Greek potatoes, tzaiki sauce, bacon, jalapeno slices.

I was looking at a cucumber, and jalapeno and trying to figure out what dinner was going to be.

Then I remembered some tortillas and a mostly full pack of bacon. I always have potatoes, yogurt, dill and lemon juice on hand.

I prepped all the ingredients in the morning after pulling weeds. At dinner time it was just heating the tortillas and assembly.

Cost per person, $4.25

    • JohnnyEnzyme@piefed.socialEnglish
      2·
      4 days ago

      Oh gosh, there is nothing like it fresh on Earth, and weirdly, I’m generally a vegetarian, but have always been cool with sushi & sashimi.

      But if there’s a God, and if there indeed exist Heavens, that would be fresh-made ceviche, with the key-lime juice marinade, slivers of red onions, slivers of aji limos, fresh cilantro, and minimal seasoning.

      Food right from the Powers of Nature, so to speak.
      I was kind of a sushi / sashimi guy before I tasted that miracle of nature, haha.

      @[email protected]

      • FauxPseudo OPM
        3·
        4 days ago

        It’s good stuff but I haven’t had any since I left Virginia Beach. There was a Peruvian place in Norfolk and some ceviche and marinated beef hearts was a good meal.

        And if you asked what the staff was eating that day, sometimes they might have Salchipapa available. I’m in a good ethnic restaurant I always try to ask If there’s something the staff gets to eat today that this isn’t on the menu. Sometimes you get lucky and there’s lengua tacos.

        • JohnnyEnzyme@piefed.socialEnglish
          2·
          3 days ago

          Haha, all hail imitations, because what else you gonna do?

          I’m in a good ethnic restaurant I always try to ask If there’s something the staff gets to eat today that this isn’t on the menu.

          Oh yeah, that’s like how I managed in France. Just ask for the blue-plate special and a beer, and you’ll eat like a KING. And it somehow made them pleased that somehow I would ask that.

      • watson@sopuli.xyz
        2·
        3 days ago

        I worked with some guys from Mexico a few years back. The one guy’s wife used to make it and man, it was good. It always amazed me how much flavor that stuff has with so little ingredients and no extra spices. It was funny because my boss asked him for the recipe. There was a translation issue and limon became lemon. It actually didn’t taste bad at all IMO, but everyone could tell right away something was off. XD

        Also, big fan of sushi/sashimi, although I don’t eat it very often because there’s no local place to get it.

        • JohnnyEnzyme@piefed.socialEnglish
          2·
          3 days ago

          There was a translation issue and limon became lemon.

          Despite Castellano being my first language, I’m a terribly-bad speaker. Yet if I understand correctly, we commonly say “limon verdes” for limes in Mexico & S. America (i.e. “green lemons”), and that’s how that works.

          This is just… apropos of nothing, but one time a GF and I were driving across the country, and we stopped in Amarillo. I really liked how the sound of such Texas towns rang in my ear until I got almost thumped upside the head for pronouncing them in Castellano (Spanish). (you know, with double-“L” sounding like “Y” and such) So I learned how to say “ahm-a-RIHL-oh” whilst driving through the Longhorn State. 😅

          Don’t mess with Texans, I guess was that lesson.

          @[email protected]