/h/food
Hopalong_McGurk
Park/Bride
Darn it feels good to be a burger 
10d ago
(video post)
249 thread views
#345799
earned 104 coins from votes
Darn it feels good to be a burger
10d ago
(video post)
249 thread views
#345799
earned 104 coins from votes
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lengua tacos are good but why leave the tongue intact and not cut it up
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I think it's a combination of crazy maximalist Instagram bait and Mexican redneck food, like a fried tenderloin sandwich or a 2 pound challenge cheeseburger
There are a lot of places in Arizona and northern Mexico that sell tacos de costillas with whole bone-in beef ribs on tortillas, and this feels like it comes from whatever psychology inspired that
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Tenderloin Sandwiches are delicious, but some people take them too far. You want them beaten flat, but not that fricking thin. You're eating more breading than meat per bite.
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a good tenderloin sandwich absolutely slaps. I don't mind them paper thin if they're battered and fried appropriately, but I agree that a little more meat per bite is better
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same reason that a pizza place doesnt chop up the Black olives in their salad, the customer likes to know they got a dead cow tomgue in they mouth
!familyman
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I finally realized that veggie everything pizza with green peppers, onions, and olives is literally the worst type of pizza. Like it's just crunchy, stinky raw vegetables on greasy bread
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It's so soft there's really no reason to cut it up.
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no like cut it in half so it's not one tongue across two tacos
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Title of my sextape.
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They've been infected by American decadence and will charge McDonalds prices.
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I've had lengua and it was tough
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Somebody did a bad job cooking it. It should be like beef jello
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Too sloppy. The thing I appreciate about Mexican food ala Taco Bell is that they do a good job containing any slop in a tortilla. !goyslopenjoyers discuss
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This morning I had a vision of something funny that I want to do this year. I'm going to get dinner reservations somewhere really stuffy and exclusive, like Addison or Mélisse, and bring a packet of Taco Bell Fire sauce in my bag and squeeze it onto one of my courses in front of the waiter.
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I wonder if thats better or worse than carrying a bottle of hot sauce in your purse
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Way trashier. I don't know whether my wife will be amused or mortified, but I'll bring an extra packet for her just in case.
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Mexicans aren't super predators like blacks.
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I've thought about doing the same at a steakhouse with Arby's Horsey Sauce packets.
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The secret to Mexican food is to be drunk
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Was planning on smoking/braising a cow tongue this weekend.
Did beef cheeks last weekend, which turned out perfect and made the best leftover stock I've made so far.
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You're in Texass, yeah? Have you ever been to Vera's in Brownsville?
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I haven't been that far south yet, but will keep it in mind if I'm ever planning on borderhopping for pharmaceuticals
I took photos of the beef cheeks but they're hardly photogenic. They were so good for how cheap they were ($8 for 2lb) - and they were just smoked with a simple rub and braised in red wine and store beef stock.
(hen of the woods mushrooms and potato fluids)
(the weird looking chunky dish, six hour sloppa)
I served them over el cheapo instant mashed potatoes beefed up with 1/2 cream 1/2 water and green onions, sautéed hen of the woods mushrooms, and topped with too-chunky-duxelle-cream sauce surrounded by the the smoky braising stock. Going to blend the mushrooms next time I make it in this way so it doesn't look like barf.
Gonna try braising them with a chipotle sauce to make them more like barbacoa for the next beef cheek iteration.
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That looks really good.
You have to go to Vera's while they're still around. It's just a mom and pop cabeza joint, but the draw is that they've been open since the 50s so they're grandfathered into the current health code and are the only brick and mortar business left in the state that can cook whole cow heads in a dirt pit.
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I think I saw them mentioned in a documentary or tv show a few months back, now that you mention that.
May have to check them out. I've had whole pig head cooked underground wrapped in banana leaves before, but not cow.
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They've started getting media attention the last few years, which is good because it will hopefully keep them profitable long enough for me to go back. I made the drive down there from California in like 2019 to see Laguna Atascosa/South Padre and eat at Vera's and it was a 10/10 road trip.
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Looks fricking amazing, will try
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Sloppa but MEXICAN?
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It's the GOOD kind of slop because they wear GLOVES when preparing discarded animal organs that no human should eat
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mexican style pork is too strong my stomach
, chicken and beef tacos are nice though 
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I'm sorry to hear that but this is beef.
What do you mean too strong for your stomach? Is it a seasoning thing or a grease thing?
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I think its the seasoning, whenever I tried it I thought darn this tastes nice, but way too intense, like you are eating some kind of concentrated pork.
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I'm guessing you aren't in the US? Try to make or find carnitas. It's literally just pork stewed in its own fat until it's fall-apart tender, and the seasoning is really mild, generally just some herbs and a little citrus. You eat it with lime and avocado and maybe a little green salsa and it's really good. You can make a solid approximation at home with a pork shoulder in a slow cooker, but if you find a really good vendor they do a mix of meat, skin, and stomach all cooked and chopped up together and it's the greasiest thing you'll ever eat but it's worth it
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Disgusting but
with a beefsteam mushroom instead
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