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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Want favorite fajita recipes
I scored a couple pounds of skirt steak the other day and would like avoid
a lot of the experimenting with a dish that I know little about. Some of you have a lot of experience with fajitas and hopefully you'll share your favorite ideas. I'm looking for the good stuff. I could print out a book of fajita recipies from various internet sources, but I'd not have a personal endorsement for any of them. Precise recipes are nice, but not necessary. A simple list of ingredients with tips about the marinade and various methods of cooking. Most cooking methods are available to me. -- Brick(Tired of paddling...Shopping for a motor) |
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Want favorite fajita recipes
TFM® > wrote:
> wrote: > >[ . . . ] > #2 - (see attached) > So now yer posting binaries to afb, Hillbilly? -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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Want favorite fajita recipes
TFM® wrote:
:: :: #2 - (see attached) You Dumb Ass! '-) BOB P. S. That Badia stuff *IS* pretty good! -- Raw Meat Should NOT Have An Ingredients List |
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BOB wrote:
> You Dumb Ass! > '-) Now, now, Bob. Poor TFM probably had a bit too much ETOH and mixed up the ABF for AFB. :-) -- Dave www.davebbq.com |
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Want favorite fajita recipes
Dave Bugg wrote:
:: BOB wrote: :: ::: You Dumb Ass! ::: '-) :: :: Now, now, Bob. Poor TFM probably had a bit too much ETOH and mixed up the :: ABF for AFB. :-) :: -- :: Dave :: www.davebbq.com Heh heh. I was just using the stick a little. Remember the post where TFM® called someone a 'dumb ass" and started WW 6? BOB who had not noticed (along with TFM®) that the Brick had crossposted the original... -- Raw Meat Should NOT Have An Ingredients List |
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BOB wrote:
> Heh heh. I was just using the stick a little. I kinda figgred :-) I know Alan ain't the only one who's mixed up the two accidently (mea culpa). -- Dave www.davebbq.com |
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Want favorite fajita recipes
Dave Bugg wrote:
> BOB wrote: > > >>You Dumb Ass! >>'-) > > > Now, now, Bob. Poor TFM probably had a bit too much ETOH and mixed up the > ABF for AFB. :-) 'Twas a cross-post on Brick's behalf. In my favor, I don't give a shit if I send pictures here or not. I don't do it intentionally, but if I do, I really don't care. <G> -- TFM® |
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David and Lori Cain wrote:
> > Fajita's should ALWAYS be cooked over a mequite wood fire.....ALWAYS! > > Dave in Texas > > Only in Tejas should mesquite be used. Quit pushing that garbage weed on the rest of us. It stinks and is worthless. You Tejanos deserve all of it. -- TFM® |
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" > David and Lori Cain wrote: > > > > > Fajita's should ALWAYS be cooked over a mequite wood fire.....ALWAYS! > > > > Dave in Texas Bullshit...pecan. Jack in Texas |
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Want favorite fajita recipes
Hello Jack,
> " > >> David and Lori Cain wrote: >> >>> Fajita's should ALWAYS be cooked over a mequite wood >>> fire.....ALWAYS! >>> >>> Dave in Texas >>> > Bullshit...pecan. > Jack in Texas No, it should be mesquite. |
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Want favorite fajita recipes
TFM® wrote:
> In my favor, I don't give a shit if I send pictures here or not. I > don't do it intentionally, but if I do, I really don't care. <G> Neither do I, amigo :-) -- Dave www.davebbq.com |
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Steve Wertz wrote:
:: On Sun, 30 Apr 2006 01:11:39 GMT, TFM® wrote: :: ::: David and Lori Cain wrote: ::: :::: :::: Fajita's should ALWAYS be cooked over a mequite wood fire.....ALWAYS! ::: ::: Only in Tejas should mesquite be used. ::: ::: Quit pushing that garbage weed on the rest of us. It stinks and is ::: worthless. You Tejanos deserve all of it. :: :: We keep advertising mesquite because we want to get rid of it. :: Makes more room for the pecan trees (Texas's best kept-secret). :: :: -sw Believe me, pecan is *not* a secret. Even those of us in Hurry-Kane Alley use it when we can get it. BOB -- Raw Meat Should NOT Have An Ingredients List |
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Dave Bugg wrote:
:: BOB wrote: :: ::: Heh heh. I was just using the stick a little. :: :: I kinda figgred :-) I know Alan ain't the only one who's mixed up the two :: accidently (mea culpa). :: :: -- :: Dave :: www.davebbq.com "Doink doink?" BOB -- Raw Meat Should NOT Have An Ingredients List |
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Steve Wertz wrote:
:: On Sat, 29 Apr 2006 22:25:38 -0400, BOB wrote: :: ::: Steve Wertz wrote: :: ::::: We keep advertising mesquite because we want to get rid of it. ::::: Makes more room for the pecan trees (Texas's best kept-secret). ::: ::: Believe me, pecan is *not* a secret. Even those of us in Hurry-Kane ::: Alley use it when we can get it. :: :: See? _When_ you can get it. I bet you have no trouble finding :: mesquite, though? :: :: <evil grin> :: :: -sw Yeah. Every Wally World and Home Despot. Most Stupidmarkets, too. Only used the stuff once. Fortunately, it was for burgers. Actually, not terrible on the burgers, but it woulda been way too strong on anything else. I just came back from central Georgia last weekend, and didn't remember to get any pecan wood. I did get shelled pecans for $2.25/# though. BOB -- Raw Meat Should NOT Have An Ingredients List |
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BOB wrote:
> Steve Wertz wrote: > :: On Sat, 29 Apr 2006 22:25:38 -0400, BOB wrote: > :: > ::: Steve Wertz wrote: > :: > ::::: We keep advertising mesquite because we want to get rid of it. > ::::: Makes more room for the pecan trees (Texas's best kept-secret). > ::: > ::: Believe me, pecan is *not* a secret. Even those of us in > Hurry-Kane > ::: Alley use it when we can get it. > :: > :: See? _When_ you can get it. I bet you have no trouble finding > :: mesquite, though? > :: > :: <evil grin> > :: > :: -sw > > Yeah. Every Wally World and Home Despot. Most Stupidmarkets, too. > Only used the stuff once. Fortunately, it was for burgers. Actually, > not terrible on the burgers, but it woulda been way too strong on > anything else. > > I just came back from central Georgia last weekend, and didn't > remember to get any pecan wood. I did get shelled pecans for $2.25/# > though. > > BOB > > Onliest times I used the stink-weed, it was underneath dead chicken parts. Couldn't eat either batch. It's foul, it's evil, Tejanos deserve all they have. <G> Shag bark hickory is purty much the same as pecan wood. Smooth bark hickory is way more pronounced in the smoke flavor department. -- TFM® |
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Want favorite fajita recipes
TFM® > wrote:
> wrote: > > TFM® > wrote: > wrote: > >>>[ . . . ] > >>#2 - (see attached) > > > > So now yer posting binaries to afb, Hillbilly? > > Didn't know it was cross-posted, ya old bastid. > > You've been guilty of same before so have a nice steaming cup of STFU! Well, excuuuuuuuuuuuuse me! -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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Want favorite fajita recipes
Steve Wertz wrote:
:: On Sat, 29 Apr 2006 22:50:14 -0400, BOB wrote: :: ::: Steve Wertz wrote: ::::: On Sat, 29 Apr 2006 22:25:38 -0400, BOB wrote: ::::: :::::: Steve Wertz wrote: ::::: :::::::: We keep advertising mesquite because we want to get rid of it. :::::::: Makes more room for the pecan trees (Texas's best kept-secret). :::::: :::::: Believe me, pecan is *not* a secret. Even those of us in Hurry-Kane :::::: Alley use it when we can get it. ::::: ::::: See? _When_ you can get it. I bet you have no trouble finding ::::: mesquite, though? ::::: ::::: <evil grin> ::::: ::::: -sw ::: ::: Yeah. Every Wally World and Home Despot. Most Stupidmarkets, too. ::: Only used the stuff once. Fortunately, it was for burgers. Actually, ::: not terrible on the burgers, but it woulda been way too strong on ::: anything else. :: :: If you let them burn down to coals, I think it works well for :: grilling. Not for smoking except in very small doses. :: :: -sw I believe you, but I'm not going to try it. ;-) BOB -- Raw Meat Should NOT Have An Ingredients List |
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Ray S. & Nayda Katzaman wrote:
> Brick, > Send me your REAL email address and can provide a couple of tips for making good > fajitas. > > Ray > Austin, TX > === > > Is it a secret? Can't share with us? My email addresss is genuine if you prefer to send them that way. I'd appreciate it. -- TFM® |
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TFM® wrote: > Ray S. & Nayda Katzaman wrote: > > > Brick, > > Send me your REAL email address and can provide a couple of tips for making good > > fajitas. > > > > Ray > > Austin, TX > > === > > > > > > Is it a secret? Can't share with us? > > My email addresss is genuine if you prefer to send them that way. > > I'd appreciate it. > > -- > TFM® No secret, just that I hate decoding email addresses that avoid spam and other crap. However, here is what I do. First trim off any excess fat from the skirt steak, then apply about 2 tablespoons of olive oil (acts as a binder for the spices). Then I sprinkle some Bolner's Fiesta Brand Fajita Seasoning powder on the skits, I also sprinkle some coarse salt and freshly ground pepper on the skirts (the powder I buy does not have salt and pepper). Wrap tightly in Glad/cling wrap and let sit for about 4 to 24 hours in the fridge. The bottle says to let sit for about 30 minutes, but I have found that 4 to 24 hours makes them taste better. After marinating, I fire up my trusty charcoal grill with lump coal. While the coals are really hot, I sear the skirts - about 3 to 4 minutes on each side, then finish them off on indirect heat for about 30 to 45 minutes. Place them on a plate and let them sit/rest for about 15 minutes then cut the meat across the grain. While this is going on, I have already cut a couple of green bell peppers into strips of about 1/2 inch wide and diced up a couple of medium sized onions. I place the peppers and onions in a large skillet and sauté them with olive oil, garlic, salt and freshly ground pepper. When the onions have begun to become translucent, I drop in the sliced skirt steak into the skillet with the onion and peppers and sauté the whole thing for about 3 to 4 minutes to mix them well and get the different tastes to mingle amongst each other. I serve them with a guacamole mix, shredded lettuce and cilantro, some cheddar cheese and sour cream, all atop some fresh hot flour tortillas (corn for my wife). And to top this off, I prepare a mean pitcher of margarita mix with Jose Cuervo tequila, or some ice cold Buds, it all depends on how hot it is outside. Enjoy, Ray Austin, TX === |
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Want favorite fajita recipes
"Ray S. & Nayda Katzaman" > wrote in message ... TFM® wrote: Ray S. & Nayda Katzaman wrote: > Brick, > Send me your REAL email address and can provide a couple of tips for making good > fajitas. > > Ray > Austin, TX > === > > Is it a secret? Can't share with us? My email addresss is genuine if you prefer to send them that way. I'd appreciate it. -- TFM® No secret, just that I hate decoding email addresses that avoid spam and other crap. However, here is what I do. First trim off any excess fat from the skirt steak, then apply about 2 tablespoons of olive oil (acts as a binder for the spices). Then I sprinkle some Bolner's Fiesta Brand Fajita Seasoning powder on the skits, I also sprinkle some coarse salt and freshly ground pepper on the skirts (the powder I buy does not have salt and pepper). Wrap tightly in Glad/cling wrap and let sit for about 4 to 24 hours in the fridge. The bottle says to let sit for about 30 minutes, but I have found that 4 to 24 hours makes them taste better. After marinating, I fire up my trusty charcoal grill with lump coal. While the coals are really hot, I sear the skirts - about 3 to 4 minutes on each side, then finish them off on indirect heat for about 30 to 45 minutes. Place them on a plate and let them sit/rest for about 15 minutes then cut the meat across the grain. While this is going on, I have already cut a couple of green bell peppers into strips of about 1/2 inch wide and diced up a couple of medium sized onions. I place the peppers and onions in a large skillet and sauté them with olive oil, garlic, salt and freshly ground pepper. When the onions have begun to become translucent, I drop in the sliced skirt steak into the skillet with the onion and peppers and sauté the whole thing for about 3 to 4 minutes to mix them well and get the different tastes to mingle amongst each other. I serve them with a guacamole mix, shredded lettuce and cilantro, some cheddar cheese and sour cream, all atop some fresh hot flour tortillas (corn for my wife). And to top this off, I prepare a mean pitcher of margarita mix with Jose Cuervo tequila, or some ice cold Buds, it all depends on how hot it is outside. Enjoy, Ray Austin, TX === See, TFM? A man who likes his fajitas with guacamole, sour cream, cheese, lettuce, just like *I* do. You'd call it a taco, though, but hey, he lives in Texas! kili <----- just happy to hear about how a Texan likes his fajitas. |
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"Ray S. & Nayda Katzaman" > wrote in message ... > > >> > I serve them with a guacamole mix, shredded lettuce and cilantro, some > cheddar cheese > and sour cream, all atop some fresh hot flour tortillas (corn for my > wife). And to > top this off, I prepare a mean pitcher of margarita mix with Jose Cuervo > tequila, or > some ice cold Buds, it all depends on how hot it is outside. > that all sounds great 'till ya get to the Cuervo(or Bud)--too many better tequilas out there even for making margaritas--imo of course Buzz |
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"Ray S. & Nayda Katzaman" > wrote in message ... TFM® wrote: Ray S. & Nayda Katzaman wrote: > Brick, > Send me your REAL email address and can provide a couple of tips for making good > fajitas. > > Ray > Austin, TX > === > > Is it a secret? Can't share with us? My email addresss is genuine if you prefer to send them that way. I'd appreciate it. -- TFM® No secret, just that I hate decoding email addresses that avoid spam and other crap. However, here is what I do. First trim off any excess fat from the skirt steak, then apply about 2 tablespoons of olive oil (acts as a binder for the spices). Then I sprinkle some Bolner's Fiesta Brand Fajita Seasoning powder on the skits, I also sprinkle some coarse salt and freshly ground pepper on the skirts (the powder I buy does not have salt and pepper). Wrap tightly in Glad/cling wrap and let sit for about 4 to 24 hours in the fridge. The bottle says to let sit for about 30 minutes, but I have found that 4 to 24 hours makes them taste better. After marinating, I fire up my trusty charcoal grill with lump coal. While the coals are really hot, I sear the skirts - about 3 to 4 minutes on each side, then finish them off on indirect heat for about 30 to 45 minutes. Place them on a plate and let them sit/rest for about 15 minutes then cut the meat across the grain. While this is going on, I have already cut a couple of green bell peppers into strips of about 1/2 inch wide and diced up a couple of medium sized onions. I place the peppers and onions in a large skillet and sauté them with olive oil, garlic, salt and freshly ground pepper. When the onions have begun to become translucent, I drop in the sliced skirt steak into the skillet with the onion and peppers and sauté the whole thing for about 3 to 4 minutes to mix them well and get the different tastes to mingle amongst each other. I serve them with a guacamole mix, shredded lettuce and cilantro, some cheddar cheese and sour cream, all atop some fresh hot flour tortillas (corn for my wife). And to top this off, I prepare a mean pitcher of margarita mix with Jose Cuervo tequila, or some ice cold Buds, it all depends on how hot it is outside. Enjoy, Ray Austin, TX === Sounds right to me...Except for the Bud...Make mine Miller and I'm there. Jack |
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"Jack Sloan" > wrote in message news:3975g.7315$O_6.1215@trnddc08... "Ray S. & Nayda Katzaman" > wrote in message ... TFM® wrote: Ray S. & Nayda Katzaman wrote: > Brick, > Send me your REAL email address and can provide a couple of tips for making good > fajitas. > > Ray > Austin, TX > === > > Is it a secret? Can't share with us? My email addresss is genuine if you prefer to send them that way. I'd appreciate it. -- TFM® No secret, just that I hate decoding email addresses that avoid spam and other crap. However, here is what I do. First trim off any excess fat from the skirt steak, then apply about 2 tablespoons of olive oil (acts as a binder for the spices). Then I sprinkle some Bolner's Fiesta Brand Fajita Seasoning powder on the skits, I also sprinkle some coarse salt and freshly ground pepper on the skirts (the powder I buy does not have salt and pepper). Wrap tightly in Glad/cling wrap and let sit for about 4 to 24 hours in the fridge. The bottle says to let sit for about 30 minutes, but I have found that 4 to 24 hours makes them taste better. After marinating, I fire up my trusty charcoal grill with lump coal. While the coals are really hot, I sear the skirts - about 3 to 4 minutes on each side, then finish them off on indirect heat for about 30 to 45 minutes. Place them on a plate and let them sit/rest for about 15 minutes then cut the meat across the grain. While this is going on, I have already cut a couple of green bell peppers into strips of about 1/2 inch wide and diced up a couple of medium sized onions. I place the peppers and onions in a large skillet and sauté them with olive oil, garlic, salt and freshly ground pepper. When the onions have begun to become translucent, I drop in the sliced skirt steak into the skillet with the onion and peppers and sauté the whole thing for about 3 to 4 minutes to mix them well and get the different tastes to mingle amongst each other. I serve them with a guacamole mix, shredded lettuce and cilantro, some cheddar cheese and sour cream, all atop some fresh hot flour tortillas (corn for my wife). And to top this off, I prepare a mean pitcher of margarita mix with Jose Cuervo tequila, or some ice cold Buds, it all depends on how hot it is outside. Enjoy, Ray Austin, TX === Sounds right to me...Except for the Bud...Make mine Miller and I'm there. Jack Wait a minute...I missed the part about sour cream...That ain't Mescan food. Jack |
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Want favorite fajita recipes
Jack Sloan wrote:
> " >> David and Lori Cain wrote: >> >>> >>> Fajita's should ALWAYS be cooked over a mequite wood >>> fire.....ALWAYS! >>> >>> Dave in Texas > > Bullshit...pecan. > Jack in Texas Y'all will have to excuse some of my fellow Texicans who purport the use of mesquite. They just ain't in their right mind. -- -frohe Life is too short to be in a hurry |
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"Ray S. & Nayda Katzaman" > wrote:
> [ . . . ] > However, here is what I do. First trim off any excess fat from the skirt > steak . . . . How many pounds of meat? -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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On 30-Apr-2006, =?ISO-8859-1?Q?TFM=AE?= > wrote: > Ray S. & Nayda Katzaman wrote: > > > Brick, > > Send me your REAL email address and can provide a couple of tips for > > making good > > fajitas. > > > > Ray > > Austin, TX > > === > > > > > > Is it a secret? Can't share with us? > > My email addresss is genuine if you prefer to send them that way. > > I'd appreciate it. > > > > -- > TFM® I didn't think my email address was a secret. Anybody could delete the "NOSPAM" from my posted address and get through directly. I never suspected that putting "NOSPAM" in an address would fool anybody but the spammers. -- Brick(Tired of paddling...Shopping for a motor) |
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On 30-Apr-2006, "Ray S. & Nayda Katzaman" > wrote: > TFM® wrote: > > > Ray S. & Nayda Katzaman wrote: > > > > > Brick, > > > Send me your REAL email address and can provide a couple of tips for > > > making good > > > fajitas. > > > > > > Ray > > > Austin, TX > > > === > > > > > > > > > > Is it a secret? Can't share with us? > > > > My email addresss is genuine if you prefer to send them that way. > > > > I'd appreciate it. > > > > -- > > TFM® > > No secret, just that I hate decoding email addresses that avoid spam and > other crap. > > However, here is what I do. First trim off any excess fat from the skirt > steak, then > apply about 2 tablespoons of olive oil (acts as a binder for the spices). > Then I > sprinkle some Bolner's Fiesta Brand Fajita Seasoning powder on the skits, What is the composition of the Bolner's Fiesta Brand Fajita Seasoning powder? I'd rather do my own. > I also > sprinkle some coarse salt and freshly ground pepper on the skirts (the > powder I buy > does not have salt and pepper). Wrap tightly in Glad/cling wrap and let > sit for about > 4 to 24 hours in the fridge. The bottle says to let sit for about 30 > minutes, but I > have found that 4 to 24 hours makes them taste better. After marinating, > I fire up my > trusty charcoal grill with lump coal. While the coals are really hot, I > sear the > skirts - about 3 to 4 minutes on each side, then finish them off on > indirect heat for > about 30 to 45 minutes. Place them on a plate and let them sit/rest for > about 15 > minutes then cut the meat across the grain. While this is going on, I > have already > cut a couple of green bell peppers into strips of about 1/2 inch wide and > diced up a > couple of medium sized onions. I place the peppers and onions in a large > skillet and > sauté them with olive oil, garlic, salt and freshly ground pepper. When > the onions > have begun to become translucent, I drop in the sliced skirt steak into > the skillet > with the onion and peppers and sauté the whole thing for about 3 to 4 > minutes to mix > them well and get the different tastes to mingle amongst each other. I like all that right up to dicing the onion. I thinly slice mine. I like to see the onion the the final dish. > > I serve them with a guacamole mix, shredded lettuce and cilantro, some > cheddar cheese > and sour cream, all atop some fresh hot flour tortillas (corn for my > wife). And to > top this off, I prepare a mean pitcher of margarita mix with Jose Cuervo > tequila, or > some ice cold Buds, it all depends on how hot it is outside. > > Enjoy, > > Ray Damned close to Tostadas Ray, but who's counting? Your's is right up there with mine as to authentic,Authentic was tied to what was available. Now that is not the case. While I admire your recipe, I just don't have the cooking staff to do all of that work. -- Brick(Tired of paddling...Shopping for a motor) |
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kilikini wrote:
> See, TFM? A man who likes his fajitas with guacamole, sour cream, > cheese, lettuce, just like *I* do. You'd call it a taco, though, > but hey, he lives in Texas! > > kili <----- just happy to hear about how a Texan likes his fajitas. > And there's a lot of Goddamned New Yorkers living in Florida, but that don't make them southern does it? -- TFM® |
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