On Sat, 31 Jan 2015 14:43:12 -0600, "cshenk" > wrote:

snip
>
>I do have a rather nice and simple nacho recipe. It's nothing to go
>screaming home over since it's really common except I mexican it up a
>bit and down play the tex mex part.
>
>
>1 TS (or more to taste) of comino seed (cumin seed)
>1/2 TS sesame seed
>2 TS sichimi (Japanese blend of chile, orange peel, hemp seed and poppy
>seed)
>
>Mix with meat then
>
>Brown 1/2lb ground pork and 1/2lb beef to just barely pink and set aside
>
>Take 3 cups beans cooked (normally black beans or a mix of black,
>kidney and whatever else is handy) and mash (it's ok to use a can at
>need but will need 2 total I think. Mine are made from dry so I have
>to think about that). Warm these to soft and stir in 1/3 cup beef or
>pork broth until they are just a bit easier to spoon up. Mix in black
>pepper and garlic salt to that layer.
>
>Layer a glass pan with beef, then grated cheese, then bean then later
>rinse and repeat keeping layers fairly thin yet distinct. Top with
>large blocks of velveeta and bake until it melts through. Remove and
>top with fresh iceburg lettuce and black olives. Serve with chips.
>Some add sour cream at the top too if you like. Don likes to add some
>simple jarred salsa to it over the lettuce.
>
>Like I said, nothing to scream home about. A common recipe.
>
>A big difference is I can hand type that with no link.
>
>Call me silly but there is nothing wrong with the occasional link.
>I've done it to ask if someone had any better ideas when plotting
>something for example.
>
>Julie seems to not understand her 'toppings' would be better in a side
>bowl and used to dip the chips into. In all honesty though, thats a
>common failing.

That is not Nachos . Your recipe is called 7-Layer Dip and has been
around as such for decades. No matter how many layers or if you bake
yours or not, it is "7-Layer Dip, or 7-Layer Taco Dip or Mexican
Dip." In your case since you heat it I would call it a taco dip.
It doesn't matter that you don't like tortilla chips with cheese
melted over them -- that is Nachos as created in the 1940s by a
Mexican cook.
Janet US

> wrote in message
...
> On Saturday, January 31, 2015 at 3:50:05 AM UTC-8, Ophelia wrote:
>> > wrote in message
>> ...
>> > On Fri, 30 Jan 2015 22:51:46 -0000, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >>"sf" > wrote in message
>> . ..
>> > \>>
>> >>> Use cockles.
>> >>
>> >>I don't see cockles any more either.
>> >
>> > What's happened to them ? I loooved cockles.
>>
>> I haven't seen any since I was a child. Not sure which they were, but my
>> friends and I used to go out on Saturday morning and on the way home, we
>> always called at a fresh fish shop and got a packet of shellfish with a
>> pin
>> and we used to eat them on the way home
>>
>
> So now I wonder what sweet Molly Malone sings as she wheels her wheel
> barrow through the streets broad and narrow. Maybe a US import?
> "Singing quahogs*, and mussels, alive-alive-oh"
> *pronounced "cow-hawks"

I am afraid she is long gone

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

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"Gary" > wrote in message
>> > > ...
>> >>> cshenk wrote:
>> >>> >
>> >>> > Julie Bove wrote:
>> >>>>> I take my time to arrange the
>> >>>>> chips so that they all have some cheese on them.
>> >>> >
>> >>> > Try putting the dip in a center bowl and the chips to the side.
>> >>> > Works better and you don't get soggy nasty chips after a few
>> >>> > minutes.
>> > > >
>> >>> No kidding! I do the same. Putting cheese, etc on the chips and
>> you >>> have a soggy mess before you are halfway through the stuff.
>> > >
>> > > Not if you do them right. I've never had soggy nachos.
>> >
>> > Your very description shows you have them soggy. It's impossible to
>> > add the cheese to the chips and not have them get soggy in fairly
>> > short order.
>> >
>> > > >
>> >>> I put any cheese, chili, salsa, sour cream, whatever on the side.
>> >>> Chips are in a separate pile. I like a crunchy chip with each
>> scoop. >>> :-D
>> > >
>> > > You don't scoop nachos. They are a baked dish.
>> >
>> > OMG. You do not bake the chips in the oven with the dip part.
>> > You'd need a spoon to eat them.
>> >
>> > Carol
>>
>> Nonsense. I've been making nachos since I was a kid. Mine are never
>> soggy and you don't know what you are talking about. I put up the
>> links to prove it. Here's one again. I'm only putting up the last
>> one which is the most simple one. Nachos do not have dip!
>>
>> http://www.md-health.com/How-To-Make...s-In-Oven.html
>
> Julie, 1/2 of those aren't 'nachos' and are baked with the chips in as
> you do and will need a spoon. The rest bake the 'dip' and serve the
> chips on the side as the others are saying to do.

Nonsense, nonsense, nonsense! I remember when nachos first came out and I
have been eating them ever since. They are never soggy and there is no dip!
>
> Even baking just with cheese makes them soggy. It doesnt matter that
> you can find 'a wbsite that does that'. Most places make pretty
> looking and nasty wet chip nachos like those.
> Carol

It most certainly does not. If yours get soggy, you are doing something
wrong but I have no clue what.

"cshenk" > wrote in message
...
> Miss Kitty wrote in rec.food.cooking:
>
>> On Friday, January 30, 2015 at 9:57:16 PM UTC-6, Julie Bove wrote:
>> > it. Here's one again. I'm only putting up the last one which is
>> > the most simple one. Nachos do not have dip!
>> >
>> > http://www.md-health.com/How-To-Make...s-In-Oven.html
>>
>> No one cares about you and your dumb, nasty cut-n-paste "recipes".
>
> It's a little scarey that the concept doesnt even sink in.
>
> I do have a rather nice and simple nacho recipe. It's nothing to go
> screaming home over since it's really common except I mexican it up a
> bit and down play the tex mex part.
>
>
> 1 TS (or more to taste) of comino seed (cumin seed)
> 1/2 TS sesame seed
> 2 TS sichimi (Japanese blend of chile, orange peel, hemp seed and poppy
> seed)
>
> Mix with meat then
>
> Brown 1/2lb ground pork and 1/2lb beef to just barely pink and set aside
>
> Take 3 cups beans cooked (normally black beans or a mix of black,
> kidney and whatever else is handy) and mash (it's ok to use a can at
> need but will need 2 total I think. Mine are made from dry so I have
> to think about that). Warm these to soft and stir in 1/3 cup beef or
> pork broth until they are just a bit easier to spoon up. Mix in black
> pepper and garlic salt to that layer.
>
> Layer a glass pan with beef, then grated cheese, then bean then later
> rinse and repeat keeping layers fairly thin yet distinct. Top with
> large blocks of velveeta and bake until it melts through. Remove and
> top with fresh iceburg lettuce and black olives. Serve with chips.
> Some add sour cream at the top too if you like. Don likes to add some
> simple jarred salsa to it over the lettuce.
>
> Like I said, nothing to scream home about. A common recipe.
>
> A big difference is I can hand type that with no link.
>
> Call me silly but there is nothing wrong with the occasional link.
> I've done it to ask if someone had any better ideas when plotting
> something for example.
>
> Julie seems to not understand her 'toppings' would be better in a side
> bowl and used to dip the chips into. In all honesty though, thats a
> common failing.

Velveeta? Ew! No wonder yours are soggy. Nobody uses Velveeta for nachos!

"Janet B" > wrote in message
...
> On Sat, 31 Jan 2015 14:43:12 -0600, "cshenk" > wrote:
>
> snip
>>
>>I do have a rather nice and simple nacho recipe. It's nothing to go
>>screaming home over since it's really common except I mexican it up a
>>bit and down play the tex mex part.
>>
>>
>>1 TS (or more to taste) of comino seed (cumin seed)
>>1/2 TS sesame seed
>>2 TS sichimi (Japanese blend of chile, orange peel, hemp seed and poppy
>>seed)
>>
>>Mix with meat then
>>
>>Brown 1/2lb ground pork and 1/2lb beef to just barely pink and set aside
>>
>>Take 3 cups beans cooked (normally black beans or a mix of black,
>>kidney and whatever else is handy) and mash (it's ok to use a can at
>>need but will need 2 total I think. Mine are made from dry so I have
>>to think about that). Warm these to soft and stir in 1/3 cup beef or
>>pork broth until they are just a bit easier to spoon up. Mix in black
>>pepper and garlic salt to that layer.
>>
>>Layer a glass pan with beef, then grated cheese, then bean then later
>>rinse and repeat keeping layers fairly thin yet distinct. Top with
>>large blocks of velveeta and bake until it melts through. Remove and
>>top with fresh iceburg lettuce and black olives. Serve with chips.
>>Some add sour cream at the top too if you like. Don likes to add some
>>simple jarred salsa to it over the lettuce.
>>
>>Like I said, nothing to scream home about. A common recipe.
>>
>>A big difference is I can hand type that with no link.
>>
>>Call me silly but there is nothing wrong with the occasional link.
>>I've done it to ask if someone had any better ideas when plotting
>>something for example.
>>
>>Julie seems to not understand her 'toppings' would be better in a side
>>bowl and used to dip the chips into. In all honesty though, thats a
>>common failing.
>
> That is not Nachos . Your recipe is called 7-Layer Dip and has been
> around as such for decades. No matter how many layers or if you bake
> yours or not, it is "7-Layer Dip, or 7-Layer Taco Dip or Mexican
> Dip." In your case since you heat it I would call it a taco dip.
> It doesn't matter that you don't like tortilla chips with cheese
> melted over them -- that is Nachos as created in the 1940s by a
> Mexican cook.
> Janet US

chshenk is the one who does not get it and I am getting quite sick of it.

"cshenk" > wrote in message
...
> Whirled Peas wrote in rec.food.cooking:
>
>> On 01/30/2015 03:38 PM, cshenk wrote:
>>
>> >
>> >
>> > http://www.shutterstock.com/pic-8171...heese-flavored
>> > -nac
>> > hos-with-guacamole-sauce-based-on-avocado-and-tomato-salsa.html?src=
>> > &ws= 1
>> >
>> > Proper way to keep them from getting soggy.
>> >
>> >
>> >
>>
>> These are nachos:
>>
>> <http://www.bomberosnachos.com/files/4713/9394/5473/nachos.JPG>
>>
>> Tortilla chips, real cheese and sliced pickled jalapeno. Period.
>>
>> Some people add refried beans, sliced black olives, diced tomatoes,
>> minced green onions, guacamole, sour cream, salsa, etc., etc., but
>> you may as well just call it "7 layer dip on tortilla chips".
>>
>> I've never had a side of any kind of dip with nachos.
>
> Ok, thise are not going to get soggy.
>
> What is meant by 'dip' isnt like sour cream and cheese but the basic
> beef/bean/sauce/cheese stuff that is thick and gloopy.

And that's not nachos. It's dip. Again, nachos are cheese topped, baked
chips. Real, shredded cheese.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Doris Night" > wrote in message
>> ...
>> > On Fri, 30 Jan 2015 14:34:16 -0800, "Julie Bove"
>> > wrote:
>> >
>> > >
>> >>"sf" > wrote in message
>> > > ...
>> > > > On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown
>> > > > > wrote:
>> > > >
>> > > > > On 1/29/2015 9:17 PM, Brooklyn1 wrote:
>> >>>>> Cauliflower is all about its texture, it hasn't much
>> >>>>> flavor. That's why some TIADers attempt to make it into mashed
>> >>>>> potatoes...
>> > > > >
>> > > > > The reason some people use mashed cauliflower as a sub for
>> > > > > potatoes is the low-carb diet thing.
>> > > > >
>> > > > > http://www.escapefromobesity.net/201...s-vs-cauliflow
>> > > > > er.html
>> > > > >
>> > > >
>> > > > Don't waste your breath. Those who don't understand the
>> > > > concept by this time or say they don't like it, don't want to.
>> > > > It's as simple as that. His opinions are just empty bravado.
>> > > > I don't care what he says because he's proven time and again
>> > > > that he's the one with TIAD and telling others they have it is
>> > > > just his way of trying to cover up his "short comings" (which I
>> > > > suspect isn't limited to the taste in his mouth).
>> > >
>> > > I understand the concept and I still don't like it. Cooked
>> > > cauliflower just tastes bad!
>> >
>> > Cooked cauliflower tastes pretty good to me, and I suspect a lot of
>> > people feel the same. I particularly like it with cheese sauce.
>> >
>> > I sometimes make mashed cauliflower, but I'm not trying to pretend
>> > it is a potato substitute. When I mash it, I add in some cream
>> > cheese and maybe some carmelized onion. It's quite delicious.
>>
>> If that is good then I don't want to know what you think tastes bad!
>
> Julie, your culinary expertise is about zero hence your comment of
> little use.
>
> Meantime, carmelized onion in steamed califlower whizzed with a little
> cream cheese is pretty good sounding.

You are a joke and I never should have taken you out of the KF. You know
squat about Mexican food.

On Sat, 31 Jan 2015 18:25:47 -0800, "Julie Bove"
> wrote:

>
>"cshenk" > wrote in message
...
>> Julie Bove wrote in rec.food.cooking:
>>
>>>
>>> "Doris Night" > wrote in message
>>> ...
>>> > On Fri, 30 Jan 2015 14:34:16 -0800, "Julie Bove"
>>> > wrote:
>>> >
>>> > >
>>> >>"sf" > wrote in message
>>> > > ...
>>> > > > On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown
>>> > > > > wrote:
>>> > > >
>>> > > > > On 1/29/2015 9:17 PM, Brooklyn1 wrote:
>>> >>>>> Cauliflower is all about its texture, it hasn't much
>>> >>>>> flavor. That's why some TIADers attempt to make it into mashed
>>> >>>>> potatoes...
>>> > > > >
>>> > > > > The reason some people use mashed cauliflower as a sub for
>>> > > > > potatoes is the low-carb diet thing.
>>> > > > >
>>> > > > > http://www.escapefromobesity.net/201...s-vs-cauliflow
>>> > > > > er.html
>>> > > > >
>>> > > >
>>> > > > Don't waste your breath. Those who don't understand the
>>> > > > concept by this time or say they don't like it, don't want to.
>>> > > > It's as simple as that. His opinions are just empty bravado.
>>> > > > I don't care what he says because he's proven time and again
>>> > > > that he's the one with TIAD and telling others they have it is
>>> > > > just his way of trying to cover up his "short comings" (which I
>>> > > > suspect isn't limited to the taste in his mouth).
>>> > >
>>> > > I understand the concept and I still don't like it. Cooked
>>> > > cauliflower just tastes bad!
>>> >
>>> > Cooked cauliflower tastes pretty good to me, and I suspect a lot of
>>> > people feel the same. I particularly like it with cheese sauce.
>>> >
>>> > I sometimes make mashed cauliflower, but I'm not trying to pretend
>>> > it is a potato substitute. When I mash it, I add in some cream
>>> > cheese and maybe some carmelized onion. It's quite delicious.
>>>
>>> If that is good then I don't want to know what you think tastes bad!
>>
>> Julie, your culinary expertise is about zero hence your comment of
>> little use.
>>
>> Meantime, carmelized onion in steamed califlower whizzed with a little
>> cream cheese is pretty good sounding.
>
>You are a joke and I never should have taken you out of the KF. You know
>squat about Mexican food.

We are not talking about Mexican food here - we're discussing
cauliflower. And I can't help it if your delicate taste buds are
affronted by the taste of cauliflower, broccoli, and other members of
the species Brassica oleracea. It all tastes good to me. Maybe you
aren't cooking it properly.

You want to know what I think tastes bad? I'll eat pretty much
anything, but I don't care much at all for things that are brined.
Dill pickles, olives, capers - they all taste so sour to me that I
don't like eating them at all.

Doris

"Julie Bove" > wrote in message
...
>
> "cshenk" > wrote in message

>> Even baking just with cheese makes them soggy. It doesnt matter that
>> you can find 'a wbsite that does that'. Most places make pretty
>> looking and nasty wet chip nachos like those.
>> Carol
>
> It most certainly does not. If yours get soggy, you are doing something
> wrong but I have no clue what.

Truly, and how can anyone speak for "most" places? LOL

Cheri

"Julie Bove" > wrote in message
...
>
> "cshenk" > wrote in message
> ...
>> Miss Kitty wrote in rec.food.cooking:
>>
>>> On Friday, January 30, 2015 at 9:57:16 PM UTC-6, Julie Bove wrote:
>>> > it. Here's one again. I'm only putting up the last one which is
>>> > the most simple one. Nachos do not have dip!
>>> >
>>> > http://www.md-health.com/How-To-Make...s-In-Oven.html
>>>
>>> No one cares about you and your dumb, nasty cut-n-paste "recipes".
>>
>> It's a little scarey that the concept doesnt even sink in.
>>
>> I do have a rather nice and simple nacho recipe. It's nothing to go
>> screaming home over since it's really common except I mexican it up a
>> bit and down play the tex mex part.
>>
>>
>> 1 TS (or more to taste) of comino seed (cumin seed)
>> 1/2 TS sesame seed
>> 2 TS sichimi (Japanese blend of chile, orange peel, hemp seed and poppy
>> seed)
>>
>> Mix with meat then
>>
>> Brown 1/2lb ground pork and 1/2lb beef to just barely pink and set aside
>>
>> Take 3 cups beans cooked (normally black beans or a mix of black,
>> kidney and whatever else is handy) and mash (it's ok to use a can at
>> need but will need 2 total I think. Mine are made from dry so I have
>> to think about that). Warm these to soft and stir in 1/3 cup beef or
>> pork broth until they are just a bit easier to spoon up. Mix in black
>> pepper and garlic salt to that layer.
>>
>> Layer a glass pan with beef, then grated cheese, then bean then later
>> rinse and repeat keeping layers fairly thin yet distinct. Top with
>> large blocks of velveeta and bake until it melts through. Remove and
>> top with fresh iceburg lettuce and black olives. Serve with chips.
>> Some add sour cream at the top too if you like. Don likes to add some
>> simple jarred salsa to it over the lettuce.
>>
>> Like I said, nothing to scream home about. A common recipe.
>>
>> A big difference is I can hand type that with no link.
>>
>> Call me silly but there is nothing wrong with the occasional link.
>> I've done it to ask if someone had any better ideas when plotting
>> something for example.
>>
>> Julie seems to not understand her 'toppings' would be better in a side
>> bowl and used to dip the chips into. In all honesty though, thats a
>> common failing.
>
> Velveeta? Ew! No wonder yours are soggy. Nobody uses Velveeta for
> nachos!

Yes, I think cshenk is the one who does "not understand" nacho toppings.

Cheri

"Doris Night" > wrote in message
...
> On Sat, 31 Jan 2015 18:25:47 -0800, "Julie Bove"
> > wrote:
>
>>
>>"cshenk" > wrote in message
...
>>> Julie Bove wrote in rec.food.cooking:
>>>
>>>>
>>>> "Doris Night" > wrote in message
>>>> ...
>>>> > On Fri, 30 Jan 2015 14:34:16 -0800, "Julie Bove"
>>>> > wrote:
>>>> >
>>>> > >
>>>> >>"sf" > wrote in message
>>>> > > ...
>>>> > > > On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown
>>>> > > > > wrote:
>>>> > > >
>>>> > > > > On 1/29/2015 9:17 PM, Brooklyn1 wrote:
>>>> >>>>> Cauliflower is all about its texture, it hasn't much
>>>> >>>>> flavor. That's why some TIADers attempt to make it into mashed
>>>> >>>>> potatoes...
>>>> > > > >
>>>> > > > > The reason some people use mashed cauliflower as a sub for
>>>> > > > > potatoes is the low-carb diet thing.
>>>> > > > >
>>>> > > > > http://www.escapefromobesity.net/201...s-vs-cauliflow
>>>> > > > > er.html
>>>> > > > >
>>>> > > >
>>>> > > > Don't waste your breath. Those who don't understand the
>>>> > > > concept by this time or say they don't like it, don't want to.
>>>> > > > It's as simple as that. His opinions are just empty bravado.
>>>> > > > I don't care what he says because he's proven time and again
>>>> > > > that he's the one with TIAD and telling others they have it is
>>>> > > > just his way of trying to cover up his "short comings" (which I
>>>> > > > suspect isn't limited to the taste in his mouth).
>>>> > >
>>>> > > I understand the concept and I still don't like it. Cooked
>>>> > > cauliflower just tastes bad!
>>>> >
>>>> > Cooked cauliflower tastes pretty good to me, and I suspect a lot of
>>>> > people feel the same. I particularly like it with cheese sauce.
>>>> >
>>>> > I sometimes make mashed cauliflower, but I'm not trying to pretend
>>>> > it is a potato substitute. When I mash it, I add in some cream
>>>> > cheese and maybe some carmelized onion. It's quite delicious.
>>>>
>>>> If that is good then I don't want to know what you think tastes bad!
>>>
>>> Julie, your culinary expertise is about zero hence your comment of
>>> little use.
>>>
>>> Meantime, carmelized onion in steamed califlower whizzed with a little
>>> cream cheese is pretty good sounding.
>>
>>You are a joke and I never should have taken you out of the KF. You know
>>squat about Mexican food.
>
> We are not talking about Mexican food here - we're discussing
> cauliflower. And I can't help it if your delicate taste buds are
> affronted by the taste of cauliflower, broccoli, and other members of
> the species Brassica oleracea. It all tastes good to me. Maybe you
> aren't cooking it properly.
>
> You want to know what I think tastes bad? I'll eat pretty much
> anything, but I don't care much at all for things that are brined.
> Dill pickles, olives, capers - they all taste so sour to me that I
> don't like eating them at all.

What? We were discussing nachos!!!

On Sat, 31 Jan 2015 14:50:37 -0600, "cshenk" > wrote:

> They aren't. SF bay is so nasty, with polution, you can't safely farm
> clams there anymore. The Chesapeake Bay however is recovering well
> after over cropping for decades.

That farm wasn't in the SF Bay. It was in an estuary 50 miles to the
north that is being converted into a National Wilderness. The farm
had plenty of prior warning and could have relocated if it chose to.
They hoped they'd get a pass because they'd been in operation for 70
years and their production was 40% of California's commercial crop.

--
A kitchen without a cook is just a room.

On Sat, 31 Jan 2015 18:24:59 -0800, "Julie Bove"
> wrote:

> Again, nachos are cheese topped, baked
> chips. Real, shredded cheese.

Agree.


--
A kitchen without a cook is just a room.

On Fri, 30 Jan 2015 22:17:18 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 30 Jan 2015 19:48:56 -0800, "Julie Bove"
> > > wrote:
> >
> >>
> >> "Bryan-TGWWW" > wrote in message
> >> ...
> >> > On Thursday, January 29, 2015 at 5:11:05 PM UTC-6, sf wrote:
> >> >>
> >> >>
> >> >> Cauliflower whizzed in the food processor substitutes nicely for
> >> >> mashed potato and butternut squash subs for sweet potato.
> >> >>
> >> > Maybe if you are a zillion years old, and have lost the ability to
> >> > taste.
> >>
> >> Yeah.
> >
> > I liked cauliflower when I was a kid, so you have no excuse.
>
> OMG! You were born old!

I'm not a spoiled brat all grown up either.

--
A kitchen without a cook is just a room.

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "cshenk" > wrote in message
>> ...
>>> Miss Kitty wrote in rec.food.cooking:
>>>
>>>> On Friday, January 30, 2015 at 9:57:16 PM UTC-6, Julie Bove wrote:
>>>> > it. Here's one again. I'm only putting up the last one which is
>>>> > the most simple one. Nachos do not have dip!
>>>> >
>>>> > http://www.md-health.com/How-To-Make...s-In-Oven.html
>>>>
>>>> No one cares about you and your dumb, nasty cut-n-paste "recipes".
>>>
>>> It's a little scarey that the concept doesnt even sink in.
>>>
>>> I do have a rather nice and simple nacho recipe. It's nothing to go
>>> screaming home over since it's really common except I mexican it up a
>>> bit and down play the tex mex part.
>>>
>>>
>>> 1 TS (or more to taste) of comino seed (cumin seed)
>>> 1/2 TS sesame seed
>>> 2 TS sichimi (Japanese blend of chile, orange peel, hemp seed and poppy
>>> seed)
>>>
>>> Mix with meat then
>>>
>>> Brown 1/2lb ground pork and 1/2lb beef to just barely pink and set aside
>>>
>>> Take 3 cups beans cooked (normally black beans or a mix of black,
>>> kidney and whatever else is handy) and mash (it's ok to use a can at
>>> need but will need 2 total I think. Mine are made from dry so I have
>>> to think about that). Warm these to soft and stir in 1/3 cup beef or
>>> pork broth until they are just a bit easier to spoon up. Mix in black
>>> pepper and garlic salt to that layer.
>>>
>>> Layer a glass pan with beef, then grated cheese, then bean then later
>>> rinse and repeat keeping layers fairly thin yet distinct. Top with
>>> large blocks of velveeta and bake until it melts through. Remove and
>>> top with fresh iceburg lettuce and black olives. Serve with chips.
>>> Some add sour cream at the top too if you like. Don likes to add some
>>> simple jarred salsa to it over the lettuce.
>>>
>>> Like I said, nothing to scream home about. A common recipe.
>>>
>>> A big difference is I can hand type that with no link.
>>>
>>> Call me silly but there is nothing wrong with the occasional link.
>>> I've done it to ask if someone had any better ideas when plotting
>>> something for example.
>>>
>>> Julie seems to not understand her 'toppings' would be better in a side
>>> bowl and used to dip the chips into. In all honesty though, thats a
>>> common failing.
>>
>> Velveeta? Ew! No wonder yours are soggy. Nobody uses Velveeta for
>> nachos!
>
> Yes, I think cshenk is the one who does "not understand" nacho toppings.

Sadly so.

"sf" > wrote in message
...
> On Sat, 31 Jan 2015 18:24:59 -0800, "Julie Bove"
> > wrote:
>
>> Again, nachos are cheese topped, baked
>> chips. Real, shredded cheese.
>
> Agree.

Thanks!

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "cshenk" > wrote in message
>
>>> Even baking just with cheese makes them soggy. It doesnt matter that
>>> you can find 'a wbsite that does that'. Most places make pretty
>>> looking and nasty wet chip nachos like those.
>>> Carol
>>
>> It most certainly does not. If yours get soggy, you are doing something
>> wrong but I have no clue what.
>
> Truly, and how can anyone speak for "most" places? LOL

Maybe most places where she is. Here, you only get nachos with cheese sauce
at snack bar or concession stand.

On Sat, 31 Jan 2015 22:59:12 -0800, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Sat, 31 Jan 2015 18:25:47 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"cshenk" > wrote in message
...
>>>> Julie Bove wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Doris Night" > wrote in message
>>>>> ...
>>>>> > On Fri, 30 Jan 2015 14:34:16 -0800, "Julie Bove"
>>>>> > wrote:
>>>>> >
>>>>> > >
>>>>> >>"sf" > wrote in message
>>>>> > > ...
>>>>> > > > On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown
>>>>> > > > > wrote:
>>>>> > > >
>>>>> > > > > On 1/29/2015 9:17 PM, Brooklyn1 wrote:
>>>>> >>>>> Cauliflower is all about its texture, it hasn't much
>>>>> >>>>> flavor. That's why some TIADers attempt to make it into mashed
>>>>> >>>>> potatoes...
>>>>> > > > >
>>>>> > > > > The reason some people use mashed cauliflower as a sub for
>>>>> > > > > potatoes is the low-carb diet thing.
>>>>> > > > >
>>>>> > > > > http://www.escapefromobesity.net/201...s-vs-cauliflow
>>>>> > > > > er.html
>>>>> > > > >
>>>>> > > >
>>>>> > > > Don't waste your breath. Those who don't understand the
>>>>> > > > concept by this time or say they don't like it, don't want to.
>>>>> > > > It's as simple as that. His opinions are just empty bravado.
>>>>> > > > I don't care what he says because he's proven time and again
>>>>> > > > that he's the one with TIAD and telling others they have it is
>>>>> > > > just his way of trying to cover up his "short comings" (which I
>>>>> > > > suspect isn't limited to the taste in his mouth).
>>>>> > >
>>>>> > > I understand the concept and I still don't like it. Cooked
>>>>> > > cauliflower just tastes bad!
>>>>> >
>>>>> > Cooked cauliflower tastes pretty good to me, and I suspect a lot of
>>>>> > people feel the same. I particularly like it with cheese sauce.
>>>>> >
>>>>> > I sometimes make mashed cauliflower, but I'm not trying to pretend
>>>>> > it is a potato substitute. When I mash it, I add in some cream
>>>>> > cheese and maybe some carmelized onion. It's quite delicious.
>>>>>
>>>>> If that is good then I don't want to know what you think tastes bad!
>>>>
>>>> Julie, your culinary expertise is about zero hence your comment of
>>>> little use.
>>>>
>>>> Meantime, carmelized onion in steamed califlower whizzed with a little
>>>> cream cheese is pretty good sounding.
>>>
>>>You are a joke and I never should have taken you out of the KF. You know
>>>squat about Mexican food.
>>
>> We are not talking about Mexican food here - we're discussing
>> cauliflower. And I can't help it if your delicate taste buds are
>> affronted by the taste of cauliflower, broccoli, and other members of
>> the species Brassica oleracea. It all tastes good to me. Maybe you
>> aren't cooking it properly.
>>
>> You want to know what I think tastes bad? I'll eat pretty much
>> anything, but I don't care much at all for things that are brined.
>> Dill pickles, olives, capers - they all taste so sour to me that I
>> don't like eating them at all.
>
>What? We were discussing nachos!!!

Industrial-strength irony right there...

Julie Bove wrote:
>
> Maybe most places where she is. Here, you only get nachos with cheese sauce
> at snack bar or concession stand.

And they are still nachos and that cheese *does* make the chips soggy
in short order.

Are there 7-11 stores on the west coast? Ever try their nachos? Back
in the beginning (about 30 years ago) they only put melted cheese on
them. This cheese does have some pepper heat to it. Those were good
and I'll still buy them plain like that sometimes.

Later on though, they offered other toppings along with the cheese...
chili, onions, tomatoes, jalapeno slices. All this is good too. These
are "make it yourself" supreme nachos.

Any combination will turn the chips soggy fairly quickly and at the
end, you are eating them with a spoon.

Then I learned to put the cheese off to the side and keep the chips
dry. Doing this ensures a nice crunchy tortilla chip right up to the
last one.

As I said, everyone has their own versions. I don't care if what I eat
is not authentic Mexican food. I don't live in Mexico and I don't care
what they eat there either.

G.

On Sun, 01 Feb 2015 06:56:24 -0500, Gary > wrote:

>Julie Bove wrote:
>>
>> Maybe most places where she is. Here, you only get nachos with cheese sauce
>> at snack bar or concession stand.
>
>And they are still nachos and that cheese *does* make the chips soggy
>in short order.
>
>Are there 7-11 stores on the west coast? Ever try their nachos? Back
>in the beginning (about 30 years ago) they only put melted cheese on
>them. This cheese does have some pepper heat to it. Those were good
>and I'll still buy them plain like that sometimes.
>
>Later on though, they offered other toppings along with the cheese...
>chili, onions, tomatoes, jalapeno slices. All this is good too. These
>are "make it yourself" supreme nachos.
>
>Any combination will turn the chips soggy fairly quickly and at the
>end, you are eating them with a spoon.
>
>Then I learned to put the cheese off to the side and keep the chips
>dry. Doing this ensures a nice crunchy tortilla chip right up to the
>last one.
>
>As I said, everyone has their own versions. I don't care if what I eat
>is not authentic Mexican food. I don't live in Mexico and I don't care
>what they eat there either.
>
>G.

Most of Mexico eats no differently than the rest of the civilized
world... it's only the border ghetto towns that live on tex-mex fast
food crap.

On 2/1/2015 1:59 AM, Julie Bove wrote:
>
> "Doris Night" > wrote in message
> ...
>> On Sat, 31 Jan 2015 18:25:47 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "cshenk" > wrote in message
>>> ...
>>>> Julie Bove wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Doris Night" > wrote in message
>>>>> ...
>>>>> > On Fri, 30 Jan 2015 14:34:16 -0800, "Julie Bove"
>>>>> > wrote:
>>>>> >
>>>>> > >
>>>>> >>"sf" > wrote in message
>>>>> > > ...
>>>>> > > > On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown
>>>>> > > > > wrote:
>>>>> > > >
>>>>> > > > > On 1/29/2015 9:17 PM, Brooklyn1 wrote:
>>>>> >>>>> Cauliflower is all about its texture, it hasn't much
>>>>> >>>>> flavor. That's why some TIADers attempt to make it into mashed
>>>>> >>>>> potatoes...
>>>>> > > > >
>>>>> > > > > The reason some people use mashed cauliflower as a sub for
>>>>> > > > > potatoes is the low-carb diet thing.
>>>>> > > > >
>>>>> > > > > http://www.escapefromobesity.net/201...s-vs-cauliflow
>>>>> > > > > er.html
>>>>> > > > >
>>>>> > > >
>>>>> > > > Don't waste your breath. Those who don't understand the
>>>>> > > > concept by this time or say they don't like it, don't want to.
>>>>> > > > It's as simple as that. His opinions are just empty bravado.
>>>>> > > > I don't care what he says because he's proven time and again
>>>>> > > > that he's the one with TIAD and telling others they have it is
>>>>> > > > just his way of trying to cover up his "short comings" (which I
>>>>> > > > suspect isn't limited to the taste in his mouth).
>>>>> > >
>>>>> > > I understand the concept and I still don't like it. Cooked
>>>>> > > cauliflower just tastes bad!
>>>>> >
>>>>> > Cooked cauliflower tastes pretty good to me, and I suspect a lot of
>>>>> > people feel the same. I particularly like it with cheese sauce.
>>>>> >
>>>>> > I sometimes make mashed cauliflower, but I'm not trying to pretend
>>>>> > it is a potato substitute. When I mash it, I add in some cream
>>>>> > cheese and maybe some carmelized onion. It's quite delicious.
>>>>>
>>>>> If that is good then I don't want to know what you think tastes bad!
>>>>
>>>> Julie, your culinary expertise is about zero hence your comment of
>>>> little use.
>>>>
>>>> Meantime, carmelized onion in steamed califlower whizzed with a little
>>>> cream cheese is pretty good sounding.
>>>
>>> You are a joke and I never should have taken you out of the KF. You
>>> know
>>> squat about Mexican food.
>>
>> We are not talking about Mexican food here - we're discussing
>> cauliflower. And I can't help it if your delicate taste buds are
>> affronted by the taste of cauliflower, broccoli, and other members of
>> the species Brassica oleracea. It all tastes good to me. Maybe you
>> aren't cooking it properly.
>>
>> You want to know what I think tastes bad? I'll eat pretty much
>> anything, but I don't care much at all for things that are brined.
>> Dill pickles, olives, capers - they all taste so sour to me that I
>> don't like eating them at all.
>
> What? We were discussing nachos!!!

Scroll up to read exactly what post you replied to. The word
"cauliflower" is all over the place.

Jill

On 01/31/2015 12:53 PM, cshenk wrote:
> Whirled Peas wrote in rec.food.cooking:
>
>> I've never had a side of any kind of dip with nachos.
>
> Ok, thise are not going to get soggy.
>
> What is meant by 'dip' isnt like sour cream and cheese but the basic
> beef/bean/sauce/cheese stuff that is thick and gloopy.
>

Ah, now I see what you were talking about. Restaurants around here
sometimes offer that style, but they usually call them "Nachos Grande"
or "Nachos Supreme," essentially complicating a simple snack. I've made
them a few times and they *do* tend to get soggy. But for a quick snack,
I still prefer the 3-ingredient kind.

On 1/30/2015 12:07 PM, Gary wrote:

> Since it's such a pain in the butt there in Scotland, I'd suggest
> buying a can of premade clam chowder just to see if you like it. If
> you do, make your own and it will be better. Progresso makes a decent
> version. Amazon will sell you that too

I second that about Progresso NE clam chowder. I always keep cans of it
in my pantry for a quick meal.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Cheryl wrote:
>Gary wrote:
>
>> Since it's such a pain in the butt there in Scotland, I'd suggest
>> buying a can of premade clam chowder just to see if you like it. If
>> you do, make your own and it will be better. Progresso makes a decent
>> version. Amazon will sell you that too
>
>I second that about Progresso NE clam chowder. I always keep cans of it
>in my pantry for a quick meal.

I would think only Campbell's would be permitted in Scotland.
http://en.wikipedia.org/wiki/Clan_Campbell

"Julie Bove" > wrote in message
...
>
> "Doris Night" > wrote in message

>> You want to know what I think tastes bad? I'll eat pretty much
>> anything, but I don't care much at all for things that are brined.
>> Dill pickles, olives, capers - they all taste so sour to me that I
>> don't like eating them at all.
>
> What? We were discussing nachos!!!

So? When did thread drift mean anything? It always happens.

Cheri

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Maybe most places where she is. Here, you only get nachos with cheese
>> sauce
>> at snack bar or concession stand.
>
> And they are still nachos and that cheese *does* make the chips soggy
> in short order.

Maybe but she said that putting cheese on there would make them soggy. I
did say shredded cheese. Not the Velveeta that she uses.
>
> Are there 7-11 stores on the west coast? Ever try their nachos? Back
> in the beginning (about 30 years ago) they only put melted cheese on
> them. This cheese does have some pepper heat to it. Those were good
> and I'll still buy them plain like that sometimes.

Yes and no. I rarely ever go into one and never for food. I once saw some
kids getting their own nachos. They took the whole bag of cheese sauce and
made quite a huge mess, giggling all the while.
>
> Later on though, they offered other toppings along with the cheese...
> chili, onions, tomatoes, jalapeno slices. All this is good too. These
> are "make it yourself" supreme nachos.
>
> Any combination will turn the chips soggy fairly quickly and at the
> end, you are eating them with a spoon.

Perhaps if you are using cheese sauce. But that is not what I was talking
about at all and I don't think too many people would make those at home.
>
> Then I learned to put the cheese off to the side and keep the chips
> dry. Doing this ensures a nice crunchy tortilla chip right up to the
> last one.
>
> As I said, everyone has their own versions. I don't care if what I eat
> is not authentic Mexican food. I don't live in Mexico and I don't care
> what they eat there either.

They don't eat nachos there either. They're an American thing.

"jmcquown" > wrote in message
...
> On 2/1/2015 1:59 AM, Julie Bove wrote:
>>
>> "Doris Night" > wrote in message
>> ...
>>> On Sat, 31 Jan 2015 18:25:47 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "cshenk" > wrote in message
>>>> ...
>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>> "Doris Night" > wrote in message
>>>>>> ...
>>>>>> > On Fri, 30 Jan 2015 14:34:16 -0800, "Julie Bove"
>>>>>> > wrote:
>>>>>> >
>>>>>> > >
>>>>>> >>"sf" > wrote in message
>>>>>> > > ...
>>>>>> > > > On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown
>>>>>> > > > > wrote:
>>>>>> > > >
>>>>>> > > > > On 1/29/2015 9:17 PM, Brooklyn1 wrote:
>>>>>> >>>>> Cauliflower is all about its texture, it hasn't much
>>>>>> >>>>> flavor. That's why some TIADers attempt to make it into mashed
>>>>>> >>>>> potatoes...
>>>>>> > > > >
>>>>>> > > > > The reason some people use mashed cauliflower as a sub for
>>>>>> > > > > potatoes is the low-carb diet thing.
>>>>>> > > > >
>>>>>> > > > > http://www.escapefromobesity.net/201...s-vs-cauliflow
>>>>>> > > > > er.html
>>>>>> > > > >
>>>>>> > > >
>>>>>> > > > Don't waste your breath. Those who don't understand the
>>>>>> > > > concept by this time or say they don't like it, don't want to.
>>>>>> > > > It's as simple as that. His opinions are just empty bravado.
>>>>>> > > > I don't care what he says because he's proven time and again
>>>>>> > > > that he's the one with TIAD and telling others they have it is
>>>>>> > > > just his way of trying to cover up his "short comings" (which I
>>>>>> > > > suspect isn't limited to the taste in his mouth).
>>>>>> > >
>>>>>> > > I understand the concept and I still don't like it. Cooked
>>>>>> > > cauliflower just tastes bad!
>>>>>> >
>>>>>> > Cooked cauliflower tastes pretty good to me, and I suspect a lot of
>>>>>> > people feel the same. I particularly like it with cheese sauce.
>>>>>> >
>>>>>> > I sometimes make mashed cauliflower, but I'm not trying to pretend
>>>>>> > it is a potato substitute. When I mash it, I add in some cream
>>>>>> > cheese and maybe some carmelized onion. It's quite delicious.
>>>>>>
>>>>>> If that is good then I don't want to know what you think tastes bad!
>>>>>
>>>>> Julie, your culinary expertise is about zero hence your comment of
>>>>> little use.
>>>>>
>>>>> Meantime, carmelized onion in steamed califlower whizzed with a little
>>>>> cream cheese is pretty good sounding.
>>>>
>>>> You are a joke and I never should have taken you out of the KF. You
>>>> know
>>>> squat about Mexican food.
>>>
>>> We are not talking about Mexican food here - we're discussing
>>> cauliflower. And I can't help it if your delicate taste buds are
>>> affronted by the taste of cauliflower, broccoli, and other members of
>>> the species Brassica oleracea. It all tastes good to me. Maybe you
>>> aren't cooking it properly.
>>>
>>> You want to know what I think tastes bad? I'll eat pretty much
>>> anything, but I don't care much at all for things that are brined.
>>> Dill pickles, olives, capers - they all taste so sour to me that I
>>> don't like eating them at all.
>>
>> What? We were discussing nachos!!!
>
> Scroll up to read exactly what post you replied to. The word
> "cauliflower" is all over the place.

Well somewhere in this same thread we were discussing nachos.

"Cheryl" > wrote in message
eb.com...
> On 1/30/2015 12:07 PM, Gary wrote:
>
>> Since it's such a pain in the butt there in Scotland, I'd suggest
>> buying a can of premade clam chowder just to see if you like it. If
>> you do, make your own and it will be better. Progresso makes a decent
>> version. Amazon will sell you that too
>
> I second that about Progresso NE clam chowder. I always keep cans of it in
> my pantry for a quick meal.

I don't think Progresso is a good measure of clam chowder, but to each their
own.

Cheri

"Julie Bove" > wrote in message
...
>
> "jmcquown" > wrote in message

>> Scroll up to read exactly what post you replied to. The word
>> "cauliflower" is all over the place.
>
> Well somewhere in this same thread we were discussing nachos.

Or politics, or religion, or Wal-Mart, or maple syrup, or just about
anything, but scrolling, and scrolling, and scrolling is a given with some
posters.

Cheri

On Sunday, February 1, 2015 at 12:59:25 AM UTC-6, Julie Bove wrote:
> "Doris Night" > wrote in message
> ...
> > On Sat, 31 Jan 2015 18:25:47 -0800, "Julie Bove"
> > > wrote:
> >
> >>
> >>"cshenk" > wrote in message
> ...
> >>> Julie Bove wrote in rec.food.cooking:
> >>>
> >>>>
> >>>> "Doris Night" > wrote in message
> >>>> ...
> >>>> > On Fri, 30 Jan 2015 14:34:16 -0800, "Julie Bove"
> >>>> > wrote:
> >>>> >
> >>>> > >
> >>>> >>"sf" > wrote in message
> >>>> > > ...
> >>>> > > > On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown
> >>>> > > > > wrote:
> >>>> > > >
> >>>> > > > > On 1/29/2015 9:17 PM, Brooklyn1 wrote:
> >>>> >>>>> Cauliflower is all about its texture, it hasn't much
> >>>> >>>>> flavor. That's why some TIADers attempt to make it into mashed
> >>>> >>>>> potatoes...
> >>>> > > > >
> >>>> > > > > The reason some people use mashed cauliflower as a sub for
> >>>> > > > > potatoes is the low-carb diet thing.
> >>>> > > > >
> >>>> > > > > http://www.escapefromobesity.net/201...s-vs-cauliflow
> >>>> > > > > er.html
> >>>> > > > >
> >>>> > > >
> >>>> > > > Don't waste your breath. Those who don't understand the
> >>>> > > > concept by this time or say they don't like it, don't want to.
> >>>> > > > It's as simple as that. His opinions are just empty bravado.
> >>>> > > > I don't care what he says because he's proven time and again
> >>>> > > > that he's the one with TIAD and telling others they have it is
> >>>> > > > just his way of trying to cover up his "short comings" (which I
> >>>> > > > suspect isn't limited to the taste in his mouth).
> >>>> > >
> >>>> > > I understand the concept and I still don't like it. Cooked
> >>>> > > cauliflower just tastes bad!
> >>>> >
> >>>> > Cooked cauliflower tastes pretty good to me, and I suspect a lot of
> >>>> > people feel the same. I particularly like it with cheese sauce.
> >>>> >
> >>>> > I sometimes make mashed cauliflower, but I'm not trying to pretend
> >>>> > it is a potato substitute. When I mash it, I add in some cream
> >>>> > cheese and maybe some carmelized onion. It's quite delicious.
> >>>>
> >>>> If that is good then I don't want to know what you think tastes bad!
> >>>
> >>> Julie, your culinary expertise is about zero hence your comment of
> >>> little use.
> >>>
> >>> Meantime, carmelized onion in steamed califlower whizzed with a little
> >>> cream cheese is pretty good sounding.
> >>
> >>You are a joke and I never should have taken you out of the KF. You know
> >>squat about Mexican food.
> >
> > We are not talking about Mexican food here - we're discussing
> > cauliflower. And I can't help it if your delicate taste buds are
> > affronted by the taste of cauliflower, broccoli, and other members of
> > the species Brassica oleracea. It all tastes good to me. Maybe you
> > aren't cooking it properly.
> >
> > You want to know what I think tastes bad? I'll eat pretty much
> > anything, but I don't care much at all for things that are brined.
> > Dill pickles, olives, capers - they all taste so sour to me that I
> > don't like eating them at all.
>
> What? We were discussing nachos!!!

Oh, so you are allowed to veer off topic and kvetch about your oh-so-numerous dislikes, but get huffy if someone else does? LOL what a dork.

On Sunday, February 1, 2015 at 12:32:53 AM UTC-6, Cheri wrote:
> "Julie Bove" > wrote in message
> ...
> >
> > "cshenk" > wrote in message
> > ...
> >> Miss Kitty wrote in rec.food.cooking:
> >>
> >>> On Friday, January 30, 2015 at 9:57:16 PM UTC-6, Julie Bove wrote:
> >>> > it. Here's one again. I'm only putting up the last one which is
> >>> > the most simple one. Nachos do not have dip!
> >>> >
> >>> > http://www.md-health.com/How-To-Make...s-In-Oven.html
> >>>
> >>> No one cares about you and your dumb, nasty cut-n-paste "recipes".
> >>
> >> It's a little scarey that the concept doesnt even sink in.
> >>
> >> I do have a rather nice and simple nacho recipe. It's nothing to go
> >> screaming home over since it's really common except I mexican it up a
> >> bit and down play the tex mex part.
> >>
> >>
> >> 1 TS (or more to taste) of comino seed (cumin seed)
> >> 1/2 TS sesame seed
> >> 2 TS sichimi (Japanese blend of chile, orange peel, hemp seed and poppy
> >> seed)
> >>
> >> Mix with meat then
> >>
> >> Brown 1/2lb ground pork and 1/2lb beef to just barely pink and set aside
> >>
> >> Take 3 cups beans cooked (normally black beans or a mix of black,
> >> kidney and whatever else is handy) and mash (it's ok to use a can at
> >> need but will need 2 total I think. Mine are made from dry so I have
> >> to think about that). Warm these to soft and stir in 1/3 cup beef or
> >> pork broth until they are just a bit easier to spoon up. Mix in black
> >> pepper and garlic salt to that layer.
> >>
> >> Layer a glass pan with beef, then grated cheese, then bean then later
> >> rinse and repeat keeping layers fairly thin yet distinct. Top with
> >> large blocks of velveeta and bake until it melts through. Remove and
> >> top with fresh iceburg lettuce and black olives. Serve with chips.
> >> Some add sour cream at the top too if you like. Don likes to add some
> >> simple jarred salsa to it over the lettuce.
> >>
> >> Like I said, nothing to scream home about. A common recipe.
> >>
> >> A big difference is I can hand type that with no link.
> >>
> >> Call me silly but there is nothing wrong with the occasional link.
> >> I've done it to ask if someone had any better ideas when plotting
> >> something for example.
> >>
> >> Julie seems to not understand her 'toppings' would be better in a side
> >> bowl and used to dip the chips into. In all honesty though, thats a
> >> common failing.
> >
> > Velveeta? Ew! No wonder yours are soggy. Nobody uses Velveeta for
> > nachos!
>
> Yes, I think cshenk is the one who does "not understand" nacho toppings.

I think you and Julie should get a room.

On 2/1/2015 4:34 PM, Cheri wrote:

>>
>> I second that about Progresso NE clam chowder. I always keep cans of
>> it in my pantry for a quick meal.
>
> I don't think Progresso is a good measure of clam chowder, but to each
> their own.
>
> Cheri

Depends on what you compare it to. Other canned soups? Sure, good
stuff. Home made? Not as good.

It has a place in the pantry for most of us. Sometimes you need a quick
meal.

On 2015-02-01 16:49, Miss Kitty wrote:

>>> Velveeta? Ew! No wonder yours are soggy. Nobody uses Velveeta for
>>> nachos!
>>
>> Yes, I think cshenk is the one who does "not understand" nacho toppings.
>
> I think you and Julie should get a room.
>


Don't worry. It is not a physical relationship. Cheri seems to get her
thrills sticking up for her challenged friend.

On Sun, 1 Feb 2015 13:31:14 -0800, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> Julie Bove wrote:
>>>
>>> Maybe most places where she is. Here, you only get nachos with cheese
>>> sauce
>>> at snack bar or concession stand.
>>
>> And they are still nachos and that cheese *does* make the chips soggy
>> in short order.
>
>Maybe but she said that putting cheese on there would make them soggy. I
>did say shredded cheese. Not the Velveeta that she uses.
>>
>> Are there 7-11 stores on the west coast? Ever try their nachos? Back
>> in the beginning (about 30 years ago) they only put melted cheese on
>> them. This cheese does have some pepper heat to it. Those were good
>> and I'll still buy them plain like that sometimes.
>
>Yes and no. I rarely ever go into one and never for food. I once saw some
>kids getting their own nachos. They took the whole bag of cheese sauce and
>made quite a huge mess, giggling all the while.
>>
>> Later on though, they offered other toppings along with the cheese...
>> chili, onions, tomatoes, jalapeno slices. All this is good too. These
>> are "make it yourself" supreme nachos.
>>
>> Any combination will turn the chips soggy fairly quickly and at the
>> end, you are eating them with a spoon.
>
>Perhaps if you are using cheese sauce. But that is not what I was talking
>about at all and I don't think too many people would make those at home.
>>
>> Then I learned to put the cheese off to the side and keep the chips
>> dry. Doing this ensures a nice crunchy tortilla chip right up to the
>> last one.
>>
>> As I said, everyone has their own versions. I don't care if what I eat
>> is not authentic Mexican food. I don't live in Mexico and I don't care
>> what they eat there either.
>
>They don't eat nachos there either. They're an American thing.

Might want to re-think that statement.

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

koko

--

Food is our common ground, a universal experience
James Beard

Julie Bove wrote in rec.food.cooking:

>
> "Gary" > wrote in message
> ...
> > Julie Bove wrote:
> > >
> > > Maybe most places where she is. Here, you only get nachos with
> > > cheese sauce at snack bar or concession stand.
> >
> > And they are still nachos and that cheese does make the chips soggy
> > in short order.
>
> Maybe but she said that putting cheese on there would make them
> soggy. I did say shredded cheese. Not the Velveeta that she uses.

Julie, I never said velveeta and as cooks go, we all know you can't
fight your way out of a wet paper bag with 3 sides ripped open so give
up this time.

I do not care what you call your toppings. Be you call it dip or
something else, if you bake it on top of the chips, the chips will be
soggy, not crisp and crunchy as intended. Shredding the cheese first
makes no difference.


-

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Miss Kitty wrote in rec.food.cooking:
> >
> > > On Friday, January 30, 2015 at 9:57:16 PM UTC-6, Julie Bove wrote:
> >>> it. Here's one again. I'm only putting up the last one which is
> >>> the most simple one. Nachos do not have dip!
> > > >
> >>> http://www.md-health.com/How-To-Make...s-In-Oven.html
> > >
> > > No one cares about you and your dumb, nasty cut-n-paste "recipes".
> >
> > It's a little scarey that the concept doesnt even sink in.
> >
> > I do have a rather nice and simple nacho recipe. It's nothing to go
> > screaming home over since it's really common except I mexican it up
> > a bit and down play the tex mex part.
> >
> >
> > 1 TS (or more to taste) of comino seed (cumin seed)
> > 1/2 TS sesame seed
> > 2 TS sichimi (Japanese blend of chile, orange peel, hemp seed and
> > poppy seed)
> >
> > Mix with meat then
> >
> > Brown 1/2lb ground pork and 1/2lb beef to just barely pink and set
> > aside
> >
> > Take 3 cups beans cooked (normally black beans or a mix of black,
> > kidney and whatever else is handy) and mash (it's ok to use a can
> > at need but will need 2 total I think. Mine are made from dry so I
> > have to think about that). Warm these to soft and stir in 1/3 cup
> > beef or pork broth until they are just a bit easier to spoon up.
> > Mix in black pepper and garlic salt to that layer.
> >
> > Layer a glass pan with beef, then grated cheese, then bean then
> > later rinse and repeat keeping layers fairly thin yet distinct.
> > Top with large blocks of velveeta and bake until it melts through.
> > Remove and top with fresh iceburg lettuce and black olives. Serve
> > with chips. Some add sour cream at the top too if you like. Don
> > likes to add some simple jarred salsa to it over the lettuce.
> >
> > Like I said, nothing to scream home about. A common recipe.
> >
> > A big difference is I can hand type that with no link.
> >
> > Call me silly but there is nothing wrong with the occasional link.
> > I've done it to ask if someone had any better ideas when plotting
> > something for example.
> >
> > Julie seems to not understand her 'toppings' would be better in a
> > side bowl and used to dip the chips into. In all honesty though,
> > thats a common failing.
>
> Velveeta? Ew! No wonder yours are soggy. Nobody uses Velveeta for
> nachos!

There is no velveeta in there Julie


--

Dave Smith wrote in rec.food.cooking:

> On 2015-02-01 16:49, Miss Kitty wrote:
>
> > > > Velveeta? Ew! No wonder yours are soggy. Nobody uses
> > > > Velveeta for nachos!
> > >
> > > Yes, I think cshenk is the one who does "not understand" nacho
> > > toppings.
> >
> > I think you and Julie should get a room.
> >
>
>
> Don't worry. It is not a physical relationship. Cheri seems to get
> her thrills sticking up for her challenged friend.

Not sure what was going on there! Including adding to a recipe items
never listed like velveeeta.

Fact is at best we have a regional naming where you 'cant call it
nachos unless you bake the gloopy stuff on the chips or pile it on and
serve it that way so it gets 'all soggy'.



Anyways, I'm past it. Folks who can't freehand a recipe have no real
reason to discuss one.

Smile they added velveeta where none was listed.

Here;s a freebie recipe made tonight and one of my few that use that.

Baked Mac-n-cheese

Boil up about 3 cups macaroni (12-14oz dry is my guess)
While that boils up, open 2 small cans condensed milk and add 12oz
velveeta and 12 oz mozzarela plus about 1/4 cup minced onion. Let the
cheese melt with a little stirring then drain the pasta. Fill
cassarole to 3/4 then ladel sauce over and stir then top with last of
cheese sauce, french fried onions and roasted dried garlic chips.

Bake covered 35 minutes then uncover for another 10.

Leftover pasta becomes a simple pasta salad wth minced onion, green
pepper, celery, and carrot. Add mustard mayo and japanese chile blend
to taste.

Neither are haute cuisine, but both are decent simple basics any one of
us *should* be able to cook.

As to Julie, I give her credit when she gets it right (which is rare
but happens) but no credit when she's posting garbage just to get a
reply.

--

Cheryl wrote in rec.food.cooking:

> On 1/30/2015 12:07 PM, Gary wrote:
>
> > Since it's such a pain in the butt there in Scotland, I'd suggest
> > buying a can of premade clam chowder just to see if you like it. If
> > you do, make your own and it will be better. Progresso makes a
> > decent version. Amazon will sell you that too
>
> I second that about Progresso NE clam chowder. I always keep cans of
> it in my pantry for a quick meal.

Third that one. Its a decent version. I try to keep cans of it about
but the college aged kid tends to find them fairly fast.



--

"koko" > wrote in message
...
> On Sun, 1 Feb 2015 13:31:14 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Gary" > wrote in message
...
>>> Julie Bove wrote:
>>>>
>>>> Maybe most places where she is. Here, you only get nachos with cheese
>>>> sauce
>>>> at snack bar or concession stand.
>>>
>>> And they are still nachos and that cheese *does* make the chips soggy
>>> in short order.
>>
>>Maybe but she said that putting cheese on there would make them soggy. I
>>did say shredded cheese. Not the Velveeta that she uses.
>>>
>>> Are there 7-11 stores on the west coast? Ever try their nachos? Back
>>> in the beginning (about 30 years ago) they only put melted cheese on
>>> them. This cheese does have some pepper heat to it. Those were good
>>> and I'll still buy them plain like that sometimes.
>>
>>Yes and no. I rarely ever go into one and never for food. I once saw
>>some
>>kids getting their own nachos. They took the whole bag of cheese sauce
>>and
>>made quite a huge mess, giggling all the while.
>>>
>>> Later on though, they offered other toppings along with the cheese...
>>> chili, onions, tomatoes, jalapeno slices. All this is good too. These
>>> are "make it yourself" supreme nachos.
>>>
>>> Any combination will turn the chips soggy fairly quickly and at the
>>> end, you are eating them with a spoon.
>>
>>Perhaps if you are using cheese sauce. But that is not what I was talking
>>about at all and I don't think too many people would make those at home.
>>>
>>> Then I learned to put the cheese off to the side and keep the chips
>>> dry. Doing this ensures a nice crunchy tortilla chip right up to the
>>> last one.
>>>
>>> As I said, everyone has their own versions. I don't care if what I eat
>>> is not authentic Mexican food. I don't live in Mexico and I don't care
>>> what they eat there either.
>>
>>They don't eat nachos there either. They're an American thing.
>
> Might want to re-think that statement.
>
> http://en.wikipedia.org/wiki/Nachos

That's the same link that I put up. I do know that they were invented there
but I don't think it is a common dish there like it is here.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Gary" > wrote in message
>> ...
>> > Julie Bove wrote:
>> > >
>> > > Maybe most places where she is. Here, you only get nachos with
>> > > cheese sauce at snack bar or concession stand.
>> >
>> > And they are still nachos and that cheese does make the chips soggy
>> > in short order.
>>
>> Maybe but she said that putting cheese on there would make them
>> soggy. I did say shredded cheese. Not the Velveeta that she uses.
>
> Julie, I never said velveeta and as cooks go, we all know you can't
> fight your way out of a wet paper bag with 3 sides ripped open so give
> up this time.
>
> I do not care what you call your toppings. Be you call it dip or
> something else, if you bake it on top of the chips, the chips will be
> soggy, not crisp and crunchy as intended. Shredding the cheese first
> makes no difference.

Bull pucky! You are just wrong on this. Maybe if you let them sit for
hours they'll get soggy. If your nachos are any good, they'll get eaten
right away and nothing will be soggy. And since when did melted cheese ever
become dip? Only if it is something like Velveeta or cream cheese or you've
added things. Does pizza become soggy? How about a Cheese Crispy
or Quesadilla?