Don't forge the sour cream and the sliced tomatoes. My favorite parts of the fajita.
Did your darling doctor take that picture? It looks appetizing.
July 17, 2004 10:47 AM
Oddly, no. Somehow, I tripped over a cat on the way to the table, causing the camera to fly thorugh the air, and somehow taking this remarkably appetizing photo.
July 17, 2004 11:26 PM
Well that explains some of your earlier photographic attemps...
Meg in Paris |
July 18, 2004 6:41 AM
So by analogy is seitan the less desirable type of meat substitute?
Fajitas only really got big in the 80s with the move to feed lot fattened beef. The fajita cut became much more desirably then.
Robb Walsh, who just wrote a book on Tex-Mex, is participating in a forum at eGullet this week.
July 19, 2004 5:18 PM
Depends on what part of the wheatloaf you cut the strips from, I guess.
Only trained gluten-wranglers, or wheatboys, should approach a downed gluten-blob. They're most dangerous when they're injured.
July 19, 2004 8:56 PM
Everything is very open with a precise explanation of the challenges.
It was definitely informative. Your website is
very helpful. Thank you for sharing!
google plus app for blackberry |
October 26, 2014 6:15 PM
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