On Wednesday 16 August 2006 12:20, Mike McCarty <Mike.McCarty@xxxxxxxxxxxxx> wrote: > > > Oh yeah, you being a Texan (just a stone's throw from being an Okie, but > > I won't dare call you that!), you forgot cilantro in your chili recipe! > > Them's fightin' words, son! (Callin' uh Texun uh Okie!) > > Cilantro is *always* an ingredient in chili when I make it. But then, > I always also throw in a home-grown habanero chili pepper as well. Only one? I suppose that might do if you're using Red Savinas. ;-) There's nothing quite like a good, fresh habanero pepper. I also enjoy them on my pizzas... > > I've lived in Texas all my life, and grew up on chilli. All down > in the Valley, and West Texas. I lived out in Seminole, which > is not too far from Midland/Odessa for 3 years. Rained twice. > Once for five minutes (got a one foot deep flash flood), once for > 30 minutes (no flood). Now I live in a suburb of Dallas, and Ah > cain't git no goooood chilli. Gotta cook mah oan. > > There just isn't any good Tex-Mex much North of San Antonio, > unless you make your own. > I will always love my hometown of San Antonio. I'm in Amarillo now, and there are a few places in the area to get good Tex-Mex, but sometimes I wonder how some of the people here can call themselves Texans. If it measures less than 10,000 on the Scoville scale, it isn't worth eating. -- Patrick "The N-Man" Barnes nman64@xxxxxxxxx http://www.n-man.com/ LinkedIn: http://www.linkedin.com/in/nman64 Have I been helpful? Rate my assistance! http://rate.affero.net/nman64/ --
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