#cheesy pulled beef tacos | Explore Tumblr Posts and Blogs

slocumjoe · 1 year

Note

could i get your take on what the companions (or just my favorite boy X6's) top 10 fave candies/foods would be in a modern AU?

anon you are in luck, because I am constantly thinking about the diets and eating habits of my blorbos

The numbered list isn't in any particular order, it's just so I don't have to manually count each point

What the companions would eat if not in a post apocalypse

Cait; Wouldn't have a taste for fancier cuisine. Eats more...hick-ish. I can say that because I was a hick with this kind of diet, growing up. Has a taste for filling, cheap, low-effort food...think lots of fast food, but "healthier" fast food. Like Chipotle, Panera, etc. Can cook, doesn't often, but will if she has a craving. Savory or tart tastes. She tends to eat lighter than you'd expect.

Blueberry brownie anything, favors dark chocolate in general

Submarine sandwiches, anything with pickles

Key lime pie

Salt and vinegar chips and thinks critics of such chips are cowards

Peach Redbull, any energy drinks though

Storebought hummus and Doritos, has been seen eating hummus with just a spoon though

Blueberry bread pudding. Simple to make, fun to eat, very comforting. Buys her bread already stale from a local bakery, has a guy to hook her up with the old shit

Seafood chowder

Sausages in any capacity. Jerky sticks, breakfast sausage, etc. Loves chorizo.

Honey buns from the gas station

Curie; Health nut, she eats like every influencer claims they eat like. Only, Curie actually eats like that. Lots of fresh foods and whole grains, little red meat. However, Curie makes a point to have foods that other health nuts would condemn, thinks its really important to not label any food as "bad." So, she balances between health nut and normal person. Her taste leans toward bright and/or sweet. Dislikes red meat.

Salmon breakfast wraps

Tropical fruit smoothies, eats so much pineapple

Iced tea, favors raspberry. Never seen without an iced tea of some kind

Halibut tacos, likes red cabbage and a fuck ton of lemon on it. Soft shells all the way

Bananas foster

Whipped brie dip, eats it with anything but loves it on apples, basically dessert

Lemon pepper grilled chicken and rice

So many salads, loves that you can just throw shit in a bowl and call it a recipe. Likes strawberries and almonds

Lemon poppyseed muffins

Shrimp and bitter melon stir fry

Danse; mixed bag. One on hand, small town diner tastes. Simple, cheap, good ol' American food. On the other, he's doomed to be a soldier in every universe he's in, so...maybe he picks up some tastes and dishes from places he's toured. Gets a weird pallate that shoots in all directions and makes you wonder what it's like in that thick skull. One day he's a good American boy with pancakes and steak, the next he's eating cake mix dry and drinking tahini from a flask.

Anything BBQ, but a pulled pork devotee

Hot coffee so heavily creamed and sugars it looks like milk. He likes the twix combo of chocolate, shortbread, and caramel flavors

Prepackaged baked goods a la Hostess, fucks up little Debbie oatmeal cookies

Apple and pecan pie

Menemen—Turkish dish, scrambled eggs with tomatoes, bell peppers, spices to taste, and (controversially) onions. Adds sausage and cheese, eats it with a fork or spoon (its meant to be eaten with bread)

Khachapuri—Georgian cheesy bread with egg. Eats with a knife and fork. (its meant to be eaten with the bread crust)

Smores pop tarts

Beef and potato stew

Rice bowl with fried egg and avocado, bonus points if it has bacon

Straight cookie dough/brownie/cake batter, usually when he's black out drunk and cannot shame himself out of eating raw egg products.

Deacon; Very childhood comfort food. Y'know, things you had as a kid, but probably grew out of a bit? Eats out of gas stations/takeout frequently. Very open flavor pallete, has tried everything he's had the chance to. Likes one-handed food, stuff you can have the other hand free for. Doesn’t really have a 'theme', has broad horizons for his diet. Likes lighter, mild flavors, though. He eats lightly and on the go a lot.

Hot/corn dogs, taste in hot dog toppings varies

Egg salad sandwiches

French fries and vanilla ice cream, classic combo

Mango sticky rice

Cornbread with any accompaniments. Likes honey or chili, thinks if you have a drink with cornbread, you ain't a real cornhead

Penne alla vodka

Cucumber salad. This could mean a salad with cucumbers, that trending Asian recipe where you cut the cumber so its springy, or eating a cucumber like a hotdog.

Fried mushrooms

Usually just drinks water but will have gator/powerade when he's working. Likes purple flavor

Captain crunch cereal, loves all cereal though. Prefers the kibble stuff to the berries. Starts philosophical debates about the morality of Trix commercials vs Lucky Charms commercials

Gage; His favorite foods reflect his upbringing. Coastal swamp cuisine, cheap and made in bulk. Take Danse's pallate and hyperlocalize it, and then lower the budget by a good amount. Things he grew up eating. Would gradually replace his favorites with pricier, 'less embarrassing' dishes, distances himself from his origins. However, takes care to not looked too loaded. Smokey and savory flavors are his thing, likes more spice than people expect.

Doberge cake, which is layered with pudding, often half-chocolate and half-lemon

Red beans and rice, with stewed pork if they could afford it

Blackened fish of any kind, liked it with cilantro-lime rice

Steak with potatoes and/or eggs

Chronic iced tea drinker like Curie, though he prefers the bitter kinds

Scallops

Brussels sprouts defender and will fight for their honor

Peaches

Was introduced to curry during a business meeting/outing. Could drink that shit from a glass, has it with potatoes and porkchops.

Lobster anything. This is one of those 'less embarresing' things, but he genuinely enjoys a good lobster roll. Even if he prefers a freshly-caught lobster bisque. Again, something he had growing up, something he pushes away.

Hancock; Similar to Deacon, but favors fatty, greasy food. No, it's not the drugs, that's just his metabolism. He's a skinny twink, always starving, can never put on weight. Eats as much as Danse, who is a big guy and needs more calories than most. He's really into street food and foreign dishes, won't eat at a restaurant if they speak fluent English or have good customer service. IYKYK. Very comfort food heavy, lots of "this would slap with Netflix at 2 am"

A classic oxtail, mac and cheese, and collard green take out combo

Any and all American-chinese take out, usually gets eggplant tofu with chow mein and cream cheese rangoons

"Walking tacos", those things where you open a small bag of chips and dump White People taco makings in. Probably just tips the whole thing into his mouth

Yakitori, Japanese chicken skewers, popular bar food

Bloody Mary cocktails

Pizza, will fight for the honor of pineapple. Would really be into how Brazil does pizza

Frozen yogurt and ice cream, piles with toppings

Breakfast sandwiches or wraps. Egg, meat, cheese, doesn't matter the time nor specifics.

Jam donuts, loves cherry fillings

Puppy chow/muddy buddies, chex cereal covered in chocolate and powdered sugar. Eats his weight in them if not careful

MacCready; forces himself to learn how to cook for Duncan's sake, but for himself...good God. It's horrible. Eats like garbage. Would never drink water if not to set an example. Take out, frozen food, so much candy and soda. After Duncan, broadens his horizons. Finds he really likes soups. Just throw shit in a pot and it works. Eats on a budget, so that's a life-saver. Doesn't have a preferred flavor pallete, aside from his love of candy.

Meat lover's pizza. Thinks pineapple has no place on pizza

Used to drink Mountain Dew and diet coke, replaced it with iced teas and more organic fruit juices for the sake of his teeth

Chicken soup, either from a can, or homemade. Either way, slaps. If homemade, blends veggies for a hidden veggie stock. For him, Duncan is a lot better at eating veggies, MacCready needs to trick himself.

Sour rainbow ropes

Cookie crisp cereal, thinks whoever came up with it deserved the sloppiest head. Incredible design, no notes

Cheese and sour cream chips

Famous Amos cookies

Eggo waffles

Gnocchi is God to him. Its superior to all noodles and makes your Shit In The Fridge soup 1000 times better.

Rice pudding is cheap, easy, and a surprisingly efficient sweet-tooth satisfier. Makes it with pumpkin spice mix or chocolate.

Nick; Home-cooked meals all the way. Could kill himself with cheese and die happy. Lots of easy meals and snacking so he can keep working, but will treat himself to a nice, hard-earned dinner when he has the time and energy. Likes himself the smokey, the fresh, or the sour. Probably knows all the best sub shops in the city, probably in a turf war with regulars of rival shops. Jewish delicatessens are like church to him.

Lasanga. Most of his freezer space is lasagna. Eats so much of it. He's lactose intolerant. It hurts but it hurts so good

Latkes. Fried potato things, kind of like hashbrowns, except the potato is mashed/ground instead of grated. And yes. Also pastrami. But those little potato bitches...mmmph.

Red velvet muffins with cream cheese frosting.

Fried cheese in any capacity

A prosciutto, arugula, brie, and fig sandwich

Pickled pearl onions

Cobb salad

Black coffee. Temp doesn't matter, because he's going to forget it until its room temp.

Has been known to enter fugue states and consume an absurd amount of Chicago style hot dogs

Scones or just plain bread with butter and jams

Piper; Broke college student trying to make it as a reporter. Her tastebuds are fucked, they salivate not for flavor, or texture, but for those good, good low prices. Piper's diet is almost entirely snackfood or takeout. If she ever cooks, it's for Nat. But when taking care of just herself, Piper eats from a box or bag. When she does cook, it's very simple meals. Loves her carbs and her fruit flavors

Chicken Ramen with canned chicken and frozen broccoli chucked in. Also makes this for Nat

Hot cheetos, eats with chopsticks

Spaghetti and meatballs

Fruit smoothies/smoothie bowls, blends in veggies as well for the nutrition

Coka cola and anything from Fanta, loves fruit sodas

Anything carbs and I mean that. Eats a lot of bread, pasta, cakes, potatoes...they're the sweetheart of anyone on a budget.

Buffalo cauliflower, likes it more than Buffalo chicken

Chewing gum. Fruit flavors only, hates mint gum. Likes mint elsewhere, just not in gum.

Nickle-nips and other "jelly/juice in a wax package" candies. Likes the charm of it, also, free chewing wax

Suckers/lollipops, big on hard candy in general but the stick satisfies her smoking habit.

Preston; A mix of easy depression/bulk meals and dishes from his childhood. Lots of spices, cooks with a lot of straight peppers. Tends to eat his food 'raw', not made into a dish. Again, easy and quick to eat. Also tends to buy pre-prepared stuff for the same reason, buys more fruits and veggies and just eats them straight. Doesn't care about eating healthy, he just lacks energy to cook most days.

I have no choice to explain this as it has no name. Casserole dish, layer of mashed potatoes, layer of shredded or chunked chicken, layer of white breakfast gravy or brown poultry gravy, top with drop biscuits. It's buttery, its savory, it is white as snow. Easy, cheap, one ladlefull is dinner. You'll get a few meals out of it, and it's so filling you have like, five minutes before you're stuffed. I call it gut-glue.

Dirty rice

Eggs scrambled with spinach

Jollof/jambalaya

Veggies and hummus or ranch

Various fruits and berries such as grapes, cherries, blackberries, and oranges

Shakshouka, eggs poached in spicy tomato sauce and eaten with bread

Chicken biscuits, crackers dusted with, like, chicken bouillon? They taste like a chicken Ramen packet sneezed on a ritz

Slurpees/Icees/those syruped gas station ice drinks

Straight peppers, eats bell peppers like apples. Eats pickled jalapeños and scotch bonnets to feel something. Drinks the liquid in pickle jars instead of alcohol, or mixes it with gelatin and makes pickle jello.

X6-88; Pretensious rich asshole who eats like it. He rarely cooks for himself, probably has a personal chef or something. Maybe his work has their own restaurants, like Google. Eats mostly vegetables, but his favorite foods skew from "Dubai Influencer" to "12 year old who earned too much lawn mowing money and was let loose in a convenience store." So much sugar. Willy Wonka's factory is his idea of heaven and until it exists, he's an atheist.

Raw meats. Steak and tuna tartar, sashimi, and sushi

Braised duck with cherries

Nduja, a spicy pork sausage spread, has it with flatbreads

Oysters. Eats them all fancy in public, eats them from a tin with doritos at home

Anything from Hostess, Little Debbie, those brands. Fucking anything. However, would kill a man for any kind of Swiss roll

Chocolate milk

Gummies, very picky with brands, hates the harder kinds like Haribo. Wants his gummies soft as a marshmellow

Cadbury eggs

Milano dark chocolate cookies

Gushers

#fallout 4 #fo4 #paladin danse #preston garvey #nick valentine #piper wright #x6-88 #robert joseph maccready #companions react #porter gage

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xxxhoekage · 5 months

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I formally recommend making slow-cooked tacos, some chorizo fino+beef cooked on medium-highheat with tons of paprika+cayenne pepper+cumin+minced garlic and no water only hot sauce or jars of salsa for liquid content (though one half-cup of a alcohol like whiskey or rum for deglazing is supreme), I usually add a single dark chocolate bar to bring the flavors out more but outright cocoa works too if done is small amounts.

Obviously adjust to your spice tolerance, but I highly suggest taco-meat this way in a dutch oven, add whatever rice/vegetables/beans/additives you like to it halfway through to let them soak in the flavors.

If tacos aren't what you're in the mood for then a simple pull-apart bread recipe might be better. Can make it cheesy, garlicy, or even stuffed with already cooked meats for pull-apart meat-buns.

Sorry for the text-wall I am fond of cooking although not a chef nor cook.

Oh this might be the winner I love tacos 📝 thank you!!

#asks

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littlehouseontheaerie · 2 months

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Little Meals on the Aerie, Week of 3/3

I love meal prepping, so I'm going to share what's on our table this week! I pack breakfast and lunch for us to take to work. For dinner, I make ahead nearly all of this to reheat the day of. I don't often get home until 6pm, so I want dinner on the table in fifteen minutes flat!

Considerations this week: No good protein sales so we're pulling ground beef from the frozen stash.

Breakfast: blueberry muffins, apple slices with yogurt dip, egg and peanut butter waffles (these have been quite the hit).

Lunch meal prep for the Spouse: Southwest ground beef skillet. We added beans to bulk it out.

Lunch meal prep for me: sushi bowls, bbq chicken bowls, broccoli with sweet chili sauce. I still have leftovers to work through and the sushi bowls are hitting the spot. I also need to make some homemade ranch to go on the BBQ chicken bowls.

Sunday (vegetarian night): Breakfast for dinner. Cheesy eggs and pancakes.

Monday: Sloppy joes and roasted carrots.

Tuesday: Tacos and a southwest salad kit.

Wednesday: Burnt ends frozen barbecue, corn, grilled pineapple.

Thursday: Feral night - I'm headed to work, Spouse is on his own.

Friday: Pizza night (I'm making a month of dough this week)

Saturday: Dinner out after food shopping.

#little meals on the aerie #nontrad homemaker #meal prep sunday #homemaking #home and hearth

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akshaymehndiratta · 1 year

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Akshay Mehndiratta - Food trucks in India every foodie must visit

India is a country of diverse cultures, cuisines, and flavors. With so many delicious options to choose from, it can be hard to decide where to go for a great meal. Don’t worry Akshay Mehndiratta is here to help. He has been traveling around India for years and has compiled a list of the most unique and delicious food trucks that every foodie must visit.

Bombay Food Truck, Mumbai

The Bombay Food Truck is a popular food truck near Bandra Kurla Complex, Mumbai. The Bombay Food Truck has been a reason for happiness at a lot of Huge Events like Sula Fest, SunBurn, and more. They serve delicious street food with a twist. From vada pav to Samosa Pav or the Classic Pav Bhaji, the truck offers a range of unique and tasty dishes. Their butter chicken fries and bacon-wrapped sausages are also worth trying.

Location: G Block, Bandra Kurla Complex

The Lalit Food Truck Company, New Delhi

The Lalit Food Truck Company is the most popular food truck in Delhi. The Lalit Food Truck Company is a gourmet food truck that offers a range of international cuisine, including Mexican, Italian, and Lebanese. Akshay Mehndiratta says, They offer dishes such as Pizzas, tacos, Burgers, and pasta. They also have a range of desserts, including churros and crepes. After getting an overwhelming response in Delhi, they’ve recently launched The Lalit Food Truck Company in Mumbai, Bangalore, and Jaipur.

Location: Barakhamba Avenue, Connaught Place, New Delhi

The Spitfire BBQ Truck, Bengaluru

If you're a fan of BBQ, then you have to visit The Spitfire BBQ Truck in Bangalore. They offer a range of BBQ meats like pulled pork, smoked chicken, and beef brisket, all cooked to perfection. They also offer a range of sides like coleslaw and mac and cheese to complement the main dish.

Location: Kammanahalli, East Bengaluru.

S.W.A.T. Food Truck, Hyderabad

S.W.A.T. is a food truck in Hyderabad that offers a range of fusion food. Their menu includes dishes such as tandoori momos, pizza dosa, and chicken tikka tacos. The truck is a great option for those who are looking for something different and adventurous.

Location: Jeevan Bima Nagar, Bengaluru, Karnataka

The Rolling Kitchen, Mumbai

Akshay Mehndiratta says, The Rolling Kitchen is a popular food truck in Mumbai that serves up a variety of delicious street food. From crispy dosas to pizza dosa, their menu is sure to satisfy any craving. They also offer Chinese and Italian food.

Location: Mulund West, Mumbai

The Cheese Truck, Pune

Akshay Mehndiratta says, Cheese Truck is a popular food truck in Pune that serves up a range of cheesy delights. From grilled cheese sandwiches to mac and cheese, their menu is perfect for cheese lovers. They use a variety of cheeses like cheddar, mozzarella, and feta to create delicious and flavorful dishes. They also offer unique options like the Spicy Chicken Cheese Melt, which is made with grilled chicken, jalapenos, and a blend of cheeses.

Location: Wadgaon Sheri, Pune

The Kati Roll Company, Kolkata

The Kati Roll Company is a popular food truck in Kolkata that specializes in kati rolls, a popular street food in India. They offer a range of options like chicken tikka, paneer tikka, and egg rolls, and paratha bread layered with a griddle. Their rolls are bursting with flavor and are sure to satisfy any craving.

Location: Kolkata, West Bengal, India.

Gypsy Kitchen, Bengaluru

Gypsy Kitchen is a food truck in Bengaluru that serves up a range of global cuisine. Their menu is inspired by different cuisines from around the world and is perfect for foodies who love to try new and unique dishes. One of their most popular dishes is the Spicy chicken sandwich and BBQ chicken burger.

Location: Kammanahalli, Vasanthnagar, HSR Layout from 5:30 onwards

According to Akshay Mehndiratta, Food trucks have become a popular food trend in India and offer a range of delicious and unique food options. From sandwiches to biryani, churros to shawarmas, there's something for everyone to enjoy. So next time you're out and about, be sure to keep an eye out for these must-visit food trucks in India.

#Akshay mehndiratta #Akshaymehndiratta

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chlo1-doc · 5 days

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"More Than Skin Deep: Foods For Better Skin" - Blog Post for Franchine Young Ireland

Beyond their nutritional benefits, meat alternatives play a crucial role in promoting environmental sustainability as well as personal improvement. Livestock farming is a significant contributor to greenhouse gas emissions, deforestation, and water pollution whilst the products of this farming are often under scrutiny for containing elevated hormones and traces of animal antibiotics. By reducing our reliance on animal products and embracing plant-based proteins, we can lessen the environmental impact of our dietary choices and the effects on our bodies and skin. By incorporating these foods into your meals, you can promote heart health, improve digestion, and support overall well-being. These alternatives are also kinder on your wallet, with many being considerably more affordable than the meatier choices.

Women experiencing menopause and other hormonal issues often benefit from replacing meat in their diets due to high levels of phosphorus found in meats such as beef and pork. By replacing these meats with foods high in ‘phytoestrogens’ also known as plant estrogens, you can improve your overall skin and physical health whilst maintaining a sustainable and eco-friendly diet. Populations that consume a plant-based diet full of plant estrogens report much lower levels of menopausal symptoms, including hot flashes.

Some of these foods include:

Legumes (Beans, Lentils, Chickpeas): Legumes are versatile and nutritious plant-based sources of protein. Another great perk about legumes is their versatility, they can be used in various dishes such as bean burgers, lentil meatballs, chickpea curry, and black bean tacos. Legumes are also packed with fibre for healthy digestion whilst reducing cholesterol. Legumes contain vitamin E, zinc and calcium which helps prevent dry skin and stabilises hormone levels.

Tofu: Tofu, made from soybeans, is a popular meat alternative known for its versatility. It can be used in stir-fries, scrambles, soups, sandwiches, and even desserts like tofu chocolate mousse. Studies have also shown that the presence of oestrogen in tofu can help reduce the severity of hot flashes in menopausal women. These plant estrogens are also better for heart health!

You can also replace cow's milk with a soy alternative, which helps avoid the hormones from dairy farming! There are many milk alternatives on the market, from soy and almond to pea and potato (hey, don't knock it ‘til you try it).

Jackfruit: Jackfruit is a tropical fruit with a meaty texture that can be used as a substitute for pulled pork or shredded chicken in sandwiches, tacos, and curries. It’s another example of a heart healthy alternative that also helps fight inflammation and stables blood sugars. Stable blood sugars also help avoid tiredness and fatigue. Studies have even found jackfruit helps with wound healing, as it contains high levels of vitamin C which also helps support healthy skin and protect against sun damage.

Mushrooms: Certain types of mushrooms, such as portobello mushrooms, have a meaty texture and savoury flavour, making them a popular meat substitute in dishes like mushroom burgers, stroganoff, and fajitas. Mushrooms contain high levels of protein and the amino acid, tryptophan. This amino acid stimulates the brain to create serotonin. Serotonin improves mood, and is also thought to help with sleep and appetite. Mushrooms are also high in vitamin D which supports healthy skin and complexion.

Nutritional Yeast: Nutritional yeast is a deactivated yeast that has a cheesy, nutty flavour. It can be used as a topping for popcorn, pasta, or salads and can also be incorporated into recipes to add flavour and boost nutritional content. It also lowers the risk of heart disease and diabetes and contains beta-glucan which strengthens your immune system. These meat alternatives are also low in the type of fats that are often responsible for hormone imbalances and high cholesterol.

Meat alternatives offer a compelling combination of health, environmental, ethical, and culinary benefits that make them a better choice for many individuals and for the planet as a whole. It also provides a diversity to your diet and provides another avenue for experimentation in the kitchen, even whilst on a budget. Whether you're motivated by health concerns, environmental sustainability, animal welfare, or simply a desire to try new foods, incorporating meat alternatives into your diet can be a positive step towards a healthier and more sustainable lifestyle.

#blog #portfolio

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allwaysfull · 11 months

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Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

#half-baked harvest #tieghan #gerard #tieghan gerard

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humorlawyer22 · 2 years

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610 Catering Appetizers Ideas In 2022

Slide some Texas angus beef burgers your colleagues’ means. There’s no need to go loopy when it comes to your corporate burger catering. Tartare of any type will all the time be a kind of hors d’oeuvres that look expensive—especially when served in outsized spoons. Raw salmon not a favourite for all your guests? A laid-back barbecue marriage ceremony would merely be incomplete with out some tried and true pulled pork. Turn them into finger meals by sandwiching them between miniature-sized buns and serving with cups of barbecue sauce. One-bite snacks are all the time a win with cocktail party hors d’oeuvres. Serve these saucy bites on skewers so your friends can hold their drink in a single hand and go for seconds with the other. Express expectations to the caterer (especially in a multi-day event) that the special meals should by no means be the same for every sitting. You don’t want a caterer who solely does one type of vegan meal or only produces salads everytime somebody requests a particular food regimen. If you’re planning a nautical occasion or out of doors party, an old rowboat can work as the proper desk in your meals. Check out what this event did with its seafood options. The best thing about flatbread is its versatility. You can serve your absolute favorite flavor combo, or go for a couple of totally different varieties that you understand will please the gang. This makes an particularly great choice if you realize a few of your visitors may have food restrictions. Blend avenue food with elegant cuisine with these tasty Pollo Asado tacos. Make them miniature-sized for essentially the most scrumptious wedding ceremony appetizer. Fifty Six Easy Summer Time Celebration Recipes These dainty pastries embrace all the identical scrumptious flavors as a banana cream pie. Each pastry shell is loaded with a delicious banana filling and topped with delectable chocolate ganache. These mini lamb burgers taste like a classic Greek gyro in bite-sized kind. Mini pita pockets are filled with lamb patties, sliced cucumbers, and a straightforward dill and lemon-infused Greek yogurt. Spinach dip – Serve this dip with quite so much of breads and crackers, and you’ll have a real crowd pleaser. There are many different scrumptious foods good for any celebration. Having a extensive selection is nice because people can select what they like. Whether this may be a surprise get together or the birthday particular person is in on it, you can even make it a special occasion for important milestones in life. Usually an off-the-cuff road meal, Bành mì sandwiches are a perfect a less formal lunch in your occasion. They're great for foodies who love a stand and eat lunch at a busy occasion. Watermelon + cucumbers is doubtless one of the most refreshing combos of all time. The Eight Best Canned Soups Of 2022 Made this delicious soup tonight however had to double the recipe, as we had a big group eating. The only change i made was to add chopped celery as a result of the gf prefers it in her potato soup . Everyone liked it and there were, lets simply say, some very particular eaters amongst us. Using this tray makes them mobile and creates a stunning show. The newspaper wrappers are a cute twist too and might be branded to your event or a reprint of a significant day in history. This is the primary potato soup recipe I even have ever tried. I adopted all directions to the letter, nonetheless my soup taste like cheesy gravy. I did three half of cups milk ought to I have added more to skinny it more? I was apprehensive if I added more milk I would lose any flavor it did tackle. There are many mobile food truck choices and they’re enjoyable on their own but if you’re creating one from scratch, may we propose using a tipi? First, it’s a fun design but if you print what’s at the truck on the tipi, folks can learn it irrespective of how many individuals are standing in entrance of them. Almost as overdone because the donut wall, the unicorn theme has entered events and catering in a big means. Like other reviewers, I only pureed half of the combination and was proud of that result. Next time I will add a bit more rooster broth . It was only a bit thicker than I like. I simply made it a night in the past and have plans to make it again, doubling the recipe. Holiday Catering Once you've recognized a recipe, throw out any ingredients that are not very important to the production of the substance. In this case, you'll keep the flour, butter, sugar, eggs, salt, and leavening agent. Once your menu is set, sell tickets with Eventbrite. If a catering firm tells you that you cannot test the meals before hiring them as your event cater, don't think about them as an option. Any reputable and skilled catering company offers food testing services for any potential shoppers, especially for weddings. After all, how else can you make sure the food will style great? Just remember that it is common for companies to charge a charge for this service, especially in the course of the busy season. I love using child meals jars or leftover tupperware to serve sauces and toppings. Wrap a cute ribbon round them, put a label on or next to them, and there you go. Breakfast Sandwiches – Make a bunch of breakfast sandwiches. Unique Catering I employed the Texas Catering group for a enterprise luncheon and I was attempting to impress. Did I ever and it was all because of Texas Catering and the excellent service it supplies. All of my guests thought they food was wonderful and wanted me to provide them with my caterer’s info, which I gladly did. Employers sometimes search for candidates with a couple of years of expertise working in restaurants or as a Caterer. Many Caterers achieve experience by finishing an internship or an apprenticeship, and a few increase upon their cooking expertise by working in restaurants in the entrance or back of the home. In general, employers ought to search for candidates with sturdy meals preparation and customer service expertise. Hopefully, your burning catering questions — What is event catering? Once all of the the details have been agreed upon, the catering firm will draft a contract for evaluation. Menu and presumably dessert, coffee, and late night time bites menus as nicely. This contains discussing staffing, scheduling, presentation, contractual expectations of each the marriage couple and the caterers, and publish occasion clean-up (great right?). Once again, relying on your caterer, food preparation may be completed a few methods. Tell us your concepts or allow us to help you create an ingenious, authentic get together theme. With our complete catering and party planning expertise, we will create a celebration your visitors will never forget. We are ready to wow your guest with a wonderful first impression at a product launch or open house – or award your staff for a job well-done. Oven No matter what part of the meals service or supermarket industry you're in, Superior has you coated in terms of food containers and packaging. No matter what a half of the meals service business you are in, Genpak has you coated in terms of food containers and packaging. Our food service take-out bins embrace many kinds and designs, including microwaveable containers, hinged containers, chilly containers, and cup carriers. We carry reusable to-go containers, as nicely as eco-friendly take-out containers which are made of recycled and biodegradable plastic, to help your green efforts. 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Our merchandise are supported by our dedicated gross sales, technical and customer support teams that are right here to take heed to your wants and ship in methods you never thought potential. As the world continues to confront the best crisis of the century, companies across the board are being compelled to re-examine the unfolding panorama and modify their offerings accordingly. Ordering online is fast and straightforward, with more items shipped out in a single to 2 business days. If you have any questions about our choice of disposable plates abd bowls or disposable luggage, or would prefer to position your restaurant provides order by cellphone, please contact Customer Service. Having the best plastic or paper meals containers for your products is essential not only to you, but to your customers as nicely. By making sure you might have the right size and materials containers, you can save house and money whereas providing your clients the freshest merchandise possible! These carryout boxes make it easy for patrons to bring home leftovers with out worrying about their meals spilling out. Catering Tools These carriers are very durable and are available in several sizes and styles. No need for the chisel – an ice sculpture mould makes it quick and simple to create stunning centerpieces for events. With choices together with a swan, eagle, dolphin, and extra, ice sculpture molds will take your display to a complete new stage. Foodservice operators are discovering that there's extra tools geared to the catering market than prior to now. Innovations in insulated carriers and baggage assist keep temperatures consistent, for instance. Most caterers know that meals preparation for catering operations is completed offsite. However, this doesn't imply that investing on portable cooking tools is a foul idea. Portable Cooking Equipment may be used for dishes that must be freshly cooked onsite of the occasion. Chafers are available in a variety of styles and sizes to accommodate every sort of catering occasion. Central put collectively a list of some of the most necessary equipment and supplies to considering when outfitting your catering business after it leaves your kitchen. Please observe that this record just isn't all-inclusive, as each business model will differ. Vehicle — Secure a business car that is massive sufficient for all of your catering gear and all the food you will serve. It is important in every catering enterprise operation because it makes transporting cold and hot food easier without having problems with possible changes with the food temperature. Hope has been a Content Specialist since November 2015, where she brings to the table years of experience in the meals service trade in quite a lot of roles. Hope is a wife, new mother, avid crafter, and food lover (french fries please!). As the unique online restaurant tools company, we stock hundreds of catering products at wholesale costs. 外燴 If you’re getting into that direction you’d be higher off simply not mentioning that’s the place the money went. I don’t think the author is advising brides to not do something in the occasion that they really need to. The point lots of people are missing is that brides tend to do things in a marriage to impress their visitors. Based out of Temple Square, their location can’t be beat. Using Brigham Young’s family house that was in-built 1856, you'll have the ability to taste the allure and expertise of their masterfully prepared food. Whether you are hosting a enterprise dinner, a scholar group meeting, or planning a sublime gala, our catering staff is committed to providing you with an distinctive culinary expertise. So we welcome 2011 with open arms and a fresh perspective on wedding catering and coordinating. Planning her personal day was no small task and Jean took away loads of ideas and excitement from the expertise. On The Spot Catering is a full service catering firm driven by our love for meals, household and celebrations. REHEARSAL DINNER. An intimate moment along with your nearest and dearest, the rehearsal dinner units the stage for the whole celebration.

#外燴

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yummyfoooooood · 3 years

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Cheesy Beef Tacos

#comfort food #foodporn #yummy #food #hungry #cheesy #cheese #pulled beef #tacos #cheesy pulled beef tacos

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pflugysfood · 2 years

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#tasty #food #homecookin #yummy #fancy #yum #summer #comfort food #foodgasm #cheesy pulled beef tacos #birria tacos #tacos #taco night #taco platter #taco #taco sauce #burrito #taco tray

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purewhitewolf · 4 years

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To Kaitlyn/Shadow (and her animal guides if you want), Familiar, Charlotte, and Whoever else What is your favorite thing to have for breakfast/Lunch and dinner? What is your idea of a romantic night at home?

Breakfast?

Kaitlyn: Buttered or grape jam toast, crispy crunchy bacon, pancakes with maple syrup, and a one glass of orange juice and one glass of milk. ...two different drinks because orange juice and pancakes doesn’t go well together...and milk and bacon is weird too.” Shadow: Same, but with a side dish of the emotion Happiness from the kids and lovers.”

Wolf/Vargr: Rabbit stew” Coyote/McCoy: raccoon” Dog/Jack/Jacky: BACON!“ Bird(all forms): Earl Grey tea and fried grub worms and crickets” Icy the Fox: HEHEHEHE gray squirrels and mice with apple juice”

Familiar: Milk coffee and glazed donuts”

Charlotte: Blueberry waffles with powder sugar”

Lunch?

Kaitlyn: PB&J sandwiches and chicken noodle soup” Shadow: Brooke’s envy and lust, Raoul’s hatred, Xander’s misery, Samuel’s pride, John’s hope .....and two bagels.”

Wolf/Vargr: Venison, moose, and beef steak all medium well. A cup of blood mixed with rum.” Coyote/McCoy: Owl and Fox.....gotcha! Cheese burger and fries!” Dog/Jack/Jacky: CHICKEN NUGGETS!” Crow: Tea and crumpets” Raven: Apples and elk” Hawk: Snake kebab and rodent blood” Icy the Fox: HEHEHE! Pork and scaup”

Familiar: Tea and crumpets....just kidding, roasted duck.”

Charlotte: Vegetable stew...and with spicy sausage slices”

Dinner?

Kaitlyn: spaghetti and meatballs with cheesy garlic bread!!!!” Shadow: (Kaitlyn’s)Self loathing, Guilt, sugar, family’s love, and strawberry daiquiri”

Wolf/Vargr: Caribou well-done, broccoli, mash potatoes and a bowl of pineapples and grapes on the side.” Coyote/McCoy: Tacos or pepperoni pizza” Dog/Jack/Jacky: TABLE SCRAPS FROM THE OTHERS! TACOS!” Bird(all forms): freshly killed moles and lambs” Icy the Fox: HEHEHEHE blackberries, wine...and a certain red fox~ ....Okay, seriously I love berries, rabbit, and fish. Oh and mac n cheese!”

Familiar: Tilapia or salmon with lemon pepper and chicken fried rice.”

Charlotte: D-don’t make fun of me... kids Kraft mac cheese with all the funny shapes.... otherwise I like the really stinky canned tuna and their crunch soft spines with crackers.”

Romantic Night at Home?

Kaitlyn: Laying in bed, casually eating whatever kind of snacks while listening to music or watching something on TV, talking about whatever comes to mind, singing for my darling(s), pampering them with whatever they like and kisses and then...um.....*gets too embarrassed to finish*” Shadow: Obviously the same as her, but Kaitlyn is neglecting to mention her desire to tie up her partner or themself afterwards, but not in a rough way necessarily. Oh no, this would be very different from her usual kinkiness with ropes and tentacles and pred-prey dynamic she loves. She’ll still pamper her darlings, but with a more soft caregiver dom twist...and praise kink. Cannot forget the praise kink. Prepare to either be showered by or to shower her with compliments. ....Then she’ll want passionate fucking...but only if you allow it. .....Otherwise she’ll respectfully just cuddle or do something else of preference.”

Wolf/Vargr: Pretend to be hunting prey together in a scavenger hunt.” Coyote/McCoy: Sharing junk food on the couch while naked” Dog/Jack/Jacky: WRESTLING TOGETHER AND AFFECTIONATE KISSES! I BRING TREAT FOR MATE! I GIVE TREAT! PLEASE TAKE! AM I A GOOD DOGGY? CAN WE PET EACH OTHER?” Crow: Show off my shiny rocks- um I mean my geode collection and recount how I obtained each and let my companion touch each stone. ...Then do an elegant dance with them.” Raven: Acting our favorite movie, play, book, or song together....with rose petals everywhere and dramatic performances~” Hawk: ....we build a nest- fort. We build a fort together. We share our adventures with one another and make things with our beaks and talons...er I mean hands.” Icy the Fox: Pulling pranks and cracking suggestive jokes!”

Familiar: Reading together on the couch, snuggling by the fire...or in this case the TV turned on the fireplace channel with the volume turned low”

Charlotte: Sketching and discussing art and story ideas together with a romantic theme. Not so subtly ask him to help recreate the scenes for ‘inspiration’. Maybe cook something together...Maybe cuddling close and just listening to the crickets outside.”

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nevermindtheweights · 4 years

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A platter of spicy tacos and a gallon of milk for Jirou, brought to her by Videl.

Jirou was pretty flattered. She was itching for a snack. After giving a sly wink to the rather attractive women, she pulled over the platter. A taco in each hand, she dug in! The crispy taco shells had softened from the cheesy and beef insides which made it easier to shovel in. Chew and swallowing, she felt the spices tickle at her lips and maw. It didn’t take long for the sweat to trickle from her brow but she pushed on. Grease slicked her lips, hands a tad messy from the beefy insides squishing out here and there from her mouthfuls.

Once she got around half way, she switched to one hand for the tacos while the other reached for the gallon of full fat milk. A lick of her lips, she brought the jug to her lips and started to chug it down steadily. Gulp gulp!A exhale, a pause and a soft belch escaped her before she resumed her conquest of the platter and gallons. A steady few gulps between the tacos helped her finish it all off.

“Oooooff....” She breathed out as she sat back and let herself belch loudly, the air scented with her milky-beef meal. A hand rested on the large swell of her bloated gut, it churning with the hot meal...

“Nngghhh....” Leaning aside, she grunted and a loud PPPPPPPPFFFFFFFFFLLLLLLLLAARRRRTTTTTTTTtttttttttt~ escaped her. “so good....~”

#rockysavannah

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toddlazarski · 4 years

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The Best Bites of 2019

Shepherd Express

2019. The year before, hopefully. The prologue to 2020’s change, maybe. God or Kali or whomever you wish to charge with these sorts of responsibilities, willing. The end of the beginning of the end of discord, the endless fire, the storms and dread, the corruption of soul we’ve all learned to live with over the past few years that feel like a lifetime.

In Milwaukee, 2019 was the year we were rewarded the Democratic National Convention, and the year we immediately tried to grapple with how we would handle hosting the Democratic National Convention. It was the year, as if we were Austin, as if we were Portland, as if we were ourselves a plucky place of progressivism and forward-thinking, our very own food truck park opened. And, at the same time, it was the year it became impossible to log onto any social media without being inundated by hems and haws and shouting-at-cloud mewls that the city suddenly had legal electric scooters on the street. It was the year Syrian civil war refugees opened a Mitchell Street gem of kefta and baba ghanoush and good nature at the most destination-worthy restaurant in town. And it was the year a racially-charged acid attack occurred against a Latino man entering a southside taqueria. It was the year Sherman Phoenix rose, literally, out of the ashes of the 2016 Sherman Park riots. An opening that barely preceded Milwaukee becoming the first city to name racism a public health crisis.

For me, calorically, it was also a calendar stretch of one step up and one back. It was a time of too many fancy burgers, of swearing off fancy burgers, and then reading about The Diplomat’s Diplomac, and then the Birch & Butcher happy hour special, and then the other one with the ampersand (Glass & Griddle). It was the time of swearing off meat entirely, tempering that to limiting meat, trying to go “Impossible” meat, then realizing my daughter had never been to Sobelman’s. A frigid Monday, empty dining room, impossibly cheery waitress and a jalapeno and three cheese-smashed double patty was all that it took to fall back off the wagon. Or is it on the wagon? Either way, it was also the summer that felt like I spent half of, at least, inside a car with intermittently functioning AC, pit-sweating, contemplating which tiny to-go plastic container of bright green or dark red or burnt orange sauce to douse on yet another pastor taco. I ate at every taco truck in the city in ‘19, or tried, or got close, maybe. Out of curiosity. Out of assignment. But as much so out of moral obligation, as some kind of personal corrector to the current tenor of division, of strife, of unease. And as a reminder of comfort, of the spicy, dangerous, gaseous whiff of hope.

Here are some of the other ways I’ll remember ‘19.

13. Italian Beef - Rosati’s

I grew up in the hyper-regionally-specific sandwich heaven of Buffalo, NY. There a “beef on weck” order from near any corner bar or grocer or butcher will yield a horseradish-spiked roast beef stack piled within a crusty German baker concoction known as a kimmelweck—a roll topped with caraway seeds and coarse salt grains of the likes you might use on your sidewalk in February. Whether it’s a little bit drippy or dry, it will likely singe sinuses, bloviate with beefiness, finish with unnecessary and addictively enjoyable sodium-ness. Everywhere that isn’t there, you can find Western New York ex-pats gathered in some corner of some bar, Bills hatted, commiserating, whispering of favorites from places with foreign-sounding names like Schwabl’s, bemoaning the wonder of why it’s so hard. But there’s a difference between hard and unknown.

Here, Chicago’s Italian beef is another simple, but under-served regional sandwich delicacy. Offering even an apt representation of the au-jus-dripping bombs that can be found on every other corner in our big city neighbor to the south would be itself somehow singular. Rosati’s is a Chicago chain that serves just such a purpose.

Of course, aesthetically or on paper, there’s not much list-worthy about a soaked Italian hoagie roll, barely holding it’s earthy contents, leaking greasy debris all over wax paper like it was an old Saab who’s main attribute was character. But then you get closer: it’s a living sandwich form of a closeup on an Arby’s commercial, with infinite folds of beef wedged like an overfull linen closet, so bursting with folded towels you’re afraid to open the door. The thin rug of plasticky, half-melted mozz is optional. Though the glossy, shimmering hot giardiniera should be mandatory, with its oil-slickening and bright, peppy pickled punch.

But this is still a package of lizard brain enjoyment, of Ditka-esque machismo, with an essence and soul that is all two-fisted, garclicky pigout. It’s the perfect brown meal when you’ve had too many, when it’s too cold, when football is on, when it is followed by a slice of either thin or deep dish—both also apt Chicago representations here. Enjoy life and don’t be ashamed. You can love an Italian beef and still, later, after you swallow, sing along to “the Bears still suck.”

12. Sloppy Johnny - Boo Boo’s

A 6-buck price tag and a name that harkens cafeteria appetites and Adam Sandler jams doesn’t really inspire notions of much other than a nostalgic budget lunch.

But then you see one on the table in front of you, alongside the inspired rotating roster of obscure hot sauce bottles, and ideally next to a steaming bowl of creamy onion-cheddar soup. The sandwich, which derives from a New York City bodega specialty known as a chopped cheese, comes in a fresh-baked, beautiful baguette—crusty outside, pillowy inside—which houses barely visible meat, all the scrags seductively tucked under blankety rivulets of piping white cheddar and pickled peppers and rumors of mushrooms. While I used to come to this address for whiz-spattered ribeye, the Johnny is a bit perplexing in its polish. It is fat guy food all cleaned up, as button-down and put-together a presentation of chopped beef indulgence as might exist in town.

Giving the flat-topped package a second to cool off is the only challenge. Along with the lack of alcohol to wash it down, or assuage said wait. But there seems to be no other shortcomings to the lunch, or anything about the quirky, aggressively friendly spot that replaced and immediately made us all forget the Walker’s Point Philly Way. The sister biz of nextdoor Soup Brothers, Boo Boo’s shows the Milwaukee Soup Nazi’s comfort food flavor rigor and peculiar touch extends neatly to the realm of sandwiches.

11. Carbonara - Zarletti

It’s hard to balance summer in Milwaukee. There’s an at-once need to makeup for six months of living in a place where it hurts your lungs to breath natural air with an overwhelming roster of stuff to do. Of stuff to do outside. One solution might be doing something of calendar noteworthiness with a level of relaxed removal. For me I’ve found an annual tradition of attending Bastille Days’ nighttime 5K. Yet instead of stretching and putting on too-short shorts, I park myself at a table on Milwaukee Street, sip a Negroni, spoon roasted lamb and perperonata onto charry bread, and await a big, hearty pasta while watching the more ambitious sweatily charge toward a finish line and away from their true appetites.

Zarletti’s sidewalk cafe on a summer night can feel very European, very sophisticated, well-heeled. But the carbonara is at it’s core quite basic. Yes, it is the embodiment of those aspects of Roman food anyone recently back from the Old Country will annoy listeners with: simplicity, freshness. Egg, Pecorino Romano, garlic, onion. Here too there is a vomitorium-like abundance of sauteed pancetta. And a reminder of how that perfect deep bowl of al dente can somehow hit all the comfort points of all the different life epochs: childhood mac n’ cheesiness, first apartment spaghetti nights, that trip to Italy. And now, in the night’s growing darkness and fanfare, it’s a special new tradition to feel apart from the race, and part of a different one—finishing every last salty morsel of piggy meat before my stomach says to stop.

10. Tacos de carbon, desebrada, chorizo, pescado - El Tsunami

I’m not entirely sure the silky, sour creamy, Serrano-based light green emulsified salsa found about so many southside taquerias is homemade—such is the ubiquity. And, at this point in our relationship, I’ve gone too far to ask. So, I will continue to happily, ignorantly, scoop and spurt over every possible meatstuff served between National and the Airport, from 35th to the Lake.

Of these, the fare at El Tsunami holds a special sort of siren song sway, pulling me past La Canoa, away from my beloved Chicken Palace. In fact, of the two locations of Tsunami, this is the one without alcohol. And the fact it is still somehow preferred should be all the endorsement necessary. The petite counter-focused diner always feels like a happier, spicier Edward Hopper vision, especially with snow falling and cozy smoke plumes billowing about from the flattop that seems to be always full of approaching-happy meat.

In taco form, an order of carbon yields smoky, charcoal-forward, tiny-diced and juice-spurting nodules. The desebrada is a chocolatey, shreddy deep-stewed beef, with the depth and earthiness of the kind of thing grandma might cook when it’s cold out, when she hasn’t seen you in a while, when she got up real early, even by her standards, to start. The chorizo balances salty, greasy, satisfying pork bombast with foodie subtlety—what is that? Cinnamon? The pescado makes fish fries seem benign, lacking abundantly in tortillas and salsa.

There are other routes—the diablo sauce, a color only seen in dangerously fast and tiny sports cars, is a special coat for any fish dish. But it is the tacos, cilantro-y and satisfying, that remain the supreme vessel for green salsa dousing. And, either way, I’m leaving with some to go: a few containers of verde, just enough to carry a little Tsunami with me back home, to the fridge, enough to pull me through the far too many non-taqueria meals of life.

9. Any pizza - San Giorgio

Maybe it’s because I’m not a car guy, and get no thrill from “peeking under the hood,” and not enough of a cook to have much interest in “seeing how the sausage is made,” but I’ve never cared a great deal about the concept of “open kitchen.” They wear aprons, can handle industrial-grade pans, are comfortable working close to a flame—I get it.

But then I found myself for the first time at San Giorgio’s “pizza bar,” contemplating how beautiful a concept, how perfect a term, when I heard one pizzaiolo, upset about peel placement or arugula quantity or something or another say to the other, “I’ll kill you.” Huh, I thought. They really care.

While few inside the scene seem to put any stock in the VPN certification (the official delegation delineating true Neopolitan style pizza, regulating everything from oven type, to temp, to how much your dough balls must weigh—yes, it’s a bit ridiculous, and, yes, it’s a cost), all aspects of the pizza pedigree of San Giorgio show just such immense, aggressive, sure, threatening, pursuit of craft. In the Sopranos sense of the word, all ingredients, all dishes, seem to be worthy of respect.

Try the Quattro Formaggi, a delightfully oily meld of mozz, provola, fontina, and gorgonzola. Or the San Giorgio, bright with arugula and fennel, salty with crispy pancetta, topped, almost unnecessarily, somehow cohesively, with a sunny side egg. Pay plenty of appropriate focus on anything featuring San Marzano tomato carnage. As a gravy it goes well with anything from basil to spicy soppersata. As Instagrammable goopage, it is bright and popping, with no need of a filter, reminiscent of all things you picture of Italy in your mind.

It all still ties back to the beating heart. And by that, I mean the 900 degree Stefano Ferraro oven, hand-crafted, of course, in Italy. It is a muscular, room-dominating hulk, a ravishing blue-tiled beauty, fire-kissing, turning doughiness halfway to toast, letting the Maillard Effect do its enzyme action work, warming, blackening, making a messy marriage of tomato and cheese. Airy corpuscles form around the crust edge, yielding heartening bites of carb char. It is quick cooking, piping hot delivery for all satisfaction points. What pizza was for us as children, pizza can be for us again, here, downtown on a classy wine-soaked date night or pre-Giannis show.

On subsequent visits I’ve found myself, while pulling away the first slice, lifting the edge and checking the undercarriage to admire the cooking and note the sweet char. Each pizza pattern is unique from the last, like the spots on a Jaguar. So, maybe I am into looking under the hood afterall.

8. Burger - Foxfire

The last thing anyone needs from the internet is another burger list. Or even a list with burgers on them, ranked, in some kind of personal application of rules and regulations that strives toward objectivity, scientific method, a justification of juiciness pontificating.

Yet, in 2019 arriving on a listicle is the only validation. And the burger at Foxfire, served Thursday’s out of the back of Hawthorne Coffee, deserves to make listicles that aren’t even covering burgers. So, while Palomino griddles the best sit-down double-digit-dollar burger in town, and Kopp’s remains the heavyweight of gluttonous eat-in-your-car, American Graffitti old-school comfort and mouthfeel joy, Foxfire strikes the perfect balance between craft and simple. The double patty package is reasonably affordable, is cooked basically to temp, is coated with unfussy American cheese. But the availability is limited, enticingly so. It is topped with only pickle and onion. But the counter is suggestively stacked with esoteric hot sauces. It is what to have for workday lunch, generally, in a coffee shop. But the meat crust and luscious give are worthy of foodie discourse, elevated terms like elevated. The duality in a microcosm: the fries here are reminiscent of the stringy, crispy spuds found at McDonald’s; but they can be topped with little-seen Aleppo pepper.

My grandfather used to say that it is impossible to declare a “best,” that such distinction has to be qualified. He lived in the innocent era before internet lists. And, unfortunately, before being able to try the burger at Foxfire.

7. Chicken 65 and Garlic Naan - Cafe India

My wife often jokes that I only want to eat food in taco form. And they say all good jokes are based in truth. So it came in handy that my natural instinct for bread-as-vessel kicked in when, aggressively, irresponsibly, I ordered my Chicken 65 “extra hot” at the Bay View Cafe India. Within two fork bites it became clear something, anything, more than water, was needed to extinguish, to buffer, to assuage boiling buds. Garlic naan was handy, was originally used like a starchy tongue sponge, and then, somehow inspired, I packaged all subsequent chicken bites within the cozy, garlicky, craggy confines of the bendable bread. Thus my version of Indian tacos was born. Built out of necessity, maintained out of deliciousness.

The Chicken 65 has long been my Indian deep-menu go-to. Huge-bite, deep-fried chunks of tender boneless chicken, bathing in fiery, oily, red-orange stew chocked with hunks of pepper and onion and curry leaf. With its shimmering finish and intense afterburn, it’s a dish that often feels like a turmeric-laced Southern Indian version of Nashville chicken.

Apparently nobody really knows where the dish name came from—some claim the number just refers to the birth year. Others, to either the number of chile peppers or the number of pieces of chicken. It doesn’t matter, historians likely have just had too difficult a time stopping eating, or slurping water, or fanning the mouth. But now at least we all have documentation of the dawn of the Chicken 65 taco.

6. Chicken Shawarma, Kufta Kabob Sandwich - Pita Palace

Sometimes go-to’s are made by convenience, sometime laziness, maybe it's economics, every now and then it just comes from plain exceptional, ceaseless taste, of the kind you never tire of, week after week, appetite after appetite. When I became Iucky enough to stumble into a house purchase a pita toss from this sprawling Layton Ave chateau of Mediterranean comfort food, the “go-to” calculus began to spin endlessly, like a slowly turning vertical rotisserie.

From hummus to arayes to lentil soup, all of the counter service spot’s dishes ring true. But it’s the sandwich section that brings me back, never wears out, with cheap, voluminous meat torpedos nestled inside tender, stretchy shrak bread. They are made of tight, but ambitious construction, braced by pickle buttons, onion and tomato wedges. The chicken yields variable cubes and scrags of spitted meat, some crisp, some soft, velvety garlic sauce making the bundle swim, sing. Or there is the kufta kabob, two skewers-worth of beefy, grainy-textured links, slicked with creamy tahini, the whole deal rife with mint, parsley, sumac, and the kind of otherworldliness that you watch Bourdain for a taste of. Kick either up with a side of the piercing, pungent Thai chile garlic sauce, a sauce with a confrontationally acidic spice profile, a flavor reminiscent of little else at all, just this side of a manageable amount of mother-in-law spleen.

It’s the kind of place you spot from the air on approaches back to General Mitchell, a giant red neon glow of ‘Welcome Home;’ the kind of place your realtor might not mention, but you find it and know your property values will sustain, that it will also salve rote Mondays of yawns and kitchen ennui for years to come. It’s the kind of place you are endlessly happy to live near by, for when you don’t know what to cook, or, really, even when you do.

5. Xiao Long Bao Dumplings - Momo Mee

“Eat with care” the menu warns, an enticing challenge, like something you might find on a waiver from a restaurant you learned of from “Man vs. Food.” To me it reminds of an internet-learning wormhole of food blogs and Youtubes on where to find the Shanghai delicacy in a back alley shop in Chicago’s Chinatown. And then, more challengingly, more importantly, how to actually eat a dumpling filled with soup. As an experienced Xiao Long Bao taster—twice—I can state the process is mostly so: Put a drop of soy sauce in your soup spoon, lift the dumpling from the top, place in the spoon, nibble a tiny hole in the top as a steam valve, slurp some broth out, and then, when the temp feels right, shoot it like an oyster. Then you sit back and feel worldly, self-satisfied, sated.

But as long as you don’t puncture and spurt, or, really, as long as you “eat with care,” you are bound to end up happy, letting umami zest and warm salty pork wedges in hand-crafted dough baste the tongue. The disparity of eating this, here, in the base level of a building seemingly still warm from the factory, hits with the arrival of the steaming bamboo basket. Or, really, with the Schezuan wontons, or the Cantonese claypots—anything you can order amidst the plasticizing Walker’s Point condo sprawl. As the neighborhood loses its soul, it’s character, one more hastily constructed Millennial molehill at a time, Momo Mee more than holds the line.

4. Alambre - La Flamita

Certainly one of the buzziest events in town this winter would have to be a recent Ash Kitchen takeover, featuring James Beard-nominated Minnesota chef Jorge Guzman. The spot, an open hearth concept from Dan Jacobs and Dan Van Rite, is the new restaurant of the Iron Horse Hotel. The event spotlighted Mexican street food. Yes, at one of the priciest hotels in town. Black beans were $6; rice, a cool $5. And while probably delicious, probably well-intentioned, it sounds a bit like paying Fiserv prices to see a really great high school team: gimmicky at best, condescending at worst, and to any that spend time contemplating what and how we eat, a bit puzzling. If you want taco truck fare, why don’t you go to an actual taco truck?

That very same Sunday night anyone with the hankering could have taken a short cruise west, on National, and subjected their appetites to La Flamita’s weekly special of one-buck pastor tacos. Cut by a big man with a large knife, direct from the trompo—one of the few of the Lebanese-rooted vertical spits in town—greasy, salty, piggy turns of earthiness are spiked by pineapple hunks, upped by arbol salsa that pokes through each bite like it has something to prove. Or, even better, it being Sunday and a day of fun after all, you could have an alambre. Mix your pastor with asada and with chorizo and with gooping, melting queso, the whole thing congealing into a warm, grandmotherly embrace of a taco mix mash, everything punctuated by peppers and onions. Plopped on top is a steaming baked potato, because they want you to be happy, full.

It is the ideal meal for someone who can’t decide, yes, but also who wants it all, who won’t settle, who wants to soar, like Costanza on the wings of Pastrami, to an Epicurean taste fete of grease and meat sweat pleasure. But you can also stay comfortably on the street, barely 12 bucks in the hole, with leftovers certainly, alone in the car, beyond judging eyes or the formalities of waiters, to ponder life and appetite decisions, and wonder how many more you have room for.

3. Tlayuda - La Costena

If you have little kids you probably go to the Domes 300 times or so per year, or so it seems; and because it’s there, you probably go to Honeydip Donuts across the street maybe just a few times less. Heading south then, passing La Costena and it’s beckoning redness, the HGTV optics of an A-frame mini house-cum-taco truck is refreshing, promising in its cutesiness, alluring if only for the hope of something different.

And different it is. Start with a pastor, my personal barometer of a taqueria’s worth. So often simple scraps of salted pink pork do the trick, but here it is decidedly less piggy, moister, deeper, somehow more seasoned and cheffy. Or try the asada, a 100-level taco order, but here redolent of butcher freshness, liberal salt, flattop love. Really you can tell from “hola,” by the friendliness, by the slowness, by the perfectly-quoted wait times from the counter man: Costena may well be the premier taco truck in town.

Then, working your way through the menu, you get here, to a Mexican pizza, a NYC-slice-consistency, corn-shelled ship of salty flavor. The tlayuda is basically begging for you to take a picture, posturing with the bright allure of the flag of our neighbors to the south, popping with the reds of tomato and chipotle salsa, the greens of lettuce, avocado, the whites of queso, svelty sour cream, it all kept grounded by a swab of creamy refrieds, topped by a generous smattering of your carne of choice. Objectively, that choice should be chorizo, the grease-running ground sausage bits so rife with garlic, so equally charry and wet, that it makes any other kind of meat cover seem a bit tepid, a bit too-healthy.

And sometimes this is how traditions are born, out of a need to get a little person out of the house, out of a desire to let them sleep off dreams of cacti and sausage fruit trees from Namibia in the backseat while dad sates creeping hunger and insoluble curiosity. Such is the joy of family, when you realize even proximity to Sobelman’s, to Oscar’s, can be beat, by this, a whole new world of car-meal, of pizza-esque joy, of something different. Long live the Domes.

2. Brisket Burger, Hot Chicken Sandwich, Pimento Cheese, Cheese Curds - Palomino

It’s hard to keep track: Where are we all now on Palomino? Are we still mad they raised prices? Disappointed that it’s less bar and more restaurant? Stuck in a provincial mode that makes us yearn for cheap frozen tots and Bingo? Are we upset that they took a look in the mirror, didn’t coast, made an effort, and made their food much, much, much better? Or have we all just kind of forgotten it?

Maybe I shouldn’t question. Just appreciate the fact I can walk in on a Friday night at 8, find whatever table I want, or a spot at the bar, and order any one or combo of my favorite things to eat in Milwaukee.

There’s no better way to ruin an appetite and a doctor’s wishes than starting a feast with the curds. Elongated oblong bricks of a battered, sheeny shell, barely housing liquefying magma ooze, seem to get almost transported from fryer to wherever I’m sitting and leaning forward. Such is the temperature, the still oil-shimmering, post-bath promise. Stretchy and rich, airy and crispy, endlessly goopy, it’s a snack only matched in Southern-leaning decadence by the pimento cheese. This is piquant-popped velvetiness, the dream of what grown-up grilled cheese can embody, when plopped atop the accompanying charred toast.

It takes will, recklessness, irresponsibility to keep going at this point. The hot chicken thigh, barely saddled inside a buttery brioche, is helped by two things: greasy slicks of mayo and house hot sauce aid gullet passage; also the heft is constructed so that if you put it down, it might fall apart. One must push forth, in delicious punishment. Then there is the brisket burger. No other burger in town is so good at avoiding overtopping, overhyping, overpricing, a balance of kitchen art and pleasure. Like it is no big deal: fresh ground meat, American cheese, onion, pickle, silky mayo-y special sauce. Here is what it would feel like if you could sit down at a Bay View bar and eat a Kopp’s masterpiece sided by an IPA on a chill Friday night, where you can also remember your growth-spurt 16-year-old appetite, even while pushing 40.

If there were ever a case to be made for it being OK to find a rut, to never stray or explore, to find your caloric Cheers and never think about going anywhere else, Palomino would lead my argument.

1. Bahn Mi - Pho Hai Tuyet

There’s rarely a person that borrows my phone that doesn’t make the comment, the note: “You have a Pho Hai Tuyet app?” It’s there, near the front, proudly prominent, a bit out of place near Lyft and Instagram because it’s a by-the-airport dive in a converted fast food shack with endless out-of-commission fish tanks, and, for some reason, a stage. It is also known, has garnered a bit of a cult following for a fat guy sandwich of near-perfection. Or, it was, actually.

Pho hai shuttered quietly, but inevitably, to anyone who’s been recently, sometime between this past spring and the future of our discontent. Still there was shock to those of us who thought the sandwich would always be there: the big French baguette bed, crispy, succulent pork scrags, garlicky mayo, heaps of cilantro, crispy jalapeno punches.

To write about it hurts, like a eulogy, where you need to remember the bad and mix it with the strange to paint a picture. As it happens I have a friend who informed me that, once, while eating inside, he could hear something audibly scampering in the ceiling panels. Out of loyalty, out of sandwich-love, I practiced willful ignorance. I have another friend, a writer sort, who sports a Pho Hai polo shirt in his author bio pic. It seems like some sort of hipster ironicism, unless you know how much he loves—loved—the sandwich. And, really, what are we but not physical manifestations of our past meals and meal memories? A collection of those calories and reminisces.

Even as we look ahead, to more eating, to big city, big event pedigree, to maybe ending the national embarrassment, to 2020, to a promise of new vision, as we yearn for responsibility and reason, to, well, to... who knows? Whatever happens, whatever is next, I will never delete my Pho Hai Tuyet app.

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