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Old 02-15-2017, 11:23 PM   #856
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Originally Posted by Cinisajoy View Post
<snip>
Ok now wise one define true chef.
Someone that went to culinary school, a cook at your favorite chain, the head chef at the local mom and pop or every wife and/or mother or guy that has to figure out approximately 300 dinners a year.
Well which one?
I very seriously doubt that the line cook at your favorite chain would know. They are not hired for their culinary skills. They are literally hired to follow steps exactly. No variation whatsoever.

And as far as the culinary school graduates, they are taught exact measurements so I doubt seriously they could follow an old recipe.

Now the mom and pop chef and the housewife would probably know.
Only the self taught not the schooled one.

Hey guess what, a house person makes more variety of foods than a paid chef.

Thanks a lot. You implied that only people that get paid can cook.
So I guess I better go open a can of something because by your implications, we are not chefs so we can't cook.
I was planning on enchiladas.

Do you want to try rephrasing?
And not accidentally insulting at least half the people that cook every day.
I'm afraid that the next time I'm in west Texas that I will have to examine your enchiladas carefully to prove your claim--including doing an extended tasting, preferably with a side of sour cream and some restaurant-style tortilla chips with a homemade salsa--in order to determine your culinary status. Refried beans and Spanish rice on the side would also help me determine the answer. Oh, and anything else that you want to cook.

I was talking about professional chefs--yes, that almost certainly means people who spent some time in culinary school. Ones who like to create their own dishes, and they usually taste good, because they've been taught about what flavors go well with each other. And they've learned exactly what the ingredients "bring" to the dish--like Cream of Tartar, and Baking Powder; whole eggs vs egg whites only, etc.--and have a good sense of how much the dish needs to end up right.

However, some women cooks at home taste the food while they are cooking it. If it doesn't taste quite right, they'll add this or that. If it's got too much of this or that, they'll do something to compensate (like if the tomato sauce is too bitter, they'll add a little bit of sugar, etc.) I would include them, too. I wouldn't dare do much of that myself--I try to follow the recipe exactly or it will turn out a mess.

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Old 02-15-2017, 11:41 PM   #857
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Originally Posted by GtrsRGr8 View Post
I'm afraid that the next time I'm in west Texas that I will have to examine your enchiladas carefully to prove your claim--including doing an extended tasting, preferably with a side of sour cream and some restaurant-style tortilla chips with a homemade salsa--in order to determine your culinary status. Refried beans and Spanish rice on the side would also help me determine the answer. Oh, and anything else that you want to cook.

I was talking about professional chefs--yes, that almost certainly means people who spent some time in culinary school. Ones who like to create their own dishes, and they usually taste good, because they've been taught about what flavors go well with each other. And they've learned exactly what the ingredients "bring" to the dish--like Cream of Tartar, and Baking Powder; whole eggs vs egg whites only, etc.--and have a good sense of how much the dish needs to end up right.

However, some women cooks at home taste the food while they are cooking it. If it doesn't taste quite right, they'll add this or that. If it's got too much of this or that, they'll do something to compensate (like if the tomato sauce is too bitter, they'll add a little bit of sugar, etc.) I would include them, too. I wouldn't dare do much of that myself--I try to follow the recipe exactly or it will turn out a mess.
Did you want my chicken or beef enchiladas?
But if you want refried beans, you will have to sleep outside.
And yes, we do taste as we go along.
Too much is harder to fix than too little of something.
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Old 02-16-2017, 12:10 AM   #858
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Did you want my chicken or beef enchiladas?
<snip>
Cheese and onion is my favorite. But, you probably wouldn't be able to figure out how to make one of those . . . .
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Old 02-16-2017, 04:24 PM   #859
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Cheese and onion is my favorite. But, you probably wouldn't be able to figure out how to make one of those . . . .
You are probably right as that sounds positively horrid.
Oh wait I know tortilla, velveeta, dried minced onion nuked for 10 minutes.
*Disclaimer:not a real recipe. Just teasing the gr8 one.
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Old 02-16-2017, 06:37 PM   #860
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Old 02-16-2017, 07:00 PM   #861
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Quote:
Originally Posted by Cinisajoy View Post
You are probably right as that sounds positively horrid.
Oh wait I know tortilla, velveeta, dried minced onion nuked for 10 minutes.
*Disclaimer:not a real recipe. Just teasing the gr8 one.
Well, with a good one, it has a lot of cheese, and only a tiny bit of onion, finely chopped, mixed in the cheese. It's hard to get a Mexican restaurant to fix one right for me, though, because there's usually a language barrier when I try to communicate what I want. (Maybe President Trump will require all immigrants to learn English or get deported. ha) Most of the time, they make a cheese enchilada and throw some coarsely chopped onions on top. Now, that is positively horrid. Until I scrape the onions off of the top.

Who knows? The creation that you described might taste good. But, 10 minutes is probably a little too long to cook it. Ack! I love the Velvetta and Ro-Tel tomatoes dip. Yum.

Signed,
The Gr8 One.

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Old 02-16-2017, 08:10 PM   #862
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Originally Posted by GtrsRGr8 View Post
Well, with a good one, it has a lot of cheese, and only a tiny bit of onion, finely chopped, mixed in the cheese. It's hard to get a Mexican restaurant to fix one right for me, though, because there's usually a language barrier when I try to communicate what I want. (Maybe President Trump will require all immigrants to learn English or get deported. ha) Most of the time, they make a cheese enchilada and throw some coarsely chopped onions on top. Now, that is positively horrid. Until I scrape the onions off of the top.

Who knows? The creation that you described might taste good. But, 10 minutes is probably a little too long to cook it. Ack! I love the Velvetta and Ro-Tel tomatoes dip. Yum.

Signed,
The Gr8 One.
I am thinking with some real finely diced onions, and about 15-30 seconds in the microwave, it might be good. I think I would use Fiesta or Mexican cheese instead. Kraft, Walmart and an assortment of other companies make it and it comes pre-shredded.

On your rotel...next time make your own salsa and mix that in with velveeta.
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Old 02-16-2017, 08:27 PM   #863
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Deleted. Same as post below, but this one was without corrections. Argggh!

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Old 02-16-2017, 08:29 PM   #864
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I am thinking with some real finely diced onions, and about 15-30 seconds in the microwave, it might be good. I think I would use Fiesta or Mexican cheese instead. Kraft, Walmart and an assortment of other companies make it and it comes pre-shredded.

On your rotel...next time make your own salsa and mix that in with velveeta.
You're coming around to my way of thinking . . . .

I don't make my own salsa, but I can try that recipe with some store-bought (good quality--I like "Taco Bell," believe it or not. It tastes nothing like (i.e., it's far better than) anything that you can get at the TB restaurants).

Oh, if you don't do the cheese thing, I wouldn't want either beef or chicken. Since you live in Texas, I'd like something more natural to Texas--like Armadillo (no road kill, though, please) or rattlesnake.
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Old 02-16-2017, 11:57 PM   #865
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I don't make my own salsa, but I can try that recipe with some store-bought (good quality--I like "Taco Bell," believe it or not. It tastes nothing like (i.e., it's far better than) anything that you can get at the TB restaurants).

Oh, if you don't do the cheese thing, I wouldn't want either beef or chicken. Since you live in Texas, I'd like something more natural to Texas--like Armadillo (no road kill, though, please) or rattlesnack.
And why not. All you need is a couple of tomatoes, a jalapeño, an onion, a lime and a bit of cilantro. All but the cilantro is on the front produce display at Walmart along with lemons and avocados. The cilantro is by the lettuce. Just chop the vegetables finely toss in a few cilantro leavesand squeeze the lime over it.

Ok, I will do the cheese since both Amarillo and rattlesnake are hard to come by.
Hey tablet that was supposed to be armadillo not Amarillo.
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Old 02-17-2017, 12:04 AM   #866
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Amarillo? Cow country? I literally had one of the worst steaks I have ever eaten, while passing through there.
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Old 02-17-2017, 10:27 AM   #867
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Old 02-17-2017, 11:30 AM   #868
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Old 02-17-2017, 06:04 PM   #869
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<snip>
Hey tablet that was supposed to be armadillo not Amarillo.
You're forgiven--I originally had rattlesnack, instead of rattlesnake. 'Course I guess people do eat parts of them as snacks . . . .

You must not live in the right part of Texas. There are parts of Texas where they abound. I'm not going to get all of the details right about this, but years ago, a fellow who lived in Texas--a tiny little place northwest of Austin--told me about some kind of rattlesnake roundup that some place (I assume not very far from there) had, a thing like a fishing tournament, but only you're trying to catch as many rattlesnakes as possible, instead of fish. If I'm not mistaken, he said that people would actually reach into crevices and holes and things on the sides of cliffs and pull them out.

But, they may be like game animals, where people can get them for themselves or accept them as gifts, but you really can't buy them anywhere.
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Old 02-17-2017, 06:27 PM   #870
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You're forgiven--I originally had rattlesnack, instead of rattlesnake. 'Course I guess people do eat parts of them as snacks . . . .

You must not live in the right part of Texas. There are parts of Texas where they abound. I'm not going to get all of the details right about this, but years ago, a fellow who lived in Texas--a tiny little place northwest of Austin--told me about some kind of rattlesnake roundup that some place (I assume not very far from there) had, a thing like a fishing tournament, but only you're trying to catch as many rattlesnakes as possible, instead of fish. If I'm not mistaken, he said that people would actually reach into crevices and holes and things on the sides of cliffs and pull them out.

But, they may be like game animals, where people can get them for themselves or accept them as gifts, but you really can't buy them anywhere.
Well it is way northwest of Austin but yes once a year Sweetwater has the rattlesnake roundup.
And yes I am in the correct part of Texas, but I am more scared of what I would find with the rattlesnakes.

Oh and keep in mind on that roundup, they are just invading a few known dens.
And no they are not available in a store.
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