"Charles Gifford" > wrote in message ink.net>...
> "Arri London" > wrote in message
> ...
> >
> >
> > And the German as well. Then of course the Scot could have Norse
> > ancestry in there too, as could most of the Irish side.
>
> Well yes. Rape and pillage and all that. However the Normans were Norse by
> definition. You and I are probably some degree of cousins! ;-)
>
> Charlie

Actually, they were farmers. Why *some* want to cling to the idea of
Viking rape and pillage (thinking that adds to their masculinity
somehow?) is beyond me. Wherever they went, they traded, settled, and
farmed, and that is why you may have their ancestry.

Orkney
Ukraine
Russia
Ireland
Scotland
Yorkshire
Norway
Denmark
Sweden
Finland
Schleiswig Holstein
L'Anse aux Meadows








>
> For being patient with me, here is a really wonderful recipe for birria that
> was posted to rec.food.cooking 5 years ago. I really enjoy it.
>
> BIRRIA
>
>
> Posted by: Richard Thead, rfc, 16MAR98
> Recipe by: A lady who ran a burrito truck in Tucson, AZ; translated by
> Richard
> Gently rewritten by Charlie
>
> 2 lbs. chuck roast
> 2 bay leaves
> 1 onion, peeled and quartered
> 1/2 head garlic, peeled
> black peppercorns
> water as needed
> 3 tsp. chili powder or powdered red chile
> 1 tsp. ground cumin
> 1 tsp. oregano
> salt and pepper to taste
>
>
> Place first five ingredients in a Dutch oven and add water just to cover.
> Bring to a boil, cover, and place in a 325F oven for 2 hours, or until very
> tender. Remove the meat and strain broth, discarding the solids. Remove the
> excess fat from the broth and return it to the pot. Add the chili powder (or
> powdered chile), cumin, oregano, salt and pepper. Remove any fat on the beef
> and discard. Cut meat into 1-inch or so chunks. It should pull apart easily.
> Return meat to seasoned broth and barely simmer, covered, for an hour. When
> serving, remove meat with tongs.
>
>
> RICHARD'S NOTES: This is one of those dishes that has a traditional version
> and then the one that is made by everyday cooks. If you look at the standard
> recipe in most books, it calls for mutton and is served more like a soup.
>
> Here in Tucson, only a few restaurants offer it. The best is at the
> "Birrieria Guadalajara", a converted root beer stand on the south side.
> Whenever I eat there, I'm always amazed that it manages to pass health
> inspection.
>
> This recipe came from a lady who ran a burrito truck near where I worked.
> When she wrote it out for me it was entirely in Spanish. It is Jaliscan in
> origin and approachable by any cook. The ingredients are found in just about
> any grocery store.
>
> The result is a very tender meat that is good wrapped in soft corn tortillas
> or in burritos. Toppings can include shredded cabbage, grated carrot, onion,
> tomato and cilantro. To spice it up, the last three toppings can be replaced
> by a good pico de gallo. My favorite salsa for it is a fiery concoction made
> with chile de arbol.