OT Re: You guys have LIVES?

[Ric Moore]

On Mon, 2007-04-30 at 19:35 -0600, Collins Richey wrote:

> Hmmm, what kind of a low life would eat in Taos without sampling a
> good New Mexico Mexican meal smothered in Green Chile?

What I had wasn't worth reviewing, according to this Food Critic. Heck,
what I had in El Paso or Albuquerque wasn't worth reviewing. But, across
the bridge in Juarez, get the taxi driver to take you to Five Corners.
(you don't DARE drive) I ferget the name of the place, but it's right
there at the intersection of the 5 streets, where I had the best
green-chili, onion and cheese smothered New York Strip I've ever had.
Since you don't dare drink the water, so a Dos Equis goes fine. 

Nope, I get better Green Chili from the little "Taquerias" (thanx Tony)
right here in Siler City and if I was traveling again that's what I
would search for in the local western towns. Just don't disparage Pancho
Villa while inside or in the parking lot. 

There's an article written by a couple that traveled around the world
and ate nothing but street vendor food. The only time they got sick was
when they decided to visit a 5 stars restaurant in Paris. I agree, the
little hidey-hole Mom and Pop's are not only the best places to eat, but
probably the safest. 

And, yes, the Kentucky Fried in Taos was the best I've had in a long
time. While the Colonel was still alive, he made damn sure that the bags
of seasoned flour were not only code-date rotated, but physically turned
over periodically. The seasoning will settle to the bottom of the 50
pound sacks. So, you pay large bucks for lousy plain-floured chicken if
they are not kept turned over from time to time.  I learned this from
one of his "Colonels", who owned a large hotel (a Rodeway Inn) in
Houston, after getting out before Pepsi Co. could ruin it. He explained
why I sometimes got lousy Kentucky-Fried chicken with no flavor. Now you
know. :) Ric

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