"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-09-2016, 02:41 PM   #11
Senior Cook
 
Join Date: Jan 2016
Location: Ohio
Posts: 267
Quote:
Originally Posted by Nova View Post
Unless its a family run hole in the wall then its some sort of prepackaged one. Just an off-list one you can get from Sysco or such.
It is a really small family owned Mexican place. Very traditional old school recipes, so I wouldn't be surprised if they made their own seasonings. Their son and daughters work there. It's been there since the 1970's I think.

I'll have to try the Goya seasoning and also the other recommendations. Yeah the Ortega stuff is probably mostly salt and chemicals. :) Probably much better alternatives exist.

My mom moved to small town in California, and there's a similar old school place near her house. The kitchen area is right behind the order counter, and there's a gas stove back there (pro quality), and there's always a massive stock pan with a red sauce of some kind simmering away. I think it's a mole sauce perhaps. Is that like a base for salsa and other sauces? But the food is awesome. I told my mom I'd be eating here like 3 times a week if I lived in that town.
__________________

__________________
jd_1138 is offline   Reply With Quote
Old 08-09-2016, 02:44 PM   #12
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Originally, the term Fajita meant beef skirt steak. It was cut into strips and grilled or fried, placed in a flour, or corn tortilla, along with chopped onion and bell pepper that was fried until somewhat tender. Today, fajita generally means (at least in the U.S.) strips of meat cooked with bell peppers and onions, and placed into a soft tortilla.

If you are using fresh corn tortillas, traditionally they are softend by immersing in hot oil for about 15 seconds, then removing to drain excess oil onto paper towels. You then add the fillings for fajitas or tacos.


Chicken strips should be seasoned before cooking, and only cooked for a short time to cook through. Cook any veggies separately to avoid overcooking the meat.

Seeeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-09-2016, 02:59 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by jd_1138 View Post
It is a really small family owned Mexican place. Very traditional old school recipes, so I wouldn't be surprised if they made their own seasonings. Their son and daughters work there. It's been there since the 1970's I think.

I'll have to try the Goya seasoning and also the other recommendations. Yeah the Ortega stuff is probably mostly salt and chemicals. :) Probably much better alternatives exist.

My mom moved to small town in California, and there's a similar old school place near her house. The kitchen area is right behind the order counter, and there's a gas stove back there (pro quality), and there's always a massive stock pan with a red sauce of some kind simmering away. I think it's a mole sauce perhaps. Is that like a base for salsa and other sauces? But the food is awesome. I told my mom I'd be eating here like 3 times a week if I lived in that town.
This is pretty much the recipe I use, although I don't use bouillon cubes anymore. When I add the liquid, I add about a half teaspoon of Better than Bouillon: Fajita Seasoning Mix Recipe - Mexican.Food.com

Mole is its own kind of sauce. Red chile sauce is different. There are various kinds of salsas, too. So they're not really related, except that they have some common ingredients, sometimes
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-10-2016, 06:55 PM   #14
Assistant Cook
 
Join Date: Aug 2016
Location: Darkness on the Edge of Town
Posts: 33
There is a hole in the wall style place here, hidden in the back of a mexican grocery store. GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO OOOOD!
__________________
Nova is offline   Reply With Quote
Old 08-11-2016, 01:02 PM   #15
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
If you follow Minute Rice's directions and use equal parts water to rice, you'll end up with excess water at the bottom of the sauce pan and soggy rice. I've learned to withhold some water.
__________________
Caslon is offline   Reply With Quote
Old 08-11-2016, 08:00 PM   #16
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,886
Quote:
Originally Posted by Nova View Post
Unless its a family run hole in the wall then its some sort of prepackaged one. Just an off-list one you can get from Sysco or such.
Maybe in Wisconsin, but no Mexican cook worth his frijoles would use anything but homemade rubs and marinades in the states of California, Arizona or New Mexico.

As a gringo who loves to prepare Mexican food, I won't even use that taco seasoning that comes in little envelopes in the grocery store. I make my own with herbs and spices of my choosing, in the quantities I prefer.

My Salsas:

My Brunch Chimichangas:
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-15-2016, 11:57 AM   #17
Assistant Cook
 
Join Date: Aug 2016
Location: NY
Posts: 1
Different item, but i found the same thing with an instant mashed potato bx mix. Had to add more milk/water otherwise the stuff was thicker than cement. Can't imagine people liked it that way.
__________________
LovesChocolate is offline   Reply With Quote
Old 08-16-2016, 03:58 PM   #18
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Quote:
Originally Posted by LovesChocolate View Post
Different item, but i found the same thing with an instant mashed potato bx mix. Had to add more milk/water otherwise the stuff was thicker than cement. Can't imagine people liked it that way.
And yet I've done some (don't remember the brand) that were the opposite, so runny that they were more of a thick soup. Had to cut way back on the liquid.

I rarely use instant anyway, unless my father-in-law is coming over for dinner. he likes mashed potatoes with no lumps, and that's the quickest way to ensure that.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 08-16-2016, 05:21 PM   #19
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by RPCookin View Post
And yet I've done some (don't remember the brand) that were the opposite, so runny that they were more of a thick soup. Had to cut way back on the liquid.

I rarely use instant anyway, unless my father-in-law is coming over for dinner. he likes mashed potatoes with no lumps, and that's the quickest way to ensure that.
Tip - Adding instant smashed spuds to your favorite bred recipe gives you a supremely light, moist, and tasty bred, as long as butter is used copiously as the fat..

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-16-2016, 05:22 PM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
We buy a couple of different frozen flatbreads from TJs. I have to increase the oven temp by 25-50 degrees and extend the cooking time from 8-10 minutes up to 13-14 minutes to get them cooked through and browned.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.