|
|
Post by inger on Mar 6, 2022 15:28:30 GMT -5
After a couple of benign comments from Laura indicating that she figured she might skip the experience I also offered:
Also: Tacos, etc. Very fresh. Probably made on site.
Very large burp on the way home, none came out my nose.
Full 24- hour digestive report available upon request. (Warning: May be graphic).
|
|
|
|
Post by kaybli on Mar 6, 2022 15:36:42 GMT -5
I was in the BS thread when this though occurred to me, because it had become a bit foodie h over there. Ruthie and I went to the hair stylist the other day. The stylist, Laura, inquired as to what we were doing when when left her shop. Ruthie volunteered that she wanted to try the Mexican Restaurant we passed a couple miles back on the way to the shop. Laura asked us to let her know what it was like. Here is the review of the place I provided: Review: Arriba Mexican Grill 4000 Thatcher Ave. Food / Ruthie, "the special" Beef Burrito, Bean Burrito, Beef Taco, Rice and Beans. Smothered in Red Chili with lettuce. She gives 4.5 out 5 stars Food/ Leon: Ordered Chimichanga. No fry equipment, so I got a warmed beef and cheese burrito (large really meant LARGE). I've had spicier. I give 3.8 stars out of 5. Ambiance: Dark, dingy. One TV with bad picture. Only 5 group seating provisions. The tables were of similar quality to the furniture we used in the public school system when I was a student. Overall, it looked a bit more like a shabby beer joint than an eating establishment. This is a buffet-style with a girl cheerfully preparing your food in front of you. The food looked fresh. The cooking equipment was hidden behind a doorway and dry walled wall. They do serve beer. 5-6 mostly Mexican brews. Home brewed unsweetened tea was very good. NO SALSA and chips. Probably a better place to run in to pick up take out than to dine in. Plastic plates and utensils. I'd eat here again, but I wouldn't go out of my way to do so. Like, if I was really hungry. And someone else was buying. And we could do take out. Sounds yummy. But a Mexican restaurant has to serve salsa and chips, no? |
|
|
|
Post by inger on Mar 6, 2022 15:43:25 GMT -5
I was in the BS thread when this though occurred to me, because it had become a bit foodie h over there. Ruthie and I went to the hair stylist the other day. The stylist, Laura, inquired as to what we were doing when when left her shop. Ruthie volunteered that she wanted to try the Mexican Restaurant we passed a couple miles back on the way to the shop. Laura asked us to let her know what it was like. Here is the review of the place I provided: Review: Arriba Mexican Grill 4000 Thatcher Ave. Food / Ruthie, "the special" Beef Burrito, Bean Burrito, Beef Taco, Rice and Beans. Smothered in Red Chili with lettuce. She gives 4.5 out 5 stars Food/ Leon: Ordered Chimichanga. No fry equipment, so I got a warmed beef and cheese burrito (large really meant LARGE). I've had spicier. I give 3.8 stars out of 5. Ambiance: Dark, dingy. One TV with bad picture. Only 5 group seating provisions. The tables were of similar quality to the furniture we used in the public school system when I was a student. Overall, it looked a bit more like a shabby beer joint than an eating establishment. This is a buffet-style with a girl cheerfully preparing your food in front of you. The food looked fresh. The cooking equipment was hidden behind a doorway and dry walled wall. They do serve beer. 5-6 mostly Mexican brews. Home brewed unsweetened tea was very good. NO SALSA and chips. Probably a better place to run in to pick up take out than to dine in. Plastic plates and utensils. I'd eat here again, but I wouldn't go out of my way to do so. Like, if I was really hungry. And someone else was buying. And we could do take out. Sounds yummy. But a Mexican restaurant has to serve salsa and chips, no? That was our expectation, and we knew it was important to Laura that they have GOOD chips and GOOD salsa. To be fair, I had never seen a restaurant set up like a buffett before. New experiences… it was also on a busy corner with ingress and egress on both streets. I could imagine a horrible experience getting out of there at rush hour. Even though Pueblo is a small city and the traffic is mild compared to East Coast traffic… Speaking of traffic, we are having a decent snow storm today. You can tell who moved here from Arizona or California. Some FaceBook peeps proclaiming it to be a blizzard. It’s far from that. No real wind, no drifting, no whiteouts. Medium accumulation, maybe 5-8 inches depending on where you are… |
|
|
|
Post by kaybli on Mar 6, 2022 15:45:38 GMT -5
Sounds yummy. But a Mexican restaurant has to serve salsa and chips, no? That was our expectation, and we knew it was important to Laura that they have GOOD chips and GOOD salsa. To be fair, I had never seen a restaurant set up like a buffett before. New experiences… it was also on a busy corner with ingress and egress on both streets. I could imagine a horrible experience getting out of there at rush hour. Even though Pueblo is a small city and the traffic is mild compared to East Coast traffic… Speaking of traffic, we are having a decent snow storm today. You can tell who moved here from Arizona or California. Some FaceBook peeps proclaiming it to be a blizzard. It’s far from that. No real wind, no drifting, no whiteouts. Medium accumulation, maybe 5-8 inches depending on where you are… Stay safe in the snow inger! |
|
|
|
Post by inger on Mar 6, 2022 17:02:22 GMT -5
That was our expectation, and we knew it was important to Laura that they have GOOD chips and GOOD salsa. To be fair, I had never seen a restaurant set up like a buffett before. New experiences… it was also on a busy corner with ingress and egress on both streets. I could imagine a horrible experience getting out of there at rush hour. Even though Pueblo is a small city and the traffic is mild compared to East Coast traffic… Speaking of traffic, we are having a decent snow storm today. You can tell who moved here from Arizona or California. Some FaceBook peeps proclaiming it to be a blizzard. It’s far from that. No real wind, no drifting, no whiteouts. Medium accumulation, maybe 5-8 inches depending on where you are… Stay safe in the snow inger! Lol. Sitting my arse in the couch. Screw going out in this… Even if I have a Hummer, the other guys out there don’t… |
|
|
|
Post by rizzuto on Mar 7, 2022 9:52:06 GMT -5
Stay safe in the snow inger! Lol. Sitting my arse in the couch. Screw going out in this… Even if I have a Hummer, the other guys out there don’t… I do not miss the snow and ice. Though I could sleep for days in that weather, losing weight without even trying. |
|
|
|
Post by inger on Mar 7, 2022 10:03:01 GMT -5
Lol. Sitting my arse in the couch. Screw going out in this… Even if I have a Hummer, the other guys out there don’t… I do not miss the snow and ice. Though I could sleep for days in that weather, losing weight without even trying. I had to give up running around and shoveling for my neighbors. I feel badly for them, but now that I think of it, 2 of the three have now moved away. One has an HOA that does it. The other is living with a daughter and son in law. The one that’s left here does have an ambulatory issue, but at least like me, the front of his home gets sun exposure. I don’t shovel ours because it melts pretty quickly. We had a bit more than 8” of snow yesterday, and it’s still coming down lightly today. It never really amounted to what the typical 8” storm does because we had 3 straight days of 60-70 degree highs prior to the snow. The warm thirsty earth was suckling in the water even as the high temperature struggled to reach 20 degrees the past couple days… |
|
|
|
Post by kaybli on Mar 10, 2022 11:52:53 GMT -5
I will be going to a Korean restaurant in NYC, Atoboy in a couple weeks. Here's the menu:
ATOBOY was delicious!
Best dishes ranked:
1. Sea Urchin 2. Lamb 3. Wagyu 4. Octopus 5. Cod
The sea urchin was the best. The lamb was awesome. The wagyu was cooked perfectly. I also enjoyed the cheesecake. We also tried the fried chicken on the side. 9/10. Would recommend!
|
|
|
|
Post by inger on Mar 10, 2022 12:24:52 GMT -5
I will be going to a Korean restaurant in NYC, Atoboy in a couple weeks. Here's the menu:
ATOBOY was delicious!
Best dishes ranked:
1. Sea Urchin 2. Lamb 3. Wagyu 4. Octopus 5. Cod
The sea urchin was the best. The lamb was awesome. The wagyu was cooked perfectly. I also enjoyed the cheesecake. We also tried the fried chicken on the side. 9/10. Would recommend!
Since I like crustaceans I’m curious about the taste of Echinoidea, like the sea urchin. I would imagine a firm white flesh not unlike shrimp or lobster. Can you offer a comparison? I’ve never become a fan of mollusks, so the octopus is something I be more cautious about trying. I’ve seen a lot of Asian dishes with small octopus legs or parts of legs. I’ve thought that the legs would be very different, more firm and fleshy than the squishy looking body… what would you comp the octopus with? Have you consumed both leg and body? … |
|
|
|
Post by kaybli on Mar 10, 2022 12:36:03 GMT -5
ATOBOY was delicious!
Best dishes ranked:
1. Sea Urchin 2. Lamb 3. Wagyu 4. Octopus 5. Cod
The sea urchin was the best. The lamb was awesome. The wagyu was cooked perfectly. I also enjoyed the cheesecake. We also tried the fried chicken on the side. 9/10. Would recommend!
Since I like crustaceans I’m curious about the taste of Echinoidea, like the sea urchin. I would imagine a firm white flesh not unlike shrimp or lobster. Can you offer a comparison? I’ve never become a fan of mollusks, so the octopus is something I be more cautious about trying. I’ve seen a lot of Asian dishes with small octopus legs or parts of legs. I’ve thought that the legs would be very different, more firm and fleshy than the squishy looking body… what would you comp the octopus with? Have you consumed both leg and body? … The sea urchin had a strong ocean smell, and was thick, creamy, rich, and buttery in texture. It was the octopus legs, a little chewy. I'm a big fan of octopus. This is what the sea urchin looked like:
|
|
|
|
Post by inger on Mar 10, 2022 13:16:06 GMT -5
Since I like crustaceans I’m curious about the taste of Echinoidea, like the sea urchin. I would imagine a firm white flesh not unlike shrimp or lobster. Can you offer a comparison? I’ve never become a fan of mollusks, so the octopus is something I be more cautious about trying. I’ve seen a lot of Asian dishes with small octopus legs or parts of legs. I’ve thought that the legs would be very different, more firm and fleshy than the squishy looking body… what would you comp the octopus with? Have you consumed both leg and body? … The sea urchin had a strong ocean smell, and was thick, creamy, rich, and buttery in texture. It was the octopus legs, a little chewy. I'm a big fan of octopus. This is what the sea urchin looked like:
Sea urchin is a visual turn off to me. The octopus legs are sort of what I expected, more muscular like calamari, I suppose. I’m wondering if the squishy body is even edible… I do like calamari, but prefer shrimp… |
|
|
|
Post by rizzuto on Mar 16, 2022 15:46:29 GMT -5
Just made a Shrimp Sauce Piquant. I wish the shrimp would have been fresh from the Gulf with the heads on for me to make a proper shrimp stock. Alas, frozen shrimp sans heads and chicken stock had to suffice.
|
|
|
|
Post by kaybli on Mar 16, 2022 16:58:03 GMT -5
Just made a Shrimp Sauce Piquant. I wish the shrimp would have been fresh from the Gulf with the heads on for me to make a proper shrimp stock. Alas, frozen shrimp sans heads and chicken stock had to suffice. Mmmmmmmm, where did you learn all these Cajun recipes? |
|
|
|
Post by rizzuto on Mar 16, 2022 17:17:33 GMT -5
Just made a Shrimp Sauce Piquant. I wish the shrimp would have been fresh from the Gulf with the heads on for me to make a proper shrimp stock. Alas, frozen shrimp sans heads and chicken stock had to suffice. Mmmmmmmm, where did you learn all these Cajun recipes? It's like making an omelet to me. No real need for a recipe when you are over a stove a lot and being from south Louisiana, where people make excuses to get together just so they can cook something. Plus, I rarely cook anything the same way twice, due to ingredients on hand or simple curiosity getting the best of me. Here is a guy from La. making chicken sauce piquant. We do things a bit differently, but it gives you an idea (I don't use nearly as many tomatoes or tomato products), and he does a great job and is entertaining to me. |
|
|
|
Post by rizzuto on Mar 18, 2022 16:40:04 GMT -5
|
|
