The Food Thread
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What's the top 10 spot?F Me In The Brain said:Spoke of fasting here and was asked some questions...I am always reading to try and understand the benefits but they just don't know lots about it. This was interesting, to me. https://getpocket.com/explore/item/japanese-fasting-study-reveals-complex-metabolic-changes-in-the-human-body?utm_source=pocket-newtab(Nothing about 120 hour fasts like the ones I do in this article..)On Tacos....I could go all day. Life in LA for 20 years built my taco game. Took us a good while to find some "real" tacos in South Jersey, but we finally did.Philly has some good ones. (And one place that is Top 10 all time Tacos for me....amazing)
Lot's of good spots around me in south philly. Can't walk a block without bumping into a taco joint.0 -
I was thinking of ways to improve and increase the heat in my chili last night. Cayenne and jalapenos were all I had, and they're fine, but I like more kick. I don't want it to be so spicy that it's unenjoyable though. I know spiciness is all relative, but what suggestions are out there? Habaneros? I've had some ghost pepper sauces that were very good and tolerable. I've seen some hot sauce recommendations floating around on this thread, but didn't take good notes. Thanks in advance for suggestions.
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You could do oil extracts from peppers. It's more potent and you can use a Tabasco and have plenty of kick and not sacrifice flavor.bbiggs said:I was thinking of ways to improve and increase the heat in my chili last night. Cayenne and jalapenos were all I had, and they're fine, but I like more kick. I don't want it to be so spicy that it's unenjoyable though. I know spiciness is all relative, but what suggestions are out there? Habaneros? I've had some ghost pepper sauces that were very good and tolerable. I've seen some hot sauce recommendations floating around on this thread, but didn't take good notes. Thanks in advance for suggestions.0 -
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.0 -
That is still a traditional fish taco more or less. It's not like reinventing a taco. It's fish and a sweet Pico and in Cali.rgambs said:
A simple taco is easy to make at home though, being able to sample some interesting taco creations is way more fun.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
The best tacos I've ever had were not the traditional ones I had in Tucson, they were world famous gas station fish tacos and the smoked pork tacos I made a few weeks ago.
The fish tacos were Mahi Mahi and mango pico de Gallo from the Whoa Nellie Deli inside the Mobil gas station in Lee Vining CA.
I am not a fan of drenching a taco in a sauce or mayo. Most places kill the tacos with that stuff.0 -
There in lies the beauty. If you don't season the meat right then you hide it with other crap. It's like over salting food to me.bbiggs said:0 -
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.0 -
There are two taco places in the East Village neighborhood that are somewhat decent. Rosie’s on 2nd Avenue - but trendy, and usually a wait to get into, and El Diablito on East 3rd Street- a hole in the wall with like 2 tables but really good. The carnita tacos there are heavenly.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.0 -
Most hot sauces are heavy on vinegar and don't pair well with chili, IMO.bbiggs said:I was thinking of ways to improve and increase the heat in my chili last night. Cayenne and jalapenos were all I had, and they're fine, but I like more kick. I don't want it to be so spicy that it's unenjoyable though. I know spiciness is all relative, but what suggestions are out there? Habaneros? I've had some ghost pepper sauces that were very good and tolerable. I've seen some hot sauce recommendations floating around on this thread, but didn't take good notes. Thanks in advance for suggestions.
Cayenne peppers have plenty of heat, even for chili-heads, if they are grown right. For anything with peppers I use a diced or strip-sliced pepper blend frozen from my garden that includes jalapenos, poblanos, cayennes, and sweet yellow/orange/red bells in proportion of about 25-25-15-25 with the remaining 10 percent being whatever other peppers I have. Romanian Hot Blocks, hot/sweet bananas, etc. It makes a nice medium blend that works with anything. Then I use my dried Gumby's 2-Hot flakes for added heat when necessary. That's a dried and ground garden blend of Cayenne and Super Chili.
If you want the best and hottest heat for chili, you want caspicum chinense varieties. The best of them have a citrusy, very floral flavor that really pops against the dusky flavor of typical chili. Bhut Jolokia is my least favorite, ghost peppers are all heat and no flavor. 7-Pots and Trinidad Scorpions are great, but the Carolina Reaper is king. It's not King because of the heat, but because of the intense flavor. I use 1/2 a pepper without seeds or membranes for a large pot if I really want the flavor to shine and the chili to be hot-hot. I only use the seeds for adding anonymous heat to a complete sauce. 1-3 seeds dropped into a bottle of hot sauce really brings the sweat out, after a few weeks when it diffuses through. Just watch your dish for that seed, you don't want it to catch you unaware lolMonkey Driven, Call this Living?0 -
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.0 -
South Philly Barbacoa - I know you love that spot as wellCliffy6745 said:
What's the top 10 spot?F Me In The Brain said:Spoke of fasting here and was asked some questions...I am always reading to try and understand the benefits but they just don't know lots about it. This was interesting, to me. https://getpocket.com/explore/item/japanese-fasting-study-reveals-complex-metabolic-changes-in-the-human-body?utm_source=pocket-newtab(Nothing about 120 hour fasts like the ones I do in this article..)On Tacos....I could go all day. Life in LA for 20 years built my taco game. Took us a good while to find some "real" tacos in South Jersey, but we finally did.Philly has some good ones. (And one place that is Top 10 all time Tacos for me....amazing)
Lot's of good spots around me in south philly. Can't walk a block without bumping into a taco joint.The love he receives is the love that is saved0 -
Duck on a taco is like pineapple on a pizza. Neither is what it was originally intended for when you add those ingredients...Get_Right said:
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
Would Mr Meyer would put Gold Flake on the carne?0 -
So you'd pass up something delicious just because it doesn't fit some kind of rule? Duck on a taco sounds great. Better suited for a taco than chicken...tempo_n_groove said:
Duck on a taco is like pineapple on a pizza. Neither is what it was originally intended for when you add those ingredients...Get_Right said:
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
Would Mr Meyer would put Gold Flake on the carne?Monkey Driven, Call this Living?0 -
Any place in the city that has good food or trendy you'll be waiting.MF117973 said:
There are two taco places in the East Village neighborhood that are somewhat decent. Rosie’s on 2nd Avenue - but trendy, and usually a wait to get into, and El Diablito on East 3rd Street- a hole in the wall with like 2 tables but really good. The carnita tacos there are heavenly.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.0 -
Mexico City = taco mecca. Can't wait to get down there and eat my way through a bunch of old school to new school versions.
Lots of Mexico trips and although I have been sick from a few trips the tacos were amazing.The love he receives is the love that is saved0 -
^ Thanks for the hot sauce and pepper info above, guys! Helpful and exactly what I was looking for. Last question...what was that hot sauce brand you guys were talking about a while back on here? Someone had it delivered (maybe F me?) and the consensus was that it's some of the best. Not necessarily for chili; just in general.
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The Chicago area has some dynamite Mexican spots for tacos. Not the fancy type. These are dingy, little hole in the wall type spots, but they are the best, authentic tacos I've personally had. I have a taste for tacos now.
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Gringo Bandito!bbiggs said:^ Thanks for the hot sauce and pepper info above, guys! Helpful and exactly what I was looking for. Last question...what was that hot sauce brand you guys were talking about a while back on here? Someone had it delivered (maybe F me?) and the consensus was that it's some of the best. Not necessarily for chili; just in general.Monkey Driven, Call this Living?0 -
So many....I love Secret Aardvark for eggs, I know I shared I found that to be the best for me on eggs.bbiggs said:^ Thanks for the hot sauce and pepper info above, guys! Helpful and exactly what I was looking for. Last question...what was that hot sauce brand you guys were talking about a while back on here? Someone had it delivered (maybe F me?) and the consensus was that it's some of the best. Not necessarily for chili; just in general.
Have shared a zillion of them over time....most recently Tempo recommend the Gringo Bandito line and I ordered)am enjoying.
It all depends on the heat level you want. Some I have are ridiculous and only the true hot sauce folks would eat in any qty....I dabble with them on occasion. Some are awesome and good on tons of stuff.The love he receives is the love that is saved0
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