Food/Cooking thread

There is another kiosk I want to open
besides fried rice cake sandwiches

I want to serve frozen margaritas w/ egg white.

if you have never tried putting an egg white in your blended frozen margaritas
--your missing out.
It makes for a great frothy head
and coats the stomach with necessary proteins
results in less hang over potential

mostly

I’ll also sharpen knives at this kiosk
and rock’n hearts will be everywhere

Eat, drink, cut up, all w/a rock’n heart

what more could anyone want ?

I wonder if it has something to do with expectations. Fact: Most people will never get what they want out of life, but every one of us will get what we expect!

Could it be that folks come to these places after reading/seeing via misc media sources/hear from friends about what the place, people and customs are like expecting them to be a certain way? Could it also be that they are happier when their trip turns out the way they expect? Or that the entrepreneurs living in these destinations have learned to sell to these expectations for more steady mullah? Don't know if this is the answer but I do wonder if there is at least a nugget of truth there somewhere.

A perfect example is when northerners hear me speak. I have a MASSIVE accent. I live in South Louisiana, but I don't got no Cajun in me lol. More like a good dose of country. Anyway, folks hear me speak and immediately peg me as stupid. Now I'm not the sharpest tack in the box, but not the dullest either. Lots of times, especially if they are being dicks lol, I go ahead and let them believe that I am just as stupid as they assume.

If I traveled to the UK, I would not be visiting any of that touristy crap!  I can see pics and learn all about it on the internet, from the comfort of my own living room.

I would like to visit and learn more about the natural beauty around us, go to different parks around the world.  Plants, animals, geology.  I do like museums, as they can concentrate all the cool stuff in one location.  Saves traveling time, lol.

My neighbor recently went to Sicily.  Her traveling companion was from there, so she got to see the non-touristy things.  One of the places she visited:
www.golealcantara.com/en/

I'd like to go there some day!  Wonderful geology.

Sorry for the detour...  Trying to locate the Quartzsite/BBQ thread where I posted the recipe for the yummy Green Chile Casserole.  I know we've got a lot of new folks that didn't see it.  Will post it when I find it.


Edit to add:
Chile Relleno Casserole
Ingredients
2 (27 ounce) cans Ortega whole green chiles, drained
1 lb Monterey Jack cheese, shredded
1 lb Longhorn or Cheddar cheese, shredded

4 eggs, beaten
2 Cups half and half
2/3 Cup all-purpose flour
2 Cups El Pato tomato sauce (Mexican hot style)


Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 13X9-inch baking dish with cooking spray.
2. Beat 4 eggs, 2 cups half and half, 2/3 C flour. Place a layer of chiles in bottom of baking dish, cover with a layer of the cheeses, then pour on a layer of the egg/half and half mixture. Repeat twice, making three layers.
3. Pour 2 Cups of tomato sauce over the casserole.
4. Bake uncovered at 350° for one hour.

there is an old Sicilian saying

Revenge is a dish best served (or ate) cold

I always wonder what it meant...mostly

o I already figure out about 20 years ago
but before that it used to have me
flummoxed
-hope that means what I think it does Ha Ha

I read the saying in a novel

Atlanta eateries are serving food designed historically by lower income groups. Food was one of few pleasures they had and great attention was given to it.
Also rural and game food. That is what is being served in our best restaurants. Atlanta chefs are making inquiries about such local cuisines. Great idea.

Finally made the enchiladas yesterday....first time so ehhhh I probally should have baked them longer and at a higher temp but I hate my oven I swear if you set it to 375 it actually bakes at 475 so I was afraid of them burning...I wish the sauce was thicker when I poured it on them kind of just rolled off and settled to the sides but not too bad for a rookie.....sorry I haven't been posting dad was in the hospital for 8 days but thank god he's doing great now and back home....Chris

well dang Chris
for a first time
they look really good
keep on cooking!

I plan a little picnic
wine, cheese, crackers,
w/ prosciutto & cappacola

this person never tried the meats
that's a crime
I plan on paroling
a picnic parole
nice concept Ed
mostly

Hey Chris! That looks really tasty!
Glad your dad is ok.