T1B

I made 2 pork butts yesterday, about 20 lbs of pulled pork. For lunch today, I decided to make some pulled pork nachos. TOok a snap of them

Simple recipe (Minus the 16 hours to make the pulled pork):
Fritos Big Scoops
Jack Cheese
Pulled Pork with Brent's BBQ Sauce
Small dusting of cumin over pork
Cheddar Cheese
Sliced Red Onion
Diced Jalapeno

Threw it under the broiler for about 5 min to melt the cheese. I took the snap before I added the sour cream. Awesome stuff.

Sounds good, but...

Fritos?

WHY?

Went home for lunch as usual. Didn't feel like leftover pasta. Just made all that pork yesterday, but had no buns. Didn't want to waste my homemade sourdough on a pork sandwich. Had no tortilla chips. Had Fritos. Made do with what I had.

It was FTDC surprisingly good. Fritos are a corn chip just like a regular tortilla chip...now if I would have used Baked Lays or some shit like that, I'd expect more push back. Fritos aren't a bad substitute.

I know what Fritos are, but no they are NOT just like a regular tortilla chip!

But whatever, probably tasted good.

I would never have thought to put pulled pork on nachos. On my recent trip to Hawaii, I shared some nachos that had Kalua Pig on it. It was at the airport in Honolulu and I was starving. Most places don't put Kalua Pig on nachos. Despite that... it was actually really good.

Tortilla chip ingredients: White and Yellow Corn Flour, Vegetable Oil, Salt, Trace of Lime

Fritos chip ingredients: Corn, Corn Oil, Salt

The Frito holds up a lot more too than your traditional tortilla chip.

Don't knock the Frito. ;)

And you can call me IndyFrito if you like.

Do you know why Fritos are sold in opaque bags?

why's that?

As for Fritos and pulled pork, I was just in the pantry looking for tortilla chips when I saw the fritos. It just clicked. I like the BBQ flavored fritos and thought I'd give it a try. Like I said, it was surprisingly good...in that I never thought to try it before myself either with Fritos.

Sounds good. But, like pp, IMHO Fritos are not at all like real tortilla chips (well maybe a little).

Possibly that "trace of lime" makes all the difference. Plus, I'm pretty sure the cooking method is different.


BTW....the lime is not lime as in fruit, but a trace amount of CaO that is used on processing the corn into masa, the basic flour ingredient for tortillas, etc.

Oh I am in no way saying Fritos and Tortilla chips are the same thing in taste, texture or cooking method. I just pointed out, via the ingredients, they are pretty much made up of the same ingredients.

I know the vast diffeences in Fritos and Tortilla chips. Just wanted nachos over lunch and Fritos was all I had, well that and some BBQ Baked Lays. Tell me you agree that if I was going to substitue anything, Fritos is better then baked lays.

ANyhow, didn't start this thread as a Fritos vs. Tortilla chips comparison. Was just trying to jump start this forum some. I enjoy talking cooking and this forum has been in Neutral for some time. So I started another boring thread I guess...

BTW, also made some pulled pork pizza recently as well. Used my same recipe I've posted here for BBQ chicken pizza but used the pork instead. Was really good.

Oh, and dinner tonight...Pulled Pork Stuffed Fried Chicken Breast.

Got some huge boneless chicken breasts. Going to make the pocket, stuff with the pork, seal with toothpicks, lightly bread and pan fry. Will top with a creamy chipotle sauce and a side of garlic cheddar mashed taters and homemade sourdough.

Can't wait for dinner tonight.

Definitely agree that Fritos would be better than the baked kind.

This isn't a boring thread. I enjoy discussing what others might consider trivial minutiae of foods.

Keep on posting whatever you feel like. I certainly don't have the time to keep it going by myself.

Maybe you should start writing a cookbook called something like "Pulled Pork Everything". Ever tried pulled pork swirl cheesecake?

One thing you gotta realize Mikey...

My wife basically eats bread and cheese ONLY. She's a vegetarian who does not eat vegetables. Every night, I make two meals. One for me and one for her. I got her to try pasta alfredo when we first started dating. She loves it. But when I make pasta, I want more in it besides JUST pasta and alfredo. So, I have to make separate dishes. One plain jane for her and one with veggies and meats for me.

So, when I go through the trouble of making things, I do one of two things. If it is the type of food that is only good fresh out of the oven, grill or pan, I make only one serving of it. If it is a food that is good after days of refridgeration or even freezing, I make lots of it. Something like pulled pork that takes 16 hours to make and preserves fantastically, I make a ton of it. To top it off I do not get sick and tired of it. Yes, I would get sick and tired of pulled pork sandwiches for every meal so I think of different ways I can enjoy it. Lately, it has been classic sandwiches, nachos, pizza and tonight stuffed in chicken. Same base ingredient, many different flavors.

I'm just giving you a hard time. I do the same thing with foods that keep well. For a lot of things it takes as much work to make a little as it does a ton.

Luckily I have a family of four (well three now since my daughter left for college about a month ago) to feed. My kids have been the type who would eat just about anything since they were toddlers. Not picky at all and willing to try anything. They were eating my raw ahi poke and loving it before either was 10 years old. My wife, on the other hand, has a hard time trying anything new. Not necessarily picky, just set in her ways. Sort of "if it was good one way, why mess with it..." She had some indigestion problems a few years ago and so now will not eat anything with any heat to it at all, or any obvious evidence of onions. So, when I make chili I have to make two batches. Salsa, the same thing.

My son is now 15, about 6'1", and is running x country. If there's anything I want to save I either have to hide it or mark it "DO NOT EAT!!!"

IndyFrisco wrote:Oh, and dinner tonight...Pulled Pork Stuffed Fried Chicken Breast.

Got some huge boneless chicken breasts. Going to make the pocket, stuff with the pork, seal with toothpicks, lightly bread and pan fry. Will top with a creamy chipotle sauce and a side of garlic cheddar mashed taters and homemade sourdough.

Can't wait for dinner tonight.

Please tell me you run...

Don't be so "holier than thou" Truman.

Remember the Vytorin commercial. There are TWO sources of cholesterol.

Not only does it come from eating ham hocks, it comes from sucking man-cock.
You're not completely out of the woods, dude.

Sounds like decent stoner-munchies, but please don't call it "nachos."

There are two acceptable forms of nachos -- cut up corn tortillas fresh out of a fryer... and cut up flour tortillas that just came out of the fryer.

Note that neither of those options used the name Fritos.


I get it... you open the cupboard, and you go to war with the army you have, not the army you wish you had. I doubt there's anyone here who hasn't made a "bare cupboard souffle." Sounds like you did well with yours.


Just don't call it "nachos."

Guess I should just call it "Mystery Snack".

When you go to the game, do you ask for "that plastic thing filled with stale chips and cheese substitute"?

I just think it's easier to ask for nachos, pay your $4 and STFU.

Mikey wrote:Don't be so "holier than thou" Truman.

Remember the Vytorin commercial. There are TWO sources of cholesterol.

Not only does it come from eating ham hocks, it comes from sucking man-cock.
You're not completely out of the woods, dude.

Sorry, pal, but reducing one's cholesterol ain't all that complicated.

If it's green: Eat it!
If it's fried: Avoid it!
And if it comes in a bag or a box: Run like hell!

But lemme get this straight anyway: Indy dropped a 9,000 kcal menu - with pictures - and somehow I'm holier than thou?!

Christ-on-a-pony, Mikey, I wish I could eat like that!

I can't. But I am certainly fascinated by those that can, and live to tell the tale.

BTW: I'm gonna guess that the good folks at Vytorin will be more than pleased that their commercial made such a lasting impression upon you, Mikey.

Since I'm not much on hamhocks OR mancocks, here's hoping that your reduced consumption of both makes a positive impact upon your health!

Sounds like Truman is not aware of my past faux pas.

Rack the Vylatio reset.

And no, I don't run all the time. I play tennis, golf and softball. Run after my kid all the time. PLay pickup basketball with the beighbor kids. Work my ass off in the yard. I carry about 15-20 lbs more than I should, but I would guess that is mostly due to the beer. I'd rather be 15 lbs overweight and eat like I do that 15 lbs lighter and eating nothing but grass and veggies all the time.

Truman wrote:
Sorry, pal, but reducing one's cholesterol ain't all that complicated.

If it's green: Eat it!
If it's fried: Avoid it!
And if it comes in a bag or a box: Run like hell!

A decent rule of thumb, but not complete.

For some (i.e., me) the cholesterol level is more a function of carb intake and exercise. There are actually (I'm sure you're aware of this...) three components of your total cholesterol level - HDL, LDL and VLDL. The VLDL level is reflected in the triglyceride measurement. My HDL and LDL tend to be fairly normal, but my triglycerides go through the roof if not controlled one way or another.

I tried the Atkins diet, which some people dismiss as a dangerous hoax, a couple of years ago. I ate a lot of proteins (mostly broiled meat and fish, and eggs) and green veggies, and didn't really worry at all about fat. Cut out all starches, sugars, fruit and beer. I lost 30 lb and my triglycerides hit the floor, while the other components stayed pretty much the same. Problem is, it's really hard to maintain, cause I like all that stuff.

Omega 3 fatty acids will drop your triglycerides waaaaay down fairly quickly.

fritos are excellent for dips and nachos


u can use them on sandwiches, layer on your tuna fish sandwich, layer on your ham sandwich.

frito's are the champs of chips when multi tasking

Prefer Lay's BBQ Potato Chips on my tuna sammich.

Maybe it's a West Coast thing.

Adelpiero wrote:fritos are excellent for dips and nachos

No.

While Frotios may be a servicable option for dipping, they are not "nachos."

Not sure what part of "deep fryer" you're struggling with. Fritos haven't seen the inside of one for months. "Nachos" were swimming in one within the last 10 minutes.

Cut deprived ones some slack Dins.
You know as well as I do that in flyover country Taco Bell is considered "authentic" Mexican food.

Pleeeeeeeease don't get me started on "authentic" Mexican food. Nachos aren't even in the vocabulary when talking "authentic" Mexican food. That's a Tex-Mex thing. Living in Texas the first 28 years of my life, I've had plenty of authentic Mexican food and know the difference between real mexican food and Tex-Mex.

And for the sake of the Nacho Snobs, we'll just refer to my dish as Frachos from this point on.

Fried pork feet with and ranchera sauce, anyone?

And what we know as "burritos" aren't in the vocabulary of "authentic Mexican food." They're from San Francisco CA. Yet the Texastards are pretty quick to call that "Tex-Mex" and claim ultimate authority on them, even though it's just not the truth.


Sorry, bud. The world has changed. For all intents and purposes in this era we live in, "authentic Mexican food" is defined as whatever food Jose serves at the choke-and-puke stand.

Deal with it, even if you can't claim TexasBODE out of the dealio.

And stop calling anything made out of Fritos "nachos."

I didn't know that Texas was the only state that has a border with Mexico.

I guess all those guys in my town that don't speak English are coming over from Romania. Funny that they're all eating "Tex-Mex" all the time.

Mikey wrote:I didn't know that Texas was the only state that has a border with Mexico.

Not true. Oregon shares a border with Mexico, too.

I guess all those guys in my town that don't speak English are coming over from Romania. Funny that they're all eating "Tex-Mex" all the time.

In some of my former jobs as a Bean Herder, the Mexican guys always want to eat lunch at Baja Fresh... a "Cal-Mex" outfit if ever there was one.


But whatever you do... don't try and tell a Texan that Mexico is a big, big place, and styles of food preparation and "traditional dishes" vary between eastern Mexico, and Baja and the West Coast in general.


Although a debate of the finer points of traditional dishes that are served out of restuarants-on-wheels is pretty silly to begin with.

One thing you guys have apparently not picked up on me over the years is I have not once tried to claim [Insert Region Here] BODE on anything. I call it Tex-Mex. You call it Cali-Mex. Whatever the fuck you want. I don't know what your region calls "Americanized" Mexican food. Don't care.

Just like I don't stand high on my horse claiming you have to be from Texas to know how to BBQ. It's either in you or it isn't. No matter where you reside.

"traditional" or "authentic". Use whatever adjective you want. True Mexicans don't know what a burrito or nacho is. Whatever it is you want to call it that they cook is much defferent than what I would call Tex-Mex or what you would call whatever the heel you call it.

IndyFrisco wrote:True Mexicans don't know what a burrito or nacho is.

BWAHAHAHAHAHA!!!!!!!!!


Sin,
The West Coast

The spics in BFM aren't laughing.