Hippiekinkster
Posts: 5512
Joined: 11/20/2007 From: Liechtenstein Status: offline
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quote:
ORIGINAL: AlwaysLisa quote:
And when I talk to people who only visit Wa. they always talk about those icky aplets and codlets for some reason. They had to think of something to do with all those freakin apples! The same company also makes Berry Sours...again, this state is crawling with Blackberry bushes (they are an invasive weed)..so if you can't beat em, at least make a profit :) I have never tried Gooey Duck...it's a little repulsive, lol Seems like something you would find on one of those strange cuisine shows. Right up there with beetles. I'm fairly sure she means Geoduck clams. The Varsity sure is an amazing place. I'm not into cardiac arrest, though. Tex-Mex. It's frequently very good in Texas; elsewhere, it's basically Alpo. Here's a clue, folks, from someone who has studied with some of the best chefs in Mexico since 88 or so, and been to Mexico over 40 times (I mean REAL Mexico; Oaxaca, Puebla, Merida, Valladolid, Mexico D.F., San Cristobal de las Casas, Mazatlan, Puerto Vallarta, Guadalajara, etc.: the #3 combo plate shit AIN'T MEXICAN. White Hots in Western NY (mostly around Rochester) Red and Green Enchiladas (New Mexico) Po-Boys (New Orleans) Sourdough Bread (SF) Apalachicola Oysters (FL) Fajitas (Texas) Reindeer sausage (Alaska) Poi (ugh... Hawaii) Moros y Cristianos (Puerto Rico) Chitterlings (regional South) Fried catfish and Hushpuppies (regional South) Navajo Tacos (Arizona, mostly Navajo areas) Just off the top of my head. I used to be a culinary tourist.
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