StephanieFashionModel wrote: ↑Thu Nov 25, 2021 9:02 am
Jamie, I'm
definitely going to try that recipe soon - even though there's a
HELLUVA lot going on there, as you say! :D
Interesting that you have black olives in there, which I don't think I've seen in other Mex recipes I've tried: to me, black olives are ESSENTIAL in any
pizza; I also use a lot of them in a 'Mediterranean Grouper' recipe I saw on YouTube, which is one of my very favourite fish recipes.
(which also uses green olives).
I wouldn't know how they do it in Ireland, Stephanie, but in the States, black olives are common in Tex-Mex dishes, particularly in nachos with sour cream. You might be interested in the following history-laden cookbook on Tex-Mex cuisine:
* Robb Walsh, The Tex-Mex Cookbook: A History in Recipes and Photos (New York: Ten Speed Press, June 15, 2004),
https://www.amazon.com/Tex-Mex-Cookbook ... 767914880/ .
And yes, I love pizza with the works!
Speaking of green olives: a favourite 'appetiser' is green olives with serrano ham, fresh brown bread with cream cheese
(of course you can substitute smoked salmon for the serrano ham and you have another great favourite).
Sounds good to me! I just polished-off quite a lot of pickled green Spanish olives with pimientos. Delish! I love strong flavors, both bitter and sour!
I'm almost the antipode of a picky eater. I quite enjoy many of the epicurean foodstuffs cupcake nature has found by her cruel mercy to offer. Regarding bitter foods, one such that I love is ultra-strong espresso, and Brussels sprouts are by far my favorite vegetable! I like them sautéed in lots of butter and salt!
Oh, that's another thing I love, is salt! So much so that I've sometimes been known to add food to my salt! Teehee!
The best espresso (i.e., the most intense and strongest) by far that I have ever had was from Perk Kafe in the Murray Hill area of this quaint little rustic town called Manhattan. It was next-door to the apartment building where I used to live, founded after I had already lived there for some time. The owner of Perk Kafe must have really done their market-research to figure out that I lived next-door, thereby ensuring success for their new business--because, as we know, I adore super-ultra-strong espresso, and it's hard to come by (i.e., to the level of Perk Kafe). Hence, they had a captive market in me. Here's a picture of Perk Kafe:
* Mary P., "The OG perk", Yelp, May 24, 2018,
https://web.archive.org/web/20190906004 ... 1A1A/o.jpg ,
https://archive.is/Cs0rW ,
http://www.freezepage.com/1567731335POSBOHSFXU .
In the following August 17, 2013 picture of me, one can see the same fire-hydrant and black canopy as depicted in the above image:
Mirrors:
https://webcitation.org/6fs5ytLmA ,
https://megalodon.jp/2016-0309-1359-36/ ... 1_1280.jpg .
The above photograph records the moment right before impact by a Lincoln Town Car taxicab. Unfortunately, I did not survive the impact. I'm communicating via a 2400 baud acoustic-coupler modem connected to a payphone handset in Heaven.
And do you like tiger prawns? Tiger prawns with red pepper risotto is another great fave (am about to stock up on them today!) :D
My internet time is limited but if you can find a similar recipe and copy and paste it in a post I'll suggest modifications in a future visit!
Why, you must know by now that I love all of nature's creatures, Stephanie. They're delicious!
Haha! But yes, I indeed love shrimp!
We could set up a trans-Atlantic restaurant business! :D
Oh, a long time ago I already thought-up a fast-food restaurant business that would basically have a license to print money. I call it LowCarbo, a ketogenic restaurant. The basic idea behind it is that one could gorge oneself there on any mix of the items and still lose weight. We'd have low-carbohydrate pizza (wherein the crust is made with cheese), low-carbohydrate Tex-Mex (such as my nachos supreme with pork rinds), etc., and it'd all be mind-blowingly meaty, cheesy, creamy, salty, rich and delicious! Further, we'd have low-carbohydrate adult beverages served there, such as peaty Scotch, including by drive-through! (And the all-night establishment Drive-Through Handguns would be right next-door! Not to be confused with Drive-Through Handguns & Liquor, which is in the town next over.)
Though the problem with all that, Stephanie, is don't you know that it would only be a matter of time before the government comes along to spoil our fun? Oh, yes. The reason being is because it would be such an intense culinary experience that people would be seizuring before they even made it out the front door, just from the divine smells wafting from the kitchen! Well, get enough ambulances called to your establishment and you just see how quickly it gets the local nabobs ruffled.
So I concluded that it would never work.
You see, folks, the government is the reason we can't have any fun.
* * * * *
Speaking of liquor, the following album is by our good Reverend from Texas:
* "Reverend Horton Heat - Liquor in the front", bozotosco, June 23, 2013,
https://www.youtube.com/watch?v=uhdDlkrXeww ,
https://files.catbox.moe/g1gmqg.webm ,
http://www.freezepage.com/1611735169NWTEXVMSZU ,
https://web.archive.org/web/20210127081 ... 1gmqg.webm .
The album Liquor in the Front is subtitled Poker in the Rear (of which subtitle appropriately appears on the back of the CD jewel case). The reason the casino establishments do it that way is because they want a person liquored-up before they play poker. That way they will be off their game and bet more than they otherwise would have, thus increasing the casino establishments' rake. Such has not escaped the notice of Mr. Rev. Heat.
btw, on Adele's hair; I'm PRETTY SURE I have a wig - long wavy flowing wig that comes down to just below my shoulder blades - in that exact same blend of blonde!
It MIGHT already be my very favourite wig - both for my shape of face and skin tone! :D
Thanks for the information on Adele, Stephanie! Your wig sounds quite pretty!
