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April 22, 2012

Obvious Innovation #9: Taco Plates


These unique taco plates hold three hard/soft shell tacos upright to make it easier to prepare and eat, plus they also include two sections to keep your beans, rice or salsa neatly separate. -- Taco Plates - The Green Head

Posted by gerardvanderleun at April 22, 2012 11:26 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

Love the taco rack molded into the plate, and I guess some would appreciate being able, at long last, to strictly segregate the rice and beans.

Myself, I mix the rice and beans together, and use tortillas to pick the integrated beanrice up. Lots of tortillas.

Posted by: Mike James at April 22, 2012 11:45 AM

Man, I love you Americans - nice, smart, kind, hard working, a true shining city on the hill. Except for food.

The stuff you poke in your pie holes and call food is often horrifying, weird, eccentric, strange. Often good, always plentiful, but all too often, bad, bad, bad. And when it goes bad, the whole nation goes bad on that particular food stuff.

No other people in the known universe recognize what you call tacos as tacos. Nor can we eat them. I have traveled far and wide in Mexico and swilled many a taco from roadside stands and 3 star restaurants and never had anything half so foul as an American taco. Well, maybe a German pizza, but I was drunk and scarcely remember.

And do not get me started on the battery acid and wads of badly baked alimentary paste you call coffee and pastry.

American Bar B Q is sublime, not to mention burgers and pizza. KFC is the food of the Gods. Please stick with them and no more taco talk, ok?

Posted by: Fred Z at April 22, 2012 3:37 PM

Rachel Lucas wrote a veritable tome on the awfulness of British Mexican food. I think, from what my children have said about their experience in Japan, that Japanese pizza is as bad if not worse than German pizza.

Posted by: Jewel at April 22, 2012 3:48 PM

TexMex is a wonderful acquired taste. Has little to do with Mexico.

The finest French bakery will fall short competing with an Airport Cinnabon and Starbucks Dark Roast at 6 am.

Meanwhile, American fast-food is consumed by those out-producing every nation on earth, in spite of our overabundance of freeloaders and crippling government.

Posted by: Rocky at April 22, 2012 8:15 PM

Rocky, your spirit and patriotism are noble but facts are facts. Your comment about the USA out-producing everyone is true, but has little to do with what you eat. Cinnabon is vile and Starbucks over-roasts their coffee.

Cinnabon is vile because it represents the lazy way out, much like those other American vile things, the cookie and the brownie. A proper baked good has skill, effort, care and first class ingredients. Cinnabon is a squirt of chemicals shot out onto a baking pan in megaton loads by illiterate low income minimum wage workers. As far as I can tell it comes from spigot 42 of the Fort MacMurray tar sands output lines. No doubt it will become much cheaper when the keystone pipeline is built.

The worst boulangerie in the smallest most Arab infested village in France has a baker who apprenticed for years and takes pride in his work. A boulangerie in Paris or a Kondittorei in Germany sells a product that is nearly impossible to find in North America. It exists, and when it does it as good or better than in Europe.

But Americans won't buy it en masse. They prefer cheap crap. Perhaps that is why they vote for Obama and the Dems.

Posted by: Fred Z at April 22, 2012 8:40 PM

Fred, I don't know where you come from, but I'm glad you wandered in here. Now how about a bit on American Beef?

Posted by: Casca at April 22, 2012 9:16 PM

Fred Z, you might be missing my point;

Airport at 6 am. as in, Git'er done.

No thirty-five hour work weeks.
No 4 weeks vacation first year.
No government unions.
No socialized medicine.

Meanwhile, you concern yourself about fine dining while Greece self destructs.

Posted by: Rocky at April 22, 2012 9:29 PM

Fred Z, I think there is a difference between TexMex (Texas/Mexican), Southwest cooking and Mexican cooking. You can find traditional Mexican restaurants if you look, and I will agree it is nothing like the American version. I like both variations.

Posted by: DoubleU at April 23, 2012 4:56 AM

Dude---then don't order the "tacos." There's always another place to eat down the road or around the corner.

Posted by: Deborah at April 23, 2012 6:19 AM

Fred Z, if you are remarking upon the Taco Bell type hard-shells in the picture, I'll go along with you. Nothing worse than a taco which detonates the instant of the first bite.

And it's a good thing you are conversant with Mexican food, there are time when nothing else will do. So...

Who's your tamale lady? You have a tamale lady, don't you? Anybody claiming to be familiar with Mexican food knows someone he can go to around Christmas or New Years to buy real homemade tamales. Because those things are a real bastard to do well, and the tamale ladies make extra money around the holidays providing our tamale fix. Where do you get homemade tortillas? You have a source for those, don't you? My Aunt Delores passed away five years ago, and tortillas aren't as good these days, for me.

I'll match Estella against yours in a tamale cage match. Any day. Loser buys the winner a meal at any decent Mexican joint here in Bakersfield. I haven't decided if we'll eat at Los Hermanos, one of the Taco Frescos, Mauricio's, this place I know on Kentucky Street in East Bakersfield, or any of three trucks that park down on Union Avenue during the day. I guess it'll be lunch in the case the trucks, too many sheriff's deputies out on Union during the evening for my taste.

Did the street food thing. Lots of us have. Most cuisines are improved by drinking.

Posted by: Mike James at April 23, 2012 9:44 AM

Ah, cinnamon rolls, my specialty, Freddo. Our sweatshop, that is, our bakery starts the next day's production at 10 pm the night before. We work an hour after the shop opens, just to keep up with the demand. Our Indonesian cinnamon is so powerful that breathing the dust in can give you a nasty burning case of Brown Lung. (Baker's Lung). Potent stuff.
Those are the side effects of making everything from an old recipe book with laminated pages and filed in a three ring notebook.

Posted by: Jewel at April 23, 2012 10:48 AM

You know that is a good invention but nobody has room for every single wierd gadget and invention in their kitchen. Where would you store your taco-plate, next to your fajita maker or your pretzel bender? Just how many times a week do you eat tacos?

Posted by: Christopher Taylor at April 23, 2012 11:49 AM

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