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What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. indesertum

    indesertum Senior member

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    Dude wow. The tortillas at super rica are just outstanding. Texture reminds me of korean potato pancakes (gamjajon)

    (There's a lady here who's full time job is pinching off some masa, flattening it in a press and cooking to order)

    The vegetable tamales were pretty good

    Can't help thinking tho that besides the tortillas nothing was amazing. I feel like they benefit from the good produce in Santa Barbara. It's just a really good neighborhood mexican joint.

    (AY was telling me the lines get crazy on the weekends and all the parking spots are taken up by German cars that came from LA)
     
  2. foodguy

    foodguy Senior member

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    hmmmm. it's certainly not a good neighborhood mexican joint, no matter whether you liked it or not. part of super-rica's appeal is that they're doing a style of mexican food -- not traditional regional, certainly not the usual Southern California -- that nobody else does. sure, you can find queso fundido other places, but most of the stuff they offer is different than any mexican restaurant i've been in -- and i've been eating mexican in southern california for almost 30 years.
    the tortillas are great. the fundidos are great (do they call them cazuelas? don't remember). i have a deep love for their tacos de rajas ... i usually get two orders. their posole is killer. i really love the place, YMMV. and yes, extremely long lines on weekends, but those german cars are not all from la -- that's santa barbara by god, where la moves to retire.
     
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  3. indesertum

    indesertum Senior member

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    I'm not exactly sure what you mean by the first part of your statement especially by your first sentence but I think you're saying they offer unique food different from everybody else. I don't have extensive experience with mexican food but the tortillas are much more plush than I've encountered in Mexico which from what I understand is a salvadorean thing. The marinated pork I swear reminds me of less spicy pork bulgogi.

    :( didn't see a queso fundido. There might have been a cazuela. :( I'll have to wait for next time for tacos raja

    I really do want to retire here tho. All I really want in life is good produce, maybe a fishmonger and butcher, good coffee, one good restaurant, and a good bar

    Thanks for the rec tho. Something about the simplicity of quality food really made an impression. (I guess what I was thinking when I typed that was the food was really good but not something that you wouldn't see on a Sunday in a Latin American household with a grandma who's been cooking for multiple generations. It just reminds me of a lot of memories. As to your point it certainly is different from anything I've had)
     
  4. foodguy

    foodguy Senior member

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    yes, that's what i'm trying to say. los agaves, which is also very good, is more of a typical place in the sense that it offers a menu that is very similar to what you'd find at hundreds of other socal mexican food restaurants. they just do a better job. what you noticed with the tortillas is more of the freshly made aspect -- they are thicker and plusher than machine-made. when you get into tortilla exotica, the ultimate is made from freshly nixtamalized corn. unbelievable perfume. re: cazuela/fundido: queso fundido is, essentially, a plate of melted cheese, often with another ingredient, such as chorizo, etc. i seem to recall that la super-rica calls their fundidos cazuelas, but i might be wrong about that.
     
  5. indesertum

    indesertum Senior member

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    I've never had a good fundido. it's just kind of one noted with gross cheese just drowning out everything. Always feel a little queasy afterwards. I've never had a flambeed one tho always broiled.

    I spent a week with a mexican family before and the wife made fresh tortillas but it was thinner and crispier. That seemed more common to me when I travelled (but maybe the restaurants were using store bought tortillas)

    I want to make some at home now.
     
  6. bbhues

    bbhues Well-Known Member

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    do any of you folks have any advice on how to best chop up a squash (acorn/butternut) into small pieces for a risotto? I tried tonight and it took me about an hour to get the skin off, I feel like I must be doing something incorrectly.
     
  7. mgm9128

    mgm9128 Senior member

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    +1
     
  8. mgm9128

    mgm9128 Senior member

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    Try a chainsaw.
     
  9. t3hg0suazn

    t3hg0suazn Senior member

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    Microwave for 5 min (or bake for a while) to soften up the squash. Makes it much easier to chop & peel.
     
  10. b1os

    b1os Senior member

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    For butternut, just divide it until you can comfortably cut or peel away the skin. For acorn, just seperate all segments, then use a peeler or cut the skin away with a knife. Should take 5-10 minutes.
     
  11. foodguy

    foodguy Senior member

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    i just use a vegetable peeler and then cut it up. takes about 5 minutes for butternut, 10 for acorn (damned ridges).
     
  12. b1os

    b1os Senior member

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    Today: Cauliflower cake (Ottolenghi). Very nice.
    [​IMG]
    [​IMG]
    [​IMG]


    Yesterday: Pumpkin soup

    [​IMG]
     
    Last edited: Sep 26, 2014
    5 people like this.
  13. ehkay

    ehkay Senior member

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    That cauliflower cake looks very nice.
     
    1 person likes this.
  14. mgm9128

    mgm9128 Senior member

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    Yes, but I feel the plate is lacking a swoosh or a smear of something. Perhaps he should make two cakes and puree one?
     
    1 person likes this.
  15. Piobaire

    Piobaire Senior member

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    The rim needs Piob'ing.
     
  16. gomestar

    gomestar Senior member

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    3 people like this.
  17. ehkay

    ehkay Senior member

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    A puree of salad would be very elegant.
     
  18. foodguy

    foodguy Senior member

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    +1
     
    1 person likes this.
  19. mgm9128

    mgm9128 Senior member

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    Scottish hare..washed down with a tall glass of ionized water at a pH of 9.5
    [​IMG]
     
    6 people like this.

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