FauxPseudo

"It's not like we have troops on the ground."

Regional identity. If I see a carne asada burrito that is something other than beef, pico and guac I'm going to get irritated. If I see a California Burrito on a menu and it isn't exactly the carne asada mentioned above with French fries in it I'm going to get irritated. If I see a 4+ inch diameter round meatloaf in a sea of marinara and pasta I'm going to say something. If I see chili with chocolate and cinnamon I'm gonna to say something.

There are things that are and there are things that are not. I have zero problems with someone telling me I made something non authentic. In this case I said it was "like" a Philly cheese steak. Not that it was one because I knew someone would get bent. And they have that right.

Sometimes people donate stuff. Sometimes boomer parents send corporate frozen meat boxes from the ads in Parade magazine or wherever they find them. I always make sure to disclose that for the price to make sense.

Yeah. Cilantro is almost entirely missing from the mex food in The South. I have to get all of my cilantro fix at home.

I think the Indian restaurants use more of it than the Mexican places.

I grew up on Roberto's from the moment I had a job as a teen. I'll be chasing those meals the rest of my life.

After this I looked around. Sprouts abc Whole Foods are both about 25-30 miles away. Limited selection of only the highest quality rye flour at unreasonable prices for 20 ounces. Amazon was only slightly better per unit cost if I got two.

The last time I made rye there were these things called health food stores that had it cheap. But all of those closed down. There isn't a single place where over priced small pharma that isn't meant to diagnose or treat anything takes up half the square footage within 60 miles of me. I have mixed feelings about that.

I understand that we each have our jobs and our duties.

$3.47

There isn't any place locally that sells rye flour.

One of my favorites. Along with Sopa de leftovers.

I was 6’2” and 135 pounds. I gained 50 pounds in three years after turning 30. It felt awesome. Now I'm just over 200 working to maintain that. Any less and some health problems come back. Any more and new ones pop up. 200±5 is kinda my ideal zone.

Find your zone. Sometimes you need just three rolled tacos. Sometimes you need 10. Sometimes you need just three and a beer backer.

There are two slices of fake enough cheese under the toppings.

I didn't have a car so my cost of living was very low.

I have been able to make a lot of -toes's favorites but those rolled tacos are still on the to-do list. Gotta stew and shred the beef. Roll everything up. Freeze. Deep fry, make guacamole and then the hard part, that red pepper rind Cotija. I can't get that here in Lesser Carolina.

A few months ago I got a craving for Rubio's but it passed pretty fast. First time in more than two decades that craving hit.