Roch’s spaghetti and meat balls.

[caseydog]

What was you take on the food at Javier's? And they have Opus One on their wine list, that's taking it up a notch, that's for sure..

I enjoyed it. I usually had one of the red snapper dishes. That's one of my favorite fishes. I photographed the restaurant and some food for a magazine article. If I remember, I'll look for a few. I always ended the night with a glass of Licor 43 (cuarenta y tres), a Mexican vanilla liquor.

Right next door, Javier had a big, plush cigar bar.

CD

 

[pictonguy]

I enjoyed it. I usually had one of the red snapper dishes. That's one of my favorite fishes. I photographed the restaurant and some food for a magazine article. If I remember, I'll look for a few. I always ended the night with a glass of Licor 43 (cuarenta y tres), a Mexican vanilla liquor.

Right next door, Javier had a big, plush cigar bar.

CD

I will say that my "taco" understanding and making is probably the best part of my Mexican cooking "journey" and gets pretty good reviews from people that I would say are well informed in what constitutes a good taco and the obvious next step of tortilla's is getting better too. The more I eat authentic Mexican from the few good places the more enthusiastic I get.

I have a few decent cook books on Mexican cuisine that I like but the 2 that I generally use the most is "The Art of Mexican Cooking" by Diana Kennedy and Rick Bayless "Authentic Mexican" funny though both aren't Mexican but I also like "A Mexican Kitchen" by Gonzalo Guzman. Cheers.

 

[Rocklobster]

The best tacos I ever had were in Puerto Vallarta. It was a typical family run stand about 5 blocks back from the tourist area down a dead end right beside a big pile of rubble.

 

[caseydog]

I will say that my "taco" understanding and making is probably the best part of my Mexican cooking "journey" and gets pretty good reviews from people that I would say are well informed in what constitutes a good taco and the obvious next step of tortilla's is getting better too. The more I eat authentic Mexican from the few good places the more enthusiastic I get.

I have a few decent cook books on Mexican cuisine that I like but the 2 that I generally use the most is "The Art of Mexican Cooking" by Diana Kennedy and Rick Bayless "Authentic Mexican" funny though both aren't Mexican but I also like "A Mexican Kitchen" by Gonzalo Guzman. Cheers.

Rick Bayless is enthusiastic and very knowledgeable on authentic Mexican food from various regions. He takes members of his restaurant staffs on vacations to Mexico to eat the best food. His YouTube videos are somewhat long winded, but he explains the "how's and why's" of true Mexican cooking.

CD

 

[pictonguy]

The best tacos I ever had were in Puerto Vallarta. It was a typical family run stand about 5 blocks back from the tourist area down a dead end right beside a big pile of rubble.
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[pictonguy]

Rick Bayless is enthusiastic and very knowledgeable on authentic Mexican food from various regions. He takes members of his restaurant staffs on vacations to Mexico to eat the best food. His YouTube videos are somewhat long winded, but he explains the "how's and why's" of true Mexican cooking.

CD

Yeah, I've watched countless Rick Bayless videos and I'm subscribed as well. He is a little clinical, which is not a criticism but his information is right on most of the time.

 

[caseydog]

Yeah, I've watched countless Rick Bayless videos and I'm subscribed as well. He is a little clinical, which is not a criticism but his information is right on most of the time.

"Clinical" is a good description.

CD

 

[Lee Vining]

A good example of that is a supermarket has half of an aisle for “Health Food”

What the hell is all of the other stuff, then?

Walmart grocery stores here we are safe from finding any healthy food.
Not in the Walmart vocabulary.
Can’t even find skim milk.

 

[pictonguy]

Walmart grocery stores here we are safe from finding any healthy food.
Not in the Walmart vocabulary.
Can’t even find skim milk.

Yeah, "skim milk" is seen as a healthier alternative because it's lower in calories, has less of that fat that is going to kill the world and has the same amount of protein and minerals of whole milk, sounds good but “lower or less" doesn’t automatically mean “healthier". Skim milk is a lower‑fat option, not an inherently healthier one.

It’s useful for specific dietary goals, but the blanket “healthy alternative” messaging oversimplifies the science and it gives processed foods a health halo.

Skim milk is exactly that a highly processed food with thickeners, sugar, added gums, stabilizers and fillers and with the quality of the fortified vitamins and minerals that are added back in, questionable. The ironic part is, in order for these fortified vitamins to be absorbed they must include fat in that particular meal because they aren't called "fat soluable" for nothing and need the fat to actually be absorbed. It's a marketing and health claim for the most part and certainly not exactly a healthier alternative.

 

[Andy M.]

There was a story sometime ago (not sure about the truth of it) about the truth behind the whole "fat is evil and will kill you" business. Apparently Big Sugar is to blame. There was some sugar industry research on the long-term effects of sugar on the human body. The results were really bad. Sugar industry decided to create a diversion by starting a 'fat is bad' campaign. The rest is history.

 

[pictonguy]

There was a story sometime ago (not sure about the truth of it) about the truth behind the whole "fat is evil and will kill you" business. Apparently Big Sugar is to blame. There was some sugar industry research on the long-term effects of sugar on the human body. The results were really bad. Sugar industry decided to create a diversion by starting a 'fat is bad' campaign. The rest is history.

In 2016 it was revealed the sugar industry paid 2 Harvard professors a Dr. Hegstead and Dr. Stare about 60,000.00 US dollars to say that it's animal fat and cholesterol that caused heart disease and not sugar which Dr. Yudkin was proposing at the time.

The real twist here is that Dr. Hegsted went on after co authoring that sugar funded review to later become the head of nutrition at the USDA where he played a key role in drafting the 1977 dietary Goals for the United States that told Americans to reduce saturated fat and cholesterol and increase carbs, especially from grains, and were told to eat 6 to 11 servings day and to choose low fat food. This became the template for the high carb and low at doctrine for the dietary guideline and every version that followed. You really can't make this stuff up, but like all good science, eventually it all comes out in the wash and now this has been addressed in the new guidelines. Not rocket science, just simple first principles.

https://avicennamedicalreview.com/t...d-what-it-reveals-about-science-manipulation/