New take on "Where's the Beef"...

Now if you are talking sopapillas, those can almost be "spherical"! The best ones I ever had were in Denver (don't laugh), at a little joint down on Sante Fe right off one of the Platte River bridges. Take those "little pillows", tear off a corner, fill it with honey and my oh my what a treat. I'm not taking anything away from sopapillas from other places, I just liked those better than any I've had in other places. Maybe it was because "refills were free"?

 

I'll stick with Raul-, Phila-. Paulo-, Rober-, etc., berto's here in Phoenix. The crew may not speeke de engle and probably should be deported but, the ingredents are stuff you can recognize as the real thing and you get alot more than Pepsico's Taco Hell gives you......

 

Ive simply got to add this skit from Steve Colbert, I don't usually like the fellow's brand of humor but this take is funny.

Goto:

Stephen Colbert Defends Taco Bell And Its 'Beef-Adjacent' Beef (VIDEO)

I couldn't find that section on the Comedy Central page, but ran across it on the Comedy section of Huffington.

 

BTW, a cook on a morning show yesterday was explaining why some American's home-made meatballs don't come out as good as say at a fine Italian restauraunt. His answer was that people put too much meat in them. He said they add bread in them as well to lighten the meat, because without it the meatballs become too dense and hard.

Although I know we are talking about an artificial filler substitute, I thought I'd throw that out there.

 

I saw that same program, and I agreed with the fellow completely. It is almost like "meat loaf", it isn't just hamburger in a loaf shape, there is egg and bread crumbs in there to keep it soft. But as you say Darren, adding bread isn't the same as adding some other stuff in that list of Taco Bell's stuff.

 

I don't know, have we looked at our bread labels lately?

 

Read the bread labels......I actually found saw dust on one label for "whole wheat" bread.

 

Is that loaf from some ex-patriot Russian who longs for the days of Leningrad's (former name) siege? Ahh the "good old days"!

 

I remember buying a loaf of "high fiber" bread some time ago. Didn't look close at the ingrediants until after I tasted it. "sawdust" wasn't listed but "wood cellulose" was ...

 

Wood cellulose must be the new "politically correct" term!

 

Now there is a FILLER!!!

 

It was at least 10 years ago. Perhaps more so not all that new. One taste and anyone who had used a chainsaw or for that matter just about any power saw would know what it was. I wouldn't really have objected if it had tasted good....

 

Here is Lewis Black's take on this Taco meat filling.

Goto:

Back in Black - Meat Edition - The Daily Show with Jon Stewart - 02/01/11 - Video Clip | Comedy Central

Too funny.

 

Thats the way we make our so called " Fleischpflanzerl"!
View attachment 12637

And after Clint has posted the recipe of the great tasting Taco Bell stuff, i send the one for the Fleischpflanzerl!

Ingredients

* 1 stale bread (rolls)
* 1 onion
* 1 bunch parsley
* 1 egg
* 1-2 tablespoons breadcrumbs
* 400 g ground beef, half and half
* Grated zest of ½ organic lemon
* 1 pinch nutmeg, freshly grated
* 1 tsp paprika, sweet
* salt
* black pepper
* 2 tablespoons oil

 

Ya gotta wonder when you read the label:

"No animals were harmed in the making of this product"

 

Hi Clint, sorry I had not seen this before to reply especially since I just sent you a PM bragging about Chuys ;-)) Some of those down small and out of the way Mexican joints have some of the best Mex food you will ever find. I still havent found a place here that makes Flour Tortillas-that are anywhere near as good as homemade ones. Man those are and

Oh and in the PM, I forgot to mention that Cheddars, also serves Shepards Pie. I saw someone get it when I ate at the new Cheddars built in Corpus Christi. I went there and made the mistake of ordering the appetizer plate of Cheese Fries-which has two different kinds of cheese melted over them and lots of bacon on it. It was great tasting but, the order was so huge, you could have easily fed 4 people with only that as the food you were to eat. I barely managed to eat 1/4th of what they put on there and that took me about 2 hours. This comes with a ranch dipping sauce. The fries are perfectly cooked-meaning a slicht crips to the outside and a perfect inside.

Anyway, next time I get to eat at Cheddars, im ordering their Shephards Pie.

 

Your making my mouth water for "REAL" homemade flour tortillias. I have not had tortillias that tasted so good ever since I was invited to have a late breakfast at my friends: Juan and Mark Cortez's house. Their mother made THE BEST tasting flour tortillias I ever had.

I recently discovered Migas, and I wonder why I never tried them before about 2 months ago? Im hooked.

 

Speaking of... I go to Chuys twice a week. Thursdays is my normal weekday to dine there and I always get eiter their Fajita plate, or their Been and Cheese Nachos with lots of extra Jalapeno peppers, beef and Cheese, I get the free beef and Queso at the bar when Happy Hour starts at 4 PM, which is why I get there at the cusp of 4 PM on Thursdays ;-)) My next regular day at Chuys is on Sunday afternoons-appx 4PM, and all I order is their Sopopillias. Theirs are triangular in shape and are always perfect. I put some Land-o-Lakes butter in them to melt, then dip into honey and am in Heaven. These come with complimentary chips and salsa. I admit, there salsa is good but not great-not enough Jalapeno in them and too much on the tomato for my taste. I like the more peppery version better and can only get that version if i go to the South Congress Cafe here in Austin which is expensive, or if I go to that Mom and Pop place I recently discovered that is about a mile from my Sisters house.

 

That meal certainly looks Wish I had known of it while I was in your neck of the woods back in 2000.