Text 35811, 78 rader
Skriven 2010-03-13 21:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: less good 921
=====================
 RH> The label also says it's "organic, fair trade & kosher certified, not
 RH> filtered through animal by products and suitable for Vegan and Halal
 RH> Diets. Loaded with minerals, Vitamin B6. Potassium, Calcium and Iron."
 ML> Yeah, but the important thing is how does it taste?
 RH> Like molasses! (G)  Nice and rich, full of goodness.

Sometimes I like molasses goodness, but mostly seriously
diluted and/or combined with strong spices, as in cookies.

 RH> We went to Qdoba's (a
 RH> Mexican chain, similar to Moe's Southwestern Grill or Chipotle's)

I don't recall going to any of these. I've been to a Baja Fresh
- not too thrilling, though the salsa bar was nice (I ended up
drinking I believe the medium salsa like gazpacho).

 ML> called Inkas' Empire, run by and for Peruvians. When we
 ML> arrived, everyone else in the joint was in fact Peruvian,
 ML> including our waitress, who smiled a lot at me and was
 ML> totally adorable. Anyhow.
 RH> Sounds interesting; I've not encountered any Peruvian places before.

Peruvian places seem to crop up where there's been Peruvian
immigration, oddly enough. It's not as though Joe Restaurateur
is going to say, potatoes and yuca, the next hot cuisine trend.

 ML> I ordered fried yuca for starters
 RH> I'd have gone for the yucca too (not yucca dew, remember that?); the
 RH> idea of fries for a starter,

I don't remember. By the way, though in some parts of South
America yucca is spelled yuca or yuca is spelled yucca, the
standard is yuca = the tuber, yucca = the cactus-like thing.
I would imagine yucca dew was from the latter. By the other
way, you're in good company when confounding the two. Other
great thinkers who have done so are Linnaeus and me.

 or even with the entree give me the
 RH> shudders. BTW, Qdoba's has several (6 or 7 I think) salsas to choose
 RH> from; the salsa verde was a nice tingly medium hot.  Steve had the hot
 RH> but not habenero hot; we both had good sized grilled chicken burritos,
 RH> more on the size of burros actually.
 
Sounds just like the Baja Fresh.


---------- Recipe via Meal-Master (tm) v7.05

      Title: Molasses Refrigerator Muffins
 Categories: Muffins, Breads, Brunch
   Servings: 12

      4 c  Unbleached flour, sifted            2 ts Baking soda
      1 ts Salt                                1 ts Ground cinnamon
      1 ts Ground ginger                     1/4 ts Ground cloves
    1/4 ts Ground allspice                   1/4 ts Ground nutmeg
  1 1/3 c  Vegetable shortening                1 c  Sugar
      4    Large eggs, slightly beaten         1 c  Molasses
      1 c  Butter/sour milk                    1 c  Raisins

  Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice
  and nutmeg; set aside. Cream together shortening and sugar in mixing bowl
  until light anf fluffy, using electric mixer at medium speed. Add eggs beat
  well. Blend in molasses and butter/sour milk. Add dry ingredients all at
  once, stirring just enough to moisten.  Stir in raisins.  Spoon into
  greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven
  20 minutes or until golden brown.  Serve hot with butter and jam. NOTE:
  Batter can be stored in refrigerator in covered container for up to 3
  weeks.

  Source: a file called BREADS.MMF

-----


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