TACO Tuesday

[Ramrouser]

Indian for the win

It’s great…on occasion. I like to cook it as well (as best as I can). No way I could make it my only cuisine. I’m laughing thinking about my daughter who travels to India three weeks per year to teach Indian employees of her accounting firm updates on auditing law. She can’t take it for even three weeks - longing for other, “non mushy” curry free food.

 

[sringwal]

It’s great…on occasion. I like to cook it as well (as best as I can). No way I could make it my only cuisine. I’m laughing thinking about my daughter who travels to India three weeks per year to teach Indian employees of her accounting firm updates on auditing law. She can’t take it for even three weeks - longing for other, “non mushy” curry free food.

I'm not sure that there is any cuisine that I wouldn't be tired of if I ate it for three weeks straight. But there is a lot of non mushy Indian food.

 

[Duke Mu]

Mexican food is great. But if I had to choose a food culture to be the only one to eat for the rest of my life, I think I'd choose Southeast Asian, Japanese, and maybe Italian over Mexican.

Thai. Killer layers of flavors.

 

[ZenMode]

It’s great…on occasion. I like to cook it as well (as best as I can). No way I could make it my only cuisine. I’m laughing thinking about my daughter who travels to India three weeks per year to teach Indian employees of her accounting firm updates on auditing law. She can’t take it for even three weeks - longing for other, “non mushy” curry free food.

If I never have curry again, it would be too soon.

 

[ZenMode]

I fuckin hate to... but I'll have to agree with Zen. Mexican food is GOATed

 

[rodoheel]

If I never have curry again, it would be too soon.

There are many kinds of curry, with vastly different flavor profiles, from lots of different food cultures.

 

[rodoheel]

Thai. Killer layers of flavors.

I sort of cheated with "Southeast Asian" but I was definitely mainly thinking Thai, though I also love Vietnamese (especially because that lets me include banh mi). Thai food is great and has a lot of variety.

 

[superrific]

Pretty inaccurate to state that Trump ALWAYS chickens out. After all, he's already secured favorable deals with the EU, UK, Japan, Vietnam, Indonesia, Philippines and a preliminary deal with China.

You forgot the quotes around "deals."

They sure as hell aren't deals until we actually see the agreement, and it appears Trump bought the magic beans in all that BS about how Europe or Japan is going to buy American stuff or invest in America, and even if that were true, it would undermine the tariffs because it would raise the dollar.

 

[Heelsandeers]

 

[Duke Mu]

Gourmet Kingdom is our go to. I go with my daughter in law who was born in Taiwan. We order off the Chinese menu. There is definitely some things that are strange and some that are extremely spicy there's there's some good food there.

I live about halfway between there and Fiesta Grill on 54 that does a pretty good job on Mexican.

There's a large Mexican population in Greensboro.

There is Mexican palate food all over New Mexico and Texas, but a good bit of it is native, not simply imported from Mexico. Also, Cali-Mex is a different beast with more cilantro and different chiles (e.g., anaheim). Tex-Mex uses more chipotle, ancho, hatch, and guajillo peppers - spicy but not as hot as New Mexico or Cali SW cuisine. More red chiles in Tex Mex and more green in Cali. Cali-Mex uses more fish, olives as well and is healthier. Tex-Mex uses a lot more cheese because of the vast # of dairy cows. New Mexican chiles are green or red. Quite spicy.

Ironically, real Mexican from south of the Texas border at the Rio Grande Valley is bland because those flatlands are not ideal for growing peppers, unlike the mountains and hills in the heart of Mexico and the Southwest.

Fajitas >> Tacos I grilled some up last night. Reheating tonight!

 

[finesse]

There's a large Mexican population in Greensboro.

There is Mexican palate food all over New Mexico and Texas, but a good bit of it is native, not simply imported from Mexico. Also, Cali-Mex is a different beast with more cilantro and different chiles (e.g., anaheim). Tex-Mex uses more chipotle, ancho, hatch, and guajillo peppers - spicy but not as hot as New Mexico or Cali SW cuisine. More red chiles in Tex Mex and more green in Cali. Cali-Mex uses more fish, olives as well and is healthier. Tex-Mex uses a lot more cheese because of the vast # of dairy cows. New Mexican chiles are green or red. Quite spicy.

Ironically, real Mexican from south of the Texas border at the Rio Grande Valley is bland because those flatlands are not ideal for growing peppers, unlike the mountains and hills in the heart of Mexico and the Southwest.

Fajitas >> Tacos I grilled some up last night. Reheating tonight!

I'm pretty sure that's what skirt steak was made for.

 

[Duke Mu]

I sort of cheated with "Southeast Asian" but I was definitely mainly thinking Thai, though I also love Vietnamese (especially because that lets me include banh mi). Thai food is great and has a lot of variety.

Vietnamese food is fantastic with a lot of overlap with Thai. Their basil is a power punch. When red chiles, coconut milk, lemongrass, peanuts, ginger, basil, some unami shrimp get together it is da bomb.

 

[ZenMode]

There are many kinds of curry, with vastly different flavor profiles, from lots of different food cultures.

I'll take your word for it. If I'm going out to eat, I don't foresee myself ever risking a bad meal trying any curry dish.

 

[donbosco]

There's a large Mexican population in Greensboro.

There is Mexican palate food all over New Mexico and Texas, but a good bit of it is native, not simply imported from Mexico. Also, Cali-Mex is a different beast with more cilantro and different chiles (e.g., anaheim). Tex-Mex uses more chipotle, ancho, hatch, and guajillo peppers - spicy but not as hot as New Mexico or Cali SW cuisine. More red chiles in Tex Mex and more green in Cali. Cali-Mex uses more fish, olives as well and is healthier. Tex-Mex uses a lot more cheese because of the vast # of dairy cows. New Mexican chiles are green or red. Quite spicy.

Ironically, real Mexican from south of the Texas border at the Rio Grande Valley is bland because those flatlands are not ideal for growing peppers, unlike the mountains and hills in the heart of Mexico and the Southwest.

Fajitas >> Tacos I grilled some up last night. Reheating tonight!

Is La Vaca Ramona still there?

 

[Duke Mu]

I'm pretty sure that's what skirt steak was made for.

Absolutely. I marinate skirt steak with olive oil, lime juice, chiles, oregano, cumin, salt, some BBQ sauce, fajita spice mix. The restaurant versions of fajitas even here are tame vs. homemade. We can buy the chiles dried and soak them for awhile. I usually combine skirt steak and chicken thighs also marinated. Grill with peppers, onion strips. Then cut the meat into strips and mix together in s skillet. Guacamole has peppers, lime juice and balanced. Sour cream and mixed cheese optional.

Lime juice is like a cooking and food preparation magic dust. Ceviche bombs, for example. Or when I make a fruit salad tonight - mostly tropical, I soak it all in a colander with lime juice and let sit for 5 minutes. Add some brown sugar and the freshness is killer. It keeps in the fridge for days and doesn't turn brown.

 

[Duke Mu]

Is La Vaca Ramona still there?

My wife's brother is there - married into a Mexican family. There's a party or wedding at the VFW on many weekends during the year.

 

[UNCatTech]

I fuckin hate to... but I'll have to agree with Zen.

I agree completely. Though I don't recall it happening often.


This is the norm: complete opposite of me.

 

[UNCatTech]

American Mexican food yes. Has anyone had real Mexican food? Same for American Chinese food, delish. Real Chinese food? No idea.

The food I had when in Mexico was good, but different than what we call Mexican.

I've had authentic Chinese, Indian, German, Italian, French that were all good. But, like you mentioned, I've not had enough to compare to the Americanized versions that I love.

I heard a funny podcast once about the American versions. The guy said that if you mentioned General Tso in China you would get a completely different response.

 

[UNCatTech]

Indian for the win

I love Indian. One reason I hated moving from my last home. All of our neighbors were Indian and they loved to eat and share.

I always felt sort of bad because I had no idea what I could have served them as an American dish that would have compared.

 

[Duke Mu]

The food I had when in Mexico was good, but different than what we call Mexican.

I've had authentic Chinese, Indian, German, Italian, French that were all good. But, like you mentioned, I've not had enough to compare to the Americanized versions that I love.

I heard a funny podcast once about the American versions. The guy said that if you mentioned General Tso in China you would get a completely different response.

Italian food in Italy >>> Americanized Italian cuisine. Lemons and other produce are so fresh. Fresh herbs. Very little is processed. The seafood is ridiculous. Everything is prepared with care.