The food thread

[Cal Weldon]

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.

 

[Mark Johnson]

Speaking of tacos and Cinco de Mayo:

_

 

[Mark Johnson]

And if you want to watch the video, here 'tis. Don't forget to use an assembly rack (like this one).

 

[Tony D.]

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.

 

[Tony D.]

A few more.

 

[Cal Weldon]

That’s a lot to eat in one sitting Tony. 😉
Welcome aboard

 

[tonyEE]

A few more.

That's good eating... Filipino?

What's in that red soup? RECIPE!!

On the big fish... did you try topping the fish with chopped japanese pickled ginger (gari), chopped green onions, and a bit of soy sauce and room temp sesame oil on it. Then you heat up, very hot, canola oil and drizzle it over the fish? For a fish that size, that will be at least half a cup of really hot oil ( almost 500F, don't smoke it).

It brings the white meat fish to a whole another level.

You can get that in Japanese restaurants and a very few Chinese fusion places.

 

[tonyEE]

And if you want to watch the video, here 'tis. Don't forget to use an assembly rack (like this one).

Old fashioned tacos though.

Seriously, no one in SoCal offers hard shelled tacos... no one. They don't sell the at stores either (anglo, latino, whatever), everything are all kind of tortillas and you are supposed to wrap your taco. In many restaurants and roach coaches the tacos are served open faced, sort of like a tostada.