Text 33865, 108 rader
Skriven 2015-12-01 08:50:28 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cooking or not 593
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>  ML> such things, but the stuff she's having me make
>  ML> is not me at all. To wit (typos and such theirs):
> She does take such liberties... ;)

That's all right, other friends take other kinds of
liberties, sometimes unwelcome.

>  ML> chard once, but I lawnmowed it down, pleading poor
>  ML> vision). Part of me hopes it earns a thousand bucks
>  ML> for the little doggies and kitties; part of me hopes
>  ML> it doesn't get any bids at all. English triffle indeed!
> Indeed!  ;)

Gyeuch.

> (Frittata)
>  ML> M will make this only under protest.
> Perhaps Annie will make it instead....?  (G)

I hope so, though she tends to overcook stuff
like that.

> ... Temporary suspension of disbelief is a wonderful thing.

One of the cartoonists once came up with a strip titled
"Stepford diners," which featured zombie-faced people
eating strange things, the captions being "tastes... like...
chicken, "just... like... mom... made," stuff like that.

-

>  ML> everyone here knows, I'm rather fond of Popeye's (and
>  ML> its sister company Church's).
> I still get their spicy thigh and biscuit combo... just pass on the fake
> honey... it was a bit of a disappointment to me, too...

The question nags, though, where else are they
going to start cutting corners?

>  ML> It was semi-amusing. I actually thought of flying
>  ML> out on the redeye and arriving right at the beginning
>  ML> of the service and then flying back immediately after,
>  ML> but that was really too much trouble.
> Woulda got you more miles.... but, yeah... way too much trouble... ;)

Gunther was almost worth it, but I'm sure he'd have
forgiven me.

>  ML> And she never did. The only thing I cooked all week
>  ML> was spinach curry made with some premixed garam masala.
> Her loss... :)

Mine, too - I told them all that I loved cooking more
than doing anything else, except maybe music, plus that
I am good at it, but even after offering to cook every
meal, nothing happened.

>  >  ML> unsalted (therefore unbrined) it actually tasted pretty good,
>  >  ML> and the white meat tasted like food. I was greatly pleased.
>  > That's a very pleasant surprise indeed... :)
>  ML> It was. Made me think even more favorably about the
>  ML> Pacific Northwest.
> As long as that is common there, and not highly uncommon... ;)

The rest of them chowed down without comment, as though
they found nothing unusual about it. On the other hand,
they come from an oligocarnivorous background, so maybe
they don't know what real meat tastes like, or else they
gravitate toward meat that doesn't look like meat. Maybe
they were slightly embarrassed by their meat actually
tasting good for a change.


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

      Title: Enchilada Casserole
 Categories: Mexican, Main dish
      Yield: 6 servings

      6 ea Chicken breasts                     2 c  Sliced fresh mushrooms
  1 1/4 c  Chopped onion (1 medium)          1/2 c  Chopped bell pepper
      2 T  Minced jalapeno pepper              1 ea (4 oz.) can chopped
green ch
    1/4 c  (+ 2 tbsp) nonfat dry milk          3 T  All-purpose flour
  1 1/2 c  Water                             3/4 t  Chili powder
    1/2 t  Salt & 1/2 tsp ground cumin       1/4 t  Pepper
      8 ea Corn tortillas                      1 c  Shredded cheddar cheese
    1/2 c  Tomato-chopped-unpealed           1/4 c  Plain yogurt

    Boil chicken, remove bones & skin, shred with two forks and set aside.
  Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until
  tender. Remove skillet from heat; stir in chicken and green chiles. Set
  aside. Combine milk powder and flour in a small saucepan. Gradually stir
in
  water; place on medium heat-cook & stir 'til thick & bubbly. Stir in
chili
  powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap
  tortillas in damp paper towels & then in foil & bake @ 350 for 10 min.
  Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken
  mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350
  for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top
serving
  with tomato and yogurt. Garnish with additional jalapeno pepper slices.
  Source:  Michael Grosz, FidoNet Cooking Echo

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