I go full Mexican when it comes to soup. Menudo and pozole ALLLLLL the way. Especially when it’s cold and/or I’m hungover or sick. I haven’t been able to nail my mom’s menudo recipe but I’ve gotten pretty close to the pozole. No onions for me but feel free to add to your bowl. ALWAYS add plenty of lime to both. Menudo can have some hot sauce if you like spicier foods, pozole is just fine on its own. Plenty of hominy (cause I’m from north Mexico) and chopped up cabbage to pozole. And always roll up a tortilla to eat with both. Can substitute with a tostada or chips if you wanna scoop. Topo Chico is the ideal drink, but sangria or a medio litro Coke also pairs very well.
I go full Mexican when it comes to soup. Menudo and pozole ALLLLLL the way. Especially when it’s cold and/or I’m hungover or sick. I haven’t been able to nail my mom’s menudo recipe but I’ve gotten pretty close to the pozole. No onions for me but feel free to add to your bowl. ALWAYS add plenty of lime to both. Menudo can have some hot cause if you like spicier foods, pozole is just fine on its own. Plenty of hominy (cause I’m from north Mexico) and cabbage to pozole. And always roll up a tortilla to eat with both. Can substitute with a tostada or chips if you wanna scoop. Topo Chico is the ideal drink, but sangria or a medio litro Coke also pairs very well.
Thoughts, I have them!
I'll be stopping by if I'm ever in Dallas. Sounds yummy.
I go full Mexican when it comes to soup. Menudo and pozole ALLLLLL the way. Especially when it’s cold and/or I’m hungover or sick. I haven’t been able to nail my mom’s menudo recipe but I’ve gotten pretty close to the pozole. No onions for me but feel free to add to your bowl. ALWAYS add plenty of lime to both. Menudo can have some hot sauce if you like spicier foods, pozole is just fine on its own. Plenty of hominy (cause I’m from north Mexico) and chopped up cabbage to pozole. And always roll up a tortilla to eat with both. Can substitute with a tostada or chips if you wanna scoop. Topo Chico is the ideal drink, but sangria or a medio litro Coke also pairs very well.
Thoughts, I have them!
Pozole is amazing. One of the best soups I ever had was a bowl of pozole in a hole in the wall shop in Puerto Vallarta. Lots of lime and plenty tasty pork parts. Good stuff.
@mrx I'm not a big lobster ravioli guy either, but there was a great friends scene revolving around Joey trying to order lobster ravioli and the waiter having to constantly remind him that they had sold out of it.
@Michelle I was looking at various TV show themed Monopoly games and for the Friends on the token that represents Joey is 2 pizzas, which made me incredibly happy to see.
@pavlovsbell I'll have to go give that a listen. Sounds really funny. I've never heard of that podcast before, but it sounds like it's worth a spin. Thanks!
@Michelle I was looking at various TV show themed Monopoly games and for the Friends on the token that represents Joey is 2 pizzas, which made me incredibly happy to see.
Ho-ho-hold your horses! *record scratch* There's a Friends Monopoly??????
EDIT: Wait, it's $60. Umm, this might wait until after my finances have recovered from Christmas. But LOL at the Chandler piece being a sweater vest over a long sleeve shirt.
Yeah, I didn't notice until I went back to the page for the link that it cost that much. Must be an older edition for collectors. It's pretty awesome though.
I go full Mexican when it comes to soup. Menudo and pozole ALLLLLL the way. Especially when it’s cold and/or I’m hungover or sick. I haven’t been able to nail my mom’s menudo recipe but I’ve gotten pretty close to the pozole. No onions for me but feel free to add to your bowl. ALWAYS add plenty of lime to both. Menudo can have some hot sauce if you like spicier foods, pozole is just fine on its own. Plenty of hominy (cause I’m from north Mexico) and chopped up cabbage to pozole. And always roll up a tortilla to eat with both. Can substitute with a tostada or chips if you wanna scoop. Topo Chico is the ideal drink, but sangria or a medio litro Coke also pairs very well.
Thoughts, I have them!
Sadly, I have never tried authentic menudo, but I loved this tripe stew that was a Momofuku fusion of menudo and Korean cuisine. I would love to try the real thing, especially if it's made by someone's grandmother.
As the trailblazing restaurants celebrates its 10 anniversary, we catch up with some former head chefs to hear about their favorite throwback dishes—as well as that time David Chang fought a dude over pork buns.
“[The tripe] is inspired by my grandmother’s menudo (Mexican tripe stew), something that I never appreciated as a child. She used to cook it in the garage so as not to stink up the house. It’s always impressive when one is able to coax pleasing flavors and textures out of something that is inherently weird. Tripe is one of those things. My theory has always been to surround it with strength so as to complement it while covering up some of the excessive funk. Smoke and spice in this case. It makes it more accessible to the general palate.
We realized we weren’t an authentic anything, least of all ramen shop, and we started cooking whatever we felt like.
“When I started working with Dave, I was pushed to incorporate ingredients that were less familiar to me. Trying to cook tripe within the parameters of Asian ingredients led to ginger and gochujang replacing the cumin and ancho that were more the norm for me. Heavily smoked Benton’s bacon is the perfect partner, and the smoky gelatin resulting from our confit chicken wings give it the body. At that time, we were just starting to realize we weren’t an authentic anything, least of all ramen shop, and we started cooking whatever we felt like. A lot of it never made it to the table. A lot of people accidentally ate cow stomach and enjoyed it before asking what it was they had just eaten. Success.”
It's a great weekend to stay inside with a hot, homemade soup. I think I'll make my own corn and potato chowder (I make it every so often and it's really good). If anyone wants the recipe:
To start: Boil a decent amount of potatoes, carrots, and celery, drain, & set aside Fry 1 lb. of chopped bacon, drain, & set aside
Melt 1/4 c. margarine or real butter (more if you like) at the bottom of a dutch oven Saute onions in that melted butter if you want Sprinkle in flour to make a roux
To that, add: The boiled vegetables & the bacon 4-6 cans creamed corn (can go more or fewer, whatever you like) Low-sodium chicken broth - enough to fill the dutch oven to about 1" from the rim but don't go *too* thin 1 brick 'light' cream cheese (full fat if you want) Salt, pepper, onion powder, herbes de provence to taste (Can add a little of the bacon grease if you want)
Simmer slow & low for about 30 min., stirring occasionally. Should be nice & creamy and a bit thick when done.
Can top with a bit of shredded cheese or whatever garnish you like. Enjoy!
I use Imgur but some people use TinyPic. You basically upload the photo and copy the direct link to it, then click the icon that looks like a piece of copy paper (above this box) and enter that url. It's pretty easy.
I use Imgur but some people use TinyPic. You basically upload the photo and copy the direct link to it, then click the icon that looks like a piece of copy paper (above this box) and enter that url. It's pretty easy.
Does Giada do the "pawn-chay-tuh" thing?
ah ok. thanks for the info @Michelle. had a feeling that required something that took effort haha
and yes that's how she says it. i call one of my friends the Mexican Giada. she's half Mexican and doesn't speak Spanish. but she pronounces Mexican food like Giada. 'my mom came over last nigh and she made 'ehhn-chiii-lahh-dasss'.
I use Imgur but some people use TinyPic. You basically upload the photo and copy the direct link to it, then click the icon that looks like a piece of copy paper (above this box) and enter that url. It's pretty easy.
Does Giada do the "pawn-chay-tuh" thing?
ah ok. thanks for the info @Michelle. had a feeling that required something that took effort haha
and yes that's how she says it. i call one of my friends the Mexican Giada. she's half Mexican and doesn't speak Spanish. but she pronounces Mexican food like Giada. 'my mom came over last nigh and she made 'ehhn-chiii-lahh-dasss'.
lol, that drives me nuts. One of my closest friends is Mexican and we have a friend who does that all the time - like we're not going to understand the word unless it's pronounced the way he thinks it should sound, like the trill of the r's and the long 'iii' in burrito. And he's not that great at it, so it comes off sooooo ridiculous. Dude, you're a white guy with freckles who was born in Idaho. Give it up!
I use Imgur but some people use TinyPic. You basically upload the photo and copy the direct link to it, then click the icon that looks like a piece of copy paper (above this box) and enter that url. It's pretty easy.
Does Giada do the "pawn-chay-tuh" thing?
ah ok. thanks for the info @Michelle. had a feeling that required something that took effort haha
and yes that's how she says it. i call one of my friends the Mexican Giada. she's half Mexican and doesn't speak Spanish. but she pronounces Mexican food like Giada. 'my mom came over last nigh and she made 'ehhn-chiii-lahh-dasss'.
I use Imgur but some people use TinyPic. You basically upload the photo and copy the direct link to it, then click the icon that looks like a piece of copy paper (above this box) and enter that url. It's pretty easy.
Does Giada do the "pawn-chay-tuh" thing?
ah ok. thanks for the info @Michelle. had a feeling that required something that took effort haha
and yes that's how she says it. i call one of my friends the Mexican Giada. she's half Mexican and doesn't speak Spanish. but she pronounces Mexican food like Giada. 'my mom came over last nigh and she made 'ehhn-chiii-lahh-dasss'.
Btw, did you make your corn chowder?
no. got a haircut, then went to the bar. life is good!
Have to give it to Portugal on their soup game. Had a bowl of creamy vegetable soup last night that was great, and had a cup of caldo verde tonight that was good enough to make me want to try making it myself when I get home. Then again, there is no soup like vacation soup.
Comments
Thoughts, I have them!
@Michelle I was looking at various TV show themed Monopoly games and for the Friends on the token that represents Joey is 2 pizzas, which made me incredibly happy to see.
@pavlovsbell I'll have to go give that a listen. Sounds really funny. I've never heard of that podcast before, but it sounds like it's worth a spin. Thanks!
https://www.amazon.com/Winning-Moves-Games-027229-Monopoly/dp/B0794WJ13S/ref=sr_1_1?s=toys-and-games&ie=UTF8&qid=1545864176&sr=1-1&keywords=friends+monopoly
EDIT: Holy shit! They have a Firefly one also. It's $55 so I imagine it's a collector's deal, but that's awesome!
https://www.amazon.com/Firefly-Edition-Monopoly-Board-Game/dp/B00TTX54C8/ref=sr_1_109?s=toys-and-games&ie=UTF8&qid=1545864104&sr=1-109&keywords=monopoly
EDIT: Wait, it's $60. Umm, this might wait until after my finances have recovered from Christmas. But LOL at the Chandler piece being a sweater vest over a long sleeve shirt.
Behind Momofuku Noodle Bar's 10th Anniversary Menu
Joaquin Baca (chef-owner at The Brooklyn Star)
His Favorite Dishes: Oxtail stew (daikon, roasted onion, rice), braised tripe (chile, Benton’s bacon, onion)
“[The tripe] is inspired by my grandmother’s menudo (Mexican tripe stew), something that I never appreciated as a child. She used to cook it in the garage so as not to stink up the house. It’s always impressive when one is able to coax pleasing flavors and textures out of something that is inherently weird. Tripe is one of those things. My theory has always been to surround it with strength so as to complement it while covering up some of the excessive funk. Smoke and spice in this case. It makes it more accessible to the general palate.
“When I started working with Dave, I was pushed to incorporate ingredients that were less familiar to me. Trying to cook tripe within the parameters of Asian ingredients led to ginger and gochujang replacing the cumin and ancho that were more the norm for me. Heavily smoked Benton’s bacon is the perfect partner, and the smoky gelatin resulting from our confit chicken wings give it the body. At that time, we were just starting to realize we weren’t an authentic anything, least of all ramen shop, and we started cooking whatever we felt like. A lot of it never made it to the table. A lot of people accidentally ate cow stomach and enjoyed it before asking what it was they had just eaten. Success.”
To start:
Boil a decent amount of potatoes, carrots, and celery, drain, & set aside
Fry 1 lb. of chopped bacon, drain, & set aside
Melt 1/4 c. margarine or real butter (more if you like) at the bottom of a dutch oven
Saute onions in that melted butter if you want
Sprinkle in flour to make a roux
To that, add:
The boiled vegetables & the bacon
4-6 cans creamed corn (can go more or fewer, whatever you like)
Low-sodium chicken broth - enough to fill the dutch oven to about 1" from the rim but don't go *too* thin
1 brick 'light' cream cheese (full fat if you want)
Salt, pepper, onion powder, herbes de provence to taste
(Can add a little of the bacon grease if you want)
Simmer slow & low for about 30 min., stirring occasionally.
Should be nice & creamy and a bit thick when done.
Can top with a bit of shredded cheese or whatever garnish you like.
Enjoy!
Does Giada do the "pawn-chay-tuh" thing?