Text 33111, 130 rader
Skriven 2015-11-14 07:45:02 av Dave Drum (1:261/38.0)
  Kommentar till text 33081 av Jim Weller (1:123/140)
Ärende: Various threads
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> none of them offer boudin.
 DD> No surprise there. It's always about the $$$$$

 JW> Which is understandable. We can't expect a store to take up valuable
 JW> space carrying something unpopular and slow moving. If a food store
 JW> with its slim margins can't generate $10 psf in sales per week it
 JW> goes under. As the wise George Dionasopolis once said, "we gotta
 JW> have turnover, turnover."

Talking to a manager of a grocery store, once upon a, I was informed that the
"slim margins" are on the individual turns. Taken in aggregate over the course
of a season or a year the margins are substantially higher. And that the
high-turn items like beverages, beer, snack foods, deli, etc. let them stock
lower turn "prestige" and/or specialty items.

 JW> Not Chili, not Mexican, not Tex-Mex ...

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

 JW>       Title: Chili Tacos
 JW>  Categories: Beef, Chilies, Beans, Tortillas, Cheese

 JW>       1 tb Cooking oil
 JW>       1 lg Onion - sliced
 JW>       1    Green pepper - sliced
 JW>       1 lb Minced beef
 JW>     1/2 ts Schwartz Garlic Granules
 JW>      14 oz tin chopped tomatoes
 JW>      14 oz tin kidney beans - drained
 JW>       2 tb Tomato puree
 JW>   1 1/2 ts Schwartz Hot Chili Powder
 JW>   1 1/2 ts Schwartz Ground Cumin
 JW>     1/4 ts Schwartz Cinnamon
 JW>       2 ts Schwartz Oregano
 JW>            Salt to taste
 JW>       8    Taco shells
 JW>            Shredded lettuce
 JW>     1/4 pt Soured cream
 JW>       4 oz Old Cheddar cheese - grated

 JW> Schwartz is a Canadian spice company (with no connection to the famous
 JW> Montreal deli).

Are their products substantially different from the McCormick-Schilling or
Spice Islands common in the lower 48? If you leave the cinnamon out (or reduce
it to just a tiny pinch) you can make a reasonable chilli from the ingredients
list down to the taco shells. And chilli *IS* Tex-Mex. Tacos are arguably
Mexican ..... and anything in a folded tortilla is a taco. If it's a soft
tortilla and the filling is wrapped in the tortilla - then it's a burrito.

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

      Title: Authentic Tex-Mex Fajitas
 Categories: Tex-mex, Beef, Chilies, Citrus
      Yield: 6 Servings

      2 lb Skirt steak
    1/2 lg Onion; halved, sliced thin
      2 ts Ground cumin
      2 ts Powdered red chile
      3    Pickled jalapenos; chopped
      2 cl Garlic; chopped
    1/4 c  Lime Juice
      2 tb Jalapeno Pickling Liquid *
      1 tb Oil
      1 tb Soy Sauce; (optional)
      1 ts Liquid Smoke; (opt)

  * This is the liquid used to pickle and flavor the
  jalapenos. It is basically white vinegar with added spices,
  and there is always ample liquid in the jar or can to use in
  this recipe, without leaving the remaining jalapenos dry.

  Place half of the onions in the bottom of a nonreactive
  dish. Mix the cumin, powdered red chiles, chopped jalapenos
  and garlic together in a small bowl, then rub on all sides
  of the meat. Put the skirt steak into the dish, on top of
  the onions. Pour the lime juice and the jalapeno liquid over
  all areas to coat. Sprinkle the remaining onions on top of
  the meat. Cover and refrigerate at least 1 hour, but
  preferably overnight, turning once.

  Preheat the grill or broiler until hot. Fajitas need to cook
  close to a very high heat source, in order to sear the
  outside but still leave the interior medium rare. Mix
  together the oil and, if you are using them, the soy sauce
  and liquid smoke. Brush or spoon the oil mixture onto the
  meat surfaces. Grill or broil about 2 to 3 minutes on each
  side, or until the outside is brown and slightly charred,
  and the inside is still slightly pink.

  Remove the meat to a cutting board. Let sit 5 minutes before
  slicing. Cut the meat into thin strips that can be easily
  rolled into tortillas. Serve with warm, soft flour tortillas
  and fresh Pico de Gallo or Salsa Fresca.

  NOTES: Fajitas are pure Tex-Mex food. They originated along
  the Rio Grande River on the Texas-Mexico border and were
  eaten by cattle wranglers. The skirt steak is the
  traditional cut used and was reserved primarily for the
  chief cowboy. Other cuts of beef can be substituted, such as
  flank steak or sirloin, but the skirt is by far the most
  tender, flavorful and authentic.

  You might be wondering where the cast-iron griddle with the
  sizzling bell peppers and onions are in this recipe. While
  such a serving method may be dramatic, it is an affectation
  developed mainly by chain restaurants and is in no way a
  part of true Tex-Mex fajitas. You may go ahead and add it,
  but I am still partial to the clean, simple taste of hot
  grilled meat topped solely with fresh tomato salsa and
  blanketed in warm, soft tortillas. I do make two minor
  additions in my recipe when oven-broiling: I add soy sauce
  to help the thinly cut steaks brown quicker, and I use
  bottled "liquid smoke" to replicate the flavors created by
  the more desirable method of charcoal-grilling. Otherwise,
  this recipe is as authentic as it gets.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Except for an occasional heart attack I feel as young as a teenager.

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 * Origin: Prism bbs (1:261/38)