Hekotat
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Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
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Joeboo
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I do ghetto fish tacos a lot. Just take frozen tilapia filets (buy in bulk at Costco), thaw, and then bake in a greased glass baking dish at 350 for like 20 min. I rub a shitload of taco seasoning into the filets for flavor before baking, almost like a bbq rub. Just thoroughly coating. Sure, fried fish tastes better but its also 1000x more work and this is almost as good.
Noodleface
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Mrs. Gravy
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G and I loved some tacos and we made all types. The go-to standard though was ground beef cooked with Hatch green chiles, garlic, onion powder or fine chopped onion, chile powder, cumin, red pepper if we felt spicy, black pepper and salt. He would add a little bit of water to the beef when it was browning and then use a wooden spatula to ensure it was "fine". Corn is sweet so you have to be judicious with it. We sometimes would mix corn and pintos or corn and black beans too to add. Like Senor Bisi noted -add the toppings or at least have a salad on the side with all those ingredients. Damn. We thought La Tiera white corn shells were the best - low sodium and low carb thin crispy goodness.
Best "real" tacos ever - Rosa's in Noel Missouri across from the Tyson plant. Holy hell.
Hekotat
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Mrs. Gravy
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I can't compare them, I have never been to a Gringo's.
The memory of the discovery of Rosa's may be clouding my decision, but soft small corn tortillas with meat, cilantro and onion only was a delight. Plus we tried the tripa taco there; tasty but oh so chewy. I think G tried the lengua there too.
Does anyone here like tripe? I have only had it there in a taco and in NM in menudo.
Or find a local tortilleria and buy from them. Not just a Mexican grocer, but a place that makes tortillas fresh.
Mrs. Gravy do you have a sous vide? If you want to be a member here there are certain strictures we adhere to.
Mrs. Gravy
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Is this a trick question?
Edit: See posts of 6/15/15 (I couldn't be arsed to link it)Mmmm lamb chops. I think we have the same one/Anova you ordered, mebbe. I don't know - my role with the sous vide was to fill the stock pot with water and double Archimedes ziploc. G did the rest; I hope I can find the book of instructions. G had a tendency to either toss things he didn't think necessary or to place them in locations I would not think were logical but that he did. He was probably right most of the time.
Noodleface
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The peppers and corn in my tacos did spice it up a bit, but I'm still missing something. You'll never sell me on lettuce and tomatoes so it's not that. I might try onions even though I'm not a big fan. Maybe I'll make my own taco seasoning and hit it with some spice to make it hotter
Mrs. Gravy
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agripa
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Adobo sauce, ancho chilies, cotija cheese, chopped cilantro, cr?me fraiche, refried beans, rice, not guacamole but avocado mashed with sea salt. Use heirloom tomatoes they actually taste much better. Use corn tortillas but cook them before eating. You can cook the corn tortillas in two ways heat over medium heat for 30 seconds on each side or heat up some oil and fry them. I know you said no onion but try green onions much milder and taste great. Roast some tomatillos on the grill and make a salsa from it.
Hekotat
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