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OT: The Food & Drinks Thread (Part 5)

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Anyone who's on the West Island and likes Mexican food should try Tacos Don Rigo on St. John's. Authentic and reasonably priced.
 
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angusyoung said:
What about stirring in some gochujang paste? adds depth of flavor n'est pas?


Probably be dining out:nod:
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It works as well, I tried it. However, you have to mix it well before hand or it won't incorporate well, especially if it's not a freshly opened container. Gochugaru is easier as you could technically add it to someone's taste in individual portions, just like salt and pepper.

I also ran out of gochujang and haven't gone back to the Asian market in a while.
 
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Treb said:
It works as well, I tried it. However, you have to mix it well before hand or it won't incorporate well, especially if it's not a freshly opened container. Gochugaru is easier as you could technically add it to someone's taste in individual portions, just like salt and pepper.

I also ran out of gochujang and haven't gone back to the Asian market in a while.
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No doubt it's viscous,thought that a tablespoon added when the noodles are freshly boiled and drained would loosen it up with no too much time passing. Are the flakes of the same flavor or not as deep?
 
cphabs said:
Keeps things honest
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Nowadays,no need to be clairvoyant,one can simply predetermine what their ''catch of the day'' will be:nod::thumbu::thumbu:

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Just don't forget the tartar sauce.;)
 
angusyoung said:
Nowadays,no need to be clairvoyant,one can simply predetermine what their ''catch of the day'' will be:nod::thumbu::thumbu:

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Just don't forget the tartar sauce.;)
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I was a waterman’s/woman’s best friend while in the navy. Our relationship was not always the best, but we hooked each other up. When we got back from the Gulf War? They treated us to a lobster dinner… we ate like kings for a week. Fantastic people and some of the most honest and rugged workers on the planet!
 
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I was in Toronto for a few days last week and stopped off at an LCBO to pick up a few cans of Bobby Margarita out of curiosity.

My god, is it awful. I' know a canned cocktail won't be as good as an actual one, but I've had some decent one. This one tastes like you made a margarita using artificial sweetener instead of a proper sugar or agave syrup, dumped 90% of it, and then added two cups of water to it. I couldn't finish one can of it.

I have five left in the fridge that I'll bring on a cottage trip with friends I have coming up next month. They've all been warned but want to try it anyway.
 
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cphabs said:
I was a waterman’s/woman’s best friend while in the navy. Our relationship was not always the best, but we hooked each other up. When we got back from the Gulf War? They treated us to a lobster dinner… we ate like kings for a week. Fantastic people and some of the most honest and rugged workers on the planet!
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Nice! were you both deployed at the same time and have kept the friendship alive?
 
Le Tricolore said:
I was in Toronto for a few days last week and stopped off at an LCBO to pick up a few cans of Bobby Margarita out of curiosity.

My god, is it awful. I' know a canned cocktail won't be as good as an actual one, but I've had some decent one. This one tastes like you made a margarita using artificial sweetener instead of a proper sugar or agave syrup, dumped 90% of it, and then added two cups of water to it. I couldn't finish one can of it.

I have five left in the fridge that I'll bring on a cottage trip with friends I have coming up next month. They've all been warned but want to try it anyway.
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Sounds pretty bad,how can you louse up a margarita that bad,simple enough to make. Even in a single serving container some premix cocktails are pretty good actually.
 
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angusyoung said:
Nice! were you both deployed at the same time and have kept the friendship alive?
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No, when garrisoned we were in charge of port security. My home port was and is a renowned lobster fishery. Mud flats as well. Outstanding clam digging. The watermen/ women would encroach as much as the could. There was no animosity. Just respect. Was a game we played. Fantastic people and smart as hell! You save one of them due to fowl weather? The word spreads.
 
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angusyoung said:
No doubt it's viscous,thought that a tablespoon added when the noodles are freshly boiled and drained would loosen it up with no too much time passing. Are the flakes of the same flavor or not as deep?
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Gochujang definitely has more flavor since it's fermented (and contains more than just gochugaru).

Both are nice, but it's not the same flavor.
 
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