yeah well given you can get a brekky like they wanted pretty much anywhere and no guarantees of quality, I know what i'd be choosing. in fact eggs/salmon /bagel can be easily pretty ordinary depending on produce and execution. i'll take the vibrant 'aboriginal' ecumenical wake up slap in the face instead for a big days work every time. i'm almost drooling and getting peckish just thinking about it, I can picture it well.
fools. that is quite excessively rude even by today's standards, to not even try it before engaging epic whining. in the wrong company that would earn you am actual smack in the chops.
surely a quick sniff would alert a true vego haha, I can imagine the smell of such a breakfast would announce itself fairly obviously in place of 'knowing what evil mysteries it contains'
that would be what we in Oz would colloquially term a 'breakfast of champions'
fools. that is quite excessively rude even by today's standards, to not even try it before engaging epic whining. in the wrong company that would earn you am actual smack in the chops.
surely a quick sniff would alert a true vego haha, I can imagine the smell of such a breakfast would announce itself fairly obviously in place of 'knowing what evil mysteries it contains'
that would be what we in Oz would colloquially term a 'breakfast of champions'
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From the Wiki link:
LMAO. It's peasant food. Since when peasants are fashionable? Migas got no class. I don't know about the Mexican variety, to tell you the truth I haven't even tasted the Spanish variety.
LMAO. It's peasant food. Since when peasants are fashionable? Migas got no class. I don't know about the Mexican variety, to tell you the truth I haven't even tasted the Spanish variety.
We were flabbergasted as we have a number of vegetarians and vegans working here, with one of them attending that meeting. She couldn't eat at all during the meeting as the person sitting across the table from her wouldn't even try one. She said she was extremely uncomfortable.
qusp, if you were ever to come to Austin, you would have a great time.
Spanish miga is not at all the same thing as Tex-Mex miga, which is not at all fashionable but keeps Austinites alive through otherwise-terminal hangovers.
I may make some for dinner tonight.
I may make some for dinner tonight.
Chicken wings
Organ meat
Cabbage roll
Perogy and all dumplings
Lobster - yes when they couldn't afford meat, the poor near the coast ate lobster.
Head cheese and other sausage
Legumes
Potato and other root veggies
Soups
Stews
and hundreds more are all peasant type foods that at one time were the difference between life or death for some but are now accepted and served in some of the finer restaurants.
I've met many people whose diet is beef, chicken, potatoes, corn, green beans.
I've always thought those generic restaurants were attempting something similar... serving a bland menu so as not to "offend the palette" of diners. Unfortunately it makes everything the equivalent of Kraft Macaroni & Cheese. Those little pepper symbols on a Chinese menu don't mean anything to me, and my limited Spanish begins with "muy picante caliente."
Another popular weekend breakfast/brunch food here is barbacoa. There are many small cafes that open only on weekends to serve it.
+1 on the Tex-Mex migas
Breakfast tacos... huevos, queso, papas, salsa verde
Chorizo optional. Those d****d Yankees don't know what they were missing!
I'm getting hungry!
I've always thought those generic restaurants were attempting something similar... serving a bland menu so as not to "offend the palette" of diners. Unfortunately it makes everything the equivalent of Kraft Macaroni & Cheese. Those little pepper symbols on a Chinese menu don't mean anything to me, and my limited Spanish begins with "muy picante caliente."
Another popular weekend breakfast/brunch food here is barbacoa. There are many small cafes that open only on weekends to serve it.
+1 on the Tex-Mex migas
Breakfast tacos... huevos, queso, papas, salsa verde
Chorizo optional. Those d****d Yankees don't know what they were missing!
I'm getting hungry!
Isn't Barbacoa a way to cook? I thought it was what the Americans call Barbecue and up north here we call it smoking?
Here in Bradford there were cheap curry houses everywhere, but very few people of Pakistani, Kashmiri or Indian origin ate in them. The standard menu was for the population they found here when they first came, adjusted for its tastes, with many dishes originating from the days of British occupation, and some since invented that have no real history. Standard food for the standard Englishman.
Very many failed as a result of the "white flight" into more distant suburbs. More failed due to the financial and cultural impoverishment of students. Yet more due to inner city so-called "race riots" (actually just plain old poverty riots).
Survivors have largely switched to fish and chips, burgers and pizzas to serve "asian" youth. The only positive outcome is that some have changed to serve genuine Pakistani food, concentrating on breakfast. Only those with a regional reputation remain to serve English curry.
Contrast with local West Indian food, that no-body wants to eat except West Indians. They refuse to pander and, as a result, they never last long.
The big change now is a large influx of Slovaks and a fair number of Czechs and Poles, who have made beef and pork available after a long absence from the inner city. They are beginning to open restaurants and cafes now, but few speak good English and the menus are in a different script with no pictures. It'll be interesting to see if that turns out to be clever or stupid.
Mainland Chinese food will be the big thing of the future I guess, across the world.
Cal, the vaqueros and cowboys considered this a delicacy. A pit was made with coals, the head of the cow was wrapped heavily in burlap, and placed in the pit to cook slowly. Cheek meat, tongue, etc, was pulled off the head, and shredded.
Served on corn tortillas with salt, a shot of lime juice, salsa, chopped onion..this is what is known as 'barbacoa'.
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It is, but the term as I'm using it is a particular beef dish served with tortillas. Again, Wikipedia describes the difference.
Slightly audio-related story- I was in Langenargen, Germany for the European Triode Festival. A fellow Californian tube designer and I were astonished to see a Thai restaurant in the middle of town. We thought we'd give it a try as an escape from the stultifyingly bland German fare we'd been eating. We went in, ordered, our food was brought, we tasted it... and burst out laughing. All flavor had been scientifically removed as a concession to local tastes!
It takes some real work and creativity to make bland Thai food, but the Germans were apparently up to the task.
It takes some real work and creativity to make bland Thai food, but the Germans were apparently up to the task.
There was a small joint at the southern tip of Texas that did it the old fashioned way like I mentioned. Everyone remarked it was by far the best barbacoa you could get as it was cooked the old way.
Health department finally shut them down and so they don't make it that way any more. Despite the warnings, they remained stubborn for some time.
My daughter is graduating from high school and I plan to buy my first real smoker next week. We are going to have us a heckuva party!!
Health department finally shut them down and so they don't make it that way any more. Despite the warnings, they remained stubborn for some time.
My daughter is graduating from high school and I plan to buy my first real smoker next week. We are going to have us a heckuva party!!
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I don't eat it often, but it is hard to find good barbacoa.
I like to find those small restaurants with the granddaughter waiting tables, mother at the cash register, and grandma in back running the kitchen. It's usually a good sign the food will be authentically tasty.
I like to find those small restaurants with the granddaughter waiting tables, mother at the cash register, and grandma in back running the kitchen. It's usually a good sign the food will be authentically tasty.
I read somewhere (correct me if wrong) but in the early days of our country, it was so plentiful, and that it was so cheap, that the wealthy would feed it to their servants regularly. The servants were so sick of lobster, that a law was passed to limit lobster to being served only 3 times per week.
My daughter passed on Rick to intern at Bouley in NYC. I think a mistake, Rick's kitchen work atmosphere was almost family like as they say the Mexican village feasts are in Mexico. Top French modern places are hectic and not very friendly at times.
You must have visited Devon St. by now. If you get back here we have a branch of a top caterer from the south in India, lots of dishes seen nowhere else.
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That was prisons and it is on record somewhere. Storms would wash up hundreds some of them huge. When it was legal they cooked up a 3+ foot one (>20lb) for an MIT dinner. There is one benefit of a house on the ocean in Maine, the lobsterman pulls up to your dock and sells just caught ones for $3 a pound.
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I did considerably better than that! At one place, they had superb asparagus cooked far too long in butter. I still managed to choke it down with some Gruener.😀