Posted on 04/19/2021 6:17:26 PM PDT by SamAdams76
I busted out laughing as did the server.
One of the few foods I can not stand.
How Howard Cosell helped bring nachos to the world
https://ftw.usatoday.com/2013/11/how-howard-cosell-helped-bring-nachos-to-the-world
I miss Howard.
Slang for pot, but not sure in this case.
I put a layer of refried beans on the side of a dinner plate, then top with homemade seasoned ground beef (garlic powder, salt, red pepper, small can chopped green chilies, and cumin), topped with grated cheddar cheese, microwaved to melt the cheese, then sprinkled with chopped tomatoes, diced onions, cilantro, and sour cream. Tortilla chips on the side. We use the chips to scoop up the other ingredients. That way, there are no soggy chips.
Of course, if my husband just wants a snack, I sprinkle tortilla chips with shredded cheese, melt it in the oven, then top with jalapenos.
Chimichangas were invented here in Tucson. ( They are basically deep fried burritos )
I’m ignorant about this. But searches suggest that it could be cannabis or Amsinckia tessellata - which latter I don’t believe is used as food.
(At first I thought you meant cilantro, which I love but my husband seems to think is from the devil...)
Funny, I worked at Arlington Stadium for a couple years in the concession stands, 78/79 - still have the scrap book and nachos were very big, non-stop tortilla deep fry, gallons of cheese whiz and Schlitz beer. Oh yeah, hot dogs of dubious provenance, the greener the older. But nacho’s by far were the biggest seller.
I’m not familiar with Annie’s. but I’d bet that the home-made stuff would be far more satisfying.
I will try it. But without the mayo.
My IQ is well about average
LOL
Botulin is the most toxic poison known to man . It’s like a flea derailing a train.
I’m partial to the inauthentic nachos loaded with seasoned ground beef, refried beans, guac, diced tomatoes or pico de galla, jalapenos, and sour cream. It’s a meal in itself not just a snack.
Chimichangas: Thank you Tucson!
My husband likes it but I swear it is vile!
This is the recipe I’ve used; you might could replace mayo with a little more sour cream and olive oil. Mine has been a little strong on the anchovy, hence the final suggestion (you can also rinse the anchovies, and not use all the ‘juice’ in the can. I also learned to use the tube of anchovy paste instead of the tins - you can freeze the tubes, and just use as much as you need at a time):
Green Goddess Dressing
2 oz. tin Anchovies, undrained
1 C. Sour Cream
2 T. chopped fresh Chives
1 C. Mayonnaise
3 T. tarragon Vinegar
½ C. chopped Parsley
1 T. Fresh Lemon Juice
¼ tsp. Salt, or to taste
Black Pepper to taste
Combine all and chill. Good refrigerated for up to 1 week.
(Might be better with less Anchovy, and paste instead of whole)
Maybe '73.
Classmate was the one who found a hot mic a blurted "Howard Cosell, Texas hates your guts".
A good read, thank you !!
There appears to be a genetic reason for how different people taste cilantro. I love it in recipes and used as a slight garnish, as parsley would be used; but I’ve had it on sandwiches, used like lettuce, and hated it:
http://www.britannica.com/story/why-does-cilantro-taste-like-soap-to-some-people
Nachos Grande, oh my!
It’s been a while, I’ll have to pull a dish together soon.
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