start packing for Ban Island; I heard it’s nice this time of year

Seriously. How much per pound.?

$5.99/lb. Save the shells for bisque. I'm getting 2 more tomorrow. Secret is an entire bottle of sauternes.

But you have good skiing! :D

Ya can't beat mamma Garcia's El Sur Tijuana Ardillia Estfado..the flavor is ummmm mouth watering. Savory.

But tonight it was Garicas grasenito frijoles refrito a la carne Tacos. Nice thick homemade maize tortillas. With Peruvian frillios refrito, homemade Charred 3 Chilli Tomatoe salsa and a marinated in garlic, lime juice and olive oil sweet steak with avocado and a dollop of Mexican crema.

Wolf that down with a glass of Tequila lime juice and Pomgrant.

Just a sucia hole in the wall on the nw side called El Taco Garcia. It is so authentica that Alfredo used to mash the beans by squishing them between his toes but the health department made him stop. Now he has a blender that whips them up even if the flavor isn't quite the same. Then he take a big spoon of Manteca in a big cast iron fry pan and refrys them in there with a bit of fresca Quesco.

The carne is marinated and put over a mesquite charcoal fire till it is succulent. The masa is hand pressed and put on a hot griddle the salsa has charred ripe tomatoes, onion garlic, habenaro, Fresno and Jalpeno chili's reduced and roughly blended sometimes with Nopales for a fiery sweet flavor.

Best kept secret in LV.

I said secret... Alfredo is not on the web. No habla English.

Greek salad (with romaine lettuce). It was sprinkled with basil and black pepper and a bit of herbal olive oil dressing. Could have used larger red onions and redundant capers maybe. Very lightweight and wanted another bowl imediately after. Trader Joes has the essential goat feta in brine and klamata olives you will need for real salad. Big hearty crunchy pieces of goodness.
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This wok thing is fun. The asian supermarket has dried black fungus and mushrooms. I also got a big piece of fresh ginger soft as an apple which was diced and frozen. I keep bags of frozen rice to not have to make that every time. Costco chicken thighs were diced and marinated in ginger, garlic, lite soy sos, rice vinegar and rice wine. Saved the mushroom water and used that during cooking the veggies along with rice wine. If it gets too soupy add a teaspoon of corn starch or so to thicken the water. Topped it with a bit of oyster sauce at the end to finish.
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I overcooked the chicken and didn't chop the fungus and the mushrooms were still dehydrated after 20 minutes and under-cooked them a bit but it still turned out almost to restaurant quality.
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Looks good! Turn up the burner to 'surface of the sun.'

U ain't gettin a regular kitchen stove burner as hot as the sun.

True

Tabs is right again. How does he do it?

Just lucky I guess.

Roberto's is good for cheap, authentic. There's another cheap chain that I've been to that I can't remember the name. Places are dirty, just a walk up counter, and bar height shelves to stand and eat at but the food is fantastic.

Leftovers for lunch

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