David Wright wrote:

> Let it go, please, Wayne.
>
> You told us in this newsgroup several months ago, in Spanish, that we
> were shit, and now you want to come back so you might get some
> business from some newbies.
>
> Too bad.
>
> David
I am sorry to see that, as I must have missed that discussion because I
come and go. It is too bad, as I do remember Wayne writing some of the
most interesting "recipes" which were more of a presentation of the
experience of cooking and enjoying a dish - somewhat like Rolly's site,
but done in a different way.

I think he also fought the battle against absolute authenticity which I
so agree with, and I believe made comments about the original A1.

Just saying that I appreciated his contributions in the past, and had
missed him, but am not aware of the incident you mention. And I know
nothing about the business part.
Paul

"Paul Covey" > wrote in message
...


David Wright wrote:

> Let it go, please, Wayne.
>
> You told us in this newsgroup several months ago, in Spanish, that we
> were shit, and now you want to come back so you might get some
> business from some newbies.
>
> Too bad.
>
> David
I am sorry to see that, as I must have missed that discussion because I
come and go. It is too bad, as I do remember Wayne writing some of the
most interesting "recipes" which were more of a presentation of the
experience of cooking and enjoying a dish - somewhat like Rolly's site,
but done in a different way.

I think he also fought the battle against absolute authenticity which I
so agree with, and I believe made comments about the original A1.

Just saying that I appreciated his contributions in the past, and had
missed him, but am not aware of the incident you mention. And I know
nothing about the business part.
Paul

Here is what was posted, but I think we ALL get stressed out and angry
sometimes. I hate to bring religion into the discussion but someone you all
know stated "And forgive us our trespasses, As we forgive those who trespass
against us". We are told to forgive everyone that has done anything wrongful
against us. If one doesn't forgive completely, how can one ever expect
complete forgiveness? I too enjoyed Wayne's participation and knowledge. I
also look forward to his participation again. Welcome back Wayne !!!

>Well here it is once and for all:
> Wayne Lundberg" > wrote in message
> ...
> > Este grupo se ha convertido a mierda.
> > Adios
> THIS GROUP HAS TURNED INTO SHIT, BYE........



--
Old Magic 1

Thank you Paul, Old Magic1... I missed the group and when I saw these
strings on the making of chicharron, of mole, and Menudo I just had to add
my two-bits worth. I'm not selling anything so I don't know where David got
the idea. Maybe because I post my website offering free entrepreneurial
training and the Pueblaprotocol concept which I hope will stimulate
discussion on the origins of Mexican food and culture. But there is no
selling anywhere in that site. It is strictly informational and an
invitation to participate. I might change it to a blog to make it easier for
others to share, but as long as this newsgroup exists, I'd like to keep it
here and grow the membership if possible.

Wayne
www.pueblaprotocol.com and go to the bottom of the page for the latest in
Mexican cooking and culture including comments from others.

"Old Magic1" > wrote in message
...
> From: "Richard Lee Holbert" >
> Sent: Saturday, May 21, 2005 10:39 PM
>
> Source: Better Homes And Gardens Mexican Cookbook
>
> Menudo (Tripe Soup)
>
> 2 pounds honeycomb tripe
> 1 (1-1/2-pound) veal knuckle
> 6 cups water
> 3 medium onions, chopped (1-1/2 cups)
> 2 cloves garlic, minced
> 2 teaspoons salt
> 1/2 teaspoon coriander seed
> 1/4 teaspoon dried oregano, crushed
> 1/4 teaspoon crushed red pepper
> 1/4 teaspoon pepper
> 1 (15-ounce) can hominy
> Pequin chiles or crushed red pepper
> Lime wedges
>
> Cut tripe into 1-inch pieces.
> Place in a Dutch oven with veal knuckle, water, onions, garlic, salt,
> coriander, oregano,
> the 1/4 teaspoon crushed red pepper, and pepper.
> Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance
> and veal is
> very tender.
> Remove veal knuckle from pot. When cool enough to handle, discard bones;
> chop meat and
> return to soup.
> Add undrained hominy; cover and simmer 20 minutes longer. Serve with
pequin
> chiles or
> crushed red pepper to taste.
> Garnish with lime wedges.
>
> About this recipe: When eaten with plenty of extra hot pepper, it is
reputed
> to cure
> hangovers.
>
> Yield: 8 to 10 servings.
>
> --
> Old Magic 1
>
This is a traditional 'soup' usually available early morning starting at
around 2 AM as a means of starting the sobering process or getting the
energy to get to work. The really hot chile de arbol salsa is added to suit
one's taste and the hotter the faster the recovery.

The chile tricks the body into thinking your mouth is on fire and
immediately triggers a shot of endorphin which is the body's natural pain
killer and acts much like morphine. It's the same thing that happens to
joggers and other athletes in what they call their 'second wind'. And it can
become somewhat addictive.

Wayne
www.pueblaprotocol.com