Posted on 06/05/2021 2:26:01 PM PDT by nickcarraway
Can’t remember if I took my medication this afternoon, but I remember that number from high school chemistry, 1968…
;-) Funny how that works. I think you have about three years on me.
And build desalinization plants like the one in San Diego. Cancel the stupid train to nowhere, and you could build a dozen, each making 50M gallons per day, plus reservoirs. We also need to get rid of the outdated water rights that allow farmers to sell the water rather than grow crops, or irrigate as if the water is unlimited.
Anyone can make bad food in any language. I’m sure a little discernment is all you will need to enjoy comida sabrosa! Gaucamole is best when fresh with ripe avocados. Run away from preprocessed crap. Never use mayonnaise or aioli, no matter what those celebrity perv chefs tell ya.
Refritos are not all the same. In Spanish California the pinquito beans were smashed a bit and fried almost like a pancake, often with walnut oil and spices. In northern New Mexico folks prefer whole pinto beans fried just a bit and fried sauce made from smashed beans, oil, spices, and sometimes a bit of masa. My friends from the Yucatán seem to have an infinite number of ways to prepare beans and often include Caribbean spices and fruit as a salsa cruda.
here is a nice cookbook which contains a lot of familiar recipes: Comida Sabrosa. If you are an experienced cook you might also try this cookbook: Nopalito.
If Switzerland imports 19,000 tons of avocados and has a population of about 8 and a quarter million people, that works out to almost 5 pounds of avocado per person per year.
OMG. I am so doing that tomorrow, along with a big pork butt. Hubby and I bought a smoker back in January and I’m in love with it.
“Mexican food is quite bland to me and guacamole is the most over rated glop they make. Why do they have to re-fry the beans? Couldn’t get it right the first time?
As for refried beans. Lots of bean dishes improve the second or third time around. Although not my favorite dish, I usually judge a Mexican restaurant by its refried beans. If they get them right, chances are they’ll get the other things right too.
The Earth is a watery place. But just how much water exists on, in, and above our planet? About 71 percent of the Earth’s surface is water-covered, and the oceans hold about 96.5 percent of all Earth’s water. Water also exists in the air as water vapor, in rivers and lakes, in icecaps and glaciers, in the ground as soil moisture and in aquifers, and even in you and your dog.
There are more than 326 million trillion gallons of water on Earth.
Much is too salty, but that’s just a technological solution away, and humans are really good at technology.
Let a billion almond flowers blossom!
I am going to put avacados on with a brisket later this month. We are going to have slow smoked brisket, smoked guac and home made salsa. Home made bread and home made beer to go with it.
Now you’re talking! I have a prime rib I need to do up, and hubby just got back into brewing beer. We’ve got a couple different things going. One that he made just for me (that we finished up this past weekend) is a blood orange type hefe. Absolutely delicious! We drank it before we were even supposed to try it! Recipe says to let it age two months. Umm..no. We had to try it, and it’s GOOD. I told him he needs to make a 12 gallon batch next time. HAHA!
Those links don’t work, and I’m interested.
I remember having an avocado tree when I lived in SoCal. But now I watch the prices going up and up. Gotta have yummy avocados, my source of potassium, because bananas taste awful to me and make me barf.
Love avocados in salad or on toast with a poached egg on top. But guacamole tastes terrible to me. I don’t like Mexican food at all.
I always wanted an avocado tree.
In the north of San Diego County, on the way to Temecula, there are or were avocado farms planted on steep hillsides. Made harvesting easier since the fruit would drop and roll to the bottom of the hill. Handsome looking trees.
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