There's an old joke that you can always tell a chemist in a bathroom- he's the one who washes his hands before he pees.
lol, so true.
Wise words indeed. Except I don't think this would have saved me. "Deaths special reserve (The one that comes in a miniature coffin)" chilli sauce was also handled.
The discovery about rubbing eyes was made many hours after cooking.....
Got to learn from experience.
I can believe that. Tex-Mex is probably hotter than most regional varieties. "Mexican food" is almost overly broad as a category; that found in the other border states has a very different flavor....when I asked if they had a chance to sample the Mexican food here, they confirmed it, but asked why we make some dishes so hot!!!!
I thought of Scott yesterday... I had some no-heat creamy cilantro salsa with my nachos.
Glad that scorpion post was a pepper and not an edible arachnid...
Now I never heard that one!!!
I made a bowl of extra hot pico de gallo and a friend of a friend proudly declared his Cajun background and how he could take the heat. About 10 minutes into dipping heartily into the bowl, he started a really good sweat and his glasses steamed up to the point he could no longer see through them.
Ice cream also helps the heat....on the tongue.
That's the thing, in good jamon fat is FAR more tastier than meat.
Jacco, where did you get that bottle of brandy? Was a gift or did you ordered from NL?
Cassiel, are you kidding about Cabrales right? I may suppose that then you hate Rochefort, blue cheese and that stuff right? I really love pretty strong cheese like this one, it almost burn on your mouth.
I like to put a slab on a piece of bread, then microwave it for some seconds. Eat it. Then repeat.
Socarrat heavy fan here
Yesterday's dinner, another god's dish, fried pig ear.
Attachments
From a rack in the cellar.
I always bring food & drink stuff home from abroad, but this one can be had here.
Very much to my liking, but use it only for cooking*, this bottle has been in the cellar for many years.
(* most Asians have a gene coding that turns them tomato after a few beers, folks with the laziest gene type and highest alcohol tolerance are to be found in the north-euro hemisphere. And then there's individuals with a higher average body temperature. If I drink alcoholic beverages, temperature goes up a few points more, and I sweat by the gallon with pure alcohol-products from every pore. Bleaches my socks and makes my shoes rot, no kidding. I can get drunk, but snap out of it way faster. Aka, I'm an alcoholic, my mom died from alcohol, my youngest sister at age 40. I rarely drink, if I do, it turns 18hrs a day, several days in a row. Same hypertolerance deal with soft/hard drugs, and various medication. But drunk, I'm a very pleasant fella)
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No, I wasn't joking. I have no problems with Rochefort; OTOH I have a slight problem with pus smelling things. Anyway, I'm beginning to doubt...maybe it was another cheese....I went there for the cider, it is a famous place to drink that stuff, maybe you know it:
Inicio | Pollos asados Madrid | Casa Mingo
I sympathize with your gene problem, my father miraculusly lived to 81 and was not a very pleasant fella after the 19th hole.
What cross ? When I climbed the church in my place of birth at age eight, the vicar threw me out of the choir. I couldn't sing for sht anyway.
This one, climbed all the way up, from the side => http://www.breda-en-alles-daaromhee...rk-van-harry-tielemans_bestanden/image004.jpg (<5 miles from JD's roots)
(After my mom skipped town, an elder sister did the cooking. When she went to college, my dad hired one, tasted like yuk. Reason I started cooking at 12. Comme ci, comme ça, tralali, tralala.)
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I've purchased rare LP's from a guy in Breda. As per SY's comment I had either German food (but in my case there are some fond memories) or the recipies on the backs of canned green beans or mushroom soup (usually better).
Figured out the secret ingredient in Campbel's chicken noodle, the autolized yeast. Whole Paycheck added it to their chicken stock and it has caused a stir.
Sometimes you cross the bear and sometimes, well, he crosses you.
(it's bearable)
Jan is from Breda, industrial/transport roots, where the heavy/special road division of Mammoet transport originated, a company called Stoof. (even old enough to have met No1 Stoof in person as a kid : http://www.janvanwees.nl/oldFE/oldfe.htm )
Not a location to find a decent couvert, sooner grub.
(I'm from a little barbarian village called hittatheneighbor �© Woody Harrelson, Anger Management '03. Old tradition there, afaih, once a year)
(it's bearable)
Jan is from Breda, industrial/transport roots, where the heavy/special road division of Mammoet transport originated, a company called Stoof. (even old enough to have met No1 Stoof in person as a kid : http://www.janvanwees.nl/oldFE/oldfe.htm )
Not a location to find a decent couvert, sooner grub.
(I'm from a little barbarian village called hittatheneighbor �© Woody Harrelson, Anger Management '03. Old tradition there, afaih, once a year)
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Note, they say: "take a bite and it doesn't seem that bad - and it builds...."
