Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

Thanks!! I've so wanted your permission.

The hills which are stripped of vegetation forces me (against my better judgment) to reenter this for a moment.

Rick, before Colonel Mulholland set his plans in motion which ultimately led to the watering of El Pueblo de Los Angeles, those hills were rather sparse to begin with.

That's because the area is a desert, capiche?
And the reason why so many of those hills are stripped of vegetation which wouldn't normally be there in the first place, is because if it's allowed to grow unchecked, it tends to catch fire.

That's because we don't normally get the amount of rainfall that you guys get. Now, I appreciate the fact that you don't think humans should even live here at all, period.
I just wonder where you think they SHOULD live.
After all, it's rather obvious from your Numan-like elitist screeds that those humans cretins would NEVER EVER be welcome in "The City" or anywhere Up North.

But face it, they have to live somewhere, this is where they happen to be, and they seem to prefer not being burned up in a fire every year, and those fires seem to happen anyway, but if we didn't denude those hillsides the fires would happen even more often than they do now.

I guess we're looking at a brand new Northern California version of The Georgia Guidestones, authored by Rick, in which it is recommended that we trigger a mass die-off so that Rick won't be inconvenienced by the knowledge that human beings live South of San Luis Obispo.

The bread sequence begins at 2:51.

Excellent!

Amazing isn't it? The French bread looks good, too.

Both of those are good and use quality ingredients, but neither one of them actually makes Mexican food as far as I have found: A good Mexican restaurant has to make their own tamales and chile rellenos. I don't even think Chipotle HAS a deep fryer in any of their locations. And I know Baja Fresh makes kosher "refried beans" that are never fried (which is an oxymoron).

I eat two things at Rubio's: Fish tacos and lobster tacos. Their non-seafood stuff is nowhere near as good as my corner taco shop.

I braised a small pork sirloin tip roast the other night. Browned it well on all surfaces in olive+canola oil. Then put it in the crock pot with a few cups of water and some seasonings. Cooked it on high setting for 2.5 hours. The results were interesting because I had an identical dry roast pork sirloin to compare it to.

The dry roast was a tiny bit tougher (though this is essentially pork loin and quite tender no matter what), and had a much larger grain structure. It would sometimes crumble when I tried to slice it thinner than 1/4".

The braised roast had an indetectable grain structure and very dense surface appearance. I could slice it so thin I could see light through the slices. Much more moist and very uniform throughout.

I think more experiments are in order. In particular, I think the fluid use for braising could be designed to carry more flavor into the meat. I will try it with a tougher beef cut, since braising is supposed to make stuff very tender.

Yes it does, and so does the croissant!

As I said before-Rubio's, Chipotle and Baja Fresh are pretty good for chain fastfood restaurants. But they will never beat the Mom and Pop place that I grew up with in Hacienda Heights.. It's called "Casa de Tacos, and everything in there is made from scratch with fresh ingredients. They have wonderful tamales and chili rellanos, plus chimichangas and the best guacamole!

Roasted some Brocolli with onion, bacon, garlic and balsamic vinegarette. Crispy roast taters and topped with a poached egg.

I would have eaten a bucket of it.