For Scaccia: Victor Borge being serious!:
15 May '13 22:16Dallas, TX! Big D. Silicone peaks instead of valley! LOL Big hair, bottled blondes and bad enchiladas!
16 May '13 16:333 editsOriginally posted by scacchipazzoSpeaking of bad enchiladas, we just ate at a texmex place near Lancaster Pa, called El Rodeo, a chain. They gave us so much food, we could not eat 1/4 of it and everything was great, the best guacamole I ever saw fresh made in the restaurant and huge mounds of carnitas for our tortillas (corn and wheat), beans,rice, pico de gallo,which had slices of real avacado!,lots of cilantro, a full plate of it instead of the little cups you usually get. Nice plate of home made chips and sauce, hot at the table, Then we topped it off with something I never saw before, Mango pie! It was wonderful! Kind of like Key Lime pie but if anything better tasting. I really like key lime pie.
Dallas, TX! Big D. Silicone peaks instead of valley! LOL Big hair, bottled blondes and bad enchiladas!
16 May '13 20:36 17 May '13 00:55Originally posted by scacchipazzoThat is gross, letting it sit all night. At Rodeo they make it in front of you. You get to choose the condiments.
Sounds awesome indeed! We have nothing but really mostly bad quasi-Mexican and even those places billing themselves "authentic" are really disguised Tex-Mex. I do enjoy Blue Mesa and Matitos because they have awesome buffets. I prefer making my own guac becaue most restaurants add preservatives to it as they make tons and sometimes keep it overnight and skim the blackened top off the next day.
17 May '13 11:55Originally posted by scacchipazzoIt is so easy to make a great quac, jeez, just squash some avacado and add some kind of pico de galla or picante sauce, drizzle in some lemon or lime. Don't dilute it with sour cream for god's sake! Add some onion and tomatoes chopped up. Grab some tostada chips and beer🙂
I made the guac at a local restaurant when I was 14 and needed a summer job. I cannot remember the horrible chemicals we used as preservatives. Ruined perfectly great avocados.
17 May '13 12:15 17 May '13 19:19Originally posted by scacchipazzoWhat is creme fraishche? I'll have to try it, agree with the garlic, makes almost anything better. I WORSHIP avocado🙂
Agree with the sour cream part, but a teaspoon or two of creme fraische adds a very nice twist as well as a bit of garlic, finely minced. Last night after presiding over an Eagle Court of Honor I returned home hungry. Made a mix of beans, rice, sharp cheddar, popped in microwave then mixed in mashed avocado and salsa(home made) and voila! Instant delish ...[text shortened]... is band and is still in experimental phase whilst mum and I are the "reluctant" guinea pigs)
17 May '13 19:201 editOriginally posted by sonhouse
[b]What is creme fraishche? I'll have to try it, agree with the garlic, makes almost anything better. I WORSHIP avocado🙂
Back in the day, when I was going to Palomar college in San Marcos, Calif., We lived on the road to Mt. Palomar and there used to be thousands of acres of Avocado's there. I remember buying a whole bag of avocado's for one dollar at a r ...[text shortened]... Palomar, his name: Howard Brubeck. Sound familiar? Now Palomar has the Howard Brubeck auditorium.
19 May '13 03:25Originally posted by scacchipazzoYep, Howard was Dave's brother, he died in 1994, left a really large legacy of music, quite a bit of it played by Dave. I saw Dave once at Palomar when he visited his brother.
Creme fraische is the French version of sour cream. Thicker, smoother, not nearly as tangy, but with a nuttiness that makes it delightful. Can't go wrong if you go to a Latin bodega or something up in Lancaster, PA and ask for crema.
Palomar colege, eh? The Brubeck of jazz fame?
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