what dinner could you eat evey day?

[shel]

Originally Posted by Littlemama

Shel, if they are not mexican, what are they???

I only ask because as a child growing up we ate them all the time, tacos al carbon style....way back when....in mexico and El Paso...they have always been served....Im mexican....so where did the dish originate from?? honestly, I really never gave it a second thought....

The link that DC Sunshine posted ghives a pretty accurate description of the history of the fajita as we know know it. It jibes pretty much with what I've been told by some of my Texas buddies.

I'd say the current fajita is to authentic Mexican food as Chow Mein is to authentic Chinese food.

Shel

[-Cp]

For me it'd be Sushi!!

[BombayBen]

Would love to Oregon Yeti but right now it is 2.00am - catered a party for 100 (with just one assistant!) yesterday and I am just shattered!! will send you pm with recipes if that's OK?

[oldschool1982]

A couple things. Probably since I can't get the original versions ever again.

Both my Grandmothers were exceptional cooks. On my fathers side (a side note I have no idea what the actual spelling of the dishes were since most of it was a mixture of real Italian (Calabrese) and local Italian (South-side Chicago). my Grandmother would make home-made dried sausage, moulinjon (a mixture of peppers, onions, tomatoes, eggplant, garlic and hot pepper. Similar to Ratatouille), Peeta (Like ciabatta but oh so different of a flavor) and enjou (swiss chard tossed with olive oil, ground hot pepper, garlic and stuffed in a very tender crust and baked They look like Calzones) and a dessert cookie called Rosettes. I have successfully made the sausage but none of the other things have ever turned out.

My Mothers side, (again excuse some of the spelling) my grand mother (She was German but did everything in the kitchen as an immigrant Milanease would) made a soup called Menaist (escarole, ham, tomatoes, onion, celey, carrots, garlic) another type of Home-made bread that I have spent the better part of the last 8yrs trying to re-create, Tadod (boiled and baked iced hard cookie in the shape of a donut scored directly in the middle all the way around the face of the radius) and Pizza.

Actually there are so many other tings that I enjoy beyond comparison so I can't just nail it down to one or two things.

[ChefTorrie]

Not sure if this really counts, but I have had the same thing for breakfast for the past 10 years I think...

Fresh Fruit, a bowl of oatmeal, and a large cup of coffee...
Sometimes instead of oatmeal I will substitute yogurt.

I would not want to eat the same dinner entree daily, but if I had to pick, it would be the Cranberry Crusted Chicken served on either pistachio rice pilaf, or Moroccan Couscous.

[LuvPie]

the admins have asked me to post on here as it's been forever.
dinner could always equal...anything, I love food

[boar_d_laze]

I could probably alternate hwe dup bap and pho with bo vien, tai, gan, some sate trieu-chau and a plate of raw onion with sriracha into eternity.

BDL

[LuvPie]

Originally Posted by boar_d_laze

I could probably alternate hwe dup bap and pho with bo vien, tai, gan, some sate trieu-chau and a plate of raw onion with sriracha into eternity.

BDL

either I'm tired or can't read, have no idea what that meant

[teamfat]

Originally Posted by boar_d_laze

a plate of raw onion with sriracha

I've often dipped green onions into sriracha to munch on while preparing the meal, I imagine other types of onions would work just as well, if not quite as convenient.

This thread reminds me of the one a while back about living with just one style of cuisine - that was hard enough to consider. Just one dinner? No way! Well, it might not be too bad if it was something like sushi, where each and every type was allowed, sort of like BDL's hwe dup bap with the catch of the day for variety.

Actually in grad school my office mate and sometimes climbing partner ate hamburgers. Breakfast, lunch and dinner. A ground pattie, fried, put between two buns with nothing else but some catsup. Every meal. Every day. Washed down with a bottle of Squirt soda. His wife enjoyed cooking, oddly enough, and many a night I had dinner with them. While John munched on his burger Marti and I would discuss the new recipe, cooking techniques, favorite meals, etc.

Though I am a creature of predictable habits for the most part, eating the same thing EVERY DAY is just not for me.

mjb.

[teamfat]

Originally Posted by LuvPie

either I'm tired or can't read, have no idea what that meant

Sriracha is a type of hot sauce based on garlic, chiles and vinegar, sort of a catsup with a bad attitude. It is quite good, and can be used as flavoring in quite a number of different types of food, like soups, stews, pot roasts, stir fry, egg dishes, mixed in your mayo for your sandwich, mixed with catsup for your fries, etc.

Hwe dup bap is a Korean sushi salad, of sorts, raw fish and veggies, usually topped with a zesty garlic - ginger sauce of some sort as I recall. It has been a while since I've had any.

The rest of BDL's comment, I hate to admit, is gibberish to me also.

mjb.

[Gunnar]

I think he means a pb and j with the crusts cut off..otherwise i'm in the dark as well. for me, pizza is teh answer... and beer....with a salad bar....and hot wings....and beer.

[boar_d_laze]

Hmmm. I didn't think they were that exotic.

Hwe dup bap: Teamfat has you on the right track. Medium dice of assorted raw fish served on a huge bed of greens; and a little sushi rice. The bowl comes with a little mild soy/ginger/citrus dressing in it; and a generous amount of Korean chili sauce, which tastes like 2/3 Kraft Catalina dressing mixed with 1/3 Tabasco on the side, is served along the side for the diner to mix in at his discretion. The idea is to get the salad spicy, but not kill the taste of the fish. In addition to the fish, there's usually a few extra things in the mix -- crab eggs, flying fish roe, chopped garlic, etc. And, because it's Korean, an assortment of banchan comes with.

Pho with bo vien, tai, and gan: Pho is Vietnamese beef soup with rice noodles. I'm a sucker for any kind of noodle soup, especially Asian noodle soups, and pho most of all. Bo vien are beef meatballs. Tai is thin sliced, raw eye of round; it's usually served in the soup to westerners and other rookies, but aficionados order it on the side and mix it in one slice at a time, shabu shabu style. Gan is dried tendon which, when added to the soup, becomes incredibly rich and tender. Teamfat described sriracha very well. It's originated in Thailand but is a staple on Vietnamese tables as well. I like plenty of it on raw onions which I eat as a salad before the soup, or along with the soup. Sate trau-chieu is another Vietnamese condiment from Thailand. It's garlic, chilies, shrmp, and the ginger-like galangal mostly.

We had something of a celebration for money in the mail. I had another favorite for lunch today. We went out to one of our favorite dives, a Mexican place in El Monte called Jacalito, which means "little shack." I had morjarra frita ala diabla which is a whole tilapia, slashed, dusted in masa harina (Mexican corn flour), deep fried, and served in a chile sauce hotter than you can imagine. The TV was on playing "Fear," dubbed in Spanish while the juke box blared banda. Linda had beef steak smothered in onions, tomatoes and bell peppers. The tortillas were corn and hecha a mano (made fresh and by hand). I had a can of Tecate with lime and salt, then chased it with iced tea.

Heaven,
BDL