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Let’s drive Cameros and eat tacos! Roasted pork tenderloin tacos, corn tortillas, guacamole, fresh salsa and cilantro. The pork had a chili/cumin/coriander rub on the outside, and was roasted at 400 degrees until internal temp was at 147 degrees (and I’m still not dead!). Also implicated: jargaritas. […] When you start with quality ingredients, it’s shocking how little is necessary to make something incredible. This heirloom tomato, for example: This requires salt and a mouth in which to stuff it. That is all. And yes, my favorite bamboo cutting block has huge gouges in it. I only use it for vegetables and […] As I’ve stated in my bio, I’m a food collage artist. That’s a much nicer way of saying “I’m a Lazy McLazentstein who just pushes bio-fuel items together into my mouth.”
Hmm.
ANYwho, I just made a plate of perfectly plump pitas packed with a plethora of perky parts. Each whole wheat pita […] |
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