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More Chilango Wannabe BS from Booger
As for it being all in Spanish so we never will understand??? another BS mistake out of many you have made now and in the past. Try this: http://translate.google.com/translat...index% 2ehtml |
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More Chilango Wannabe BS from Booger
On Apr 28, 6:34�pm, "Gunner" <gunner@ spam.com> wrote:
> As for it being all in Spanish so we never will understand??? another BS > mistake out of many you have made now and in the past. *Try this: > > http://translate.google.com/translat...t&hl=en&u=http... Google's translator cannot deal with Pepe Iglesias' subtle use of language. His articles about slaughtering pigs and making sausages and chicharrones must be carefully translated by a patient reader to make sense of them. |
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More Chilango Wannabe BS from Booger
"Rechazo Todo" > wrote in message ups.com... On Apr 28, 6:34?pm, "Gunner" <gunner@ spam.com> wrote: > As for it being all in Spanish so we never will understand??? another BS > mistake out of many you have made now and in the past. Try this: > > http://translate.google.com/translat...t&hl=en&u=http... Google's translator cannot deal with Pepe Iglesias' subtle use of language. His articles about slaughtering pigs and making sausages and chicharrones must be carefully translated by a patient reader to make sense of them. In your mind of course it would Booger, and you will continue to profess that in a vain attempt to quantify this faux superiority by using simple Internet Research. But some of us know better about you walking your talk. This last ego projection of yours was not warranted nor welcomed. Everyone knew what Dude was talking about and I suspect you did also, yet you continue to bash Nortenos and Gringos with this grand delusion you have of being Moses leading us out of the land of the Taco. We are the unwashed and the unworthy. You just had to comeback in to give us a lot of Internet trivia pursuit and pseudo facts you quickly gathered on hogs, threw in the usual hype of some factious ancestor(s) (which you can never reveal), then end with some self serving superiority that you speak a bit of Spanish that us "Gringo" will never understand. HOGWASH, Booger. Perhaps this subtleness you write about is because your little gringo self has never slaughtered and/or butchered a hog, nor smoked or cured meats, just as it has become evident for your previous posts under all yourother pseudonyms that you do not cook. The basics of butchering a hog are pretty much standard worldwide, especially pre-refrigeration. But of course it would be especially new to you and therefore you assume a lot. Perhaps you can so back and find on the Internet, then explain the difference in the Mountain Ham and the Iberian ham, perhaps you can explain to us here why in European Butchery it is/was custom to leave the foot or trotter on, perhaps you can describe the various grades of Iberian hams. Perhaps your writer compared them for you with the other 20 or so regions of Spanish Jamons or the equally as many French and Italian cured hams? Maybe give us a lecture on Pork Belly futures while you are at it. While you seem to have seized on the "sun burnt" aspect of hogs you fail to mentioned that the hog came North to the Pueblos of New Mexico with Coronado circa. 1540, about the same time or a bit after they went into Florida from Cuba, so that was even before your pre-Castillian (sic) Spanish hillbillies, so again your theory about "only in the South" does not hold water. BTW Do you know which breed those hogs were Booger, go research that and get back to us? Also there is no indications that the Moor occupation curtailed Pork production in Spain. In fact the Muslim rule on the locals was quite the opposite as you insinuate. So I guess you got charged up with your new persona name change but it sounds like more BS from the Monterey Gringo. |
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More Chilango Wannabe BS from Booger
On Apr 29, 12:23�pm, "Gunner" <gunner@ spam.com> wrote:
> Perhaps you can so back and find on the Internet, then *explain the > difference in the Mountain Ham and the Iberian ham, perhaps you can explain > to us here why in European Butchery it is/was custom to leave the foot or > trotter on, perhaps you can describe the various grades of Iberian hams. > and get back to us? *Also there is no indications that the Moor occupation > curtailed Pork production in Spain. In fact the Muslim rule on the locals > was quite the opposite as you insinuate. Hey, why don't you research the subject and write a PhD thesis on it? > > So I guess you got charged up with your new persona name change *but it > sounds like more BS from the Monterey Gringo. I don't live in the Monterey area, and you should quit snooping about other users. |
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ahhh right Booger.
"Rechazo Todo" > wrote in message oups.com... On Apr 29, 12:23?pm, "Gunner" <gunner@ spam.com> wrote: > Perhaps you can so back and find on the Internet, then explain the > difference in the Mountain Ham and the Iberian ham, perhaps you can > explain > to us here why in European Butchery it is/was custom to leave the foot or > trotter on, perhaps you can describe the various grades of Iberian hams. > and get back to us? Also there is no indications that the Moor occupation > curtailed Pork production in Spain. In fact the Muslim rule on the locals > was quite the opposite as you insinuate. Hey, why don't you research the subject and write a PhD thesis on it? > > So I guess you got charged up with your new persona name change but it > sounds like more BS from the Monterey Gringo. I don't live in the Monterey area, and you should quit snooping about other users. |
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