Carnivore

I'm still trying to find something of importance in this entire thread. Even if a limited supply of Kirkland butter was back on the shelf on Sunday, who's actually going to jump on their tricycle, peddle like crazy and...most likely find the last package resting in the cart just ahead in the check-out line. And as for AndyPanda...if you do attempt to use it in the manner you've so thoughtfully suggested, I would recommend at least keeping it frozen as the alternative is difficult to imagine!

Considering a house in lower Chapala Haciendas. Is Internet available? Thanks.

"happychillin", contrary to his intent, opened the opportunity for "oregontochapala" to actually respond with something worthwhile.

I, like most others, I would think, go to this web board for advice or to provide a meaningful response to a post with accurate information. Protocol would normally dictate that the response is directed specifically to the originating post. But then there's "happyjillin" who, over the years simply gets more and more Narcissistic with virtually every responding post. There have to be others who feel as I do? The constant "Highjacking" from what can be best described as being from an individual who suffers from extreme insecurity. Obvious evidence of a borderline personality with underlying Schizophrenia. He needs help but, at the moment, should be thanked for the "no mask" warning. That information is, at least, useful! I'm so tired of his Neurosis that, for me, he's now permanently blocked. Maybe others should do the same and the Derangement will gradually dissipate.

Throughout the Covid-19 shutdown, thus far we have ordered a number of items on a frequent basis on-line from Costco. One item, in fact we're expecting it today is a Kirkland Olive oil product we have never seen in the store. Unlike the dark green three litre jugs in the store this product comes in a 2-pak of clear three litre jugs. Well protected in bubble wrap and, of course, if you're a Costco member, no delivery charge and usually here with 48 hrs max. This particular product is, in our opinion the best and most versatile (with great taste & smell) and withstands cooking temperatures far better than many quality olive oils we've tried. This product is now an absolute staple in our kitchen. In fact, our delivery just arrived. It was ordered on Wednesday. Kirkland Signature Pure Edible Olive Oil 2 pcs of 3L Item #7748 $629.00

Pancho's emporium is the single best thing that has happened in Lakeside in years. Great food, great variety, great staff and a "go to necessity" for the best all round grocery and beverage selection anywhere. He's put himself on the line and in difficult times he's doing all of us a service. Yes, there are wrinkles along the way for any new business and not every day is filled with perfection........but take a good look. Pancho's will, with very little doubt, be around a long, long time.....and he has a son who'll likely take over when Pancho gets a little tired!

Any recipe I've used for the last many years calling for brown sugar, I've simply used granulated Moscabado. Many different brands available at virtually every Mexican grocery store and Costco. One very common brand is "Zuka". In reality I honestly believe that Moscabado is superior in flavour, particularly in sauces (e.g. BBQ). In a cake recipe such as "carrot cake" or, of more importance, a traditional "Christmas cake" which I usually make to be eaten three years later, the Moscadado sugar is far superior to long term flavour development. If you buy granulated Moscabado which usually comes in a resealable plastic bag and you don't intend to use it often, take a big slice of orange peel and put it in the bag. It will help in keeping the sugar from hardening into lumps. Don't refrigerate the sugar....just keep it at room temp. in an airtight bag.

This entire post has become so ridiculous that it's now only best described as bad or drunken humour. In case some of the more self-aggrandizing posters have forgotten....the whole purpose of the forum it to allow restaurant clients to honestly report their good OR bad experiences so that anyone who happens to read the post can make their own decision about patronizing the eatery, OR not. Some of the most recent posts can only be described as drivel and an incredible waste of time for both the poster and reader!

What's the meaning?

We've ordered four times for delivery during the virus shutdown and all was exactly as ordered, on time and great value. We've had better Chinese but not locally.

On September 9th when I first posted it was after receiving a friend's suggestion that we read the prior responses to the post. My wife and I decided to take a look for ourselves. We know very well what a Cuban sandwich is, having been to Cuba, southern Florida and the area around "Nueve Esquinas" in Guadalajara. Further, there are probably at least a dozen authentic Cuban eateries in Guadalajara. We also have our favourite Cuban restaurants in Scottsdale/Phoenix and having been, successfully in the restaurant business for many years we know what service, quality, value and the importance of visible management is all about! There were three other diners present when we arrived at about 1:30p.m. A lone woman reading a magazine and we never observed her eating. An elderly man and woman who left about ten minutes after we arrived. The young waitress (the only employee we ever saw although it was apparent that someone else was in the kitchen) took our order for two beers. Of the four beers listed on their poster board only two were available. Twenty minutes went by before we received our beers (Victoria) but twice the waitress had returned to our table to ask which beer we had ordered. We ordered two grilled Cuban sandwiches. It was another 1/2 hour before we received our sandwiches. The library patron had also left. When our sandwiches arrived a lone male patron had just been seated. Our sandwiches could not have been 1/2 inch thick and the toasted bun had been so obviously over toasted on a "press grill" that it was more like a "cracker" than bread. The cracker was hard and scorched. The ham was a square, thin, pink slice of processed something (perhaps turkey, some kind of ham or maybe even turtle....impossible to identify!) The pork consisted of thin pieces of almost burnt shreds of pork that were so dry they crunched. It was identifiable as pork because virtually everyone knows what pork fat smells like. The thin slice of yellowish processed cheese was not identifiable as it had virtually liquified and blended with the mustard. There was so much plain yellow mustard on the sandwich that the mustard was really the only thing you could taste. The fries were overcooked, dry and almost cold. When our food arrived we had asked for another "Victoria" to split between us, but apparently the two we had received were the last available. Remaining choice "Corona" but definitely not to our taste or liking, so we passed. So the good thing....We had a polite, pretty little waitress who, likely to most 14 year olds, would be considered "hot". However, we left all of the fries, at least half of our sandwiches and when we settled our bill with our usual level of gratuity (as we know that no employee here has sufficient income and most have absolutely zero control over who they work for or the quality of what they serve)... our little waitress pleasantly said: that she hoped we would return sometime soon! Not exactly a visit worth repeating! In addition the abundance of flies and road noise definitely detract from the ambiance. Rick & Heidi. Your visit and subsequent report should definitely have been recognized as being exceptional. (It was only after reading your initial post that we decided to visit.) Your visit must be considered as something akin to winning a lottery. You should have immediately after leaving, raced to OXXO to buy a lottery ticket. We ate many, many times in your restaurant and never, ever experienced anything even remotely close to our Cuban excursion in Riberas. In fact, in our twenty three years, since first coming to Lakeside, I can really only remember having experienced one other Mexican restaurant experience where the food deserved an equivalent description: TOTALLY INEDIBLE!

They're a lovely young couple who are operating on a "shoestring". Their menu is limited and changes by the day. I ordered food for pick-up 30 minutes later and it was ready right on time. By the time I had returned home to Ajijic it had cooled slightly but it was very easy to reheat. I doubt that there was any measurable loss of flavour as a result. The food was excellent and, authentic. We would love to see them make a go of it. Give them an honest try!

There's been too much confusion about M & J and Purple Garlic. When M & J. was located on 16th of Septiembre (S.W. corner of Donato Guerra) the young Mexican man who subsequently opened, with his American wife's family, "Purple Garlic" on the Carretera (on the North side just across from the Ajijic bus terminal). M & J ended up opening a very tiny place on Guadalupe Victoria (2 blocks east of the Plaza on the north side facing the long established picture framing shop.) There has not been any connection between Purple Garlic and M & J's since. Purple Garlic in their subsequent locations became so improperly managed that even their minimal staff were confused. Purple Garlic has simply died as a functioning business. Sadly, the result of underfunding, lack of direction and terrible "interfering family dynamics". Artsnob (Thanks Ken) will, obviously keep us current on M & J as they move forward.

A friend, a long term resident wrote to inform me that there was a posting on this site that totally evidenced proof of the level of insanity that can develop in a retirement community where boredom and lack of industry takes hold. Curiosity took over and I looked......and totally agree! I also have to say that our one and only visit to "Sabor Del Caribe" (located at Hidalgo 257-B, informally known as the Carretera, in Riberas Del Pilar on the north side of the road) did not, in any way provide us with any reason to return. Evidence: LOOK AT HOW MANY TIMES THE SAME INMATES POSTED!

Appears to be in the early stages of construction in the new, very small plaza that's behind Farmacia Guadalajara. On the N/E corner of Guadalupe Victoria and J. Encarnacion Rosa. It currently appears that work has ground to a halt.

I would suggest that many responses to the original post seriously digress and confuse. "Caputo OO" flour has 11% protein. Mexican "Talpita Extra Fine" ( 10.5% protein) which is available virtually everywhere, including Superlake and Walmart for about 14pesos per plastic kilo bag provides for virtually the same excellent quality pizza crust. For the first few years after relocating to Lakeside from Ontario, Canada and having spent many years in the restaurant industry, our last restaurant's pizza sales volume required that we make 300 lbs. of pizza dough every two days. After retiring and relocating to Lakeside, for the first few years we relied on buying "Napoletana/Stagioni le 5 "OO" flour from Superama (Owned by Walmart) which has a several small, but excellent locations in GDL. One day we were having lunch in a very successful and long established Italian eatery in Providencia in GDL and as we were incredibly impressed with the quality of their pizza crust we inquired about about their flour and source. The owner readily disclosed that they bought their flour "in bulk" from Soriana. He told us that the flour was "Talpita". We asked him if he was familiar with the Italian flour" Napoletana/le 5 Stagioni" (11.5% protein) which my wife and I had been buying, for several years, from the Superama store which was located on Manuel Acuna (approx. 1 km. from his restaurant). His response (and I quote) " Way too expensive and it's exactly the same thing!" Well, it may not be exactly the "same thing" but he was totally correct in that the Talpita Extra Fine, can be purchased for 1/8th of the price of imported Italian "OO" flour. Our experience in the years since: We never use anything else. Our friends love our pizza and.......as we frequently give pizzas as gifts or simply to people we do business with, the owner of the successful Providencia Italian restaurant/pizzeria that I've mentioned herein, arranged for his supplier to provide us with our supply of pizza boxes whenever we need them. Which is often, as we happen to have a commercial pizza oven that's used constantly.

Your so frequent inclusion of the word "SNORK" definitely provoked a long overdue dictionary visit. There's a number of definitions, none complimentary, but the following seems to apply quite well: An ignorant scrub who thinks he's top notch or he's acting like a sped, also meaning a little guy or girl who plays with themselves.

Peter/Pedro/Péter/Peadar: With 1821 posts it suggests that you're way overdue for the following Morality test: https://www.bbc.com/news/uk-50487054 When completed "unscrew" all your posts where necessary!

The opening post "Cumbres Chula Vista Norte - Potable Water" only addresses the water supply to Cumbres! "Mostlylost", initially, responded to the post!

I've been told that currently home owners receive their water by truck as the intended wells for that highest part of the development have not, as of yet, produced water? Is this true?

Excellent burger. Quality and sufficient sized meat patty. Housemade bun capable of holding the filling(s). It's likely the bun contains egg which gives it greater density while not being tough!

It's not Carlos.....It's Carlo!

Trying to locate newcomer from Texas. Joe Rayner. Any contact information would be most appreciated.

Trying to locate Joe Rayner. Thanks for any contact information.

The response to your opening post from: TechnoNorm, kam, slainte39, gringohombre and Ian Greenwood are each intended to tell you that Lilifher Deli which is located in Ajijic on the west side of Colon (#19). This would be on one's right as they head south towards the lake, about 30 to 35 yards south of Hidalgo. Their hot Italian sausage is excellent and is usually always available frozen. Over the years this product has proven to be consistently better than any of the "Italian" sausage products we've obtained at various vendors in Guadalajara. Today we make our own hot Italian sausage with the intended usage being Italian pasta sauces such as Bolognese and, of course pizza toppings.