South Texas Style Fajitas!

So, you want to make authentic, spicy south Texas style fajitas but don’t know where to begin? Let me throw down some logic!

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First a few important items to note: 1) Flank is much better, albeit more expensive than skirt. If using flank, it will tenderize fairly quickly (24 hours max). If you over marinade, you’ll be left with somewhat mushy meat. If you are using skirt, that’s cool too, however give it two days. 2) Fiesta brand seasoning is the absolute best. Do not accept imitations! 3) Do not follow the instructions on the seasoning pkg. Not that they aren’t good, but simply because I’ve gone through the many years of trial and error and have found that:

  • When you pre-slice your meat prior to marinade, all sides get spice!
  • Beer makes everything better!

Alright, enough writing- let’s get to watching!

Got a suggestion for an upcoming episode? Feel free to write to us at: 2doods4life@gmail.com

Watch our other cooking tips here~

 

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Cigar Review: San Cristobal Quintessence

Another fine cigar from Ashton and the Don Pepin family, the new Quintessence isn’t for the faint of heart! This medium to strong cigar has a beautiful label and rich flavor throughout. Watch our review for more info before you get one (or more) to put in your humidor!

Check out the rest of our Cigar Reviews here!

Sofa King Bueno: Chronic Cellars Wine Review!

‘WOW’ is one word to describe this amazing, complex and inexpensive Paso Robles blend of five different varietals that make up the interestingly titled Sofa King Bueno red wine from Chronic Cellars.

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Truth be known, my wife and I (Allison and Jave) visited this winery many years ago based on a tip from our friends, the SLO based Cork Dorks: We instantly became members! We found the winery to be an eclectic mix of tasting room and south-of-the-border bar that brought to mind the Cabo Wabo Cantina. Inside the tasting room we discovered a rock-and-roll soundtrack, pool table, hip fashion and the most bizarrely titled wine labels such as ‘Dead Nuts’, ‘Love Machine’, ‘Robyn Cradles’ and the now out of circulation ‘Mr. Nibbles’.

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The winery was founded by the sons of the folks who own the lauded Peachy Canyon winery, also in Paso. Peachy is known for super-premium wines in the more traditional winery setting, so this was obviously the younger ones chance to do something complimentary to the family pride, however with their fresh new approach and attitude.

We were pleasantly surprised to find a few of the Chronic Cellars wines available at our local Costco here in Reno, Nevada and quickly snapped up a bunch.

Watch our full review:

Watch More Of Our Wine Reviews By Clicking Here!

Wine Review: Scott Harvey 1869 Zinfandel

via YouTube

Watch our review on the Vineyard 1869 Zin from Scott Harvey. Now, you might say ‘I don’t like Zinfandel’, but perhaps you haven’t tried a deep, dark zin from the oldest vineyard in the country?

Soft, complex and jammy with a fruit forward nose, the 1869 is not only a nice wine proper for aging, but it is also quite the conversation piece!

Check out our review:

If you like wine, check out our Wine Reviews! before your next bottle purchase~

MERRY CHRISTMAS!

Thanks for visiting Two Doods Reviews! Here’s our holiday message to YOU. Watch below:

Bucanero Cigar Review

In the world of boutique cigars, it can be a crap shoot. Some can be good, some great and some downright awful. Check out our review of the Bucanero Z box pressed cigar with Bucanero rep (and Sax master) Rick Metz! This is almost a perfect square box pressed cigar, so big points for construction to start:

Thanks to the folks at Hatuey Cigars in Reno for allowing us to film in their amazing Cigar shop.

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So, appearance aside, how did this cigar smoke? Here’s the proof!

Blue Apron And Naked Wine Review

Sorry, no nudity in this review! That said, check out our ‘One Dood And A Hot Chick’ (my chef) review of the service Blue Apron. We know there are several companies that offer a similar service: pre-boxed meals sent once a week that come with a step-by-step guide so you can cook (and learn new techniques) at home. Blue Apron is the first we’ve tried and so far, the recipes have been very interesting. Many of them tend to lean with an eastern flair (think Curry!) and some are just downright odd, like this bean and broccoli burger! Don’t let the pix fool you as the photos originally taken were blurred and we tossed the recipe because while good, it wasn’t one of our favorites.

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Blue Apron costs us about $60 a week for three meals for two delivered by 10p (mostly) on the requested day. The veggies tend to be organic and sustainably sourced, however the protein portions can often be small, especially when it comes to chicken.

Note that these dishes are amazing, more often than not. However, each meal takes about an hour to prepare and cook, so you have to account for time. Blue Apron isn’t a huge money saver nor time saver, but it will give knowledge to the cooking curious in the family, so we take it as a culinary learning experience.

Enjoy the video and check out our Cooking page for more!

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