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ned small

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Everything posted by ned small

  1. I, ned small, do not ride anymore,haven't for 30 years but do enjoy helping to work on them. And how many times do you have to be told that neither one of us go to the Iron Horse. And is it your intent to make fun of my friend's physical condition. He still rides with clearance from his doctors and with help from his moto friends although he almost died about 3 months ago. He says he is sorry to disappoint you by still being here. By the way have you worn out your welcome with the moto riders just like you did with the bluegrass musicians?
  2. I use 2 butchers for pork shoulder blade steaks and showed them what I wanted with a picture like this. they always cut a thin one and show it to me to make sure it's what i want. It's important for quality flavour, tenderness etc. that the blade bone is in. The cut is similar to a portion of beef chuck. both are on Madero in Chapala. #1 across from the Pemex on the corner and the other on the east side,north of the glass place and south of the car parts and chicken place where the divider on Madero ends. I also get my costillas de cerdo from them cut the way I want.
  3. Looks like CheckMark is experienced so he won't like any of the bikes from those places and unless you trailer your bike to the off road destination you will need a plate.
  4. My friend the biker knows many Mexican bikers including "off road chicas" a lot of who are from Guadalajara. He sent me this of one of his friends and suggests that Maincoons get out more which is the phrase MC uses when others don't agree with him. there are numerous chica moto clubs all over Mexico of all interests including this and , gasp, road racing.
  5. Poor you, any other homophobic advice you might have for us? Have you found a new bar complete with hookers for your pleasure?
  6. What's the big deal when a simple "no" works every time. This topic isn't worth wasting comment nor space on unless total boredom has settled in.
  7. They are husband and wife and only technicians not doctors but you can get a nice bunion scraping and pedicure.
  8. Why say that when you haven't been here in years? One of your wife's good friends had excellent results from surgery performed by an ophthalmologist who maintains an office above the immigration office in Chapala but yes she performs the surgery in a specialty clinic in Guadalajara.
  9. Looks more like pizza con carne de gato too me.
  10. You have told us he is raising "cattle". Veal calves are not sent to feed lots,therefore your friend is not a source and you are far from being a source of veal information.
  11. You posted this before verbatim and it has absolutely nothing to do with veal. Are you bored Gary?
  12. The pork tenderloin is excellent for Wiener, Pariser, natur schnitzel and medallions and is available here at every butcher,Soriana and Walmart.
  13. How about. I was an advertising account executive for a major meat packer so slipping and misnomers, etc. were not options. Angus has used WIKI to more or less say the same things that I have been saying. Just ned small,not Pedro.
  14. Veal is the topic and most of the persons in the article that your buddy Gary has linked are trying to change the criteria that has been established long before you and I were born Senor computergoy. They have moved away from true veal and are selling a scam for all intents and purposes. And sticking further to the topic , the OP has a snowballs chance in hell of finding the real thing around here. By the way a steer is not a cow and that is generally what is slaughtered for beef. It's a neutered bull and if you had any sort of experience ,which you clearly haven't, you would know that and have had prairie oysters at spring branding. Cows do not have such an appendage.😀😀😀😀 Just ned small
  15. No personal knowledge about veal then? But it's interesting that you did your usual google just so that you could comment. Calf once weaned is no longer a producer of veal no matter what the PC chefs and organizations say in that United States article. Yes they can be in a pasture where mother cow can feed but once the calf starts doing the same it is no longer veal meat producing.
  16. Spencer McMullen,Abogado, handles all sorts of things including what you are looking for and even more complex issues,has a staff of other real lawyers and para legals.
  17. Yes, not just doctors but everything under the sun. You name it,it fails them. Glass is almost empty.
  18. Depending on who you're talking to,that can just mean regular heifer or calf to them, both of which are too old to be considered as a veal source which comes from a milk fed calf no more than 20 weeks old. Economically,I can't picture anyone selling the real thing around here because the live weight of the animal would not exceed 500 pounds. The true veal meat is very light pink to almost colourless. I was fortunate that there was an Italian butcher in Edmonton that sold it because Safeway never did but tried pawning off non veal as the real thing. Thankfully the Italians really like their veal dishes.
  19. ned small

    Bolillos

    although when you buy them,they are attached and they count them as 2 as in picture, I said before just about anywhere for $10 pesos for the whole and I don't care what foreigners google about names , my Mexican friends call them bolillos. Since they don't have any preservatives,why would you want them from here to Mexico city.More Liana? They will be fresh for my desayuno hoy.
  20. ned small

    Bolillos

    If you don't live in upper Lourdes it would not matter to you. On the the hand if you go to breakfast at Delicias, the tray one is to the east side of it.
  21. It's hard enough to get true veal NOB. the meat needs to be light pink and if it is any shade of red it's not veal. If you want it to make wiener schnitzel use pork tenderloin sliced thin and pounded. That actually has more flavour than veal and has the same consistency.
  22. ned small

    Bolillos

    I said we did in this thread already. Look way way up near the beginning. I have 3 abarrotes close enough to me that I can get them still warm at about 8AM. they are even served by different bakeries so that there is a slight difference in the product. Here 2 keep them in a large basket with a towel on top and one on a tray on the counter.
  23. So what's the rush if that's the original carver ask him to do another the next time he's here and it will be exactly the same. Just need to have a look every Wednesday I would think.
  24. I see you asked on the other local board. There is nobody there that knows about this sort of thing. Good luck.
  25. You have no relatives in Calgary just like you have no "family" cottage on Vancouver Island. Pedro is from Millet and I, ned small am from Edmonton and I laugh at you for your feeble attempts at hiding your passive aggressive behaviour when confronted by your intellectual superior. can i post your more current photo taken only about 6 years ago at a meet and great with your friends on the other local board? I like to kid around in a friendly way too meaning no harm of course. ned small
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