mmmmmm, Durham

grady grady at ibiblio.org
Tue Dec 12 15:33:09 EST 2006


Mmmmmmmm, hog jowls.

My experience with Nicaraguan cuisine is strictly limited to that which 
has trickled down/up to These United States, as our friends at the 
Reader's Digest used to call 'em. I wouldn't know the coasts from the 
interior from the interior of my own butt; I was merely passing along 
what the menu sez.

I *do* have some passing experience with New Mexican cuisine, and while 
I'd say there's not enough green chile in any green-chile-related dish 
at Xiloa (or at least there wasn't last time I tried any), she's doing 
good work with the red, and in any case, putting *anything* on frybread 
renders it instantly divine.

xo

Ross

Duncan Murrell wrote:
> Mosquito Coast or Pacific Coast?  And what do you think about cuisine  
> of the interior? I'm partial to Tipitapian cuisine myself. (That  
> which can be found at my favorite places along the west bank of the  
> Tipitapa River, which all charge $6 too little and will be _so_ over  
> by the time you get there.) I've heard the steaks of Lake Nicaragua  
> bull shark are scrumptious, and typically done with fresh-squeezed  
> acai fruit and baked in locally raised banana leaves soaked in the  
> fat of the pig jowl.
> 
> d
> 
> It is not, despite appearances, Pile On Grady Day over here. I kid  
> 'cause I love, and also 'cause I'm bored. Plus, he's smarter and has  
> a more sophisticated palate than me, the bastard.
> 
> On Dec 12, 2006, at 2:37 PM, grady wrote:
> 
>> coastal-Nicaraguan-meets-New Mexico
> 
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> 
> 



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