Text 4114, 100 rader
Skriven 2006-08-06 08:08:04 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ASIAN GROCERIES  60806
==============================
 -=> Quoting Jim Weller to Hap Newsom <=-

 -=> Quoting Hap Newsom to Carol Shenkenberger <=-
 
 -> I've never seen an asian in mexican restaurants !!

I have, several times.  Mainly my Filipina niece and a couple of her
friends, in both USA and Mexico.
 
 -> Too much cheese maybe?

No problem if the cheese is not used to excess.
 
 HN> I suppose that might be part of it...but there are tons of Mexican
 HN> dishes with  no cheese at all!

 JW> In Mexico maybe, but not the United States! [G]

I don't recall noting any especially high cheese content in Mexican
restaurants I have dined at in USA.   Texmex may be higher.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican and Latin American cheeses
 Categories: Mexican, Latin amer, Info, Cheese
      Yield: 1 Servings
 
           Cheese
 
  Traditional Mexican cheeses were made with goat's or sheep's milk. The
  following cheeses are used in this style of cooking:
  
  CHEDDAR: is a mild firm cheese of English origin that becomes more
  sharp with age.  It melts beautifully.
  
  CHIHUAHUA: (Asadero Or Oaxaca) is white, creamy and tangy. Sometimes
  it is sold braided.  Mozzarella or Monterey Jack may be substituted.
  
  CO-JACK: is an American invention.  Block cheese marbled with Colby
  and Monterey Jack.
  
  COLBY: is a slightly sharp cheese with a flavor similar to that of
  Cheddar. This American cheese has a rather soft open texture.
  
  MONTEREY JACK:  is a mild cheese usually sold in blocks. It softens
  at room temperature.
  
  QUESO ANEJO: is an aged, hard grating cheese.  It ranges from pale
  cream to white in color and is quite salty. Romano or Parmesan may be
  substituted.
  
  QUESO FRESCO: (Ranchero seco) can be compared to a very salty farmer's
  cheese.  A reasonable substitute for this crumbly cheese is Feta
  Cheese.
  
  SIERRA:  is another rather dry sharp cheese that grates easily.
  Romano or Parmesan may be substituted.
  
  Two of the best Mexican cheeses come from Chihuahua--the queso
  Chihuahua made by the Mennonites, living there in settlements, and
  the queso asadero, a very creamy, slightly acidic cheese that is
  layered like the mozzarella. It is always used cooked, and gives the
  lovely creamy stringiness that the mexicans hold in high esteem.
  Substitute Muenster or mild cheddar. The Cuisines of Mexico by Diana
  Kennedy ISBN
  
  Queso ranchero is a Mexican cheese that is tangy, mildly salty and
  melts softly. From: Leslie Duncan Date: 29 Aug 97 Chile-Heads List Ä
  
  Queso blanco OR substitute coarsely grated fresh mozzarella or
  muenster cheese Source: "Time-Life Foods of the World: Latin American
  Cooking"
  
  In El Salvador [use] Ranchero cheese, or mild melting cheese such as
  Monterey jack, grated. CUNNINGHAM, Marion The Supper Book
  
  queso mantecoso [ soft/buttery Cheese] Misia Peta (author) Cocina
  Peruana 5ta ed.
  
  queso Fresco or substitute jack or white Cheddar The Tortilla Book,
  Diana Kennedy, 1991)
  
  CHIHUAHUA, Monterey Jack, or other mild white Cheddar cheese,
  shredded. Mexican Gourmet (19)
  
  Cotija cheese (Mexican white cheese) or other queso fresco Source:
  Houston Chronicle
  
  Queso fresco -- or use Monterey Jack Queso panela -- or use feta
  Cheese James W. Peyton; El Norte, The Cuisine of Northern Mexico
 
MMMMM
 


... Poor Mexico, so far from God and so near the United States - P Diaz
___ Blue Wave/DOS v2.30 [NR]

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