Very nice. Now see how you make a Singaporean millenial suffer...


(Morale of the story... patience and a square pan....)

That looks very nice. Personally I find it hard to time avocados... I'm guessing because I buy the cheap ones that are picked from younger trees (based on my research). My beef is that the guac you find at the stores here are all pureed to a soup... I like my guac to be chunky... I suppose I could suppliment store bought with fresh cut pieces but...

When I was a kid, when we had tacos it was a "cold bar" like yours, except never flour tortillas. Only the pre-formed Taco Bell style shells.
Once I grew up, I only make tacos on the griddle with fresh corn tortillas and a bit of oil. The meat and cheese(if any) gets put on the tortilla, then it's folded and heated and/or crisped before being brought to the toppings bar for customizing. I could never go back lol.

I buy avocados at Costco and/or Trader Joe’s and usually wait a couple to few days. Actually the guacamole avocado was bought at Costco last Saturday!
I should clarify that I learned how to use avocados thanks to posts from corky and Jbord in 2020.

if your corn taco is folded, how do you get your toppings into the taco?
Which toppings do you use? I love your ideas. I always credit the chicken as “Brazil lover” and my family is extremely aware of the “Brazil lover grilled chicken” and “grilled chicken ala Brazil lover”

I like both flour and corn tortillas; my family prefers flour so I’ll often go with it because these little bowls take time with all the fresh chopping.
I actually warm the flour tortillas as a stack on a nonstick pan… so sometimes if I get distracted, I will indeed have a crispier flour tortilla on bottom of the stack! We also have pre-formed supermarket shells. I definitely have to time the Turkey meat so that it’s hot temperature and placed on table LAST after the other bowls. Oops I need to wash that pan - I forgot!

The pan shown in FlyerEc's post was similar to the one used by the restaurant I worked at, the only difference was that is was more rectangular to allow a larger cook area. Remember, they were making it for one day which consisted of maybe 200 customers. Many of their Sushi combos included the Tamago as one of their items.

I feel as if we've had this conversation before. I've never encountered issues with toppings on a soft corn tortilla. I spoon them on, while holding the folded tortilla in my hand. What issues do you have?

my toppings (avocado, grilled onion, jalapeño) should go inside the taco. If the tortilla is folded after being on the griddle, then these toppings can’t go inside of the taco. They’d fall from being on the taco. These are the issues which I have :-)

If they're inside, how are they toppings?


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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.

Maybe he's making more of a quesadilla, where the melted cheese prevents the taco from being opened? (But even then, if the cheese is still warm I don't see what prevents opening the taco to add toppings.)

One of the old texmex haunts I used to visit (no longer around) used to make "enchiladas" by putting two tortillas inside a styrofoam container, dump the ingredients inside then fold the torillas over (and then spoon more toppings. Technically some could call it an extra large taco (that you'd have to eat with a knife and fork) but they called it an enchilada. To me, a quesadilla is more of a sandwich/pizza where you take a tortilla and place it on the bottom of a pan, spread cheese and whatever other topics and then another tortilla on top, melt and pizzacut it.

(I'm being a bit explicit in case it might help clarify what gaobest is calling a taco vs. what I'm assuming is a taco and what you might consider it...

That said, Taco Bell soft tacos (here) are a sort of a wrap if you can call it that...mostly because they are usually kinda skimpy on the toppings so you can fold up the edges into a wrap-type thing... Let's see what gaobest says and see how close we were.

I learned something new today! If I'm ever looking for Canadi>n small tortillas, I'll have to search for taco skins!

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!
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 jalapeño 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 :-)

Open it up a bit and stuff them in. They're flexible.
Topping choice is dictated by the type and style of meat being used. Chopped onions, cilantro, lettuce(iceberg shredded), avocado, grated Parmesan, and various salsas/hot sauces are common.
I like flour tortillas a lot too... for burritos and quesadillas, never for tacos.

obrigado!! I use these except the Parma !
my flour tortillas definitely create big tacos.
my family likes flour tortillas … and this is ground Turkey. Totally not normal for taqueria. I would prefer beef or pork of course so it’s a matter of cholesterol management on a meat by meat comparison basis. My favorites that I can’t cook at home are cabeza, tripe, tongue, and carnitas. I really love cabeza and tripe. Sigh. I can’t really even get chicken feet at dim sum - too many yucks for my yum :-)

some things are best enjoyed alone!!

We make ground turkey(as a substitute for ground beef) tacos more often than any other kind. Always in the style of Jimboy's.
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We make traditional Mexican tacos of many types often too, and carnitas is super easy to make at home.
We LOVE tacos!

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 ..


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Trying to replicate one of the favourites
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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. :p

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!


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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 Grûner veltliner from Neiderösterreich..

When you cook daikon, it doesn't smell up the place? When I make carrot cake the whole house just reeks... of course it doesn't help that I add smelly ingredients into it as well...

My wife did it and she'll usually take offence long before I do. I make lo bak kon too and it doesn't smell, but then again I diligently avoid stuff such as dried shrimp (never acquired the taste for it) or salted fish (I'd like to say it's to avoid nasal cancer but I dislike the stuff too)..

We cooked lamb on Tuesday and it was a bust... Tossed it and headed to the pub. So I got a lamb kabob while at trivia to help scratch that itch.

It's the initial steaming that reeks. When I do the pan frying part it's not bad. I use dried shrimp and lup cheong in the initial mix. Sometimes shredded dried scallops as well. But the smell comes from the lo bak. Then stir fry some regular shrimps and chye po into the mix. Top it off with some chili oil and voila... Unfortunately a labour intensive treat.

I've never used salted fish in the mix but now that you have mentioned it, might try it. Thanks for the idea!

What went wrong? Only been making lamb burgers and rack of lamb/lamb chops from such. I have some boney lamb to make sup kambing. Second attempt years ago wasn't good due to incompleteness of the recipe. Still ate it as I will never throw anything away.

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angel hair with homemade pesto (from freezer).
I am still on soft food. Turns out that lots of soft foods are fattening ....pasta, ice cream, flan, risotto. :eek:

Seared yellowtail tuna, a fish that barely needs any seasoning at all, with garlicky kale and shallots.

We were at a classical guitar concert last night. The artist mentioned Brit Floyd - I’d never heard of them - and recommended their show. He said at this point they’d played far more concerts than the originals.

Broiled salmon and mashed potatoes tonight with a raw vegetable platter.

I think some of these Pink Floyd tribute bands have been around for 30 years. One even played FOR Pink Floyd during the 1989 closing party after the end of their tour :-)
new order / JD tribute bands also have played more than the originals. Mostly because these original bands just haven’t toured as much as one would assume :-)

I don't steam mine (just boil in a wok for lo bak koh) and my wife boiled cubed daikon for the mash. The daikon may be a Japanese cultivar.