The Food thread

The foundation of my asada burrito…
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Gringo salsa. You could eat this on chips but it’s best on street tacos or grilled meat burritos.
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Roasted tomatillo, roasted hatch chilies, roasted serrano, roasted jalapeno, red onion, roasted and fresh white onion, garlic, cilantro, chili powder, cumin, salt, pepper, lime juice...
 
Flap meat for my asada burrito.
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Sucks being an Aspie sometimes but we research tf out of everything.
I have Mexican and South American born coworkers asking me for opinions on salsa.
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Gonna be bomb, Asada, Spanish rice and Gouda black bean burrito.
 
BobbyFord said:
I have Mexican and South American born coworkers asking me for opinions on salsa.
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Is there such a thing as too much cilantro? Nah.

It's finally cooled off enough here to start growing it again. It just doesn't do well in the summer heat. I potted some up on Monday, then cut some to toss on pinto beans.
 
Here's a question for the assembled gourmands.

Last night we ate at a Mexican restaurant specializing in seafood. I had an entree with shrimp that had been headed, deveined, butterflied, grilled, with a marvelous unique glaze ...

... still in the shells. I don't mean the tails were still attached, I mean the outside of the entire body was still encased in chitin. The heck? I couldn't figure out how I was supposed to physically eat it. It was a fairly nice place, and with the shrimp presented on a bed of rice, I =assumed= utensils were intended. However, my attempts to remove the shells with knife and fork were inefficient. I butchered the meat while failing to completely remove the shells. I finally decided since I was out of town and would never see these people again, I'd treat them like 'peel and eat' and went in with my fingers. This was far more effective but wasted considerable of the delicious glaze on my hands instead of the shrimp. I imagined the wait staff cluing in the kitchen crew about 'un gringo estupido'.

So anybody ever seen shrimp butterflied and grilled with the shell still on? Any clues how that's supposed to be eaten?
 
Charlie Spencer said:
Here's a question for the assembled gourmands.

Last night we ate at a Mexican restaurant specializing in seafood. I had an entree with shrimp that had been headed, deveined, butterflied, grilled, with a marvelous unique glaze ...

... still in the shells. I don't mean the tails were still attached, I mean the outside of the entire body was still encased in chitin. The heck? I couldn't figure out how I was supposed to physically eat it. It was a fairly nice place, and with the shrimp presented on a bed of rice, I =assumed= utensils were intended. However, my attempts to remove the shells with knife and fork were inefficient. I butchered the meat while failing to completely remove the shells. I finally decided since I was out of town and would never see these people again, I'd treat them like 'peel and eat' and went in with my fingers. This was far more effective but wasted considerable of the delicious glaze on my hands instead of the shrimp. I imagined the wait staff cluing in the kitchen crew about 'un gringo estupido'.

So anybody ever seen shrimp butterflied and grilled with the shell still on? Any clues how that's supposed to be eaten?
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Peel n eat is all I’ve ever been able to accomplish with shell-on shrimp.
They cook so nicely in the shell.
 
BobbyFord said:
Peel n eat is all I’ve ever been able to accomplish with shell-on shrimp.
They cook so nicely in the shell.
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Dad used to saute some wonderful peel and eat. Half butter, half olive oil, salt, paprika, a smashed clove or two of garlic, etc. Kinda of Old Bay-ish but with more control over the seasoning proportions. Peel 'em and then dip in chopped cilantro.
 
I worked at a restaurant in Malibu in the 80s. We had a mesquite grill near the bar. One of the best selling items were grilled prawns.
They were soaked raw in bbq sauce and a little Worcestershire. They were wrapped in thick par-cooked bacon and then cooked on the mesquite grill, served with fresh tortillas, Pico de gallo and fresh guacamole. 😋
 
Charlie Spencer said:
Dad used to saute some wonderful peel and eat. Half butter, half olive oil, salt, paprika, a smashed clove or two of garlic, etc. Kinda of Old Bay-ish but with more control over the seasoning proportions. Peel 'em and then dip in chopped cilantro.
Click to expand...

With all that on the shrimp I am guessing you are still wondering what shrimp actually tastes like. :D:lol2:
 
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