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Bought a Beef Heart... What do I do?
I remember my father boiling venison hearts after a successful hunt. Then he would slice them about 1/4" think and add the slices to a jar of homemade dill pickles that were seasoned with garlic, jalapeno, and fresh dill weed from the garden. They would sit a few day in the the fridge before they were done.
May the Corniest Win: A Tortilla Taste-Off
The Washington Post commenting on corn tortillas isn't that like going to an all you eat buffet for authentic Chinese food.
As disappointed as I am with the drop in quality of restaurant corn tortilla since I've moved from San Antonio to Austin, I shudder to think what passes for a corn tortilla in Washington.
Miniature Brick Oven
Only goes up to 500 degrees, might as well use a stone or unglazed tiles in your home oven. The unglazed flooring tiles I use work really well, but an oven that would go to real pizzeria temps now that would rock!!
I've seen how folks on the internet have cut off the notch for the self cleaning lock out and were able to get the 750-800 like a real pizza oven. I'm renting so that would be a bad plan.
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I love migas, kinda surprised the name goes back to true Spanish cooking. At Jalisco style taquerias around here they call them chiliquiles and tend to be heavy on the cheese on top. Machacado is a variation I like- pretty much the same onions, tomatos, eggs except the tortilla pieces are replaced with shredded dried beef. Its a very hearty breakfast and usually not as greasy.