do a quick lunch.
Posted by: Notsothoreau at April 28, 2024 04:43 PM (yeEu9)
119
108 Back in the 1980s when I lived in SoCal a Mexican restaurant wasn't considered authentic unless you had an older brown skinned woman in costume making the tortillas by hand by a hearth.
Probably just for show.
Hey, it's a gig.
Posted by: gourmand du jour at April 28, 2024 04:41 PM (MeG8a)
Sounds like a restaurant I've been to...
Probably just for show.
Hey, it's a gig.
Posted by: gourmand du jour at April 28, 2024 04:41 PM (MeG8a)
Sounds like a restaurant I've been to...
Posted by: jim (in Kalifornia) at April 28, 2024 04:44 PM (ynpvh)
120
111 Lentils and rice. *sigh* It is a complete protein.
Posted by: Kindltot at April 28, 2024 04:42 PM (D7oie)
Beans and rice too.
Posted by: Kindltot at April 28, 2024 04:42 PM (D7oie)
Beans and rice too.
Posted by: jim (in Kalifornia) at April 28, 2024 04:44 PM (ynpvh)
121
tripe in Spanish is "menudo"
tripas is what we call "chitterins"
tripas is what we call "chitterins"
Posted by: Kindltot at April 28, 2024 04:45 PM (D7oie)
122
What's the asterisk referring to?
I use Markdown to get formatting in my AOSHQ comments. I tried to bold the title but must have left out an asterisk at the start. So it thought it was italicized instead and left the orphan asterisk alone.
I use Markdown to get formatting in my AOSHQ comments. I tried to bold the title but must have left out an asterisk at the start. So it thought it was italicized instead and left the orphan asterisk alone.
Posted by: Stephen Price Blair at April 28, 2024 04:45 PM (EXyHK)
123
So it thought it was italicized instead and left the orphan asterisk alone.
Cool. Just wanted to make sure I wasn't missing something important to the recipe.
Cool. Just wanted to make sure I wasn't missing something important to the recipe.
Posted by: Additional Blond Agent, STEM Guy at April 28, 2024 04:46 PM (/HDaX)
124
Woo Hoo I went to the market and bought a nice little porterhouse. I haven't seen one at the Walmart grocery ever..
The last porterhouse I bought was on 9st at Esposito's right near the slaughter house there. I remember it was 52 bucks it was so thick I had the meat cutter (butcher is a bad word according to my brother who retired from the union) cut that steak in half on the band saw.... MMM was an awesome way to celebrate the Eagles win in Superbowl Lll..
The last porterhouse I bought was on 9st at Esposito's right near the slaughter house there. I remember it was 52 bucks it was so thick I had the meat cutter (butcher is a bad word according to my brother who retired from the union) cut that steak in half on the band saw.... MMM was an awesome way to celebrate the Eagles win in Superbowl Lll..
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 04:46 PM (ERdWw)
125
>>>Back in the 1980s when I lived in SoCal a Mexican restaurant wasn't considered authentic unless you had an older brown skinned woman in costume making the tortillas by hand by a hearth.
Probably just for show.
Hey, it's a gig.
Posted by: gourmand du jour
>You have to admit that those tortillas were the best. Warm and fresh.
Probably just for show.
Hey, it's a gig.
Posted by: gourmand du jour
>You have to admit that those tortillas were the best. Warm and fresh.
Posted by: Dr. Bone at April 28, 2024 04:47 PM (pDQ/8)
126
Beans and rice too.
Posted by: jim (in Kalifornia) at April 28, 2024 04:44 PM (ynpvh)
I cook the beans in the broth that I cook chicken or beef in, or with bones for the extra flavor. That makes a tasty dinner. It also helps with the protein level.
I used to get lentils that were just boiled lentils and white rice. Daily. Because that is what a staple is, and no one was going to eat cassava or things made out of corn because that was not classy or something.
so rice and lentils.
Posted by: jim (in Kalifornia) at April 28, 2024 04:44 PM (ynpvh)
I cook the beans in the broth that I cook chicken or beef in, or with bones for the extra flavor. That makes a tasty dinner. It also helps with the protein level.
I used to get lentils that were just boiled lentils and white rice. Daily. Because that is what a staple is, and no one was going to eat cassava or things made out of corn because that was not classy or something.
so rice and lentils.
Posted by: Kindltot at April 28, 2024 04:48 PM (D7oie)
127
113 jim (in Kalifornia)--
Most people who don't like menudo--and I'm one of them--don't like it because of the tripas. For me it's the hominy. Same with posole. I don't know why, but I've always hated the texture of hominy since I was a kid. My dad loved it so it's not genetic.
Yeah, I know I'm a crazy minority.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:42 PM (FEVMW)
there are different types of tripe...menudo doesn't use them all.
https://www.clovegarden.com
/ingred/ab_tripezx.html
Most people who don't like menudo--and I'm one of them--don't like it because of the tripas. For me it's the hominy. Same with posole. I don't know why, but I've always hated the texture of hominy since I was a kid. My dad loved it so it's not genetic.
Yeah, I know I'm a crazy minority.
Posted by: Art Rondelet of Malmsey at April 28, 2024 04:42 PM (FEVMW)
there are different types of tripe...menudo doesn't use them all.
https://www.clovegarden.com
/ingred/ab_tripezx.html
Posted by: jim (in Kalifornia) at April 28, 2024 04:48 PM (ynpvh)
128
firehoused = firehosed
Posted by: naturalfake at April 28, 2024 04:30 PM
You look like you're having some trouble spelling. Would you like some help?
Posted by: naturalfake at April 28, 2024 04:30 PM
You look like you're having some trouble spelling. Would you like some help?
Posted by: Clippy at April 28, 2024 04:49 PM (Y5eV6)
129
jim in kalifornia your right, that is funny
Posted by: Skip at April 28, 2024 04:50 PM (fwDg9)
130
Sounds like a restaurant I've been to...
Posted by: jim (in Kalifornia)
It's a Trader Joe's now.
Posted by: jim (in Kalifornia)
It's a Trader Joe's now.
Posted by: weft cut-loop at April 28, 2024 04:50 PM (IG4Id)
131
121 tripe in Spanish is "menudo"
tripas is what we call "chitterins"
Posted by: Kindltot at April 28, 2024 04:45 PM (D7oie)
As a child when we were not paying attention one of me Mums sayings was "Don't stand there like tripe waiting for vinegar" she was from England . Mum told us and laughed at the elites she worked for at how jugged hare was prepared..
tripas is what we call "chitterins"
Posted by: Kindltot at April 28, 2024 04:45 PM (D7oie)
As a child when we were not paying attention one of me Mums sayings was "Don't stand there like tripe waiting for vinegar" she was from England . Mum told us and laughed at the elites she worked for at how jugged hare was prepared..
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 04:50 PM (ERdWw)
132
Cool. Just wanted to make sure I wasn't missing something important to the recipe.
“*Non preparare mai il sorbetto al limone di lunedì, durante il mese di maggio o dopo mezzanotte.”
I just ignored it.
“*Non preparare mai il sorbetto al limone di lunedì, durante il mese di maggio o dopo mezzanotte.”
I just ignored it.
Posted by: Stephen Price Blair at April 28, 2024 04:50 PM (EXyHK)
133
The Chinese/Mexican/Italian/American restaurants in Canada are hilarious.
They do make strong drinks though.
Posted by: nurse ratched at April 28, 2024 04:33 PM (YRXS4)
Used to be, in Vancouver, the only good Chinese food you could get, and it was mighty good, was Cantonese, and only in Chinatown. Ate there a lot in my yute. Now there are only one or two good places in Chinatown anymore, and excellent regional Chinese restaurants of various kinds are all found in the formerly lily-white suburbs. Also true of Calgary.
Hot and Sour Soup poured over sizzling rice. Yum!
They do make strong drinks though.
Posted by: nurse ratched at April 28, 2024 04:33 PM (YRXS4)
Used to be, in Vancouver, the only good Chinese food you could get, and it was mighty good, was Cantonese, and only in Chinatown. Ate there a lot in my yute. Now there are only one or two good places in Chinatown anymore, and excellent regional Chinese restaurants of various kinds are all found in the formerly lily-white suburbs. Also true of Calgary.
Hot and Sour Soup poured over sizzling rice. Yum!
Posted by: Alberta Oil Peon at April 28, 2024 04:51 PM (8zz6B)
134
Tex-Mex.....it's not that hard. Just say it and enjoy it.
Posted by: Jak Sucio at April 28, 2024 04:52 PM (Aoykm)
135
131 121 tripe in Spanish is "menudo"
tripas is what we call "chitterins"
Posted by: Kindltot at April 28, 2024 04:45 PM (D7oie)
As a child when we were not paying attention one of me Mums sayings was "Don't stand there like tripe waiting for vinegar" she was from England . Mum told us and laughed at the elites she worked for at how jugged hare was prepared..
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 04:50 PM (ERdWw)
Hares have juggs? Who knew.
tripas is what we call "chitterins"
Posted by: Kindltot at April 28, 2024 04:45 PM (D7oie)
As a child when we were not paying attention one of me Mums sayings was "Don't stand there like tripe waiting for vinegar" she was from England . Mum told us and laughed at the elites she worked for at how jugged hare was prepared..
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 04:50 PM (ERdWw)
Hares have juggs? Who knew.
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM (ynpvh)
136
“*Non preparare mai il sorbetto al limone di lunedì, durante il mese di maggio o dopo mezzanotte.”
I just ignored it.
Heh.
I just ignored it.
Heh.
Posted by: Additional Blond Agent, STEM Guy at April 28, 2024 04:53 PM (/HDaX)
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 04:54 PM (ERdWw)
138
Posted by: Kindltot at April 28, 2024 04:45 PM (D7oie)
Menudo. So good and medicinal. Especially if you find the Coahuila version with a few pig knuckles in it.
Menudo. So good and medicinal. Especially if you find the Coahuila version with a few pig knuckles in it.
Posted by: Jak Sucio at April 28, 2024 04:54 PM (Aoykm)
139
Hey, just wanted to intervene on the food thread since I made a Midwestern staple today of "Chicken and Noodles"!
So i thought I'd jump in with the difference between noodles vs pasta. It's real simple and comes down to ONE component from the eggs. Simple answer, YOLK, YOLK, YOLK!
Both noodles and pasta consist of 4 ingredients, Flour, Eggs, Salt, and (some) Water. The biggest difference is how you divide the egg.
A true "egg noodle" uses more YOLK than standard pasta. And getting fresh, farm eggs (or duck eggs) makes a HUGE difference in how a noodle tastes.
-SLV
So i thought I'd jump in with the difference between noodles vs pasta. It's real simple and comes down to ONE component from the eggs. Simple answer, YOLK, YOLK, YOLK!
Both noodles and pasta consist of 4 ingredients, Flour, Eggs, Salt, and (some) Water. The biggest difference is how you divide the egg.
A true "egg noodle" uses more YOLK than standard pasta. And getting fresh, farm eggs (or duck eggs) makes a HUGE difference in how a noodle tastes.
-SLV
Posted by: Shy Lurking Voter at April 28, 2024 04:55 PM (e/Osv)
140
Used to be, in Vancouver, the only good Chinese food you could get, and it was mighty good, was Cantonese, and only in Chinatown. Ate there a lot in my yute. Now there are only one or two good places in Chinatown anymore, and excellent regional Chinese restaurants of various kinds are all found in the formerly lily-white suburbs. Also true of Calgary.
Last night, we ate in our favorite Chinese restaurant here in NoVa. We hadn't been for quite awhile since we moved to a different area. They used to have nothing but Chinese staff, many of whom barely spoke English. Now the staff is all Hispanic, many of whom barely speak English.
Last night, we ate in our favorite Chinese restaurant here in NoVa. We hadn't been for quite awhile since we moved to a different area. They used to have nothing but Chinese staff, many of whom barely spoke English. Now the staff is all Hispanic, many of whom barely speak English.
Posted by: Archimedes at April 28, 2024 04:55 PM (CsUN+)
141
I thought the pinnacle of culinary accomplishment was having your spouse admit you cook better than his/her mom.
And if you can't reach that goal, having your own mom admit that you cook better than she does will also get you there.
Posted by: Nova Local at April 28, 2024 04:34 PM
Fair point. Good thing my wife loves my brisket, then.
And if you can't reach that goal, having your own mom admit that you cook better than she does will also get you there.
Posted by: Nova Local at April 28, 2024 04:34 PM
Fair point. Good thing my wife loves my brisket, then.
Posted by: Duncanthrax at April 28, 2024 04:56 PM (8FLKv)
142
One might think a classic flour Tortilla is quick, and easy.
Not so! The dough requires kneading, or a stand mixer, same as yeast breads. So much for “I’ll just crank these out like biscuits”
Not so! The dough requires kneading, or a stand mixer, same as yeast breads. So much for “I’ll just crank these out like biscuits”
Posted by: Common Tater at April 28, 2024 04:57 PM (am7Lt)
143
You gotta start with a homemade tortilla. Essential for making a good taco.
Posted by: Mr Aspirin Factory, red heifer owner
Knew a lady in Germany who's tortillas were the best ever!!! Melt in your mouth good!
Posted by: Mr Aspirin Factory, red heifer owner
Knew a lady in Germany who's tortillas were the best ever!!! Melt in your mouth good!
Posted by: Diogenes at April 28, 2024 04:57 PM (W/lyH)
144
Hares have juggs? Who knew.
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM (ynpvh
Well how it works is after the hare is skinned it gets hung out until flies lay their eggs and maggots burrow holes theoretically tenderizing the meat.... Since I'm grown this seems like a recipe left over from Medieval Times..
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM (ynpvh
Well how it works is after the hare is skinned it gets hung out until flies lay their eggs and maggots burrow holes theoretically tenderizing the meat.... Since I'm grown this seems like a recipe left over from Medieval Times..
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 04:57 PM (ERdWw)
145
141 I thought the pinnacle of culinary accomplishment was having your spouse admit you cook better than his/her mom.
And if you can't reach that goal, having your own mom admit that you cook better than she does will also get you there.
Posted by: Nova Local at April 28, 2024 04:34 PM
Fair point. Good thing my wife loves my brisket, then.
Posted by: Duncanthrax at April 28, 2024 04:56 PM (8FLKv)
Oh, Mom NEVER shared her important recipes with us, or at least not the WHOLE recipe; she wanted her food to taste better than anyone elses. My brother had to watch her cook beans to see what she was using and how much, as she gave him a recipe purposefully missing a few key ingredients.
And if you can't reach that goal, having your own mom admit that you cook better than she does will also get you there.
Posted by: Nova Local at April 28, 2024 04:34 PM
Fair point. Good thing my wife loves my brisket, then.
Posted by: Duncanthrax at April 28, 2024 04:56 PM (8FLKv)
Oh, Mom NEVER shared her important recipes with us, or at least not the WHOLE recipe; she wanted her food to taste better than anyone elses. My brother had to watch her cook beans to see what she was using and how much, as she gave him a recipe purposefully missing a few key ingredients.
Posted by: jim (in Kalifornia) at April 28, 2024 04:58 PM (ynpvh)
146
A few weeks ago at a nearby restaurant when I was waiting for my take-out pizza I witnessed a young "newcomer" couple asking the manager for a job. They would speak into his phone, which would then translate it for the manager, then the reverse for the response. The manager wanted them to come back in a few days when a certain Spanish-speaking kitchen person was available.
What happens when they raise minimum wage? My guess is this dude will get the job for cash under the table -- and then no one gets experience or the chance to advance/climb the ladder.
What happens when they raise minimum wage? My guess is this dude will get the job for cash under the table -- and then no one gets experience or the chance to advance/climb the ladder.
Posted by: Lizzy at April 28, 2024 04:58 PM (cCVOS)
147
Lamb chops with rosemary, garlic, smoked paprika and S/P on the grill, lentil soup and chicken momos tonight.
But.... first Martinis! 🍸
But.... first Martinis! 🍸
Posted by: Martini Farmer at April 28, 2024 04:59 PM (Q4IgG)
148
One might think a classic flour Tortilla is quick, and easy.
Posted by: Common Tater at April 28, 2024 04:57 PM (am7Lt)
Good ones are mighty tasty!
Made poorly they are sticky and flour-tasting.
Yuck.
Posted by: Common Tater at April 28, 2024 04:57 PM (am7Lt)
Good ones are mighty tasty!
Made poorly they are sticky and flour-tasting.
Yuck.
Posted by: CharlieBrown'sDildo at April 28, 2024 04:59 PM (d9fT1)
149
144 Hares have juggs? Who knew.
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM (ynpvh
Well how it works is after the hare is skinned it gets hung out until flies lay their eggs and maggots burrow holes theoretically tenderizing the meat.... Since I'm grown this seems like a recipe left over from Medieval Times..
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 04:57 PM (ERdWw)
Sounds like it could be served with a nice Casu Martzu...
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM (ynpvh
Well how it works is after the hare is skinned it gets hung out until flies lay their eggs and maggots burrow holes theoretically tenderizing the meat.... Since I'm grown this seems like a recipe left over from Medieval Times..
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 04:57 PM (ERdWw)
Sounds like it could be served with a nice Casu Martzu...
Posted by: jim (in Kalifornia) at April 28, 2024 04:59 PM (ynpvh)
150
We're cooking fajitas here in a bit if it stops raining! We just got 2-3 inches, can't get to gauge just yet. We marinate the fajita in ruby red grapefruit juice for a a day or two and cook it over very hot mesquite coals.
Posted by: Erik In Texas at April 28, 2024 05:00 PM (w61ve)
151
Hares have juggs? Who knew.
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM
European hares typically have 16.
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM
European hares typically have 16.
Posted by: Wesley Crusher at April 28, 2024 05:00 PM (8FLKv)
152
Senior Burrito in Boca Raton FL serve up a serious Steak Fajita... Its a family run hole in the wall joint with a considerable line outside. The best Mexican food evah was off a truck. I was served a fresh cooked shredded beef chimichanga ,,,
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 05:02 PM (ERdWw)
153
Best margarita I've ever had, besides my own, was way up country in Thailand in a town called Pnitsanulok. Guy there stayed after his time was up during Vietnam and married local. Opened a Mexican place.
Food was good, but the margaritas....!!! Damn!
Food was good, but the margaritas....!!! Damn!
Posted by: Diogenes at April 28, 2024 05:02 PM (W/lyH)
154
151 Hares have juggs? Who knew.
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM
European hares typically have 16.
Posted by: Wesley Crusher at April 28, 2024 05:00 PM (8FLKv)
I do not think you know what jugs are, young man.
Posted by: jim (in Kalifornia) at April 28, 2024 04:53 PM
European hares typically have 16.
Posted by: Wesley Crusher at April 28, 2024 05:00 PM (8FLKv)
I do not think you know what jugs are, young man.
Posted by: jim (in Kalifornia) at April 28, 2024 05:02 PM (ynpvh)
155
When did 8+right paren stop being a smiley face?
Posted by: Duncanthrax at April 28, 2024 05:03 PM (8FLKv)
156
And I just had a message marked as possible spam by pixy for the word:
juggs
in a sentence.
Related to the issue with
Buggs?
juggs
in a sentence.
Related to the issue with
Buggs?
Posted by: jim (in Kalifornia) at April 28, 2024 05:03 PM (ynpvh)
157
150 We're cooking fajitas here in a bit if it stops raining! We just got 2-3 inches, can't get to gauge just yet. We marinate the fajita in ruby red grapefruit juice for a a day or two and cook it over very hot mesquite coals.
Posted by: Erik In Texas at April 28, 2024 05:00 PM (w61ve)
Huh - for chicken? Over lime? Or with lime, too?
Posted by: Erik In Texas at April 28, 2024 05:00 PM (w61ve)
Huh - for chicken? Over lime? Or with lime, too?
Posted by: Nova Local at April 28, 2024 05:05 PM (exHjb)
158
Wiki on Casu Marzu:
..."It is possible for the larvae to survive the stomach acid and remain in the intestine, leading to a condition called pseudomyiasis. There have been documented cases of pseudomyiasis with P. casei,[14][15] though CNN claims no such cases have been linked to casu marzu.[4]
A cooperation between sheep farmers and researchers at the University of Sassari developed a hygienic method of production in 2005, aiming to allow the legal selling of the cheese.[16]
Because of its fermentation process, the Guinness World Records listed casu martzu as the world's most dangerous cheese in 2009.[4] "
..."It is possible for the larvae to survive the stomach acid and remain in the intestine, leading to a condition called pseudomyiasis. There have been documented cases of pseudomyiasis with P. casei,[14][15] though CNN claims no such cases have been linked to casu marzu.[4]
A cooperation between sheep farmers and researchers at the University of Sassari developed a hygienic method of production in 2005, aiming to allow the legal selling of the cheese.[16]
Because of its fermentation process, the Guinness World Records listed casu martzu as the world's most dangerous cheese in 2009.[4] "
Posted by: jim (in Kalifornia) at April 28, 2024 05:06 PM (ynpvh)
159
Sounds like it could be served with a nice Casu Martzu...
Posted by: jim (in Kalifornia) at April 28, 2024 04:59 PM (ynpvh)
yes and as a palette cleanser a swirl of Mescal ...
Posted by: jim (in Kalifornia) at April 28, 2024 04:59 PM (ynpvh)
yes and as a palette cleanser a swirl of Mescal ...
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 05:06 PM (ERdWw)
160
159 Sounds like it could be served with a nice Casu Martzu...
Posted by: jim (in Kalifornia) at April 28, 2024 04:59 PM (ynpvh)
yes and as a palette cleanser a swirl of Mescal ...
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 05:06 PM (ERdWw)
And if 6 shots don't get the taste out of your mouth...
Posted by: jim (in Kalifornia) at April 28, 2024 04:59 PM (ynpvh)
yes and as a palette cleanser a swirl of Mescal ...
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 05:06 PM (ERdWw)
And if 6 shots don't get the taste out of your mouth...
Posted by: jim (in Kalifornia) at April 28, 2024 05:07 PM (ynpvh)
161
I do not think you know what jugs are, young man.
Posted by: jim (in Kalifornia) at April 28, 2024 05:02 PM
I do too! I hacked into Cmdr. Riker's holodeck library, and copied his Martian Women program. They have three of them!
Posted by: jim (in Kalifornia) at April 28, 2024 05:02 PM
I do too! I hacked into Cmdr. Riker's holodeck library, and copied his Martian Women program. They have three of them!
Posted by: Wesley Crusher at April 28, 2024 05:08 PM (/SB8w)
162
Flaming Amy's in Wilmington has the best burritos ever.
Posted by: BeckoningChasm at April 28, 2024 05:08 PM (CHHv1)
163
I'm outta here. Have a good day folks.
Posted by: jim (in Kalifornia) at April 28, 2024 05:08 PM (ynpvh)
164
Mexican food? No.
Tex-Mex? Eh, if I have to.
New Mexican food? Always. I lived in NM for 30 years. The cooks there know their way around chile like no one else.
Tex-Mex? Eh, if I have to.
New Mexican food? Always. I lived in NM for 30 years. The cooks there know their way around chile like no one else.
Posted by: huerfano at April 28, 2024 05:08 PM (VGOMa)
165
Related to the issue with
B***s?
Posted by: jim (in Kalifornia) at April 28, 2024 05:03 PM (ynpvh)
Related to the last four letters, which happen to be a brand of boot much beloved of spammers.
And Bugs Bunny has only one "g".
B***s?
Posted by: jim (in Kalifornia) at April 28, 2024 05:03 PM (ynpvh)
Related to the last four letters, which happen to be a brand of boot much beloved of spammers.
And Bugs Bunny has only one "g".
Posted by: Alberta Oil Peon at April 28, 2024 05:08 PM (8zz6B)
166
There are a series of simple recipe cook books with attached politically incorrect stories. They are called the "Bull Cook" books by George Herter of Herter's outfitters. The company itself is pretty much gone, now just a Cabela's brand name. And the books are long out of print. You can find them on eBay though and for fans of non-pretentious definitely worth a look and a laugh.
Posted by: brindle at April 28, 2024 05:08 PM (Wzyjq)
167
164 Mexican food? No.
Tex-Mex? Eh, if I have to.
New Mexican food? Always. I lived in NM for 30 years. The cooks there know their way around chile like no one else.
Posted by: huerfano at April 28, 2024 05:08 PM (VGOMa)
You aren't one of those folks that hates squid but loves calamari, are you?
Tex-Mex? Eh, if I have to.
New Mexican food? Always. I lived in NM for 30 years. The cooks there know their way around chile like no one else.
Posted by: huerfano at April 28, 2024 05:08 PM (VGOMa)
You aren't one of those folks that hates squid but loves calamari, are you?
Posted by: jim (in Kalifornia) at April 28, 2024 05:09 PM (ynpvh)
168
165 Related to the issue with
B***s?
Posted by: jim (in Kalifornia) at April 28, 2024 05:03 PM (ynpvh)
Related to the last four letters, which happen to be a brand of boot much beloved of spammers.
And Bugs Bunny has only one "g".
Posted by: Alberta Oil Peon at April 28, 2024 05:08 PM (8zz6B)
Yes, I realized that after I wrote it wrong a few days back. LOL
Thanks for the explanation. At least I have one now.
B***s?
Posted by: jim (in Kalifornia) at April 28, 2024 05:03 PM (ynpvh)
Related to the last four letters, which happen to be a brand of boot much beloved of spammers.
And Bugs Bunny has only one "g".
Posted by: Alberta Oil Peon at April 28, 2024 05:08 PM (8zz6B)
Yes, I realized that after I wrote it wrong a few days back. LOL
Thanks for the explanation. At least I have one now.
Posted by: jim (in Kalifornia) at April 28, 2024 05:10 PM (ynpvh)
169
I refuse to eat anything with maggots in it.
Posted by: Alberta Oil Peon at April 28, 2024 05:10 PM (8zz6B)
170
169 I refuse to eat anything with maggots in it.
Posted by: Alberta Oil Peon at April 28, 2024 05:10 PM (8zz6B)
You can always pick them out first, or with Cazu Marzu do this:
"Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to eat them place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten."
Posted by: Alberta Oil Peon at April 28, 2024 05:10 PM (8zz6B)
You can always pick them out first, or with Cazu Marzu do this:
"Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to eat them place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten."
Posted by: jim (in Kalifornia) at April 28, 2024 05:11 PM (ynpvh)
171
And I'm REALLY out...
Posted by: jim (in Kalifornia) at April 28, 2024 05:12 PM (ynpvh)
172
169 I refuse to eat anything with maggots in it.
Posted by: Alberta Oil Peon at April 28, 2024 05:10 PM (8zz6B)
Especially if they are alive and wriggling around...
I mean, cereal has dead maggots in tiny quantities, right? So, I'd just be against the alive ones...VERY against the alive ones...any alive ones...
Posted by: Alberta Oil Peon at April 28, 2024 05:10 PM (8zz6B)
Especially if they are alive and wriggling around...
I mean, cereal has dead maggots in tiny quantities, right? So, I'd just be against the alive ones...VERY against the alive ones...any alive ones...
Posted by: Nova Local at April 28, 2024 05:12 PM (exHjb)
173
I gotta give it to New Mexico for being the only state (that I know of) with a State Question--and Answer.
Posted by: Art Rondelet of Malmsey at April 28, 2024 05:13 PM (FEVMW)
174
the maggots are dead and the cheese can be eaten."
Posted by: jim (in Kalifornia) at April 28, 2024 05:11 PM (ynpvh)
No. Not by me, it can't.
Posted by: jim (in Kalifornia) at April 28, 2024 05:11 PM (ynpvh)
No. Not by me, it can't.
Posted by: Dash my lace wigs! at April 28, 2024 05:13 PM (OX9vb)
175
"Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to eat them place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten."
Posted by: jim (in Kalifornia) at April 28, 2024 05:11 PM (ynpvh)
Or you could just pitch the maggoty cheese into a cement kiln, and eat a jar of Cheez Whiz instead.
Posted by: jim (in Kalifornia) at April 28, 2024 05:11 PM (ynpvh)
Or you could just pitch the maggoty cheese into a cement kiln, and eat a jar of Cheez Whiz instead.
Posted by: Alberta Oil Peon at April 28, 2024 05:14 PM (8zz6B)
176
I mean, cereal has dead maggots in tiny quantities, right? So, I'd just be against the alive ones...VERY against the alive ones...any alive ones...
Posted by: Nova Local
No, it doesn't. You're thinking of grain beetles or weevils. Some of which are still alive.
Posted by: Nova Local
No, it doesn't. You're thinking of grain beetles or weevils. Some of which are still alive.
Posted by: weft cut-loop at April 28, 2024 05:15 PM (IG4Id)
177
TexMex is pretty much its own cuisine at this point. When I was a kid, almost every little cafe and diner in west Texas offered cheese enchiladas and refried beans as side items. I used to love getting fried chicken with a side of cheese enchiladas. It's a miracle I'm still alive.
Posted by: Gus at April 28, 2024 05:16 PM (zzEOu)
178
Because the weather was amendable made salmon outside over an open wood fire flame. Drenched in teriyaki sauce.
Pretty damn good. Wife was much more enthusiastic about the taste.
Because the weather was amendable made salmon outside over an open wood fire flame. Drenched in teriyaki sauce.
Pretty damn good. Wife was much more enthusiastic about the taste.
Posted by: Divide by Zero at April 28, 2024 05:16 PM (RKVpM)
179
Tijana Flats in FL sells hot sauce for independent vendors,
Some have whacky names.
A couple names come to mind
Slap My Ass and Call Me Sally
Don't Be a Chicken Shit Hot Sauce
Hellacious Hot Sauce
Some have whacky names.
A couple names come to mind
Slap My Ass and Call Me Sally
Don't Be a Chicken Shit Hot Sauce
Hellacious Hot Sauce
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 05:17 PM (ERdWw)
180
Wood fired pizza last night and calzones with the leftover pizza dough today.
I am using mesquite and almond wood for the pizza oven heating and like the combination (and it was loads cheaper than olive, pecan, and/or oak).
I am using mesquite and almond wood for the pizza oven heating and like the combination (and it was loads cheaper than olive, pecan, and/or oak).
Posted by: AZ deplorable moron at April 28, 2024 05:17 PM (48HU+)
181
Real Mexican fast food sucks. There are good dishes but you have to go to a fine restaurant.
Posted by: G'rump928(c) at April 28, 2024 05:18 PM (aD39U)
182
Or eat at someone's home.
Posted by: G'rump928(c) at April 28, 2024 05:19 PM (aD39U)
183
Here in Collier county FL we get our Mexican food from the peoples of central America, not Mexico. Lotsa hispanics here but mostly from Guatemala, and the overflow Cubans from Miami. Smatters of Hondurans, Salvadorans, some Panamanians, teensie bits from Costa Rica and the D.R.
Mexicans are dead last on the 'spanic tree here.
But all those central American countries do their pork, chicken, and fish dishes with similar garnishments and vegetables.
Long ago, before we landed on the moon, I worked on a big steel mill furnace build in East Chicago, IN. I'd grown up in NE OH and did not ever experience Mex. My fellow engineer on the job was a Mexican blueblood spaniard from Mexico City, a guy in training to run our furnace-build expansion biz in Monterey.
Outside the gates of the mill stretched the two dozen or so blocks of East Chicago, IN, with hardly any signage in English for block after block. Mexican restaurants everywhere. Guillermo and I tried them all, him schooling me on what was good and what was not. He said US Mex food was akin to Mexico City street food. We settled on the three or four best joints for and return visits.
Mexicans are dead last on the 'spanic tree here.
But all those central American countries do their pork, chicken, and fish dishes with similar garnishments and vegetables.
Long ago, before we landed on the moon, I worked on a big steel mill furnace build in East Chicago, IN. I'd grown up in NE OH and did not ever experience Mex. My fellow engineer on the job was a Mexican blueblood spaniard from Mexico City, a guy in training to run our furnace-build expansion biz in Monterey.
Outside the gates of the mill stretched the two dozen or so blocks of East Chicago, IN, with hardly any signage in English for block after block. Mexican restaurants everywhere. Guillermo and I tried them all, him schooling me on what was good and what was not. He said US Mex food was akin to Mexico City street food. We settled on the three or four best joints for and return visits.
Posted by: Mr Gaga at April 28, 2024 05:19 PM (KiBMU)
184
"Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to eat them place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten."
Posted by: jim (in Kalifornia) at April 28, 2024 05:11 PM (ynpvh)
In the day our cure for pubic body lice was to shave one side then light the other side on fire. What they come running out
Stab them with an ice pic..
as told to me by returning Vietnam Vets ...
Posted by: jim (in Kalifornia) at April 28, 2024 05:11 PM (ynpvh)
In the day our cure for pubic body lice was to shave one side then light the other side on fire. What they come running out
Stab them with an ice pic..
as told to me by returning Vietnam Vets ...
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 05:20 PM (ERdWw)
185
>> I gotta give it to New Mexico for being the only state (that I know of) with a State Question--and Answer.
Posted by: Art Rondelet of Malmsey at April 28, 2024 05:13 PM
Do you want sopaipillas with that?
The answer is yes, please.
Posted by: Art Rondelet of Malmsey at April 28, 2024 05:13 PM
Do you want sopaipillas with that?
The answer is yes, please.
Posted by: huerfano at April 28, 2024 05:22 PM (VGOMa)
Posted by: AZ deplorable moron at April 28, 2024 05:23 PM (48HU+)
187
163 I'm outta here. Have a good day folks.
Posted by: jim (in Kalifornia) at April 28, 2024 05:08 PM (ynpvh)
Cya later Jim
Posted by: jim (in Kalifornia) at April 28, 2024 05:08 PM (ynpvh)
Cya later Jim
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 05:23 PM (ERdWw)
188
>> I gotta give it to New Mexico for being the only state (that I know of) with a State Question--and Answer.
Posted by: Art Rondelet of Malmsey at April 28, 2024 05:13 PM
Do you want sopaipillas with that?
The answer is yes, please.
Posted by: huerfano
Definitely the answer at La Posta in Old Mesilla N.M.
Posted by: Art Rondelet of Malmsey at April 28, 2024 05:13 PM
Do you want sopaipillas with that?
The answer is yes, please.
Posted by: huerfano
Definitely the answer at La Posta in Old Mesilla N.M.
Posted by: AZ deplorable moron at April 28, 2024 05:24 PM (48HU+)
189
Which reminds me: I'm not having whatever the kid is preparing and/or wearing in the last pic.
Posted by: AZ deplorable moron at April 28, 2024 05:27 PM (48HU+)
190
You can find them on eBay though and for fans of non-pretentious definitely worth a look and a laugh.
I have the first one of these. They are weirdly funny. The author, or at least their writing style, has no sense of perspective.
For your convenience I will start with meats, fish, eggs, soups and sauces, sandwiches, vegetables, the art of French frying, desserts, how to dress game, how to properly sharpen a knife, how to make wines and beer, how to make French soap and also what to do in case of hydrogen or cobalt bomb attacks, keeping as much in alphabetical order as possible.
It’s the “keeping as much in alphabetical order as possible” that always gets me.
I have the first one of these. They are weirdly funny. The author, or at least their writing style, has no sense of perspective.
For your convenience I will start with meats, fish, eggs, soups and sauces, sandwiches, vegetables, the art of French frying, desserts, how to dress game, how to properly sharpen a knife, how to make wines and beer, how to make French soap and also what to do in case of hydrogen or cobalt bomb attacks, keeping as much in alphabetical order as possible.
It’s the “keeping as much in alphabetical order as possible” that always gets me.
Posted by: Stephen Price Blair at April 28, 2024 05:27 PM (EXyHK)
191
I suspect we eat more bugs than we thonk
Posted by: Skip at April 28, 2024 05:28 PM (fwDg9)
192
Those were the Marines.
Posted by: AZ deplorable moron at April 28, 2024 05:23 PM (48HU+)
Of which there were many from our town. Most but not all made it home.
I attended Rutgers then the draft ended. Plus I garnered a misdemeanor possession of marijuana charge at age 18. 1970 I was reclassified to 1-H I often wondered if the H stood for Homo lmao
Those were the Marines.
Posted by: AZ deplorable moron at April 28, 2024 05:23 PM (48HU+)
Of which there were many from our town. Most but not all made it home.
I attended Rutgers then the draft ended. Plus I garnered a misdemeanor possession of marijuana charge at age 18. 1970 I was reclassified to 1-H I often wondered if the H stood for Homo lmao
Posted by: Im Gumby Damn It!/George Carlins Pencil at April 28, 2024 05:29 PM (ERdWw)
193
I suspect we eat more bugs than we thonk
Posted by: Skip
True. But the problem is that some bugs harbor fungus and/or bacterial. And chitin can induce allergic reaction. Think of how many people have shellfish allergies. Yeah, like that.
Posted by: Skip
True. But the problem is that some bugs harbor fungus and/or bacterial. And chitin can induce allergic reaction. Think of how many people have shellfish allergies. Yeah, like that.
Posted by: weft cut-loop at April 28, 2024 05:33 PM (IG4Id)
194
1-H stood for 'Holding' category. You were ordered to carry your draft card with you at all times as ordered by President Nixon. As the order has never been rescinded I hope you sorry sons of bitches are still carrying the tattered remains of your draft card in your wallet.
Everywhere. Daily.
1-H stood for 'Holding' category. You were ordered to carry your draft card with you at all times as ordered by President Nixon. As the order has never been rescinded I hope you sorry sons of bitches are still carrying the tattered remains of your draft card in your wallet.
Everywhere. Daily.
Posted by: Divide by Zero at April 28, 2024 05:33 PM (RKVpM)
195
Went to Trader Joe's today to stock up on wine. Of course I stocked up on other things too. Right now munching on jicama socks drenched in fresh lime juice a sprinkled with a bit of salt. For dinner Trader Joe's Chicken Enchiladas Verde.
Posted by: Tuna at April 28, 2024 05:34 PM (oaGWv)
196
The author, or at least their writing style, has no sense of perspective.
Posted by: Stephen Price Blair at April 28, 2024 05:27 PM (EXyHK)
LOL, "for your convenience..."
Posted by: Stephen Price Blair at April 28, 2024 05:27 PM (EXyHK)
LOL, "for your convenience..."
Posted by: Dash my lace wigs! at April 28, 2024 05:34 PM (OX9vb)
197
Don't look inside spaghetti dried noodles
Posted by: Skip at April 28, 2024 05:35 PM (fwDg9)
198
Chicken is looking good, not sure my potato is done but could microwave it if not. Charcoal is almost prime now.
Posted by: Skip at April 28, 2024 05:37 PM (fwDg9)
199
True. But the problem is that some bugs harbor fungus and/or bacterial. And chitin can induce allergic reaction. Think of how many people have shellfish allergies. Yeah, like that.
Posted by: weft cut-loop at April 28, 2024 05:33 PM (IG4Id)
If WEF head honcho Klaus Schwab is ever taken captive by patriots, he needs to be fed a diet of pate made from cockroaches, maggots, and hornets. And nothing else.
Posted by: weft cut-loop at April 28, 2024 05:33 PM (IG4Id)
If WEF head honcho Klaus Schwab is ever taken captive by patriots, he needs to be fed a diet of pate made from cockroaches, maggots, and hornets. And nothing else.
Posted by: Alberta Oil Peon at April 28, 2024 05:37 PM (8zz6B)
200
SpaceX - Falcon 9 - Starlink Group 6-54
Liftoff is targeted for 6:08 p.m. EDT
https://www.youtube.com/live/DOaEurnrB3I
Liftoff is targeted for 6:08 p.m. EDT
https://www.youtube.com/live/DOaEurnrB3I
Posted by: Ciampino - Looking everywhere for it at April 28, 2024 05:38 PM (qfLjt)
Posted by: Tuna at April 28, 2024 05:38 PM (oaGWv)
202
>>Definitely the answer at La Posta in Old Mesilla N.M.
Posted by: AZ deplorable moron at April 28, 2024 05:24 PM
Had a margarita there many decades ago. Excellent salsa.
Posted by: AZ deplorable moron at April 28, 2024 05:24 PM
Had a margarita there many decades ago. Excellent salsa.
Posted by: huerfano at April 28, 2024 05:40 PM (VGOMa)
203
. Right now munching on jicama socks drenched in fresh lime juice a sprinkled with a bit of salt.
Posted by: Tuna
I saw Jicama Socks open for the Flying Burrito Brothers at the Cow Palace in '79.
Posted by: Tuna
I saw Jicama Socks open for the Flying Burrito Brothers at the Cow Palace in '79.
Posted by: weft cut-loop at April 28, 2024 05:40 PM (IG4Id)
204
In the end, there can be only one.
Posted by: Jicama Socks at April 28, 2024 05:44 PM (u+EuJ)
205
>>> I gotta give it to New Mexico for being the only state (that I know of) with a State Question--and Answer.
Posted by: Art Rondelet of Malmsey at April 28, 2024 05:13 PM
Do you want sopaipillas with that?
The answer is yes, please.
Posted by: huerfano
>The answer is that Alec is guilty.
Posted by: Art Rondelet of Malmsey at April 28, 2024 05:13 PM
Do you want sopaipillas with that?
The answer is yes, please.
Posted by: huerfano
>The answer is that Alec is guilty.
Posted by: Dr. Bone at April 28, 2024 05:44 PM (pDQ/8)
206
I smoked a seven pound chuck roast in my little electric smoker today and finished it in the oven. I took it out to check the temp and pulled off a small piece and it tasted very good. The cat practically climbed my leg to get at it. It is now resting until suppertime.
Posted by: huerfano at April 28, 2024 05:45 PM (VGOMa)
207
Tortillas:
https://m.youtube.com/watchv=
RlmlRJh8yHw&pp=
ygUURXBpY3VyaW91c
yB0b3J0aWxsYXM%3D
Coincidentally, I watched about 3 of this guy's videos before today's food thread was posted.
https://m.youtube.com/watchv=
RlmlRJh8yHw&pp=
ygUURXBpY3VyaW91c
yB0b3J0aWxsYXM%3D
Coincidentally, I watched about 3 of this guy's videos before today's food thread was posted.
Posted by: Emmie at April 28, 2024 05:48 PM (Sf2cq)
208
Blue corn tortillas are the best. They are now selling the blue corn flour in the grocery.
I also cook my rice with a beef neck bone in it and use a hot tomato sauce plus tomatillos.
I also cook my rice with a beef neck bone in it and use a hot tomato sauce plus tomatillos.
Posted by: Ben Had at April 28, 2024 05:50 PM (LfcYE)
209
The maple charcoal flavors the food
Posted by: Skip at April 28, 2024 05:51 PM (fwDg9)
Posted by: Emmie at April 28, 2024 05:51 PM (Sf2cq)
211
Gluten Free Trivia ... While planning items earlier this week to take to an 80th birthday party today (where several guests were Celiac), I stumbled on a tip for making GF cookies ... i.e., prepare the cookie dough and refrigerate for at least 24 hours, which allows the GF flours to better absorb the fats and softens textures which tend to be grainy ... Must have worked because today's cookies got rave reviews.
Posted by: Kathy at April 28, 2024 05:55 PM (p69D5)
212
I gotta give it to New Mexico for being the only state (that I know of) with a State Question--and Answer.
Posted by: Art Rondelet of Malmsey
MN has no State Question, but two State Answers. "You betcha" for yes, and "Uff-da" for no.
Posted by: Art Rondelet of Malmsey
MN has no State Question, but two State Answers. "You betcha" for yes, and "Uff-da" for no.
Posted by: mikeski at April 28, 2024 06:02 PM (DgGvY)
213
How can you mention New Mexico and not note the glorious hatch chile?
Posted by: Ben Had at April 28, 2024 06:04 PM (LfcYE)
214
Best I have ever made
Posted by: Ben Had at April 28, 2024 04:19 PM (LfcYE)
If it is truly that good then I want the damned recipe!
Posted by: Ben Had at April 28, 2024 04:19 PM (LfcYE)
If it is truly that good then I want the damned recipe!
Posted by: CharlieBrown'sDildo at April 28, 2024 06:04 PM (d9fT1)
215
We support President Joe Biden 100% because reflects are wants and needs.... He is exactly like us.....
Posted by: U.S. Cemetaries at April 28, 2024 06:05 PM (PYJJG)
216
>>> 193 I suspect we eat more bugs than we thonk
Posted by: Skip
True. But the problem is that some bugs harbor fungus and/or bacterial. And chitin can induce allergic reaction. Think of how many people have shellfish allergies. Yeah, like that.
Posted by: weft cut-loop at April 28, 2024 05:33 PM (IG4Id)
My hens cheerfully eeet zee boogz and provide delicious, nutritious eggs.
>>> 199
==
If WEF head honcho Klaus Schwab is ever taken captive by patriots, he needs to be fed a diet of pate made from cockroaches, maggots, and hornets. And nothing else.
Posted by: Alberta Oil Peon at April 28, 2024 05:37 PM (8zz6B)
AOP Johnson is right!
Posted by: Skip
True. But the problem is that some bugs harbor fungus and/or bacterial. And chitin can induce allergic reaction. Think of how many people have shellfish allergies. Yeah, like that.
Posted by: weft cut-loop at April 28, 2024 05:33 PM (IG4Id)
My hens cheerfully eeet zee boogz and provide delicious, nutritious eggs.
>>> 199
==
If WEF head honcho Klaus Schwab is ever taken captive by patriots, he needs to be fed a diet of pate made from cockroaches, maggots, and hornets. And nothing else.
Posted by: Alberta Oil Peon at April 28, 2024 05:37 PM (8zz6B)
AOP Johnson is right!
Posted by: Helena Handbasket at April 28, 2024 06:05 PM (llON8)
217
Posted by: Kathy at April 28, 2024 05:55 PM (p69D5)
Unless I am in a rush I always refrigerate cookie doughs overnight.
Unless I am in a rush I always refrigerate cookie doughs overnight.
Posted by: CharlieBrown'sDildo at April 28, 2024 06:05 PM (d9fT1)
218
I was lucky enough to stay in Guadalajara for a couple weeks once, and I was surprised to find that the fine Mexican food there often consisted of big chunks of meat floating in various spicy sauces. In fact the people of that city hate a while lot of meat, in general. It was surprising, and good.
The best restaurant meal I had was a steak made in their special style - they covered it with a thick coating corn dough and spices, and buried it in hot coals for about 3 hours. Then they brought it out and tore off the charcoalized breading at your table when they served it - tasted incredible!
The best restaurant meal I had was a steak made in their special style - they covered it with a thick coating corn dough and spices, and buried it in hot coals for about 3 hours. Then they brought it out and tore off the charcoalized breading at your table when they served it - tasted incredible!
Posted by: Tom Servo at April 28, 2024 06:06 PM (q3gwH)
219
CBD, it was so good I would serve it to you with pride. The finishing touch is frying it in pecan oil.
Posted by: Ben Had at April 28, 2024 06:07 PM (LfcYE)
220
When I was growing up in the Spanish Community in Tokyo Japan my Irish Mother and Albanian Father used to serve me Spaghetti and meatballs with are Sauerkraut. I can relate to the Puerto African people....
Posted by: Joe Biden at April 28, 2024 06:08 PM (PYJJG)
221
Stay safe, Texas morons! Tornado and flood watch.
Posted by: All Hail Eris at April 28, 2024 06:10 PM (FkUwd)
222
Eris, thank you. Been keeping a weather eye out all weekend. Had one about 10 miles north on Friday.
Posted by: Ben Had at April 28, 2024 06:12 PM (LfcYE)
223
Had matzo brei with syrup for breakfast, although I usually use brown sugar.
Posted by: San Franpsycho at April 28, 2024 06:12 PM (RIvkX)
224
Yeah, I'm in FW this weekend and the sun has just come out. But really heavy weather is rolling across Tyler and Palestine (the Texas one) right now.
Posted by: Tom Servo at April 28, 2024 06:13 PM (q3gwH)
225
You're right- dumb article about french toast. Short version- challah and brioche make better tasting french toast than old orowheat bread. But frankly, its all pretty delicious
Posted by: LASue at April 28, 2024 06:15 PM (Ed8Zd)
226
>>Why so hard to get a job between 16-18?
Posted by: lin-duh
As I recall there are work hour restrictions for 16-18 year olds and limitations on what kind of work they can do. Easier to hire > 18 year olds and not have to worry about any of that.
Posted by: lin-duh
As I recall there are work hour restrictions for 16-18 year olds and limitations on what kind of work they can do. Easier to hire > 18 year olds and not have to worry about any of that.
Posted by: Aviator at April 28, 2024 06:16 PM (HQ9Sl)
227
Ben Had, had a question for you @ #106. Do you use an egg wash and double dip your breading for the chicken fried steak?
Posted by: olddog in mo at April 28, 2024 06:17 PM (ju2Fy)
228
I get Mexican food in the Mission, it is very authentic and most awesome. Recommend El Toro and La Corneta. A lot of cops eat at El Toro so it had to be good.
Posted by: San Franpsycho at April 28, 2024 06:18 PM (RIvkX)
229
How can you mention New Mexico and not note the glorious hatch chile?
Posted by: Ben Had at April 28, 2024 06:04 PM
Or Chimayós, as essential to good chili as carrots aren't?
Posted by: Ben Had at April 28, 2024 06:04 PM
Or Chimayós, as essential to good chili as carrots aren't?
Posted by: Duncanthrax at April 28, 2024 06:20 PM (ungNC)
230
Short answer for why it's hard to get a jonb between the age of 16 - 18; because the marginal value of an unskilled worker at that age is less than minimum wage, so it is uneconomic for anyone to hire them.
And their minimum wage effectively becomes zero.
And their minimum wage effectively becomes zero.
Posted by: Tom Servo at April 28, 2024 06:22 PM (q3gwH)
231
You're right- dumb article about french toast. Short version- challah and brioche make better tasting french toast than old orowheat bread. But frankly, its all pretty delicious
Posted by: LASue at April 28, 2024 06:15 PM
Discerning Food Thread readers know that French Toast is the delivery mechanism for the finest of Vermont Grade B maple syrups.
Posted by: LASue at April 28, 2024 06:15 PM
Discerning Food Thread readers know that French Toast is the delivery mechanism for the finest of Vermont Grade B maple syrups.
Posted by: Duncanthrax at April 28, 2024 06:22 PM (ungNC)
232
I smoked a seven pound chuck roast in my little electric smoker today and finished it in the oven.
Posted by: huerfano
7lbs??? Jeeze, dude, leave some cows for the rest of us.
Posted by: huerfano
7lbs??? Jeeze, dude, leave some cows for the rest of us.
Posted by: weft cut-loop at April 28, 2024 06:23 PM (IG4Id)
233
OK I am doing this thick bone in chop by seasoning it, flouring it, egging it, then Panko bread crumbs
I chill it a few minutes to make the eggy flour-y bread crumb stuff congeal a bit
then I'm gonna brown it 2 minutes to a side, then 17 min @400
WHO'S WITH ME!?
I chill it a few minutes to make the eggy flour-y bread crumb stuff congeal a bit
then I'm gonna brown it 2 minutes to a side, then 17 min @400
WHO'S WITH ME!?
Posted by: Don Black at April 28, 2024 06:24 PM (/7KEl)
234
olddog, I dry the meat real good and then do a first dredge in the seasoned flour. Next comes a wash of egg and buttermilk with a dash of tobasco.
Second dredge is pounded in not just coated. Then fried pecan oil. Crisp and fully coated.
Second dredge is pounded in not just coated. Then fried pecan oil. Crisp and fully coated.
Posted by: Ben Had at April 28, 2024 06:25 PM (LfcYE)
235
7lbs??? Jeeze, dude, leave some cows for the rest of us.
Posted by: weft cut-loop at April 28, 2024 06:23 PM (IG4Id)
Merely a flesh wound.
Posted by: weft cut-loop at April 28, 2024 06:23 PM (IG4Id)
Merely a flesh wound.
Posted by: 2000 lb cow at April 28, 2024 06:25 PM (di6C2)
236
More gluten-free trivia ... When I'm short of time and want to take a GF dessert to a gathering, I usually make Rice Krispy Treats ... Well, I recently noticed a twist on the original recipe where people replace some or all of the rice cereal with crushed Ruffles potato chips ... Had anyone ever had these? ... Thanks in advance!
Posted by: Kathy at April 28, 2024 06:25 PM (p69D5)
237
I was lucky enough to stay in Guadalajara for a couple weeks once, and I was surprised to find that the fine Mexican food there often consisted of big chunks of meat floating in various spicy sauces. In fact the people of that city hate a while lot of meat, in general. It was surprising, and good.
The best restaurant meal I had was a steak made in their special style - they covered it with a thick coating corn dough and spices, and buried it in hot coals for about 3 hours. Then they brought it out and tore off the charcoalized breading at your table when they served it - tasted incredible!
Posted by: Tom Servo at April 28, 2024 06:06 PM (q3gwH)
Between all the hookers, coke, and mezcal how did you have time for a restaurant?
The best restaurant meal I had was a steak made in their special style - they covered it with a thick coating corn dough and spices, and buried it in hot coals for about 3 hours. Then they brought it out and tore off the charcoalized breading at your table when they served it - tasted incredible!
Posted by: Tom Servo at April 28, 2024 06:06 PM (q3gwH)
Between all the hookers, coke, and mezcal how did you have time for a restaurant?
Posted by: naturalfake at April 28, 2024 06:26 PM (eDfFs)
238
WHO'S WITH ME!?
Posted by: Don Black
I need to buy an outdoor fryer. The oil stench gets to me at night.
Posted by: Don Black
I need to buy an outdoor fryer. The oil stench gets to me at night.
Posted by: weft cut-loop at April 28, 2024 06:26 PM (IG4Id)
239
Well, I recently noticed a twist on the original recipe where people replace some or all of the rice cereal with crushed Ruffles potato chips ... Had anyone ever had these? ... Thanks in advance!
Posted by: Kathy at April 28, 2024 06:25 PM
It's been a number of years since I've had any Ruffles potato chips.
Posted by: Kathy at April 28, 2024 06:25 PM
It's been a number of years since I've had any Ruffles potato chips.
Posted by: Duncanthrax at April 28, 2024 06:27 PM (ungNC)
240
My favorite dipping sauce for shrimp is made from guajillo peppers. A nice blend of the peppers and Mexican crema.
Posted by: Ben Had at April 28, 2024 06:28 PM (LfcYE)
241
It's been a number of years since I've had any Ruffles potato chips.
Posted by: Duncanthrax at April 28, 2024 06:27 PM (ungNC)
I definitely have swung more towards classic potato chips over the years. Sour cream and Cheddar were always good.
Posted by: Duncanthrax at April 28, 2024 06:27 PM (ungNC)
I definitely have swung more towards classic potato chips over the years. Sour cream and Cheddar were always good.
Posted by: Aetius451AD at April 28, 2024 06:29 PM (di6C2)
242
@237-
When the lovely and exotic Mrs naturalfake and I were in hong Kong,
The Chinese did a similar thing with chicken stuffed with vegetables and wrapped in leaves, then clay.
They smashed it open with a hammer , unwrap[ped the leaves then served it at your table.
Delicioso!
When the lovely and exotic Mrs naturalfake and I were in hong Kong,
The Chinese did a similar thing with chicken stuffed with vegetables and wrapped in leaves, then clay.
They smashed it open with a hammer , unwrap[ped the leaves then served it at your table.
Delicioso!
Posted by: naturalfake at April 28, 2024 06:29 PM (eDfFs)
Posted by: Skip at April 28, 2024 06:29 PM (fwDg9)
244
I was lucky enough to stay in Guadalajara for a couple weeks once, and I was surprised to find that the fine Mexican food there
Posted by: Tom Servo
Between all the hookers, coke, and mezcal how did you have time for a restaurant?
Posted by: naturalfake
You need some calories to keep up with the coke and hookers.....
Posted by: Tom Servo
Between all the hookers, coke, and mezcal how did you have time for a restaurant?
Posted by: naturalfake
You need some calories to keep up with the coke and hookers.....
Posted by: mikeski at April 28, 2024 06:31 PM (DgGvY)
245
Because I could I made a tortilla press, took 1 time to try it, improved my model and we mad Rd them perfectly
Not sure we ever used it again sadly
Not sure we ever used it again sadly
Posted by: Skip at April 28, 2024 06:31 PM (fwDg9)
246
If mexican food were any good then mexicans would not be trying to get out of mexico.
Americanized versions of nearly every food, save, maybe sushi, is better than where we got it from
Americanized versions of nearly every food, save, maybe sushi, is better than where we got it from
Posted by: N at April 28, 2024 06:32 PM (RjBju)
247
Ben Had, curious if you added baking soda to your flour? I don't. Also, no buttermilk for my egg wash but whole milk was fine along with some Frank's. The pounding on the second flour application is new twist to me. Will give that a try next time. Pecan oil? Interesting.
Posted by: olddog in mo at April 28, 2024 06:33 PM (ju2Fy)
Posted by: yikes at April 28, 2024 06:33 PM (us2H3)
249
236 More gluten-free trivia ... When I'm short of time and want to take a GF dessert to a gathering, I usually make Rice Krispy Treats ... Well, I recently noticed a twist on the original recipe where people replace some or all of the rice cereal with crushed Ruffles potato chips ... Had anyone ever had these? ... Thanks in advance!
Posted by: Kathy at April 28, 2024 06:25 PM (p69D5)
No, but now I will - you can do top 9 allergy free with Aldi's crispy rice and a neutral oil (add extra vanilla extract and marshmallows)...
Posted by: Kathy at April 28, 2024 06:25 PM (p69D5)
No, but now I will - you can do top 9 allergy free with Aldi's crispy rice and a neutral oil (add extra vanilla extract and marshmallows)...
Posted by: Nova Local at April 28, 2024 06:35 PM (exHjb)
250
olddog, 1/2 tsp of baking powder and 1/2 tsp of baking soda. Made a the difference
Posted by: Ben Had at April 28, 2024 06:35 PM (LfcYE)
251
the street goat bobs in Acuna were delicious
Posted by: yikes at April 28, 2024 06:37 PM (us2H3)
252
It can be scotch time
If I can find my rocks glass
If I can find my rocks glass
Posted by: Skip at April 28, 2024 06:39 PM (fwDg9)
253
A lot of it has to do with the cooking “oil”, mass produced food uses industrial processes and solvents to render inedible foods into commercial compounds.
They $&@ck me gut up. They always did, it took me a long time to make the connection.
Lard, beef tallow, butter, olive oil, coconut oil, peanut oil not only add flavor, they won’t inspire Led zeppelin song titles. Corn oil, Canola or Rapeseed, Crisco, all that hydrogenated stuff is to be avoided.
They $&@ck me gut up. They always did, it took me a long time to make the connection.
Lard, beef tallow, butter, olive oil, coconut oil, peanut oil not only add flavor, they won’t inspire Led zeppelin song titles. Corn oil, Canola or Rapeseed, Crisco, all that hydrogenated stuff is to be avoided.
Posted by: Common Tater at April 28, 2024 06:39 PM (URhKg)
254
All this talk of Mexican food made me thirsty for a Margarita so I made one. Sadly, not from scratch. Just Margarita mix and inexpensive tequila but it will do.
Posted by: Tuna at April 28, 2024 06:41 PM (oaGWv)
255
Common Tater, pecan , almond, and green peanut oils are the only ones I use anymore.
Posted by: Ben Had at April 28, 2024 06:42 PM (LfcYE)
256
Tuna, close enough. Enjoy!
Posted by: Ben Had at April 28, 2024 06:43 PM (LfcYE)
257
Tuna, sometimes I make a fake margarita with tequila, diet tonic water, and fresh lime.
Posted by: skywch at April 28, 2024 06:43 PM (uqhmb)
258
I'm fine with "smashed beans and rice" Mexican food, especially if I'm really hungry. Most places like that serve up big portions with free refills on chips and salsa.
I've been doing intermittent fasting for at least a couple of years now, and I'm thinking about going to OMAD. (1) I'll save lots of money on lunch, and (2) I'm mostly sedentary throughout the week, and I don't need the calories like I did in my younger days. I'm just a shade over 29.
I've been doing intermittent fasting for at least a couple of years now, and I'm thinking about going to OMAD. (1) I'll save lots of money on lunch, and (2) I'm mostly sedentary throughout the week, and I don't need the calories like I did in my younger days. I'm just a shade over 29.
Posted by: PabloD at April 28, 2024 06:45 PM (lk8z6)
259
Pecan oil? Interesting.
And how much oil are we talking about? Like deep fryer deep or pan deep?
And how much oil are we talking about? Like deep fryer deep or pan deep?
Posted by: Oddbob at April 28, 2024 06:46 PM (/y8xj)
260
I used to watch mamasitas make refried beans
they would use a shallow pan about the size of trash can lid and then add a football of some kinda white fat
was tasty tho
they would use a shallow pan about the size of trash can lid and then add a football of some kinda white fat
was tasty tho
Posted by: yikes at April 28, 2024 06:46 PM (us2H3)
261
I am making chili Colorado for dinner from some decent marbled sirloin. Will add a few potatoes towards the end to thicken. Also Mexican corn and good ole Cole slaw. Soft corn tortillas for tacos
Posted by: Hatari somewhere on Ventura Highway at April 28, 2024 06:46 PM (WF/xn)
262
I can live on refries but they have to be the black bean variety
Posted by: Ben Had at April 28, 2024 06:46 PM (LfcYE)
263
I can go to the local mex place and have lunch with chips for less than most fast food places and they will send me away with a full belly and drink
Posted by: fd at April 28, 2024 06:47 PM (6EiMS)
264
I like this, sans the tonic!
Posted by: Hatari somewhere on Ventura Highway at April 28, 2024 06:47 PM (WF/xn)
265
Anyone remember Jay’s Potato chips? Not Lay’s. Jay’s. In a distinctive green baggie. Tasty.
I’m sure they were using evil lard or some other tasty frying oil. The forced conversion to “healthy” oils was, and remains, a long running disaster.
I’m sure they were using evil lard or some other tasty frying oil. The forced conversion to “healthy” oils was, and remains, a long running disaster.
Posted by: Common Tater at April 28, 2024 06:48 PM (URhKg)
266
Damn near a perfect evening, 76 clear no wjnd
Posted by: Skip at April 28, 2024 06:49 PM (fwDg9)
267
Forgot the pickled red onions for topper. They are great and easy to make. Nice fuschia color when done
Posted by: Hatari somewhere on Ventura Highway at April 28, 2024 06:50 PM (WF/xn)
Posted by: Dr. Claw at April 28, 2024 06:50 PM (roH4R)
269
La Imperial in Hayward was a five pound burrito place. It was AWESOME!
Posted by: BWG at April 28, 2024 06:50 PM (TFgeN)
270
“Food is too pompous ….”
Have a contest with all the best Chefs and Chefettes. Tater Tot Casserole.
That’s about as trailer trash as it gets. And damn fine eating if it is made right. Swearsies.
Have a contest with all the best Chefs and Chefettes. Tater Tot Casserole.
That’s about as trailer trash as it gets. And damn fine eating if it is made right. Swearsies.
Posted by: Common Tater at April 28, 2024 06:50 PM (URhKg)
271
oddbob, it takes a lot less oil with the nut oils plus they have a better heat rate. I used maybe a 1/3 of a cup to fry six pieces of chicken fried steak and it is never greasy.
Posted by: Ben Had at April 28, 2024 06:51 PM (LfcYE)
272
My grandmother use to get Charlie's Chips and pretzels in a big can delivered, we would finish the can on a Sunday afternoon,
Posted by: Skip at April 28, 2024 06:51 PM (fwDg9)
273
sometime in the last 10 years, I bought Berio EVOO on sale for 14 bucks, the 105 oz tin
now it's edging in on 65 bucks
now it's edging in on 65 bucks
Posted by: yikes at April 28, 2024 06:51 PM (us2H3)
274
Anyone remember Jay’s Potato chips? Not Lay’s. Jay’s. In a distinctive green baggie. Tasty.
I’m sure they were using evil lard or some other tasty frying oil. The forced conversion to “healthy” oils was, and remains, a long running disaster.
Posted by: Common Tater
I do. Didn't they also come in a big blue and white tin?
I’m sure they were using evil lard or some other tasty frying oil. The forced conversion to “healthy” oils was, and remains, a long running disaster.
Posted by: Common Tater
I do. Didn't they also come in a big blue and white tin?
Posted by: Tuna at April 28, 2024 06:51 PM (oaGWv)
275
5 lb burrito --> B. Kliban, "Never Eat Anything Larger Than Your Head & Other Drawings"
Posted by: Additional Blond Agent, STEM Guy at April 28, 2024 06:53 PM (/HDaX)
276
Posted by: Tom Servo at April 28, 2024 06:06 PM (q3gwH)
I was in Guadalajara last week. Had some good food. Did not get to try the torta ahogada. Drowned sandwich. I want to get that next time
I was in Guadalajara last week. Had some good food. Did not get to try the torta ahogada. Drowned sandwich. I want to get that next time
Posted by: Hatari somewhere on Ventura Highway at April 28, 2024 06:54 PM (WF/xn)
277
I watched all the videos, the DA who gets in a traffic stop is a real winner. Give me the tick, I will rip it up and won't prosecute myself
Hamas has taken over colleges
Hamas has taken over colleges
Posted by: Skip at April 28, 2024 06:54 PM (fwDg9)
278
speaking of food, does anyone cook for their pets?
Posted by: lin-duh at April 28, 2024 06:54 PM (/IaHq)
279
aw mah thi s is goo
Posted by: Don Black at April 28, 2024 06:54 PM (/7KEl)
280
lin-duh, I did whenBrody was having skin problems and I know Dash cooks for her guys.
Posted by: Ben Had at April 28, 2024 06:57 PM (LfcYE)
281
lin-duh the wife use to cook up giblets for the cats whenever we had a whole turkey
Posted by: Skip at April 28, 2024 06:58 PM (fwDg9)
282
speaking of food, does anyone cook for their pets?
Yeah. I cook a chicken/veggie/rice mix for our dog and freeze it into 3-day sized portions in zip-lock bags. My mother used to tell of a neighbor from when I was a toddler who would make biscuits from scratch for her cat every morning.
Yeah. I cook a chicken/veggie/rice mix for our dog and freeze it into 3-day sized portions in zip-lock bags. My mother used to tell of a neighbor from when I was a toddler who would make biscuits from scratch for her cat every morning.
Posted by: Oddbob at April 28, 2024 06:59 PM (/y8xj)
283
speaking of food, does anyone cook for their pets?
Posted by: lin-duh
The only time I cooked for our dogs was when they were having tummy problems. Then it was lean ground beef and rice. The new pup hasn't been sick yet so he hasn't had the pleasure of mom's home cooking. I do buy him the good treats though. No husband to spoil any longer so I spoil the dog. LOL
Posted by: lin-duh
The only time I cooked for our dogs was when they were having tummy problems. Then it was lean ground beef and rice. The new pup hasn't been sick yet so he hasn't had the pleasure of mom's home cooking. I do buy him the good treats though. No husband to spoil any longer so I spoil the dog. LOL
Posted by: Tuna at April 28, 2024 06:59 PM (oaGWv)
284
Gonna get willowed. Friend born and raised in Mexico says, yes the food is bland and what you put on it is what makes it tasty.
Posted by: neverenoughcaffeine at April 28, 2024 07:00 PM (2NHgQ)
285
Thanks Skip !
Posted by: JT at April 28, 2024 07:01 PM (T4tVD)
286
Thank you, CBD
Posted by: Ben Had at April 28, 2024 07:01 PM (LfcYE)
287
WEASELS GUN THREAD IS A GO
Posted by: Skip at April 28, 2024 07:01 PM (fwDg9)
288
try mixing pork belly with a leaf called gongura or roselle. very good at keeping pork fat from overwhelming your digestive system.
Posted by: MikeN at April 28, 2024 07:01 PM (XygMV)
289
Thanks for reading and commenting folks!
Posted by: CharlieBrown'sDildo at April 28, 2024 07:02 PM (d9fT1)
290
Thanks for reading and commenting folks!
Posted by: CharlieBrown'sDildo at April 28, 2024 07:02 PM (d9fT1)
But I didn't say anything !
Posted by: CharlieBrown'sDildo at April 28, 2024 07:02 PM (d9fT1)
But I didn't say anything !
Posted by: JT at April 28, 2024 07:07 PM (T4tVD)
291
Since I'm late to the gun thread, anyway...
There used to be a place in San Diego, near the northern edge of the harbor, called Santana's. They made (literal) 1 pound burritos. They were hugely flavorful. The crew thought I was nuts to go back for a second one.
Only one guy spoke English the first time I visited. They made good food.
There used to be a place in San Diego, near the northern edge of the harbor, called Santana's. They made (literal) 1 pound burritos. They were hugely flavorful. The crew thought I was nuts to go back for a second one.
Only one guy spoke English the first time I visited. They made good food.
Posted by: GWB at April 28, 2024 08:11 PM (1zxQh)
292
CBD…
Are you “up here” in the people’s republic of CA?
If so, had no idea.
I used to reside at the foot of the Smallest Mountain Range in the World.
Moved East into Gold Country.
I wanted to comment on the fact that since the food Nazis have taken control, that civilization has deteriorated. Lard, although that may be be something that doesn’t appeal to you, has been ostracized, and refied beans and especially tortillas have not ever been the same.
I grew up in SoCal, and the state of Mexican food up here is seriously lacking. The Mexicatessans down there were spectacular. The storefronts that were smaller, and more primative-looking, the better.
Are you “up here” in the people’s republic of CA?
If so, had no idea.
I used to reside at the foot of the Smallest Mountain Range in the World.
Moved East into Gold Country.
I wanted to comment on the fact that since the food Nazis have taken control, that civilization has deteriorated. Lard, although that may be be something that doesn’t appeal to you, has been ostracized, and refied beans and especially tortillas have not ever been the same.
I grew up in SoCal, and the state of Mexican food up here is seriously lacking. The Mexicatessans down there were spectacular. The storefronts that were smaller, and more primative-looking, the better.
Posted by: Gunslinger at April 28, 2024 08:23 PM (cWet5)
293
I don't think the distillery is still in operation, but if you find a bottle Tatoosh, from Wa. It's the next best thing to that $1200 bottle and brand. Wow! The liquid is nectar of the gods.
Posted by: Jamie Walker at April 28, 2024 08:33 PM (Szh2a)
294
I love plain fried matzah with eggs, salt and pepper. Thanks for the memories, CBD.
Posted by: fly gal at April 28, 2024 08:48 PM (6CtMt)
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Signs that Paul Krugman Has Lost His Frickin' Mind
All-Time Best NBA Players, According to Senator Robert Byrd
Other Bad Things About the Jews, According to the Koran
Signs That David Letterman Just Doesn't Care Anymore
Examples of Bob Kerrey's Insufferable Racial Jackassery
Signs Andy Rooney Is Going Senile
Other Judgments Dick Clarke Made About Condi Rice Based on Her Appearance
Collective Names for Groups of People
John Kerry's Other Vietnam Super-Pets
Cool Things About the XM8 Assault Rifle
Media-Approved Facts About the Democrat Spy
Changes to Make Christianity More "Inclusive"
Secret John Kerry Senatorial Accomplishments
John Edwards Campaign Excuses
John Kerry Pick-Up Lines
Changes Liberal Senator George Michell Will Make at Disney
Torments in Dog-Hell
Greatest Hitjobs
The Ace of Spades HQ Sex-for-Money Skankathon
A D&D Guide to the Democratic Candidates
Margaret Cho: Just Not Funny
More Margaret Cho Abuse
Margaret Cho: Still Not Funny
Iraqi Prisoner Claims He Was Raped... By Woman
Wonkette Announces "Morning Zoo" Format
John Kerry's "Plan" Causes Surrender of Moqtada al-Sadr's Militia
World Muslim Leaders Apologize for Nick Berg's Beheading
Michael Moore Goes on Lunchtime Manhattan Death-Spree
Milestone: Oliver Willis Posts 400th "Fake News Article" Referencing Britney Spears
Liberal Economists Rue a "New Decade of Greed"
Artificial Insouciance: Maureen Dowd's Word Processor Revolts Against Her Numbing Imbecility
Intelligence Officials Eye Blogs for Tips
They Done Found Us Out, Cletus: Intrepid Internet Detective Figures Out Our Master Plan
Shock: Josh Marshall Almost Mentions Sarin Discovery in Iraq
Leather-Clad Biker Freaks Terrorize Australian Town
When Clinton Was President, Torture Was Cool
What Wonkette Means When She Explains What Tina Brown Means
Wonkette's Stand-Up Act
Wankette HQ Gay-Rumors Du Jour
Here's What's Bugging Me: Goose and Slider
My Own Micah Wright Style Confession of Dishonesty
Outraged "Conservatives" React to the FMA
An On-Line Impression of Dennis Miller Having Sex with a Kodiak Bear
The Story the Rightwing Media Refuses to Report!
Our Lunch with David "Glengarry Glen Ross" Mamet
The House of Love: Paul Krugman
A Michael Moore Mystery (TM)
The Dowd-O-Matic!
Liberal Consistency and Other Myths
Kepler's Laws of Liberal Media Bias
John Kerry-- The Splunge! Candidate
"Divisive" Politics & "Attacks on Patriotism" (very long)
The Donkey ("The Raven" parody)
News/Chat