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Post by poseidon on Oct 1, 2005 18:16:38 GMT -5
When I make chorizo and eggs I make enough for two-three days worth of breakfast taco's. Hence the six eggs. 6 to 1, 1/2 dozen to the other. Just reheat, add to a tortilla and breakfast is served. With a banana and juice, it can't be beat!
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Post by phil on Oct 1, 2005 18:18:15 GMT -5
From Wikipedia, the free encyclopedia.
ChorizoChorizo is a pork sausage originating from Spain. It is made from coarsely chopped fatty pork and usually seasoned with chili and paprika. The mild Spanish paprika used is what gives this sausage its characteristic flavor. It can be found as picante (hot) or dulce (mild). Some varieties are hung in cold dry places to cure, as happens with jamón serrano (ham). The Pamplona variety grinds the meat further.
Better known in the Western hemisphere are the Mexican and Caribbean versions. In these versions, the pork is ground rather than chopped and different seasonings are used in addition to chili.
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Post by phil on Oct 1, 2005 18:21:15 GMT -5
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Post by poseidon on Oct 1, 2005 18:28:14 GMT -5
Hey! Thats borderline pornography there phil!! |
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Post by Ampage on Oct 1, 2005 18:56:56 GMT -5
Thats hot.
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Post by rockkid on Oct 1, 2005 19:40:56 GMT -5
Right Paris  I was going out for supper tonight at one of my fav eateries. Alas just had to cancel the resvs as the other ½ got called in to work. We may try to wander in later but this place is tres busy so it’s chancy. Damn I was all taste bud psyched for it too.  |
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Post by Ampage on Oct 1, 2005 20:02:44 GMT -5
What kind of place is it? What does the other half do that he gets called in for just a few hours?
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Post by rockkid on Oct 2, 2005 11:09:12 GMT -5
It’s called Clarks General Store.
Its a hundred year old building that was a gen store & trading post.
They refurbished it (under historic guidelines of course) & now serve well just about everything a person would want & serve it well.
They are most famous for their fish dishes, home fries, burgers & malted milks.
It’s right across from the marina so you not only get the ambiance but the view.
It’s always packed & the staff is as good as the food.
We will try again tonight though I can’t remember if they are closed Mondays or Sundays.
I’ll soon find out.
The other half is in telecommunications systems for the armed forces.
i.e. Meridian mail, switches ect.
Base is in the midst of a huge exercise & the fire alarms went down last evening.
He got home @ 10 p.m. little late for a 6.30 reservation.
A the joys of life.
I’ll try and find a photo of the place.
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Post by Ampage on Oct 2, 2005 16:19:24 GMT -5
Cool, I love old places like that. Went to a sweet one in Boston once, the name escapes me but the halls were ridiculously narrow and the rooms not very big but the food and atmosphere was top notch.
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Post by rockkid on Oct 10, 2005 11:08:03 GMT -5
Nummy nummy stuff. Had our big Thanksgiving supper last night (even though it’s actually today). I didn’t want all that work when I have to return to work tomorrow. It was delish & turkey soup is also made & in the deep freeze. Still stuffed.  |
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Post by poseidon on Oct 11, 2005 13:35:26 GMT -5
Am having a 'home-made' lunch right now: Tuna sandwich with lettuce & tomato, ruffles 'tater chips, olives, apple. Diet coke to drink.
Last night made Chicken Helper's chicken fettucine. Added a couple fresh jalapeno peppers for additional taste. Also made broccoli au gratin. First time making it. I steamed the broccoli as I prepared the white sauce. Baked it for about 20 minutes for the layered cheeses to melt. Quite good. Will have the leftovers tonight. Since the broccoli au gratin turned out so well I'll make cauliflower au gratin sometime next week.
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Post by phil on Oct 11, 2005 14:36:00 GMT -5
Good luck with the leftover broccoli...
As much as I love them,
reheated broccoli are just plain bad !!
Broccoli + cauliflower + onions + carrots + béchamel
topped with cheese and smoked paprika = YUMMY !!
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Post by Ampage on Oct 11, 2005 18:19:59 GMT -5
My parents watched my dogs today and when I picked them up after work my mother had liver and onions prepared for me to take home. Yummy! She makes it the best and it has been sooooo long since I have had it. Will make mashed potatos to go with.
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Post by poseidon on Oct 12, 2005 11:46:24 GMT -5
Gosh, its been forever since I had liver & onions. It is good.
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Post by poseidon on Oct 13, 2005 13:25:02 GMT -5
Had baked chicken and steamed fresh green beans last night. Fresh cut pineapple for desert. Well worth the peel!! Leftovers tonight.
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