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 What do you want in your Taco?

Change Page: < 1234 | Showing page 4 of 4, messages 91 to 103 of 103
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Michael Hoffman

  • Total Posts: 17850
  • Joined: 7/1/2000
  • Location: Gahanna, OH
Re:What do you want in your Taco? Sun, 02/24/13 6:17 PM (permalink)
Sounds as if you're going to have one hell of a roadtrip. I guess I'm going to have to sell the house to pay for your adventure.
 
#91
    EdSails

    • Total Posts: 3591
    • Joined: 5/9/2003
    • Location: Mission Viejo, CA
    Re:What do you want in your Taco? Sun, 02/24/13 6:53 PM (permalink)
    With the price of gas here right now, you'll need to sell the house so they can drive from Orange County to Los Angeles!
     

     
    Michael Hoffman


    Sounds as if you're going to have one hell of a roadtrip. I guess I'm going to have to sell the house to pay for your adventure.


     
    #92
      lleechef

      • Total Posts: 6256
      • Joined: 3/22/2003
      • Location: Gahanna, OH
      Re:What do you want in your Taco? Sun, 02/24/13 6:59 PM (permalink)
      It'll be worth it......to eat those lovely tacos!  Besides, when MH told Al the Mayor that we were together his comment was, "Well somebody has to spend your millions!" 
       
       
      #93
        pnwchef

        • Total Posts: 2249
        • Joined: 3/16/2011
        • Location: Kennewick, WA
        Re:What do you want in your Taco? Sun, 02/24/13 8:32 PM (permalink)
        The Flank steak was tender, with a nice taste from the marinade, But, it was windy and I had to cook it inside. My broiler sucks, I wanted to get a good fast char on the outside, but it didn't do what I wanted. The rest was fine, I sauteed the red and green peppers, mushrooms and onions coated in a spicy mexican dry rub.

         
         
        #94
          Michael Hoffman

          • Total Posts: 17850
          • Joined: 7/1/2000
          • Location: Gahanna, OH
          Re:What do you want in your Taco? Sun, 02/24/13 8:33 PM (permalink)
          Mushrooms? Don't you  know that I'm allergic to mushrooms?
           
          #95
            EdSails

            • Total Posts: 3591
            • Joined: 5/9/2003
            • Location: Mission Viejo, CA
            Re:What do you want in your Taco? Mon, 02/25/13 1:03 AM (permalink)
            Bill, 
            Even though it wasn't grilled it still looks delicious. My cast iron flattop for the stove is flat on one side and stripped on the other. Makes perfect grill marks and fits right on two burners. You might grab one for the house00000as long as you have a gas stove they work great.
             
            Michael,
            You don't like mushrooms? But I thought you grew up in the 60's?

             
            #96
              mar52

              • Total Posts: 7609
              • Joined: 4/17/2005
              • Location: Marina del Rey, CA
              Re:What do you want in your Taco? Mon, 02/25/13 2:03 AM (permalink)
              Beautiful plate!
               
              #97
                pnwchef

                • Total Posts: 2249
                • Joined: 3/16/2011
                • Location: Kennewick, WA
                Re:What do you want in your Taco? Mon, 02/25/13 9:03 AM (permalink)
                EdSails


                Bill, 
                Even though it wasn't grilled it still looks delicious. My cast iron flattop for the stove is flat on one side and stripped on the other. Makes perfect grill marks and fits right on two burners. You might grab one for the house00000as long as you have a gas stove they work great.

                Michael,
                You don't like mushrooms? But I thought you grew up in the 60's?



                Hi Ed, I have one of the flat grill/ grooved grill at my other home........The stove top we have now you can't use case Iron, needless to say, WHAT THE HELL IS IT GOOD FOR. OK, I feel better now.............Ed I thought I would get a nice fast crust because of the oil in the marinade being on the outside of the flank. I want the kind of crust Peter Lugers gets on my steak. They blast it in a 800 degree broiler, I wonder if they have any of those on sale for home use. I like cooking with high heat, The Flank steak and all the other steaks I have are melt in your mouth tender, all I need to do is flash cook the outside and the inside is rare to med rare. I had a steer processed we had them hang the side for 26 days, there is no going back, the meat is excellent.
                I still need to do the Shawarma you made a few yrs ago. I know you also wanted to get the brown crusty bits on the outside of the meat. I think you did a great job with it.............Bill
                 
                Mar..........I put extra Cilantro in the Marinade in your honor. It can be taken off for grilling, you can have your cake, and not eat it too...................A good way to use the cilantro stems is in a marinade.................................Bill
                <message edited by pnwchef on Mon, 02/25/13 9:13 AM>
                 
                #98
                  Michael Hoffman

                  • Total Posts: 17850
                  • Joined: 7/1/2000
                  • Location: Gahanna, OH
                  Re:What do you want in your Taco? Mon, 02/25/13 9:54 AM (permalink)
                  Bill, I'm allergic to mushrooms.
                   
                  #99
                    pnwchef

                    • Total Posts: 2249
                    • Joined: 3/16/2011
                    • Location: Kennewick, WA
                    Re:What do you want in your Taco? Mon, 02/25/13 10:18 AM (permalink)
                    Michael Hoffman


                    Bill, I'm allergic to mushrooms.

                    I thought that may have cleared up from your post 13 hrs ago. Thanks for the update......Tell Lisa I will send her some meat if  she would make a nice Beef Stroganoff with extra mushrooms.......
                     
                      EdSails

                      • Total Posts: 3591
                      • Joined: 5/9/2003
                      • Location: Mission Viejo, CA
                      Re:What do you want in your Taco? Mon, 02/25/13 12:24 PM (permalink)
                      pnwchef


                       I want the kind of crust Peter Lugers gets on my steak. They blast it in a 800 degree broiler, I wonder if they have any of those on sale for home use. I like cooking with high heat, The Flank steak and all the other steaks I have are melt in your mouth tender, all I need to do is flash cook the outside and the inside is rare to med rare. I had a steer processed we had them hang the side for 26 days, there is no going back, the meat is excellent.
                      I still need to do the Shawarma you made a few yrs ago. I know you also wanted to get the brown crusty bits on the outside of the meat. I think you did a great job with it.............Bill

                      maybe I'm just lucky or I've got it down now, but I get a nice crust on steaks (actually perfect grill marks). Had some T-bones last night that were perfect. What I am wondering is if you use the cast iron on a propane grill set on high. I have done that before and it works well to give a crust on meats.
                      <message edited by EdSails on Mon, 02/25/13 12:25 PM>
                       
                        mar52

                        • Total Posts: 7609
                        • Joined: 4/17/2005
                        • Location: Marina del Rey, CA
                        Re:What do you want in your Taco? Mon, 02/25/13 12:39 PM (permalink)
                        Bill, I noticed that the cilantro was in pickable size... the only way it should be used.
                         
                        I appreciate your efforts.
                         
                          pnwchef

                          • Total Posts: 2249
                          • Joined: 3/16/2011
                          • Location: Kennewick, WA
                          Re:What do you want in your Taco? Mon, 02/25/13 5:42 PM (permalink)
                          Ed, I normally get good marking and crust, but, I get the steaks cut a inch think. The Flank was pretty thin, so that was one problem..............I had the left over meat in a steak, egg and cheese breakfast sandwich this morning, now, talk about good, that was good..............take care.....Bill
                           
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