food Make your best taco.
- Thread starter texas blues
- Start date
You are such a flirt!
Not THAT kinda love 
The Hot Pepper said:Not THAT kinda love
Stop it.
Get some help.
It was all in fun.
And not like I had a shot anyway.
SL is way above my pay grade.
shrimp tacos with pickled cowhorn peps, pickled red cabbage, pickled red onion and pickled cukes on the side. tortilla toasted over open flame. 
Shrimps!!!
It must be in my DNA.
My hungarian grandmother.
And my dear sweet ma.
Could eat shrimp ever day.
So can I.
And shrimp tacos.
Of any sort are my favorite.
Those with the pickled cuke, onion and peppers.
Are borderline bohunk style.
Add paprika and sour cream.
And its like taco Budapescht.
Chingono!
It must be in my DNA.
My hungarian grandmother.
And my dear sweet ma.
Could eat shrimp ever day.
So can I.
And shrimp tacos.
Of any sort are my favorite.
Those with the pickled cuke, onion and peppers.
Are borderline bohunk style.
Add paprika and sour cream.
And its like taco Budapescht.
Chingono!
well, yes and no.fishhead said:
these are refrigerator pickles that are made and are ready to eat an hour or two after being made. real pickles take 3 to 6 weeks to ferment. mine are not fermented. luvmesump3pp3rz said:well, yes and no.
Si senor.
Cukes with vinegar, salt, and sometimes a little sugar.
Coupla' hours in the fridge.
Thats a hungarian side dish.
Corn tortillahs.
In the comal.
Texas gulf shrimps.
I did a tempura batter.
50/50 corn/AP flour.
Baking powder.
And splooged a shit ton (Official SoFloMeasurement) of Hab mango sauce.
But I screwed the pooch.
I thought the oil was hot enough.
But no.
Most of the batter fell off.
I blame it on the beer.
I am such a loser!
No matter.
It was still goodern' hell.
It was still chingono.
I don't give a dadgum.
I just love shrimp.
And tacos!
Eat tacos.
Love your family.
And let your dog hog the bed.
(you really have no choice anyhow)
In the comal.
Texas gulf shrimps.
I did a tempura batter.
50/50 corn/AP flour.
Baking powder.
And splooged a shit ton (Official SoFloMeasurement) of Hab mango sauce.
But I screwed the pooch.
I thought the oil was hot enough.
But no.
Most of the batter fell off.
I blame it on the beer.
I am such a loser!
No matter.
It was still goodern' hell.
It was still chingono.
I don't give a dadgum.
I just love shrimp.
And tacos!
Eat tacos.
Love your family.
And let your dog hog the bed.
(you really have no choice anyhow)
i don`t know if you did this but next time pat shrimp dry with paper towel and coat with cornstarch and refrigerate for an hour. then do the batter and fry. either way they are still good tacos and the thumb ring always adds a point.texas blues said:Corn tortillahs.
In the comal.
IMG_2490.JPG
Texas gulf shrimps.
I did a tempura batter.
50/50 corn/AP flour.
Baking powder.
And splooged a shit ton (Official SoFloMeasurement) of Hab mango sauce.
But I screwed the pooch.
I thought the oil was hot enough.
But no.
Most of the batter fell off.
I blame it on the beer.
IMG_2491.JPG
I am such a loser!
No matter.
It was still goodern' hell.
IMG_2493.JPG
It was still chingono.
IMG_2496.JPG
I don't give a dadgum.
I just love shrimp.
And tacos!
IMG_2495.JPG
Eat tacos.
Love your family.
And let your dog hog the bed.
(you really have no choice anyhow)
Egg Flour Taco.
Arugula, Romaine and tomato filling.
...and Sriracha dressing on top.
Arugula, Romaine and tomato filling.
...and Sriracha dressing on top.
Quicklesluvmesump3pp3rz said:well, yes and no.
hey Beavis you said dildo... heh heh
WTH?
We need some tacos up in here!
And I got a jones.
For chorizo pineapple tacos.
Have mercy.
We need some tacos up in here!
And I got a jones.
For chorizo pineapple tacos.
Have mercy.
I love tacos!
Black Bettyfication.
Olive oil.
Sweet Texas onion.
Pina' chunks.
Hungarian hot paprika.
San Manuel Chorizo.
Goodern' hell!
From Edinburg TX.
Garlic.
Lime squeezin's n' pleazin's.
HEB street taco size corn tortillah's.
Toasted on the comal.
Pico de gallo.
Hot Herdez Avocado Salsa.
This is what makes life.
Worth livin'.
My goodness.
Make tacos.
And as always.
Love the one you're with.
Black Bettyfication.
Olive oil.
Sweet Texas onion.
Pina' chunks.
Hungarian hot paprika.
San Manuel Chorizo.
Goodern' hell!
From Edinburg TX.
Garlic.
Lime squeezin's n' pleazin's.
HEB street taco size corn tortillah's.
Toasted on the comal.
Pico de gallo.
Hot Herdez Avocado Salsa.
This is what makes life.
Worth livin'.
My goodness.
Make tacos.
And as always.
Love the one you're with.
We have been making allot of fish taco's lately. Anything from fresh halibut, striped bass and bluefin tuna to calico bass. Pics to follow next time we eat them. Bluefin was caught in So Cal and the bass and halibut in the SF Bay. Yum Yum. Oh yes and it was an all you can eat sashimi fest with the bluefin.