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Old 1 Week Ago   #6871
bower
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Recipe nabbed and grabbed. Now I really do have to build a bbq.
Spanish food definitely changed our lives for the better. Lots of good uses for tomatoes I might add!
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Old 1 Week Ago   #6872
imp
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Those skewers look awesome!
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Old 1 Week Ago   #6873
Gerardo
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I made a dozen and they flew off the grill.

Turned out solid.

Potato as taco filling is standard for fried fare (flautas aka rolled Tacos and fried tacos folded in the middle)

Tongue and pharynx rock, as do extraocular muscles. Brain I skip, tuétano can be excellent.

Blooms and insects also have to be included as filling. Salted-fried crickets are excellent taco-fare too.

Best- real-authentic are right up there with always & never, words best avoided.

Last edited by Gerardo; 1 Week Ago at 03:07 PM.
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Old 1 Week Ago   #6874
Worth1
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Had one of the beast steaks cut out of a good 7 bone chuck roast last night I have had in a coons age.
As tender juicy and succulent as could be.
The meat was very dark red.
Wish I could have had the rest of that critter.

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Old 1 Week Ago   #6875
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Quote:
Originally Posted by Gerardo View Post
I made a dozen and they flew off the grill.

Turned out solid.

Potato as taco filling is standard for fried fare (flautas aka rolled Tacos and fried tacos folded in the middle)

Tongue and pharynx rock, as do extraocular muscles. Brain I skip, tuétano can be excellent.

Blooms and insects also have to be included as filling. Salted-fried crickets are excellent taco-fare too.

Best- real-authentic are right up there with always & never, words best avoided.

I don't think there is much that cannot go in a taco as filling, according to tastes. I do like the tongue tacos one place makes here, and I haven't had the crickets in a taco, but as a snack. Crunchy and crispy.
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Old 1 Week Ago   #6876
Rajun Gardener
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Quote:
Originally Posted by Gerardo View Post
I made a dozen and they flew off the grill.

Turned out solid.
Are you talking about the skewers?

I'm cooking some tonight.
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Last edited by Rajun Gardener; 1 Week Ago at 06:16 PM.
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Old 1 Week Ago   #6877
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Quote:
Originally Posted by imp View Post
Though there are some organ meats I can eat and some I enjoy, like good fried chicken gizzards, liver makes me ill. I had some one sneak in some liver into the ground seasoned meat stuffed into pasta and spent almost 3 days in the hospital, thanks to some one who thought they were funny or smart enough or whatever reason to knowingly feed me any amount of liver after being informed I did not eat liver. I was so sick, there was some concern over damage to my esophagus for a bit. This was in the 70's, and hopefully will never happen again.

To this day, I keep plastic between my hands and liver when I buy a whole chicken, when I throw the liver out.

Imp,


Is it an allergic reaction or simply a mental block?


Our daughter totally dislikes any type of liver dish. When she was a young child, she simply could not swallow liver. She would start having a gag reflex. I finally allowed her to go to the bathroom and spit the liver into the toilet.That may have been the last time I cooked liver for my family.
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Old 1 Week Ago   #6878
Rajun Gardener
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OK people, we got it. Some people like liver and some can't stand the smell of foot odor cooking. I hate it myself but I cook it for the family. They say it's great but I wouldn't know by smelling it. I usually have to let the foot odor die down before cooking something for me.

Do you see the sacrifices I make for family?


I'm dead serious about the smell too so don't think this whole post is a joke but I know people love it so in my twisted way it is a joke so don't get upset and pull a De Niro on me. See, I'm smiling==
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Old 1 Week Ago   #6879
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Now, let's get back to those skewers!!!

I used the recipe I posted but added 1 teaspoon of cayenne for some kick and that made it better for me. This isn't the same as I remember but it was good.

I also cooked a whole grilled dinner and I think I found a new love. Those grilled green onions are awesome!!

I bought chuck eye steaks to make sure the family could eat if they didn't like the skewers. Everyone ate some skewers but the steak is gone. It's hard to get old Cajuns to try new things but they're learning.

The best part is I have a few skewers left to make tacos tomorrow, Score!!!
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Old 1 Week Ago   #6880
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(Please forgive typos , grammar, and missing words)

Rajun, the skewers look wonderful. (So does the rest of the food). What I like about cooking chicken breast strips on a skewer is that you can invent your own recipes and the cooking time is reduced. You also taste more of the spices per bite of meat.

You can marinate chicken while on the skewers, and marinades can be anything you like as long as you add some acidity (Lemon juice, vinegar, etc.) I also like adding vegetable oil. A marinade is wet, and a rub is dry, but there is a middle ground. I call it a "Muddy rub" which is mostly spices and juice from a lemon or lime and a little bit of vegetable oil. I've been known to add a little bit of Canadian Hunter back in the day.
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Old 1 Week Ago   #6881
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Safety tip.
Those bamboo skewers are dangerous, I cant count how many times I have poked myself with one.
Once the food it on the things cut the sharp tip off.
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Old 1 Week Ago   #6882
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Don, it's an allergy. I didn't know there was any liver in the ground meat at the time I ate the dish. I was beyond bad sick.


Rajun, don't you just love skewers?! So handy. And tasty, plus one of my fav's, grilled veg's. I love it when the squash is grilled until tender and the inside is almost creamy. Pop some okra on that grill and You'll love that too.
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Old 1 Week Ago   #6883
Worth1
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After the great authentic taco extravaganza twice and then tostadas I took the rest of the taco meat and mixed it with large elbow macaroni and had that twice.

How do I make my taco meat?
Simple I hate mixes because they are so salty.
I just use chili powder and the amount of salt I like.
One heck of a lot cheaper too because I buy chili powder by the pound.
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Old 1 Week Ago   #6884
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The next time you make fettuccine Alfredo add diced fresh tomatoes from your garden in it just before serving.
I do this all the time when I have fresh home grown tomatoes.
You wont be sorry.

Worth
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Old 1 Week Ago   #6885
AlittleSalt
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Quote:
Originally Posted by Worth1 View Post
After the great authentic taco extravaganza twice and then tostadas I took the rest of the taco meat and mixed it with large elbow macaroni and had that twice.

How do I make my taco meat?
Simple I hate mixes because they are so salty.
I just use chili powder and the amount of salt I like.
One heck of a lot cheaper too because I buy chili powder by the pound.
We tried the 30% less sodium taco mix and it was still too salty. I like way less salt and more comino in my mix than what those taco mixes have in them.
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