I get why the younger crowd might prefer Taco Bell, it does offer some really wild flavor combinations and lots of sweet stuff. Regarding authentic, I'm with you. Up until this restaurant came along, Taco Bell was the only local option. I ***LOVE*** tacos, I cannot stress this enough, and I'd never order tacos from Taco Bell because they're made of sadness and ennui. The only thing I like from Taco Bell these days are meximelts, and they discontinued those except when they bring them back for $4 a piece. If I want white people tacos, I just make my own, even though it's far more costly. This Mexican restaurant? It's owned by a Mexican family as in moved up here from Mexico and opened a restaurant. They very likely cater to white people tastes, but it's still just so damn good.
I can't remember the last time I had hard shell tacos. Probably at somebody's house. Soft tacos are so much better to me that they're all I order.
Almost everyone I know is the same. I do like traditional soft tacos, but I really like that crunch you get from a hard tortilla shell.
I love tacos also. If I am getting any sort of fast food I will lean towards a taco truck, we have plenty. And if I am in white people land well then the only fast food I will tolerate anymore is taco time or bell. Taco time is the more healthy option.
I've recently discovered I just like refried beans, browned hamburger meat, shredded cheese, crushed fritos and diced tomatos in a bowl taste ever so much better and I don't need to vacuum myself off after I eat.
Ever since going to dinner over the weekend at the home of some friends where they served bruschetta and either didn't use fresh basil or used dry basil that was old and flavorless, my wife and I have been craving some. So she made it tonight. 10/10. No notes.
That's the stuff. It's been nearly two months since the last time I had these, which may be a record.
All the Del Taco's in this state closed suddenly, yesterday I think. I don't really eat fast food, the last time was about 4-5 months ago, and the last time I had Del Taco was over 2 years ago. I guess I might miss it. Maybe.
Back for another Reuben. Such a good sandwich. Over the weekend we met some friends at an Irish pub here (owned by an actual Irish lass and her English husband) and they ordered a Reuben. I've had that sandwich before, but it doesn't compare to the one I had today. Too much dressing.
I've wanted a wok for years, but just never got around to getting one. When my mom took a trip to China 15 years ago and asked all of us what kind of souvenir we wanted, I told her to bring me a wok. Just a plain wok. Like something you'd buy at a market or someplace. She brought me one that I'm pretty sure she bought at a Walmart there*. It's even got nonstick coating. So when I got an Amazon gift card from my boss this Christmas I used it to buy a plain steel wok that I could use on a fire. I tried it out for the first time and the food turned out okay. I learned some things so the next time should be better. Apologies for the top photo being out of focus. I was lazy and held the light in my hand instead of setting up a stand, so the phone was too shaky in my other hand. *At the time she was a Walmart employee and when she visited the store they held a tea ceremony in her honor because her boss in the states had apparently sent word up the Walmart chain that she was going to be visiting China. The fancy, non-stick wok is in my pantry, still in the box.
I grew up on stir fry I love it I like making fried rice I just use a regular frying pan now I think I have a wok somewhere-
@shootER, long story short ...., my sister loves cooking shows and now I'm going on a cruise. (it does make sense, I promise), but my question to you, @shootER, have you ever considered doing a you tube channel kind of thing about cooking?
Oh, no. That would turn it into work. The main thing I do is barbecuing/grilling (there's a difference) and people have suggested I enter competitions but I never will. Mainly because I don't think what I cook is good enough to win (so what's the point of entering?) but also because it would turn into a form of "work" as well. I cook (more and more rarely these days) for relaxation, not stress. Plus, I refuse to appear on camera and I wouldn't even do voiceovers because I hate how I sound on recordings.
Funny. I've also always hated the sound of my voice, too. (I love to sing, but can't) but lately, I've been remembering (more and more often) a drama teacher back in high school suggesting I do voice work. I had no idea what that was or meant so I never pursued it and he never explained it.
Rare weeknight grilling. My wife had marinated some chicken thighs in an Asian-style concoction she'd brewed up and asked me to grill them when I got home. They turned out great, but my preference is for boneless thighs so I picked up a package at the store and basted them with a teriyaki sauce. I didn't even eat any tonight. They'll taste just as good if not better as leftovers tomorrow and/or the following day.
I went to a neighboring town for a shoot today that was mostly a bust but it gave me an excuse to have lunch at my friend's restaurant. For about the last year that's the only menu item I've ordered there because it's so good. Rather than grilling fajitas which, while flavorful, can be a little tough sometimes, he smokes them instead. The longer cooking time helps to break down the collagen and the meat is super tender.
Easter lamb ribs. Prices have really gone up. That's more than $80 of meat on the fire. I can remember when those same packages went for $10-$12 a piece. I'd really like to cook a boneless leg of lamb again, but since we were going to lunch at some friends' house I didn't have enough time to cook one. Plus I'm not sure they like leg of lamb.
The owner is from the Rio Grande Valley and they make flour tortillas a little denser and less "fluffy" there compared to how people make them in other parts of the state. Almost as dense as a corn tortilla. It works for those fajitas because they come with so much beef (or chicken if you prefer) that a Norteño-style tortilla might fall apart while you're trying to eat the taco. >EDITED< to add that Valley-style tortillas are also "slicker" than Norteño-style. The surface of the ideal tortilla from San Antonio, for example, is often described as "dusty" due to it having a small bit of flour on it, which helps keep tortillas from sticking to each other when stacked together. The surface of Valley tortillas usually appears shiny and they'll sometimes stick together a bit if you're buying them buy the dozen.
Whenever I see deviled eggs I think of the time when I was at a wedding and a buddy of mine got absolutely record drunk, off his rocker pissed, and he comes up to me after being at the buffet and he's got white and yellow stuff all over his hands and I said "wtf is that?" and he goes "I just finger banged the deviled eggs" He was ejected from the premises later that evening
