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2 Total Votes

Visiting Hours Are Over. | 25 comments (25 topical, 0 hidden) | Trackback

You have no idea by ambrosen (4.00 / 1) #1 Sat Mar 11, 2006 at 12:13:50 PM EST

How close I was to getting straight on a plane to Austin with your description of Mexican food. If only it were as simple as walking 100 metres and getting a bus to 'The Austin', the now defunct Longbridge plant.

I take it you'll have to moderate your SXSW shenanigans with the pain. You're being smart taking the SSRIs. Chronic pain kills vitality. Nice work with the massage girl.

My SXSW shenanigans by blixco (2.00 / 0) #2 Sat Mar 11, 2006 at 12:26:55 PM EST

will be shelved this year except for some movies...some of the documentaries, they never show up again.

I can post some recipes for red and green enchilada sauce, as well as some recommendations for putting them together. I'll do that soon.
---------------------------------
Taken out of context I must seem so strange - Ani DiFranco
[ Parent ]

yes, please post them by MillMan (4.00 / 1) #3 Sat Mar 11, 2006 at 01:16:10 PM EST

oi, I am really hungry now.

I never really considered face-to-face contact a possible thing. -CRwM
[ Parent ]

OK, first things etc. by blixco (2.00 / 0) #4 Sat Mar 11, 2006 at 01:42:19 PM EST

You need ingredients.

http://www.buenofoods.com/ has a store, and in it you'll find frozen chile. Get red and green in the temperature you prefer. The hot is actually hot, though not "holy cow I may explode" hot. It's just...hot.

In fact, check out their recipes. The traditional red is very damn close to what my mom makes, and the traditional green is a good start for a pork-based green chile stew, which is the national food of New Mexico.

The red suce can be made with powder, as well, though the frozen red chile "sauce" (actually just a paste of sun dried red chile pods mashed through a seive to extract the meat) they sell is PERFECT for any red sauce. You make a gravy, basically: flour, fat, diced onion, garlic, then add chile paste when the mixture is golden and fragrant. Fry, maybe add some dried Oregano, and add water to make a thin sauce, sort of like a thin spaghetti sauce.

To make enchiladas, use the above red sauce. Get a small frying pan, heat some vegetable shortening until it's shimmery, drop heat to med or med-high, and drop a corn tortilla into it. Fry for about 2 or 3 seconds, maybe flip if the oil doesn't cover the tortilla...but you really just want it to hit the oil long enough to make the tortilla soft.

Set aside on a stack of paper towels. Do this with hoever many enchiladas you want to make. There are three ways to assemble them: stacked (like pancakes), casserole (a favorite), or rolled (restaurants do this). I like to make 'em stacked, because it's easy. You preheat yor oven to 350. You get an oven safe plate. You take one tortilla, you dip it into the pot of enchilada sauce (it should still be hot) and plop that puppy on the plate. Add cheese + meat of your choice (cooked! not raw!), then dip another tortilla and put it on top, add more filling, dip another and add it to the top, top with cheese, ladle a bunch of sauce over the top, and pop in the oven until the cheese is bubbly. Pull out of the oven, add a fried egg to the top, side with refried beans and/ or rice, shredded lettuce, chopped tomato, and diced white onion.

Eat, then dream of the next batch.
---------------------------------
Taken out of context I must seem so strange - Ani DiFranco
[ Parent ]

I would have to read this... by toxicfur (4.00 / 1) #5 Sat Mar 11, 2006 at 02:03:11 PM EST

after we went to the grocery store. Wow, that sounds good. My biggest complain about Boston is that good Mexican food is damn near impossible to find. And the cheap (and amazingly tasty) stuff I'd buy from the slightly seedy tienda in my mom's hometown? Impossible.

Someone should start a "Boston: The New Home for Illegal Latin American Immigrants" campaign. The quality of food would increase 100 fold.
--
damn it, lif eis actually really *far4 too good at tghe momnent, shboyukbnt;t whilen. --Dr Thrustgood
[ Parent ]

A man after my own culinary heart... by lb008d (4.00 / 1) #13 Sat Mar 11, 2006 at 04:20:53 PM EST

Though I always use lard to heat or fry my corn tortillas and in making red chile sauce. Nothing else tastes the same.

And since I can't get Bueno chile in Spokane, M and I brought up 10 1-gallon containers in dry ice the last time we came home from New Mexico. Yum.

[ Parent ]

Yesohyesohgodyes by bruno (4.00 / 1) #15 Sat Mar 11, 2006 at 11:07:18 PM EST

I tend to agree. I do just about the same things. I must say that from my last experiences, Bueno has less and less flavor as they become a bigger and bigger company. I discovered an amazing frozen chile from the Albuquerque Tortilla Company (get the Hot!). http://www.albuquerque-tortilla.com/index.html

I never tried their green, as I always rope someone in NM to send me 100 lbs of frozen green every September/October. I'm also starting to realize that that is not nearly enough. I think 200 lbs would satisfy my soul.

Now that I'm up here in the Pacific Northwest, the ingrediants are harder to come by, but because of this, I've stumbled upon the best damn red chile sauce ever. But first you have to make a trip to Albuquerque. I'm sure it's possible to make this with low-grade red chile powder, but fuck, this sauce is so good, it's worth the gas money to drive there.

Go to the Fruit Basket on 3821 12th Street NW or on 6343 4th Stree NW and buy a 5 lb. bag of EXTRA HOT Red Chile Powder. Make sure it's extra hot. You'll thank me later.

Ok, here's the deal. Take 6 tablespoons of the Red Chile Powder, dump it in a bowl, add a generous amount of garlic powder, 1/2 a teaspoon of salt, a pinch of dried oregano, and 1 tablespoon of flour. Mix this up good.

Now, put two tablespoons of vegetable oil in a large sauce pan. Heat it hot, then dump the powdered mixture into the hot oil and stir it. Cook the powdered mixture in the oil for a bit until it turns a darker color and the oil is all soaked up. Now, slowly add about two cups of water while stirring constantly. Easy!

This sauce is so damn hot, I've never eaten a red chile sauce like it. Usually it's tough to find a red chile sauce that's unusually hot. It's great. If I lived in NM, I'd still make this sauce over buying a frozen container. Now, it's quite possible that if I were really into it, a better sauce might be made using red chile pods, but man oh man, this sauce is quite tasty...but remember that your choice of red chile powder is what makes the sauce so damn good.

Ok, I know what I'm going to go make now...I just ate some damn fine rellenos last night. Red chile enchiladas tonight! Woo!!

Oh and here's my favorite salsa. It's kind of expensive to ship it here, but I do it anyway because I don't have many other choices:

http://www.sadiessalsa.com/

[ Parent ]

: Excellent. by blixco (2.00 / 0) #24 Mon Mar 13, 2006 at 02:02:16 PM EST

I will now have to spend several million dollars and get enough stuff to last me 'til the world ends!
---------------------------------
Taken out of context I must seem so strange - Ani DiFranco
[ Parent ]

Papa John's by joh3n (4.00 / 2) #6 Sat Mar 11, 2006 at 02:16:01 PM EST

Papa motherfuckin John's? Bitch, I thought I knew you.

----

Don't lets get into this. by blixco (4.00 / 1) #7 Sat Mar 11, 2006 at 02:17:27 PM EST

Why don't you and him go fight.
---------------------------------
Taken out of context I must seem so strange - Ani DiFranco
[ Parent ]

At least it's not Dominoes by wiredog (4.00 / 1) #8 Sat Mar 11, 2006 at 02:42:16 PM EST

or Pizza Rut. I mean, as long as a local joint is preferred over all others, you're OK in my book.

Earth First!
_{(We can strip mine the rest later.)}
[ Parent ]

Indeed. by blixco (2.00 / 0) #9 Sat Mar 11, 2006 at 02:44:53 PM EST

A good local pizza joint (such as Homeslice in south Austin or the like) is much preferred to the chains. However, the chains are a times necessary.
---------------------------------
Taken out of context I must seem so strange - Ani DiFranco
[ Parent ]

Pizza Hut by ambrosen (4.00 / 1) #10 Sat Mar 11, 2006 at 02:49:16 PM EST

Where everything tastes of rancid chicken fat™.

[ Parent ]

: Even the salad bar by Forbidden (2.00 / 0) #19 Sun Mar 12, 2006 at 05:42:57 PM EST

That is lettuce, right?
You once was.
[ Parent ]

Papa Johns is good stuff. by dev trash (4.00 / 1) #11 Sat Mar 11, 2006 at 03:19:03 PM EST

I too had a bad back week. No where near the pain you describe but it's gotten worse, yet today it's better. I need to get to a doctor and see what's up. Numbness while walking is never a good thing. Also a real bed might really help too.

--
Blizzard of Death '06

Dominoes. by NoMoreNicksLeft (4.00 / 1) #12 Sat Mar 11, 2006 at 03:41:07 PM EST

I thought I'd try their steak-topping pizza, just for the hell of it. I call them up, hey I'd like the "cheesesteak" pizza... you know, the one you have on the commercials. The person on the other end of the phone acts as if I'm insulting her dog, or making fun of el presidente who she helped campaign or something.

"You -mean- our Steak Fanatic pizza."

Yeh, whatever bitch. Just make the goddamned pizza already.

It has no tomato sauce. It would have been passably good, maybe even better, except that there's only cheese and steak on it. Which is funky as all get out when you consider apparently it is blasphemy to call the thing "cheesesteak pizza". I do not recommend it.

Pizza Hut is acceptable, but only when there is nothing else available. By that, I mean you are starving out in the desert, and you stumble down an arroyo and tumble into a parking lot. With luck though, it's one of the new KFC/PH/TB combo stores, and you can actually get real food. Or maybe, it's your last meal and the warden is an asshole, offering no other menus. Damn, that's cold though.

Little Caesars used to be decent in a "at least we're not dominos" sort of way. But their $5 pizza that they're advertising at all their ghetto stores is the same generic frozen pizza you can buy at discount grocery stores for $4. And by frozen, I mean they usually don't bother to thaw them out first, either. Sad, how far you have fallen, little Nero.

Papa John's is where it's at for franchise pizza. Don't make the mistake of ordering the pan pizza though. Its only difference from the traditional crust is that they make it square, and they somehow manage to overbake the crust at the edge without hurting the rest of the pizza. I use a piece of it to hammer in finishing nails. I still have trouble believing it is wheat-flour-based, there's gotta be a space-age polymer or maybe crystallic plasteel in it somewhere. Don't get me wrong, the rest is still edible, but my calculations show you get at least 4in² less toppings.

--
Do not look directly into laser with remaining good eye.

Pizza hut would be fine by Forbidden (4.00 / 1) #20 Sun Mar 12, 2006 at 05:45:21 PM EST

If it wasn't so fucking expensive.

Back in high school, there was a pizza place that served pizza like Pizza Hut. I picked up the pizza every day. Yeah, it tasted like shit, but for 6$ a pie (and a respectably sized pie, at that), it was still pizza.

Pizza Hut charges what, 13 for a large?

Fuck that.

You once was.
[ Parent ]

: They all do though. by NoMoreNicksLeft (4.00 / 1) #21 Sun Mar 12, 2006 at 05:59:36 PM EST

Papa John's is as bad... I can't get away with much less than about $20, even if I pick it up to save tip/delivery charge. Granted, I usually get the two pizza deal, but that's still what, down to $15 for the first?
There should be a law that pizza doesn't cost more than I net in an hour, and they're getting damn close to that most of the time.
--
Do not look directly into laser with remaining good eye.
[ Parent ]

Please to be providing by MohammedNiyalSayeed (4.00 / 2) #14 Sat Mar 11, 2006 at 04:42:37 PM EST

massage therapy girl's phone number. I have a very selective ~~doomsday cult~~^W~~religious fanatic army~~^W~~nihilistic cadre of henchmen~~^Wice cream social group that sounds right up her alley...

Re: Pizza, thin crust Papa John's is tasty and quick, but there is One True Awesome Pizza, and it's name is GIORDANO'S! They'll deliver anyway, with the help of FedEx.

Re: pain, painkillers, and the daily grind, BLECH! Good luck to you, sir. Good luck.

-
You can build the most elegant fountain in the world, but eventually a winged rat will be using it as a drinking bowl.

: That is cruel, to mention them. by NoMoreNicksLeft (4.00 / 1) #22 Sun Mar 12, 2006 at 06:03:31 PM EST

I've only had Giordano's 2 or 3 times in my entire life. Though technically, it's more like a casserole than a pizza...
--
Do not look directly into laser with remaining good eye.
[ Parent ]

Well, in my memory... by Metatone (4.00 / 1) #16 Sun Mar 12, 2006 at 03:06:13 AM EST

there have been religious wars over:

Chip Shops
Bacon Sandwiches
Curry Houses
Chinese Food
HP Sauce
Marmite
Good Beer
Good Pubs (note, not the same war)
Jaffa Cakes
Crisps

and a few more that don't spring to mind right now.

: HP by Ranieri (4.00 / 1) #25 Thu Mar 16, 2006 at 07:59:16 AM EST

HP Sauce
The make sauce too huh? Should have guessed, those servers tasted a bit dry.

[ Parent ]

Do You Know What YOU Need? by CheeseburgerBrown (4.00 / 1) #17 Sun Mar 12, 2006 at 09:25:56 AM EST

Well-meaning advice from idiots who have no idea what they're talking about!

* Soak your pain-killers in salt water before eating them. This will extend their powers by salinating their electromagnetic influence on your colon, possibly adding hours or even days to each dose.

* Do a lot of chin-ups, abdominal curls and jumping jacks. Wear weights on your ankles and wrists. Do this until you're very thirsty, and then take a sauna.

* Nothing makes your back feel better than beating up people who do Yoga.

* You should've approached everyone you ran into at Dell and when they said, "How are you now?" you could just wince and moan, "Oh, the pain, the pain -- I caught Sick Building Symdrome -- in my spine!" In sixth months the worksite would be abandoned, condemned, and buried beneath twenty feet of solid concrete.

* For your wife's birthday hire a cadre of really sexy male strippers, and then when they're limboing about and getting her all positively bothered you can say, "This is how I'd like to dance for you. They're surrogate bodies, but the tips go here."

* Start telling people that you were thrown from your horse. It's a colourful and appropriately Texan story. You might want to consider adding that you "break" horses on the weekends to help manage your stress.

* When visiting old workplaces of publicly traded companies it is pretty much imperative to try to start at least one stock scare while you're there. Mock-whisper, "The big sell-off will start on Tuesday, right after the merger announcement."

* Eat more ginseng.

Good luck!

I am from a small, unknown country in the north called Ca-na-da. We are a simple, grease-loving people who enjoy le weekend de ski.

: Goddamn, you rock. by blixco (2.00 / 0) #18 Sun Mar 12, 2006 at 12:18:43 PM EST

And you may actually roll as well, though I have no evidence of that.
---------------------------------
Taken out of context I must seem so strange - Ani DiFranco
[ Parent ]

ok by grendel (4.00 / 1) #23 Sun Mar 12, 2006 at 07:28:06 PM EST

Next time I'm in Tejas, I'll make enchiladas. Or, this is highly and ridiculously unlikely, you're in Colorado, I'll make green enchiladas. Pray to fucker I'll be in texas, my red sauce is getting better than good.

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