Text 13911, 89 rader
Skriven 2008-09-17 12:22:10 av Michael Loo (1:18/200.0)
  Kommentar till text 13831 av Ruth Haffly (1:396/45.28)
Ärende: beefy habits 930
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 ML> The 'canes are coming fast and furious these days.
 RH> As far as I know, Kathy Pitts and Henry Kastan (?) were the only ones
 RH> in TX. Teri passed away but does her family still live there? IIRC,
 RH> they were around San Antonio which is probably quite wet about now.

Gene Chesser is still in Houston, I think, thanks for reminding me.
And Barbara Mcnay, but she's checked in okay.

Neither Kathy nor Henry has been heard of for the longest time.

 RH> As far as
 RH> intoxication goes................I can think of much better things to
 RH> spend my time and money on just to get a buzz followed by a hang over.

There are those whose life situations sort of excuse this
behavior. I'm not one of them, not much, anyhow.

 RH> Sometimes you can catch the specials if you're in the right place at
 RH> the right time. Dove dark is the one we keep on hand as much as
 RH> possible, supplimented by others from time to time.

Dove is pretty good - quite smooth, but a little sweet for me.
 
 ML> Ghirardellis for the same amount, but I didn't find the dark.
 RH> Probably already sold out.

No doubt. They were also advertising spices for 50c, so I
thought I'd replenish my host's cayenne and thyme (I've had
good luck with generic cayenne; marginal with thyme), but
cinnamon, pepper, and granulated chicken bouillon were all
that was left on the spice rack.

 RH> We saw signs for them in SC which would explain the mustard sauce. I
 RH> think I saw signs in several locations so I guess it's a small chain.
 RH> The one I was thinking of, tho, is Sonny's.

Ah. Recently I went to Old Glory in DC, whose main claim to fame
is the sauce bar at every table: KC (thick, tomato, cuminy), Memphis
(thick, tomato, artificial smoke), South Texas (thin, cuminy),
NC (vinegary), and SC (mustard). I think there were 6 total, but
I can't remember the other. The meat wasn't particularly
interesting, but the S. Texas sauce was quite good.

 ML> I asked for a side order
 ML> of fat, which eventually came out and almost redeemed the meat.
 RH> Now that must have been a sight! How was it rung up on your bill?
 ML> It didn't appear on the bill. If it had, and it wasn't n/c, I'd
 ML> have kicked up a major stink. I think the waitress knew that.
 RH> Smart thinking on her part.  Probably increased her tip too. (G)

Don't you know it.

 ML> Honolulu Advertiser 9/10/08
 RH> That paper has a much better food section than the Savannah Morning
 RH> News.

Truth be told, I'd rather dine in Hawaii than Georgia under
most circumstances.

Quesadillas de Huitlacoche
cat: Mexican
servings: 8

1 kg (2.2 lbs) of huitlacoche (if huitlacoche is not available,
squash flower - flor de calabaza - is often substituted)
8 fresh tortillas
1 sprig of epazote, chopped
14 cloves of garlic diced
serrano chili, as desired
1 onion, diced
salt

1. Wash the huitlacoches well.

2. Toast and dice the serrano chilis

3. Fry the onion and garlic. Add the huitlacoche, chili, the epazote
and salt and cover the pan. Leave on high heat until the huitlacoches
are well cooked.

4. Fill the tortillas, and fold them to form quesadillas. Cook on both
sides.

From the English language Mexican cuisine site at the University of
Guadalajara: http://mexico.udg.mx/Ingles/Cocina
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