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Taco Seasoning...
please help.. I'm looking for a VERY authentic taco seasoning recipe.. I've tried many off the 'net but they ALL seem to taste like a typical package mix. Please help! Thank you group... Kevin Miller Ft Wayne, IN |
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On 3/22/2005 7:57 PM or thereabouts, Me appears, somewhat unbelievably,
to have opined: > please help.. I'm looking for a VERY authentic taco seasoning recipe.. > I've tried many off the 'net but they ALL seem to taste like a typical > package mix. Please help! Thank you group... > > Kevin Miller > Ft Wayne, IN I don't know how authentic it is, but I use diced tomatoes, chopped jalapeno, a clove or 2 of garlic, chili powder, and finely chopped onion. I brown the beef first, then add the seasonings along with about a cup of water and let it all simmer for about half an hour. Makes mighty tasty tacos. -- I sent ten puns to all my friends hoping that at least one would make them laugh. Sadly, no pun in ten did. |
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Me wrote:
> please help.. I'm looking for a VERY authentic taco seasoning recipe.. > I've tried many off the 'net but they ALL seem to taste like a typical > package mix. Please help! Thank you group... I fry some ground beef and when there enough rendered fat I add some diced onion and minced garlic. Once the onions are cooked I add some cumin, chilli powder, salt, pepper, dried chilli flakes, a bit of cinnamon, a bit of sugar, some vinegar (enough to balance the sugar) and about a Tablespoon of tomato puree. |
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_.-In rec.food.cooking, Me wrote the following -._
> > please help.. I'm looking for a VERY authentic taco seasoning recipe.. > I've tried many off the 'net but they ALL seem to taste like a typical > package mix. Please help! Thank you group... I have yet to go to a authentic Mexican place that uses 'taco seasoning'. Common things that are used are the following in any number of simple recipes. Red Pepper Black Pepper Salt Lemon Juice Lime Juice Vinegar Sugar Cilantro Onion Garlic Tomato Scallions Water Nopales Chillies Cumin Italian Seasoning (Oregano, Thyme, Basil, Red Peper) Bell peppers Take at most 4 of the above and mix in whatever quantities seems appropriate and cook, serve cold or apply to cooking food. Search for recipes for the following: Al Pastor Carne Asada Carnitas Birria Chorizo (Good for breakfast with eggs) Abodaba (Sometimes the same as al pastor and sometime /very/ different but try it. You begin to appricaite it in all its forms) I only use 'taco seasoning' when I am looking for something distinctly American. 'taco seasoning' is like 'spaghetti sauce': Something you put on meat or pasta respectivly. It can be thick or thing, it can be spicy, tangy or bland. It is what you make of it. Here I am stuck in Virginia where every damn place wants to use ground beef in its tacos and uses 'taco seasoning'. If I wanted that I would go to Taco Bell. Most places to have Carne Asada but it isn't as good as the stuff in San Diego. I have found one taco shop here though. They don't speak English and the menu is Al Pastor, Carne Asada and your choice of taco or torta. For drink they have beer or horchata. A very good start but at $2 for a taco[0] it is only a once and a while thing. [0] TJ sized taco. A tortilla roughly 4 inches in diamiter. -- .-')) fauxascii.com ('-. | It's a damn poor mind that ' ..- .:" ) ( ":. -.. ' | can only think of one way to ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word. ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson |
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Me wrote: > please help.. I'm looking for a VERY authentic taco seasoning recipe.. > I've tried many off the 'net but they ALL seem to taste like a typical > package mix. Please help! Thank you group... > "Authentic" doesn't really mean anything in this context. Go to a taquer=EDa in Mexico and there will be several kinds of fillings for tacos: carne asada, lengua, al pastor, carnitas, etc. Each cooked and seasoned differently, of course. If you're going to fry some hamburger and want to give it Mexican type flavors, this would get you close, after which keep experimenting until you like it: 1 lb. ground beef 1/2 medium white onion, chopped 2 small jalape=F1o peppers, minced 1 large clove garlic, minced 1 tsp. ground comino (cumin) 2 tsp. chili powder You could also use tinned roast beef, by shredding the beef, cooking the onion and above seasonings, then stirring in the beef. -aem |
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_.-In rec.food.cooking, aem wrote the following -._
> "Authentic" doesn't really mean anything in this context. Go to a > taquería in Mexico and there will be several kinds of fillings for > tacos: carne asada, lengua, al pastor, carnitas, etc. Each cooked and > seasoned differently, of course. Which is what I was /trying/ to say in my post. I think you did a better job tough. > 1 lb. ground beef > 1/2 medium white onion, chopped > 2 small jalapeño peppers, minced > 1 large clove garlic, minced > 1 tsp. ground comino (cumin) > 2 tsp. chili powder > > You could also use tinned roast beef, by shredding the beef, cooking > the onion and above seasonings, then stirring in the beef. -aem That is the only time I use precooked beef. Saves a lot of time and has tastie results. And if you can find it "Pork" is really good too. One lb cans were available from the US .gov as handouts but I haven't seen it in 7 years. It has the blue stripe of quality that lets you know it goes good with "Cheese". -- .-')) fauxascii.com ('-. | It's a damn poor mind that ' ..- .:" ) ( ":. -.. ' | can only think of one way to ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word. ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson |
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Kevin Miller wrote from Fort Wayne, IN:
> please help.. I'm looking for a VERY authentic taco seasoning recipe.. > I've tried many off the 'net but they ALL seem to taste like a typical > package mix. Please help! Thank you group... Here's the most authentic recipe I've seen. It's from a now-defunct site called "Taqueria Tech." I mourn its passing, but I was lucky enough to capture all the recipes before it went away: Shredded Beef The first thing I do when trying a new Mexican restaurant is ask if the quesadillas are made with flour tortillas and if the tacos are made with shredded beef. If the answer to either is "no", I am immediately suspect of the nature of the food. A "yes" reply does not mean that you can immediately verify the nationality of the cook. However, it is a general clue that usually indicates that you may order with confidence. My recipe for shredded beef was discovered by pure accident and I thought I had stumbled across an ancient Aztec secret. Only quite recently I have learned that, in Mexico, it is very common to cook with pickled vegies. This method may, at first, seem a bit unorthodox, but it yields a spicy beef which is perfect for tacos, enchiladas, burritos, tamales, or even as a cold snack! The pureed extra vegies are the essence of one version of enchilada sauce, and may be used with the meat to make great 'ladas or frozen for use another day. This recipe makes about 20 large tacos. To make more, increase all the ingredients in equal proportions. 2 1/2 lbs. rump or any other beef cut 6 oz beer [drink the rest] 6 oz Coke 1 11 1/2 oz jar of hot garden vegetables or 1 1/2 cups of homemade pickled vegetables [verduras escabeche] with 1/2 cups of the pickling liquid 3 or 4 dried California or pasilla chilies 1 peeled orange [optional] 1/2 Tbsp. California chili powder 1/8 tsp cumino 1/8 tsp oregano 4 [or more] crushed garlic cloves Don't be afraid to use fatty meat. Since it will be cooked beyond recognition, the fat can be removed later and will add to the flavor and texture while it cooks. Prepare the chilies by roasting them over an open flame or on a grill, just until they begin to brown. Then soak them, completely covered in hot water, for about 20 minutes or until they are soft and pliable. When they are ready, gently slit them down one side, rinse out the seeds, and lay them flat open on a paper towel. Don't rub your eyes as your hands are now lethal weapons! Cut the beef into quarters [not too small or they will be difficult to shred] and put all the stuff in a large pot and stir it up. The orange adds a definite sweetness which you may or not want. If you like it and are ever stuck for an orange use 1/2 cup of orange juice. This combination creates a very spicy filling which probably will not call for extra salsa if used in tacos. You can cut back on the bite by eliminating the dry spices. Add enough beer or water to just barely cover the surface of the meat. Lay the soft chilies over the top of the meat chunks and bring the pot to a rapid boil. Tightly cover the pot, lower the heat and simmer about 2 hours. If you are planning other dishes for the menu, you can work on them while the beef is cooking. Preheat the oven to 350o. Remove the cooked meat and place it on a large cookie sheet, reserving the liquid and vegetables. With two forks shred the meat and arranged it neatly on the sheet so it will bake evenly. Ladle some of the cooking liquid onto the tray and place it in the oven. Bake the meat, turning it once, for about 1/2 hour. Keep an eye on it so it doesn't burn. The sugar in the Coke will serve to gently brown the meat and make it slightly crisp. In the meantime, continue with the preparation of the final cooking liquid. Strain and reserve the cooking liquid from the vegies. Remove the orange and peppers [these are usually jalapeños, and you can leave them in if you want a rosy red mañana]. Puree the vegies with a bit of the liquid and then return 1/2 of the puree back into the remaining liquid. Save the remaining 1/2 puree for enchilada sauce. When the meat is a deep brown, return it to the liquid/puree mixture and cook it down until it is almost dry. Keep a bit of the juice which makes the meat easier to reheat. Keep the shredded beef covered in a warm oven until it is ready to use for whatever you what. The exception is enchiladas. Since the enchiladas have to be cooked anyway, it is best to let the beef cool before you try to handle it for stuffing the tortillas. Verduras Escabeche If you prefer to custom design your own pickled vegetables you will instantly become a master of verduras escabeche, which translates to "pickled vegetables." Now, knowing this does not yet make you a master. What elevates you to master status is the type and number of chilies you use-- and if you really leave them in while cooking the meat. It is exactly for this reason that I suggest you try making your own at least once. The basic advantage for me is that commercial brands do not include the red pasilla or New Mexico chilies. If you pickled them with the mix they add more to the flavor and can be left out of the rest of the recipe if you wish. The process is to cook any choice of pickles, vegetables and chilies with distilled vinegar. Seal them in a jar and let it sit as long as you wish. The amount of each ingredient is dependent on your preference and the size of seal jar you have. My choice of ingredients a 1/4 inch slices of carrots 1/4 inch slices of dill pickles 1/2 inch slices of cauliflower large slices of white onion New Mexico and or pasilla chilies whole jalepeno or serano chilies bay leaf white vinegar Slice open the red chilies and gently remove the seeds and veins. Take care not to rip or shred the peppers at this point. Place all the ingredients in a pot and add enough vinegar to half cover. Bring the vinegar to a boil and then simmer for about 15 minutes. Let the mixture cool and then place it all in a air-tight, sealed jar. If the vegies are not completely covered, add more vinegar. Bob |
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I cook the ground beef with chopped onion. I add chili powder, cumin,
paprika, cayenne, salt, pepper and a little water water. I let it simmer for 15 minutes or so. Becca |
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Bob wrote:
> Kevin Miller wrote from Fort Wayne, IN: > > >>please help.. I'm looking for a VERY authentic taco seasoning recipe.. >>I've tried many off the 'net but they ALL seem to taste like a typical >>package mix. Please help! Thank you group... > > > Here's the most authentic recipe I've seen. It's from a now-defunct site > called "Taqueria Tech." I mourn its passing, but I was lucky enough to > capture all the recipes before it went away: > > Shredded Beef > The first thing I do when trying a new Mexican restaurant is ask if the > quesadillas are made with flour tortillas and if the tacos are made with > shredded beef. If the answer to either is "no", I am immediately suspect of > the nature of the food. A "yes" reply does not mean that you can immediately > verify the nationality of the cook. However, it is a general clue that > usually indicates that you may order with confidence. My recipe for shredded > beef was discovered by pure accident and I thought I had stumbled across an > ancient Aztec secret. Only quite recently I have learned that, in Mexico, it > is very common to cook with pickled vegies. This method may, at first, seem > a bit unorthodox, but it yields a spicy beef which is perfect for tacos, > enchiladas, burritos, tamales, or even as a cold snack! The pureed extra > vegies are the essence of one version of enchilada sauce, and may be used > with the meat to make great 'ladas or frozen for use another day. This > recipe makes about 20 large tacos. To make more, increase all the > ingredients in equal proportions. > > 2 1/2 lbs. rump or any other beef cut > 6 oz beer [drink the rest] > 6 oz Coke > 1 11 1/2 oz jar of hot garden vegetables And pray tell, what were the natives using for their authentic tacos before the advent of coca-cola? That should be a clue relative to authenticity. jim |
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JimLane wrote:
> And pray tell, what were the natives using for their authentic tacos > before the advent of coca-cola? That should be a clue relative to > authenticity. Depends on what you call authentic. Are you looking for the way things taste at taquerias NOW? If modern taquerias use cola, then you've attained authenticity, regardless of the modern nature of the ingredients. If that's how you define authenticity, then use the Coke. If you're looking for the DIFFERENT TASTE of bygone days, then you'll have to search elsewhere. There's a difference between "authentic" and "historically accurate." Bob |
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Dog3 > wrote in
1: > Becca > wrote in > : > > > I cook the ground beef with chopped onion. I add chili powder, > > cumin, paprika, cayenne, salt, pepper and a little water water. I > > let it simmer for 15 minutes or so. > > > > Becca > > This sounds good too. I'll try the paprika next time. What type do > you use? > > Michael > Where's the garlic? -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
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_.-In rec.food.cooking, Faux_Pseudo wrote the following -._
> Common things that are used are the following in any number of simple > recipes. > > Red Pepper > Black Pepper > Salt > Lemon Juice > Lime Juice > Vinegar > Sugar > Cilantro > Onion > Garlic > Tomato > Scallions > Water > Nopales > Chillies > Cumin > Italian Seasoning (Oregano, Thyme, Basil, Red Peper) > Bell peppers I can't belive I forgot some key items: Tequila Beer > > Take at most 4 of the above and mix in whatever quantities seems > appropriate and cook, serve cold or apply to cooking food. There was a post on /. the other day... <url:http://books.slashdot.org/comments.pl?sid=143298&cid=12015764> One of the parts that stood out and is on topic for this group: My very favorite recipe book is a tiny little thing of about 40 pages. For each kind of meat and each kind of vegetable, it lists what spices and sauces go well with it, how long and how hot to cook it, and how to tell when it is done. There is a little section on how to make about a dozen differnet sauces. That's it. Does anyone know of a referance like this? One that is in html and could easily be put on a Plam Pilot would be even better. -- .-')) fauxascii.com ('-. | It's a damn poor mind that ' ..- .:" ) ( ":. -.. ' | can only think of one way to ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word. ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson |
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Bob wrote:
> JimLane wrote: > > >>And pray tell, what were the natives using for their authentic tacos >>before the advent of coca-cola? That should be a clue relative to >>authenticity. > > > Depends on what you call authentic. Are you looking for the way things taste > at taquerias NOW? If modern taquerias use cola, then you've attained > authenticity, regardless of the modern nature of the ingredients. If that's > how you define authenticity, then use the Coke. If you're looking for the > DIFFERENT TASTE of bygone days, then you'll have to search elsewhere. > > There's a difference between "authentic" and "historically accurate." > > Bob > > Hmmm, tacos are Mexican by origin. Authentic means of undisputed origin (among its many definitions) and coke is US, so a taco with coke is not Mexican nor a taco nor authentic. My point of view based on a common definition. jim |
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JimLane wrote:
>> There's a difference between "authentic" and "historically accurate." > > Hmmm, tacos are Mexican by origin. Authentic means of undisputed origin > (among its many definitions) and coke is US, so a taco with coke is not > Mexican nor a taco nor authentic. > > My point of view based on a common definition. So you're saying (for example) that since chiles were not native to Hungary, anything with paprika can't possibly be authentically Hungarian? Not all foods have an undisputed origin. Cesar Salad, Fettuccine Alfredo, Peach Melba, Pavlova... the origin of all those is clearly defined, and there are others, I'm not sure that tacos as we know them really have that same distinction. (Moreover, Coca-Cola is FAR from a strictly-US product.) But I can see that we're not going to come to any agreement on this; all I did was quote a good recipe for shredded beef for tacos. I have no interest in debating the definition or merits of authenticity. Bob |
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_.-In rec.food.cooking, Bob wrote the following -._
> But I can see that we're not going to come to any agreement on this; all I > did was quote a good recipe for shredded beef for tacos. I have no interest > in debating the definition or merits of authenticity. According to his ideal then Italians couldn't have pasta with tomato sauce because neither of those originated in Italy. I agree with you, if it has coke in it it can be authentic Mexican. Authentic isn't about 'originated' from an area it is 'naturalized' in an area. -- .-')) fauxascii.com ('-. | It's a damn poor mind that ' ..- .:" ) ( ":. -.. ' | can only think of one way to ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word. ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson |
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Dog3 wrote:
> This sounds good too. I'll try the paprika next time. What type do you use? > > Michael I bought it at Penzey's, but I have tried others that were good. Becca |
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Bob wrote:
> JimLane wrote: > > >>>There's a difference between "authentic" and "historically accurate." >> >>Hmmm, tacos are Mexican by origin. Authentic means of undisputed origin >>(among its many definitions) and coke is US, so a taco with coke is not >>Mexican nor a taco nor authentic. >> >>My point of view based on a common definition. > > I'm not sure that tacos as we know them really have that > same distinction. That IS your operative phrase. jim |
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Faux_Pseudo wrote:
> _.-In rec.food.cooking, Bob wrote the following -._ > >>But I can see that we're not going to come to any agreement on this; all I >>did was quote a good recipe for shredded beef for tacos. I have no interest >>in debating the definition or merits of authenticity. > > > According to his ideal then Italians couldn't have pasta with tomato > sauce because neither of those originated in Italy. > I agree with you, if it has coke in it it can be authentic Mexican. > > Authentic isn't about 'originated' from an area it is 'naturalized' in > an area. > Argue with the dictionary. Personal opinions are like a++holes, everyone has one. jim |
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_.-In rec.food.cooking, JimLane wrote the following -._
> Faux_Pseudo wrote: >> _.-In rec.food.cooking, Bob wrote the following -._ >> >>>But I can see that we're not going to come to any agreement on this; all I >>>did was quote a good recipe for shredded beef for tacos. I have no interest >>>in debating the definition or merits of authenticity. >> >> >> According to his ideal then Italians couldn't have pasta with tomato >> sauce because neither of those originated in Italy. >> I agree with you, if it has coke in it it can be authentic Mexican. >> >> Authentic isn't about 'originated' from an area it is 'naturalized' in >> an area. >> > > Argue with the dictionary. Personal opinions are like a++holes, everyone > has one. So offer your asshole^H^H^H^H^H^H^H^H opinion on this: Is pasta with tomato sauce 'authentic' Italian? Is broccoli beef authentic Chinese? -- .-')) fauxascii.com ('-. | It's a damn poor mind that ' ..- .:" ) ( ":. -.. ' | can only think of one way to ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word. ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson |
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Faux_Pseudo wrote:
> _.-In rec.food.cooking, JimLane wrote the following -._ > >>Faux_Pseudo wrote: >> >>>_.-In rec.food.cooking, Bob wrote the following -._ >>> >>> >>>>But I can see that we're not going to come to any agreement on this; all I >>>>did was quote a good recipe for shredded beef for tacos. I have no interest >>>>in debating the definition or merits of authenticity. >>> >>> >>>According to his ideal then Italians couldn't have pasta with tomato >>>sauce because neither of those originated in Italy. >>>I agree with you, if it has coke in it it can be authentic Mexican. >>> >>>Authentic isn't about 'originated' from an area it is 'naturalized' in >>>an area. >>> >> >>Argue with the dictionary. Personal opinions are like a++holes, everyone >>has one. > > > So offer your asshole^H^H^H^H^H^H^H^H opinion on this: > Is pasta with tomato sauce 'authentic' Italian? > Is broccoli beef authentic Chinese? > Go argue with the dictionary, fool. jim |
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_.-In rec.food.cooking, JimLane wrote the following -._
>> So offer your asshole^H^H^H^H^H^H^H^H opinion on this: >> Is pasta with tomato sauce 'authentic' Italian? >> Is broccoli beef authentic Chinese? >> > Go argue with the dictionary, fool. Even Sheldon would take the time to answer a yes or no question with something other than an ad-hominem. Thanks for proving Bob's and my point. Something can be authentic and include a non-native ingredient. -- .-')) fauxascii.com ('-. | It's a damn poor mind that ' ..- .:" ) ( ":. -.. ' | can only think of one way to ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word. ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson |
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In article >, JimLane
> wrote: > Faux_Pseudo wrote: > > _.-In rec.food.cooking, JimLane wrote the following -._ > >>Argue with the dictionary. Personal opinions are like a++holes, everyone > >>has one. > > So offer your asshole^H^H^H^H^H^H^H^H opinion on this: > > Is pasta with tomato sauce 'authentic' Italian? > > Is broccoli beef authentic Chinese? > Go argue with the dictionary, fool. From my American Heritage online dictionary, authentic is defined as: 1. Conforming to fact and therefore worthy of trust, reliance, or belief: an authentic account by an eyewitness. 2. Having a claimed and verifiable origin or authorship; not counterfeit or copied: an authentic medieval sword. 3. Law Executed with due process: an authentic deed. I chopped off definitions #4 and #5, since one was about music and one was obsolete. Which one of these definitions apply, and how does it apply? I find it amusing that those who count on the dictionary for support often assume what is in it without checking. I often find that the dictionary doesn't support those who cite it. -- Dan Abel Sonoma State University AIS |
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Dan Abel wrote:
> In article >, JimLane > > wrote: > > >>Faux_Pseudo wrote: >> >>>_.-In rec.food.cooking, JimLane wrote the following -._ > > > > >>>>Argue with the dictionary. Personal opinions are like a++holes, everyone >>>>has one. > > > >>>So offer your asshole^H^H^H^H^H^H^H^H opinion on this: >>>Is pasta with tomato sauce 'authentic' Italian? >>>Is broccoli beef authentic Chinese? > > > >>Go argue with the dictionary, fool. > > > > From my American Heritage online dictionary, authentic is defined as: > > 1. Conforming to fact and therefore worthy of trust, reliance, or belief: > an authentic account by an eyewitness. 2. Having a claimed and verifiable > origin or authorship; not counterfeit or copied: an authentic medieval > sword. 3. Law Executed with due process: an authentic deed. > > I chopped off definitions #4 and #5, since one was about music and one was > obsolete. > > Which one of these definitions apply, and how does it apply? > > I find it amusing that those who count on the dictionary for support often > assume what is in it without checking. I often find that the dictionary > doesn't support those who cite it. > I posted a definition above from the RD Oxford. Find it? Then argue with it like the other moron. jim |
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