Mabuse

The peas aren't really the biggest problem. As I pointed out when this thread was first created, the thing that is criminal about that recipe is that it introduces a cooking and a chilling stage to something that is super simple and doesn't really require either one.

Why So Blu?

Had some tacos tonight before Game of Thrones. Here's how they bathe and cook the various meats. You have the juices crossing each other and in doing so the meats are even more flavorful than normal.

These tacos were had from a joint over here on Ave 26 and I forget the cross street. It's the hood.


Read 'em an weep boys:

Nick Danger

Maybe a kind of bastardized New Mexican. It looks way too greasy, and there is no garnish of tomato, lettuce, and sour cream.

Idaho is full of Mormons, right? They don't eat spicy food. We went to an Indian restaurant in Provo two weeks ago, and there was almost no spiciness to the food at all, but the locals loved it. To me, the dominant flavors were chick peas and potatoes.

Why So Blu?

^

It is but this spot has been there since the mid-late 70's. That's more of a tomato based "just for flavor" type of salsa. Their chips and salsa salsa was much spicier but I had to specifically ask for the spicy version. It was an ok meal.

Folks do like their bland food in Idaho depending on where you go or if it's home cooked. In fact, the town I was in is actually more Catholic than Mormon even though there's a slight Mormon presence.

CrazyMat

2 avocados
Lime Juice
Cilantro
1/2 cup red onion (put in food chopper)
Diced Totomato 1/4 to 1/2 cup (have used drained petite diced tomatoes from a can before)
Jalepeno Pepper 1 or 2 (some seeds put in food chopper)
Serrano Pepper 1 or 2 (some seeds put in food chopper)
Bit of Sea Salt
Garlic Powder Maybe
Hot Sauce Maybe
Black Pepper Maybe

Spoon it into a food storage or freezer bag, get most of the air out than seal it to keep it fresh no need to keep the pit

No peas sunflower seeds that sounds interesting

Why So Blu?

18 Foods at Mexican Restaurants That Are a Waste of Your Money


http://www.cheatsheet.com/culture/fo...=YF&yptr=yahoo

I'll agree with most of these except the chili used as "heat missiles" for "heat freaks." Sorry, but blandness should never be in an authentic Mexican restaurant's vocabulary. If you need to add some kick then use a chili or two.

The one that did make me groan was the avocado toast. You fucking hipsters. /facepalm

tasha99

Yeah, avocado toast does not belong in a Mexican restaurant. But that article suggests you can buy a can of refried beans for the price of a serving. Duh, restaurant food always costs more. But I wouldn't serve canned refried beans at home and would hope a restaurant never would either. They taste like crap.

Eat what you want, and if have to worry if it's a waste of money, eat at home.

Mrs. Danger

The only canned refried beans considered edible in New Mexico. It's good stuff.

Add some Ro-tel, and you have an awesome bean dip.

GoldenJCJ

Exactly. There may be some validity to the choices on that list but the author's reasoning is incredibly lazy. His arguments for half of the list is the mark-up is too high. Well no shit restaurants aren't soup kitchens, they're in it to make a profit, and I don't go out to eat to save a buck. And his argument for the other half of the list is "you can make the same thing at home". Double no shit! People go to restaurants so they do to have to cook at home.

And if I want queso with my chips and salsa you bet I'll order queso with my chips and salsa!

tasha99

I have to try that. I've had a few random brands, and they were always worse than just starting with plain dried pinto beans.

Mabuse

Article is terrible and Rosarita refried beans are great.

Abob Teff

You should never pee in her guacamole.