Text 32931, 67 rader
Skriven 2013-01-22 23:57:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32896 av Ruth Haffly (1:396/45.28)
Ärende: Moose Tracks
====================
 -=> On 01-21-13  20:11,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about mint   was: McDuckie <=-

 RH> I'm prety sure this was real pb; it was a well known brand of ice
 RH> cream.
 
 DS> What was the brand -- what flavor did it claim to be?


 RH> I'm pretty sure it was Hershey's brand, the flavor was Moose Tracks.

Then the people at the shop were badly misinformed.  Traditional Moose
Tracks is Vanilla ice cream with fudge twirls and chocolate coated
peanut butter cups (tiny).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MOLES~ PIPIANS AND TINGAS
 Categories: Mexican, Stews, Sauces
      Yield: 1 Servings
 
           No Ingredients Found
 
  Chiles are an essential ingredient in the moles that are among the
  most distinctive dishes in the pre-Columbian cuisine. The Nahuatl
  word molli means a sauce made with chile. Most gringos think there is
  only one mole, Mole Poblano, with bitter chocolate, but there are
  endless variations on the mole theme. There are the green moles using
  tomatillos with cilantro, green chiles, pumpkin seeds or nuts. There
  are red moles that use red tomato, red chiles, herbs and spices. The
  pipians are similar dishes using ground seeds or nuts for thickening
  and that also find a wide range of expression. The cooking technique
  of moles is similar to the method used for curries in India. The
  ingredients are ground together into a thick, coarse paste and then
  cooked in hot lard for five minutes with constant stirring. The meat
  is cooked separately in a small amount of stock or water, which is
  used to thin the chile sauce. Meat and sauce are then heated gently
  together just long enough to blend the flavors.
  
  It is essential to cook the mole paste in fat or the finished dish
  has a raw taste and the flavor of the chile never blends successfully
  with the other ingredients. Lard is the traditional fat, but
  safflower or sesame oil can be used. The splash and hiss of the chile
  mixture when it hits the hot fat is alarming, but if you lower the
  heat as soon as the mixture hits the skillet and begin stirring with
  a wooden spoon immediately, everything stays under control. Tingas
  are related to moles and pipians, but are a true blend of Spanish
  cooking techniques and Mexican ingredients. Onions and garlic are
  sauteed, tomatoes added, then stock, herbs and spices and the mixture
  is simmered to make a sauce. The precooked meat and, usually, chorizo
  sausage are then added, with canned chipotle chile. A tinga is really
  a stew. The chiles, onion, and tomatoes are never ground and cooked
  in fat like they are in moles. I am deeply indebted to both Diana
  Kennedy and Elizabeth Lambert Ortiz for both the descriptive material
  and the recipes.
  
  Submitted By EARL SHELSBY   On   05-09-95
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:00:08, 23 Jan 2013
___ Blue Wave/DOS v2.30

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