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Nacho virgin
"Sqwertz" > wrote in message
... > On Sun, 4 Jul 2010 10:00:51 -0700 (PDT), Manda Ruby wrote: > >> tagging... > > What the **** are you doing now, marking the thread like a bitch > peeing on a fire hydrant? lol |
Nacho virgin
Goomba > wrote in
: > Regarding the history of nachos, I recall reading something > about this (probably here) so searched up a reference- > http://www.kitchenproject.com/history/Nachos/index.htm Nice article. Thanks. |
Nacho virgin
On Sun, 4 Jul 2010 18:04:11 -0500, Sqwertz >
wrote: >On Sun, 4 Jul 2010 10:00:51 -0700 (PDT), Manda Ruby wrote: > >> tagging... > >What the **** are you doing now, marking the thread like a bitch >peeing on a fire hydrant? > >-sw The dwarf is in dire need of sex education 101... bitch dogs don't/can't pee on hydrants. |
Nacho virgin
Steve wrote:
> I don't do fruit pies, but I am doing a quiche of some sort Shouldn't you wait and make quiche on Bastille Day? Bob |
Nacho virgin
Clueless AOL newbie Sheldon "Pussy" Katz wrote:
> The dwarf is in dire need of sex education 101... bitch dogs > don't/can't pee on hydrants. True, they don't. But did *you* learn that in sex education? (Fact is, they could if they wanted to, but it would be pretty awkward for them.) Bob |
Nacho virgin
In article >,
sf > wrote: > On Sun, 04 Jul 2010 12:03:58 -0500, Omelet > > wrote: > > > In article >, > > sf > wrote: > > > > > On Sun, 04 Jul 2010 02:25:37 -0500, Omelet > > > > wrote: > > > > > > > Pice de gallo works, but I personally prefer Pace brand medium chunky > > > > picante sauce. ;-d Forgot to add that to my last post. <G> Thanks for > > > > the reminder! > > > > > > Why Pace? You should be able to get real fresh or at least pretend > > > fresh commercial salsa's at your grocery stores. > > > > Because I like it? > > The fresh stuff tends to be too damned hot and reeking of Cilantro stems. > > All of it? Dang. We can get it mild and bland. The stuff available at the grocery store is generally fresh made. I'll give jalapeno and cilantro dip a pass. <g> Plus it's always made with RAW onions and even tho' I've developed an appreciation for onions in general (hated them growing up), I still utterly detest raw onions... Pace is a cooked sauce. I like that. ;-d But, thanks anyhoo! I may eventually learn to make my own but like I said, I LIKE Pace brand chunky picante sauce (medium) and it's not expensive. :-) The regular is too runny but the chunky really is quite nice. I've recently begun to develop an appreciation for cilantro, but ONLY the leaves. Turns out it's the stems that taste of soap chips... It is time consuming, but I pick all the leaves off one by one. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine |
Nacho virgin
Tutti Fruiti Stevie wrote:
> > I don't do fruit pies, but I am doing a quiche of some sort. All quiche is *fruit* pie... real men don't do quiche. http://en.wikipedia.org/wiki/Real_Men_Don't_Eat_Quiche |
Nacho virgin
On Mon, 05 Jul 2010 02:06:31 -0500, Omelet >
wrote: > Pace is a cooked sauce. I like that. ;-d <shaking head> I guess it's good as hurricane, tornado or earthquake food. > > But, thanks anyhoo! > > I may eventually learn to make my own but like I said, I LIKE Pace brand > chunky picante sauce (medium) and it's not expensive. :-) The regular is > too runny but the chunky really is quite nice. > > I've recently begun to develop an appreciation for cilantro, but ONLY > the leaves. Turns out it's the stems that taste of soap chips... > It is time consuming, but I pick all the leaves off one by one. Cilantro doesn't taste like soap to me. I don't like the stems as a textural thing, but I'm not so picky that I can't eat some of the more tender stems nearest the leaf. -- Forget the health food. I need all the preservatives I can get. |
Nacho virgin
In article >,
Omelet > wrote: > In article >, > sf > wrote: > > > On Sun, 04 Jul 2010 12:03:58 -0500, Omelet > > > wrote: > > > > > In article >, > > > sf > wrote: > > > > > > > On Sun, 04 Jul 2010 02:25:37 -0500, Omelet > > > > > wrote: > > > > > > > > > Pice de gallo works, but I personally prefer Pace brand medium chunky > > > > > picante sauce. ;-d Forgot to add that to my last post. <G> Thanks for > > > > > the reminder! > > > > > > > > Why Pace? You should be able to get real fresh or at least pretend > > > > fresh commercial salsa's at your grocery stores. > > > > > > Because I like it? > > > The fresh stuff tends to be too damned hot and reeking of Cilantro stems. > > > > All of it? Dang. We can get it mild and bland. > > The stuff available at the grocery store is generally fresh made. I'll > give jalapeno and cilantro dip a pass. <g> Plus it's always made with > RAW onions and even tho' I've developed an appreciation for onions in > general (hated them growing up), I still utterly detest raw onions... Well, there you go. It's not too much to expect mild salsa. A fresh salsa without raw onions? I wouldn't expect that. And no cilantro stems, just leaves? Not likely. Too much manual labor. > Pace is a cooked sauce. I like that. ;-d If you prefer a cooked salsa, then Pace isn't bad. > I've recently begun to develop an appreciation for cilantro, but ONLY > the leaves. Turns out it's the stems that taste of soap chips... > It is time consuming, but I pick all the leaves off one by one. I cut the leaves off, but I get a fair amount of stems. -- Dan Abel Petaluma, California USA |
Nacho virgin
On Sun, 04 Jul 2010 12:03:58 -0500 in rec.food.cooking, Omelet
> wrote, >Because I like it? >The fresh stuff tends to be too damned hot and reeking of Cilantro stems. Pace is good. Pace is always sitting there on the bottom shelf of the refrigerator when I'm ready for it. And yes, no damned soapweed. |
Nacho virgin
In article >,
sf > wrote: > On Mon, 05 Jul 2010 02:06:31 -0500, Omelet > > wrote: > > > Pace is a cooked sauce. I like that. ;-d > > <shaking head> I guess it's good as hurricane, tornado or earthquake > food. Works for me. The local fresh stuff never has appealed! To each her own. <g> > > > > But, thanks anyhoo! > > > > I may eventually learn to make my own but like I said, I LIKE Pace brand > > chunky picante sauce (medium) and it's not expensive. :-) The regular is > > too runny but the chunky really is quite nice. > > > > I've recently begun to develop an appreciation for cilantro, but ONLY > > the leaves. Turns out it's the stems that taste of soap chips... > > It is time consuming, but I pick all the leaves off one by one. > > Cilantro doesn't taste like soap to me. I don't like the stems as a > textural thing, but I'm not so picky that I can't eat some of the more > tender stems nearest the leaf. So long as it's not crunchy! I've been putting the Cilantro leaves in rice noodle Pho' and rice wrapper spring rolls with romain leaves and chicken breast. I bought a fresh bunch tonight along with more fresh Basil. It'll be rice Pho' tomorrow for lunch at work along with baby spinach leaves. Tonight I got ambitious as I was shopping hungry earlier today. Sorry no pics! Baked catfish fillet' sprinkled with Lemon pepper (salt free), celery seed, dill weed and MSG. Served with steamed baby carrots with coconut oil (not much!), dill weed and lemon pepper, steamed rainbow swiss chard with lemon butter and steamed Okra with nothing but some deseeded and chopped roma tomato. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine |
Fresh vs. jarred salsa (was Nacho virgin)
In article
>, Dan Abel > wrote: > > The stuff available at the grocery store is generally fresh made. I'll > > give jalapeno and cilantro dip a pass. <g> Plus it's always made with > > RAW onions and even tho' I've developed an appreciation for onions in > > general (hated them growing up), I still utterly detest raw onions... > > Well, there you go. It's not too much to expect mild salsa. A fresh > salsa without raw onions? I wouldn't expect that. And no cilantro > stems, just leaves? Not likely. Too much manual labor. Indeed. :-) I may eventually play with home made, but am concentrating on other things right now. > > > Pace is a cooked sauce. I like that. ;-d > > If you prefer a cooked salsa, then Pace isn't bad. It sells well nation wide for a reason I imagine! <g> > > > I've recently begun to develop an appreciation for cilantro, but ONLY > > the leaves. Turns out it's the stems that taste of soap chips... > > It is time consuming, but I pick all the leaves off one by one. > > I cut the leaves off, but I get a fair amount of stems. > > -- > Dan Abel No thanks. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
Nacho virgin
In article > ,
David Harmon > wrote: > On Sun, 04 Jul 2010 12:03:58 -0500 in rec.food.cooking, Omelet > > wrote, > >Because I like it? > >The fresh stuff tends to be too damned hot and reeking of Cilantro stems. > > Pace is good. Pace is always sitting there on the bottom shelf of the > refrigerator when I'm ready for it. And yes, no damned soapweed. > > Old El Paso is not bad either, but I usually go for the Pace chunky. :-) I use it in Omelets for dad too. Mix it with chopped leftovers and a little bit of shredded cheese for a quick filling. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine |
Nacho virgin
>
> I never put meat or beans on my nachos. We always just used chips laid > out in a pan, a hunk of good cheddar placed on top and then a jalapeno > slice. Bake or broil until melted and hot and voila! Nachos! > > Yours sound more like chalupas or something grander. Enjoy! > I'm with you, Goomba - lay out the chips in a single layer, spread around some shredded cheddar, and then top with jalapeno slices. Broil. Yum. N. |
Nacho virgin
On Tue, 6 Jul 2010 12:49:38 -0700 (PDT), Nancy2
> wrote: > I'm with you, Goomba - lay out the chips in a single layer, spread > around some shredded cheddar, and then top with jalapeno slices. > Broil. Yum. Why on top? Don't you want the cheese to glue it down? -- Forget the health food. I need all the preservatives I can get. |
Fresh vs. jarred salsa (was Nacho virgin)
In article >,
Omelet > wrote: > > Indeed. :-) I may eventually play with home made, but am concentrating > on other things right now. Home made and mass produced, (cooked or uncooked), salsas are two different beasts entirely. If you have access to fresh ripe tomatoes you should try making your own. It only takes a few minutes. Just chop some tomatoes, add some diced onions, a touch of garlic (optional), chopped chiles- the variety that suits you taste for picante, cilantro to taste or some pounded coriander seed and salt to taste. And maybe a little lime juice to taste. Stir and let sit for a couple of hours before serving. Save the canned stuff for the winter. D.M. |
Fresh vs. jarred salsa (was Nacho virgin)
In article
..uk>, Don Martinich > wrote: > In article >, > Omelet > wrote: > > > > Indeed. :-) I may eventually play with home made, but am concentrating > > on other things right now. > > Home made and mass produced, (cooked or uncooked), salsas are two > different beasts entirely. If you have access to fresh ripe tomatoes you > should try making your own. It only takes a few minutes. Just chop some > tomatoes, add some diced onions, a touch of garlic (optional), chopped > chiles- the variety that suits you taste for picante, cilantro to taste > or some pounded coriander seed and salt to taste. And maybe a little > lime juice to taste. Stir and let sit for a couple of hours before > serving. Save the canned stuff for the winter. > > D.M. That sounds good... but I seriously detest raw onions. They do not agree with me! -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
Fresh vs. jarred salsa (was Nacho virgin)
On Wed, 07 Jul 2010 03:50:07 -0500, Omelet >
wrote: >In article >.uk>, > Don Martinich > wrote: > >> In article >, >> Omelet > wrote: >> > >> > Indeed. :-) I may eventually play with home made, but am concentrating >> > on other things right now. >> >> Home made and mass produced, (cooked or uncooked), salsas are two >> different beasts entirely. If you have access to fresh ripe tomatoes you >> should try making your own. It only takes a few minutes. Just chop some >> tomatoes, add some diced onions, a touch of garlic (optional), chopped >> chiles- the variety that suits you taste for picante, cilantro to taste >> or some pounded coriander seed and salt to taste. And maybe a little >> lime juice to taste. Stir and let sit for a couple of hours before >> serving. Save the canned stuff for the winter. >> >> D.M. > >That sounds good... but I seriously detest raw onions. They do not agree >with me! You can leave them out... I think the onions are more optional than the garlic... or use a bit of dehy. I don't like macerated raw onion at all... I always leave onion out of salads until just before eating and I never save a cut onion, I choose one a size I'll use it all... for a small amount that's what scallions are for. I always have dehy diced onion on hand, a pinch works fine in a tuna salad etc., they rehydrate quickly and dehy onions don't seem to contain the compounds that make folks tear up or upset digestion. Once I cut an onion it has to be consumed or cooked within twenty minutes or it goes woofy/becomes a rotten onion. I'll use raw garlic in marinades but never raw onion. Anyway those fresh salsas from the fridge case are usually awful, most I've tried smell like what I scrape from under my lawn mower. Fresh salsa is very easy to make your own, it's one of the ways I use up veggies once my garden begins to come in... and I detest cilantro (put it in those soap dispensors), I use fresh parsley instead, and I grow the curly, I don't care much for the flat leaf type, especially raw in salads. |
Fresh vs. jarred salsa (was Nacho virgin)
Omelet wrote:
> In article > > .uk>, > Don Martinich > wrote: > >> In article >, >> Omelet > wrote: >>> Indeed. :-) I may eventually play with home made, but am concentrating >>> on other things right now. >> Home made and mass produced, (cooked or uncooked), salsas are two >> different beasts entirely. If you have access to fresh ripe tomatoes you >> should try making your own. It only takes a few minutes. Just chop some >> tomatoes, add some diced onions, a touch of garlic (optional), chopped >> chiles- the variety that suits you taste for picante, cilantro to taste >> or some pounded coriander seed and salt to taste. And maybe a little >> lime juice to taste. Stir and let sit for a couple of hours before >> serving. Save the canned stuff for the winter. >> >> D.M. > > That sounds good... but I seriously detest raw onions. They do not agree > with me! Then use dehydrated onions. (They also absorb some of the excess water from the tomatoes.) Bob |
Fresh vs. jarred salsa (was Nacho virgin)
In article >,
brooklyn1 > wrote: > On Wed, 07 Jul 2010 03:50:07 -0500, Omelet > > wrote: > > >That sounds good... but I seriously detest raw onions. They do not agree > >with me! > > You can leave them out... I think the onions are more optional than > the garlic... or use a bit of dehy. I likely would use granulated garlic in an uncooked recipe. I don't care much for raw fresh garlic! Alternately, I could roast a garlic head (now that I have that convection oven, I may just do a few of those!) and use roasted garlic in a fresh salsa. ;-d > I don't like macerated raw onion > at all... I always leave onion out of salads until just before eating > and I never save a cut onion, I choose one a size I'll use it all... I do that too. It's why I try to purchase the smallest onions I can find in the produce bin and hate it when they get these HUGE ones in and nothing else. I'll often switch to scallion if that is an issue. Or shallots. ;-d > for a small amount that's what scallions are for. <lol> I'd typed the above before I read that! We think alike on some stuff it seems. :-) > I always have dehy > diced onion on hand, a pinch works fine in a tuna salad etc., they > rehydrate quickly and dehy onions don't seem to contain the compounds > that make folks tear up or upset digestion. I've not tried the minced dried onions altho' I've seen them. I do keep onion powder on hand, but the flavor is not the same as minced scallions. > Once I cut an onion it > has to be consumed or cooked within twenty minutes or it goes > woofy/becomes a rotten onion. I'll use raw garlic in marinades but > never raw onion. Anyway those fresh salsas from the fridge case are > usually awful, most I've tried smell like what I scrape from under my > lawn mower. Fresh salsa is very easy to make your own, it's one of > the ways I use up veggies once my garden begins to come in... and I > detest cilantro (put it in those soap dispensors), I use fresh parsley > instead, and I grow the curly, I don't care much for the flat leaf > type, especially raw in salads. I find too much flat leaf parsley to add a bitter flavor. I've actually recently developed a liking for Cilantro, but ONLY the leaves! Turns out it was the stems that had most of that "soapy" flavor. I pick all the leaves off by hand now, leave them whole, then toss the stems. I've been using it a lot in soups lately. Even for a fresh salsa tho', I'd likely use course chopped canned green chilis. Raw peppers are not my forte' either. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine |
Fresh vs. jarred salsa (was Nacho virgin)
In article >,
zxcvbob > wrote: > > That sounds good... but I seriously detest raw onions. They do not agree > > with me! > > > Then use dehydrated onions. (They also absorb some of the excess > water from the tomatoes.) > > Bob Shel' suggested the same thing. :-) -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
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