OT: Fire! please read
miste...@mindspring.com
fixings and I decided to fix a snack. I really did read the taco shell box
on best way to re-heat. The box said "do Not heat in a toaster oven". I just
sort of figured that the toaster oven would cause the little dickens to clam
up never to be opened again and I would not be able to spoon in the good
stuff. The next snacker to come along put a taco shell in - you guessed
it - the toaster oven. The darn thing ignited like it was made of matches.
Caught the toaster oven on fire and would have taken out the kitchen ( or
house) if we had not all been close by and quick to act. After reading years
ago about a fire at the White House ($250,000 damages), we are very careful
to keep the toaster oven unplugged if not in use - but we had no idea that a
taco shell could be so flammable (inflammable ?) whatever. Just wanted you
to know. Polly
Kate Lange
Kate in Clinton Corners, NY
<miste...@mindspring.com> wrote in message
news:93dnlr$1d9$1...@nntp9.atl.mindspring.net...
Jennifer Painter
the toaster oven, and I just wanted them warm and toasty (cold day).
Wouldn't you know the *&(*& things caught on fire! I was lucky enough to get
out the tray and through in the sink w/o anything else igniting, but that
was sure scary!
jenn in NJ, who has ruined 2 toaster ovens with fires (sculpy clay,
tostidos)
Ellison
Solution/prevention: use flour tortillas.
The fried corn shells (and chips) can be wrapped
or covered loosely w/ a paper towel, heated for 10 seconds
in the microwave. (Younger son often makes nachos
w/ the microwave; he grew up in *north* Texas <g>).
Flour tortillas are better than those fried corn things
at the grocery store; nothing beats a good flour tortilla,
right, Sarah? <G>
--
Ragmop--I can *make* tacos, no problem!!
Back to quilting..........
<miste...@mindspring.com> wrote in message
news:93dnlr$1d9$1...@nntp9.atl.mindspring.net...
news.sisqtel.net
--
Ruth in Happy Camp
miste...@mindspring.com wrote in article
<93dnlr$1d9$1...@nntp9.atl.mindspring.net>...
Loren Hendrickson
was closed for the week, so we had to fend for ourselves. Decided it might be
fun to invite a few friends over for a taco party. We borrowed a little electric
skillet to cook up some meat, and set up 2 toaster ovens for the taco shells
(should tell you now that any electric cooking implements were strictly banned
in the dorms, but everyone had them). Things were going quite well at our
little gathering until I looked at the shelf and saw one of the toaster ovens
crackling merrily away... Just as I yelled "fire," the 2nd oven burst into
flames. Quick thinking, we yanked the plugs and dumped the shells into a metal
trash can. The room was full of smoke and what was our first concern? That we
would get caught with toaster ovens.
DH was madly stuffing towels under the door to keep the smoke from getting in to
the hall, as if someone wouldn't notice that smoke was billowing out the window.
We were very young then...
Loren in Seattle, not so young any more.
sarah curry
>
> Howdy!
> Solution/prevention: use flour tortillas.
>
> The fried corn shells (and chips) can be wrapped
> or covered loosely w/ a paper towel, heated for 10 seconds
> in the microwave. (Younger son often makes nachos
> w/ the microwave; he grew up in *north* Texas <g>).
>
> Flour tortillas are better than those fried corn things
> at the grocery store; nothing beats a good flour tortilla,
> right, Sarah? <G>
> --
> Ragmop--I can *make* tacos, no problem!!
> Back to quilting..........
Snickersnort! Flour tortillas are great (and BETTER, heated in the
toaster oven -- don't get "rubbery", as they can in the nuke-machine).
Nevertheless, I am eclectic in my taste for them tortillers ... like the
flour ones, like the masa-ones, like the blue-corn ones, like 'em all
...
BUT. Those whatever-they-call-'em that come in packages (and hell,
some of 'em are made right here in New Mexico (but I'm SURE they
ORIGINATED in Texis :-) ), like the so-called "taco shells" and the
like, will never pass MY lips! Thus, they won't be in MY kitchen, or in
my toaster-oven!
I CAN make tacos, but don't fry much, any more (so I don't make
gorditas any more either -- and those are even MORE a pain in the tuckus
than tacos).
Don't make my own tortillas (I'd rather be quilting). Often make
nachos (the "old" way, with tortilla chips, a slice of FRESH jalapeno
(or green chile, depending on the state of your taste buds), a slice of
"rat-cheese" (longhorn-style cheddar), one-by-one, and yup, then into
the toaster-oven. Ain't had a "fahr" yet.
Grins,
Sairey
Krysia Thompson
My greatest achievement in that department was putting on a big
pan of rice and chicken bits for the dog on, watch it come to the
boil and... just go and check my emails....
yes - the rice caught fire when I came back after just a few
minutes (more like 45 minutes...)) Dog was soooo upet!
Krysia
P.S. Kasia had adventures with popcorn in th e microwave... did
something similar but much shorter time... I can still smell the
burned popcorn and the brown stains inside the microwave will
stay forever..
K.T. - starannie opakowana
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Ellison
Those nasty, hard taco shells are from
CALIFORNIA!!!
I checked at the grocery store, and most of the
pre-packaged "Mexican" food is from California
(or Ohio).
And we know how Californians corrupt good food. <VBG>
(Wraps---what the hell is that all about, anyway?)
I mean, Tostada: It's a Chalupa, o.k.? Ask any Mexican!!
And that whole thing they did w/ Taco Bell---well,
it ain't Mexican food, not as we know it. ;-P
Texas: bar-b-que, Tex-Mex, chicken fried steak--
we got the best food!
And some really good quilt shops!
--
Ragmop
"sarah curry" <scu...@zianet.com> wrote in message
news:3A5BD8...@zianet.com...
Kim Fisher
Ellison wrote:
>
> Howdy!
> Those nasty, hard taco shells are from
> CALIFORNIA!!!
> I checked at the grocery store, and most of the
> pre-packaged "Mexican" food is from California
> (or Ohio).
> And we know how Californians corrupt good food. <VBG>
OOooooo!!!!!
Oh the other hand- *THIS* Californian knows how to tell good Mexican
food from bad. The trick is not to go to chain Mexican restaurants- but
the taquerias that list the menu in Spanish on the walls. At home- the
way to get good Mexican food is to make it yourself.
Taco shells... bleah. *Who* invented THOSE??? (Some Texan, I'll
warrant....!! VBG...) Tacos are NOT crustateans! Tacos belong in corn
tortillas. SOFT corn tortillas. The best way to cook a corn tortilla
(unless you make it from scratch which is better but a lot harder to
do....) is to get a griddle very hot. (or frying pan or whatever you've
got) Take yourself a pastry brush and just barely brush the smallest
amount of oil onto the tortilla. Heat about a minute each side. They
come out hot, soft and not greasy.
Don't even start me on what belongs inside a taco. OK- I started.
Carnitas are the best. I make killer carnitas. Chile colorado- ask miz
Sairey for the recipe- is good too. Ground meat is NOT the way to go
unless you're desperate.
And my guess is that thing called a taco- greasy ground beef forced into
those things people call taco shells- was not invented by a Californian,
neither. No matter what the labels they put on Texican food products say.
> (Wraps---what the hell is that all about, anyway?)
Where I live they're putting all kinds of strange stuff in a 'wrap'
which seem to be flour tortillas in odd koolaide-esque colors. Doing
strange stuff with food *is* a very Californian thing, I'll admit. You
can get anything in a wrap it seems- from roast beef and horseradish to
Thai chicken salad.
>
> I mean, Tostada: It's a Chalupa, o.k.? Ask any Mexican!!
> And that whole thing they did w/ Taco Bell---well,
> it ain't Mexican food, not as we know it. ;-P
Me neither. As a Californian I reserve the right to be snotty about it
too. :-P Now, what I'm worried about is what to do when I move to
Oregon! Guess that's where I'll really have to brush up on my begging
skills.
Also Kim ' I never *DID* get any Mesilla chiles.....' Fisher
Tiggrrr
> toaster oven -- don't get "rubbery", as they can in the nuke-machine).
> Nevertheless, I am eclectic in my taste for them tortillers ... like the
> flour ones, like the masa-ones, like the blue-corn ones, like 'em all
I like the flour ones for burritos. Not crazy about the blue corn
tortillas. Haven't tried the masa ones.
> ...
> BUT. Those whatever-they-call-'em that come in packages (and hell,
> some of 'em are made right here in New Mexico (but I'm SURE they
> ORIGINATED in Texis :-) ), like the so-called "taco shells" and the
> like, will never pass MY lips! Thus, they won't be in MY kitchen, or in
> my toaster-oven!
HK doesn't mind the boxed kind for tacos as that's what he grew up with. My
Mom when she makes tacos buys corn tortillas and fries them in the skillet,
loads them with hamburger and puts them on your plate. You put what you
want on the taco from there. This is the way I prefer them. I'm actually
getting good at making these myself but it is a *major* production for 2
people so we don't eat them often. When Mom and Dad visit, tacos are a
must! :)
I'll make nachos in the microwave on occasion by putting shredded cheese on
tortilla chips. Don't have a toaster oven so wouldn't know about them
starting fires. Had to pull teeth practically to get the microwave when we
moved to this apartment. We'd sold the one we had in Kansas and the last
apartment came with a microwave. HK said we didn't need one, but he
relented when I had the last surgery. It does come in handy...
Tigg
Tiggrrr
"Ellison" <Elliso...@worldnet.att.net> wrote in message
news:64176.24158$7f3.1679617@bgtnsc07-
> Texas: bar-b-que, Tex-Mex, chicken fried steak--
> we got the best food!
And thanks for making me miss good bar-b-que again! I swear, in Kansas
City, if it stands still long enough, they'll throw it on a smoker. What
most people consider barbeque out here in Oregon is ketchup with a little
liquid smoke.
Tigg (who hates one of the tv channels as they keep running Sonic
commercials and we don't have those out here either)
Tiggrrr
"Kim Fisher" <sfi...@best.com> wrote in message
news:3A5CC349...@best.com...
> The best way to cook a corn tortilla
> (unless you make it from scratch which is better but a lot harder to
> do....) is to get a griddle very hot. (or frying pan or whatever you've
> got) Take yourself a pastry brush and just barely brush the smallest
> amount of oil onto the tortilla. Heat about a minute each side. They
> come out hot, soft and not greasy.
You'll have to show me how you do that. I learned to make them in a frying
pan, but you dunk the tortilla and then flip it and then fold it.
> Don't even start me on what belongs inside a taco. OK- I started.
> Carnitas are the best. I make killer carnitas. Chile colorado- ask miz
> Sairey for the recipe- is good too. Ground meat is NOT the way to go
> unless you're desperate.
But I like ground beef in my tacos. Not greasy, but it's still ground beef.
> Where I live they're putting all kinds of strange stuff in a 'wrap'
> which seem to be flour tortillas in odd koolaide-esque colors.
Costco sells the flour tortillas in various colors. A friend buys them. I
think they are odd looking.
> strange stuff with food *is* a very Californian thing, I'll admit. You
> can get anything in a wrap it seems- from roast beef and horseradish to
> Thai chicken salad.
Artichokes on pizza....
> Me neither. As a Californian I reserve the right to be snotty about it
> too. :-P Now, what I'm worried about is what to do when I move to
> Oregon! Guess that's where I'll really have to brush up on my begging
> skills.
We've found some decent Mexican restaurants. Probably none of them very
authentic, but good food.
Tigg (willing to take the Fishers to the one in Wilsonville sometime.)
Monique Reed
this way: Do a quick spray on one side of first one with Pam or other
spray. Spray one side of a second and put it spray-up on the first.
Repeat until you have a stack of a dozen. Microwave for about 30
seconds. They come out nice and soft. Great for making enchilladas.
Monique
Marcella Tracy Peek
In article <3A5CE872...@mail.bio.tamu.edu>, Monique Reed
Ellison
Have to agree on the "ugh" bit;
why would you need to soften tortillas?
Fresh tortiallas, esp. those from the local taqueria,
are perfect, just the way they are.
Try this perfect Quilters' Brunch item:
fresh tortillas, and this is when I'll go for corn or flour,
Monterrey Jack cheese, cheddar (rat trap) cheese,
some Herdez salsa; melt the 2 types of cheese inside
a tortilla (preferably on a dry, hot griddle), serve w/ salsa.
Also great to add bacon bits,
sliced mushrooms, jalepenos, & sour cream.
For home brunch we serve w/ beer; for the Quilters' Brunch
I offer juice (w/ or w/out alcohol), champagne, and soda pop.
Then we quilt. YUM!!!!
--
Ragmop
"Marcella Tracy Peek" <marc...@peek.org> wrote in message
news:marcella-100...@imac.peek.org...
Linda Campbell
Linda and the Gang(not even Joe Bob will eat those nasty things)in SF
Linda Campbell
You can also change the ingredients around to suit your fancy. Quesadillas
make wonderful brunch food.
Linda and the Gang in SF
Monique Reed
tortillas one finds in the market, though pliable, will NOT roll
tightly enough for enchilladas without tearing. One has to dip them
in broth or heat them in oil or nuke them to make them soft enough to
work with. I wasn't speaking of softening the ready-made hard
thingies.
Monique
taria
and in-laws and they all lightly fry the tortillas to soften them
so they roll up right. I havn't ever seen enchiladas made with
fresh made hand made tortillas. Corn tortillas are a lot of work.
Taria
Monique Reed wrote:
--
Please visit Taria's Sewing Machine & Quilting Page:
http://www.hughes.net/taria/highdesert/index.htm
See my new Siberian Cat at:
http://www.hughes.net/taria/lillypage/cat.html
Ellison
Here's a tip on the enchiladas:
don't roll them. Layer them in the dish/pan,
kind of like lasagna. I grew up "down on the border"
in south Texas, and this is the way our neighbor's
grandmother showed me; she didn't dip the tortillas
in anything, so neither do I (can't stand the oil).
Of course, the other choice is to use flour tortillas;
they are much easier to manipulate. <G>
I can make flour tortillas, but they don't come out
exactly "round." <G> Tasty, tho'.
--
Ragmop--back to that bias binding and the DBL---
gonna' finish this! ;-P
"Monique Reed" <mon...@mail.bio.tamu.edu> wrote in message
news:3A5E0F8A...@mail.bio.tamu.edu...
shhdesigns
some bones on to make soup.
I've notice that they appear to be back in their condo now....yes they had
to move out, smoke damage, repainting, ?recarpeting, taking wall paper off,
clothes at the dry cleaners, moved into a hotel..all over the holidays yet.
Thank goodness the whole condo didn't catch fire.
This is the second set of neighbours that have left with...something on the
stove...and come back to smoke...the previous ones lived above me! At least
the ones I've heard of...be careful folks.
Sandi in New West.
"Krysia Thompson" <krysia_...@fmlc.unn.ac.uk> wrote in message
news:202p5t0ghmk92d2n7...@4ax.com...
Marcella Tracy Peek
Take out your cast iron skillet. Heat it up to warm. Place a store
bought corn tortilla in it. Using yer fingers, quickly, turn it over.
Tortilla will be warm, will roll nicely and not crack. It will not be
greasy or soggy.
marcella
In article <3A5E0F8A...@mail.bio.tamu.edu>, Monique Reed
Joan8904
stacked meal. Can I use chicken rather than ground beef?
joan o'reilly
311 fan club
8904 florence drive
bellevue ne 68147
http://joansquilts.eboard.com
Ellison
Chicken enchiladas, chicken tacos,
chicken chimichangas, chicken burritos...
yeah, Joan, I think chicken could work. <g>
What you quiltin', now?
--
Ragmop--almost finished w/ a customer's DWR,
w/ another waiting in line (customer & DWR)
"Joan8904" <joan...@aol.com> wrote in message
news:20010111213733...@ng-fa1.aol.com...
sarah curry
>
> Howdy!
> Have to agree on the "ugh" bit;
> why would you need to soften tortillas?
>
> Fresh tortiallas, esp. those from the local taqueria,
> are perfect, just the way they are.
We call 'em "tortillerias", here, but we're talking about the same thing
(and Ragmop and I might not agree on music, but we DO agree of
tortillas! :-) )
>
> Try this perfect Quilters' Brunch item:
> fresh tortillas, and this is when I'll go for corn or flour,
> Monterrey Jack cheese, cheddar (rat trap) cheese,
> some Herdez salsa; melt the 2 types of cheese inside
> a tortilla (preferably on a dry, hot griddle), serve w/ salsa.
> Also great to add bacon bits,
> sliced mushrooms, jalepenos, & sour cream.
Put a tortilla on the bottom, fill with Ragmop's "filling" (MUSHROOMS?
HUH? Those go in a "WRAP", for crying out loud! you CAN legitimately
add shredded chicked (with green chile) or beef (with red chile). Clap
another tortilla on top. Toast on a griddle (or hell, in the
toaster-oven :-) ) on both sides, and you've got a quesadilla. Some
chunks of avocado to go with the sour cream, your favorite salsa (Herdez
is very good; so is Sarah's :-) ), and you're in fine shape. Cut into
wedges and serve with any of the beverages below :-)
Grins,
Sairey
sarah curry
>
> Because there *isn't* a taqueria locally, and the "fresh" corn
> tortillas one finds in the market, though pliable, will NOT roll
> tightly enough for enchilladas without tearing. One has to dip them
> in broth or heat them in oil or nuke them to make them soft enough to
> work with. I wasn't speaking of softening the ready-made hard
> thingies.
>
> Monique
>
a) yo' Mama 'n' daddy live in El Paso, for crying out loud! THEY can
get decent tortillas and SEND them to you!
b) ROLLED enchiladas? Oh, my, oh, my, oh my (weeping copious tears)
WAAAAAAAAAAAHHHHHHH!
c) dip the silly tortillas in the enchilda sauce, anyway (red or green;
it doesn't matter), NOT in BROTH, for crying out loud!
Omyomyomyomy ... WHAT is this world COMING to?
Giggles,
Sairey
sarah curry
>
> Also Kim ' I never *DID* get any Mesilla chiles.....' Fisher
Well, DANG, Kimlet, I went and got myself fahred, and then just plumb
forgot about it ...
but there will be some red (not green season, rat now) comin' right up
...
Sheepish grins,
Sairey
sarah curry
For a crowd, the "enchilada casserole" works.
If you don't have a horde of locusts to feed, STACK your enchiladas.
Red OR green.
Warm your enchilada sauce in a saucepan big enough to "house" a corn
tortilla (wouldn't make an enchilada with a flour one -- those are for
burritos, and as side-bread, for me). Have a side-pan ready for FRIED
eggs (this is NOT your basic no-fat meal), if anybody wants one.
Get your pinto beans ready to ladle out. Have shredded lettuce and
chopped tomatoes and diced onions and shredded cheese (jack for green
enchiladas, cheddar for red) at the ready. Turn the oven to "broil"
(for once, this is NOT the time for the toaster-oven :-) ).
Set hotpads on the dining table, at each place. Set a stack of plates
by the stove.
Dip a tortilla (used to fry 'em lightly, as someone mentioned;
sometimes still do) in the sauce and flop it onto the plate, a little
bit to the side. Top with a LIGHT coating of any meat you want to use,
onion, cheese. Dip another tortilla in the sauce and place over the
toppings. Repeat the meat-onion-sauce routine, with plenty of cheese on
top. (for most people, a two-layer stacked enchilada, with the
trimmings, is PLENTY; for a hearty eater, add a third stack).
Pop the plate into the oven (I leave the door ajar, so I won't FORGET
the dang thing, and can check on it). When the cheese is bubbly (and
using hot-mitts -- don't ASK me how I know this), take the enchilada
plate out, ladle some of the pintos (with little juice) on the side and
top with cheese (it'll melt). Make a nice little pile of the lettuce,
then tomato in an empty space (presentation is everything, donchaknow
:-) ).
If your "customer" has ordered an egg on top, while the enchilada is in
the oven, fry the egg (most people order "over-easy", for this) and
drain it. Put the egg on top of the stack, and SAIL to the first
customer. Place the plate gently on its hotpad. Warn the customer that
the plate is HOT (they won't listen, but you've done YOUR part).
Have a bowl of sour cream on the table for those who like it, and a
plate of flour tortillas. Salsa, if they want it (many do), and avocado
slices (unless you've already pigged out on guacamole).
MUCH more effective than a casserole -- prettier, and stacked (or
"flat", as we also call them) have a GREAT deal of panache. Doesn't
take ANY more time (and probably less) than rolling up those boogers and
trying to fit them into a baking pan.
And so, you HAVE messed up every dadgum pot and pan in the kitchen!
So? "Time away from guests?" Heck, get 'em in there (people gather in
the kitchen anyway), and let them stack their OWN enchiladas!
Grins,
Sairey
Linda Campbell
can dream up.
Linda and the Gang in SF
Joan8904
I have several projects in various stages of incompletion.
#Piecing a shades of blue Drunkard's Path in a Love Ring setting for an
upcoming step grandson. Arrival date is unknown; he's coming from Korea,
hopefully in the next few months.
#Shades of black and shades of white pineapple quilt for DS#2's birthday and
the fair.
#Signature quilt for DS#2's wedding in May. (Don't tell ! It's a secret.)
#Need to get hopping on Valentine little things--embroidered pillow case,
cards, gift bags, etc.
Thanx for asking!
Ellison
This is how you know you got a real Mexican food place:
they understand enchiladas w/ an egg on top!!
Btw, the reason for the sliced mushrooms on quesadillas:
I'm the only one around here who likes mushrooms, so
any food w/ mushrooms on it/ in it is Mine!! <G>
I see a quick trip to Cha-cha's Mexican Cantina coming
up this weekend. "Honey, sweetie, darling, I've been
quilting my little fingers to the bone, the very bone I tell you,
and I'm in need of something really good to pick me up.
And I've had this horrible flu, which has saved us lots of
money on groceries---- I need a Cha-cha's fix!!" <G>
--
Ragmop--wondering why we left the Mexican food night to a Yankee <G>
"sarah curry" <scu...@zianet.com> wrote in message
news:3A5E98...@zianet.com...
Shirley Ward
the Alt.Mexican newsgroup!! Keep up the good work, Sarah and Ragmop!
Shirley in plain old Washington state (no good cheese, tortillas, or
chilies)
"sarah curry" <scu...@zianet.com> wrote in message
news:3A5E98...@zianet.com...
Tiggrrr
"Shirley Ward" <mar...@harbornet.com> wrote in message
news:NtL76.106$d25...@newsfeed.slurp.net...
> We have had more mouth watering Mexican recipes on this newsgroup than on
> the Alt.Mexican newsgroup!! Keep up the good work, Sarah and Ragmop!
>
> Shirley in plain old Washington state (no good cheese, tortillas, or
> chilies)
Shirley, here I must disagree with you, although the cheese is actually made
in Oregon. I'm sure it's available there too. Look for the Tillamook
Special Reserve Cheddar cheese. It comes in a black label. This stuff will
bite you back!
Tigg (if it's cheese, I'm all for it!)
Tiggrrr
> Howdy!
> Here's a tip on the enchiladas:
> don't roll them. Layer them in the dish/pan,
> kind of like lasagna. I grew up "down on the border"
> in south Texas, and this is the way our neighbor's
> grandmother showed me; she didn't dip the tortillas
> in anything, so neither do I (can't stand the oil).
This is how I make "enchiladas" too. Of course, I call mine "Enchilada
Pie". Still, it gets rave reviews! :)
Tigg (getting hungry)
Shirley Ward
Oregon for many years and used to get a yellow cheese made by monks in
Silverton. It was to die for!
Shirley in WA state
"Tiggrrr" <ro...@davidbowie.com> wrote in message
news:t5v831k...@corp.supernews.com...
Joan8904
little bitty pieces), sliced black olives, refried beans, onion, some red
pepper flakes, garlic and a salsa with a lime flavor, plus the mexican cheese
mixture! DH, who isn't much on new recipes, was more effusive in his praise!
Thanx for the hints.
sarah curry
Chicken works fine, Joan. (see Ragmop, in a minute, waxing
philosophical about same). I like chicken better (although I don't care
for chicken much) with GREEN chile -- pork and beef with the red.
Grins,
Sairey (who'll sew the LAST two seams on the "Laguna Beach" backing
this very night)
Sue
cheese. The ice cream ain't half bad either.
--
Sue
four...@home.com
sarah curry
>
> Yes. Or turkey. Or pork. Or crab. Or.......whatever your imagination
> can dream up.
>
> Linda and the Gang in SF
>
CRAB? Sounds like a California girl to me!
Grins,
Sairey (who wonders whether the Gang (well, OK, Jeanette will probably
turn her nose up at less than CRAB enchiladas (gag me with a spoon))
would prefer beef or pork in their chile colorado ... :-) )
Linda Campbell
'em with rock cod, or sole, or the like. Yummmmmmm!!!!!!
I know that this is hard for you middle of the desert folks to remember.......but
Mexico has two - count 'em, Two coastlines. And they have great fish dishes.
Like Ceviche. And Coconut Shrimp. And Deviled Shrimp. Yummmmmmm!!!!!
Take that, you land-locked middle persons!!!!!
Linda and the Gang(puerco preferrers all - except for Jeanette!!)in SF
Joan8904
(Got that?) Anywho, I need a title for it. While I do live in a part of
Nebraska that was founded by the French (forgetting that the Indians had been
here for years and years), my experience with Mardi Gras (and French for that
matter, other than 2 years in high school) is very limited. Any suggestions?
Florence Davis
Florence
Leigh Ann Dabbs
just love them like this when I need a quick snack.
fattening I know, but so good.
--
Leigh Anne Dabbs in the foothills of the North Georgia Mountains
When life gives you scraps, make a quilt, even if it is crazy.
"She seeks wool and flax, and willingly works with her hands." Proverbs
31:13
http://members.home.com/leighadabbs/index.htm
"Marcella Tracy Peek" <marc...@peek.org> wrote in message
news:marcella-110...@imac.peek.org...
JudyP
French for 'Let the good times roll'.
Judy
"Joan8904" <joan...@aol.com> wrote in message
news:20010113073651...@ng-xc1.aol.com...
taria
probably don't appreciate it.
Taria
Leigh Ann Dabbs wrote:
--
Please visit Taria's Sewing Machine & Quilting Page:
http://www.hughes.net/taria/highdesert/index.htm
See my new Siberian Cat at:
http://www.hughes.net/taria/lillypage/cat.html
Mary Pinckard
""Lagniappe" is a word derived from Louisiana French which means, "an
unexpected surprise, a treat that you did not anticipate." It's like
putting on your winter coat for the first time this season and finding a $20
bill in the pocket or coming home to find that your teenage daughter cleaned
the kitchen and cooked dinner without being asked and anything to do with
chocolate. :o)
Mary in TN
Joan8904 <joan...@aol.com> wrote in message
news:20010113073651...@ng-xc1.aol.com...
Joan8904
That's the winner! She has no idea that I'm doing this for her and it will be
a totally unexpected surprise! Thank you so much.
BTW, during the afternoon, it came close to being tossed outside into the
sleet/freezing rain/snow, etc. I was free motion quilting with variegated
rayon thread. First bobbin's worth was fine. After that, it went to hell in a
hand basket, so to speak! Broken needle, frayed upper thread, tangled bobbin
thread, too much upper tension, too much bobbin tension, you name it, I did it
wrong! I just did get one star done RIGHT and left it. We need to cool off
and forget past insults and start all over again later.
>""Lagniappe" is a word derived from Louisiana French which means, "an
>unexpected surprise, a treat that you did not anticipate."
Ellison
We have plenty of Texas coastline, thank you. <g>
Shrimp: yes!
Today's special at Uncle Julio's in Dallas
was a big piece of salmon cooked w/ a Mexican-style
sauce and all kinds of goodies to go with it.
But I stuck w/ the fajitas, fresh guacamole, and
3 hand-made four tortillas----Super Yum!!
Gave me just enough strength to come home and
work on the binding on the Dbl.Wedding Ring quilt. <G>
--
Ragmop
"Linda Campbell" <oow...@ix.netcom.com> wrote in message
news:3A6024A4...@ix.netcom.com...
taria
weird food together here in So. Calif. but you all
have the avocados we grow to make anything you eat
taste better! Oh, I know they grow them in Florida too now
but you'll never eat better guac than that from our haas avacados.
The home I grew up in was surrounded by avocado trees.
Avacados were a mainstay in my childhood. They don't grow
here in the desert and are too pricey to eat as often as I'd like.
I need a big greenhouse! I miss lemon trees too.
Taria
Ellison wrote:
> Howdy!
> We have plenty of Texas coastline, thank you. <g>
> Shrimp: yes!
> Today's special at Uncle Julio's in Dallas
> was a big piece of salmon cooked w/ a Mexican-style
> sauce and all kinds of goodies to go with it.
> But I stuck w/ the fajitas, fresh guacamole, and
> 3 hand-made four tortillas----Super Yum!!
> Gave me just enough strength to come home and
> work on the binding on the Dbl.Wedding Ring quilt. <G>
>
--
Ellison
We grow lots of avocados in Texas,
as well as more citrus fruit than California,
hello Ruby Red grapefruit (most of the oranges go
into juice), huge lemons (but they don't sell to Sunkist)
and more cotton than any other state (Hobbs batting
is made in Texas, you know). <g> Our cotton industry
is big.
We don't really "grow" salmon in Texas, but we
have........ Bass!!! And several other popular fish.
--
Ragmop
"taria" <ta...@hughes.net> wrote in message
news:3A61E477...@hughes.net...
Mary Pinckard
Joan8904 <joan...@aol.com> wrote in message
news:20010113175404...@ng-xc1.aol.com...
taria
all those new fangled watery varieties don't count ; )
Hass or fuertes or none at all here! Never tasted a grapefruit
any better than those from Coachella. I'm hesitant to eat
fish from anywhere in California, would't go in the ocean here
on a bet : ( Thanks goodness for anywhere that grows cotton
though cause where would we quilters be without it.
Taria, who is hungry for lunch!
Joan8904
joansquilts.
sarah curry
>
> Howdy!
> This is how you know you got a real Mexican food place:
> they understand enchiladas w/ an egg on top!!
Agreed :-)
> Btw, the reason for the sliced mushrooms on quesadillas:
> I'm the only one around here who likes mushrooms, so
> any food w/ mushrooms on it/ in it is Mine!! <G>
Well, OK ... but still pondering MUSHROOMS on a quesadilla ...
>
> I see a quick trip to Cha-cha's Mexican Cantina coming
> up this weekend. "Honey, sweetie, darling, I've been
> quilting my little fingers to the bone, the very bone I tell you,
> and I'm in need of something really good to pick me up.
> And I've had this horrible flu, which has saved us lots of
> money on groceries---- I need a Cha-cha's fix!!" <G>
And so? Didja GET any?
Grins,
Kooky Sairey
sarah curry
>
> Crab enchiladas. Yes!!!!!! Yummmmmmm!!!!!! And fish tacos!!!!!! You can make
> 'em with rock cod, or sole, or the like. Yummmmmmm!!!!!!
>
> I know that this is hard for you middle of the desert folks to remember.......but
> Mexico has two - count 'em, Two coastlines. And they have great fish dishes.
> Like Ceviche. And Coconut Shrimp. And Deviled Shrimp. Yummmmmmm!!!!!
>
> Take that, you land-locked middle persons!!!!!
> Linda and the Gang(puerco preferrers all - except for Jeanette!!)in SF
>
time ago), just outta college, and headed for Guaymas (almost on the
west coast of Mexico, by the Gulf of California) -- ALL excited about
"REAL" Mexican food (of course, expecting hot, hot, HOT chiles and
tortillas and cheese and ALL that stuff).
Was I astonished to find SEAfood (EVERYWHERE! SEAfood! YUK!), and
bland, bland, bland (although I can't say enough about the mango
parfait)!
Nary a chile to be had (of any variety, 35 years ago).
What a surprise!
Howling,
Sairey (who TRIED summa that raw-fish ceviche, and it was JUST as fishy
as other fish-stuff, and was (except for the mango parfait, and the
lovely people, and the beautiful scenery, and several other things)
really happy to get back to BEEF (and chile) country!)
BTW, O ye Keeper of the Gang-records, your chile colorado is MADE
(added no meat -- you can sully it with FISH if you want to -- just
don't TELL me about it, 'kay? :-) )
Scott Williams
yeah and RAISINS aka grapes. Scott in Fresno Ca ....... Taria Wrote
........ ..... But are those 'cados any good? Bacon and zutano and all
Linda Campbell
Mission Street for a Carnitas Burrito and a cantaloupe agua fresca.
Yummmmmmmmmmmm!!!!
But it didn't have any mushrooms.
Linda and the Gang in SF
Linda Campbell
sarah curry wrote:
> Linda Campbell wrote:
> >
> > Crab enchiladas. Yes!!!!!! Yummmmmmm!!!!!! And fish tacos!!!!!! You can make
> > 'em with rock cod, or sole, or the like. Yummmmmmm!!!!!!
> >
>
> Snickersnort! Never forget when I was but a pup (that was a Lo-o-o-ng
> time ago),
Yes It Was!!!!!!
> BTW, O ye Keeper of the Gang-records, your chile colorado is MADE
> (added no meat -- you can sully it with FISH if you want to -- just
> don't TELL me about it, 'kay? :-) )
Mizz Sayruh, I promise - with my hand on the Boa - NOT
to put fish in your Chili Colorado!!!!!
Linda - the Gang Leader
(snorfling mightily)
Mary Pinckard
Joan8904 <joan...@aol.com> wrote in message
news:20010114175306...@ng-xc1.aol.com...
Ellison
Had to work for it, selling a few Mercedes Benz parts,
but I got my Mexican food fix, at Uncle Julio's in Dallas.
Dear Husband was too hungry to make it back to
Cha Cha's in Mansfield (3 minutes from our house <g>).
Uncle Julio's was GOOOOOOOOOOOOOOOOD!
Gave me just enough strength to come home and quilt. *sigh*
--
Ragmop--w/ fresh avocados and tortillas in the kitchen 'rat now!
"sarah curry" <scu...@zianet.com> wrote in message
news:3A6278...@zianet.com...
sarah curry
Oh, thankee, thankee, thankee! And give FiFi (my soulmate of the Gang)
a BIG snorfle for me ........
Grins,
Sairey
taria
gals have some glory ; ) I think about everything but blueberries
and cranberries grow in California. I head up 99 through your valley
to get to Mt. Shasta and my sis's house most summers. Amazing how
many acres of agricultural there are in this state. They grow a ton of
stuff
down in the Imperial valley (bbl's part of the world) too. I think even
Texas
would come second or third to California in agriculture. Wish we could
grow some cheap heat!
Taria
Scott Williams wrote:
--
Tiggrrr
> Thanks Tiggrr, but I prefer the mellow mild of Mexican cheeses. Lived in
> Oregon for many years and used to get a yellow cheese made by monks in
> Silverton. It was to die for!
>
> Shirley in WA state
Haven't found that one. I grew up on cheddar cheese, it seems. My Dad
likes it sharp and I had him try the Special Reserve kind from Tillamook.
He loves it! :) Got my MIL hooked on it too.
Tigg (like a cheese with attitude!)
Tiggrrr
"Sue" <four...@home.com> wrote in message
news:MqP76.998944$8u4.20...@news1.rdc1.bc.home.com...
> I went to the Tillamook Cheese Factory this summer and they do have great
> cheese. The ice cream ain't half bad either.
> --
> Sue
And if you listen to the music playing in the background, you might
recognize it. It took me a few minutes the time we went. It's the same
theme they play for Simply Quilts!
Tigg (does that put this back on topic?)
M. Boyd
Don't know where you live in Wa., but if you are in the Seattle area,
there is a great Mexican place on Ranier Ave So., called "Mayas".
Folks who know Mexican food say that it is very good and stuff is done
the right way. I don't pretend to be an expert,but just thinking about
the place makes me salivate.
kayb
On Fri, 12 Jan 2001, Shirley Ward wrote:
> We have had more mouth watering Mexican recipes on this newsgroup than on
> the Alt.Mexican newsgroup!! Keep up the good work, Sarah and Ragmop!
>
> Shirley in plain old Washington state (no good cheese, tortillas, or
> chilies)
>
>
> "sarah curry" <scu...@zianet.com> wrote in message
> news:3A5E98...@zianet.com...
> Ellison wrote:
>
> For a crowd, the "enchilada casserole" works.
>
> If you don't have a horde of locusts to feed, STACK your enchiladas.
> Red OR green.
> Warm your enchilada sauce in a saucepan big enough to "house" a corn
> tortilla (wouldn't make an enchilada with a flour one -- those are for
> burritos, and as side-bread, for me). Have a side-pan ready for FRIED
> eggs (this is NOT your basic no-fat meal), if anybody wants one.
> Get your pinto beans ready to ladle out. Have shredded lettuce and
> chopped tomatoes and diced onions and shredded cheese (jack for green
> enchiladas, cheddar for red) at the ready. Turn the oven to "broil"
> (for once, this is NOT the time for the toaster-oven :-) ).
> Set hotpads on the dining table, at each place. Set a stack of plates
> by the stove.
> Dip a tortilla (used to fry 'em lightly, as someone mentioned;
> sometimes still do) in the sauce and flop it onto the plate, a little
> bit to the side. Top with a LIGHT coating of any meat you want to use,
> onion, cheese. Dip another tortilla in the sauce and place over the
> toppings. Repeat the meat-onion-sauce routine, with plenty of cheese on
> top. (for most people, a two-layer stacked enchilada, with the
> trimmings, is PLENTY; for a hearty eater, add a third stack).
> Pop the plate into the oven (I leave the door ajar, so I won't FORGET
> the dang thing, and can check on it). When the cheese is bubbly (and
> using hot-mitts -- don't ASK me how I know this), take the enchilada
> plate out, ladle some of the pintos (with little juice) on the side and
> top with cheese (it'll melt). Make a nice little pile of the lettuce,
> then tomato in an empty space (presentation is everything, donchaknow
> :-) ).
> If your "customer" has ordered an egg on top, while the enchilada is in
> the oven, fry the egg (most people order "over-easy", for this) and
> drain it. Put the egg on top of the stack, and SAIL to the first
> customer. Place the plate gently on its hotpad. Warn the customer that
> the plate is HOT (they won't listen, but you've done YOUR part).
> Have a bowl of sour cream on the table for those who like it, and a
> plate of flour tortillas. Salsa, if they want it (many do), and avocado
> slices (unless you've already pigged out on guacamole).
> MUCH more effective than a casserole -- prettier, and stacked (or
> "flat", as we also call them) have a GREAT deal of panache. Doesn't
> take ANY more time (and probably less) than rolling up those boogers and
> trying to fit them into a baking pan.
> And so, you HAVE messed up every dadgum pot and pan in the kitchen!
> So? "Time away from guests?" Heck, get 'em in there (people gather in
> the kitchen anyway), and let them stack their OWN enchiladas!
> Grins,
> Sairey
>
>
> >
> > Howdy!
> > Here's a tip on the enchiladas:
> > don't roll them. Layer them in the dish/pan,
> > kind of like lasagna. I grew up "down on the border"
> > in south Texas, and this is the way our neighbor's
> > grandmother showed me; she didn't dip the tortillas
> > in anything, so neither do I (can't stand the oil).
> > Of course, the other choice is to use flour tortillas;
> > they are much easier to manipulate. <G>
> >
> > I can make flour tortillas, but they don't come out
> > exactly "round." <G> Tasty, tho'.
> > --
> > Ragmop--back to that bias binding and the DBL---
> > gonna' finish this! ;-P
>
>
Shirley Ward
My husband is from Wisconsin and we are constantly searching for a really
sharp cheddar like the "good ol' days". I always knew he was "different"
when he asked for sharp cheese on apple pie, but he has come around and now
loves Mexican food as I do!
Thanks for the tip!
Shirley in WA state
"Tiggrrr" <ro...@davidbowie.com> wrote in message
news:t69m85f...@corp.supernews.com...
Tiggrrr
> Dear Tiggrr, I shall have to run out and try the Tillamook Special
Reserve.
> My husband is from Wisconsin and we are constantly searching for a really
> sharp cheddar like the "good ol' days". I always knew he was "different"
> when he asked for sharp cheese on apple pie, but he has come around and
now
> loves Mexican food as I do!
My Dad likes this cheese on apple pie too. Personally, I prefer my apple
pie with ice cream! :)
Tigg
Jeri Cota
old fork, cook over flames on stove--warm corn tortilla---wrap around hot
dog. I guarantee that once you eat them like this you will never go back to
all that bread in the bun.
Jeri
Leigh Ann Dabbs wrote in message
Tiggrrr
"Jeri Cota" <jer...@iinet.com> wrote in message
news:v5wa6.29$Z2.4...@newt.tstonramp.com...
> best way in the world to eat hot dogs is as follows: pierce hot dog with
> old fork, cook over flames on stove--warm corn tortilla---wrap around hot
> dog. I guarantee that once you eat them like this you will never go back
to
> all that bread in the bun.
Personally, I prefer mine cooked over a grill, set the dog on fire pretty
please! Went to visit my folks once while my brother was there. Daddy was
cooking on the grill and my nieces wanted hot dogs. But, they don't like
them if they have grill lines on them. Daddy asked me if I wanted mine the
same way and I actually told him to set it on fire if he could. My Mom used
to make hot dogs for me when I was little, and I've always liked them the
way she makes them too...cut almost in half, lengthwise with little slits to
keep them from rolling and then fried until they are black. Like fried
bologna this way too, and she cut that in almost wedges.
> Leigh Ann Dabbs wrote in message
> >is it politically correct to eat tortillas warmed with melted butter? I
> >just love them like this when I need a quick snack.
> >fattening I know, but so good.
Don't know about political correctness (does that pertain to food?) but this
doesn't sound bad. I eat butter and sugar sandwiches on occasion.
Tigg
Marcella Tracy Peek
> Leigh Ann Dabbs wrote in message
> >is it politically correct to eat tortillas warmed with melted butter? I
> >just love them like this when I need a quick snack.
> >fattening I know, but so good.
Mmmmm, moms homemade flour tortillas spread with butter and rolled up.
Best breakfast!
marcella