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Posts posted by Troble
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23 minutes ago, MacKenzie said:
@Troble, what a fantastic spread and to think you even have your own home grown produce.
I’m getting there. I got a total of 6 avocados from two trees this year out of a total of 6 trees that planted bud only 3 flowered last year. This year they all flowered and are much larger so I’m hoping for a bumper crop next year. All my plants exploded this past 4-6 weeks due to all the rain we got all winter. this is year 3 for all my trees and avocado trees really take 5-7 years down here to start really producing
Next year I should be in great shape with my avocados but my citrus & peach tree are so overrun with fruit that I’ve had to thin some branches so they didn’t break
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Cinco de Mayo has been the official kick off date for pool season here in San Diego the last few years since I remodeled my yard. I was golfing all day yesterday so today we did a Taco bar
marinated carne asada, homemade guacamole (with my first 3 avocados from the trees I planted 3 years ago) red onions, cilantro, roasted bell peppers, radishes, Mexican salsa, cotija cheese, toasted flour tortillas. Mexican rice, refried beans
San Diego staple dish
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On 4/24/2023 at 7:55 AM, tony b said:
Tried Rodney Scott's Porcini Garlic Herb Pepper rub on a steak last night - double thumbs up! Giving Gunpowder a run for my #1 steak rub!
Strong words there @tony b I’m gonna have try it now!
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That’s impressive @johnnymnemonic well done
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I enjoyed the meal. The sides were really great. Pork was nice but I’m not a Carolina sauce type guy so I preferred the Kathy’s sweet sauce for my liking. Also the fact that they had a drive through was pretty bad ass
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@jonj what rub did you use?
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20 hours ago, tony b said:
What were you drinking?
Maracuya pisco sour. Passion fruit pisco sour. It’s the only pisco sour I drink down there. They have big yellow passion fruits down there that are sweet and that is an absolute stunner of a drink
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Thank you everyone it was definitely a great trip most of all because after cancelling our trip in 2020 and 2022 because of COVID lockdowns we finally got to take my kids there to meet their 95 year old great grandma and a handful of aunts and uncles that they’ve never met
this place was also the best ceviche of my life and the mussels/shellfish dish was out of this world. I’ll be attempting those in the summer
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1 hour ago, tony b said:
STUNNING, is all I can say. My challenge with those gorgeous platings would be to distinguish between what I'm supposed to eat and what is just decorations/garnishes??
Funny you should say that. Last night at Mayta I had to ask about that a few times and by the 2nd to last course/dessert I tried to eat the corn chips before asking and the waiter started laughing at me telling me “you can’t eat that” keep in mind I was 10 wine pairings in by that point
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Just finishing up a week in Lima visiting family. Was fortunate enough to eat at two of the best restaurants here, Maido & Mayta. Central was closed this week unfortunately
https://www.theworlds50best.com/latinamerica/en/list/1-50
here are the pics from Maido
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Wow I have not been in this thread in ages….boy I’ve been missing out
@David Chang those are some impressive cooks. Well done sir
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I tried sending you a message but it says you can’t receive messages?
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@Basher a dry aging meat fridge would be nice but I need my Santa Maria grill before that. I’m still paying off my backyard so I’m a ways out on either of those purchases but one day…..
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@David Chang that last photo is awesome
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On 3/9/2023 at 9:31 AM, tony b said:
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On 3/9/2023 at 9:31 AM, tony b said:
You're too kind! 🤗 I've learned a thing or 2 from you @Troble! I'd have never become addicted to Peruvian Green Crack Sauce before you posted the recipe for the chicken.
@tony b I’m headed to Peru March 24th after having to cancel our trip in 2020 & 2022. I’m going to come back with recipes specifically on that sauce. Last time I was there was 2014 and my cooking skills have improved a ton since then. Just you wait I’ll have a bunch of new stuff to try for sure
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Tacos de Adobada/Tacos Al Pastor
in Pork
Posted · Edited by Troble
@PVPAUL - as @tekobo said I wouldn’t mess with the recipe too much, the quantity is a lot but you can save it as she suggested. It also depends how much you’re cooking. I’m usually doing 8-9lb cut of meat so you need a lot of marinade. I’ve played around with other recipes over the years and md er thought they had that “authentic” flavor that I get from tacos in Tijuana. This is as close as I get
for cross reference though you can always check recipes from Rick Bayless he’s the best American chef I know who cooks Mexican food and my palate aligns with his. He’s got a few but here’s one of his note the paste to meat ratio
https://www.rickbayless.com/recipe/tacos-al-pastor-at-home/