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Chile Relleno time!
In puff pastry wrap:
https://mom.me/food/23975-chile-rell...-dough-recipe/ Or filo dough: http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ On either of these recipes please substitute Hatch long green chiles and for goodness sake do NOT make some tomato based pseudo chile sauce. Koko's green chile recipe is *perfect* for dressing these: http://www.kokoscornerblog.com/mycor...li-burger.html The recipe: Green Chile Sauce 1/4 cup vegetable oil 1 cup chopped onion 2 to 3 teaspoons minced garlic, to taste 1 tablespoon flour 2/3 cup mild roasted, peeled, chopped New Mexican green chile 2/3 cup hot roasted, peeled, chopped New Mexican green chile 2 teaspoons freshly ground coriander seed 1 1 /2 cups chicken stock Salt to taste Use this basic sauce for Chicken or Cheese Enchiladas, or as an accompaniment to meats or fish. 1. Heat the oil in a medium saucepan and saute the onion until softened, about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in the flour. 2. Slowly stir in the chicken stock and add the green chile and ground coriander seed. Bring the mixture to a boil, reduce the heat, and simmer for about 15 minutes. Season with salt to taste. YIELD: APPROXIMATELY 1 1/2 CUPS Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. And that's that! (Hope you don't mind the retweet, Koko!) Also melted queso fresco on top so they serve up enchilada style is _always_ in good taste! |
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Chile Relleno time!
On Mon, 28 Aug 2017 10:33:54 -0600, Casa de Masa > wrote:
>In puff pastry wrap: > >https://mom.me/food/23975-chile-rell...-dough-recipe/ > >Or filo dough: > >http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ > >On either of these recipes please substitute Hatch long green chiles and >for goodness sake do NOT make some tomato based pseudo chile sauce. > >Koko's green chile recipe is *perfect* for dressing these: > >http://www.kokoscornerblog.com/mycor...li-burger.html > >The recipe: > >Green Chile Sauce > snippage > >(Hope you don't mind the retweet, Koko!) > No problemo > >Also melted queso fresco on top so they serve up enchilada style is >_always_ in good taste! Yummmmm koko -- When you acknowledge, as you must, that there is no perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy, That's what cooking is all about Thomas Keller: The French Laundry |
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Chile Relleno time!
On 8/28/2017 6:10 PM, koko wrote:
> On Mon, 28 Aug 2017 10:33:54 -0600, Casa de Masa > wrote: > >> In puff pastry wrap: >> >> https://mom.me/food/23975-chile-rell...-dough-recipe/ >> >> Or filo dough: >> >> http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ >> >> On either of these recipes please substitute Hatch long green chiles and >> for goodness sake do NOT make some tomato based pseudo chile sauce. >> >> Koko's green chile recipe is *perfect* for dressing these: >> >> http://www.kokoscornerblog.com/mycor...li-burger.html >> >> The recipe: >> >> Green Chile Sauce >> > snippage > >> >> (Hope you don't mind the retweet, Koko!) >> > No problemo >> >> Also melted queso fresco on top so they serve up enchilada style is >> _always_ in good taste! > Yummmmm > > koko > Ditto! |
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Chile Relleno time!
On Monday, August 28, 2017 at 6:34:04 AM UTC-10, Casa de Masa wrote:
> In puff pastry wrap: > > https://mom.me/food/23975-chile-rell...-dough-recipe/ > > Or filo dough: > > http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ > > On either of these recipes please substitute Hatch long green chiles and > for goodness sake do NOT make some tomato based pseudo chile sauce. > > Koko's green chile recipe is *perfect* for dressing these: > > http://www.kokoscornerblog.com/mycor...li-burger.html > > The recipe: > > Green Chile Sauce > > 1/4 cup vegetable oil > 1 cup chopped onion > 2 to 3 teaspoons minced garlic, to taste > 1 tablespoon flour > 2/3 cup mild roasted, peeled, chopped New Mexican green chile > 2/3 cup hot roasted, peeled, chopped New Mexican green chile > 2 teaspoons freshly ground coriander seed > 1 1 /2 cups chicken stock Salt to taste > > Use this basic sauce for Chicken or Cheese Enchiladas, or as an > accompaniment to meats or fish. > 1. Heat the oil in a medium saucepan and saute the onion until softened, > about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in > the flour. > 2. Slowly stir in the chicken stock and add the green chile and ground > coriander seed. Bring the mixture to a boil, reduce the heat, and simmer > for about 15 minutes. > Season with salt to taste. > YIELD: APPROXIMATELY 1 1/2 CUPS > > Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited > Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. > > And that's that! > > > (Hope you don't mind the retweet, Koko!) > > > Also melted queso fresco on top so they serve up enchilada style is > _always_ in good taste! That looks pretty good. I went the cheap and fast way with canned chiles and lumpia wrappers. A banana lumpia would involve wrapping up a sliced banana with some brown sugar and frying. https://www.amazon.com/photos/share/...bl5WqsAR9L58Zl |
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Chile Relleno time!
On 8/29/2017 4:06 PM, dsi1 wrote:
> On Monday, August 28, 2017 at 6:34:04 AM UTC-10, Casa de Masa wrote: >> In puff pastry wrap: >> >> https://mom.me/food/23975-chile-rell...-dough-recipe/ >> >> Or filo dough: >> >> http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ >> >> On either of these recipes please substitute Hatch long green chiles and >> for goodness sake do NOT make some tomato based pseudo chile sauce. >> >> Koko's green chile recipe is *perfect* for dressing these: >> >> http://www.kokoscornerblog.com/mycor...li-burger.html >> >> The recipe: >> >> Green Chile Sauce >> >> 1/4 cup vegetable oil >> 1 cup chopped onion >> 2 to 3 teaspoons minced garlic, to taste >> 1 tablespoon flour >> 2/3 cup mild roasted, peeled, chopped New Mexican green chile >> 2/3 cup hot roasted, peeled, chopped New Mexican green chile >> 2 teaspoons freshly ground coriander seed >> 1 1 /2 cups chicken stock Salt to taste >> >> Use this basic sauce for Chicken or Cheese Enchiladas, or as an >> accompaniment to meats or fish. >> 1. Heat the oil in a medium saucepan and saute the onion until softened, >> about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in >> the flour. >> 2. Slowly stir in the chicken stock and add the green chile and ground >> coriander seed. Bring the mixture to a boil, reduce the heat, and simmer >> for about 15 minutes. >> Season with salt to taste. >> YIELD: APPROXIMATELY 1 1/2 CUPS >> >> Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited >> Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. >> >> And that's that! >> >> >> (Hope you don't mind the retweet, Koko!) >> >> >> Also melted queso fresco on top so they serve up enchilada style is >> _always_ in good taste! > > That looks pretty good. I went the cheap and fast way with canned chiles and lumpia wrappers. A banana lumpia would involve wrapping up a sliced banana with some brown sugar and frying. > > https://www.amazon.com/photos/share/...bl5WqsAR9L58Zl > I would not turn those down! Is that saffron rice, or curried rice? |
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Chile Relleno time!
On Tuesday, August 29, 2017 at 12:43:18 PM UTC-10, Casa de Masa wrote:
> On 8/29/2017 4:06 PM, dsi1 wrote: > > On Monday, August 28, 2017 at 6:34:04 AM UTC-10, Casa de Masa wrote: > >> In puff pastry wrap: > >> > >> https://mom.me/food/23975-chile-rell...-dough-recipe/ > >> > >> Or filo dough: > >> > >> http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ > >> > >> On either of these recipes please substitute Hatch long green chiles and > >> for goodness sake do NOT make some tomato based pseudo chile sauce. > >> > >> Koko's green chile recipe is *perfect* for dressing these: > >> > >> http://www.kokoscornerblog.com/mycor...li-burger.html > >> > >> The recipe: > >> > >> Green Chile Sauce > >> > >> 1/4 cup vegetable oil > >> 1 cup chopped onion > >> 2 to 3 teaspoons minced garlic, to taste > >> 1 tablespoon flour > >> 2/3 cup mild roasted, peeled, chopped New Mexican green chile > >> 2/3 cup hot roasted, peeled, chopped New Mexican green chile > >> 2 teaspoons freshly ground coriander seed > >> 1 1 /2 cups chicken stock Salt to taste > >> > >> Use this basic sauce for Chicken or Cheese Enchiladas, or as an > >> accompaniment to meats or fish. > >> 1. Heat the oil in a medium saucepan and saute the onion until softened, > >> about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in > >> the flour. > >> 2. Slowly stir in the chicken stock and add the green chile and ground > >> coriander seed. Bring the mixture to a boil, reduce the heat, and simmer > >> for about 15 minutes. > >> Season with salt to taste. > >> YIELD: APPROXIMATELY 1 1/2 CUPS > >> > >> Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited > >> Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. > >> > >> And that's that! > >> > >> > >> (Hope you don't mind the retweet, Koko!) > >> > >> > >> Also melted queso fresco on top so they serve up enchilada style is > >> _always_ in good taste! > > > > That looks pretty good. I went the cheap and fast way with canned chiles and lumpia wrappers. A banana lumpia would involve wrapping up a sliced banana with some brown sugar and frying. > > > > https://www.amazon.com/photos/share/...bl5WqsAR9L58Zl > > > > I would not turn those down! > > Is that saffron rice, or curried rice? Oddly enough, it's yellow rice.. just yellow rice. https://www.amazon.com/Par-Excellenc.../dp/B003YHCN74 |
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Chile Relleno time!
On 8/29/2017 4:48 PM, dsi1 wrote:
> On Tuesday, August 29, 2017 at 12:43:18 PM UTC-10, Casa de Masa wrote: >> On 8/29/2017 4:06 PM, dsi1 wrote: >>> On Monday, August 28, 2017 at 6:34:04 AM UTC-10, Casa de Masa wrote: >>>> In puff pastry wrap: >>>> >>>> https://mom.me/food/23975-chile-rell...-dough-recipe/ >>>> >>>> Or filo dough: >>>> >>>> http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ >>>> >>>> On either of these recipes please substitute Hatch long green chiles and >>>> for goodness sake do NOT make some tomato based pseudo chile sauce. >>>> >>>> Koko's green chile recipe is *perfect* for dressing these: >>>> >>>> http://www.kokoscornerblog.com/mycor...li-burger.html >>>> >>>> The recipe: >>>> >>>> Green Chile Sauce >>>> >>>> 1/4 cup vegetable oil >>>> 1 cup chopped onion >>>> 2 to 3 teaspoons minced garlic, to taste >>>> 1 tablespoon flour >>>> 2/3 cup mild roasted, peeled, chopped New Mexican green chile >>>> 2/3 cup hot roasted, peeled, chopped New Mexican green chile >>>> 2 teaspoons freshly ground coriander seed >>>> 1 1 /2 cups chicken stock Salt to taste >>>> >>>> Use this basic sauce for Chicken or Cheese Enchiladas, or as an >>>> accompaniment to meats or fish. >>>> 1. Heat the oil in a medium saucepan and saute the onion until softened, >>>> about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in >>>> the flour. >>>> 2. Slowly stir in the chicken stock and add the green chile and ground >>>> coriander seed. Bring the mixture to a boil, reduce the heat, and simmer >>>> for about 15 minutes. >>>> Season with salt to taste. >>>> YIELD: APPROXIMATELY 1 1/2 CUPS >>>> >>>> Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited >>>> Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. >>>> >>>> And that's that! >>>> >>>> >>>> (Hope you don't mind the retweet, Koko!) >>>> >>>> >>>> Also melted queso fresco on top so they serve up enchilada style is >>>> _always_ in good taste! >>> >>> That looks pretty good. I went the cheap and fast way with canned chiles and lumpia wrappers. A banana lumpia would involve wrapping up a sliced banana with some brown sugar and frying. >>> >>> https://www.amazon.com/photos/share/...bl5WqsAR9L58Zl >>> >> >> I would not turn those down! >> >> Is that saffron rice, or curried rice? > > Oddly enough, it's yellow rice.. just yellow rice. > > https://www.amazon.com/Par-Excellenc.../dp/B003YHCN74 > Oh shoot, well it's pretty enough!@ |
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Chile Relleno time!
On Tue, 29 Aug 2017 15:06:16 -0700 (PDT), dsi1 >
wrote: >On Monday, August 28, 2017 at 6:34:04 AM UTC-10, Casa de Masa wrote: >> In puff pastry wrap: >> >> https://mom.me/food/23975-chile-rell...-dough-recipe/ >> >> Or filo dough: >> >> http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ >> >> On either of these recipes please substitute Hatch long green chiles and >> for goodness sake do NOT make some tomato based pseudo chile sauce. >> >> Koko's green chile recipe is *perfect* for dressing these: >> >> http://www.kokoscornerblog.com/mycor...li-burger.html >> >> The recipe: >> >> Green Chile Sauce >> >> 1/4 cup vegetable oil >> 1 cup chopped onion >> 2 to 3 teaspoons minced garlic, to taste >> 1 tablespoon flour >> 2/3 cup mild roasted, peeled, chopped New Mexican green chile >> 2/3 cup hot roasted, peeled, chopped New Mexican green chile >> 2 teaspoons freshly ground coriander seed >> 1 1 /2 cups chicken stock Salt to taste >> >> Use this basic sauce for Chicken or Cheese Enchiladas, or as an >> accompaniment to meats or fish. >> 1. Heat the oil in a medium saucepan and saute the onion until softened, >> about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in >> the flour. >> 2. Slowly stir in the chicken stock and add the green chile and ground >> coriander seed. Bring the mixture to a boil, reduce the heat, and simmer >> for about 15 minutes. >> Season with salt to taste. >> YIELD: APPROXIMATELY 1 1/2 CUPS >> >> Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited >> Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. >> >> And that's that! >> >> >> (Hope you don't mind the retweet, Koko!) >> >> >> Also melted queso fresco on top so they serve up enchilada style is >> _always_ in good taste! > >That looks pretty good. I went the cheap and fast way with canned chiles and lumpia wrappers. A banana lumpia would involve wrapping up a sliced banana with some brown sugar and frying. > >https://www.amazon.com/photos/share/...bl5WqsAR9L58Zl Dang, and I have lumpia wrappers in my freezer, now I have some new and delicious ways to use them. koko -- When you acknowledge, as you must, that there is no perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy, That's what cooking is all about Thomas Keller: The French Laundry |
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Chile Relleno time!
On 8/29/2017 5:25 PM, koko wrote:
> On Tue, 29 Aug 2017 15:06:16 -0700 (PDT), dsi1 > > wrote: > >> On Monday, August 28, 2017 at 6:34:04 AM UTC-10, Casa de Masa wrote: >>> In puff pastry wrap: >>> >>> https://mom.me/food/23975-chile-rell...-dough-recipe/ >>> >>> Or filo dough: >>> >>> http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ >>> >>> On either of these recipes please substitute Hatch long green chiles and >>> for goodness sake do NOT make some tomato based pseudo chile sauce. >>> >>> Koko's green chile recipe is *perfect* for dressing these: >>> >>> http://www.kokoscornerblog.com/mycor...li-burger.html >>> >>> The recipe: >>> >>> Green Chile Sauce >>> >>> 1/4 cup vegetable oil >>> 1 cup chopped onion >>> 2 to 3 teaspoons minced garlic, to taste >>> 1 tablespoon flour >>> 2/3 cup mild roasted, peeled, chopped New Mexican green chile >>> 2/3 cup hot roasted, peeled, chopped New Mexican green chile >>> 2 teaspoons freshly ground coriander seed >>> 1 1 /2 cups chicken stock Salt to taste >>> >>> Use this basic sauce for Chicken or Cheese Enchiladas, or as an >>> accompaniment to meats or fish. >>> 1. Heat the oil in a medium saucepan and saute the onion until softened, >>> about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in >>> the flour. >>> 2. Slowly stir in the chicken stock and add the green chile and ground >>> coriander seed. Bring the mixture to a boil, reduce the heat, and simmer >>> for about 15 minutes. >>> Season with salt to taste. >>> YIELD: APPROXIMATELY 1 1/2 CUPS >>> >>> Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited >>> Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. >>> >>> And that's that! >>> >>> >>> (Hope you don't mind the retweet, Koko!) >>> >>> >>> Also melted queso fresco on top so they serve up enchilada style is >>> _always_ in good taste! >> >> That looks pretty good. I went the cheap and fast way with canned chiles and lumpia wrappers. A banana lumpia would involve wrapping up a sliced banana with some brown sugar and frying. >> >> https://www.amazon.com/photos/share/...bl5WqsAR9L58Zl > > Dang, and I have lumpia wrappers in my freezer, now I have some new > and delicious ways to use them. > > koko No doubt, very similar to Filo dough, but less fracture prone. |
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Chile Relleno time!
On Tuesday, August 29, 2017 at 1:25:59 PM UTC-10, koko wrote:
> On Tue, 29 Aug 2017 15:06:16 -0700 (PDT), dsi1 <dsiyahoo.com> > wrote: > > >On Monday, August 28, 2017 at 6:34:04 AM UTC-10, Casa de Masa wrote: > >> In puff pastry wrap: > >> > >> https://mom.me/food/23975-chile-rell...-dough-recipe/ > >> > >> Or filo dough: > >> > >> http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ > >> > >> On either of these recipes please substitute Hatch long green chiles and > >> for goodness sake do NOT make some tomato based pseudo chile sauce. > >> > >> Koko's green chile recipe is *perfect* for dressing these: > >> > >> http://www.kokoscornerblog.com/mycor...li-burger.html > >> > >> The recipe: > >> > >> Green Chile Sauce > >> > >> 1/4 cup vegetable oil > >> 1 cup chopped onion > >> 2 to 3 teaspoons minced garlic, to taste > >> 1 tablespoon flour > >> 2/3 cup mild roasted, peeled, chopped New Mexican green chile > >> 2/3 cup hot roasted, peeled, chopped New Mexican green chile > >> 2 teaspoons freshly ground coriander seed > >> 1 1 /2 cups chicken stock Salt to taste > >> > >> Use this basic sauce for Chicken or Cheese Enchiladas, or as an > >> accompaniment to meats or fish. > >> 1. Heat the oil in a medium saucepan and saute the onion until softened, > >> about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in > >> the flour. > >> 2. Slowly stir in the chicken stock and add the green chile and ground > >> coriander seed. Bring the mixture to a boil, reduce the heat, and simmer > >> for about 15 minutes. > >> Season with salt to taste. > >> YIELD: APPROXIMATELY 1 1/2 CUPS > >> > >> Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited > >> Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. > >> > >> And that's that! > >> > >> > >> (Hope you don't mind the retweet, Koko!) > >> > >> > >> Also melted queso fresco on top so they serve up enchilada style is > >> _always_ in good taste! > > > >That looks pretty good. I went the cheap and fast way with canned chiles and lumpia wrappers. A banana lumpia would involve wrapping up a sliced banana with some brown sugar and frying. > > > >https://www.amazon.com/photos/share/...bl5WqsAR9L58Zl > > Dang, and I have lumpia wrappers in my freezer, now I have some new > and delicious ways to use them. > > koko > > -- > When you acknowledge, as you must, that there is no perfect food, > only the idea of it, then the real purpose of striving toward perfection > becomes clear; to make people happy, That's what cooking is all about > Thomas Keller: The French Laundry My suggestion is to add a little cream cheese and cinnamon to the banana and brown sugar. That would be great. The restaurant down the street will wrap cheese cake in a lumpia wrapper and fry that. It's probably not the world's most healthy food but so what?  |
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Chile Relleno time!
On Tue, 29 Aug 2017 17:14:53 -0700 (PDT), dsi1 >
wrote: >On Tuesday, August 29, 2017 at 1:25:59 PM UTC-10, koko wrote: >> On Tue, 29 Aug 2017 15:06:16 -0700 (PDT), dsi1 <dsiyahoo.com> >> wrote: >> >> >On Monday, August 28, 2017 at 6:34:04 AM UTC-10, Casa de Masa wrote: >> >> In puff pastry wrap: >> >> >> >> https://mom.me/food/23975-chile-rell...-dough-recipe/ >> >> >> >> Or filo dough: >> >> >> >> http://phyllo.com/recipes/fillo-wrap...hile-rellenos/ >> >> >> >> On either of these recipes please substitute Hatch long green chiles and >> >> for goodness sake do NOT make some tomato based pseudo chile sauce. >> >> >> >> Koko's green chile recipe is *perfect* for dressing these: >> >> >> >> http://www.kokoscornerblog.com/mycor...li-burger.html >> >> >> >> The recipe: >> >> >> >> Green Chile Sauce >> >> >> >> 1/4 cup vegetable oil >> >> 1 cup chopped onion >> >> 2 to 3 teaspoons minced garlic, to taste >> >> 1 tablespoon flour >> >> 2/3 cup mild roasted, peeled, chopped New Mexican green chile >> >> 2/3 cup hot roasted, peeled, chopped New Mexican green chile >> >> 2 teaspoons freshly ground coriander seed >> >> 1 1 /2 cups chicken stock Salt to taste >> >> >> >> Use this basic sauce for Chicken or Cheese Enchiladas, or as an >> >> accompaniment to meats or fish. >> >> 1. Heat the oil in a medium saucepan and saute the onion until softened, >> >> about 3 to 4 minutes. Add the garlic and saute 2 minutes more. Stir in >> >> the flour. >> >> 2. Slowly stir in the chicken stock and add the green chile and ground >> >> coriander seed. Bring the mixture to a boil, reduce the heat, and simmer >> >> for about 15 minutes. >> >> Season with salt to taste. >> >> YIELD: APPROXIMATELY 1 1/2 CUPS >> >> >> >> Susan D. Curtis. Santa Fe School of Cooking Cookbook: Spirited >> >> Southwestern Recipes (Kindle Locations 914-917). Kindle Edition. >> >> >> >> And that's that! >> >> >> >> >> >> (Hope you don't mind the retweet, Koko!) >> >> >> >> >> >> Also melted queso fresco on top so they serve up enchilada style is >> >> _always_ in good taste! >> > >> >That looks pretty good. I went the cheap and fast way with canned chiles and lumpia wrappers. A banana lumpia would involve wrapping up a sliced banana with some brown sugar and frying. >> > >> >https://www.amazon.com/photos/share/...bl5WqsAR9L58Zl >> >> Dang, and I have lumpia wrappers in my freezer, now I have some new >> and delicious ways to use them. >> >> koko >> >> -- >> When you acknowledge, as you must, that there is no perfect food, >> only the idea of it, then the real purpose of striving toward perfection >> becomes clear; to make people happy, That's what cooking is all about >> Thomas Keller: The French Laundry > >My suggestion is to add a little cream cheese and cinnamon to the banana and brown sugar. That would be great. The restaurant down the street will wrap cheese cake in a lumpia wrapper and fry that. It's probably not the world's most healthy food but so what? Suggestion noted, thank you koko -- When you acknowledge, as you must, that there is no perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy, That's what cooking is all about Thomas Keller: The French Laundry |
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