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Albert Speer
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Puerile Polemic
Mar 1999
time: 00:21
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ah... yall regret your high school years? that's dumb. you should live your life with no regrets.
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Albert Speer
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Puerile Polemic
Mar 1999
time: 00:21
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at least i did better than chegitz and johnt... 1360 isn't great but it's solid.
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JohnT
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Capitalist
Mar 1999
time: 00:21
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quote:
Originally posted by Albert Speer
ah... yall regret your high school years? that's dumb. you should live your life with no regrets. |
Me? No, not a bit. Hell, I don't even remember them... at least, not enough to recognize a single name of my fellow classmates listed on classmates.com.
My proudest HS accomplishment: I went through five years of high school (in GA, HS was from grades 8-12, elementary school was grades 1-7, no middle school), and in my senior yearbook I had not a single extra-curricular activity listed by my name. No sports, no academic clubs, not even the chess club. I have to tell you, it's pretty hard not to get dragged into extra-curricular bullshit, but I was able to resist.
Also didn't even go to a single sporting event. Or dance.
High school was, to me, that unimportant.
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Albert Speer
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Puerile Polemic
Mar 1999
time: 00:21
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JohnT:
i was in no extracurriculars or sports either... i probably should've done some track, cross-country, and bball though but it's all good... i was in choir to get girls but was kicked out (don't ask)...
i also didn't attend a single sporting event but i did go to the senior prom and the soph hop because i had dates...
it's actually kind of odd how little i did and how popular i was. everybody just seemed to know who i was for some reason.
it's also kind of odd how many girls i could've had but my brain didn't connect the dots... girls would ask me if i was free to do something and i would say i don't know. what would you want to do? i dont know what to do...
haha... i was such an idiot.
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Albert Speer
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Puerile Polemic
Mar 1999
time: 00:21
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Corn tortillas, gepap... i'm asking if they are native to central america or if the spanish introduced them...
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Albert Speer
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Puerile Polemic
Mar 1999
time: 00:21
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quote:
just like the French introduced Pita to Africa |
what? as in pita bread? if anyone spread it to africa it was the arabs, not the french...
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Albert Speer
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Puerile Polemic
Mar 1999
time: 00:21
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and i don't think flatbread's universal, chegitz... it's mostly in the mediterrenean region... italians, spanish, greeks, jews, and arabs are famous for flatbread. not really anyone else.
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The Mad Monk
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of Ice Cream
Mar 2000
time: 23:21
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quote:
At the time of the Spanish conquest, the Mexica or the Aztec, as they were commonly called, were the dominant people in Meso-America in 1519. The Spanish conquerors were avidly looking for gold and they found plenty of it, which they sent back to Spain. However, when they reached the highlands of Mexico, they found a strange and gorgeous civilization and to their delight the most unusual of its glories was its food. A great deal of information has been preserved about what the ordinary Mexican Indians ate and how they prepared their food.
The starting point was corn, the sacred plant of their religion. It supplied starch, the main energy source in the Indian diet, as well as protein and a little fat. Sometimes it was eaten green off the cob, either raw boiled or roasted, or the immature kernels were cut or scraped off to be made into cakes or added to other dishes. But more generally the Mexican Indians let their corn ripen and stored the ears in ventilated corncribs.
The Indians sometimes used a stone mortar and pestle to grind the hard whole kernels into meal out of which corn gruel (atole) was made, but this took a lot of effort. Far better was their system of heating the kernels in a mildly corrosive solution of lime until the skins came off. The skinless kernels were called nixtamal , an Aztec word still in use. Sometimes nixtamal was dried and stored, or it could be boiled in fresh, limeless water. When this was done the kernels swelled up enormously and became as soft as spaghetti resulting in a dish called pozole, one of the basic Indian ways to eat corn.
A more usual way of making nixtamal was to mash the soaked kernels into masa, a dough, to make tortillas. The ancient method can still be seen in some parts of Mexico.
The Indian woman squats on the ground in front of a stone slab known as a metate. The woman puts a few handfuls of nixtamal on the flat surface and scrubs back and forth with a stoneroller. The product, masa, may be white, yellow or other colors according to the color of the corn but if it is intended for tortillas it has to have exactly the right consistency. Then she takes a piece of masa as big as a golf ball between her wetted hands and - pat,pat,pat-flattens it into a round cake less than one eighth of an inch thick and six to eight inches in diameter. Cooking tortillas is easy. They are simply tossed on a hot griddle, comal, left there for a minute and then turned over once. Tortillas brown only slightly but develop a thin, tough skin on both sides. At times they puff up momentarily like soufflé potatoes.
Mexican cooking starts now as in the Aztec days with tortillas, the "bread of Mexico" and only those who have tasted them hot off the griddle know how good tortillas can be.
Mexicans use them as plates, forks and spoons. They dip their tortillas into stews and use torn-off pieces to scoop up sauces. They can be eaten plain or with butter, beans or meat, chili or sauces…almost any kind of food that is not too liquid can be placed on a tortilla…the "bread of Mexico"!
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Chemists at the U.S Department of Agriculture say the aroma of a tortilla is mostly due to 2-ameno-acephenone,a compound which develops when corn is soaked in lime water, the traditional treatment for producing corn masa. Food chemists have identified more than forty flavor compounds in tortillas, but 2-amino-acephenone was the hands-down winner as the most tortilla-like, as judged by a panel of government-appointed flavor smellers.
Bruce Henstell, Los Angeles Times, January 1995.
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http://www.texmextogo.com/tortillas.htm
Amazing what you can get by typing "tortilla history" into google. 
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Albert Speer
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Puerile Polemic
Mar 1999
time: 00:21
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so it's coincidental that the Aztecs had flatbread as did the spanish... and i was assuming that the spanish taught them about flatbread which was then improvised out of corn.
i thought you might have been joking, mad monk, but why did you say pita to africa? if you were referring to the origin, why wouldn't you have said the french introduced pita to greece or to the middle east... not africa.
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Albert Speer
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Puerile Polemic
Mar 1999
time: 00:21
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why is it that the mediterrenean is famous for its flatbread while northern europe isn't? china isn't?
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