We got a late start planning tonight's meal because of a yoga lesson
that happened at our house this afternoon. I know. But it was a
special treat for a friend. And it turned out nice, by all estimates.

So D and I schlepped off to the store to see what was what. A pork
loin spoke to me from the meat counter. So did a small head of nappa
cabbage, a bag of lemons, some cilantro, and some marked down toasted
bread rounds.

Back home I split the loin open and tossed in some chopped garlic,
salt, pepper, and tarragon before tying it back up. I used to be
better at tiying up a chunk of meat than I am tonight, but eventually,
it got done. I set the roast in a baking pan, rubbed Dijon mustard,
lemon juice and salt on it, and added the roughly chopped nappa. It's
in the over at 375 (convection) right now. I pulled the nappa out a
few minutes ago. It's in the warming oven.

I added chopped red onions to some leftover blackeyes from yesterday.
Tossed in some finely minced serrano chile (just a touch), some minced
cilantro, some olive oil, lime juice, and salt. Pea salad!

I also made a salad from a navel orange (sliced and the slices
quartered), red grapefruit sections, and a chopped avocado. I added
olive oil, salt, and mint.

I made a sauce for the meat from some home made chicken stock and
shallots sweated in olive oil, seasoned with salt and pepper and a bit
of tarragon. The prepared toast rounds are in the warming oven ready
to accept the sauce and pork for those of us who will eat carbs. The
rest of us will eat the rest of it all.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Ok.. I've finally stopped salivating <grin>
Sounds like you're a very good cook..
question though.. how many minutes per pound did you cook the loin?
I always have trouble with loins/roasts being too rare or too dry.. I like
medium, or medium well.. I'm not sure which it is called. (not a lot of
pink, just barelyyyy pink)
lucy

"Michael Odom" > wrote in message
...
> We got a late start planning tonight's meal because of a yoga lesson
> that happened at our house this afternoon. I know. But it was a
> special treat for a friend. And it turned out nice, by all estimates.
>
> So D and I schlepped off to the store to see what was what. A pork
> loin spoke to me from the meat counter. So did a small head of nappa
> cabbage, a bag of lemons, some cilantro, and some marked down toasted
> bread rounds.
>
> Back home I split the loin open and tossed in some chopped garlic,
> salt, pepper, and tarragon before tying it back up. I used to be
> better at tiying up a chunk of meat than I am tonight, but eventually,
> it got done. I set the roast in a baking pan, rubbed Dijon mustard,
> lemon juice and salt on it, and added the roughly chopped nappa. It's
> in the over at 375 (convection) right now. I pulled the nappa out a
> few minutes ago. It's in the warming oven.
>
> I added chopped red onions to some leftover blackeyes from yesterday.
> Tossed in some finely minced serrano chile (just a touch), some minced
> cilantro, some olive oil, lime juice, and salt. Pea salad!
>
> I also made a salad from a navel orange (sliced and the slices
> quartered), red grapefruit sections, and a chopped avocado. I added
> olive oil, salt, and mint.
>
> I made a sauce for the meat from some home made chicken stock and
> shallots sweated in olive oil, seasoned with salt and pepper and a bit
> of tarragon. The prepared toast rounds are in the warming oven ready
> to accept the sauce and pork for those of us who will eat carbs. The
> rest of us will eat the rest of it all.
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

In article >, Michael Odom
> wrote:

> We got a late start planning tonight's meal because of a yoga lesson
> that happened at our house this afternoon. I know. But it was a
> special treat for a friend. And it turned out nice, by all estimates.
>
> So D and I schlepped off to the store to see what was what. A pork
> loin spoke to me from the meat counter.

"Psst, Modom, this way. No! Over here!" I can hear it now.

> modom
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >, Michael Odom
> wrote:

> We got a late start planning tonight's meal because of a yoga lesson
> that happened at our house this afternoon. I know. But it was a
> special treat for a friend. And it turned out nice, by all estimates.
>
> So D and I schlepped off to the store to see what was what. A pork
> loin spoke to me from the meat counter.

"Psst, Modom, this way. No! Over here!" I can hear it now.

> modom
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >, Michael Odom
> wrote:

> We got a late start planning tonight's meal because of a yoga lesson
> that happened at our house this afternoon. I know. But it was a
> special treat for a friend. And it turned out nice, by all estimates.
>
> So D and I schlepped off to the store to see what was what. A pork
> loin spoke to me from the meat counter.

"Psst, Modom, this way. No! Over here!" I can hear it now.

> modom
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Nah, he's not a good cook, Lucy -- he's a great writer! (*^:^*)

In article > , "Lucy"
> wrote:

> Ok.. I've finally stopped salivating <grin> Sounds like you're a very
> good cook.. question though.. how many minutes per pound did you cook
> the loin? I always have trouble with loins/roasts being too rare or
> too dry.. I like medium, or medium well.. I'm not sure which it is
> called. (not a lot of pink, just barelyyyy pink)

> lucy
>
> "Michael Odom" > wrote in message
> ...
> > We got a late start planning tonight's meal because of a yoga lesson
> > that happened at our house this afternoon. I know. But it was a
> > special treat for a friend. And it turned out nice, by all estimates.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Nah, he's not a good cook, Lucy -- he's a great writer! (*^:^*)

In article > , "Lucy"
> wrote:

> Ok.. I've finally stopped salivating <grin> Sounds like you're a very
> good cook.. question though.. how many minutes per pound did you cook
> the loin? I always have trouble with loins/roasts being too rare or
> too dry.. I like medium, or medium well.. I'm not sure which it is
> called. (not a lot of pink, just barelyyyy pink)

> lucy
>
> "Michael Odom" > wrote in message
> ...
> > We got a late start planning tonight's meal because of a yoga lesson
> > that happened at our house this afternoon. I know. But it was a
> > special treat for a friend. And it turned out nice, by all estimates.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Nah, he's not a good cook, Lucy -- he's a great writer! (*^:^*)

In article > , "Lucy"
> wrote:

> Ok.. I've finally stopped salivating <grin> Sounds like you're a very
> good cook.. question though.. how many minutes per pound did you cook
> the loin? I always have trouble with loins/roasts being too rare or
> too dry.. I like medium, or medium well.. I'm not sure which it is
> called. (not a lot of pink, just barelyyyy pink)

> lucy
>
> "Michael Odom" > wrote in message
> ...
> > We got a late start planning tonight's meal because of a yoga lesson
> > that happened at our house this afternoon. I know. But it was a
> > special treat for a friend. And it turned out nice, by all estimates.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

On Mon, 03 Jan 2005 05:05:38 GMT, "Lucy" > wrote:

>Ok.. I've finally stopped salivating <grin>
>Sounds like you're a very good cook..

Thanks. I have my moments, but I'm always prepared to retreat to Taco
Bell when things in the kitchen turn sour. For example:
http://tinyurl.com/3ssvn

>question though.. how many minutes per pound did you cook the loin?
>I always have trouble with loins/roasts being too rare or too dry.. I like
>medium, or medium well.. I'm not sure which it is called. (not a lot of
>pink, just barelyyyy pink)
>lucy
>
I have to say that I don't have a methodology. I cook by eyes and
ears and nose. This is especially the case with my convection oven.
I haven't had it long enough to figure out nicities of timing and so
forth. I did use a meat thermometer on the loin, however. It was
about 140-145F or so when I pulled it out of the oven if I recall
correctly. The internal temp will continue to rise for several
minutes after it comes out. My roast was not pink inside, but it was
not dry either.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Mon, 03 Jan 2005 05:05:38 GMT, "Lucy" > wrote:

>Ok.. I've finally stopped salivating <grin>
>Sounds like you're a very good cook..

Thanks. I have my moments, but I'm always prepared to retreat to Taco
Bell when things in the kitchen turn sour. For example:
http://tinyurl.com/3ssvn

>question though.. how many minutes per pound did you cook the loin?
>I always have trouble with loins/roasts being too rare or too dry.. I like
>medium, or medium well.. I'm not sure which it is called. (not a lot of
>pink, just barelyyyy pink)
>lucy
>
I have to say that I don't have a methodology. I cook by eyes and
ears and nose. This is especially the case with my convection oven.
I haven't had it long enough to figure out nicities of timing and so
forth. I did use a meat thermometer on the loin, however. It was
about 140-145F or so when I pulled it out of the oven if I recall
correctly. The internal temp will continue to rise for several
minutes after it comes out. My roast was not pink inside, but it was
not dry either.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sun 02 Jan 2005 06:06:32p, Michael Odom tittered and giggled, and giggled
and tittered, and finally blurted out...

> A pork loin spoke to me from the meat counter.

Evidently wasn't dead yet.

> So did a small head of nappa cabbage.

Must have been from the group Talking Heads.

- OR -

Could be you're beginning to hear things. <G>

Wayne

On Sun 02 Jan 2005 06:06:32p, Michael Odom tittered and giggled, and giggled
and tittered, and finally blurted out...

> A pork loin spoke to me from the meat counter.

Evidently wasn't dead yet.

> So did a small head of nappa cabbage.

Must have been from the group Talking Heads.

- OR -

Could be you're beginning to hear things. <G>

Wayne

In article >, Michael Odom
> wrote:

> On Mon, 03 Jan 2005 05:05:38 GMT, "Lucy" > wrote:
>
> >Ok.. I've finally stopped salivating <grin>
> >Sounds like you're a very good cook..
>
> Thanks. I have my moments, but I'm always prepared to retreat to Taco
> Bell when things in the kitchen turn sour. For example:
> http://tinyurl.com/3ssvn
>
> >question though.. how many minutes per pound did you cook the loin?
> >I always have trouble with loins/roasts being too rare or too dry..
> >I like medium, or medium well.. I'm not sure which it is called. (not a lot of
> >pink, just barelyyyy pink)
> >lucy
> >
> I have to say that I don't have a methodology. I cook by eyes and
> ears and nose.

Sure, but all you see and smell are peppers and other weird things.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article >, Michael Odom
> wrote:

> On Mon, 03 Jan 2005 05:05:38 GMT, "Lucy" > wrote:
>
> >Ok.. I've finally stopped salivating <grin>
> >Sounds like you're a very good cook..
>
> Thanks. I have my moments, but I'm always prepared to retreat to Taco
> Bell when things in the kitchen turn sour. For example:
> http://tinyurl.com/3ssvn
>
> >question though.. how many minutes per pound did you cook the loin?
> >I always have trouble with loins/roasts being too rare or too dry..
> >I like medium, or medium well.. I'm not sure which it is called. (not a lot of
> >pink, just barelyyyy pink)
> >lucy
> >
> I have to say that I don't have a methodology. I cook by eyes and
> ears and nose.

Sure, but all you see and smell are peppers and other weird things.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Dog3 wrote:
> Gawd. It is beautiful outside today. The temp is in the mid 60s. The
crocus
> and daffodils are beginning to peek through. Last night was frigid
cold and
> I prepared a roasted pork loin. I have no idea what to fix tonight. I
may
> haul the meat grinder out and grill hamburgers outdoors. I have left
over
> pork loin and it will go to waste if I do not use it in something.
Maybe a
> pork fried rice thingy. Hmmm... what to do.


Last Saturday (not the 12th, the one before) I made pulled pork from a
pork butt I made for the Jack Curry Memorial BBQ Across America. I just
bought some corn tortillas, so I'll thaw some meat and it'll be pork
tacos tonight.



Brian

"> Dog3 wrote:
> > Gawd. It is beautiful outside today. The temp is in the mid 60s. The
> crocus
> > and daffodils are beginning to peek through. Last night was frigid
> cold and
> > I prepared a roasted pork loin. I have no idea what to fix tonight. I
> may
> > haul the meat grinder out and grill hamburgers outdoors. I have left
> over
> > pork loin and it will go to waste if I do not use it in something.
> Maybe a
> > pork fried rice thingy. Hmmm... what to do.

I made this last w/e with left over pork. It wasn't bad.


Hot and sour soup

4 ounces mushrooms -- sliced
2 cloves garlic -- minced
1/2 teaspoon fresh ginger -- minced
1/4 cup green onions -- sliced
1 pound pork tenderloin -- sliced thin
3 tablespoons vegetable oil
8 ounces water chestnuts, canned -- sliced and drained
8 ounces bamboo shoots, canned -- sliced and drained
42 ounces fat-free chicken broth
1/4 teaspoon crushed red pepper
2 teaspoons chili sauce
2 teaspoons soy sauce, low sodium
1 tablespoon Worcestershire sauce
2 teaspoons sesame oil
2 tablespoons apple cider vinegar
Heat oil in large pot or Dutch oven. Add garlic, ginger and onions. Cook
about one minute. Add mushrooms and pork. Cook until mushrooms soften and
pork browns. Add rest of ingredients and bring to a boil. Reduce heat and
cover and simmer for 30 minutes.

E.

"Dog3" > wrote in message
1...
> Gawd. It is beautiful outside today. The temp is in the mid 60s. The
crocus
> and daffodils are beginning to peek through. Last night was frigid cold
and
> I prepared a roasted pork loin. I have no idea what to fix tonight. I may
> haul the meat grinder out and grill hamburgers outdoors. I have left over
> pork loin and it will go to waste if I do not use it in something. Maybe a
> pork fried rice thingy. Hmmm... what to do.

Absolutely gorgeous day here today. Sunny and in the low-80's. Took the
small child to the park for a couple of hours, then came home and started
making Guinness stew for dinner (probably a better day for grilling than
stewing, but last week hubby requested that I make the stew for V-day
dinner, and I aim to please, so...). Three hours later, it was done. Served
it in bread bowls. Mmmmm...

Mary

One time on Usenet, Dog3 > said:

> Gawd. It is beautiful outside today. The temp is in the mid 60s. The crocus
> and daffodils are beginning to peek through. Last night was frigid cold and
> I prepared a roasted pork loin. I have no idea what to fix tonight. I may
> haul the meat grinder out and grill hamburgers outdoors. I have left over
> pork loin and it will go to waste if I do not use it in something. Maybe a
> pork fried rice thingy. Hmmm... what to do.

Lucky you on the weather! Here in Western WA, it's pretty chilly
(for us) tonight (40F). DH made cream of potato soup and sandwiches
for himself and DS. I'm counting calories today, so I'm having a
stuffed green pepper (I made a double batch last weekend and froze
the rest)...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

One time on Usenet, said:
> Dog3 >, if that's their real name, wrote:

> >I love stuffed green peppers. How do you make yours? Mine is simple. Rice,
> >ground meat, tomato sauce and whatever spices I'm in the mood for.
>
> I'm not fond of green peppers unless they're minced, but I would love to
> try stuffed red peppers, preferably with little or no rice (diabetes -
> damn!). I'd love a tried and true recipe, if anyone has one to share.

I use my mother's recipe -- they're basically a mini meatloaf in
a green pepper cup (no rice). According to DietPower, these are
411 kcals and 25g carbs per pepper, dunnow why you couldn't use
reds or yellows instead of greens if you wanted to:

Stuffed Green Peppers

4 large green peppers
1 lb. ground beef
1/3 C. bread crumbs (I use panko)
¼ C. pickle relish
1 egg, beaten
½ C. onion, chopped OR 2 T. dried onion
Salt and Pepper to taste
Ketchup

Cut slice from each pepper to form a cup. Clean, cook in boiling
salted water for five minutes. Drain. Combine next 7 ingredients,
mixing well with a fork or hands. Fill peppers with this mixture.
Place in greased baking dish. Bake at 350º F. for 30 minutes. Remove
from oven and top with ketchup; return to oven for 15 minutes more.
Serves four.

I wrap them individually and freeze them raw; you just add another
15-30 minutes to your cooking time...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

(Gal Called J.J.), if that's their real
name, wrote:

>I use my mother's recipe -- they're basically a mini meatloaf in
>a green pepper cup (no rice). According to DietPower, these are
>411 kcals and 25g carbs per pepper, dunnow why you couldn't use
>reds or yellows instead of greens if you wanted to:

Thanks, J.J.!
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

One time on Usenet, said:
> (Gal Called J.J.), if that's their real
> name, wrote:
>
> >I use my mother's recipe -- they're basically a mini meatloaf in
> >a green pepper cup (no rice). According to DietPower, these are
> >411 kcals and 25g carbs per pepper, dunnow why you couldn't use
> >reds or yellows instead of greens if you wanted to:
>
> Thanks, J.J.!

No problem, I hope you get a chance to try them. I had one again
last night for my late dinner -- at this rate, I'll have to make
another batch this weekend...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Dog3" > wrote in message
1...
> "MareCat" > wrote in
> :
>
> >
> > Absolutely gorgeous day here today. Sunny and in the low-80's. Took
> > the small child to the park for a couple of hours, then came home and
> > started making Guinness stew for dinner (probably a better day for
> > grilling than stewing, but last week hubby requested that I make the
> > stew for V-day dinner, and I aim to please, so...). Three hours later,
> > it was done. Served it in bread bowls. Mmmmm...
> >
> > Mary
> >
> >
>
> MMM... Guiness stew. When you get time, will you post your recipe or send
> it to me in email at dog30 at charter dot net? Thanks.

Sure, Michael. I pretty much just make a standard beef stew and put Guinness
in it as part of the stewing liquid. I start by sauteeing a couple of sliced
onions in a few tablespoons of butter until soft. Then I add 2-3 lbs. of
stew meat and brown (I sometimes do this in a separate pan and then add to
the onions--more surface area for the meat). Add a tablespoon or so of flour
and 1/2 tsp. each of marjoram, thyme, and s/p, plus a cup each of beef broth
and Guinness. Let simmer for about three hours, adding more broth and
Guinness as needed. Add veggies (I add mushrooms and carrots) the last half
hour or so of simmering time.

I use frozen bread dough to make the bread bowls. One loaf usually yields
three bowls.

Mary

"Dog3" > wrote in message
1...
>
> <recipe saved> A woman after my heart. Sounds like you dabble in the
> kitchen with little or no recipe guidance, like I do.

Yep! Hardly ever use a "real" recipe.


>Well, what the hell,
> we know what tastes good to ourselves

'zactly!

Mary

On Fri, 18 Feb 2005 02:19:53 GMT, Dog3 >
wrote:

>The S.O. came home early. Took me out for dinner. I had to wear sweat pants
>and tennis shoes so we did a casual Chinese buffet. It was pretty good and
>I love the pot stickers at this place as well as the hot/spicy cucumbers.
>The fried rice was good as well as the Hot and Sour soup. Too much pepper
>on some of the entree choices but they are okay. I ate the peppered pork
>with carrot and some celery. I had no room left over for a second swipe
>through. Thankfully it's not a child's place so we dined in peace.
>
>Michael

Speaking of Chinese.... I have a whole chicken in the oven a la Mimi's
Sticky Chicken EXCEPT I completely tweaked the recipe and used some
bottled BBQ sauce I have shipped in from Missouri. There is this old
veterinarian who started making BBQ sauce for himself and neighbors
and gradually his business grew so much that he makes the stuff and
ships it all over. It's really delicious. We buy it by the case to
save on shipping costs. The name: Show Me Sauce. Anyway, the chicken
is baking and it smells delicious. For a side dish I am stir frying
some cabbage and onions in sesame oil, fish sauce, oyster sauce and
some Sriracha hot chili sauce. It should be ready in about 15
minutes. In the meantime, I'm enjoying a bit of the grape... and
waiting for Survivor to start.

Ginny

PS: if anyone wants to know how to contact this guy for some great
sauce, just say the word.

On Thu 17 Feb 2005 07:47:32p, Ginny Sher wrote in rec.food.cooking:

> On Fri, 18 Feb 2005 02:19:53 GMT, Dog3 >
> wrote:
>
>>The S.O. came home early. Took me out for dinner. I had to wear sweat
>>pants and tennis shoes so we did a casual Chinese buffet. It was pretty
>>good and I love the pot stickers at this place as well as the hot/spicy
>>cucumbers. The fried rice was good as well as the Hot and Sour soup. Too
>>much pepper on some of the entree choices but they are okay. I ate the
>>peppered pork with carrot and some celery. I had no room left over for a
>>second swipe through. Thankfully it's not a child's place so we dined in
>>peace.
>>
>>Michael
>
> Speaking of Chinese.... I have a whole chicken in the oven a la Mimi's
> Sticky Chicken EXCEPT I completely tweaked the recipe and used some
> bottled BBQ sauce I have shipped in from Missouri. There is this old
> veterinarian who started making BBQ sauce for himself and neighbors
> and gradually his business grew so much that he makes the stuff and
> ships it all over. It's really delicious. We buy it by the case to
> save on shipping costs. The name: Show Me Sauce. Anyway, the chicken
> is baking and it smells delicious. For a side dish I am stir frying
> some cabbage and onions in sesame oil, fish sauce, oyster sauce and
> some Sriracha hot chili sauce. It should be ready in about 15
> minutes. In the meantime, I'm enjoying a bit of the grape... and
> waiting for Survivor to start.
>
> Ginny
>
> PS: if anyone wants to know how to contact this guy for some great

Ginny, it sounds delicious! However, you have tweaked it right out of
being Mimi's Sticky Chicken. :-)

What's this BBQ sauce like? There are so many kinds on the market.
Flavor, sweetness, smokey,?

Cheers,
Wayne

Michael wrote:

> I had to wear sweat pants and tennis shoes

The only time I wear slacks is when I need to do my laundry.

Bob

still not getting enchiladas dammit. We are doing ham, au gratin
potatoes and green beans. That will do.


Michael


Oh, we found a little place about 5 blocks away from here run by one
guy. He showed us a magazine article about his place. Enchiladas are
$1.70 apiece. Smothered and with lettuce and tomato on top. He gave
us some samples as we were waiting: his spicy mushrooms and a red
tamale. Both were delicious. We took 6 tamales home with us. The
spicy mushrooms were something he made up, as the produce company gave
him a big tray of mushrooms for free. They are in a sort of green
chile sauce without the meat. He used to repair cars, but I think he's
better off cooking. Best Mexican I've had in Denver for a long time!