Text 2887, 66 rader
Skriven 2010-10-18 23:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Wood
============
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> In the north where there are no hardwoods we burn pine, spruce,
 JW> fir, birch and polar all the time.

 DS> is more prone to creosote production because of the resin

Ray uses wood as much as possible at his place and has to clean his
chimney every six weeks each winter.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tlayuda
Categories: Mexican, Info, Tortillas, Snacks
  Servings: 1

           Tlayuda

Tlayuda con falda, a tlayuda folded in half and topped with grilled
skirt steak layuda, sometimes erroneously spelled Clayuda , is a
hand made dish part of the traditional Mexican cuisine, consisting
of a large and thin crunchy partially fried or toasted tortilla
covered with a spread of refried beans, asiento (unrefined pork
lard), lettuce or cabbage, avocado, chapulines (roasted
grasshoppers), meat (usually shredded chicken, beef tenderloin or
pork), Oaxaca cheese, and salsa.

They are a popular antojito (snack food) originating on the state of
Oaxaca, and can be found particularly around Oaxaca City. Tlayudas
are also available in the center-south region of Mexico, such as
Mexico City, Puebla, or Guadalajara, but by tradition, the tlayuda
is considered a representative iconic dish of Oaxaca.

The dinner-plate-sized tortilla is baked, not fried, either on a
comal, a grill, or directly over coals. Once the tortilla has been
cooked, refried beans are applied on its surface, along with lard
and vegetables, to serve as a base on top of which the main
ingredients will be placed. The rules for topping a tlayuda are not
strict, and restaurants and street vendors often offer a variety of
different toppings, including tasajo (cuts of meat typical of
Central Valley of Oaxaca), chorizo, and cecina enchilada (thin
strips of chili powder encrusted pork). They may be prepared
open-faced or folded in half.

The Tlayuda topped with roasted grasshoppers was featured on Episode
8 of the documentary-styled travel and cuisine program Bizarre Foods
with Andrew Zimmern on the Travel Channel. The dish also appeared on
Globe Trekker with Neil Gibson as host. Both presenters compared the
Tlayuda with a large pizza.


  From: Wikipedia                       
 
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Cheers

YK Jim


... Dear Lord, please give me the strength to not slap an idiot today.

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