At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
https://www.flickr.com/photos/155222...57719246951257
I left the veins in the guajillos, so the sauce is pretty hot.
>
--Bryan

On Friday, May 21, 2021 at 4:06:46 PM UTC-5, Bryan Simmons wrote:
> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> https://www.flickr.com/photos/155222...57719246951257
> I left the veins in the guajillos, so the sauce is pretty hot.
>
This was a learning experience. It turned out quite well, but it
wasn't pretty. The next step is using masa rather than crumbled
tortilla chips. I'll also de-vein the chilies, though it occurred to me
that those fiery little things should be reserved for potential future
use, rather than perfunctorily tossed.
> >
> --Bryan
>
--Bryan

On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> wrote:

>At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>https://www.flickr.com/photos/155222...57719246951257
>I left the veins in the guajillos, so the sauce is pretty hot.
>>
>--Bryan

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Brazzo posts with uni-berlin.de - individual.net

On Fri, 21 May 2021 15:44:38 -0700 (PDT), Bryan Simmons
> wrote:

>On Friday, May 21, 2021 at 4:06:46 PM UTC-5, Bryan Simmons wrote:
>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>> https://www.flickr.com/photos/155222...57719246951257
>> I left the veins in the guajillos, so the sauce is pretty hot.
>>
>This was a learning experience. It turned out quite well, but it
>wasn't pretty. The next step is using masa rather than crumbled
>tortilla chips. I'll also de-vein the chilies, though it occurred to me
>that those fiery little things should be reserved for potential future
>use, rather than perfunctorily tossed.
>> >
>> --Bryan
>>
>--Bryan

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Brazzo posts with uni-berlin.de - individual.net

On Friday, May 21, 2021 at 5:44:43 PM UTC-5, wrote:
> On Friday, May 21, 2021 at 4:06:46 PM UTC-5, Bryan Simmons wrote:
> > At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> > https://www.flickr.com/photos/155222...57719246951257
> > I left the veins in the guajillos, so the sauce is pretty hot.
> >
> This was a learning experience. It turned out quite well, but it
> wasn't pretty. The next step is using masa rather than crumbled
> tortilla chips. I'll also de-vein the chilies, though it occurred to me
> that those fiery little things should be reserved for potential future
> use, rather than perfunctorily tossed.
> > >


Looks tasty, but ain't it kinda "muggy" to be having a hot casserole, Bryan...???

--
Best
Greg

On Fri, 21 May 2021 15:44:38 -0700 (PDT), Bryan Simmons wrote:

> On Friday, May 21, 2021 at 4:06:46 PM UTC-5, Bryan Simmons wrote:
>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>> https://www.flickr.com/photos/155222...57719246951257
>> I left the veins in the guajillos, so the sauce is pretty hot.
>>
> This was a learning experience. It turned out quite well, but it
> wasn't pretty. The next step is using masa rather than crumbled
> tortilla chips.

Uhhh, I hate state the obvious, but why the **** aren't you just
using corn tortillas?

-sw

On Friday, May 21, 2021 at 7:33:32 PM UTC-5, Sqwertz wrote:
> On Fri, 21 May 2021 15:44:38 -0700 (PDT), Bryan Simmons wrote:
>
> > On Friday, May 21, 2021 at 4:06:46 PM UTC-5, Bryan Simmons wrote:
> >> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> >> https://www.flickr.com/photos/155222...57719246951257
> >> I left the veins in the guajillos, so the sauce is pretty hot.
> >>
> > This was a learning experience. It turned out quite well, but it
> > wasn't pretty. The next step is using masa rather than crumbled
> > tortilla chips.
> Uhhh, I hate state the obvious, but why the **** aren't you just
> using corn tortillas?
>
I made this on a whim. I'm still a bit of a wreck right now. I had hernia surgery
a little over 3 weeks ago, and I'm far from 100% as far as pain goes. Yeah, I've
got a stack of those 6" tortillas for tacos in the fridge, but the chips were there,
and I've got a couple of extra bags of them that I bought for a family camping
event last weekend. In retrospect, you're right, but those stupid little taco
tortillas, pseudo-Mexican shit, might have been better, but my wife commented
that while the dish was tasty, it wasn't pretty. She did so in context of saying
that it was restaurant quality in taste (it really did turn out good other than being
hotter than an enchilada should be), but looked less appealing.

This *was* the first time I've made an enchilada sauce from dried guajillos, and
other than leaving in the veins, it was really good. Every element other than the
tortillas worked well. Don't I at least get some humility points for admitting my
inadequacies?
>
> -sw
>
--Bryan

On Fri, 21 May 2021 18:49:14 -0700 (PDT), Bryan Simmons
> wrote:

>I made this on a whim. I'm still a bit of a wreck right now. I had hernia surgery
>a little over 3 weeks ago, and I'm far from 100% as far as pain goes. Yeah, I've
>got a stack of those 6" tortillas for tacos in the fridge, but the chips were there,
>and I've got a couple of extra bags of them that I bought for a family camping
>event last weekend. In retrospect, you're right, but those stupid little taco
>tortillas, pseudo-Mexican shit, might have been better, but my wife commented
>that while the dish was tasty, it wasn't pretty. She did so in context of saying
>that it was restaurant quality in taste (it really did turn out good other than being
>hotter than an enchilada should be), but looked less appealing.
>
>This *was* the first time I've made an enchilada sauce from dried guajillos, and
>other than leaving in the veins, it was really good. Every element other than the
>tortillas worked well. Don't I at least get some humility points for admitting my
>inadequacies?

You? Mility? Nah.

On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> wrote:

>At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>https://www.flickr.com/photos/155222...57719246951257
>I left the veins in the guajillos, so the sauce is pretty hot.
>>
>--Bryan
I've never used corn chips, I've always used the corn tortillas. I've
layered them, or folded them in half, or rolled them. Laying them
flat is the easiest and quickest way to go. If your body is out of
sorts, I'd go with layering the tortillas flat. Call it a casserole
or mexican lasagna.
P.S. I'd never toy with hot pepper veins as you did, I'm too much of
a sissy.
Janet US

On Fri, 21 May 2021 21:04:42 -0600, US Janet >
wrote:

>On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> wrote:
>
>>At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>>https://www.flickr.com/photos/155222...57719246951257
>>I left the veins in the guajillos, so the sauce is pretty hot.
>>>
>>--Bryan
>I've never used corn chips, I've always used the corn tortillas. I've
>layered them, or folded them in half, or rolled them. Laying them
>flat is the easiest and quickest way to go. If your body is out of
>sorts, I'd go with layering the tortillas flat.

The problem's more with his mind, you know.

>Call it a casserole or mexican lasagna.
>P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>a sissy.

Don't worry, so is Bryan.

--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On Fri, 21 May 2021 21:04:42 -0600, US Janet >
wrote:

>On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> wrote:
>
>>At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>>https://www.flickr.com/photos/155222...57719246951257
>>I left the veins in the guajillos, so the sauce is pretty hot.
>>>
>>--Bryan
>I've never used corn chips, I've always used the corn tortillas. I've
>layered them, or folded them in half, or rolled them. Laying them
>flat is the easiest and quickest way to go. If your body is out of
>sorts, I'd go with layering the tortillas flat. Call it a casserole
>or mexican lasagna.
>P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>a sissy.
>Janet US
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> > wrote:
>
> >At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> >https://www.flickr.com/photos/155222...57719246951257
> >I left the veins in the guajillos, so the sauce is pretty hot.
> >>
> >--Bryan
> I've never used corn chips, I've always used the corn tortillas. I've
> layered them, or folded them in half, or rolled them. Laying them
> flat is the easiest and quickest way to go. If your body is out of
> sorts, I'd go with layering the tortillas flat. Call it a casserole
> or mexican lasagna.
> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
> a sissy.

My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.

On Saturday, May 22, 2021 at 9:42:32 AM UTC-10, bruce bowser wrote:
> On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
> > On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> > > wrote:
> >
> > >At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> > >https://www.flickr.com/photos/155222...57719246951257
> > >I left the veins in the guajillos, so the sauce is pretty hot.
> > >>
> > >--Bryan
> > I've never used corn chips, I've always used the corn tortillas. I've
> > layered them, or folded them in half, or rolled them. Laying them
> > flat is the easiest and quickest way to go. If your body is out of
> > sorts, I'd go with layering the tortillas flat. Call it a casserole
> > or mexican lasagna.
> > P.S. I'd never toy with hot pepper veins as you did, I'm too much of
> > a sissy.
> My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.

You should dump some cheese on those corn chips and nuke it for 37 seconds.

On Sat, 22 May 2021 12:42:28 -0700 (PDT), bruce bowser
> wrote:

>On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
>> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
>> > wrote:
>>
>> >At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>> >https://www.flickr.com/photos/155222...57719246951257
>> >I left the veins in the guajillos, so the sauce is pretty hot.
>> >>
>> >--Bryan
>> I've never used corn chips, I've always used the corn tortillas. I've
>> layered them, or folded them in half, or rolled them. Laying them
>> flat is the easiest and quickest way to go. If your body is out of
>> sorts, I'd go with layering the tortillas flat. Call it a casserole
>> or mexican lasagna.
>> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>> a sissy.
>
>My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Sat, 22 May 2021 12:42:28 -0700 (PDT), bruce bowser
> wrote:

>On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
>> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
>> > wrote:
>>
>> >At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>> >https://www.flickr.com/photos/155222...57719246951257
>> >I left the veins in the guajillos, so the sauce is pretty hot.
>> >>
>> >--Bryan
>> I've never used corn chips, I've always used the corn tortillas. I've
>> layered them, or folded them in half, or rolled them. Laying them
>> flat is the easiest and quickest way to go. If your body is out of
>> sorts, I'd go with layering the tortillas flat. Call it a casserole
>> or mexican lasagna.
>> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>> a sissy.
>
>My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On Saturday, May 22, 2021 at 4:07:45 PM UTC-4, dsi1 wrote:
> On Saturday, May 22, 2021 at 9:42:32 AM UTC-10, bruce bowser wrote:
> > On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
> > > On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> > > > wrote:
> > >
> > > >At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> > > >https://www.flickr.com/photos/155222...57719246951257
> > > >I left the veins in the guajillos, so the sauce is pretty hot.
> > > >>
> > > >--Bryan
> > > I've never used corn chips, I've always used the corn tortillas. I've
> > > layered them, or folded them in half, or rolled them. Laying them
> > > flat is the easiest and quickest way to go. If your body is out of
> > > sorts, I'd go with layering the tortillas flat. Call it a casserole
> > > or mexican lasagna.
> > > P.S. I'd never toy with hot pepper veins as you did, I'm too much of
> > > a sissy.
> > My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
> You should dump some cheese on those corn chips and nuke it for 37 seconds.

And that followed by some of the refried bean dip and then add some sliced jalapeño peppers!

On 5/22/2021 1:42 PM, bruce bowser wrote:
> On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
>> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
>> > wrote:
>>
>>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>>> https://www.flickr.com/photos/155222...57719246951257
>>> I left the veins in the guajillos, so the sauce is pretty hot.
>>>>
>>> --Bryan
>> I've never used corn chips, I've always used the corn tortillas. I've
>> layered them, or folded them in half, or rolled them. Laying them
>> flat is the easiest and quickest way to go. If your body is out of
>> sorts, I'd go with layering the tortillas flat. Call it a casserole
>> or mexican lasagna.
>> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>> a sissy.
>
> My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
>

What do you have against using a toaster oven?

Cheese melts far more easily and naturally under a broil element.

On Saturday, May 22, 2021 at 10:57:08 AM UTC-10, bruce bowser wrote:
> On Saturday, May 22, 2021 at 4:07:45 PM UTC-4, dsi1 wrote:
> > On Saturday, May 22, 2021 at 9:42:32 AM UTC-10, bruce bowser wrote:
> > > On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
> > > > On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> > > > > wrote:
> > > >
> > > > >At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> > > > >https://www.flickr.com/photos/155222...57719246951257
> > > > >I left the veins in the guajillos, so the sauce is pretty hot.
> > > > >>
> > > > >--Bryan
> > > > I've never used corn chips, I've always used the corn tortillas. I've
> > > > layered them, or folded them in half, or rolled them. Laying them
> > > > flat is the easiest and quickest way to go. If your body is out of
> > > > sorts, I'd go with layering the tortillas flat. Call it a casserole
> > > > or mexican lasagna.
> > > > P.S. I'd never toy with hot pepper veins as you did, I'm too much of
> > > > a sissy.
> > > My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
> > You should dump some cheese on those corn chips and nuke it for 37 seconds.
> And that followed by some of the refried bean dip and then add some sliced jalapeño peppers!

Gosh!

On Sunday, May 23, 2021 at 1:42:53 PM UTC-5, wolfy's new skateboard wrote:
> On 5/22/2021 1:42 PM, bruce bowser wrote:
> > On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
> >> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> >> > wrote:
> >>
> >>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> >>> https://www.flickr.com/photos/155222...57719246951257
> >>> I left the veins in the guajillos, so the sauce is pretty hot.
> >>>>
> >>> --Bryan
> >> I've never used corn chips, I've always used the corn tortillas. I've
> >> layered them, or folded them in half, or rolled them. Laying them
> >> flat is the easiest and quickest way to go. If your body is out of
> >> sorts, I'd go with layering the tortillas flat. Call it a casserole
> >> or mexican lasagna.
> >> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
> >> a sissy.
> >
> > My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
> >
> What do you have against using a toaster oven?
>
> Cheese melts far more easily and naturally under a broil element.
>
Folks use microwaves for things they shouldn't be used for because
they are lazy and have low standards for the resulting food. That's a
good description of Bruce Bowser and dsi1, and a few others.
>
--Bryan

On Sunday, May 23, 2021 at 10:49:26 AM UTC-10, wrote:
> On Sunday, May 23, 2021 at 1:42:53 PM UTC-5, wolfy's new skateboard wrote:
> > On 5/22/2021 1:42 PM, bruce bowser wrote:
> > > On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
> > >> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> > >> > wrote:
> > >>
> > >>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> > >>> https://www.flickr.com/photos/155222...57719246951257
> > >>> I left the veins in the guajillos, so the sauce is pretty hot.
> > >>>>
> > >>> --Bryan
> > >> I've never used corn chips, I've always used the corn tortillas. I've
> > >> layered them, or folded them in half, or rolled them. Laying them
> > >> flat is the easiest and quickest way to go. If your body is out of
> > >> sorts, I'd go with layering the tortillas flat. Call it a casserole
> > >> or mexican lasagna.
> > >> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
> > >> a sissy.
> > >
> > > My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
> > >
> > What do you have against using a toaster oven?
> >
> > Cheese melts far more easily and naturally under a broil element.
> >
> Folks use microwaves for things they shouldn't be used for because
> they are lazy and have low standards for the resulting food. That's a
> good description of Bruce Bowser and dsi1, and a few others.
> >
> --Bryan

Actually, I'm just somewhat more knowledgeable about controlling heat flow than you are. I can cook using anything. These days, I cook on a cheap butane stove. It's a gass and I ready for when the shit hits the shiny fan.

On Sunday, May 23, 2021 at 2:42:53 PM UTC-4, wolfy's new skateboard wrote:
> On 5/22/2021 1:42 PM, bruce bowser wrote:
> > On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
> >> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
> >> > wrote:
> >>
> >>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> >>> https://www.flickr.com/photos/155222...57719246951257
> >>> I left the veins in the guajillos, so the sauce is pretty hot.
> >>>>
> >>> --Bryan
> >> I've never used corn chips, I've always used the corn tortillas. I've
> >> layered them, or folded them in half, or rolled them. Laying them
> >> flat is the easiest and quickest way to go. If your body is out of
> >> sorts, I'd go with layering the tortillas flat. Call it a casserole
> >> or mexican lasagna.
> >> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
> >> a sissy.
> >
> > My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
> >
> What do you have against using a toaster oven?
>
> Cheese melts far more easily and naturally under a broil element.

Sometimes, I like those black burn marks, yes.

On Sun, 23 May 2021 13:49:23 -0700, Bryan Simmons wrote:

> Folks use microwaves for things they shouldn't be
> used for because they are lazy and have low standards
> for the resulting food.

But what about us pioneers in microwave research?

It would be shamefully and lamefully narcissistic of me to re-post my
recipe here for exploding eggs without being asked. Besides, its probably
too dangerous for children who may be reading this.

The presentation of the egg yolk is unique. If timed right, the egg yolk
bursts when cut into, spraying the face of the diner with super-heated
yolk.

That's not what we were attempting. Earlier research had yielded a very
promising culinary 'volcano' of egg yolk that started to solidify and
boil simultaneously as the pressure dropped when it exited from the hole
cut by the knife / fork and the super-heated water within released the
energy by instantaneously cooking the yolk.

After it's cooled down, the texture is unique, but the thing is, it's hot
enough to cook instantaneously the face of the diner if you mis-judge the
eggs. (Size / freshness / etc.)


> That's a good description of [...], and a few others.

Oh. I forgot we were here just to whine about others.

On Sun, 23 May 2021 14:38:28 -0700 (PDT), dsi1
> wrote:

>On Sunday, May 23, 2021 at 10:49:26 AM UTC-10, wrote:
>> On Sunday, May 23, 2021 at 1:42:53 PM UTC-5, wolfy's new skateboard wrote:
>> > On 5/22/2021 1:42 PM, bruce bowser wrote:
>> > > On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
>> > >> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
>> > >> > wrote:
>> > >>
>> > >>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>> > >>> https://www.flickr.com/photos/155222...57719246951257
>> > >>> I left the veins in the guajillos, so the sauce is pretty hot.
>> > >>>>
>> > >>> --Bryan
>> > >> I've never used corn chips, I've always used the corn tortillas. I've
>> > >> layered them, or folded them in half, or rolled them. Laying them
>> > >> flat is the easiest and quickest way to go. If your body is out of
>> > >> sorts, I'd go with layering the tortillas flat. Call it a casserole
>> > >> or mexican lasagna.
>> > >> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>> > >> a sissy.
>> > >
>> > > My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
>> > >
>> > What do you have against using a toaster oven?
>> >
>> > Cheese melts far more easily and naturally under a broil element.
>> >
>> Folks use microwaves for things they shouldn't be used for because
>> they are lazy and have low standards for the resulting food. That's a
>> good description of Bruce Bowser and dsi1, and a few others.
>> >
>> --Bryan
>
>Actually, I'm just somewhat more knowledgeable about controlling heat flow than you are. I can cook using anything. These days, I cook on a cheap butane stove. It's a gass and I ready for when the shit hits the shiny fan.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 14:40:28 -0700 (PDT), bruce bowser
> wrote:

>On Sunday, May 23, 2021 at 2:42:53 PM UTC-4, wolfy's new skateboard wrote:
>> On 5/22/2021 1:42 PM, bruce bowser wrote:
>> > On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
>> >> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
>> >> > wrote:
>> >>
>> >>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>> >>> https://www.flickr.com/photos/155222...57719246951257
>> >>> I left the veins in the guajillos, so the sauce is pretty hot.
>> >>>>
>> >>> --Bryan
>> >> I've never used corn chips, I've always used the corn tortillas. I've
>> >> layered them, or folded them in half, or rolled them. Laying them
>> >> flat is the easiest and quickest way to go. If your body is out of
>> >> sorts, I'd go with layering the tortillas flat. Call it a casserole
>> >> or mexican lasagna.
>> >> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>> >> a sissy.
>> >
>> > My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
>> >
>> What do you have against using a toaster oven?
>>
>> Cheese melts far more easily and naturally under a broil element.
>
>Sometimes, I like those black burn marks, yes.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 12:23:00 -0700 (PDT), dsi1
> wrote:

>On Saturday, May 22, 2021 at 10:57:08 AM UTC-10, bruce bowser wrote:
>> On Saturday, May 22, 2021 at 4:07:45 PM UTC-4, dsi1 wrote:
>> > On Saturday, May 22, 2021 at 9:42:32 AM UTC-10, bruce bowser wrote:
>> > > On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
>> > > > On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
>> > > > > wrote:
>> > > >
>> > > > >At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>> > > > >https://www.flickr.com/photos/155222...57719246951257
>> > > > >I left the veins in the guajillos, so the sauce is pretty hot.
>> > > > >>
>> > > > >--Bryan
>> > > > I've never used corn chips, I've always used the corn tortillas. I've
>> > > > layered them, or folded them in half, or rolled them. Laying them
>> > > > flat is the easiest and quickest way to go. If your body is out of
>> > > > sorts, I'd go with layering the tortillas flat. Call it a casserole
>> > > > or mexican lasagna.
>> > > > P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>> > > > a sissy.
>> > > My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
>> > You should dump some cheese on those corn chips and nuke it for 37 seconds.
>> And that followed by some of the refried bean dip and then add some sliced jalapeño peppers!
>
>Gosh!
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sunday, May 23, 2021 at 5:44:08 PM UTC-4, Mike Duffy wrote:
> On Sun, 23 May 2021 13:49:23 -0700, Bryan Simmons wrote:
>
> > Folks use microwaves for things they shouldn't be
> > used for because they are lazy and have low standards
> > for the resulting food.
> But what about us pioneers in microwave research?
>
> It would be shamefully and lamefully narcissistic of me to re-post my
> recipe here for exploding eggs without being asked. Besides, its probably
> too dangerous for children who may be reading this.
>
> The presentation of the egg yolk is unique. If timed right, the egg yolk
> bursts when cut into, spraying the face of the diner with super-heated
> yolk.
>
> That's not what we were attempting. Earlier research had yielded a very
> promising culinary 'volcano' of egg yolk that started to solidify and
> boil simultaneously as the pressure dropped when it exited from the hole
> cut by the knife / fork and the super-heated water within released the
> energy by instantaneously cooking the yolk.
>
> After it's cooled down, the texture is unique, but the thing is, it's hot
> enough to cook instantaneously the face of the diner if you mis-judge the
> eggs. (Size / freshness / etc.)
>
>
> > That's a good description of [...], and a few others.
>
> Oh. I forgot we were here just to whine about others.

Right on the money! Hardly anybody even posts food topics any more.

On 5/23/2021 2:49 PM, Bryan Simmons wrote:
> On Sunday, May 23, 2021 at 1:42:53 PM UTC-5, wolfy's new skateboard wrote:
>> On 5/22/2021 1:42 PM, bruce bowser wrote:
>>> On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
>>>> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
>>>> > wrote:
>>>>
>>>>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>>>>> https://www.flickr.com/photos/155222...57719246951257
>>>>> I left the veins in the guajillos, so the sauce is pretty hot.
>>>>>>
>>>>> --Bryan
>>>> I've never used corn chips, I've always used the corn tortillas. I've
>>>> layered them, or folded them in half, or rolled them. Laying them
>>>> flat is the easiest and quickest way to go. If your body is out of
>>>> sorts, I'd go with layering the tortillas flat. Call it a casserole
>>>> or mexican lasagna.
>>>> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>>>> a sissy.
>>>
>>> My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
>>>
>> What do you have against using a toaster oven?
>>
>> Cheese melts far more easily and naturally under a broil element.
>>
> Folks use microwaves for things they shouldn't be used for because
> they are lazy and have low standards for the resulting food. That's a
> good description of Bruce Bowser and dsi1, and a few others.
>>
> --Bryan
>
I guess it must be, darn...

:-(

On 5/23/2021 3:40 PM, bruce bowser wrote:
> On Sunday, May 23, 2021 at 2:42:53 PM UTC-4, wolfy's new skateboard wrote:
>> On 5/22/2021 1:42 PM, bruce bowser wrote:
>>> On Friday, May 21, 2021 at 11:04:48 PM UTC-4, US Janet wrote:
>>>> On Fri, 21 May 2021 14:06:42 -0700 (PDT), Bryan Simmons
>>>> > wrote:
>>>>
>>>>> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
>>>>> https://www.flickr.com/photos/155222...57719246951257
>>>>> I left the veins in the guajillos, so the sauce is pretty hot.
>>>>>>
>>>>> --Bryan
>>>> I've never used corn chips, I've always used the corn tortillas. I've
>>>> layered them, or folded them in half, or rolled them. Laying them
>>>> flat is the easiest and quickest way to go. If your body is out of
>>>> sorts, I'd go with layering the tortillas flat. Call it a casserole
>>>> or mexican lasagna.
>>>> P.S. I'd never toy with hot pepper veins as you did, I'm too much of
>>>> a sissy.
>>>
>>> My favorite snack is corn chips nuked for maybe 6 seconds and dipped in salsa that has been nuked for13 seconds. I like adding plenty of salt and black papper.
>>>
>> What do you have against using a toaster oven?
>>
>> Cheese melts far more easily and naturally under a broil element.
>
> Sometimes, I like those black burn marks, yes.
>

Distance and intensity not your friends?