qclabrat
Well-Known Member
They also have regular and lobster burritos for $1, my kid is having a party today. I would have bought "steaks" for themOdd... I was thinking burritos late last night and was browsing thru taco bells menu online. Lol
They also have regular and lobster burritos for $1, my kid is having a party today. I would have bought "steaks" for themOdd... I was thinking burritos late last night and was browsing thru taco bells menu online. Lol
Odd... my wife is having her bday party today and tomorrow... and I'm not invited... but apparently, my credit card is.They also have regular and lobster burritos for $1, my kid is having a party today. I would have bought "steaks" for them
Can't find the what eating thread, but this was the best burrito I've had in a long time. With a side of cactus and tamales to balance some heat from the mole. Dunellen/Bound Brook has some serious eats.
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Yeah, it seems to be the trendOdd... my wife is having her bday party today and tomorrow... and I'm not invited... but apparently, my credit card is.
I prolly posted this before, but it’s a staple: Spanikopita eggs with bacon and sourdough toast.
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Ill send you the recipe.might have to try that.....looks yummy!
Another one of our “I got no more ideas” dinners: quesadillas-
Aka: Mexican pizzas.
A blend of sharp, aged and habañero
cheddars.
All had chorizo, some also had fresh jalapeño and cilantro left over from the guac (too paltry to pic)
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I dig food yo.
Well Spanish Mexican fusion-i like this, not everything needs a recipe. so cajun mexican fusion.....
Cant be Benedict without the hollandaise but I still appreciate. Want those poachers you got there.Had some left over broccoli rabe, found the perfect recipe.
And tweaked it just a tad.
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Broccoli rabe Benedict on sourdough
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Fair enough, and yeah, those were a gift from Mrs Manic.Cant be Benedict without the hollandaise but I still appreciate. Want those poachers you got there.
I need to learn how to make these. It's a classic home cooking method of rice cooked in a lotus leaf so it has an aroma of tea to the rice. Tricky part is getting the leaf tight enough around the raw race and other ingredients without being too loose where it doesn't mold correctly and falls apart.
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