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Am a long time member, and have eaten at the Beard house many times... what is your restaurant?


I Have so many favorite foods..... Can you have to many favorites?

A nice bbq hanger steak?

I have been in Beijing for the past 3 weeks, some of the street food here is just amazing...

Unless you are in Chinatown/Flushing in NYC, or maybe San Fran... you are not getting authentic Chinese food...

Machaca Manuel style

Chuck roast slow cooked in a Crock Pot with some garlic cloves and then shredded

take a heaping helping of shredded beef and throw into a hot skillet with a large table spoon of Lard. Ya wana crisp the meat up a bit The Lard is the secret to Manuels as it makes the meat a bit sweeter. It took me quite a while to figure out ya needed the Lard to make it authentic

Chop an onion a Tomato and 4 or five Jalapeno Pepper and fry up with the meat. I clean out the seeds from the Jalapenos to keep the heat down a bit.

Throw in three eggs and at the end a handful of Cheddar Cheese.to melt.

Serve with rice, beans, tortillas and if ya wana some Guacamole and sour cream..

Absolutely killer Mex food.

For Enchiladas get some dried New Mexico Chilis bring to a boil in a pot to soften, puree in a blender using a bit of the water you boiled the chilis in and strain to make a smooth sauce add some salt and if ya need to thicken a bit use Corn Flour.

Put some oil in a fry pan heat and dip the Tottilla in the hot oil to soften. Then dip the tottillia in the Chili sauce ya just made, put some shredded beef, cheddar cheese and some chopped olives then roll up Place in a roasting pan pour over remaining chili sauce top with cheddar cheese and bake at 350 till the cheese melts.

Serve with rice and beans...KILLER

Breakfast= Cracker Barrel's "Uncle Herschel's Breakfast" . Eggs, Grilled catfish, grits and biscuits and gravy!

Other than breakfast, BBq ribeye, sweet potato w/ melted marshmallows, green beans or peas. KeyLime pie for desert!

My ex-wife is Philipino and Spanish. I miss the food. Tabs, enchilada sause is made by using red chili (cayenne) pepper, instead of flour, to make a rue. Cook the rue until it browns, then add the water until it's like gravy. The result is that kind of spicy-hot that does not warn you with a sting in your mouth, but rather creeps up on you. Food should bite back.