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Good eats

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Old 01-12-2012, 02:40 PM   #46
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Re: Good eats

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I love a good Mexican joint. I'm lucky to have a few good ones in my area, one place is only about 2 miles from home and they have killer margaritas and homemade guac, and their tequila selection is insane, over 150 kinds.

Saratoga Restaurant

I've been going there since high school and the place is always packed. My wife and I are there at least once a week.

Now I am fawking hungry! Dammit!

Best Mexican I have ever had:

TEQUILAS RESTAURANT - 215.546.0181
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Old 01-12-2012, 03:12 PM   #47
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Re: Good eats

Tequila night... I like the sound of that!
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Old 01-12-2012, 03:28 PM   #48
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Re: Good eats

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Tequila night... I like the sound of that!
Yea so do I!

That place is pricey; for me and my wife to get out of there at least $100 plus tip.

they have this flaming tequila shot that you can get on your birthday that is pretty cool.

They take their tequila very serious:

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Old 01-13-2012, 01:47 PM   #49
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Re: Good eats

Get hungry

Nice cut of striper


Then you blacken it up some


Then you get ready to eat

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Old 01-13-2012, 01:48 PM   #50
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Re: Good eats

That looks awesome! What you use for the white sauce?
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Old 01-13-2012, 01:50 PM   #51
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Re: Good eats

I would house that
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Old 01-13-2012, 01:55 PM   #52
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Re: Good eats

That is what a filet is supposed to look like....
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Old 01-13-2012, 02:25 PM   #53
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Re: Good eats

Hog that was actually one of the smaller filets. First time we ever used striper for fish tacos and it was great. AS for the taco sauce I did something like this one minus the dill. We keep changing it around some to find the perfect plend or until we can say like Guy Fieri says "That sause is money". Its good now just not money.
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Old 01-13-2012, 02:39 PM   #54
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Re: Good eats

what are you frying that in? and is that the blackend stuff you were talking about?
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Old 01-13-2012, 09:27 PM   #55
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Re: Good eats

Looks aweasome.. I would shred my own cheese though.. though I can't recall every putting cheese on a fish taco
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Old 01-13-2012, 09:56 PM   #56
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Re: Good eats

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Hog that was actually one of the smaller filets. First time we ever used striper for fish tacos and it was great. AS for the taco sauce I did something like this one minus the dill. We keep changing it around some to find the perfect plend or until we can say like Guy Fieri says "That sause is money". Its good now just not money.
Wow, what a great day....
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Old 01-13-2012, 10:52 PM   #57
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Re: Good eats

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what are you frying that in? and is that the blackend stuff you were talking about?
Yes its the blackening spice I showed on the other page. Not really frying its just a little butter and the spice to flavor. If you try the spice sprinkle it over the meet and cook a few test peices until you fine your disired flavor.
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Old 01-17-2012, 11:36 AM   #58
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Re: Good eats

FD - Missed the link to the sauce brother...the tacos look money, so I'm very curious as to the sauce as well.
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Old 01-17-2012, 12:07 PM   #59
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Re: Good eats

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FD - Missed the link to the sauce brother...the tacos look money, so I'm very curious as to the sauce as well.
Its House Bayou Blackening Spice which I have a pic of the lable on the 2nd page of this thread. I've tried alot of different brands and this is the best I have found.
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Old 01-17-2012, 01:16 PM   #60
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Re: Good eats

Im not exactly sure what this thread is about anymore but id like to share a "recipe".

My girlfriend just got a slow cooker recently so we (she) has been making different things in it for the last few weeks. We (she) did babyback (pork, not whale) ribs yesterday and it was amazingly simple and good.

Cut ribs into 4ths or so
Rub salt, then pepper, then paprika, then favorite bbq sauce on them (im making that order up from logic, not sure what she actually did)
Put in crockpot and pour some more bbq sauce on them
Set on low and come back in 8 hours

They were extremely good. The only things I (she) will do different next time is put more bbq sauce on them while slow cooking and put them under the broiler for 5 mins before eating to get a little crisp thing going. They were some of the best wet ribs ive ever had, and were extremely simple to make.
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