What did everyone cook today?
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Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!
RafterW What is that terrible music playing in the background? Do you have a mariachi band there?
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RafterW He’s doing pretty good with the utensils too. I see that he’s eating all of the food groups and that’s great.
Bob Stehlik whenever kiddo #2 comes, I really hope he/she isn’t a finicky eater. It’s been so nice to be able to cook whatever we want and know that our kid will eat it without fussing and not waste food. It’s also been nice not having to give him processed crap during these important early years.
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RafterW What is that terrible music playing in the background? Do you have a mariachi band there?
Tex_77 it’s a tradition of ours to listen to the regional music of the cuisine we are cooking! We try to stay cultured out here in the middle! Haha!
Matt W.
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Tex_77 it’s a tradition of ours to listen to the regional music of the cuisine we are cooking! We try to stay cultured out here in the middle! Haha!
RafterW I’m sure his Uncle’s will provide him with plenty of culture!
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Bob Stehlik whenever kiddo #2 comes, I really hope he/she isn’t a finicky eater. It’s been so nice to be able to cook whatever we want and know that our kid will eat it without fussing and not waste food. It’s also been nice not having to give him processed crap during these important early years.
RafterW That’s great. " Variety is the spice of Life." I think that’s what brings all of us to this Community. The desires and adventure of trying new things! (at least once!)
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Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!
RafterW Did you warm up the tortilla in the oven to give it that cowboy hat like shape?
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RafterW Did you warm up the tortilla in the oven to give it that cowboy hat like shape?
HerbcoFood Yes I did. I put it over two rack spans in the oven for a few minutes at 350F. I don’t go too long to where it gets crunchy, just long enough to where it will hold its shape a bit.
Matt W.
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HerbcoFood Yes I did. I put it over two rack spans in the oven for a few minutes at 350F. I don’t go too long to where it gets crunchy, just long enough to where it will hold its shape a bit.
RafterW Yeah, I do that sometimes, but man you can fill up so much goodness in the tortilla when you do that. I feel like I need to fill up the entire void if you will!
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zbigjeff That soup looks awesome. I too love my Vitamix and have a Tomatoe Basil soup that would knock your socks off
Dr_Pain Now that sounds good with a grilled cheese, I have a recipe for tomato soup that my Dad gave to me that I love to make on cold days with a grilled cheese.
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RafterW Yeah, I do that sometimes, but man you can fill up so much goodness in the tortilla when you do that. I feel like I need to fill up the entire void if you will!
HerbcoFood yes you can. If I had it my way, I would only eat soft corn tortillas. The wife isn’t much of a fan of those so we usually get flour.
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Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!
RafterW Now that young man is really going at it, looks like he has quite an appetite.
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HerbcoFood yes you can. If I had it my way, I would only eat soft corn tortillas. The wife isn’t much of a fan of those so we usually get flour.
RafterW Corn all the way for me, I used to not enjoy them, but once you get them warmed up properly and moist, they are hard to beat.
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RafterW Corn all the way for me, I used to not enjoy them, but once you get them warmed up properly and moist, they are hard to beat.
HerbcoFood agreed. Corn tortilla, meat, onion, cilantro, lime. (maybe a Verde salsa too) That is all that is needed on any given taco.
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My first meal cooking it myself since getting COVID last week. Some beef fillet in the carbon steel, a few shrimp and a baked sweet potatoe. Easy, but delicious. As you can see from the screen shot, I was watching Jonathon doing the livestream while trying to cook.
GWG8541 Looks delicious. For about four or five weeks after I had COVID, I couldn’t taste anything. Only advantage was it was good time to drink cheap wine!
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Something pretty simple. I slow cooker a venison neck roast, shredded the meat and made hot Italian sandwiches for dinner.
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Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!
RafterW Tacos are a great meal. Lots of variations. Mine usually end up like a burrito because I add too much fixin’s on them. Teaching that little guy to eat a variety of foods when he’s young. Good job.
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HerbcoFood agreed. Corn tortilla, meat, onion, cilantro, lime. (maybe a Verde salsa too) That is all that is needed on any given taco.
RafterW I understand that, however the flour tortilla has it’s place. When I do fish tacos and want to fry up some little fish nuggets, I prefer that in a flour tortilla. Of course, all of the obvious of the burrito and quesadilla.
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RafterW I understand that, however the flour tortilla has it’s place. When I do fish tacos and want to fry up some little fish nuggets, I prefer that in a flour tortilla. Of course, all of the obvious of the burrito and quesadilla.
HerbcoFood I can get beside you on that consensus as well. A crispy fried flour tortilla makes for a pretty good meat delivery vessel as well. Hey while we are on fish tacos, how do you batter/bread your fish. A regional way, in my neck of the woods, is to dredge the fillet in a diluted mixture of water and yellow mustard, then flour, back to the mustard solution, then seasoned flour/bread or cracker crumb combo. The mustard makes for a nice addition to the meat. It is subtle, but adds a kick of acidity. I’m typically using this method for flaky mild white fish such as crappie or walleye.
Matt W.
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HerbcoFood I can get beside you on that consensus as well. A crispy fried flour tortilla makes for a pretty good meat delivery vessel as well. Hey while we are on fish tacos, how do you batter/bread your fish. A regional way, in my neck of the woods, is to dredge the fillet in a diluted mixture of water and yellow mustard, then flour, back to the mustard solution, then seasoned flour/bread or cracker crumb combo. The mustard makes for a nice addition to the meat. It is subtle, but adds a kick of acidity. I’m typically using this method for flaky mild white fish such as crappie or walleye.
RafterW I keep it pretty simple, I use cornmeal mixed with flour and seasonings. There is enough oil in the fish for me to hold enough breading if you will.
My uncles go straight cornmeal with seasoning the put the fish in bags and shake then fry!
My father in law rolls the fish in mustard first as his binder before going into seasoned cornmeal.
When you go into fried catfish places, 99% of the time it’s straight cornmeal, the fish usually aren’t dipped prior.
For me the least amount of breading the better, because what are we doing here, we eating fried batter or are we trying to enjoy the flavor of the fried proteins?
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HerbcoFood I can get beside you on that consensus as well. A crispy fried flour tortilla makes for a pretty good meat delivery vessel as well. Hey while we are on fish tacos, how do you batter/bread your fish. A regional way, in my neck of the woods, is to dredge the fillet in a diluted mixture of water and yellow mustard, then flour, back to the mustard solution, then seasoned flour/bread or cracker crumb combo. The mustard makes for a nice addition to the meat. It is subtle, but adds a kick of acidity. I’m typically using this method for flaky mild white fish such as crappie or walleye.
RafterW You need to get some Chicken on the Run, and add a little cornmeal to it.
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