| Pandora |
I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and spices.
Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre in
mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora
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| Doug Kanter |
"Pandora" <mirybranca@alice.it> wrote in message
news:xJcDe.86051$h5.3602469@news3.tin.it...
> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
> I have also fajitas: inside I put chicken, peppers, red onions and spices.
> Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
> in mexican style?
> Thank you very much to the kind persons who will help me.
> Cheers
> Pandora
>
>
The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:
http://southernfood.about.com/od/sa...es/r/bln592.htm
A fresh and chunky salsa with tomatoes and chile peppers and onions, also
known as Pico de Gallo salsa recipe.
INGREDIENTS:
* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste
PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.
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| Nancy Young |
"Pandora" <mirybranca@alice.it> wrote in message
news:xJcDe.86051$h5.3602469@news3.tin.it...
> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
> I have also fajitas: inside I put chicken, peppers, red onions and spices.
> Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
> in mexican style?
Personally, I put guacamole and salsa on my fajitas, and no spices
as the meat would have been marinated for flavor.
I agree, tortilla chips alongside the guacamole does sound perfect.
nancy
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| salgud |
Doug Kanter wrote:
> "Pandora" <mirybranca@alice.it> wrote in message
> news:xJcDe.86051$h5.3602469@news3.tin.it...
> > I've in the fridge a Guacamole's sauce, but I don't know how to use it.
> > I have also fajitas: inside I put chicken, peppers, red onions and spices.
> > Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
> > in mexican style?
> > Thank you very much to the kind persons who will help me.
> > Cheers
> > Pandora
> >
> >
>
> The simplest way is to just serve it with some sort of chips. Salty ones
> contrast nicely. Another good accompaniment is pico de gallo:
>
> http://southernfood.about.com/od/sa...es/r/bln592.htm
>
> A fresh and chunky salsa with tomatoes and chile peppers and onions, also
> known as Pico de Gallo salsa recipe.
>
> INGREDIENTS:
>
> * 4 plum tomatoes, seeded and chopped
> * 1/2 cup finely chopped onion
> * 2 fresh chile peppers, mild or hot, seeded and finely chopped
> * 2 tablespoons chopped red or yellow bell pepper
> * 1 1/2 teaspoons finely chopped fresh cilantro
> * 1 teaspoon lime juice
> * salt and pepper, to taste
>
> PREPARATION:
> Combine ingredients in a glass or other non-reactive bowl and refrigerate
> for at least 30 minutes before serving.
> Makes about 2 cups.
And try the pico de gallo with some chopped tomatillos!
|
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| Doug Kanter |
"salgud" <davegb@safebrowse.com> wrote in message
news:1121804573.230999.173930@f14g2000cwb.googlegroups.com...
>
>
> Doug Kanter wrote:
>> "Pandora" <mirybranca@alice.it> wrote in message
>> news:xJcDe.86051$h5.3602469@news3.tin.it...
>> > I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>> > I have also fajitas: inside I put chicken, peppers, red onions and
>> > spices.
>> > Does anyone know how I can use guacamole's sauce to make an hors
>> > d'oeuvre
>> > in mexican style?
>> > Thank you very much to the kind persons who will help me.
>> > Cheers
>> > Pandora
>> >
>> >
>>
>> The simplest way is to just serve it with some sort of chips. Salty ones
>> contrast nicely. Another good accompaniment is pico de gallo:
>>
>> http://southernfood.about.com/od/sa...es/r/bln592.htm
>>
>> A fresh and chunky salsa with tomatoes and chile peppers and onions, also
>> known as Pico de Gallo salsa recipe.
>>
>> INGREDIENTS:
>>
>> * 4 plum tomatoes, seeded and chopped
>> * 1/2 cup finely chopped onion
>> * 2 fresh chile peppers, mild or hot, seeded and finely chopped
>> * 2 tablespoons chopped red or yellow bell pepper
>> * 1 1/2 teaspoons finely chopped fresh cilantro
>> * 1 teaspoon lime juice
>> * salt and pepper, to taste
>>
>> PREPARATION:
>> Combine ingredients in a glass or other non-reactive bowl and refrigerate
>> for at least 30 minutes before serving.
>> Makes about 2 cups.
>
> And try the pico de gallo with some chopped tomatillos!
>
And two shots of tequila + nine beers! :-)
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| Andy |
"Pandora" <mirybranca@alice.it> wrote in
news:xJcDe.86051$h5.3602469@news3.tin.it:
> I've in the fridge a Guacamole's sauce, but I don't know how to use
> it. I have also fajitas: inside I put chicken, peppers, red onions and
> spices. Does anyone know how I can use guacamole's sauce to make an
> hors d'oeuvre in mexican style?
> Thank you very much to the kind persons who will help me.
> Cheers
> Pandora
Super Nachos!
http://www.greatpartyrecipes.com/nachosrecipe.html or other similar
recipe
--
Andy
http://tinyurl.com/dzl7h
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| Pandora |
"Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
news:2WcDe.1591$cg.1268@news02.roc.ny...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:xJcDe.86051$h5.3602469@news3.tin.it...
>> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>> I have also fajitas: inside I put chicken, peppers, red onions and
>> spices.
>> Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
>> in mexican style?
>> Thank you very much to the kind persons who will help me.
>> Cheers
>> Pandora
>>
>>
>
> The simplest way is to just serve it with some sort of chips. Salty ones
> contrast nicely. Another good accompaniment is pico de gallo:
>
> http://southernfood.about.com/od/sa...es/r/bln592.htm
>
> A fresh and chunky salsa with tomatoes and chile peppers and onions, also
> known as Pico de Gallo salsa recipe.
>
> INGREDIENTS:
>
> * 4 plum tomatoes, seeded and chopped
> * 1/2 cup finely chopped onion
> * 2 fresh chile peppers, mild or hot, seeded and finely chopped
> * 2 tablespoons chopped red or yellow bell pepper
> * 1 1/2 teaspoons finely chopped fresh cilantro
> * 1 teaspoon lime juice
> * salt and pepper, to taste
>
> PREPARATION:
> Combine ingredients in a glass or other non-reactive bowl and refrigerate
> for at least 30 minutes before serving.
> Makes about 2 cups.
Thank you Dough! This is a very interesting recipe, and you was so kind to
give me!
Only two questions:
1)What are plum tomatoes?
2) This is a sort of sauce. How can I use with another sauce like Guacamole?
Thank you very much! (I've printed this recipe)!
Pandora
>
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| Pandora |
"Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
news:2WcDe.1591$cg.1268@news02.roc.ny...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:xJcDe.86051$h5.3602469@news3.tin.it...
>> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>> I have also fajitas: inside I put chicken, peppers, red onions and
>> spices.
>> Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
>> in mexican style?
>> Thank you very much to the kind persons who will help me.
>> Cheers
>> Pandora
>>
>>
>
> The simplest way is to just serve it with some sort of chips. Salty ones
> contrast nicely. Another good accompaniment is pico de gallo:
>
> http://southernfood.about.com/od/sa...es/r/bln592.htm
>
> A fresh and chunky salsa with tomatoes and chile peppers and onions, also
> known as Pico de Gallo salsa recipe.
>
> INGREDIENTS:
>
> * 4 plum tomatoes, seeded and chopped
> * 1/2 cup finely chopped onion
> * 2 fresh chile peppers, mild or hot, seeded and finely chopped
> * 2 tablespoons chopped red or yellow bell pepper
> * 1 1/2 teaspoons finely chopped fresh cilantro
> * 1 teaspoon lime juice
> * salt and pepper, to taste
>
> PREPARATION:
> Combine ingredients in a glass or other non-reactive bowl and refrigerate
> for at least 30 minutes before serving.
> Makes about 2 cups.
Thank you Dough! This is a very interesting recipe, and you was so kind to
give me!
Only two questions:
1)What are plum tomatoes?
2) This is a sort of sauce. How can I use with another sauce like Guacamole?
Thank you very much! (I've printed this recipe)!
Pandora
>
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| Doug Kanter |
"Pandora" <mirybranca@alice.it> wrote in message
news:7mdDe.86229$h5.3613486@news3.tin.it...
>
> "Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
> news:2WcDe.1591$cg.1268@news02.roc.ny...
>>
>> "Pandora" <mirybranca@alice.it> wrote in message
>> news:xJcDe.86051$h5.3602469@news3.tin.it...
>>> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>>> I have also fajitas: inside I put chicken, peppers, red onions and
>>> spices.
>>> Does anyone know how I can use guacamole's sauce to make an hors
>>> d'oeuvre in mexican style?
>>> Thank you very much to the kind persons who will help me.
>>> Cheers
>>> Pandora
>>>
>>>
>>
>> The simplest way is to just serve it with some sort of chips. Salty ones
>> contrast nicely. Another good accompaniment is pico de gallo:
>>
>> http://southernfood.about.com/od/sa...es/r/bln592.htm
>>
>> A fresh and chunky salsa with tomatoes and chile peppers and onions, also
>> known as Pico de Gallo salsa recipe.
>>
>> INGREDIENTS:
>>
>> * 4 plum tomatoes, seeded and chopped
>> * 1/2 cup finely chopped onion
>> * 2 fresh chile peppers, mild or hot, seeded and finely chopped
>> * 2 tablespoons chopped red or yellow bell pepper
>> * 1 1/2 teaspoons finely chopped fresh cilantro
>> * 1 teaspoon lime juice
>> * salt and pepper, to taste
>>
>> PREPARATION:
>> Combine ingredients in a glass or other non-reactive bowl and refrigerate
>> for at least 30 minutes before serving.
>> Makes about 2 cups.
> Thank you Dough! This is a very interesting recipe, and you was so kind to
> give me!
> Only two questions:
> 1)What are plum tomatoes?
> 2) This is a sort of sauce. How can I use with another sauce like
> Guacamole?
> Thank you very much! (I've printed this recipe)!
> Pandora
Just put it next to it on a plate. Or, if this pico de gallo turns out
watery (which it often does) and you don't want it to run into the
guacamole, put this sauce in its own little bowl. Both are used for dipping
chips. Try offering not just salted tortilla chips, but also UNsalted blue
corn chips or black bean chips, if your store carries them.
Plum tomatoes are small and oblong, sometimes called Roma tomatoes in the
stores. They have more "meat" and less of the juicy seed section than
regular tomatoes. If you can't find them, use the regular ones, but use a
small spoon to scoop out as much of the wet seed area as you can. And, do
NOT try and substitute dried cilantro. It's just not the same.
|
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| Pandora |
"Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
news:XkdDe.1594$cg.780@news02.roc.ny...
>
> "salgud" <davegb@safebrowse.com> wrote in message
> news:1121804573.230999.173930@f14g2000cwb.googlegroups.com...
>>
>>
>> Doug Kanter wrote:
>>> "Pandora" <mirybranca@alice.it> wrote in message
>>> news:xJcDe.86051$h5.3602469@news3.tin.it...
>>> > I've in the fridge a Guacamole's sauce, but I don't know how to use
>>> > it.
>>> > I have also fajitas: inside I put chicken, peppers, red onions and
>>> > spices.
>>> > Does anyone know how I can use guacamole's sauce to make an hors
>>> > d'oeuvre
>>> > in mexican style?
>>> > Thank you very much to the kind persons who will help me.
>>> > Cheers
>>> > Pandora
>>> >
>>> >
>>>
>>> The simplest way is to just serve it with some sort of chips. Salty ones
>>> contrast nicely. Another good accompaniment is pico de gallo:
>>>
>>> http://southernfood.about.com/od/sa...es/r/bln592.htm
>>>
>>> A fresh and chunky salsa with tomatoes and chile peppers and onions,
>>> also
>>> known as Pico de Gallo salsa recipe.
>>>
>>> INGREDIENTS:
>>>
>>> * 4 plum tomatoes, seeded and chopped
>>> * 1/2 cup finely chopped onion
>>> * 2 fresh chile peppers, mild or hot, seeded and finely chopped
>>> * 2 tablespoons chopped red or yellow bell pepper
>>> * 1 1/2 teaspoons finely chopped fresh cilantro
>>> * 1 teaspoon lime juice
>>> * salt and pepper, to taste
>>>
>>> PREPARATION:
>>> Combine ingredients in a glass or other non-reactive bowl and
>>> refrigerate
>>> for at least 30 minutes before serving.
>>> Makes about 2 cups.
>>
>> And try the pico de gallo with some chopped tomatillos!
>>
>
> And two shots of tequila + nine beers! :-)
Tequila "Bum Bum" with lemon and salt?
Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
Thanks for having rimember me !!!!! :))))))
Cheers
Pandoritas
>
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|
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| Pandora |
"salgud" <davegb@safebrowse.com> ha scritto nel messaggio
news:1121804573.230999.173930@f14g2000cwb.googlegroups.com...
>
>
> Doug Kanter wrote:
>> "Pandora" <mirybranca@alice.it> wrote in message
>> news:xJcDe.86051$h5.3602469@news3.tin.it...
>> > I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>> > I have also fajitas: inside I put chicken, peppers, red onions and
>> > spices.
>> > Does anyone know how I can use guacamole's sauce to make an hors
>> > d'oeuvre
>> > in mexican style?
>> > Thank you very much to the kind persons who will help me.
>> > Cheers
>> > Pandora
>> >
>> >
>>
>> The simplest way is to just serve it with some sort of chips. Salty ones
>> contrast nicely. Another good accompaniment is pico de gallo:
>>
>> http://southernfood.about.com/od/sa...es/r/bln592.htm
>>
>> A fresh and chunky salsa with tomatoes and chile peppers and onions, also
>> known as Pico de Gallo salsa recipe.
>>
>> INGREDIENTS:
>>
>> * 4 plum tomatoes, seeded and chopped
>> * 1/2 cup finely chopped onion
>> * 2 fresh chile peppers, mild or hot, seeded and finely chopped
>> * 2 tablespoons chopped red or yellow bell pepper
>> * 1 1/2 teaspoons finely chopped fresh cilantro
>> * 1 teaspoon lime juice
>> * salt and pepper, to taste
>>
>> PREPARATION:
>> Combine ingredients in a glass or other non-reactive bowl and refrigerate
>> for at least 30 minutes before serving.
>> Makes about 2 cups.
>
> And try the pico de gallo with some chopped tomatillos!
What are tomatillos? Little tomatos?
Thank you and Hasta la Vistan :)
Pandorita
>
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| Pandora |
"Andy" <Q> ha scritto nel messaggio
news:Xns9698A6D451531nospamdotcom@216.196.97.136...
> "Pandora" <mirybranca@alice.it> wrote in
> news:xJcDe.86051$h5.3602469@news3.tin.it:
>
>> I've in the fridge a Guacamole's sauce, but I don't know how to use
>> it. I have also fajitas: inside I put chicken, peppers, red onions and
>> spices. Does anyone know how I can use guacamole's sauce to make an
>> hors d'oeuvre in mexican style?
>> Thank you very much to the kind persons who will help me.
>> Cheers
>> Pandora
>
>
> Super Nachos!
>
> http://www.greatpartyrecipes.com/nachosrecipe.html or other similar
> recipe
Very goooood! Also this! Thank you, Andy!
Are Nachos like Tacos?
Hasta Bueno!
Pandoras Enchilada :)
|
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| Pandora |
"Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
news:5BdDe.2032$j21.1662@news01.roc.ny...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:7mdDe.86229$h5.3613486@news3.tin.it...
>>
>> "Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
>> news:2WcDe.1591$cg.1268@news02.roc.ny...
>>>
>>> "Pandora" <mirybranca@alice.it> wrote in message
>>> news:xJcDe.86051$h5.3602469@news3.tin.it...
>>>> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>>>> I have also fajitas: inside I put chicken, peppers, red onions and
>>>> spices.
>>>> Does anyone know how I can use guacamole's sauce to make an hors
>>>> d'oeuvre in mexican style?
>>>> Thank you very much to the kind persons who will help me.
>>>> Cheers
>>>> Pandora
>>>>
>>>>
>>>
>>> The simplest way is to just serve it with some sort of chips. Salty ones
>>> contrast nicely. Another good accompaniment is pico de gallo:
>>>
>>> http://southernfood.about.com/od/sa...es/r/bln592.htm
>>>
>>> A fresh and chunky salsa with tomatoes and chile peppers and onions,
>>> also known as Pico de Gallo salsa recipe.
>>>
>>> INGREDIENTS:
>>>
>>> * 4 plum tomatoes, seeded and chopped
>>> * 1/2 cup finely chopped onion
>>> * 2 fresh chile peppers, mild or hot, seeded and finely chopped
>>> * 2 tablespoons chopped red or yellow bell pepper
>>> * 1 1/2 teaspoons finely chopped fresh cilantro
>>> * 1 teaspoon lime juice
>>> * salt and pepper, to taste
>>>
>>> PREPARATION:
>>> Combine ingredients in a glass or other non-reactive bowl and
>>> refrigerate for at least 30 minutes before serving.
>>> Makes about 2 cups.
>> Thank you Dough! This is a very interesting recipe, and you was so kind
>> to give me!
>> Only two questions:
>> 1)What are plum tomatoes?
>> 2) This is a sort of sauce. How can I use with another sauce like
>> Guacamole?
>> Thank you very much! (I've printed this recipe)!
>> Pandora
>
> Just put it next to it on a plate. Or, if this pico de gallo turns out
> watery (which it often does) and you don't want it to run into the
> guacamole, put this sauce in its own little bowl. Both are used for
> dipping chips. Try offering not just salted tortilla chips, but also
> UNsalted blue corn chips or black bean chips, if your store carries them.
Oh! yes! Now I understand! I can put all this two sauces in two separated
(but near) bowles, and then I use for dipping Tortillas or chips :)))
We have Tortillas Uncle Ben's. We like them very much :))
>
> Plum tomatoes are small and oblong, sometimes called Roma tomatoes in the
> stores. They have more "meat" and less of the juicy seed section than
> regular tomatoes.
Perhaps are Pomodori (Tomatos) "San Marzano"! Or Pomodori "Perini"!
If you can't find them, use the regular ones, but use a
> small spoon to scoop out as much of the wet seed area as you can. And, do
> NOT try and substitute dried cilantro. It's just not the same.
Ok! I will put also Cilantro! Thank you for the lesson :)
Cheers
Pandora.
>
>
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| Andy |
"Pandora" <mirybranca@alice.it> wrote in news:o0eDe.86401$h5.3624353
@news3.tin.it:
>
> "Andy" <Q> ha scritto nel messaggio
> news:Xns9698A6D451531nospamdotcom@216.196.97.136...
>> "Pandora" <mirybranca@alice.it> wrote in
>> news:xJcDe.86051$h5.3602469@news3.tin.it:
>>
>>> I've in the fridge a Guacamole's sauce, but I don't know how to use
>>> it. I have also fajitas: inside I put chicken, peppers, red onions
and
>>> spices. Does anyone know how I can use guacamole's sauce to make an
>>> hors d'oeuvre in mexican style?
>>> Thank you very much to the kind persons who will help me.
>>> Cheers
>>> Pandora
>>
>>
>> Super Nachos!
>>
>> http://www.greatpartyrecipes.com/nachosrecipe.html or other similar
>> recipe
>
> Very goooood! Also this! Thank you, Andy!
> Are Nachos like Tacos?
> Hasta Bueno!
> Pandoras Enchilada :)
Pandora,
http://www.mccormick.com.au/assets/2%20Nachos.jpg
You get the idea?
All the best,
Andy
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| Dimitri |
"Pandora" <mirybranca@alice.it> wrote in message
news:o0eDe.86400$h5.3624069@news3.tin.it...
<snip>
> Tequila "Bum Bum" with lemon and salt?
> Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
> Thanks for having rimember me !!!!! :))))))
> Cheers
> Pandoritas
Minor correction if you please - no yellow lemons in Mexico salt and lime.
|
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| Dimitri |
"Pandora" <mirybranca@alice.it> wrote in message
news:n0eDe.86399$h5.3623928@news3.tin.it...
<snip>
> What are tomatillos? Little tomatos?
> Thank you and Hasta la Vistan :)
> Pandorita
Nope:
Dimitri
tomatillo
[tohm-ah-TEE-oh]
This fruit, which is also called Mexican green tomato, belongs to the same
nightshade family as the tomato. In fact, it resembles a small green tomato in
size, shape and appearance except for the fact that it has a thin parchmentlike
covering. The papery husk is a clue to the fact that the tomatillo is also
related to the CAPE GOOSEBERRY. Although tomatillos can ripen to yellow, they
are generally used while still green and quite firm. Their flavor has hints of
lemon, apple and herbs. Tomatillos are available sporadically year-round in
specialty produce stores, Latin American markets and some supermarkets. Choose
firm fruit with dry, tight-fitting husks. Store in a paper bag in the
refrigerator for up to a month. Remove husk and wash fruit before using. Cooking
enhances the tomatillo's flavor and softens its thick skin. Tomatillos are
popular in Mexican and Southwest cooking for use in a variety of dishes
including GUACAMOLE and many sauces. They can be used raw in salads and SALSAS
for a more acidic taste. Canned tomatillos are available in ethnic markets.
Tomatillos are rich in vitamin A and contain a good amount of vitamin C. The
tomatillo is also called jamberry.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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| Dimitri |
"Pandora" <mirybranca@alice.it> wrote in message
news:xJcDe.86051$h5.3602469@news3.tin.it...
> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
> I have also fajitas: inside I put chicken, peppers, red onions and spices.
> Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre in
> mexican style?
> Thank you very much to the kind persons who will help me.
> Cheers
> Pandora
Guacamole mashed avocado + + in Mexico has many uses. It is used as an appetizer
dip, or a condiment and as a decoration.
So I would serve it as a dip - simply take fresh corn tortillas cut into 6ths or
8ths and fry in a 50-50 mixture of lard and vegetable oil. Do this and I you'll
never buy tortilla chips again. Cartful though remember they will continue to
cook for several seconds after being removed from the oil.
Can you get any Masa Harina or are there any Mexican stores. If so take a look
here and serve some gorditas (fat ones) topped with the guacamole.
A good Mexican beer is a great addition.
Dimitri
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| nancree |
http://tinyurl.com/create.php
Pandora asked: "What are tomatillos?"
------------------
Pandorita, click on the above URL and you will see photos of
tomatillos. For images of these and other things, go to Google.com.
Above the space for your question, click on the word "Images". Voila!
I always enjoy your posts.
Nancree
|
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| Pandora |
"Andy" <Q> ha scritto nel messaggio
news:Xns9698B172BC118nospamdotcom@216.196.97.136...
> "Pandora" <mirybranca@alice.it> wrote in news:o0eDe.86401$h5.3624353
> @news3.tin.it:
>
>>
>> "Andy" <Q> ha scritto nel messaggio
>> news:Xns9698A6D451531nospamdotcom@216.196.97.136...
>>> "Pandora" <mirybranca@alice.it> wrote in
>>> news:xJcDe.86051$h5.3602469@news3.tin.it:
>>>
>>>> I've in the fridge a Guacamole's sauce, but I don't know how to use
>>>> it. I have also fajitas: inside I put chicken, peppers, red onions
> and
>>>> spices. Does anyone know how I can use guacamole's sauce to make an
>>>> hors d'oeuvre in mexican style?
>>>> Thank you very much to the kind persons who will help me.
>>>> Cheers
>>>> Pandora
>>>
>>>
>>> Super Nachos!
>>>
>>> http://www.greatpartyrecipes.com/nachosrecipe.html or other similar
>>> recipe
>>
>> Very goooood! Also this! Thank you, Andy!
>> Are Nachos like Tacos?
>> Hasta Bueno!
>> Pandoras Enchilada :)
>
>
> Pandora,
>
> http://www.mccormick.com.au/assets/2%20Nachos.jpg
>
> You get the idea?
>
> All the best,
>
> Andy
Uhhhhhhhhh!!!!! Very very nice!!!! Good i will make like this!
Thank you, Andy for the photo
Pandora
|
|
|
| Pandora |
"Dimitri" <Dimitri_C@prodigy.net> ha scritto nel messaggio
news:OheDe.4136$IG2.2576@newssvr33.news.prodigy.com...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:o0eDe.86400$h5.3624069@news3.tin.it...
>
> <snip>
>> Tequila "Bum Bum" with lemon and salt?
>> Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
>> Thanks for having rimember me !!!!! :))))))
>> Cheers
>> Pandoritas
>
> Minor correction if you please - no yellow lemons in Mexico salt and lime.
Here is a little difficult to find limes :((
I must go to an iper iper iper market in the city!
Sometimes, in the summer, we use limes to make Caipirinha: a very fresh
cocktail!
Cheers
Pandora
>
>
|
|
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| Pandora |
"Dimitri" <Dimitri_C@prodigy.net> ha scritto nel messaggio
news:xjeDe.4147$IG2.168@newssvr33.news.prodigy.com...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:n0eDe.86399$h5.3623928@news3.tin.it...
> <snip>
>
>> What are tomatillos? Little tomatos?
>> Thank you and Hasta la Vistan :)
>> Pandorita
>
> Nope:
>
> Dimitri
>
> tomatillo
> [tohm-ah-TEE-oh]
> This fruit, which is also called Mexican green tomato, belongs to the
> same nightshade family as the tomato. In fact, it resembles a small green
> tomato in size, shape and appearance except for the fact that it has a
> thin parchmentlike covering. The papery husk is a clue to the fact that
> the tomatillo is also related to the CAPE GOOSEBERRY. Although tomatillos
> can ripen to yellow, they are generally used while still green and quite
> firm. Their flavor has hints of lemon, apple and herbs. Tomatillos are
> available sporadically year-round in specialty produce stores, Latin
> American markets and some supermarkets.
[CUT]
Lemon, apple and herbs! Nice flavour !
I've never seen such a thing! I've to find it in some etnic market!
Thank you very much for clarifications!
Pandora
|
|
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| Pandora |
"Dimitri" <Dimitri_C@prodigy.net> ha scritto nel messaggio
news:VreDe.4159$IG2.3696@newssvr33.news.prodigy.com...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:xJcDe.86051$h5.3602469@news3.tin.it...
>> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>> I have also fajitas: inside I put chicken, peppers, red onions and
>> spices.
>> Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
>> in mexican style?
>> Thank you very much to the kind persons who will help me.
>> Cheers
>> Pandora
>
> Guacamole mashed avocado + + in Mexico has many uses. It is used as an
> appetizer dip, or a condiment and as a decoration.
>
> So I would serve it as a dip - simply take fresh corn tortillas cut into
> 6ths or 8ths and fry in a 50-50 mixture of lard and vegetable oil.
yes , I have the fresh corn tortillas!
Do this and I you'll
> never buy tortilla chips again. Cartful though remember they will continue
> to cook for several seconds after being removed from the oil.
I think they are very good! I will try!
>
> Can you get any Masa Harina or are there any Mexican stores. If so take a
> look here and serve some gorditas (fat ones) topped with the guacamole.
I've bought the tortillas in a supermarket. I don't know if here in Turin
there are Mexican stores. We have some mexican restaurants!
What are Masa Harina?
>
> A good Mexican beer is a great addition.
Is Corona a mexican Beer?
Many thanks, Dimitri!
Ciao
Pandora
|
|
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| Pandora |
"nancree" <nancree@aol.com> ha scritto nel messaggio
news:1121829882.479406.303960@g43g2000cwa.googlegroups.com...
> http://tinyurl.com/create.php
>
> Pandora asked: "What are tomatillos?"
>
> ------------------
> Pandorita, click on the above URL and you will see photos of
> tomatillos. For images of these and other things, go to Google.com.
> Above the space for your question, click on the word "Images". Voila!
Thanks my dear, I will do! In the while, I have seen the image of tomatillos
that you sent me. Ohhhhhhhhhhhhhhhh! I've never seen a tomatillo in my life!
It looks like a little tomato (like our tomatos "Pachino" which are: little,
round and red.
>
> I always enjoy your posts.
> Nancree
Oh! Thank you!
Pandorita :)
>
|
|
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| Frogleg |
On Tue, 19 Jul 2005 19:43:25 GMT, "Pandora" <mirybranca@alice.it>
wrote:
>I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>I have also fajitas: inside I put chicken, peppers, red onions and spices.
>Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre in
>mexican style?
Some language difficulties here, Pandora. Guacamole is a dip/condiment
made with avocados and various other ingredients (many recipes
available). Have you purchased a frozen or otherwise commercially
prepared product labeled "Guacamole"? In that case, you can serve it
as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
Guacamole can also be used to garnish tacos or layered preparations as
you would spoon on sour cream. Guacamole is served cold.
|
|
|
| Pandora |
"Frogleg" <frogleg@nowhere.com> ha scritto nel messaggio
news:tufsd117vb4ihdk9gngvajf5cla2a7subs@4ax.com...
> On Tue, 19 Jul 2005 19:43:25 GMT, "Pandora" <mirybranca@alice.it>
> wrote:
>
>>I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>>I have also fajitas: inside I put chicken, peppers, red onions and spices.
>>Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
>>in
>>mexican style?
>
> Some language difficulties here, Pandora. Guacamole is a dip/condiment
> made with avocados and various other ingredients (many recipes
> available). Have you purchased a frozen or otherwise commercially
> prepared product labeled "Guacamole"? In that case, you can serve it
> as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
> Guacamole can also be used to garnish tacos or layered preparations as
> you would spoon on sour cream. Guacamole is served cold.
Thank you Frogleg, I ust prepared my tortillas chips. I bought Guacamole's
sauce ready in a supermarket: is very very hot!!!!!!!! Shall my guests eat
it?
Cheers
pandora
|
|
|
| Wayne Boatwright |
On Wed 20 Jul 2005 05:25:44a, Frogleg wrote in rec.food.cooking:
> On Tue, 19 Jul 2005 19:43:25 GMT, "Pandora" <mirybranca@alice.it>
> wrote:
>
>>I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>>I have also fajitas: inside I put chicken, peppers, red onions and
>>spices. Does anyone know how I can use guacamole's sauce to make an hors
>>d'oeuvre in mexican style?
>
> Some language difficulties here, Pandora. Guacamole is a dip/condiment
> made with avocados and various other ingredients (many recipes
> available). Have you purchased a frozen or otherwise commercially
> prepared product labeled "Guacamole"? In that case, you can serve it
> as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
> Guacamole can also be used to garnish tacos or layered preparations as
> you would spoon on sour cream. Guacamole is served cold.
In the soutwest US I also see two basic consistencies of guacamole. One is
somewhat chunkier and quite thick, and ideal to use as a dip. The other is
much smoother and almost pourable, and seems more suitable for garnishing
or in tacos, etc. I don't much care for the latter. as it also seems to
have less flavor.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0529-0, 07/18/2005
Tested on: 7/20/2005 5:34:09 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
|
|
|
| Pandora |
"Wayne Boatwright" <waynesgang@waynes.gang> ha scritto nel messaggio
news:Xns969938A6C6C51waynesgang@217.22.228.19...
> On Wed 20 Jul 2005 05:25:44a, Frogleg wrote in rec.food.cooking:
>
>> On Tue, 19 Jul 2005 19:43:25 GMT, "Pandora" <mirybranca@alice.it>
>> wrote:
>>
>>>I've in the fridge a Guacamole's sauce, but I don't know how to use it.
>>>I have also fajitas: inside I put chicken, peppers, red onions and
>>>spices. Does anyone know how I can use guacamole's sauce to make an hors
>>>d'oeuvre in mexican style?
>>
>> Some language difficulties here, Pandora. Guacamole is a dip/condiment
>> made with avocados and various other ingredients (many recipes
>> available). Have you purchased a frozen or otherwise commercially
>> prepared product labeled "Guacamole"? In that case, you can serve it
>> as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
>> Guacamole can also be used to garnish tacos or layered preparations as
>> you would spoon on sour cream. Guacamole is served cold.
>
> In the soutwest US I also see two basic consistencies of guacamole. One
> is
> somewhat chunkier and quite thick, and ideal to use as a dip. The other
> is
> much smoother and almost pourable, and seems more suitable for garnishing
> or in tacos, etc. I don't much care for the latter. as it also seems to
> have less flavor.
The sauce I have bought is a little hard! Do you think it can be OK for
tortillas?
Cheers
Pandora
|
|
|
| Doug Kanter |
"Pandora" <mirybranca@alice.it> wrote in message
news:telDe.182664$75.7944439@news4.tin.it...
>
> "Dimitri" <Dimitri_C@prodigy.net> ha scritto nel messaggio
> news:OheDe.4136$IG2.2576@newssvr33.news.prodigy.com...
>>
>> "Pandora" <mirybranca@alice.it> wrote in message
>> news:o0eDe.86400$h5.3624069@news3.tin.it...
>>
>> <snip>
>>> Tequila "Bum Bum" with lemon and salt?
>>> Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
>>> Thanks for having rimember me !!!!! :))))))
>>> Cheers
>>> Pandoritas
>>
>> Minor correction if you please - no yellow lemons in Mexico salt and
>> lime.
>
> Here is a little difficult to find limes :((
Where is "here"? Where are you from?
|
|
|
| Wayne Boatwright |
On Wed 20 Jul 2005 05:36:39a, Pandora wrote in rec.food.cooking:
>
> "Wayne Boatwright" <waynesgang@waynes.gang> ha scritto nel messaggio
> news:Xns969938A6C6C51waynesgang@217.22.228.19...
>> On Wed 20 Jul 2005 05:25:44a, Frogleg wrote in rec.food.cooking:
>>
>>> On Tue, 19 Jul 2005 19:43:25 GMT, "Pandora" <mirybranca@alice.it>
>>> wrote:
>>>
>>>>I've in the fridge a Guacamole's sauce, but I don't know how to use
>>>>it. I have also fajitas: inside I put chicken, peppers, red onions and
>>>>spices. Does anyone know how I can use guacamole's sauce to make an
>>>>hors d'oeuvre in mexican style?
>>>
>>> Some language difficulties here, Pandora. Guacamole is a dip/condiment
>>> made with avocados and various other ingredients (many recipes
>>> available). Have you purchased a frozen or otherwise commercially
>>> prepared product labeled "Guacamole"? In that case, you can serve it
>>> as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
>>> Guacamole can also be used to garnish tacos or layered preparations as
>>> you would spoon on sour cream. Guacamole is served cold.
>>
>> In the soutwest US I also see two basic consistencies of guacamole.
>> One is somewhat chunkier and quite thick, and ideal to use as a dip.
>> The other is much smoother and almost pourable, and seems more
>> suitable for garnishing or in tacos, etc. I don't much care for the
>> latter. as it also seems to have less flavor.
>
> The sauce I have bought is a little hard! Do you think it can be OK for
> tortillas?
> Cheers
> Pandora
Yes, of course. I would actually prefer it that way.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
|
|
|
| Nancy Young |
"Doug Kanter" <ancientangler@hotmail.com> wrote
> "Pandora" <mirybranca@alice.it> wrote
>> Here is a little difficult to find limes :((
>
> Where is "here"? Where are you from?
Italy.
nancy
|
|
|
| Pandora |
"Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
news:_OsDe.1651$cg.708@news02.roc.ny...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:telDe.182664$75.7944439@news4.tin.it...
>>
>> "Dimitri" <Dimitri_C@prodigy.net> ha scritto nel messaggio
>> news:OheDe.4136$IG2.2576@newssvr33.news.prodigy.com...
>>>
>>> "Pandora" <mirybranca@alice.it> wrote in message
>>> news:o0eDe.86400$h5.3624069@news3.tin.it...
>>>
>>> <snip>
>>>> Tequila "Bum Bum" with lemon and salt?
>>>> Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
>>>> Thanks for having rimember me !!!!! :))))))
>>>> Cheers
>>>> Pandoritas
>>>
>>> Minor correction if you please - no yellow lemons in Mexico salt and
>>> lime.
>>
>> Here is a little difficult to find limes :((
>
> Where is "here"? Where are you from?
I'm from Italy (Piemonte).
Cheers
Pandora
>
>
|
|
|
| Pandora |
"Wayne Boatwright" <waynesgang@waynes.gang> ha scritto nel messaggio
news:Xns969947C5AB0BEwaynesgang@217.22.228.19...
> On Wed 20 Jul 2005 05:36:39a, Pandora wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" <waynesgang@waynes.gang> ha scritto nel messaggio
>> news:Xns969938A6C6C51waynesgang@217.22.228.19...
>>> On Wed 20 Jul 2005 05:25:44a, Frogleg wrote in rec.food.cooking:
>>>
>>>> On Tue, 19 Jul 2005 19:43:25 GMT, "Pandora" <mirybranca@alice.it>
>>>> wrote:
>>>>
>>>>>I've in the fridge a Guacamole's sauce, but I don't know how to use
>>>>>it. I have also fajitas: inside I put chicken, peppers, red onions and
>>>>>spices. Does anyone know how I can use guacamole's sauce to make an
>>>>>hors d'oeuvre in mexican style?
>>>>
>>>> Some language difficulties here, Pandora. Guacamole is a dip/condiment
>>>> made with avocados and various other ingredients (many recipes
>>>> available). Have you purchased a frozen or otherwise commercially
>>>> prepared product labeled "Guacamole"? In that case, you can serve it
>>>> as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
>>>> Guacamole can also be used to garnish tacos or layered preparations as
>>>> you would spoon on sour cream. Guacamole is served cold.
>>>
>>> In the soutwest US I also see two basic consistencies of guacamole.
>>> One is somewhat chunkier and quite thick, and ideal to use as a dip.
>>> The other is much smoother and almost pourable, and seems more
>>> suitable for garnishing or in tacos, etc. I don't much care for the
>>> latter. as it also seems to have less flavor.
>>
>> The sauce I have bought is a little hard! Do you think it can be OK for
>> tortillas?
>> Cheers
>> Pandora
>
> Yes, of course. I would actually prefer it that way.
Ah! OK! This evening I will try. Thank you very much!!!
Pandora
|
|
|
| Doug Kanter |
"Pandora" <mirybranca@alice.it> wrote in message
news:8utDe.185335$75.8019859@news4.tin.it...
>
> "Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
> news:_OsDe.1651$cg.708@news02.roc.ny...
>>
>> "Pandora" <mirybranca@alice.it> wrote in message
>> news:telDe.182664$75.7944439@news4.tin.it...
>>>
>>> "Dimitri" <Dimitri_C@prodigy.net> ha scritto nel messaggio
>>> news:OheDe.4136$IG2.2576@newssvr33.news.prodigy.com...
>>>>
>>>> "Pandora" <mirybranca@alice.it> wrote in message
>>>> news:o0eDe.86400$h5.3624069@news3.tin.it...
>>>>
>>>> <snip>
>>>>> Tequila "Bum Bum" with lemon and salt?
>>>>> Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
>>>>> Thanks for having rimember me !!!!! :))))))
>>>>> Cheers
>>>>> Pandoritas
>>>>
>>>> Minor correction if you please - no yellow lemons in Mexico salt and
>>>> lime.
>>>
>>> Here is a little difficult to find limes :((
>>
>> Where is "here"? Where are you from?
>
> I'm from Italy (Piemonte).
> Cheers
> Pandora
You know plum tomatoes, then. They're the oblong-shaped ones like these:
http://www.burpee.com/shopping/prod...=1&keyword=roma
|
|
|
| Dimitri |
"Pandora" <mirybranca@alice.it> wrote in message
news:90mDe.182701$75.7946696@news4.tin.it...
> I've bought the tortillas in a supermarket. I don't know if here in Turin
> there are Mexican stores. We have some mexican restaurants!
> What are Masa Harina?
Masa Harina is a special corn flour that Tortillas and tamales are made from.
In otder to release the protien the conn must be slaked. dried and then ground.
That is why there is a difference between the corn flour used in Polenta and the
corn flour used in tortillas:
Dimitri
See below:
masa; masa harina
[MAH-sah ah-REE-nah]
The Spanish word for "dough," masa is the traditional dough used to make corn
TORTILLAS. It's made with sun- or fire-dried corn kernels that have been cooked
in limewater (water mixed with calcium oxide). After having been cooked, then
soaked in the limewater overnight, the wet corn is ground into masa. Masa harina
(literally "dough flour") is flour made from dried masa.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler
polenta
[poh-LEHN-tah]
A staple of northern Italy, polenta is a MUSH made from cornmeal. It can be
eaten hot with a little butter or cooled until firm, cut into squares and fried.
For added flavor, polenta is sometimes mixed with cheese such as PARMESAN or
GORGONZOLA. It can be served as a first course or side dish and makes hearty
breakfast fare.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herb
|
|
|
| sf |
On Wed, 20 Jul 2005 14:47:33 GMT, Pandora wrote:
> Ah! OK! This evening I will try. Thank you very much!!!
> Pandora
Pandora... don't you have avocados in Italy? Why don't you just make
guacomole? Homemade is a lot tastier than "bought"!
|
|
|
| Pandora |
"Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
news:eZtDe.1661$cg.569@news02.roc.ny...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:8utDe.185335$75.8019859@news4.tin.it...
>>
>> "Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
>> news:_OsDe.1651$cg.708@news02.roc.ny...
>>>
>>> "Pandora" <mirybranca@alice.it> wrote in message
>>> news:telDe.182664$75.7944439@news4.tin.it...
>>>>
>>>> "Dimitri" <Dimitri_C@prodigy.net> ha scritto nel messaggio
>>>> news:OheDe.4136$IG2.2576@newssvr33.news.prodigy.com...
>>>>>
>>>>> "Pandora" <mirybranca@alice.it> wrote in message
>>>>> news:o0eDe.86400$h5.3624069@news3.tin.it...
>>>>>
>>>>> <snip>
>>>>>> Tequila "Bum Bum" with lemon and salt?
>>>>>> Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
>>>>>> Thanks for having rimember me !!!!! :))))))
>>>>>> Cheers
>>>>>> Pandoritas
>>>>>
>>>>> Minor correction if you please - no yellow lemons in Mexico salt and
>>>>> lime.
>>>>
>>>> Here is a little difficult to find limes :((
>>>
>>> Where is "here"? Where are you from?
>>
>> I'm from Italy (Piemonte).
>> Cheers
>> Pandora
>
> You know plum tomatoes, then. They're the oblong-shaped ones like these:
>
> http://www.burpee.com/shopping/prod...=1&keyword=roma
Oh yes! I was right! We also call "perini"
Cheers and thank you for the link
Pandora
>
>
|
|
|
| Pandora |
"Dimitri" <Dimitri_C@prodigy.net> ha scritto nel messaggio
news:yYuDe.1750$fx4.1397@newssvr17.news.prodigy.com...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:90mDe.182701$75.7946696@news4.tin.it...
>
>
>> I've bought the tortillas in a supermarket. I don't know if here in Turin
>> there are Mexican stores. We have some mexican restaurants!
>> What are Masa Harina?
>
> Masa Harina is a special corn flour that Tortillas and tamales are made
> from. In otder to release the protien the conn must be slaked. dried and
> then ground.
>
> That is why there is a difference between the corn flour used in Polenta
> and the corn flour used in tortillas:
>
> Dimitri
>
> See below:
>
>
> masa; masa harina
> [MAH-sah ah-REE-nah]
> The Spanish word for "dough," masa is the traditional dough used to make
> corn TORTILLAS. It's made with sun- or fire-dried corn kernels that have
> been cooked in limewater (water mixed with calcium oxide). After having
> been cooked, then soaked in the limewater overnight, the wet corn is
> ground into masa. Masa harina
I will try, sometimes to make! Thank you.
Pandora
|
|
|
| Pandora |
"Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
news:JnvDe.1667$cg.1243@news02.roc.ny...
> "Pandora" <mirybranca@alice.it> wrote in message
> news:n0eDe.86399$h5.3623928@news3.tin.it...
>
>> What are tomatillos? Little tomatos?
>> Thank you and Hasta la Vistan :)
>> Pandorita
>
> http://www.burpee.com/shopping/prod...yword=tomatillo
Thank You for the link! I don't know if we have in Italy. I don't think so!
Pandora
>
>
|
|
|
| Pandora |
"sf" <sf@gmail.com> ha scritto nel messaggio
news:o4gud1t2v72ofhteqraafk351pb25nlut6@4ax.com...
> On Wed, 20 Jul 2005 14:47:33 GMT, Pandora wrote:
>
>> Ah! OK! This evening I will try. Thank you very much!!!
>> Pandora
>
> Pandora... don't you have avocados in Italy? Why don't you just make
> guacomole? Homemade is a lot tastier than "bought"!
Yes we have avocados but I must go in the big city's stores to find them!
I also think that you have reason! Because the Guacamole I've bought wasn't
so tasty :(
Cheers
Pandora
|
|
|
| sf |
On Thu, 21 Jul 2005 08:39:01 GMT, Pandora wrote:
>
> "sf" <sf@gmail.com> ha scritto nel messaggio
> news:o4gud1t2v72ofhteqraafk351pb25nlut6@4ax.com...
> > On Wed, 20 Jul 2005 14:47:33 GMT, Pandora wrote:
> >
> >> Ah! OK! This evening I will try. Thank you very much!!!
> >> Pandora
> >
> > Pandora... don't you have avocados in Italy? Why don't you just make
> > guacomole? Homemade is a lot tastier than "bought"!
>
> Yes we have avocados but I must go in the big city's stores to find them!
You're in the mountains to the North? What city would you have to
travel to?
> I also think that you have reason! Because the Guacamole I've bought wasn't
> so tasty :(
Oh, I'm sorry to hear that! It's hard to get excited about retrying
when your first time is a bad experience.
I use Hass avocado for my guacomole, it's very flavorful.
http://whatscookingamerica.net/avacado.htm
http://www.avocadocentral.com/
Do you know what type is available locally for you? Is it imported
from Mexico?
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| ~patches~ |
Pandora wrote:
> "sf" <sf@gmail.com> ha scritto nel messaggio
> news:o4gud1t2v72ofhteqraafk351pb25nlut6@4ax.com...
>
>>On Wed, 20 Jul 2005 14:47:33 GMT, Pandora wrote:
>>
>>
>>> Ah! OK! This evening I will try. Thank you very much!!!
>>> Pandora
>>
>>Pandora... don't you have avocados in Italy? Why don't you just make
>>guacomole? Homemade is a lot tastier than "bought"!
>
>
> Yes we have avocados but I must go in the big city's stores to find them!
> I also think that you have reason! Because the Guacamole I've bought wasn't
> so tasty :(
> Cheers
> Pandora
>
>
Here's how I make guacamole
1 ripe avocado
1 med tomato (seeded, chopped not too fine)
1 med onion (finely chopped)
2 limes (juice of)
1/2 lemon (optional)(juice of)
Cut avocado in half. Remove pit. Scoop out avocado flesh into food
processor. Add juice of limes and lemon* if using. Process until
smooth. Stir in tomatoes and onion.
*Traditionally lemon is not used but I like the extra tartness.
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| Pandora |
"sf" <sf@gmail.com> ha scritto nel messaggio
news:pvgvd19eh620cvtlhkkno5dvhlbi7pc5lc@4ax.com...
> On Thu, 21 Jul 2005 08:39:01 GMT, Pandora wrote:
>
>>
>> "sf" <sf@gmail.com> ha scritto nel messaggio
>> news:o4gud1t2v72ofhteqraafk351pb25nlut6@4ax.com...
>> > On Wed, 20 Jul 2005 14:47:33 GMT, Pandora wrote:
>> >
>> >> Ah! OK! This evening I will try. Thank you very much!!!
>> >> Pandora
>> >
>> > Pandora... don't you have avocados in Italy? Why don't you just make
>> > guacomole? Homemade is a lot tastier than "bought"!
>>
>> Yes we have avocados but I must go in the big city's stores to find
>> them!
>
> You're in the mountains to the North? What city would you have to
> travel to?
>
>> I also think that you have reason! Because the Guacamole I've bought
>> wasn't
>> so tasty :(
>
> Oh, I'm sorry to hear that! It's hard to get excited about retrying
> when your first time is a bad experience.
Not for me! I try and try till the recipe come out well :))
>
> I use Hass avocado for my guacomole, it's very flavorful.
> http://whatscookingamerica.net/avacado.htm
> http://www.avocadocentral.com/
>
Thank you! Wonderful web page! hass avocado is black!!!!! I've never seen a
black avocado!!!!
> Do you know what type is available locally for you? Is it imported
> from Mexico?
We have only the green type, but I don't know where it come from!
Ciao
Pandora
>
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| Pandora |
"~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
news:11dvmmba82sga3a@corp.supernews.com...
> Pandora wrote:
>
>> "sf" <sf@gmail.com> ha scritto nel messaggio
>> news:o4gud1t2v72ofhteqraafk351pb25nlut6@4ax.com...
>>
>>>On Wed, 20 Jul 2005 14:47:33 GMT, Pandora wrote:
>>>
>>>
>>>> Ah! OK! This evening I will try. Thank you very much!!!
>>>> Pandora
>>>
>>>Pandora... don't you have avocados in Italy? Why don't you just make
>>>guacomole? Homemade is a lot tastier than "bought"!
>>
>>
>> Yes we have avocados but I must go in the big city's stores to find them!
>> I also think that you have reason! Because the Guacamole I've bought
>> wasn't so tasty :(
>> Cheers
>> Pandora
> Here's how I make guacamole
>
> 1 ripe avocado
> 1 med tomato (seeded, chopped not too fine)
> 1 med onion (finely chopped)
> 2 limes (juice of)
> 1/2 lemon (optional)(juice of)
>
> Cut avocado in half. Remove pit. Scoop out avocado flesh into food
> processor. Add juice of limes and lemon* if using. Process until smooth.
> Stir in tomatoes and onion.
>
> *Traditionally lemon is not used but I like the extra tartness.
Good, I will try also this recipe. Thank you!
Pandora
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| aem |
~patches~ wrote:
> Here's how I make guacamole
>
> 1 ripe avocado
> 1 med tomato (seeded, chopped not too fine)
> 1 med onion (finely chopped)
> 2 limes (juice of)
> 1/2 lemon (optional)(juice of)
>
> Cut avocado in half. Remove pit. Scoop out avocado flesh into food
> processor. Add juice of limes and lemon* if using. Process until
> smooth. Stir in tomatoes and onion.
>
> *Traditionally lemon is not used but I like the extra tartness.
That looks like a salsa with a little bit of avocado to me. I'd
suggest starting with the basics first:
1 ripe avocado
1 clove garlic, finely minced or pressed
juice of 1 lime
salt to taste
Mash it all together with a fork, adjusting the lime and salt to taste.
If the chips to dip it are salty, take that into account. Don't use a
food processor, because you want a few little lumps in a dip. If
you're making a smooth sauce to serve over/under other food, it's
avocado sauce, not guacamole.
Having established the base, now you can add optional ingredients to
taste: tomato, onion, cilantro are the most common. Beyond that
you're creating something that is no longer guacamole, though it might
be great. -aem
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| ~patches~ |
aem wrote:
>
> ~patches~ wrote:
>
>>Here's how I make guacamole
>>
>>1 ripe avocado
>>1 med tomato (seeded, chopped not too fine)
>>1 med onion (finely chopped)
>>2 limes (juice of)
>>1/2 lemon (optional)(juice of)
>>
>>Cut avocado in half. Remove pit. Scoop out avocado flesh into food
>>processor. Add juice of limes and lemon* if using. Process until
>>smooth. Stir in tomatoes and onion.
>>
>>*Traditionally lemon is not used but I like the extra tartness.
>
>
> That looks like a salsa with a little bit of avocado to me. I'd
> suggest starting with the basics first:
>
> 1 ripe avocado
> 1 clove garlic, finely minced or pressed
> juice of 1 lime
> salt to taste
>
> Mash it all together with a fork, adjusting the lime and salt to taste.
> If the chips to dip it are salty, take that into account. Don't use a
> food processor, because you want a few little lumps in a dip. If
> you're making a smooth sauce to serve over/under other food, it's
> avocado sauce, not guacamole.
>
> Having established the base, now you can add optional ingredients to
> taste: tomato, onion, cilantro are the most common. Beyond that
> you're creating something that is no longer guacamole, though it might
> be great. -aem
>
Far from a salsa. I like the avocado nice and smooth with the tomatoes
and onions peeking out. It makes for a real nice dip. I got the recipe
for a restaurant we used to frequent. They had very good food then went
out of business :(
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| Wayne Boatwright |
On Fri 22 Jul 2005 12:38:50p, ~patches~ wrote in rec.food.cooking:
> aem wrote:
>
>>
>> ~patches~ wrote:
>>
>>>Here's how I make guacamole
>>>
>>>1 ripe avocado
>>>1 med tomato (seeded, chopped not too fine)
>>>1 med onion (finely chopped)
>>>2 limes (juice of)
>>>1/2 lemon (optional)(juice of)
>>>
>>>Cut avocado in half. Remove pit. Scoop out avocado flesh into food
>>>processor. Add juice of limes and lemon* if using. Process until
>>>smooth. Stir in tomatoes and onion.
>>>
>>>*Traditionally lemon is not used but I like the extra tartness.
>>
>>
>> That looks like a salsa with a little bit of avocado to me. I'd
>> suggest starting with the basics first:
>>
>> 1 ripe avocado
>> 1 clove garlic, finely minced or pressed
>> juice of 1 lime
>> salt to taste
>>
>> Mash it all together with a fork, adjusting the lime and salt to taste.
>> If the chips to dip it are salty, take that into account. Don't use a
>> food processor, because you want a few little lumps in a dip. If
>> you're making a smooth sauce to serve over/under other food, it's
>> avocado sauce, not guacamole.
>>
>> Having established the base, now you can add optional ingredients to
>> taste: tomato, onion, cilantro are the most common. Beyond that
>> you're creating something that is no longer guacamole, though it might
>> be great. -aem
>>
> Far from a salsa. I like the avocado nice and smooth with the tomatoes
> and onions peeking out. It makes for a real nice dip. I got the recipe
> for a restaurant we used to frequent. They had very good food then went
> out of business :(
>
I'm sure it's very good, but not my preference for guacamole. I don't like
tomato in it at all, and I like it very thick and not at all smooth,
seasoned with garlic, lime juice, salt, a bit of green onion and coriander.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Virus Database (VPS): 0529-2, 07/21/2005
Tested on: 7/22/2005 7:22:58 PM
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| Pandora |
"sf" <sf@gmail.com> ha scritto nel messaggio
news:l313e1tk4pi430fh11ilkn4tslvd8mlpfk@4ax.com...
> On Tue, 19 Jul 2005 21:20:59 GMT, Pandora wrote:
>
>>
>> "Doug Kanter" <ancientangler@hotmail.com> ha scritto nel messaggio
>> > Plum tomatoes are small and oblong, sometimes called Roma tomatoes in
>> the
>> > stores. They have more "meat" and less of the juicy seed section than
>> > regular tomatoes.
>>
>> Perhaps are Pomodori (Tomatos) "San Marzano"! Or Pomodori "Perini"!
>>
> FYI:
> http://images.google.com/images?q=p...G=Search+Images
> http://images.google.com/images?svn...ato&btnG=Search
Thanks, sf. We call it :"Pomodori Perini".
Cheers
pandora
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| Frogleg |
On Wed, 20 Jul 2005 12:32:21 GMT, "Pandora" <mirybranca@alice.it>
wrote:
>
>"Frogleg" <frogleg@nowhere.com> ha scritto nel messaggio
>> Some language difficulties here, Pandora. Guacamole is a dip/condiment
>> made with avocados and various other ingredients (many recipes
>> available). Have you purchased a frozen or otherwise commercially
>> prepared product labeled "Guacamole"? In that case, you can serve it
>> as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
>> Guacamole can also be used to garnish tacos or layered preparations as
>> you would spoon on sour cream. Guacamole is served cold.
>
>Thank you Frogleg, I ust prepared my tortillas chips. I bought Guacamole's
>sauce ready in a supermarket: is very very hot!!!!!!!! Shall my guests eat
>it?
Good question, Pandora. Many people don't like 'spicy.' Can you buy
avocados there? If you make your own guacamole, you can choose the
seasonings. I can't think of a way to reduce hotness in a prepared
product.
(Love your photos!)
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| Frogleg |
On 20 Jul 2005 14:38:38 +0200, Wayne Boatwright
<waynesgang@waynes.gang> wrote:
>In the soutwest US I also see two basic consistencies of guacamole. One is
>somewhat chunkier and quite thick, and ideal to use as a dip. The other is
>much smoother and almost pourable, and seems more suitable for garnishing
>or in tacos, etc. I don't much care for the latter. as it also seems to
>have less flavor.
True. I always mash with a fork and don't add any mayo, sour cream, or
other 'thinners.' You can, of course, blenderize and add anything from
sour cream to chicken broth to make a smooth, pourable sauce. I agree
re: flavor, 'though.
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| Pandora |
"Frogleg" <frogleg@nowhere.com> ha scritto nel messaggio
news:6i67e15drd52cvg2eor25im00brouso093@4ax.com...
> On Wed, 20 Jul 2005 12:32:21 GMT, "Pandora" <mirybranca@alice.it>
> wrote:
>
>>
>>"Frogleg" <frogleg@nowhere.com> ha scritto nel messaggio
>
>>> Some language difficulties here, Pandora. Guacamole is a dip/condiment
>>> made with avocados and various other ingredients (many recipes
>>> available). Have you purchased a frozen or otherwise commercially
>>> prepared product labeled "Guacamole"? In that case, you can serve it
>>> as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
>>> Guacamole can also be used to garnish tacos or layered preparations as
>>> you would spoon on sour cream. Guacamole is served cold.
>>
>>Thank you Frogleg, I ust prepared my tortillas chips. I bought Guacamole's
>>sauce ready in a supermarket: is very very hot!!!!!!!! Shall my guests eat
>>it?
>
> Good question, Pandora. Many people don't like 'spicy.' Can you buy
> avocados there? If you make your own guacamole, you can choose the
> seasonings. I can't think of a way to reduce hotness in a prepared
> product.
Oh yes! You have reason! Next time I will buy avocados to make Guacamole by
myself.
>
> (Love your photos!)
Ooooooh! thank you, Frogleg!
Cheers
Pandora
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| JimLane |
Frogleg wrote:
> On Wed, 20 Jul 2005 12:32:21 GMT, "Pandora" <mirybranca@alice.it>
> wrote:
>
>
>>"Frogleg" <frogleg@nowhere.com> ha scritto nel messaggio
>
>
>>>Some language difficulties here, Pandora. Guacamole is a dip/condiment
>>>made with avocados and various other ingredients (many recipes
>>>available). Have you purchased a frozen or otherwise commercially
>>>prepared product labeled "Guacamole"? In that case, you can serve it
>>>as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
>>>Guacamole can also be used to garnish tacos or layered preparations as
>>>you would spoon on sour cream. Guacamole is served cold.
>>
>>Thank you Frogleg, I ust prepared my tortillas chips. I bought Guacamole's
>>sauce ready in a supermarket: is very very hot!!!!!!!! Shall my guests eat
>>it?
>
>
> Good question, Pandora. Many people don't like 'spicy.' Can you buy
> avocados there? If you make your own guacamole, you can choose the
> seasonings. I can't think of a way to reduce hotness in a prepared
> product.
>
> (Love your photos!)
They can find frozen mashed avocados and start from there. Not the best
way, but no spices. Of course, if fresh is available, that IS the way to go.
jim
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| Pandora |
"JimLane" <ensenadajim@yahoo.com> ha scritto nel messaggio
news:1122238933.277170@news-1.nethere.net...
> Frogleg wrote:
>> On Wed, 20 Jul 2005 12:32:21 GMT, "Pandora" <mirybranca@alice.it>
>> wrote:
>>
>>
>>>"Frogleg" <frogleg@nowhere.com> ha scritto nel messaggio
>>
>>
>>>>Some language difficulties here, Pandora. Guacamole is a dip/condiment
>>>>made with avocados and various other ingredients (many recipes
>>>>available). Have you purchased a frozen or otherwise commercially
>>>>prepared product labeled "Guacamole"? In that case, you can serve it
>>>>as a dip/appetizer with corn- or tortilla chips, or raw vegetables.
>>>>Guacamole can also be used to garnish tacos or layered preparations as
>>>>you would spoon on sour cream. Guacamole is served cold.
>>>
>>>Thank you Frogleg, I ust prepared my tortillas chips. I bought
>>>Guacamole's sauce ready in a supermarket: is very very hot!!!!!!!! Shall
>>>my guests eat it?
>>
>>
>> Good question, Pandora. Many people don't like 'spicy.' Can you buy
>> avocados there? If you make your own guacamole, you can choose the
>> seasonings. I can't think of a way to reduce hotness in a prepared
>> product.
>>
>> (Love your photos!)
>
> They can find frozen mashed avocados and start from there. Not the best
> way, but no spices. Of course, if fresh is available, that IS the way to
> go.
Frozen avocados!!! it's an idea. I will see. Thank you Jim
Pandora
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| Frogleg |
On Sun, 24 Jul 2005 14:40:14 GMT, "Pandora" <MiryBranca@alice.it>
wrote:
>
>"Frogleg" <frogleg@nowhere.com> ha scritto
>> Can you buy
>> avocados there? If you make your own guacamole, you can choose the
>> seasonings.
>
>Oh yes! You have reason! Next time I will buy avocados to make Guacamole by
>myself.
Now you must select the good avocados. Unripe (hard) ones will ripen
in a few days in the kitchen. It would be better to buy a
not-quite-ripe one than one that is soft and over-ripe. Here is a good
site with information and recipes.
http://www.avocado.org/avocado-fact...t-selection.php
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