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Both Tacos

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    2006
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Everything posted by Both Tacos

  1. Okra coming on strong. Have to harvest each day off 3 plants I have so they don't get too bid and too woody to eat.
  2. Here's a couple of pictures of my tomato plants. I've made homemade tomato cages that I can stack as they grow. Typically I only have to go 2 high, but this year I may need to go up one more or just let them hang over which would probably be easier for harvesting.
  3. Had a potluck to go to this evening and didnt have much time to prepare so I went with something simple. Went with Mexican Cauliflower Rice. Started with 3 heads of cauliflower that I grated into rice. Put in deep pan for 10 minutes, stirring often to dry out the cauliflower. Added salt, pepper and chili powder. Mixed it up and continued on low heat for a couple more minutes. Added half a jar of Herdez salsa. Stirred and left on low heat for 5 minutes. Topped off with cilantro. The host had chicken breast, so I shredded up a breast and added it to my plate of cauliflower rice to make a little chicken and rice.
  4. Sure you got the right page Clark?
  5. One issue is the tomato cage. It's too small to contain a cherry tomato variety plant. They can get big just in the spring and if you keep them alive during the heat, they will grow to 8'-9'. I've got one right now that is over 9' tall. The first 3 feet of vine are dead leaves and won't produce in the fall. The top part will begin producing again once the weather cools off. Second is that tomatoes need a bunch of water right now to survive the heat. Some people just start with fresh plants in June/early July but if you keep them well watered, they can survive. A little shade cloth can also help.
  6. Why the hell did that old cowboy waste a bunch of wood? He could have gotten the same thing just putting it in the oven and throwing some liquid smoke on it. Shit, liquid smoke probably would have actually helped it.
  7. Knew I should have gone paper plate.
  8. Made some stir fry veggies and orange roughy on the Blackstone for dinner tonight.
  9. With oil and a cover, you shouldn't have to take it inside. Did stir fry veggies, frozen bag from Costco, and orange roughy tonight for dinner.
  10. You going with corn tortillas?
  11. I know we all like to throw down some BBQ or good greasy burger, but when trying to lose weight or stay fit, those things don't always fit into the menu. So, let's have a place to put up some go to healthy meals that is something other than grabbing a rotisserie chicken and canned green beans. I'll start off with what I'm making tonight, Shrimp Cauliflower Fried "rice" that is on my meal plan that helped me lost 80 lbs last fall. Shrimp or Chicken Fried "Rice" Ingredients: 2-3/4 cup grated cauliflower 1/4 cup green onion, chopped 1/4 tsp garlic powder 1/4 tsp ginger 3 tbsp lite Soy Sauce 2 eggs beaten 9.3 oz shrimp, cooked or 8 oz chicken, cooked and cubed Dash of red pepper flakes 1 tsp olive oil - if using chicken or 2 tsp olive oil - if using shrimp Directions: Cook eggs in skillet sprayed with a little bit of Pam. Scramble eggs until done, but still moist. Set aside. In a wok or large skillet, heat 1 tsp olive oil if using chicken or 2 tsp olive oil if using shrimp over medium high heat. Heat oil with finely diced white part of onions for approximately 1 minute. Add grated cauliflower and fry for 4 to 5 minutes, stirring constantly. Add soy sauce, garlic powder, ginger, diced green onion tops, pre-cooked meat, and eggs. Stir to mix well and until browned a bit. Makes 2 servings. Sprinkle red pepper flakes very lightly over the top (optional). Stores and re-heats beautifully. Here's another one of my favorites. Recipe is for single serving. Mexican Beef and Zucchini Skillet Ingredients: 5 oz ground beef (93%), cooked 1/2 cup rotel tomatoes with some of the liquid 1 cup raw zucchini, chopped 2 tbsp salsa 1/2 tsp taco seasoning mix Directions: Combine ground beef, rotel tomatoes, zucchini, salsa, and taco seasoning mix in a medium skillet. Cook over medium-high heat until zucchini is tender, about 5 minutes.
  12. Yep, when I go there I have to tell the cashier I want plenty of bark on my slices so they may need to pull a new one out. First time I ever saw a cutter remove the bark was at Salt Lick. We were waiting on a table and I was hanging out by the cutter. When he took his knife and scraped the whole side of bark off, I told him he should be shot. He just looked at me with a puzzled look on his face.
  13. You can also pick them when they just start changing colors. Usually they go after the red ones, so I know people who just pick them when they start changing from green and let them ripen inside Luckily, I have cats and dogs which even with blue bird houses I don't have a problem.
  14. One thing I know is that if you feed a construction crew, work gets done maybe a bit fast, higher quality and they will do free shit for you. I did get an oversized bench put in by the guys that the contractor doesn't know about. Yesterday while the pool was getting gunite, I cooked up hamburgers for the family and some pork street tacos for the crew.
  15. There are several videos on YouTube but I like the one that is from a rep of Blackstone. He has a pretty good channel too.
  16. It was Obama and he didn't have to wait. Not that he asked Franklin or anything. Motorcade pulls up and Secret Service agents go inside and have people step aside for the President. Obama did have the Secret Service Agent pay for like the next few in line that he cut in front of. I still wonder if those people just started ordering as much as they could carry.
  17. Both Tacos

    Dallas | BBQ

    Most places are slicing right in front of you so just ask for the lean that is right at the point of the brisket. The further down the flat typically the drier the meat will be because it is thinner there.
  18. It may be time to reseason the whole thing. Depends on usage but about once a year its time to strip it down to the shiny griddle and season it all over again.
  19. Never tried tobacco spray.
  20. A lot has to do with if you want to go full organic or you don't mind spray pesticides in your garden to keep the pests away. Even with pesticides, it's not 100%. To me, beating the pests is part of the "joy" of gardening. It's a war each year and you better be ready to come to battle. Myself, I don't mind spraying certain pesticides to kill things like squash bugs as I haven't had any luck with anything organic. But for things like tomato hornworms or leaf eating caterpillars, I will use an organic spray like BT. What I try to do is plant enough that if the bugs get to a few plants, then no big deal. I would say that I get 50% of my tomato plants to really thrive.
  21. Another 23 jars of dill pickles. Also got our first cantaloupes of the season. Probably have about 5 more on the vines and 3 watermelons.
  22. Pounded out some bread and butter pickles. Cucumbers are still going strong so looks like another round of dill pickles this weekend.
  23. Both Tacos

    Dallas | BBQ

    Not too bad. Probably a 30-45 minute line at the most.
  24. Played in a charity tournament at Stonebriar Country Club. Course is in great shape and greens are true and FAST, but I like fast greens. I made several 15 ft putts and one that was probably 25 ft. Course is pretty hard and the pin placement was about as difficult as I've seen on any course. Not sure why it was set up for that difficulty for a charity tournament other than maybe the winning prizes were really nice, not just some gift cards of drivers/putters. However, it was what they called a cha-cha scramble. Never heard of it but you play best ball on the drive then play your own ball from there. The foursome will score the best 2 scores on par 4s, best 3 scores on par 3s and best 1 score on par 5s. Now, I find the concept interesting and different but this tournament had 36 teams and didn't start till 10am with the high temp of 93 degrees. Since everyone played their own ball after the best drive, it was basically like playing a normal foursome. So, it ended up being a 6+ hour round in the F'ing heat of the day. What was to be lunch ended up being basically early dinner, which most people were so damn hot not many people ate. Maybe on a cooler day or a smaller amount of teams it would be a good format, but a typical scramble would have been better.
  25. It's getting crispier and crispier by the day there. I'll be in Orlando at the end of July but in a convention hall with lots of air conditioning and people that know how to act right.
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