"Victor Sack" > wrote in message
...
> Charles Gifford > wrote:
>
> > "Victor Sack" > wrote:
> > > Charles Gifford > wrote:
> > >
> > > Ah, but I don't give up that easily. ;-)
> >
> > Victor my dear friend, you ARE rather like a Rat Terrior. <grin>
>
> Terror? Terroir? ;-)

Persnickety too! My error. That should be Rat Terrier -- and bumptious to
boot.

> > Any
> > way Victor, lumpia is just rolled tacos when you get down to
it.........or
> > is a flauta actually a type of lumpia?
>
> Complete and utter nonsense! All of them are actually Barb's 'pirohy'!

Very possible Bubba, very possible indeed. As I understand it, the
grandmothers of the American Midwest are, on the whole, a dangerous group of
revisionist radicals. Witness the recipe for Chili below taken from the
Chicago Tribune!

Charlie

Meaty Italian Mushroom Chili

Yield: Makes 6 servings

1 tablespoon vegetable oil
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon Italian herb mix
1 teaspoon each: crushed dried fennel, salt
1/4 teaspoon ground red pepper
freshly ground black pepper
1/2 cup Chianti or other red wine
3 portobello mushrooms, coarsely chopped
3 cans (14 1/2 ounces each) diced tomatoes with juices
2 cans (15 ounces each) cannellini beans, rinsed, drained
shredded parmesan cheese, chopped flat-leaf parsley (optional)

Heat oil in Dutch oven over medium-high heat. Add onions, garlic,
chili powder, Italian herb mix, fennel, salt, red pepper and black
pepper to taste. Cook, stirring, until fragrant, about 1 minute. Add
wine and mushrooms. Cook, stirring, until mushrooms have softened
slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil;
reduce heat to simmer.

Cook, stirring occasionally, until liquid has reduced somewhat, about
15 minutes. Garnish with cheese and parsley, if desired.

Recipe and analysis from the Chicago Tribune, a Tribune Publishing
newspaper