On Jul 16, 7:24*pm, Bryan > wrote:
> On Jul 16, 6:17*pm, Ran e at Arabian Knits >
> wrote:
>
> > In article >,
> > *Janet Bostwick > wrote:
>
> > > Well, Bryan, anyone with half a brain would simply substitute those
> > > things to suit themselves. * *I did indicate subs for the bouillon
> > > cube and I just assumed that if you had your own salsa you could
> > > figure that part out. *I'm sorry that was too tough for you.
> > > For others who may not do much cooking, this is a starting point idea..
> > > . .how to change up a basic rice dish into anything you like. *
>
> > * *Don't even bother with him. *He's not worth the time you took typing. *
> > I make something similar, using chicken broth and salsa. *I often
> > include a pickled jalapeno (no stem) or two. *You can add corn or
> > peppers or whatever else you like. *It's pretty good. *
>
> "It's pretty good" is pretty faint praise. *"It's pretty good" is the
> way I'd describe a recipe that didn't work.
>
> > And it's Mexican-ish. *Certainly no less Mexican than what is often served in
> > Mexican restaurants.
>
> Boy, you must have some really crappy Mexican restaurants in your neck
> o' the woods (or prairie). *I don't frequent Mexican-ish restaurants
> where they use jarred (or canned) salsas, or canned nacho cheese
> sauce, and these days you can buy fresh jalapenos at freakin' Wal-
> Mart. *You don't have to resort to those vinegar preserved jarred
> things they put on crappy nachos at the ballpark. *Oh yeah. *A lot of
> folks think those nachos are "pretty good." *They do match up "pretty
> good" with a Bud Light.
> I seriously doubt that you'd really be able to take pride in your
> handicrafts if the best you could say about them was that they are
> "pretty good." *And hey, do you really knit with pure linen yarn? *I
> sure hope you don't use that mingled stuff
> Oh, and I noticed that you had "Ham and Bean Soup" for "Linner" last
> Sunday. *You might want to consider a copy editor for your blog.
>
>
>
> > Regards,
> > Ranee @ Arabian Knits
>
> --Bryan

Bryan is still licking his wounds over both Del Taco's closing in STL.
They OF COURSE didn't "use jarred (or canned) salsas, or canned nacho
cheese sauce" or anything else Bryan would consider "crappy".

But they are gone now! So Bryan is without any acceptable (to him!)
quasi-Mexican fast food places here in STL. And since he has a garden,
he makes a lot of his own salsas, pico de gallo (or whatever), which
are free from anything gross or unacceptable , to Bryan.

And YOU ALL SHOULD TOO!! ;-)

John Kuthe...