• Tex-Mex

    From JIM WELLER@1:135/392 to DAVE DRUM on Sat Aug 28 22:58:00 2021

    Quoting Dave Drum to Jim Weller <=-

    local chain Taco Gringo opened with better Cal-Mex/Tex-Mex
    stuff.

    Who are of course truly local to just you. My only local choices
    are Old El Paso products at the supermarket and more recently El
    Monterey in the frozen food aisle. When KFC came back to town they
    considered twinning the restauant with Taco Bell but their marketing
    experts decided not to. They assumed that because we had never had a
    Tex-Mex place that we don't like Tex-Mex. Too bad they hadn't
    sampled local social media; everyone under 40 was thrilled that
    they were coming. They would have made a killing, at least until
    something better came along.

    This may use a tortilla but it's hardly any kind of Mex at all.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cobb Salad Sandwich
    Categories: Sandwiches, Tortillas, Bacon, Cheese, Chicken
    Yield: 1 Serving

    1 Piece flat peasant bread or
    1 lg flour tortilla
    Grilled, sliced chicken
    -breast
    2 sl Thick slab bacon
    1/2 Tomato, diced
    1/2 Avocado, thinly sliced
    Romaine lettuce, chopped
    Iceberg lettuce, chopped
    4 Thin slices red onion
    2 tb Chunky blue-cheese dressing

    Layer ingredients in the middle of bread or tortilla. Roll tightly
    and slice on bias.

    Recipe by: Newsday

    From: Sherry Zeiss

    MMMMM

    Cheers

    Jim


    ... As useless as a lifeguard at the Olympics.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:261/38 to Jim Weller on Mon Aug 30 07:35:00 2021
    JIM WELLER wrote to DAVE DRUM <=-

    local chain Taco Gringo opened with better Cal-Mex/Tex-Mex
    stuff.

    Who are of course truly local to just you. My only local choices
    are Old El Paso products at the supermarket and more recently El
    Monterey in the frozen food aisle. When KFC came back to town they considered twinning the restauant with Taco Bell but their marketing experts decided not to. They assumed that because we had never had a Tex-Mex place that we don't like Tex-Mex. Too bad they hadn't
    sampled local social media; everyone under 40 was thrilled that
    they were coming. They would have made a killing, at least until
    something better came along.

    Possibly even well enough to support the new version of KFC - which you have indicated was *not* well received.

    This may use a tortilla but it's hardly any kind of Mex at all.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cobb Salad Sandwich
    Categories: Sandwiches, Tortillas, Bacon, Cheese, Chicken
    Yield: 1 Serving

    1 Piece flat peasant bread or
    1 lg flour tortilla

    As indicated - a tortilla is just another version of a flat bread.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Noni Tokee (Baked Crisp Flat Bread)
    Categories: Five, Breads
    Yield: 8 Servings

    4 c Flour
    1 tb Ground cuminseed
    2 ts Salt
    1 c Water; approx

    A large, thin, rounded crispy sheet, seasoned with cumin
    seed and salt. This is an unusual bread that was baked in
    a tandoor in Bukhara but is quite possible to a home oven.
    Here is how it is done.

    In a mixing bowl, place the flour, cuminseed, and salt.
    Make a well in the flour mixture and stir in enough
    water to prepare a moist but easily handled dough. Dust
    with flour, if sticky, to a achieve this. Knead for 2 or
    3 minutes.

    Shape the dough into a salami-shaped roll, cover with a
    plastic sheet or kitchen towel, and let rest for 1/2
    hour.

    Divide the dough into 8 pieces, about 2 oz per piece.

    On a well-floured board, knead each piece of dough for
    a few moments. Roll out each piece to a very thin round
    disc about 18" in diameter and 1/8" thick. Place this
    on a kitchen towel and dust with flour to prevent
    sticking to the next disc. Roll out all the dough pieces
    this way into thin sheets dusted with flour.

    Remove all the racks except one from the oven. Place this
    rack in the center. Put a wok, round side up, on the rack
    and heat the oven @ 400+|F/202+|C. for 15 minutes.

    Put 1 dough sheet over the top of the ungreased wok and
    bake for 2 minutes, which should be enough to brown one
    side of the sheet lightly. Do not turn it over but remove
    the sheet and add another to the wok.

    The baked flat bread is crisp and can be eaten with both
    both dairy or meat dishes. Makes 8 cumin-flavored rounds.

    NOTE: There is broth to the Lav Lavu but not enough to
    qualify as a soup or thick enough enough to be a stew.
    Bukharans like this culinary oddity. In addition, a few
    teaspoons of hot oil are dribbled over each serving, a
    step I do not find rewarding.

    Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
    Created in Exotic Sephardic Kitchens from Morocco to India

    Uncle Dirty Dave's Archives

    MMMMM

    ... Dog for sale: Eats anything - Is fond of children.

    --- BBBS/Li6 v4.10 Toy-5
    * Origin: Prism bbs (1:261/38)
  • From JIM WELLER@1:135/392 to BILL SWISHER on Thu Oct 14 23:25:00 2021

    Quoting Bill Swisher to Denis Mosko <=-

    the amalgamation of indigenous ingredients and imported
    French/Italian chefs which were brought by the Spanish after
    they invaded.

    Somebody, I forget who, described Mexican food as Indian food plus
    lard.

    There is, of course, a bit more to it than that but it was a clever
    little bon mot.

    From Tlalpan in Veracruz:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Caldo Tlalpeno
    Categories: Mexican, Soups, Chicken, Cheese, Beans
    Yield: 8 Servings

    2 c Garbanzo beans
    2 tb Lard
    4 Cloves Garlic, minced
    1 Onion, Finely chopped
    8 c Chicken Stock
    1/2 Chicken divided into parts
    Or 1 Whole bone-in chicken
    Breast (tailbone and feet
    -add a nice flavour)
    2 Corn Cobs, Shucked and cut
    Into medium-sized pieces or
    2 c Canned corn if preferred
    2 Potatoes, cubed
    4 Carrots, peeled and diced
    1 Sprig Epazote
    2 c Green beans, halved
    2 md Zucchinis, halved,sliced
    3 Chipotle chiles in adobo,
    -finely diced
    1 1/2 c Tomato Puree
    Salt and Pepper
    3/4 c Cilantro
    1 Avocado, pitted, peeled,
    -diced
    3 Lime, halved
    3/4 c Panela Cheese, cubed

    Soak garbanzo beans in 4-5 cups of water in the refrigerator
    overnight.

    In a Heavy-bottomed pot set over medium heat, saute garlic and
    onion in the lard until tender. Add chicken, and garbanzo beans.
    Bring to a boil, reduce heat to low, cover and simmer about 20
    minutes.

    Remove chicken and set aside to cool. Add the corn cob pieces (if
    using canned corn instead, wait to add it), potatoes, carrots, and
    epazote to the soup and simmer 10 minutes.

    Add green beans to soup and continue to simmer another 10 minutes.
    Meanwhile, remove chicken from the bones.

    Add zucchini, chipotle chiles (including the adobo sauce), tomato
    puree, shredded chicken, and salt and pepper to taste. (add canned
    corn at this point if not using corn cobs.) Simmer another 10
    minutes or so, making sure the vegetables are tender.

    Serve soup hot with cilantro, avocado, limes, and cheese on the
    side to garnish to taste.

    From: Http://Mexicofoodandmore.Com
    Posted by Lindsay

    MMMMM





    Cheers

    Jim


    ... Hard shell tacos are American, not Mexican.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Bill Swisher@1:261/1466 to Jim Weller on Sat Oct 16 07:49:00 2021
    JIM WELLER wrote to BILL SWISHER <=-

    Somebody, I forget who, described Mexican food as Indian food plus
    lard.

    And dead pig, can't forget the pig, the whole pig.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Citrus Cooler
    Categories: Beverage, Summer, Fruit, Non-alcohol
    Yield: 4 -1/2 qrts

    2 1/2 c Sugar
    2 1/2 c Water
    46 oz Can pineapple juice
    46 oz Can orange juice
    1 1/2 c Lemon juice
    1 1/2 c Ginger ale
    Pineapple wedges (Optional)

    Combine sugar and water in a medium sauce-pan; bring to a boil,
    stirring until sugar dissolves. Pour sugar mixture into a 4-1/2 quart
    freezer container. Stir in fruit juice; freeze until firm. Remove
    from freezer several hours before serving (mixture should be slushy).
    Stir in ginger ale. Garnish with pineapple wedges, if desired. Yield:
    5-1/2 quarts.

    Recipe by Billye Johnson; in July 1982 "Southern Living" Reprinted in
    _Southern Living 1982 Annual Recipes_ Oxmoor House. ISBN 0-8487-0537-8
    Typos by Jeff Pruett. U/L to NCE by Burt Ford 3/97.

    MMMMM

    ___ MultiMail/DOS v0.52

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)