Had my 1st Cool Ranch Taco today! (Page 2)

I loved it too.  I felt "special" that I could order my own steak like I wanted, not how mom and dad cooked it.  Bonanza, Western Sizzlen, Ponderosa Steak House...  All the same thing - good for what they are.

I tried to juice my oats.  Fail

BOOM!  Stealing that!

How you would know it tastes like sh*t concerns me some - not being a parent and all (as that seems to be the qualifier?)

I have an aversion to sour cream.  So I get the regular.

I tend to like the grilled stuffed burrito or the Chrunchwrap Supreme (but deal with the sour cream).

YES!

That's a BINGO! 

I'll be right over.

Come on, your in Vegas!  Theres got to be some hole in the wall Taqueria or a roach coach around somewhere!

One of the biggest things I miss about northern California vs. Mass.  No taquerias .  (And no good Chinese, and no good sushi)

We got everything, and that's what I do most of the time.  If it's a national chain, I generally don't go in favor for a local place.  But sometime you just get in the mood!

there is a huge spectrum between taco bell and "high end" places.  a dinner at a mex restaurant in my town is $10, at the tacquerias it's even cheaper.

KSH - 2013-03-14 7:45 PM I worked for Taco Bell for a year when I was in college (1993? 1994?). Being in management, I got free food. So I ate there a lot. I gained some weight that year for sure! The beans are freeze dried and we would put hot water in them to make them come to life. I would put extra water in them to keep them nice and oozy, to save the company some money. Ha! The meat was in bags that we tossed into hot water to heat up. Then we poured the meat into containers on the make line. I worked at one Taco Bell in Corpus Christi, TX (has since been torn down), that was really old. They sprayed for bugs this one night, and we had roaches crawling around the outside of the bins where we were making the food. They weren't IN the food, and we had a line of people out the door, so we pressed on. I could work the food line and pump out some food, very fast (after about a month or two of being super slow). That's all I got for now.

I worked there in high school (88-90) before they moved to all the pre-made stuff.  We cooked the beans in 50lb batches in giant pressure cookers and mashed them up with a drill.  The ground meat came in 10 lb. bags and we had to pre-mix the seasoning the night before.  All the shells and chips were fried every morning.  And all the chicken and steak was cooked on a grill as the shift went on.

Even produce was prepped on site.  We'd shred the blocks of cheese and heads of lettuce, dice tomatoes, mix pico de gallo, etc.

The food was way better then than it is now.