Food Porn

[Que]

I think I'm going to have to try that some time.

There was this Mexican restaurant I used to go to and one of my favorite things was their tortilla soup. Soggy and brothy tortilla chips. Very tasty.

Same idea.

There's probably a name for using multiple techniques on the same item. Emerson probable knows it, but I think it comes specifically from using things that are left over to make the next thing. In some economizing and timesaving regimins they talk about "planned leftovers." When I was young and poor ( as opposed to my current old and impoverished condition) I cooked nearly all of my meals myself and used those techniques a lot. Part of what helped was coming from a large family.

Twice baked potatoes had to be a leftover expediency gone totally awry(te).

There's this Hunan place that I used to go to 30 years ago that to my delight is still there. The younger of the two brothers is now grey-haired. I don't know if it's unique to them or what but they have something that they call Hunan special chicken I have had similar but not quite the same elsewhere but the way they do it is they take chicken, they sort of batter it they deep fry that then they slice it, then it's cooked in some kind of sauce with a bunch of red chillies in it. I can't imagine that that came from any other method then they needed to reheat last night's deep fried chicken and they didn't have a microwave when that was invented.

What I'm getting at it's totally different texture if you were to just roll out some prepared masa, cut into strips and toss it in the soup then if you cooked it into actual tortillas on a cozumel before you cut it into strips and added it and different, yet again if you were to take those cooked tortillas, deep fry them and then add them to the soup.

 

[adrina]

That's the way I was raised. Both parents were small business owners and money wasn't wasted. Mom always said you pay to buy, pay to store it, pay to throw it away. So best to use it.

Whether it's using the leftover meat in enchiladas or just simply making a snack plate. There's no excuse for wasting food.

What's a cozumel?

 

[Froya]

That's the way I was raised. Both parents were small business owners and money wasn't wasted. Mom always said you pay to buy, pay to store it, pay to throw it away. So best to use it.

Whether it's using the leftover meat in enchiladas or just simply making a snack plate. There's no excuse for wasting food.

What's a cozumel?

I think it's a comal, eh Que?

One of these days I'm making homemade corn tortillas, dammit.

 

[Que]

I think it's a comal, eh Que?

One of these days I'm making homemade corn tortillas, dammit.

I was thinking that looked wrong. And then I was trying to convince myself that maybe Cozumel Mexico was shaped that way. which is silly because I've been to Cancun but not Cozumel next door.

from now on though I'm referring to them as cozumel's though because it's more colorful that way.

not to be confused with cosplaying Zumi.

 

[Froya]

I was thinking that looked wrong. And then I was trying to convince myself that maybe Cozumel Mexico was shaped that way. which is silly because I've been to Cancun but not Cozumel next door.

One day, I'll visit Mexico, dammit.

 

[adrina]

I think it's a comal, eh Que?

One of these days I'm making homemade corn tortillas, dammit.

Ahhhh that makes much more sense. Gracias.

One day, I'll visit Mexico, dammit.

I highly recommend Puerto Vallarta. Beautiful city.

 

[adrina]

I was thinking that looked wrong. And then I was trying to convince myself that maybe Cozumel Mexico was shaped that way. which is silly because I've been to Cancun but not Cozumel next door.

from now on though I'm referring to them as cozumel's though because it's more colorful that way.

not to be confused with cosplaying Zumi.

No, don't confuse those two please.

 

[Que]

One day, I'll visit Mexico, dammit.

I knew nothing about Cancun. I was looking at the travel brochures and I said that looks just like a Caribbean vacation. She politely pointed out that the Cancun is on the Carribean. I also didn't understand that when I was quoted a price that was per person. I was under the impression that if you went to travel agent to price a honeymoon, it was understood that there were two people going.

lest this turn into a complete threadjack to bring it back to food it was incredible down there. With breakfast, at the hotel, they would serve these incredibly tasty chorizo slices. I'd only had chorizo mixed with eggs before. And basically it's just sort of spicy grease that you add to your eggs. These were rich, well-textured sausages. It's only recently, after 25 years of checking the Hispanic section of all of my local grocery stores that I finally figured out in a Carniceria by my house that that wasn't actually chorizo it was longaniza sausage. Which is actually more Spanish or Portuguese I think, but available basically anywhere Hispanics shop.

 

[Que]

Ahhhh that makes much more sense. Gracias.



I highly recommend Puerto Vallarta. Beautiful city.

The heavy cast-iron makes a huge difference and you can put your corn tortillas on there with no grease at all so you're not frying them you're (griddling?) them. A dry, heavy, cast-iron, frying pan works well, too.

I've heard really good things about Puerto Vallarta. Seafood is growing on me after years of resistance. My parents remarked how fresh it all was there. They went there probably 35 years ago with some friends of theirs. The only adult vacation I ever remember them taking before my dad finally retired.

 

[adrina]

The heavy cast-iron makes a huge difference and you can put your corn tortillas on there with no grease at all so you're not frying them you're (griddling?) them. A dry, heavy, cast-iron, frying pan works well, too.

I've heard really good things about Puerto Vallarta. Seafood is growing on me after years of resistance. My parents remarked how fresh it all was there. They went there probably 35 years ago with some friends of theirs. The only adult vacation I ever remember them taking before my dad finally retired.

I have one cast iron pan. I'm not really a fan of it. Heavy sucker. But I do understand its properties and value. It's just really heavy.

I went to Puerto Vallarta about 15 years ago. Twice. I fell in love with the city. The people and the culture are really something. A lot of great artists and craftspeople too. Granted, there is also the poorer areas that we weren't much exposed to, but it is Mexico after all.

I'm not a big fish eater anymore. I used to enjoy salmon, shrimp, halibut and grouper but with all the plastics in the ocean now... yeah not so much. I eat a lot of chicken and lean pork.

 

[Froya]

Ahhhh that makes much more sense. Gracias.

I highly recommend Puerto Vallarta. Beautiful city.

De nada. All this talk of Puerto Vallarta has the Love Boat theme floating around in my head.

I have one cast iron pan. I'm not really a fan of it. Heavy sucker. But I do understand its properties and value. It's just really heavy.

I love my cast iron. I've got two pans, and an enameled dutch oven. The smaller of the two pans (10", I think) is used so often and seasoned so well that it's nearly nonstick. They're heavy, but I wouldn't want to be without them.

 

[shezaqt]

I have an enameled cast iron pan that is the jewel of my kitchen next to my cuisinart. I've used it on the stove, in the oven, on the BBQ, on the cook stove and over a fire! Always beautiful even heat and I don't have to worry about seasoning or washing issues.

 

[adrina]

De nada. All this talk of Puerto Vallarta has the Love Boat theme floating around in my head.

Ha. I'd forgotten about that.

I love my cast iron. I've got two pans, and an enameled dutch oven. The smaller of the two pans (10", I think) is used so often and seasoned so well that it's nearly nonstick. They're heavy, but I wouldn't want to be without them.

I haven't used mine in ages. It's a workout!

I do my enameled Dutch oven however. I haven't used it in a bit but probably will soon. It's getting that time of year to make chili.

 

[shezaqt]

Speaking of food, this morning I chose the spinach and feta wrap from Starbucks to go with my Americano. It's my third...this is going to be a jittery tough day.

 

[adrina]

I have an enameled cast iron pan that is the jewel of my kitchen next to my cuisinart. I've used it on the stove, in the oven, on the BBQ, on the cook stove and over a fire! Always beautiful even heat and I don't have to worry about seasoning or washing issues.

Your post sent me on a quest to understand the difference between cast iron and enameled cast-iron.

https://thekitchenprofessor.com/blog/enameled-cast-iron-vs-cast-iron

Interesting.

Thank you.

 

[JohnnySavage]

I use cast iron almost exclusively.

 

[shezaqt]

Your post sent me on a quest to understand the difference between cast iron and enameled cast-iron.

https://thekitchenprofessor.com/blog/enameled-cast-iron-vs-cast-iron

Interesting.

Thank you.

Happy to help!

I read that but I don't agree with the 'no fire' aspect. I use mine camping all the time and it's never had issue. I believe it was sold to me on that merit too.

 

[Froya]

https://d1dd4ethwnlwo2.cloudfront.net/wp-content/uploads/2017/09/DSC_0257.jpg


Even in food porn, you come across things that have very limited appeal. Jellied Chicken Gumbo, for instance.

This was just so retro, and so terrible, that I had to share it.

 

[Que]

I was in the mood for buffalo chicken wings. Instead, I added some Trappey's Red Devil in the hot pan on top of some tillapia.

Would have probably been healthier than chicken wings except for the fact that I sauteed my tilapia in about a tablespoon of butter.

 

[Froya]

I was in the mood for buffalo chicken wings. Instead, I added some Trappey's Red Devil in the hot pan on top of some tillapia.

Would have probably been healthier than chicken wings except for the fact that I sauteed my tilapia in about a tablespoon of butter.

Still healthier than buffalo wings, I imagine.

 

[Que]

Still healthier than buffalo wings, I imagine.

I did forgo dipping it in blue cheese dressing! ~encouraged~

 

[adrina]

Happy to help!

I read that but I don't agree with the 'no fire' aspect. I use mine camping all the time and it's never had issue. I believe it was sold to me on that merit too.

I thought of that when I read the review but since I don't cook over fire I disregarded it.

Even in food porn, you come across things that have very limited appeal. Jellied Chicken Gumbo, for instance.

This was just so retro, and so terrible, that I had to share it.

That is so disturbing I just can't even.

I did forgo dipping it in blue cheese dressing! ~encouraged~

Blue cheese dressing is gross.

 

[Froya]

I did forgo dipping it in blue cheese dressing! ~encouraged~

I'm more a ranch dressing fan, but blue cheese can be okay-ish. I'd dip it in just about anything that would disguise the tilapia taste.

 

[Froya]

That is so disturbing I just can't even.

I love those horrible old 60s/70s let's-jelly-everything recipes. They're mesmerizingly awful.

Thankfully, in my family, they mostly stuck to just adding fruit to Jello.

 

[adrina]

I'm more a ranch dressing fan, but blue cheese can be okay-ish. I'd dip it in just about anything that would disguise the tilapia taste.

I'd rather have homemade tartar sauce.

I love those horrible old 60s/70s let's-jelly-everything recipes. They're mesmerizingly awful.

Thankfully, in my family, they mostly stuck to just adding fruit to Jello.

We had this weird orange jello with ceamy type dressing and grated cheese on it. I swear everybody loved it but I was too disturbed by it. I think I tried it once. Just once.