Getting to know you weirdos meme

[attackfish]

Ganked without attribution from people on other people's f-lists

I know very little about some of the people on my friends list. Some people I know relatively well. But here's a thought: why not take this opportunity to tell me a little something about yourself. Any old thing at all. Just so the next time I see your name I can say: "Ah, there's Parker ...she likes money and cereal." I'd love it if everyone who's friended me did this. (Yes, even you people who I know really well.) Then post this in your own journal [only if you feel inclined]. In return, ask me anything you'd like to know about me and I'll give you an answer*.

*Providing it's answerable/suitable for public posting.

Comments

[attackfish.livejournal.com]

It's between Amarillo and the New Mexico border.

I know. Every time I go into the grocery store, it seems I have another "What do you mean you don't carry [basic Mexican food item] doesn't everybody carry [basic Mexican food item]?" I never realized quite how New Mexican my diet was until I moved away.

[water-soter.livejournal.com]

*pats shoulder* I know what you mean. When I moved to Cali for four years it was hard to adapt to having to replace stuff that I could get two blocks from my house. Even though Cali has a lot of good imported, it's just not the same. Sigh, like consome de pollo or consomate. It tastes differently for some reason.

[attackfish.livejournal.com]

California is... odd, Mexican foodwise, but that one time we went down to Tijuana, the food was just as odd, so maybe it's a Baja thing? I know that there are certain US brands that vary the ingredients of trademarked packaged food depending on which region of the country they're going to be sold in, so maybe it's something like that?

[water-soter.livejournal.com]

Probably that. Yeah, Cali is . . . er, special exception to about everything. For one they make burritos with rice and cheddar cheese, not to mention tomatoes and lettuce. And don't even get me started on the enchiladas made with flour tortillas! O.O We're going to hell, I just know it!

[attackfish.livejournal.com]

I grew up making enchiladas with flour tortillas, but that's because my mom's allergic to corn. And Dad's allergic to peppers, which leaves me alone to enjoy a lot of this stuff. Also, I grew up in Califorinia too, until I was 13, when I moved to New Mexico. It's weird though, flour tortillas for enchiladas was just about the only thing I picked up. Well, that and Ceviche,

[water-soter.livejournal.com]

Lol! Good heavens, you're a heathen :-). Heh, but I guess when you grow up in a specific area you pick up the cuisine. I don't mind tacos masquerading as burritos, and . . . turns around to make sure is alone, I really do like Taco Bell. Heh. But it's hard when you grow up in Mexico and your friends want to go out for Mexican and they end up taking you to places like Taco Cabana or Taco Bell. So I tend not to go to eat Mexican unless I'm in Mexico, for my sanity. Do you make your own flour tortillas? And sauce?

[attackfish.livejournal.com]

I make my own green and red chile sauces, my own tomatillo salsa, my own red salsa, and my own guac, and I make my own corn tortillas, but I don't make my own flour tortillas anymore, mostly because I found ones that are good enough. (They're damn good for store bought, and I don't make my own bread either, except for special occasions.)

[water-soter.livejournal.com]

Ah, makes sense. I don't know how to make my own tortillas (shamefaced), I just go down the street and buy some. But I would love to learn. I also make my own sauces. With my guacamole I like to add lemon juice and orange juice it gives it an awesome flavor. Have you ever made discada?

[attackfish.livejournal.com]

I use lemon juice for my guacamole too, (because it took us a while to get my immune therapy to the point where I could go near limes). And no I haven't. I have to rotate my protein sources, so only one kind of meat per day.

[water-soter.livejournal.com]

Ah yes, I'd forgotten that you told me about this. Then it's not something you can eat. It has ham, bacon, chorizo and beef. Too many proteins. Can you eat lime now? I'm going through this weird period of being grossed out by dairy products. I don't know if it's all the medication I've had to take lately or something else.

[attackfish.livejournal.com]

Yep! We found the right dose, and now I can have limes without a seizure. Score. See, what it is every food I eat is on a rotation all beef products are one day, all chicken the next, all pork the day after, and sea food on the last day, so bacon, chorizo, and ham would all fit on the same day. *shrugs* It's not about mixing meat, its about not eating any meat more frequently than every fourth day, so I could eat it, if I made a commitment to not eat say beef on the day I usually eat it, and save it for pork day, and then, not eat beef again the next beef day, but if I forget, and eat it two days apart, I can screw up my immune system. I do this with every food item, including grains, spices, oils, fruits, and vegetables, but I have to be more careful with those because of plant families.

Aversions like that can be a symptom of a mild allergy (so conversely can cravings) and you're right, a lot of meds can affect how things taste or smell, or make you not want one thing or want another. Since you're probably messing with your body's norms a lot right now because of the crash, it could be any number of things. *shrug*

[water-soter.livejournal.com]

Huh, thanks. That's good. I was getting worried there. I don't really drink milk anymore since it makes me feel sick when I eat it with eggs or similar things. I can eat cottage cheese and cream cheese just fine, but some cheeses don't sit well with me. I'm just coming off some medication I had to take for my stomach and some antibiotics. Right now I'm taking pain meds, ibuprofen since my back is really messed up right now. Not to mention everything else. Sigh.

The discada is a combination of the following: chorizo, ham, bacon, beef, tomato, onion and jalapeno. You make it in a giant disc which is where it gets its name. It's really good and you usually eat it with tortillas de maiz and guacamole. If you want I can pass you a good recipe. Beef is a main ingredient but other than that, you can mix and match to fit your needs. You can also make burritos since you're dad is allergic to grains?

[attackfish.livejournal.com]

Please do! It definitely sounds like it might be worth the extra effort of fiddling with my diet.

Nah, Mom's allergic to corn, Dad's allergic to peppers (actually capsaicin and piperine, so we have to be careful that his food has literally no heat from peppers or any ground pepper, or his throat closes. He can eat other spicy foods, though).

I'm sad to say you might just have to wait out the dairy issue and look forward to enjoying them more when you're off the meds and your body's back to normal, which stinks, I know.

[water-soter.livejournal.com]

Okay, so I'm going to take the jalapenos off the recipe.

5 lb of beef minced (you want something thin and soft, without fat)
1/2 lb of ham minced (I would recommend buying honey ham)
1/2 lb bacon minced (I recommend maple flavored maple)
1 or 2 chorizo links (this is completely up to you how much you use, 1 or 2)
5 roma tomatoes minced (the tomatoes that like like eggs)
2 medium sized white onions, minced
2 lime's squeezed (juice)
1 teaspoon of garlic salt
1 teaspoon of soy sauce
salt to taste

In a pan sautee bacon, ham and onions until lightly golden
Remove from heat and place in a container for later use
In a pan with light oil, sautee beef with garlic salt, say sauce, lemon juice and salt.
Once beef browns remove from heat and place in a container.
In a pan sautee chorizo until browning, then add tomatoes and sautee until soft.
In a large pan, place all of the ingredients and sautee until hot. Add salt as needed. Once hot serve.

The way I've found it to get an even greater flavor, is if you marinate the beef a day before with beer. Also, I know traditional discada is made all in one go, but I've found that it tastes better and keeps a better consistency if you cook it separately and then bring it together. Not to mention it keeps the beef soft. If you have enough burners and pans, you can do all these steps simultaneously to save time. Let me know if you have any questions.

[attackfish.livejournal.com]

Thank you so much!

[water-soter.livejournal.com]

No problem! Good luck!

[attackfish.livejournal.com]

Thank you, you too!