[fredthecat]

yup, biggest little improvement i've found in technique is just making sure to take strained cooked pasta on the side, make sauce in a separate pot then do the high heat 30-45 seconds in a pan together with a bit more olive oil. makes it a lot richer and just seems restaurant quality.

[BrewBama]

Football steak soft tacos.

Started by seasoning a flap steak with Chef Merito’s then marinading it in beer, sliced onion, sliced orange, and sliced limes for a few hours.

i removed the sliced onion and the juice into a skillet to sauté them down. Later, i added a tomato to the onion sauté.

i reseasoned and seared the steak on the kettle using Kingsford Mesquite.

Served simply with cheese, guacamole, taco sauce, the steak and onion/tomato mixture.

Cheers!

[pete b]

Football steak soft tacos.

Started by seasoning a flap steak with Chef Merito’s then marinading it in beer, sliced onion, sliced orange, and sliced limes for a few hours.

i removed the sliced onion and the juice into a skillet to sauté them down. Later, i added a tomato to the onion sauté.

i reseasoned and seared the steak on the kettle using Kingsford Mesquite.

Served simply with cheese, guacamole, taco sauce, the steak and onion/tomato mixture.

Cheers!

Oh hell yea! That looks... perfect! I just ate a great meal and now I want this.

[fredthecat]

looks good for sure, but thanks to corona and sitting around all day every day im done with food for the most part.

i get into a place where i just have minimal desire beyond sustenance and nutrition. im there now big time.

[pete b]

looks good for sure, but thanks to corona and sitting around all day every day im done with food for the most part.

i get into a place where i just have minimal desire beyond sustenance and nutrition. im there now big time.

I don’t quite get what you mean, are you saying you have the losing taste and smell symptom of covid? If so, sorry to hear.

[fredthecat]

looks good for sure, but thanks to corona and sitting around all day every day im done with food for the most part.

i get into a place where i just have minimal desire beyond sustenance and nutrition. im there now big time.

I don’t quite get what you mean, are you saying you have the losing taste and smell symptom of covid? If so, sorry to hear.

no, my days are just very repetitive. im home with kids to watch every day since theyve been out of school for about 9 months out of the last year with a short break when they were in school.

restaurants are pretty crap around here and mostly closed anyway. gyms are closed, so my metabolism is really slowing down.

just tired of eating a lot to kill time and little reason to go outside/exercise.

no politics, but this lockdown has seriously f##ked with single parents. i know some of them relied on school for their kids in the daytime so they could work. im fine, but it is tearing some people's lives apart.

[pete b]

Had a nice Saturday supper. Oysters on the half shell with cilantro chutney and cucumber mignonette for an appetizer with a sazerac. A pesto and caramelized onion pizza with broiled oysters and garlic butter. Each time we were down to the crust of each slice that hunk of crust was smashed into the garlic butter and oyster liquor that overflowed into the pan. Delicious

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[JT]

Had a nice Saturday supper. Oysters on the half shell with cilantro chutney and cucumber mignonette for an appetizer with a sazerac. A pesto and caramelized onion pizza with broiled oysters and garlic butter. Each time we were down to the crust of each slice that hunk of crust was smashed into the garlic butter and oyster liquor that overflowed into the pan. Delicious

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Yum!!! That looks great!


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[BrewBama]

Made some guacamole and marinading some thin sliced ribeyes for (Steak) Taco Tuesday

[pete b]

Sounds great! Do you use corn or flour tortillas?

[BrewBama]

Tonight we used flour.


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[pete b]

I like both but a few years ago a Mexican restaurant in Hadley, MA started selling corn tortillas they make in stores and they are amazing while all the flour tortillas available here I have tried are crap (not exactly a Mexican food Mecca here). We keep our freezer stocked with those so pretty much always them for tacos. I occasionally make flour tortillas for burritos because we can’t get good ones but I haven’t perfected making nice thin large ones yet.

[fredthecat]

I like both but a few years ago a Mexican restaurant in Hadley, MA started selling corn tortillas they make in stores and they are amazing while all the flour tortillas available here I have tried are crap (not exactly a Mexican food Mecca here). We keep our freezer stocked with those so pretty much always them for tacos. I occasionally make flour tortillas for burritos because we can’t get good ones but I haven’t perfected making nice thin large ones yet.

i live very far from mexico and any major latin american community, and my choices are to buy masa harina and make corn tortillas or buy big brand flour tortillas.

it is really disturbing that the manufactured flour tortillas can stay at room temp for 6 months. they do not mold. the ingredients list is long on them. terrible stuff imho.

[BrewBama]

Best corn tortillas I ever had were on the top of a mountain in Honduras. We were up there to retrieve the only refrigerator in the village that the traveling Dr kept the medicine in.

A lady was cooking black beans and tortillas for the kids in the schoolyard. She was making the tortillas by hand slapping them back and forth and cooking over a wood fire with cast iron pot and griddle.

She dipped us up a bowl of beans and a pile of those hot off the cast iron tortillas.  Man, that was good eats.

Second best was Rosa’s Tortilla Factory in Midland/Odessa TX. We stopped for gas on a flight between Ft Hood and El Paso. The tower let us borrow the Cadillac to go get lunch.


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[pete b]

I like both but a few years ago a Mexican restaurant in Hadley, MA started selling corn tortillas they make in stores and they are amazing while all the flour tortillas available here I have tried are crap (not exactly a Mexican food Mecca here). We keep our freezer stocked with those so pretty much always them for tacos. I occasionally make flour tortillas for burritos because we can’t get good ones but I haven’t perfected making nice thin large ones yet.

i live very far from mexico and any major latin american community, and my choices are to buy masa harina and make corn tortillas or buy big brand flour tortillas.

it is really disturbing that the manufactured flour tortillas can stay at room temp for 6 months. they do not mold. the ingredients list is long on them. terrible stuff imho.

Yea, supermarket flour tortillas have a long ingredient list. My wife is sensitive to preservatives and can only get burritoes and wraps at places that make their own because she will start coughing for an hour if they are commercially made ones.