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Seven Discada Recipes for Fiestas
This is what some Norteños have to say about
Discada. Other Mexicans have never heard of Discada. Discada is what you make if you still have your grandma's paella pan, but you live a long way from the ocean. Or maybe grandma left her paella pan in Pueblo when the family migrated to the north, but you do have an old plow disc and a fresh tortilla to wipe the dust off of it. Maybe you have a gas burner, maybe you have charcoal to heat whatever kind of large pan you cook the Discada in. Some people use olive oil in the pan, some don't. Some like chorizo or even vienna sausage in their Discada. Some add mustard, some add beer. Serious students of Mexican cooking won't need a full translation. It should be obvious what's in Discada. http://www.humexicoforums.org/showthread.php?t=50466 Checa estos 2 Tipos de discada son para 15 personas c/u. 1----Discada estilo Nuevo León---- Ingredientes. 1.1/2 Kg. De carne de res. 1.1/2 Kg. De carne de puerco. ¼ Kg. De tocino 3 chiles morrón. 2 cebollas grandes. 7 chiles jalapeños o al gusto. 4 tomates grandes. 1 ó 2 Kg. De papita de galeana (al gusto) 1 taza de aceite. 4 dientes de ajo. Manera de preparar. Poner en el disco el aceite a freír agregar el ajo a tostar, se sigue con la carne de puerco res y tocino previamente cortada en trocitos pequeños se deja 15 min. Después se agrega la cebolla, el chile morrón y jalapeños cortados en trozos pequeños. Por 10 min. Posteriormente se pone el tomate el cual puede estar licuado o cortado en trozos pequeños, se deja a que suelte su jugo, al final se pone la papa con todo y cáscara y se agrega agua, se deja cocer todos a fuego lento a que agarren su punto las papas, cuando baje la cantidad de agua se le agregan 2 cervezas y se deja otros 5 min. Se sirve en plato ya que queda calduda. 2----Discada estilo Tamaulipas---- Ingredientes. 3 Kg. De carne de res pulpa negra. 4 cebollas grandes. 4 chiles morrón. 2 latas de 100 grs. De champiñones. ¼ Kg. De tocino ½ Kg. De manteca de puerco. 1 manojo de cilantro. 3 Kg. De tortilla amarilla taquera. Salsa ranchera envasada en vidrio. Manera de preparar. Poner en el disco la manteca a freír, doras la pulpa termino medio y la sacas, vacías el tocino previamente hecho trocitos, vacías la cebolla picada y la dejas 15 min., vacías el chile morrón picado 10 min.; mientras fríen la cebolla el morrón y tocino cortas la carne en trocitos pequeños, una vez picada la carne la vacías al disco y la dejas de 20 a 30 min. Pasado este tiempo vacías los champiñones y los dejas durante 5 min. Esta discada queda seca y es para servirse en taquitos. El cilantro se pica y es para agregarlo junto con la salsa a los taquitos. Saludos! charly2 ----------------------------------------------------------------------------------------------- receta aqui te va una receta personal de discada ( de Saltillo Coahuila) es para 25 o 30 personas: * 1 1/2 kgs de pulpa de res * 1 1/2 kgs de pulpa de puerco * 2 chorizos grandes (mas o menos unos 400 grs) * 3/4 de jamon * 3/4 de salchicha viena * 3/4 de tocino * 1/2 de cebolla * 3/4 de tomate * 3/4 de pimiento morron * un manojo de cilantro muy fino todo cortado en cubitos no muy chicos Se prepara asi: De preferencia utiliza leña, ya que el carbon si bien da calor no da llama, que es lo que necesita la discada. Lavas bien el disco y lo pones al fuego, y hay que curtirlo, es decir cortas unos pedacitos de los gorditos de la carne de puerco y los dejas un rato hasta que se hagan chicharron. despues quitas del disco los chicharrones y en ese momento agregas el tocino y cuando ya este un poco transparente, lo separas hacia la orilla del disco para que en el centro agregues la carne de puerco, y cuando este a medio cocer agregas la carne de res,(junto con la de puerco pero sin el tocino) despues cuando la carne de res este medio cocida, agregas el chorizo el jamon, salchicha y el tocino todo mezclado, dejas que se dore un poco todo y agregas la cebolla a que se sofria, despues agregas el pimiento y al ultimo el tomate. para que no se reseque, le puedes agregar un poco de pure de tomate con salsa maggi junto con el cilantro. saludos p.d. durante el consumo de la discada, se recomienda tomar cerveza, especialmente clara (sol lager o corona) ya que la oscura es muy pesada y te llena pronto magnus008 -------------------------------------------------------------------------------------------- Discada Tipo Chihuahua RAZA, YO SOY DE MONTERREY, POR TRABAJO SALI A LOS 24 AÑOS A CHIHUAHUA EN 1983 Y ALLI FUI A CONOCER LA DISCACA, EN 24 AÑOS EN NUEVO LEON NO LA CONOCI ES MAS NI EN tAMPS. SE USA MUCHO ENTRE LOS MUCHACOS Y ES RAPIDA Y FACIL, LA RECETA. DISCO GRADE DE ARADO. 2 KILOS DE CARNE PUERCO TROCITOS 2 KILOS DE CARNE PULPA DE RES 1/4 DE TOCINO 2 CHORRIZOS DE PUERCO 2 CEBOLLAS 10 CHILES SERRANOS ENTEROS PAPAS EN TROZOS GRANDES ACEITE 1/4 MODO DE PREPARAR SE PONE EL ACEITE EN EL DISCO SE AGREGA LA CARNE DE PUERCO EL TOCINO, SE AGREGA LA CARNE DE RES EN SEGUIDA LA CEBOLLA Y LOS 8 CHILES SERRANOS ENTEROS AGREGAS LOS 2 CHORRIZOS DE PUERCO AL ULTIMO LAS PAPAS. ES DELICIOSA. ES LA QUE AMI ME GUSTA, NO NECESITAS TOMATE LOS CHORIZOS CON EL CHILE COLORADO QUE TIENE LE DA UN SABOR DELICIOSO. TORTILLAS Y SALSA. ES TAQUEADA SALUDOS Y DISFRUTEN SI ES EN EL CAMPO TE SABE MUCHO MEJOR. Compean --------------------------------------------------------------------------------------------- discada estilo fagago Que tal Raza les voy a poner la receta de la discada que yo hago por aca en Monterrey para unas 25-30 personas 1 1/2 de carne de res en trozitos 1 1/2 de carne de puerco en trozitos 1/2 de tocino 2 paquetes de salchicha para azar la marca de su preferencia 2 cebollas 4 tomates 2 pimiento morron cilantro al gusto champiñones al gusto 1 lata de granos de elote 2 jugos v8 3 cervezas aceite modo de preparacion se pone al aceite en el disco se le agrega la carne de puerco ya que este bien cocida le agregan la carne de res esta va a soltar su jugo y sirve para que la carne de puerco se acabe de cocer. ya que se cocieron las carnes le pones la cebolla despues el chile morron y los champiñones y los granos de elote posteriormente la salchicha y el tocino yo lo pongo en este paso para que no se desaparesca agregar el tomate ya cuando desaparece el jugo del tomate poner los jugos v8 y las cervezas ya solo dejar que se reseque un poco pueden calentar las tortillas arriba de la discada y quedan muy buenas espero les sirva de algo la ventaja de las discadas es que las pueden modificar a su gusto con chorizo (solo cuiden que no sea mucho porque su sabor predomina) aceitunas, salchichas cokteleras, chile chipotle, papitas de galeana en fin ahi que provar de todo suerte fagago ----------------------------------------------------------------------------------------------- Discada con Arrachera Ahí les va la Discada con Arrachera haber que les parece. Es la que hago en las reuniones, y hasta le fecha nadie se ha quejado ni petateado....... Para 25-30 personas: Les voy a ir ecribiendo los ingredientes como los voy poniendo en el disco, claro previamente cortados en cuadritos. No es necesario ponerle aceite. Los ingredientes que se vayan cociendo hay que ir haciéndolos a las orillas del disco para que no se quemen. 1/2 de Tocino 2 Cebollas 10 Salchichas (normales, nooo para asar) 1/2 de Jamón 2 1/2 ó 3 kilos de arrachera en cortadillo Papas de Galeana al gusto (20 papas o más), partidas a la mitad 3 Chiles Morrones 4 Tomates 2 latas de Champiñones en rebanadas (medianas) 1/2 Kilo de Queso para derretir (rayado) Preparación: Poner a Calentar el Disco, ya sea con leña o con mechero.......yo lo hago con mechero de gas ya que la leña hace mucho humo y andas llorándole o sacándole la vuelta. Poner el 1/2 kilo de tocino a dorar, ya que esté listo lo haces a las orillas de todo el disco para que escurra todo el aceite que contiene. Poner las 2 cebollas, ya cocidas hacer la cebolla a las orillas del disco. Poner las Salchichas, y ya cocidas a la orilla. Después el Jamón..... e igual, pa' la orilla Poner la arrachera en cortadillo, y dejar que suelte todo el jugo. Cuando ya tenga el disco el jugo de la carne, agregar las papas de galeana partidas por la midad e irlas enterrando entre la carne para que se cosan......(siguen en la orilla del disco el tocino, cebolla, salchichas y el Jamón).......si le falta jugo para que se cosa la carne y las papas se puede poner el líquido de los champiñones. Ya que esté cocida la carne y las papas (probar una papa y un pedazo de carne) revolver todo lo de las orillas con la arrachera y las papas. Agregar el chile morrón y revolverlo hasta que esté cocido. Poner las latas de champiñones y revolverlo Agregar el tomate, revolverlo hasta que esté cocido. Y por último el Queso rayado, de preferencia no revolver, hasta que se gratine. Y listo En lo personal no agrego ni cerveza ni aceite a la discada, pero ya es al gusto de cada quien. Esto acompañado de unas tortillas de harina y unas buenas cervatanas Saludos y espero les sirva en sus próximas reuniones. ---ramonbeloz --------------------------------------------------------------------------------------------- pues en gustos se rompen generos 1 kilo de carne de puerco 2 kilos de carne de res 10 chiles jalapeños 2 cebollas 4 tomates 13 papas galeana oregano y sal al gusto se pone la carne de puerco a los 5 min despues la de res, ya ke la carne este casi cosida agregar el chile y la cebolla despues de 15 min agrgar el tomate y la papa de galeana despues 1 cheve de preferencia indio jeje y esperar a ke la papa c cosa si la papa aun no esta cosida agrear agua y un poko mas de cheve c le puede pone queso pero bueno a veces no hay $$$$$ y cuando hay mejor una carne asada con su guacamole sus frijoles envenenados quesadillas etc ya no sigo por ke ya me dio hambre aleman |
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Seven Discada Recipes for Fiestas
"The Galloping Gourmand" > wrote in message oups.com... This is what some Norteños have to say about ---snip--- cosida agrear agua y un poko mas de cheve c le puede pone queso pero bueno a veces no hay $$$$$ y cuando hay mejor una carne asada con su guacamole sus frijoles envenenados quesadillas etc ya no sigo por ke ya me dio hambre aleman ------------------------- Wonderful stew recipes, no doubt. But how and when would you and your friends enjoy such a meal, and with what to go with a simple stew? Whenever I make my famous rajas con hongos I at least have rice, tortillas, salsas and bread along with beer, pop and tequila to go with it. Even some Mariachi music in the background. And what do you talk about when enjoying this wholesome meal? Stew is stew is stew... Wholesome, but incomplete without the goodies to go with.... In my humble opinion... |
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Seven Discada Recipes for Fiestas
On Feb 23, 3:02 pm, "Wayne Lundberg" >
wrote: > "The Galloping Gourmand" > wrote in ooglegroups.com... > This is what some Norteños have to say about > ---snip--- > > Wonderful stew recipes, no doubt. But how and when would you and your > friends enjoy such a meal, and with what to go with a simple stew? > > In my humble opinion... This is getting pretty silly. -- GG shows off his ability to cut-and-paste recipes (or not, who cares?) in Spanish and chides those of us who may not be totally fluent in reading Spanish, even though this newsgroup was originally constructed to be in English. -- Wayne then chides him for not including enough other components to make what seems to me would be a fiesta, not an every day meal. -- Wayne also tells us that any cooking north of the tropics isn't Mexican, anyway. (Then why do we bother? I don't know of anyone in this ng who lives in the tropics, but I do know some Mexicans who do live north.) -- Another guy seems to think that the only worthwhile post is a recipe. No discussion, no reflections, just recipes, according to him. -- But, in the midst of all this, our quiet friend Rolly keeps informing and educating us about what's going on in the real Mexican kitchen of a wonderful cook who is the Doña of his adoptive Mexican family. Thank you, Rolly, for your contributions. They give this newsgroup some sanity. David |
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Seven Discada Recipes for Fiestas
"dtwright37" > wrote in . ---- snip ---- Thank you, Rolly, for your contributions. They give this newsgroup some sanity. David ---------------------- Good point David. But do I diminish the value of a discussion group by posting my opinions and thoughts? I thought that was what newsgroups have evoled into... kind of chat rooms since nobody comes here anymore looking for how to cook Mexican food. We get together in this forum to share ideas. When was the last poster asking for advice on something to do with Mexican food? So why are you upset that this has turned into a carnival? Wayne |
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Seven Discada Recipes for Fiestas
Since David rang my bell with such nice words, I guess I should direct
you to Doña Martha's take on discada. http://rollybrook.com/discada.htm |
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Seven Discada Recipes for Fiestas
As always Rolly... a delight to see her kitchen in action. It's so true that
I salivate every time I 'tune in'. Thanks! > wrote in message ups.com... Since David rang my bell with such nice words, I guess I should direct you to Doña Martha's take on discada. http://rollybrook.com/discada.htm |
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Seven Discada Recipes for Fiestas
On Feb 23, 1:02?pm, "Wayne Lundberg" >
wrote: > > Wonderful stew recipes, no doubt. But how and when would you and your > friends enjoy such a meal, The original poster in the thread that the Discada recipes were extracted from was thinking of preparing it for an old fashioned Posada (a Christmas Eve dinner party). Another poster opined that Discada would go better at a family reunion, Super Bowl party, or birthday party. I can imagine cooking up Discada at an old fashioned Spanish Fandango, with dancing to the music of a conjuntos orquestra, playing music that was popular in the middle of the 19th century. > and with what to go with a simple stew? A recipe for one item made of multiple ingredients doesn't mean that you don't serve *other* courses. Of course you can have all the trimmings of a multicourse comida: sopa mojada, sopa seca, ensalada, pasta, multiple main courses, postres, soft drinks, wine, beer, brandy, tequila, coffee and cigars. Some links to the evolution of conjunto music and discussions of fandangos: http://www.tsha.utexas.edu/handbook/...s/FF/rbf9.html http://www.tsha.utexas.edu/handbook/.../TT/xbtpa.html |
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gonna stiick with top posting, huh?
"Wayne Lundberg" > wrote in message ... > As always Rolly... a delight to see her kitchen in action. It's so true > that > I salivate every time I 'tune in'. > > Thanks! > > > > wrote in message > ups.com... > Since David rang my bell with such nice words, I guess I should direct > you to Doña Martha's take on discada. > http://rollybrook.com/discada.htm > > |
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and you gonna stick with this?
"The Galloping Gourmand" > wrote in message oups.com... > On Feb 23, 1:02?pm, "Wayne Lundberg" > > wrote: >> >> Wonderful stew recipes, no doubt. But how and when would you and your >> friends enjoy such a meal, > > The original poster in the thread that the Discada recipes were > extracted from was thinking of preparing it for an old fashioned > Posada (a Christmas Eve dinner party). > > Another poster opined that Discada would go better at a family > reunion, Super Bowl party, or birthday party. > > I can imagine cooking up Discada at an old fashioned Spanish Fandango, > with dancing to the music of a conjuntos orquestra, playing music that > was popular in the middle of the 19th century. > >> and with what to go with a simple stew? > > A recipe for one item made of multiple ingredients doesn't mean that > you don't serve *other* courses. > > Of course you can have all the trimmings of a multicourse comida: sopa > mojada, sopa seca, ensalada, pasta, multiple main courses, postres, > soft drinks, wine, beer, brandy, tequila, coffee and cigars. > > Some links to the evolution of conjunto music and discussions of > fandangos: > > http://www.tsha.utexas.edu/handbook/...s/FF/rbf9.html > > http://www.tsha.utexas.edu/handbook/.../TT/xbtpa.html > |
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Seven Discada Recipes for Fiestas
On Feb 23, 1:58?pm, "dtwright37" > wrote:
> This is getting pretty silly. > > -- GG shows off his ability to cut-and-paste recipes (or not, who > cares?) in Spanish and chides those of us who may not be totally > fluent in reading Spanish, even though this newsgroup was originally > constructed to be in English. I suspect that Ludwig Wittgenstein was hinting at an alternate dimension beyond tacos in his final proposition that concluded his Tractatus Logico-Philosophicus. "Wovon man nicht sprechen kann, daruber muss man schweigen" covers a lot of ignorance doesn't it? |
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last poster?
"Wayne Lundberg" > wrote in message news:3WJDh.49753 > When was the last poster asking for advice on something to do with Mexican > food? Why would I need to ask you for advice? I do not eat people. > > So why are you upset that this has turned into a carnival? If you cannot bring yourself to call me by my handle cuz you declared me invisible to you yet you still read me , you may call me Mesa. I will understand. |
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Seven Discada Recipes for Fiestas
Wayne Lundberg wrote:
> When was the last poster asking for advice on something to do with Mexican > food? Yesterday I asked what I was to do with a bag of dehydrated shrimp given to me by some Mexican friends. I guess my posts don't count because your buddy GG thinks I'm a taco bender. |
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Seven Discada Recipes for Fiestas
The Galloping Gourmand wrote:
> On Feb 23, 1:58?pm, "dtwright37" > wrote: >> This is getting pretty silly. >> >> -- GG shows off his ability to cut-and-paste recipes (or not, who >> cares?) in Spanish and chides those of us who may not be totally >> fluent in reading Spanish, even though this newsgroup was originally >> constructed to be in English. > > I suspect that Ludwig Wittgenstein was hinting at an alternate > dimension > beyond tacos in his final proposition that concluded his Tractatus > Logico-Philosophicus. > > "Wovon man nicht sprechen kann, daruber muss man schweigen" covers a > lot of ignorance doesn't it? Check it out! He can cut and paste in German too! |
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Seven Discada Recipes for Fiestas
"dtwright37" > wrote in message oups.com... On Feb 23, 3:02 pm, "Wayne Lundberg" > wrote: > "The Galloping Gourmand" > wrote in > ooglegroups.com... > This is what some Norteños have to say about > ---snip--- > > Wonderful stew recipes, no doubt. But how and when would you and your > friends enjoy such a meal, and with what to go with a simple stew? > > In my humble opinion... This is getting pretty silly. -- GG shows off his ability to cut-and-paste recipes (or not, who cares?) in Spanish and chides those of us who may not be totally fluent in reading Spanish, even though this newsgroup was originally constructed to be in English. -- Wayne then chides him for not including enough other components to make what seems to me would be a fiesta, not an every day meal. -- Wayne also tells us that any cooking north of the tropics isn't Mexican, anyway. (Then why do we bother? I don't know of anyone in this ng who lives in the tropics, but I do know some Mexicans who do live north.) -- Another guy seems to think that the only worthwhile post is a recipe. No discussion, no reflections, just recipes, according to him. -- But, in the midst of all this, our quiet friend Rolly keeps informing and educating us about what's going on in the real Mexican kitchen of a wonderful cook who is the Doña of his adoptive Mexican family. Thank you, Rolly, for your contributions. They give this newsgroup some sanity. David |
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Seven Discada Recipes for Fiestas
On Feb 23, 10:00?pm, Sonoran Dude > wrote:
> Yesterday I asked what I was to do with a bag of dehydrated shrimp given > to me by some Mexican friends. I guess my posts don't count because your > buddy GG thinks I'm a taco bender. Hey, I answered that post. I told you to make shrimp tacos and tell your friends they were dried grasshoppers. You thought that was a creative idea. There are already two recipes posted here for chapulines, look 'em up. And now you're feeling disgruntled because GG thinks you're a taco bender? You've already copped a plea to the charge, homes ;-) On Feb 21, 10:46 am, Sonoran Dude > wrote: > At least us Norte TacoBendingfolks know how to use a search engine. So, you've admitted to being a "taco bender". Where's the shame in that? Taco bending is a career, and a career can be a real possession in changing times. You might be bending tacos in a taqueria when you're 80 years old, after the gummint gives social security payments to all the illegal aliens. And, think about taco bending on an evolutionary scale. It's a step above burro butt biting, but it's a step below making tinga de burro to fill the taco shell... |
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Seven Discada Recipes for Fiestas
On Feb 23, 10:04?pm, Sonoran Dude > wrote:
> The Galloping Gourmand wrote: covers a > > lot of ignorance doesn't it? > > Check it out! He can cut and paste in German too!- Hide quoted text - Check it out yourself. "Wovon man nicht sprechen kann, daruber muss man schweigen" is good advice for you to apply here. |
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Seven Discada Recipes for Fiestas
"dtwright37" > wrote in message -- Another guy seems to think that the only worthwhile post is a recipe. No discussion, no reflections, just recipes, according to him. Dave, lets dispell this myth now. I do not mind a good story to illustrate a recipe, I do not even mind a discussion or reflection on the food or culture. What I do mind is the trite comments about what is and what isn't authentic foods from the authentico expert and the class warrior's continious diatribe about tacos. I had origionally hoped these two would be a source of information rather than a constant source of disinformation Why do I clamor for recipes? Well you begin to understand alot from a recipe, from the ingredients and how they are listed, down to the techniques used, even the way it is written. Besides it was to get them to stop the nonsence and get back to food. Which neither of them ever really did BTW. No, there is nothing wrong with a good tall tale either, just don't try to make me beleive them by continiously telling the story. I realized last night that I can exercise the right not to read this BS so I blocked them this morning But I think Jack's prediction will come to be and it will be a pretty anemic group. |
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Seven Discada Recipes for Fiestas
On Feb 23, 5:05 pm, wrote:
> Since David rang my bell with such nice words, I guess I should direct > you to Doña Martha's take on discada.http://rollybrook.com/discada.htm Thanks, rolly. Discada is what we made with what was available, way back when I was a field biologist in the '60s in Arizona and Sonora. I didn't know the term back then, but discada is certainly what we made. I do understand the ranchero connection. You make do with what you have, not someone's recipe. David |
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Seven Discada Recipes for Fiestas
The Galloping Gourmand wrote:
> On Feb 23, 10:00?pm, Sonoran Dude > wrote: > >> Yesterday I asked what I was to do with a bag of dehydrated shrimp given >> to me by some Mexican friends. I guess my posts don't count because your >> buddy GG thinks I'm a taco bender. > > Hey, I answered that post. I told you to make shrimp tacos and tell > your friends they were > dried grasshoppers. You thought that was a creative idea. There are > already two recipes posted here for chapulines, look 'em up. > > And now you're feeling disgruntled because GG thinks you're a taco > bender? You've already > copped a plea to the charge, homes ;-) > > On Feb 21, 10:46 am, Sonoran Dude > wrote: > >> At least us Norte TacoBendingfolks know how to use a search engine. > > So, you've admitted to being a "taco bender". Where's the shame in > that? > > Taco bending is a career, and a career can be a real possession in > changing times. You might be bending tacos in a taqueria when you're > 80 years old, after the gummint gives social security payments to all > the illegal aliens. > > And, think about taco bending on an evolutionary scale. It's a step > above burro butt biting, but it's a step below making tinga de burro > to fill the taco shell... > > > Funny |
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Seven Discada Recipes for Fiestas
The Galloping Gourmand wrote:
> On Feb 23, 10:04?pm, Sonoran Dude > wrote: >> The Galloping Gourmand wrote: > covers a >>> lot of ignorance doesn't it? >> Check it out! He can cut and paste in German too!- Hide quoted text - > > Check it out yourself. "Wovon man nicht sprechen kann, daruber muss > man schweigen" > is good advice for you to apply here. > > Dude, I know my Floyd |
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