It came out looking like absolute dog shit and tasting like heaven. That's preferred if dog shit is involved.

Yep and I grilled it. I have also done a low carb crust that was decent.

I make my own from scratch ALL the time. Because I need a wheat-free crust. I add cornmeal to a substitute flour and you can't even tell. I like mine better.

I baked a loaf of organic honey wheat bread. It's cooling now and smells incredible. There will be some other veggies included. It's a meatless night. I'm listening to Pink Floyd, too. :)

Really thinking about some jalapeno fire chili dogs tonight. Sauto got me hankering for them.

http://tapatalk.imageshack.com/v2/14...594df5d039.jpg

http://tapatalk.imageshack.com/v2/14...3b8fe65c72.jpg

Some of you Kansas Citians think you have good Mexican food. QUIT IT!!!!!!!!

That shrimp dish in the molcajete looks pretty awesome, though queso fresco ****s my stomach up.

I love queso fresco, so damn good. Molcajetes and chicken n dumplings is the best winter dish IMO.

cali is where it is at... basically eating in mexico

I rate California as having the best Mexican food. I was disappointed at the Mexican food in San Antonio last weekend. So close to Mexico even. Geezaz! They couldn't even do re-fried beans well. There was some seasoning in them that I just didn't care for. Or, maybe I just don't like the real thing.

That is some truly outstanding looking mexican food Inmem, is that you or the little miss' work?

I think that's a restaurant. BTW, Easy6, I'm making your Mediterranean Chicken dish right now.

Got a killer deal yesterday on a huge bag of mini french bread rolls and I've got two leftover chicken tits.

Gonna butter and toast the rolls, then double bread the chicken breasts with italian seasonings and fry them. Along with the rolls I picked up sliced provolone and a jar of marinara... so, italian breaded chicken with melted provolone and marinara on french bread.

Marinara in a jar? sue me, its friday and I dont wanna make scratch.

California "Mexican" food is good.

I ate authentic "Mexican" food in Mexico and it was also good.

I've also eaten "authentic" Mexican food in the Argentine district of Kansas City, Kansas. It's also good. (There's only 100,000 transplants from Mexico in KC, but apparently they don't know how to cook their traditional foods in KC. Who knew?)

Basically, it's meat, chilis, tortillas, salsa and some sort of white/yellow cheese. The cheese in Mexico where I ate was similar to cottage cheese that had been drained and pressed. I think it's called queso fresco, or something. Same taste as cottage cheese and salty.

Authentic mexican food is bland, it was probably authentic. American Mexican is where it's at.

Ya' know I was wondering if this was the case by the end of the weekend when I was leaving. We've got a lot of new Mexicans immigrants here, and a plethora of Mexican restaurants that have opened up over the past decade and they all suck for some reason. Flavorless.At least to me.

So I thought when I got slated to work in San Antonio at the end of last week I'd get really good Mexican. I was disappointed. The Chili Relleno was one of the better dishes but that was on the Riverwalk where tourists, like me go. The enchiladas—nope. Didn't care for the seasoning but it was still edible as opposed to the refried beans. And the cheese on top? Meh. The tacos were flavorless too. I was like wtf????? I had to wonder on the way home if I probably wouldn't like the real thing, if I ever had it.

The frozen Margaritas were very good tho.' And one restaurant's Queso dip.

But overall. Meh!

It's awesome. Or fabulous imo. The best I ever had has been in California.

Chicken fingers and steak fries with cream gravy and Oktoberfest,

I'm Sicilian. No lawsuits. I'm sending someone out there. LMAO


BTW the mediterranean chicken was very, very good. A nice change-up. I served it over pasta. Added, salad and wine. Also did make some cheesy garlic bread—just a little.

Lots of different types of Mexican as well. I prefer Yucatan style. Pollo Pibil is awesome.

Chili seasoning, hit me, what you got?

The best thing you will ever do for homemade chili is make homemade chili powder.

That's what I'm looking for?

Sorry, thought you were looking for what people use in their chili.

This is the one I use: http://www.foodnetwork.com/recipes/a...er-recipe.html

Okay, tell us how to do this.

I make my own taco seasoning but not chili powder.

Different Regions of Mexican Food. Guess the north is the one I'm most familiar with. The one you like has Asian and Arabic influences per this.

http://mexicanfood.about.com/od/intr...esstates_3.htm

I would swap out the smoked paparika for hot Hungarian but I tend to like things a little spicier. Maybe add some chipotles to replace some of the smokiness.

More Spanish (sour orange is a common flavoring) and Mayan.

What the Caesar Salad was born in Mexico? Per the above link I used last.

This, I have dry ingredients, not going to the store, had too many beers, I have everything else. Give me a run down to make a simple dry chili dump.

That link says the Baja area has the most Spanish influence. And Yucatan has many influences. I looked up that dish you liked and it had orange and other citrus in it.

Mine is taco seasoning not chile though.

I'd say the best thing you can do for homemade chili is make it ahead of time. Cook it all night on low in a crock pot, then refrigerate the next day. IMO you need the temperature changes to infuse the flavors.

Screw it, frozen pizza in the oven. Making Chili tomorrow.

You had me at hello? :redface:

:drool:

Why is it yellowish/orangish at the bottom? Mad cow disease?

flash on the cam does that.. trust me, there was no yellow on the cow

by the way, I ate that whole tub of horseradish on the left and it hurt so damn good

Waaaay too much marble

Omaha

It's just how the moisture/fat reflects the light.

Taking my lady Bronco friend here --> http://joeydsoakroom.com/

You're nice.

FWIW mad cow is transferred through bone marrow.

You won't ever get it unless you contain the marrow.

Hopefully she puts out.

I'd start off with the Garlic Crab Claws and move on to the giant corned beef sandwich. It'd take you 4 days to eat all of that.

Prepping for tonight's dinner: Flank steak marinated in oil olive and garlic; fresh brussel sprouts cooked in oven then finished with pancetta, maple syrup, and balsamic glaze in a pan on stove; lastly fingerling potatoes that will be steamed first then crisped up in a pan with butter and oregano.

I'll post the cooked version soon.

Mmm....sprouts!

Sadly it's the chemicals in the meat, probably preservatives or nitrates. You see this often with cold cut ham and roast beef, they have a ton of preservatives.

Chilean Sea Bass, Sautéed Veggies, Brown Rice.

Then going to Cinetopia for Peanut M&Ms with Popcorn and a Beer

Atlanta huh? Next time I work there I'll have to try the place out.

Leftovers and a Margarita.

Hawaiian Chicken. At best it's like watching 80-year-olds ****....http://tapatalk.imageshack.com/v2/14...a2adc4a2ea.jpg

Seriously, my dog passed it up... JFC, total fail...

What went wrong?

Looked good. How bad could it be?

Dry... Like a week-old sponge in the Sahara...

I suspect it was too long on the grill.

It was like, "the dog said "WTF boss"" bad...

I ordered pizza! (less dry!)

Tonight's Dinner results: :drool:

• Flank steak marinated in oil olive and garlic, first seared on stove and finished in oven at 400 degrees for 16 minutes
• Brussel sprouts cooked in oven at same 400 degrees then finished with pancetta, maple syrup, and balsamic glaze in a pan on stove
• Fingerling potatoes steamed first in bag in microwave for 8 minutes then crisped up in oven at 475 degrees with olive oil, oregano and parmesan reggiano cheese.

My grades:
Flank steak B - : I cooked it just a few minutes too long even though it was super tender and also the marinade was on too long giving a little bit of an acidic flavor.
Brussel Sprouts A + : I knocked these out of the park! They were cooked prefectly and the sauce came out the best I've ever achieved with pancetta still soft but firm
Fingerling Potatoes A : hard to screw these up if you use enough seasoning and adding olive oil for moisture so they don't dry out in oven. The oregano and parmesan reggiano cheese added a nice flavor profile.

What's for dinner? Here's mine... (Part 2)
 

Anything else in the marinade? Not sure how oil and garlic could give any kind of an acidic flavor unless there was some kind of acid present - lemon juice, vinegar, etc. If oil and garlic was all you had, I'd bet the garlic got burnt, which can definitely be bitter. You can counteract that next time by using the fresh garlic as a flavor only and be sure to scrape any leftover bits off the steak before cooking. That length of time on a flank steak sounds way too long.

I'm not a Brussels sprouts fan, but sounds like you nailed those. And I love potatoes the way you describe. Next time, try it with fresh thyme or rosemary (or both) instead of oregano.

For the meat, you'd have been better off cooking entirely on the stovetop. Looks like you didn't get hardly any sear at all. Next time, just get a pan hot, a little oil, and put it in for 3 minutes per side for flank. That actually may be too long for med rare. If you go less, will need to get the pan hotter to get a sufficient sear. Flank is thin enough you don't want it to even sniff the inside of an oven.

Two thing (and some extras because I feel like I can't cook, so why try to count!!):

1) The Brussels Sprouts look ****ing awesome. Yum.
B) I have knife envy (before FMB reminds me I'm lower than trailer trash [again] :D)!
7) I've never done flank steak in the oven, but if I did, I'd broil it. That being said, I might try this.
Z.2) Look into a vacuume marinator.. Just do it. It's prolly less than your knife...
3) I'm going to make those Brussels Sprouts!

You are correct! Girlfriend put in some lime juice-not good for steak.

I love fresh rosemary and forgot to buy a little container last time at store. I usually have fresh basil cilantro, and rosemary on hand. I don't use thyme and not sure why not. :hmmm: I like the flavor as well.

What did I do?!?! One of my everyday chef's knives is a Victorinox I picked up for $40.

Funny thing was it had nice sear on it when it went in the oven but the over-marinating caused it to wet up in the oven and loose some of it's sear. It's the main reason I over cooked it as it appeared underdone when the sear faded. I didn't trust my instincts on time! :mad:

Lime actually is awesome with steak (IMO), but it's definitely acidic enough you could over-marinate. I probably wouldn't marinate more than 30 minutes or so.

Sat overnight-too long. Live and learn for next time.

I'm always willing to try something new.......

Not trying to insult your intelligence or anything, so please don't take offense at my questions. Did you remember to dry the steak before you seared it?

I'm thinking about the acidity you mention. I think over-marinating would just leave it mushy. Sounds like she just had too much lime juice in the marinade.

Oh, don't try to convince me that I didn't need the $35,000 in therapy that I've sat through since you LOL'd at my Wal-Mart knife...

Oh, and $40 get's you three knives at Wally-World! You can defend the whole trailer park with that much fire power...

And you're now telling me you're sporting high-end Swiss steel..... What's next, you driving something European too?

What's for dinner? Here's mine... (Part 2)
 

Oh yeah, that was your problem. Don't judge lime as a marinade ingredient in this. Try again when you're up for it, but don't go over 30 minutes. And be sure to use fresh juice, none of that bottled crap.

Good luck, and please let me know if you like it better. :thumb:

Our favorite marinade for flank steak is oil, soy, and white vinegar in a 4:1:1 ratio. Add several good shakes of garlic powder. Marinate for 24 to 48 hours. The acidity is significant, but it works.

What's for dinner? Here's mine... (Part 2)
 

ROFL ROFL ROFL

I owe you some rep, that made me actually LOL.

And I drive a Volvo and am more partial to my Japanese blades.

That vinegar doesn't break down the steak too far? I'd think the outside of the steak would get mushy.

Nope. We always grill it, then slice it thin (1/8 to 1/4 inch) before serving. We've been doing this marinade in my family since the late 1960s. I've had it well over 100 times.

It's funny you mention this! I was telling the girlfriend how I needed half a roll of paper towels to dry off the meat before I seared it.

I let it come to room temperature for nearly 45 minutes, put it on the cutting board with about 5-6 paper towels underneath and then patted it dry with another 5-6 on top. It was just really juicy from the marinade sucking in so much.

Next time I'm going to try a dry rub! Probably Southwestern style

:thumb::thumb::thumb:

I've driven Audi, Porsche, Chevy, Ford, Dodge, VW, Honda, Toyota, and Kia [**** I'm old!!!]... So far, I like them all better than walking.

The only rides that I didn't like (as much) were military "rides" they always kick you out (Sub, plane, Helos, or fast-boats) and then the walking sucks...

Oh, and one other thing I've learned in my useless life......no katana is better than a decent cantina....

Yup, flank steak sliced thin is the way to go in our house.

Our family marinade is soy, ketchup, sesame oil and onion. I might need to try adding a tid bit of vinegar and garlic.