Text 21036, 94 rader
Skriven 2012-02-08 07:05:36 av Dave Drum (1:18/200.0)
  Kommentar till text 20998 av Ruth Haffly (1:396/45.28)
Ärende: Regional Meats                                          
================================================================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Back when I was still doing business with China Mart, Scams Club
 DD> carried leg and rib chops (also neck chops and shoulder chops/steaks)

 RH> I don't buy meat at W-M, not a member of Sam's Club either. W-M does
 RH> carry a good brand of chicken, at least the local one does, so I'll buy
 RH> a whole one from time to time if Lowe's doesn't have them on sale.

Uh, chicken was meat, last I looked. But, no matter. When I say I don't buy
anything from those horse thieves, I mean it. I refuse to add even one penny to
their already bulging coffers - which will eventually end up in the hands of
the Chinese or in the pockets of the miscreants who rake off some for them
selves before crawling back into the sack with the sweat-shopping, child
exploiting, soul-less commies from the Asian continent. I can *ALWAYS* find an
alternative to anything that China-Mart has on offer. And often at a better
price point.


 RH> bell; poblano type (may have been Anaheim); and serrano. Spices
 RH> included a breath of chipotle pepper, cayenne pepper, ancho pepper, bit
 RH> of salt and fresh ground cumin.

A few comments ... there is a big difference between poblano and
Anaheim/NuMex/Big Jim type peppers. Poblanos are much wider and much shorter.
Anaheim chilies are long and slender and either green or bright red. Poblanos
ripen to a dark red that is almost black. When dried they are referred to as
"ancho" which, ground up is a main ingredient in most chilli spice mixes. Used
fresh, Poblanos are often stuffed and fried as "Chilies Rellenos". 
 
Ground chilies (the chipotle (smoked jalapeno), cayenne, and ancho) were, at
one time "peppers".  Bv)=

 DD> tasty. Apparently I was among the few, the proud.   Bv)=

 RH> But you weren't a Marine. (G)

 DD> Horrors, no. Never had an urge to dress up as a bell hop. Or to wade
 DD> through the surf to kill people. I was a member of the parent service
 DD> of the Marines. They did our bidding.  Bv)=   Well, mostly.

 RH> No comment; remember Steve was Army. (G)

 DD> IIRC he was in the Oxymoron branch of the Army.   Bv)=

 RH> He was MI--but there's a lot of super smart folks in that field. IIRC,
 RH> you toured the NSA museum in 07 when Dale & Gail hosted the picnic.

Military Intelligence is as much an oxymoron as "honest politician" or "larger
half" or "jumbo shrimp".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilies Rellenos w/Cheese
 Categories: Latino, Appetisers, Chilies, Cheese
      Yield: 6 Servings
 
      6    Poblano chilies
      1 c  Monterey Jack cheese; cubed
    1/2 c  Flour
      3 lg Eggs
      1 tb Water
    1/4 ts Salt
      2 c  Lard; for frying (more as
           - needed)
 
  Toast chilies on hot griddle on all sides until skins begins
  to blister. Place in plastic bag, seal bag, and allow
  chilies to steam for 20 minutes.
  
  Peel chilies, and discard skins. Slit chilies lengthwise 1/4
  inch from stem to 1/4 inch from tip. Remove seeds and piths;
  leave stem intact.
  
  Place equal amounts of cheese in chilies. Roll stuffed
  chilies in flour. Set aside. Separate eggs; beat whites
  until stiff. Beat yolks with water and salt; fold into
  whites Heat lard or oil in skillet over medium heat. Dip
  chilies into egg mixture. Fry until light golden brown.
  Drain.
  
  From "Homestyle Mexican Cooking," by Ida Romo.
  
  Reposted for you by: Bill Webster
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The trouble with facts is that there are so many of them - S. M. Crothers
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)