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The "One Bite" challenge
- Thread starter x.elle.x
- Start date
On 2011-03-26, sf wrote:
What? No "neener, neener"?
BTW, I notice you didn't dispute anything I claimed. While most is
only a slight exagerationo, that last sentence is gospel.
Livermore musta had about a doz taquerias. Most so authentic, no
English spoken. There were two favorites among the Mexican
community. One served SF-style burritos, the other did not. No rice
and refried beans. Not sure what that no-rice style is, but it
obviously has its loyal fans. While the rice burrito place had a
slight traffic edge over the other one, it was no doubt due to the
higher filler to dollar ratio. Lotta hard labor Mexicans in
Livermore. But, despite the better overall food value, the non-rice
taquerias outnumber the SF-style taquerias.
Myself, I will not even partonize a place that puts rice in a burrito.
If I want rice, I'll order the combo plate. Now that I think about
it, I don't like Mexican rice in any form. A waste of grain, IMO. If
you like it, no problem, but keep it Hell outta MY burrito!
nb
What? No "neener, neener"?
BTW, I notice you didn't dispute anything I claimed. While most is
only a slight exagerationo, that last sentence is gospel.
Livermore musta had about a doz taquerias. Most so authentic, no
English spoken. There were two favorites among the Mexican
community. One served SF-style burritos, the other did not. No rice
and refried beans. Not sure what that no-rice style is, but it
obviously has its loyal fans. While the rice burrito place had a
slight traffic edge over the other one, it was no doubt due to the
higher filler to dollar ratio. Lotta hard labor Mexicans in
Livermore. But, despite the better overall food value, the non-rice
taquerias outnumber the SF-style taquerias.
Myself, I will not even partonize a place that puts rice in a burrito.
If I want rice, I'll order the combo plate. Now that I think about
it, I don't like Mexican rice in any form. A waste of grain, IMO. If
you like it, no problem, but keep it Hell outta MY burrito!
nb
On 26 Mar 2011 21:24:32 GMT, notbob wrote:
Why bother. I don't care enough. I order my burrito my way and I
don't care how you order yours. Unlike you, I'm not dictating burrito
style to anyone.
Yes, it is. Stay the hell out of my burrito and that's why I hated
then and still hate now that stupid wet burrito on a plate thing. It
makes no sense to me and just leaves me wanting my Mission style
burrito.
--
Today's mighty oak is just yesterday's nut that held its ground.
Why bother. I don't care enough. I order my burrito my way and I
don't care how you order yours. Unlike you, I'm not dictating burrito
style to anyone.
Yes, it is. Stay the hell out of my burrito and that's why I hated
then and still hate now that stupid wet burrito on a plate thing. It
makes no sense to me and just leaves me wanting my Mission style
burrito.
--
Today's mighty oak is just yesterday's nut that held its ground.
Old man on the back porch
New member
On 2011-03-26, sf wrote:
I have absolutely no idea what a "wet burrito on a plate" is.
Of course, I haven't been to SoCal in 35 yrs. Couldn't get me down
there at gunpoint.
nb
I have absolutely no idea what a "wet burrito on a plate" is.
Of course, I haven't been to SoCal in 35 yrs. Couldn't get me down
there at gunpoint.
nb
yungzero89
New member
"notbob" wrote in message
news:[email protected]...
There was a burrito place in a strip mall when I lived in Alameda. You
could order the things online. They were huge and had rice in them. There
was always a line out the door. I never once ordered one because I assumed
they would have waaaay too many carbs in them for me. Yes, I could have
split one with my daughter but she and I do not have the same tastes. I
don't know if they were pickupable or not. But that sounds about right for
the price.
news:[email protected]...
There was a burrito place in a strip mall when I lived in Alameda. You
could order the things online. They were huge and had rice in them. There
was always a line out the door. I never once ordered one because I assumed
they would have waaaay too many carbs in them for me. Yes, I could have
split one with my daughter but she and I do not have the same tastes. I
don't know if they were pickupable or not. But that sounds about right for
the price.
"notbob" wrote in message
news:[email protected]...
We have a lot of taquerias in this area. Lots of Latinos here. So far I
have eaten in only one of them because it came highly recommended to me. I
got beef tacos. They had small, soft, double corn tortillas and the beef
reminded me of the roast beef that I make at home. Juicy, very tender and
not shredded or spicy at all. I was worried not only about the amount of
carbs in the meal but also if I could digest it. I usually have a hard time
digesting any beef but ground beef. But it was fine on both counts. The
only problem? I was still hungry after I ate the two tacos. But they were
VERY good!
I do love most Mexican rice. Have occasionally had some that was so
overcooked it was dry, had so much liquid it was mushy or just plain
tasteless. But at the places we usually eat, I like the rice. But I don't
usually want it in my burrito! I do occasionally order such a burrito at
one place but when I am eating it I don't consider it as a burrito because I
take only a few bites of the tortilla then eat the filling. Otherwise too
many carbs for me. There is some meat in there. Some beans and a lot of
other veggies.
news:[email protected]...
We have a lot of taquerias in this area. Lots of Latinos here. So far I
have eaten in only one of them because it came highly recommended to me. I
got beef tacos. They had small, soft, double corn tortillas and the beef
reminded me of the roast beef that I make at home. Juicy, very tender and
not shredded or spicy at all. I was worried not only about the amount of
carbs in the meal but also if I could digest it. I usually have a hard time
digesting any beef but ground beef. But it was fine on both counts. The
only problem? I was still hungry after I ate the two tacos. But they were
VERY good!
I do love most Mexican rice. Have occasionally had some that was so
overcooked it was dry, had so much liquid it was mushy or just plain
tasteless. But at the places we usually eat, I like the rice. But I don't
usually want it in my burrito! I do occasionally order such a burrito at
one place but when I am eating it I don't consider it as a burrito because I
take only a few bites of the tortilla then eat the filling. Otherwise too
many carbs for me. There is some meat in there. Some beans and a lot of
other veggies.
On Fri, 25 Mar 2011 19:43:36 -0700, "Bob Terwilliger"
wrote:
I'm going to go with this one because one bite is perfect. It's not a
belly filler for sure.
Lou
Fig And Walnut Tapenade
1 cup chopped dried black mission figs
1/3 cup water
1/3 cup chopped/pitted kalamata olives
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon capers, drained and coarsely chopped
1 1/2 teaspoon chopped fresh thyme leaves
salt
fresh ground black pepper
1/2 cup toasted and chopped walnuts
In a medium saucepan combine chopped figs and water. Cook over medium
heat, stirring occasionally until liquid has evaporated and
figs are soft. About 7 minutes.
Transfer figs to a mixing bowl. Add olives, olive oil, balsamic
vinegar, capers, and chopped thyme. Mix and add salt and pepper to
taste.
Refrigerate for 24 hours. (up to 3 days)
Bring to room temperature and mix in chopped walnuts.
Serve with Kefalograviera cheese slices on thin slices of French
Baguette bread.
Other Greek cheeses will work as will Manchego or Blues.
Do NOT serve cold.
wrote:
I'm going to go with this one because one bite is perfect. It's not a
belly filler for sure.
Lou
Fig And Walnut Tapenade
1 cup chopped dried black mission figs
1/3 cup water
1/3 cup chopped/pitted kalamata olives
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon capers, drained and coarsely chopped
1 1/2 teaspoon chopped fresh thyme leaves
salt
fresh ground black pepper
1/2 cup toasted and chopped walnuts
In a medium saucepan combine chopped figs and water. Cook over medium
heat, stirring occasionally until liquid has evaporated and
figs are soft. About 7 minutes.
Transfer figs to a mixing bowl. Add olives, olive oil, balsamic
vinegar, capers, and chopped thyme. Mix and add salt and pepper to
taste.
Refrigerate for 24 hours. (up to 3 days)
Bring to room temperature and mix in chopped walnuts.
Serve with Kefalograviera cheese slices on thin slices of French
Baguette bread.
Other Greek cheeses will work as will Manchego or Blues.
Do NOT serve cold.