Made three pounds of cuban picadillo last night. came out awesome. I need to start taking more pics.
Are you freezing some of that? And yes pictures please
No chance it makes it to the freezer. This photo does not do it justice. It is so quick to make and great to have in the fridge because it is so versatile. Well seasoned beef with Sazon, capers, green and red peppers, tomato sauce, olives, and raisins. Great in a tortilla, with eggs, on toast, over rice, or on its own.
Thank you. There is only one or two Mexican breakfast spots where I live so we try to do it as best we can. A good chilaquiles is $20+. I buy more tortillas than bread. You can basically stuff anything into it. Corn, flour, whole wheat, carb balance, whatever, it always tastes better than bread. I keep two Ball jars with sweet pickled Jalapenos and lime pickled red onion at all times. Not the same level as your canning but damn good with almost anything.
Ah. Cool. I had some bell peps in my fridge and an almost empty of pickled cauliflower. So I put the peps in the jar and added more vinigar. Super yummy way to extend that great brine. Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added. Fun times
Ah. Cool. I had some bell peps in my fridge and an almost empty of pickled cauliflower. So I put the peps in the jar and added more vinigar. Super yummy way to extend that great brine. Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added. Fun times
We love hot pickled Cauliflower and giardiniera. Makes a bland salad taste great!
Ah. Cool. I had some bell peps in my fridge and an almost empty of pickled cauliflower. So I put the peps in the jar and added more vinigar. Super yummy way to extend that great brine. Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added. Fun times
We love hot pickled Cauliflower and giardiniera. Makes a bland salad taste great!
Yeah I love the Gardiniera pickles specifically the pearl onions and the carrots I actually put a pearl onion in my martini at home
Ah. Cool. I had some bell peps in my fridge and an almost empty of pickled cauliflower. So I put the peps in the jar and added more vinigar. Super yummy way to extend that great brine. Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added. Fun times
We love hot pickled Cauliflower and giardiniera. Makes a bland salad taste great!
Yeah I love the Gardiniera pickles specifically the pearl onions and the carrots I actually put a pearl onion in my martini at home
F’me thinks Guy Fieri is a jackass but I love the guy.
If I had known then what I know now...
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Philly I & II, 16
Denver 22
0
F Me In The Brain
this knows everybody from other commets Posts: 31,373
Thank you. There is only one or two Mexican breakfast spots where I live so we try to do it as best we can. A good chilaquiles is $20+. I buy more tortillas than bread. You can basically stuff anything into it. Corn, flour, whole wheat, carb balance, whatever, it always tastes better than bread. I keep two Ball jars with sweet pickled Jalapenos and lime pickled red onion at all times. Not the same level as your canning but damn good with almost anything.
I complain about the lack of good/proper Mexican food places here in NY. NPR just did a special on the radio about it but I missed it. Everything is Mole sauce. I don't think I ever had mole sauce while I lived in cali, lol.
Thank you. There is only one or two Mexican breakfast spots where I live so we try to do it as best we can. A good chilaquiles is $20+. I buy more tortillas than bread. You can basically stuff anything into it. Corn, flour, whole wheat, carb balance, whatever, it always tastes better than bread. I keep two Ball jars with sweet pickled Jalapenos and lime pickled red onion at all times. Not the same level as your canning but damn good with almost anything.
I complain about the lack of good/proper Mexican food places here in NY. NPR just did a special on the radio about it but I missed it. Everything is Mole sauce. I don't think I ever had mole sauce while I lived in cali, lol.
I never even pretended to make mole. But why cant I cannot get a decent breakfast taco? Huevos rancheros? Migas? Chilaquiles? I just do not have options up here. But if you want a killer BEC or an Italian sub, there are many.
Thank you. There is only one or two Mexican breakfast spots where I live so we try to do it as best we can. A good chilaquiles is $20+. I buy more tortillas than bread. You can basically stuff anything into it. Corn, flour, whole wheat, carb balance, whatever, it always tastes better than bread. I keep two Ball jars with sweet pickled Jalapenos and lime pickled red onion at all times. Not the same level as your canning but damn good with almost anything.
I complain about the lack of good/proper Mexican food places here in NY. NPR just did a special on the radio about it but I missed it. Everything is Mole sauce. I don't think I ever had mole sauce while I lived in cali, lol.
I never even pretended to make mole. But why cant I cannot get a decent breakfast taco? Huevos rancheros? Migas? Chilaquiles? I just do not have options up here. But if you want a killer BEC or an Italian sub, there are many.
Queens has some decent places. (Also some good taco joints in Spanish Harlem.)
Thank you. There is only one or two Mexican breakfast spots where I live so we try to do it as best we can. A good chilaquiles is $20+. I buy more tortillas than bread. You can basically stuff anything into it. Corn, flour, whole wheat, carb balance, whatever, it always tastes better than bread. I keep two Ball jars with sweet pickled Jalapenos and lime pickled red onion at all times. Not the same level as your canning but damn good with almost anything.
I complain about the lack of good/proper Mexican food places here in NY. NPR just did a special on the radio about it but I missed it. Everything is Mole sauce. I don't think I ever had mole sauce while I lived in cali, lol.
I never even pretended to make mole. But why cant I cannot get a decent breakfast taco? Huevos rancheros? Migas? Chilaquiles? I just do not have options up here. But if you want a killer BEC or an Italian sub, there are many.
Queens has some decent places. (Also some good taco joints in Spanish Harlem.)
I would actually try 2 of those places. The problem we have here on the island is they have south Americans trying to pull off being Mexican. You can tell the difference.
I am definitely down to try those spots @eddiecTY!
My house to queens: 1 hr 9 min (38.3 mi) via Hutchinson Riv Pkwy S and I-678 S
Ah, sorry. Thought you were in the city.
Now I get the BEC/Italian Combo reference. I grew up outside of NYC, and yeah, BEC's and combos are kick-ass, but the generic Mexican restaurants are not.
My house to queens: 1 hr 9 min (38.3 mi) via Hutchinson Riv Pkwy S and I-678 S
Ah, sorry. Thought you were in the city.
Now I get the BEC/Italian Combo reference. I grew up outside of NYC, and yeah, BEC's and combos are kick-ass, but the generic Mexican restaurants are not.
All good! We moved up here to get away from the city, but we miss the food so much.
My house to queens: 1 hr 9 min (38.3 mi) via Hutchinson Riv Pkwy S and I-678 S
Ah, sorry. Thought you were in the city.
Now I get the BEC/Italian Combo reference. I grew up outside of NYC, and yeah, BEC's and combos are kick-ass, but the generic Mexican restaurants are not.
All good! We moved up here to get away from the city, but we miss the food so much.
Yeah, when I left Manhattan to move to Ireland, the food thing was a major issue for me. Probably the reason I really got into cooking- I just couldn't get the quality of food I was used to.
However, the food scene in Ireland has changed a lot since I moved here. We had two restaurants with Michelin stars (one closed during Covid), which is pretty good for a small town.
Comments
No chance it makes it to the freezer. This photo does not do it justice. It is so quick to make and great to have in the fridge because it is so versatile. Well seasoned beef with Sazon, capers, green and red peppers, tomato sauce, olives, and raisins. Great in a tortilla, with eggs, on toast, over rice, or on its own.
Eggs mixed in with the picadillo, in a large tortilla, homemade salsa, pickled jalapenos. Only missing avocados. Killer.
Nicely done & great idea about tortilla.
Thank you. There is only one or two Mexican breakfast spots where I live so we try to do it as best we can. A good chilaquiles is $20+. I buy more tortillas than bread. You can basically stuff anything into it. Corn, flour, whole wheat, carb balance, whatever, it always tastes better than bread. I keep two Ball jars with sweet pickled Jalapenos and lime pickled red onion at all times. Not the same level as your canning but damn good with almost anything.
Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added.
Fun times
We love hot pickled Cauliflower and giardiniera. Makes a bland salad taste great!
Does that make it a Gibson instead of a martini?
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
We can't agree on everything, Wobert.
Made it yesterday but was actually better tonight after being reheated in the air fryer. The heated up/crispy bread made a nice difference.
That was a bone in pork shoulder. Seasoned that fucker up and in the crock pot for 8 hours with some red wine, onions, garlic, bay leaves.
Probably gonna be my lunch. We have so much left over lol
Did some long hots this weekend too...with a tahini yogurt. Will post a picture later.
I never even pretended to make mole. But why cant I cannot get a decent breakfast taco? Huevos rancheros? Migas? Chilaquiles? I just do not have options up here. But if you want a killer BEC or an Italian sub, there are many.
I am definitely down to try those spots @eddiecTY!
1 hr 9 min (38.3 mi) via Hutchinson Riv Pkwy S and I-678 S
All good! We moved up here to get away from the city, but we miss the food so much.
However, the food scene in Ireland has changed a lot since I moved here. We had two restaurants with Michelin stars (one closed during Covid), which is pretty good for a small town.