Baked eggs with avocados and bacon , miss having this on our travels to the Bali AMANs - now only at Kila , Villas at Nusa Dua , doubt at Dari including now closed forever Amanusa ..



Trying to replicate one of the favourites

With coconut water from a tree in the garden , tap water - both iced

Ah. I guess if you're looking to reheat the protein you could always put it back in the griddle. That comes closer to an enchilada in my books, but to each his own.

As for toppings in my tacos, depends on what protein is going into them. If it's ground beef/pork, then shredded iceberg lettuce, tomato (or salsa), cheese (Oaxaca or goat cheese if given the choice... multitudes of others if not... but must be shreddable)... sweet raw onions, some bell peppers, little chunky guac... no tamago.. ... if it's something seafoody, then a bit of shredded smoked cheese and lightly hot sauce will do it for me.

And finally, if it's roasted duck/goose, gotta go with some julienned spring onion and cucumber and a spicy hoisin sauce.

That looks kinda like a variant on a shakshuka. Different ingredients obviously, but could be part of a base... should be very tasty regardless.

Is that grated cheese on the outside of the taco shell? Haven�t seen that.

The main idea is not to "reheat" the protein, but to crisp the tortilla somewhat, and melt the cheese if any. Nothing like enchiladas which are usually baked and never crisp.

Yep, grated Parmesan. Jimboy's Tacos style. Only place I've ever seen it, and it's really really good.
I've been eating Jimboy's since my earliest memories around 1963.

original Joe�s Westlake, Daly City CA for a friend�s birthday

shared caprese
shared wedge salad

pork chop with tomato compote and side of mushrooms & onions
ravioli side dish

birthday dessert platter to share:
butter cake
Spumoni (oh so good)
brownies

i was teased for being the only person under 85 who loves Spumoni and eventually the other adults begrudgingly acknowledged that the Spumoni was quite excellent!









there�s a really cute book called Dragons Love Tacos. It�s so cute.
We also love tacos. We each have a huge preference for different toppings.

This is a new idea for me. Parm on a taco. Wow.

Fascinating...just catching up after a few busy travel days, and I missed taco "skins" and "toppings". I usually just "fill" my "tortilla" rather than top my skin.

That said, I'd be open to topping my filling with a little crispy chicken or pig skin.

Sorry, force of habit. For wontons and dumplings everyone I know calls the "tortilla" equivalent a skin in chinese (instead of wrappers)... although we do say wrap a dumpling.... idiosyncrasies of language... trying to remember which words for which language can be so tiring sometimes (and Singapore is particularly bad for that too).

And here, I thought it was an idiosyncrasy of the Canadi>n language! And you'd still have to "wrap a dumpling" even if you do it with skin, because if you skinned a dumpling, you'd be removing the wrapper!

As for dinner last night, it was a bag of salad mix from Costco, with some added tomato, and a bagel on the side. We weren't too hungry.

Now I'm craving a skinned dumpling. Maybe I'll wrap a tortilla around it.

Isn't a skinned dumpling just a "meatball"? (well, thinking about it, a zhongzi is technically a dumpling as well...lots of different fillings in there as well)

Ah well. Tried making orh luak (oyster omlette SEA style) last night... epic failure on my part. The starch mixture (or what I had left in the house) hardened immediately as I had the heat turned too high. Next time I need to use low heat and try again. Then it might be worthy of taking a photo.

And what if you use "Beyond" or "Impossible" for your skinned dumpling. Is it a protein ball?
Oh balls, now I'm craving spaghetti squash with protein balls.

Getting to the "meat" of the matter eh? You can't really skin a dumpling from chicken and dumplings... matzoballs.... some consider dumplings (and others meatballs)... I do wonder how well beyond/impossible meatballs would last in a soup... never tried it before.

If you leave them in the primordial broth for too long, the "meat"balls will morph into a non-vegan product.

As for dinner tonight, it looks like it will be leftover homemade pulled pork on little King's Hawaiian rolls with TJ's sweet/spicy pickle slices.

We're in Waukegan, IL, to see Brit Floyd so had Big Ed's BBQ -- brisket, burnt ends, pulled pork, fries, cornbread and mac and cheese.

Lambed and beefed out over here. Found a deal on veal so veal goulash tonight. My wife will have lo bak (a.k.a. daikon).mash on the side and i will try to make flour dumplings. Accompanied by a Gr�ner veltliner from Neider�sterreich..