I have never been able to find anything ethnic thats gonna blow your mind in the dfw area. I recently laughed at some friends from dallas that thought they were eating really good "Asian food" at a place called Alice- a pretentious, fake Asian food joint (all glamour and no substance).
I'll second this question..........really good, fresh ceviche is SO awesome. I know it's good when my ten year old is eating it too, and then he's fighting me to drink the juice left in the bowl.
I know, it's Tex/Jap. Like I said, similar concept to Kemuri, I just haven't had a chance to go there yet. Thanks for the heads up, I will in fact eat fried chicken there the first time I go.
Man, I wish I had a good answer for ya'll. I just get it when I can at whatever Mexican/TexMex place I happen to be at. I've never seen a scallops option, it's either shrimp/fish or both and I prefer shrimp. Also, not down w/ the saltines served with it. Give me the tostadas.
I just tried out my Anova for the first time on some boneless chicken breast. 150 for 1 hour. I can not believe how moist and tender it came out. I'm hooked. I have about 45 minutes until my ribeyes come out. I also bought some torch tips to sear the steak when they're done. Thanks to all that informed me about sous vide.
That looks good, how did you make those? Every time I have tried they end up sucking and don't look that good.
I'd be glad to help. These look and taste delicious, and this for is a plate of 6 enchiladas which I make for myself almost every other day doing an OMAD intermittent fast. I get everything at Wal Mart. You'll need to buy: Corn tortillas ( I prefer Mission yellow corn extra thin) https://www.walmart.com/ip/Mission-Extra-Thin-Yellow-Corn-Tortillas-24-Count/10309354 Ground turkey 97% (seasoned with Knorrs Beef Boullion jar...no cubes, garlic powder, and some dried onion flakes) https://www.walmart.com/ip/Shadybrook-Farms-Fresh-97-Lean-Ground-White-Turkey-1-25-lbs/45618190 https://www.walmart.com/ip/Knorr-Seasoning-Granulated-Beef-Bouillon-35-3-oz/38414814 Gebhardt Enchilada sauce (one can per 6 enchiladas) Velveeta cheese slices Great Value Fiesta Blend shredded cheese https://www.walmart.com/ip/Great-Value-Reduced-Fat-Fiesta-Blend-Shredded-16-Oz/870692427 Great Value Italian Style finely shredded cheese https://www.walmart.com/ip/Great-Value-Finely-Shredded-Italian-Style-Cheese-16-oz/34186949 La Vaquita Queso Fresco (small) https://www.walmart.com/ip/La-Vaquita-Queso-Fresco-Mexicano-24-Oz/146087768 Onion La Costena Jalapenos (sliced or nacho style) -To cook the ground turkey. I pour some water in a pan and premix the beef flavoring and the garlic powder. Then drop in a pound of ground turkey and some dried onion flakes. I use 97% turkey for the lower calories. The lower the lean percent, the tastier the meat. -While the turkey is cooking, I put the can of enchilada sauce in a glass bowl and add another half can of water. The sauce straight out of the can is too thick for me. Nuke the sauce until the sauce is steaming. -While that's going on, start dicing up your onion and jalapeno. -When the meat is cooked up, nuke the corn tortillas to get them soft. I have a tortilla warmer that I use and it takes exactly one minute. Separate the tortillas immediately or they will stick together and lay out 1/3 of a slice of Velveeta on each tortilla. (Trust me on the Velveeta cheese portion. I tried it with a half slice and it overpowered the entire meal) -Lay a tortilla on a large dinner plate. -Spoon in the meat, add both fiesta cheese and italian blend cheese. Spoon in 3 spoons of enchilada sauce and then roll it up. Not too tight or you will tear the tortilla. Repeat for all six. (You can do the same thing for a cake pan full of enchiladas. I've made 36 at a time when I want to feed the whole family.) -After rolling your 6 enchiladas, pour the remainder of the sauce over the enchiladas. Be careful not to over flow your plate with sauce. -Sprinke some more shredded cheese on top. -Then crumble the queso fresco on top (I cut the queso fresco into 8 wedges and usually use two wedges for this meal). -Add the diced onion and jalapeno -Cover the plate and nuke for 4 minutes. I hope you get to try this soon. It's one of my favorite meals.
There are some good Korean places in Korea town and Saigon Block has some legit vietnamese broiled fish. The best I've had at a restaurant.
Those look awesome! Nice Job. I cannot cook to save my life, how do you like your Anova, thinking about trying that. Do you sear the meat after you take it out of the bag? Just a normal pan on high to get the charred texture?
The chicken breast was amazing. Moist, tender, juicy,..but I need to find a better seasoning for it. I used McCormicks Montreal Chicken seasoning and wasn't particularly happy. After the chicken came out, I cooled down the water to 129 for the ribeyes. I got a little nervous when the ribeys looked uncooked with 15 minutes left and turned up the temp to 139 and left it 15 minutes past the hour. Big mistake in that my ribeye went more towards medium than medium rare. But I see it happening in a big way soon. I just need the right seasoning and to put my trust in the Anova. I bought a torch tip on amazon and charred it with that. Overall, I love it. I can't wait to try it again.
Carne asada burritos with cheese and cabbage. Also sonoran hot dogs. God I'm so happy to be back in AZ.
