That no flour tortilla thing is bullshit by the way. No traditional Mexican family that I have ever eaten with serves only corn. There is always both and they eat both.

A homemade flour tortilla is awesome.

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Not too sound too ghey but it is all about the meat and sauce. If the meat is good you can put it on a piece of white bread and it will taste good.

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Right in my wheelhouse.

Hank can put his meat and sauce in this white bread anytime.

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I hate you guys.

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Your head may say no, but your heart and your bollocks say yes.

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I haven't bought a bottled marinade or salad dressing in like 3 years. I have a decent olive oil, about 6 different vinegars, citrus juices, honey, dijon, fresh garlic, a shitload of dried spices and the occasional fresh herbs on hand. It takes about five minutes to put one together if you have a few ingredients. Somehow I've managed to make due without sodium benzoate or xantham gum.

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I don't remember half the time if I'm hiding or I'm lost

Xanthan gum is where its at

One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: the xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH.

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