I wish Taco Cabana had more visibility even just here in Texas. Cruz and Beto wouldn't stfu about Whataburger when TC is like basically near-restaurant quality Tex-Mex in a fast food concept. God I love it.
Only one that this would be merged with would be postjacks hunger diary. I’ve been eating like a fucking pig since Wednesday night. I got in late and missed tin cow so I slummed it and went to steak and shake and got a burger fries and a strawberry shake. Thursday was a dip into Craft Bakery for a maple bacon knot and coffee. Then I went to George Artisan and got a burger and fries there (arugula, heirloom tomato and picked onion on buttery brioche ). Then I got a pizza from Tuscan oven with pepperoni green bell peppers white onions fresh tomatoes portobello mushrooms and spicy capicola (shout out to Katy Mae). That was great. Then I went back to Craft this morning for a buttery croissant and ducked over to wine bar after I left the beach for happy hour (all day 11-6) and got a fairly badass plate of chicken piccata with a nice touch of raw baby spinach on the side.
I really only said sharing recipes to add a third thing to the list of suggested things. I figured I at least needed to get to three. If there's a dedicated thread for it, that's totally cool. I just noticed a lot of discussion on Random Thoughts centering around food (and drink/booze today).
-brussel sprouts, butts removed and cut up, rough cuts fine -bacons, cut into one inch slices -one onion, diced -two eggs -butter -salt -pepper
1. Cover bottom of sauce pan with bacons. Turn on heat to medium. 2. After bacon has cooked on that side a bit go ahead and stir it up. Don't have to flip each individual piece individually because that is a pain in the ass. 3. After the bacon looks pretty cooked, not like all the way but pretty good and there is some grease a' goin', throw in the chopped onion. Add salt/pepper. Heat until translucent, usually about five minutes. 4. Added cut up brussel sprouts and stir it up. Salt the shit out of it. Pepper. 5. Cook until cooked, adding salt and tasting throughout so you can watch the flavor grow. 6. Heat a separate pan on medium. Add butter. Fry the two eggs. Salt, pepper. Runny yoke is best. 7. Put the brussels/bacon/onion mix in a bowl. Add fried eggs on top.
-some chicken thighs (skin on bone in) -salt -pepper -garlic powder -onion powder -chili powder -olive oil -bacons (optional)
1. Preheat oven to 350. Cover a baking pan with tinfoil. Brush olive oil on the tinfoil. 2. Combine salt, pepper, garlic powder, onion powder, chili powder in a bowl. Stir it up to make your seasoning blend. 3. Pat chicken thighs dry with paper towel. Brush chicken thighs with olive oil and place on the tinfoil covered baking pan. 4. Put a shitload of the seasoning blend all over the chicken thighs. Lift up the skin and put it under there two. Put it everywhere. 5. Bake chicken thighs until internal temperature of 165 degrees F (like 20 minutes i think) 6. Optional: if you have room on the baking pan throw some bacons on there. oven bacons is the best.
Some kind of way we ended up with 3 vats of demiglace from a badass restaurant. So we did up some sirloins in a cast iron and I chopped up a bunch of garlic and scallions and sautéed them in a bit of olive oil and butter. Then I added the mushrooms. They take a while to give off their water and reabsorb it. So I seasoned that and sautéed for about 15 minutes and added a bit of red wine (was meiomi Pinot so you know it has those cherry and black cherry notes) and then once everything was reduced, I added way way too much demiglace (someone unfroze like a fn cup and a half) to that to let it cook down. That was spectacular and topped with some chopped fresh flat leaf parsley (curly would have been better but we didn’t have that on hand). That went along with some sourdough bread baked this morning at Craft artisan Bakety in Pensacola. I’m in a fucking coma but at least TDB is live streaming from DC tonight, so I plan to veg and only get up to make drinks or take a whiz.