It’s a totally crud weather day here, gray and drizzling so I’m having a lazy day, and have done everything indoors that I have thought of, and it’s before noon.
Sometime next week will be a full blown fajita dinner, it’s a production to make all ~7 of the necessities, but it’ll be better than my options.
Sushi it is.
There’s always a sort of in between…fish tacos.
Those are always made at home, tortillas are the only thing outsourced.
My GF does not do sushi so any time she is away I head to my go-to bar. I can eat my paycheck in sushi, man.
I think it’s a law of nature that no man ever got to eat enough sushi.
Not only does she not do sushi, she doesn’t do Japanese places that don’t even have sushi.
Tru dat. One of my favorite places is Sushi Village in Ottawa. All you can eat but not a sushi buffet, which can get pretty janky. On-demand all you can eat on a price-fix basis. Delivered to your table by little robots.
Lupe Tortilla has pretty bad ass fajitas in San Antonio
In Pekanbaru, Sumatra they have a sushi restaurant that has a little conveyor belt filled with sushi that revolves around the restaurant and by every table. You just grab whatever you want as it passes. Continually, I suppose. I don’t know if they have those other places, but that’s the first one I ever saw. I’m not a sushi fan either.
Then it’s different than every one in Houston. Lupe Tortillas has the worst fajitas, and Tex-Mex food in general, I think I’ve ever tasted.
Their enchiladas are good from what I remember. Tortillas are good. It’s been 20 years though.
The beef fajita meat, which has been run through a grinder like a chicken-fried, round steak, is inedible.
Interesting, I have been to two of the three SA locations and found them to be excellent. The service was great.
The fajita marinade (beef is all I would ever order) was spot on. I’ve never tried their other TexMex options.
Back to barbacoa, this place sounds pretty great if you like lamb. Need to make a trip to Georgetown one of these days soon
Been a minute since I’ve posted in this thread…
If any of you are in the Omaha/Lincoln area, I’ll be selling pulled pork sandwiches at the Nifty Bar tomorrow during and after the Nebraska bowl game. Stop by and say hi!
Meat pic:
OK, ignore for the moment that I bought very cheap meat (it was Helene and the grocery stores were a war zone), ignore that I have a very low carcass IQ, just hep me. What do I do with these? They seem to be neither English-style short ribs nor flanken-style. Maybe they’re “back ribs”?
Have smoker and time, in need of advice.
Thanks in advance.
Do some Texas style smoked ribs. Almost like you would a brisket.
On a side note…the “sell by” date on those was 8 weeks ago. May want to give them a sniff and make sure they’re not sour.
I had them in the freezer, but good note. I guess those don’t keep things forever.
Ah…they didn’t look frozen, so I thought “no wonder they were cheap”. If you had them in the freezer I’m sure they’re fine. They’re a big, tough cut of meat like a brisket. Lots of seasoning, low and slow.
If you have a sous vide, that’s perfect for short ribs. Put them on at 140 for 48 hours. Take them out and let them set for a bit. Finish them off to brown in the oven at 500 for 10 minutes.
He HAS a smoker. What the hell is wrong with you.
