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IMBOLCPunxsutawneyPhil
SENATOR BABYHEAD  Posts: 244 Registered: 3/17/2005 Offline
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11/19/2005 at 02:27 |
So I figga I had betta input something, the basic Quesadilla as taught to me by experience, age and wisdom:
Enviromental factors, a planar non-adhering cookery surface:
A Comal.
^
translated into a flat cast-iron griddle, preferably cured, treated right. available at redneck stores in the cast-iron griddle section as well as meskan markets in the southern states or your local "mercado" in Mexico next to the guy selling velvet elvis paintings and wooden chairs. This implement must be allowed to heat up. It will be tricky to use if too cold and if too hot will burn things like your fingers if they are fat and clumsy.
Alternate cookery surface: A hot grill. Just like the kind you have in your backyard/hibachi--the wire grate is more efficient in planar-based cookery and is wonderfully non-stick. It takes approximately 2-400% less time to cook on a gril than a comal or...
Option B: the nonstick pan.
Failing that, your pathetic non-culturally-able self can simply use a non-stick pan. do not use any other kind of pan as the tortilla [corn or shortening/flour mixture pressed into a flat disc] will become stuck in a mockery of your failed attempt at quesadilla cookery.
failing a pan, or grill use the heating element atop a gas stove. If all you have is an electric grill and no pan and would like a quesadilla, I am sorry, this is not for you, please commence ritual suicide.
Ingredients:
All Quesadillas consist of melted cheese and 1 or 2 tortillas. Some niggling facts:
The cheese ["Ques" part of the name] is universally white mild to salty cheese made from cow's milk. It is not colored with annato or any other adulterants. It is not mozzarella, provolone, swiss, havarti, bleu cheese, romano, paremesan, adiago, gouda, fontina, cheddar, colby, or even monterey jack. Again, it is not yellow.
The cheese can simply be [in north america] Munster cheese. If mexico is nearby there are many more options such as Chihuahan, QUESADILLA [yes, a specific type of cheese for this specific preparation!], Menonita, and about 2 dozen other variants which will be wasted on those not living in an agrarian economy with ready access to cow-made cheeses.
The tortillas:
Corn or Flour.
Corn is superior for it's texture and crunch. Yellow and white corn varieties exist. It is a far simplier [yea healthier] meal to corn tortillas. corn, lime water and work. some flour is sometimes added to the "fluffy" ones.
Flour is not entirely a native origin but this has become accepted in recent years--albiet with shortening being the bonding agent between flour and baking powder, salt and shortening. I keep mentioning that ingredient due to the transfats in that product which should be avoided--although with butter they are tasty.
Mode of preparation:
1)The comal is heated over medium heat [too hot at once and the iron will crack] for approximately 5 minutes.
2)As the comal heats the cheese should be sliced into thin slabs or strips so that when laid out over a tortilla they cover 70% of the area in the middle of the disc. The cheese will melt so you can be cheap and use thin slices that cover more area rahter than thick but "tall" slices.
3)Get yourself two tortillas. They will be heated one side at a time. If you are a sissy, or just hungover, get a butter knife or flat blade to help you lift the hot side of the tortilla off the heating surface/comal.
4)One tortilla is placed on the comal face-down. Each tortilla has an initial and secondary "burn" marking upon its surface. Examine it. There is an initial area where the raw dough was first subjected to the heat of the first comal or even press that it came across. This will be first side heated.
5)There should be a plate on which to stage the action, where after the first tortilla begins to blister [if there is water between the layers of dough] or after 2-3 minutes it should be placed on the plate with the face-side up. The cheese is placed on this side and it will become soft as it almost melts.
6)The second tortilla is placed face down upon the heating surface. It too heats up after 2-3 minutes. The time may be less as the heating surface will gradually get hotter, observe blistering and react accordingly.
7)Once the second tortilla is heated place it with the recently heated side down upon the cheese making both heated sides now touching the cheese and both non-heated sides ready to be heated.
8)Now the cheese will be stuck to both sides internally. Place the first tortilla with the cheese and second tortilla bottom side down [the one you have yet to heat] and let it heat for a 1-2 minutes. Flip it over and heat the other side.
8.a) If you have put too much cheese or cheese too close the edge it will spill out, it will be hot and stinky as it burns on the heating surface. If you have been a jew, press down upon the quesadilla and this will help spread the cheese thoroughout.
This process will result in a crunchy and rewarding quesadilla.
Additives can be placed betwixt the layers during step 5. If they are "juicy" like chorizo, steak, or chicken try to drain the ingredient before adding it as it will make a mess in step 8.a A popular additive is ham which results in a quesadilla known as a "sincronisada" .
Alternate process for those looking for a "half quesadilla" [not a real thing all melted cheese tortilla compounds are by definition quesadilla] can use at step 4 only one tortilla and half the cheese. Fold the disc in half and place the cheese in the middle. press into a half disc and proceed as if it had two sides [it does].
There are other variants which involve a pan with butter or oil and pan fry the tortilla, I will not go into such things here.
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Acidburn
I am El Chupacabra   SSHOLEPosts: 751 Registered: 8/1/2004 Offline
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11/19/2005 at 02:33 |
Two Tablespoons of cinnamon, and 2 or 3 eggwhites
Half a stick of butter, meeeelted..
Stick it all in a bowl baby, Stir it with a wooden spoon
Mix in a Cup of Flour, you'll be in heaven soon
Say everybody have you seen my balls?
They're big and salty and brown
If you ever need a quick Pick-me-up
Just stick my balls in your mouth!
Ooh, suck on my chocolate salty balls,
Stick em in your mouth and suck em!
Suck on my Chocolate Salty balls
they're packed full of vitamins, and good for you,
So suck on My balls!
Quarter cup of unsweeted chocolate, and half cup of brandy
Then throw in a bag or two of sugar, and just a pinch of vanilla
Grease up the cookiesheet, cos i hate when my balls stick
Then Preheat the oven to 350°, and give that spoon a lick
Say everybody have you seen my balls?
They're big and salty and brown
If you ever need a quick Pick me up
Just stick my balls in your mouth...
Suck on my chocolate salty balls
Stick em in your mouth and suck em!
Suck on my Chocolate Salty balls
they're packed full of goodness, high in Fibre
Suck on My balls!
[sniff sniff] Hey, wait a minute, what's that smell?
Smells like something burning
Well, that don't confront me none
As long as I get my rent paid on the Friday.
Baby you'd better get back in the Kitchen..
Cos i've gotta Sneaking Suspicion..
Oh man baby, baby! You just burnt my balls!
Someone help me, my balls are on fire!
Get some ice baby! My balls are Burning!
Get some water, pour some water on me!
My Balls are burning!
Help me, Blow on em, Blow on em, do something!
Ooh, suck on my chocolate salty balls
Stick em in your mouth and suck em!
Suck on my Chocolate Salty balls
Put em out baby, Blow em!
Suck on my balls, baby! Suck on my balls Baby!
Suck on my red hot, salty, chocolate balls
Put em out baby, hoo, hoo
Suck on my balls...
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You got Down Syndrome so bad you probably have up,left and right too.
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This is Rabbit. and it kills everyday.
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ghostrider
liberal exit  SSHOLEPosts: 2413 Registered: 7/29/2004 Offline
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11/19/2005 at 02:34 |
Not trying to first post everything but dude, this rocks.
PS, Wisconsin supplies a shitload of Queso Blanco consumed in Mexico.
?
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IMBOLCPunxsutawneyPhil
SENATOR BABYHEAD Posts: 244 Registered: 3/17/2005 Offline
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11/19/2005 at 02:43 |
The burning acid's balls were on fire first... but who gives a rat-fuck about that wasted use of intestine?
Last i was in the mezi-ko I noticed that walmart had all sorts of cheese from yanqui land, it made me a little sad, then I remembered that walmart carried tequilla [8$ a bottle for the best cactus-based heache around]..
Anyhow yes, white cheese--it's a start. Stick with munster.
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