| Sysop: | Amessyroom |
|---|---|
| Location: | Fayetteville, NC |
| Users: | 39 |
| Nodes: | 6 (0 / 6) |
| Uptime: | 62:05:57 |
| Calls: | 171 |
| Files: | 117 |
| Messages: | 63,085 |
Shawn Highfield wrote to Dave Drum <=-
Looks good. I got some pork tamales with red sauce at theIncluding my share. I have never been a fan of tamales for some
reason. A popular Springfield chilli dish is a thing called the
I've always wanted to try one, but they are just not on any menu's
here, even the "real" mexican places.
Ruth Haffly wrote to Dave Drum <=-
Looks good. I got some pork tamales with red sauce at the farmer's
market this past week. Since Steve can't have the masa (corn), I will enjoy them all.
Including my share. I have never been a fan of tamales for some
reason. A popular Springfield chilli dish is a thing called the "Doubleheader" which is a bowl of chilli served over a tamale.
Even buried in good red chilli I don't care for them. Bv)=
OTOH, I like them. Probably had them for the first time when we were in AZ, got some nice home made tamales from a friend one year around Christmas. She said that the people she used to work with made them at that time of year & sold them as a fund raiser. Our daughter Deborah
was in a National Guard (She retired with 21 years active duty in
August.) unit that was heavily Mexican-American in the Phoenix area.
They had a tamale making day every year around Christmas, stocking everybody's freezers for the year. She gifted me with some a couple of times when we came out; I put them in the camper's freezer until we got home and enjoyed them sporadically thru out the year.
Enchiladas, now. That's a different story.
They're good too, as are chimichangas. Probably my least favorite
Mexican "street food" (hand held) would be tacos as they fall
apart too easily with the crisp, corn shell. Makes a mess all over
the place; I'd rather eat it at home, over a plate to catch the
fall out.
https://www.yelp.ca/search?find_desc=best+tamales&find_loc=Toronto%2C+
ON
Or you can stop by any stupormarkup that sells Hormel or Derby canned goods. Or make your own:
Shawn Highfield wrote to Dave Drum <=-
https://www.yelp.ca/search?find_desc=best+tamales&find_loc=Toronto%2C+
ON
That's Toronto. It's not really local. sure without traffic it's only
45 mins away, but with the current state of traffic that is a 1.5-2
hour drive each way (if it's a good day!). I'd rather drive to Ottawa
(4 hours) then deal with the GD 401 west of the dirty.
Or you can stop by any stupormarkup that sells Hormel or Derby canned goods. Or make your own:
I've never seen the canned ones, of course I always haven't really
looked that hard. As for making my own, seems like waaaay too much
work.
OK. I've been mistooken all this time. I thought you lived in Tronna - that's the way one of my racing buddies from Kitchener pronounced it.
For me even opening a can to get at tamales is too much effort for the tiny reward involved. I'd much rather make my own dolmades.
was in a National Guard (She retired with 21 years active duty in
August.) unit that was heavily Mexican-American in the Phoenix area.
They had a tamale making day every year around Christmas, stocking everybody's freezers for the year. She gifted me with some a couple of times when we came out; I put them in the camper's freezer until we got home and enjoyed them sporadically thru out the year.
Enchiladas, now. That's a different story.
They're good too, as are chimichangas. Probably my least favorite
Mexican "street food" (hand held) would be tacos as they fall
apart too easily with the crisp, corn shell. Makes a mess all over
the place; I'd rather eat it at home, over a plate to catch the
fall out.
Don't they give you a wrapper? You can use that as a "bib" for the
taco. Or, if they offer it get a flour tortilla.
Chimichanga is an American invention - even if by a Mexican chef.
Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning
"chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".
And thus began a "new" dish. I prefer my burritos as original. In achalupa. This recipe DD> is my reconstruction of the chalupa served at
soft flour tortilla wrapper. If eating at a restaurant or at home -
not in DD> the car or strolling down the boulevard I like a
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings
Shawn Highfield wrote to Dave Drum <=-
OK. I've been mistooken all this time. I thought you lived in Tronna - that's the way one of my racing buddies from Kitchener pronounced it.
Oshawa to be exact is where I am. Or "The Dirty Shwa" as it's known. T dot is not for me. :)
For me even opening a can to get at tamales is too much effort for
the tiny reward involved. I'd much rather make my own dolmades.
I probably won't look for them then, however I am hitting up either
wally world or costco at some point today so if I walk past a can
I'll grab one but I doubt I'll see it.
Ruth Haffly wrote to Dave Drum <=-
Enchiladas, now. That's a different story.
They're good too, as are chimichangas. Probably my least favorite
Mexican "street food" (hand held) would be tacos as they fall
apart too easily with the crisp, corn shell. Makes a mess all over
the place; I'd rather eat it at home, over a plate to catch the
fall out.
Don't they give you a wrapper? You can use that as a "bib" for the
taco. Or, if they offer it get a flour tortilla.
Actually, never had them as street food, but knowing how messy at home tacos can be............ Given a choice, I'll break up the taco shell
and make taco salad out of the fixin's.
Chimichanga is an American invention - even if by a Mexican chef.
Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning "chi..." (chingada), but quickly stopped herself and
instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".
I remember reading about it when we lived in AZ and Bill Clinton
visited El Charro. The restaurant publicised his visit and what he ate, also making mention of the fact that they were the originators of the chimi. We never ate there; there were good Mexican places in Sierra
Vista that were closer and less expensive. Chimichangas are also good baked instead of fried, don't get the extra caloris of the fat and yes, they are crispy/crunchy.
And thus began a "new" dish. I prefer my burritos as original. In a
soft flour tortilla wrapper. If eating at a restaurant or at home -
not in the car or strolling down the boulevard I like a chalupa.
This recipe DD> is my reconstruction of the chalupa served at
Taco Grings
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings
Looks good, now I want some Mexican food. (G)
IOW you're not quite as far to the East as Kitchener is to the West.
But it looks like you're still in the Metro area. Bv)=
I dunno aboout Wal*Mart as I refuse to patronise them. But Costco
The arrowroot stores and reheats better than the cornstarch without "breaking" and becoming glop.
Title: Cabbage Rolls
Shawn Highfield wrote to Dave Drum <=-
IOW you're not quite as far to the East as Kitchener is to the West.
But it looks like you're still in the Metro area. Bv)=
Yes I am. Pretty close as the crow flys, just not as close as it looks
on a map when you factor in just how busy the 401 is.
I dunno about Wal*Mart as I refuse to patronise them. But Costco
I was at wally world yesterday and I did look for them, could not find any. However our Mexican population is almost nil, I don't have the official data, but I would guess it to be 5% or less.
The arrowroot stores and reheats better than the cornstarch without "breaking" and becoming glop.
I've not really used masa flour. I think I made taco's once but had to cook them in the cast iron and they were not quite the right shape. ;)
Title: Cabbage Rolls
Got a bunch from a co worker this year. Darn good. :)
We've some roads like that here especially at certain times of the
day. Like when the office lemmings are late for Oh Beer Thirty.
I have a cast iron deal that looks like a little griddle. It's called
a comal. For making corn tortillas
The Polish are different from the Greek. Which are different from the Hungarian. Sort of like ravioli (stuffed pasta) becomes varenkyi in
the Russian cuisine and pierogi in Poland.
Don't they give you a wrapper? You can use that as a "bib" for the
taco. Or, if they offer it get a flour tortilla.
Actually, never had them as street food, but knowing how messy at home tacos can be............ Given a choice, I'll break up the taco shell
and make taco salad out of the fixin's.
We have a couple Mexican food trucks here and their tacos come with a paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.
Chimichanga is an American invention - even if by a Mexican chef.
Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning "chi..." (chingada), but quickly stopped herself and
instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".
I remember reading about it when we lived in AZ and Bill Clinton
visited El Charro. The restaurant publicised his visit and what he ate, also making mention of the fact that they were the originators of the chimi. We never ate there; there were good Mexican places in Sierra
Vista that were closer and less expensive. Chimichangas are also good baked instead of fried, don't get the extra caloris of the fat and yes, they are crispy/crunchy.
Never had one baked
And thus began a "new" dish. I prefer my burritos as original. In aTaco Grings
soft flour tortilla wrapper. If eating at a restaurant or at home -
not in the car or strolling down the boulevard I like a chalupa.
This recipe DD> is my reconstruction of the chalupa served at DD>
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings
Looks good, now I want some Mexican food. (G)
Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what was
the difference.
Three bucks. And that same meal. So no I *always* order the "Junior".
Bv)=
One thing I've not seen at any of the local Mexican places or food
trucks is "Street Corn" - which I've read a lot about. And which I'd
try jst to see what all of the buzz is about.
You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.
Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings
Shawn Highfield wrote to Dave Drum <=-
We've some roads like that here especially at certain times of the
day. Like when the office lemmings are late for Oh Beer Thirty.
In the late afternoon, I just want to get home. I've been playing with start/end times at work. If I leave at 15:30 I'm home by 16:00 at the latest. If I leave at 16:00 it takes at least 50 minutes or more.
I have a cast iron deal that looks like a little griddle. It's called
a comal. For making corn tortillas
What is the device called they use when making them daily? The
ball thingie that gets hot? ;)
The Polish are different from the Greek. Which are different from the Hungarian. Sort of like ravioli (stuffed pasta) becomes varenkyi in
the Russian cuisine and pierogi in Poland.
Hungarian guy. They were very good, lots and lots and lots of meat.
I ate one anyone...
Ruth Haffly wrote to Dave Drum <=-
Don't they give you a wrapper? You can use that as a "bib" for the
taco. Or, if they offer it get a flour tortilla.
Actually, never had them as street food, but knowing how messy at home tacos can be............ Given a choice, I'll break up the taco shell
and make taco salad out of the fixin's.
We have a couple Mexican food trucks here and their tacos come with a paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.
I've never seen any taco shells that didn't shatter upon first bite.
Those you're describing sound more like a flour burrito wrapper than a corn taco shell (traditionally made by frying corn tortillas).
Chimichanga is an American invention - even if by a Mexican chef.
Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning "chi..." (chingada), but quickly stopped herself and
instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings
Looks good, now I want some Mexican food. (G)
Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what
was the difference. Three bucks. And that same meal. So no I
*always* order the "Junior". Bv)=
Smart, wonder how many other people have realised they can do that.
One thing I've not seen at any of the local Mexican places or food
trucks is "Street Corn" - which I've read a lot about. And which I'd
try just to see what all of the buzz is about.
Not corn season right now so you won't get a fresh ear. As I
understand, part of the allure of street corn is that it is grilled in
the husk, then you pull the husk down to one end to use as your handle
so you cam eat it while walking. Kinda hard to do with a frozen, pre husked ear. (G)
You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.
We would leave the cilantro out also but it does look good.
Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings
When I lived in the Los Angeles area I could get to my afternoon
shift job much more quickly on "surface" streets than on the
That's a tortilla press - which looks a lot like a smooth waffle
iron. The coml is just a round cast-iron (or clay) griddle. That's
flat tortillas for use in @tostadas, @burritos, etc.
I like most Hungarian grub. @Dunno why - my ancestry is Sctos-Irish
and German. Bv)= When you can do meat again you might like this
....
Shawn Highfield wrote to Dave Drum <=-
When I lived in the Los Angeles area I could get to my afternoon
shift job much more quickly on "surface" streets than on the
Yes I take surface streets every day. I don't bother with the 401
unless it's necessary.
That's a tortilla press - which looks a lot like a smooth waffle
iron. The coml is just a round cast-iron (or clay) griddle. That's
flat tortillas for use in @tostadas, @burritos, etc.
Thanks!
I like most Hungarian grub. @Dunno why - my ancestry is Sctos-Irish
and German. Bv)= When you can do meat again you might like this
....
I haven't had any Hungarian grub I didn't like so far.
We have a couple Mexican food trucks here and their tacos come with a paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.
I've never seen any taco shells that didn't shatter upon first bite.
Those you're describing sound more like a flour burrito wrapper than a corn taco shell (traditionally made by frying corn tortillas).
Even Taco Bell makes their tacos shells a bit "pliable". If nothing
else - when you wrap the individual tacos and put them in a bag they "steam" a bit and soften the crunch.
Chimichanga is an American invention - even if by a Mexican chef.
Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
Cafe accidentally dropped a burrito into the deep-fat fryer in the
early 1950s. She immediately began to utter a Spanish profanity
beginning "chi..." (chingada), but quickly stopped herself and
instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".
8<----- CLIP ----->8
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings
Looks good, now I want some Mexican food. (G)
Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what
was the difference. Three bucks. And that same meal. So no I
*always* order the "Junior". Bv)=
Smart, wonder how many other people have realised they can do that.
One thing I've not seen at any of the local Mexican places or food
trucks is "Street Corn" - which I've read a lot about. And which I'd
try just to see what all of the buzz is about.
Not corn season right now so you won't get a fresh ear. As I
understand, part of the allure of street corn is that it is grilled in
the husk, then you pull the husk down to one end to use as your handle
so you cam eat it while walking. Kinda hard to do with a frozen, pre husked ear. (G)
I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid
the butter/juices would drip off my chin. These days, if I did corn-on-the- cob I'd have to jump in the shower to give my beard a thorough cleaning.
You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.
We would leave the cilantro out also but it does look good.
Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings
I'm making this later in the week - using frozen corn niblets. And
after a trip to Hy-Vee for some cojita cheese. Should be good as a
side dish. My only problem is that I don't have a 14" pan. 12" is as
big as I own
... so, I'll have to make do.
I'll leave the cilantro in this. At least the first go.
Title: Skillet Mexican Street Corn
Categories: Vegetables, Chilies, Sauces, Cheese, Herbs
Yield: 8 servings
but can save over 30 minutes. Having delivered car parts around here
for so long I know all the short-cuts and work arounds to speed
things along.
I haven't had any Hungarian grub I didn't like so far.How are you on Russian?
Title: Bliny (Russian Pancakes)
227 g (1 c) A-P flour
750 ml (3 c) milk
3 lg Eggs
1/2 ts Baking soda
30 ml (2 tb) vegetable oil
1/2 ts Salt
1/2 md Onion (average)
Bliny can be served with butter, sour cream, black or
red caviar, fillet of sturgeon, lox, and/or salmon.
Ruth Haffly wrote to Dave Drum <=-
Even Taco Bell makes their tacos shells a bit "pliable". If nothing
else - when you wrap the individual tacos and put them in a bag they "steam" a bit and soften the crunch.
Guess you and I have been getting them in different places. (G) For a while I made our own taco shells with pre made corn tortillas but gave that up even before we knew of Steve's corn allergy. Just wasn't worth standing over a pan of hot oil to make enough to feed our family of 4, much easier to open a package and nuke them a few seconds.
Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings
Looks good, now I want some Mexican food. (G)
Me too. So I went through Taco Gringo's drive thru last night for a
nice Junior Chalupa (medium heat). They also offer a Chalupa (no
junior in the name) for U$3 more. I ordered one once to see what
was the difference. Three bucks. And that same meal. So no I
*always* order the "Junior". Bv)=
Smart, wonder how many other people have realised they can do that.
I'm not a fan of corn-on-he-cob. Never hbave been. When I was a kid
the butter/juices would drip off my chin. These days, if I did corn-on-the- cob I'd have to jump in the shower to give my beard a thorough cleaning.
I was spoiled as a kid. Dad grew corn and would not even go out to pick
it until the water was heating on the stove. A few minutes of Mom and
us kids husking as Dad tossed us ears and then the corn went right into boiling water. I still like it but have my taste buds reconciled to the fact that I'll probably never have it that fresh again.
You'll likely never make this at home given Steve's corn allergy -
but, it do look interesting. I'd leave the cilantro off, though.
We would leave the cilantro out also but it does look good.
Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings
I'm making this later in the week - using frozen corn niblets. And
after a trip to Hy-Vee for some cojita cheese. Should be good as a
side dish. My only problem is that I don't have a 14" pan. 12" is as
big as I own ... so, I'll have to make do.
I'll leave the cilantro in this. At least the first go.
Title: Skillet Mexican Street Corn
Categories: Vegetables, Chilies, Sauces, Cheese, Herbs
Yield: 8 servings
Cut the recipe down just a bit (maybe a 2/3 batch?) and you won't have
a problem with the pan size. Otherwise it looks pretty good (omitting
the cilantro, of course or maybe just a light sprinkle of it for me.
Shawn Highfield wrote to Dave Drum <=-
but can save over 30 minutes. Having delivered car parts around here
for so long I know all the short-cuts and work arounds to speed
things along.
I'll take it if I'm going east no problems. West if past pickering
then there is really no other way then 401, so I will get on it.
Sunday when I go to work I can take the 401 as it's slow at 7am.
Coming home it's too busy to take even on Sunday.
I haven't had any Hungarian grub I didn't like so far.How are you on Russian?
Honestly, I've only tried those stuffed eggs and them being really
russian is up for debate. I had good black caviar once as well so
I suppose that's Russian and I liked that.
Title: Bliny (Russian Pancakes)
227 g (1 c) A-P flour
750 ml (3 c) milk
3 lg Eggs
1/2 ts Baking soda
30 ml (2 tb) vegetable oil
1/2 ts Salt
1/2 md Onion (average)
I could make those. Saved it just in case. ;)
Bliny can be served with butter, sour cream, black or
red caviar, fillet of sturgeon, lox, and/or salmon.
Red would be salmon right?
my ample arse feel like it's been sandpapered after an hour or so.
home. So I cut behind the slow poke and hit the ramp. Bv)= Some
days I just feel so "evil".
Red caviar is salmon roe. Also it's good fishing bair if you're after trout. If you're doing caviar of either colour be careful with the
salt. Caviar is *very* salty.