That’s somewhere in the ballpark of the “tacos” they served one day for lunch in the college’s dining hall during my grad school study abroad.
The taco shells were fairly normal, but they didn’t heat them up in the oven first, and the taco meat was, I’m pretty sure, leftover bolognese sauce with possibly some chili powder waved over it.
Serve with shredded lettuce, cheese and tomatoes. I don’t recall onions, taco sauce, or any sort of pickled chiles or hot sauce or anything like that.
ISTR that I went and got some fish & chips at the nearby pub instead of torment myself with those things.
There was a shop near where I used to work many years ago, back when Asian takeaways were less ubiquitous. They served awesome hot roast beef sandwiches that I sometimes had. One day I was asked, “Would you like satay sauce on that?” I readily agreed and the guy ladled hot satay sauce, from a previously unnoticed pot, over the piles of roast beef. I don’t think I ever ordered anything except the satay roast beef sandwich from then on. To this day I have satay sauce on lots of things that surprise other people - I love it with plenty of chili.
The student caf at Uni (in Edinburgh … might as well name and shame ;)) used to serve ‘pizza’ where the crust was made of some sort of floury paste risen with baking powder (shudder). I wouldn’t have believed how much of a difference that made until tasting it, but believe me, it was pretty foul. It’s not as if they don’t know about yeast in Scotland. I mean … bread!
The worst food variation I ever had in my life was also in Scotland … but I can’t blame the Scots for it. It was at a little takeaway in Berwick, which advertised itself as selling both Chinese and Indian food. When we saw that the proprietors were Indian we really should have taken the hint - but we just fancied Chinese.
I have a Sister in Law who is a very picky eater. We were amazed when we were coming to a graduation party and she told us that they would have a pot of Chili waiting for us. We got there and she ladled out a couple of bowls… she then put a jar of generic Chili Powder on the table and said “I know you like it spicy.” We had been served a bowl of ground beef, beans, tomatoes, and elbow macaroni (yes, it is the Mid-West and people think that should be in Chili) with absolutely no seasoning. Even dumping a ton of Chili powder in it was almost inedible.
This is the same Sister-in-law who was at our Christmas Dinner when we were making a Beef Tenderloin and couldn’t wait an extra half hour until it was done (I think at 7:30) and begged us for Peanut Butter and Jelly to make a sandwich and then complained that we didn’t have the right kind of Jelly (or maybe it was the bread or the Peanut Butter… I can’t remember because I was so mad I couldn’t see straight).
I’m not a chili eater, but I know enough to know that macaroni isn’t a standard ingredient. My MIL is from Indiana, so that explains her chili.
This I never understood - when MIL makes ribs, she boils them for a few hours, then puts them on a pan, pours BBQ sauce on top, and sticks them in the oven for another hour. The only flavor is the sauce, and the texture is, um, chewy. What a waste of perfectly good ribs.
Ground pork is readily available here in the meat case, along with ground veal, turkey, chicken, and lamb. Ground pork is included in ‘meatloaf mix’ with hamburger and veal. I love grilled lamb patties with a lot of garlic and rosemary. A lot of ground meat cooks up very dry, so you have to be careful with it.
There’s something called Jewish spaghetti, pasta mixed with butter and tomato sauce (not spaghetti sauce). I used to put butter and ketchup on pasta, maybe a little parmesan cheese, excellent for sobering up at 3 a.m. after a long night out at the disco.
Another variation would be how my mom made spaghetti, down on the farm. With plenty of home-grown ground beef and canned tomato sauce, mixed directly with the pasta in the pot. It was really good.
During a stay in India, my host was always fascinated to hear about the sort of food I would eat at home. I didn’t think much about describing dishes and never guessed he’d then try to prepare them for me.
One of the most memorable, after I described pancakes: I mentioned the eggs, flour, oil, and that they were considered sweet, so sometimes sugar was added. I did not expect (by analogy with similar egg dishes, no doubt) to have peas, tomatoes, and a few other vegetable bits thrown in.
Another time, I’d found some peanut butter at one of the larger towns I’d gone to visit, and bought some. Since bread and jam were pretty common at the house, I talked about how PB & J sandwiches were popular with kids. Of course the next day, that’s what we all had for breakfast. Except that apparently it was impossible to conceive of a ‘sandwich’ that did not involve cucumber in it. (I did later get a chance to give the kids some straight peanut butter toast, though they only moderately liked it. Peanut butter just looks really gross to a lot of folks.)
That said, the ‘refried beans’ were remarkably close to correct. Salsa was pretty easy to prepare with it, although that time I had a hand in specifying the ingredients.
If I remember right (that’s my old uni) that was advertised as French Bread Pizza?
Chinese/Indian combo places are rare, but universally terrible ime. Turkish/Indian/pizza places, usually run by Cypriots, can be pretty good at all three though.
Well, more often it’s a corn tortilla folded in half with cheese in the middle, not two flour tortillas, which is more like (but not quite) a sincronizada. But the US version of quesadillas are typically as described: two flour tortillas with cheese in between.
Speaking of quesadillas, there’s a place near my house that does a giant style of quesadilla called “the machete.” They’re 20-inch long suckers, made with masa that’s been formed in a long, oblong shape and folded over with cheese and any of a variety of fillings. I believe they are based around this concept from Mexico City.
You’ll have to come down to the Midway area, but it’s this place here. You’ll note the one- and two-star reviews are mostly about wait time. I’ve never had an issue there, but I usually go on Thursday night. I like the cochinita pibil, the tinga de res, the huitlacoche, and the chicharonnes prensado verde. You can get them with two different fillings, one on each half of the quesadilla. And their “muy picante” sauce is actually quite fiery, and has ground up peanuts in it (so far as I could tell. It’s quite nice.)
Awesome! I’m in that area twice a week a bit after 2, so hopefully I can catch them post lunch and pre dinner rush. I’ll be the one with the lame-o white girl salsa.
There was a Chinese place in the Denver area, years ago, that did something…odd…(but good) to it’s Sweet and Sour–instead of it being a weird translucent neon-red sauce, it was semi-opaque and made with peaches (and, I think some pineapple). It was also sweet AND sour, not “SWEET with maybe a drop or two of vinegar in it”. It was this really weirdly pleasant, complex flavor, not just fried meat with sugar sauce you normally get. The place lasted a year or two but I really loved that dish.
