sparkling husband primitive has tingly mouth

[delilahmused]

So in reality he shared a can of shrimp with the cat and washed it down with a bottle of Boone's Farm Wild Cherry?

Cindie

[Specbid]

What the heck is "Old Bay"  anything like "Bay Rum" they use to use at the barbershop?

Old Bay is a brand name of Chesapeake Bay area seasoning, mostly known for steaming crabs. Around here, Baltimore area, people use it on just about all seafood/shellfish. Other names include J.O. (the best IMHO) and Wye River, but lots of companies make it. Try it sometime, but go slow at first. Excellent on popcorn.

[The Village Idiot]

So in reality he shared a can of shrimp with the cat and washed it down with a bottle of Boone's Farm Wild Cherry?

Cindie

Yes, he passed out and the cat was licking his tongue; thus the tingly feeling

[Specbid]

I happen to have some Old Bay, the ingredients are: Celery Salt (salt, celery seed), Spices (Including red pepper and black pepper), and paprika.

This is just Stinky not passing up an opportunity to show off his high falootin' taste in food.

You want to have the best Bloody Mary? Coat the rim of your glass with the Old Bay...you won't regret it.

[Specbid]

On man...Old Bay wings, Old Bay potato chips, Rockfish, crab cakes...our politics might suck, but we have great food...

[NHSparky]

It's okay, I'm teaching the folks up here the finer points on spices.  Poor bastards up here in NH only have three--salt, pepper, and ketchup.  I even run into old-timers who still use ONLY vinegar on their lobsters.

But I think teaching these people about Mexican food is a lost cause. 

[Specbid]

It's okay, I'm teaching the folks up here the finer points on spices.  Poor bastards up here in NH only have three--salt, pepper, and ketchup.  I even run into old-timers who still use ONLY vinegar on their lobsters.

But I think teaching these people about Mexican food is a lost cause. 

Vinegar on lobsters...some folks down here put vinegar on their french fries. Not bad.

[crockspot]

But I think teaching these people about Mexican food is a lost cause. 

Not enough Mexicans around, so the only Mexican food you can find is bad, and expensive. Dollar General has recently started selling masa harina though, so I can make my own tortillas at least.

That is probably one of the things I miss most about California... a cheap taqueria on every corner, manned by real Mexicans, with a line around the block, where two bucks can buy you a burrito the size of a freakin' baby.

[GOBUCKS]

Not enough Mexicans around

What???!!?? Where are you? Acapulco?

[NHSparky]

Vinegar on lobsters...some folks down here put vinegar on their french fries. Not bad.

I've done that once in a while too--malt vinegar on fish is good.  Then again, I get strange looks when I make "fry sauce" for my fries.

[NHSparky]

What???!!?? Where are you? Acapulco?

I think we might have one around here.  ONE.  I'll spare you the horror stories of my attempts at eating so-called Mexican cuisine at local chains like Margarita's and Ixtapa.

Hell, we don't even have any illegals sitting in front of Home Depot or Lowe's, unless you count a couple of Canadians offering to shovel off your roof.

[Specbid]

I've done that once in a while too--malt vinegar on fish is good.  Then again, I get strange looks when I make "fry sauce" for my fries.

Old Bay works on fries also...I guess it works on just about everything. I use to work a crab feast every year for a friend's company. One of his employees had to wash the Old Bay off his crabs because of some allergy or something. Every year I'd watch him and wonder "what's the point of living." He'd just laugh.

[tuolumnejim]

I thought it was going to be a dirty old joke I knew when I was kid. I'll give you the basics of it:

If you don't tell anyone I've got a dentine d***, I won't tell anyone you've got the freshest breath in town. 

[AllosaursRus]

   
sparkling husband primitive has tingly mouth

Uh, hey Sparkly, maybe you want to stop eatin' the Kittie Rocha outa the cat's litter box!

[Traveshamockery]

Not enough Mexicans around, so the only Mexican food you can find is bad, and expensive. Dollar General has recently started selling masa harina though, so I can make my own tortillas at least.

That is probably one of the things I miss most about California... a cheap taqueria on every corner, manned by real Mexicans, with a line around the block, where two bucks can buy you a burrito the size of a freakin' baby.

Our local grocery store makes homemade tortillas daily and they are good.  But then again, this is Texico.  There's another place in town that makes the best homemade tortilla chips for chips and salsa or nachos that they sell in the grocery store.  They are at times sold out so I always buy three or four bags at a time since we eat a lot of chips and salsa in this house. 

  http://www.el-milagro.com/products_1.html

[zeitgeist]

It's okay, I'm teaching the folks up here the finer points on spices.  Poor bastards up here in NH only have three--salt, pepper, and ketchup.  I even run into old-timers who still use ONLY vinegar on their lobsters.

But I think teaching these people about Mexican food is a lost cause. 

There is great virtue to be learned in moderation little weed hopper.   If I feel the need to mortify the body to purify the soul I won't be doing it by cauterizing my bowels from the inside out.   

Overseasoning is probably as bad as not seasoning at all.   On the topic of tacos from native hands in native lands ( in my case PR) I am here to tell you that Montezuma revenge can be all too real and deadly.  Enough spice and you can't even feel ya tongue let alone taste bad meat. 

I do not eat crab or langusta, not enough spices in the world to get it past my gag reflex but I will go toe to toe with anyone eating shrimp, lobster, scallops or clams.

[NHSparky]

(sigh)...apparently, you've yet to learn that good Mexican food isn't necessarily HOT, but does have good flavor, which requires SPICES.

I like a good kick, but I'm not one of those assholes who have to sit on the can an hour later screaming, "COME ON ICE CREAM!!!!"

And oh yea--when you go to Margarita's for an enchilada plate, it helps if the cheese ISN'T Velveeta, and it helps even more if you don't use flour tortillas, and the real kicker is putting SAUCE on the enchiladas.  Oh, and finally, when one orders a chimi, it should never, ever, EVER come out with brown gravy on it, and the chile relleno should not be served on the same plate it was welded to in the microwave.  These are all experiences I've had in New Hampshire.

[kenth]

And oh yea--when you go to Margarita's for an enchilada plate, it helps if the cheese ISN'T Velveeta, and it helps even more if you don't use flour tortillas, and the real kicker is putting SAUCE on the enchiladas.  Oh, and finally, when one orders a chimi, it should never, ever, EVER come out with brown gravy on it, and the chile relleno should not be served on the same plate it was welded to in the microwave.  These are all experiences I've had in New Hampshire.

Velveeta? That's a crime against nature.

[Celtic Rose]

(sigh)...apparently, you've yet to learn that good Mexican food isn't necessarily HOT, but does have good flavor, which requires SPICES.

I like a good kick, but I'm not one of those assholes who have to sit on the can an hour later screaming, "COME ON ICE CREAM!!!!"

And oh yea--when you go to Margarita's for an enchilada plate, it helps if the cheese ISN'T Velveeta, and it helps even more if you don't use flour tortillas, and the real kicker is putting SAUCE on the enchiladas.  Oh, and finally, when one orders a chimi, it should never, ever, EVER come out with brown gravy on it, and the chile relleno should not be served on the same plate it was welded to in the microwave.  These are all experiences I've had in New Hampshire.

I think I may have to cry for the poor deprived people of New Hampshire 

I swear, one of the best things about living in California is food.   

[zeitgeist]

(sigh)...apparently, you've yet to learn that good Mexican food isn't necessarily HOT, but does have good flavor, which requires SPICES.

I like a good kick, but I'm not one of those assholes who have to sit on the can an hour later screaming, "COME ON ICE CREAM!!!!"

And oh yea--when you go to Margarita's for an enchilada plate, it helps if the cheese ISN'T Velveeta, and it helps even more if you don't use flour tortillas, and the real kicker is putting SAUCE on the enchiladas.  Oh, and finally, when one orders a chimi, it should never, ever, EVER come out with brown gravy on it, and the chile relleno should not be served on the same plate it was welded to in the microwave.  These are all experiences I've had in New Hampshire.

Mexican "brown sauce"?   Scary thoughts run through my mind Good Mexican food on the seacoast is probably as rare as 'fresh' seafood is in the midwest.  Every now and then I hear of such a place but it usually turns out to be an urban legend.  Kind of like trying to find real BBQ around here, ain't goin ta happen. ( although you can find better BBQ than Mexican / Texican. IMHO)

[NHSparky]

I think I may have to cry for the poor deprived people of New Hampshire 

I swear, one of the best things about living in California is food.   

You're close to SF...head over to Brandy Ho's, give the menu to the person at the counter, and go, "Yes."

Then someone down in San Diego can lay in a supply of carne asada burritos from Santana's for me.

[NHSparky]

Mexican "brown sauce"?   Scary thoughts run through my mind Good Mexican food on the seacoast is probably as rare as 'fresh' seafood is in the midwest.  Every now and then I hear of such a place but it usually turns out to be an urban legend.  Kind of like trying to find real BBQ around here, ain't goin ta happen. ( although you can find better BBQ than Mexican / Texican. IMHO)

Brown sauce, aka "gravy from a jar".  I kid you not.

Which is the primary reason I make my own BBQ, Mexican food, etc.  Ever gone into a store here and asked for baby back ribs?  Priceless.  I also went to Market Basket a while back and bought a couple of jalapenos.  The cashier literally asked me (and I quote), "What are these?"