Mennonite Queso Chihuahua Advice
I learned the expensive way to not squander ten dollars (180 today pesos) on an unsampled brand of block Chihuahua cheese. More than a few brands I have tried has a distinctly bitter snap to them. Men...
Forum Discussion
qtla9111, does yellow # 4 tinted Valvoline and Nestle NIDO?
Morning toast
Old bolillo. Semi hard. New hacksaw blade. Saw bolillo lengthwise.
Spread on butter
Then a layer of garlic trocitos
Smother with parmesan
Toast until golden brown
Damnedgood hot weather continental breakfast. Traditional Mexicanos go nuts over the toasted buns when they try them. Beats the hell out of sugar buns.
Regional beef can be tender. But not if the cattle forage in the desert. And silage corn is what cattle eat including the green part of the corn stalk. I buy beef that is almost pure red. Let it age until red becomes maroon (Brenda shrieks "noooooooo!") then zip loc it for the freezer. Grocery stores never have good beef. Go to a gringo restaurant infamous for its steaks. Ask the waiter where their meat comes from.
Morning toast
Old bolillo. Semi hard. New hacksaw blade. Saw bolillo lengthwise.
Spread on butter
Then a layer of garlic trocitos
Smother with parmesan
Toast until golden brown
Damnedgood hot weather continental breakfast. Traditional Mexicanos go nuts over the toasted buns when they try them. Beats the hell out of sugar buns.
Regional beef can be tender. But not if the cattle forage in the desert. And silage corn is what cattle eat including the green part of the corn stalk. I buy beef that is almost pure red. Let it age until red becomes maroon (Brenda shrieks "noooooooo!") then zip loc it for the freezer. Grocery stores never have good beef. Go to a gringo restaurant infamous for its steaks. Ask the waiter where their meat comes from.
