food Make your best taco.

The Count said:
Ive made puffy tacos in the past. My problem was too much puff and not enough room for fillings
 
Theres never enough room for the fillings.
 
Because we're human beings.
 
We like tacos.
 
Overfilled.
 
January 1978.
 
Jam's Drive Through.
 
Bensen Blvd.
 
Anchorage, AK.
 
Rick Berry and I.
 
In his '69 Camaro.
 
Stoned like Cheech.
 
We'd each get a Double Jam Cheese Burger.
 
Jam Fries.
 
And 2 bigass Jam Burritos.
 
Loaded with beef, cheese, beans, and stuff I can't remember and don't want to know about.
 
Bigger than a toddlers arm.
 
With Jam's Hot Sauce.
 
At 4:30am.
 
On a tuesday.
 
The Hot Pepper said:
If you've ever heard of Navajo fry bread, it's a native american taco/tostada on fried bread, and I've been meaning to try it for a long time... but have never seen a joint/truck here.
 
https://www.google.com/search?q=navajo+fry+bread&safe=active&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj-2oramdHaAhXJx1kKHZ_HCEQQ_AUICigB&biw=1920&bih=949
 
Navajo tacos are a must-try if you are ever around Monument Valley or the Painted Desert. They are good, but I prefer regular corn or flour tortillas. I'm all about the fillings...
 
Que onda wey?
 
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Chorizo cheese and eggs.
 
And that other stuff.
 
Hang on...a sec.
 
 
mrs. blues dog Trouble just bit me.
 
While sitting on my lap while posting.
 
Its obvious to me that she also loves tacos.
 
And also loves biting.
 
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Today I went to Wally World.
 
I had to get some stuff for an upcoming fishing trip.
 
I always go by the hot sauce and Mexican aisles for any deals.
 
And the canned meat and fish aisle for 'thangs like sardines.
 
And then I saw these.
 
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Spam tacos could be in my future.
 
And Musubi too!
 
 
 
Edmick said:
I like that knife TB. Who makes it?
 
http://blissknifeworks.com/product-category/cleavers/
 
I have two of them.
 
They are razor sharp.
 
And beautiful.
 
I can do any 'thang in the kitchen with them.
 
But.
 
The blade is rather short and needs getting used to.
 
Knife skills are required to use them.
 
And they are high maintenance.
 
I wash and dry them ASAP after use.
 
And give them a light coating of food grade mineral oil.
 
They never see a steel.
 
Strop only.
 
And wooden cutting boards.
 
Most folks would be better off with a 6 or 8 inch santoku or french knife.
 
texas blues said:
 
http://blissknifeworks.com/product-category/cleavers/
 
I have two of them.
 
They are razor sharp.
 
And beautiful.
 
I can do any 'thang in the kitchen with them.
 
But.
 
The blade is rather short and needs getting used to.
 
Knife skills are required to use them.
 
And they are high maintenance.
 
I wash and dry them ASAP after use.
 
And give them a light coating of food grade mineral oil.
 
They never see a steel.
 
Strop only.
 
And wooden cutting boards.
 
Most folks would be better off with a 6 or 8 inch santoku or french knife.
Been wanting to upgrade to a nice set of Damascus. I have a bunch of knives but only use 3. Chefs, santoku and paring. All Zwilling J.A. Henckels pro. Great knives but Damascus is just so damn purty and I want..
 
Edmick said:
Been wanting to upgrade to a nice set of Damascus. I have a bunch of knives but only use 3. Chefs, santoku and paring. All Zwilling J.A. Henckels pro. Great knives but Damascus is just so damn purty and I want..
 
I love mine.
 
And si senor.
 
No one needs a beautiful damascus steel knife.
 
And if I really believed that....
 
I would not be married to mrs. blues.
 
Skirt steak fajita tacos were eaten tonight. The skirt steak was marinaded in tequila, lime juice, veg. oil and spices. The refried beans are homemade with bacon, onion and serranos. Pan fried green and yellow pepper with onion. And I broiled two jalapeños, one big Serrano and one habanero.

Added pepper jack cheese and some HBD sauce, wrapped them in foil and baked until the cheese was melted.
 

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