On 11/12/2015 7:55 AM, Sqwertz wrote:
> On 11/11/2015 5:52 PM, cshenk wrote:
>> Embudo wrote in rec.food.cooking:
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.


>>
>>> cshenk wrote:
>>>> Embudo wrote in rec.food.cooking:
>>>>
>>>>> cshenk wrote:
>>>>>> Brooklyn1 wrote in rec.food.cooking:
>>>>>>
>>>>>>> On Tue, 10 Nov 2015 11:19:34 -0700, Embudo > wrote:
>>>>>>>
>>>>>>>> To this I will always add roasted, diced green Hatch chiles.
>>>>>>>>
>>>>>>>> http://www.finecooking.com/recipes/a..._green_rice.as
>>>>>>>> px
>>>>>>>>
>>>>>>>> 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
>>>>>>>> 1 cup tightly packed fresh stemmed spinach leaves (about
>>>>>>>> 1-1/2 oz.) 1-1/4 cups homemade or low-salt chicken broth
>>>>>>>> 1-1/4 cups milk
>>>>>>>> 1 tsp. kosher salt
>>>>>>>> 1 Tbs. olive oil
>>>>>>>> 3 Tbs. unsalted butter
>>>>>>>> 1-1/2 cups long-grain rice
>>>>>>>> 1/4 cup finely minced onion
>>>>>>>> 1 clove garlic, minced
>>>>>>>
>>>>>>> That's not even close to anything Mexican, not with all that
>>>>>>> milk and Spinach leaves... maybe you meant Spanish leaves.
>>>>>>>
>>>>>>> Just so happens I'm making REAL Mexican rice today...
>>>>>>> First in a deep pan (braiser) brown three pounds pork chops,
>>>>>>> and set aside. In the same pan saute a big diced onion, six
>>>>>>> large cloves minced garlic, add diced green bell peppers
>>>>>>> and/or anchos, 2 cans black beans, two generous (D) cups
>>>>>>> Canilla rice, a tbls Penzys Adobo, 3 packets Goya Sazon con
>>>>>>> culantro y achiote, 1 packet Goya chicken bouilion, 1/4 tsp
>>>>>>> each black pepper n'msg, two bay leaves, and 3 1/2 cups
>>>>>>> water, place chops on top... bring to a boil then lower to a
>>>>>>> bare simmer and cover, cook 15 minutes, turn off heat but do
>>>>>>> not lift lid for a full twenty minutes, than remove chops,
>>>>>>> gently fluff rice with fork... serve with chops. Works well
>>>>>>> with chicken too, or sausage, or all three... a one pot meal.
>>>>>>> EArly this morning I browned th chops an dplce then in teh
>>>>>>> fridge in a covered dish. Then I sauted the onion, garlic,
>>>>>>> and peppers, added the rinsed and drained beans, and place in
>>>>>>> fridge in the covered pot. While doing all that I meassure
>>>>>>> dout th erice adn dry ingredients in a lage cup. Now for
>>>>>>> dinner all I need to is put it all together on the stove, in
>>>>>>> under and hour we can eat like mayan kings... if only I had
>>>>>>> some virgins to sacrifice.
>>>>>>
>>>>>> Your's sounds good too Sheldon but remember, Mexican cuisine is
>>>>>> as diverse as American.
>>>>>>
>>>>>> His may come from areas where Horchata was born.
>>>>>>
>>>>>> Carol
>>>>>>
>>>>>
>>>>> +1
>>>>>
>>>>> Mexico has a stunning diversity of cuisines.
>>>>
>>>> Horchata is one of those things. If you didn't know, you wouldn't
>>>> tag it as 'mexican' at all. You'd be thinking something more like
>>>> Hawaii or some health drink that tasted good for a change from
>>>> California.
>>>>
>>>> For the rest, once rice got to Mexico, the world there changed in
>>>> subtle but distinctive ways.
>>>>
>>>> There are many ways to make horchata. Here is one.
>>>>
>>>> http://allrecipes.com/recipe/141828/lolas-horchata/
>>>>
>>>> In the early days, I can imagine a cook setting this up with a
>>>> mortar and pestile then setting it to the side and making the corn
>>>> for whichever bread was regional (flat or not, thin or not) then
>>>> other fixings.
>>>>
>>>> Many versions use milk but not all.
>>>>
>>>> It's a little frustrating with folks who've never lived near Mexico,
>>>> think it's all about 'Taco Bell Burritos'.
>>>>
>>>> Here's one you may know the name of? I do not. I can only
>>>> describe it.
>>>>
>>>> Mashed sweet potatoes mixed with something (rice flour or wheat
>>>> flour?) to make a sort of stiff dough with added cinnimon and maybe
>>>> something else? Then rolled out about 1/2 inch thick. Filled with
>>>> sour cream and rolled up with ends closed to little packages that
>>>> were then fast high heat fried so you had a crispy outside and a
>>>> mouthwatering soft inside. Major yum. I have managed to replicate
>>>> them fairly well but I have no clue what the Mexican name for them
>>>> is.
>>>>
>>>> My version uses:
>>>> 2 cups mashed sweet potatoes
>>>> 1/2 cup self rising flour
>>>> about 1 TS cinnimon
>>>> 1 TS vanilla extract
>>>>
>>>> Mix that to a stiff dough (add water if needed) then pat it out to
>>>> about 1/2 inch thick. Add a line of sour cream then cut and roll.
>>>> FRy in a cast iron skillet in hot oil.
>>>>
>>>> Charlotte dubed them 'sweet potato thingamajicies'
>>>>
>>>> Carol
>>>>
>>> Outstanding post - you know your cuisine!
>>
>> Grin, some of us here actually do cook. I looked that over and 3 TB
>> water was generally added but it depended on how wet the sweet potatoes
>> were when I mashed them. Basically if you know what dough feels like,
>> mash the potatoes then add flour to make a dough, adding more water at
>> need. You can use the 2% sour cream but dont use the Fat Free ones.
>> They dont cook right and turn nasty.
>>
>> Carol
>>
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> 3/18/2011 3:49 PM
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> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
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> -sw
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> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
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