Text 11523, 121 rader
Skriven 2008-08-03 23:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Houses in Seattle
=============================
-=> Quoting Hap Newsom to Jim Weller <=-

 ->  ->  Used 40 foot Sea-Cans are worth $4000 a piece up here.
 ->  -> (and fill them with something profitable to sell here).

 ->  HN> at a high rate of ROI (return on investment).

 HN> If there were a thousand cases of good wine there
 HN> the price would drop below what the initial purchase
 HN> price was. If you were able to warehouse them at 
 HN> no cost and dole out the supply just enough to 
 HN> keep the demand high you might turn a tidy profit, 
 HN> but it would take some time!

I did the math on my fingers. We have 20,000 souls, say 8000
households, If just one family in 16 values fine wine we have 500
customers, so 500 cases each of white and red should be marketable
(once a year as a special sale or at auction).

 ->  HN> Could load em up with mesquite, apple,
 ->  HN> cherry, hickory and oak logs...but then, how 
 ->  HN> many BBQ'rs are there up there besides you
 ->  HN> and possibly Pierre? (grin)

 -> I think the 4000 mile trip cost him about $8000 or
 -> $265 per cord.

 HN> And he didn't even pay for the wood it sounds like...that's 
 HN> my point exactly!

Wood is a bulk commodity. Our little venture would need higher value
products. Like crab!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Black Bean Tlacoyos Pt 2
Categories: mexican, corn, chilies, snacks, beans
  Servings: 4

           Part 2 - Tlacoyos

Drain the beans, reserving the liquid, and mash them up with a fork.
If you find the beans are too dry to mash, add some of the reserved
liquid back until you have a spreadable paste.

Mix the masa, shortening, salt, and water together until the dough
resembles a soft chocolate chip cookie dough. Divide the dough into
12 equal parts, form into balls, place the balls on a plate and
cover with plastic wrap.

Heat a griddle or dry skillet on medium heat. Get the tortilla press
out. Cover the bottom plate with a square of heavy plastic. Take a
ball of dough and place it in the middle of the press. Put eh second
sheet of plastic on top of it and close the press. Push down lightly
on the handle to evenly press the masa.

Remove the top sheet of plastic. You will now have a flat round
tortilla-like object. Leaving a half-inch gap at each end, drop a
teaspoon's worth of mashed black beans in a vertical stripe from top
to bottom of the masa circle.

Reach under the plastic and fold two sides in towards each other,
parallel to the stripe, loosely covering the filling. You should now
have a long box with round ends with the black bean stripe running
down the center, partially covered by the folded in sides of the
circle. Working from underneath, fold and pinch the masa at the open
ends to close it over the bean filling.

The goal is to form an oval, but mine ended up more like rectangles.
It won't affect the flavor as long as you keep the black beans on
the inside and the masa on the outside.

Place the finished masa oval (OK fine, we can call it tlacoyo now)
in the dry pan and toast it for ten minutes. Repeat the forming

procedure and add the rest of the tlacoyos to the pan as you can.
Toast for about 5 minutes per side, removing finished pieces or
batches before adding new ones. The tlacoyos will firm up and the
masa will feel more brittle. Set aside on a cooling rack until all
are finshed toasting. You should have some dark marks on each one
from the pan.

Remove from the cooling rack and place on a plate them cover in
plastic wrap again.

Put a baking sheet in the oven and set the temperature of the oven
to the lowest possible setting (Probably 150-200 F).Add 1/3 cup of
oil to a skillet and heat until shimmering.

Working in batches, carefully lay tlacoyos in the pan until the pan
is full but not crowded. Fry for two minutes then turn the tlacoyos
over and fry the other side for two minutes. Drain on paper towels,
then put the finished tlacoyos on the baking sheet to hold until you
are finished with all the pieces and are ready to serve.

Part 3- Accompaniments (use some, all, or none)

Place items in small containers around the table. Diners may
sprinkle some or all of the ingredients on top of the tlacoyos
before eating. I highly recommend the onion, salsa, cilantro and
queso at the very least. You can imagine other accompaniments that
would go well here.

I served these with a mushroom and cactus soup. They made a nice
crunchy accompaniment. You could use all sorts of fillings if you
preferred. I plan to try a spicy mushroom and zucchini filling next
with larger tlacoyos.

Posted by Barrett in Maryland


MMMMM-------------------------------------------------

Cheers

YK Jim


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