Roast Pork

[satx78247]

WHAT exactly would a "KNEW YAWKER" actually KNOW about good/bad/mediocre Mexican food???
(My adult daughter, who was born/raised in Mexico calls the place you ate, "Tacos SMELL".)

yours, satx

 

[Preacher Jeremy]

This Minnesotan loves himself some good Mexican food and sometime Tex/Mex. (yes I know the difference) Around here we refer to taco bell as toxic hell (though I do eat there every now and then) I do have to admit, I love me some Chipotle.

 

[Rifleman1776]

Oh Alden. Poor, poor Alden. You remind me of some folks that I knew in Indiana. They would never try anything that they had not been eating all of their lives. No new food. One time we were out and I suggested that they try a Mexican restaurant. They immediately said that they didn't want any Mexican food. I asked why. They said that they didn't like it. I asked what they had tried and they said "Nothing". I asked why, if they had never tried it, did they think they didn't like it. They said "We don't like it because we ain't never et it." The logic escaped me.

We lived in southern Indiana and I will second what ye said. They just ain't adventursome at all with their food. Meat and potatoes, fried chicken and that is about it. But, they do like turtle soup both real and mock.

 

[Alden]

Man, there was a friggin' turtle in the lake two weeks ago whose shell was at least two friggin' feet long -- named him Godzilla. Damn if he didn't look the dragon gliding by in the water and I'd be damned trying to make soup outta him!!!

Had Greek pork tonite. Don't know what they call it. Cubed, flavored with a little spice, overcooked for our protection, I'm sure. Did you know you can't buy other than well-done beef in Canada?

 

[satx78247]

The Dallas Fair Park Aquarium in Dallas, TX has a living ALLIGATOR SNAPPING TURTLE that is about FOUR FEET across the shell & weighs about 200 pounds.
(He is believed to be OVER a CENTURY old & has been in the aquarium exhibit for well over 50 years.)

The TP&WD biologists say that there are BIGGER ones "out there".

yours, satx

 

[Wes/Tex]

Had Greek pork tonite. Don't know what they call it.

Possibly Souvlaki or Souzoukaklia...either of which I'll see'ya and raise'ya Salmon y Coles d Bruselas or Pollo Asado con Champinones! :blah:

 

[William O.]

Armadillos are known to carry leprosy, which is one of the reasons there are no longer armadillo olympics any more.
http://www.cdc.gov/leprosy/exposure/armadillos.html

I would therefore not mess with them and stick to pork.

 

[Billnpatti]

Pork and wild pork especially is far more likely to have trichinosis than an armadillo is to have leprosy. Just like trichinosis, the causative organism for leprosy is heat sensitive. Just like thoroughly cooking pork will get rid of the trichinosis (trichnella Spiralis larva), thoroughly cooking armadillo will get rid of leprosy (mycobacterium leptrae and mycobacterium lepromatosis). Just don't eat either one raw or undercooked.

 

[satx78247]

EXACTLY SO!!!

8-16 hours on a "wet smoke BBQ pit" at over 250 degrees will KILL any known pathogen. AND most ANY bird, mammal or fish is tender/tasty given "the TX BBQ treatment".
(I once helped BBQ half of a >2,000 pound Santa Gertrudis BULL for >24 hours for a church picnic & even that bull-meat came out FINE. = It takes a BIG pit, several pounds of "rub" and lots of hickory wood to cook that much beef at one time.)

yours, satx

 

[Wes/Tex]

It takes a BIG pit, several pounds of "rub" and lots of hickory wood to cook that much beef at one time.)

yours, satx

And a whole bunch of hand cranking, unless you cheat and use an electric turning spit! :wink: :haha:

 

[Alden]

Had Greek pork tonite. Don't know what they call it.

Possibly Souvlaki or Souzoukaklia...either of which I'll see'ya and raise'ya Salmon y Coles d Bruselas or Pollo Asado con Champinones! :blah:

No thanks, I don't yet have to eat something y anything or anything con something; "recipes" designed by and for the illiterate to cover up rotten flesh don't appeal to me as much as they once might have done.

 

[Treestalker]

Alden, don't give up on Meskin food 'til you've tried Mole con Pollo. this is chicken cooked and covered in a bland chocolate sauce. Great with frijoles and arroz, pico de gallo, and frio cervesa, with whole La Castena jalapenos and Tortillas. Right up there with Cabeza de Vaca steamed in a 55 gallon barrel in a Patron's backyard and made into burritos. Best thing since grits and squirrel head gravy! :rotf: :thumbsup: :hatsoff: Tree

 

[Billnpatti]

Dang it, now you've gone and done it.....Now, I'm hungry for some of that good old Meskin food that I grew up on in San Antonio. Mmmmm Goooood. :thumbsup:

 

[satx78247]

So ya'll "get on your horse" and ride down to The Alamo City & we'll take you and your lady to Pete's Tako House for the sort of Tex-Mex that we Texicans "of a certain age" grew up on. = Pete's uses the SAME recipes that the café used in the 1920s.

yours, satx

 

[Blizzard of '93]

the mex restaraunts do some impressive things with beef tongue. best taco I've had.

 

[satx78247]

Personally, I like tongue cooked most any way. = A girl-friend of "Duckie's" fed us sliced tongue to accompany the eggs, ham, Czech sausages, carne guisado, grits, biscuits & gravy for breakfast some years ago & it was GREAT.
(For you "outlanders", who were NOT blessed with being born TEXICAN, our "traditional diet" is really a "melting pot", given all the various ethnic groups that settled our state, including Russians, Germans, Latvians, Wends, Italians, Jews, Syrians, Chinese, Africans, Scandanavians, Poles and essentially every other sort of "foreigners", who came to TX to be FREE.)

yours, satx

 

[satx78247]

As an example of what happened to "traditional ethic foods" that became popular in TX, the PITTSBURG HOT LINKS (the "greasy little sausages" that most folks from Northeast Texas LONG FOR, when we are "away from home" for a long absence) are really LATVIAN sausages that a "new Texan by choice" started making and "peddling on the street" in the 1890s, so that he could afford to feed his family.
(As is TYPICAL here, "links" were quickly "Texanized", by pouring a BLAZINGLY HOT cayenne pepper/vinegar sauce over them AND serving "links" with chili con carne, "ranch style beans" and French fries.)

yours, satx

 

[Alden]

Thanks again, but, currently everyone can read, write and do 'rithmatic plus we have a refrigerator (the most important item of the 20th C.) as well as electricity 24 hours a day, 6.79 days a week.