In the last analysis, pretty much nothing is
anything to lose sleep over. But if it can be
an easy fix, why not.
It's just one of those quirks I have learned to deal with, with this computer. Doesn't happen as often now as when I first got the system so
it must be adapting to my touch.
It's as if the computer were programming you
rather than the other way round. Sort of like
cats, except cats are cuddly.
Hah, chicken Caesar seems to me to be a
very invitation to disappointment!
Depends; we've had some really good ones, some not so good and most
of > them being nothing special. this was memorable for being of poor
quality.
To me it's a case of the total being less than
the sum of its parts, and I don't much care for
most of the parts.
We like the parts, both individually and combined.
Mmm. Lettuce, anchovies, cheese, what could
be bad? Clue: all of it.
Someone not paying attention to the machine could have done
likewise.
Depends I suppose on the kind of irregularity of
the cutting, but in most cases jaggedy is going
to mean hand-cut.
Nothing worth losing sleep over tho.
Ditto.
Enough other going on in my life that's more important.
Cornstarch is so refined it is probably neutral
to all but the most severe sufferers.
But it's still corn, so we had to try it out to see how it affected him.
Yes, better to try things in controlled
conditions, lest something untoward happen.
I'm at Swisher's, and my bleeding went crazy
during the night. Luckily, I'd chosen a dark
brown towel. Unluckily, my pillowcase is light.
Change in air pressure from flying? Hopefully it won't linger.
Air pressure probably not. The dryness possibly.
Mostly it's my general tendency to bleed, plus
the Plavix regimen, plus any possible heightening
of blood pressure for whatever reason.
Some things needn't be tried at all.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Corn Tamales
Categories: Mexican
Servings: 24
12 Ears of fresh white or
Yellow corn
1 lb Monterrey Jack cheese,
Grated
1 lb Pure lard
1/2 lb Butter
1/2 c (scant) sugar
1/4 c Light cream, or more
2 Green chiles, parched and
Peeled
1 lb Cheddar or Longhorn cheese
Salt
1. Chop stalk end of each ear of corn flush with the base of the ear.
Shuck, being careful to keep corn husks intact for later use. Wash husks,
and drain.
2. Cut corn off cobs. Grind corn with the Jack cheese in a meat
grinder, blender or food processor.
3. Cream lard and butter to a smooth and fluffy consistency with an
electric mixer at medium speed. Add the ground corn and cheese mixture,
sugar, cream and salt to taste. Continue to mix with the electric mixer
until mixture looks like whipped cream. Add more cream if mixture is dry.
4. Cut the roasted green chiles into long strips. Spread about 2
tablespoons of the corn mixture on each corn husk. Spread mixture out
into
a rectangle and allow at least 2 inches of husk to extend below the corn
mixture and a few inches of margin on both sides of the husk. Place about
2
strips of green chile down the center of the corn mixture, then sprinkle
with a few pinches of the grated Cheddar cheese.
5. Hold the two sides of the tamale together to make the corn mixture
fold up around the filling. Then tuck one edge of the husk over the top
of
the tamale and roll, tying the ends with strips of corn husks. If
preferred, the bottom end of the husk can be folded up before rolling. If
you plan to freeze the tamales, freeze them at this point.
6. Place the tamales upright on a rack in a pressure cooker or large
steaming kettle. Before the rack is completely filled with tamales, pour
1
to 2 cups water into the bottom of the pan, about 1/2 inch deep.
7. Steam at 15 lbs pressure for 25 minutes, or in a conventional
steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or
with
beef, pork or chicken added. These may be kept in the refrigerator for 3
to 4 days.
Makes 24 tamales.
Freezing Hint: Package tamales in plastic bags, 12 per package
or other suitable quantity. If packaging large
quantities, keep track of the contents on a
card. Maximum Recommended Freezer Storage: 1 year
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books,
New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer,
Cooking
Echo, 1/93
Looks to me to be more Salvadoran or something.
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