That's what D made for me for dinner tonight. The beans in the soup
were black, and the soup had a little spicy kick to it.

The quasadillas were made with Milagro tortillas and some pickled
serrano chiles along with the fried (and well drained) confit and some
yellow cheese. We didn't have any Oaxacan cheese around this evening,
and it's too cold to go get any.

Milagro tortillas are so fragrant. Their aroma is like perfume.
--
modom

ambitious when it comes to fiddling with meat

"modom (palindrome guy)" > wrote in
:

> That's what D made for me for dinner tonight. The beans in the soup
> were black, and the soup had a little spicy kick to it.
>
> The quasadillas were made with Milagro tortillas and some pickled
> serrano chiles along with the fried (and well drained) confit and some
> yellow cheese. We didn't have any Oaxacan cheese around this evening,
> and it's too cold to go get any.
>
> Milagro tortillas are so fragrant. Their aroma is like perfume.
> --



Which ones where they??

http://www.el-milagro.com/products_1.html

And why are they so 'fragrant'?

And instead of Oaxacan cheese, have you tried Haloumi?


--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria me
segua.

—Garibaldi, Giuseppe

"modom (palindrome guy)" > wrote:

> The quasadillas were made with Milagro tortillas

That's El Milagro to you, bub.

> Milagro tortillas are so fragrant. Their aroma is like perfume.

They have a storefront and factory here in Austin which I pass 10
times a week. My only complaint is that they don't use *any* salt
at all on their tortilla chips or in their tortillas.

-sw

On Thu, 15 Jan 2009 20:35:37 -0600, Sqwertz >
wrote:

>"modom (palindrome guy)" > wrote:
>
>> The quasadillas were made with Milagro tortillas
>
>That's El Milagro to you, bub.

I sit corrected.
>
>> Milagro tortillas are so fragrant. Their aroma is like perfume.
>
>They have a storefront and factory here in Austin which I pass 10
>times a week. My only complaint is that they don't use *any* salt
>at all on their tortilla chips or in their tortillas.
>
The factory must smell wonderful, you lucky dog. With salty stuff in
the quesadillas, I didn't miss the salt in the tortillas tonight.
--
modom

ambitious when it comes to fiddling with meat

"modom (palindrome guy)" > wrote:

> The factory must smell wonderful, you lucky dog. With salty stuff in
> the quesadillas, I didn't miss the salt in the tortillas tonight.

Their tortilla chips are very popular due to their light crispy
texture and taste, but they need just a little salt, IMO.

-sw

On Fri, 16 Jan 2009 02:05:09 +0000 (UTC), PeterLucas
> wrote:

>"modom (palindrome guy)" > wrote in
:
>
>> That's what D made for me for dinner tonight. The beans in the soup
>> were black, and the soup had a little spicy kick to it.
>>
>> The quasadillas were made with Milagro tortillas and some pickled
>> serrano chiles along with the fried (and well drained) confit and some
>> yellow cheese. We didn't have any Oaxacan cheese around this evening,
>> and it's too cold to go get any.
>>
>> Milagro tortillas are so fragrant. Their aroma is like perfume.

>Which ones where they??
>
>http://www.el-milagro.com/products_1.html

I don't see the package I own in that lineup, but what we have in the
house are yellow corn tortillas.
>
>And why are they so 'fragrant'?

The masa is magic, I suppose. Stop me if you've heard this one --
wait! you can't stop me! -- but in the case of tortillas (and tamales
and pupusas and other things) the corn dough is made from kernals that
have been processed with calcium hydroxide (lime) which alters it
chemically to be both more nutritious and tastier. Ground to a paste,
the corn becomes masa. Patted flat and cooked on a comal (or in
whatever contraption the El Milago factory employs) the masa becomes
tamales. Often lard is involved in masa, too.

The masa these particular tortillas are made from must be some kinda
special stuff because the tortillas have an amazing, almost floral
aroma.
>
>And instead of Oaxacan cheese, have you tried Haloumi?

Nope. I'd guess that a cheese that melts at a fairly low temperature
would work better, but tastes vary.
--
modom

ambitious when it comes to fiddling with meat

"modom (palindrome guy)" > wrote in
:

> On Fri, 16 Jan 2009 02:05:09 +0000 (UTC), PeterLucas
> > wrote:
>
>>"modom (palindrome guy)" > wrote in
m:
>>
>>> That's what D made for me for dinner tonight. The beans in the soup
>>> were black, and the soup had a little spicy kick to it.
>>>
>>> The quasadillas were made with Milagro tortillas and some pickled
>>> serrano chiles along with the fried (and well drained) confit and
some
>>> yellow cheese. We didn't have any Oaxacan cheese around this
evening,
>>> and it's too cold to go get any.
>>>
>>> Milagro tortillas are so fragrant. Their aroma is like perfume.
>
>>Which ones where they??
>>
>>http://www.el-milagro.com/products_1.html
>
> I don't see the package I own in that lineup, but what we have in the
> house are yellow corn tortillas.


LOL!! First cab off the rank. Top left hand side.

Maybe a different coloured package to yours??




>>
>>And why are they so 'fragrant'?
>
> The masa is magic, I suppose. Stop me if you've heard this one --
> wait! you can't stop me! -- but in the case of tortillas (and tamales
> and pupusas and other things) the corn dough is made from kernals that
> have been processed with calcium hydroxide (lime) which alters it
> chemically to be both more nutritious and tastier. Ground to a paste,
> the corn becomes masa. Patted flat and cooked on a comal (or in
> whatever contraption the El Milago factory employs) the masa becomes
> tamales. Often lard is involved in masa, too.
>
> The masa these particular tortillas are made from must be some kinda
> special stuff because the tortillas have an amazing, almost floral
> aroma.



Hmmmmmmmmmm, wondering if they are allowed to travel o/s??


>>
>>And instead of Oaxacan cheese, have you tried Haloumi?
>
> Nope. I'd guess that a cheese that melts at a fairly low temperature
> would work better, but tastes vary.
> --


Haloumi has a high melting point.

http://en.wikipedia.org/wiki/Halloumi

You can fry it like bacon and it still holds it's shape..... and is
*great* with a squeeze of lemon over it while it's hot.



--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria me
segua. Soldiers, I'm getting out of Rome. Anyone who wants to carry on
the war against the outsiders, follow me. I can offer you neither
honours nor wages, I offer you hunger, thirst, forced marches, battles
and death. Anyone who loves his country, follow me.

—Garibaldi, Giuseppe