"Miss Kitty" > wrote in message
...
> 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.

What? My reply was to *her* complaining that *I* veered off topic.

"cshenk" > wrote in message
...
> 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

Somebody mentioned Velveeta. But I assure you if you use real cheese and
bake the nachos they won't get soggy. If yours do, you are doing something
wrong.

On Sun, 01 Feb 2015 19:22:53 -0600, "cshenk" > wrote:

>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.


cshenk said
"Layer a glass pan with beef, then grated cheese, then bean then late
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."

On Sun, 01 Feb 2015 18:42:50 -0600, "cshenk" > wrote:

>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.
>
Right this moment I am eating leftovers. Nachos that were made hours
ago. Chips, covered with grated cheddar and canned diced hot peppers.
The nachos are cold by this time and they still crunch, are crisp and
the chips shatter. They are absolutely loaded with shredded cheddar
and at least a cup of canned, diced chillis. I have never had them
get soggy but I use real cheese not processed cheese. Maybe you are
layering your chip/cheese mixture too deep. I did them on convection
at 350F for maybe 10 minutes.
Janet US

On Sunday, February 1, 2015 at 6:36:50 PM UTC-6, koko wrote:
> 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

Oh, but don't you know, Koko, Julie eats at some crappy "Mexican" joint, heats tortillas up in a microwave, and now she's an authority on Mexican food!

"Miss Kitty" > wrote in message
...
> On Sunday, February 1, 2015 at 6:36:50 PM UTC-6, koko wrote:
>> 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
>
> Oh, but don't you know, Koko, Julie eats at some crappy "Mexican" joint,
> heats tortillas up in a microwave, and now she's an authority on Mexican
> food!

I never claimed to be an authority on anything.

"Janet B" > wrote in message
...
> On Sun, 01 Feb 2015 19:22:53 -0600, "cshenk" > wrote:
>
>>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.
>
>
> cshenk said
> "Layer a glass pan with beef, then grated cheese, then bean then late
> 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."

So there is! Large ones too!!

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

"Ophelia" > wrote in message
...
>
>
> "Janet B" > wrote in message
> ...
>> On Sun, 01 Feb 2015 19:22:53 -0600, "cshenk" > wrote:
>>
>>>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.
>>
>>
>> cshenk said
>> "Layer a glass pan with beef, then grated cheese, then bean then late
>> 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."
>
> So there is! Large ones too!!

I knew I had seen the Velveeta somewhere. Thanks! I couldn't bring myself
to go back through all the cray cray.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Janet B" > wrote in message
>> ...
>>> On Sun, 01 Feb 2015 19:22:53 -0600, "cshenk" > wrote:
>>>
>>>>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.
>>>
>>>
>>> cshenk said
>>> "Layer a glass pan with beef, then grated cheese, then bean then late
>>> 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."
>>
>> So there is! Large ones too!!
>
> I knew I had seen the Velveeta somewhere. Thanks! I couldn't bring
> myself to go back through all the cray cray.

I didn't. Janet B had remembered it.



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

On 2/1/2015 9:17 PM, Julie Bove wrote:
>
> "koko" > wrote in message

>> 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.

The only places in Mexico where I've seen or had nachos are border towns
and coastal towns where Americans and Canadians winter or have settled
in. I think it's fair to say that nachos are "tourist food" in Mexico.

--
From somewhere very deep in the heart of Texas

On Sun, 1 Feb 2015 19:17:19 -0800, "Julie Bove"
> wrote:

>
>"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.

Ten miles south of the Rio Grande tex mex is rarer than hen's teeth.

Julie Bove wrote in rec.food.cooking:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> >"Janet B" > wrote in message
> ... >>On Sun, 01 Feb
> 2015 19:22:53 -0600, "cshenk" > wrote:
> > >
> > > > 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.
> > >
> > >
> > > cshenk said
> > > "Layer a glass pan with beef, then grated cheese, then bean then
> > > late 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."
> >
> > So there is! Large ones too!!
>
> I knew I had seen the Velveeta somewhere. Thanks! I couldn't bring
> myself to go back through all the cray cray.

Different recipe Julie

--

Ophelia wrote in rec.food.cooking:

>
>
> "Janet B" > wrote in message
> ... >On Sun, 01 Feb
> 2015 19:22:53 -0600, "cshenk" > wrote:
> >
> > > 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.
> >
> >
> > cshenk said
> > "Layer a glass pan with beef, then grated cheese, then bean then
> > late 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."
>
> So there is! Large ones too!!

Diferent recipe. Not related--

Janet B wrote in rec.food.cooking:

> On Sun, 01 Feb 2015 19:22:53 -0600, "cshenk" > wrote:
>
> > 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.
>
>
> cshenk said
> "Layer a glass pan with beef, then grated cheese, then bean then late
> 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."

Sue me, I post more than one recipe a day or week. This was from a
different one than Julie complained about.

--

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Janet B" > wrote in message
>>> ...
>>>> On Sun, 01 Feb 2015 19:22:53 -0600, "cshenk" > wrote:
>>>>
>>>>>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.
>>>>
>>>>
>>>> cshenk said
>>>> "Layer a glass pan with beef, then grated cheese, then bean then late
>>>> 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."
>>>
>>> So there is! Large ones too!!
>>
>> I knew I had seen the Velveeta somewhere. Thanks! I couldn't bring
>> myself to go back through all the cray cray.
>
> I didn't. Janet B had remembered it.

Well, now I am even more confused!

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> >"Janet B" > wrote in message
>> ... >>On Sun, 01 Feb
>> 2015 19:22:53 -0600, "cshenk" > wrote:
>> > >
>> > > > 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.
>> > >
>> > >
>> > > cshenk said
>> > > "Layer a glass pan with beef, then grated cheese, then bean then
>> > > late 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."
>> >
>> > So there is! Large ones too!!
>>
>> I knew I had seen the Velveeta somewhere. Thanks! I couldn't bring
>> myself to go back through all the cray cray.
>
> Different recipe Julie

This is all getting very confusing. But bottom line, if you make the nachos
like I said, not only will every chip have cheese on it but they won't be
soggy.

"cshenk" > wrote in message
...
> Janet B wrote in rec.food.cooking:
>
>> On Sun, 01 Feb 2015 19:22:53 -0600, "cshenk" > wrote:
>>
>> > 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.
>>
>>
>> cshenk said
>> "Layer a glass pan with beef, then grated cheese, then bean then late
>> 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."
>
> Sue me, I post more than one recipe a day or week. This was from a
> different one than Julie complained about.

I don't think it was and I am not the only one who thinks that.