Text 2285, 89 rader
Skriven 2013-07-07 08:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Vinegar 836
===================
 DS> On Friday I took Ruth & Steve to the local farmer's market.

On Friday I took Lilli to a pretty mediocre BBQ place that
had really good potato chips. The sauce was all sugar,
a little spice maybe, and could have used some vinegar.
I think it might have been trying to emulate a KC sauce,
odd for a southern joint, but it failed miserably.

The pulled pork was okay but overdressed with that sweet
sauce; my brisket came pre-sliced even though I asked for
moist - it was indeed fatty but still not very tasty. Mine
came with onion rings, which were good. I'm suspecting that
the person running the fry station has some talent, but the
pitmaster is nth-rate at this place that shall remain nameless.

I got 4 more segments on US Air and need to book just 9 more
to keep gold status.

 DS> Steve purchased a peach vinegar.  It had a very mild peach
 DS> aroma, but tasted like most other vinegars to me.

With these things, the flavoring presence is likely to be
mostly in the scent anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Baked Chimichangas
 Categories: Mexican, Main dish, Kooknet
      Yield: 8 servings

      1 lb Ground beef
    1/4 c  Onion, finely chopped
      1 tb Red wine vinegar
      1 ts Ground red chilies
    1/4 ts Ground cinnamon
    1/8 ts Ground cloves
      4 oz Chopped green chilies;
           -- undrained
    3/4 c  Tomato, chopped
      8 ea Flour tortillas (10" dia),
           -- warmed
      1 ea Egg, beaten
      2 ts Margarine or butter, soft
           Salsa

  Cook ground beef and onion in 10-inch skillet over medium heat,
  stirring occasionally, until beef is brown; drain.

  Stir in vinegar, ground red chilies, cinnamon, cloves, green chilies
  and tomato. Heat to boiling; reduce heat.

  Simmer uncovered 20 minutes, stirring occasionally.

  Heat oven to 500øF. Spoon about 1/2 cup of the beef mixture onto
  center of each tortilla.

  Fold bottom end of tortilla up about 1 inch over beef mixture; flod
  right and left sides over folded end, overlapping.

  Fold remaining end down; brush edges with egg to seal. Brush each
  chimichanga with margarine.

  Place seam sides down in ungreased jelly roll pan, 15 1/2x10 1/2x 1
  inch.

  Bake uncovered 8 to 10 minutes or until tortillas begin to brown and
  filling is hot.

  Serve with salsa.

  NUTRITIONAL INFORMATION (1 Serving): Calories 370, Protein 15g,
  Carbohydrate 39g, Fat 17g, Cholesterol 65mg, Sodium 490mg, Potassium
  270mg, Protein 22%, Vitamin A 8%, Vitamin C 10%, Thiamin 18%,
  Riboflavin 16%, Calcium 4%, Iron 20%.

  Source:  Betty Crockers Mexican Fast and Flavorful Book

  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005

  M's note: a chimichanga is by definition deep-fried. I guess
  this is really a kind of burrito, which is really a kind of
  giant taco, ...

MMMMM

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