Report: Trump "seriously considering making Venezuela the 51st US state"

https://notthebee.com/article/report-trump-seriously-considering-making-venezuela-the-51st-us-state-

No thanks. I would rather have Alberta than Venezuela

That map isn't particularly accurate, so far as Polk's ambitions go.

But this whole thing is silly.

Ahhh, screw it! 54-40 or fight!

Bringing Cuba into the republic raise two concerns for me:
1. Classic car prices
2. Tamales

Classic car prices will simply be a supply and demand issue. But what of tamales and the chaos that will ensue?

Cuban tamales differ from Tex-Mex tamales primarily by integrating seasoned pork directly into the corn masa, rather than filling it, resulting in a creamier, more cohesive, and less spicy dish often made with fresh corn. While Tex-Mex tamales are defined by separate, savory fillings surrounded by fluffy masa-harina and topped with sauces, Cuban tamales are generally served plain.

Cuban TamalesStructure: The meat and savory seasoning are blended into the masa itself, rather than stuffed.
Masa: Often made from fresh corn, creating a creamier, moister, and denser texture.
Flavor Profile: Focused on garlic, onion, and lard with little to no heat.
Serving: Frequently served without additional sauce.
Regional Variation: Commonly sold in corn husks, or sometimes as tamal en cazuela (a porridge-like casserole).

Tex-Mex TamalesStructure: Distinct, fluffy layer of masa-harina on the outside with a dedicated filling of meat, cheese, or chili inside.
Masa: Often made with masa harina (dried corn flour) and lard, resulting in a lighter, firmer, and drier texture.
Flavor Profile: Rich and spicy, with strong smoky chili flavors.
Serving: Almost always served with chili gravy, salsa, or sour cream.
Wrapping: Wrapped in corn husks.

Both styles are usually wrapped in corn husks and steamed, but the core difference lies in the integration of ingredients and the texture of the dough.

We need to think this through very carefully.

Venezuela as a state is no bueno.

LIB,MR BEARS said:

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Bringing Cuba into the republic raise two concerns for me:
1. Classic car prices
2. Tamales

Classic car prices will simply be a supply and demand issue. But what of tamales and the chaos that will ensue?

Cuban tamales differ from Tex-Mex tamales primarily by integrating seasoned pork directly into the corn masa, rather than filling it, resulting in a creamier, more cohesive, and less spicy dish often made with fresh corn. While Tex-Mex tamales are defined by separate, savory fillings surrounded by fluffy masa-harina and topped with sauces, Cuban tamales are generally served plain.

Cuban TamalesStructure: The meat and savory seasoning are blended into the masa itself, rather than stuffed.
Masa: Often made from fresh corn, creating a creamier, moister, and denser texture.
Flavor Profile: Focused on garlic, onion, and lard with little to no heat.
Serving: Frequently served without additional sauce.
Regional Variation: Commonly sold in corn husks, or sometimes as tamal en cazuela (a porridge-like casserole).

Tex-Mex TamalesStructure: Distinct, fluffy layer of masa-harina on the outside with a dedicated filling of meat, cheese, or chili inside.
Masa: Often made with masa harina (dried corn flour) and lard, resulting in a lighter, firmer, and drier texture.
Flavor Profile: Rich and spicy, with strong smoky chili flavors.
Serving: Almost always served with chili gravy, salsa, or sour cream.
Wrapping: Wrapped in corn husks.

Both styles are usually wrapped in corn husks and steamed, but the core difference lies in the integration of ingredients and the texture of the dough.

We need to think this through very carefully.

---

Those sound really good.

This will be an unpopular opinion but tamales are waaaaaay over rated. The majority of tamales I have tried are always dried out (not sure if that is the right description) and need something to help them go down. (sour cream, salsa etc.).

Or maybe I should try them the way I saw an old guy eat them once.... husk and all. That must have made them extremely dry......

cowboycwr said:

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LIB,MR BEARS said:

---

Bringing Cuba into the republic raise two concerns for me:
1. Classic car prices
2. Tamales

Classic car prices will simply be a supply and demand issue. But what of tamales and the chaos that will ensue?

Cuban tamales differ from Tex-Mex tamales primarily by integrating seasoned pork directly into the corn masa, rather than filling it, resulting in a creamier, more cohesive, and less spicy dish often made with fresh corn. While Tex-Mex tamales are defined by separate, savory fillings surrounded by fluffy masa-harina and topped with sauces, Cuban tamales are generally served plain.

Cuban TamalesStructure: The meat and savory seasoning are blended into the masa itself, rather than stuffed.
Masa: Often made from fresh corn, creating a creamier, moister, and denser texture.
Flavor Profile: Focused on garlic, onion, and lard with little to no heat.
Serving: Frequently served without additional sauce.
Regional Variation: Commonly sold in corn husks, or sometimes as tamal en cazuela (a porridge-like casserole).

Tex-Mex TamalesStructure: Distinct, fluffy layer of masa-harina on the outside with a dedicated filling of meat, cheese, or chili inside.
Masa: Often made with masa harina (dried corn flour) and lard, resulting in a lighter, firmer, and drier texture.
Flavor Profile: Rich and spicy, with strong smoky chili flavors.
Serving: Almost always served with chili gravy, salsa, or sour cream.
Wrapping: Wrapped in corn husks.

Both styles are usually wrapped in corn husks and steamed, but the core difference lies in the integration of ingredients and the texture of the dough.

We need to think this through very carefully.

---

Those sound really good.

This will be an unpopular opinion but tamales are waaaaaay over rated. The majority of tamales I have tried are always dried out (not sure if that is the right description) and need something to help them go down. (sour cream, salsa etc.).

Or maybe I should try them the way I saw an old guy eat them once.... husk and all. That must have made them extremely dry......

---

You have to get them fresh out of the 07 Caprice Classic trunk, still warm.

Reheated tamales are dry. Fresh are great.

Puerto Rico and DC need to be states #51 and 52.

The USA hasn't added a new state since 1959.

LIB,MR BEARS said:

---

Bringing Cuba into the republic raise two concerns for me:
1. Classic car prices
2. Tamales

Classic car prices will simply be a supply and demand issue. But what of tamales and the chaos that will ensue?

Cuban tamales differ from Tex-Mex tamales primarily by integrating seasoned pork directly into the corn masa, rather than filling it, resulting in a creamier, more cohesive, and less spicy dish often made with fresh corn. While Tex-Mex tamales are defined by separate, savory fillings surrounded by fluffy masa-harina and topped with sauces, Cuban tamales are generally served plain.

Cuban TamalesStructure: The meat and savory seasoning are blended into the masa itself, rather than stuffed.
Masa: Often made from fresh corn, creating a creamier, moister, and denser texture.
Flavor Profile: Focused on garlic, onion, and lard with little to no heat.
Serving: Frequently served without additional sauce.
Regional Variation: Commonly sold in corn husks, or sometimes as tamal en cazuela (a porridge-like casserole).

Tex-Mex TamalesStructure: Distinct, fluffy layer of masa-harina on the outside with a dedicated filling of meat, cheese, or chili inside.
Masa: Often made with masa harina (dried corn flour) and lard, resulting in a lighter, firmer, and drier texture.
Flavor Profile: Rich and spicy, with strong smoky chili flavors.
Serving: Almost always served with chili gravy, salsa, or sour cream.
Wrapping: Wrapped in corn husks.

Both styles are usually wrapped in corn husks and steamed, but the core difference lies in the integration of ingredients and the texture of the dough.

We need to think this through very carefully.

---

You're not playing 5D chess here. If they refuse to assimilate, we just deport them.

Method Man said:

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Puerto Rico and DC need to be states #51 and 52.

The USA hasn't added a new state since 1959.

---

No. DC was never meant to be a state and never should be. It was not meant to be permanent residence for anyone. If anything it should be reduced to only the government area (like literally just a government square mile or so) and the rest of it can go to Maryland.

Sam Lowry said:

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LIB,MR BEARS said:

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Bringing Cuba into the republic raise two concerns for me:
1. Classic car prices
2. Tamales

Classic car prices will simply be a supply and demand issue. But what of tamales and the chaos that will ensue?

Cuban tamales differ from Tex-Mex tamales primarily by integrating seasoned pork directly into the corn masa, rather than filling it, resulting in a creamier, more cohesive, and less spicy dish often made with fresh corn. While Tex-Mex tamales are defined by separate, savory fillings surrounded by fluffy masa-harina and topped with sauces, Cuban tamales are generally served plain.

Cuban TamalesStructure: The meat and savory seasoning are blended into the masa itself, rather than stuffed.
Masa: Often made from fresh corn, creating a creamier, moister, and denser texture.
Flavor Profile: Focused on garlic, onion, and lard with little to no heat.
Serving: Frequently served without additional sauce.
Regional Variation: Commonly sold in corn husks, or sometimes as tamal en cazuela (a porridge-like casserole).

Tex-Mex TamalesStructure: Distinct, fluffy layer of masa-harina on the outside with a dedicated filling of meat, cheese, or chili inside.
Masa: Often made with masa harina (dried corn flour) and lard, resulting in a lighter, firmer, and drier texture.
Flavor Profile: Rich and spicy, with strong smoky chili flavors.
Serving: Almost always served with chili gravy, salsa, or sour cream.
Wrapping: Wrapped in corn husks.

Both styles are usually wrapped in corn husks and steamed, but the core difference lies in the integration of ingredients and the texture of the dough.

We need to think this through very carefully.

---

You're not playing 5D chess here. If they refuse to assimilate, we just deport them.

---

It's not always about assimilation. Sometimes it's about cultural exchange: they give us tamales we give them diabetes

LIB,MR BEARS said:

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Sam Lowry said:

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LIB,MR BEARS said:

---

Bringing Cuba into the republic raise two concerns for me:
1. Classic car prices
2. Tamales

Classic car prices will simply be a supply and demand issue. But what of tamales and the chaos that will ensue?

Cuban tamales differ from Tex-Mex tamales primarily by integrating seasoned pork directly into the corn masa, rather than filling it, resulting in a creamier, more cohesive, and less spicy dish often made with fresh corn. While Tex-Mex tamales are defined by separate, savory fillings surrounded by fluffy masa-harina and topped with sauces, Cuban tamales are generally served plain.

Cuban TamalesStructure: The meat and savory seasoning are blended into the masa itself, rather than stuffed.
Masa: Often made from fresh corn, creating a creamier, moister, and denser texture.
Flavor Profile: Focused on garlic, onion, and lard with little to no heat.
Serving: Frequently served without additional sauce.
Regional Variation: Commonly sold in corn husks, or sometimes as tamal en cazuela (a porridge-like casserole).

Tex-Mex TamalesStructure: Distinct, fluffy layer of masa-harina on the outside with a dedicated filling of meat, cheese, or chili inside.
Masa: Often made with masa harina (dried corn flour) and lard, resulting in a lighter, firmer, and drier texture.
Flavor Profile: Rich and spicy, with strong smoky chili flavors.
Serving: Almost always served with chili gravy, salsa, or sour cream.
Wrapping: Wrapped in corn husks.

Both styles are usually wrapped in corn husks and steamed, but the core difference lies in the integration of ingredients and the texture of the dough.

We need to think this through very carefully.

---

You're not playing 5D chess here. If they refuse to assimilate, we just deport them.

---

It's not always about assimilation. Sometimes it's about cultural exchange: they give us tamales we give them diabetes

---

Never mind that. Hawaii in the Caribbean FTW!

historian said:

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The only reason to do that would be to give the fascists more power to abuse. This is not in the interest of any American.

DC will never be a state. It's almost impossible because it would require a constitutional amendment and most states and most Americans recognize it's NOT in their interest.

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Washington DC is established in the constitution as a separate entity that operates differently. Everyone who lives there must know that and must be aware that they have options. If they really want to change their situation so they can have representation in Congress, they only need to move a few miles outside the district to Maryland or Virginia. And if they are Dems they will feel right at home since both states are controlled by crazy fascists with so the baggage they provide: high taxes, high crime, fraud, blatant injustice, extremely corrupt politicians, incompetent bureaucrats, etc.

It's certainly no justification to radically alter our government so that the fascists will have more power and more opportunities to defraud, steal from, and commit injustice against the American people.

I thought it was gonna be Greenland??

Jack Bauer said:

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I thought it was gonna be Greenland??

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Greenlanders think football is something played with your feet.

Ixnay on the Atehoodstay