Prog Chefs Unite!!!

That would be him. She worked at ADC (Austin Diagnostic Clinic) for a long time, until my folks moved away in 1998.

When the company I work for was owned by a Dutch company my counterpart in the Netherlands was Mr Dik Kok, as amusing as that is in English, in Dutch it translates as Thick Cook...

Dean wrote: When the company I work for was owned by a Dutch company my counterpart in the Netherlands was Mr Dik Kok, as amusing as that is in English, in Dutch it translates as Thick Cook...

A good thing I assume, a portly chef ?

Reminds me of when Aquino was addressing a group of dignitaries and said "I want to wish you all a-penis", which her husband had to remind her was pronounced "Happiness" .

Some wonderfully smoky chipotles have been a stock store-cupboard ingredient since we visited a chilli fiesta a couple of years back, so to celebrate the 149th anniversary of the publication of Alice's Adventures In Wonderland today I have thrown some chipotles, smoked paprika (both hot and sweet), English mustard powder, brown sugar, cumin and garlic into a coffee-grinder and whizzed it to a fine powder that has the colour of terracotta and the most amazing aroma. This has then been used as a dry-rub on a free-range corn-fed chicken that I spatchcock'd by removing the spine with a cooks knife and opened out like a book. Normally I would allow this to marinade for several hours (preferably over night) and then slow roasted for a few hours in the BBQ, but it's a work-day and it's an unplanned recipe so it'll get maybe an hour (if it's lucky) before being slammed in the oven at 180°C for 1½ hrs.

Pan-fried a ribeye I'd let rest for about a half hour before rubbed with olive oil, garlic, s&p, fried in a hot cast iron and splashed with Worcestershire, butter and some white wine.  Baked spud on the side.

More tacos;  I've learned to spice the meat very well with dry chipotle powder (not the wet stuff in a can), salt&pepper, garlic powder, and tomato paste.  Well-flavored meat is the key to a good taco, then a nice shell and fresh toppings.





Edited by Atavachron - August 16 2014 at 22:53

^ that's a project I've been contemplating for years, but the full recipe is so daunting I've put if off.   Maybe someday.

Lovely arrangement, BTW





Edited by Atavachron - August 17 2014 at 20:39

Dean wrote: I've never got to grips with tacos - it's the one Mexican dish that that never appeals. I know its probably because I've never had an authentic taco, the only ones we get over here are those that come in kit form from Old El Paso. Whenever I see the packaging it reminds me of something I'd expect to see in a hobby shop not a grocery store.

Yeah, that's pretty dire.  If that was all that was on offer I'd eschew tacos as well.  I assure you authentic tacos are delicious.

stuffed a burger with chopped red onion, s&p, pan-fried on a toasted English muffin

 ^ Sounds wonderful