Food thread/what are you eating?
- Thread starter iowamcnabb
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Since I was in the area last weekend, have a photo, and it’s actually on topic…I went to Nixtaco.
Saw it in the Michelin guide; awarded Bib Gourmand I think. Had high hopes, but was disappointed overall. Salsas great, tacos decent, drinks okay, dessert terrible.
This photo makes the tacos look unappetizing AF, but they weren’t that bad. Barbacoa, Mole, Fried avocado, Al pastor.
Bit of a rough trip overall, food-wise.
Saw it in the Michelin guide; awarded Bib Gourmand I think. Had high hopes, but was disappointed overall. Salsas great, tacos decent, drinks okay, dessert terrible.
This photo makes the tacos look unappetizing AF, but they weren’t that bad. Barbacoa, Mole, Fried avocado, Al pastor.
Bit of a rough trip overall, food-wise.
My wife and I took a trip to the ocean last weekend and ate at Cafe Capistrano in Half Moon Bay. My first time having Mayan food - delicious! Although it looks just like "typical" Mexican food, the spices used on the proteins were much more mild and savory. Mine was the pork adobo. My wife had the cochinita pibil.
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Just about any pizza, well made, is good stuff. That looks tasty.
I was surprised that on our trip to Europe in 2022 we had pizza in 3-4 countries and every pizza was almost exactly the same. I guess I got used to the US where there is tavern, deep dish, NY, stuffed crust, thin crust, etc., etc. Not so there. The toppings may vary a little, but the thin crust (slightly puffy edge), light sauce and cheese "model" was ubiquitous. Always unsliced - you have to chop it up yourself. I think if someone went over there and opened something that offered a bunch of different pizza styles they might just do OK.
I think the most interesting one was at a place in Innsbruck called Glorious Bastards where I ordered a pizza with ham and bacon and this is what I got. Unsliced bacon slapped on top.
I was surprised that on our trip to Europe in 2022 we had pizza in 3-4 countries and every pizza was almost exactly the same. I guess I got used to the US where there is tavern, deep dish, NY, stuffed crust, thin crust, etc., etc. Not so there. The toppings may vary a little, but the thin crust (slightly puffy edge), light sauce and cheese "model" was ubiquitous. Always unsliced - you have to chop it up yourself. I think if someone went over there and opened something that offered a bunch of different pizza styles they might just do OK.
I think the most interesting one was at a place in Innsbruck called Glorious Bastards where I ordered a pizza with ham and bacon and this is what I got. Unsliced bacon slapped on top.
Just about any pizza, well made, is good stuff. That looks tasty.
I was surprised that on our trip to Europe in 2022 we had pizza in 3-4 countries and every pizza was almost exactly the same. I guess I got used to the US where there is tavern, deep dish, NY, stuffed crust, thin crust, etc., etc. Not so there. The toppings may vary a little, but the thin crust (slightly puffy edge), light sauce and cheese "model" was ubiquitous. Always unsliced - you have to chop it up yourself. I think if someone went over there and opened something that offered a bunch of different pizza styles they might just do OK.
I think the most interesting one was at a place in Innsbruck called Glorious Bastards where I ordered a pizza with ham and bacon and this is what I got. Unsliced bacon slapped on top.
View attachment 12850
I was surprised that on our trip to Europe in 2022 we had pizza in 3-4 countries and every pizza was almost exactly the same. I guess I got used to the US where there is tavern, deep dish, NY, stuffed crust, thin crust, etc., etc. Not so there. The toppings may vary a little, but the thin crust (slightly puffy edge), light sauce and cheese "model" was ubiquitous. Always unsliced - you have to chop it up yourself. I think if someone went over there and opened something that offered a bunch of different pizza styles they might just do OK.
I think the most interesting one was at a place in Innsbruck called Glorious Bastards where I ordered a pizza with ham and bacon and this is what I got. Unsliced bacon slapped on top.
View attachment 12850
Eh, I've had vegetables in the oven, and I've had them in the air fryer; I like the air fryer better, although I prefer sautéing to either method for most vegetables.
The reason why I overcooked my zucchini is because I tried to get cute: I had it in there for 8 minutes, and it came out perfect. Then I thought, "I wonder if I can actually get it to turn crispy if I put it back in for five more minutes?"
Fortunately, I had it seasoned perfectly (Slap Ya Mama FTW), so it still came out okay.
The reason why I overcooked my zucchini is because I tried to get cute: I had it in there for 8 minutes, and it came out perfect. Then I thought, "I wonder if I can actually get it to turn crispy if I put it back in for five more minutes?"
I couldn't.