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  1. #176
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    Oct 2004
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    Quote Originally Posted by MakersTeleMark View Post
    Smoked ribs pulled with quick pickled escarol, with white beans chili and onion marinated in lime, cumin, mex oregano.
    Corn. Soft. Dinner.
    Please describe how you pickle the escarole - sounds good, but couldn't find any guidance in quick search of Teh Googlz
    Thx

  2. #177
    Join Date
    Jul 2014
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    TennesseeJed
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    I do good steaks and bbq. For tacos I just load up and see the experts at Carniceria San Luis. 4 tacos for $5.40. 2 for 5 tall boys at the gas station next door.

    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  3. #178
    Join Date
    Feb 2005
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    19,208
    Quote Originally Posted by TBS View Post
    Please describe how you pickle the escarole - sounds good, but couldn't find any guidance in quick search of Teh Googlz
    Thx
    Chopped it up and tossed with a sprinkle of cumin, some white balsamic, coarse sea salt, and rice wine vinegar. Scrunched it all up on one side of a bowl and let the liquid drain. It's just what I had in the fridge and wanted some vinegary crisp to compliment the heavy pork. Should have added some black sesame seeds, but forgot.

  4. #179
    Join Date
    Dec 2016
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    Quote Originally Posted by Bobby Stainless View Post
    I do good steaks and bbq. For tacos I just load up and see the experts at Carniceria San Luis. 4 tacos for $5.40. 2 for 5 tall boys at the gas station next door.

    I would shop there. Mmmm... carne.

  5. #180
    Join Date
    Nov 2005
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    Down In A Hole, Up in the Sky
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    35,361
    Quote Originally Posted by skaredshtles View Post
    I had quite a few fish tacos on holiday in Cabo, and was never served one on a flour tortilla.
    Is Cabo in Mexico?


    Maybe more San Diego style...but still delicious. Otherwise I am a TWO corn tortilla purist.
    Forum Cross Pollinator, gratuitously strident

  6. #181
    Join Date
    Dec 2016
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    In a van... down by the river
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    Quote Originally Posted by rideit View Post
    Is Cabo in Mexico?
    That's probably a debate for another day... but this place was fucking legit: https://goo.gl/maps/AxvgnpzLoy4RxKj8A


    Maybe more San Diego style...but still delicious. Otherwise I am a TWO corn tortilla purist.
    Yeah. "Not actually tacos" can be delicious, for sure.

  7. #182
    Join Date
    Feb 2005
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    19,208
    I think the only requirement for something to be a taco is that the serving vessel be a small tortilla.

    Beyond that, I really can't think of anything else that defines it.

  8. #183
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    Dec 2016
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    Quote Originally Posted by MakersTeleMark View Post
    I think the only requirement for something to be a taco is that the serving vessel be a small tortilla.

    Beyond that, I really can't think of anything else that defines it.
    As long as it's a corn tortilla, I'm right there with ya.

    Unless the corn tortilla is fried, then it's a tostada. But let's face it... nobody eats those things.

  9. #184
    Join Date
    Feb 2005
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    19,208
    Quote Originally Posted by skaredshtles View Post
    As long as it's a corn tortilla, I'm right there with ya.

    Unless the corn tortilla is fried, then it's a tostada. But let's face it... nobody eats those things.
    But hard shell tacos are fried. Have you ever heard of the shellminator?

    https://www.theshellminator.com/

  10. #185
    Join Date
    Dec 2007
    Location
    No of SoBo, So of NoBo
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    2,284
    You guys all know the secret to corn tortillas, right? Get a cast iron pan or griddle super hot, dip the tortillas individually in water, and throw them on the pan/griddle until they get little brown spots, then flip for 30 sec and put in a covered container until ready to eat them. This way they both steam (to soften) and blacken a little (for toasty flavor). They won't fall apart if you do this either.

    I always thought I didn't like corn tortillas, until I learned this approach. Now it's the only taco covering for me.
    Outlive the bastards - Ed Abbey

  11. #186
    Join Date
    Feb 2005
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    19,208
    Have you tried tacos sudados? Or puffy tacos?

    https://en.wikipedia.org/wiki/Taco

  12. #187
    Join Date
    Dec 2016
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    Quote Originally Posted by MakersTeleMark View Post
    But hard shell tacos are fried.
    Hard shell tacos...

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  13. #188
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    Feb 2005
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    19,208
    Quote Originally Posted by skaredshtles View Post
    Hard shell tacos...

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  14. #189
    Join Date
    Oct 2003
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    slc
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    17,891
    Quote Originally Posted by flowing alpy View Post
    just about tacos smothered in bikini season
    A very tasty variety.

  15. #190
    Join Date
    Oct 2006
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    Bellevue
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    7,431
    Quote Originally Posted by flowing alpy View Post
    just about tacos smothered in bikini season
    If they aren't covered in organic corn bikinis skatedshtles didn't think they count

  16. #191
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    Dec 2016
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    Quote Originally Posted by abraham View Post
    If they aren't covered in organic corn bikinis skatedshtles didn't think they count
    Someone has to maintain some standards around here.


  17. #192
    Join Date
    Jan 2019
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    Quote Originally Posted by skaredshtles View Post
    As long as it's a corn tortilla, I'm right there with ya.

    Unless the corn tortilla is fried, then it's a tostada. But let's face it... nobody eats those things.
    Unless it's with Abalone Ceviche..

    Click image for larger version. 

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  18. #193
    Join Date
    Mar 2008
    Location
    northern BC
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    A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]).[1]
    Lee Lau - xxx-er is the laziest Asian canuck I know

  19. #194
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    Dec 2016
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    Quote Originally Posted by I Skied Bandini Mountain View Post
    Unless it's with Abalone Ceviche..

    Click image for larger version. 

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    I gotta admit... I'd eat that non-taco right there. Mmmm...

  20. #195
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    Quote Originally Posted by XXX-er View Post
    A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]).[1]
    Uhhh... thanks?

  21. #196
    Join Date
    Feb 2005
    Posts
    19,208
    This guy is a sushi chef and has a great youtube channel of him catching and cooking and drinking IPA's with his girlfriend:



    Not for the flourhaters.

  22. #197
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    Dec 2016
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    Quote Originally Posted by MakersTeleMark View Post
    This guy is a sushi chef and has a great youtube channel of him catching and cooking and drinking IPA's with his girlfriend:



    Not for the flourhaters.
    I dunno - those look like pretty good fish burritos to me.


  23. #198
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    Dec 2012
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    I can still smell Poutine.
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    24,507
    They do. However, give it a rest, will ya?

  24. #199
    Join Date
    Mar 2008
    Location
    northern BC
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    30,883
    Praxis Rx
    Lee Lau - xxx-er is the laziest Asian canuck I know

  25. #200
    Join Date
    Sep 2018
    Posts
    6,643
    I am not reading fucking 9 pages on taco shells. Good lord.

    Also, hard shells always. Soft shells suck.

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