food The General Taco thread. All things taco.
- Thread starter Sethsquatch
- Start date
I was using this for td. Then thought: who cares? Eat and shut up!
Piadina con prosicutto crudo di Parma, squacquerone e rucola maybe is the godfather of piadine.
Just to make things more interesting i added some calabrese pepper powder...
To make things even more interesting i used half water and half wine.
Sauvingnon
Why Sauvignon?
1) I had it (well...)
2) It's a badass white wine: i think we are above 14°, 3-4 years ago producers claimed he measured a frigging 16,2° (no late harvest, that should be regular wine). True or false was even too strong, it tasted of alcohol and 2 glasses of that were enough to make you happy. A year later was very sweet and like a strong passito, but not passito... That year is more regular. Great strong taste and awesome smell btw (even cooking piadina!).
3)it's adviced for crudo di Parma
So...
200g flour "0"
35g of water
36g of sauvignon
40g lard (strutto)
1 little teaspoon of salt
1 teaspoon of calabrese hot pepper powder
Uncooked:
In cooking:
Squacquerone:
That cheese is very good, like stracchino but with better taste (of course is more expensive).
I folded then cooked another bit:
Someone says to cook a bit prosicutto too, for me it's a death penalty thing...
Add arugola.
First:
Second:
Maybe i handn't cooked piadine perfectly (but i liked a lot the way they were), i must say with half water half wine it's very very good!
Piadina con prosicutto crudo di Parma, squacquerone e rucola maybe is the godfather of piadine.
Just to make things more interesting i added some calabrese pepper powder...
To make things even more interesting i used half water and half wine.
Sauvingnon
Why Sauvignon?
1) I had it (well...)
2) It's a badass white wine: i think we are above 14°, 3-4 years ago producers claimed he measured a frigging 16,2° (no late harvest, that should be regular wine). True or false was even too strong, it tasted of alcohol and 2 glasses of that were enough to make you happy. A year later was very sweet and like a strong passito, but not passito... That year is more regular. Great strong taste and awesome smell btw (even cooking piadina!).
3)it's adviced for crudo di Parma
So...
200g flour "0"
35g of water
36g of sauvignon
40g lard (strutto)
1 little teaspoon of salt
1 teaspoon of calabrese hot pepper powder
Uncooked:
In cooking:
Squacquerone:
That cheese is very good, like stracchino but with better taste (of course is more expensive).
I folded then cooked another bit:
Someone says to cook a bit prosicutto too, for me it's a death penalty thing...
Add arugola.
First:
Second:
Maybe i handn't cooked piadine perfectly (but i liked a lot the way they were), i must say with half water half wine it's very very good!
Holy shizzzzzzzzzzzzzzzz'a'mole! A flatbread panini quesadilla!
Pure awesome!
Excellent TD practice!
Pure awesome!
Excellent TD practice!
Alrighty, I am making jerk chicken tacos/burritos tonight.
Really simple dish.
You will need:
1lb or so chicken breast or tenderloin. I used tenderloins this time.
1 medium onion, diced
a few sweet peppers, diced
jerk sauce, I use KC Masterpiece Jerk Marinade
hot peppers, I used 2 powdered TS scorpion moruga pods to heat it up
small can of pineapple
salsa of your choice, we use Clint's Texas Salsa Hot
wheat tortillas
sour cream, optional
Take chicken and however much sauce you enjoy and put them in a slow cooker (I used 1/4 of a bottle or so) over medium and simmer for a few hours. Add diced onions and pepper and continue simmering until peppers and onions are tender. Fill wheat tortillas. Garnish with salsa and sour cream. I served these with black beans with cheese and my homemade TS Moruga hot sauce.
Really simple dish.
You will need:
1lb or so chicken breast or tenderloin. I used tenderloins this time.
1 medium onion, diced
a few sweet peppers, diced
jerk sauce, I use KC Masterpiece Jerk Marinade
hot peppers, I used 2 powdered TS scorpion moruga pods to heat it up
small can of pineapple
salsa of your choice, we use Clint's Texas Salsa Hot
wheat tortillas
sour cream, optional
Take chicken and however much sauce you enjoy and put them in a slow cooker (I used 1/4 of a bottle or so) over medium and simmer for a few hours. Add diced onions and pepper and continue simmering until peppers and onions are tender. Fill wheat tortillas. Garnish with salsa and sour cream. I served these with black beans with cheese and my homemade TS Moruga hot sauce.
After doing a colon spackle cleanse last night and this morning I'm starving.
Leftover bean & scheeze poppers, pepper jack scheeze, and sriracha pina' slaw on comal'd corn tore tillah's.
Como se dice en espanol "goodern' hell"?
Oh wait I 'member now.
CHINGON!
Ejole!
Leftover bean & scheeze poppers, pepper jack scheeze, and sriracha pina' slaw on comal'd corn tore tillah's.
Como se dice en espanol "goodern' hell"?
Oh wait I 'member now.
CHINGON!
Ejole!
Jerk-rubbed Halibut fish taco's with grilled avocado, wilted purple cabbage on a homemade soft taco kinda thing 
Fish tacos.
My favorite.
And I love halibut.
That taco looks goodern' hell!
My favorite.
And I love halibut.
That taco looks goodern' hell!
More flatbread practice?
This TD is gonna rock!
Love the light dusting of jerk.... let the fish speak for itself, but with a little kick.
I need lemons at this table stat!
This TD is gonna rock!
Love the light dusting of jerk.... let the fish speak for itself, but with a little kick.
I need lemons at this table stat!
The Hot Pepper said:
Negative.
Fish taco's demand lime squeezin's!
LIMES!
I prefer lemon on fish always. Even if that's the non-Mexican way. Or I'll do both.
And 'sides that's not Mexican that's jerk fish on flatbread!
And 'sides that's not Mexican that's jerk fish on flatbread!
The Hot Pepper said:
Touche'.
And you are correct.
Either citrus would work.
Lime is a Tex-Mex/Mexico 'thang I reckon.
If'n it was halibut fish n' chips, I'd be all about the lemon.
