On 21 Jan 2015 15:28:38 GMT, notbob > wrote:

> On 2015-01-21, jmcquown > wrote:
>
> > I have no clue what she's calling a "chalupa". She won't provide
> > pictures (or links of pictures someone elese took that are anything
> > close to what she claims) so who knows?
>
> I'd say anyone with a computer, internet access, and a currently
> functioning brain is more than capable of finding this info:
>
> https://en.wikipedia.org/wiki/Chalupa
>
Except that's not *her* chalupa.


--
A kitchen without a cook is just a room

On Wed, 21 Jan 2015 09:59:27 -0500, Dave Smith
> wrote:

> On 2015-01-21 9:23 AM, sf wrote:
> > On Tue, 20 Jan 2015 21:44:14 -0500, Dave Smith
> > > wrote:
> >
> >> Perhaps not, but you seem to have a need to reply to her even though you
> >> know that she will reject ever suggestion, which is one of the attention
> >> seeking behaviours I pointed out.
> >
> > Why do you have a pathological need to read every post in Julie
> > initiated threads and reply to them?
> >
>
>
> Why do you lie about thins like that? Feel free to count the number of
> posts in this threat and the number of times I have posted. Julie does
> not own the threads even if she starts them, but I can tell you quite
> honestly that a lot of them ended up in the filter.

What a hypocrite. If all you can do is complain when other people
reply then either kill the topic or the SUBTHREAD.

--
A kitchen without a cook is just a room

On 21 Jan 2015 15:38:03 GMT, notbob > wrote:

> On 2015-01-21, jmcquown > wrote:
>
> > Yeah, I see what they're calling a chalupa.
>
> Well, I'm glad.
>
> Myself? Born n' bred in ol' Californ-I-A, but have never heard of
> one. I shopped at Mexican carniceria's, Mexican fruit stands, Mexican
> markets, restos, ad nauseam. Heck, a third of my family is Mexican
> and I've yet to hear the name or see it on a menu. OTOH, I guess this
> is no biggie. Lotta Mexican dishes I've never heard of.
>
You hadn't heard of them because they weren't very well known until
Taco Bell started using the word.

--
A kitchen without a cook is just a room

On Wed, 21 Jan 2015 10:59:16 -0500, Dave Smith
> wrote:

> On 2015-01-21 10:08 AM, sf wrote:
>
> >>>> Because I asked him (the owner) what the soft one was. He said it was just
> >>>> a flour tortilla. Not fried. Picture this. Big flour tortilla. Beans
> >>>> inside. Also lettuce and tomato. Normally there would be other stuff too
> >>>> but I have that left out. I do think the tortillas are key here. His dad
> >>>> makes them and they are vastly superior to anything I can buy. But they are
> >>>> heated somehow and I don't think it is in the oven.
> >>>
> >>> We can't figure it out how for you. You have to do it all by
> >>> yourself.
> >>
> >> oh jesus, move on. You know she is a retard.
> >
> > You still haven't figured out how to kill a thread?
> >
>
> No need. I get a perverse thrill out of your banging your head against
> the wall thinking you and treat her like a human and then get frustrated
> by having fallen into the vortex of stupidity again and again and again.

You're the one who is a frustrated net nanny, so knock yourself out.
I just wonder how you can continue to rail against Julie like that
when you're making such a mockery out of yourself.

--
A kitchen without a cook is just a room

On Wed, 21 Jan 2015 11:05:47 -0500, Dave Smith
> wrote:

> On 2015-01-21 10:18 AM, sf wrote:
> thing. You either made it or you didn't.
> >>
> >> Alrighty, then. What you're saying is you expected people to simply
> >> answer "yes" or "no". Without any comments or discussion.
> >
> > Next time, let's do that. She asks a question and gets a simple yes
> > or no. LOL
> >
>
> I vote yes for that, but I am betting you will make another valiant
> attempt to explain reality to her.

Net nannying again?

--
A kitchen without a cook is just a room

"sf" > wrote in message
...
> On Wed, 21 Jan 2015 10:59:16 -0500, Dave Smith


>> No need. I get a perverse thrill out of your banging your head against
>> the wall thinking you and treat her like a human and then get frustrated
>> by having fallen into the vortex of stupidity again and again and again.
>
> You're the one who is a frustrated net nanny, so knock yourself out.
> I just wonder how you can continue to rail against Julie like that
> when you're making such a mockery out of yourself.

+10,000

On Wed, 21 Jan 2015 06:21:02 -0800, sf > wrote:

>On Tue, 20 Jan 2015 23:12:10 -0800, "Julie Bove"
> wrote:
>
snip
>> >>
>> >> Not if folded over with some filling inside. Obviously not the lettuce
>> >> though.
>> >
>> > That would be a soft taco.
>>
>> Where do they make tacos with flour tortillas?
>
>Anywhere.

taco definition:
http://en.wikipedia.org/wiki/Taco

Hey, sf: Do you remember the thread about whole wheat flour that was
so special that no one else had ever seen or used it and it required
that one special recipe that was like no other? This thread is the
twin to that.
Janet US

On Wed, 21 Jan 2015 11:47:35 -0500, Doris Night
> wrote:

>On Tue, 20 Jan 2015 19:33:05 -0800, "Julie Bove"
> wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Tue, 20 Jan 2015 17:39:05 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>What they call a chalupa here in WA, is a large flour tortilla, folded in
>>>>half. Every restaurant you order this at will serve you this except for
>>>>Taco Bell. If you want to call Taco Bell a restaurant.
>>>
>>> Where I live, there are no Mexican restaurants at all. So the concept
>>> of "chalupa" is completely foreign to me.
>>
>>Yikes! I can't even imagine such a place.
>
>We don't eat out much at all, but when we do, there are a lot of very
>good restaurants to choose from, with very good chefs. I don't think
>I'd want to waste my eating-out money on Mexican food.
>
>Doris
There's more to it than tacos and chalupas, but that is what you see
at fast food restaurants that are under discussion. There are white
tablecloth restaurants for every kind of cuisine.
Janet US

On Wed, 21 Jan 2015 07:04:00 -0800, sf > wrote:

>On Tue, 20 Jan 2015 17:40:07 -0700, Janet B >
>wrote:
>
>> My opinion is that the proprietor has used a flour tortilla as a cheap
>> and labor saving method of producing what they call a chalupa. After
>> all, starting with masa and then doing a double cooking with shaping
>> and filling in between does use labor with not very much return.
>
>You're probably right. I've eaten chalupas in the past at a Mexican
>restaurant that specializes in regional Mexican cusine. I see they
>are not on the menu anymore and can only guess it's because they are a
>Taco Bell item now and too many people complained when they were
>served food that wasn't just like Taco Bell's. Surprisingly, they do
>have gorditas on the menu. I was tempted to order them and see what
>gorditas are all about, but I had gone there jonesing for something
>else so I ordered that instead.

I think the real McCoy is something similar to a pot pie or pasty?
Made with masa.
Janet US

On Tue, 20 Jan 2015 20:44:51 -0800, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> On Tue, 20 Jan 2015 20:13:52 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"jmcquown" > wrote in message
...
>>>> On 1/20/2015 10:02 PM, Julie Bove wrote:
>>>>>
>>>>> I asked for opinions? Where did I do that? I asked if anyone had ever
>>>>> made a soft chalupa. Apparently not.
>>>>
>>>> What colour is the sky in your world?
>>>>
>>>> Uh huh. Maybe we're all completely dense and stupid but I doubt it.
>>>> Seems
>>>> to me if someone asks if anyone ever made [whatever] it's asking for
>>>> opinions, suggestions or (god forbid) help. You appeared to want to
>>>> replicate this dish at home. You have summarily rejected every possible
>>>> reply so... hey. Guess you'll just have to eat at the Tex-Mex joint. Or
>>>> ask "Alfredo". Yeah, that's the ticket.
>>>
>>>How in the world is that asking for opinions? It's a very clear cut
>>>thing.
>>>You either made it or you didn't. And this isn't a Tex Mex joint. He's
>>>from Oaxaca. As are chalupas. At least according to what I looked up. I
>>>will ask him. But I'm not there and he's not here and that certainly
>>>isn't
>>>the sort of thing I would call on the phone about. I wanted to make them
>>>at
>>>home. I bought the ingredients and they didn't come out like his.
>>>
>>>I have perfected the bean soup because he helped me with that.
>>
>> No one here has seen your bean soup, not even a recipe, I'm positive
>> all you do is open a can, you are FAKE, Bove.
>
>Gee, Sheldon... I can't eat corn. Please tell me what kind of bean soup I
>can buy in a can with no corn in it?

You're just too lazy to look.

No corn, they contain modified wheat starch:
http://www.soap.com/p/progresso-hear...-3-pack-218229
http://www.wegmans.com/webapp/wcs/st...52&lang Id=-1
http://www.amazon.com/Campbells-Bean.../dp/B0014EOVHE
I'm sure there are others.

On Wed, 21 Jan 2015 08:51:26 -0800, sf > wrote:

>On 21 Jan 2015 15:38:03 GMT, notbob > wrote:

snip
>> Myself? Born n' bred in ol' Californ-I-A, but have never heard of
>> one. I shopped at Mexican carniceria's, Mexican fruit stands, Mexican
>> markets, restos, ad nauseam. Heck, a third of my family is Mexican
>> and I've yet to hear the name or see it on a menu. OTOH, I guess this
>> is no biggie. Lotta Mexican dishes I've never heard of.
>>
>You hadn't heard of them because they weren't very well known until
>Taco Bell started using the word.

I agree. Eateries use 'exotic' food names to call in patrons who are
looking for something different. The fact that the food prepared has
nothing to do with the real item is of no concern.
They are pictured with recipe and description in my Sunset Mexican
Cook Book, copyright 1969. It's my fallback book even though I have
other Mexican cookbooks with appropriate authors because when all is
considered it is comprehensive and authentic.
Janet US

"Cheri" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Wed, 21 Jan 2015 10:59:16 -0500, Dave Smith
>
>
>>> No need. I get a perverse thrill out of your banging your head against
>>> the wall thinking you and treat her like a human and then get frustrated
>>> by having fallen into the vortex of stupidity again and again and again.
>>
>> You're the one who is a frustrated net nanny, so knock yourself out.
>> I just wonder how you can continue to rail against Julie like that
>> when you're making such a mockery out of yourself.
>
> +10,000
+20,000

--
http://www.helpforheroes.org.uk/shop/

On Tue, 20 Jan 2015 23:12:10 -0800, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Tue, 20 Jan 2015 14:44:20 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Tue, 20 Jan 2015 07:29:26 -0800 (PST),
>>> > wrote:
>>> >
>>> >> On Tuesday, January 20, 2015 at 6:53:16 AM UTC-8, jmcquown wrote:
>>> >> > On 1/20/2015 9:41 AM, Julie Bove wrote:
>>> >> > > Because I asked him (the owner) what the soft one was. He said it
>>> >> > > was
>>> >> > > just a flour tortilla. Not fried. Picture this. Big flour
>>> >> > > tortilla.
>>> >> > > Beans inside. Also lettuce and tomato. Normally there would be
>>> >> > > other
>>> >> > > stuff too but I have that left out. I do think the tortillas are
>>> >> > > key
>>> >> > > here. His dad makes them and they are vastly superior to anything
>>> >> > > I
>>> >> > > can
>>> >> > > buy. But they are heated somehow and I don't think it is in the
>>> >> > > oven.
>>> >> >
>>> >> > Ever heard of steaming? That's about the only option left for
>>> >> > heating
>>> >> > flour tortillas if they are not fried and they aren't heated in an
>>> >> > oven.
>>> >> >
>>> >>
>>> >> He could have made them to order on a comal. Or he could have warmed
>>> >> them
>>> >> up on a well-seasoned griddle.
>>> >
>>> > They'd still be floppy and flat.
>>>
>>> Not if folded over with some filling inside. Obviously not the lettuce
>>> though.
>>
>> That would be a soft taco.
>
>Where do they make tacos with flour tortillas?

Everywhere.
Homemade Flour Tortillas Recipe - Allrecipes.com

allrecipes.com/recipe/homemade-flour-tortillas/ - Similar to Homemade
Flour Tortillas Recipe - Allrecipes.com
Rating: 4.5/5 - 696 Reviews - 1 hr - 86 calories
This homemade **flour tortilla** recipe produces warm and soft
tortillas **perfect for soft tacos** or burritos.

Should be obvious to everyone why your husband seeks as little
interaction with you as possible... you're a nasty obstinate creature,
you've no redeeming qualities whatsoever.

On 2015-01-21 11:47 AM, sf wrote:

>> There are lots of interesting threads. It's just that they always seem
>> to end up being with and about our resident, question asking, answer
>> rejecting attention whore. If I killed every thread that turned out to
>> be about Julie there would be slim pickings. You guys keep replying to
>> her as if she is half way normal and then you get frustrated with her
>> because she ends up playing the same game on you again and again.
>> Your advice to move on is good enough for you to follow too.
>
> You're the one with the problem. I tried to help you solve it, but
> you're the make version of Julie. Sounds like you need to upgrade
> your news reader so you can kill subthreads. There, I helped you
> again. Now take the advice.
>
\
I vote no.

On 2015-01-21 11:47 AM, Doris Night wrote:

>
> We don't eat out much at all, but when we do, there are a lot of very
> good restaurants to choose from, with very good chefs. I don't think
> I'd want to waste my eating-out money on Mexican food.
>

You would especially not want to go out for Mexican food around here.
There are very few Mexican restaurants around. Those we have are
basically Tex Mex, and I think they are too expensive for the type of
food products they are serving. Corn, beans, rice, hamburger.....
should be a lot cheaper that they are asking. IMO.

On 2015-01-21 11:50 AM, sf wrote:

>> Why do you lie about thins like that? Feel free to count the number of
>> posts in this threat and the number of times I have posted. Julie does
>> not own the threads even if she starts them, but I can tell you quite
>> honestly that a lot of them ended up in the filter.
>
> What a hypocrite. If all you can do is complain when other people
> reply then either kill the topic or the SUBTHREAD.
>

You didn't answer my question. Why would you lie about that? If i
replied to every post in a thread I would account for half the content.
My reader shows 110 posts to date on this thread. Only 9 of them are
from me, and not one of them in reply to Julie. Goodness knows how many
were filtered by sender.

I was told that I can't tell people to to reply to because I am not the
moderator. It looks like you think you are.

On 2015-01-21 11:53 AM, sf wrote:

>> No need. I get a perverse thrill out of your banging your head against
>> the wall thinking you and treat her like a human and then get frustrated
>> by having fallen into the vortex of stupidity again and again and again.
>
> You're the one who is a frustrated net nanny, so knock yourself out.
> I just wonder how you can continue to rail against Julie like that
> when you're making such a mockery out of yourself.
>


I wasn't railing against Julie. It was aimed at the people who keep
trying to treat her as if she was normal and then get frustrated and
start to mock her themselves because Julie sucked them in yet again.
That is the vortex of stupidity that you keep getting sucked into.

On Wednesday, January 21, 2015 at 7:24:01 AM UTC-7, sf wrote:
> On Tue, 20 Jan 2015 21:44:14 -0500, Dave Smith
> > wrote:
>
> > Perhaps not, but you seem to have a need to reply to her even though you
> > know that she will reject ever suggestion, which is one of the attention
> > seeking behaviours I pointed out.
>
> Why do you have a pathological need to read every post in Julie
> initiated threads and reply to them?
>
Because all of her posts say HELP ME and like Lassie we charge through/or over every obstacle to rescue her.

On Wed, 21 Jan 2015 13:37:48 -0500, Dave Smith
> wrote:

>On 2015-01-21 11:47 AM, Doris Night wrote:
>
>>
>> We don't eat out much at all, but when we do, there are a lot of very
>> good restaurants to choose from, with very good chefs. I don't think
>> I'd want to waste my eating-out money on Mexican food.
>>
>
>You would especially not want to go out for Mexican food around here.
>There are very few Mexican restaurants around. Those we have are
>basically Tex Mex, and I think they are too expensive for the type of
>food products they are serving. Corn, beans, rice, hamburger.....
>should be a lot cheaper that they are asking. IMO.

The closest thing to Mexican around here is a Lone Star in Belleville,
which is a Tex Mex chain restaurant. It's about an hour's drive from
my house, so not much chance we'll ever be going there.

Doris

"Roy" > wrote in message
...
> On Wednesday, January 21, 2015 at 7:24:01 AM UTC-7, sf wrote:
>> On Tue, 20 Jan 2015 21:44:14 -0500, Dave Smith
>> > wrote:
>>
>> > Perhaps not, but you seem to have a need to reply to her even though
>> > you
>> > know that she will reject ever suggestion, which is one of the
>> > attention
>> > seeking behaviours I pointed out.
>>
>> Why do you have a pathological need to read every post in Julie
>> initiated threads and reply to them?
>>
> Because all of her posts say HELP ME and like Lassie we charge through/or
> over every obstacle to rescue her.

Yeah, right. Personally, I can't understand why someone can't answer (or try
to answer) a question once or twice or even three times before deciding that
they're done with it, but instead some just keep going on and on and on
getting nastier with each post.

Cheri

Julie Bove wrote:

>
>"sf" > wrote in message
.. .
>> On Tue, 20 Jan 2015 23:12:10 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Tue, 20 Jan 2015 14:44:20 -0800, "Julie Bove"
>>> > > wrote:
>>> >
>>> >>
>>> >> "sf" > wrote in message
>>> >> ...
>>> >> > On Tue, 20 Jan 2015 07:29:26 -0800 (PST),
>>> >> > wrote:
>>> >> >
>>> >> >> On Tuesday, January 20, 2015 at 6:53:16 AM UTC-8, jmcquown wrote:
>>> >> >> > On 1/20/2015 9:41 AM, Julie Bove wrote:
>>> >> >> > > Because I asked him (the owner) what the soft one was. He said
>>> >> >> > > it
>>> >> >> > > was
>>> >> >> > > just a flour tortilla. Not fried. Picture this. Big flour
>>> >> >> > > tortilla.
>>> >> >> > > Beans inside. Also lettuce and tomato. Normally there would
>>> >> >> > > be
>>> >> >> > > other
>>> >> >> > > stuff too but I have that left out. I do think the tortillas
>>> >> >> > > are
>>> >> >> > > key
>>> >> >> > > here. His dad makes them and they are vastly superior to
>>> >> >> > > anything
>>> >> >> > > I
>>> >> >> > > can
>>> >> >> > > buy. But they are heated somehow and I don't think it is in
>>> >> >> > > the
>>> >> >> > > oven.
>>> >> >> >
>>> >> >> > Ever heard of steaming? That's about the only option left for
>>> >> >> > heating
>>> >> >> > flour tortillas if they are not fried and they aren't heated in
>>> >> >> > an
>>> >> >> > oven.
>>> >> >> >
>>> >> >>
>>> >> >> He could have made them to order on a comal. Or he could have
>>> >> >> warmed
>>> >> >> them
>>> >> >> up on a well-seasoned griddle.
>>> >> >
>>> >> > They'd still be floppy and flat.
>>> >>
>>> >> Not if folded over with some filling inside. Obviously not the
>>> >> lettuce
>>> >> though.
>>> >
>>> > That would be a soft taco.
>>>
>>> Where do they make tacos with flour tortillas?
>>
>> Anywhere.
>
>Anywhere but here!

Here, There, and Everywhe
http://blogchef.net/taco-bake-recipe/

On 2015-01-21, Dave Smith > wrote:

> You would especially not want to go out for Mexican food around here.
> There are very few Mexican restaurants around. Those we have are
> basically Tex Mex, and I think they are too expensive for the type of
> food products they are serving. Corn, beans, rice, hamburger.....
> should be a lot cheaper that they are asking. IMO.

Likewise, here in CO.

Gotta big surpise, living in CO. Lotta Mexican heritage and
influence, but food, not so much. Even the local KFC/TB franchise died.
That's the second fastfood place in the last yr! We're in economic
recovery? Really? Anyway, I've yet to patronize any one of the local
mom/pop Mexican places. Eight freakin' dollars for a rice/bean/meat
burrito!? Not off this gringo!

nb

On 1/19/2015 6:33 PM, jmcquown wrote:
> On 1/19/2015 5:39 PM, Julie Bove wrote:
>> The ones here are not mini. They are huge! I can not find a pic of
>> what I am talking about. Nothing looks like what we get here. I just
>> keep finding Taco Bell stuff.
>
> Taco Bell commercials is about the only place I've ever seen a chalupa.
> The local Tex-Mex restaurants don't have them on the menu.
>
> However: take a gander at this:
>
> http://www.macheesmo.com/2010/04/chalupas/
>
> Step by step and pretty much how to quick fry then remove the tortilla
> from the oil and it will still be puffy, soft and probably flexible.
>
> Or these images:
>
> http://tinyurl.com/qcjmaa3
>
> Jill

This is making me hungry. They serve chalupas here, but they are flat
and firm, they do not bend. The tortilla is fried crispy, so it will
hold the filling. A soft corn tortilla that bends, is a soft taco, at
least where I live.

Becca

On Wed, 21 Jan 2015 13:37:48 -0500, Dave Smith
> wrote:

>On 2015-01-21 11:47 AM, Doris Night wrote:
>
>>
>> We don't eat out much at all, but when we do, there are a lot of very
>> good restaurants to choose from, with very good chefs. I don't think
>> I'd want to waste my eating-out money on Mexican food.
>>
>
>You would especially not want to go out for Mexican food around here.
>There are very few Mexican restaurants around. Those we have are
>basically Tex Mex.

Just about every Mexican restaurant in the US is actually Tex-Mex.
The thing is Mexico is a big country with many cusines, there is no
one Mexican food anymore than there is one Italian food or one Chinese
food.

On 2015-01-21 3:12 PM, notbob wrote:
> On 2015-01-21, Dave Smith > wrote:
>
>> You would especially not want to go out for Mexican food around here.
>> There are very few Mexican restaurants around. Those we have are
>> basically Tex Mex, and I think they are too expensive for the type of
>> food products they are serving. Corn, beans, rice, hamburger.....
>> should be a lot cheaper that they are asking. IMO.
>
> Likewise, here in CO.
>
> Gotta big surpise, living in CO. Lotta Mexican heritage and
> influence, but food, not so much. Even the local KFC/TB franchise died.
> That's the second fastfood place in the last yr! We're in economic
> recovery? Really? Anyway, I've yet to patronize any one of the local
> mom/pop Mexican places. Eight freakin' dollars for a rice/bean/meat
> burrito!? Not off this gringo!

I figure something like that might be worth about the same as a
hamburger. Beans and rice are cheap. Mexian food prices here are
outrageous, and you get a small amount of food made from relatively
inexpensive ingredients. It may be different with "upscale" Mexican
food, but that is not an option here. Based on my experience, I am about
to go out for that. Maybe this summer when I go to California.
>

On 2015-01-21 3:27 PM, Brooklyn1 wrote:


>> You would especially not want to go out for Mexican food around here.
>> There are very few Mexican restaurants around. Those we have are
>> basically Tex Mex.
>
> Just about every Mexican restaurant in the US is actually Tex-Mex.
> The thing is Mexico is a big country with many cusines, there is no
> one Mexican food anymore than there is one Italian food or one Chinese
> food.
>

Yet, despite the regional cuisines, Tex Mex seems to be the Mexican food
being flogged. I can understand it from a marketin point of view. Using
mostly corn, rice, beans, small amounts of cheap ground meat, there has
to be room for profit.

On 2015-01-21, Dave Smith > wrote:

> to go out for that. Maybe this summer when I go to California.

Yep! CA has the real deal. I usta go to outstanding Mexican restos
all the time, from gringo chains like El Torito to crappy
hole-in-the-wall dumps that had more flies than customers. One in
Tracy, CA, was shut down by the health dept, but not before we were
able to score a great lunch of prime greasy Mexican food. My daughter
lives near a Mexican market w/ bakery and grill. They make the most
awesome Cubano Torte I've ever tasted. This from a crappy little
neighborhood market. Amazing!

nb

"Brooklyn1" > wrote in message
...
> On Tue, 20 Jan 2015 20:44:51 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Tue, 20 Jan 2015 20:13:52 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"jmcquown" > wrote in message
...
>>>>> On 1/20/2015 10:02 PM, Julie Bove wrote:
>>>>>>
>>>>>> I asked for opinions? Where did I do that? I asked if anyone had
>>>>>> ever
>>>>>> made a soft chalupa. Apparently not.
>>>>>
>>>>> What colour is the sky in your world?
>>>>>
>>>>> Uh huh. Maybe we're all completely dense and stupid but I doubt it.
>>>>> Seems
>>>>> to me if someone asks if anyone ever made [whatever] it's asking for
>>>>> opinions, suggestions or (god forbid) help. You appeared to want to
>>>>> replicate this dish at home. You have summarily rejected every
>>>>> possible
>>>>> reply so... hey. Guess you'll just have to eat at the Tex-Mex joint.
>>>>> Or
>>>>> ask "Alfredo". Yeah, that's the ticket.
>>>>
>>>>How in the world is that asking for opinions? It's a very clear cut
>>>>thing.
>>>>You either made it or you didn't. And this isn't a Tex Mex joint. He's
>>>>from Oaxaca. As are chalupas. At least according to what I looked up.
>>>>I
>>>>will ask him. But I'm not there and he's not here and that certainly
>>>>isn't
>>>>the sort of thing I would call on the phone about. I wanted to make
>>>>them
>>>>at
>>>>home. I bought the ingredients and they didn't come out like his.
>>>>
>>>>I have perfected the bean soup because he helped me with that.
>>>
>>> No one here has seen your bean soup, not even a recipe, I'm positive
>>> all you do is open a can, you are FAKE, Bove.
>>
>>Gee, Sheldon... I can't eat corn. Please tell me what kind of bean soup
>>I
>>can buy in a can with no corn in it?
>
> You're just too lazy to look.
>
> No corn, they contain modified wheat starch:
> http://www.soap.com/p/progresso-hear...-3-pack-218229
> http://www.wegmans.com/webapp/wcs/st...52&lang Id=-1
> http://www.amazon.com/Campbells-Bean.../dp/B0014EOVHE
> I'm sure there are others.

You're very wrong on the Campbell's. Contains modified food starch which is
usually corn and in this case it is.

http://www.campbellfoodservice.com/details.aspx?code=24

And it's also in the Progresso.

http://www.progresso.com/products/so...rty-black-bean

Corn is not a top 8 allergen so does not have to be disclosed.

No Wegman's here so not going to look that up.

Corn is in everything and there are few prepared foods that do not contain
it.

On Wed, 21 Jan 2015 10:33:37 -0700, Janet B >
wrote:

> On Wed, 21 Jan 2015 06:21:02 -0800, sf > wrote:
>
> >On Tue, 20 Jan 2015 23:12:10 -0800, "Julie Bove"
> > wrote:
> >
> snip
> >> >>
> >> >> Not if folded over with some filling inside. Obviously not the lettuce
> >> >> though.
> >> >
> >> > That would be a soft taco.
> >>
> >> Where do they make tacos with flour tortillas?
> >
> >Anywhere.
>
> taco definition:
> http://en.wikipedia.org/wiki/Taco
>
> Hey, sf: Do you remember the thread about whole wheat flour that was
> so special that no one else had ever seen or used it and it required
> that one special recipe that was like no other? This thread is the
> twin to that.

LOL


--
A kitchen without a cook is just a room

On Wed, 21 Jan 2015 13:43:25 -0500, Dave Smith
> wrote:

> On 2015-01-21 11:50 AM, sf wrote:
>
> >> Why do you lie about thins like that? Feel free to count the number of
> >> posts in this threat and the number of times I have posted. Julie does
> >> not own the threads even if she starts them, but I can tell you quite
> >> honestly that a lot of them ended up in the filter.
> >
> > What a hypocrite. If all you can do is complain when other people
> > reply then either kill the topic or the SUBTHREAD.
> >
>
> You didn't answer my question. Why would you lie about that? If i
> replied to every post in a thread I would account for half the content.
> My reader shows 110 posts to date on this thread. Only 9 of them are
> from me, and not one of them in reply to Julie. Goodness knows how many
> were filtered by sender.
>
> I was told that I can't tell people to to reply to because I am not the
> moderator. It looks like you think you are.

Oh, the irony.

--
A kitchen without a cook is just a room

On Wed, 21 Jan 2015 11:25:52 -0800, "Cheri" >
wrote:

>
> "Roy" > wrote in message
> ...
> > On Wednesday, January 21, 2015 at 7:24:01 AM UTC-7, sf wrote:
> >> On Tue, 20 Jan 2015 21:44:14 -0500, Dave Smith
> >> > wrote:
> >>
> >> > Perhaps not, but you seem to have a need to reply to her even though
> >> > you
> >> > know that she will reject ever suggestion, which is one of the
> >> > attention
> >> > seeking behaviours I pointed out.
> >>
> >> Why do you have a pathological need to read every post in Julie
> >> initiated threads and reply to them?
> >>
> > Because all of her posts say HELP ME and like Lassie we charge through/or
> > over every obstacle to rescue her.
>
> Yeah, right. Personally, I can't understand why someone can't answer (or try
> to answer) a question once or twice or even three times before deciding that
> they're done with it, but instead some just keep going on and on and on
> getting nastier with each post.
>
Without actually participating in the thread other than to post a
nasty reply in the spirit of medavis and PVC.

--
A kitchen without a cook is just a room

On Wed, 21 Jan 2015 10:51:06 -0700, Janet B >
wrote:

> On Wed, 21 Jan 2015 07:04:00 -0800, sf > wrote:
>
> >On Tue, 20 Jan 2015 17:40:07 -0700, Janet B >
> >wrote:
> >
> >> My opinion is that the proprietor has used a flour tortilla as a cheap
> >> and labor saving method of producing what they call a chalupa. After
> >> all, starting with masa and then doing a double cooking with shaping
> >> and filling in between does use labor with not very much return.
> >
> >You're probably right. I've eaten chalupas in the past at a Mexican
> >restaurant that specializes in regional Mexican cusine. I see they
> >are not on the menu anymore and can only guess it's because they are a
> >Taco Bell item now and too many people complained when they were
> >served food that wasn't just like Taco Bell's. Surprisingly, they do
> >have gorditas on the menu. I was tempted to order them and see what
> >gorditas are all about, but I had gone there jonesing for something
> >else so I ordered that instead.
>
> I think the real McCoy is something similar to a pot pie or pasty?
> Made with masa.

I only ordered it once or twice... they were definitely different.

--
A kitchen without a cook is just a room

"sf" > wrote in message
...
> On Tue, 20 Jan 2015 18:22:15 -0800, "Julie Bove"
> > wrote:
>
>> I did describe it prior. His dad makes the tortillas from scratch. Yes.
>> He buys the corn ones from a place in Everett that also makes them from
>> scratch.
>
> Then you know where you need to start. No point in complaining about
> commercial flour tortillas here when you're the only one who can fix
> your problem.

Uh.... I wasn't complaining. I merely asked if anyone here had made them.
And obviously not.

"sf" > wrote in message
...
> On Tue, 20 Jan 2015 22:18:31 -0700, Janet B >
> wrote:
>
>> On Tue, 20 Jan 2015 23:48:06 -0500, jmcquown >
>> wrote:
>>
>>
>> snip
>> What you're saying is you expected people to simply
>> >answer "yes" or "no". Without any comments or discussion.
>> snip
>> >Jill
>> I like this. I vote for this.
>
> They have a telephone, she can pick up her phone and call if she
> doesn't want to make the trip.

Are you kidding me? He runs a small restaurant and he can be insanely busy.
Do you really think I would bother him on the phone for something like this?
No.

On Wed, 21 Jan 2015 13:07:19 -0800, "Julie Bove"
> wrote:
> >
> > Just to be crystal clear, you're talking about what the arrow is
> > pointing at? http://tinypic.com/view.php?pic=2s9ot45&s=8
> > That's a fried flour tortilla. Sheesh.
>
> Yes. That is what a standard chalupa is here. They are greasy and that is
> *not* what I want. What I want is what I can't find a pic of.

If you can't find a picture and won't take a picture, you're out of
luck. I know what the chalupas I ate looked like and I'm not finding
them either. They were appetizer sized, not humongous things I saw on
the internet. They were shaped like this little boat and filled.
http://farm8.static.flickr.com/7398/...199624acfa.jpg

--
A kitchen without a cook is just a room

On 21 Jan 2015 20:48:09 GMT, notbob > wrote:

> This from a crappy little neighborhood market. Amazing!

There's a little hole in the wall corner store about a 5 minute car
drive away that fits the description. Terrible excuse for a store,
great food - constantly busy, at least when I'm there.

--
A kitchen without a cook is just a room

On Wed, 21 Jan 2015 15:43:20 -0500, Dave Smith
> wrote:

> On 2015-01-21 3:27 PM, Brooklyn1 wrote:
>
>
> >> You would especially not want to go out for Mexican food around here.
> >> There are very few Mexican restaurants around. Those we have are
> >> basically Tex Mex.
> >
> > Just about every Mexican restaurant in the US is actually Tex-Mex.
> > The thing is Mexico is a big country with many cusines, there is no
> > one Mexican food anymore than there is one Italian food or one Chinese
> > food.
> >
>
> Yet, despite the regional cuisines, Tex Mex seems to be the Mexican food
> being flogged. I can understand it from a marketin point of view. Using
> mostly corn, rice, beans, small amounts of cheap ground meat, there has
> to be room for profit.

Texas belonged to Mexico as did California, New Mexico, Texas, Arizona
+ parts of Colorado, Nevada, and Utah. The Treaty of Guadeloupe
Hidalgo was signed at the end of the Mexican-American war in 1848 and
the land was sold to the United States for $15 million. With the
transfer of land, 800,000 Mexicans living in those areas were given
the rights of U.S. citizens and the two food cultures merged when
gringos moved into the neighborhood. I'm sure Becca and Janet W (and
one or two other posters) will be more than happy to tell you about
all the German food that can be found in Texas.

The Mexican restaurants around here are mainly run by Central
Americans so we have their version of Latin American food being sold
under the banner of "Mexican".

--
A kitchen without a cook is just a room

"notbob" > wrote in message
...
> On 2015-01-21, jmcquown > wrote:
>
>> I have no clue what she's calling a "chalupa". She won't provide
>> pictures (or links of pictures someone elese took that are anything
>> close to what she claims) so who knows?
>
> I'd say anyone with a computer, internet access, and a currently
> functioning brain is more than capable of finding this info:
>
> https://en.wikipedia.org/wiki/Chalupa
>
> nb

But that isn't what you get here when you order a chalupa.

"sf" > wrote in message
...
> On 21 Jan 2015 15:38:03 GMT, notbob > wrote:
>
>> On 2015-01-21, jmcquown > wrote:
>>
>> > Yeah, I see what they're calling a chalupa.
>>
>> Well, I'm glad.
>>
>> Myself? Born n' bred in ol' Californ-I-A, but have never heard of
>> one. I shopped at Mexican carniceria's, Mexican fruit stands, Mexican
>> markets, restos, ad nauseam. Heck, a third of my family is Mexican
>> and I've yet to hear the name or see it on a menu. OTOH, I guess this
>> is no biggie. Lotta Mexican dishes I've never heard of.
>>
> You hadn't heard of them because they weren't very well known until
> Taco Bell started using the word.

I don't think so. My mom has been ordering them for as long as I can
remember.

"Doris Night" > wrote in message
...
> On Tue, 20 Jan 2015 19:33:05 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Tue, 20 Jan 2015 17:39:05 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>What they call a chalupa here in WA, is a large flour tortilla, folded
>>>>in
>>>>half. Every restaurant you order this at will serve you this except for
>>>>Taco Bell. If you want to call Taco Bell a restaurant.
>>>
>>> Where I live, there are no Mexican restaurants at all. So the concept
>>> of "chalupa" is completely foreign to me.
>>
>>Yikes! I can't even imagine such a place.
>
> We don't eat out much at all, but when we do, there are a lot of very
> good restaurants to choose from, with very good chefs. I don't think
> I'd want to waste my eating-out money on Mexican food.

It certainly isn't a waste of *my* money as that is the kind of food I
prefer. Going to some fancy place would truly be a waste of my money
because I likely wouldn't eat much there.