RE: The Flamencos of Cádiz Bay

Costs are rising and times are tough.
Please consider a donation to keep this
place going.

Welcome to one of the most active flamenco sites on the Internet. Guests can read most posts but if you want to participate click here to register.

This site is dedicated to the memory of Paco de Lucía, Ron Mitchell, Guy Williams, Linda Elvira, Philip John Lee, Craig Eros, Ben Woods, David Serva and Tom Blackshear who went ahead of us.

We receive 12,200 visitors a month from 200 countries and 1.7 million page impressions a year. To advertise on this site please contact us.

You are logged in as Guest

Users viewing this topic: none

Printable Version

All Forums >>Discussions >>General >>

Page: << < 1 [2]

Message

<< Newer Topic Older Topic >>

Richard Jernigan

Posts: 3431
Joined: Jan. 20 2004
From: Austin, Texas USA

RE: The Flamencos of Cádiz Bay (in reply to Escribano)

Never met Prudhomme, but the popularity of his invention of blackened redfish nearly drove the stocks of that creature into extinction. My father, an enthusiastic sport fisherman, was among those who got the commercial fishing limits reduced and enforced.

My son tells me that these days they can stay up late drinking whiskey and playing poker, be out on the water at the astonishingly tardy hour of 10 AM, and catch their limit by lunch time.

Like many things in Texas, chili is the subject of fierce ideological debates, argued from irrefutable religious principles.

Bastrop, just southeast of Austin, is one of the oldest gringo settlements in Texas. It is notoriously clannish. When my daughter and her ex-husband placed second in the annual chili contest, she saw it as a sign that her campaign for social acceptance was beginning to pay off.

RNJ

REPORT THIS POST AS INAPPROPRIATE | Date Nov. 26 2014 2:43:47

estebanana

Posts: 9358
Joined: Oct. 16 2009

RE: The Flamencos of Cádiz Bay (in reply to Richard Jernigan)

There is really no chili in Texas, they just make up a bunch stuff and argue it fiercely because it makes them feel they are living vicariously the lives of the great chili makers of New Mexico and California.

It's all pretty thinly veiled actually, the chili in Texas, much the same as the fallacy and heretical act of serving BBQ without sauce. And on top of that, they act superior about the the lives of sin they lead. Tsk tsk.

_____________________________

https://www.stephenfaulkguitars.com

REPORT THIS POST AS INAPPROPRIATE | Date Nov. 26 2014 5:49:35

Paul Magnussen

Posts: 1805
Joined: Nov. 8 2010
From: London (living in the Bay Area)

RE: The Flamencos of Cádiz Bay (in reply to Escribano)

quote:

I can recommend his Western chili recipe https://www.chefpaul.com/site.php?pageID=300&view=174 without his branded spices

Sorry, a lot off-topic but I ramble sometimes

Chili recipes are always on topic, as far as I’m concerned

When you say “without his branded spices”, do you mean just leave them out, or substitute something else? And if so, what? (All those different types of ground dried chile are hard to find here in the Bay Area.)

_____________________________

REPORT THIS POST AS INAPPROPRIATE | Date Nov. 26 2014 15:49:48