Diesmillo makes the best tacos, BTW!BMG - 5-21-2008 at 01:45 PM
Quote:
Originally posted by woody in ob
Diesmillo makes the best tacos, BTW!
Surely you jest! Arrachera!!
Hi Steve
Baja Bernie - 5-21-2008 at 06:12 PM
I would say that what ever meat is at hand makes the best taco for a truly hungry man!
Now, then the difference between 'flan' and a good Tequila liquor.....that is far different thing...it it not.CaboRon - 5-21-2008 at 07:15 PM
Thanks BMG ,
Very helpful and I have stored it in my computer.
CaboRonPrice - 5-21-2008 at 07:20 PM
Thanx for the chart - very helpful - now I can tell them what I want instead of just pointing BMG - 5-22-2008 at 07:27 AM
Quote:
Originally posted by Baja Bernie
I would say that what ever meat is at hand makes the best taco for a truly hungry man!
Now, then the difference between 'flan' and a good Tequila liquor.....that is far different thing...it it not.
Reminds me of a really good friend Ana and I have who recently visited us here in La Paz. Every meal he eats is "...the best I've ever had." Only once
can I remember him not eating with gusto. His wife prepared a corned beef that seemed a little 'off'. We sat at the table and waited for him to start
eating. Mike remarked, "I've had better corned beef." We immediately cleared the table, trashed the beef and went out to eat.
While there is a difference between a great flan and a warming Tequila liquor, I am of the opinion that they can be enjoyed in concert with each
other. Even more so when shared with good company.rob - 5-22-2008 at 09:38 AM
BMG - thanks for that link! Once a year here at the ranch we buy a steer, feed him range grass and alfalfa for three months and then dispatch him
onwards.
I had never butchered a steer before living here (and frankly, there is still something about it that makes me uneasy) - but I bought a couple of DVDs
and watched them again and again. I was also surrounded by local vaqueros who have been doing this all their lives, and once they had stopped laughing
(and had been fed a Ballena or two), were pretty helpful.
The only thing missing here is a cold room. Most Baja beef gets ground - it's pretty tough stuff - but I want to try hanging the sides for 10 days at
35F - I am told it makes all the difference in the world. You don't need to fill them with all the cholesterol-laden crap they get at stockyards.
