The food thread

TACO SEASONING

Went to make chicken tacos and discovered I was either low or completely out of some of the spices I usually use:

( https://foodess.com/chicken-taco-seasoning )

I did have a taco seasoning packet from Aldi, decent spice blend. Took 2 teaspoons of that and mixed into 1/4 cup of water until completely incorporated. After golden-browning a huge split chicken breast close to final internal temp I dumped the taco seasoning mixture into the pan. Flipped it every 30 seconds until it all liquid steamed off then put it aside to rest. Cut up into small pieces and reaction from family (as well as me) was it's then best taco chicken I've yet made. It tasted like it just came off an epic taco truck brazier. Will do again soon and see if I can repeat it. One downside, it really sticks to the pan.

Aside, I also use taco seasoning in our instant pot when we stew beef before the potatoes, carrots & onions added. After braising cut up chuck roast in the instant pot, deglaze with beef broth and add 1/4 (or more) packet of taco seasoning. When done it tastes like perfect roast beef and to my palate no hint of spice origin. This was an accidental discovery when trying to fast track beef for carne asada tacos and could not grill. End result was it needed way more taco seasoning to have an actual Mexican BBQ vibe. Tacos were good once cilantro and crema added but flavor Mexican-Lite. Instead I do this anytime we're doing conventional beef for stews & soups using the instant pot.
 
Been letting life get in the way the past few weeks and the cooking has been more just "fooding" than actually putting effort into. Did do a caserrole roasted chicken last week, also some chicken tacos.

Regarding pancakes, I dont eat them, but love to make them for the kids. Try whipping the egg whites into a meringue and folding it into the batter. You want to talk about fluffy! You can make them an inch (25mm) thick!

Not sure whats on the menu tonight yet, but I'll figure it out. Maybe spaghetti with garlic and anchovies. A favorite.
 
My little girl must sneak on here to get ideas. She told me chocolate chip pancakes sounded good for dinner.

So, because she's 15 and will complain until nobody can take it anymore, I'm making double chocolate chip pancakes, with hazelnut/chocolate syrup.

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My little girl must sneak on here to get ideas. She told me chocolate chip pancakes sounded good for dinner.

So, because she's 15 and will complain until nobody can take it anymore, I'm making double chocolate chip pancakes, with hazelnut/chocolate syrup.

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I've never used chocolate in them before, but used to love cocoa in my pancakes, especially when I could still find Boysenberry syrup locally.
 
Nothing special tonight, just chunked up some smoked sausage, fried with cabbage, bell peppers, jalapeno, onion, shallots, seasonings and some COTC and a baked potato. Of course, garden fresh herbs of parsley, chives, thyme, rosemary, tarragon, and I think some cilantro was put in there, but I started on the cocktails and forgot everything. Lol!
 
Speaking of nothing special.....first 'solid' meal last night since the wisdom tooth surgery. Meatloaf, mashed taters n gravy, slightly overcooked zucchini......still had to mash up the meatloaf but nothing as satisfying as real food after two weeks of blended crap which BTW does not relay the flavor of the original content! 😝
 

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Nothing special tonight, just chunked up some smoked sausage, fried with cabbage, bell peppers, jalapeno, onion, shallots, seasonings and some COTC and a baked potato. Of course, garden fresh herbs of parsley, chives, thyme, rosemary, tarragon, and I think some cilantro was put in there, but I started on the cocktails and forgot everything. Lol!
I rediscovered fresh tarragon recently. Even a little is great in a simple cheese omelette.
 
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pfft...mostly eating standard Japanese food with some charcuterie... Pinot Noirs and Cabs. Wife is settling to her retired life so she's making dinner. Nowhere as adventurous as daughter and yours truly, but quite palatable and we are masters of Left Overs.

Just your standard run of the mill Chez nous. Like last night... small charcuterie, pam amb tomaquet (again?), roasted peppers and eggplant, olives, a nice Cobb Salad and a good bottle of Santa Ynez wine. Didn't take pictures... being a Friday we started with drinks.... She went with the CIn-Cin... I went with a Campari.

Made trip plans for the next trip to Cincinnati. Going through Dallas airport. Do you think they'll have reasonable BBQ for lunch? I mean, some good dry rub, no sickly, sweet sauce. Yuck...

Oh will be in the Old Country for the whole month of June. Might even make up to Andorra, we'll see.

It's gonna be some good eatin'... I'll have to back off on posting pictures over there because, well, the food there is simply... a scale above what we ourselves make.

I think tonite I'll start dinner with a Manhattan. She wants me to make a paella ( a simple one ), it's just for two. Maybe a bottle of champagne?

Life is tough, my SIT amps are giving me issues but Alephs and the kitchen are continuous sources of La Dolce Vita. ;-)
 
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I will be getting the last of things for tomorrow night’s Cinco de Mayo tacos.
Salsa is made.
Guacamole coming up next.
The cheese will be aged cheddar.
The lettuce, Romaine
Beef will be store bought, medium grind as I have no home brew at the moment.
Meat seasoning is undetermined as Mrs. Weldon has an aversion to Cumin. It won’t vary too far from Tex-Mex anyway you slice it.

Making the taco however, does.
I always put the cheese down first on the warmed shell, to protect the hinge
Beef is next to further melt the cheese and glue the beef
Guac or beans is next (I don’t bother with both, one or the other).
Lettuce over that
Salsa to weigh down the lettuce

Any other assembly can lead to hinge malfunction
For those who don’t know, the hinge is the bottom of the shell. It is the cause of many hard shell failures.
Also, always warm your shells with the rounded side down and hinge up and don’t hang them or lay them flat.
 
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...
I always put the cheese down first on the warmed shell, to protect the hinge
...

Any other assembly can lead to hinge malfunction
For those who don’t know, the hinge is the bottom of the shell. It is the cause of many hard shell failures.
Also, always warm your shells with the rounded side down and hinge up and don’t hang them

I haven't seen a hard shell taco for like eons.

Everything down here is soft tacos.

Preferably, double up on the small (about 5 inches) corn tortillas.
 
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Yes, that’s the only way fish tacos are served here, which are quite popular. Mind you, it’s about the only time they serve those little tortillas.
We were brought up on hard shell for beef. Soft tortillas were for burritos and fajitas.
Went shopping first thing again. Still hard to believe how many people shop at 7 on a Sunday morning.
 
Here are a few, my wife and I both like to cook. Every once in a while when we are bingeing a series I make a pizza and we plow our way through it over the course of a few hours.
 

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