Subj : Re: Chilies
To   : Shawn Highfield
From : Dave Drum
Date : Sat Nov 16 2024 18:51:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> IOW you're not quite as far to the East as Kitchener is to the West.
 DD> But it looks like you're still in the Metro area.  Bv)=

 SH> Yes I am.  Pretty close as the crow flys, just not as close as it looks
 SH> on a map when you factor in just how busy the 401 is.

We've some roads like that here especially at certain times of the day.
Like when the office lemmings are late for Oh Beer Thirty.  Bv)=

 DD> I dunno about Wal*Mart as I refuse to patronise them. But Costco

 SH> I was at wally world yesterday and I did look for them, could not find
 SH> any.  However our Mexican population is almost nil, I don't have the
 SH> official data, but I would guess it to be 5% or less.

 DD> The arrowroot stores and reheats better than the cornstarch without
 DD> "breaking" and becoming glop.

 SH> I've not really used masa flour.  I think I made taco's once but had to
 SH> cook them in the cast iron and they were not quite the right shape. ;)

I have a cast iron deal that looks like a little griddle. It's called a
comal. For making corn tortillas

 DD>       Title: Cabbage Rolls

 SH> Got a bunch from a co worker this year.  Darn good. :)

Depending on which ethnicity made them there is a wide range of flavours.

The Polish are different from the Greek. Which are different from the
Hungarian. Sort of like ravioli (stuffed pasta) becomes varenkyi in the 
Russian cuisine and pierogi in Poland.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
 Categories: Pork, Beef, Vegetables, Herbs
      Yield: 6 Servings
 
    3/4 lb Ground pork *
    3/4 lb Ground beef *
    1/2 lb Hungarian sausage or mild
           - Pepperoni; sliced 1"
      2 lg Raw eggs
      2 ts Salt
      1 tb Paprika
    1/2 ts Peppercorns
    3/4 lb Raw rice
      2 lg Turkish bay (laurel) leaves
      2 lg White onions; chopped
      3 tb Shortening, peanut oil or
           - lard
      1 lg Head cabbage
     32 oz Bottle or bag sauerkraut;
           - rinsed in cold water
 
  * you can also make it with all ground beef
  
  Brown the chopped onion in shortening, and place in
  mixing bowl with ground meats, raw eggs, uncooked rice,
  paprika, salt.
  
  Mix well with your clean hands.
  
  Take out the core of the cabbage. Leave head whole.
  Place in large pot of boiling water to wilt the outer
  leaves. You will be able to gently pull off whole
  cabbage leaves. Trim off thick center vein of cabbage
  leaves. Make a pile of leaves on your work station. You
  may want to shake excess water off.
  
  Place 2 Tbsp. of meat and rice mixture on a leaf
  (starting at the thick end) and roll it up and tuck in
  ends with your finger.
  
  Make as many as you can. Arrange the rolls in cooking
  pot. Put a few chunks of sausage here and there between
  the rolls.
  
  Cover the rolls two-thirds full of water, arrange rinsed
  sauerkraut on top, sprinkle over the peper corns and the
  bay leaves on top, COVER and cook slowly for about 1 1/2
  hours, or until the rice is tender.
  
  The rolls are piled on a bed of silky sauerkraut.
  
  Serves 6. (Serve with good crusty bread and cold beer.)
  
  June Meyer's Authentic Hungarian Heirloom Recipes Cookbook
  
  RECIPE FROM: http://www.junemeyer.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


.... Don't worry abut perfection. Nature doesn't grow in straight lines.
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