My typical ignorant american palate -- including enchiladas

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downtown somewhere in Texas		#161	[-]
Posts: 755 (07/04/08 12:38 AM) Reply Quote More Recent Posts Message Connection Block Invite	JustNotThatIntoYou wrote: Ohhh, I agree. Will revisit this in the morning. I love enchiladas. fuck it. I'll post again tomorrow when I'm not drunk.
JustNotThatIntoYou		#162	[-]
Posts: 197 (07/04/08 12:39 AM) Reply Quote More Recent Posts Message Connection Block Invite	That is my line...being drunk and all. or are you mocking me and the sarcasm is escaping my drunk ass. Duh. hmmmmmm.
downtown somewhere in Texas		#163	[-]
Posts: 756 (07/04/08 12:57 AM) Reply Quote More Recent Posts Message Connection Block Invite	JustNotThatIntoYou wrote: That is my line...being drunk and all. or are you mocking me and the sarcasm is escaping my drunk ass. Duh. hmmmmmm. no.o.o. you just found someone like you that's having a wonderful thursday night (I trust you don't have to work tomorrow) that is loving reading all these food threads. but if you insist, I'll taunt you a bit. a vinegar salad --- take rice wine and white vinegar and pour some in a gladware bowl. cut up the veggies you have, thinly - to absorb. if you have to shop for them, I recommend cucumber, onion, peppers of your choice. seasonings and herbs. salts for sure. table salt, sea salt, just layer them. basil, parsley, cilantro, tarragon. eat that and as other veggies start ripening throw them in. add more vinegars as you like. wine can't hurt. squash, zuchini, eggplant. broccoli and cauliflower will do good if left to soak long enough. fuck it, add some olives, add some capers. or not. tomatoes would be great. hell, I know folks that throw in whole boiled eggs to pickle them. there's your recipe. go get froggy.
downtown somewhere in Texas		#164	[-]
Posts: 757 (07/04/08 1:02 AM) Reply Quote More Recent Posts Message Connection Block Invite	oh. maybe back on topic, you were wanting the enchilada recipe. tc's world famous, kid pleasin' enchiladas --- I just browned some chicken breasts in oil, then I shredded said breasts. Threw some garlic and onion in the pan. then put the chicken back. Put in some organic chicken stock, salsa, and tomatilla sauce. Put a bit of that in each tortilla with some cheese. Rolled them and put them in an oiled baking dish. Baked for a half hour. Meanwhile, I cooked down some chicken stock, the two salsas and some taco seasoning. Poured that all over the crispish baked tortillas. Topped with cheese and baked for another 4 minutes or so. Fucking DELISH.
r		#165	[-]
Posts: 3923 (07/25/08 9:24 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	I made beef and barley soup last night that was the best ever. A couple of anchovie filets pureed is the key. Of course that and the HOURS and HOURS of work it takes to make a good soup.
TC		#166	[-]
Posts: 799 (07/25/08 9:28 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	did you ever try the tubes of anchovie paste? I keep one in the fridge for caesar salads.
r		#167	[-]
Posts: 3924 (07/25/08 9:31 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	How long do those last? Personally I can eat anchovies on crackers so the rest never go to waste but that paste would remove a step.
TC		#168	[-]
Posts: 800 (07/25/08 9:35 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	Probably about 6 months.
ilikelissie		#169	[-]
Posts: 13112 (07/25/08 9:37 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	My preserved lemons are almost ready to go.
TC		#170	[-]
Posts: 801 (07/25/08 9:40 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	I saw a big barrel of those at the Italian Market last week ill! What are they again?
ilikelissie		#171	[-]
Posts: 13113 (07/25/08 9:44 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	You take some lemons (meyers if you can get them). Cut them open in 4 places, but leave them hooked together at the ends. Pack the slits with tons of Kosher salt and then cram them in a mason jar as tightly as you can. Then cover them with the juice of a couple more lemons. I also added a cinnamon stick, a bay leaf, some cloves, and a few peppercorns. Set the jar on the counter and turn it over every day for three weeks. Once you open up the jar and use a few, cover the top with olive oil. Delicious.
TC		#172	[-]
Posts: 805 (07/25/08 9:47 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	What do they taste like? Like olives? Do you eat them by themselves or do you cook with them? Do you eat the peels?
Dr Weems		#173	[-]
Posts: 39332 (07/25/08 9:48 AM) Reply Quote More Recent Posts Message Connection Block Invite	Good god you are pathetic.
r		#174	[-]
Posts: 3925 (07/25/08 9:48 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	I will have to try that. We, of course, always make our caesar salad from scratch as well. We are old school... we still use the egg too. I love barley. I am surprised it is not more popular.
ilikelissie		#175	[-]
Posts: 13114 (07/25/08 9:56 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	You only eat the peel. Scrape the flesh out and slice the peel as finely as you can and add it to stew type stuff, rice, etc. Larger pieces can be great served with really strong cheeses. They taste like lemon....only more....the peel gets slightly translucent. They remind me of something else, but I can't think of what it is right now.
TC		#176	[-]
Posts: 812 (07/25/08 9:58 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	That sounds good! I love lemon. Probably more than any other flavor.
r		#177	[-]
Posts: 3926 (07/25/08 9:59 AM) Registered loser Reply Quote More Recent Posts Message Connection Block Invite	Why wouldn't you just peel the lemon before brining it? You could get a lot more in the jar that way. ETA: WAIT! Would this work with limes I wonder? I love to add lime to my vodka. I slice it up and let it sit in the vodka for several hours before consuming it. You can't beat it. Last Edited By: r 07/25/08 10:02 AM. Edited 1 times.
TC		#178	[-]
Posts: 813 (07/25/08 10:00 AM) I Need A Clue Reply Quote More Recent Posts Message Connection Block Invite	I think the salt probably draws the juice from the inside lemon out.
ilikelissie		#179	[-]
Posts: 13115 (07/25/08 10:01 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	The pulp expresses more juice while they sit. That juice is needed for something. It's like science and shit.
El Bingo Gringo		#180	[-]
Posts: 1206 (07/25/08 10:03 AM) Registered User Reply Quote More Recent Posts Message Connection Block Invite	it's like a box of chocolates

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My typical ignorant american palate -- including enchiladas

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