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pastameshugana

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  1. I’m probably imagining it, but it seems like for a pour over, this device would allow the brew to cool more than a ceramic pour over would. Which could be good or bad depending on how you like it.
  2. pastameshugana

    Lunch 2020

    There are a few places in San Luis, Mexico that marlin tacos with cheese are a specialty. Very nice.
  3. This looks ridiculously good. Food I'd be willing to get fat for. By 'hot honey' are you talking temperature or is it chili-infused? Both sound amazing.
  4. Blake's is an institution around here. People who leave NM will come back just to get one. A friend in town from Tennessee this week is lamenting that he has to leave Blake's again. And rumor has it that one of our 'alumni' living in Rochester, NY will have her parents bring her green chile burgers on the plane when they go to visit.
  5. After thoroughly enjoying tacos al pastor across Mexico (my favorite was in a family owned place in Mexico City - in a pretty bad part of town), and all things gyro, I think that the vertical rotisserie has a number of things going for it. And not the least of which is the fact that on a BIG one, that meat is on that skewer for a long time - and all the intermingling of juices, bacteria, and who-knows-what-else conspires together to make the flavor what it is. All that to say I'm tempted by the little Amazon unit, but it would be missing that 'fungal je nais se quois'. As for tacos
  6. pastameshugana

    Lunch 2020

    These last couple of dishes look amazing. Melty cheese, buttery bread, bacon - what's not to love?
  7. pastameshugana

    Dinner 2020

    Well, as I was scrolling through catching up on this thread, my cat who is on my lap kept trying to bite my iPad. I think that means he approves of your cooking! Last night Mrs M made tomato veggie soup (roasted all the veg and blended) with open faced grilled cheese. This was an outstanding meal for the creeping chill that’s in the evening air around these parts.
  8. This is a thing of beauty.
  9. pastameshugana

    Lunch 2020

    Well my baking adventures have been getting better, so I ended up with these basic french loaves Tuesday: One went to son & DIL, one seemed to have just vanished ? too much 'testing' I presume, and the other turned into toast and sandwiches: And last week while in Amarillo, TX, I had one of the best bowls of Pho since I was in Ho Chi Minh in February, with oxtail: This was really good, very aromatic, the oxtail was cooked perfect, each little 'nub' of meat popped out clean, and I ate far too much.
  10. If that doesn't describe parenting then I don't know what does. I always tell people "Who needs TV when you've got kids?"
  11. Or the tacos fresco...
  12. So last night I was working on another sourdough (baking it often to try to improve it) and it was looking good, and in final proof, when I heard hair-raising screams outside and my youngest came through the front door yelling "dad come quick!"... So, daughter #2 fell off a little ledge, about 4 feet, into a big nasty patch of cactus, hitting it with sufficient force to drop her onto her bottom and then forward onto her arms... And of course in summer kids are never dressed appropriately to handle stuff like this. I had to cut her clothes off and carry her back to the house, and it
  13. pastameshugana

    Dinner 2020

    I would personally prefer door #2) the thicker / curry-like consistency. That'll give you a little more adhesion to your meat.
  14. pastameshugana

    Lunch 2020

    This looks spectacular.
  15. pastameshugana

    Dinner 2020

    Mrs. Meshugana marinated some good looking tri-tip today, but it slipped my mind until late in the game. I wanted a long, slow cook but only had an hour. So, one hour in a 170f oven, then a quick sear on the grill: Turned out MUCH better than I was expecting. My lovely wife made corn and mash, and daughter #1 made an arugula salad with walnuts, blueberries, feta, dill and some other things. She's a bit of a virtuoso in all things salad - and it always works way better than it should.
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