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RE: The Thread!!! - 6/8/2006 11:07:27 PM   
rtrapasso


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quote:

ORIGINAL: niceguy2005


quote:

ORIGINAL: rtrapasso

i dunno - i suspect it depends on who is doing the cooking...

We used to frequent a "real Mexican" restaurant (Dallas area) (no one in the restaurant spoke more than about 10 words of English, i think) - before it went out of business. i can't say it was better than fair.

A real Mexican restaraunt will have about 1/3 the menu devoted to enchalidas, tacos and burritos, the rest will be "authentic" dishes. Another good way to tell if its "authentic" is by their carnitas. If they offer carnitas more then once a week, chances are its not "authentic" - to cook carnitas right you have to slow roast the pork for 12 hours basting every half an hour = way too much work to do everyday.



Well, i don't usually eat red meat, so didn't try the carnitas. The Dallas area restaurant had mostly "authentic" dishes, and some of them were quite unfamiliar to me. This particular restaurant tended to cook stuff until it was dry, and i suspect this is why they are no longer with us.

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Post #: 10891
RE: The Thread!!! - 6/8/2006 11:08:40 PM   
RUPD3658


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quote:

ORIGINAL: Mynok


Not ready for goat's head soup, huh?



A Japanese freind of mine took me to the local Asian food store in town. It was like wlking onto another planet. Live turtles, stange smells, and strange packages. I left after he showed me the frozen Ox penis which he said is a delacacy.

_____________________________

"The difference between genius and stupidity is that genius has limits"- Darwin Awards 2003

"No plan survives contact with the enemy." - Field Marshall Helmuth von Moltke


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Post #: 10892
RE: The Thread!!! - 6/8/2006 11:12:29 PM   
Mynok


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Yes, I believe it is supposed to increase virility. I can think of things I would try first......

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RE: The Thread!!! - 6/8/2006 11:14:22 PM   
rtrapasso


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quote:

ORIGINAL: RUPD3658


quote:

ORIGINAL: Mynok


Not ready for goat's head soup, huh?



A Japanese freind of mine took me to the local Asian food store in town. It was like wlking onto another planet. Live turtles, stange smells, and strange packages. I left after he showed me the frozen Ox penis which he said is a delacacy.



When i was much younger, i went to New Zealand and tried some of the local delicacies. Smoked eel was wonderful!! i tried to order something that is a Maori favorite, something called "White Worms" (in translation) - which i think was some sort of insect, but, for better or worse, it was out of season.

i also asked about what beers they had, and they offered me this import called "Budweiser" (which the waitress pronounced as "Bud-wheezer" ).

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RE: The Thread!!! - 6/8/2006 11:15:47 PM   
Mynok


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Have a Bud-wheezer with your Ox-whizzer?

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RE: The Thread!!! - 6/8/2006 11:27:23 PM   
niceguy2005


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quote:

ORIGINAL: rtrapasso

Well, i don't usually eat red meat, so didn't try the carnitas. The Dallas area restaurant had mostly "authentic" dishes, and some of them were quite unfamiliar to me. This particular restaurant tended to cook stuff until it was dry, and i suspect this is why they are no longer with us.

YOu might like carnitas then as it is pork. When done right the pork is so tender it will literally melt in your mouth.

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Post #: 10896
RE: The Thread!!! - 6/8/2006 11:29:22 PM   
niceguy2005


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quote:

ORIGINAL: RUPD3658
A Japanese freind of mine took me to the local Asian food store in town. It was like wlking onto another planet. Live turtles, stange smells, and strange packages. I left after he showed me the frozen Ox penis which he said is a delacacy.

Mayb it was another planet. Maybe it's Mynoks grocery store.

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Post #: 10897
RE: The Thread!!! - 6/8/2006 11:30:28 PM   
RUPD3658


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From: East Brunswick, NJ
Status: offline 		Made me think that this is what Shop Rite or pathmark smells like to Asians.

_____________________________

"The difference between genius and stupidity is that genius has limits"- Darwin Awards 2003

"No plan survives contact with the enemy." - Field Marshall Helmuth von Moltke


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Post #: 10898
RE: The Thread!!! - 6/8/2006 11:43:31 PM   
rtrapasso


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quote:

ORIGINAL: niceguy2005


quote:

ORIGINAL: rtrapasso

Well, i don't usually eat red meat, so didn't try the carnitas. The Dallas area restaurant had mostly "authentic" dishes, and some of them were quite unfamiliar to me. This particular restaurant tended to cook stuff until it was dry, and i suspect this is why they are no longer with us.

YOu might like carnitas then as it is pork. When done right the pork is so tender it will literally melt in your mouth.


Despite advertising, pork is NOT white meat. i will admit, if it is in the way i will sometimes consume it...

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Post #: 10899
RE: The Thread!!! - 6/8/2006 11:45:42 PM   
Terminus


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Status: offline 		Food, food, food...

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Post #: 10900
RE: The Thread!!! - 6/8/2006 11:50:39 PM   
Mynok


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quote:

ORIGINAL: rtrapasso
Despite advertising, pork is NOT white meat. i will admit, if it is in the way i will sometimes consume it...


The way they've bred it in this country, it is far closer to chicken than to beef.

I'm getting hungry. Might make Mexican tonight. Need something to go with my decidedly un-Mexican margarita......

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Post #: 10901
RE: The Thread!!! - 6/8/2006 11:51:26 PM   
BrucePowers


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Status: offline 		I have lived a sheltered middle class grocery store life growing up in the United States. I admit it. I did not even have whole wheat bread until i was about 14. I was a 1960's wonder bread child. My horizons have expanded somewhat, but not all that much. I am somewhat unadventerous when it comes to moving past my food comfort zone.

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Post #: 10902
RE: The Thread!!! - 6/8/2006 11:54:15 PM   
BrucePowers


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Status: offline 		Well we are having spaghetti (usually will just marinara sauce) and French bread. See I'm mixing my ethnic foods. Hey, I am adventerous.

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Post #: 10903
RE: The Thread!!! - 6/8/2006 11:54:25 PM   
Mynok


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quote:

My horizons have expanded somewhat, but not all that much.


So you're a little fatter than you used to be? 

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Post #: 10904
RE: The Thread!!! - 6/8/2006 11:57:47 PM   
BrucePowers


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Status: offline 		That would be correct. I am trying to remedy that. My wife has me going to the fitness center with her. In all seriousness, I do feel better (and sleep better since starting).

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Post #: 10905
RE: The Thread!!! - 6/9/2006 12:02:20 AM   
RUPD3658


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quote:

ORIGINAL: BrucePowers

Well we are having spaghetti (usually will just marinara sauce) and French bread. See I'm mixing my ethnic foods. Hey, I am adventerous.



Get wild man! There is oil and garlic sauce, clam sauce, Alfredo sauce, the sky is the limit. Just don't think that Ragu is the real think.

Try this:

Cook and drain 1lb pasta. Leave it a little wet.

In a seperate pot add 4 tbs oil oil and 4 tbs crushed garlic. Saute until garlic is brown. Pour over pasta and add 1 tsp (more if you can take it) red pepper flakes and 1/2 cup parmagan cheese. stir to combine.

Quick, easy, and yummy!

_____________________________

"The difference between genius and stupidity is that genius has limits"- Darwin Awards 2003

"No plan survives contact with the enemy." - Field Marshall Helmuth von Moltke


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Post #: 10906
RE: The Thread!!! - 6/9/2006 12:04:14 AM   
Mynok


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quote:

Saute until garlic is brown.


Golden, my friend, golden......... brown is burnt.


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Post #: 10907
RE: The Thread!!! - 6/9/2006 12:05:15 AM   
BrucePowers


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Status: offline 		Ouhh, sounds good. Sauces really can change a meal. My wife has been expanding my food horizons. She just has to do it slowly.

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Post #: 10908
RE: The Thread!!! - 6/9/2006 12:08:18 AM   
Mynok


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Joined: 11/30/2002
Status: offline 		It is very good. Throw in a can of clams and you have a very nice white clam sauce. I like this on thin spaghetti.

Or...toss in some canned artichokes. Good on linguine.

Or...toss in some good, spicy Italian sausage and some crushed tomatos......

It's a great base for any number of good pasta sauces.


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Post #: 10909
RE: The Thread!!! - 6/9/2006 12:08:50 AM   
Mike Solli


Posts: 15792
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From: the flight deck of the Zuikaku
Status: offline 		Ragu.

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Post #: 10910
RE: The Thread!!! - 6/9/2006 12:09:39 AM   
Mike Solli


Posts: 15792
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From: the flight deck of the Zuikaku
Status: offline 		We grow everything we use to make spaghetti sauce except for bay leaves. Can't seem to find the seeds anywhere.

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Post #: 10911
RE: The Thread!!! - 6/9/2006 12:13:55 AM   
RUPD3658


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From: East Brunswick, NJ
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quote:

ORIGINAL: Mynok

quote:

Saute until garlic is brown.


Golden, my friend, golden......... brown is burnt.




Blackened Yes, golden is a better description. Butter can also replace the olive oil if none is available

I cut the amount of garlic for a newbie. I use enough to drive the wife, the cat, and any lingering vampires from the kitchen.


_____________________________

"The difference between genius and stupidity is that genius has limits"- Darwin Awards 2003

"No plan survives contact with the enemy." - Field Marshall Helmuth von Moltke


(in reply to Mynok)
Post #: 10912
RE: The Thread!!! - 6/9/2006 12:19:17 AM   
BrucePowers


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Status: offline 		Now on to the serious question. What kind of wine do you serve with this dish?

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Post #: 10913
RE: The Thread!!! - 6/9/2006 12:22:45 AM   
RUPD3658


Posts: 6922
Joined: 8/28/2002
From: East Brunswick, NJ
Status: offline 		Not a wine guy myself but I would guess white.

_____________________________

"The difference between genius and stupidity is that genius has limits"- Darwin Awards 2003

"No plan survives contact with the enemy." - Field Marshall Helmuth von Moltke


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Post #: 10914
RE: The Thread!!! - 6/9/2006 12:24:07 AM   
BrucePowers


Posts: 12094
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Status: offline 		Good! I prefer whites to reds.

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Post #: 10915
RE: The Thread!!! - 6/9/2006 12:25:41 AM   
BrucePowers


Posts: 12094
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Status: offline 		Well, I am off to play a couple of turns against the AI. Work, work work work work.

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Post #: 10916
RE: The Thread!!! - 6/9/2006 1:17:25 AM   
Mynok


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quote:

ORIGINAL: BrucePowers

Now on to the serious question. What kind of wine do you serve with this dish?


Whatever kind you like. If you like the wine, you will enjoy the meal even if it isn't the "accepted" kind of wine for that dish.

I like Pinot Grigio with light pasta dishes.

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Post #: 10917
RE: The Thread!!! - 6/9/2006 3:28:17 AM   
niceguy2005


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quote:

ORIGINAL: BrucePowers

Now on to the serious question. What kind of wine do you serve with this dish?

With a red sauce it would be red. A nice Cabnet or maybe a Pinot.

If its an alfredo sauce or oil I would go with a good white, but not too fruity.



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Post #: 10918
RE: The Thread!!! - 6/9/2006 3:35:53 AM   
niceguy2005


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quote:

ORIGINAL: BrucePowers
My horizons have expanded somewhat, but not all that much. I am somewhat unadventerous when it comes to moving past my food comfort zone.


Go to military survival training. They will cure any food inhibitions you have. My AF training started with dinner as we had arrived at the training site in the evening. The sargent brought us a raw hunk of pot roast which he dropped and ground into the dirt with his heel and a sack of potatos, which he flung down the hill. We were given a helmet (well used of course) to cook the meat in. Having my usual irreverent humor I thanked him for both seasoning and tenderizing the meat.

Our meal choices went down hill rapidly from there but I can now tell you what grasshopper and squirrel taste like....at least I'm told it was squirrel.

_____________________________


Artwork graciously provided by Dixie

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Post #: 10919
RE: The Thread!!! - 6/9/2006 3:45:48 AM   
Terminus


Posts: 41459
Joined: 4/23/2005
From: Denmark
Status: offline 		Heh, the military is a great way to stop being a picky eater. If you've sat in a bush for three days without a hot meal, you'll eat ANYTHING...

_____________________________

We are all dreams of the Giant Space Butterfly.

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Post #: 10920
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