Not thriled with MOLE sauce
 

Sorry but I was less than enthused. What's the big f***ing deal? It's a
sort of spicy but not chocloate sauce. It has no place on a taco. I'm not
sure it has a place anywhere.

My brother bought me lunch and insisted in try this stuff. Okay, I've tried
it. That's it, I've tried it. Won't ever ever ever attempt to make it
beause it's just so HO-HUM... wooo, so you put some chocolate in a sauce and
want to charge $ extra for it. No big deal IMO. Made the tacos too sweet,
and I don't like sweet.

I didn't tell my brother I didn't like it because he was buying me lunch and
he's a sweet-lover, he loves mole. But for those who don't like sweets,
don't bother with the mole. It's just too riduiculous.

Jill

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 14:25:59 -0500, "jmcquown"
> wrote:

>Sorry but I was less than enthused. What's the big f***ing deal? It's a
>sort of spicy but not chocloate sauce. It has no place on a taco. I'm not
>sure it has a place anywhere.
>
>My brother bought me lunch and insisted in try this stuff. Okay, I've tried
>it. That's it, I've tried it. Won't ever ever ever attempt to make it
>beause it's just so HO-HUM... wooo, so you put some chocolate in a sauce and
>want to charge $ extra for it. No big deal IMO. Made the tacos too sweet,
>and I don't like sweet.
>
>I didn't tell my brother I didn't like it because he was buying me lunch and
>he's a sweet-lover, he loves mole. But for those who don't like sweets,
>don't bother with the mole. It's just too riduiculous.

Pretty much sounds like you didn't have a well-made mole. When it's
done right, it's not sweet and can be a very complex taste. I've
typically had it on chicken. Never heard of a mole taco, at least not
in Mexico, Texas, or on the Left Coast.

Not thriled with MOLE sauce
 

Jed wrote:
> On Sun, 22 Oct 2006 14:25:59 -0500, "jmcquown"
> > wrote:
>
>> My brother bought me lunch and insisted in try this stuff. Okay,
>> I've tried it. That's it, I've tried it. Won't ever ever ever
>> attempt to make it beause it's just so HO-HUM... wooo, so you put
>> some chocolate in a sauce and want to charge $ extra for it. No big
>> deal IMO. Made the tacos too sweet, and I don't like sweet.
>>
>> I didn't tell my brother I didn't like it because he was buying me
>> lunch and he's a sweet-lover, he loves mole. But for those who
>> don't like sweets, don't bother with the mole. It's just too
>> riduiculous.
>
> Pretty much sounds like you didn't have a well-made mole. When it's
> done right, it's not sweet and can be a very complex taste. I've
> typically had it on chicken. Never heard of a mole taco, at least not
> in Mexico, Texas, or on the Left Coast.

The guy who opened this restaurant was from Mexico City and tired of
"tex-mex" and buys the ingredients fresh each day. What is on the menu may
not be available if he didn't find the ingredients to his satisfaction.

Having said that, I see no reason to add chocolate or cocoa to tacos or
chili (they don't serve chili). I tried it, it just didn't make it taste
good. It's like serving me ribs slathered in BBQ sauce... hey! I live in
the southern US and I hate BBQ sauce!

Jill

Not thriled with MOLE sauce
 

jay wrote:
> On Sun, 22 Oct 2006 14:25:59 -0500, jmcquown wrote:
>
>> Sorry but I was less than enthused. What's the big f***ing deal?
>
>> Jill
>
> All mole is not created equal..you know like wine. The big jug of
> Carlo Rossi is not the same as a Chateau Latour. Try some different
> mole from a known quality source. I always order it at a local
> interior Mexican food restaurant. Best I ever had. It isn't just
> chocolate sauce. Good mole is great! (I don't how to make good mole
> but Las Palomas does.)

I'm just not all that interested in chocolate as an ingredient in anything
other than candy... and I'm not interested in candy. So that about sums it
up :)

Jill

Not thriled with MOLE sauce
 

jmcquown wrote:
> Sorry but I was less than enthused. What's the big f***ing deal?
> It's a sort of spicy but not chocloate sauce. It has no place on a
> taco. I'm not sure it has a place anywhere.
>
> My brother bought me lunch and insisted in try this stuff. Okay,
> I've tried it. That's it, I've tried it. Won't ever ever ever
> attempt to make it beause it's just so HO-HUM... wooo, so you put
> some chocolate in a sauce and want to charge $ extra for it. No big
> deal IMO. Made the tacos too sweet, and I don't like sweet.
>
> I didn't tell my brother I didn't like it because he was buying me
> lunch and he's a sweet-lover, he loves mole. But for those who don't
> like sweets, don't bother with the mole. It's just too riduiculous.
>
> Jill

Hmmm....I've never had mole that was sweet. Nor did I think it was something
you put on a taco. Isn't it usually used to cook chicken or turkey or other
meat? Usually it has great depth of flavor.

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 14:47:35 -0500, "jmcquown"
> wrote:

>Jed wrote:
>> On Sun, 22 Oct 2006 14:25:59 -0500, "jmcquown"
>> > wrote:
>>
>>> My brother bought me lunch and insisted in try this stuff. Okay,
>>> I've tried it. That's it, I've tried it. Won't ever ever ever
>>> attempt to make it beause it's just so HO-HUM... wooo, so you put
>>> some chocolate in a sauce and want to charge $ extra for it. No big
>>> deal IMO. Made the tacos too sweet, and I don't like sweet.
>>>
>>> I didn't tell my brother I didn't like it because he was buying me
>>> lunch and he's a sweet-lover, he loves mole. But for those who
>>> don't like sweets, don't bother with the mole. It's just too
>>> riduiculous.
>>
>> Pretty much sounds like you didn't have a well-made mole. When it's
>> done right, it's not sweet and can be a very complex taste. I've
>> typically had it on chicken. Never heard of a mole taco, at least not
>> in Mexico, Texas, or on the Left Coast.
>
>The guy who opened this restaurant was from Mexico City and tired of
>"tex-mex" and buys the ingredients fresh each day. What is on the menu may
>not be available if he didn't find the ingredients to his satisfaction.
>
>Having said that, I see no reason to add chocolate or cocoa to tacos or
>chili (they don't serve chili). I tried it, it just didn't make it taste
>good. It's like serving me ribs slathered in BBQ sauce... hey! I live in
>the southern US and I hate BBQ sauce!

Well, if you've made up your mind that mole can't possibly be good nor
chocolate an ingredient in anything but candy, there's no arguing with
that or convincing you otherwise.

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 14:25:59 -0500, "jmcquown"
> wrote:

>Sorry but I was less than enthused. What's the big f***ing deal? It's a
>sort of spicy but not chocloate sauce. It has no place on a taco. I'm not
>sure it has a place anywhere.
>
>My brother bought me lunch and insisted in try this stuff. Okay, I've tried
>it. That's it, I've tried it. Won't ever ever ever attempt to make it
>beause it's just so HO-HUM... wooo, so you put some chocolate in a sauce and
>want to charge $ extra for it. No big deal IMO. Made the tacos too sweet,
>and I don't like sweet.
>
>I didn't tell my brother I didn't like it because he was buying me lunch and
>he's a sweet-lover, he loves mole. But for those who don't like sweets,
>don't bother with the mole. It's just too riduiculous.

Mole taco? That's a new one. The best turkey I've ever eaten was
done in a home made mole sauce and it was deeeeelicious!

--
See return address to reply by email

Not thriled with MOLE sauce
 

On 2006-10-22, jmcquown > wrote:
> Sorry but I was less than enthused. What's the big f***ing deal? It's a
> sort of spicy but not chocloate sauce.

You're off to a bad start, no denying. Mole is not a chocolate sauce,
you are correct. It doesn't have to be spicey. Correct again. Were
you expecting a spicy chocolate sauce? I'm not sure I understand your
disappointment. Good mole is very complex and very difficult to do
well. I've made it twice. The first was so good I swooned. The
second, so bad I tossed the whole hours-long-in-the-making batch. A
very frustrating sauce. Just for the record, it's not for tacos or
burritos. It's typically used as a braising sauce for chicken or
turkey, although I can see it used elsewhere. Maybe my first effort
was a fluke. All I know is I ended up eating half of it off the tip
of my finger. ;)

nb

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 14:25:59 -0500, "jmcquown"
> wrote:

>Sorry but I was less than enthused. What's the big f***ing deal? It's a
>sort of spicy but not chocloate sauce. It has no place on a taco. I'm not
>sure it has a place anywhere.
>
>My brother bought me lunch and insisted in try this stuff. Okay, I've tried
>it. That's it, I've tried it. Won't ever ever ever attempt to make it
>beause it's just so HO-HUM... wooo, so you put some chocolate in a sauce and
>want to charge $ extra for it. No big deal IMO. Made the tacos too sweet,
>and I don't like sweet.

On TACOS? Gross! Try cooking chicken in it. A whole 'nother
experience.

Not thriled with MOLE sauce
 

>Hmmm....I've never had mole that was sweet. Nor did I think it was something
>you put on a taco. Isn't it usually used to cook chicken or turkey or other
>meat? Usually it has great depth of flavor.

Sweet mole...yes, something is wrong!!

Mole Verde is another wonderful taste. We found this in a Rick
Bayless book.

Mole Verde con Pechugas de Pollo
Green Pumpkinseed Mole with Chicken Breasts

Yield: 4 servings, with about three cups of sauce

Ingredients:

For the chicken and broth:
1/2 t salt
1 small onion, diced
3 large (about 3 3/4 pounds) chicken breasts, halved

For the sauce:
1 scant cup (about 4 ounces) hulled, untoasted pumpkinseeds (pepitas)
12 ounces (about 8 medium) tomatillos, husked and washed
OR 1 1/2 13-oz. cans tomatillos, drained
Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 small
jalapeños), stemmed and seeded
5 large romaine lettuce leaves
1/2 medium onion, roughly chopped
3 small cloves garlic, peeled and roughly chopped
3 large sprigs fresh coriander (cilantro)
1/8 t cumin seeds (or 1/8 t ground cumin)
6 black peppercorns (or a big pinch ground)
2 cloves (or a pinch ground)
1 1/2 T lard or vegetable oil
salt, about 1/2 t

For the garnish:
A few sprigs of fresh coriander (cilantro)
4 radish roses
1. Simmering the chicken.
Bring 6 cups water and the salt to a boil in a large saucepan with the
diced onion. Add the chicken breasts, skim off any grayish foam that
rises during the first minute of simmering, partially cover and simmer
over medium heat for about 12 minutes, until the breasts are barely
done. If there is time, let the chicken cool in the broth. Remove the
chicken; strain the broth, then spoon off all the fat that rises to
the top.

2. The pumpkinseeds.

Heat a medium sized skillet over medium-low for several minutes, then
pour in the pumkinseeds in a single layer. When the first one pops,
stir them constantly for 4 to 5 minutes, until all have toasted and
popped. Cool completely. In batches, pulverize the seeds in a spice
grinder (or in a blender fitted with a miniblend container). Sift
through a medium-mesh sieve, then stir in 1 cup of the broth.

3. The vegetables and spices.

If you have fresh tomatillos, simmer them with the whole chiles in
salted water to cover until tender, 10-15 minutes; drain and place in
the blender or food processor. Simply drain canned tomatillos and
place in the blender or food processor with the raw chiles.

Tear the lettuce leaves into rough pieces and add to the tomatillos
along with the onion, garlic and fresh coriander. Pulverize the spices
in a mortar or a spice grinder, add to the blender, then process until
smooth.

4. Frying and simmering the sauce.

Heat the lard or oil in a large saucepan over medium. When hot, add
the pumpkinseed-broth mixture and stir constantly as it thickens and
darkens, 4-5 minutes. Add the vegetable puree and stir a few minutes
longer, until very thick.

Stir in 2 cups of the chicken broth, reduce the heat to medium-low and
simmer, partially covered, for about 30 minutes. For a smooth sauce,
scrape into a blender jar, cover loosely and blend until smooth, then
return to the saucepan. Season with salt and, if necessary, thin to a
light consistency with a little broth.

5. Finishing the dish.

Just before serving, add the chicken to the simmering sauce. When
heated through, remove the breasts to a warm serving platter, spoon
the sauce over them and decorate with sprigs of coriander and radish
roses.



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Not thriled with MOLE sauce
 

notbob wrote:
> On 2006-10-22, jmcquown > wrote:
>> Sorry but I was less than enthused. What's the big f***ing deal?
>> It's a sort of spicy but not chocloate sauce.
>
> You're off to a bad start, no denying. Mole is not a chocolate sauce,
> you are correct. It doesn't have to be spicey. Correct again. Were
> you expecting a spicy chocolate sauce? I'm not sure I understand your
> disappointment. Good mole is very complex and very difficult to do
> well. I've made it twice.

I wasn't expecting anything. If I'd had my druthers I'd have ordered the
chicken tamales with the spicy tomatillo sauce. But Scott seemed to want me
to try this other thing and since he was paying for it, I did. And I smiled
and said thanks, it's good. But I wouldn't order it again. That's all I'm
saying. It tasted too sweet to me.

Jill

Not thriled with MOLE sauce
 

Michael "Dog3" Lonergan wrote:
> "jmcquown" >
> :
>
>>
>> The guy who opened this restaurant was from Mexico City and tired of
>> "tex-mex" and buys the ingredients fresh each day. What is on the
>> menu may not be available if he didn't find the ingredients to his
>> satisfaction.
>>
>> Having said that, I see no reason to add chocolate or cocoa to tacos
>> or chili (they don't serve chili). I tried it, it just didn't make
>> it taste good. It's like serving me ribs slathered in BBQ sauce...
>> hey! I live in the southern US and I hate BBQ sauce!
>>
>> Jill
>
> I forgot to mention in my earlier post that I have never seen a taco
> with mole sauce. I'm not even sure that would taste good.
>
> Michael

I'm only saying what this guy serves at Las Tortugas and claims is authentic
Mexican, not "tex-mex" is mole sauce. It sure tasted like it had cocoa in
it. But it also tasted like it had sugar in it. Now I know why I don't
like hot chocolate LOL

Jill

Not thriled with MOLE sauce
 

notbob > wrote in message
. ..
> On 2006-10-22, jmcquown > wrote:
> > Sorry but I was less than enthused. What's the big
> > f***ing deal? It's a sort of spicy but not choc[ol]ate
> > sauce.
> >
> You're off to a bad start, no denying. Mole is not a
> chocolate sauce, you are correct. It doesn't have to
> be spicey. Correct again. Were you expecting a spicy
> chocolate sauce? I'm not sure I understand your
> disappointment. Good mole is very complex and very
> difficult to do well. I've made it twice. The first was
> so good I swooned. The second, so bad I tossed
> the whole hours-long-in-the-making batch. A very
> frustrating sauce. Just for the record, it's not for tacos
> or burritos. It's typically used as a braising sauce for
> chicken or turkey, although I can see it used elsewhere.
> Maybe my first effort was a fluke. All I know is I ended
> up eating half of it off the tip of my finger. ;)
>
As you point out, good mole is an ambrosiac essense that transcends
the diner's senses; badly made mole will cause garbage rats to
commit suicide...

There was a local burrito place (to us, notbob) in Belmont that
promised "mole" but delivered substantially less (something
tomato-ey like Campbell's tomato soup). Thankfully, upon my
most-recent drive through that restaurant wasteland, showed a new
name upon the placcard. Jill was probably "treated" to such a
similar mole.

Burrito Real in Mouton Vieux offers two different moles but I
haven't had the opportunity to try either. I'm still working my way
through their build-a-burrito menu.

The Ranger

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 16:52:47 -0500, "jmcquown"
> wrote:

>I'm only saying what this guy serves at Las Tortugas and claims is authentic
>Mexican, not "tex-mex" is mole sauce. It sure tasted like it had cocoa in
>it. But it also tasted like it had sugar in it. Now I know why I don't
>like hot chocolate LOL

There's a Chinese place in town where the woman dumps so much sugar in
the food that you could pour your beef and broccoli over pancakes. We
only went there once. Once was enough. She's from China, too.

Not thriled with MOLE sauce
 

On 2006-10-22, The Ranger > wrote:

> As you point out, good mole is an ambrosiac essense that transcends
> the diner's senses; badly made mole will cause garbage rats to
> commit suicide...

Too true!

> Burrito Real in Mouton Vieux offers two different moles but I
> haven't had the opportunity to try either.

Lemme know when you score, Clan Man. With all the "how dare you call
them illegal" immigrants in this state, I'm amazed that a good mole is
almost non-existent. I've yet to see a one.

nb

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 17:42:41 -0500, notbob > wrote:

>With all the "how dare you call
>them illegal" immigrants in this state, I'm amazed that a good mole is
>almost non-existent. I've yet to see a one.

Perhaps because the Mexican immigrants into the US, both legal and
illegal, don't come from the region around Oaxaca where moles are most
common? I don't recall seeing mole in restaurants in Mexico other than
in the Oaxaca area, DC, and tourist resorts where regional food is
often showcased.

Not thriled with MOLE sauce
 

On 2006-10-22, Jed > wrote:

> Perhaps because the Mexican immigrants into the US, both legal and
> illegal, don't come from the region around Oaxaca where moles are most
> common?

Yeah, they're all staying home cuz the mole is so good. Sure, pal.

nb

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 16:01:46 -0500, Damsel in dis Dress
> wrote:

>I cheat and buy it in jars. First time I did, I didn't understand
>that it was basically a condiment. I put the entire contents of the
>jar in with the chicken. Whoaaaaaaaaa!

Another mole cheater here. I think the brand I like is called Dona
Maria. I mix several tablespoons of the mole paste with salsa and a
little chicken bouillion powder and pour it all over chicken breasts.
I cook the chicken in my crockpot on low heat all day. We eat it with
rice and beans. I enjoy it very much. Sliced avocados would make a
nice accompaniment.

It has a sweet odor -- reminds me of unsweetened cocoa powder -- but I
don't find the taste to be sweet.

Tara

Not thriled with MOLE sauce
 

In ,
jmcquown > typed:
> Sorry but I was less than enthused. What's the big f***ing deal?
> It's a
> sort of spicy but not chocloate sauce. It has no place on a taco.
> I'm not
> sure it has a place anywhere.
>
> My brother bought me lunch and insisted in try this stuff. Okay,
> I've tried
> it. That's it, I've tried it. Won't ever ever ever attempt to make
> it
> beause it's just so HO-HUM... wooo, so you put some chocolate in a
> sauce and
> want to charge $ extra for it. No big deal IMO. Made the tacos too
> sweet,
> and I don't like sweet.
>
> I didn't tell my brother I didn't like it because he was buying me
> lunch and
> he's a sweet-lover, he loves mole. But for those who don't like
> sweets,
> don't bother with the mole. It's just too riduiculous.
>
> Jill

Maybe it's because it wasn't some overcooked soup?

Maybe it's because you have that T-I-A disease and can't taste good
food?

Maybe it's because you're just trolling again..."What's the big
f***ing deal?" or "I don't get...???) seems to be the way that many of
your posts begin.

Maybe you're just trolling and like to see what type of arguments
and/or "discussion" you can stir up?

BOB

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 18:02:00 -0500, notbob > wrote:

>On 2006-10-22, Jed > wrote:
>
>> Perhaps because the Mexican immigrants into the US, both legal and
>> illegal, don't come from the region around Oaxaca where moles are most
>> common?
>
>Yeah, they're all staying home cuz the mole is so good. Sure, pal.

It's a posible explanation that emmgration from that region isn't as
heavy as from other regions like Sonora. Thus fewer restaurants
serving mole.

Apparently it doesn't fit well with your agenda.

Not thriled with MOLE sauce
 

Jed wrote:
>
> Perhaps because the Mexican immigrants into the US, both legal and
> illegal, don't come from the region around Oaxaca where moles are most
> common? I don't recall seeing mole in restaurants in Mexico other than
> in the Oaxaca area, DC, and tourist resorts where regional food is
> often showcased.

Oaxaca is the home of several special moles, including a green one and
a yellow one, but if I recall correctly the most commonly seen red mole
-- mole poblano -- originated somewhere else. In any case, there's not
much point in going on about how good the various forms of mole can be
-- the OP didn't ask for information, it just declared a personal
negative opinion. Así es la vida. -aem

Not thriled with MOLE sauce
 

In article >,
"jmcquown" > wrote:

> jay wrote:
> > On Sun, 22 Oct 2006 14:25:59 -0500, jmcquown wrote:
> >
> >> Sorry but I was less than enthused. What's the big f***ing deal?
> >
> >> Jill
> >
> > All mole is not created equal..you know like wine. The big jug of
> > Carlo Rossi is not the same as a Chateau Latour. Try some different
> > mole from a known quality source. I always order it at a local
> > interior Mexican food restaurant. Best I ever had. It isn't just
> > chocolate sauce. Good mole is great! (I don't how to make good mole
> > but Las Palomas does.)
>
> I'm just not all that interested in chocolate as an ingredient in anything
> other than candy... and I'm not interested in candy. So that about sums it
> up :)
>
> Jill

I agree with Jill- BFD! I've had many moles over the years from many
sources and never really warmed up to it. Not necessarily bad, but,
hardly worth the effort. I'll take Chile Colorado any day. Most of what
I had was some version of Mole Poblano which originated in Puebla
(according to legend.) BTW, a quick look through my cookbooks showed 3
recipes for it where sugar was an ingredient. As for mole in tacos, why
not? Every other leftover is eaten rolled up in a tortilla or two.

D.M.

--
George Bush is to the presidency as Thomas Kinkade is to fine art.

Not thriled with MOLE sauce
 

jay wrote:
> On Sun, 22 Oct 2006 12:55:50 -0700, Jed wrote:
>
>
>>
>> Well, if you've made up your mind that mole can't possibly be good
>> nor chocolate an ingredient in anything but candy, there's no
>> arguing with that or convincing you otherwise.
>
>
> It was a posting error. ..NOT THRILLED WITH *CHEAP* CHOCOLATE..is
> what it should have said.

Actually, if you ask me, I'm not thrilled with ANY chocolate. Why everyone
assumes a woman is a chocolate fiend is beyond me. I liked it when I was a
teenager but now? I'd rather have a butterscotch Lifesaver.

Not thriled with MOLE sauce
 

Damsel in dis Dress wrote:
> On Sun, 22 Oct 2006 19:38:36 GMT, jay > wrote:
>
>>All mole is not created equal..you know like wine. The big jug of Carlo
>>Rossi is not the same as a Chateau Latour. Try some different mole from a
>>known quality source. I always order it at a local interior Mexican food
>>restaurant. Best I ever had. It isn't just chocolate sauce. Good mole is
>>great! (I don't how to make good mole but Las Palomas does.)
>
> I cheat and buy it in jars. First time I did, I didn't understand
> that it was basically a condiment. I put the entire contents of the
> jar in with the chicken. Whoaaaaaaaaa!

I get mine in quart containers shipped to me from someone who lives in
calexico/mexicali. 2 kinds, one with almonds and one with sesame seeds and
poblano. She assures me that it is the exact same stuff her dear abualita
used.

I don't think it's cheating any more than using ketchup or drinking orange
juice from the store instead of making your own.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 23:02:21 GMT, Tara > wrote:

>Another mole cheater here. I think the brand I like is called Dona
>Maria.

That's what's in my cupboard, too.

>I mix several tablespoons of the mole paste with salsa and a
>little chicken bouillion powder and pour it all over chicken breasts.
>I cook the chicken in my crockpot on low heat all day. We eat it with
>rice and beans. I enjoy it very much. Sliced avocados would make a
>nice accompaniment.

Gonna have to try some variation of this. Sounds like it could be
good!

Not thriled with MOLE sauce
 

Damsel in dis Dress said...

> On Sun, 22 Oct 2006 23:02:21 GMT, Tara > wrote:
>
>>Another mole cheater here. I think the brand I like is called Dona
>>Maria.
>
> That's what's in my cupboard, too.
>
>>I mix several tablespoons of the mole paste with salsa and a
>>little chicken bouillion powder and pour it all over chicken breasts.
>>I cook the chicken in my crockpot on low heat all day. We eat it with
>>rice and beans. I enjoy it very much. Sliced avocados would make a
>>nice accompaniment.
>
> Gonna have to try some variation of this. Sounds like it could be
> good!


I've never had mole. I've seen a jar of red mole at Trader Joe's but
shied away.

I've had Jamaican jerk marinaded chicken and it was heartburn city. Don't
wanna go there again.

Or mole, I'm only guessing.

Andy

Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 16:45:20 -0500, "jmcquown"
> wrote:

>notbob wrote:
>> On 2006-10-22, jmcquown > wrote:
>>> Sorry but I was less than enthused. What's the big f***ing deal?
>>> It's a sort of spicy but not chocloate sauce.
>>
>> You're off to a bad start, no denying. Mole is not a chocolate sauce,
>> you are correct. It doesn't have to be spicey. Correct again. Were
>> you expecting a spicy chocolate sauce? I'm not sure I understand your
>> disappointment. Good mole is very complex and very difficult to do
>> well. I've made it twice.
>
>I wasn't expecting anything. If I'd had my druthers I'd have ordered the
>chicken tamales with the spicy tomatillo sauce. But Scott seemed to want me
>to try this other thing and since he was paying for it, I did. And I smiled
>and said thanks, it's good. But I wouldn't order it again. That's all I'm
>saying. It tasted too sweet to me.
>
Well, now you know you won't order that again.

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Not thriled with MOLE sauce
 

On Sun, 22 Oct 2006 17:42:41 -0500, notbob > wrote:

> I'm amazed that a good mole is
>almost non-existent. I've yet to see a one.


The to die for mole is home made not commercial.

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Jed wrote:
> On Sun, 22 Oct 2006 14:25:59 -0500, "jmcquown"
> > wrote:
>
> >Sorry but I was less than enthused. What's the big f***ing deal? It's a
> >sort of spicy but not chocloate sauce. It has no place on a taco. I'm not
> >sure it has a place anywhere.
> >
> >My brother bought me lunch and insisted in try this stuff. Okay, I've tried
> >it. That's it, I've tried it. Won't ever ever ever attempt to make it
> >beause it's just so HO-HUM... wooo, so you put some chocolate in a sauce and
> >want to charge $ extra for it. No big deal IMO. Made the tacos too sweet,
> >and I don't like sweet.
> >
> >I didn't tell my brother I didn't like it because he was buying me lunch and
> >he's a sweet-lover, he loves mole. But for those who don't like sweets,
> >don't bother with the mole. It's just too riduiculous.
>
> Pretty much sounds like you didn't have a well-made mole. When it's
> done right, it's not sweet and can be a very complex taste. I've
> typically had it on chicken. Never heard of a mole taco, at least not
> in Mexico, Texas, or on the Left Coast.
>

The problem is that the people on the Right Coast just don't understand
the subtleties of the mole sauce and often substitute rat meat for mole
meat. Doesn't work too well. Tastes like hot dogs.

Not thriled with MOLE sauce
 

In article >,
> wrote:
>Mole taco? That's a new one. The best turkey I've ever eaten was
>done in a home made mole sauce and it was deeeeelicious!

I've made mole enchiladas a number of times, generally with
Rogelio Bueno mole sauce. I like them, but they're a bit
too spicy for my wife's delicate Norwegian taste buds, so
I generally only make them for potlucks.

They've disappeared pretty quickly at the potlucks I've
taken them to.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

Not thriled with MOLE sauce
 

BOB wrote:
> In ,
> jmcquown > typed:
>> Sorry but I was less than enthused. What's the big f***ing deal?
>> It's a
>> sort of spicy but not chocloate sauce. It has no place on a taco.
>> I'm not
>> sure it has a place anywhere.
>>
>> My brother bought me lunch and insisted in try this stuff. Okay,
>> I've tried
>> it. That's it, I've tried it. Won't ever ever ever attempt to make
>> it
>> beause it's just so HO-HUM... wooo, so you put some chocolate in a
>> sauce and
>> want to charge $ extra for it. No big deal IMO. Made the tacos too
>> sweet,
>> and I don't like sweet.
>>
>> I didn't tell my brother I didn't like it because he was buying me
>> lunch and
>> he's a sweet-lover, he loves mole. But for those who don't like
>> sweets,
>> don't bother with the mole. It's just too riduiculous.
>>
>> Jill
>
> Maybe it's because it wasn't some overcooked soup?
>
> Maybe it's because you have that T-I-A disease and can't taste good
> food?
>
> Maybe it's because you're just trolling again..."What's the big
> f***ing deal?" or "I don't get...???) seems to be the way that many of
> your posts begin.
>
> Maybe you're just trolling and like to see what type of arguments
> and/or "discussion" you can stir up?
>
> BOB

Hey, Bob, I'm not a troll, and from what I can recall I've been here much
longer than you have and contributed more than you have in terms of recipes
as well. I'm in the cookbook! HEH. I just didn't like the mole sauce,
okay? I should have ordered the chicken tamales with the spicy tomatillo
sauce.

Jill

Not thriled with MOLE sauce
 

jmcquown said...

> BOB wrote:
>> In ,
>> jmcquown > typed:
>>> Sorry but I was less than enthused. What's the big f***ing deal?
>>> It's a
>>> sort of spicy but not chocloate sauce. It has no place on a taco.
>>> I'm not
>>> sure it has a place anywhere.
>>>
>>> My brother bought me lunch and insisted in try this stuff. Okay,
>>> I've tried
>>> it. That's it, I've tried it. Won't ever ever ever attempt to make
>>> it
>>> beause it's just so HO-HUM... wooo, so you put some chocolate in a
>>> sauce and
>>> want to charge $ extra for it. No big deal IMO. Made the tacos too
>>> sweet,
>>> and I don't like sweet.
>>>
>>> I didn't tell my brother I didn't like it because he was buying me
>>> lunch and
>>> he's a sweet-lover, he loves mole. But for those who don't like
>>> sweets,
>>> don't bother with the mole. It's just too riduiculous.
>>>
>>> Jill
>>
>> Maybe it's because it wasn't some overcooked soup?
>>
>> Maybe it's because you have that T-I-A disease and can't taste good
>> food?
>>
>> Maybe it's because you're just trolling again..."What's the big
>> f***ing deal?" or "I don't get...???) seems to be the way that many
>> of your posts begin.
>>
>> Maybe you're just trolling and like to see what type of arguments
>> and/or "discussion" you can stir up?
>>
>> BOB
>
> Hey, Bob, I'm not a troll, and from what I can recall I've been here
> much longer than you have and contributed more than you have in terms
> of recipes as well. I'm in the cookbook! HEH. I just didn't like the
> mole sauce, okay? I should have ordered the chicken tamales with the
> spicy tomatillo sauce.
>
> Jill


Jill,

For the life of me, I don't know why you didn't just brush off your
brother's recommendation and just go for the nachos grande with a side of
beef and bean and cheese burritos?!?

Andy

Not thriled with MOLE sauce
 

jay wrote:
> On Sun, 22 Oct 2006 14:25:59 -0500, jmcquown wrote:
>
>> Sorry but I was less than enthused. What's the big f***ing deal?
>
>> Jill
>
> All mole is not created equal..you know like wine. The big jug of Carlo
> Rossi is not the same as a Chateau Latour. Try some different mole from a
> known quality source. I always order it at a local interior Mexican food
> restaurant. Best I ever had. It isn't just chocolate sauce. Good mole is
> great! (I don't how to make good mole but Las Palomas does.)

I haven't read this whole thread, but I tend to agree with you here,
jay. I haven't tried "ready-made", I must admit... but we used one of
modom's recipes for mole sauce and we enjoyed it very much - even tho'
it can be a a bit time consuming to prepare ;)

--
Cheers
Chatty Cathy

Not thriled with MOLE sauce
 

Chatty Cathy > wrote in message
...
> [..] even tho' it can be a a bit time consuming to prepare ;)

"There are time-sinks and there are hobbies... I don't consider this
a time-sink. It's all about perspective."
ILJ, May 1989

Not thriled with MOLE sauce
 

In article >,
Tara > wrote:

> On Sun, 22 Oct 2006 16:01:46 -0500, Damsel in dis Dress
> > wrote:
>
> >I cheat and buy it in jars. First time I did, I didn't understand
> >that it was basically a condiment. I put the entire contents of the
> >jar in with the chicken. Whoaaaaaaaaa!
>
> Another mole cheater here. I think the brand I like is called Dona
> Maria. I mix several tablespoons of the mole paste with salsa and a
> little chicken bouillion powder and pour it all over chicken breasts.
> I cook the chicken in my crockpot on low heat all day. We eat it with
> rice and beans. I enjoy it very much. Sliced avocados would make a
> nice accompaniment.
>
> It has a sweet odor -- reminds me of unsweetened cocoa powder -- but I
> don't find the taste to be sweet.
>
> Tara

That's what I use, too. I think maybe aem put me onto it here. Been a
while since I've used it, but I think I made the sauce from the paste
and some homemade chicken broth, brought it to a boil in my 3-quart
saute pan/skillet, added the chicken breast meat, cubed/chunked, and
simmered to just cook them through. Rice and beans accompanied. Rob
liked it, too; that might be some 'real food' he'd fix while I'm gone.

Anyone have a comment about how some chicken chunks in mole would freeze
for simple reheating? Seems to me like it should be fine.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006
http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006

Not thriled with MOLE sauce
 

Andy wrote:
> jmcquown said...
>
>> BOB wrote:
>>> In ,
>>> jmcquown > typed:
>>>> Sorry but I was less than enthused. What's the big f***ing deal?
>>>> It's a
>>>> sort of spicy but not chocloate sauce. It has no place on a taco.
>>>> I'm not
>>>> sure it has a place anywhere.
>>>>
>>>> My brother bought me lunch and insisted in try this stuff. Okay,
>>>> I've tried
>>>> it. That's it, I've tried it. Won't ever ever ever attempt to
>>>> make it
>>>> beause it's just so HO-HUM... wooo, so you put some chocolate in a
>>>> sauce and
>>>> want to charge $ extra for it. No big deal IMO. Made the tacos
>>>> too sweet,
>>>> and I don't like sweet.
>>>>
>>>> I didn't tell my brother I didn't like it because he was buying me
>>>> lunch and
>>>> he's a sweet-lover, he loves mole. But for those who don't like
>>>> sweets,
>>>> don't bother with the mole. It's just too riduiculous.
>>>>
>>>> Jill
>>>
>>> Maybe it's because it wasn't some overcooked soup?
>>>
>>> Maybe it's because you have that T-I-A disease and can't taste good
>>> food?
>>>
>>> Maybe it's because you're just trolling again..."What's the big
>>> f***ing deal?" or "I don't get...???) seems to be the way that many
>>> of your posts begin.
>>>
>>> Maybe you're just trolling and like to see what type of arguments
>>> and/or "discussion" you can stir up?
>>>
>>> BOB
>>
>> Hey, Bob, I'm not a troll
I should have ordered the chicken tamales
>> with the spicy tomatillo sauce.
>>
>> Jill
>
>
> Jill,
>
> For the life of me, I don't know why you didn't just brush off your
> brother's recommendation and just go for the nachos grande with a
> side of beef and bean and cheese burritos?!?
>
> Andy

LOL They don't serve nachos and beef and bean burritos. We didn't have
lunch at Taco Hell :) He paid for lunch, what was I gonna do, say "Oh that
sounds like it will suck?" LOL

Jill

Not thriled with MOLE sauce
 

Not thriled with MOLE sauce
 

sf wrote:
> On Sun, 22 Oct 2006 14:25:59 -0500, "jmcquown"
> > wrote:
>
>> Sorry but I was less than enthused. What's the big f***ing deal?
>> It's a sort of spicy but not chocloate sauce. It has no place on a
>> taco. I'm not sure it has a place anywhere.
<snip>

I have to say that I've never had a taco I considered worth eating, either.
I have faith that someone out there must make a decent taco, but the typical
offering with ground beef....[shudder].

Not thriled with MOLE sauce
 

Janet Puistonen wrote:
> sf wrote:
>> On Sun, 22 Oct 2006 14:25:59 -0500, "jmcquown"
>> > wrote:
>>
>>> Sorry but I was less than enthused. What's the big f***ing deal?
>>> It's a sort of spicy but not chocloate sauce. It has no place on a
>>> taco. I'm not sure it has a place anywhere.
> <snip>
>
> I have to say that I've never had a taco I considered worth eating,
> either. I have faith that someone out there must make a decent taco,
> but the typical offering with ground beef....[shudder].

LOL You have a point there!

Not thriled with MOLE sauce
 

jmcquown said...

He paid for lunch, what was I gonna do,
> say "Oh that sounds like it will suck?" LOL
>
> Jill


Jill,

You've never been one to mince words. I imagined you'd've said "well THAT
sucked" AFTER lunch! Brothers can take that kinda treatment. :)

Andy