Food

[Henry Krinkle]

Grilled cod loin tacos.

[geoffbot]

Yes! My 12yo boy and I went out of San Diego sat night. Got 10 yellowfin tuna and a dorado. It was a good trip.

That's so cool

[meijlinder]

Grilled cod loin tacos.

That looks delicious. Big fan of fish tacos. Some guac or salsa verde to go with that....

[Henry Krinkle]

That looks delicious. Big fan of fish tacos. Some guac or salsa verde to go with that....

The salsa verde is behind everything. The avocados were less than stellar, so no guac.The Yucetcan pickled red onions are a must though, and easy to make.

[meijlinder]

The salsa verde is behind everything. The avocados were less than stellar, so no guac.The Yucetcan pickled red onions are a must though, and easy to make.

The red onions sound interesting, must try that seasoning next time I pickle

[Henry Krinkle]

The red onions sound interesting, must try that seasoning next time I pickle

They are actually just a quick pickle. Here in Canada we would call them icebox pickles. They only keep for about a week, but they also only take minutes. They are also great on shredded pork tacos and if you change the seasonings they work on banh mi too.


1 large red onion, cut crosswise into 1/8-inch-thick slices, rings separated
2 garlic cloves, quartered
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
3 whole allspice
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground cumin

Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan.
Bring to boil, then boil 1 minute. Drain. Return onions and garlic to same saucepan. Add vinegar and all remaining
ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat,
cover, and cool.

[meijlinder]

They are actually just a quick pickle. Here in Canada we would call them icebox pickles. They only keep for about a week, but they also only take minutes. They are also great on shredded pork tacos and if you change the seasonings they work on banh mi too.


1 large red onion, cut crosswise into 1/8-inch-thick slices, rings separated
2 garlic cloves, quartered
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
3 whole allspice
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground cumin

Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan.
Bring to boil, then boil 1 minute. Drain. Return onions and garlic to same saucepan. Add vinegar and all remaining
ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat,
cover, and cool.

I do a jalapeño pickle that's very similar (no allspice). Think i'll need to source some Mexican oregano (some web shops here sell it)

[Der Amf]

Just put a quiche in the oven. Do we think I'm going to eat half of it (as intended) or all of it (which would be in line with previous experience)?

[Nokie]

^^^^

Nice.

[geoffbot]

You'll leave one slice, to appease your conscience.