More Food Talk

No longer eat chicken, since I became ill in 2011. It’s the most inflammatory meat you can eat. It plays havoc on my muscle tissue. Before the studies I went through at times it caused extreme pain. Also limit my intake of tomatoes for the same reason. You’d be surprised how many foods fit into this category.

  It’s the amount of sulfites in onions that play havoc on many people when eaten raw. Guess I’m lucky, I can eat and enjoy a super early season Vidalia onion like one enjoys an apple👌👍👍

  Many people can’t drink red wine due to the amount of sulfites.

Chinese food. Stuff is great but gives me a headache beyond belief.

Ice cream (anything really with lactose) is amazing but my stomach will hate me for a good bit.

surely that would give me more skits.

This coming Tuesday my Dr made me an appointment with a dietician, wife said if she’s better she wants to come, going for a low carb diet. Been on it close to 2 weeks, would have been easier if wife wasn’t down with her back. Getting tired of my own cooking.!

Famously, Chinese food was loaded with MSG, to which a lot of folks are intolerant. That's changed in many restaurants, but not all. So many no omit it in my area that I no longer say "No MSG", but I am lucky. 

Cholula on tacos is different. I love the stuff on eggs or bicuits and gravy.

That's one thing we don't have over here much at all... It's not that there aren't any good Mexican restaurants, there aren't ANY.

Having a distribution network for the products necessary to produce good food would be a must.
My wife's aunt lives in Holland, previously she lived in Southern California and loved Mexican food. Something as simple as corn tortillas cannot be had there, to listen to her "The don't eat corn over here, it is considered animal feed"...so she always  packs some in her suitcase.

you're too kind. I'm sure we can get most of that over here. I'll look around.

6.5 cups flour
2 Tablespoons Baking Powder
1 Tablespoon Salt
1/2 cup Shortening (or lard)
2 Cups Approximate Lukewarm water.


Mix Flour, Baking powder, Salt and shortening by hand until mixture becomes coarse in texture.

Add water a little at a time, Mix until dough pulls away from sides of bowl without sticking....knead about 30-40 times.

Grease hands with shortening/ lard and rub over the dough ball with a film of the shortening lard to keep crust from forming, put a towel over it let it sit for 10 minutes.

Sprinkle board or countertop with flour, pinch off a golf sized ball of dough and roll it flatten, and roll with a rolling pin turning and flipping as yo go to try and roll out a circular shape...the shape does not affect the taste....Nice uniform shaped tortilla's take time...still working on it.

Roll to about 10 inches, if the tortilla starts wrapping around the rolling pin, sprinkle flour sparingly on the surface as a release agent.

Put onto a lightly greased cast iron skillet med-med hi heat, and flip when  lightly browned....when I am making large batches, I sometimes cool the skillet down, scrub it, dry, heat up on burner and re-oil and carry on...sometimes the flour residue really builds up.


I described it as being harder than it should be....after a few times it is pretty natural, and the tortillas are great days later when put into airtight containers after they have cooled down.