Ambrosia Software Web Board: I'm back! - Ambrosia Software Web Board

Hey, I haven't been here for three months because my computer finally died. But I got a PSP so I'm back! So, what'd I miss?

How the hell do you survive three months without a computer?

-Pufer

More to the point, you left?

I don't know. I think I ate my pants or something.

EDIT: Yeah, I left, and I was wondering if I missed anything important, like the demotion of my Grammar Nazi rights.

This post has been edited by Captain Zaphod Beeblebrox: 03 June 2008 - 11:53 PM

How the hell did you survive three months without a computer? Wait, you've been here three months? It's seriously been that long? Wow.

Anyway no you haven't missed anything and you're not demoted since I'm the one who hired you. Yet I'm considering it. I mean what kind of person takes a job and doesn't even show up to work for three months? I'm not paying you to lay around you know!

As big a tech geek as I am, I can survive a very long time without out a computer or anything electronic really since I've got a life no matter how small. I've got things to do. It's understandable. Captain on the otherhand, I'm not even sure what he does for a living. Not saying he doesn't have a life but it seems more that he'd snap and begin a huge wave of insanity within the first few weeks days seconds.

It was only three months?

I have a hard time believing he had an account for three months. It seems like he was gone for a month and a half.

Yes you are, and don't let anybody tell you your not.

I knew you were coming back.

Bollocks.

DY4, on Jun 5 2008, 07:33 PM, said:

QFT


(& QFP-BFVP)

In short, I believe it's safe to say that no one missed you.

You were gone?

I think he's gone again.

Moving right along, I don't believe that we've discussed recently the forum guidelines on derailing threads. I personally believe that dramatic shifts in thread topic detract from the readability of the forum - what are your thoughts?

I personally believe that the rapid shifts in topics is what gives the forum its unique personality. I quite enjoy these shifts.

I actually have question for my fellow ATTers though, What local foods to you eat that you've heard people outside your don't eat? Personally, living in costal Mississippi, boiled crawfish are the unique local food.

We have our own unique cuisine in New Mexico. The most noticable absences elsewhere that I've noticed are you can't get green chile on everything elsewhere, there's no green chile stew, no biscochitos, no carne adovada, no flat tacos (beef (maybe some liver), nopalitos/green beans, and chile sauce on a tostada), masa should have chile powder in it, and everybody else's posole sucks.

-Pufer

Pufer, on Jun 7 2008, 04:48 AM, said:

Funny you should mention that. I was eating at a tiny New York restaurant called Pio Pio's the other night - tiny, tables crammed together like sardines - and the most famous dish there was actually a condiment. Green Chile sauce, a bowl of which is served with every dish to provide a little fire and brimstone. Great stuff.

I enjoy eating the cooked flesh of my enemies. There's this place down the street where-

*looks at incredulous stares* What?

OH NOES! THE E-NINJAS GOT ME!

This post has been edited by Shlimazel: 07 June 2008 - 03:15 PM

I thought about it. I couldn't come up with a single unique food item that originates from around here. Though there is a restaurant nearby that lays claim to being one of the many inventors of Chinese Chicken Salad.

I don't think Georgia's got anything like that.
Though I seem to be thinking that there is something, but I can't place my finger on it and I'm probably wrong.

Cincinnati Chili, which is really nothing like what the rest of the US calls "chili". It's just spaghetti with a meat sauce (not tomato based), beans, and onions on top, and a ton of cheese.

Sundered Angel, on Jun 7 2008, 01:57 PM, said:

Outside of NM, I've never ended up with any type of proper NM green chile sauce, it's typically more of a salsa de aji verde.

Proper green chile sauce starts with a bulk green chile basket roaster like this one outside of Wagner's in Coralles:



Literally every grocery and produce store in the central Rio Grande valley has at least one, and usually more (Wagner's has six, Wal-Marts typically have four) that show up come fall chile harvest time. When you can get Wal-Mart to buy a bunch of custom built propane roasters and hire a bunch of folks to tend them just for a local thing, you know how important that stuff is to those locals. From late August through October, the state smells like roasting green chile.

When it comes out, it's stuffed in a garbage bag and then you end up with this:



Peel it, destem it, deseed it to a certain extent, chop it, simmer it with some soft-sauteed onions, garlic, salt, and water (maybe tomatoes if you're not a purist), and you have some New Mexico green chile. Serve it piping hot over every damn thing.

My favorite dish at harvest time: roasted green chile stuffed inside a NM tamale (NM tamale=red chile pork wrapped in red chile masa, steamed in corn husk) with raisins and cheese, wrapped with roasted green chiles and a flour tortilla, smothered with green chile - excellent at breakfast alongside some crema mexicana, warm corn tortillas, and some green chile scrambled eggs (smothered in green chile, of course).

-Pufer

Mispeled, on Jun 7 2008, 09:01 PM, said:

That looks absolutely fantastic...iWant