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Everything posted by monkeymay

  1. F-off Liza That song is THE ABSOLUTE WORST Remember John Heard singing it to Annette Benning in Tony Soprano's dream? Painful.
  2. Unbelievably ThE Best RADIO SHOW in Los Angeles. I am usually driving at the hour and have to refrain from ignoring speed limits and careening wildly out of control due to the non-stop heart pounding rock steady madness pouring forth from the radio. I roll down my windows, crank up my bass and compete with the boom box homies cruising next to me at the light. Needless to say my children are appalled. "I am a Poseur/Oh Bondage" - I covet my X-ray Spex! Can't sell my records either. Recently gave away my Weirdos "Neutron Bomb" 1st print 45 to a DJ kid who's infatuated with early LA punk r
  3. Oh, my darling Knock three times on the ceiling if you want me Twice on the pipe if the answer is no Oh, my sweetness Means you'll meet me in the hallway Mmm, twice on the pipe means you ain't gonna show
  4. Freda Payne all the way - Bonnie Tyler *shudder* LOOVED that song way back in high school - also "I found love on a two way street (and lost it on a lonely highway) by The Moments was right in the same vein. "Mr. Big Stuff" by Jean Knight sort of rounded out the emotional highs and lows of my teenage dating years, as a crazy white girl infatuated with Chicano low rider culture, bad boys with slicked back hair, wrap around sunglasses and serious penchant for trouble *sigh* Suavecito mi lindo indeed... Been on a Gram Parsons/EmmyLou kick - This is what's been running in my head
  5. You might want to try this "simple,smoky solution" from the Zuni Cafe. Looks pretty good, and easy as pie...
  6. Abbylovi- I'm just using the pan to blister/char the tomatoes skins - the tomatoes are whole and aren't really cooked per se - you can do the same thing by putting them on a grill.You just want to soften them and concentrate the flavor.I use cast iron 'cause it's one of my favorite pans. Here is another roasted tomato sauce I make : 1# roma tomatoes 1/2 -3/4 c. orange juice 1 tbs or so fresh chopped rosemary 1 tbs sherry vinegar salt/fresh ground pepper 1/2 c good extra virgin olive oil Roast tomatoes on grill till soft and well blistered. Place in blender, along with o.j, r
  7. Yes, me, too...or salsa cruda, which is the same thing -- only the name varies from place to place. A fresh salsa is just much different from a cooked one. And I like each and there's certainly a place for each. Also, the chile-based salsas are different from tomato-based salsas. Seems to me there's room for everything, and no need to get one's nose out of joint over how someone else does something -- much less to publicly humiliate them. I've never understood that aspect of these food boards. Nicer, it seems to me, to just say, "this is how I do it," rather than, "yuck, you and your way
  8. Hey Liza! Wow, you had your baby! Congrats!!!! How old is he? Babies are so wonderful - then they grow up and turn into bad roommates (like mine) Yes the carnitas was good. The kids are a bit sick of it as they ate it for leftovers 2 days in a row. Tough I have another pork shoulder in the freezer I was planning to use for chile verde maybe on Sunday. Am going thru this total Mexi food craving and seem to be making copious amounts of hot salsa daily for consumption. Maybe it's all the tequila I've been drinking these days. (keeping a bottle in the freezer - so smooth it's frightenin
  9. "Bad Santa" wrong, wrong, wrong, wrong, wrong. And funnier than shit. Directed by Terry Zwigoff, who did Crumb and Ghost World. Favorite line:" Why don't you wish in one hand, and shit in the other. See which one fills up first." Nothing beats watching Christmas movies in July.
  10. Hello all, I have been on a pork rampage due to the local ethnic market's recent sales... Sunday Bbq pork ribs (on sale 97. per lb) marinated in dry rub of smoked urfa pepper, garlic, the last of my Chimayo red chili powder, thyme, fish sauce and red wine vinegar. Slow cooked for 3 hours over mesquite with the last hour basting with homemade chipotle bbq sauce. Fantastic. Threw some corn, fingerling potatoes, sliced zucchini and chayote on the grill and dressed them with pesto from the abundant supply of basil that I somehow zealously overplant every year. We drank Tres Generations tequ
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