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Post by Paws on Dec 14, 2004 4:03:40 GMT 12.75
I am creating a birthday calendar for OCC. Can you please click on the link below and enter your birthday for me. Don't worry it is quick, and you don't have to enter your year of birth:-). www.BirthdayAlarm.com/dob/31407806a798102021b362 Thanks, Paws
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Post by coffeeman on Jan 6, 2005 13:49:29 GMT 12.75
I did it, Phil!
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Post by Paws on Jan 6, 2005 16:37:32 GMT 12.75
I noticed slowpoke!
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Post by coffeeman on Jan 8, 2005 13:11:22 GMT 12.75
Better late than never!!!
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Post by Paws on Jan 8, 2005 14:26:30 GMT 12.75
What the hell were you waiting for? Your Birthday?? LOL!! ;D Here is your present. Buffalo Tacos with Mellow Red Chile Salsa Salsa (makes 2.5 cups): 4 dried *New Mexico chiles, soaked for 1/2 hour, seeded and veined 4 Roma Tomatoes, roasted until half blackened 1 White Onion, diced 1/4" 6-8 cloves Garlic, peeled and roasted with tomatoes 1/4 Tsp Oregano (preferably Mexican) 1.5 Tbsp Cider Vinegar 1/2 cup water 1.5 Tsp Kosher Salt 1/4 Tsp Sugar Roast tomatoes, onion and garlic under the broiler until blackened in spots - 6-8 minutes per side. Set aside to cool. Chop soaked, seeded and veined chiles into 1/4" dice. Combine everything in a food processor or blender and pulse until you get a somewhat smooth sauce. * I think he means Hatch Chiles, not certain.Tacos 3 lbs Buffalo Chuck steak 2 Onions, sliced 1/4" 1 head of garlic, cloved and peeled Kosher salt to taste 12 large flour tortillas Water to cover Accompaniments - Cheese, Green Chiles, Lettuce, sliced Black Olives, diced Tomato, etc. Salt the meat, then sear it in a hot Dutch Oven. Remove the meat, and lay down half the onion and garlic; replace the mewat, and add the remaining onion and garlic. Lid the oven and bake at 325 for 2 hours. Add water to cover the meat and cook 1-2 hours more, until meat readly shreds with two forks. Remove meat and cool. Shred meat. Combine shredded meat and salsa on tortillas with Accompaniments - Queso Fresca (or Jack Cheese), diced Green Chiles, and shredded Romaine (never Iceberg) lettuce, etc. Serves at least 8 people. A recipe from our newest Founding Member: Chef Ken Hulme!!
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Post by Rich on Jan 8, 2005 17:02:22 GMT 12.75
Hey Phil,
You suppose I could get those twins again for my birthday? I'll only be 61.
Rich
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Post by Paws on Jan 9, 2005 0:01:57 GMT 12.75
Sorry; they said not until you are ready for "69!"
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Post by Rich on Jan 9, 2005 2:01:19 GMT 12.75
Don't ask me how I knew but somehow I just knew that would be the answer. Something about "great minds" thinking alike must have popped into my head.
That's okay though. I can wait.
Rich
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Post by kenh on Jan 9, 2005 5:31:04 GMT 12.75
The New Mexico chiles in the Buffalo Taco recipe are DRIED red chiles, not the green Hatch's chiles from a can (or a burlap sack like we get them here). They truly are the Hatch's chiles which are ripened to red, and then dried, but the taste is radically different. If you can't find chiles labelled New Mexico at the local megamart or Mexican market, you can use any large (not small) dried red chile re-hydrated, seeded and veined, but you'll have to adjust the fire level to Medium, not Hot or Fiery.
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Post by Paws on Jan 9, 2005 6:29:58 GMT 12.75
Thanks Ken; that explains the chiles. Now what the heck is "mewat?"
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Post by kenh on Jan 10, 2005 13:15:38 GMT 12.75
Ah "mewat" I'm not surprised you don't know it "back East" there in the flatlands That's a local Colorado typo for "meat" - especially meat that's been broWned ;D
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Post by RogueWarrior1957 on Jan 10, 2005 14:14:52 GMT 12.75
Ken,
I'll bet the term "milch cow" would be equally alien! (BTW...it is still pronounced "milk"...just an antiquated spelling that still floats around here in the west) ;D
-Rogue-
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Post by Paws on Jan 10, 2005 15:12:29 GMT 12.75
LOL!! ;D I knew dat!! Too funny Ken, Bill!!
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Post by RogueWarrior1957 on Jan 10, 2005 16:55:51 GMT 12.75
Paws...I will try to lay hands on some of that red chili and send it your way. Good stuff, Maynard!
-Rogue-
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Post by Paws on Jan 11, 2005 5:24:06 GMT 12.75
Hey, cool!! ;D But wear your little plastic gloves and don't rub your eye! I can buy anchos, pablanos, jalapenos, hungarian bananna, habaneros, green/red/yellow/orange/purple/black/white/brown bell peppers locally. Everything else we have to grow. I have seeds for Thai peppers and grow a few. Sometimes I'll grow a mixed bag and dry them. I imported some extremely warm cayenne pepper powder grown in Africa and made the mistake of including that in my chile powder mix before testing it for heat. That stuff will strip the first three layers of skin from your throat and polish your neck bones!!
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Post by coffeeman on Jan 11, 2005 13:31:56 GMT 12.75
Well thanks for the present guys! ;D I have to admit I don't do too many hot dishes, though. But this one sounds great.
Phil, I was going to do it earlier, as I saw this posts before New Years, but then I ended up going to Florida for a funeral. So it had to wait until I came back!
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Post by heavychevy on Jan 17, 2005 13:44:40 GMT 12.75
Im in hehehehehe
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Post by coffeeman on Jan 26, 2005 10:44:21 GMT 12.75
Look out!! Heavy is in the house!! ;D
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