Hi Dave,

time (1960s) didn't offer fries. But we also had within a few blocks
of my apartment a selection of *authentic* Mexican venues which I preferred.

I would too, and enjoy the Mexican places around here. The 2 we go to
most often have different styles but both are good.

What I find weird is the lack of pork dishes at most Mexican venuses,
even the authentic ones. Moroleon Tropical and El Dorado are the only exceptions I have found. Moroleon is southern Mexican/Central American cuisine and El Dorado (a newcomer) is Mexico City style. Moroleon also
has a Taqueria with dynamite carnitas tacos and burritos.

Guess they just aren't into pork as much as their northern neighbors.
I've seen it on the menu but not nearly as much as beef or chicken.

We also had an authentic Chinese place called House of Yee where I
first experienced *real* Chinese food. The owner and staff were
Cantonese so that's what thet served. Didn't take me long to figure
out the Chun King chop suey was *NOT* authentic.

We used to call it "cheap Chinese"--filled the belly but a far cry from authentic. My mom made a version of chop suey from time to time if we
had leftover pork roast but I could probably count on one hand the
number of times she did it. Dad did not like rice.

Was he in the milly-terry stationed where rice was a staple? My
younger brother, Phil, did a tour in the Vietnamese delta region and cannot do
rice nor orzo and rosmarina pasta (because they resemble rice, I
imagine)

Dad was WWII, Navy, Pacific theater. I suspect his dislike of rice is
from being raised on meat and potatoes; I'd wager a guess that his mom
never cooked rice. My gradfather was a lumberyard laborer (Dad worked
the yard too, in summers, until they found out he had had 2 years of
high school, then they put him in the office. His mom wanted him to drop
out of school at that point because he could earn $.15 an hour instead
of the $.10 of a yard worker--he went back to school and became the
first of his family to graduate from high school.) so he wanted the
"fill" that potatoes gave. I could get Dad to eat alternatives to
potatoes when he visited us but at home, Mom cooked the way her MIL did.

I've introduced him to various noodle dishes like pad thai and Bun
Thit Nuong (Vietnamese Grilled Pork & Rice Noodles) or Shrimp

Noodle DD> Bowls.

Those would have never crossed his lips. We're visiting Steve's family
right now, last night Mom treated everyone to dinner at an Italian
place. It was a last minute sub because the place we'd had reservations
for, called an hour before and said they were not going to be open.
Anyway, different ones tried to get hold of Steve's older sister and
husband to let them know of the change--finally did, just as we got to
the restaurant. Somebody said "just order chicken parm for them, that's
all they ever order when eating out at an Italian place. We waited a
bit, got appetisers and when they (J&P) came in, ordered entrees. They
ordered chicken parm but one BIL talked her into getting gnocci instead
of spaghetti--she liked it! I had chicken saltombucca, Steve had seafood
fra diavolo, both brought half home. Had split calamari (really
good),salad and bread--usual) before getting the entrees. We'll probably
try to get back there again, on future trips to the area.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

What I find weird is the lack of pork dishes at most Mexican venuses,
even the authentic ones. Moroleon Tropical and El Dorado are the only exceptions I have found. Moroleon is southern Mexican/Central American cuisine and El Dorado (a newcomer) is Mexico City style. Moroleon also
has a Taqueria with dynamite carnitas tacos and burritos.

Guess they just aren't into pork as much as their northern neighbors.
I've seen it on the menu but not nearly as much as beef or chicken.

In daily life there are lots of Latino recipes that use pig meat. Just
not so much at their restaurants in the USA it seems.

8<----- SNIP ----->8

I've introduced him to various noodle dishes like pad thai and Bun
Thit Nuong (Vietnamese Grilled Pork & Rice Noodles) or Shrimp
Noodle Bowls.

Those would have never crossed his lips. We're visiting Steve's family right now, last night Mom treated everyone to dinner at an Italian
place. It was a last minute sub because the place we'd had reservations for, called an hour before and said they were not going to be open.

At least they letcha know rather than having you show up hungery and find
that they had "gone walkabout" (as the Australians say).

Anyway, different ones tried to get hold of Steve's older sister and husband to let them know of the change--finally did, just as we got to
the restaurant. Somebody said "just order chicken parm for them, that's all they ever order when eating out at an Italian place. We waited a
bit, got appetisers and when they (J&P) came in, ordered entrees. They ordered chicken parm but one BIL talked her into getting gnocci instead
of spaghetti--she liked it! I had chicken saltombucca, Steve had
seafood fra diavolo, both brought half home. Had split calamari (really good),salad and bread--usual) before getting the entrees. We'll
probably try to get back there again, on future trips to the area.

I have only one "Italian" place locally where I've seen gnocci offered.
Papa Frank's is owned by the same family who run the eminomious "Saputo's"
in down town Springfield. The problem there is that one never knows with
the downtown venue - one time everything will be magnifico. Then the next
go will be cattivo. Papa Franks is consistently meraviglioso.

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

Title: Pork Tinga
Categories: Pork, Potatoes, Herbs, Chilies, Vegetables
Yield: 4 servings

1 1/4 lb Trimmed boneless pork
- shoulder; in 1 1/2" cubes
1/4 ts Dried marjoram
1/4 ts Dried thyme
3 Bay leaves
3/4 lb Eed potatoes; in 1/2" dice
2 tb Vegetable oil
1/4 lb Fresh chorizo
1 md Onion; fine chopped
1 cl Garlicm minced
28 oz Can peeled Italian tomatoes;
- drained and chopped
2 Chipotle chilies in adobo;
- seeded, minced
+=PLUS=+
4 ts Adobo sauce from the can
Salt & sugar; for seasoning

In a large saucepan, simmer the pork, marjoram, thyme
and bay leaves in 4 cups of salted water, partially
covered, until the meat is tender, 45 minutes. Using a
slotted spoon, transfer the pork to a plate; let cool
slightly, then tear it into smaller pieces. Skim the fat
from the pork broth; reserve 1 1/2 cups.

In a large saucepan of boiling salted water, cook the
potatoes until just tender, about 8 minutes. Drain well.

In a medium, deep skillet, heat the oil. Add the chorizo
and stir over moderately low heat, breaking it up, until
cooked through, 10 minutes; transfer to a plate. Add the
pork and onion to the skillet and cook over moderate
heat, stirring, until well-browned, 10 minutes. Add the
garlic and cook for 1 minute. Stir in the tomatoes and
chorizo and cook for 5 minutes. Add the potatoes,
chipotle, adobo sauce and the 1 1/2 cups of pork broth;
simmer for 10 minutes. Season with salt and a pinch of
sugar and serve.

SERVE WITH: Flour tortillas, sliced avocado, red onion
and queso fresco.

By Rick Bayless

RECIPE FROM: https://www.foodandwine.com

Uncle Dirty Dave's Archives

MMMMM




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Hi Dave,

Guess they just aren't into pork as much as their northern neighbors.
I've seen it on the menu but not nearly as much as beef or chicken.

In daily life there are lots of Latino recipes that use pig meat. Just
not so much at their restaurants in the USA it seems.

Maybe they think we only like it as ham, bacon or pork chops.

8<----- SNIP ----->8

I've introduced him to various noodle dishes like pad thai and Bun
Thit Nuong (Vietnamese Grilled Pork & Rice Noodles) or Shrimp
Noodle Bowls.

Those would have never crossed his lips. We're visiting Steve's family right now, last night Mom treated everyone to dinner at an Italian
place. It was a last minute sub because the place we'd had reservations for, called an hour before and said they were not going to be open.

At least they letcha know rather than having you show up hungery and
find that they had "gone walkabout" (as the Australians say).

Yes, but it would have been nice to have gotten notice earlier in the
day.

Anyway, different ones tried to get hold of Steve's older sister

and RH> husband to let them know of the change--finally did, just as we
again, on future trips to the area.

I have only one "Italian" place locally where I've seen gnocci
offered. Papa Frank's is owned by the same family who run the
eminomious "Saputo's" in down town Springfield. The problem there is
that one never knows with the downtown venue - one time everything
will be magnifico. Then the next go will be cattivo. Papa Franks is consistently meraviglioso.

Our favorite Italian place here in town sold out to one of the employees
a while back. Owner was from the same region of Italy as Steve's mom's
family so it was "home cooking" for us. We went there a good number of
times pre covid, once during covid trued their take out pizza & were
less than impressed. Have only been back once since the new ownership,
need to go back and see if the chicken cacciatori (our favorite) is
still as good. Original owner had opened up another restaurant in a
nearby town; that one was taking all his time so he sold out &
supposedly sold his recipies to the new owner.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am NOT burned out - just singed a little!

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* Origin: Sew! That's My Point (1:396/45.28)