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Originally Posted by kipper
(Post 33195407)
LOL, it was like the burritos I'd get in college. They were billed as burritos as big as your head.
I don't remember if that was the name of the place at PSU, but that was their slogan as well. |
Originally Posted by JBord
(Post 33196696)
Probably La Bamba. IIRC, they started at U of IL, and spread to all the Big 10 campuses. That may be incorrect, but that's what I recall someone telling me. There are, or at least were, a couple in Chicago too. And I was wrong yesterday, it's the "football-size" place I like, got them mixed up. That one is El Famous Burrito. Both are huge, and both are good though. Of course, since it's the number one late night food in Chicago, we literally have hundreds of taco/burrito shops in the city. Some are low quality. My favorites though, were Angela's (on Clark St.), and the place on Fullerton & Ashland. I've probably been to the latter 20 times and still don't know the name. :)
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Originally Posted by gaobest
(Post 33195098)
Now that The Slayer is vaccinated, I’ll email them and take them to ramen for luncheon. They’re a good egg and deserve to be treated to many meals with me.
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Originally Posted by chgoeditor
(Post 33197469)
Translation please?
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The Slayer is vaccinated and not yet ready for indoor meals. The place I have in mind doesn’t yet do outside dining.
anyway today 4/22 is my anniversary of Pink Floyd 4/22/88 as well as today is my first indoor restaurant meal since March 2020. millbrae pancake house, millbrae ca corned beef hash (can style, not fresh style) with 2 medium eggs and hash browns, well-done 2 Swedish pancakes with lingonberry butter chicken apple sausage with 2 over easy eggs and hash browns, well-done 2 buckwheat pancakes iced tea I finished everything off my plate. Super yum. Off for my passagiata. I’ll research which places have outdoor dining. I need to figure out how to make proper hash browns. Mine aren’t getting crispy - not sure if it’s because I’m not draining them of the potato starch. I’ve gotta read up on this. |
Originally Posted by JBord
(Post 33196696)
Probably La Bamba. IIRC, they started at U of IL, and spread to all the Big 10 campuses. That may be incorrect, but that's what I recall someone telling me. There are, or at least were, a couple in Chicago too. And I was wrong yesterday, it's the "football-size" place I like, got them mixed up. That one is El Famous Burrito. Both are huge, and both are good though. Of course, since it's the number one late night food in Chicago, we literally have hundreds of taco/burrito shops in the city. Some are low quality. My favorites though, were Angela's (on Clark St.), and the place on Fullerton & Ashland. I've probably been to the latter 20 times and still don't know the name. :)
Originally Posted by gaobest
(Post 33197856)
I need to figure out how to make proper hash browns. Mine aren’t getting crispy - not sure if it’s because I’m not draining them of the potato starch. I’ve gotta read up on this.
A potato ricer is the easiest way to get the most moisture out. edit: here's a recipe https://www.simplyrecipes.com/recipe...y_hash_browns/ |
visited a Salvadoran panaderia for the first time in years, as I passed one during my passagiata as I researched places with outdoor seating :-)
definitely sweet - I guess they’re best dunked into coffee. I’ve never googled how they’re optimally consumed. I bought 6 pastries. Probably 3 too many! The red one has custard. The white powder topper has a different kind of whipped cream. https://cimg9.ibsrv.net/gimg/www.fly...a67c3475e.jpeg https://cimg0.ibsrv.net/gimg/www.fly...8b05663e2.jpeg https://cimg1.ibsrv.net/gimg/www.fly...85d536b85.jpeg https://cimg2.ibsrv.net/gimg/www.fly...c88ae3722.jpeg
Originally Posted by gfunkdave
(Post 33197939)
You need to remove as much moisture from the potatoes as possible, and you need to use starchy potatoes. Russets are good. Red or yellow potatoes have a higher moisture content.
A potato ricer is the easiest way to get the most moisture out. edit: here's a recipe https://www.simplyrecipes.com/recipe...y_hash_browns/ |
Panaderia treats with coffee - I bought the panaderia stuff yesterday and they’re less dry today because I put them into a plastic container for overnight. Not sure if they should be kept in the paper bag overnight.
https://cimg6.ibsrv.net/gimg/www.fly...e4741962e.jpeg |
You went inside a building to purchase goodies at a panaderia, but won’t go to do the same at your favorite taqueria? Shame on you!
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for my luncheon I’ll reheat my Chinese leftovers from Friday and add some broccoli
also tempted to make more mapo tofu especially since I have ground beef from Monday to use.
Originally Posted by Jaimito Cartero
(Post 33199722)
You went inside a building to purchase goodies at a panaderia, but won’t go to do the same at your favorite taqueria? Shame on you!
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Originally Posted by gaobest
(Post 33200280)
for my luncheon I’ll reheat my Chinese leftovers from Friday and add some broccoli
also tempted to make more mapo tofu especially since I have ground beef from Monday to use. and it really doesn’t match my taste palette. Let’s see if I recall this situation when I pass other panaderias in the future. I feel very bloated. Maybe there was a reason that it was empty besides a staffer. $20 cash for 6 things ($18 and I said “guardalo” |
so traumatized by goldbelly buddy pizza that I’m having
my leftover panic-style pizza (mushroom) mixed green salad leftover chicken Rings i used foil for reheating the pizza and it isn’t crisp. I’m going to re-reheat with my pizza stone.
Originally Posted by corky
(Post 33200334)
Are you having leftover chinese food from LAST friday? And ground beef from 5 days ago?
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Originally Posted by gaobest
(Post 33200355)
so traumatized by goldbelly buddy pizza that I’m having
my leftover panic-style pizza (mushroom) mixed green salad leftover chicken Rings i used foil for reheating the pizza and it isn’t crisp. I’m going to re-reheat with my pizza stone. It’s not like it’s king crab legs |
Originally Posted by gaobest
(Post 33200355)
It’s not like it’s king crab legs Once thawed, you should plan on eating them as soon as possible, otherwise thawed crab legs can only keep for 2-3 days. ... Thawed crab will last for a few days in the fridge and can be enjoyed hot or cold. It isn't worth it to risk food poisoning. Buy what you can eat within a couple days and throw it out after that. You are playing Russian Roulette. Chinese food can last for three to four days, like any other type of leftover. Remember that food in the fridge does not spoil immediately after five days. It slowly turns, making you more at risk of getting food poisoning when you eat it. Be sure to check the "use by" information on the package label before purchase. You can store ground beef safely in your refrigerator at 35 to 40 degrees, for one to two days. If you can't use it within that time, freeze it. It can be stored frozen for three to four months.Apr 22, 2009 |
Dinner last night:
Braised chicken Spicy eggplant salad Fried tofu Spinach Korean-style pasta Rice and puff pastries https://live.staticflickr.com/65535/...08cfbe14_c.jpg |
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