Breakfast burritos
Peter Aitken
1 large flour tortilla
2 large eggs
2 slices bacon
1/4c diced onion
1 tsp minced jalapeno
1/4c salsa
Drain the salsa in a strainer and microwave briefly to take the chill off.
Put the tortilla on a plate and cover with a damp paper towel. Microwave at
half power for about 30 seconds.
Dice the bacon and cook with the onions til the bacon is crisp. About 1 min
before it is done, add the jalapenos. Drain extra fat if desired. Break the
eggs into the pan and stir until set. Add salt if needed.
Arrange eggs on tortilla, top with salsa, and roll up.
I was out of cheese, otherwise I would have topped the finished burrito with
cheddar and run under the broiler.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
sarah bennett
> Patched this together the other day, turned out quite well.
>
>
> 1 large flour tortilla
> 2 large eggs
> 2 slices bacon
> 1/4c diced onion
> 1 tsp minced jalapeno
> 1/4c salsa
>
> Drain the salsa in a strainer and microwave briefly to take the chill off.
>
> Put the tortilla on a plate and cover with a damp paper towel. Microwave at
> half power for about 30 seconds.
>
> Dice the bacon and cook with the onions til the bacon is crisp. About 1 min
> before it is done, add the jalapenos. Drain extra fat if desired. Break the
> eggs into the pan and stir until set. Add salt if needed.
>
> Arrange eggs on tortilla, top with salsa, and roll up.
>
> I was out of cheese, otherwise I would have topped the finished burrito with
> cheddar and run under the broiler.
>
sounds like breffus to me!
--
saerah
http://anisaerah.blogspot.com/
email:
anisaerah at s b c global.net
Adam Bowman wrote:
>I always wonder when someone brings up a point about Bush, and you
> then bring up something that Clinton did, are you saying they are both
> wrong? Because that's all it points out to me, places where they both
> messed up. It doesn't negate the fact that Bush did wrong; was that
> your intention?
>
> That type of argument is like
>
> "Bob shot someone"
>
> "Yeah, but don't you remember when Don hit that guy with a bat?"
>
notbob
> Patched this together the other day, turned out quite well.
>
>
> 1 large flour tortilla
> 2 large eggs
> 2 slices bacon
> 1/4c diced onion
> 1 tsp minced jalapeno
> 1/4c salsa
The only thing I'd change is adding potatoes. Frozen O'Briens work
well, here. Also, diced Spam is is great for this, but needs added
fat. Perfectly suited for dorm denizens, hot plate hotrodders, camp
fire culinists, and other one-pan practisers.
nb
OmManiPadmeOmelet
"Peter Aitken" <pai...@CRAPnc.rr.com> wrote:
> Patched this together the other day, turned out quite well.
>
>
> 1 large flour tortilla
> 2 large eggs
> 2 slices bacon
> 1/4c diced onion
> 1 tsp minced jalapeno
> 1/4c salsa
>
> Drain the salsa in a strainer and microwave briefly to take the chill off.
>
> Put the tortilla on a plate and cover with a damp paper towel. Microwave at
> half power for about 30 seconds.
>
> Dice the bacon and cook with the onions til the bacon is crisp. About 1 min
> before it is done, add the jalapenos. Drain extra fat if desired. Break the
> eggs into the pan and stir until set. Add salt if needed.
>
> Arrange eggs on tortilla, top with salsa, and roll up.
>
> I was out of cheese, otherwise I would have topped the finished burrito with
> cheddar and run under the broiler.
Hee! Here in this part of Texas, the breakfast burrito is a staple...
They have them in the dining facility at work every morning with a
variety of ingredients and will make them fresh for you.
Personally, I like Barbacoa with cheese, or bean and cheese with egg and
bacon. ;-d
Good stuff!!!!!!!
--
Peace, Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
sbus...@gmail.com
much better than the round rubbery ones
and since yer saving calories on the wrap, you have to add some sour
cream
-Steven
March 23 National Chip and Dip Day
http://www.iamfood.com/cgi-bin/holidays.cgi
Food Snob
Spam is not suited to anyone with any sense of taste. Trash
ingredients in, trash meal out. Perfectly suited for trash people.
>
> nb
--Bryan
MareCat
news:Omelet-C2EBAD....@sn-ip.vsrv-sjc.supernews.net...
>
> Hee! Here in this part of Texas, the breakfast burrito is a staple...
You can find 'em all over Houston, too (they're usually called breakfast
tacos here).
> They have them in the dining facility at work every morning with a
> variety of ingredients and will make them fresh for you.
>
> Personally, I like Barbacoa with cheese, or bean and cheese with egg and
> bacon. ;-d
My fave is chorizo, egg, and cheese, with salsa for dipping.
Mary
OmManiPadmeOmelet
"MareCat" <mgorma...@houston.rr.com> wrote:
> "OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
> news:Omelet-C2EBAD....@sn-ip.vsrv-sjc.supernews.net...
> >
> > Hee! Here in this part of Texas, the breakfast burrito is a staple...
>
> You can find 'em all over Houston, too (they're usually called breakfast
> tacos here).
They are here too, but in most parts of the country they'd be considered
a buritto methinks?
>
>
> > They have them in the dining facility at work every morning with a
> > variety of ingredients and will make them fresh for you.
> >
> > Personally, I like Barbacoa with cheese, or bean and cheese with egg and
> > bacon. ;-d
>
> My fave is chorizo, egg, and cheese, with salsa for dipping.
>
> Mary
Picante sauce IMHO is pretty much a must?
I like chorizo, it's been awhile since I've used it tho'.
notbob
> Spam is not suited to anyone with any sense of taste.....
Like anyone calling themselves Snob would know anything about sense.
nb
sup...@iamfood.com
Spam is a delicacy...
Lobster used to be fed to prisoners and was thought of as a "low class"
food. Taste is relative. There is no need to insult those who like one
product over another.
-Steven
International Kit Kat Contest
http://www.iamfood.com/contest
Karen MacInerney
OmManiPadmeOmelet wrote:
> Personally, I like Barbacoa with cheese, or bean and cheese with egg and
> bacon. ;-d
>
Is barbacoa what I think it is?
<suppressing a shudder>
--
Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com
Becca
> Personally, I like Barbacoa with cheese, or bean and cheese with egg
> and bacon. ;-d
>
> Good stuff!!!!!!!
Breakfast burritos rule! I like them with chorizo or dried beef.
Becca
SD
It's called a baleada here in Honduras: refried beans, egg, cheese, ham
wrapped in a flour tortilla (basic version). These sell for $0.50 to
$1.00 a piece. At the market - breakfast for two - 2 baleadas and 2
horchatas - comes to $1.50. At home we jazz it up with onions, chopped
tomatoes, sauteed green peppers and what ever else we can find to toss
on the tortilla.
SD
SD
barbacoa=barbeque...at least here in Honduras it does. Salsa barbacoa=
barbeque sauce.
Food Snob
sup...@iamfood.com wrote:
> Hawaiians love spam: http://www.spam.com/sp/sp_fq.htm and Koreans think
> Spam is a delicacy...
>
> Lobster used to be fed to prisoners and was thought of as a "low class"
> food. Taste is relative. There is no need to insult those who like one
> product over another.
I'm not a bit surprised that Spam has its proponents in this NG.
>
> -Steven
> International Kit Kat Contest
> http://www.iamfood.com/contest
--Bryan
SD
A friend of mine visiting an old law school classmate on the island of
Saipan in the Marianas, was invited to a wdding while visiting. A
family member of the classmate got married. Main course at the wedding
reception? Sweet and Sour SPAM. It's a delicacy on man of the Pacific
Islands.
SD
Karen MacInerney
SD wrote:
> barbacoa=barbeque...at least here in Honduras it does. Salsa barbacoa=
> barbeque sauce.
Sounds like I'd like your kind of barbacoa. I think -- and please
correct me if I'm wrong -- that here in Texas, it's boiled cow face...
Which always smells delicious, but...
Peter A
west...@yahoo.com says...
> A friend of mine visiting an old law school classmate on the island of
> Saipan in the Marianas, was invited to a wdding while visiting. A
> family member of the classmate got married. Main course at the wedding
> reception? Sweet and Sour SPAM. It's a delicacy on man of the Pacific
> Islands.
>
> SD
>
>
to the locals.
Peter Aitken
MareCat
news:1143204999.2...@g10g2000cwb.googlegroups.com...
>
> SD wrote:
>
>> barbacoa=barbeque...at least here in Honduras it does. Salsa barbacoa=
>> barbeque sauce.
>
> Sounds like I'd like your kind of barbacoa. I think -- and please
> correct me if I'm wrong -- that here in Texas, it's boiled cow face...
> Which always smells delicious, but...
H-E-B sells small tubs of it, and it's actually quite tasty (I tried it
before I knew what it was).
Mary
OmManiPadmeOmelet
"Karen MacInerney" <macin...@sbcglobal.net> wrote:
> OmManiPadmeOmelet wrote:
> > Personally, I like Barbacoa with cheese, or bean and cheese with egg and
> > bacon. ;-d
> >
> Om,
>
> Is barbacoa what I think it is?
>
> <suppressing a shudder>
>
> --
>
> Karen MacInerney
Barbacoa is shredded cow face. :-)
Pretty much just cheek meat.
Not as gross as some traditional mexican food. <G>
I've still not been able to bring myself to try menudo!
Funny that, I love chicken gizzards!
OmManiPadmeOmelet
"SD" <west...@yahoo.com> wrote:
Nope! :-)
http://en.wikipedia.org/wiki/Barbacoa
There is a taqueria just down the block from the hospital that serves a
lightly spiced Barbacoa in their breakfast tacos. It's very, very good
and has a unique texture.
OmManiPadmeOmelet
"Karen MacInerney" <macin...@sbcglobal.net> wrote:
> SD wrote:
>
> > barbacoa=barbeque...at least here in Honduras it does. Salsa barbacoa=
> > barbeque sauce.
>
> Sounds like I'd like your kind of barbacoa. I think -- and please
> correct me if I'm wrong -- that here in Texas, it's boiled cow face...
> Which always smells delicious, but...
>
> --
>
> Karen MacInerney
Have a Margarita or two, then give it a try. <lol>
I'm brave when it comes trying new things. Barbacoa is delicious.
Have you never had head cheese? It's pork, but the same idea.
Pretty much the only thing I'm unwilling to try is insects, and domestic
pets.
OmManiPadmeOmelet
"MareCat" <mgorma...@houston.rr.com> wrote:
I take it that you'd not try calf fry's either? ;-)
I had them at a party once, before I knew what they were.
Once I found out, I just shrugged and kept eating them. A lot of the
part goers did not. <eg> That's fine, the more for me and the others
that weren't squeemish!!!
They were breaded, deep fried and delicious.
The party host was a vet and was paid well to do the castrating at
cattle raising farms. He kept it all very clean, and carried an ice
chest with him when he did it.
I thought it was funny as hell!
notbob
> Nope! :-)
>
> http://en.wikipedia.org/wiki/Barbacoa
Nope!
The wikipedia definition sounds like it was written by a Texan.
Understandable, as Texans imagine they're the center of the known
universe. But, further research reveals otherwise.
"The word derives from Arawak or Haitian or Taina barbacoa and became
Spanish barbacoa, "wooden frame on posts" or "framework for meat over
fire."
http://dictionary.reference.com/features/july4.html
"The local Arawakan Indians had a method of erecting a frame of wooden
sticks over a fire in order to dry meat. In their language, Taino,
they called it a barbacņa, which Spanish explorers borrowed."
http://www.worldwidewords.org/qa/qa-bar1.htm
These Caribbean origins jive with those who believe barbecoa evolved
into the classic barbecued pork of the South, having been introduced
by West Indies slaves to Southern slaves.
As I understand it, the origins of the word are still very much in
dispute.
nb
Karen MacInerney
OmManiPadmeOmelet wrote:
> Barbacoa is shredded cow face. :-)
>
> Pretty much just cheek meat.
> Not as gross as some traditional mexican food. <G>
>
> I've still not been able to bring myself to try menudo!
>
> Funny that, I love chicken gizzards!
Ya know, I used to eat cod cheeks with gusto. Maybe I need to get over
it. I mean, what's the difference between eating a cow's butt and a
cow's cheeks? <g>
And I still haven't eaten menudo. Or head cheese. Or tongue. Or...
(the list goes on)
OmManiPadmeOmelet
"Karen MacInerney" <macin...@sbcglobal.net> wrote:
>
> OmManiPadmeOmelet wrote:
>
> > Barbacoa is shredded cow face. :-)
> >
> > Pretty much just cheek meat.
> > Not as gross as some traditional mexican food. <G>
> >
> > I've still not been able to bring myself to try menudo!
> >
> > Funny that, I love chicken gizzards!
>
> Ya know, I used to eat cod cheeks with gusto. Maybe I need to get over
> it. I mean, what's the difference between eating a cow's butt and a
> cow's cheeks? <g>
>
> And I still haven't eaten menudo. Or head cheese. Or tongue. Or...
> (the list goes on)
>
> --
>
> Karen MacInerney
Oh dear... Tongue (lengua) is very good.
Best prices at the mexican markets!
SD
OmManiPadmeOmelet wrote:
> In article <1143172623.9...@g10g2000cwb.googlegroups.com>,
> "SD" <west...@yahoo.com> wrote:
>
> > Karen MacInerney wrote:
> > > OmManiPadmeOmelet wrote:
> > > > Personally, I like Barbacoa with cheese, or bean and cheese with egg and
> > > > bacon. ;-d
> > > >
> > > Om,
> > >
> > > Is barbacoa what I think it is?
> > >
> > > <suppressing a shudder>
> > >
> > > --
> > >
> > > Karen MacInerney
> > > Kitchen experimenter, family chauffeur, and culinary mystery author
> > > www.karenmacinerney.com
> >
> > barbacoa=barbeque...at least here in Honduras it does. Salsa barbacoa=
> > barbeque sauce.
> >
>
> Nope! :-)
>
> http://en.wikipedia.org/wiki/Barbacoa
It DEPENDS on where you are. I gave the definition of barbacoa in my
part of Latin America. In Honduras, barbacoa simply means barbecue -
pollo barbacoa=BBQ chicken ,salsa barbacoa=BBQ sauce, carne de res
barbacoa=BBQ beef
Different food words have very different meanings thoughout Latin
America.
A taco in is not a folded in half tortilla with filling inside as it is
in the US. It is a soft, flat tortilla topped with meat. A burrito is a
rolled four tortilla filled with meat and vegetable and deep fried,
topped with sour cream, shredded cabbabe, and a sauce similar to what
Americans refer to as enchilada sauce. It isn't what folkd from the US
think of as a burrito. Those are called gringas. An enchilada is a
fried corn tortilla topped with meat, shredded cabbage, cheese, and
chismol. Oh..and chismol is the name for pico de gallo.
Before categorically saying no it isn't a specific thing, make sure
you know what the word means throughout the Spanish speaking world. I
specified in my definition that it means BBQ IN HONDURAS.
SD
SD
OmManiPadmeOmelet wrote:
> In article <1143160405.4...@u72g2000cwu.googlegroups.com>,
> "Karen MacInerney" <macin...@sbcglobal.net> wrote:
>
> > OmManiPadmeOmelet wrote:
> > > Personally, I like Barbacoa with cheese, or bean and cheese with egg and
> > > bacon. ;-d
> > >
> > Om,
> >
> > Is barbacoa what I think it is?
> >
> > <suppressing a shudder>
> >
> > --
> >
> > Karen MacInerney
>
> Barbacoa is shredded cow face. :-)
>
>From the very website you posted
"Barbacoa de cabeza is a specialty of slow cooked cow head"
and
"barbacoa (the name derives from the Caribbean indigenous Taino
baricoa) was the original barbecue, utilizing the many and varied moles
(pronounced "molays", from Nahuatl molli) which were the first barbecue
sauces."
The word barbacoa itself simply means barbecue.
SD
OmManiPadmeOmelet
"Michael \"Dog3\" Lonergan" <do...@invalid.com> wrote:
> OmManiPadmeOmelet <Ome...@brokenegz.com> hitched up their panties and
> posted news:Omelet-E39DA6....@sn-ip.vsrv-sjc.supernews.net:
>
> > In article <1143225769....@i39g2000cwa.googlegroups.com>,
> > "Karen MacInerney" <macin...@sbcglobal.net> wrote:
> >
> >>
> >> OmManiPadmeOmelet wrote:
> >>
> >> > Barbacoa is shredded cow face. :-)
> >> >
> >> > Pretty much just cheek meat.
> >> > Not as gross as some traditional mexican food. <G>
> >> >
> >> > I've still not been able to bring myself to try menudo!
> >> >
> >> > Funny that, I love chicken gizzards!
> >>
> >> Ya know, I used to eat cod cheeks with gusto. Maybe I need to get over
> >> it. I mean, what's the difference between eating a cow's butt and a
> >> cow's cheeks? <g>
> >>
> >> And I still haven't eaten menudo. Or head cheese. Or tongue. Or...
> >> (the list goes on)
> >>
> >> --
> >>
> >> Karen MacInerney
> >
> > Oh dear... Tongue (lengua) is very good.
> > Best prices at the mexican markets!
>
> I ate head cheese once. Got deli slices of it. Red onion, nice seeded rye
> bread with mustard. It was good.
>
> Michael
My mother loved it. :-)
On rye with horseradish.
Ward Abbott
<Ome...@brokenegz.com> wrote:
>My mother loved it. :-)
>
>On rye with horseradish.
why do you need to re quote 70 lines of drivel text just to add that?
notbob
> why do you need to re quote 70 lines of drivel text just to add that?
Be forewarned, there's an enormous amount of drivel retention in this
newsgroup. Live with it, deal with it, or bail.
nb
Ward Abbott
>Be forewarned, there's an enormous amount of drivel retention
Pity....and bless your heart, I know that you meant that in the nicest
way.
OmManiPadmeOmelet
"SD" <west...@yahoo.com> wrote:
> > Nope! :-)
> >
> > http://en.wikipedia.org/wiki/Barbacoa
>
> It DEPENDS on where you are. I gave the definition of barbacoa in my
> part of Latin America. In Honduras, barbacoa simply means barbecue -
> pollo barbacoa=BBQ chicken ,salsa barbacoa=BBQ sauce, carne de res
> barbacoa=BBQ beef
>
> Different food words have very different meanings thoughout Latin
> America.
> A taco in is not a folded in half tortilla with filling inside as it is
> in the US. It is a soft, flat tortilla topped with meat. A burrito is a
> rolled four tortilla filled with meat and vegetable and deep fried,
> topped with sour cream, shredded cabbabe, and a sauce similar to what
> Americans refer to as enchilada sauce. It isn't what folkd from the US
> think of as a burrito. Those are called gringas. An enchilada is a
> fried corn tortilla topped with meat, shredded cabbage, cheese, and
> chismol. Oh..and chismol is the name for pico de gallo.
> Before categorically saying no it isn't a specific thing, make sure
> you know what the word means throughout the Spanish speaking world. I
> specified in my definition that it means BBQ IN HONDURAS.
>
> SD
I don't live in Latin America...
I was referring to the local recipes.
I also do not live in Honduras. I was referring
to the LOCAL usage here in Texas!
Thanks anyway!
Barbacoa is shredded cow face.
Period, end of story.
Here where _I_ live!
And I hate pico de gallo due to the over-use of cilantro.
I'm one of the many that cannot stand that stuff!
Tastes like soap chips.
I'm a gringo and proud of it.
Deal with it. ;-)
OmManiPadmeOmelet
Ward Abbott <pre...@terian.com> wrote:
'cause I forgot to snip.
sorry, my bad. ;-)
Please note that I try most of the time...
Otherwise I get killfiled.
Cheers!!!!!!!
OmManiPadmeOmelet
notbob <not...@nothome.com> wrote:
And sometimes we just forget. <grins>
Thanks nb! :-)
notbob
> And sometimes we just forget. <grins>
>
> Thanks nb! :-)
No prob. Eat a cow face.
nb
OmManiPadmeOmelet
Dan Abel
OmManiPadmeOmelet <Ome...@brokenegz.com> wrote:
> And I hate pico de gallo due to the over-use of cilantro.
Around here, pico de gallo doesn't always have cilantro in it. Hard to
tell what it *does* have in it!
:-)
This site says that in Mexico it is a fruit salad:
http://en.wikipedia.org/wiki/Pico_de_gallo
The first time I had it in a restaurant here, it had none of the
ingredients that seem to be common in Texas. Here we call that a "fresh
tomato salsa".
--
Dan Abel
da...@sonic.net
Petaluma, California, USA
SD
Chismol/Pico de Gallo is fresh tomato salsa here and it varies from
cook to cook. Some use cilantro, many do not. In any case, all versions
are diced fresh tomatoes, diced white or yelllow onions, and diced
chile dulce (bell peppers).
SD
OmManiPadmeOmelet
Dan Abel <da...@sonic.net> wrote:
Somehow, I'm not surprised. ;-)
Tex-mex food is rarely ever "authentic". <G>
OmManiPadmeOmelet
"aem" <aem_...@yahoo.com> wrote:
> OmManiPadmeOmelet wrote:
> >
> > I don't live in Latin America...
> > I was referring to the local recipes.
> > I also do not live in Honduras. I was referring
> > to the LOCAL usage here in Texas!
> >
> > Barbacoa is shredded cow face.
> >
> > Period, end of story.
>
> Nonsense. Go back to where you think you heard that and ask again.
> -aem
>
I'm talking about HERE!!! Not Honduras.
I don't live in Honduras......
notbob
> Breakfast burritos rule! I like them with chorizo or dried beef.
Dried beef? Would you elaborate?
nb
MareCat
news:Omelet-776C39....@sn-ip.vsrv-sjc.supernews.net...
> In article <hpTUf.12991$1Z5....@tornado.texas.rr.com>,
> "MareCat" <mgorma...@houston.rr.com> wrote:
>
>> H-E-B sells small tubs of it, and it's actually quite tasty (I tried it
>> before I knew what it was).
>>
>> Mary
>>
>
> I take it that you'd not try calf fry's either? ;-)
You'd be correct, ma'am! ;)
Mary
SD
OmManiPadmeOmelet wrote:
> In article <1143259322.4...@z34g2000cwc.googlegroups.com>,
> "aem" <aem_...@yahoo.com> wrote:
>
> > OmManiPadmeOmelet wrote:
> > >
> > > I don't live in Latin America...
> > > I was referring to the local recipes.
> > > I also do not live in Honduras. I was referring
> > > to the LOCAL usage here in Texas!
> > >
> > > Barbacoa is shredded cow face.
> > >
> > > Period, end of story.
> >
> > Nonsense. Go back to where you think you heard that and ask again.
> > -aem
> >
>
> I'm talking about HERE!!! Not Honduras.
>
> I don't live in Honduras......
> --
The word barbacoa is SPANISH for babecue...not just here in Honduras
but virtually everywhere Spanish is spoken.
Per Velázquez Spanish and English Dictionary, which has been the
definitive authority for Spanish-English translations for over 130
years:
barbacoa: 1. Barbecue, meat roasted ina pit in the earth. 2: A
framework suspended from forked sticks. 3. (Andean Spanish) Loft 3.
(Andean Spanish) Tap dance.
No where is there a definition for TexMex or Spanglish using the word
to describe one specific meat.
Shredded cows head...from YOUR OWN SOURCE is barbacoa de cabeza. You
folks changed the orginal Spanish name of the food by shortening it to
a word that simply means roasted meat - any meat, not just cows head.
SD
OmManiPadmeOmelet
"SD" <west...@yahoo.com> wrote:
> OmManiPadmeOmelet wrote:
> > In article <1143259322.4...@z34g2000cwc.googlegroups.com>,
I'm not going to argue about this.
It's not worth the effort. ;-)
When I buy Barbacoa tacos either at work or at the local taqueria here
in central Texas, they are made from beef cheek meat that can be
purchased locally, and it's very lightly spiced. I can get beef cheeks
(cow face) at the local grocery store.
I order it with cheese....... and it's delicious.
I don't give a rats ass about what is served in spain or Mexico... Or
Honduras
Cheers!
Dan Abel
> Shredded cows head...from YOUR OWN SOURCE is barbacoa de cabeza. You
> folks changed the orginal Spanish name of the food by shortening it to
> a word that simply means roasted meat - any meat, not just cows head.
My theory is that "barbacoa de cabeza" is too long to fit on the taco
truck, since the names of the other meats are so much shorter. I've
seen it abbreviated to both "barbacoa" and "cabeza". It's sort of like
"chili con carne" in the other thread. People just call it "chili".
OmManiPadmeOmelet
Dan Abel <da...@sonic.net> wrote:
;-)
Thank you....
ms_peacock
>> The first time I had it in a restaurant here, it had none of the
>> ingredients that seem to be common in Texas. Here we call that a "fresh
>> tomato salsa".
>
> Somehow, I'm not surprised. ;-)
> Tex-mex food is rarely ever "authentic". <G>
> --
> Peace, Om.
Authentic what? Tex-mex is authentic Tex-mex. Is there something wrong
with that?
I make breakfast burritos with potatoes, eggs, cheese and salsa. Hubby and
sons like peppers, onions and sausage or ham added to theirs.
Ms P
OmManiPadmeOmelet
"ms_peacock" <ms_pe...@wbsnet.org> wrote:
> "OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
> news:Omelet-04C51D....@sn-ip.vsrv-sjc.supernews.net...
>
> >> The first time I had it in a restaurant here, it had none of the
> >> ingredients that seem to be common in Texas. Here we call that a "fresh
> >> tomato salsa".
> >
> > Somehow, I'm not surprised. ;-)
> > Tex-mex food is rarely ever "authentic". <G>
> > --
> > Peace, Om.
>
> Authentic what? Tex-mex is authentic Tex-mex. Is there something wrong
> with that?
I don't think I ever said that there was anything wrong with that!
Mexican food purists are the critics, not I!!!
>
> I make breakfast burritos with potatoes, eggs, cheese and salsa. Hubby and
> sons like peppers, onions and sausage or ham added to theirs.
>
> Ms P
>
>
I cook and eat what tastes good to me.
I don't give a rats ass whether it's "authentic mexican/spanish" or not!
But I may observe what is authentic, but "authentic" does not always
appeal to me. It's just an observation, not a critique.
notbob
>
> But I may observe what is authentic, but "authentic" does not always
> appeal to me.
Howzabout some rat's ass barbacoa?
nb
ms_peacock
> In article <48m115F...@individual.net>,
> "ms_peacock" <ms_pe...@wbsnet.org> wrote:
>
>> "OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
>> news:Omelet-04C51D....@sn-ip.vsrv-sjc.supernews.net...
>>
>> >> The first time I had it in a restaurant here, it had none of the
>> >> ingredients that seem to be common in Texas. Here we call that a
>> >> "fresh
>> >> tomato salsa".
>> >
>> > Somehow, I'm not surprised. ;-)
>> > Tex-mex food is rarely ever "authentic". <G>
>> > --
>> > Peace, Om.
>>
>> Authentic what? Tex-mex is authentic Tex-mex. Is there something wrong
>> with that?
>
> I don't think I ever said that there was anything wrong with that!
> Mexican food purists are the critics, not I!!!
Just curious since you're the one that brought it up.
>>
>> I make breakfast burritos with potatoes, eggs, cheese and salsa. Hubby
>> and
>> sons like peppers, onions and sausage or ham added to theirs.
>>
>> Ms P
>>
>>
>
> I cook and eat what tastes good to me.
> I don't give a rats ass whether it's "authentic mexican/spanish" or not!
>
> But I may observe what is authentic, but "authentic" does not always
> appeal to me. It's just an observation, not a critique.
> --
> Peace, Om.
I never make observations about whether something is "authentic" or not
since there is such a tremdous variation from region to region and cook to
cook in any cuisine.
Ms P
OmManiPadmeOmelet
notbob <not...@nothome.com> wrote:
;-)
I'm sure there is a different name for that...
Probably a chinese variation.
Karen MacInerney
> Pretty much the only thing I'm unwilling to try is insects, and domestic
> pets.
LOL
Thank God my houserabbit is safe... although I did see a thread on
rabbit recipes....
--
Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com
J
> My fave is chorizo, egg, and cheese, with salsa for dipping.
I used to like chorizo. After I bought some read the
ingredient list, I just can't bring my self to eat it anymore.
My normal is diced ham, eggs, green peppers, onions,
and cheddar cheese. Liberaly doused with Bufalo
Chipotle sauce.
J
Bob Terwilliger
> I used to like chorizo. After I bought some read the
> ingredient list, I just can't bring my self to eat it anymore.
Make your own; it's not difficult. This is from an episode of "East Meets
West":
AMY'S CHORIZO
1 tablespoon dried basil
1 1/2 tablespoons oregano
1 tablespoon ground cumin
1 tablespoon dried thyme
1 teaspoon cayenne
1 teaspoon ancho chile powder
2 tablespoons minced garlic
1 pound fatty ground pork, not the lean type
Salt and black pepper to taste
In a dry skillet on medium heat, toast all the dry spices until fragrant.
Let come to room temperature then mix with garlic and pork. Season with salt
and pepper. Make sure to mix really well. Let stand for 2 hours in the
refrigerator before using.
Bob
sla...@sauce.com
: The word barbacoa itself simply means barbecue.
No, the word "barbacoa" means "from beard to tail". The term was thought
to have originated from when entire goats were cooked in a pit - thus one
was cooked "from beard" (goats have "beards") to tail, or "barbacoa".
Later the term was misunderstood/mispronounced and became today's "barbecue".
Extrapolating from that, one could say then that the only "true" barbecue is
goat meat. Not Kansas City pork ribs, not Carolina shredded pork, not Texas
beef brisket, but goat.