This is now a thing. What kinds of tacos do you want for #35c3?https://twitter.com/captain_scorpio/status/1006774589622489089 …
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Replying to @Nickf4rr
@captain_scorpio@MamsellChaos@andreasdotorg@dozykraut all of them!1 reply 0 retweets 1 like -
Replying to @Bobo_PK @captain_scorpio and
The limitations of time, space, customs, available ingredients in Germany and heat sources allowable by the authorities! It's basically how can we cook with a "reflow oven" and a ricemaker.
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Suadero and Cochinita Pibil! (I have so far failed to identify the exact cut of beef for Suadero...)
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Replying to @andreasdotorg @Bobo_PK and
I will refer this one to
@_rodrigoibarra but my Birria guy from Jalisco says the dirty secret to beef suadero is that it's any kind of flank steak or fatty spare cut slow boiled in a leaner pork broth.1 reply 0 retweets 2 likes -
Replying to @Nickf4rr @andreasdotorg and
Yes suadero is mostly flank steak, obviously it depends on who you ask, it's sometimes boiled and fried or just boiled, most of corner tacos do boiled and then throw it into the nasty/tasty oil for it to dry along with trips and longaniza and such
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Replying to @_rodrigoibarra @Nickf4rr and
This is very helpful, thanks! "nasty/tasty oil" is the technical term, right? :)
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Replying to @andreasdotorg @Nickf4rr and
Yes, nasty/tasty oil for frying is the technical term... I knew a taquero who changed his oil once a week... So nasty/tasty is accurate AF
1 reply 0 retweets 0 likes
From a food safety point of view, no problems there, as it is hot enough. :)
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Replying to @andreasdotorg @_rodrigoibarra and
It just doesn't have THAT taste unless you fry it in something that looks like Light Sweet Crude ;-)
1 reply 0 retweets 1 like - 1 more reply
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