tag:blogger.com,1999:blog-6564134964285988310.post6379568426385425635..comments2024-02-28T23:43:49.197+01:00Comments on City On A Hill: Texas For BreakfastEd Wardhttp://www.blogger.com/profile/12846657618234700638noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6564134964285988310.post-59390506160020051322011-10-14T16:17:26.967+02:002011-10-14T16:17:26.967+02:00You'll want more than one, and if you do go, I...You'll want more than one, and if you do go, I'll take you to the La Michoacana Meat Market for the types the more gringoid places don't have. I don't know what's in some of those, but boy, are they good!Ed Wardhttps://www.blogger.com/profile/12846657618234700638noreply@blogger.comtag:blogger.com,1999:blog-6564134964285988310.post-82753756988816585472011-10-14T15:39:31.087+02:002011-10-14T15:39:31.087+02:00Drooling...I think I must go to SXSW this year, an...Drooling...I think I must go to SXSW this year, and have a breakfast taco...Susan Whitallhttp://susanwhitall.comnoreply@blogger.comtag:blogger.com,1999:blog-6564134964285988310.post-38767930672375668242011-10-07T06:50:44.902+02:002011-10-07T06:50:44.902+02:00drooling.
I'm a bacon & egg, bean & ch...drooling.<br />I'm a bacon & egg, bean & cheese, and chorizo & egg kind of girl. My heart beats for breakfast tacos. Luckily, I've been mastering my tortilla making skills. That's the secret, the tortillas. <br />Have you heard of Homesick Texan? She's got great recipes and gives tips on substitutions. <br />http://homesicktexan.blogspot.com/Sara Louisehttps://www.blogger.com/profile/06058056977783867772noreply@blogger.comtag:blogger.com,1999:blog-6564134964285988310.post-91772642980083056032011-10-06T16:43:46.923+02:002011-10-06T16:43:46.923+02:00When I first moved to Germany, I was dismayed by w...When I first moved to Germany, I was dismayed by what passed for salsa in the stores. It was, basically, ketchup with the occasional sad little sliver of onion floating in it. So I started making my own. <br /><br />But the only fresh peppers I could find were either those long green turkish ones, the tiny red asian ones, or some which looked like dark red cayennes and were called "German peppers" and made a merely so-so salsa. (The asian ones made it too hot without any actual pepper flavor. I never tried the turkish ones.)<br /><br />So I asked my family to send me some seeds, and I got several pots and some potting soil and started growing my own jalapenos, serranos and habaneros in all of my window sills. I had 12 plants going.<br /><br />I like to think I learned how to make a pretty damn good salsa during those days. Also a few surprising discoveries: The cheapest vinegar in the stores in Germany is a brown brandy vinegar, and it's 10x better than white vinegar or lime juice in salsa.<br /><br />I never used garlic powder or onion powder. Just fresh crushed garlic and chopped onions. You're 100% right about it needing to sit overnight, though. It pisses me off so much when I make some fresh salsa and people dig into it right away, and I have to run into the kitchen and threaten them with a knife to put it down, and they say "no no, it already tastes good now!" and I feel like the salsa is just being wasted on someone who can't even tell the damn difference.<br /><br />I could wax philosophical about salsa all day.Seanhttp://www.seanmccleary.infonoreply@blogger.comtag:blogger.com,1999:blog-6564134964285988310.post-33751968889830123212011-10-06T15:47:29.447+02:002011-10-06T15:47:29.447+02:00You need stamina to make that lot before breakfast...You need stamina to make that lot before breakfast.<br /><br />You should take the tram out to Mondial Market on the N113 (opposite Opel), you might find dried onion etc. there.Sarahhttps://www.blogger.com/profile/13195684182481935384noreply@blogger.com