hillstrubl
Founding Member
Thank you, I LOVE Polish food. Growing up my best friend's parents were from Poland, I ate a LOT of it at his house.
Thank you, I LOVE Polish food. Growing up my best friend's parents were from Poland, I ate a LOT of it at his house.
Yep, Kielbasa smoked by the local butcher my dad knew since his childhood, pierogi, kapusta, beet borsht, white borsht, haluski. kiszka and studzienina and homemade horseradish.Thank you, I LOVE Polish food. Growing up my best friend's parents were from Poland, I ate a LOT of it at his house.
Use egg yokes only no whites, and add semolina fine corn meal to the flour as well about 1/8th of the flour qty. Imalso use tipo flour 00 but regular flour will work as well. This was hand rolled and it turned out just great. Good luckWe are going to make some pasta using the kitchen aid attachments. Ravioli looks like an easy thing to do. Any recommendations? Your mixture looks tasty and not skimpy on the meat.
Home made Instant hummus (substituted the tahini with peanut butter) and fresh made laffa bread.View attachment 12478
Six ingredientsTell me more about this bread. I made some flat bread last night that turned out to be like naan. It shouldn't have been like naan, but it worked out. The recipe I used only called for 1 cup flour, 1 cup yogurt, and 2 teaspoons of baking powder.
Cool. I have an old semi rim ring I keep in the sankey camping trailer. Need to make an expanded metal grill like that for it.Tonight was grilled pork chops and ham fried rice. It was the inaugural meal cooked on a grill that I made from 16" wheels and steel that I had laying around. Total cost was $9 for 2 cans of high temp Krylon.
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OK @El Pinchi, I cook Mexican and Tex-Mex food all the time but this is one thing I haven't been able to figure out yet: what is the proper cut of meat for taco truck style carne asada? I don't want the nasty fajita meat bullshit that they call carne asada at Chipotle, I want the thin, slightly crispy meat that looks like this when cooked:
Hey Chris, there are so many different cuts of meat that are used and recipes for carne asada that there is no one specific combo. It all depends on what you like. I don't know what taco trucks use but I suspect if they are on the higher end, they use skirt steak (which is what I like). In Mexico, the taco stands tend to use cheaper cuts sliced very thinly (solomillo=sirloin) whatever the meat market has. You can use anything from rib-eye to top sirloin depends on how much you want to spend and how tasty you want it. I don't know what is in that picture (looks like carnitas to me) but I suspect its a thin sirloin that has been cooked on a griddle which gives it the crispy texture you are referring to.OK @El Pinchi, I cook Mexican and Tex-Mex food all the time but this is one thing I haven't been able to figure out yet: what is the proper cut of meat for taco truck style carne asada? I don't want the nasty fajita meat bullshit that they call carne asada at Chipotle, I want the thin, slightly crispy meat that looks like this when cooked:
View attachment 12644
What kind of meat is this?
And what's the proper marinade/seasoning for taco truck asada?
I think the taco stands here just buy whatever is on manager's special or expired and then cook the shit out of it. And its delicious.
Maybe 1/2” might be better bc it will shrink a bit and if it’s too thin I’ll be too dry. Yeah, they use a big cutting board (tree trunk) and a cleaver type knife in taco stands because it’s faster to chopped it than slice. At home we just slice with a very sharp big knife. Lay 2 pieces together, slice about 1/2” apart but keep them together, then cut in the opposite direction. It’s up to you how big you like the pieces. The taquerias cut them tiny because they use small tortillas and they give you less meat that way. Cabrones! My kids like bigger pieces of carne. Hope it turns out delish for you!That's awesome. I think I'm going to see if the butcher can slice me some sirloin to about 1/4" - 3/8" thick. I think that would be about perfect.
I need to watch some videos to figure out the post-grilling chopping technique. I seem to remember taco trucks using a huge machete-like knife and a thick chopping board to cut it into small pieces.