Text 5147, 107 rader
Skriven 2006-09-04 00:09:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Re-Posting Messages
===============================
 -=> On 09-03-06  06:38,  Dave Drum <=-
 -=> spoke to All about Re-Posting Messages <=-

 DD> OK - My messages seem to have fallen into a black hole located in the
 DD> middle of the Bermuda Triangle for some reason. In any event they are 
 DD> not getting out of the friendly confines of where they were posted 
 DD> originally. So - I am going to re-send them via the magick of cut and 
 DD> paste from another location. 

   Where had you posted them?

 DD> Some of these did get read and replied to on the BBS where they first 
 DD> saw light of day. So if you get that sense of Deja Vu all over again -
 DD> there is a reason for it.

   I have not seen them before.

 DD> I just couldn't bear to let the rest of you live another minute
 DD> without  the benefit of my pithy comments and deathless prose.  Bv)=

  Glad to have you back in with us:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kurt's Taco/burrito Meat
 Categories: Tex mex, Meat
      Yield: 1 Batch
 
      1    Chorizo link; sliced 1/4"
           -(Mexican sausage) *
    1/2 md Red onion; diced
    1/4 c  Bell pepper; diced
      1    Celery stalk; diced
      2    Garlic cloves; fine chopped
  1 1/2 lb Extra lean ground beef =OR=
  1 1/2 lb Ground turkey
      2 tb To 3 masa harina
  1 1/2 tb Worcestershire sauce
      2 tb Canned green chiles; diced
      1 ts Mexican oregano; crushed
    1/2 ts Dried rosemary; crushed
    1/2 ts Dried thyme; crushed
      3 tb Chili powder; or to taste
      1 tb Paprika; or to taste
      2 ts Cumin; or to taste
           Salt & pepper to taste
           Tabasco or other hot sauce
           -to taste
 
  Place sliced chorizo in cold heavy skillet; turn on flame to lowest
  setting. The idea is to render the fat from the chorizo before
  cooking it.
  
  Meanwhile, prepare the onion, bell pepper, celery and garlic.
  
  After the chorizo has sizzled and released it's fat (about 10
  minutes) use a spatula to break it into small bits.  Turn up the
  heat and add the onion, celery, and green pepper; saute for 8
  minutes.  Add the garlic and saute for another 2 minutes.
  
  Drain fat from the mixture by placing on a paper towel on top of a
  brown paper bag or newspaper.
  
  In the same skillet, brown the ground beef or turkey.  Crumble the
  meat. (A potato masher works great.)
  
  When browned, drain off most of the fat.  (Tilt the skillet and use
  a baister to suck it out.)  Stir the masa in to absorb the remaining
  juices.
  
  Add the chorizo mix, green chiles, W. sauce and remaining spices.
  Let it cook on the lowest heat for another 15 minutes, stirring
  every 5 minutes to prevent stickage.
  
  NOTES:
  * If you cannot find chorizo, a workable substitute is:
      1/2 lb Ground pork
    1 1/2 ts White vinegar
  :     1 ts Paprika
  :     1 tb Chili powder
      1/2 ts Oregano
  :     1 ea Garlic clove; minced
      1/2 ts salt
  :     1 ds cayenne
  ~ All measurements are approximate; I cook by feel.
  ~ The veggies saute'd with the chorizo =really= makes a difference.
  ~ Ground turkey -vs- beef: either works great, as long as it's lean.
  ~ Use flour instead of masa harina if not available.
  ~ The end result should =not= be greasy/drippy!
  ~ Substitute fresh Anaheim or California chiles for the canned
    chiles. If doing so (recommended), saute' along with other veggies
    in the chorizo.
  
  Original concoction by Kurt Faria, Angleton, Texas, circa 1990.
  
  From: Kurt Faria                      Date: 08-19-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:52, 03 Sep 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)