http://www.followmefoodie.com/2014/0...xican-cuisine/
or
http://tinyurl.com/jkkzxpf

Janet US

"Janet B" > wrote in message
news
>
> http://www.followmefoodie.com/2014/0...xican-cuisine/
> or
> http://tinyurl.com/jkkzxpf
>

Interesting! How does Tex Mex differ to the real Mexican food.



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

"Janet B" > wrote in message
news
>
> http://www.followmefoodie.com/2014/0...xican-cuisine/
> or
> http://tinyurl.com/jkkzxpf
>
> Janet US

Interesting about the peppers but makes sense.

On Tuesday, January 19, 2016 at 1:53:04 PM UTC-7, Janet B wrote:
> http://www.followmefoodie.com/2014/0...xican-cuisine/
> or
> http://tinyurl.com/jkkzxpf
>
> Janet US

Its been a while but when we were in Mexico we found that most of the finer eating places did a great job on chicken and egg dishes.
====

On Tue, 19 Jan 2016 21:23:19 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
>news
>>
>> http://www.followmefoodie.com/2014/0...xican-cuisine/
>> or
>> http://tinyurl.com/jkkzxpf
>>
>
>Interesting! How does Tex Mex differ to the real Mexican food.

Mexico is a large country, and what's common in one place is almost
unknown in another.

So making any claim about 'Mexican' food is SURE to be challenged
by some, or even many.

"The New Other Guy" > wrote in message
...
> On Tue, 19 Jan 2016 21:23:19 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Janet B" > wrote in message
>>news
>>>
>>> http://www.followmefoodie.com/2014/0...xican-cuisine/
>>> or
>>> http://tinyurl.com/jkkzxpf
>>>
>>
>>Interesting! How does Tex Mex differ to the real Mexican food.
>
> Mexico is a large country, and what's common in one place is almost
> unknown in another.

OK. That make sense.

>
> So making any claim about 'Mexican' food is SURE to be challenged
> by some, or even many.

Thank you! From what I have seen here, it is mostly the sandwich type foods
that are talked about. I used to google for things mentioned and they were
always wraps or sandwich type things.

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

On Wednesday, January 20, 2016 at 4:11:16 AM UTC-5, Ophelia wrote:
> "The New Other Guy" > wrote in message
> ...
> > On Tue, 19 Jan 2016 21:23:19 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >>"Janet B" > wrote in message
> >>news > >>>
> >>> http://www.followmefoodie.com/2014/0...xican-cuisine/
> >>> or
> >>> http://tinyurl.com/jkkzxpf
> >>>
> >>
> >>Interesting! How does Tex Mex differ to the real Mexican food.
> >
> > Mexico is a large country, and what's common in one place is almost
> > unknown in another.
>
> OK. That make sense.
>
> >
> > So making any claim about 'Mexican' food is SURE to be challenged
> > by some, or even many.
>
> Thank you! From what I have seen here, it is mostly the sandwich type foods
> that are talked about. I used to google for things mentioned and they were
> always wraps or sandwich type things.

This is a generalization that I'm sure will provoke a chorus of rebuttals,
but in my experience a lot of the "Mexican" food that we talk about was
made popular (at least in the Midwest) by being served in bars. The
spicy, greasy food is perfect for lining your stomach for a night of
drinking, and of course the more the alcohol, the more macho idiots
crave "as hot as you can make it". There used to be a chain of bars
called Chi Chi's that had a free buffet of Mexican food between, oh,
4 and 7 pm, provided you bought drinks.

I imagine those same macho idiots in England and environs are eating
hot curries when they're all lagered up.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Wednesday, January 20, 2016 at 4:11:16 AM UTC-5, Ophelia wrote:
>> "The New Other Guy" > wrote in message
>> ...
>> > On Tue, 19 Jan 2016 21:23:19 -0000, "Ophelia" >
>> > wrote:
>> >
>> >>
>> >>
>> >>"Janet B" > wrote in message
>> >>news >> >>>
>> >>> http://www.followmefoodie.com/2014/0...xican-cuisine/
>> >>> or
>> >>> http://tinyurl.com/jkkzxpf
>> >>>
>> >>
>> >>Interesting! How does Tex Mex differ to the real Mexican food.
>> >
>> > Mexico is a large country, and what's common in one place is almost
>> > unknown in another.
>>
>> OK. That make sense.
>>
>> >
>> > So making any claim about 'Mexican' food is SURE to be challenged
>> > by some, or even many.
>>
>> Thank you! From what I have seen here, it is mostly the sandwich type
>> foods
>> that are talked about. I used to google for things mentioned and they
>> were
>> always wraps or sandwich type things.
>
> This is a generalization that I'm sure will provoke a chorus of rebuttals,
> but in my experience a lot of the "Mexican" food that we talk about was
> made popular (at least in the Midwest) by being served in bars. The
> spicy, greasy food is perfect for lining your stomach for a night of
> drinking, and of course the more the alcohol, the more macho idiots
> crave "as hot as you can make it". There used to be a chain of bars
> called Chi Chi's that had a free buffet of Mexican food between, oh,
> 4 and 7 pm, provided you bought drinks.
>
> I imagine those same macho idiots in England and environs are eating
> hot curries when they're all lagered up.

lol of that I have no doubt!!!

Oh, and I don't like curries either, despite having lived in India <g>




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

"Ophelia" > wrote in message
...
>
>
> "The New Other Guy" > wrote in message
> ...
>> On Tue, 19 Jan 2016 21:23:19 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Janet B" > wrote in message
>>>news >>>>
>>>> http://www.followmefoodie.com/2014/0...xican-cuisine/
>>>> or
>>>> http://tinyurl.com/jkkzxpf
>>>>
>>>
>>>Interesting! How does Tex Mex differ to the real Mexican food.
>>
>> Mexico is a large country, and what's common in one place is almost
>> unknown in another.
>
> OK. That make sense.
>
>>
>> So making any claim about 'Mexican' food is SURE to be challenged
>> by some, or even many.
>
> Thank you! From what I have seen here, it is mostly the sandwich type
> foods that are talked about. I used to google for things mentioned and
> they were always wraps or sandwich type things.

Wraps? And I don't recall much discussion of tortas.

On Wed, 20 Jan 2016 08:56:57 -0000, "Ophelia" >
wrote:
snip
>Thank you! From what I have seen here, it is mostly the sandwich type foods
>that are talked about. I used to google for things mentioned and they were
>always wraps or sandwich type things.

Look at this:
CHILI EN NOGADA
A.G.
1/27/2013
A wonderful dish consisting of a green chile, white walnut sauce and
red pomegranate- the colors of the Mexican flag. This dish is a
Mexican Independence day favorite.
Ingredients:
" 6 large green chiles, for stuffing
" 3/4 cup crema or sour cream
" 1/2 teaspoon sugar
" 1/4 cup evaporated milk
" 1/2 cup finely chopped walnuts
" 1 pomegranate, seeds separated
" 1/2 lb ground pork or beef
" 3 garlic cloves
" 1/4 of an onion, peeled and diced
" 1 tablespoon lard or vegetable oil
" 1 apple, peeled, cored and seeded, coarsely chopped
" 2 tablespoons unsalted almonds, chopped
" 1/4 teaspoon cinnamon
" pinch of nutmeg
" 1/4 teaspoon cumin
" 1 bunch fresh parsley, coarsely chopped
" 2 tablespoons raisins, softened in warm water
" 3 eggs
Preparation:
Roast the chiles and remove the skins and seeds.
Heat the oil or lard over medium heat in a large pan. Add in the beef
or pork and brown until nearly done. Add in the garlic, onion, apple,
almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook
for about 5 minutes.
Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in
the egg yolks and a pinch of salt. Dip each stuffed chile in the egg
mixture and fry until golden brown.
Stuff the chiles with equal portions of the stuffing. Blend or mix the
crema, walnuts and sugar with the evaporated milk. Pour over the
freshly cooked chiles and sprinkle with pomegranate seeds.

or this:

POZOLE
Mexican pork and hominy stew
Pozole is a special occasion dish in Mexico, especially in Guerrero
State. Restaurants called pozolerías specialize in it. This dish is a
well known cure for hangovers and is often eaten in the wee hours of
the morning as a preventive. Pozole is also popular in New Mexico,
where it is usually spelled posole.
The word pozole is Nahuatl in origin and means "foam," as the Aztecs
believed hominy resembled a foamy froth.
4 to 6 servings
INGREDIENTS
Soup
" Pork shoulder or roast -- 1 1/2 to 2 pounds
" Canned or fresh hominy, rinsed -- 2 to 3 cups
" Garlic -- 3 to 5 cloves
" Ground cumin -- 2 teaspoons
" Salt -- 2 teaspoons
" Water or stock -- 6 cups
Garnishes
" Cabbage or iceberg lettuce, shredded
" Onion, finely diced
" Radishes, thinly sliced
" Limes, cut into wedges
" Avocado, diced
" Cilantro, chopped
" Oregano, dried
" Chile piquín, ground
METHOD
1. Add the pork, hominy, garlic, cumin, salt and stock or water
to a large pot. Bring to a boil over medium-high heat, and then reduce
heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very
tender.
2. Remove the pot from heat. Take the pork from pot and set aside
to cool. When cool enough to handle, remove the meat from its bones
and shred it with your hands.
3. Add the meat back to the pot and simmer for another 10 to 15
minutes. Adjust seasoning and serve with little bowls of your choice
of garnishes so each dinner can garnish his or her own serving.
POZOLE VARIATIONS
" Pozole Blanco (White pozole): Pozole varies according to
region, but the above recipe is the most basic and is known as pozole
blanco. It is popular in Guadalajara.
" Pozole Rojo (Red pozole): Red pozole is popular in Michoacán
and Jalisco States. It is the same as the above recipe, but dried
chiles are added. Remove the stems and seeds from 3 to 5 ancho or
guajillo chiles. Mix them with a little of the hot liquid from the
stewpot and soak for 20 to 30 minutes until soft. Puree in a blender
and strain through a sieve into the stew for the last 30 to 45 minutes
of cooking.
" Pozole Verde (Green pozole): Popular in Guerrero State. Follow
the above recipe. Toast 1 cup of shelled pumpkin seeds (pepitas), and
then puree the seeds in a blender with 1 to 2 cups of canned or fresh
cooked tomatillos, a chopped jalapeño, a couple of leaves of lettuce,
a few sprigs of chopped cilantro and a little liquid from the stewpot.
Strain through a sieve into a hot skillet and boil rapidly for about 5
minutes to cook down a little. Stir into the stew for the last 20 to
30 minutes of simmering.
" Pozole with Chicken: Many recipes call for a mixture of
chicken and pork. First simmer a whole chicken until the meat is
tender. Remove the chicken, cool, remove the meat from its bones and
shred. Set the chicken meat aside and continue with the above recipe,
adding the pork to the chicken broth you just made. Add the shredded
chicken back in to the pozole along with the shredded pork.
" Large batches of pozole are often made for special occasions,
and the addition of a pig's head and pig's feet add immeasurably to
both the flavor and texture of the final dish.
" Sometimes a raw egg is stirred into the stew just before
serving.

Tortillas are served with a meal as a bread or 'scoop'.
Chilies may be hot or not.
Along the coast there are many fish dishes.

Janet US

"Janet B" > wrote in message
...
> On Wed, 20 Jan 2016 08:56:57 -0000, "Ophelia" >
> wrote:
> snip
>>Thank you! From what I have seen here, it is mostly the sandwich type
>>foods
>>that are talked about. I used to google for things mentioned and they
>>were
>>always wraps or sandwich type things.
>
> Look at this:
> CHILI EN NOGADA
> A.G.
> 1/27/2013
> A wonderful dish consisting of a green chile, white walnut sauce and
> red pomegranate- the colors of the Mexican flag. This dish is a
> Mexican Independence day favorite.
> Ingredients:
> " 6 large green chiles, for stuffing
> " 3/4 cup crema or sour cream
> " 1/2 teaspoon sugar
> " 1/4 cup evaporated milk
> " 1/2 cup finely chopped walnuts
> " 1 pomegranate, seeds separated
> " 1/2 lb ground pork or beef
> " 3 garlic cloves
> " 1/4 of an onion, peeled and diced
> " 1 tablespoon lard or vegetable oil
> " 1 apple, peeled, cored and seeded, coarsely chopped
> " 2 tablespoons unsalted almonds, chopped
> " 1/4 teaspoon cinnamon
> " pinch of nutmeg
> " 1/4 teaspoon cumin
> " 1 bunch fresh parsley, coarsely chopped
> " 2 tablespoons raisins, softened in warm water
> " 3 eggs
> Preparation:
> Roast the chiles and remove the skins and seeds.
> Heat the oil or lard over medium heat in a large pan. Add in the beef
> or pork and brown until nearly done. Add in the garlic, onion, apple,
> almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook
> for about 5 minutes.
> Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in
> the egg yolks and a pinch of salt. Dip each stuffed chile in the egg
> mixture and fry until golden brown.
> Stuff the chiles with equal portions of the stuffing. Blend or mix the
> crema, walnuts and sugar with the evaporated milk. Pour over the
> freshly cooked chiles and sprinkle with pomegranate seeds.
>
> or this:
>
> POZOLE
> Mexican pork and hominy stew
> Pozole is a special occasion dish in Mexico, especially in Guerrero
> State. Restaurants called pozolerías specialize in it. This dish is a
> well known cure for hangovers and is often eaten in the wee hours of
> the morning as a preventive. Pozole is also popular in New Mexico,
> where it is usually spelled posole.
> The word pozole is Nahuatl in origin and means "foam," as the Aztecs
> believed hominy resembled a foamy froth.
> 4 to 6 servings
> INGREDIENTS
> Soup
> " Pork shoulder or roast -- 1 1/2 to 2 pounds
> " Canned or fresh hominy, rinsed -- 2 to 3 cups
> " Garlic -- 3 to 5 cloves
> " Ground cumin -- 2 teaspoons
> " Salt -- 2 teaspoons
> " Water or stock -- 6 cups
> Garnishes
> " Cabbage or iceberg lettuce, shredded
> " Onion, finely diced
> " Radishes, thinly sliced
> " Limes, cut into wedges
> " Avocado, diced
> " Cilantro, chopped
> " Oregano, dried
> " Chile piquín, ground
> METHOD
> 1. Add the pork, hominy, garlic, cumin, salt and stock or water
> to a large pot. Bring to a boil over medium-high heat, and then reduce
> heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very
> tender.
> 2. Remove the pot from heat. Take the pork from pot and set aside
> to cool. When cool enough to handle, remove the meat from its bones
> and shred it with your hands.
> 3. Add the meat back to the pot and simmer for another 10 to 15
> minutes. Adjust seasoning and serve with little bowls of your choice
> of garnishes so each dinner can garnish his or her own serving.
> POZOLE VARIATIONS
> " Pozole Blanco (White pozole): Pozole varies according to
> region, but the above recipe is the most basic and is known as pozole
> blanco. It is popular in Guadalajara.
> " Pozole Rojo (Red pozole): Red pozole is popular in Michoacán
> and Jalisco States. It is the same as the above recipe, but dried
> chiles are added. Remove the stems and seeds from 3 to 5 ancho or
> guajillo chiles. Mix them with a little of the hot liquid from the
> stewpot and soak for 20 to 30 minutes until soft. Puree in a blender
> and strain through a sieve into the stew for the last 30 to 45 minutes
> of cooking.
> " Pozole Verde (Green pozole): Popular in Guerrero State. Follow
> the above recipe. Toast 1 cup of shelled pumpkin seeds (pepitas), and
> then puree the seeds in a blender with 1 to 2 cups of canned or fresh
> cooked tomatillos, a chopped jalapeño, a couple of leaves of lettuce,
> a few sprigs of chopped cilantro and a little liquid from the stewpot.
> Strain through a sieve into a hot skillet and boil rapidly for about 5
> minutes to cook down a little. Stir into the stew for the last 20 to
> 30 minutes of simmering.
> " Pozole with Chicken: Many recipes call for a mixture of
> chicken and pork. First simmer a whole chicken until the meat is
> tender. Remove the chicken, cool, remove the meat from its bones and
> shred. Set the chicken meat aside and continue with the above recipe,
> adding the pork to the chicken broth you just made. Add the shredded
> chicken back in to the pozole along with the shredded pork.
> " Large batches of pozole are often made for special occasions,
> and the addition of a pig's head and pig's feet add immeasurably to
> both the flavor and texture of the final dish.
> " Sometimes a raw egg is stirred into the stew just before
> serving.
>
> Tortillas are served with a meal as a bread or 'scoop'.
> Chilies may be hot or not.
> Along the coast there are many fish dishes.

Thank you That is indeed a great variety



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

Hominy is the purest American indian food there is.

wrote:
>
> Hominy is the purest American indian food there is.

Could be but I've always heard that roasted dog was the main staple of
American Indian diet. They kept dogs but for food, not loyal pets.
hahaha

On Wed, 20 Jan 2016 11:45:56 -0000, "Ophelia" >
wrote:

>
>
> "Cindy Hamilton" > wrote in message
> ...
> > On Wednesday, January 20, 2016 at 4:11:16 AM UTC-5, Ophelia wrote:
> >> "The New Other Guy" > wrote in message
> >> ...
> >> > On Tue, 19 Jan 2016 21:23:19 -0000, "Ophelia" >
> >> > wrote:
> >> >
> >> >>
> >> >>
> >> >>"Janet B" > wrote in message
> >> >>news > >> >>>
> >> >>> http://www.followmefoodie.com/2014/0...xican-cuisine/
> >> >>> or
> >> >>> http://tinyurl.com/jkkzxpf
> >> >>>
> >> >>
> >> >>Interesting! How does Tex Mex differ to the real Mexican food.
> >> >
> >> > Mexico is a large country, and what's common in one place is almost
> >> > unknown in another.
> >>
> >> OK. That make sense.
> >>
> >> >
> >> > So making any claim about 'Mexican' food is SURE to be challenged
> >> > by some, or even many.
> >>
> >> Thank you! From what I have seen here, it is mostly the sandwich type
> >> foods
> >> that are talked about. I used to google for things mentioned and they
> >> were
> >> always wraps or sandwich type things.
> >
> > This is a generalization that I'm sure will provoke a chorus of rebuttals,
> > but in my experience a lot of the "Mexican" food that we talk about was
> > made popular (at least in the Midwest) by being served in bars. The
> > spicy, greasy food is perfect for lining your stomach for a night of
> > drinking, and of course the more the alcohol, the more macho idiots
> > crave "as hot as you can make it". There used to be a chain of bars
> > called Chi Chi's that had a free buffet of Mexican food between, oh,
> > 4 and 7 pm, provided you bought drinks.
> >
> > I imagine those same macho idiots in England and environs are eating
> > hot curries when they're all lagered up.
>
> lol of that I have no doubt!!!
>
> Oh, and I don't like curries either, despite having lived in India <g>

My least favorite cultural food style is Indian, but not because I
don't like heat. I guess my taste preference is too Western to
appreciate it, because I want to taste individual flavors. When I eat
meat or vegetables, I want them to be the star of the show and not
masked by some spice laden sauce.

--

sf

On Wed, 20 Jan 2016 09:17:39 -0700, Janet B >
wrote:

> Along the coast there are many fish dishes.

Fish Veracruz is something I love to make at home. I've posted the
recipe for Ophelia in the past, but it was soundly rejected.

--

sf

"sf" > wrote in message
...
> On Wed, 20 Jan 2016 11:45:56 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Wednesday, January 20, 2016 at 4:11:16 AM UTC-5, Ophelia wrote:
>> >> "The New Other Guy" > wrote in message
>> >> ...
>> >> > On Tue, 19 Jan 2016 21:23:19 -0000, "Ophelia"
>> >> > >
>> >> > wrote:
>> >> >
>> >> >>
>> >> >>
>> >> >>"Janet B" > wrote in message
>> >> >>news >> >> >>>
>> >> >>> http://www.followmefoodie.com/2014/0...xican-cuisine/
>> >> >>> or
>> >> >>> http://tinyurl.com/jkkzxpf
>> >> >>>
>> >> >>
>> >> >>Interesting! How does Tex Mex differ to the real Mexican food.
>> >> >
>> >> > Mexico is a large country, and what's common in one place is almost
>> >> > unknown in another.
>> >>
>> >> OK. That make sense.
>> >>
>> >> >
>> >> > So making any claim about 'Mexican' food is SURE to be challenged
>> >> > by some, or even many.
>> >>
>> >> Thank you! From what I have seen here, it is mostly the sandwich type
>> >> foods
>> >> that are talked about. I used to google for things mentioned and they
>> >> were
>> >> always wraps or sandwich type things.
>> >
>> > This is a generalization that I'm sure will provoke a chorus of
>> > rebuttals,
>> > but in my experience a lot of the "Mexican" food that we talk about was
>> > made popular (at least in the Midwest) by being served in bars. The
>> > spicy, greasy food is perfect for lining your stomach for a night of
>> > drinking, and of course the more the alcohol, the more macho idiots
>> > crave "as hot as you can make it". There used to be a chain of bars
>> > called Chi Chi's that had a free buffet of Mexican food between, oh,
>> > 4 and 7 pm, provided you bought drinks.
>> >
>> > I imagine those same macho idiots in England and environs are eating
>> > hot curries when they're all lagered up.
>>
>> lol of that I have no doubt!!!
>>
>> Oh, and I don't like curries either, despite having lived in India <g>
>
> My least favorite cultural food style is Indian, but not because I
> don't like heat. I guess my taste preference is too Western to
> appreciate it, because I want to taste individual flavors. When I eat
> meat or vegetables, I want them to be the star of the show and not
> masked by some spice laden sauce.

Amen to that!

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

"sf" > wrote in message
...
> On Wed, 20 Jan 2016 09:17:39 -0700, Janet B >
> wrote:
>
>> Along the coast there are many fish dishes.
>
> Fish Veracruz is something I love to make at home. I've posted the
> recipe for Ophelia in the past, but it was soundly rejected.

Why? Did I say? Please post it again and I will see how roundly I want to
respond! ;p




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

On Wednesday, January 20, 2016 at 12:41:16 PM UTC-5, sf wrote:
>
> My least favorite cultural food style is Indian, but not because I
> don't like heat. I guess my taste preference is too Western to
> appreciate it, because I want to taste individual flavors. When I eat
> meat or vegetables, I want them to be the star of the show and not
> masked by some spice laden sauce.
>
> --
>
> sf

That is probably because you've never had very good Indian food. Sauces should not mask, but complement the main ingredient. There are also many Indian dishes that don't use sauces at all.

http://www.richardfisher.com

On Wednesday, January 20, 2016 at 12:04:13 PM UTC-6, Helpful person wrote:
> On Wednesday, January 20, 2016 at 12:41:16 PM UTC-5, sf wrote:
> >
> > My least favorite cultural food style is Indian, but not because I
> > don't like heat. I guess my taste preference is too Western to
> > appreciate it, because I want to taste individual flavors. When I eat
> > meat or vegetables, I want them to be the star of the show and not
> > masked by some spice laden sauce.
> >
> > --
> >
> > sf
>
> That is probably because you've never had very good Indian food. Sauces should not mask, but complement the main ingredient. There are also many Indian dishes that don't use sauces at all.
>
Indian food stinks like a cheap motel.
>

--Bryan

It's the Chinese that eat dogs.Canned hominy seems to be a veggie but it's more of a grain.

On Wed, 20 Jan 2016 10:04:02 -0800 (PST), Helpful person
> wrote:

> On Wednesday, January 20, 2016 at 12:41:16 PM UTC-5, sf wrote:
> >
> > My least favorite cultural food style is Indian, but not because I
> > don't like heat. I guess my taste preference is too Western to
> > appreciate it, because I want to taste individual flavors. When I eat
> > meat or vegetables, I want them to be the star of the show and not
> > masked by some spice laden sauce.
> >
> > --
> >
> > sf
>
> That is probably because you've never had very good Indian food.

You'd be wrong.

>Sauces should not mask, but complement the main ingredient. There are also many Indian dishes that don't use sauces at all.
>
Name them.

--

sf

On Wed, 20 Jan 2016 18:01:55 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Wed, 20 Jan 2016 09:17:39 -0700, Janet B >
> > wrote:
> >
> >> Along the coast there are many fish dishes.
> >
> > Fish Veracruz is something I love to make at home. I've posted the
> > recipe for Ophelia in the past, but it was soundly rejected.
>
> Why? Did I say? Please post it again and I will see how roundly I want to
> respond! ;p

Hahaha! The recipe contained chilies. You associate chile with heat,
so you closed your mind to it. You can look up recipes yourself if
you're still interested. You don't like heat, so you'd use a mild
chile (not bell pepper) instead of hot one, because you want chile
flavor - not bell pepper flavor or you could use a mild commercial
salsa fresca in place of tomatoes and chiles. How I make it depends
on what's in my refrigerator and what time of year it is.

--

sf

On Wed, 20 Jan 2016 10:11:18 -0800 (PST), wrote:

> It's the Chinese that eat dogs.Canned hominy seems to be a veggie but it's more of a grain.

It's corn. Corn is a grain that we treat and eat as a vegetable.

--

sf

Soon I'll be eating Corn Chex cereal and it's very good for the eyes.

wrote:
>
> Soon I'll be eating Corn Chex cereal and it's very good for the eyes.

Haven't had Corn Chex cereal in years but I sure did love it. With
milk and a bit of sugar. I might just have to buy a box soon. yum

I don't know or care if it's good for the eyes but it's sure good for
the taste buds! :-D

"sf" > wrote in message
news
> On Wed, 20 Jan 2016 18:01:55 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 20 Jan 2016 09:17:39 -0700, Janet B >
>> > wrote:
>> >
>> >> Along the coast there are many fish dishes.
>> >
>> > Fish Veracruz is something I love to make at home. I've posted the
>> > recipe for Ophelia in the past, but it was soundly rejected.
>>
>> Why? Did I say? Please post it again and I will see how roundly I want
>> to
>> respond! ;p
>
> Hahaha! The recipe contained chilies. You associate chile with heat,
> so you closed your mind to it. You can look up recipes yourself if
> you're still interested. You don't like heat, so you'd use a mild
> chile (not bell pepper) instead of hot one, because you want chile
> flavor - not bell pepper flavor or you could use a mild commercial
> salsa fresca in place of tomatoes and chiles. How I make it depends
> on what's in my refrigerator and what time of year it is.

Ok I just looked a recipe up and these are the things we won't eat.

2 tbsp. capers, rinsed
? 2 pickled jalapeño peppers, chopped
? 3 tbsp. pickled jalapeño juice
? 2 tbsp. chopped fresh parsley
2 sprigs fresh marjoram
? 1?2 tsp. dried Mexican oregano
? 2 bay leaves
? Salt and freshly ground black pepper, to taste

and you say there are chilis too?

Now you must admit, I don't usually go into detail about stuff we don't
eat/like but you did ask for it!

sf may say I 'soundly rejected' it, but if we won't eat that stuff, there is
no point in pretending to do so just to keep someone's face straight! I
doubt I was as rude as it was made out ... so unless you can show me that I
was, in which case i will apologise ...






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

"sf" > wrote in message
...
> On Wed, 20 Jan 2016 09:17:39 -0700, Janet B >
> wrote:
>
>> Along the coast there are many fish dishes.
>
> Fish Veracruz is something I love to make at home. I've posted the
> recipe for Ophelia in the past, but it was soundly rejected.

I can't remember the name of the dish but I have seen pictures of a really
good looking stew. I haven't eaten it because it has large chunks of beef
and I likely couldn't digest it.

"sf" > wrote in message
news
> On Wed, 20 Jan 2016 18:01:55 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 20 Jan 2016 09:17:39 -0700, Janet B >
>> > wrote:
>> >
>> >> Along the coast there are many fish dishes.
>> >
>> > Fish Veracruz is something I love to make at home. I've posted the
>> > recipe for Ophelia in the past, but it was soundly rejected.
>>
>> Why? Did I say? Please post it again and I will see how roundly I want
>> to
>> respond! ;p
>
> Hahaha! The recipe contained chilies. You associate chile with heat,
> so you closed your mind to it. You can look up recipes yourself if
> you're still interested. You don't like heat, so you'd use a mild
> chile (not bell pepper) instead of hot one, because you want chile
> flavor - not bell pepper flavor or you could use a mild commercial
> salsa fresca in place of tomatoes and chiles. How I make it depends
> on what's in my refrigerator and what time of year it is.

There are many kind of chiles. The ones I like to put in my food are sweet.
No heat to them at all. Just sweetness. The males in my family and my
husband's family love a lot of heat so I will specifically buy the hot ones
if cooking for them.

"sf" > wrote in message
...
> On Wed, 20 Jan 2016 11:45:56 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Wednesday, January 20, 2016 at 4:11:16 AM UTC-5, Ophelia wrote:
>> >> "The New Other Guy" > wrote in message
>> >> ...
>> >> > On Tue, 19 Jan 2016 21:23:19 -0000, "Ophelia"
>> >> > >
>> >> > wrote:
>> >> >
>> >> >>
>> >> >>
>> >> >>"Janet B" > wrote in message
>> >> >>news >> >> >>>
>> >> >>> http://www.followmefoodie.com/2014/0...xican-cuisine/
>> >> >>> or
>> >> >>> http://tinyurl.com/jkkzxpf
>> >> >>>
>> >> >>
>> >> >>Interesting! How does Tex Mex differ to the real Mexican food.
>> >> >
>> >> > Mexico is a large country, and what's common in one place is almost
>> >> > unknown in another.
>> >>
>> >> OK. That make sense.
>> >>
>> >> >
>> >> > So making any claim about 'Mexican' food is SURE to be challenged
>> >> > by some, or even many.
>> >>
>> >> Thank you! From what I have seen here, it is mostly the sandwich type
>> >> foods
>> >> that are talked about. I used to google for things mentioned and they
>> >> were
>> >> always wraps or sandwich type things.
>> >
>> > This is a generalization that I'm sure will provoke a chorus of
>> > rebuttals,
>> > but in my experience a lot of the "Mexican" food that we talk about was
>> > made popular (at least in the Midwest) by being served in bars. The
>> > spicy, greasy food is perfect for lining your stomach for a night of
>> > drinking, and of course the more the alcohol, the more macho idiots
>> > crave "as hot as you can make it". There used to be a chain of bars
>> > called Chi Chi's that had a free buffet of Mexican food between, oh,
>> > 4 and 7 pm, provided you bought drinks.
>> >
>> > I imagine those same macho idiots in England and environs are eating
>> > hot curries when they're all lagered up.
>>
>> lol of that I have no doubt!!!
>>
>> Oh, and I don't like curries either, despite having lived in India <g>
>
> My least favorite cultural food style is Indian, but not because I
> don't like heat. I guess my taste preference is too Western to
> appreciate it, because I want to taste individual flavors. When I eat
> meat or vegetables, I want them to be the star of the show and not
> masked by some spice laden sauce.

Same here. I like papadums and naan is okay but other than that... Nope.

"Helpful person" > wrote in message
...
> On Wednesday, January 20, 2016 at 12:41:16 PM UTC-5, sf wrote:
>>
>> My least favorite cultural food style is Indian, but not because I
>> don't like heat. I guess my taste preference is too Western to
>> appreciate it, because I want to taste individual flavors. When I eat
>> meat or vegetables, I want them to be the star of the show and not
>> masked by some spice laden sauce.
>>
>> --
>>
>> sf
>
> That is probably because you've never had very good Indian food. Sauces
> should not mask, but complement the main ingredient. There are also many
> Indian dishes that don't use sauces at all.

Granted, I haven't tried a lot of Indian food but what I have tried, even if
no sauce, had so much seasoning that the seasoning was all I could taste.
Made my mouth feel like it was full of powder.

On Wed, 20 Jan 2016 19:19:05 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> news
> > On Wed, 20 Jan 2016 18:01:55 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Wed, 20 Jan 2016 09:17:39 -0700, Janet B >
> >> > wrote:
> >> >
> >> >> Along the coast there are many fish dishes.
> >> >
> >> > Fish Veracruz is something I love to make at home. I've posted the
> >> > recipe for Ophelia in the past, but it was soundly rejected.
> >>
> >> Why? Did I say? Please post it again and I will see how roundly I want
> >> to
> >> respond! ;p
> >
> > Hahaha! The recipe contained chilies. You associate chile with heat,
> > so you closed your mind to it. You can look up recipes yourself if
> > you're still interested. You don't like heat, so you'd use a mild
> > chile (not bell pepper) instead of hot one, because you want chile
> > flavor - not bell pepper flavor or you could use a mild commercial
> > salsa fresca in place of tomatoes and chiles. How I make it depends
> > on what's in my refrigerator and what time of year it is.
>
> Ok I just looked a recipe up and these are the things we won't eat.
>
> 2 tbsp. capers, rinsed
> ? 2 pickled jalapeño peppers, chopped
> ? 3 tbsp. pickled jalapeño juice
> ? 2 tbsp. chopped fresh parsley
> 2 sprigs fresh marjoram
> ? 1?2 tsp. dried Mexican oregano
> ? 2 bay leaves
> ? Salt and freshly ground black pepper, to taste

That recipe looks awful.
>
> and you say there are chilis too?

Jalapeños ARE chiles! If you're interested in trying a Veracruz
sauce, pick a fresh mild chile to use. Better yet, pick a mild salsa
fresca from the deli refrigerator case and use that.
>
> Now you must admit, I don't usually go into detail about stuff we don't
> eat/like but you did ask for it!
>
> sf may say I 'soundly rejected' it, but if we won't eat that stuff, there is
> no point in pretending to do so just to keep someone's face straight! I
> doubt I was as rude as it was made out ... so unless you can show me that I
> was, in which case i will apologise ...

I wasn't offended and I wasn't asking for an apology. I know your MO,
and it was demonstrated again. Freshly ground black pepper is
your limit and you're not very enthusiastic about it.

Thank your for finding a recipe, but these are better (IMO)
http://www.foodnetwork.com/recipes/f...uz-recipe.html
http://norecipes.com/fish-veracruz-r...do-veracruzana

Here's one that uses salsa - pick mild salsa.
http://thelemonbowl.com/2014/12/5-in...hite-fish.html
If you want to make your own salsa. Leave the chiles out. I wouldn't
substitute bell pepper because they are the wrong flavor. Bell
peppers cooked with tomato is delicious, but it's not the flavor I'm
looking for in a Veracruz sauce - I love them in ropa vieja and Roman
style chicken.

--

sf

On Wed, 20 Jan 2016 14:15:03 -0500, Gary > wrote:

> wrote:
> >
> > Soon I'll be eating Corn Chex cereal and it's very good for the eyes.
>
> Haven't had Corn Chex cereal in years but I sure did love it. With
> milk and a bit of sugar. I might just have to buy a box soon. yum

I like the one with corn chex on one side and rice chex on the other.
Don't remember what it's called. Sorry.

--

sf

On 2016-01-20 12:23 PM, wrote:
> Hominy is the purest American indian food there is.
>


Perhaps for those tribes who had some degree of agricultural skills.

On 2016-01-20 12:28 PM, Gary wrote:
> wrote:
>>
>> Hominy is the purest American indian food there is.
>
> Could be but I've always heard that roasted dog was the main staple of
> American Indian diet. They kept dogs but for food, not loyal pets.
> hahaha
>


There wasn't any corn grown by the natives in the far north.

"sf" > wrote in message
...

> I wasn't offended and I wasn't asking for an apology. I know your MO,
> and it was demonstrated again.

Exactly which is why I was surprised at your comment!

Freshly ground black pepper is
> your limit and you're not very enthusiastic about it.
>
> Thank your for finding a recipe, but these are better (IMO)
> http://www.foodnetwork.com/recipes/f...uz-recipe.html

No jalapeno peppers or cilantro and he won't eat oregano either!

> http://norecipes.com/fish-veracruz-r...do-veracruzana

Forget the Serrano chili, green olives, Mexican oregano, Marjoram, bay leaf
or Cilantro minced ...

> Here's one that uses salsa - pick mild salsa.
> http://thelemonbowl.com/2014/12/5-in...hite-fish.html
> If you want to make your own salsa. Leave the chiles out. I wouldn't
> substitute bell pepper because they are the wrong flavor. Bell
> peppers cooked with tomato is delicious, but it's not the flavor I'm
> looking for in a Veracruz sauce - I love them in ropa vieja and Roman
> style chicken.

It isn't going to work. You know me well enough by now that I don't usually
list our dislikes but ...

Thanks anyway!

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

Non-saucy Indian vegetarian dishes:
chiuda (snack)
alu methi
karela
bhindi sukha
bhunwa daal
gobi "fry"
pumpkin bhaji
pumpkion skin chutney
etc.

On some tv show they said when whites first came here the indians had huge fields of corn comparable to what you may see today.

On 2016-01-20 18:08:07 +0000, MisterDiddyWahDiddy said:

> On Wednesday, January 20, 2016 at 12:04:13 PM UTC-6, Helpful person wrote:
>> On Wednesday, January 20, 2016 at 12:41:16 PM UTC-5, sf wrote:
>>>
>>> My least favorite cultural food style is Indian, but not because I
>>> don't like heat. I guess my taste preference is too Western to
>>> appreciate it, because I want to taste individual flavors. When I eat
>>> meat or vegetables, I want them to be the star of the show and not
>>> masked by some spice laden sauce.
>>
>> That is probably because you've never had very good Indian food.
>> Sauces should not mask, but complement the main ingredient. There are
>> also many Indian dishes that don't use sauces at all.
>>
> Indian food stinks like a cheap motel.

You're thinking of cheap Indian food.

On Wed, 20 Jan 2016 14:01:48 -0800 (PST), wrote:

>On some tv show they said when whites first came here the indians had huge fields of corn comparable to what you may see today.

Some did, NOT all, and certainly none near the west coast.

On 2016-01-20 21:20:21 +0000, Ophelia said:

> Forget the Serrano chili, green olives, Mexican oregano, Marjoram, bay
> leaf or Cilantro minced ...

I hope to God he can still take an aioli-flavored intravenous feed!