Hey Dale... TexMex cures cancer
Beerlet Dhiblang
http://www.scientificamerican.com/article.cfm?id=vegetable-compounds-comba
We cook our own TexMex once or twice a week now. Sadly the Mexican
restaurants here in Fleorgia just don't measure up.
Takes an hour to set up but the payoff is fantastic - I always feel
kinda *high* after eating a good TexMex course. I don't know which is
the best part of the meal.
There's the pico de gallo and salsa with everything in it ... chunks
of raw peppers (serano / jalapeno / habanero), cilantro (the stems,
not the leaves), onion, tomato, bell pepper, lime.
There's the refried beans, the spicier & fattier (traditional ='s
lard!) the better, re-spiced with yet more garlic, onion, jalapeno &
peppers.
There's the mesquite-cooked steak, cooked on a skillet & strip-cut
last.
Mexican or spanish rice ... I buy the 1.5 minute ready-cooked bags.
Put lettuce & sour cream on the side.
And it all gets crammed into these little donkeys, which we eat.
Oh, and XX (Mexican beer) with a coffee chaser.
Gotta figure out how to sneak brocolli & ginger into the meal & it'll
be health-consciously correct...
/l
Keynes
Bon appetite.
BTW lard used to be the reason for pigs.
Then we had to go and get healthy...
Lee Rudolph
>BTW lard used to be the reason for pigs.
>Then we had to go and get healthy...
Lard--The Other White Shortening!
Lee Rudolph
Beerlet Dhiblang
>
> Bon appetite.
Truly good food is always hard to find.
/l
daletx
Sounds good, but if you put broccoli and/or ginger in your TexMex, don't
bother coming back. ;-)
Actually, ginger, peppers, and broccoli sounds like Thai to me. Throw
in some garlic for good measure.
DT
Beerlet Dhiblang
> Beerlet Dhiblang wrote:
> > ginger, hot peppers and cauliflower/broccoli ...
>
>
> > We cook our own TexMex once or twice a week now. Sadly the Mexican
> > restaurants here in Fleorgia just don't measure up.
>
> > Takes an hour to set up but the payoff is fantastic - I always feel
> > kinda *high* after eating a good TexMex course. I don't know which is
> > the best part of the meal.
>
> > There's the pico de gallo and salsa with everything in it ... chunks
> > of raw peppers (serano / jalapeno / habanero), cilantro (the stems,
> > not the leaves), onion, tomato, bell pepper, lime.
>
> > There's the refried beans, the spicier & fattier (traditional ='s
> > lard!) the better, re-spiced with yet more garlic, onion, jalapeno &
> > peppers.
>
> > There's the mesquite-cooked steak, cooked on a skillet & strip-cut
> > last.
>
> > Mexican or spanish rice ... I buy the 1.5 minute ready-cooked bags.
> > Put lettuce & sour cream on the side.
>
> > And it all gets crammed into these little donkeys, which we eat.
>
> > Oh, and XX (Mexican beer) with a coffee chaser.
>
> > Gotta figure out how to sneak brocolli & ginger into the meal & it'll
> > be health-consciously correct...
>
> > /l
>
> Sounds good, but if you put broccoli and/or ginger in your TexMex, don't
> bother coming back. ;-)
>
> Actually, ginger, peppers, and broccoli sounds like Thai to me. Throw
> in some garlic for good measure.
Donnit tho?
Do you & the GF cook?
Food, that is.
/l
daletx
Oh, occasionally...*very* occasionally. Seems like by the time you
prep, cook, eat, and clean up, the time involved makes it a lot more
convenient to run out to El Mercado, or the Omelettry, or...
DT
Beerlet Dhiblang
We ate at "Elmer's" (El Mercado...) more than a few times. For TexMex,
it was Elmer's vs. Serano's ... Serano's salsa & cooking was generally
better but Elmer's plates were bigger.
/l
daletx
And conveniently located. As is the Marisco Grill, for pretty decent
seafood, and Elsi's, mostly for great breakfast tacos.
DT
Beerlet Dhiblang
Things we miss about Austin .. the wall murals, the TexMex, Leslie....
/l
daletx
I don't know if you heard, but Leslie wound up in the hospital this
fall:http://snipurl.com/t9o0v He says he was jumped, although he may
have just fallen; he ain't no spring chicken.
Oh, and speaking of chickens and murals, the Omelettry (see how I did
that?) has been spiffing up their paint job. I'll try and get you some
jpegs next weekend.
The back side is particularly zenlike.
DT
Beerlet Dhiblang
Neat would love to see some fresh Austin weirdness ...
> The back side is particularly zenlike.
I'm not going to quote that out of context...
/l