BoxRec

raylawpc wrote:
In Monett, we have a large population of Mexican immigrants who work at Tyson’s Chicken – so large, in fact, that we have two Mexican restaurants in our little town – one for the Anglos and one for the Mexicans. About a year ago, I was talking to Mariella, a Mexican gal that I’ve come to have as a friend, and mentioned how much you guys like menudo. She told me that I could get “red” menudo at the Mexican restaurant downtown. (In your pictures the menduo is always red, so I figured that must be the right kind. Mariella tells me there is also a "white" menudo.)

The next Saturday, I decided Linda and I needed to have some menudo. So I headed downtown that afternoon to the restaurant. I think I must have been the first Anglo to ever place an order at that restaurant. When I walked in, it was a real conversation-stopper. Everybody stared and nobody said a word as I approached the counter. I quickly discovered that none of the employees spoke English, but, finally, I was able to explain that I wanted two orders of menudo to go. Everybody looked relieved as I left the restaurant. When I told Mariella about it, she laughed and told me, “They probably thought you were INS!”

Linda and I were put off my the texture of the stomach, and we thought the taste was bland. Then, I found out from Frank that it’s a breakfast meal – not for dinner. Hence, I suppose, the reason for the blandness. I need to try it again, but next time earlier in the day. I suspect I’ll enjoy it a lot more.

Connie's manudo is anything but bland, its tasty, full body and spiced just right.....

scartissue wrote:

THEHAMMER321 wrote:

scartissue wrote:Randy, hearing your gripe about Ray Leonard and how he was always handed an edge had me laughing. Oh, man, I was the same. I hated that bastard and he did always seem like he was being given the benefit of the doubt. Like you, I have gained an appreciation of his skills over the years, not to say I didn't think he was talented back then as well, but my hatred for him seemed to overshadow that. I did recognise his talent. Indeed, a buddy of mine back then and I were talking about Angelo Dundee's presence in his career back then and we had both agreed that even if he and I were training him he would still become world champ. So the recognition was there. However, my examples for him being given an edge are: 1) The Benitez fight - great fight, exceptional skill level on both sides. Close fight but Leonard was ahead on my card. In the 15th late in the round Leonard drops Benitez. Benitez gets up, Leonard charges him, throws three punches all of which Benitez ducks and that woefully inept Carlos Padilla stops the fight with about 6 seconds to go. I thought at the time, what was he afraid of it going to the cards and Ray not getting the verdict. Pissed me off. 2) Ayub Kalule - Kalule was very strong and had been coming on strong in the 7th and 8th but Leonard was ahead on my card although momentum semed to be swinging towards Kalule. In the 9th Leonard hits hit with something like a 9 punch combination that finally drops him. Kalule gets up no problem but the ref stops the fight and the time is given as 2:59. Except it wasn't 2:59 it was 3:06. Mysteriously the timekeeper did not ring the bell, which would have given Kalule a chance to recover between rounds. 3) The Hearns rematch - No way was that a draw. Say no more. 4) The Hagler fight - Leonard fought a tremendous fight but that shoeshine with 10 seconds to go didn't fool me. I've scored the fight 7-5 Hagler everytime I've seen it.

Perhaps my hatred for Leonard manifested itself when he fought Armando Muniz. Muniz had been my fav for several years and of course he was at the end of his career. He was being outboxed but suddenly really turned it on around the 4th or 5th and made it uncomfortable for Ray with a tremendous body attack. He pulls out after the 6th with tendonitis and says in the post-fight interview that Ray is really good but still has a bit to learn. It's an obligatory statement that every fighter on the way out makes. It saves them a bit of face and they can go out with a bit of dignity. But no, Leonard couldn't give him that and said after Muniz was done, "Oh they all say that!" and in a very smarmy way. I wanted to reach into the TV and grab him around his golden boy throat. Today, I can honestly say he was one of the best. Classless, but talented. Now, don't get me started about Pernell Whitaker. Now we're talking classless, boring and wayyyy overrated.

Scartissue

On Sugar Ray Leonard .... when he was in his prime early 1980s I would always root against him,but at the same I always remain objective and even if I didn't like him I still scored the Hagler fight in Leonards favor, Hagler took too long to get started and Leonard was one step ahead of him, I agree Leonard always had things in his favor and dictated the terms of the Hagler fight by demanding a bigger ring and bigger gloves and also waiting till Hagler got old as he had a chance to fight him 5 years earlier , and no way did he deserve a draw versus Hearns, the Hitman won going away, I think Ali was given more breaks than anyone whoever fought though, Doug Jones, Ken Norton, Jimmy Young, decisions and Ali getting
extra time when he was hurt by Henry Cooper.

Hammer, I can agree with you on almost everything here. Yes, I do recognise that the Hagler-leonard decision was close and for every number saying Hagler won you will have an equal number saying Leonard deserved it. I also agree that Ali may have gotten the benefit of the doubt as well. What I disagree with is the 1st Cooper fight. It is a myth propogated over the years that Ali got several minutes to recover while they changed his gloves. Dundee did widen a tear to try to instigate a glove-change but none were abvailable so the bout proceeded after a break of 1:11. Eleven seconds longer was how long the break was between rounds 4 and 5.

Scartissue

With all respect to Henry Cooper and his booming left hook, there is no way in hell he was going to beat Cassius Clay on that night, or any night, extra time or not.
Ali was a Jaguar, Cooper was Mini.
However, Jimmy Young, Norton, etc. were robbed in bouts with Ali.
As popular as Ali was, he was equally boring, and his contribution to boxing excitement was - 0.
The only time an Ali fight was exciteing was when he was taking shots like a palooka, and shaking his head "No", as if he wasn't hurt.

kikibalt wrote:

raylawpc wrote:
In Monett, we have a large population of Mexican immigrants who work at Tyson’s Chicken – so large, in fact, that we have two Mexican restaurants in our little town – one for the Anglos and one for the Mexicans. About a year ago, I was talking to Mariella, a Mexican gal that I’ve come to have as a friend, and mentioned how much you guys like menudo. She told me that I could get “red” menudo at the Mexican restaurant downtown. (In your pictures the menduo is always red, so I figured that must be the right kind. Mariella tells me there is also a "white" menudo.)

The next Saturday, I decided Linda and I needed to have some menudo. So I headed downtown that afternoon to the restaurant. I think I must have been the first Anglo to ever place an order at that restaurant. When I walked in, it was a real conversation-stopper. Everybody stared and nobody said a word as I approached the counter. I quickly discovered that none of the employees spoke English, but, finally, I was able to explain that I wanted two orders of menudo to go. Everybody looked relieved as I left the restaurant. When I told Mariella about it, she laughed and told me, “They probably thought you were INS!”

Linda and I were put off my the texture of the stomach, and we thought the taste was bland. Then, I found out from Frank that it’s a breakfast meal – not for dinner. Hence, I suppose, the reason for the blandness. I need to try it again, but next time earlier in the day. I suspect I’ll enjoy it a lot more.

Connie's manudo is anything but bland, its tasty, full body and spiced just right.....

Mid-West Menudo?

kikibalt wrote:

raylawpc wrote:
In Monett, we have a large population of Mexican immigrants who work at Tyson’s Chicken – so large, in fact, that we have two Mexican restaurants in our little town – one for the Anglos and one for the Mexicans. About a year ago, I was talking to Mariella, a Mexican gal that I’ve come to have as a friend, and mentioned how much you guys like menudo. She told me that I could get “red” menudo at the Mexican restaurant downtown. (In your pictures the menduo is always red, so I figured that must be the right kind. Mariella tells me there is also a "white" menudo.)

The next Saturday, I decided Linda and I needed to have some menudo. So I headed downtown that afternoon to the restaurant. I think I must have been the first Anglo to ever place an order at that restaurant. When I walked in, it was a real conversation-stopper. Everybody stared and nobody said a word as I approached the counter. I quickly discovered that none of the employees spoke English, but, finally, I was able to explain that I wanted two orders of menudo to go. Everybody looked relieved as I left the restaurant. When I told Mariella about it, she laughed and told me, “They probably thought you were INS!”

Linda and I were put off my the texture of the stomach, and we thought the taste was bland. Then, I found out from Frank that it’s a breakfast meal – not for dinner. Hence, I suppose, the reason for the blandness. I need to try it again, but next time earlier in the day. I suspect I’ll enjoy it a lot more.

Connie's manudo is anything but bland, its tasty, full body and spiced just right.....

Some day I'd like to try Connie's Menudo. Con pata!

raylawpc wrote:

Randyman wrote:

raylawpc wrote: It's an acquired taste. I would have enjoyed it more if I'd known it was for breakfast and not for dinner.

Breakfast, lunch or dinner but especially after a late night bout of drinking. One of mankind's greatest cure for a hangover. Back in the day, at house party's or wedding receptions, there was always a big pot of Menudo just simmering away on the stove top. It might seem odd but it was almost always the highlight of the night. Late at night or early morning the bowls were passed and served, maybe with some tamales on the side and lots of corn tortillas. I never passed up on the patas (Cows Feet) and I know Frank didn't either. If you were out drinking with friends than a stop at a local late night Mexican restaurant was almost mandatory. The downside to that was that there was no menudo to enjoy for breakfast.

It is however, an acquired taste, no doubt about it. My best friend growing up, Richard Erickson, had his roots in Nebraska. We would spend the weekends at each other's house (he lived one house way). his mother would make huge panckakes, homemade syrup, etc. Typical and good Midwestern food. We ate pretty much the same but on Sundays it was Menudo. One day Richard spent the night and we all sat down at the table for breakfast. My mom put a bowl of menudo in front of him, with a small chunk of pata. he turned a light shade of green. He asked what was in it. My father told him what it was. He turned greener by the second and it wasn't from envy. He almost looked ready to puke. My mom took the bowl and asked him if he would prefer some bacon and eggs. he never did acquire the taste. My pal, the late Steve Wallace, who was 3/4 Scot and 1/4 Cherokee developed a taste for it in his late twenties. There was no stopping this guy. He did develop quite a taste for Menudo.

I can understand tough why it might not be appealing to some. definitely an acquired taste.

In Monett, we have a large population of Mexican immigrants who work at Tyson’s Chicken – so large, in fact, that we have two Mexican restaurants in our little town – one for the Anglos and one for the Mexicans. About a year ago, I was talking to Mariella, a Mexican gal that I’ve come to have as a friend, and mentioned how much you guys like menudo. She told me that I could get “red” menudo at the Mexican restaurant downtown. (In your pictures the menduo is always red, so I figured that must be the right kind. Mariella tells me there is also a "white" menudo.)

The next Saturday, I decided Linda and I needed to have some menudo. So I headed downtown that afternoon to the restaurant. I think I must have been the first Anglo to ever place an order at that restaurant. When I walked in, it was a real conversation-stopper. Everybody stared and nobody said a word as I approached the counter. I quickly discovered that none of the employees spoke English, but, finally, I was able to explain that I wanted two orders of menudo to go. Everybody looked relieved as I left the restaurant. When I told Mariella about it, she laughed and told me, “They probably thought you were INS!”

Linda and I were put off my the texture of the stomach, and we thought the taste was bland. Then, I found out from Frank that it’s a breakfast meal – not for dinner. Hence, I suppose, the reason for the blandness. I need to try it again, but next time earlier in the day. I suspect I’ll enjoy it a lot more.

It could just be Tom, with only one other Mexican restaurant, there is no reason to improve the quality of the food. Maybe they just have lousy cooks. Just guessing. I have had good Menudo and I have had bad Menudo but I have never had bland red Menudo, of course I add a lot of crushed dried chile to my Menudo, along with oregano, onions, cilantro and lemon. the traditional condiments.

White Menudo? Can't stand it! Now this is bland. it's not really white it's more clear, akin to chicken soup. You probably won't find it in any restaurant. Some families like it this way, though I don't know why. Speaking of which, in some families, pig feet might be used instead of beef, some use oxtails, some use fresh ham hocks or beef shanks, though beef feet is the most common and traditional and the way that I eat it.

By the way, the secret to good Menudo, and by that I mean with the correct texture and flavor, is long slow cooking. Jeri and I haven't made it in a while but years ago when we had lots of parties we would make it a day ahead and let it cook all through the night, low and slow, getting up through the night to stir it. We would have a little for breakfast and refrigerate the rest. Before we reheated it we would skim off the fat that would form at the top. We did a good job if I say so myself.

Did anyone watch the Gamboa vs Solis fight last night? I fell asleep before it started, woke up and went straight to bed. Gamboa stopped Solis in 4 rounds with several knockdowns along the way. I read it in Fightnews.com

Randyman wrote:Did anyone watch the Gamboa vs Solis fight last night? I fell asleep before it started, woke up and went straight to bed. Gamboa stopped Solis in 4 rounds with several knockdowns along the way. I read it in Fightnews.com

I fell asleep myself, Randy. Missed it.

[quote="Randyman"][quote="raylawpc"][quote="Randyman"][quote="raylawpc"][quote="Panzerfaust"][quote="CNorkusJr"][img]http://i52.tinypic.com/a1pge8.jpg[/img]


Used some of this stuff to remove the old paint from the shed the other day, and to seal in the drive-way asphalt. works better than anything i ever had before !
Connie, are you listening ? [/quote]

Its also very good for eating(menudo in general) it sounds bad with pigs stomach.. but its pretty damn good [/quote]

It's an acquired taste. I would have enjoyed it more if I'd known it was for breakfast and not for dinner.[/quote]
Breakfast, lunch or dinner but especially after a late night bout of drinking. One of mankind's greatest cure for a hangover. Back in the day, at house party's or wedding receptions, there was always a big pot of Menudo just simmering away on the stove top. It might seem odd but it was almost always the highlight of the night. Late at night or early morning the bowls were passed and served, maybe with some tamales on the side and lots of corn tortillas. I never passed up on the patas (Cows Feet) and I know Frank didn't either. If you were out drinking with friends than a stop at a local late night Mexican restaurant was almost mandatory. The downside to that was that there was no menudo to enjoy for breakfast.

It is however, an acquired taste, no doubt about it. My best friend growing up, Richard Erickson, had his roots in Nebraska. We would spend the weekends at each other's house (he lived one house way). his mother would make huge panckakes, homemade syrup, etc. Typical and good Midwestern food. We ate pretty much the same but on Sundays it was Menudo. One day Richard spent the night and we all sat down at the table for breakfast. My mom put a bowl of menudo in front of him, with a small chunk of pata. he turned a light shade of green. He asked what was in it. My father told him what it was. He turned greener by the second and it wasn't from envy. He almost looked ready to puke. My mom took the bowl and asked him if he would prefer some bacon and eggs. he never did acquire the taste. My pal, the late Steve Wallace, who was 3/4 Scot and 1/4 Cherokee developed a taste for it in his late twenties. There was no stopping this guy. He did develop quite a taste for Menudo.

I can understand tough why it might not be appealing to some. definitely an acquired taste.[/quote]

In Monett, we have a large population of Mexican immigrants who work at Tyson’s Chicken – so large, in fact, that we have two Mexican restaurants in our little town – one for the Anglos and one for the Mexicans. About a year ago, I was talking to Mariella, a Mexican gal that I’ve come to have as a friend, and mentioned how much you guys like menudo. She told me that I could get “red” menudo at the Mexican restaurant downtown. (In your pictures the menduo is always red, so I figured that must be the right kind. Mariella tells me there is also a "white" menudo.)

The next Saturday, I decided Linda and I needed to have some menudo. So I headed downtown that afternoon to the restaurant. I think I must have been the first Anglo to ever place an order at that restaurant. When I walked in, it was a real conversation-stopper. Everybody stared and nobody said a word as I approached the counter. I quickly discovered that none of the employees spoke English, but, finally, I was able to explain that I wanted two orders of menudo to go. Everybody looked relieved as I left the restaurant. When I told Mariella about it, she laughed and told me, “They probably thought you were INS!”

Linda and I were put off my the texture of the stomach, and we thought the taste was bland. Then, I found out from Frank that it’s a breakfast meal – not for dinner. Hence, I suppose, the reason for the blandness. I need to try it again, but next time earlier in the day. I suspect I’ll enjoy it a lot more.[/quote]
It could just be Tom, with only one other Mexican restaurant, there is no reason to improve the quality of the food. Maybe they just have lousy cooks. Just guessing. I have had good Menudo and I have had bad Menudo but I have never had bland red Menudo, of course I add a lot of crushed dried chile to my Menudo, along with oregano, onions, cilantro and lemon. the traditional condiments.

White Menudo? Can't stand it! Now this is bland. it's not really white it's more clear, akin to chicken soup. You probably won't find it in any restaurant. Some families like it this way, though I don't know why. Speaking of which, in some families, pig feet might be used instead of beef, some use oxtails, some use fresh ham hocks or beef shanks, though beef feet is the most common and traditional and the way that I eat it.

By the way, the secret to good Menudo, and by that I mean with the correct texture and flavor, is long slow cooking. Jeri and I haven't made it in a while but years ago when we had lots of parties we would make it a day ahead and let it cook all through the night, low and slow, getting up through the night to stir it. We would have a little for breakfast and refrigerate the rest. Before we reheated it we would skim off the fat that would form at the top. We did a good job if I say so myself. [/quote]

Would it not be great if menudo con pata found it's way to our tables at the CBHOF event?
I can't make the menudo but I can pay for it. Just a thought.

Rick Farris wrote:Would it not be great if menudo con pata found it's way to our tables at the CBHOF event?
I can't make the menudo but I can pay for it. Just a thought.

In order to be truly traditional we would first have to drink into the wee hours and get rip roaring drunk, start a fight with a few of the other tables, make up and laugh and talk about the nights events, with a spoonful of menudo in one hand, a cold brew or perhaps a tamale in the other hand. This is the traditional way to enjoy menudo. I think it's in the Chicano dictionary.

Randyman wrote:

Rick Farris wrote:Would it not be great if menudo con pata found it's way to our tables at the CBHOF event?
I can't make the menudo but I can pay for it. Just a thought.

In order to be truly traditional we would first have to drink into the wee hours and get rip roaring drunk, start a fight with a few of the other tables, make up and laugh and talk about the nights events, with a spoonful of menudo in one hand, a cold brew or perhaps a tamale in the other hand. This is the traditional way to enjoy menudo. I think it's in the Chicano dictionary.

So no menudo?

kikibalt wrote:

raylawpc wrote:
In Monett, we have a large population of Mexican immigrants who work at Tyson’s Chicken – so large, in fact, that we have two Mexican restaurants in our little town – one for the Anglos and one for the Mexicans. About a year ago, I was talking to Mariella, a Mexican gal that I’ve come to have as a friend, and mentioned how much you guys like menudo. She told me that I could get “red” menudo at the Mexican restaurant downtown. (In your pictures the menduo is always red, so I figured that must be the right kind. Mariella tells me there is also a "white" menudo.)

The next Saturday, I decided Linda and I needed to have some menudo. So I headed downtown that afternoon to the restaurant. I think I must have been the first Anglo to ever place an order at that restaurant. When I walked in, it was a real conversation-stopper. Everybody stared and nobody said a word as I approached the counter. I quickly discovered that none of the employees spoke English, but, finally, I was able to explain that I wanted two orders of menudo to go. Everybody looked relieved as I left the restaurant. When I told Mariella about it, she laughed and told me, “They probably thought you were INS!”

Linda and I were put off my the texture of the stomach, and we thought the taste was bland. Then, I found out from Frank that it’s a breakfast meal – not for dinner. Hence, I suppose, the reason for the blandness. I need to try it again, but next time earlier in the day. I suspect I’ll enjoy it a lot more.

Connie's manudo is anything but bland, its tasty, full body and spiced just right.....

This was definitely bland. I thought it was strange - normally Mexican food, whether Tex-Mex, Sonoran or Californian-style - is spicy. But then I learned from you that it's a breakfast cuisine, so I figured that was the reason for the blandness. Maybe somebody will bring a sample to the CBHOF banquet. (Hint, hint, nudge, nudge.)

Randyman wrote:

raylawpc wrote:

Randyman wrote: Breakfast, lunch or dinner but especially after a late night bout of drinking. One of mankind's greatest cure for a hangover. Back in the day, at house party's or wedding receptions, there was always a big pot of Menudo just simmering away on the stove top. It might seem odd but it was almost always the highlight of the night. Late at night or early morning the bowls were passed and served, maybe with some tamales on the side and lots of corn tortillas. I never passed up on the patas (Cows Feet) and I know Frank didn't either. If you were out drinking with friends than a stop at a local late night Mexican restaurant was almost mandatory. The downside to that was that there was no menudo to enjoy for breakfast.

It is however, an acquired taste, no doubt about it. My best friend growing up, Richard Erickson, had his roots in Nebraska. We would spend the weekends at each other's house (he lived one house way). his mother would make huge panckakes, homemade syrup, etc. Typical and good Midwestern food. We ate pretty much the same but on Sundays it was Menudo. One day Richard spent the night and we all sat down at the table for breakfast. My mom put a bowl of menudo in front of him, with a small chunk of pata. he turned a light shade of green. He asked what was in it. My father told him what it was. He turned greener by the second and it wasn't from envy. He almost looked ready to puke. My mom took the bowl and asked him if he would prefer some bacon and eggs. he never did acquire the taste. My pal, the late Steve Wallace, who was 3/4 Scot and 1/4 Cherokee developed a taste for it in his late twenties. There was no stopping this guy. He did develop quite a taste for Menudo.

I can understand tough why it might not be appealing to some. definitely an acquired taste.

In Monett, we have a large population of Mexican immigrants who work at Tyson’s Chicken – so large, in fact, that we have two Mexican restaurants in our little town – one for the Anglos and one for the Mexicans. About a year ago, I was talking to Mariella, a Mexican gal that I’ve come to have as a friend, and mentioned how much you guys like menudo. She told me that I could get “red” menudo at the Mexican restaurant downtown. (In your pictures the menduo is always red, so I figured that must be the right kind. Mariella tells me there is also a "white" menudo.)

The next Saturday, I decided Linda and I needed to have some menudo. So I headed downtown that afternoon to the restaurant. I think I must have been the first Anglo to ever place an order at that restaurant. When I walked in, it was a real conversation-stopper. Everybody stared and nobody said a word as I approached the counter. I quickly discovered that none of the employees spoke English, but, finally, I was able to explain that I wanted two orders of menudo to go. Everybody looked relieved as I left the restaurant. When I told Mariella about it, she laughed and told me, “They probably thought you were INS!”

Linda and I were put off my the texture of the stomach, and we thought the taste was bland. Then, I found out from Frank that it’s a breakfast meal – not for dinner. Hence, I suppose, the reason for the blandness. I need to try it again, but next time earlier in the day. I suspect I’ll enjoy it a lot more.

It could just be Tom, with only one other Mexican restaurant, there is no reason to improve the quality of the food. Maybe they just have lousy cooks. Just guessing. I have had good Menudo and I have had bad Menudo but I have never had bland red Menudo, of course I add a lot of crushed dried chile to my Menudo, along with oregano, onions, cilantro and lemon. the traditional condiments.

White Menudo? Can't stand it! Now this is bland. it's not really white it's more clear, akin to chicken soup. You probably won't find it in any restaurant. Some families like it this way, though I don't know why. Speaking of which, in some families, pig feet might be used instead of beef, some use oxtails, some use fresh ham hocks or beef shanks, though beef feet is the most common and traditional and the way that I eat it.

By the way, the secret to good Menudo, and by that I mean with the correct texture and flavor, is long slow cooking. Jeri and I haven't made it in a while but years ago when we had lots of parties we would make it a day ahead and let it cook all through the night, low and slow, getting up through the night to stir it. We would have a little for breakfast and refrigerate the rest. Before we reheated it we would skim off the fat that would form at the top. We did a good job if I say so myself.

I don't know, the place has cars in front of it . . . Maybe they just make bad menudo. Or I just got a bad batch - I did go in the afternoon - maybe they had just started the next day's batch and, because none of them spoke English, they couldn't explain it to me. If I can ever get you guys out here to go fishing, we'll check it out.

As I recall, I asked Mariella about "white" menudo, and she told me that it is more popular in southern Mexico. (I think that's what she said.) She told me that, like you, she doesn't like it.

Rick Farris wrote:

Randyman wrote:

Rick Farris wrote:Would it not be great if menudo con pata found it's way to our tables at the CBHOF event?
I can't make the menudo but I can pay for it. Just a thought.

In order to be truly traditional we would first have to drink into the wee hours and get rip roaring drunk, start a fight with a few of the other tables, make up and laugh and talk about the nights events, with a spoonful of menudo in one hand, a cold brew or perhaps a tamale in the other hand. This is the traditional way to enjoy menudo. I think it's in the Chicano dictionary.

So no menudo?

We'll have to give that some thought. :??

With all respect to my friends on here, I like almost all dishes in a Mexican restaurant but Menudo , no way Jose.

Randyman wrote:

Rick Farris wrote:

Randyman wrote: In order to be truly traditional we would first have to drink into the wee hours and get rip roaring drunk, start a fight with a few of the other tables, make up and laugh and talk about the nights events, with a spoonful of menudo in one hand, a cold brew or perhaps a tamale in the other hand. This is the traditional way to enjoy menudo. I think it's in the Chicano dictionary.

So no menudo?

We'll have to give that some thought. :??

It's on me. Let' s have enough for our threads tables.
I know some of the kitchen staff at the Sportsman Lodge, they'll provide serving needs with nothing related to the CBHOF. Tom, Remi, Brian, Paul and all of us can have the real deal.
But somebody has to oversee it getting to the event.
I know that is a pain in the arse. But if it's possible let me know.

Rick Farris wrote:

bennie wrote:

Panzerfaust wrote:
You should try black pudding, one of my favourites when food is concerned

Aye, a good fry-up in the morning (egg, bacon, sausages, mushrooms and black pudding) and a roast meal for dinner and you will never hear us English, a renowned bunch of moaners, complain. Rick is a typical city boy - spoilt for choice.
Are you thinking of marmite soldiers, Rick?

Yes Bennie, it was Marmite Soldiers, excuse the spelling. And you're right, I'm a spoiled city boy.
I'm really not as particular about food as some on this thread. I eat just enough to kill my hunger and I'm not to particular.
Food is nothing but fuel for me, and I don't like to over filll my tank.
I can poke fun of English cuisine, but there is one thing British that I love more than life itself, and her name is Jane.
When we met some twenty years ago on a film location in the Carribean, we had one of those memorable life events. I was 38, she was 24.
At the time I was pretty hot in my end of the film business, and she was the same in the U.K. the daughter of a British film legend.
Today she is one of the U.K.'s top production designers. We have remained friends for life.
One day I'll post a photo.

Rick, your attitude toward food is the best possible one to have. I've said before that food is my Kryptonite and I wan't kidding. I'm working on it. My daughter Lori said two things to me years ago that have stuck in my head. She said "Dad, you're the only person I know that has a personal relationship with food", the other thing she said was that I need to learn to "eat to live, not live to eat". She was right on both counts.

Bennie,can you tell us about English or Irish Bangers and "Bubbles and Squeak". I may be cutting down but I'm still curious.

"Bubbles and Squeak" . . .

Is that something people eat, or use in a bath tub?

Breakfast Pizza . . .

Had my first today. A little breakfast place in the Tujunga Village part of Studio City.
A great crust, eggs, bacon, fried potatoes and cream cheese . . . all topping a pizza. Unbelievable! Monica had French Toast.
This place is a real find, across from Vitello's, the restaurant where Robert Blake dined with his wife, before shooting her to death less than half-a-block away.
No gang bangers in this neighborhood, but sometimes you have to watch out for disgruntled actors.
A few years ago, actor Phil Hartman was murdered by his wife a few blocks away.
Studio City is a haven of domestic bliss.

I took this photo of my son Andrew and my brother Dennis a couple of weeks ago when my son was in town.
It was at my granddaughters birthday party in Penn Park in Whittier.

Rick Farris wrote:Breakfast Pizza . . .

Had my first today. A little breakfast place in the Tujunga Village part of Studio City.
A great crust, eggs, bacon, fried potatoes and cream cheese . . . all topping a pizza. Unbelievable! Monica had French Toast.
This place is a real find, across from Vitello's, the restaurant where Robert Blake dined with his wife, before shooting her to death less than half-a-block away.
No gang bangers in this neighborhood, but sometimes you have to watch out for disgruntled actors.
A few years ago, actor Phil Hartman was murdered by his wife a few blocks away.
Studio City is a haven of domestic bliss.

Sounds good to me!

scartissue wrote:

THEHAMMER321 wrote:Sal Marchiano..... I remember him well from the early days of ESPN, he and Al Bernstein called the fights, I also remember people didn't like his ''goodnight sweet prince'' anytime a fighter was knocked out, it was like rubbing it in, anybody else remember him.

I remember him. Was he also the dude who said on air during a card from (I think Bristol, Tenn.), "Happiness is seeing Bristol in the rear view mirror."?

Scartissue

Sal was a sports news reporter in New York here for many years. I think he was with NBC or Fox, I cant remember, but he was a pretty good news caster on 6pm and 11 pm news.
He covered it all including the bigger boxing events. A few years ago, I think it was NBC, started cleaning house first. News Channels were fighting over ratings here. NBC lost a few tight polls and decided a clean sweep of Anchors and sports news,weather people
went out the door. This started a domino effect and Sal was caught up in it. I remember a few letters in the local papers that supported some news casters and Sal had his share of support.
He did work for ESPN which was, and I am pretty sure still, headquartered in Bristol, Conn.
That must be the Bristol your reffering to.
New York also had another boxing announcer who started out a New York Hockey announcer then NBC national hockey contests.-Tim Ryan.
Tim got the then WPIX sportscast job before going over to boxing. He was very good and I liked his voice and boxing coverage.
Not exactly sure what both are doing now-might be in another city. Every now and then their faces pop up somewhere though.

Rick Farris wrote:"Bubbles and Squeak" . . .

Is that something people eat, or use in a bath tub?

A proper fireman wouldn't think about marching up 5th Ave on St. Patrick's Day without first having "Bangers and Mash". "Bubbles & Squeak" is also offered.
Bangers is sausage with Home fries(w/greenpeppers & onions) cooked on a griddle.
Bubbles & Squeak is an egg dish (primarily an omelet of some type).I think.

These dishes are available in every pub and firehouse in NYC on the 17th. Many pubs open 5 am for the start of carbing up for the march. Its one helluva a long day in NY.
Just to let you know- Savannah, Georgia holds the 2nd largest St Pats Day Parade in the states.
A few firehouse members go down there to march in their parade. Usually 300-400 total NYC members fly down a day or two before to march,many staying as guests in their firehouses.We reciprocate when they want to come here during the year. They been doing it over 25 years now.
Southern Lassies are just as nice as the NY girls.
Everything washed down with a pint of Guinness, or a Half and Half, half Guinness and half Harp.
Bennie, are we doing it right here ?

CNorkusJr wrote:

Rick Farris wrote:"Bubbles and Squeak" . . .

Is that something people eat, or use in a bath tub?

A proper fireman wouldn't think about marching up 5th Ave on St. Patrick's Day without first having "Bangers and Mash". "Bubbles & Squeak" is also offered.
Bangers is sausage with Home fries(w/greenpeppers & onions) cooked on a griddle.
Bubbles & Squeak is an egg dish (primarily an omelet of some type).I think.

These dishes are available in every pub and firehouse in NYC on the 17th. Many pubs open 5 am for the start of carbing up for the march. Its one helluva a long day in NY.
Just to let you know- Savannah, Georgia holds the 2nd largest St Pats Day Parade in the states.
A few firehouse members go down there to march in their parade. Usually 300-400 total NYC members fly down a day or two before to march,many staying as guests in their firehouses.We reciprocate when they want to come here during the year. They been doing it over 25 years now.
Southern Lassies are just as nice as the NY girls.
Everything washed down with a pint of Guinness, or a Half and Half, half Guinness and half Harp.
Bennie, are we doing it right here ?

Putting harp lager into a Guinness just spoils a good pint back when I was a young drinking man we used to call that Irish Champagne
,Bubble & squeak is mainly yesterdays left over veg mixed & fried served with bacon & eggs or what ever else you have

Rick Farris wrote:Marmite . . .

Today I'm going to a store in Santa Monica that sells British food products that can't be found in U.S. super markets.
I know they sell Marmite. I will introduce Monica to Marmite Soldiers, she has already met my friend Jane by phone.
They both seem to have a laugh when they discuss me and my habits. No respect for the Yank.
Janey used to send me a jar of Marmite on occassion, but it's been awhile.

They used to stick a jar in the Red Cross food parcels for the prisoners of war in WWII. It's full of B-vitamins. The old joke over here is that you like it or hate it. I like it but I must admit I haven't had any for years. Perhaps I ought to get a jar.