Gourmet flair for taco bars spreads beyond shells
Bob Townsend notes the rise of make-your-own taco bars from DIY kits to tailgate spreads. He cites the 1997 License to Grill ideas and the modern food truck trend as movers of creative fillings and abundant garnishes.
MENTIONED IN THIS ARTICLE
Chris Schlesinger
John Willoughby
Schlesinger
Willoughby
Sweet Potato and Black Bean Tandoori Sauce
Sixteen-ounce vegetables and spices are combined into a warm curry style dish. Sweet potatoes are roasted and folded with black beans in a coconut milk base to yield a hearty meatless entrée with 251 calories per serving and 503 milligrams sodium.
Al Pastor Style Pork with Peach Marinade
Pork tenderloin marinated in canola oil garlic cumin chipotle oregano orange juice and peach puree. Broiled with quartered peaches for 8 servings. per filling 245 calories 25 g protein 12 g carbs 11 g fat. Hands on 30 minutes total time 1 hour plus marinating.
Wash Dishes Old Way Versus New Quiet Dishwasher
A friend from the newspaper staff posted that she and her husband are selling out-of-the-box appliances, including a stainless steel dishwasher. The narrator weighs buying the unit vs doing dishes by hand, noting a dishwasher as the kitchen’s best convenience.
MENTIONED IN THIS ARTICLE
Kadleck
Blending Wine: A Curious Experiment Sparks Reactions
In a playful Accents read, a wine lover tests blender aeration on Oregon Pinot. Aimed to soften acidity, he pours four glasses at 0 to 3 minutes in the blender, noting the first sample tastes notably sour and surprising reactions from his spouse follow.
Also Mentioned on This Page
Bob Townsend
The
Atlanta Journal-Constitution
Silver Queen
Chrissy
Corkscrew Chronicles
Gary Twining