What has happened to the old crowd? There use to be some hot discussions
take place here. Now it seems the NG has died a little. I remember any
mention of food north of the border brought about heavy flames.

Linda, Wayne Lundberg, Rich McCormack, Jim Lane, The Ranger, Steve Wertz,
Misschef,
Douglas S. Ladden, Kramer, and don't forget A1.


Wayne Lundberg Dec 11 2003, 3:44 pm

Newsgroups: alt.food.mexican-cooking
From: "Wayne Lundberg" > - Find messages by this
author
Date: Thu, 11 Dec 2003 23:44:06 GMT
Local: Thurs, Dec 11 2003 3:44 pm
Subject: Ait of culinary history...

Mexican food is found only in Mexico. The first meter south of the Mexican
border into Guatemala and the rest of central and south America do not cook
what Mexicans eat. The tortilla is even hard to find. But rice and beans,
cooking bananas and the like are plentiful. But you will not find mole...
nor enchiladas... nor tacos... nor tostadas... nor chalupas...
Cross into the northern states of Mexico and the corn tortilla is hard to
find; replaced by a wheat tortilla. And lots of beef wheras in central
Mexico beef is a rare delicacy and cabeza is the preferred pelliscados to
fill a good taco.
Mexican food is not cooked with hot chiles, as a rule. Chile sauces are on
the table for individual taste buds. The only dish that would be acceptable
as really hot, really picante, would be mole. Some regions pride themselves
in just how hot it could be. Like Texas chili, different strokes for
different folks.
Movies have shown people gasping at the picante in Mexican food. But that is
Holywood. But the legend persists. And fools go about hugging their stomach
complaining of the day after they ate Mexican food. They did not eat Mexican
food.


Wayne



--
Old Magic 1

Old Magic1 wrote:
> What has happened to the old crowd? There use to be some hot discussions
> take place here. Now it seems the NG has died a little. I remember any
> mention of food north of the border brought about heavy flames.
>
> Linda, Wayne Lundberg, Rich McCormack, Jim Lane, The Ranger, Steve Wertz,
> Misschef,
> Douglas S. Ladden, Kramer, and don't forget A1.
>

After being held hostage by the rains in San Diego, I am out cycling at
every opportunity. That and work.


jim

Old Magic1 > wrote:

> I remember any
> mention of food north of the border brought about heavy flames.

I'd gladly participate in a southwestern cooking group, if there was
one. Instead, I read this one and keep my mouth shut more often than
not. :-)

--
Art Sackett,
Patron Saint of Drunken Fornication

from canada
not much input of southwestern cooking
sotheastern cajun did get a bit of a go with emeril and what's his name.


"Art Sackett" > wrote in message
...
> Old Magic1 > wrote:
>
>> I remember any
>> mention of food north of the border brought about heavy flames.
>
> I'd gladly participate in a southwestern cooking group, if there was
> one. Instead, I read this one and keep my mouth shut more often than
> not. :-)
>
> --
> Art Sackett,
> Patron Saint of Drunken Fornication

Are you talking several years ago (the "old crowd" - Linda, Karen and
numerous others) because there was nothing Southeastern/Cajun then -
just Mexican and Southwestern recipes/discussions, with disagreements on
Mexcan versus north of the border. That's what many people miss. I
don't get your emeril reference to that time.
Paul

dug88 wrote:
> from canada
> not much input of southwestern cooking
> sotheastern cajun did get a bit of a go with emeril and what's his name.
>
>
> "Art Sackett" > wrote in message
> ...
>
>>Old Magic1 > wrote:
>>
>>
>>>I remember any
>>>mention of food north of the border brought about heavy flames.
>>
>>I'd gladly participate in a southwestern cooking group, if there was
>>one. Instead, I read this one and keep my mouth shut more often than
>>not. :-)
>>
>>--
>>Art Sackett,
>>Patron Saint of Drunken Fornication
>
>
>

Old Magic1 > wrote in message
...
> What has happened to the old crowd? [..] The Ranger

I'm still here. I have an allotted amount to throw away on newsgroups
and then it's back to the grindstone of helping with homework, grading
papers, reading
I-only-use-my-ink/laser-printer-for-anime-printing-so-I-try-and-scrawl-w
ith-a-dull-pencil-on-greasy-paper student writing, and thinking up
lesson plans for the coming weeks. If something is _really_ offensive,
I'll make the time to reply but I'm more into skimming subjects than
anything else nowadays.

The Ranger

PS: I did see that one recipe you posted... David took you to task just
fine.

"The Ranger" > wrote in message
...
Old Magic1 > wrote in message
...
> What has happened to the old crowd? [..] The Ranger

I'm still here. I have an allotted amount to throw away on newsgroups
and then it's back to the grindstone of helping with homework, grading
papers, reading
I-only-use-my-ink/laser-printer-for-anime-printing-so-I-try-and-scrawl-w
ith-a-dull-pencil-on-greasy-paper student writing, and thinking up
lesson plans for the coming weeks. If something is _really_ offensive,
I'll make the time to reply but I'm more into skimming subjects than
anything else nowadays.

The Ranger

PS: I did see that one recipe you posted... David took you to task just
fine.


I liked the A1 - Wayne Lundberg discussions on Mexican culture and the poor
not being able to afford a refrigerator. You know, about the majority of
Mexican people only making $5.00 per day vs. $9.00-10.00 per hour in the US.
Wayne always thought the Mexican workers were happier with the $5.00 per day
or no money at all, lol.
--
Old Magic 1

Old Magic1 wrote:
> What has happened to the old crowd? There use to be some hot discussions
> take place here. Now it seems the NG has died a little. I remember any
> mention of food north of the border brought about heavy flames.
>
> Linda, Wayne Lundberg, Rich McCormack, Jim Lane, The Ranger, Steve Wertz,
> Misschef,
> Douglas S. Ladden, Kramer, and don't forget A1.
>

After being held hostage by the rains in San Diego, I am out cycling at
every opportunity. That and work.


jim

Old Magic1 > wrote:

> I remember any
> mention of food north of the border brought about heavy flames.

I'd gladly participate in a southwestern cooking group, if there was
one. Instead, I read this one and keep my mouth shut more often than
not. :-)

--
Art Sackett,
Patron Saint of Drunken Fornication

Old Magic1 > wrote in message
...
> What has happened to the old crowd? [..] The Ranger

I'm still here. I have an allotted amount to throw away on newsgroups
and then it's back to the grindstone of helping with homework, grading
papers, reading
I-only-use-my-ink/laser-printer-for-anime-printing-so-I-try-and-scrawl-w
ith-a-dull-pencil-on-greasy-paper student writing, and thinking up
lesson plans for the coming weeks. If something is _really_ offensive,
I'll make the time to reply but I'm more into skimming subjects than
anything else nowadays.

The Ranger

PS: I did see that one recipe you posted... David took you to task just
fine.

As I've said before, I also miss them. I don't think it was mainly
arguments, as usually it was only one or two who really flamed, and the
worst offender was kicked out. What I really miss are all the different
recipes/cooking ideas that were presented, even by the offender
mentioned above. I learned a lot.
Paul

Old Magic1 wrote:
> What has happened to the old crowd? There use to be some hot discussions
> take place here. Now it seems the NG has died a little. I remember any
> mention of food north of the border brought about heavy flames.
>
> Linda, Wayne Lundberg, Rich McCormack, Jim Lane, The Ranger, Steve Wertz,
> Misschef,
> Douglas S. Ladden, Kramer, and don't forget A1.
>
>
> Wayne Lundberg Dec 11 2003, 3:44 pm
>

On Fri, 04 Mar 2005 16:41:52 GMT, Paul Covey > wrote:

>As I've said before, I also miss them. I don't think it was mainly
>arguments, as usually it was only one or two who really flamed, and the
>worst offender was kicked out. What I really miss are all the different
>recipes/cooking ideas that were presented, even by the offender
>mentioned above. I learned a lot.
>Paul

As I remember it, the WO left in frustration on his own, finally
giving up on "We Who Would Not Convert To The Real Truth."

He's out of grad school now, working in the city where he got his
doctorate, and has mellowed and matured considerably, given the way he
posts in his city's food newsgroup.

Kona Mac Farmer, a New Mexican who moved to Hawaii, is another
old-time poster I miss.

David

David Wright > wrote in message
...
[snip]
> Kona Mac Farmer, a New Mexican who moved to
> Hawaii, is another old-time poster I miss.

Ditto that. He's still around but doesn't have a lot of free time to
read-and-post. Here's a recipe I got from him years ago; it's a favorite
crowd-pleaser at Clan Ranger Gatherings.

The Ranger
---
KONA McFARMER's AVOCADO SOUP

INGREDIENTS:
2 Tbs. minced onion
2 Tbs. butter
2 Tbs. flour
4 Cup chicken broth
1 tomato peeled, seeded and chopped
salt and pepper to taste
3 avocados (I changed this to six -- I like creamier soup)
1/2 Cup sour cream

Sauté onions in butter. Add flour to form thick paste. Stir in broth a
little at a time, add tomato, salt and pepper. Simmer thickened stock
while preparing avocados. Peel and puree avocados, stir in sour cream.
Pour soup into bowls, float three generous spoons of avocado mixture
into bowl. Serve hot.

On Fri, 04 Mar 2005 16:41:52 GMT, Paul Covey > wrote:

>As I've said before, I also miss them. I don't think it was mainly
>arguments, as usually it was only one or two who really flamed, and the
>worst offender was kicked out. What I really miss are all the different
>recipes/cooking ideas that were presented, even by the offender
>mentioned above. I learned a lot.
>Paul

As I remember it, the WO left in frustration on his own, finally
giving up on "We Who Would Not Convert To The Real Truth."

He's out of grad school now, working in the city where he got his
doctorate, and has mellowed and matured considerably, given the way he
posts in his city's food newsgroup.

Kona Mac Farmer, a New Mexican who moved to Hawaii, is another
old-time poster I miss.

David

"Old Magic1" > wrote in message
...
> What has happened to the old crowd? There use to be some hot discussions
> take place here. Now it seems the NG has died a little. I remember any
> mention of food north of the border brought about heavy flames.
>

Here is another question for you. Why do you post other peoples recipes
without attribution? You recently posted a carnitas recipe on
rec.food.recipes that is almost word-for-word taken from Jose Luis' web
site, yet you present it as your own recipe.

Charlie

Charles Gifford wrote:
> "Old Magic1" > wrote in message
> ...
>
>>What has happened to the old crowd? There use to be some hot discussions
>>take place here. Now it seems the NG has died a little. I remember any
>>mention of food north of the border brought about heavy flames.
>>
>
>
> Here is another question for you. Why do you post other peoples recipes
> without attribution? You recently posted a carnitas recipe on
> rec.food.recipes that is almost word-for-word taken from Jose Luis' web
> site, yet you present it as your own recipe.
>
> Charlie
>
>

Hey, Charlie, if it continues, perhaps its A1 back in another
incarnation. ;-)


jim

"Jim Lane" > wrote in message
...
> Charles Gifford wrote:
> >
> > Here is another question for you. Why do you post other peoples recipes
> > without attribution? You recently posted a carnitas recipe on
> > rec.food.recipes that is almost word-for-word taken from Jose Luis' web
> > site, yet you present it as your own recipe.
> >
> > Charlie
> >
> >
>
> Hey, Charlie, if it continues, perhaps its A1 back in another
> incarnation. ;-)
>
> jim

God forefend. This person has posted some horrific recipes. Occasionally
s/he posts a very good recipe. I suspect that the later are recipes stolen
from others with no attribution just as Jose Luis' was. Unfortunately,
rec.food.recipes is not an easy place to expose such disgusting behavior.
This person posted "his" carnitas recipe a day or so after I posted a link
to it on Jose Luis' web site on rec.food.cooking in response to a request
for a carnitas recipe.

Charlie

Charlie

"Jim Lane" > wrote in message
...
Charles Gifford wrote:
> "Old Magic1" > wrote in message
> ...
>
>>What has happened to the old crowd? There use to be some hot discussions
>>take place here. Now it seems the NG has died a little. I remember any
>>mention of food north of the border brought about heavy flames.
>>
>
>
> Here is another question for you. Why do you post other peoples recipes
> without attribution? You recently posted a carnitas recipe on
> rec.food.recipes that is almost word-for-word taken from Jose Luis' web
> site, yet you present it as your own recipe.
>
> Charlie
>
>
Now that's what I'm talking about. Thanks Charlie, you showed there was life
here after all. The recipe request, I believe, was for an "Authentic"
Carnitas recipe, I simply posted one I use. I don't think you can say that I
said it was my own recipe, however I do use recipes and then tweak them for
my own tastes. Perhaps I should have given credit to Jose, but I didn't.
I'll try to please you better next time, if I remember it. I have over
13,000 files in over 650 folders in my recipe database that I have collected
over the years and I place more than 75 recipes each day there. I have some
225 recipes that are in my inbox now that were emailed to me in the past 2
days that I haven't even downloaded yet, this doesn't include recipes I get
from the news groups. I do have a lot of recipes that were collected without
the originator's name, "disgusting behavior" I know, sorry but that's just
the way it is. Some recipes are exactly the same although they put a
different name yo the recipe. Perhaps I'll start adding a disclaimer to my
posts in the future so people will not think I am the original creator of
the recipe.

--
Old Magic 1


Hey, Charlie, if it continues, perhaps its A1 back in another
incarnation. ;-)
jim

He did stir things up a bit here, lol. Got a lot of lurkers involved that
might not have said anything, even if it was negative. To bad it's usually a
negative comment that causes the long threads of discussion.

"Old Magic1" > wrote in message
...
<SNIP>
> Now that's what I'm talking about.
<SNIP>

You have condemned yourself again with this post. If you know where you got
a recipe then mention it. If you do not honestly remember where you got it,
then say so. If it is really your recipe, then say so. Anything else is
dishonest and repugnant. You would have served yourself better if you had
simply admitted your error and apologized.

Charlie

"Charles Gifford" > wrote in message
nk.net...

"Old Magic1" > wrote in message
...
<SNIP>
> Now that's what I'm talking about.
<SNIP>

You have condemned yourself again with this post. If you know where you got
a recipe then mention it. If you do not honestly remember where you got it,
then say so. If it is really your recipe, then say so. Anything else is
dishonest and repugnant. You would have served yourself better if you had
simply admitted your error and apologized.

Charlie
Here are some more "original recipes" from the rec.food.recipes NG that you
like to comment on. I did let you know where I found them this time. Perhaps
you could send "Blues Ma" a nasty email explaining she should do as you
stated above. Although these could be her own "original recipes", but I
think not. There is such a "disgusting behavior" pattern developing here,
I'm beginning to get depressed. I think suicide is the only way
out.......NOT!!
LMAO, where are your recipes?

----- Original Message -----
From: "Blues Ma" >
Newsgroups: rec.food.recipes
Sent: Friday, March 04, 2005 9:45 PM
Subject: Carnitas (4) Collection

Easy Baked Carnitas
California Style Carnitas, made with beef
Pork Carnitas, Mexican style
Caramelized Carnitas Appetizer

Easy Baked Carnitas

1 tablespoon dried ground red Mexican chile or poblano chile
salt and pepper to taste
1 teaspoon ground cumin
3 cloves minced garlic
2 teaspoons cilantro (optional)
1 pound pork, cut into 1 inch cubes

Serves 6

Combine all spices and rub the pork cubes with the mixture. Let the
meat marinate at room temperature for 1 hour.
Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250
F, or until the meat is very crisp.

California Style Carnitas, made with beef

makes about 7 cups of shredded beef, enough for about 20 tacos or
burritos
large beef chuck roast (about 5 pounds)

1/4 cup bottled hot chile salsa
5 cloves garlic minced
2 1/2 tablespoons chili powder
2 tablespoons fresh oregano -- chopped
1 1/2 teaspoons ground cumin
16 ounces canned stewed tomatoes
salt and pepper to taste

Preheat oven to 300 degrees F.
Trim excess fat from roast.
Mix together salsa, garlic, chili powder, oregano,
and cumin to make a paste. Spread on roast.
Wrap roast in a large piece of aluminum foil, folding
edges to seal tightly.
Place in roasting pan, with seam of aluminum foil up.
Bake until meat is tender and will shred easily, about
4 hours, depending on size.
Unwrap meat and discard fat and bones.
Skim fat from drippings and reserve drippings.
When roast is cool enough to handle, shred meat.
Transfer meat and drippings to a large pan. Stir in tomatoes
and their juice, breaking them up into small bits.
Heat through. Season with salt and pepper.
Adjust flavors to taste, adding more salsa and seasonings
if desired.
Cooked shredded beef can be stored covered in the refrigerator for up
to 3 days, and frozen for up to 3 months.

Microwave Version:

Trim excess fat from roast. Mix together salsa, garlic, chili powder,
oregano, and cumin to make a paste. Spread on roast. Place roast in a
large (14- by 20 inch) oven cooking bag; squeeze out most of the air and
tie securely. Place roast in a large baking dish. Microwave roast on 100%
power for 10 minutes. Reduce power to 50% and microwave until meat is so
tender it will shred easily, about 2 hours. Unwrap meat; discard fat and
bones. Skim fat from drippings and reserve drippings. When roast is cool
enough to handle, shred meat. Transfer meat and drippings into a 2 quart
casserole. Stir in tomatoes, breaking them into small pieces. Microwave on
70% power until mixture is heated through, about 3 minutes. Season with
salt; adjust flavors to taste, adding more salsa and seasonings if
desired.

Pork Carnitas, Mexican style

makes about 4 servings

4 poblano chiles, peeled and seeded
1 medium onion, cut in halves
1 pound center loin roast, cut in strips
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 pound tomatoes, finely chopped

If you are using dried poblanos, toasting them lightly will make them
easy to peel. Place them on a hot ungreased skillet or girdle. If this
is your first time doing this, it is much better to err on the side of
under toasting. If they are over-cooked they will become bitter, and not
much can be done to save the taste. They may puff up when toasting, that's
normal so don't be alarmed.
Cut chiles and onion halves into small strips. Cook pork, chiles, onion
and garlic in oil in a skillet over medium heat, stirring occasionally,
until pork is no longer pink, about 12 minutes. Stir in tomato paste,
vinegar,
salt and tomatoes. Cook until hot. Serve with tortillas, guacamole and
sour cream.

Pork Carnitas, Texan Style

pork tenderloin (about 3 pounds) cut into medallions (small round discs)
2 cups corn syrup
2 cups Chili sauce
2 cups Chicken stock
1 cups Sliced mushrooms
1 cups Soy sauce
1 cups Pineapple juice
1 cup White wine
2 oz Tabasco sauce
Garlic powder
Black pepper
flour
1 bunch Chopped scallions

Combine equal amounts of soy sauce, pineapple juice and white wine. Place
pork medallions in this mixture for one hour. Combine equal amounts of
corn syrup, chili sauce and chicken stock in saucepan and bring to a boil.
Reduce to simmer for 1/2 hour until it comes to a glaze. Season with
Tabasco sauce, black pepper, garlic powder to taste. Dredge marinated pork
medallion in seasoned flour. Heat soy bean oil in skillet, saute dredged
pork medallions in oil for 2 minutes on one side, turn, add sliced
mushrooms and saute for 3 minutes. Drain oil. Add glaze and simmer for 2
minutes. Serve over rice and garnish with chopped scallions.

Caramelized Carnitas Appetizer

serves about 10

1 1/2 pounds pork shoulder
2 tablespoons brown sugar, packed
1 tablespoon tequila
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves of Garlic, finely chopped
1/3 cup water
1 each green onion, sliced

Cut pork into 1 inch cubes. Place pork cubes in single layer in a large
skillet. Top with all ingredients, except the green onion.
Heat to boiling and them reduce heat. Simmer uncovered, stirring
occasionally until the water has evaporated and the pork is slightly
caramelized, about 35 minutes. Place on serving dish and top with sliced
green onions.

--
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Please allow several days for your submission to appear.
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--
Old Magic 1