Text 1432, 70 rader
Skriven 2006-05-15 12:23:23 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BAD THINGS 666 60515
============================
 -=> Quoting Jim Weller to Dave Sacerdote <=-

 JW> It made me weep. I like both Tex-Mex and Mexican food and we have none
 JW> here. There is a place called Jose Loco's Cantina but their food is
 JW> Tex-Mex three times removed. We are, at least, starting to see the
 JW> ingredients for it in the supermarkets. I can now find taco shells,
 JW> tortillas, chipotles etc.

Of course you can always cook tortillas yourself.

 JW> But nothing as exotic as....

 JW> Title: Ant Egg Caviar
 JW> Categories: Mexican, Misc, Info

 JW> ant eggs

 JW> A few years ago I was invited to teach entrepreneurship to the
 JW> Universidades Tecnologicas de Hidalgo and was invited to breakfast at
 JW> a fairly exclusive restaurant near Tula/Tepeji and my hosts insisted I
 JW> try ant-eggs. Which I did. They were cooked in a light butter and
 JW> served so you could spread them on bread like caviar or in a taco
 JW> (fresh home-made tortillas came with the dish). They were excellent! A
 JW> true delight. 

At the risk of being considered pedantic, I would like to point out
that in fact what is commonly referred to as ant eggs aren't.  The
true eggs are far too tiny to be of any use. What is eaten by humans
and seen when an ant nest is dug up is actually the developed ant
larvae and pupae.  These are roughly the size of the emerging adult
worker ants, but the exo-skeletons are still soft and very edible.  In
a way, they could be considered as ant balut, rather than ant caviar.

Now, off you go with your little spade, hunting for dinner....

I make these sometimes, using a tortilla press to form, then cook in
an old electric frypan with the heat turned up to the maximum.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Flour Tortillas
 Categories: Newsgroups
      Yield: 60 Servings
 
      5 c  Flour- plain
      2 tb Shortening
      2 ts Baking powder
    1/4 ts Salt
  1 1/2 c  Water- boiling
 
  Mix together the flour, baking powder, and salt in large bowl. Cut in
  shortening to resemble cornmeal. Add water slowly, mixing with your
  hands to make a soft dough. You may not need all the water. Knead a
  few minutes on floured surface until smooth and elastic. Lubricate
  top with oil, put back in bowl and let rest, covered for 10 minutes.
  Divide into small balls the size of golf balls and proceed to roll
  out into size and thickness you prefer. Cook on top of stove over
  medium heat using a cast iron grill or heavy skillet until top is
  slightly bubbly then turning on opposite side for a minute or two.
  Keep stacked and warm inside a clean dish towel.
  
  Makes 5 dozen From: "tc3net" <rjwhite@tc3net.com>
 
MMMMM
 

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