On 1/20/2015 9:22 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 1/20/2015 8:37 PM, Julie Bove wrote:
>>> I don't think I could describe it any better. A large flour tortilla,
>>> folded in half and heated in some sort of what to where it remains soft
>>> but not steamed. Filled with what you'd put in a taco. I tried to heat
>>> it in a skillet and it was close but no cigar. I do think though that
>>> perhaps it has to do more with the qualities of the tortilla than
>>> anything else. I am using a different brand of tortilla only because I
>>> am not going to drive all the way out to Lake Steven's to his dad's
>>> restaurant to get some tortillas.
>>
>> Took long enough to say so. So you know where/what kind of tortillas
>> his dad uses? Does he make them from scratch? He's the guy you need
>> to be asking. You already knew that.
>
> 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.

Seriously, ask him how he makes the flour tortillas. I don't believe
you have any intention of making them but hey, we wouldn't know if you
did.

Jill

"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.

"jmcquown" > wrote in message
...
> On 1/20/2015 9:24 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/20/2015 9:03 PM, Julie Bove wrote:
>>>> Here I did find an actual picture of a chalupa like you can get here
>>>> but
>>>> you will have to scroll down to see it. Note that this is *not* the
>>>> restaurant that we dine at. We have eaten there a few times but not in
>>>> recent years. Scroll down to "Combinations". The chalupa is pictured
>>>> on
>>>> a red/brown plate with beans, rice, and enchilada, a tomato slice and
>>>> some fried thing. Not sure what the fried thing is.
>>>>
>>>> http://www.viva-jalisco.com/pages/menu.htm
>>>
>>> Oh my. I realize this isn't the same restaurant but if it's
>>> indicative of the type of place... well hey, that's Tex-Mex
>>> extraordinaire.
>>
>> No. It is not the type of place that we eat at and in fact we don't
>> like that place. I realize that a lot of people do but it's not my
>> style.
>>>
>>> Yeah, I see what they're calling a chalupa. Sure looks like the flour
>>> tortilla was lightly fried in that picture. So sorry you're having
>>> such problems figuring it out.
>>
>> Yes. That is the fried one. That is not what I want. What I want is a
>> soft one and a search turned up no recipes whatever, nor did asking
>> here. Guess I will just have to ask Alfredo what he does.
>
> I know yours did not contain pork. Forget about the pork. Does it look
> *anything* like the soft flour tortilla with beans, lettuce and tomato in
> the picture in this link?
>
> http://allrecipes.com/Recipe/Pork-Chalupas/
>
> Seems like the hot ingredients are what warm up the flour tortillas. No
> special heating method required. And yes, you probably want to stop
> buying crappy flour tortillas.

No. Nothing at all like that and my tortillas aren't crappy.

"Brooklyn1" > wrote in message
...
> On Tue, 20 Jan 2015 19:02:07 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> "Julie Bove" wrote:
>>>>
>>>>Here I did find an actual picture of a chalupa like you can get here but
>>>>you
>>>>will have to scroll down to see it. Note that this is *not* the
>>>>restaurant
>>>>that we dine at.
>>>
>>> Um, eating chalupas is in no way "dining", it's slumming... you've
>>> proven it's slumming... you can't even recall how to replicate the
>>> ghetto shit you ate.
>>
>>It's not that I can't recall how to do it. I haven't seen it being made.
>
> Anyone who claims to know how to cook should not only be able to
> replicate a dish they've eaten, they should be able to make it
> better... you're obviously no kind of cook. So far the only cooking
> you've imparted here is boasting that you can open canned beans...
> Bove is definitely a kitchen fraud.

That's not necessarily true Sheldon. I can usually recreate things at home
but I can't figure out how he heats these tortillas. I did have to ask
about the enchiladas that my mom gets because she gets them with no sauce.
He said that he runs the tortillas through the oil briefly. I never would
have guessed this as they do not look oily.

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.

Jill

"jmcquown" > wrote in message
...
> On 1/20/2015 9:22 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/20/2015 8:37 PM, Julie Bove wrote:
>>>> I don't think I could describe it any better. A large flour tortilla,
>>>> folded in half and heated in some sort of what to where it remains soft
>>>> but not steamed. Filled with what you'd put in a taco. I tried to
>>>> heat
>>>> it in a skillet and it was close but no cigar. I do think though that
>>>> perhaps it has to do more with the qualities of the tortilla than
>>>> anything else. I am using a different brand of tortilla only because I
>>>> am not going to drive all the way out to Lake Steven's to his dad's
>>>> restaurant to get some tortillas.
>>>
>>> Took long enough to say so. So you know where/what kind of tortillas
>>> his dad uses? Does he make them from scratch? He's the guy you need
>>> to be asking. You already knew that.
>>
>> 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.
>
> Seriously, ask him how he makes the flour tortillas. I don't believe you
> have any intention of making them but hey, we wouldn't know if you did.

Not sure he would know and not sure that I want to try making tortillas
again. I did make them as a kid when we couldn't buy them here. But I am
the only one who eats tortillas in this house so it likely wouldn't be worth
it for me to try making them.

"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.

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.

"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? I would love to buy some! I do think
there is some expensive jarred stuff imported from Italy that has no corn
but I have perfected that too. And it's not a favorite for me.

On 1/20/2015 11:13 PM, 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.

Alrighty, then. What you're saying is you expected people to simply
answer "yes" or "no". Without any comments or discussion. Hopefully
you realize this isn't an online survey where there are only two options
available per post. The options in your case seem pretty clear. Ask
the guy how he heats the frigging tortillas. Is it terribly difficult?

Jill

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.
Janet US

"jmcquown" > wrote in message
...
> On 1/20/2015 11:13 PM, 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.
>
> Alrighty, then. What you're saying is you expected people to simply
> answer "yes" or "no". Without any comments or discussion. Hopefully you
> realize this isn't an online survey where there are only two options
> available per post. The options in your case seem pretty clear. Ask the
> guy how he heats the frigging tortillas. Is it terribly difficult?

That's not what I said at all. But since you never made it, I don't need
your opinion!

"Julie Bove" > wrote:
> "jmcquown" > wrote in message
> ...
>> On 1/20/2015 11:13 PM, 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.
>>
>> Alrighty, then. What you're saying is you expected people to simply >
>> answer "yes" or "no". Without any comments or discussion. Hopefully
>> you > realize this isn't an online survey where there are only two
>> options > available per post. The options in your case seem pretty
>> clear. Ask the > guy how he heats the frigging tortillas. Is it terribly difficult?
>
> That's not what I said at all. But since you never made it, I don't need your opinion!

A soft flour tortilla that hasn't been fried, steamed, heated in an oven or
skillet, that's folded and filled with stuff. I have made those. They're
called "tacos".

jinx the minx

"jinx the minx" > wrote in message
...
> "Julie Bove" > wrote:
>> "jmcquown" > wrote in message
>> ...
>>> On 1/20/2015 11:13 PM, 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.
>>>
>>> Alrighty, then. What you're saying is you expected people to simply >
>>> answer "yes" or "no". Without any comments or discussion. Hopefully
>>> you > realize this isn't an online survey where there are only two
>>> options > available per post. The options in your case seem pretty
>>> clear. Ask the > guy how he heats the frigging tortillas. Is it
>>> terribly difficult?
>>
>> That's not what I said at all. But since you never made it, I don't need
>> your opinion!
>
> A soft flour tortilla that hasn't been fried, steamed, heated in an oven
> or
> skillet, that's folded and filled with stuff. I have made those. They're
> called "tacos".

On what planet?

On Tuesday, January 20, 2015 at 7:25:25 PM UTC-7, Bryan-TGWWW wrote:
> On Sunday, January 18, 2015 at 11:28:07 PM UTC-6, Roy wrote:
> > On Sunday, January 18, 2015 at 5:31:56 PM UTC-7, Bryan-TGWWW wrote:
> > > On Sunday, January 18, 2015 at 5:50:02 PM UTC-6, Julie Bove wrote:
> > > >
> > > What this NG needs right now is a rusty nail.
> > >
> > > --Bryan
> >
> > Here you go Bryan...fresh from a quick Internet search.
> >
> >
> > Rusty Nail
> >
> > 1 1/2 oz Scotch whisky
> > 1/2 oz Drambuie
> > 1 twist lemon peel
> >
> > Pour the scotch and drambuie into an old-fashioned glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.
> >
> > Julie could use one of those after eating all that Mexican food no doubt.
> > ============
>
> The last time I drank scotch was when I was 13. I got *SO* sick. I
> haven't touched any whisky since I was a teenager. I don't like Drambuie
> either.
>
> Alcohol and I are in the process of becoming merely casual friends, if that.
> I'm on day eleven of the Sinclair Method, and am averaging slightly over three
> drinks a day, with three of those days being abstinent. I am committed to
> never again drinking a bad tasting beverage just for the alcohol.
>
> All of the regulars here know that I have been drinking too much for well over
> half my life. I've never hidden my heavy alcohol use from anyone, and I've
> seen alcohol use as a mixed bag. I don't deny the positives, nor the negatives,
> but the negatives became prominent, and it was time to cut the rope. Sinclair
> is a rational treatment for alcohol use disorder (AUD).
>
> Those who label all alcohol use disorders as "alcoholism" are off base, and the
> standard treatments for AUDs have a dismal record for treating AUDs, whereas
> extinction therapy with opiate antagonists have proven to be remarkable, even
> for those AUDs that have progressed to alcoholism, and outright astounding for
> those whose dependency didn't involve some of the nastier characteristics
> commonly associated with *alcoholism*.
>
> Naltrexone breaks the connection between alcohol and stimulation of opiate
> receptors, and the cravings are unlearned on a neurological level. The brain
> is re-wired over time to associate alcohol with mere sedation, rather than
> thrill. There's no moral judgement, no higher power beliefs required, just a
> desire to reduce alcohol use to a healthful level, which for many means none
> at all.
>
> The regimen is simple. "One Little Pill" taken one hour before consuming
> alcohol. One decides to drink, and takes the pill then drinks, or one decides
> not to drink that day, and does not take the pill. Either choice is a step
> forward because either choice puts a day of non-opiate receptor stimulation by
> ethanol between the patient and his/her past dependency.
>
> --Bryan
> "Drink with care, and try Sinclair."

I wish every success to you in your problem solving. Good post Bryan. Your
honesty is refreshing. I'm double your age and have had enough experience with booze...I rarely imbibe as I hate hangovers...perhaps a cold beer in summer or a sip of champagne on a special occasion.

I'm facing my own challenges with health problems and who knows...perhaps "exit stage left" before long if things don't improve.

On Tue, 20 Jan 2015 14:41:39 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 20 Jan 2015 06:43:26 -0800, "Julie Bove"
> > > wrote:
> >
> >> I'm not playing a game here. I asked what I thought would be a simple
> >> question. Apparently it wasn't. I have said repeatedly here that I will
> >> not take pics of my food. Frankly I think that is a really silly thing
> >> to
> >> do. I know that some people are into that. I'm not. I'm not into pics
> >> of
> >> anything and I rarely ever take any of anything.
> >
> > Then you're left with the pictures on Yelp and Google images. Do some
> > footwork. If there was an easy answer you wouldn't need to ask here.
>
> There's nothing there that looks like this.

Then you're out of luck. We don't know what it looks like and you
won't show us.

--
A kitchen without a cook is just a room

On Tue, 20 Jan 2015 14:42:50 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 20 Jan 2015 13:26:21 -0800, "Julie Bove"
> > > wrote:
> >
> >>
> >> > wrote in message
> >> ...
> >> >
> >> > He could have made them to order on a comal. Or he could have warmed
> >> > them
> >> > up on a well-seasoned griddle.
> >>
> >> His dad makes them but at his own restaurant. The griddle very well
> >> might
> >> be the difference. I have tried using a skillet.
> >
> > Oh, good grief! There is no difference whatsoever in outcome between
> > the two and neither will give you what you're supposedly asking for.
>
> Why do you say that neither would?

Because I know how to cook.

> The skillet was pretty close but I think
> the difference is in the tortillas.

That's up to you to figure out. No one here can help read your mind.

--
A kitchen without a cook is just a room

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.

--
A kitchen without a cook is just a room

"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?

On Tue, 20 Jan 2015 17:59:11 -0500, Dave Smith
> wrote:

> On 2015-01-20 5:12 PM, sf wrote:
> > On Tue, 20 Jan 2015 06:43:26 -0800, "Julie Bove"
> > > wrote:
> >
> >> I'm not playing a game here. I asked what I thought would be a simple
> >> question. Apparently it wasn't. I have said repeatedly here that I will
> >> not take pics of my food. Frankly I think that is a really silly thing to
> >> do. I know that some people are into that. I'm not. I'm not into pics of
> >> anything and I rarely ever take any of anything.
> >
> > Then you're left with the pictures on Yelp and Google images. Do some
> > footwork. If there was an easy answer you wouldn't need to ask here.
> >
>
>
> oh jesus... move on. You know she is a retard.

You're always complaining about people replying to her and yet there
you are, participating in every Julie initiated thread you see. It's
glaringly obvious that you (Kalmia, Kitty etc) haven't figured out how
to kill entire threads even after all these years. Kill it and you
won't be bothered by the thread anymore. Please don't try to make
lame excuses. You're too old for that.

--
A kitchen without a cook is just a room

On Tue, 20 Jan 2015 18:00:34 -0500, Dave Smith
> wrote:

> On 2015-01-20 5:17 PM, sf wrote:
>
> >> His dad makes them but at his own restaurant. The griddle very well might
> >> be the difference. I have tried using a skillet.
> >
> > Oh, good grief! There is no difference whatsoever in outcome between
> > the two and neither will give you what you're supposedly asking for.
> >
>
>
> Oh good grief. Move on. You know she is a retard.

Who is the retard? You still haven't figured out where the kill
button is.

--
A kitchen without a cook is just a room

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.

--
A kitchen without a cook is just a room

"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!

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?

--
A kitchen without a cook is just a room

"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 except planet Bothell.
--
jinx the minx

On 2015-01-21 9:19 AM, sf wrote:

>>> Then you're left with the pictures on Yelp and Google images. Do some
>>> footwork. If there was an easy answer you wouldn't need to ask here.
>>>
>>
>>
>> oh jesus... move on. You know she is a retard.
>
> You're always complaining about people replying to her and yet there
> you are, participating in every Julie initiated thread you see. It's
> glaringly obvious that you (Kalmia, Kitty etc) haven't figured out how
> to kill entire threads even after all these years. Kill it and you
> won't be bothered by the thread anymore. Please don't try to make
> lame excuses. You're too old for that.
>

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.

On Tue, 20 Jan 2015 21:46:52 -0500, Dave Smith
> wrote:

> On 2015-01-20 21:17, jmcquown wrote:
> > On 1/20/2015 9:03 PM, Julie Bove wrote:
> >> Here I did find an actual picture of a chalupa like you can get here but
> >> you will have to scroll down to see it. Note that this is *not* the
> >> restaurant that we dine at. We have eaten there a few times but not in
> >> recent years. Scroll down to "Combinations". The chalupa is pictured on
> >> a red/brown plate with beans, rice, and enchilada, a tomato slice and
> >> some fried thing. Not sure what the fried thing is.
> >>
> >> http://www.viva-jalisco.com/pages/menu.htm
> >
> > Oh my. I realize this isn't the same restaurant but if it's indicative
> > of the type of place... well hey, that's Tex-Mex extraordinaire.
> >
> > Yeah, I see what they're calling a chalupa. Sure looks like the flour
> > tortilla was lightly fried in that picture. So sorry you're having such
> > problems figuring it out.
> >
> You are having a hard time making that clear to Julie. What do you think
> you can do about it?

The question is what can YOU do about it? Kill the entire subject
(what a concept) and you'll be pain free.

--
A kitchen without a cook is just a room

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.

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.


--
A kitchen without a cook is just a room

On Wed, 21 Jan 2015 17:13:07 +1100, Bruce > wrote:

> On Tue, 20 Jan 2015 22:28:51 -0500, Doris Night
> > wrote:
>
> >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.
>
> I have been to a Mexican restaurant once. The only thing I remember is
> the microwave ping that kept coming out of the kitchen.

That's sad. Mexican food can be excellent quality when no other
restaurant in the area is and it's easy on your wallet too.

--
A kitchen without a cook is just a room

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.

--
A kitchen without a cook is just a room

On Tue, 20 Jan 2015 17:59:54 -0500, Dave Smith
> wrote:

> On 2015-01-20 5:15 PM, sf wrote:
> > On Tue, 20 Jan 2015 06:41:45 -0800, "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.
> >
> > 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?

--
A kitchen without a cook is just a room

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.

--
A kitchen without a cook is just a room

On Tue, 20 Jan 2015 23:48:06 -0500, jmcquown >
wrote:

> On 1/20/2015 11:13 PM, 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.
>
> 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

--
A kitchen without a cook is just a room

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

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.

nb

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.

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.

On Wed, 21 Jan 2015 09:54:36 -0500, Dave Smith
> wrote:

> On 2015-01-21 9:19 AM, sf wrote:
>
> >>> Then you're left with the pictures on Yelp and Google images. Do some
> >>> footwork. If there was an easy answer you wouldn't need to ask here.
> >>>
> >>
> >>
> >> oh jesus... move on. You know she is a retard.
> >
> > You're always complaining about people replying to her and yet there
> > you are, participating in every Julie initiated thread you see. It's
> > glaringly obvious that you (Kalmia, Kitty etc) haven't figured out how
> > to kill entire threads even after all these years. Kill it and you
> > won't be bothered by the thread anymore. Please don't try to make
> > lame excuses. You're too old for that.
> >
>
> 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.

--
A kitchen without a cook is just a room

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