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Getbig Main Boards => Gossip & Opinions => Topic started by: Marty Champions on August 27, 2016, 05:48:17 PM
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i buy these little dinners all the time its never enough food but tastes so good
its a very mild low heat sauce its fucking great i taste very little or no tomato in the sauce
i find normal chili powder is not the same taste
nor is that disgusting enchilada sauce in a can that has too much tomato in it
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Red or Green Sauce?
I would never replicate a microwave meal, but for giggles I will help you do it. LOLOLOLOL
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Red or Green Sauce?
I would never replicate a microwave meal, but for giggles I will help you do it. LOLOLOLOL
the red sauce
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Red or Green Sauce?
I would never replicate a microwave meal, but for giggles I will help you do it. LOLOLOLOL
seriously those "amy's mexican enchiladas " are worth trying. its the sauce they use thats amazing
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should be able to find some at any supermarket. (what you get at a restaurant comes from a can, too)
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seriously those "amy's mexican enchiladas " are worth trying. its the sauce they use thats amazing
I made Deep Fried San Antonio Puffy Tacos last night and will make them again tonight. They are awesome!
You oughta learn how to deep fry things. I think it will change your life to be honest.
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should be able to find some at any supermarket
no that shit is garbage its too tomatoey
enchilada sauce like u get in a restarunt or this microwave dinner is ideal for cheese enchiladas or bean n corn
always use corn tortillas
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no that shit is garbage its too tomatoey
enchilada sauce like u get in a restarunt or this microwave dinner is ideal for cheese enchiladas or bean n corn
always use corn tortillas
Have you ever seen those bags of large dried chilis in the grocery store, (many different kinds) we will start there. Let me know if you know what I am talking about.
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3 tablespoons olive oil
3 tablespoons flour
1 tablespoon ground chili powder
1 teaspoon ground cumin <== this is the main flavor, so add more if you like (esp if your cumin is old)
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon
2 tablespoons tomato paste
2 cups vegetable or chicken broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
INSTRUCTIONS
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper and more salt, if necessary.
btw, cumin is the american name for ground coriander seeds. Coriander in an american recipe means the fresh leaves.
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3 tablespoons olive oil
3 tablespoons flour
1 tablespoon ground chili powder
1 teaspoon ground cumin <== this is the main flavor, so add more if you like (esp if your cumin is old)
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon
2 tablespoons tomato paste
2 cups vegetable or chicken broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
INSTRUCTIONS
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper and more salt, if necessary.
btw, cumin is the american name for ground coriander seeds. Coriander in an american recipe means the fresh leaves.
That is a really shitty recipe. Looks like you pulled it from a shitty blog. Flour. EL-O-EL!
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Have you ever seen those bags of large dried chilis in the grocery store, (many different kinds) we will start there. Let me know if you know what I am talking about.
yes ive never bought them
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i really dont understand why they dont sell this shit premade. that old elpaso in a can brutally sucks
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Probably tomatillos and red capsicum peppers, amigo, along with the usual tex-mex spicings.
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That is a really shitty recipe. Looks like you pulled it from a shitty blog. Flour. EL-O-EL!
enchilada sauce is a gravy. Gravies are made by taking flour and fat and making a roux, then adding liquid and spices.
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yes ive never bought them
Lets make it simple and authentic.
5 medium guajillo chiles (the dried ones in a bag)
3 cloves of garlic
28 ounce can or 2 14 ounce cans fire roasted diced tomatoes. Should be easy enough for you to find
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil (hopefully not extra virgin, but it can be used in a pinch. Also consider corn oil if you have it)
2 cups chicken broth or vegetable broth since I know you are vegan. Use whatever you use for vegetable broth
1. Turn oven to 350°F and preheat it. Place guajillo chiles on a baking sheet and heat in oven until puffed up and they begin to smell really good. I estimate around 4 minutes or so. Remove and cool. Take the stems out and seeds, then tear into pieces.
2. Put your now roasted chiles, garlic, tomatoes, cumin, and black pepper in a blender and get it as smooth as possible. You want it really smooth.
3. Heat your oil in a saucepan,medium-high heat until shimmering. Add sauce and cook stirring constantly, until thickened to consistency of tomato paste. Should take around 5-10 minutes. Pour in your broth, bring to a boil, then reduce and simmer for 10 minutes or so, stirring every now and then. Taste sauce and season with salt and sugar to taste.
You should be able to handle that.
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enchilada sauce is a gravy. Gravies are made by taking flour and fat and making a roux, then adding liquid and spices.
i think so its a fairly bland sauce with just enough mild spice from chilis
its important because it actually makes beans and corn in a corn tortilla freakin delicious
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enchilada sauce is a gravy. Gravies are made by taking flour and fat and making a roux, then adding liquid and spices.
You are an idiot and don't know anything about this obviously. :D
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i think so its a fairly bland sauce with just enough mild spice from chilis
its important because it actually makes beans and corn in a corn tortilla freakin delicious
His post from some shitty blog is a joke. May as well just eat the spice cabinet and some sawdust instead. No Chili flavor at all.
I can tell he never made anything Mexican before.
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enchilada sauce is a gravy. Gravies are made by taking flour and fat and making a roux, then adding liquid and spices.
Not every sauce is a gravy. A gravy is meat based, whereas a tex mex sauces are vegetable based. They are thickened by reduction, items containing pectin, and possibly starch leaching into the sauce from included ingredients. As far as I know, no tex mex or mexican sauces are made by the french method of liaising an emulsifying roux with a thin liquid.
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His post from some shitty blog is a joke. May as well just eat the spice cabinet and some sawdust instead. No Chili flavor at all.
I can tell he never made anything Mexican before.
checking my mexican cookbook....Most traditional moles are made with day old bread as an ingredient. So yes, making a roux would not be traditional, but it accomplishes the same thing.
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checking my mexican cookbook....Most traditional moles are made with day old bread as an ingredient. So yes, making a roux would not be traditional, but it accomplishes the same thing.
No it doesn't. At least not in how each work.
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No it doesn't. At least not in how each work.
The only thing he is an expert on is milking the cock, but he comes here and pretends to know things when his mouth is empty
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checking my mexican cookbook....Most traditional moles are made with day old bread as an ingredient. So yes, making a roux would not be traditional, but it accomplishes the same thing.
Thats Racist!
How dare you say "Mexican". >:( This is not appropriate and you need to check your white privilege before you describe anything as "mexican". Hispanic is the proper term. Furthermore, this is cultural appropriations at its finest and you need to reject the cookbook and throw it in the trash you insensitive fuck. You DO NOT get to choose which cultures you get to adopt and exploit. Recognize that you are embracing the theft of a culture willingly. Also you chose to shit all over it with your WHITE FLOUR.
How dare you introduce WHITE FLOUR you White Flour supremacist. I have had it with you and you need to not be so insensitive.
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Thats Racist!
How dare you say "Mexican". >:( This is not appropriate and you need to check your white privilege before you describe anything as "mexican". Hispanic is the proper term. Furthermore, this is cultural appropriations at its finest and you need to reject the cookbook and throw it in the trash you insensitive fuck. You DO NOT get to choose which cultures you get to adopt and exploit. Recognize that you are embracing the theft of a culture willingly. Also you chose to shit all over it with your WHITE FLOUR.
How dare you introduce WHITE FLOUR you White Flour supremacist. I have had it with you and you need to not be so insensitive.
Meltdown.
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Would love to be in TA's home ec class
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Meltdown.
Yes. It is time Fogarty pays his reparations to blacks and hispanics alike. I will now set up a Gofundme for him to donate money to in order to address these wrongs he has committed since birth and pre-birth.
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Lets make it simple and authentic.
5 medium guajillo chiles (the dried ones in a bag)
3 cloves of garlic
28 ounce can or 2 14 ounce cans fire roasted diced tomatoes. Should be easy enough for you to find
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil (hopefully not extra virgin, but it can be used in a pinch. Also consider corn oil if you have it)
2 cups chicken broth or vegetable broth since I know you are vegan. Use whatever you use for vegetable broth
1. Turn oven to 350°F and preheat it. Place guajillo chiles on a baking sheet and heat in oven until puffed up and they begin to smell really good. I estimate around 4 minutes or so. Remove and cool. Take the stems out and seeds, then tear into pieces.
2. Put your now roasted chiles, garlic, tomatoes, cumin, and black pepper in a blender and get it as smooth as possible. You want it really smooth.
3. Heat your oil in a saucepan,medium-high heat until shimmering. Add sauce and cook stirring constantly, until thickened to consistency of tomato paste. Should take around 5-10 minutes. Pour in your broth, bring to a boil, then reduce and simmer for 10 minutes or so, stirring every now and then. Taste sauce and season with salt and sugar to taste.
You should be able to handle that.
I will try this. Is this your concoction? It looks very authentic.
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seriously those "amy's mexican enchiladas " are worth trying. its the sauce they use thats amazing
Here are the red sauce ingredients from Amy's Cheese Enchiladas. Should be fairly easy to figure out. All organic too. :D
organic onions
organic tomato puree
organic sweet rice flour
expeller pressed high oleic safflower and/or sunflower oil
spices
organic bell peppers
sea salt
organic garlic
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maybe it's just weak ketchup?
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maybe it's just weak ketchup?
no it has no tomato in it if it does its less than 5 %
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Here are the red sauce ingredients from Amy's Cheese Enchiladas. Should be fairly easy to figure out. All organic too. :D
organic onions
organic tomato puree
organic sweet rice flour
expeller pressed high oleic safflower and/or sunflower oil
spices
organic bell peppers
sea salt
organic garlic
ive already wasted 15 bucks mixin shit together gonna try adonis recipe
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Yes. It is time Fogarty pays his reparations to blacks and hispanics alike. I will now set up a Gofundme for him to donate money to in order to address these wrongs he has committed since birth and pre-birth.
i think mexicans should file a class action suit against all you fuckers it this thread for trying the pass off shit as mexican food. ;D
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Lets make it simple and authentic.
5 medium guajillo chiles (the dried ones in a bag)
3 cloves of garlic
28 ounce can or 2 14 ounce cans fire roasted diced tomatoes. Should be easy enough for you to find
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil (hopefully not extra virgin, but it can be used in a pinch. Also consider corn oil if you have it)
2 cups chicken broth or vegetable broth since I know you are vegan. Use whatever you use for vegetable broth
1. Turn oven to 350°F and preheat it. Place guajillo chiles on a baking sheet and heat in oven until puffed up and they begin to smell really good. I estimate around 4 minutes or so. Remove and cool. Take the stems out and seeds, then tear into pieces.
2. Put your now roasted chiles, garlic, tomatoes, cumin, and black pepper in a blender and get it as smooth as possible. You want it really smooth.
3. Heat your oil in a saucepan,medium-high heat until shimmering. Add sauce and cook stirring constantly, until thickened to consistency of tomato paste. Should take around 5-10 minutes. Pour in your broth, bring to a boil, then reduce and simmer for 10 minutes or so, stirring every now and then. Taste sauce and season with salt and sugar to taste.
You should be able to handle that.
Why did you take the time to hand type that entire recipe? Why not just cut and paste the link to the recipe? ???
http://www.seriouseats.com/recipes/2012/05/red-enchilada-sauce-how-to-make-mexican-recipe.html
4 medium guajillo chiles (about 1 ounce)
2 medium cloves garlic, peeled
1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups chicken broth
Kosher salt, to taste
Sugar, to taste
1. Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.
2. Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.
3. Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.
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Why did you take the time to hand type that entire recipe? Why not just cut and paste the link to the recipe? ???
http://www.seriouseats.com/recipes/2012/05/red-enchilada-sauce-how-to-make-mexican-recipe.html
4 medium guajillo chiles (about 1 ounce)
2 medium cloves garlic, peeled
1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups chicken broth
Kosher salt, to taste
Sugar, to taste
1. Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.
2. Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.
3. Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.
???
Enchilada Sauce is a standard recipe. Kinda like making barbecue sauce.
I am sure you of all people would never know that though. I just typed from memory of how I make it.
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???
Enchilada Sauce is a standard recipe. Kinda like making barbecue sauce.
I am sure you of all people would never know that though. I just typed from memory of how I make it.
:D ;D ;D
Typed it from memory? Your memory is almost identical to the recipe you copied it from. It would have been much easier if you just cut and pasted the recipe instead of trying to pass it off as your own. ;D
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:D ;D ;D
Typed it from memory? Your memory is almost identical to the recipe you copied it from. It would have been much easier if you just cut and pasted the recipe instead of trying to pass it off as your own. ;D
Its not identical if you actually look at the ingredients and read it. All are going to be similar, but not identical, same as roasting a chicken or making pancakes.
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I guess Rick Bayless is copying us as well because a version he makes is nearly the same. ::)
There are not many ways to make enchilada sauce. If you ever start learning how to cook, you will find this to be the case. Especially when it comes to baking, which has to be an exact science. Something tells me you won't bother with any of it though. :D
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Why did you take the time to hand type that entire recipe? Why not just cut and paste the link to the recipe? ???
http://www.seriouseats.com/recipes/2012/05/red-enchilada-sauce-how-to-make-mexican-recipe.html
4 medium guajillo chiles (about 1 ounce)
2 medium cloves garlic, peeled
1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups chicken broth
Kosher salt, to taste
Sugar, to taste
1. Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.
2. Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.
3. Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.
5 medium guajillo chiles (the dried ones in a bag)
3 cloves of garlic
28 ounce can or 2 14 ounce cans fire roasted diced tomatoes. Should be easy enough for you to find
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil (hopefully not extra virgin, but it can be used in a pinch. Also consider corn oil if you have it)
2 cups chicken broth or vegetable broth since I know you are vegan. Use whatever you use for vegetable broth
1. Turn oven to 350°F and preheat it. Place guajillo chiles on a baking sheet and heat in oven until puffed up and they begin to smell really good. I estimate around 4 minutes or so. Remove and cool. Take the stems out and seeds, then tear into pieces.
2. Put your now roasted chiles, garlic, tomatoes, cumin, and black pepper in a blender and get it as smooth as possible. You want it really smooth.
3. Heat your oil in a saucepan,medium-high heat until shimmering. Add sauce and cook stirring constantly, until thickened to consistency of tomato paste. Should take around 5-10 minutes. Pour in your broth, bring to a boil, then reduce and simmer for 10 minutes or so, stirring every now and then. Taste sauce and season with salt and sugar to taste.
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Its not identical if you actually look at the ingredients and read it. All are going to be similar, but not identical, same as roasting a chicken.
You added 1 chili pepper and 1 clove of garlic. Way to go Betty Crocker. ;D
Again, it's obvious that you pulled up the recipe from seriouseats, and then typed all that shit into your original post (almost word for word). Why take the time to do all that when you could have just posted a link to food blog that you took the recipe from?
http://www.seriouseats.com/recipes/2012/05/red-enchilada-sauce-how-to-make-mexican-recipe.html
TA's recipe:
5 medium guajillo chiles (the dried ones in a bag)
3 cloves of garlic
28 ounce can or 2 14 ounce cans fire roasted diced tomatoes. Should be easy enough for you to find
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil (hopefully not extra virgin, but it can be used in a pinch. Also consider corn oil if you have it)
2 cups chicken broth or vegetable broth since I know you are vegan. Use whatever you use for vegetable broth
Recipe from SeriousEats:
4 medium guajillo chiles (about 1 ounce)
2 medium cloves garlic, peeled
1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups chicken broth
Kosher salt, to taste
Sugar, to taste
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I guess Rick Bayless is copying us as well because a version he makes is nearly the same. ::)
There are not many ways to make enchilada sauce. If you ever start learning how to cook, you will find this to be the case. Especially when it comes to baking, which has to be an exact science. Something tells me you won't bother with any of it though. :D
Actually, the recipe from serious eats was copied from Rick Bayless' book (Mexican Everyday). It says so at the top of the recipe.
Adapted from Mexican Everyday by Rick Bayless.
Again, why did you go to all the trouble to type that entire recipe, when you could just post a link from where you took it? ???
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You added 1 chili pepper and 1 clove of garlic. Way to go Betty Crocker. ;D
Again, it's obvious that you pulled up the recipe from seriouseats, and then typed all that shit into your original post (almost word for word). Why take the time to do all that when you could have just posted a link to food blog that you took the recipe from?
http://www.seriouseats.com/recipes/2012/05/red-enchilada-sauce-how-to-make-mexican-recipe.html
TA's recipe:
5 medium guajillo chiles (the dried ones in a bag)
3 cloves of garlic
28 ounce can or 2 14 ounce cans fire roasted diced tomatoes. Should be easy enough for you to find
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil (hopefully not extra virgin, but it can be used in a pinch. Also consider corn oil if you have it)
2 cups chicken broth or vegetable broth since I know you are vegan. Use whatever you use for vegetable broth
Recipe from SeriousEats:
4 medium guajillo chiles (about 1 ounce)
2 medium cloves garlic, peeled
1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups chicken broth
Kosher salt, to taste
Sugar, to taste
Oh no! Fucking copycat Rick Bayless
Rick Bayless Frontera Grill Red Enchilada Sauce #1
7 medium guajillo chiles
4 cloves of garlic,pressed
28 ounce can diced tomatoes or whole tomatoes, hand crushed
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon Corn Oil
2 cups chicken broth
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Actually, the recipe from serious eats was copied from Rick Bayless' book (Mexican Everyday). It says so at the top of the recipe.
Adapted from Mexican Everyday by Rick Bayless.
Again, why did you go to all the trouble to type that entire recipe, when you could just post a link from where you took it? ???
I took it from my memory. How would I post a link to that? ??? When you learn how to cook, you will learn how to do it in steps and all steps will be the same per recipe pretty much. You will actually see yourself doing these steps.
I can tell you don't cook at all though as you would know this already.
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If there are tomatoes in there olive oil is superior in taste, given reasonable quality.
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I took it from my memory. How would I post a link to that? ??? When you learn how to cook, you will learn how to do it in steps and all steps will be the same per recipe pretty much. You will actually see yourself doing these steps.
I can tell you don't cook at all though as you would know this already.
We all know you're the king of "cut and paste". It's obvious that you cut and pasted the majority of the recipe that you pulled up on SeriousEats.
You didn't type it from memory. It's obvious that you retyped the recipe, and cut and pasted the majority of it. Again, why not just cut and paste the entire recipe?
Your recipe:
5 medium guajillo chiles (the dried ones in a bag)
3 cloves of garlic
28 ounce can or 2 14 ounce cans fire roasted diced tomatoes. Should be easy enough for you to find
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil (hopefully not extra virgin, but it can be used in a pinch. Also consider corn oil if you have it)
2 cups chicken broth or vegetable broth since I know you are vegan. Use whatever you use for vegetable broth
1. Turn oven to 350°F and preheat it. Place guajillo chiles on a baking sheet and heat in oven until puffed up and they begin to smell really good. I estimate around 4 minutes or so. Remove and cool. Take the stems out and seeds, then tear into pieces.
2. Put your now roasted chiles, garlic, tomatoes, cumin, and black pepper in a blender and get it as smooth as possible. You want it really smooth.
3. Heat your oil in a saucepan,medium-high heat until shimmering. Add sauce and cook stirring constantly, until thickened to consistency of tomato paste. Should take around 5-10 minutes. Pour in your broth, bring to a boil, then reduce and simmer for 10 minutes or so, stirring every now and then. Taste sauce and season with salt and sugar to taste.
SeriousEats recipe:
4 medium guajillo chiles (about 1 ounce)
2 medium cloves garlic, peeled
1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups chicken broth
Kosher salt, to taste
Sugar, to taste
1. Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.
2. Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.
3. Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.
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We all know you're the king of "cut and paste". It's obvious that you cut and pasted the majority of the recipe that you pulled up on SeriousEats.
You didn't type it from memory. It's obvious that you retyped the recipe, and cut and pasted the majority of it. Again, why not just cut and paste the entire recipe?
Your recipe:
5 medium guajillo chiles (the dried ones in a bag)
3 cloves of garlic
28 ounce can or 2 14 ounce cans fire roasted diced tomatoes. Should be easy enough for you to find
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil (hopefully not extra virgin, but it can be used in a pinch. Also consider corn oil if you have it)
2 cups chicken broth or vegetable broth since I know you are vegan. Use whatever you use for vegetable broth
1. Turn oven to 350°F and preheat it. Place guajillo chiles on a baking sheet and heat in oven until puffed up and they begin to smell really good. I estimate around 4 minutes or so. Remove and cool. Take the stems out and seeds, then tear into pieces.
2. Put your now roasted chiles, garlic, tomatoes, cumin, and black pepper in a blender and get it as smooth as possible. You want it really smooth.
3. Heat your oil in a saucepan,medium-high heat until shimmering. Add sauce and cook stirring constantly, until thickened to consistency of tomato paste. Should take around 5-10 minutes. Pour in your broth, bring to a boil, then reduce and simmer for 10 minutes or so, stirring every now and then. Taste sauce and season with salt and sugar to taste.
SeriousEats recipe:
4 medium guajillo chiles (about 1 ounce)
2 medium cloves garlic, peeled
1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups chicken broth
Kosher salt, to taste
Sugar, to taste
1. Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.
2. Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.
3. Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.
ROFLMAO, you are really reaching. Hilarious watching you waste your time on cooking conspiracy theories.
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ROFLMAO, you are really reaching. Hilarious watching you waste your time on cooking conspiracy theories.
Settle down Julia Child. Just stop trying to convince everyone that you didn't rip that recipe from your favorite website. :D
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Settle down Julia Child. Just stop trying to convince everyone that you didn't rip that recipe from your favorite website. :D
My favorite website is Cooks Illustrated/ Cooks Country/ Cooks Science. I am a recipe tester for them!
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Yes. It is time Fogarty pays his reparations to blacks and hispanics alike. I will now set up a Gofundme for him to donate money to in order to address these wrongs he has committed since birth and pre-birth.
Funny, I thought my whole adult life has been supporting latino (boyfriends).
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Funny, I thought my whole adult life has been supporting latino (boyfriends).
you like latinos? Are they anything like latinas? I been with latinas, hot, great in bed and great cooks, but man, crazy as fuck. :-\
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Funny, I thought my whole adult life has been supporting latino (boyfriends).
Not all Latinos are gay though. ;D
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you like latinos? Are they anything like latinas? I been with latinas, hot, great in bed and great cooks, but man, crazy as fuck. :-\
Yes, they are the same.
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:D ;D ;D
Typed it from memory? Your memory is almost identical to the recipe you copied it from. It would have been much easier if you just cut and pasted the recipe instead of trying to pass it off as your own. ;D
LOL All ingredients listed in the same order, changed just enough so that it he thought it wouldn't be searchable. ::)
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LOL All ingredients listed in the same order, changed just enough so that it he thought it wouldn't be searchable. ::)
Like I said, he's the king of cut-n-paste. Why not just do the same for this recipe? ???
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LOL All ingredients listed in the same order, changed just enough so that it he thought it wouldn't be searchable. ::)
I wouldn't waste the time doing that at all.
Do you know how recipes are set up and why they are ordered always the same?
You and Twaddle don't know how to cook so I already know the answer to this question. Look it up though, you might learn something. (probably not)
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LOL All ingredients listed in the same order, changed just enough so that it he thought it wouldn't be searchable. ::)
I wouldn't waste the time doing that at all. That is exactly what I did, my ego won't allow me to admit it though.
;D
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;D
::)
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I wouldn't waste the time doing that at all.
Do you know how recipes are set up and why they are ordered always the same?
You and Twaddle don't know how to cook so I already know the answer to this question. Look it up though, you might learn something. (probably not)
If by "cook" you mean " copy and paste a recipe from a recipe website and pretend to be skilled at cooking", then we can both probably do that just as well as you can. ???
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If by "cook" you mean " copy and paste a recipe from a recipe website and pretend to be skilled at cooking", then we can both probably do that just as well as you can. ???
I doubt you could handle anything other than opening tuna cans.
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That is exactly what I did, my ego won't allow me to admit it though. ;D
;D Hey, check out this recipe I came up with for the best burger you'll ever have. I call it a Big Mac and I just invented it last night!
Ingredients: makes 4 burgers
SAUCE
2/3 cup Whole egg mayonnaise
1/3 cup sweet pickle relish
2 teaspoons yellow mustard
3/4 teaspoon white vinegar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
400g Beef mince or 14 Oz Ground Beef
Salt & Pepper to season
4 Sesame seed buns
4 teaspoons finely chopped white onion
2 cups shredded iceberg lettuce
4 slices cheddar cheese
12 pickles
Method
Mix together the sauce ingredients and set aside. Mix the salt and pepper into the beef, split the mixture into 4 and roll into balls. Place baking paper down and place beef on top, using another sheet of paper press down and shape the patty. Place into a non stick pan with 1 teaspoon oil and cook the beef patties for 3 minutes each side. Meanwhile, slice the burger buns into 3 and slightly toast them. To assemble, spread the special sauce over the base and middle bun. Add onion and lettuce on both buns. On the bottom bun add cheese and one of the burger patties, on the middle bun add 3 pickles and burger patty. Life the middle on top of the base and finally add the crown. Serve immediately and enjoy!
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;D Hey, check out this recipe I came up with for the best burger you'll ever have. I call it a Big Mac and I just invented it last night!
Ingredients: makes 4 burgers
SAUCE
2/3 cup Whole egg mayonnaise
1/3 cup sweet pickle relish
2 teaspoons yellow mustard
3/4 teaspoon white vinegar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
400g Beef mince or 14 Oz Ground Beef
Salt & Pepper to season
4 Sesame seed buns
4 teaspoons finely chopped white onion
2 cups shredded iceberg lettuce
4 slices cheddar cheese
12 pickles
Method
Mix together the sauce ingredients and set aside. Mix the salt and pepper into the beef, split the mixture into 4 and roll into balls. Place baking paper down and place beef on top, using another sheet of paper press down and shape the patty. Place into a non stick pan with 1 teaspoon oil and cook the beef patties for 3 minutes each side. Meanwhile, slice the burger buns into 3 and slightly toast them. To assemble, spread the special sauce over the base and middle bun. Add onion and lettuce on both buns. On the bottom bun add cheese and one of the burger patties, on the middle bun add 3 pickles and burger patty. Life the middle on top of the base and finally add the crown. Serve immediately and enjoy!
Lots of stuff wrong with that recipe.
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3 cups of grass clippings
2 cups of red clay
1 box of Argo starch
Voila` !!
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Lots of stuff wrong with that recipe.
You're right. I didn't change half a dozen words in a week attempt to pretend it was my own recipe. I guess I'll never be a 4-star chef like you. ::)
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You're right. I didn't change half a dozen words in a week attempt to pretend it was my own recipe. I guess I'll never be a 4-star chef like you. ::)
???
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so do we still freeze the McDoubles?
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so do we still freeze the McDoubles?
As in the royal we? Cause I've never frozen a mcdouble in my life.
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so do we still freeze the McDoubles?
Not unless you plan to deep fry them.
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Most recipes are the same. If you want to kick it up a notch, cook it at 351f. That extra degree really brings out the wetback flavor.
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Most recipes are the same. If you want to kick it up a notch, cook it at 351f. That extra degree really brings out the wetback flavor.
Or add chili and high quality vegetable oil.
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As in the royal we? Cause I've never frozen a mcdouble in my life.
Yamcha - confusing the person in the avatar with the Mr Doggity here...
(Although if you'd like to confuse me with Mr Brosnan that's fine by me 8))
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thanks its those guachillo chilies that make the dish!
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thanks its those guachillo chilies that make the dish!
Your welcome my friend.
Would you be interested in trying out a Meatless Meat Sauce I have been working on? You can eat it with pasta, crackers or rice, tortilla, taco etc... You could even use it for a chili base.
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Have to side with TA here. A good sauce is mostly reconstituted dried chilis and very little tomatoe. The shit in stores is just diluted ketchup with slices.
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Have to side with TA here. A good sauce is mostly reconstituted dried chilis and very little tomatoe. The shit in stores is just diluted ketchup with slices.
??? Side with him on what? No one said anything about whether or not the sauce was good. He copied a recipe from another website and slightly altered the text to pretend it was his own recipe. You side with him in that you don't think it was sort of pathetic? ???
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Your welcome my friend.
Would you be interested in trying out a Meatless Meat Sauce I have been working on? You can eat it with pasta, crackers or rice, tortilla, taco etc... You could even use it for a chili base.
i feel i already know the secret to ideal tomato sauce
i simmer tomato paste and canned crushed tomatoes for over two hours to bring out the rich tomato flavor
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i feel i already know the secret to ideal tomato sauce
i simmer tomato paste and canned crushed tomatoes for over two hours to bring out the rich tomato flavor
This is not a tomato sauce though. Its meat without meat.
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i feel i already know the secret to ideal tomato sauce
i simmer tomato paste and canned crushed tomatoes for over two hours to bring out the rich tomato flavor
Well, if you were interested in any of his other recipes, just log onto seriouseats.com and search "tomato sauce". It'll be the first recipe that pops up. Don't worry if it's listed under someone else's name.
PS If I had to wager money on one poster not being able to figure out how to google "enchilada sauce", it definitely would have been you. :-\
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i feel i already know the secret to ideal tomato sauce
i simmer tomato paste and canned crushed tomatoes for over two hours to bring out the rich tomato flavor
I will give you a tip on Crushed Tomatoes. A clone of 6 in 1 or Stanuslaus 7/11 tomato is Great Value Crushed Tomatoes at Wal-Mart. The Great Value crushed are all fresh packed on site in California and are the same tomato and from the same grower as the other two. The code on the can on the bottom should read "5tpcg" or "5tpck" and say "Grown in USA". These are the SAME tomatoes in Escalon brand 6 in 1
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Thanks for sharing your recipes with us, TA. Sounds like you really know your enchilada sauces!
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Your welcome my friend.
Would you be interested in trying out a Meatless Meat Sauce I have been working on? You can eat it with pasta, crackers or rice, tortilla, taco etc... You could even use it for a chili base.
do u have that bojangles french fry recipe down pat yet bro?
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Well, if you were interested in any of his other recipes, just log onto seriouseats.com and search "tomato sauce". It'll be the first recipe that pops up. Don't worry if it's listed under someone else's name.
PS If I had to wager money on one poster not being able to figure out how to google "enchilada sauce", it definitely would have been you. :-\
i prefer adonis opinion i have done alot of bad recipes from googl
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This is not a tomato sauce though. Its meat without meat.
im interested do tell
i buy the meat crumbles from kroger "simple truth" i add italian season bread crumbs then put in a fryin pan they are the best veg meat crumbles ever
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Fucking beta Falcon. Original DaddyWaddy would have just brought home a hot Latina , sexed her then had her make the sauce.
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i prefer adonis opinion i have done alot of bad recipes from googl
Considering that's how you spell "google", I'm sticking with not being able to figure out how it works.
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do u have that bojangles french fry recipe down pat yet bro?
Their seasoning is what makes them great. However, they do tend to not know how to cook them properly as they are usually limp and soggy. This comes from not pulling them out of the fryer correctly/cooling correctly and the air pockets where the steam escaped, fill with oil rather than equalizing and forming a barrier. Some of the cooks know how to get it right, but many do not.
But yah, I have some experience recreating the thick cut fries you get in the Supremes box.
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Its meat without meat.
Meat without meat is NOT meat!
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My dearest mother,
Most revered father,
After summer at
Camp Hiawatha
With faces painted,
And panties raided,
I'll return much different from the boy you raiseded.