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Started By
Message
re: SUBMISSION Thread for Mexican Food Challenge Tuesday, Sept 26, 2023
Posted on 9/26/23 at 1:32 pm to Darla Hood
Posted on 9/26/23 at 1:32 pm to Darla Hood
quote:
I will confer with the committee and we’ll submit your request to the board, once we’ve received our updated handbook of regulations pursuant to the preconditions previously acknowledged as acceptable by my learned colleagues and my most humble self.
Would the board be open to bribes?
(hint hint)
Dang - as usual, a moment late, and maybe a dollar short!
This post was edited on 9/26/23 at 1:35 pm
0
Posted on 9/26/23 at 1:43 pm to Darla Hood
quote:
I will confer with the committee and we’ll submit your request to the board
My thought is that most of those dishes were made by other board members, and they should submit their entries separately. That way, they could also post a picture of the food plated for aesthetics...
I do appreciate the pictures and that had to be an epic event, but that is worthy of it's own separate thread...
Posted on 9/26/23 at 1:44 pm to Darla Hood
Darla only has 3 rules… a picture, a description, and last picture being your entry photo.
She volunteers her time dealing with all of our BS and our posts. Least we can do is make it easier for her by following those 3 simple rules. If you’re entering the competition, get your posts right for her sake.
She volunteers her time dealing with all of our BS and our posts. Least we can do is make it easier for her by following those 3 simple rules. If you’re entering the competition, get your posts right for her sake.
Posted on 9/26/23 at 2:16 pm to Jax-Tiger
quote:
My thought is that most of those dishes were made by other board members, and they should submit their entries separately. That way, they could also post a picture of the food plated for aesthetics...
Yes and some of those foods were not made by TD folks anyway, but still included in the submission. Darla shouldn't have to go through all of those. RonFNSwanson has already submitted his dish per the way it's always done. Kudos to him.
quote:
I do appreciate the pictures and that had to be an epic event, but that is worthy of it's own separate thread...
Absolutely. Would be a great separate thread and should have been. It doesn't belong in the submissions thread. The poster can certainly submit his own dishes in the submissions thread.
Yes, there are 3 simple rules to provide your submission and they help Darla not have to spend more time on this.They are not difficult rules. It's not a job for which Darla is paid. I, for one, don't want her to resign. That would be a shame for those who enjoy participating and those who enjoy reading these threads.
Posted on 9/26/23 at 2:19 pm to Darla Hood
quote:
The committee has decided there is no reason to care.
So technically you CouldCareLess
Posted on 9/26/23 at 2:33 pm to CouldCareLess
Well, technically I think it's that she couldn't care less.
Posted on 9/26/23 at 2:37 pm to Mo Jeaux
I'll allow it - but I think we need an expert opinion?
Posted on 9/26/23 at 2:39 pm to Gris Gris
I bet you people are a lot of fun at fiestas
Posted on 9/26/23 at 2:49 pm to Darla Hood
Tacos de Alambre
Fry up some bacon and set aside.
Cook some Mexican chorizo.
To the chorizo, add one diced onion (large dice), one diced red bell pepper, and however much chopped garlic you desire.
Add in beef marinaded in lime juice, olive oil, garlic, soy sauce, seasoned with chili powder, cumin, paprika, garlic powder, kosher salt, and simmer till beef is tender.
Add bacon back in.
Add melty cheese and crumbly cheese.
You’re supposed to take your tortilla and use it to scoop up the alambre straight from the skillet.
I also tried it as a dip with a tortilla chip.
I did all but the final cheese under the broiler last night. At that point, I wasn’t too sure how cohesive it all tasted. The bacon seemed to be an outlier. The beef slightly tough. This morning, I removed all of the beef and simmered it in some of the pot juices and chicken stock till it was appropriately tender. I mixed it all back in and “re-cheesed” it.
Final result: trés magnifique! er… muy bueno!
Fry up some bacon and set aside.
Cook some Mexican chorizo.
To the chorizo, add one diced onion (large dice), one diced red bell pepper, and however much chopped garlic you desire.
Add in beef marinaded in lime juice, olive oil, garlic, soy sauce, seasoned with chili powder, cumin, paprika, garlic powder, kosher salt, and simmer till beef is tender.
Add bacon back in.
Add melty cheese and crumbly cheese.
You’re supposed to take your tortilla and use it to scoop up the alambre straight from the skillet.
I also tried it as a dip with a tortilla chip.
I did all but the final cheese under the broiler last night. At that point, I wasn’t too sure how cohesive it all tasted. The bacon seemed to be an outlier. The beef slightly tough. This morning, I removed all of the beef and simmered it in some of the pot juices and chicken stock till it was appropriately tender. I mixed it all back in and “re-cheesed” it.
Final result: trés magnifique! er… muy bueno!
This post was edited on 9/26/23 at 3:23 pm
Posted on 9/26/23 at 2:53 pm to Mad Dogg
I don't know. I do think it's odd that you have a submission with dishes created by others.
Could I post pics of a dish made by Enrique Olvera and use it as my submission?
Could I post pics of a dish made by Enrique Olvera and use it as my submission?
Posted on 9/26/23 at 2:54 pm to CouldCareLess
quote:
I'll allow it - but I think we need an expert opinion?
quote:
I'll allow it - but I think we need an expert opinion?
How about that person pick one of the dishes they cooked personally and follow the rules?
Posted on 9/26/23 at 3:04 pm to SixthAndBarone
quote:
Darla only has 3 rules… a picture, a description, and last picture being your entry photo.
Rules aside, I would like to see the folks who made the dishes submit an entry with more background detail. There are some that look very interesting.
I would also like to learn more about the Tequila. I do make a very good traditional margarita, which is no big achievement, but am limited on my knowledge of tequila...
The point is to have a good time, learn about food, and hopefully challenge yourself to up your game with your submission.
This post was edited on 9/26/23 at 3:08 pm
Posted on 9/26/23 at 3:09 pm to Darla Hood
If I would have been invited to the FESTIVAL you would have had a chance to try these, but it’s okay. I will make them for you on request.
Posted on 9/26/23 at 3:13 pm to Darla Hood
Darla - that Alambre really looks great. I would use flour tortillas to scoop that up. They are more pliable than corn tortillas. My wife loves the super thin white corn tortillas chips, and they would break if I tried to get a decent amount of the Alambre on them.
Posted on 9/26/23 at 3:14 pm to Mo Jeaux
I am not a certified food challenge rule scholar, but I think one rule is the photo you submit must be your photo and not pulled from the internet.
Submitting a post for someone else's work seems sketchy at best.
Submitting a post for someone else's work seems sketchy at best.
Posted on 9/26/23 at 3:20 pm to Jax-Tiger
I used zero carb flour tortillas. The chip is a corn tortilla chip.*
I’ve only ever seen this dish at La Carreta in Lafayette. I’ve had it several times there, and loved it. I wanted to recreate it and looked at a number of online recipes and videos. I was surprised that chorizo and bacon were commonly included. I don’t think the version I had contained them. I also didn’t know I was supposed to scoop until I saw it in a few of the videos.
I’ve only ever seen this dish at La Carreta in Lafayette. I’ve had it several times there, and loved it. I wanted to recreate it and looked at a number of online recipes and videos. I was surprised that chorizo and bacon were commonly included. I don’t think the version I had contained them. I also didn’t know I was supposed to scoop until I saw it in a few of the videos.
Posted on 9/26/23 at 3:21 pm to MeridianDog
Everything looks great so far.
I'd even eat the Taco Bell.
I'd even eat the Taco Bell.
Posted on 9/26/23 at 3:23 pm to Mad Dogg
Spicy Mexican Peanuts shared with hombres
I took a crock pot and filled it with 2.5 lbs. of green peanuts from Southside Market.
Then I filled the crock pot with water, garlic, lime juice, chipotle peppers, and lots and lots of other mexican goodies.
Then I pressed the button until the little led light next to high lit up.
After 22 hours, I turned off the crock pot and let the peanuts soak for another 4 hours.
They were terrible. Pretty sure Mad Dogg fed them to his dogg.
I took a crock pot and filled it with 2.5 lbs. of green peanuts from Southside Market.
Then I filled the crock pot with water, garlic, lime juice, chipotle peppers, and lots and lots of other mexican goodies.
Then I pressed the button until the little led light next to high lit up.
After 22 hours, I turned off the crock pot and let the peanuts soak for another 4 hours.
They were terrible. Pretty sure Mad Dogg fed them to his dogg.
Posted on 9/26/23 at 3:27 pm to USEyourCURDS
Posted on 9/26/23 at 3:28 pm to RockyMtnTigerWDE
quote:
RockyMtnTigerWDE
I call bulllll sheeeet! There aint no way your soft taco looked that good once out the wrapper
quote:
Jax-Tiger
quote:
I would also like to learn more about the Tequila.
What you want is non additive traditionally made tequila. This is a good place to see what's what. https://tequilamatchmaker.com/
G4, Tequila Ocho, El Tesoro are some good on the shelf options IMO. Also Fortaleza if you can find it...its becoming the rayer allocated BS doe.
This post was edited on 9/26/23 at 3:32 pm
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