January 13, 2013
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noted
my message counter says after its third uploading 187,296 0 even at one word for 93,500 or half the conversation I’ve easily written a book. I think I can be fairly said to like the person
I’m going to now show you a failed story “” where in i tried to dig up an advcenture in print that side trackls because of this picturre
chicken stuffed rellenis in verde mole
What i do is try try try try to invent places to adventure by researching the experiences rumored to be there. this place is for those who can guess clearly mexican mexico. but more subtly oaxaca state, perhaps zipolite beeach, perhaps the mountains for pottery, but definently the land of seven moles.]]
why did this picture side track me? duh, it isn’t because I can possibly make it and really mmmm want to the mole is of th…we’ll get there – but first
the reason this story halts malformed is because I lack information
wherever possible I still rely on the encypedia approach to obtain info. these days this means wikipedia and good image search and searches on key words. if I die in story formation it is because there isn’t a theme i can roll with. mole is one but seven? what ARE the seven moles?
http://www.saveur.com/article/Travels/The-Seven-Wonders-of-Oaxaca
copy that link and go it’s a bit bright about the magazine approach to the subject and about as complex…not at all damn! the place has a beach, about 15,000 plus rooms and sees 1.5 million vguests each year or 100 days of a season at full occupancy… hey i can do math as any of you can. trade / tourism is okay but half capacity thus you can tell what the place is like kinda deadish… or perfect to go if i fucking knew something to get me there.
verde i speak no spanish but of course live within a town with some latino population thus spannish words are used amarillo am are ee oh or am ar illo as in a texan city meaning mostly yellow literally… the town in texas isn’t cowardly – i remember traveling through it to get into okc oklahoma. it had the institution green/olive drab scary tile in the waiting area. it was worse in the later 200′s after nearly a decade away. intitution green is a 1930′s era tile type so you know. it features in those scary psycology wards movies you watch.
now the point is green or verde I know amarillo yellow, rojo red coloradita i think that artical mentions is also another type of red but more likely a different type of pepper and taste/style… shit, i can’t remember this fast so ug no bullet point even list of the information how rude.
now despite this here’s a few pictures as it’s a blink thing, not wholly without meri
t
aww purdy zipolite beach but what more people are interested in
handicrafts
oh that food?
http://mexicanrecipes.hubpages.com/hub/5-Traditional-Mexican-Mole-Verde-Recipes
Green Mole Recipe
Steps in cooking Green Mole Recipe
Ingredients
Roasted pumpkin seeds
Sesame toasted
Green Tomato
Chile Poblano
Chile Jalapeño
Spinach
Lettuce
Chicken broth
Cilantro
Parsley
Garlic
3 cloves
PepperPreparation
Everything is blended to make a sauce that is thick, the seed makes it thick, lettuce and spinach is for flavor, a little no more, and the chili is dependent on taste, spicy or not. When this gold is put into a pot to boil with a little oil, salt proof and boil. Add shredded chicken or piece, and serve with rice. It also serves to enmoladas, tortillas are browned and passed through the sauce, stuffed with cheese and fold like tacos, puts cream on top. It really recommend it is a delight.never mind what’s in it- thats a sauce – for the chicken relleno above
chicken filling I know how to make so chicken filling #1 which is simpler boiled lightly spiced chicken shredded bv- I’ll get there now the relleno- how to deal with that- dip them in a three stage flour, egg wash, crumb instead of the American one perhaps a corn one? or mix those ingredients as a batter and fry the beast up? (two ideas bothering me for mess/taste ( remember an egg relleno is perfect for about 2 minutes on a warm plate from the grill top before you start getting icky boring food… two minutes warmer plate fast service means your first bite is dynamite… so again- pardon me if i am slow in a kitchen and have never ever used a dishwasher’s plate warmer cycle..and nw? eek the Americanized way to qa crispy relleno is wrap it in eggg roll wrappers and fry yourself a heart attack. a bad third option! sow. I’m mullin how to bake mine reasonably crisp – remember – as good a cook as many think i am, I’m horribly limited in dexterity so this means slow – i hate deep frying as its time dependant and dangerous and duh tastey but awful for people. so while I search out that approach 0 you know what caught my eye. an idea that derails you hopefully noted this
Comments (18)
MY easy peasy chile rellenos recipe…taught to me by a mexican neighbor.
2 eggs, well beaten,
1/2 cup flour
2 c whole milk
1 pound cheese… (Monterrey Jack, Cheddar, a combo, whatever floats your boat,) shredded
1 tsp salt
2 cups whole milk
2 (I use 3…lol) 4 oz cans of those diced green chiles, drained.
Cheese, flour, salt and milk in bowl. Add eggs, mix well. Pour canned chiles into a sprayed 13×9 pan, and spread out into a layer, pour egg mix over over the bed of chiles. bake 350-about 35-40 minutes, rest it 10 minutes before cutting or cheese oozes everyplace.
Now, the joy of this is you can add chicken shreds, hamburger, whatever precooked meat you like, or have it vegetarian, eat it all three meals, and it’s pretty tasty. I love it for breakfast, no meat added to the casserole, but sausage on the side.
The traditional relleno recipe I was shown takes a dredge of flour, then an egg wash, then something close to a tempura batter goes over all that, it’s VERY fiddly to make, and then fry, and just temperamental all the way around, (but yummo) and half the time if you wait more than a minute after it’s cooked to eat it it’s slid off the silly pepper onto the plate. The casserole hasn’t the crunch of the original dish, but it’s got the flavor, with a sight less cussing at the batter.
@moniet - :) Imaymakethis- howeverlet me firsttrythe.. mess;)
@starmanjones - If you figure out how to make the batter stick I’ll sure try THAT! I’ve tried to do it every way I know, no bueno.
@moniet - just a thought mind,but there is such a thing as a PROPER viscosity – corndogs making
SALVATION !!! now when I cooked antacid biscuits/rocks this Louisianan gent was god of kitchen and grill – his resume was to feed oilderikman – or learned along that way in the video salvation -did you notice 2 things? – the dogs were dried off and that batter was some kind of thick woo ee? (yes, the woo ee helps) – now what I did notice also is the quantity is wrong (odd) now the amount of baking powder is double that of muffins- thus notice again that the batter isn’t batter but a frothing paste. this paste atop dogs is how to get a batter to stay long enough to puff in a fryer– frothing paste wooo ee..more like wicked witch of the east time – cauldron oil, frothing magical paste….I’ll get you, my pretties! (cackle, its horribly silly) — and or by the power of crisco!( greyskull) its man so fat he’s tits SheMan-by the power of crisco! Baster within the universe..he’ll have to woo ee a lot. fooey about the sword a foil skewer and a shaker of paul prudamn’s blackenin seasoning maybe some neville brothers to get down with.
I’m sure viscosity has something to do with it, making just a basic batter makes the crust slid right off…too heavy by far for the tender peppers. The one my neighbor made was texturally much more a tempura batter than fried chicken or corndogs…very…fuffy…but was more the method than the ingredients I think. The whites and yolks were separated, each beaten half to death, and then folded together with some flour added. It was like meringue more than batter.
@moniet - well, there went the line – by the POWER of Crisco! -anyways so you’re onto meringue -again with the video tips more for thesa https://www.youtube.com/watch?v=FKO-K9aqTN0 skip the talkabout cookies -focus on the firmness…mind out of gutter now….-this is ofcorse nearly overkill firm but heh,whatthe hell
LOL I used to watch that show after school with my bff’s son, he was obsessed. Will go see video!
Do you think it would be too cumbersome if I were to try M’s recipe in wonton cups? (I’ve already copied it down
)
@Kellsbella - looked that up,thinking I forgot you were rather genius on the subject your own self.
Video looked very interesting…firmness always worth a try I suppose!
And I’d bet my recipe in a wonton cup or even a puff pastry cup would be heavenly, had not thought of that at all…but am gonna try it next batch. I also have a small gadget that makes small (4 inch) ‘pies’ to fill from dough, I bet a can of Cresent roll dough rolled out and cut would work as well.
@moniet - wonton in the mini pan or eggroll in the muffin pan? thinking out loud here….
@starmanjones - Negative, baby…..I’M the blind chef…..I own it…hell, it got me a role in the Muppet show….
@Kellsbella - Wonton skin, pressed into a muffin cup, like a tiny pie…the recipe I posted there sets up like quiche, not at all runny, once the cheese cools enough to cut it. So you could make appetizer/bite sized out of those very small cupcake tin sized ones, or use a regular cuppy pan and make them bigger, or do the 4 inch size like a ‘pot pie’ idea…I’d put meat in those for sure.
@moniet - Thanks, M. I’m gonna try it. Reckon I’ll just play with the portions per cup…..
Time to stalk you now.
@Kellsbella -
We can both try it, I am going to see what the crescent dough does, with some cooked drained chorizo added to the mixture. I’d have never considered putting it in pastry…is worth a shot.
@moniet - yay!
food!- serous face, I belive your crescent roll idea would work- i n fairness to mrs bella 
I do like the wonton cups idea which use the under-utilized muffin tin to a new mmm.
@Kellsbella - you’ll kick me for this but since ladies first is the rule beware of the foot in front of yours allowing you forward- who’s the Blind cook?? ” testing oneone one meme me “ scroll down to the first ” the cat’laugh some-I’mnotsorude to trip youup too butleave room for me would ya?
the green mole sounds so good
@godfatherofgreenbay - horrible failure toshoptoday but I gotthe chicken filling in the last hour