Text 27062, 81 rader
Skriven 2015-05-15 10:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: bbq 664
===============
 ML> Only if I come directly from Q-land. The stuff doesn't
 ML> keep forever on its own.
 RH> As of now, where do you think you'll be coming in from?
 
As of an hour ago, it looks like Adelaide, Australia, and
whether I fly into Rochester or Washington depends solely
on the fares that are available. Of course, I'll be coming
from dead of winter to dead of summer, so about 35F to 35C
in a day. This will make choice of wardrobe problematic.

 ML> The city has become a Mecca (do we dare use that word any
 ML> more?) for BBQ enthusiasts to the degree that many places
 RH> As long as people know the context, I've no objection to the word.
 RH> It's been a part of the vocabulary to describe a "flocking to" place
 RH> for many years.
 ML> For sure, but things change. A lot of place names have changed
 ML> given change in context, so why not locutions like that.
 RH> I'm going to continue using it, but since I don't use it that often,
 RH> it's not a big deal.

Maybe someday when someone uses the term, everyone else will
roll their eyes and say "oh, Lourdes."

 RH> I've never been much of a fan of the red bbq sauces so it's no
 RH> sacrifice to give them up when I had to cut back on sugars.
...
 ML> offer foreign sauces. Brobeck's is famous for doing so; it
 ML> goes so far as to serve Ken's Steakhouse sauce, which is
 ML> from Framingham, MA. It's a KC-compatible sauce, middle of
 ML> the road in all respects, smoke, spice, and sweetness.
 RH> Probably another sauce I'd sample a drop of, then have the rest of the
 RH> meat dry.

I think a thinnish cumin-and-cayenne-laced sauce might be
of benefit to a dryer barbecue, but if there's enough smoke
and enough fat no adulterant is necessary.

 ML> Mexican. I spent as much in pills as the food was worth.
 RH> The Mexican I had the other day would have been good for you. It came
 RH> without the usual sides of beans & rice. Asking for the cheese sauce
 RH> on the side made it even more dairy friendly.

The real Mexican food I've had tends to be garnished with
a sprinkle of dry white cheese, sort of the way Italians
use Parmesan. The cheese is coarse enough so I can scrape
it off and eat around it. American Mexican seems to be
drowned in Jack or Cheddaroid or mozz. Or multiples:

---------- Recipe via Meal-Master (tm) v8.00

      Title: Chiles Rellenos Casserole
 Categories: Vegetarian, Mexican, Main dish, Vegetables
      Yield: 10 servings

      2 cn Whole green chili peppers*          4 c  Milk
      3 c  Sharp Cheddar cheese**            3/4 c  All-purpose flour
      4 ea Green onions, sliced              1/4 t  Salt
      3 c  Shredded mozzarella cheese          2 cn Green chili salsa
      6 ea Eggs

  * 7 oz. cans **shredded (approx. 12 oz.)

     Split chili peppers lengthwise and remove seeds and pith.  Spread
  chilies in a single layer in a greased 9x13-inch baking dish.  Sprinkle
  Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
  chilies.
     In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour
  over chilies and cheese.  Bake in a 325 degrees oven for 50 minutes or
  until a knife inserted in custard comes out clean.
     Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
  Sprinkle over casserole and return to oven for 10 minutes or until cheese
  melts.  Let stand for 5 minutes before serving.

  Per Serving:  33 grams protein, 22 grams carbohydrate, 271 milligrams
  cholesterol, 490 calories. Source unknown

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