FOODIES MEET HERE.

[RevanChrist]

Taqueira Arandas in houston has the worlds greatest breakfast tacos.PERIOD.END.

[eerockk]

Yum! What's in a breakfast taco? Tacos rule!

[RevanChrist]

eggs,
bacon or chorizo
potatoes
refried beans
usually some pico de gallo or some variant
cheese
any combo or all the above
usually topped with a nice hot homemade salsa


go here and look
http://taqueriasarandas.com/menu_houston.html

[eerockk]

YUM! Sign me up for that! Houston is kind far though... must make homemade versions...

[RevanChrist]

the trick to homemade is the chorizo and the pico de gallo/ salsa. should be homemade and have cilantro.
not having cilantro is like taking a trekkie to tattooine,,,waste of time.

[eerockk]

the trick to homemade is the chorizo and the pico de gallo/ salsa. should be homemade and have cilantro.
not having cilantro is like taking a trekkie to tattooine,,,waste of time.

Aye cap'n. We usually have fresh cilantro in the fridge. Agreed that it goes in almost anything quite nicely.

[RevanChrist]

ps these things are great for hangovers too!

[eerockk]

ps these things are great for hangovers too!

Ohh, this homebrewer salutes you for that suggestion!

[RevanChrist]

my work is done here.

now about that homebrew?

[eerockk]

my work is done here.
now about that homebrew?

My cellar is always open to friends of homebrew. It's cold in London these days though. Wear a toque if you stop by!

[RevanChrist]

As in london England ,,the UK,,Great Britan? Her majesty and such?

[Rina Ascura]

Greetings, fellow Jedi and not so fellow Sith, here's another lesson of Soviet cuisine from Rina Ascura. This time we shall discuss shashlyk.

What is shashlyk? It's a form of shish kebab from the Caucasus mountains, likewise adopted into Russian cuisine and many other post-Soviet cuisines, too. In my country, it is treated the same way as Americans treat BBQ: a hot, roasted meat dish that is prepared over hot coals during some friendly or familial social event, often in the country, dacha or a camping trip.

To make shashlyk, you need meat (usually mutton, but pork is used, too) that is cut into smallish pieces and pickled in vinegar before roasting. After the meat is pickly enough, it is put on small skewers called "shampur", with pieces interchanged with rings of onion and cut tomato circles. Then you put the skewers onto a skewer stand built over a campfire; more professional apparatuses called ''mangal'' are also used, which look like metal boxes with hot coals. Remember: if you use a campfire, you should wait until all flames are gone and only hot embers remain. Then you slowly rotate the shampurs until the meat is well done from all sides. Then you eat them!

[eerockk]

As in london England ,,the UK,,Great Britan? Her majesty and such?

Nope, London Ontario, 2 hours east of Detroit MI, or 2.5 hours west of Buffalo NY.

[RevanChrist]

yeah thats more doable after the first of the year I have one kids bday this weekend and the ohter kids bday on the 20th.
for a force point guess what ineed to stop doing in Febuary?

[RevanChrist]

Greetings, fellow Jedi and not so fellow Sith, here's another lesson of Soviet cuisine from Rina Ascura. This time we shall discuss shashlyk.

What is shashlyk? It's a form of shish kebab from the Caucasus mountains, likewise adopted into Russian cuisine and many other post-Soviet cuisines, too. In my country, it is treated the same way as Americans treat BBQ: a hot, roasted meat dish that is prepared over hot coals during some friendly or familial social event, often in the country, dacha or a camping trip.

To make shashlyk, you need meat (usually mutton, but pork is used, too) that is cut into smallish pieces and pickled in vinegar before roasting. After the meat is pickly enough, it is put on small skewers called "shampur", with pieces interchanged with rings of onion and cut tomato circles. Then you put the skewers onto a skewer stand built over a campfire; more professional apparatuses called ''mangal'' are also used, which look like metal boxes with hot coals. Remember: if you use a campfire, you should wait until all flames are gone and only hot embers remain. Then you slowly rotate the shampurs until the meat is well done from all sides. Then you eat them!

I have a Huge Bon Fire planned for New years Eve,,this may make the menu.