Ben Collver wrote to Dave Drum <=-

Re: Tortas de Carne en Caldil

FYI: I saw the quoted text, but i don't see any new message.

Yesterday was not a good day. Apparently all 15 of my bulk posts wound
up in the "Nightwatch" echo. Now I see you got a "reply" that wasnb't.

Here through the magick of cut & paste Is that reply -(y editor -
(Notepad++) ratholes all replies until I either re-boot or manually
delete them.

/BEGIN PASTED/

Re: Tortas de Carne en Caldil
By: Dave Drum to Ben Collver on Thu Apr 10 2025 05:38 am

Title: Tortas De Carne En Caldillo (Meat Cakes In Tomato Sauce)

When I see "torta" in a title I think "sandwich". My store manager,

Oscar

Title: Cola-Chipotle Pork Tortas

I wonder whether this might be like a sloppy joe filling recipe where
the "sandwich" part is implied and not part of the explicit
instructions.

Then again, further research gives me "Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches,
or omelettes."

So, I was wrong and jumped the gun. Sorry 'bout dat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Venison Machaca Style
Categories: Game, Mexican, Venison
Yield: 1 Batch

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Torta Caprese
Categories: Live! cakes, Desserts, Nuts, Chocolate
Yield: 9 Servings

6 oz Semisweet chocolate
12 tb Unsalted butter (1 1/2
- sticks)
2/3 c Sugar; divided
8 lg Eggs; separated
1 1/3 c Walnut pieces; (5 1/2 oz)
1/3 c All-purpose flour
Confectioners' sugar to
- finish

Recipe courtesy Sara Moulton

Preheat oven to 350┬║F/175┬║C, setting rack at middle level.

Butter a 10" round cake pan, 2 inches deep, and cut a
piece of parchment or waxed paper to fit the bottom.

Cut the chocolate finely and place in a small bowl over
hot water to melt, stirring occasionally. Remove the bowl
from the pan and cool slightly.

In a large mixer, beat the butter with half the sugar
until soft and light. Beat in the chocolate, then the
yolks, one at a time, scraping bowl and beaters often.
Continue beating until the mixture is smooth and light.
Place the walnuts in the bowl of a food processor and
grind them finely, pulsing the machine on and off at one
second intervals. Be careful that the walnuts do not
become pasty. Stir the walnuts into the batter.

In a clean dry bowl, beat the egg whites until they hold a
very soft peak and beat in the remaining sugar in a slow
stream. Beat the whites until they hold a soft glossy
peak. Stir 1/4 of the whites into the batter, then fold in
the rest with a rubber spatula, so that no streaks remain.

Pour the batter into the prepared pan and smooth the top.
Bake the Torta Caprese about 40 minutes, until the center
is firm when pressed with a fingertip.

Cool the cake in the pan for 10 minutes. The cake may sink
slightly, though this does not affect its texture. Trim
off any loose crust and invert the cake on a rack, remove
the pan and allow to cool completely. Dust cake with
confectioners' sugar and slide onto a platter.

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM



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