The Count said:Looks a lot like a puffy shelled tostada we see here, but made with milk instead of water. Sounds/looks good to me
Henry's Puffy Tacos.
http://www.henryspuffytacos.com/
I was born in San Antonio.
But I've never been.
The Count said:Looks a lot like a puffy shelled tostada we see here, but made with milk instead of water. Sounds/looks good to me
I have seen the one on Bandera Road before, but never been. We might have to check it out sometime. If we do, Ill be sure to post it here.texas blues said:
Henry's Puffy Tacos.
http://www.henryspuffytacos.com/
I was born in San Antonio.
But I've never been.
texas blues said:
Henry's Puffy Tacos.
http://www.henryspuffytacos.com/
I was born in San Antonio.
But I've never been.
Rajun Gardener said:
Who doesn't love puffy tacos!!
Nice. I do a lot of fusion. Is fusion even a style anymore? Thats the way it should be. Oyster sauce on corned beef nachos..? Why not! Food is an international language. I cook some weird shit in this house but it tastes good hahaThe Hot Pepper said:
The Count said:Ive made puffy tacos in the past. My problem was too much puff and not enough room for fillings
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
Edmick said:I like that knife TB. Who makes it?
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..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.
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..