Fish tacos
- Thread starter Kunmui
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butterfly_skull420
New member
On Fri, 11 Feb 2011 21:41:15 -0800, Julie Bove wrote:
Chilli beans can just be made with canned beans simmered in a little
of its juice with chile powder, [Mexican] oregano, diced onion and
pressed garlic. I do it often. I like using black beans.
No reason to use Taco Bell taco sauce (which is illegal unless you use
it on actual Taco Bell food).
-sw
Chilli beans can just be made with canned beans simmered in a little
of its juice with chile powder, [Mexican] oregano, diced onion and
pressed garlic. I do it often. I like using black beans.
No reason to use Taco Bell taco sauce (which is illegal unless you use
it on actual Taco Bell food).
-sw
Sciontcbby!
New member
spope33 speedymail.org (Steve Pope) wrote:
Regardless of justifications, less fat is usually better. And in
fact, there are too many overweight unhealthy people eating too
much fat, at least here in the United States.
Maybe some people can do that. The closer food is and the better
it tastes, the more I eat. At the store, I buy lots of boring and
healthy foods, usually with a treat. The best tasting stuff is
always eaten first here. Then I go on a "too lazy to go to the
store and buy food diet"
But of course, do whatever you want to do. Maybe I will see you at
the grocery store sagging around in an electric cart because you
are too fat to walk.
Good luck and have fun.
--
Regardless of justifications, less fat is usually better. And in
fact, there are too many overweight unhealthy people eating too
much fat, at least here in the United States.
Maybe some people can do that. The closer food is and the better
it tastes, the more I eat. At the store, I buy lots of boring and
healthy foods, usually with a treat. The best tasting stuff is
always eaten first here. Then I go on a "too lazy to go to the
store and buy food diet"
But of course, do whatever you want to do. Maybe I will see you at
the grocery store sagging around in an electric cart because you
are too fat to walk.
Good luck and have fun.
--
On Feb 11, 9:50?pm, [email protected] (Steve Pope) wrote:
Yep..Alaskan halibut is the best for fish tacos.
Yep..Alaskan halibut is the best for fish tacos.
Simply the best.
New member
Julie Bove wrote:
If you use fish that is breaded and deep-fried,
it is nutritionally crap. The breading is a
sponge for the saturated fat used in fryer oils.
It's comfort food, alright, and you can be
comfortable for your entire short life.
Of course, if you smoke, feel free to disregard
this advice. You won't live long enough for
your diet to matter.
If you use fish that is breaded and deep-fried,
it is nutritionally crap. The breading is a
sponge for the saturated fat used in fryer oils.
It's comfort food, alright, and you can be
comfortable for your entire short life.
Of course, if you smoke, feel free to disregard
this advice. You won't live long enough for
your diet to matter.
On 2/11/2011 11:41 PM, Julie Bove wrote:
Since we try to avoid carbs here as much as possiblre, here's how I make
them (BTW) this is (almost) how my favorite restaurant *in* Mexico does
them)
I use tilapia. In a large skillet put a tablespoon of EVOO and a
tablespoon of butter. Melt. Place filets in the pan and sprinkle with
cumin, granulated garlic and Mexican oregano. (You can add whatever
other spices you like) Sprinkle with fresh lime juice. Sautee one side,
flip the fish and season the other side the same way.
When done, place some fish in a small tortilla (traditionally it is
small soft corn tortillas, but we use low carb wheat) put a few sprigs
of cilantro on the fish and some shredded cabbage. Sprinkle with more
fresh lime juice and a dollop of Mexican sour cream, regular sour cream
or even (my favorite) thick Greek yogurt) You can add some pico de
gallo or jarred salsa if you are one of those misguided people who
believe everything Mexican has to be hot.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Since we try to avoid carbs here as much as possiblre, here's how I make
them (BTW) this is (almost) how my favorite restaurant *in* Mexico does
them)
I use tilapia. In a large skillet put a tablespoon of EVOO and a
tablespoon of butter. Melt. Place filets in the pan and sprinkle with
cumin, granulated garlic and Mexican oregano. (You can add whatever
other spices you like) Sprinkle with fresh lime juice. Sautee one side,
flip the fish and season the other side the same way.
When done, place some fish in a small tortilla (traditionally it is
small soft corn tortillas, but we use low carb wheat) put a few sprigs
of cilantro on the fish and some shredded cabbage. Sprinkle with more
fresh lime juice and a dollop of Mexican sour cream, regular sour cream
or even (my favorite) thick Greek yogurt) You can add some pico de
gallo or jarred salsa if you are one of those misguided people who
believe everything Mexican has to be hot.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
John Doe wrote:
That's a little sweeping. There is evidence that a very high
fat diet is harmful in some ways, but this only kicks when you're
at maybe twice the recommended daily value. One can easily
be within recommended limits and still be eating refried beans,
fist tacos, etc. in reasonable portions.
I highly recommend a kitchen scale, some measuring cups, and
portion control. Or you can do what I do -- dead reckoning --
if I know it takes me 6 weeks to go through a liter of olive oil,
then our household consumption of fat is not out of line. (And,
who needs other fats?)
Steve
That's a little sweeping. There is evidence that a very high
fat diet is harmful in some ways, but this only kicks when you're
at maybe twice the recommended daily value. One can easily
be within recommended limits and still be eating refried beans,
fist tacos, etc. in reasonable portions.
I highly recommend a kitchen scale, some measuring cups, and
portion control. Or you can do what I do -- dead reckoning --
if I know it takes me 6 weeks to go through a liter of olive oil,
then our household consumption of fat is not out of line. (And,
who needs other fats?)
Steve
"Omelet" wrote in message
news
[email protected]...
There is no way I could ever do Atkins. None at all. I did try low carbing
when we were moving from CA to NY. I had high blood sugar from a nasty
sinus infection that stuck with me for months. I saw Drs. in three
different states, trying to clear it up. I ate only meat, cheese and non
starchy vegetables. I was exhausted, cranky, hungry and worse yet it seemed
to only push my blood sugar higher. I did not lose any weight. None at
all.
Now with the gastroparesis it would work for me even less. I literally can
not stomach much meat. My main source of protein is beans. Due to chronic
anemia I find I have to eat red meat a couple of times a week. But I can't
tolerate it much more than than. I do not like any other forms of meat or
fish. Once in a while I can do canned tuna.
news
[email protected]...There is no way I could ever do Atkins. None at all. I did try low carbing
when we were moving from CA to NY. I had high blood sugar from a nasty
sinus infection that stuck with me for months. I saw Drs. in three
different states, trying to clear it up. I ate only meat, cheese and non
starchy vegetables. I was exhausted, cranky, hungry and worse yet it seemed
to only push my blood sugar higher. I did not lose any weight. None at
all.
Now with the gastroparesis it would work for me even less. I literally can
not stomach much meat. My main source of protein is beans. Due to chronic
anemia I find I have to eat red meat a couple of times a week. But I can't
tolerate it much more than than. I do not like any other forms of meat or
fish. Once in a while I can do canned tuna.
Mrs. Meier
New member
On 2/12/2011 10:48 AM, sf wrote:
Always soft. I think hard tacos are a US idea. I have never seen them
served in Mexico and the authentic Mexican restaurants I have been in.
Shredded cabbage, pico de gallo, crema
Just looking for backup and the taco link on Wikipedia says hard tacos
are a US/Canadian thing:
http://en.wikipedia.org/wiki/Taco
Hard-shell tacos
Beginning from the early part of the twentieth century, various styles
of tacos have become popular in the United States and Canada.[10] The
style that has become most common is the hard-shell, U-shaped version
first described in a cookbook authored by Fabiola Cabeza de Vaca Gilbert
and published in Santa Fe, New Mexico in 1949. These have been sold by
restaurants and by fast food chains. Even non-Mexican oriented fast food
restaurants have sold tacos. Mass production of this type of taco was
encouraged by the invention of devices to hold the tortillas in the
U-shape as they were deep-fried. A patent for such a device was issued
to New York restaurateur Juvenico Maldonado in 1950, based on his patent
filing of 1947 (U.S. Patent No. 2,506,305).[11][12] Such tacos are
crisp-fried corn tortillas filled with seasoned ground beef, cheese,
lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or
guacamole.[13] In this context, soft tacos are tacos made with wheat
flour tortillas and filled with the same ingredients as a hard taco.[14]
Pico de gallo
Always soft. I think hard tacos are a US idea. I have never seen them
served in Mexico and the authentic Mexican restaurants I have been in.
Shredded cabbage, pico de gallo, crema
Just looking for backup and the taco link on Wikipedia says hard tacos
are a US/Canadian thing:
http://en.wikipedia.org/wiki/Taco
Hard-shell tacos
Beginning from the early part of the twentieth century, various styles
of tacos have become popular in the United States and Canada.[10] The
style that has become most common is the hard-shell, U-shaped version
first described in a cookbook authored by Fabiola Cabeza de Vaca Gilbert
and published in Santa Fe, New Mexico in 1949. These have been sold by
restaurants and by fast food chains. Even non-Mexican oriented fast food
restaurants have sold tacos. Mass production of this type of taco was
encouraged by the invention of devices to hold the tortillas in the
U-shape as they were deep-fried. A patent for such a device was issued
to New York restaurateur Juvenico Maldonado in 1950, based on his patent
filing of 1947 (U.S. Patent No. 2,506,305).[11][12] Such tacos are
crisp-fried corn tortillas filled with seasoned ground beef, cheese,
lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or
guacamole.[13] In this context, soft tacos are tacos made with wheat
flour tortillas and filled with the same ingredients as a hard taco.[14]
Pico de gallo
"Mark Thorson" wrote in message
news:[email protected]...
Well I smoked for 27 years. Quit 13 years ago when I was pregnant.
Daughter is 12 now. And I don't eat fish tacos. I just make em.
news:[email protected]...
Well I smoked for 27 years. Quit 13 years ago when I was pregnant.
Daughter is 12 now. And I don't eat fish tacos. I just make em.
fresiansrus
New member
Mark Thorson wrote:
....as your flabs melt and ooze down the chair sides
and onto the floor.
And then grab a 99 cent burger.
--
....as your flabs melt and ooze down the chair sides
and onto the floor.
And then grab a 99 cent burger.
--
ahanda korama
New member
In news:rec.food.cooking, Omelet posted on Sun, 13
Feb 2011 12:15:44 -0600 the following:
ROT-13 what doesn't make sense:
My mouth? When I was 17 I was "with" a girl a few times who claimed she
didn't want guys "rngvat ure bhg", but when she got all hot and horny, she
started moaning, "Rng zr bhg! Rng zr bhg!" I didn't really want to, and
I don't know why I did, but I went ahead and tried it. I didn't like it
and have never done it again...nor do I think about doing that. However,
I do think the "tuna taco" reference is funny and I just had to bring it
up.
Damaeus
Feb 2011 12:15:44 -0600 the following:
ROT-13 what doesn't make sense:
My mouth? When I was 17 I was "with" a girl a few times who claimed she
didn't want guys "rngvat ure bhg", but when she got all hot and horny, she
started moaning, "Rng zr bhg! Rng zr bhg!" I didn't really want to, and
I don't know why I did, but I went ahead and tried it. I didn't like it
and have never done it again...nor do I think about doing that. However,
I do think the "tuna taco" reference is funny and I just had to bring it
up.
Damaeus
"Omelet" wrote in message
news[email protected]...
I guess I could cook with it. I don't do dressing and I hate steamed
veggies.
news
[email protected]...I guess I could cook with it. I don't do dressing and I hate steamed
veggies.
Rainy Rose
New member
On Feb 11, 9:41 pm, "Julie Bove" wrote:
I most often use cod but snapper and halibut are equally good
alternatives. Best I ever had in Baja was fresh yellowtail. Go to
the good fishmonger and take whatever is best that day.
I batter them with a light beer batter. No heavy cornmeal. I like a
little crispy, not a big crunch. Unbattered and grilled is great, but
I've found that many people, especially kids, prefer the battered
version.
Soft corn tortillas. Shredded cabbage, mayo or crema, fresh lime
juice. Salsa/pico de gallo available for guests who want it. Ditto
sliced avocado. -aem
I most often use cod but snapper and halibut are equally good
alternatives. Best I ever had in Baja was fresh yellowtail. Go to
the good fishmonger and take whatever is best that day.
I batter them with a light beer batter. No heavy cornmeal. I like a
little crispy, not a big crunch. Unbattered and grilled is great, but
I've found that many people, especially kids, prefer the battered
version.
Soft corn tortillas. Shredded cabbage, mayo or crema, fresh lime
juice. Salsa/pico de gallo available for guests who want it. Ditto
sliced avocado. -aem
On 2011-02-12, Omelet wrote:
But live in their own waste!
This one of the major problems with aquaculture, disposing of all that
waste from thousands of fish. Requires fresh water, which is
overhead. It's so bad in the shrimp industry in Thailand, shrimp are
pumped full of antibiotics to survive their own filth. When farms ARE
finally flushed, they waste is so toxic, it's killing off natural
mangrove wetlands that are the birthplace of most of the sealife in
that part of the ocean. IOW, aquafarming is killing off most of the
natural sealife in The Gulf of Thailand.
Do you actually believe catfish and talapia farmers are any less
greedy or more responisble?
The guy who will make it filthy rich is the person who figures out a
way to harvest all those damn jumping Asian carp up around the Great
Lakes and creates a way to turn them into marketable protein. Hell,
grind 'em up and make fish meal for salmon farmers or sell to those
moron consumers who are already paying big bucks for imitation
crabmeat. Seems like a no brainer.
nb
But live in their own waste!
This one of the major problems with aquaculture, disposing of all that
waste from thousands of fish. Requires fresh water, which is
overhead. It's so bad in the shrimp industry in Thailand, shrimp are
pumped full of antibiotics to survive their own filth. When farms ARE
finally flushed, they waste is so toxic, it's killing off natural
mangrove wetlands that are the birthplace of most of the sealife in
that part of the ocean. IOW, aquafarming is killing off most of the
natural sealife in The Gulf of Thailand.
Do you actually believe catfish and talapia farmers are any less
greedy or more responisble?
The guy who will make it filthy rich is the person who figures out a
way to harvest all those damn jumping Asian carp up around the Great
Lakes and creates a way to turn them into marketable protein. Hell,
grind 'em up and make fish meal for salmon farmers or sell to those
moron consumers who are already paying big bucks for imitation
crabmeat. Seems like a no brainer.
nb