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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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"cybercat" > wrote in :
> I made beef stew, but bought too much beef, so did not cook about two > pounds. It's really nice, lean beef cut in smallish cubes, just a bit > of fat. > > I like braised "fall apart" beef, but have been doing too much savory > stuff, so I was thinking ... spicy and rolled in a flour tortilla with > good stuff like shredded cheddar, tomatoes, sour cream, maybe a little > fresh guacamole. > > Anyone have a favorite recipe, where the spices really saturate the > meat? > > > SPAM baby, That's the way to go, it don't fall apart, it goes well with any wine and looks good next to the roses. -- Posted via a free Usenet account from http://www.teranews.com |
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I made beef stew, but bought too much beef, so did not cook about two
pounds. It's really nice, lean beef cut in smallish cubes, just a bit of fat. I like braised "fall apart" beef, but have been doing too much savory stuff, so I was thinking ... spicy and rolled in a flour tortilla with good stuff like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. Anyone have a favorite recipe, where the spices really saturate the meat? |
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![]() cybercat wrote: > I made beef stew, but bought too much beef, so did not cook about two > pounds. It's really nice, lean beef cut in smallish cubes, just a bit of > fat. > > I like braised "fall apart" beef, but have been doing too much savory stuff, > so I was thinking ... spicy and rolled in a flour tortilla with good stuff > like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. > %% Anyone have a favorite recipe, where the spices really saturate the meat? Add half a can of Herdez salsa ranchera with some Mexican oregano and some epazote. Use a half can of beer as the cooking liquid. Cook until it is falling apart. Works with pork, too. Or cook with home made salsa verde made with serranos & tomatillos. T. |
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![]() "jay" > wrote in message ... > On Wed, 1 Nov 2006 09:35:44 -0500, cybercat wrote: > > > >> I like braised "fall apart" beef, but have been doing too much savory >> stuff, >> so I was thinking ... spicy and rolled in a flour tortilla with good >> stuff >> like shredded cheddar, tomatoes, sour cream, maybe a little fresh >> guacamole. >> >> Anyone have a favorite recipe, where the spices really saturate the meat? > > Braise the beef with some fresh poblano peppers, tomatoes, onion, garlic, > a > fresh or pickled jalapeno and some toasted cumin, oregano and chipotle > chili powder. I am trying this today! I have never seen poblano peppers, but am sending the manslave out for them after work! Thank you. |
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![]() > wrote in message oups.com... > > cybercat wrote: >> I made beef stew, but bought too much beef, so did not cook about two >> pounds. It's really nice, lean beef cut in smallish cubes, just a bit of >> fat. >> >> I like braised "fall apart" beef, but have been doing too much savory >> stuff, >> so I was thinking ... spicy and rolled in a flour tortilla with good >> stuff >> like shredded cheddar, tomatoes, sour cream, maybe a little fresh >> guacamole. >> > %% Anyone have a favorite recipe, where the spices really saturate the > meat? > > Add half a can of Herdez salsa ranchera with some Mexican oregano and > some epazote. Use a half can of beer as the cooking liquid. > > Cook until it is falling apart. Works with pork, too. > > Or cook with home made salsa verde made with serranos & tomatillos. > Sounds delish, I will try this next time. We don't keep beer around, OH NO, guess I will have to get some! ![]() that work? And what IS epazote? |
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![]() cybercat wrote: > I made beef stew, but bought too much beef, so did not cook about two > pounds. It's really nice, lean beef cut in smallish cubes, just a bit of > fat. > > I like braised "fall apart" beef, but have been doing too much savory stuff, > so I was thinking ... spicy and rolled in a flour tortilla with good stuff > like shredded cheddar, tomatoes, sour cream, maybe a little fresh guacamole. > > Anyone have a favorite recipe, where the spices really saturate the meat? Chop up some potatoes - about the same volume as the meat - into big, but still bite sized, pieces. Put the mean and potatoes in your crockpot. Cover with green salsa and cook for many many hours. rolls up great in a tortilla with shredded cheese. b. |
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cybercat wrote:
> Anyone have a favorite recipe, where the spices really saturate the meat? We throw about 3 lbs of cubed meat in the crock pot with a jar of Williams-Sonoma roja sauce and let it cook on low until you can pull the meat apart (about 6 hours in an All-Clad slow cooker). You could surely do the same with a spicier favorite salsa. :-) |
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oops - should have added that I think the roja sauce is in a 12 oz jar.
So for 2 lbs of meat, about 8 oz of salsa should do it. |
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![]() "chris" > wrote in message oups.com... > oops - should have added that I think the roja sauce is in a 12 oz jar. > So for 2 lbs of meat, about 8 oz of salsa should do it. > This made my mouth water. I have a generic brand salsa I like, certainly not as fancy as Williams Sonoma, but it might do the job! |
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![]() cybercat wrote: > > Sounds delish, I will try this next time. We don't keep beer around, OH > NO, guess I will have to get some! ![]() > that work? And what IS epazote? This page is quite informative about epazote. I use it with black beans, where I think it adds something flavorful. I have used it with pinto beans but didn't think it went as well with them. -aem |
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![]() aem wrote: > cybercat wrote: > > > > Sounds delish, I will try this next time. We don't keep beer around, OH > > NO, guess I will have to get some! ![]() > > that work? And what IS epazote? > > This page is quite informative about epazote. I use it with black > beans, where I think it adds something flavorful. I have used it with > pinto beans but didn't think it went as well with them. -aem Sorry, forgot the link: http://www.gourmetsleuth.com/epazote.htm |
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![]() "aem" > wrote >> This page is quite informative about epazote. I use it with black >> beans, where I think it adds something flavorful. I have used it with >> pinto beans but didn't think it went as well with them. -aem > > Sorry, forgot the link: http://www.gourmetsleuth.com/epazote.htm > What a cool site. I love black beans. It has been too long since I made a big deadly looking pot of them, cooked down to a thick, spicy mess. Do you think epazote really reduces gas? (I find the more beany stuff I eat, the less problem I have that way.) Does it really taste like kerosene?? |
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![]() cybercat wrote: > "aem" > wrote > >> This page is quite informative about epazote. I use it with black > >> beans, where I think it adds something flavorful. I have used it with > >> pinto beans but didn't think it went as well with them. -aem > > > > Sorry, forgot the link: http://www.gourmetsleuth.com/epazote.htm > > > > What a cool site. I love black beans. It has been too long since I made > a big deadly looking pot of them, cooked down to a thick, spicy mess. > Do you think epazote really reduces gas? (I find the more beany stuff > I eat, the less problem I have that way.) Does it really taste like > kerosene?? Epazote only smells like kerosene in large quantities. I only put in a couple of leaves (dried) into a pot of frijoles or a batch of pozole. I made pozole last night with dried pozole from New Mexico. I used a little over a pound of boneless pork ribs (sometimes with a big batch, I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile caribe & some chimayo dulce that was ground. Had limon, chopped radishes, onions, & cilantro for garnish. Good stuff. T. |
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![]() > wrote in message oups.com... > > Epazote only smells like kerosene in large quantities. I only put in a > couple of leaves (dried) into a pot of frijoles or a batch of pozole. > > I made pozole last night with dried pozole from New Mexico. I used a > little over a pound of boneless pork ribs (sometimes with a big batch, > I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile > caribe & some chimayo dulce that was ground. Had limon, chopped > radishes, onions, & cilantro for garnish. > > Good stuff. > Sounds like you are worlds ahead of me with authentic Mexican cooking. I'm still doing TexMex stuff, but I am interested in learning more about the real thing. Thanks. -- Posted via a free Usenet account from http://www.teranews.com |
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![]() "jay" > wrote in message .. . > On Thu, 2 Nov 2006 12:37:44 -0500, cybercat wrote: > >> "jay" > wrote in message >> ... >>> On Wed, 1 Nov 2006 09:35:44 -0500, cybercat wrote: >>> >>> > >> I am trying this today! I have never seen poblano peppers, but am sending >> the >> manslave out for them after work! Thank you. > > Welcome..here is what my copy looks like.. with potatoes. > > http://i36.photobucket.com/albums/e1...d/Image033.jpg Wow! Gorgeous presentation! It was so late when my husband got home, I will make mine tonight, but I am sure it will not be so pretty. Thanks. -- Posted via a free Usenet account from http://www.teranews.com |
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![]() cybercat wrote: > > wrote in message > oups.com... > > > > > Epazote only smells like kerosene in large quantities. I only put in a > > couple of leaves (dried) into a pot of frijoles or a batch of pozole. > > > > I made pozole last night with dried pozole from New Mexico. I used a > > little over a pound of boneless pork ribs (sometimes with a big batch, > > I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile > > caribe & some chimayo dulce that was ground. Had limon, chopped > > radishes, onions, & cilantro for garnish. > > > > Good stuff. > > > > Sounds like you are worlds ahead of me with authentic Mexican > cooking. I'm still doing TexMex stuff, but I am interested in > learning more about the real thing. Thanks. Here's the cookbook I used.. THE BORDER COOKBOOK: AUTHENTIC HOME COOKING of the American SW & N. Mexico by Cheryl Alters Jamison There's lots of good stuff in this one. Like marranitos. Mexican gingerbread cookies cut in the shape of a pig. Ted. |
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: > I made pozole last night with dried pozole from New Mexico. I used a
: > little over a pound of boneless pork ribs (sometimes with a big batch, : > I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile : > caribe & some chimayo dulce that was ground. Had limon, chopped : > radishes, onions, & cilantro for garnish. : > : > Good stuff. : > : > T. : I'm a big fan of pozole! Is the Chimayo pepper similar to the Hatch : variety? Sounds great..gonna make some soon. "boneless pork ribs"? Now there's an oxymoron!!! By definition ribs have bone. Chimayo chiles are shorter, thinner fleshed, and usually a bit hotter than the usual Hatch varieties (Big Jim, NuMex, etc.). Note that there is not a "Hatch" variety, rather, Hatch is a growing region where several chile varieties are grown. |
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![]() > wrote > Here's the cookbook I used.. > THE BORDER COOKBOOK: AUTHENTIC HOME COOKING of the American SW & N. > Mexico by Cheryl Alters Jamison > > There's lots of good stuff in this one. Like marranitos. Mexican > gingerbread cookies cut in the shape of a pig. > Thanks Ted, I'll see if I can pick that up! |
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jay wrote:
> Welcome..here is what my copy looks like.. with potatoes. > > http://i36.photobucket.com/albums/e1...d/Image033.jpg > > http://i36.photobucket.com/albums/e1...d/Image035.jpg > > http://i36.photobucket.com/albums/e1.../Image038i.jpg Can you post the recipe for this dish? Or does it have a name I can look up? Looks great! ~john |
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