Awesome tacos in the last two posts!
TB, I'd like to shampoo that buffalo penitentiary style!
TB, I'd like to shampoo that buffalo penitentiary style!
food The General Taco thread. All things taco.
- Thread starter Sethsquatch
- Start date
filmost said:
Now thats funny!
The Hot Pepper said:
That's a T-shirt-worthy quote if I've ever heard. one. Unfortunately
my concentration became convoluted as I was utterly unable to find
the original post where a shampoo'd buffalo became pertinent.
Taco Bell has breakfast now. I'm entirely too unsober to search for
a thread pertaining to such. Surely soem sucker here has tried it.
I'm not adverse to trying it myself but it's night and I'm inebriated.
Taco night....
You get the idea...
You get the idea...
Chimichurri flap loin steak on grilled corn tortillas with a slice of avocado.
Made some mesquite bbq pork, sausage and tri-tip.
sweating onions and pineapple for the pork,
malcajete raw salsa with cubed avocado and beverages, haha
red chipotle salsa for pork
dr said I'm too fat so these have been my tortillas for last 2 months. Pork, onions n pinapple with chipotle sauce. tastes good
sweating onions and pineapple for the pork,
malcajete raw salsa with cubed avocado and beverages, haha
red chipotle salsa for pork
dr said I'm too fat so these have been my tortillas for last 2 months. Pork, onions n pinapple with chipotle sauce. tastes good
Dern goodern' hell lookin' taco's Nate.
I'll pass on the rice but them thar' pintos look good.
And don't forget for future reference...
Eat a taco while holding it over another tortilla.
When shit falls out BOOM!
Another taco!!!!
I'll pass on the rice but them thar' pintos look good.
And don't forget for future reference...
Eat a taco while holding it over another tortilla.
When shit falls out BOOM!
Another taco!!!!
I made a sort of abomination.
But you guys that time can't complain about kraft singles! I used mozzarella di bufala wich is a noble one!
Pizza piadina here. I thought about it yesterday because i did want pizza and i didn't want to make some decent dough...
So made a piadina with full Sauvignon dough and evo. Then cooked properly bacon.
Cooked a bit in oven then topped with:
homemade tomato puree, mozzarella di bufala, sliced trinidad douglah, bacon slices (beretta brand, good bacon!).
Truly top notch ingredients so.
Here the result:
Was it bad?
No.
Disappointing?
Yes.
Full wine has not been the best idea for that stuff.
Bacon was too thin (that wasn't my fault since i asked 3mm thick and who bought it brought me 1mm).
Buffalo mozz is the best on pizza, here wasn't at its best. Also, more would have been of help.
I should have precooked more piadine too.
Couldn't complain about tomato at least (maybe some salt...).
But i had my first douglah eaten fresh. Somewhat disappoined by its heat. Maybe it's because it's not fully ripe but i haven't felt it stronger than my standard 7pod (or maybe because it's smaller...). Still enough to make me stop for a while, but i ate that in 2 piadine without real difficulties. I definetly like its taste though, there's still some bitter, i wonder if fully ripe is better.
So real judgement about that another time.
Screw that, next time i'm using basil instead bacon, if i redo.
But you guys that time can't complain about kraft singles! I used mozzarella di bufala wich is a noble one!
Pizza piadina here. I thought about it yesterday because i did want pizza and i didn't want to make some decent dough...
So made a piadina with full Sauvignon dough and evo. Then cooked properly bacon.
Cooked a bit in oven then topped with:
homemade tomato puree, mozzarella di bufala, sliced trinidad douglah, bacon slices (beretta brand, good bacon!).
Truly top notch ingredients so.
Here the result:
Was it bad?
No.
Disappointing?
Yes.
Full wine has not been the best idea for that stuff.
Bacon was too thin (that wasn't my fault since i asked 3mm thick and who bought it brought me 1mm).
Buffalo mozz is the best on pizza, here wasn't at its best. Also, more would have been of help.
I should have precooked more piadine too.
Couldn't complain about tomato at least (maybe some salt...).
But i had my first douglah eaten fresh. Somewhat disappoined by its heat. Maybe it's because it's not fully ripe but i haven't felt it stronger than my standard 7pod (or maybe because it's smaller...). Still enough to make me stop for a while, but i ate that in 2 piadine without real difficulties. I definetly like its taste though, there's still some bitter, i wonder if fully ripe is better.
So real judgement about that another time.
Screw that, next time i'm using basil instead bacon, if i redo.
jajajajaja Essi you so crazy.
I personally love the fact that you used Kraft Singles on the previous post.
Nobody but you senore' could get away with that.
As for you not liking that pizza....
What does it take man?
That pizza looks awesome!
Super thin crust gets me all kine'o jacked up.
And like I can get real buffalo mozz....
I'll take your crappy buffalo mozz!
I personally love the fact that you used Kraft Singles on the previous post.
Nobody but you senore' could get away with that.
As for you not liking that pizza....
What does it take man?
That pizza looks awesome!
Super thin crust gets me all kine'o jacked up.
And like I can get real buffalo mozz....
I'll take your crappy buffalo mozz!
I thought you would have appreciated thin crust. 
Maybe my inexperience, i enjoyed more cooked in pan than in oven.
About buffalo mozz there's a local producer, within 5-6 km from my home, that i should check. Although is more southern stuff an aunt of mine said that is awesome, i really should check that soon.
Btw for piadine i always preferred asiago or provolone to standard mozz, especially cooked in the pan (as it should be). Gorgonzola is good too. Stracchino or, even better, squacquerone, along prosciutto crudo and arugola, is still the best piadina i've ever had. Just so simple and perfect.
Maybe my inexperience, i enjoyed more cooked in pan than in oven.
About buffalo mozz there's a local producer, within 5-6 km from my home, that i should check. Although is more southern stuff an aunt of mine said that is awesome, i really should check that soon.
Btw for piadine i always preferred asiago or provolone to standard mozz, especially cooked in the pan (as it should be). Gorgonzola is good too. Stracchino or, even better, squacquerone, along prosciutto crudo and arugola, is still the best piadina i've ever had. Just so simple and perfect.
Nice taco Essegi! I love these piadinas you keep posting.
Show one folded so TB stops calling them pizzas.
Show one folded so TB stops calling them pizzas.
Maybe a quesadilla on a pan next time. 
Essegi said:I thought you would have appreciated thin crust.
Maybe my inexperience, i enjoyed more cooked in pan than in oven.
About buffalo mozz there's a local producer, within 5-6 km from my home, that i should check. Although is more southern stuff an aunt of mine said that is awesome, i really should check that soon.
Btw for piadine i always preferred asiago or provolone to standard mozz, especially cooked in the pan (as it should be). Gorgonzola is good too. Stracchino or, even better, squacquerone, along prosciutto crudo and arugola, is still the best piadina i've ever had. Just so simple and perfect.
But I love thin crust!
Cooked in a pan is all cool and the gang too.
Gorgonzola?
Gorgonzola and roasted garlic are a punch in the face.
I love it.
That scratchamahbuttufuco stuff you mentioned I don't know.
I don't know what that stuff is.
Dumb 'merican.