The Mick Posted April 7, 2009 Share Posted April 7, 2009 here we go. A little smaller here in the states but close looking caterpillar. Yellow innards. Link to comment Share on other sites More sharing options...
Gitfidl Posted April 7, 2009 Share Posted April 7, 2009 Yeah ... my ethnic heritage is NONE of them are good cooks. Irish: potatoes (pa-tay-tas). English: boil the **** out of it then serve it in a pastie. German: grind it up and make sausage. Scottish: forget the food, drink it and sing "We dock and doris." American: stick it in the deep fryer and throw it on a plate. Midwestern -- boil it with beans and a ham hock. California: smother it in salza and call it something that ends with "o" -- taco, burrito, taquito -- and if it does not interest you just imagine having to eat Menudo (yuck!) (oh God that makes everyone else gourmet!). Garsone, Garsone ... mas por favor! Link to comment Share on other sites More sharing options...
brundaddy Posted April 8, 2009 Share Posted April 8, 2009 Not yet but I haven't done much cooking since the chili. Can you get good green chile's there ? You know New Mexican Hatch. **** no! I'm in Ann Arbor Michigan, if I ask about "New Mexico Hatches" the humps in this town would think I'm asking about a new made-in-Mexico VW Beetle. They have no gastronomic ambition in this hole. Link to comment Share on other sites More sharing options...
The Mick Posted April 8, 2009 Share Posted April 8, 2009 Same here in North Carolina I found some decent frozen chile's at Harris Tetters was better than nothing. Link to comment Share on other sites More sharing options...
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