food The Pescetarian

JayT said:
Oh brother.  Good thing there are still a couple days left for me to post some prime rib sammys in SOTM.
Click to expand...
 
Just because I don't eat it don't mean I don't want it.
 
Have mercy and please post them leftover sammich's.
 
texas blues said:
Pina' Guac.
 
Click to expand...
I should try to homemake guacamole. I've heard that it's good but not the version you find in Italy because it just tastes of nothing! I've worked for some months in a Taco Bell inside an American military base in my city, there was guacamole and still i heard that it wasn't as it should be (but people say a lot of things...).. But i worshipped nacho cheese!
 
PS: sooner or later i want to cook and take pics of one of the most anti-pescetarian fish plate: Baccalà alla Vicentina. That thing maybe would appeal JayT! :D
 
Essegi, Taco Bell is just fast food. It may be one step up from a McD's "hamburger", but it is still to real Mexican or TexMex food what McD's is to a real hamburger - close enough when you're starving and no better options are in sight. So no, I wouldn't take anything made by a fast food joint as anywhere near as good as the real deal.
 
Here's a link to a recipe by Rick Bayless: https://www.rickbayless.com/recipe/view?recipeID=93
If you haven't heard of him, he's a celebrity chef who did a series on the PBS stations on Mexican Food. Pick any recipe on his site and you can't go wrong. There are some other really good Mexican food sites, but I'll let others chime in if you're interested.
 
geeme said:
Essegi, Taco Bell is just fast food. It may be one step up from a McD's "hamburger", but it is still to real Mexican or TexMex food what McD's is to a real hamburger - close enough when you're starving and no better options are in sight. So no, I wouldn't take anything made by a fast food joint as anywhere near as good as the real deal.
 
Here's a link to a recipe by Rick Bayless: https://www.rickbayless.com/recipe/view?recipeID=93
If you haven't heard of him, he's a celebrity chef who did a series on the PBS stations on Mexican Food. Pick any recipe on his site and you can't go wrong. There are some other really good Mexican food sites, but I'll let others chime in if you're interested.
Click to expand...
Thanks, guacamole isn't italian stuff and here is not diffused at all. Avocado too, in market you could find it but isn't just used by no one, at least where i live... I didn't even knew about tomatillo and i would't even know where to find them.
Btw must check that recipe (maybe with a replacement for tomatillo, saw TB didn't use it so maybe it's not critical...)!
JayT said:
I love fish.
 
True story.
Click to expand...
Ehehh that competes with most heavy and good meat roasts for fats! :D
http://www.nextcomm.it/nextftp/piatto/baccala.JPG
 
Basic everyday AWESOME Guacamole...
2 Avocados
Splash of lime Juice
Garlic Salt
Black Pepper
Mash all ingredients together.

I have had all kinds of variants of guacamole with ingredients like Ham, Tomatoes, Pineapple, Tomatillos, and even Chorizo. But like Salsa, it's different everywhere but best kept simple to enjoy the flavor of the Avocado. IMO
 
Scoville DeVille said:
Basic everyday AWESOME Guacamole...
2 Avocados
Splash of lime Juice
Garlic Salt
Red Pepper Powder
Mash all ingredients together.

I have had all kinds of variants of guacamole with ingredients like Ham, Tomatoes, Pineapple, Tomatillos, and even Chorizo. But like Salsa, it's different everywhere but best kept simple to enjoy the flavor of the Avocado. IMO
Click to expand...
 FIFY
 
Tomatillos are related to tomatoes. Have a different flavor - more tart, IMO - but many people do put tomatoes in their guac, either instead of tomatillos or in addition to them. I almost always include jalapeno rings (or chopped), too. And fresh cilantro. Maybe a touch of cumin......
 
Ohhhhh thank you so much for fixing it for me. I forgot about your one-woman crusade to ban black pepper from the planet.

Black pepper tastes gooooood.
 
Essi ~ much of the guacamole I've had in Mexico has been similar but really easy and basic. Smashed avo's, sometimes fresh garlic, usually cilantro,  and either mixed with water or oil. I never had a really thick chunky style of guac there and I've never had it with tomatillo's either. Here in Texas I've seen a lot of folks that like tomato and onions in the guac too but there's a good many Texans that are snobby and would call that a sin. I also use to be one of those cork sniffing snobs but have come to realized that good Tex-Mex differs so much from authentic Mexican because of the wide variety of ingredients used. As an example, cumin is not widely used in authentic Mexican but Tex-Mex incorporates into a lot of recipes. 
 
Scovie ~ The ham in guac sounds interesting. I'm guessing you're using a more classic style of ham with a good amount of smoke on yes? And I hadn't ever thought about using chorizo in guac. But why not? Queso con chorizo is a life changer!
 
I'd love to see some recipes and pics of your non traditional style guac's. That could be the next bad ass thread!
 
Me myself? I have used a heavy smoked ham and also prosciutto (forgive me ethnic gods!) I enjoyed the prosciutto better as I think it is the salt factor that adds to the guac as opposed to heavy smoke flavor coming in and dominating the delicate flavor of the Avocados.

My grandma would make a big'ol vat of guac and she would basically use it as a left-over black hole... Cubed pork (pulled from the chili makins), beans, we even busted her one time putting bologna in it! Yeah... Oscar goddamm Meyer Bologna!!!! WRONG. We love you gramma, but you will be burned at the stake if you pull that again. She always did something cool tho that I have done ever since with large batches... Leave the "bones" (pits) in the guac. it keeps the guacamole from turning brown. I only do it for parties because for me and CJ a 3Avo batch of guac doesn't stand a chance of turning brown.

I should say that way down deep, I am a purist when it comes to Guacamole. I could just as soon make the recipe I posted above, fry up some chorizo, put it in a bowl and 5-6 dollops of the guac on top and eat it like a bowl of cereal. All. Day. Long.
 
wow learning some great stuff here.... great tip on the pits.... does the lemon/lime help avoid the browning.... i keep hearing this... i also hear its works for potatoes.....
 
the recipe scoville posted is pretty much how i like my guac.... i'll usually add a little chopped green onion..... probobly not authentic but i have somewhat of an addiction to them.... they get thrown into any type of fresh salad or salsa i make
 
Guac. 
 
Authentic Mexican.
 
Tex-Mex.
 
Fish taco's.
 
Fresh lime squeezin's n' pleazin's turn damn good into incredibly damn good!
 
Scoville DeVille said:
Ohhhhh thank you so much for fixing it for me. I forgot about your one-woman crusade to ban black pepper from the planet.

Black pepper tastes gooooood.
Click to expand...
Believe it or not, there really are more people than just me on this planet who can't stand anything that calls itself "pepper" outside of the capsicum family. And you are free to like/dislike per your personal tastes - no banning necessary. Just don't come over and expect to find it being used in one of our kitchens. :hell:
 
I have to say G.
 
The whole anti-black pepper 'thang is a 10 on my weird shit-o-meter.
 
I just don't grock to it and don' unerstan'.
 
 

Whole wheat flat bread on toasted on the comal.
 
With sauteed button mushroom, garlic, fresno chile, green onion, and local made goat cheese.
 

 
Pert' near dang' close to heaven y'all.
 

 
Pitcher's don't even do it justice.
 
While not pictured, I ate this 'thang and washed it down with Alaskan Amber.
 
Good Gawd' n' have mercy some of the best sheeit I'll ever eat or drink together.
 
 
True story.
 
Hey y'all,
 
Got some leftover's to kill off.
 
Had some quinoa that I tho'd down with corn, onion, garlic, fresno & xalapa chile's, cilantro, kosher salt, and olive earl.
 

 
There ain't nuthin' that I can't turn into a taco y'all.
 
Just add some chopped tomato, a little goat cheese and squeezin's & pleazin's of fresh lime.
 

 
Hippy food good.
 

 
What's next? A quinoa burger?
 
Whoda' thunk?
 
You must log in or register to reply here.
Back
Top