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Elastoman wrote:Grew up in New Mexico - the official state question is "red or green." Chile comes with/on/in EVERYTHING. In many instances, if you don't want chile, you have to specify. Then you have to reassure them that nothing's wrong, you just don't want any.
This upbringing has lead to some of the most frustrating converstaions of my life. First: chile is not a spice. It is an ingredient, and sometimes, it's the main ingredient. People can't grasp this. Second: "Chili" is what they make in Texas with meat and beans. "Chile" is the vegetable, and the source of all life. Get it right. Third: Chile is singular. You don't make enchiladas with "green chiles." If you say this to a New Mexican, you'll sound like an ass, we'll know you're an outsider, and we'll laugh as you sweat your way through a bowl of Green Chile Stew. I understand that this is a regional thing, and the converse of these statements may be true in other parts of the country. But those people are infidels, and sodomites, and just dead wrong.
Another misconception - not all mexican food is the same. Trust me on this. Texas mexican food is very different from Arizona mexican food. California me...well...I won't even call it mexican. New Mexican food is a thing all it's own, and it's heaven on a plate.
Alright. Now I'm starving, six hundred miles from my favorite place to get a good plate of enchiladas, and I only have an hour for lunch. Damn.
PS: What's this Arizona thing for calling a Burrito a burro? Yeah, I know what it means in spanish, and that's fine. But it just sounds stupid.
FirstMateNate wrote:Uncle Billy's Voodoo Jerk Slather
Dr. Otis Lansa wrote:
This is the good stuff.... We call it "vietnamese ketchup" (and I've even heard others call it that). Good on damned near anything and SPICY with a clean chili taste.
Crundy wrote:Just got my new consignment of Dorset Naga chillis and a mystery mixed bag. I've identified a few. See if you can work any out:
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