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Ok ok, can we all just agree to loving stuffing/dressing at this point?

I am currently sadly away from my home, Austin tx, and I have been craving the breakfast tacos that can be found everywhere there, as well as 'migas' (which are essentially scrambled eggs with tomatoes, onions, and jalapenos mixed in with the addition of crunchy tortilla strips and cheese). I never have time in the am to cut up all the ingredients to make just two tacos, so this weekend I made a 'Migas casserole" with black beans on the bottom, then a layer of onion and veggie chorizo, then tomatoes & jalapenos. I poured the beaten eggs on top. and added tortilla chips. Breakfast tacos on the go for this girl, just add a tortilla to hold them in!

Yes yes, after the jump makes lots more sense.

For a minute there I thought we might get through this post without someone feeling the need to tell the vegetarian to get over it and eat meat already, but no. Apparently that is just impossible. Yes you can be a foodie and a veg, as far as I recall vegetables (and other non meant foods) are foods too.

It seems to me TheresaB that you could expand your horizons by learning what spicy spices you don't like and omit or greatly reduce them. A lot of the stuff I make is Mexican influenced, lots of corn, black beans, tomatoes etc, but to make them less spicy, I just would decrease the amount of chilies, and then stuff all that in a bell pepper and bake, cheese optional.

I wish they'd make Fresca minus the aspertame. That stuff is suspect to me... Read a book which included info on all the FDA hearings about it, and suspiciously, researchers who found that aspertame could be unhealthy (cancer, I think) were than hired on by the people that produce aspertame. Anyone else hear about this?

I agree with pksmash. None were amuses for the quickfire, especially the winner who made frito shallot rings. She would have been berated for that on real TC .Also were there shallots in that vending machine?? I think not. Everyone else used more than 1 vending machine ingredient. (Not counting the obviously obligatory dr pepper ingredient.)

Just not in love with the TC Masters, the judges are sycophants and the chefs show the ennui of people who already have their success. Bit boring if you ask me. Sorry.

Blue Bell!

Frankly, the term "homemade" on a sign in a restaurant has always bugged me. I mean, no one LIVES at a restaurant, therefore it isn't someone's home. As far as "house-made" I'd think saying it is "made in-house" makes a bunch more sense.

I was wondering if they added a street or something (always possible with Austin construction...)
Thanks for clearing that up conundrum!

Wok or no, I have similar issues with tofu. Can never brown it just so, and it picks up certain elements of a marinade and not others. But this recipe sounds great, so I will give it another shot!

I wish people would remember that we are all in a recession. Including your waiter, who at my restaurant makes $2.13 an hour.

That, for those with the math issues (seriously?) is slightly over TWO DOLLARS AN HOUR. Half of minimum wage in like, 1998. Plus we get to take our tips and give a portion of that money to the support staff. So if you neglect to tip, the server is paying a portion of their money for you to eat there.

If you have problem with your service/food/whatevs, talk to a manager.

oh, wait, well... I guess I meant to say I was happy to see some tofu in the quickfire (or any challenge for that matter.)