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jmcquown[_2_]

On 5/12/2019 5:06 PM, wrote:
> On Sun, 12 May 2019 13:09:54 -0400, jmcquown >
> wrote:
>
>> On 5/12/2019 12:10 PM, U.S. Janet B. wrote:
>>> On Sun, 12 May 2019 00:32:32 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "U.S. Janet B." > wrote in message
>>>> ...
>>>>> On Sat, 11 May 2019 20:12:55 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>> "U.S. Janet B." > wrote in message
>>>>>
>>>>> snip
>>>>>>>>
>>>>>>>> Nope. If it has potatoes it is usually Con Papas.
>>>>>>>
>>>>>>> Nope won't do. Yes, carne con papas has potatoes,There are recipes
>>>>>>> for carne molida with potatoes. You didn't read the recipe that I
>>>>>>> posted for you, did you?
>>>>>>
>>>>>> Yes, I did. But that is not the way it's made here.
>>>>>
>>>>> how did you prepare your molida?
>>>>
>>>> Ground beef, a little water and chili powder.
>>>
>>> Is that what they call molida in Washington? Here it would be ground
>>> beef tacos or tostada. I thought you were doing something with more
>>> elaborate seasonings.
>>>
>> She already said she was making tostadas which is basically a flat crisp
>> corn taco. I've never made molida but she definitely took the cheap
>> flat tasting option. Commercial chili powder is pretty darn bland. I'd
>> like a bit of bite in that ground meat concoction.
>>
>> Jill
>
> Most people who cook Mexican serve with a bottle of hot sauce, this
> way each can add how much heat they like or add none.
>
True, Sheldon, but my point was commercial chili powder is bland. I
have jarred ground ancho (smoky and slightly hot) and chipotle (not hot
but tasty) on hand to add more *oomph* (not necessarily heat) to a
commercial chili powder blend. I always have hot sauce on hand in the
fridge.

Jill