Text 9117, 101 rader
Skriven 2008-06-17 23:18:23 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: INTERNATIONAL 438 80617
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

My Fido has been out of contact for several days, but today 430 have
come down the line.  Dunno why; perhaps all the floods might have
short-circuited the wires crossing your mid-West states.

 ML> I would guess South Americans, same as the ones who
 ML> run most of the chicken places around here, which have
 ML> names such as "El Pollo Rico" and "Crisp and Juicy."
 GJ> As the tenor of the cuisine is central African via Portugal via South
 GJ> Africa and now to USA, it could be anything, but because of the hot
 GJ> sauce used, my guess is that the franchisers would be Mexican in
 GJ> origin. 

 ML> Well, that would be an interesting leap of faith, from evidence
 ML> clouded by ten thousand miles' distance. Most small restaurants
 ML> here of this type are run by Latins of various types, and these and
 ML> larger ones are staffed largely by Central Americans (including some
 ML> Mexicans, but as likely to be Salvadoran as anything else). Anyhow,
 ML> the cuisine in Mexico, contrary to Richard Condon's testimony, is
 ML> far from the hottest in the hemisphere.

I agree that Mexican cuisine is generally not hugely picante, but
having tried it in a few Northern cities on visits to that country, I
can attest that chili is used to some degree in many dishes, sometimes
unexpectedly, as in sweet fruity desserty things.  The way in which it
is used in a sauce, and dusted over vegetables in the Nando's chicken,
is, to me, rather reminiscent of the some of the NW Mexican styles.
 
 GJ> And as your digestive system has survived a number of highly
 GJ> questionable blue, green and spotted ancient food relics, that mess
 GJ> must have been a very potent stomach cleanser.

 ML> I am perhaps unused to the bacterial strains that are endemic
 ML> to our seat of government.

That could well be so, as they would have been cultured on a rather
specialised kind of vermin which you would not normally have come in
contact with.
 
 ML> The former shrink, to whom Jonathan continues to refer in the present
 ML> tense, though it's been years since they've seen each other, is the
 ML> most notable one who gave the diagnosis of schizophrenia; it's not in
 ML> Jonathan's self-image's self-interest to go back to the guy.

Is there anyone who he would take notice of?  A priest or similar?

 ML> =
 
 ML> I'm sorry to have to tell you that Tomatin was bought in the 1990s
 ML> by a Japanese company and is now blended for the Japanese market.

 ML> The Scotch itself has become a pretty standard firewater.

According to it web page, the old standards are being maintained, but
of course they would say that, wouldn't they.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nopalito Salsa
 Categories: Mexican, Salsa, Fruit, Chilies
      Yield: 2 1/2 cups
 
  1 1/3 c  Nopalitos; rinsed, drained
    3/4 c  Diced peeled jicama
      2 sm Tomatoes; diced
    1/3 c  Diced onion
    1/4 c  Chopped fresh cilantro
      3 tb Red wine vinegar
      1 tb Olive oil
      1    Serrano chili or small
           Jalapeno
           Chili minced
      1    Garlic clove; minced
 
  Combine all ingredients in medium bowl.  Season to taste with salt and
  pepper. Cover and refrigerate until well chilled, about 2 hours.
  (Can be prepared 6 hours ahead.  Keep refrigerated.)
  
  Makes about 2 1/2 cups
  
  Donna Baker: Rosarito Beach, Mexico
  
  Notes: This unusual salsa calls for canned or bottled nopalitos, the
  stems of the prickly pear cactus. Available in the Mexican section of
  many supermarkets, they're sometimes labeled natural tender cactus.
  If you cannot find nopalitos at your local market, simply substitute
  cooked green beans. Use this tasty salsa as you would any other--with
  meats, chips and tacos.
  
  Recipe By: Bon Appetit January 1994
  
  MC formatted by Barb at Possum Kingdom
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)