Food • Page 581

My thoughts exactly

 

well I wouldn't want y'all to kill yourselves

try holding your breath for as long as you can instead

 

Then we'd pass out WITH the hiccups

 

wait a minute

 

These are my sincere beliefs and I stand by them proudly

 

might take longer

 

Also acceptable remedies:

Think about the last time you saw a red balloon.

Stick your head between your legs, hold your breath, and swallow three times.

Commit seppuku.

 

I don't know how to rank fruit. It's all so damn good. I can't imagine liking durian though.

 

I lived in Singapore for 6 years and have a lot of family in Indonesia. Durian is definitely an acquired taste.

 

@Matt any suggestions for what to do in Vermont?

 

I heard that you can't get rid of hiccups by drinking water upside down. I think I misinterpreted what exactly they meant by that. I laid on the couch with my head hanging off the edge and quickly tossed back my water bottle and almost drowned in my living room.

 

I made steak tacos last night. Pretty good. Homemade guacamole, cholula, chopped white onion, minced oregano, medium-rare skirt steak. 10/10 will make again.

 

Oregano? That seems like a weird pairing.

 

Really? It's classic Mexican.

 

When I think oregano I think Italian.

Maybe I'm weird.

 

I thought it was more...Italian. Either way, it's pretty good on everything

 

I don't think you're weird. It's a common reaction--people think oregano is strictly Mediterranean, but oregano also is used in a lot of Mexican cooking and it is delicious. Mexican oregano has more of a citrus flavor. Dried Mexican oregano is basically the only way I can find it in PA, but substituting some fresh Mediterranean works well enough, especially when serving it as a garnish. They're technically different plants, but have similar flavors.

 

I did not know this. I kinda just thought you might have meant cilantro.

 

I went to Whataburger and got a Monterrey melt with chicken strips instead of the beef and got it on TX Toast. It was sooooo good.

What are your favorite modified orders at restaurants, thread?

 

Do you cook much Mexican? That might explain why. I love cilantro too, but my brother doesn't care for it and I like my tacos very simple: meat/fish, fresh herbs, onion, avocado/guac, lime, and hot sauce. If I'm making fish, I'll do a slaw too.

So, still want @dhayes as your producer? Time to demote him to food stylist.

 

I don't cook much Mexican, but I do cook a lot of Southwestern and my kitchen is usually inundated with cilantro.

There's room for both of you on my crew. No need to choose between you two.

 

krooked ken being petty/trying to move in on my spot

im not surprised at all

 

Southwestern flavors are without a doubt some of the best.

I'm going solo.

You can have it.

 

Also, throw some queso fresco on those tacos @Ken.

 

If you're not with me, you're against me.