RE: The Flamencos of Cádiz Bay (Full Version)

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Richard Jernigan -> RE: The Flamencos of Cádiz Bay (Nov. 26 2014 2:43:47)

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




estebanana -> RE: The Flamencos of Cádiz Bay (Nov. 26 2014 5:49:35)

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.




Paul Magnussen -> RE: The Flamencos of Cádiz Bay (Nov. 26 2014 15:49:48)

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 [:D]

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.)




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