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2 veg recipes sounded interesting from Food Network
I've caught a couple of Food Network Thanksgiving shows this weekend and two vegetable recipes caught my attention Cauliflower Steaks http://www.foodnetwork.com/recipes/a...and-lemon.html Brussels Sprouts Supreme http://www.foodnetwork.com/recipes/m...me-recipe.html Janet US |
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2 veg recipes sounded interesting from Food Network
On Sun, 23 Nov 2014 18:40:03 -0600, Sqwertz >
wrote: >On Sun, 23 Nov 2014 13:02:34 -0700, Janet B wrote: > >> Brussels Sprouts Supreme >> http://www.foodnetwork.com/recipes/m...me-recipe.html > >The author doesn't know her chiles. She's probably from California >because she's calling a poblano pepper a pasilla pepper (California is >weird that way). > >I also don't think she knows what a morita chile is. A morita is a >type of chipotle - adried and smoked jalapeno. She uses the term as >if it's a fresh chile, but it's not going to get soft sautéing it in a >pan for a couple minutes. Moritas are hard and brittle and would >require braising for at least an hour to get soft enough to chew. > >-sw Probably trying to translate for the gringos. She's Mexican. Janet US |
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2 veg recipes sounded interesting from Food Network
On 11/23/2014 5:40 PM, Sqwertz wrote:
> The author doesn't know her chiles. She's probably from California > because she's Why do you hate on women so much, Lil' Dumpling? |
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2 veg recipes sounded interesting from Food Network
On Sun, 23 Nov 2014 17:47:51 -0700, Janet B >
wrote: >On Sun, 23 Nov 2014 18:40:03 -0600, Sqwertz > >wrote: > >>On Sun, 23 Nov 2014 13:02:34 -0700, Janet B wrote: >> >>> Brussels Sprouts Supreme >>> http://www.foodnetwork.com/recipes/m...me-recipe.html >> >>The author doesn't know her chiles. She's probably from California >>because she's calling a poblano pepper a pasilla pepper (California is >>weird that way). >> >>I also don't think she knows what a morita chile is. A morita is a >>type of chipotle - adried and smoked jalapeno. She uses the term as >>if it's a fresh chile, but it's not going to get soft sautéing it in a >>pan for a couple minutes. Moritas are hard and brittle and would >>require braising for at least an hour to get soft enough to chew. >> >>-sw >Probably trying to translate for the gringos. She's Mexican. >Janet US She's not only Mexican, she's a Mexican from...Mexico. koko -- Food is our common ground, a universal experience James Beard |
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2 veg recipes sounded interesting from Food Network
On 11/23/2014 10:59 PM, Sqwertz wrote:
> Nobody from Mexico should be > confusing a pasilla and a poblano pepper. Been deported lately? |
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