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Originally Posted by StuckInYYZ
(Post 33462358)
Very nice. Now see how you make a Singaporean millenial suffer...
https://www.youtube.com/watch?v=MKxDiIT1zus (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). I suppose I could suppliment store bought with fresh cut pieces but... https://cimg3.ibsrv.net/gimg/www.fly...c33c211ab.jpeg Trying to replicate one of the favourites https://cimg9.ibsrv.net/gimg/www.fly...eaaec321c.jpeg With coconut water from a tree in the garden , tap water - both iced |
Originally Posted by gaobest
(Post 33464749)
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 :-) 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
Originally Posted by FlyerEC
(Post 33465044)
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 ..
https://cimg3.ibsrv.net/gimg/www.fly...c33c211ab.jpeg Trying to replicate one of the favourites With coconut water from a tree in the garden , tap water - both iced |
Originally Posted by braslvr
(Post 33465035)
We make ground turkey(as a substitute for ground beef) tacos more often than any other kind. Always in the style of Jimboy's.
https://cimg2.ibsrv.net/gimg/www.fly...98175d8580.png We make traditional Mexican tacos of many types often too, and carnitas is super easy to make at home. We LOVE tacos! |
Originally Posted by StuckInYYZ
(Post 33465161)
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.
Originally Posted by Jaimito Cartero
(Post 33465260)
Is that grated cheese on the outside of the taco shell? Haven’t seen that.
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! https://cimg2.ibsrv.net/gimg/www.fly...00db9c994.jpeg https://cimg3.ibsrv.net/gimg/www.fly...752cd793b.jpeg https://cimg4.ibsrv.net/gimg/www.fly...073b22da1.jpeg https://cimg5.ibsrv.net/gimg/www.fly...bcdf2b33e.jpeg https://cimg6.ibsrv.net/gimg/www.fly...3c1963128.jpeg
Originally Posted by braslvr
(Post 33465035)
We make ground turkey(as a substitute for ground beef) tacos more often than any other kind. Always in the style of Jimboy's.
We make traditional Mexican tacos of many types often too, and carnitas is super easy to make at home. We LOVE tacos! We also love tacos. We each have a huge preference for different toppings.
Originally Posted by braslvr
(Post 33465303)
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. |
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. |
Originally Posted by JBord
(Post 33466081)
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. |
Originally Posted by StuckInYYZ
(Post 33466368)
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).
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. |
Originally Posted by Eastbay1K
(Post 33466438)
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. |
Originally Posted by Eastbay1K
(Post 33466438)
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.
Originally Posted by JBord
(Post 33466509)
Now I'm craving a skinned dumpling. Maybe I'll wrap a tortilla around it.
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. |
Originally Posted by StuckInYYZ
(Post 33466833)
Isn't a skinned dumpling just a "meatball"?
Oh balls, now I'm craving spaghetti squash with protein balls. |
Originally Posted by JBord
(Post 33466865)
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. |
Originally Posted by StuckInYYZ
(Post 33467079)
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.
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.
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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..
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