The lovely and long-suffering Mrs. Loeffelholz excels in cooking many things---but Mexican is one of her specialties. Tonight is homemade hard-shell tacos (made from white corn tortillas---very important), with seasoned ground beef, sharp cheddar jack cheese, diced tomato and onion, lettuce and an unbelievably tasty hot and spicy sauce...served with refried beans (covered with melted cheddar) and Spanish rice...
Check out my Amazon author page!Mark Loeffelholz
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
I had one of my favourite one pot supper's last night.
Easy as Pie to make, and so good.
Waxy potatoes, sliced thickly, onion, sliced thinly in rounds, and Chorizo sausage sliced in thick pieces. Placed alternaltively in a pot, with smoked paprika, salt and pepper, then a can of whole peeled plum tomatoes poured over the top. Put on the lid, then in the oven for about an hour.....
Absolutely lovely. (and even better the next day.....which I'm having!)
She's worth whatever chaos she brings to the table and you know it. ~ Mark Anthony
Check out my Amazon author page!Mark Loeffelholz
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
Tonight I had my mother's chicken soup with rice, followed by roasted chicken.
"He’s a man way out there in the blue, riding on a smile and a shoeshine. And when they start not smiling back—that’s an earthquake. and then you get yourself a couple of spots on your hat, and you’re finished. Nobody dast blame this man. A salesman is got to dream, boy. It comes with the territory." Death of a Salesman
If you love Chorizo, then you really should try this dish - and if you can get the smoked paprika too, it adds just that little something else.
She's worth whatever chaos she brings to the table and you know it. ~ Mark Anthony
LoeffelholzThe United States, With LovePosts: 8,998Quartermasters
Thanks, Lex! I'm passing it along to the Mrs. {[]
Check out my Amazon author page!Mark Loeffelholz
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
Lunch was the highlight of my day though. Went to a noodle house with my pal Vocal. Had a HUGE bowl of Pho with veg broth, rice noodles, spring veggies, tofu and TONS of mung bean sprouts on top. I can't get enough Pho EVER. It's a constant craving :x
The lovely and long-suffering Mrs. Loeffelholz excels in cooking many things---but Mexican is one of her specialties. Tonight is homemade hard-shell tacos (made from white corn tortillas---very important), with seasoned ground beef, sharp cheddar jack cheese, diced tomato and onion, lettuce and an unbelievably tasty hot and spicy sauce...served with refried beans (covered with melted cheddar) and Spanish rice...
was wandering around Asda (a supermarket for you overseas!) and was looking for inspiration, when I remembered this post and voila, found myself in the Mexican Aisle - and before I knew it, hard shell taco's were in my basket, along with ground mince and lettuce, tomatoes, cheese et al.
So, hard shell tacos, as described above it is.....(although I didn't have a choice of white corn tacos )
So thanks, Mrs Loeffelholz for the inspiration {[]
She's worth whatever chaos she brings to the table and you know it. ~ Mark Anthony
ok, my first home-made soup (with fresh vegetables and stuff), in the soup my favourite dish from southern Germany: Maultaschen (Lexi, I think, you know what that is...)
Time for my wife to return back home
President of the 'Misty Eyes Club'.
Dalton - the weak and weepy Bond!
LoeffelholzThe United States, With LovePosts: 8,998Quartermasters
Tonight it's a melt-in-your-mouth beef pot roast, served with Lea & Perrins' unmatched Worchestershire sauce and Heinz '57' steak sauce, with roasted potatoes seasoned with garlic and basil, and bok choi* and sliced onions---sauteed in olive oil with dried, flaked red pepper---
* Left over from my Asian stir fry from last week. With what this costs, we can't afford to let any go to waste!
Check out my Amazon author page!Mark Loeffelholz
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
Man, you guys are NOT making it easy to stick to a diet!! I have to be in a bikini in a few days, and have been eating nothing but salads, veggies and salmon for almost 3 weeks!
I am DYING for some Mexican food Loeff...your wife's recipe sounds so good. The only thing it's missing is some homemade guacamole which I would kill for right now!
I was on the treadmill the other night at the gym and CR came on the little personal tv attached to each machine, and it helped me stay on for over an hour! -{
Mr MartiniThat nice house in the sky.Posts: 2,703MI6 Agent
I was on the treadmill the other night at the gym and CR came on the little personal tv attached to each machine, and it helped me stay on for over an hour! -{
Oh man, I'd sign up for a GYM if they showed Bond movies on those little tvs. Of course I'd probably forget I was on a excercise machine and end up cracking open a Cold Heineken and enjoying the movie.
As for Dinner tonight, BBQ. The store I work for BBQs Tri-Tips, Pork Ribs and Half Chickens. So I picked up a half slab of ribs on the way home, slathered in Bone Suckin Sauce (yes, that's the name of the BBQ sauce). Mmmmmm, Mmmmmm, good. Washed down with a Dr. Pepper.
Some people would complain even if you hang them with a new rope
Mr. Martini, would you mind a question regarding spare ribs:
In our favourite restaurant, the ribs are so tender, that they almost fall apart from the bone. When we try them at home, they don't come out that way. We have tried: marinating in vinegar, pre-cooking, bbqing them for 2 1/2 hours etc.
We are using a Weber bowl BBQ.
Do you have any idea?
President of the 'Misty Eyes Club'.
Dalton - the weak and weepy Bond!
Mr. Martini, would you mind a question regarding spare ribs:
In our favourite restaurant, the ribs are so tender, that they almost fall apart from the bone. When we try them at home, they don't come out that way. We have tried: marinating in vinegar, pre-cooking, bbqing them for 2 1/2 hours etc.
We are using a Weber bowl BBQ.
Do you have any idea?
sorry to jump in - but I watched Gordon Ramsey do a special, 'kill a wild pig and then serve it up on location' special, and he boiled the ribs first
Then he marinaded them, then BBQ'd them. Perhaps this is what you need to do.....
She's worth whatever chaos she brings to the table and you know it. ~ Mark Anthony
For my sister's birthday yesterday we went to Aurora in London's Soho, just off Broadwick Street and opposite Andrew Edmunds, another fine restaurant.
Sat by the window, two tables away, was a famous person; Alan Davies, the shaggy haired, nasal voiced comic off Jonathan Creek and more recently, Q.I. When he left, an hour later, it was noticeable how the volume of the restaurant went up and everyone relaxed. That's the English for you, they get all respectful around the famous which is kind of nice, but famous people always change things in the room a bit.
Anyway, I didn't eat Alan Davies, I had cocunut soup for starter, grilled swordfish on mash for main, and pecan with ice cream for dessert. All thoroughly okay, not really an orgasm on my palate (not that I've ever experienced that - perhaps that's one for the Watercooler thread ladies...) as promised in the effusive reviews. What annoyed me was 1) The wine we had wasn't properly chilled, it was a bit cold. The only really chilled glass we had was the last one after it had been in the ice bucket. If I can chill wine at home by bunging it in the freezer, a restaurant should manage it well enough and 2) I'd asked them to do a candle on my sister's dessert for her birthday and they forgot, oh and 3) Though yesterday wasn't too hot in England, in fact overcast and a bit nippy, it was quite warm in the restaurant.
The venue looks very nice, and to be out in the garden on a lovely day, say like today, would be great. An excellent table for 4 by the window overlooking the garden. However, not the window on the street - poor Mr Davies was looking out on a boarded up shop.
For my sister's birthday yesterday we went to Aurora in London's Soho, just off Broadwick Street and opposite Andrew Edmunds, another fine restaurant.
Sat by the window, two tables away, was a famous person; Alan Davies, the shaggy haired, nasal voiced comic off Jonathan Creek and more recently, Q.I. When he left, an hour later, it was noticeable how the volume of the restaurant went up and everyone relaxed. That's the English for you, they get all respectful around the famous which is kind of nice, but famous people always change things in the room a bit, it gets uptight.
Anyway, I didn't eat Alan Davies, I had cocunut soup for starter, grilled swordfish on mash for main, and pecan with ice cream for dessert. All thoroughly okay, not really an orgasm on my palate (not that I've ever experienced that - perhaps that's one for the Watercooler thread ladies...) as promised in the effusive reviews. What annoyed me was 1) The wine we had wasn't properly chilled, it was a bit cold. The only really chilled glass we had was the last one after it had been in the ice bucket. If I can chill wine at home by bunging it in the freezer, a restaurant should manage it well enough and 2) I'd asked them to do a candle on my sister's dessert for her birthday and they forgot, oh and 3) Though yesterday wasn't too hot in England, in fact overcast and a bit nippy, it was quite warm in the restaurant.
The venue looks very nice, and to be out in the garden on a lovely day, say like today, would be great. An excellent table for 4 by the window overlooking the garden. However, not the window on the street - poor Mr Davies was looking out on a boarded up shop.
Celebrated my Dad's birthday with him, his wife and my sister at my favourite restaurant, Romeos. I've been going there for years and I always have the exact same thing; a chocolate Milkshake and Spaghetti Bolognise. Their Milkshakes are brilliant, and I love their Spag Bol as well. The dinner was great as usual and the company was really nice, so I had a terrific dinner and a really good time.
"He’s a man way out there in the blue, riding on a smile and a shoeshine. And when they start not smiling back—that’s an earthquake. and then you get yourself a couple of spots on your hat, and you’re finished. Nobody dast blame this man. A salesman is got to dream, boy. It comes with the territory." Death of a Salesman
Scrambled eggs with American cheese, grilled sliced tomatoes and onions, side order of habañero sausages (so spicy that for once I did not need salsa), biscuits, with ice cold orange juice, coffee black, no sugar.
well, I was decorating today, (feature wall, in Raspberry Diva, in case anyone is interested ) ) so not a lot of time in the kitchen.....
Home made Nacho's - to have with my cider..... with salsa and sour cream and cheese dip.
Then, as it's the final of the Apprentice ( :x it.....) it's chicken and spinach pizza... (ashamedly from frozen - I pride myself on being quite a good cook, but well, every now and then I cheat )
She's worth whatever chaos she brings to the table and you know it. ~ Mark Anthony
Mr MartiniThat nice house in the sky.Posts: 2,703MI6 Agent
I'll ask our butcher later tonight (or tomorrow) and get back to you since he BBQ everything he eats.
Mr. Martini, would you mind a question regarding spare ribs:
In our favourite restaurant, the ribs are so tender, that they almost fall apart from the bone. When we try them at home, they don't come out that way. We have tried: marinating in vinegar, pre-cooking, bbqing them for 2 1/2 hours etc.
We are using a Weber bowl BBQ.
Do you have any idea?
Some people would complain even if you hang them with a new rope
Tonight we had a BBQ - Pollo Asado Marinado, red and yellow bell peppers, sweet corn-on-the-cob soaked in butter with lemon pepper. Served with sour cream, avocado, corn tortilla's and salsa. Mmmmmmmmm
Mr MartiniThat nice house in the sky.Posts: 2,703MI6 Agent
I asked my butcher and this is what he said:
For a full slab of ribs you should have about 25 coals. Sear the meat over direct heat then move the coals to one side of your BBQ. Move the ribs to the other side of the BBQ and cover, making sure the vent of your BBQ is over your meat and open. You'll have to add coals through out the cooking time. It should take 4 hours to get to the "fall off the bone." Low and slow is the way to go. Good Luck and let us know if it works (if you try it).
Mr. Martini, would you mind a question regarding spare ribs:
In our favourite restaurant, the ribs are so tender, that they almost fall apart from the bone. When we try them at home, they don't come out that way. We have tried: marinating in vinegar, pre-cooking, bbqing them for 2 1/2 hours etc.
We are using a Weber bowl BBQ.
Do you have any idea?
Some people would complain even if you hang them with a new rope
Comments
You could try the all Peach diet :v
All Peaches diet...
For Breakfast, Lunch and Tea... back off, Sir Bob!
Roger Moore 1927-2017
this thread makes me hungry...
mountainburdphotography.wordpress.com
The lovely and long-suffering Mrs. Loeffelholz excels in cooking many things---but Mexican is one of her specialties. Tonight is homemade hard-shell tacos (made from white corn tortillas---very important), with seasoned ground beef, sharp cheddar jack cheese, diced tomato and onion, lettuce and an unbelievably tasty hot and spicy sauce...served with refried beans (covered with melted cheddar) and Spanish rice...
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
Easy as Pie to make, and so good.
Waxy potatoes, sliced thickly, onion, sliced thinly in rounds, and Chorizo sausage sliced in thick pieces. Placed alternaltively in a pot, with smoked paprika, salt and pepper, then a can of whole peeled plum tomatoes poured over the top. Put on the lid, then in the oven for about an hour.....
Absolutely lovely. (and even better the next day.....which I'm having!)
Tortellini filled with ham, cheese and spinach with a basil based bolognese sauce.
Love chorizo....
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
If you love Chorizo, then you really should try this dish - and if you can get the smoked paprika too, it adds just that little something else.
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
Lunch was the highlight of my day though. Went to a noodle house with my pal Vocal. Had a HUGE bowl of Pho with veg broth, rice noodles, spring veggies, tofu and TONS of mung bean sprouts on top. I can't get enough Pho EVER. It's a constant craving :x
mountainburdphotography.wordpress.com
Mmmmmm Pizza!
was wandering around Asda (a supermarket for you overseas!) and was looking for inspiration, when I remembered this post and voila, found myself in the Mexican Aisle - and before I knew it, hard shell taco's were in my basket, along with ground mince and lettuce, tomatoes, cheese et al.
So, hard shell tacos, as described above it is.....(although I didn't have a choice of white corn tacos
So thanks, Mrs Loeffelholz for the inspiration {[]
Time for my wife to return back home
Dalton - the weak and weepy Bond!
* Left over from my Asian stir fry from last week. With what this costs, we can't afford to let any go to waste!
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
I am DYING for some Mexican food Loeff...your wife's recipe sounds so good. The only thing it's missing is some homemade guacamole which I would kill for right now!
I was on the treadmill the other night at the gym and CR came on the little personal tv attached to each machine, and it helped me stay on for over an hour! -{
Oh man, I'd sign up for a GYM if they showed Bond movies on those little tvs. Of course I'd probably forget I was on a excercise machine and end up cracking open a Cold Heineken and enjoying the movie.
As for Dinner tonight, BBQ. The store I work for BBQs Tri-Tips, Pork Ribs and Half Chickens. So I picked up a half slab of ribs on the way home, slathered in Bone Suckin Sauce (yes, that's the name of the BBQ sauce). Mmmmmm, Mmmmmm, good. Washed down with a Dr. Pepper.
In our favourite restaurant, the ribs are so tender, that they almost fall apart from the bone. When we try them at home, they don't come out that way. We have tried: marinating in vinegar, pre-cooking, bbqing them for 2 1/2 hours etc.
We are using a Weber bowl BBQ.
Do you have any idea?
Dalton - the weak and weepy Bond!
sorry to jump in - but I watched Gordon Ramsey do a special, 'kill a wild pig and then serve it up on location' special, and he boiled the ribs first
Then he marinaded them, then BBQ'd them. Perhaps this is what you need to do.....
thanks for the fast reply.
sorry for my crap english, with pre-cooking, I meant that we boiled the ribs before putting them on the grill.
The trick may be the "serve on location" though
Dalton - the weak and weepy Bond!
Sat by the window, two tables away, was a famous person; Alan Davies, the shaggy haired, nasal voiced comic off Jonathan Creek and more recently, Q.I. When he left, an hour later, it was noticeable how the volume of the restaurant went up and everyone relaxed. That's the English for you, they get all respectful around the famous which is kind of nice, but famous people always change things in the room a bit.
Anyway, I didn't eat Alan Davies, I had cocunut soup for starter, grilled swordfish on mash for main, and pecan with ice cream for dessert. All thoroughly okay, not really an orgasm on my palate (not that I've ever experienced that - perhaps that's one for the Watercooler thread ladies...) as promised in the effusive reviews. What annoyed me was 1) The wine we had wasn't properly chilled, it was a bit cold. The only really chilled glass we had was the last one after it had been in the ice bucket. If I can chill wine at home by bunging it in the freezer, a restaurant should manage it well enough and 2) I'd asked them to do a candle on my sister's dessert for her birthday and they forgot, oh and 3) Though yesterday wasn't too hot in England, in fact overcast and a bit nippy, it was quite warm in the restaurant.
The venue looks very nice, and to be out in the garden on a lovely day, say like today, would be great. An excellent table for 4 by the window overlooking the garden. However, not the window on the street - poor Mr Davies was looking out on a boarded up shop.
Roger Moore 1927-2017
Sat by the window, two tables away, was a famous person; Alan Davies, the shaggy haired, nasal voiced comic off Jonathan Creek and more recently, Q.I. When he left, an hour later, it was noticeable how the volume of the restaurant went up and everyone relaxed. That's the English for you, they get all respectful around the famous which is kind of nice, but famous people always change things in the room a bit, it gets uptight.
Anyway, I didn't eat Alan Davies, I had cocunut soup for starter, grilled swordfish on mash for main, and pecan with ice cream for dessert. All thoroughly okay, not really an orgasm on my palate (not that I've ever experienced that - perhaps that's one for the Watercooler thread ladies...) as promised in the effusive reviews. What annoyed me was 1) The wine we had wasn't properly chilled, it was a bit cold. The only really chilled glass we had was the last one after it had been in the ice bucket. If I can chill wine at home by bunging it in the freezer, a restaurant should manage it well enough and 2) I'd asked them to do a candle on my sister's dessert for her birthday and they forgot, oh and 3) Though yesterday wasn't too hot in England, in fact overcast and a bit nippy, it was quite warm in the restaurant.
The venue looks very nice, and to be out in the garden on a lovely day, say like today, would be great. An excellent table for 4 by the window overlooking the garden. However, not the window on the street - poor Mr Davies was looking out on a boarded up shop.
Roger Moore 1927-2017
Scrambled eggs with American cheese, grilled sliced tomatoes and onions, side order of habañero sausages (so spicy that for once I did not need salsa), biscuits, with ice cold orange juice, coffee black, no sugar.
Home made Nacho's - to have with my cider..... with salsa and sour cream and cheese dip.
Then, as it's the final of the Apprentice ( :x it.....) it's chicken and spinach pizza... (ashamedly from frozen
For a full slab of ribs you should have about 25 coals. Sear the meat over direct heat then move the coals to one side of your BBQ. Move the ribs to the other side of the BBQ and cover, making sure the vent of your BBQ is over your meat and open. You'll have to add coals through out the cooking time. It should take 4 hours to get to the "fall off the bone." Low and slow is the way to go. Good Luck and let us know if it works (if you try it).
:007)
Dalton - the weak and weepy Bond!