Posted on 07/09/2007 5:47:32 PM PDT by blam
dont let it fool you.
processed food? IF it wont rot in your fridge - you shouldnt be eating it....
your eyes are just teasing you
The Indians of México and the what is now the southwestern US ate the “CBS diet” (corn, beans, and squash), which gives a complete amino acid combination for making all the protein the body needs. It is a good, staple diet.
The peppers provide vitamin C and other useful nutrients, some of which have antimocrobial properties.
They were able to preserve food by drying it.
Good Méxican food is great. Of course, every developed culture has some good food, but this diet was available generally, and was probably preferable to what people in some other places were eating.
No argument from me. All great meals.
Rice and beans provide protein and niacin. Another Mexican staple.
I didn’t grow any this year, I’ve still got several pints of 100% habañero puree from last year, also some flaked and dryed for use in shakers, And several quart freezer bags full of whole peppers. I must be nuts.
Chocolate and vanilla are also from Mexico.
I forgot to mention the pik kee nu pints. I know I’m nuts.
Interesting that the U.S. has about a squadrillion restaurants serving Mexican food, and almost none serving Canadian food. Of course, a reason for that is that nobody really knows what Canadian food is. Beer and doughnuts, I guess.
"The origins of chocolate, which is derived from the Theobroma cacao tree, stretch back at least 4000 years.The plant is believed to have originated in the Amazon or Orinoco basins in South America and was regarded by the Aztecs as being of divine origin ('Theobroma' means 'food of the gods'). They used the tree's beans as currency - 100 beans would buy a slave, 12 beans the services of a courtesan and 10 beans a rabbit."
“...They used the tree’s beans as currency...12 beans the services of a courtesan and 10 beans a rabbit.”
So a guy with 12 beans had to ask himself; “Am I hungry or horney?”
I know I’m nuts too. A steady diet of hot peppers, vodka and dual-base smokeless powders has sustained me thus far.
Correct. Vespucci had not even been born!
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I know. Don’t worry, just an attept at a chile pepper joke.
“....All the hot peppers in the world today can trace their origins to the Caribbean Islands....”
What is your source for that?
All I have read points to the Chiltepin as the ancestor of modern Chiles. The Chiltepin grows wild from central Mexico to Arizona.
I love them—I swallow a couple whole every day, like vitamins.
That means it is time to smoke the ribs with a mole rub.
Poutine. Rapee pie. Tourtiere. All french-Canadian.
Moose, elk, caribou, salmon, blueberries, bakeapples, fiddleheads - Canadian ingredients. In fine restaurants serving “Canadian” food, fresh, wild ingredients tend to be the distinguising characteristic.
For the most part Canada is a land of immigrants, like the US, so it’s hard to speak of “Canadian food” as any specific dishes, other than those french-Canadian specialties.
Oh, another one: Montreal smoked meat sandwiches. Lobster rolls. Lobster dinners served family style. Regional cuisine.
Of course not. Everyone knows you don't eat beaver in a restaurant.
I recognize that species of pepper; it is the only one that ever has made me barf due simply to pure heat!
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