Text 28076, 210 rader
Skriven 2012-08-10 08:51:56 av Dave Drum (1:261/38)
  Kommentar till text 28055 av Ruth Haffly (1:396/45.28)
Ärende: Mexican
===============
-=> Ruth Haffly wrote to DAVE DRUM <=-

 RH> Hi Dave,

 RH> decided to try a little Mexican restaurant where we were. Food was
 RH> good, not super duper great but much better than Taco Bell. The
 RH> obligatory salsa that came out with the chips was super mild tho. This
 RH> place has a famly friendly atmosphere; Steve commented something on the
 RH> order of not scaring off the kids with too hot a salsa. It was also
 RH> there was a bottle of green habenero sauce on the table; Steve was
 RH> liberal with it and got a good dose of heat from it. (G) Tax and tip
 RH> put us over what we would have spent at the chain place but this was
 RH> fresher & better; we might make it back before we leave the area.

 DD> We have a good variety of Mexican joints here - not counting Taco Bell
 DD> and Taco Gringo which are faux-Mex. Although Taco Gringo is pretty
 DD> good. The first one to come to town several years ago, Xocimilico
 DD> (www.xochimilcorestaurant.com/) was good enough that Chi-Chi's left

 RH> Haven't heard of that one but they do sound good. Have you tried On the
 RH> Border? My brother in law took me to one in AZ, then I went another
 RH> time with Steve and Rachel. Wasn't disappointed either time.

I went and looked at their web site. The nearest stores to me are Chicago
(where I go only if landing at their aerodrome, changing trains at Union
Station, or skirting the fringes on the interstate), Indianapolis (closer than
Chicago, oddly) but none of the stores save one are conveniently located should
I happen to be passing through, and Kansas City - and I tend to get stuck on
BBQ joints of which there are many and many very good to excellent examples ...
or the Stockyards Steak House.

 DD> town and they eventually pulled down their building to build an MCL
 DD> Cafeteria on the site.

 RH> So what's an MCL Cafeteria?

http://www.mclhomemade.com/ourstory_history.cfm

I've eaten there a couple of times. It's a place my grandmother would have
adored. Or the Red Hat Ladies. The food is OK - but, I did quite enough
cafeteria style dining in high school and in the service to more than last me
for the rest of my life. Except for a nostalgic visit to a Horn & Hardart if I
ever get back to Noo Yawk Siddy and there is one still in existence.

 DD> My favourite is Los Agaves (http://www.losagavesspringfield.com/) -
 DD> well, they are back to being my favourite since La Loma folded its

 RH> Haven't heard of either of those either. Found out (after we ate) that
 RH> the place we went to serves hortchata, but as Steve said, with the
 RH> sugar in it, it's now a "no-go" for me. Guess we'll have to try making
 RH> a stevia version.

 DD> tent and skulked off to parts unknown. Los Agaves has a nice lunch
 DD> deal that I particularly like. The Agave Burrito, a pork chunks
 DD> burrito, topped with cheese and pico di gallo and served with refritos
 DD> and arroz. U$5.75 + tax. Since I usually only drink water I can eat
 DD> *real* authentic Mexican for less than the equivalent amount of grub
 DD> would cast me at the Sign of the Chihuahua.

 RH> I'd skip either the beans or rice, more likely the beans. You have more
 RH> of a carb allowance per meal than I do so you could get both; I'd be
 RH> over the limit and then some if I had both. But the burrito does sound
 RH> good.

I stir them together, dump about half of the on-table salsa on top and scoop up
the result with the on-table tortilla chips. Then usually have a Maruchan
Cup-O-Noodles (shrimp) or a handful of cashews for supper.

 DD> Their on-table salsa is much as you describe - except that I sometimes
 DD> find small pieces of onion and the occasional cilantro leaf that got
 DD> out of the blender without getting pureed. The bite is pretty mild -
 DD> but, there. And all tables have a bottle of Tapatio, one of Cholula,
 DD> the two El Yucatecos ... red and green, both habanero based. That is
 DD> what I suspect that was in the place you visited. (www.elyucateco.com)

 RH> I'm pretty sure it was; I've seen them on the table in other Mexican
 RH> places. Just couldn't remember the name. interesting tho, that the
 RH> green is hotter than the red. We went to a little Mexican place outside
 RH> of Las Cruces one time and Steve ordered something with red chilies, I
 RH> ordered something with green. My green chili whatever it was, was
 RH> much(!) hotter than Steve's red. I don't remember if we traded plates
 RH> part way thru or not.

 DD> Oddly the green is noticeably hotter than the red - go figger.

 RH> Generally, but not always, it's the other way around.

I first learned of that phenomenon in Inglewood, Califunky back in the early
1960s. I was in a nice Mexican Restaurant (whose name escapes me) and hadn't
yet learned that chilli is *NOT* a truly Mexican dish. So, I saw chile on the
menu - in both rojo and verde versions. Being an almost total naif in things
Mexican I saw chili ... thought in my mind "red is hot, let's go for the
green".   Hooooooo boy, howdy!

Shortly (about a week) I continued my education at JB's Little Bali and learned
some spicy lessons in Indonesian grub. I suppose those two visits were, more or
less, the start of me becoming a chile-head.

 DD>       Title: Pork Burritos
 DD>  Categories: Latino, Pork, Chilies, Dairy, Vegetables
 DD>       Yield: 4 Servings

 RH> And low enough carbs for me to have it with a side of rice and a green
 RH> salad.  Now where did I put that pork butt..................

Bites tongue.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lambs' Tongues Piquant
 Categories: Lamb/mutton, Offal, Herbs, Vegetables, Nuts
      Yield: 2 Servings

      4 sm Lambs tongues
           +=OR=+
      2 md (or lg) lambs tongues
      1 md Onion; peeled, trimmed
      1 lg Carrot; scrubbed, trimmed
      1    Turkish bay leaf
      6    Allspice berries
      6    Black peppercorns
           Salt
      2 tb Olive oil
      1 lg Onion; peeled, sliced fine
      2 tb Flour
      1 c  Cooking liquid; from tongue
      2 tb Red wine vinegar
      2 ts Demerara sugar; or Lt brown
           - sugar, or Turbinado sugar
      1 tb Sultanas (white raisins)
           Fresh lemon juice
           Fresh ground black pepper
      2 ts Flaked almonds; toasted

  To prepare and cook the lambs' tongues: soak the tongues
  for several hours then place in fresh cold water and bring
  to the boil. Drain immediately. Heat enough water to cover
  tongues with the onion, carrot, bay leaf, allspice berries
  and peppercorns and a little salt.

  When at boiling point add the parboiled tongues, lower the
  heat to simmering point and cook very gently until really
  tender, about 1 hour.

  If using the tongues immediately, skin and pick out the
  little bones and gristle. If using later, they can cool in
  the liquid, but remove the skin and bones whilst warm, it
  will be easier than when they are cold.

  For piquant sauce: heat the oil, add the sliced onion and
  cook gently until soft and golden. Stir in the flour, cook
  for a moment or two, then make a lump-free sauce by
  gradually stirring in the tongue stock.

  In a separate pan, heat the vinegar with the sugar then,
  stirring constantly, allow it to boil until the mixture is
  syrupy. Add to the sauce, stirring in well. Add the
  sultanas, season with lemon juice, salt and pepper. The
  sauce should be nicely piquant.

  To serve, slit each lamb's tongue in half lengthways,
  place in a warm dish and pour over the sauce. If the
  tongues are not already hot, cover the dish with foil or a
  lid and warm through in a preheated oven at 360øF/180øC
  for 25 minutes. Before serving, garnish with the toasted
  almonds.

  VARIATIONS == Prepare a mushroom and onion sauce with 1
  large onion, finely chopped, cooked gently in 2
  tablespoons of butter, then add 3 cups of sliced mushrooms
  and continue cooking until moisture has evaporated and the
  mushrooms are tender. Add 2 tablespoons of sweet vermouth
  and season with salt and freshly ground black pepper. Pour
  over the tongues sliced lengthways, sprinkled with 2
  tablespoons of grated Parmesan cheese and reheat in a
  preheated oven at 360øF/180øC for 25 minutes.

  PRESSURE COOKER == Use to cook the tongues. Prepare and
  parboil as above. Place with liquid and flavourings in
  cooker, bring to HIGH pressure and cook 15 minutes, then
  remove from the heat. Continue recipe as above.

  MICROWAVE OVEN == Cooking the tongues in the microwave is
  not recommended, but the onions can be microwaved, with
  oil or butter [melt it first], covered, for 4 minutes on
  HIGH. If making the piquant sauce in the microwave,
  substitute cornflour for the flour in the recipe.

  LAMBS' TONGUES PIQUANT can be successfully reheated in the
  microwave; cover it tightly with plastic cling and nuke it
  on REHEAT or 80% for 12 minutes or until bubbling hot.

  ACCOMPANIMENTS ==- Creamed potatoes or pasta with a side
  salad or a simple, crisp vegetable, such as beans or mange
  tout.

  from JUST FOR TWO by JANET LAURENCE

  typed by KEVIN JCJD SYMONS

  From: Kevin Jcjd Symons - 20 Feb 99

  Uncle Dirty Dave's Archives

MMMMM

... "A dream itself is but a shadow." - Shakespeare

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