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[Mike McCarty]

Ric Moore wrote:

[snip]

> Oh yeah, you being a Texan (just a stone's throw from being an Okie, but
> I won't dare call you that!), you forgot cilantro in your chili recipe!

Them's fightin' words, son! (Callin' uh Texun uh Okie!)

Cilantro is *always* an ingredient in chili when I make it. But then,
I always also throw in a home-grown habanero chili pepper as well.

> Gotta have a pinch, according to my perspectives. I lived in Odessa and

Yep, and not chopped too finely. The leaves are better than the stem
in this application. They practically dissolve.

> Houston for about 10 years. To me and my tastes, that is the secret!
> Give it a try. See if your eyes don't light up and your tummy say
> "HOWDY!" or as one of my less-than-couth friends from Odessa would say
> with his West Texas Drawl, "It taste's so good, it'll make your tongue
> hard." <grins> Ric

I've lived in Texas all my life, and grew up on chilli. All down
in the Valley, and West Texas. I lived out in Seminole, which
is not too far from Midland/Odessa for 3 years. Rained twice.
Once for five minutes (got a one foot deep flash flood), once for
30 minutes (no flood). Now I live in a suburb of Dallas, and Ah
cain't git no goooood chilli. Gotta cook mah oan.

There just isn't any good Tex-Mex much North of San Antonio,
unless you make your own.

Mike
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