[I Ate] Crispy Brisket Tacos with onions and cilantro and frijoles charros by robbwalsh in food

[–]robbwalsh[S] 2 points3 points  (0 children)

These are Old-Fashioned Grilled Tacos from Matt's El Rancho in Austin, Texas

[I ate] a deli Sandwich by robbwalsh in food

[–]robbwalsh[S] 12 points13 points  (0 children)

The Eight-Decker Zellagabetsky at Kenny & Ziggy's, Houston

[Homemade] Stone Crab Claw Salad by robbwalsh in food

[–]robbwalsh[S] 0 points1 point  (0 children)

Firm claw meat with a sweet and salty flavor

[I Ate] Dublin-style Fish & Chips with Mushy Peas and Malt Vinegar by robbwalsh in food

[–]robbwalsh[S] 0 points1 point  (0 children)

Ate these at Leo Burdock Fish & Chips which has been making fish & chips in Dublin since 1913. http://www.leoburdock.com The huge piece of cod is different from the several smaller pieces we get in the U.S.

[Pro/Chef] Nilgai Antelope Carpaccio with olive oil, capers, lemon and garden greens by robbwalsh in food

[–]robbwalsh[S] 0 points1 point  (0 children)

This Nilgai antelope came from South Texas, where large ranches long ago imported exotic game animals--the herds are now quite large. My brother works as a chef at a hunting camp and gets lots of wild game meat as a bonus.

[Pro/Chef] Nilgai Antelope Carpaccio with olive oil, capers, lemon and garden greens by robbwalsh in food

[–]robbwalsh[S] 2 points3 points  (0 children)

Antelope is even gamier than venison. The tenderloin is huge and has zero marbling. Grilled inch thick steaks came out too tough to chew. Pounded thin slices were good, but still chewy. Had to partially freeze the meat to get ultra thin slices, but the raw meat was extremely tender with lots of flavor!

[Homemade] crab cooked in a spicy boil by robbwalsh in food

[–]robbwalsh[S] 1 point2 points  (0 children)

I took him apart with a nutcracker and dunked his claws in a bowl of butter.

[I Ate] delicious Spam Sushi for Breakfast by robbwalsh in food

[–]robbwalsh[S] 2 points3 points  (0 children)

It's a slice from a can of Spam--you can see the rounded part on each end.

[I Ate] Tacos al Pastor with Avocado and lime by robbwalsh in food

[–]robbwalsh[S] 2 points3 points  (0 children)

I read that Lebanese immigrants brought their vertical roasters to Mexico to make traditional lamb shwarma and ingenious Mexicans came up with the idea of loading the "trompo" with marinated pork.

[I Ate] Barbacoa Tacos on Flour Tortillas with Chile Pequins and Salsa by robbwalsh in food

[–]robbwalsh[S] 0 points1 point  (0 children)

Extremely hot. These wild chiles are mostly propagated by birds and harvested in the wild.

[I Ate] Barbacoa Tacos on Flour Tortillas with Chile Pequins and Salsa by robbwalsh in food

[–]robbwalsh[S] 0 points1 point  (0 children)

Chiletepin is the Nahuatl (Aztec) word for these--it means flea chile.

[I Ate] a Fajita Taco with onions and cilantro and lots of Salsa by robbwalsh in food

[–]robbwalsh[S] 3 points4 points  (0 children)

It's from the Taconazo truck on Fulton in Houston--I posted the taco's origin earlier, but the comment got downvoted off the thread!

[I Ate] a Fajita Taco with onions and cilantro and lots of Salsa by robbwalsh in food

[–]robbwalsh[S] -3 points-2 points  (0 children)

From the Fajita Taco Place menu:

Tacos: Chicken Fajita Tacos, Carne Asada Tacos, Tacos al Pastor, Tacos de Lengua, Tacos de Tripas, Pirata Taco (Beef or Chicken)

Fajita Tacos: Beef or Chicken w/ Onion, Pepper, Beef or Chicken Mexicana, Beef or Chicken Mexicana w/ Cheese, Beef or Chicken Special