Monthly Archives: March 2011
Recipe: Black Beans
Ingredients 1 K black beans (i get ’em at Fiji Market in Newtown for cheap) 3 medium-to-small onions 2 jalapeno peppers, stem removed (Woolies usually) 6-7 cloves garlic salt Instructions 1. Soak the black beans 8 hours or overnight. Discard liquid. … Continue reading
Review: Agave Mexican Restaurant, Surry Hills
Props to Agave for being the first restaurant we’ve reviewed for Oz-mex.com that’s been bright enough to actually see what you are eating. Izote and Baja Cantina (I usually get seated in the back patio) both serve in gloomy spaces … Continue reading
Recipe: Breakfast Tacos
Some people call them Breakfast Burritos. To me, a Burrito is something made in a large flour tortilla that’s at last 9 or 10 inches (25-30cm) across, and rolled up into something quite thick. It can be hand-held, but in … Continue reading
Recipe: Texas Chorizo
In Australian butcher cases there is a cured meat sausage called chorizo, but sources tell me that its chorizo in the Portuguese style. In Texas breakfast tacos, chorizo is a spicy, so chili-laden that it’s brick red, uncured fine mince. … Continue reading
Cookbook Review: The Tex-Mex Cookbook
As detailed elsewhere, I’m not super concerned about “authenticity”. Good food, cooked with heart and shared with friends, can be high-brow or low-brow and it just doesn’t matter. Robb Walsh seems to share my views. He’s a Houston-based food writer, … Continue reading
Recipe: Salsa Charra
For Roasting: 2-3 lbs Roma tomatoes 6-12 fresh jalapeno peppers 2 bunches garlic Other Ingredients Salt, to taste Roma tomatoes work best for this recipe. Cut and seeded, they have much more body and density than regular tomatoes. Their flat … Continue reading
Brands
There was a specific set of questions that prompted me to start this blog. And as it often does with me, it started with a whinge. Me, on twitter, ironically noting that the bottom-of-the-barrel “Old El Paso” brand is somehow … Continue reading