#three pork tacos

[fieriframes]

[PUT SOME GOOD FOOD IN. THREE PORK TACOS. BY PUTTIN' SOME REAL COOKS IN THE KITCHEN, LIKE RESTAURANT VET HAROLD KLEIN. I'VE BEEN COOKIN' MY WHOLE LIFE. I WALKED IN HERE ABOUT ALMOST TWO YEARS AGO, BRINGIN' A LOT OF MY OWN CREATIVITY TO THE TABLE.]

#s07e10 dives worth a drive #guy fieri #guyfieri #diners drive-ins and dives #some good food #three pork tacos #like restaurant vet #harold klein #whole life #the #kitchen #here #two #lot #my #creativity #table

[ereborne]

Song of the Day: March 24

"Did You Get What You Wanted" by Mal Blum

#song of the day #not a great day! but all days end and I did make so much good food today #an egg foo young sort of thing that tasted so much like if you egged a blooming onion and put little pork chunks in #and then later taco beef and refried beans and chipotle rice and it was as always a hideous mash all together but it tasted /amazing/ #and we watched the end of season two of Marvel's What If and I gotta say it was bangin. it was bitchin. #the season as a whole had some blah notes but the last three episodes rocked it was very very fun I was so happy to see it #and this song feels good to sing. it's kind of hard to describe I don't know if I'd call it fun necessarily? but it's neat and enjoyable #I sing it in the back of my throat kind of and it feels odd in a good way and I really like the pacing and build of the sound #'when it feels more like a war / and I've been choosin sides just like any other guy #what did you want it for? / god I hope I get a gift bag / a little of my faith back #but I'd never ask you / did you get what you wanted / or at least did you want what you got' #and somewhat unusually that's not a verse or a chorus but rather the end of the one moving into the other #they fit together very well and I like to sing it

[eva-knits12]

More CE characters as dads

Pete Brenner

Pete loves being a dad.

You both wake up before Zoe.

Every day, you bring lunch and Zoe to the office.

Pete gets to spend every afternoon with his daughter.

Pete is very protective of you and Zoe.

"She's not dating until she's 30!"

Pete loves watching Zoe dance.

He watches Bluey with her.

Pete loves cooking for both you and Zoe.

He finds cooking to be very relaxing.

He loves making ribs and chicken bites.

He loves making soups, chili, and even tacos and fajitas.

Movie nights involve Disney films, and even stuff that you and Pete will watch after you put Zoe to bed.

Pete loves reading to Zoe.

Family days are often spent at the library, the bookstore, picnics in the park, apple and pumpkin picking in the fall, and decorating the Christmas tree in the winter.

Halloween involves you staying back to pass out candy, but Pete and Zoe often go trick or treating.

Pete will have some decaf coffee, while he pulls Zoe in her wagon or even walk her in her stroller.

Zoe gets tons of candy.

Pete is an amazing dad.

When you were pregnant with Zoe, Pete was a doting partner.

Foot rub and back rubs were a must!

Pete wouldn't let you carry anything, walk without assistance, or do anything without assistance.

Pete takes Zoe and you out on a nice, casual family night.

Pizza is a must with Zoe.

You and Pete often get Mexican food or even Chinese.

Pete wouldn't trade this for the world.

You and Zoe are his world.

Zoe eventually gets a sibling! She gets a sister!

Now, Pete has three favorite girls!

Cole Turner

Cole is a doting partner.

He's more nervous and anxious than you are.

You have to push the twins out!

Every day, Cole goes through the hospital bag.

He prepares for each scenario, including needing to give birth before you guys get to the hospital.

You actually give birth to the twins-when Cole is rushing you to the hospital!

You give birth to the twins in the back of the car!

Lucas is born first, then Dawn is born.

Cole called an ambulance, but the twins were coming, whether you wanted them to come out or not.

Luckily, Cole has seen this quite often on the farm, so he immediately sprung into action.

He knew how to check to see how far you were dilating, and you were at ten centimeters before you got the hospital, and your contractions got to two minutes apart, Cole removed your pants and your panties, and told you to start pushing!

Yep, you're one of the few wives who can say that her husband delivered her babies. He didn't help deliver them, Cole actually delivered them.

The ambulance arrives, and you were taken to the hospital, with Cole following.

Who knew that the same place where you got a flat tire, wound wind up being the same place where you gave birth to Lucas and Dawn?

Cole teaches Lucas and Dawn about plants and animals.

He reads to them, because Cole is an avid reader.

At the end of the day, Cole cooks for you.

Hot sandwiches with mashed potatoes and gravy, meatloaf, burgers, sausages, pork chops, baked chicken, fried chicken, Cole cooks it.

Cole finds cooking helps him relax, and it helps with his anxiety.

Movie nights with Cole involve popcorn, pillows, cuddling, and foot rubs.

Cole loves giving you a foot rub at the end of a long day of teaching.

For your birthday, anniversary, even a date night, Cole always remembers your favorite flowers and chocolates.

Cole loves making the baby food-he insisted that the baby food be homemade by him using vegetables from the garden and that it's organic and low in sugar-and giving Lucas and Dawn their bottles.

When Lucas and Dawn are older, they have a little outfit they wear when they are helping daddy on the farm. It involves a bucket hat, jeans, and a cute denim over shirt for Lucas, and cute overalls, a cute sun hat, and cute rubber boots for Dawn. Lucas has his own pair of rubber boots with the Captain America shield on it.

Lucas and Dawn follow Cole with their cute, plastic watering cans, pails, and shovels.

They even have baskets to pick the veggies.

Date nights are the best!

It involves the theatre, the movies, the beach, even the museum.

Cole wouldn't trade this for the world.

Ari Levinson

Ari is an amazing husband.

You have your kids later than most couples.

You were diagnosed with cervical cancer during your first year of marriage.

Ari was with you the entire time.

He would fuss over you.

You could only keep down pancakes and chicken broth when you were undergoing chemo.

When you found out were pregnant, Ari wouldn't let you lift anything, carry anything, or do anything.

You could go on walks.

You give birth to Zachary Andrew and Elijah Matthew.

A few years later, you give birth to Lillian Eve.

Ari loves taking you on date nights.

Family movie nights involve watching a movie that both boys pick out without arguing.

Popcorn is a must.

So is dollar store candy.

You and Ari often cook together.

Gyros are a family favorite.

(I love gyros, and they're popular around here. I like lots of Tzatziki sauce on mine.)

Ari will often a make a Greek salad to have on the side.

Ari loves making breakfast.

Ari and you often enjoy some coffee when you can actually have some peace, and that's after you put Lillian down for a nap.

Ari works from home, since he's runs an online import business.

He used to run a resort at one point.

He was even a high school geography teacher.

But, he quit those to run an online import business.

You work as a medical coder, and work from home.

You and Ari both have a shared office.

It works out, because you are both home with the twins and the baby.

Date nights are amazing.

It can involve an escape room, watching the sunset, going to open mic night, an evening picnic, even seeing a movie in the theatre.

Ari and you get the kids and Ari gets Lillian to sleep.

He puts the covers over you, and kisses your cheek just as you go to sleep.

#chris evans #team chris #chris evans fandom #pete brenner #cole turner #ari levinson

[greatcheshire]

i think you've alluded a few times to the weird food situation you had in your upbringing, so i was wondering if you ever talked at length about that? if not, would you be comfortable saying like, what the heck was up with it? if not thats totally fine, i know it's probably a tough subject, but i will admit i am intrigued.

I believe I've talked about it before, but probably through scattered posts and what not, so I don't mind explaining it! If anything just so I have something to link to when people ask lol

CW: abuse I guess? Idk if this counts for abuse or not but just for safety's sake

Basically I wasn't really exposed to a lot of food as a young child. Like I was a picky eater at a young age, which isn't that unique, but my mom wouldn't pressure me to step out of my comfort zone at all and try anything else (vegetables, bread, most food) and instead resort to whatever I already liked. By the time I was five, this had evolved into my mom rarely, if ever, cooking anything for me and my sister, with her often just getting me fast food nuggets or me having to cook whatever a five year old could easily make and would want to make (aka a lot of microwave pizzas, dinosaur nuggets, hot dogs, and mozzarella sticks. She would give me Twinkies for breakfast, though, as they were "a source of bread so they're healthy"). As a result of this, even if I did want to try new foods, I was often unable to, as they weren't in the house or not something I could easily prep or understand myself.

This evolved once again around the time I was in middle school when my mom had me placed on a very restrictive diet in order to present a legal case for the court regarding my custody, treatment, and physical and mental health. She worked with my doctor at the time to put me on a diet where the only restriction was I couldn't eat anything over 7% saturated fat, which quickly showed to be a flawed system, as it meant I could eat as many cookies as I wanted but wasn't allowed a single yogurt cup. As part of this diet, my mom basically refused to buy any food for me that wasn't cinnamon rolls or Ritz crackers dipped in ranch dressing. So for a few years, so long as I was at my mom's, I was eating either cinnamon rolls or Ritz with ranch for three meals a day, minus the days I could sneak out and secretly use money to buy myself lunch somewhere. I remember one time she had me take a glucose test (where you have to fast and then get your blood drawn every hour for, like, 8 hours) and refused to get me anything real to eat afterwards so I chugged a few Vitamin Waters and ate Ritz crackers with ranch dressing in the hopes that it would help the woozy feeling that comes with having so much blood drawn after fasting.

When I was 14 my mom died and I was now living with my dad full time and at this point my palate began to expand, mainly due to my stepmom encouraging/pressuring me to try things that weren't just chicken tenders, cheese sticks, hot dogs, or pizza. However, I wasn't fully out of the clear yet, as my dad is also a picky, meat and potatoes kinda guy. So while I was trying more and more foods, it was a lot of stuff like pork chops or ribs or brisket or steak. Still good things to try! But not a lot of variety, especially for a family that doesn't eat non-American foods except for Taco Bell and doesn't keep fruits or vegetables in the house. Furthermore, I also had the point where despite being a teenager, being kept away from so much food for so long made me sort of averse to even breaking that barrier. Why try bread at this point when I'm 15 and know that I don't like it? What if I have it and it's gross? What if I finally do try lettuce and it makes me sick? Even when I did try things, a lot of it tasted so differently from what my tastebuds were used to that it was hard to learn to actually like it. This is something I still struggle with, to be honest: how to determine if I actually don't like the taste of something or if's just a new taste I've never experienced before.

It would kinda stay stagnant like this until I was 19, just finishing up my first year in college and about to go into my second. And as we all know, college is the time for discovery and experimentation, which in this case meant trying bread. I don't know why I started branching out into more foods then. I think I had just gotten so tired of eating the same thing every day, especially now that I was on my own in a dorm, that I wanted to at least try some new things, especially if I had a dining hall I could just grab things from. I still didn't explore THAT much, if I'm being honest with myself, but from that point on, at least I started to eat bread and burgers and sandwiches and wasn't totally adverse to the idea anymore.

My food exploration kinda slowed down in my later years in college, mainly because I didn't have the dining hall plan anymore and was low on cash and, well, when you have so little money, you're going to stick with safe food choices because if you spend $10 on a new dish and you hate it, well, guess you're out of dinner money now. But thankfully this year, through friends and travel and my own volition, I've started trying more and more things, trying to adapt to a "I'll try whatever" mentality (unless it has nuts in it because wow I hate nuts so much). It took a while, and I'm still learning and dealing with things, but I've come to realize that I don't need to fear food anymore, and now that I have my own place with my own income, I can purchase and try whatever I want to and don't have to worry about any outside pressure one way or the other. It's been a struggle. But it's getting better.

I hope that clears things up! I'm sure there's probably still questions and maybe this doesn't make sense at all but I hope fills in some gaps, at the very least.

#CW: abuse #i think idk #also #food post

[qwerty-between-the-lines]

Announcer: ...and our four contestants are ready. They will have 1 hour to put together their dishes. Before we get started, let's go to the floor and put our contestants in the hotseat.

Interviewer: First up, hailing from the US's very own NYC. Perseus ssss Jackson! How are you feeling, Percy?

Percy: I'm doing alright, thanks.

Interviewer: What do you have planned for the judges today?

Percy: I'm doing seafood.

Announcer: Seafood. No surprises from the son of Poseidon. Let's go now to Leo Valdez.

Interviewer: Hailing from the southern metropolis of Houston, Texas. It's the senior counselor of the Hephaestus cabin at Camp Half-Blood. Give it up for Leo Valdez!

Leo: WASSUP everybody!?

Interviewer: You seem excited.

Leo: Nah, that's just how I roll. I'd like to take a moment to say - let's everybody do the Team Leo!

Interviewer: What you have planned for us Leo?

Leo: Hispanic food! I do it best...

Interviewer: Confident, ain't he?

Announcer: That's Leo Valdez, folks. Now we go to our third contestant.

Interviewer: Let's all put our hands together for Athena's own daughter, Annabeth Chase. How're you feeling Annabeth?

Annabeth: I'm feeling great.

Interviewer: Psyched to win it?

Annabeth: You know it!

Interviewer: What are you cooking up for us today?

Annabeth: I'm doing desserts.

Announcer: Desserts! A bold choice from the daughter of Athena. Time will tell if Annabeth's desserts blow the judges away and send her home with the grand prize. Now let's go to our last contestant.

Interviewer: Our last contestant is His Grace, the Ambassador of Hades. The Ghost King himself. Nico di Angelo! How are you doing Nico?

Nico: Okay, I guess...

Interviewer: What are you cooking up for us?

Nico: I'm doing dishes with black ingredients.

Announcer: Another bold choice from this son of Hades. I think it is safe to say that our judges can look forward to a diverse spread of food at the end of the night. Now, let's get it started. One hour on the clock! Contestants... GO!

Percy

-starts placing large lettuce leaves on plates

-chops up onions

-dices potatoes

-cuts deboned fish into thin slices

-squeezes mayo into a bowl

-finely chops up two whole dill pickles

-measures out 1/4 cup of lemon juice

Announcer: I think it seems obvious that the son of Poseidon is preparing some kind of fish dish and tartar sauce, but what are the diced potatoes and onions for? It's anyone's guess, folks.

Leo

-chops up two tomatoes and two bell peppers

-opens two cans of refried beans

-starts rolling out corn flour flat

-starts ground pork to frying on low heat

-makes a four-cheese blend

Announcer: Leo appears to have two dishes underway already. One is probably tacos, but the corn flour is an interesting choice. What's he doing now?

Interviewer: Can you tell us what you're planning with the corn flour?

Leo: Sure. I'm making pupusas.

Announcer: ...and it is! Pupusas! A rather unexpected pleasure for our judges.

Annabeth

-whips up chocolate pudding mix

-crushes up graham crackers

-starts whipping cream

-breaks 3 eggs into a bowl

-starts adding two tablespoons of peanut butter,

Announcer: It looks like the daughter of Athena might be making peanut butter cookies. Clearly the pudding and the graham crackers are intended for something else. What could the whipped cream be for?

Nico

-stirs together blackberries, amaretto, and corn starch in a bowl

-sets premade pie crust on the counter

-starts black beans on low in a food processer

-starts melting cheese

-slices up two egg plants

-pours rice into rice cooker

Announcer: The son of Hades is fast on his feet. Watch him go folks! He already has what appears to be at least three dishes in the works. It's a little early to call, but the competition starts with Nico clearly in the lead.

(in audience) Will: Go Nico! Yeah!

#headcanon #text post #cooking #cooking show #percy jackson #annabeth chase #pjo hoo toa #leo valdez #nico di angelo #will solace #solangelo #team leo #percabeth #percybeth #amaretto #demigods #gods #poseidon #hades #athena #hephaestus #greek gods

[desirethepositive]

Also because I feel like it’s worth saying, in the last 12 months I’ve been cooking like a maniac and I feel like I’ve pulled off some pretty amazing stuff. I have:

- pulled off catering and decorating a fake wedding for our DnD group where I made tofu tacos with cilantro avocado crema

- made miso baked salmon rice bowls with marinated soy sauce eggs and stir fried veggies in a sweet chili sauce

- made a peppered pork shoulder with apples, carrots, and onions for our main dish at Friendsgiving

- did another pork shoulder dish with blue cheese polenta and hot sauce

- made my own vodka sauce once a week for like six months straight

- made lots of bread (mostly hearth bread, which is pretty basic but very time consuming, although I did also get on a honey oat raspberry loaf kick recently)

- made my own chili recipe based off of nothing but vibes

- cooked for myself at least three times a week, and other people at least once a week

None of this is groundbreaking by any means and I still have a ton to learn in regards to technique and other skills but doing all this makes me so happy and I get to keep myself and the people I love well-fed.

#personal #j cooks

[littlecarnet]

For @starblue2406

Here are a few things I'll eat in a day. I typically don't eat a big breakfast, but I will have a big lunch. Dinners in my family are late, usually 6pm to 8pm, we typically walk after dinner, then I'll drink tea to relax before bed.

You'll probably notice a lack of beef and pork, I have trouble digesting them, so it's mostly chicken and seafood. My family also don't eat a lot of bread, it's treated more like a side than a meal.

And yeah, there's a quite a mix of cultures here. My mom's side is Greek/Egypt with Turkish influences from her great grandfather, my dad is Native American with some adopted local New Mexico flavors. Since I was originally born and raised by the ocean, seafood and sea vegetables are a big thing in my diet. They're hard to find in the southwest, but I crave them and they keep me healthy as I have low blood pressure, so I need a bit of healthy salt.

----------------

Things I'll have for breakfast:

Apple cider vinegar mixed with honey or a fruit juice, usually pomegranate juice. Gets my digestive system prepped.

Oatmeal with dates, pumpkin seeds, and seasonal fruit.

Fresh fruit or fruit jelly with yogurt. I like Greek yogurt as it's more creamy and filling.

Seaweed soup with green onions or salmon

Kefir a type of strong yogurt drink

Crepe with fruit, pine nuts and honey

Omelet with spinach or dandelion greens

Eggs boiled in black tea and star anise

Shakshuka eggs with tomato and spices

Salmon with fried eggs

Fresh tilapia corn taco

Fruit smoothies

Green tea

Yerba mate

Lunch:

A Flatbread wrap with either chicken or falafel, lettuce, feta, red onion or tomato topped with tzatziki or Tahiti

Sardines with tomato pesto on ciabatta

Basmati rice with chicken or fish with garlic, oregano, basil

Tuna with red onion and chopped mozzarella

A salad made of lightly pickled cucumber and lato (sea grapes)

Rice soup - Made with leftover tea, seaweed, sesame seeds, fish

Baby octopus with chopped tomatoes, red onion, and oregano -

Dolma - Grape leaves stuffed with spiced rice and a meat then steamed, cabbage leaves are sometimes used instead

Ta'meya or Falafel - ground chickpeas or lentils mixed with spices and fried into rounds, topped with tzatziki or hummus

Grilled cheese with strawberry and sage

Jellyfish salad with sweet vinegar and red chili

Steamed cactus pads with watermelon rind

Blue corn bread with sweet corn

Fish cakes in a crab broth with five spice seasoning

Ful medames

Peel and eat shrimp

Mussels on ice

Shawarma

Dinner:

Grilled chicken with mixed vegetables like cherry tomatoes

Vegetable bake with seasonal vegetables

Eggplant lasagna with feta and sliced tomatoes

Cioppino - Seafood in a rich tomato broth

Risotto rice with mushroom

Shrimp with feta and tomatoes

Grilled catfish with spices

Mussels in butter and garlic

Seafood in spiced yellow rice

Crab cakes in scallop shells

Three Sisters soup - Corn, beans, squash

Spinach and cheese stuffed pastries

Squash and corn simmered in milk with pepper, garlic, and saffron

Pumpkin soup with garlic, apple, and sweet potato

Tuna steak with cranberries and feta

Zucchini stuffed with herbed rice and baked

Sayadeya - Fried fish with red onions on rice spiced with cinnamon, turmeric, and ginger

Venison chili beans

Fry bread tacos

Kushari

Chicken livers and hearts

Wild rice with elderberry and morel mushrooms

Lumpias - Like a large egg roll

Wild rice with sweet potato, pumpkin, and cranberry

Snow fungus soup with chicken bone broth

Chicken herb soup - chicken boiled with red dates, wild yam, astragalus, goji

Grilled chicken with butternut squash sweet potatoes

Mixed bean soup with chicken bone broth

Sweet and sour bitter melon soup

Between meals:

Tea with milk

Lots of different nuts

Dried fruit like dates and figs

Fresh fruit with a bit of sweet condensed milk

Jerky turkey or venison

Pickled sweet vegetables

Bruschetta with crackers

Fresh figs with goat cheese

Olives stuffed with cheese

Seaweed salad

Squid jerky

Horned melon

Naan with olive oil

Fried sardines in honey

Mushroom chips

Sweet potato chips

Crispy baby crabs

Fried sage leaves

Prosciutto

Frozen grapes

Zabladi

Cactus fruit

Quail eggs

Snap peas

Drinks:

Grape juice

Pomegranate juice

Hibiscus tea

Mint tea

Ginger tea

Anise tea

Yuzu tea

Rose petal tea

Barley tea

Flowering tea

Mountain herb tea

Water infused with fresh lemongrass and fennel

Water with basil seeds with honey

Roasted milk tea

Yerba mate

Corn silk tea

Rice milk with cinnamon and cardamom

Desserts:

Yogurt with honey and mixed fruit either frozen or seasonal

Chia pudding with peanut butter or rose petal jelly

Italian soda with sugar-free syrups of either rosewater, lavender, peach, or strawberry

Iced coffee with cacao nibs

Chocolate dipped fruit

Gelatins

Anise cookies

Amaretto biscuits

Honey comb

Baklava

Grass jelly with milk

Coconut milk pudding

Rose or pistachio halva

Sweet potato with ice cream

Snow fungus with fruit and rock sugar

Khoshaf - A dessert made of dried fruits simmered with cinnamon, nutmeg, and cloves

Lazy meals:

A typical salad

Frozen vegetables popped into a microwave and served with ready cooked shrimp or a can of sardines in tomato

Pumpkin puree in a can mixed with garlic, pepper, and milk pop into microwave

Jellyfish salad with pickled vegetables and sweet chili sauce

Thin crust pizza made from a pita with tomato, cheese, and Italian seasoning

Spinach or dandelion greens omelet with cheese

Rice soup - made with tea, fish, seaweed, and green onion

Sweet potato with toppings of choice

Baked potato with peanut butter and crab paste

Wonton wrappers stuffed with cream cheese and fried

Chestnut rice - Rice with chopped chestnuts

Chopped apples with cinnamon and honey in the microwave

Bread pudding - day old bread, fruit of choice, egg, milk pop in microwave until egg is cooked

Rice pudding - cooked rice, milk, cardamom, cinnamon, and dried chopped fruit

#What I typically eat #I love to cook so I make a lot to reheat later #Saves me a lot of prep time especially rice or beans #I'm aware some of these ingredients are off putting lol especially Jellyfish and snow fungus but they're delicious

[icleanedthisplate]

Dine-Out Meals of February 2024, Ranked

I ranked the following based on taste alone. I made no consideration for ambiance or the general dining experience or whatever. I included meals I got to go. I included food trucks, catered meals, and fast food.

Of note, I went back to Chang Thai for the first time since the pandemic hit and it was still solid.

Should you be interested in the pictures or reading the few words I had to say about each meal, click on the home page and scroll down or see the archives.

Shishito Peppers & Sea Salt, Crispy Octopus Fideua, Steak Tartare, Chilled Crab-Stuffed Peppers, Black Cod & Clams, Basque Cheesecake (shared all). Lady Slipper. Bentonville, Arkansas 2.17.2024.

Pad See You w/Shrimp. Chang Thai & Asian Restaurant. Sherwood, Arkansas. 2.13.2024.

Szechuan Eggplant, Beef w/Broccoli, Egg Roll, Egg Drop Soup (shared all) (to-go). Chi’s Asian Cafe. Little Rock, Arkansas. 2.2.2024.

Almond Sweet Roll, Fruit w/Granola, Hive Benedict, Smoked Salmon Bagel (shared all). The Hive (21c Hotel). Bentonville, Arkansas. 2.18.2024.

Squash Blossom Pizza, Caesar Salad. Raduno. Little Rock, Arkansas. 2.8.2024.

Tom Kah Soup. Bahn Shop (DFW). Dallas, Texas. 2.22.2024.

Local Board (shared), Smoked Chopped Chicken Salad. Whiskey Cake. Round Rock, Texas. 2.20.2024.

Miso Ramen w/Pork. Aji Ramen Bar. Little Rock, Arkansas. 2.9.2024.

Chicken Pesto Panini on Jalapeno Cheddar Bagel w/Chips. The Great American Bagel. Little Rock, Arkansas. 2.20.2024.

Crispy “Kung Pao” Rock Shrimp (shared), Half Wedge, Everything-crusted #1 Tuna. Local 463. Ridgeland, Mississippi. 2.7.2024.

Roasted Beets, Grilled Cheeses (Duck Pastrami, Roasted Mushroom, Spicy Beef) (Shared All.) Bread Cheese Wine. Little Rock, Arkansas. 2.2.2024.

Tacos (Buffalo Chicken, Spicy Tikka chicken, Cuban Pig). Velvet Taco. College Station, Texas. 2.22.2024.

Flash Fried Oyster Shooters (shared), Blue Corn Crust Crispy Salmon. Blue Corn Harvest. Georgetown, Texas. 2.21.2024.

Spicy Bahn Mi, ½ & ½ Fries (shared fries). The Root Cafe. Little Rock, Arkansas. 2.10.2024.

Chirashi w/Miso, Salad. Wasabi. Little Rock, Arkansas. 2.19.2024.

Dumplings in Chili Oil Sauce (Pork). Three Fold Noodles + Dumpling Co. Little Rock, Arkansas. 2.6.2024.

Chicken Salad w/Cranberry Sauce, Banana Nut Bread. Trio’s. Little Rock, Arkansas. 2.7.2024.

Congee. Hail Fellow Well Met. Springdale, Arkansas. 2.17.2024.

Cheesy Figgy Sandwich w/Chips, Garden Fresh Crepe. Garden Square Café. Little Rock, Arkansas. 2.15.2024.

Newk’s Favorite Salad. Newk’s. Ridgeland, Mississippi. 2.8.2024.

Gyro Plate. Plaka Greek Café. Georgetown, Texas. 2.21.2024.

Eggs Your Way. The Bistro (Courtyard Marriott). Georgetown, Texas. 2.21.2024.

Ham & Cheese Croissant. Starbucks. College Station, Texas. 2.22.2024.

Breakfast Buffet. Springhill Suites. Ridgeland, Mississippi. 2.8.2024.

#february 2024 #food list

[rockislandadultreads]

Hispanic Heritage Month: Delicious Eats!

Chicano Eats: Recipes from My Mexican-American Kitchen by Esteban Castillo

Esteban Castillo grew up in Santa Ana, California, where more than three-quarters of the population is Latino. Because Mexican food was the foundation of his childhood, he was surprised to see recipes for dishes on popular food blogs that were anything but the traditional meals he grew up eating. He was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard. Building on his blog, Chicano Eats is a bicultural and bilingual cookbook that includes 85 traditional and fusion Mexican recipes as gorgeous to look at as they are sublime to eat. Chicano cuisine is Mexican food made by Chicanos (Mexican Americans) that has been shaped by the communities in the U.S. where they grew up. It is Mexican food that bisects borders and uses a group of traditional ingredients—chiles, beans, tortillas, corn, and tomatillos—and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States.

Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen by Eddie Hernandez, Susan Puckett, Angie Mosier (Photographer)

USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special.

Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere by Francis Mallmann

“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

Trejo's Tacos: Recipes and Stories from L.A. by Danny Trejo, Hugh Garvey

From the legendary actor and L.A restaurateur comes a cookbook featuring 75 badass recipes, from lowrider donuts and award-winning vegan cauliflower tacos to a sweet and spicy brisket inspired by Danny's mom's barbacoa.

Throughout Danny's life, sharing good food has always been essential--whether it was home-cooked meals made by his mom while imagining the menu for their dream restaurant or whipping up post-wrap celebratory tacos for his Hollywood friends. Now, with his own restaurant empire growing, Danny shares his favorite recipes for bold, fun, and versatile Mexican food by way of L.A. You'll come away with the know-how and skills for cooking slow-braised pork shoulder with bacon and chiles for unbelievably flavorful carnitas, turning spiced fried chicken or Mexi-falafel into tacos and burritos, and how to make cotija and chile mashed potatoes that will impress all your friends (especially when served with brisket!).

The book also includes stories about Danny's lifelong love of food, from the meals his mom made when he was growing up in the San Fernando Valley to a map of his favorite restaurants and hangouts in Los Angeles, how his time in prison led to his acting career and opening a restaurant, and his journey of becoming an AA/NA counselor. Like Danny's restaurants, Trejo's Tacos is generous, hospitable, and symbolic of L.A.'s vibrant Latino culture.

#nonfiction #non-fiction #nonfiction books #cooking #food and drinks #cookbook #to read #tbr #booklr #book tumblr #library books #hispanic heritage month #Hispanic Heritage #Mexican Food #Chicano Eats #Argentinien Food #food #Book Recommendations #reading recommendations #book blog #public library #books to check out

[scaryscarecrows]

On a scale from one to ten, how well can the squad + jason cook

Jason: 7.5. He'll try anything once, though oatmeal--instant or not--is his nemesis. Cream of wheat doesn't work out so well, either. But his omelettes could bring about world peace.

Antoine: 7, but lazy. He's more likely to have three or four easy dinners that he just rotates through, but every so often he'll be stricken with the urge to Cook. He makes a great jambalaya, and he knows how to make gumbo, though he and Frank are very divided over who makes the better one.

Frank: Solid 8. Home Southern Cooking, right here, but there's a 55% he'll call the pizza dude. His best, impress-anyone dish is his pulled pork. He could commit murder in broad daylight and his neighbors would cover for him.

Trent: 5. He can grill. That's about it, though he grills well, so that's something.

Riley: 4.5. Riley makes a really, really good ramen broth, thanks to his grandmother, but he's more likely to call for takeout than cook. He also fucked up rice once. In a rice cooker. He's not sure what happened.

Jimmy: 1. Maybe 1.5 on a good day. See: green drink.

Mark: 7-ish. He doesn't usually have time, but every so often he will fry tacos. He also knows how to make tamales, but those are a pain and he doesn't do it often.

#asks #the squad #jason todd #arkhamverse #scaryverse #cooking

[formeryelpers]

Tacos Sinaloense #2, 931 Colorado Blvd, Los Angeles (Eagle Rock), CA 90041

Have I been to this taco truck before? The truck looked different than the one that used to be parked on Colorado near Figueroa. The menu looked different too. They have the usual: tacos, tortas, burritos, quesadillas, vampiros, sopes, tostadas, etc. Meat choices: asada, pollo, chorizo, pastor, cabeza, lengua (they ran out), tripa, buche, suadero, birria, pescado, camaron). Prices were not posted but I got three tacos for $7, so it’s cheap. Tacos feature two warm corn tortillas.

Pastor taco: liked the charred/grilled flavor and the abundance of spices, pieces of pork weren’t dry, perhaps a tad salty, not much cilantro, onion chopped into bigger pieces

Cabeza taco: beefy and tender, on the wet side so it made the tortilla wet, meat chopped into bigger pieces

Fish taco: tilapia or another mild white fish topped with cabbage slaw, chopped tomatoes, cilantro. Fresh and crunchy. Missing pickled onion, delicious creamy spicy sauce

These tacos were better than the ones I had from the old Tacos Sinaloense truck. Different cooks?

Credit cards accepted. They also have cold drinks.

4 out of 5 stars.

By Lolia S.

#Tacos Sinaloense #taco truck #tacos #street food #burritos #Eagle Rock #food truck

[myf00djournal]

Monday 🥱

I had more energy during three days of camp than I did today I swear. I woke up great but I crashed by 11.

Trained legs 🦵

Ate an egg on toast

Small coffee

Vanilla YoPro with blueberries

Last of the pork taco portions

An apple

Small coffee

Dinner was a beef gnocchi ragu

Made a banana protein smoothie

1800 without coffees. Definitely need a high cal day soon maybe over the weekend because anything I ate this weekend was still at a deficit from my hectic activity week. Blehhhhh

[oh-no-another-idea]

Happy Blorbo Blursday!

Do you find that you feature food frequently in your writing? If so, what are some of your characters favorite things to eat?

Thanks for the ask, @starlit-hopes-and-dreams! <3

I do feature food frequently in the writing, side effect of having an Asian mother, lol 😂 I think this is too easy a question for Invisible Girl (sandwiches), but in Cemetery Sisters, my three main characters discuss food a lot as all three of them cook in some capacity.

Sienna's favorite food changes depending on the season. Sometimes it's soup, sometimes it's chicken curry, sometimes it's tacos. Miguel's favorite is pork dumplings. Azrail's is probably either carrot cake or matzo ball soup! 🍲

#asks #blorbo blursday #starlit hopes and dreams

[anotherwvba]

20 Questions with Cutie Hondo

excerpt from WVBA Online Magazine

WVBA Online is here with another survey to get better acquainted with another Women’s Circuit competitor. Today, it's the kawaii KO artist herself, Cutie Hondo.

Q: What’s your favorite sandwich and where did you eat it?

A: Coach 'Cane's gonna hate this, but it's Big Mac. I know... I know... they are terrible for you, but I used to get McDonald's back home as a treat as a kid. It's nostalgia.

Q: What’s your favorite place on earth?

A: Shinjuku Gyoen. It's beautiful and you can just lose yourself on a nice afternoon with a sketch pad and some charcoal.

Q: What’s one place you’ve visited that you never want to return to?

A: Can I say this? Should I? Okay... here goes. Our staff chiropractor's office? He's a nice old man, and he's very good. But swear I've seen his table in history books showing torture devices. Kowai!

Q: What’s the best show on TV right now?

A: This is my guilty pleasure. I *love* Kamen Rider. I never miss an episode. So right now, it's Kamen Rider Gotchard.

Q: If you could only eat one food for the rest of your life, what would it be?

A: Hmm... I'm not really picky like that. Rice? No, wait... Niki's mom's mashed potatoes were amazing. Mashed potatoes. Wait... hold on... then there's Coach 'Cane's fish tacos... man...

Q: What’s the worst movie you ever saw?

A: My brother's gonna hate this... The Hidden Fortress. Piston loves chambara, um... samurai movies. The Hidden Fortress is one of his favorites, but I've had to sit through it SO. MANY. TIMES!

Q: What’s the best thing you’ve read in the last five years?

A: A text that Viktor Von Kaiser sent me the day after my fight with Niki. I shared it with her as soon as I read it and we both cried ugly tears. It meant so much and showed me the camaraderie that my brother talks about around here.

Q: What’s the one item of clothing you couldn’t live without?

A: My apron. Painting is my calming place right now. My art apron was a gift from my mother on my tenth birthday. Don't know what I'd do without it.

Q: If you could only bring three things with you on a deserted island, what would you pick?

A: Um... a boat and two 55 gallon drums of gas? No... Niki tried something like that? Of course, she did... lol! Then I guess my watercolors, my brushes, and the biggest box of watercolor paper I can find.

Q: If you could save one material thing from a fire, what would you save?

A: My apron. No contest.

Q: What’s your biggest pet peeve?

A: How to explain it? People don't try new things because they fear... failure. It's okay to fail. That's where lessons are learned. That's where we grow. It's one thing to not try because you are incapable or uninterested, it's another it's a fear of failure holding you back. There are people that will rally around you if you try and you let them.

Q: What is your favorite movie of all time?

A: That's so hard! Just one?! Okay... okay... if I've got to pick one, then it's Howl's Moving Castle. Warning to all the readers out there, respect fire or your pork products will never be safe.

Q: What is the best concert you have ever been to?

A: This is so cheesy, but it was in 2012. I was, like, 6 years old. It was the Kamen Rider × Super Sentai Live and Show. The big shows then were Kamen Rider Fourze and... oh yeah... Gokaiger! Sugoi!

Q: What’s the worst date you’ve ever been on?

A: So, I don't really date. I'm a homebody. I'd rather relax with my canvas and palette in a garden or curl up and watch a movie or hit the gym and train. But, I promise you, Niki's trying to change that! She might have a future as a nakōdo if she ever gets sick of computers.

Q: Would you rather be hot or cold?

A: This is weird. I'd rather be cold because it's easier to stay warm than cool. But... your girl *LOVES* waterparks! And Six Flags White Water and Hurricane Cove here in Atlanta... hanpa nai!

Q: What’s your favorite karaoke song?

A: I know I said I don't go out, but I do love some karaoke. Switch On by Anna Tsuchiya is probably my favorite. Just so nostalgic.

Q: What’s your favorite quote?

A: Sugar Ray Robinson was one of the great boxers ever, but this quote... it's poetry and so true. "Every move you make starts with your heart."

Q: What was the best meal you ever ate?

A: A: This is going to be so weird... before we left Japan, I begged to go to the Billy the Kid Steakhouse in Koto-ku. It's owned by Kurata Tetsuo, Kamen Rider Black. And it was awesome!

Q: What’s your least favorite genre of music?

A: No one can explain death metal to me. I just don't understand. Niki said the same thing? No way!

Q: Do you like coffee or tea better?

A: Tea. I'm such a tea snob. My apartment is almost a shrine to tea, all kinds. I even love your southern iced tea. It's so refreshing on a summer day as I practice my calligraphy or read a book.

#punch out #punch-out #punch-out!! #punchout #superpunchout #super punch out #super punch-out #super punch-out!! #punch out wii #punch-out wii #punch-out!! wii #punch out oc #punch-out oc #punch-out!! oc #wvba #punch-out!! fanfic #punch-out fanfic #punch out fanfic #Cutie Hondo

[zoethebitch]

Tacos Árabes from Mi Cocina by Rick Martinez

Puebla is known for many iconic dishes, but tacos árabes deserves more attention than they usually receive. They are a beautiful combination or Iraqi and Mexican culture and cuisine and represent the fusion of two beloved dishes, shawarma and the taco.

The Tabe and the Galeana families emigrated from Iraq in the 1920s and settled in the city of Puebla. They brought with them their families' technique for making shawarma on the trompo (vertical spit) and the roasting technique of layering meat and spices and spinning it next to a column of burning coals. Originally, they used lamb, but it was hard to source and very expensive and, more important, no one in Puebla ate lamb. There is a saying in Puebla, "tres cosas come el poblano: cerdo, cochino, y marrano." (There are three things that Poblanos eat: pig, pork, and hog.)

And so they began experimenting with pork and available herbs like the parsley and oregano brought over by the Spanish. They created a dish that is a bit closer in flavor to shawarma and wrapped in a yeasted flatbread, called pan árabe, very similar to a pita only rolled thinner and filled and folded like a flour tortilla.

[murphyblogs]

Keto and Low-Carb Recipe Ideas: 4 Delicious Pizzas for Low-Carb and Keto Dieters

You can still eat pizza on the keto diet plan, but it takes a bit of creativity. When dining out, I order a thin-crust pizza, then take my fork and slide all the toppings off the crust. It helps to order a pizza with lots of toppings. Ordering one topping on a deep dish pizza leaves you with very little left to eat.

As with most food options on keto, the best pizza is the one you make yourself. Try the low-carb pizza crust recipe, then use some of these ideas for toppings:

Mexican pizza - Use either traditional (low-carb) pizza sauce or enchilada sauce and top with taco-seasoned ground beef or chicken. Add a bit of salsa, chopped onions, chopped jalapeno peppers, and some hot sauce (Taco Bell hot sauce is the lowest in carbs). For some added flavor, add chopped cilantro. And top with sliced avocado after baking.

Greek pizza - sauce, feta cheese, red onions, olives, and how about some artichoke hearts?

Indian pizza - There's a local restaurant nearby that specializes in Indian pizzas, which gave me the idea of making my own. If you choose to make this delicious option, you could use a packaged Indian food seasoning for chicken on top of the low-carb crust and add some veggies. If you want to start from scratch season some chicken with traditional Indian spices, like masala, curry powder, cumin, and any other spicy Indian seasonings you can think of. Add veggies, if desired.

Alfredo pizza - Use a keto diet-friendly Alfredo sauce or just spoon some out of a jar. Top with chicken or shrimp, plus garlic, parsley, Roma tomatoes - and extra parmesan cheese if you'd like.

Of course, you can have all the traditional pizza options:

Meat lovers - Pepperoni, sausage, pork, whatever you'd like. All these are very low-carb options.

Veggie lovers - Mushrooms, onions, tomatoes, all types of peppers, artichoke hearts... you name it, it'll taste great.

Three (or four, or five) cheese pizza - Try feta cheese, blue cheese, goat cheese, cream cheese or any other tangy cheese, in addition to -- or in place -- of the traditional shredded mozzarella. (Remember, many low-carb crusts are also made out of cheese. You may want to be careful of overdoing it!)

Once you have a good low-carb crust, the topping ideas are endless. Keto dieters have lots of options. The only limit is your imagination.

Thank you, Be fit and happy!

#keto #ketoideas #ketorecipes #low cal meal #low carb #low carb recipes #ideas #pizza #delicious pizza #dieting #keto diet #keto dieters #tumblr #fitblr #healthblr #keto dirty #usa health #weight loss #healthy lifestyle #self care #foodporn #cooking #recipes #food aesthetic #keto lifestyle #keto weight loss #keto food #ketosis #keto meals #ketogenic