RE: back swot on a British snot

I talked to a fella who traveled through some third world areas of Africa.
He said a good rule of thumb is to stay away from the spicier meat, it's
how they disguise old meat. Is that how some cultures throughout the world
ended up with such spicy cuisine? It's almost enough to make me think
twice before gobbling some chile or curry chicken. Almost.

John

                                                                                                        
                    Yocum Daniel GS 21
                    CES/CEOE To: "'bananafish@roughdraft.org'"
                    <daniel.yocum@Peterso <bananafish@roughdraft.org>
                    n.af.mil> cc:
                    Sent by: Subject: RE: back swot on a British snot
                    owner-bananafish@roug
                    hdraft.org
                                                                                                        
                                                                                                        
                    01/28/03 12:17 PM
                    Please respond to
                    bananafish
                                                                                                        
                                                                                                        

You've not recently had a good, Oxford-style sandwich: fresh ciabatta
bread, grain mustard, avocado, lemon juice, real cheese, Branston's
pickle... Morton's! Harvey's! Pret-a-Manger! And I'll take Ask Cafe
over Bennigan's any day.

And then there's the Indian food. And the fact that nobody looks at you
funny if you drink wine with lunch.

Of course, I can't say much in defense of Cricket. Would the British
had left blue jeans to us and adopted American football instead.

--
Il n'y a pas de hors texte,
Matt
I am New Mexican and have been eating red and green chile' from my mysty
youth, that is chile with an "e" not that soupy Texas wanna be conconction.
So roast beef with some New Mexico Hatch Green Chile spread all over is
right and proper.  We buy it by the gunny sack (literally).  In fact, I
have
a nice ristra hangining outside my door right now.  Scottie, every fast
food
joint (McDonald's, Wendy's, Burger King etc) in New Mexico offers green
chile for their hamburgers with certified angus beef.  You can practically
make the selection on the hoof like picking your lobster out of the
aquarium
at your seafood joints.
I don't know about Indian food, holy cow!  But a beer with lunch is much
prefferable unless it is homemade wine.  Now english cuisine, since when is
avocados and ciatta bread english?  Bennigan's is not exactly the creme de
la creme of american food.  You need to have a stuffed sopapilla at
Stuffies
in Albuquerque or a green chile Lotaburger, or some green chile stew at the
Owl Cafe.  And if you want to know heaven you can order anything off the
menu at Sadie's.  Like an old boss used to say, 'now your cooking with
gas!'.
That is probably the root of Salinger's misgivings with the world, no good
food, which results in good meals which means no good social interaction
which means recluse, hey that's what you get from importing hams from
germany.
Daniel
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