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OT Good eats
There's a restaurant in town called the Cactus Cantina. One of their specialties
is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a couple variations and came up with this. It's as good as the original. Chipotle Chicken - John's Way 1 large green pepper (cut in thin strips) 1 large red pepper (cut in thin strips) 1 large onion (cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve with fresh soft tacos immediately. And, a smear of sour cream on the taco adds a nice touch. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. |
OT Good eats
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OT Good eats
"John H" wrote in message ... There's a restaurant in town called the Cactus Cantina. One of their specialties is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a couple variations and came up with this. It's as good as the original. Chipotle Chicken - John's Way 1 large green pepper (cut in thin strips) 1 large red pepper (cut in thin strips) 1 large onion (cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve with fresh soft tacos immediately. And, a smear of sour cream on the taco adds a nice touch. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. ===== Sound great! |
OT Good eats
i guess they think that you're gonna get a copy cat recipe anyhow, so
they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r...play.asp?id=78 |
OT Good eats
"Tim" wrote in message ... i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r...play.asp?id=78 ========== That looks good, fast too. Don't go to Olive Garden much and seems I never get past their mussels in garlic butter and stuffed mushroom caps with a salad and bread. Now I'm hungry. |
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On Feb 10, 6:03*pm, Gene wrote:
On Thu, 10 Feb 2011 15:52:11 -0800 (PST), Tim wrote: i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r..._display.asp?i... Since most of the posters have wandered so far off topic they have become rabidly angry..... I'll bring this back on topic with some sea food and with an eye towards improving the overall happiness quotient... http://tinyurl.com/4wxpkzl -- It is usually futile to try to talk facts and analysis to people who are enjoying a sense of moral superiority in their ignorance. *-Thomas Sowell Grady-White Gulfstream, out of Oak Island, NC. Homepage *http://pamandgene.tranquilrefuge.net/boating/the_boat/my_boat.htm Forté Agent 6.00 Build 1186 I never heard of such. a raw egg in beer was my german grandfathers favorite, but a raw oystah in a bloody mary? hmmmm. i suppose that would work too. |
OT Good eats
On Thu, 10 Feb 2011 19:03:25 -0500, Gene
wrote: On Thu, 10 Feb 2011 15:52:11 -0800 (PST), Tim wrote: i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r...play.asp?id=78 Since most of the posters have wandered so far off topic they have become rabidly angry..... I'll bring this back on topic with some sea food and with an eye towards improving the overall happiness quotient... http://tinyurl.com/4wxpkzl **** Gene. All that vodka, and I don't drink. Damn, guess I'll just have to eat the oysters out of the jar with a little horseradish sauce. Damn shame. |
OT Good eats
On Thu, 10 Feb 2011 15:52:11 -0800 (PST), Tim wrote:
i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r...play.asp?id=78 That might be worth trying. I once tried to make it, but it tasted like crap. What brand of Marsala wine do you use, or does it make any difference? |
OT Good eats
On Feb 10, 6:03*pm, "MMC" wrote:
"Tim" *wrote in message ... i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r..._display.asp?i... ========== That looks good, fast too. Don't go to Olive Garden much and seems I never get past their mussels in garlic butter and stuffed mushroom caps with a salad and bread. Now I'm hungry. I kinda figured out the salad on my own, which is nothing mroe than a tossed salad with a small jar of black olives (and juice) poured over it, and a small jar (and juice) of pepperzini's on top of that. mix good and go. |
OT Good eats
On Feb 10, 8:53*pm, John H wrote:
On Thu, 10 Feb 2011 15:52:11 -0800 (PST), Tim wrote: i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r..._display.asp?i... That might be worth trying. I once tried to make it, but it tasted like crap. What brand of Marsala wine do you use, or does it make any difference? It doesn't really make any difference John. i've used the $9.95 a bottle stuff and also the $3.00 hootch and it doesn't seem to matter. |
OT Good eats
On Thu, 10 Feb 2011 18:32:51 -0500, "MMC" wrote:
"John H" wrote in message .. . There's a restaurant in town called the Cactus Cantina. One of their specialties is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a couple variations and came up with this. It's as good as the original. Chipotle Chicken - John's Way 1 large green pepper (cut in thin strips) 1 large red pepper (cut in thin strips) 1 large onion (cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve with fresh soft tacos immediately. And, a smear of sour cream on the taco adds a nice touch. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. ===== Sound great! Someone please tell the cultural ignoramus that it's a tortilla, not a taco. |
OT Good eats
On Thu, 10 Feb 2011 19:03:13 -0500, "MMC" wrote:
"Tim" wrote in message ... i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r...play.asp?id=78 ========== That looks good, fast too. Don't go to Olive Garden much and seems I never get past their mussels in garlic butter and stuffed mushroom caps with a salad and bread. Now I'm hungry. There are 50 recipes on the web that make the Olive Garden recipe for Marsala look like the chain store it is. "Fresh mushrooms?" What kind of fresh mushrooms? Button like in the photo? Doesn't add anything to the flavor and the texture is pedestrian. I use portabella mushrooms sliced thin and a good marsala. |
OT Good eats
On Feb 11, 2:51*am, jps wrote:
On Thu, 10 Feb 2011 19:03:13 -0500, "MMC" wrote: "Tim" *wrote in message .... i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r..._display.asp?i... ========== That looks good, fast too. Don't go to Olive Garden much and seems I never get past their mussels in garlic butter and stuffed mushroom caps with a salad and bread. Now I'm hungry. There are 50 recipes on the web that make the Olive Garden recipe for Marsala look like the chain store it is. *"Fresh mushrooms?" *What kind of fresh mushrooms? *Button like in the photo? *Doesn't add anything to the flavor and the texture is pedestrian. *I use portabella mushrooms sliced thin and a good marsala. Jolly good for you. When entertaining your 'friends' I suppose you insist on using genuine KY brand jelly over generic as well. |
OT Good eats
On Feb 11, 2:41*am, jps wrote:
On Thu, 10 Feb 2011 18:32:51 -0500, "MMC" wrote: "John H" *wrote in message .. . There's a restaurant in town called the Cactus Cantina. One of their specialties is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a couple variations and came up with this. It's as good as the original. Chipotle Chicken - John's Way 1 large green pepper (cut in thin strips) 1 large red pepper *(cut in thin strips) 1 large onion *(cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve with fresh soft tacos immediately. And, a smear of sour cream on the taco adds a nice touch. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. ===== Sound great! Someone please tell the cultural ignoramus that it's a tortilla, not a taco. It is simple, Boy George. You make it your way, he makes it his. Besides Dufus, did you not consider you can apply the sour cream BEFORE you wrap the ingredient in a tortilla to make the taco? Like the liberal kumquat you are; probably not.. |
OT Good eats
On 2/11/11 3:41 AM, jps wrote:
On Thu, 10 Feb 2011 18:32:51 -0500, wrote: "John H" wrote in message ... There's a restaurant in town called the Cactus Cantina. One of their specialties is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a couple variations and came up with this. It's as good as the original. Chipotle Chicken - John's Way 1 large green pepper (cut in thin strips) 1 large red pepper (cut in thin strips) 1 large onion (cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve with fresh soft tacos immediately. And, a smear of sour cream on the taco adds a nice touch. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. ===== Sound great! Someone please tell the cultural ignoramus that it's a tortilla, not a taco. I can hardly wait for herring's version of Chicken a la Popeye, Floating in an Ocean of Greasy Spice, accompanied by your favorite variety of wine in a plastic bag. |
OT Good eats
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OT Good eats
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OT Good eats
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OT Good eats
On 2/11/11 7:47 AM, BAR wrote:
In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Actually, a tortilla has to be folded over and have some sort of filling to be called a taco. Further, there are several completely different kinds of tortilla, not just the ones from Mexico with which you are familiar. And, further, while a quesadilla can be fried, there are varieties that are not. Perhaps you should expand your knowledge of that sort of food beyond what is served at a Gaithersburg Taco Bell. And no, I am not knocking Taco Bell. A trip to different parts of Mexico, Central and South America would open your eyes, as would a visit to Spain. |
OT Good eats
In article ,
says... On 2/11/11 7:47 AM, BAR wrote: In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Actually, a tortilla has to be folded over and have some sort of filling to be called a taco. Further, there are several completely different kinds of tortilla, not just the ones from Mexico with which you are familiar. And, further, while a quesadilla can be fried, there are varieties that are not. Perhaps you should expand your knowledge of that sort of food beyond what is served at a Gaithersburg Taco Bell. And no, I am not knocking Taco Bell. A trip to different parts of Mexico, Central and South America would open your eyes, as would a visit to Spain. How long did it take you to google that information, asshole? |
OT Good eats
On Feb 11, 10:25*am, Harryk wrote:
On 2/11/11 7:47 AM, BAR wrote: In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Actually, a tortilla has to be folded over and have some sort of filling to be called a taco. Further, there are several completely different kinds of tortilla, not just the ones from Mexico with which you are familiar. And, further, while a quesadilla can be fried, there are varieties that are not. Perhaps you should expand your knowledge of that sort of food beyond what is served at a Gaithersburg Taco Bell. And no, I am not knocking Taco Bell. A trip to different parts of Mexico, Central and South America would open your eyes, as would a visit to Spain. Just remember...Felons like him cant leave the US. |
OT Good eats
On Fri, 11 Feb 2011 09:11:08 -0800 (PST), "*e#c"
wrote: On Feb 11, 10:25*am, Harryk wrote: On 2/11/11 7:47 AM, BAR wrote: In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Actually, a tortilla has to be folded over and have some sort of filling to be called a taco. Further, there are several completely different kinds of tortilla, not just the ones from Mexico with which you are familiar. And, further, while a quesadilla can be fried, there are varieties that are not. Perhaps you should expand your knowledge of that sort of food beyond what is served at a Gaithersburg Taco Bell. And no, I am not knocking Taco Bell. A trip to different parts of Mexico, Central and South America would open your eyes, as would a visit to Spain. Just remember...Felons like him cant leave the US. Bertie is a felon? |
OT Good eats
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OT Good eats
On 2/11/11 12:47 PM, jps wrote:
On Fri, 11 Feb 2011 09:11:08 -0800 (PST), "*e#c" wrote: On Feb 11, 10:25 am, wrote: On 2/11/11 7:47 AM, BAR wrote: In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Actually, a tortilla has to be folded over and have some sort of filling to be called a taco. Further, there are several completely different kinds of tortilla, not just the ones from Mexico with which you are familiar. And, further, while a quesadilla can be fried, there are varieties that are not. Perhaps you should expand your knowledge of that sort of food beyond what is served at a Gaithersburg Taco Bell. And no, I am not knocking Taco Bell. A trip to different parts of Mexico, Central and South America would open your eyes, as would a visit to Spain. Just remember...Felons like him cant leave the US. Bertie is a felon? I don't think so. |
OT Good eats
In article , payer3389
@mypacks.net says... Bertie is a felon? I don't think so. If Bertie is a birther, the proper response is, "That's what he says." And that's being generous. |
OT Good eats
On Fri, 11 Feb 2011 00:08:37 -0500, wrote:
On Thu, 10 Feb 2011 19:46:36 -0800 (PST), Tim wrote: On Feb 10, 8:53*pm, John H wrote: On Thu, 10 Feb 2011 15:52:11 -0800 (PST), Tim wrote: i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r..._display.asp?i... That might be worth trying. I once tried to make it, but it tasted like crap. What brand of Marsala wine do you use, or does it make any difference? It doesn't really make any difference John. i've used the $9.95 a bottle stuff and also the $3.00 hootch and it doesn't seem to matter. Found something I really like watching the Super Bowl I made up a batch of home made salsa (not that ketchup and chili powder stuff you get at the store) and I put some on a hot dog. That was pretty good stuff. Recipe? Or are we supposed to be long distance mind readers? |
OT Good eats
On Fri, 11 Feb 2011 00:04:44 -0500, wrote:
On Thu, 10 Feb 2011 21:53:07 -0500, John H wrote: On Thu, 10 Feb 2011 15:52:11 -0800 (PST), Tim wrote: i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r...play.asp?id=78 That might be worth trying. I once tried to make it, but it tasted like crap. What brand of Marsala wine do you use, or does it make any difference? The trick with marsala sauce is you need to start with some Prosciutto in the pan with the butter and add a splash of heavy whipping cream, then a big jolt of the marsalla and cook it down slow. If you get it too hot you will "break" the sauce. I think that might be what happened last time. My wife's gone for a week, so I get to practice. Might give that a shot tomorrow night. |
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On Fri, 11 Feb 2011 03:04:05 -0800 (PST), TopBassDog
wrote: On Feb 11, 2:51*am, jps wrote: On Thu, 10 Feb 2011 19:03:13 -0500, "MMC" wrote: "Tim" *wrote in message ... i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r..._display.asp?i... ========== That looks good, fast too. Don't go to Olive Garden much and seems I never get past their mussels in garlic butter and stuffed mushroom caps with a salad and bread. Now I'm hungry. There are 50 recipes on the web that make the Olive Garden recipe for Marsala look like the chain store it is. *"Fresh mushrooms?" *What kind of fresh mushrooms? *Button like in the photo? *Doesn't add anything to the flavor and the texture is pedestrian. *I use portabella mushrooms sliced thin and a good marsala. Jolly good for you. When entertaining your 'friends' I suppose you insist on using genuine KY brand jelly over generic as well. LOL! .....and shame on you. |
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On 2/11/2011 1:09 PM, Spooker wrote:
In , says... On Fri, 11 Feb 2011 09:11:08 -0800 (PST), "*e#c" wrote: On Feb 11, 10:25 am, wrote: On 2/11/11 7:47 AM, BAR wrote: In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Actually, a tortilla has to be folded over and have some sort of filling to be called a taco. Further, there are several completely different kinds of tortilla, not just the ones from Mexico with which you are familiar. And, further, while a quesadilla can be fried, there are varieties that are not. Perhaps you should expand your knowledge of that sort of food beyond what is served at a Gaithersburg Taco Bell. And no, I am not knocking Taco Bell. A trip to different parts of Mexico, Central and South America would open your eyes, as would a visit to Spain. Just remember...Felons like him cant leave the US. Bertie is a felon? No, it's another lie by Harry, the biggest liar to ever grace rec.boats. Gee, Spoofy the Clown, my reading of the post did not indicate that your BFF Harry raised the issue of whether "Bertie is a felon". Not much of a reader, are you? Are you the least intelligent poster to ever grace rec.boats? -- I'm proud to be a progressive. |
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On Fri, 11 Feb 2011 07:47:28 -0500, BAR wrote:
In article , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Can't believe they've nothing better to do than whine about a word. I s'pose they consider it 'racist' to use what they consider the wrong term. Actually, the package I've got is labeled as 'Flour Tortilla' *and* right under that, 'Sft Taco'. I suppose the manufacturers dicked it up also. Oh well. |
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OT Good eats
On 2/11/11 5:20 PM, John H wrote:
On Fri, 11 Feb 2011 07:47:28 -0500, wrote: In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Can't believe they've nothing better to do than whine about a word. I s'pose they consider it 'racist' to use what they consider the wrong term. Actually, the package I've got is labeled as 'Flour Tortilla' *and* right under that, 'Sft Taco'. I suppose the manufacturers dicked it up also. Oh well. Go play with your racist buddies, Herring. |
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OT Good eats
On Fri, 11 Feb 2011 17:22:18 -0500, Project Amsterdam
wrote: In article , says... On Fri, 11 Feb 2011 07:47:28 -0500, BAR wrote: In article , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Can't believe they've nothing better to do than whine about a word. I s'pose they consider it 'racist' to use what they consider the wrong term. Actually, the package I've got is labeled as 'Flour Tortilla' *and* right under that, 'Sft Taco'. I suppose the manufacturers dicked it up also. Oh well. Hey, you have to feed them a word or two to catch here and there. Funny thing is when they misspell a word while drooling to smack someone else for a misspelled word... ;) LOL. Yeah, we've seen a bunch of that! |
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On Fri, 11 Feb 2011 15:37:19 -0500, "paul@byc"
wrote: Not much of a reader, are you? Are you the least intelligent poster to ever grace rec.boats? Go away Paul/Harry. There's quite enough crap here already. |
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In article ,
says... On 2/11/11 7:47 AM, BAR wrote: In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Actually, a tortilla has to be folded over and have some sort of filling to be called a taco. Further, there are several completely different kinds of tortilla, not just the ones from Mexico with which you are familiar. And, further, while a quesadilla can be fried, there are varieties that are not. Perhaps you should expand your knowledge of that sort of food beyond what is served at a Gaithersburg Taco Bell. And no, I am not knocking Taco Bell. A trip to different parts of Mexico, Central and South America would open your eyes, as would a visit to Spain. A tortilla is a tortilla. |
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On Feb 12, 11:13*am, wrote:
On Fri, 11 Feb 2011 18:40:33 -0500, John H wrote: On Fri, 11 Feb 2011 16:09:12 -0500, wrote: On Fri, 11 Feb 2011 15:33:07 -0500, John H wrote: I made up a batch of home made salsa (not that ketchup and chili powder stuff you get at the store) and I put some on a hot dog. That was pretty good stuff. Recipe? Or are we supposed to be long distance mind readers? I make a pretty simple salsa. 7 or 8 plum tomatoes A large sweet onion (3-4") or a couple small ones several sprigs of cilantro juice of 1 or 2 fresh limes depending on how juicy they are a small can of tomato juice *optional can of "garlic basil oregano" diced tomatoes Then you get to the chilies That is a personal choice but fresh are best and how hot do you want it? I usually go with a couple Jalapenos with the seeds removed for a mild salsa You can go nuts from there. Be sure you burn them. Put the chilies in a cast iron pan or even a little piece of steel plate and burn *them several minutes to bring out the flavor. Scrape the skin off that side and burn them again. It will make them a bit milder so take that into account when you pick your chilies If you like it hot, use a couple Habaneras in the mix but Serrano is a compromise. Great, thanks! Not sure about the 'burning them' process. Do you put the peppers in whole? Do you throw away the skin once peeled, or is it used? As you can see, I'm a definite newbie at the salsa making. You split the chili and toss the seeds (or throw them in the salsa if you want the heat). Them lay the outer meat in a hot skillet and press them down with a spatula to sear them on each side. When you do the skin side, sear it, scrape off the seared skin with a fork and sear it again. I prefer to use a old piece of steel plate for this and save the seasoned skillet for real frying. It is tough on a seasoned skillet when you are doing it right because you want it real hot *;-) I'll have to tell the wife about this. she makes some kind of salsa which I'm not really a fan of. But iI'm not selective, tt's salsa in general.... We'll have to give it a try Greg. Thanks! |
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