[LMB] OT: AKICOTL, Norteno Cooking question

Pat Mathews mathews55 at msn.com
Thu Sep 5 15:31:32 BST 2013


This sounds like one of those picky recipes with the gourmet ingredients that I was trying to avoid. 

> Date: Thu, 5 Sep 2013 09:24:31 -0400
> From: sukiyaki531 at gmail.com
> To: lois-bujold at lists.herald.co.uk
> Subject: [LMB] OT: AKICOTL, Norteno Cooking question
> 
> From: Margaret Devere
> >Chili's used to offer a green chile chicken lime soup. It was terrific, but
> they took it off the menu about a year ago.
> 
> >I went looking on the internet and found this re-creation:
> http://picky-palate.com/2010/03/18/green-chili-chicken-and-lime-soup/
> 
> >Tried it twice. Once it was pretty close, and pretty good. The next time it
> was just so-so. But I'm not much of a cook, so it's probably me.
> 
> >Sue, if you have suggestions or improvements, I'd be interested.
> 
> First off, Whoa! It makes a boatload! I'd have to cut it in half. Secondly,
> what was different about it the second time? I see there are options for
> fresh
> or roasted garlic, and another for the rice. If you used basmati, that
> would certainly
> change the finished taste (I *love* basmati rice - it smells like popcorn
> when cooking!)
> So would roasted garlic over fresh. The Rotel tomatoes could have made a
> difference,
> too, if you used differing heats. Did you make it the same way both times?
> 
> Sue (adding it to my collection)
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