Cooking a Good Everything Else

We need to rent an Airbnb and have a meet and eat with Chefs from this thread.

I'd be on the eat side of that equation 😆

I'm in!

I'll teach y'all how to make chili. No bean soup.

It's not unnnoticed.

I volunteer to bring my giant stockpot and cram everyone full of vegan Ethiopian food. 😃

only if also including ample injera and coffee
once was able to enjoy a wonderful Ethiopian cart across the block from work pre-covid
no $h it and dozens more were famously displaced by a ritz carlton that was recently turned back over to the lenders

Injera is the one of the few Ethiopian dishes I haven't attempted--mostly because the tiny Ethiopian grocer near me who also supplies most of the restaurants in town is willing to sell me an enormous quantity of it for five dollars, vs the cost of the special flour. But sure, I can work on it. 😃

I am fine with that. I like superb flavors.

I'll bring the coffee

Brevity is the soul of wat

Ethiopian I've yet to try, that'd be super fun.

TACO POST MORTEM -IT'S SUPER EASY AND FUN

To make a lengua taco, i defrost one of my pieces and cut off a couple 3" x 1/2" slices. Reheat at med -med high with pre-cooked onion petals in a small nonstick pan, browning on all sides. Add lard if necessary, we want nice color on the meat and onyons.

When done, toss a couple little tortillas on top to warm up, turn to low.

When tortillas are soft, use scissors and a tong (korean-style) or whatever, grab the slices and cut into pieces. Season with salt and pepper. Should take about 5 minutes or so.

Transfer tortilla to plate. Add onions and meat, top with salsa, enjoy! Goes good with kettle chips.

BIG TAKEAWAY: MAKING SALSA VERDE, GRILLING ONIONS, AND PREPARING MEAT IS EASY!!!

I wonder how this would taste with grilled kimchi. I'm now on a quest to find pork tongue. Never thought I'd type that!

Took out some of that pork shoulder I made like a month ago and turned it into carnitas!
This is fantastic, now I can save that for potlucks later on.

I also found what I think is the perfect salsa verde made with tomatillos:

https://www.seriouseats.com/no-waste-tac...

6 medium tomatillos (about 1 1/2 pounds, 0.7 kg), husks removed and halved
2 jalapeño peppers, stem removed and halved lengthwise
1/2 onion
2 garlic cloves, water

boil 10 minutes, blend and add water/seasoning to your liking.

--- Also, I found a source for pork lengua, only $3 a lb! I spare y'all pictures though.

Steve good stuff you're making there.

I know you said you didn't want to make your own tortillas, but they're Super easy with a press. I use wax paper instead of plastic in my press but same result.

This video is only ~10 minutes and has an easy avocado sauce recipe as well as an easy tortilla recipe.

This video has two great salsas, one green mild and the other red hot. At the beginning of the video it says they didn't show how to make it but about 7 minutes in the channel owner does. Just some ideas for you since you seem like you got Mexican cooking on the brain.

I included the recipes from the des description for it below.

Thanks cowboy! Quite the rabbit hole I've gone into. I don't think I'll be able to duplicate the taco stand's green sauce.

latest effort:

Pork tongue seared a few minutes in a carbon steel pan with lard from the pork shoulder

Green sauce is the simple boiled jalapeno variety. Does the trick

Fried up the onions in the same pan, saves time.

Cotija cheese to flex

GAME CHANGER: Frying the tortillas briefly in the lard.

Corn or flour? You will be judged on your answer 😀

JK, IDC which you use, as long as you share!

Nice!

ArnieTex has some great recipes:

Saw this yesterday I want to try:

had a lengua taco yesterday in honor of this thread

it was way softer than i recall, like softer than the fat part of a pork belly that's been cooked in those chinese dishes

wasn't awful but wouldn't order again anytime soon

also last week i bough some brats saw johnsonville had some dr pepper flavored bratwursts and so figured the kids would like them and got a regular package and those to try them out

i figured maybe it has some fruity flavoring included, at worst it's going to be a little sweet

they were horrific - each bite you'd get a burst of dr pepper flavored juices - not what you want in a bratwurst at all

Daughter had Dr Pepper braised beef short rib at her wedding (brag) couple of weeks ago. Was delicious, and hardly Dr Pepper flavored at all!

That doesn't surprise me at all. I turned up my nose (figuratively and probably literally) when I first heard these were coming. Your description is even worse than I had feared.

I haven't had a coke aka soft drink in > 20 years, but before that I drank my share of Dr Pepper. After hearing someone say they tasted like prunes when I was in HS, I still enjoyed them even though I could never shake tasting that nuance.

Grats on the wedding!
And grats that the short ribs didn't taste like prunes 😀

this is what i was expecting, oh it's probably a reasonable flavor ingredient that won't take over the flavor

stumbled across this a minute ago which is suddenly relevant:

My theory is that taco stands pressure cook their lengua, and they hold for long periods of time as who orders lengua. Both the pork/beef lenguas I made weren't mushy at all; [EDIT] however, the taco stands don't take the time to fry the meat so that it's nicely browned.

While the tortillas I've been using have been white corn, my first foray into tortilla making will be ....

SONORAN STYLE FLOUR TORTILLAS

I was walking around the garage sales today, there were a shitton of people. Then I thought of the burrito ladies I've heard about, who'd pack a cooler full of burritos and slang them.

inspo:

The Handmade Flour Tortillas Taking Over Brooklyn
https://www.youtube.com/watch?v=obDVq4wQ...

They charge $5 FOR ONE TACO. Bean.cheese, sausage/egg/cheese, and a ground beef / potato concoction.

They way they make the tortillas, rolling them out and stretching by hand, similar to how I stretch pizza.

Recipe that I'll be using, the NYT recipe isn't the truth IMO
https://noahtanen.substack.com/p/sonoran...

100% flour
25% lard
55% water
1.5% salt

So your're going to make 181.5% tortillas? 😆

I've used lard before, they make a solid authentic Mexican tortilla.

Please report your results.