I was just talking the venison/blueberry mix itself. I’ve never had it personally, but it seems to be relatively common in certain circles.
My girlfriend seems to feel that way about every goddamned thing I cook, unless I cooked it specifically for her.My wife has been on a peanut butter and pickle sandwich kick for the last couple of days. I've been making them for her, but I bring them to her on a plate with the greeting, "Your abomination is ready, my dear."
Your wife has a cast iron stomach. Pickle and peanut butter together is terrifying.My wife has been on a peanut butter and pickle sandwich kick for the last couple of days. I've been making them for her, but I bring them to her on a plate with the greeting, "Your abomination is ready, my dear."
I had a quasadilla the other day. A US expat couple have opened a Tex Mex type place. Not a wide variety of stuff but it tastes great. Early lunch dine in after haircut on Friday.We recently did Tex-Mex takeout for the first time since February. I ordered 4 beef fajita dinners to keep things simple, along with some soups, a large guacamole, and extra tortillas.
That last bit has proven to be a bonus- they gave me LOTS! So I’ve been having roll-up sandwiches made with the tortillas instead of various sliced bread opportunities. One of the best included sliced ham and chicken with radish sprouts topped with a green goddess style vinaigrette.
Well this good is nice and they do gumbo occasionally.Truth be told, it’s still hard to get good Tex-Mex outside of Texas, IME.
I was a groomsman in my college roomie’s wedding in Missouri, and he- like many of the other attendees- hadn’t hung out together since we were all at school in San Antonio. The day before the wedding, all the school buds went out to lunch together and TRIED to enjoy some fajitas. KC is beef country, right? It should be good, right?
There were a LOT of disappointed people at that table... I mean, it looked right, it smelled right, it even SOUNDED right, but it didn’t taste right. There was a lack of seasoning. Fajitas don’t need to be SPICY, per se, but they are very well seasoned. What we got was bland- even the salsa wasn’t much beyond diced tomatoes.
The same problem exists finding good creole food. People trying to make it may have the right ingredients, but they don’t get the seasoning balance correct. The most common mistake I’VE encountered is making things too spicy coupled with an overreliance on black pepper.