Saw the knife first thing in the picture, weird huh?
I'd be drooling all over this one, but a new Mexican restaurant opened here a little over a week ago and they are making their own masa from scratch - CRAZY!
Been twice already. Food is just killer! Bar list has a full page of Mezcals and Tequilas.
Garvin, that seems like a lot of acid in a marinade (vinegar, hot sauce and cola), especially overnight. I know that skirt is a tough cut, but did the texture get mushy before cooking? Just asking.
We've all travelled down the path you're on now. Some have had to travel further for their appointed destiny with their KK than you; so take heart. It's a right of passage around here.
One of the 2 or 3 Dizzy Pigs not currently in my pantry!
You had me a duck fat chips! I'm old school - cast iron skillet with about an inch of duck fat for my frites.
I'm liking the sangria part the best!
The chicken pockets sounds like a job for - dah tah dah - Transglutaminase Man!
http://www.modernistpantry.com/transglutaminase.html
Otherwise known as "Meat Glue."