original Joe’s restaurant for supper tonight. Super excited except not sure what to order because I “can cook” so many items on the menu.
https://originaljoes.com/wp-content/...Out.pdf?x75746
on the menu, I cannot cook eggplant parmigiana, which I got there in May, because I lack the hour of PREP required with eggplant. Just not worth it for me. Lasagna is another item except the lasagna at Terrazzo is so ace that is it ev+ to get lasagna elsewhere?
maybe the fried chicken sandwich??
this is a challenge for me!
Originally Posted by
StuckInYYZ
I suspect the issue is an order of operations (and to a lesser extent definition). Either that or cooking method. When I make tacos, I warm the taco skin to a pliable state. Then I spoon the toppings on top and fold the skin/shell. There's no inside (unless you consider the two sides of the skin/shell as "outside" and where the toppings go inside.
The way you describe it, it sounds more like a wrap(ish) type thing where you use the taco skin to make a more pocket-like enclosure of the ingredients instead of just "folding" the skin over.
At least that's how I'm reading it.
braslvr mentioned folding his corn tortillas with the meat (and sometimes cheese) with oil over the griddle. I fear that once that occurs, one can’t insert the toppings like jalapeņo avocado etc. I really want to know which toppings he uses and how he handles the toppings :-)
I still really want to know a lot of things.
actually which toppings do you use?
I still love to get ideas. I’ll laugh if you say Tamago :-)