Food

[Ellie]

[lunchstealer]

That is how you do it, people. Never seen brisket do that, neither. Maybe it does, but I ain't seen it.

[JD]

Today's lunch: tasty tacos made from pig parts, namely oreja and buche. (And one tinga, too.)
Taco trucks on every corner: yes please.

[Highway]

Today's lunch: tasty tacos made from pig parts, namely oreja and buche. (And one tinga, too.)
Taco trucks on every corner: yes please.

Only if the food truck markup goes away. Every food truck around here has about a 50% additional markup for what you'd get from a brick and mortar restaurant (if you went to it). I like me some food truck food, but always feel like I got kinda ripped off.

[JD]

Today's lunch: tasty tacos made from pig parts, namely oreja and buche. (And one tinga, too.)
Taco trucks on every corner: yes please.

Only if the food truck markup goes away. Every food truck around here has about a 50% additional markup for what you'd get from a brick and mortar restaurant (if you went to it). I like me some food truck food, but always feel like I got kinda ripped off.

I dunno, the prices are fairly reasonable around here. (I figure that this is such a high cost-of-living area that salary, vehicle registration, regulatory compliance, etc. probably make running a food truck just as expensive as a restaurant!) The tacos cost me $2 each, and while they were pretty small, I can't see myself getting comparable tacos for any less than $1.50 anywhere else unless maybe it was a bar having Taco Tuesday night, in which case they'd just be a loss leader for beer.

[Highway]

Today's lunch: tasty tacos made from pig parts, namely oreja and buche. (And one tinga, too.)
Taco trucks on every corner: yes please.

Only if the food truck markup goes away. Every food truck around here has about a 50% additional markup for what you'd get from a brick and mortar restaurant (if you went to it). I like me some food truck food, but always feel like I got kinda ripped off.

I dunno, the prices are fairly reasonable around here. (I figure that this is such a high cost-of-living area that salary, vehicle registration, regulatory compliance, etc. probably make running a food truck just as expensive as a restaurant!) The tacos cost me $2 each, and while they were pretty small, I can't see myself getting comparable tacos for any less than $1.50 anywhere else unless maybe it was a bar having Taco Tuesday night, in which case they'd just be a loss leader for beer.

Yeah, a typical food truck price here would be like $9 to $11 for 3 tacos. All the food trucks here are trying to position themselves as premium things, not as ordinary cheap things.

[lunchstealer]

Today's lunch: tasty tacos made from pig parts, namely oreja and buche. (And one tinga, too.)
Taco trucks on every corner: yes please.

Only if the food truck markup goes away. Every food truck around here has about a 50% additional markup for what you'd get from a brick and mortar restaurant (if you went to it). I like me some food truck food, but always feel like I got kinda ripped off.

I dunno, the prices are fairly reasonable around here. (I figure that this is such a high cost-of-living area that salary, vehicle registration, regulatory compliance, etc. probably make running a food truck just as expensive as a restaurant!) The tacos cost me $2 each, and while they were pretty small, I can't see myself getting comparable tacos for any less than $1.50 anywhere else unless maybe it was a bar having Taco Tuesday night, in which case they'd just be a loss leader for beer.

Yeah, a typical food truck price here would be like $9 to $11 for 3 tacos. All the food trucks here are trying to position themselves as premium things, not as ordinary cheap things.

Yeah, instead of kickass lengua tacos for two bucks, you get tacos of slow-braised short ribs with shaved jicama in a ponzu aioli for $12, until 9PM when they switch over to only serving kiwi acai or strawberry jackfruit sorbets because the ones in normieville are following the trend that food trucks are the place for culinary experimentation!

[Ellie]

[Eric the .5b]

Cue the X-Files theme.

[dead_elvis]

Ha, reminds me of the time I tried to make Hello Kitty eggs for my wife, but things didn't go the way I'd hoped so it came out more like Grumpy Cat, or possibly a sleestack.

Grumpy Cat Eggs.png (441.71 KiB) Viewed 2779 times

[Jennifer]

Oh, fuckleducks. Turns out the cheesecloth we bought is not cheesecloth after all, but a package of -- I guess you'd call them open-top envelopes, made of paper like that used in coffee filters.

Behold the perils of illiteracy. I'm SURE Jeff and I would've known better than to buy that, if only we could read Chinese.

*preens*

All this time later, and I have come up with a great use for these: when I make bacon, which I do by baking the entire pound in the oven, on little racks mounted in baking pans lined with aluminum foil (for ease of cleaning), I do like to save the fat, which is very tasty for frying eggs and certain savory things, and those little envelope/bags turn out to make perfect strainers, letting the liquid fat through while catching every last particle of solid bacon.

(By the way: while the front of the package is indeed entirely in Chinese, only tonight did I notice that on the back of the package there is one phrase in English: these are "herbal bags.")

[Ellie]

Ha, reminds me of the time I tried to make Hello Kitty eggs for my wife, but things didn't go the way I'd hoped so it came out more like Grumpy Cat, or possibly a sleestack.

Grumpy Cat Eggs.png

I don't know how I missed this post the first time -- OMG I LOVE IT.

[Ellie]

Asking for a friend whose husband works at a produce warehouse and brings home large quantities out of the blue: what to do with 100 pounds of fingerling potatoes and 50 pounds of onions?

[dead_elvis]

Add fifty pounds of sauerkraut and 50 pounds of ground meat, fry it up in the worlds largest novelty frying pan, call it dinner. And I hope they have a big freezer.

[Jennifer]

I remember a Lewis Grizzard column from the 1970s or 80s (later reprinted in a book) where he waxed rhapsodic about Vidalia onions, a special type which can only be grown in a relatively small part of Georgia. They're only in season for a short time, and I guess if you try storing them by merely dumping them in a root cellar (or whatever) they'll go bad, but (he said) the secret to VIdalia storage without them rotting is to store them so they do not touch each other. The guy who told Lewis this trick used his wife's old pantyhose to do this: put in an onion that goes all the way to the bottom, tie a knot right above it, add another onion, and so on.

Of course this was back when pantyhose were far more commonplace (I think now they're dying out, and good riddance), almost any home with an adult woman was bound to have a few pairs somewhere, AND I'm sure the amount of onions he had was far less than 50 pounds. So I don't know if this anecdote will be useful at all.

[Ellie]

I hope they have a big freezer.

They have at least four freezers! Haha. They are set for freezing whatever they make. My friend is just feeling stumped on what to cook.

[Highway]

All I can think of is lots and lots of hash browns.

[Jadagul]

Like, dead_elvis already got it.

Potatoes and onions fried up is delicious, only thing it's missing is meat and maybe cheese.

[dead_elvis]

and maybe cheese.

Typical american, has to put cheese on everything... (this is my wife's observation about american food)

[lunchstealer]

Potatoes and onions are precisely the kinds of root vegetables that people store in bulk and eat over the winter. They'll be a little soft after a couple or three months but not inedible, if stored outside of light, and IIRC Alton Brown suggested that onions and potatoes should be kept apart from each other. No particular mention of separating onions from each other that I recall, but I suspect that letting air circulate and preventing moisture from lingering on an onion by keeping an air channel between the onions.

I could be wrong.

[lunchstealer]

All I can think of is lots and lots of hash browns.

Yup, there are a bunch of related 'hash' dishes based on potato and onions, either breakfasts or lunch/supper/dinner-appropriate options. Throw some ham in there and top it with a fried egg and that's real tasty. Throw some beans in or egg and chorizo and serve in a tortilla and you've got breakfast tacos.

[Warren]

Potatoes and onions are precisely the kinds of root vegetables that people store in bulk and eat over the winter. They'll be a little soft after a couple or three months but not inedible, if stored outside of light, and IIRC Alton Brown suggested that onions and potatoes should be kept apart from each other. No particular mention of separating onions from each other that I recall, but I suspect that letting air circulate and preventing moisture from lingering on an onion by keeping an air channel between the onions.

I could be wrong.

I keep onions and potatoes on hand at all times. Onions do well just in the dark with a little air around them. Potatoes need cellar temperature (~60F) to keep from rotting. Also you want to check on them no less than every other week. If you detect the least little smell of rotting potato you need to find the offender and check it's neighbors too. If you don't catch it in time, it will turn to mush and the rot will spread.

[Eric the .5b]

and maybe cheese.

Typical american, has to put cheese on everything... (this is my wife's observation about american food)

Thanks to the Dairy Board, apparently.

[Jadagul]

I've never managed to keep potatoes good for more than like a week and a half. I'm sure I'm doing something wrong, but not entirely sure what.

(Probably keeping them in a cabinet would be the first step, but then I'd never remember I had them. And even when I've done that they haven't lasted _that_ long.)

[Jennifer]

Since moving to Atlanta, I mostly stopped buying potatoes because I can't even go through a five-pound bag before some start rotting. (Not "sprouting"; rotting.) Now when I want to make something like stuffed baked potatoes, I go out to the store the day I intend to make them, and buy only as many as I intend to cook that night.