Redhorse cafe

[OLChemist]

I have not yet translated in words I know what it is but it looks like that I want to try them.

https://www.woihanble.com/single-pos...C3%A1%C7%A7api

Shortbread cookies.

2 c softened butter;
1 c sugar;
2 c flour;
2 tsp vanilla extract.

Pre-heat oven to 350F.

In a large bowl mix the butter and sugar until smooth. Pour in the vanilla. Mix in the flour a bit at a time.

I'm a bit uncertain about this next sentence because one word can mean one fourth or a quarter, as in the coin. Since there are no instructions to cut the dough... Divide the dough into quarter-sized balls and flatten.

Bake for 11 mins.


Rose's version of the instructions, based on her baking experience:

Pre-heat oven to 350F.

In a large mixing bowl, cream the sugar and butter. Mix in the vanilla. Add the flour 2/3c at a time.

Roll the dough into a 1" dia log. Wrap in waxed paper and refrigerate until firm. Using a sharp knife, slice and place on a parchment paper lined cookie sheet.

Bake until golden but not browned, about 11 mins.


The picture looks like the dough was rolled in sanding sugar before flattening. But in the age of stock photos, who knows.

[Broken Arrow]

I've never actually drunk hard cider. Is it good?

It is along time ago that a drunk Apflemost. It depends on the apple's used, the amount of alcohol and the way the Cidre is maid. The amount of sugar is a part of the tatse.

It is like beer, you need to taste it and decide if it is tasty or not to you. LOL, If you ask about Pils beer, I have a preference and arguments but I am not the owner of the truth.

Non alcoholic cidre and sparkling, that souen d like "apfelschorle". If it is tatsy is a question of th eapple used and if it is sweet but not to sweet. Again, if you have a two dozen brands, you may try them and see, which are the ones you would drink.

[OLChemist]

Sparkling cider is like apfelschorle. Sweet cider is unfiltered, pressed juice from apples. It's cloudy, brown and tangy. Nowadays, it is usually pasteurized. It's the starting material for hard cider. Apple juice is filtered, pasteurized and mass marketed civilized cousin. It is clear amber.

Sweet cider is generally a local product. It has a much shorter shelf life than apple juice. It ferments much more readily than apple juice. Thus, it tends not to travel too far from the orchard that produced it. This also makes it a seasonal product and it is usually gone from the markets by Christmas. It is also somewhat regional. You'll find much more cider in New England, the upper midwest and Washington state. Down here it TX we see it in the markets from just before Halloween to Thanksgiving.

In the states, the definition of cider varies from state to state, in those states that even regulate it. You will find mass marketed apple juice marketed as cider, produced in states that don't distinguish between the two.


NM had some really old orchards along the Rio Grande. There was a place on the Rio Grande between Okay Owingeh and Taos that had good cider.

[Broken Arrow]

There are many regional apple juice, Apfelschorle and nationwide brands.

The hard cidre is a regional product and where i live not very common. The immigrants to Pensylvania are more of the countrty where Äppelwoi and Apfelmost has been produced and drunk.

The Most I drunk must have been around 1975 when we were for a week at the school country home of our school, Burg Bischofstein.

https://sites.google.com/site/burgbischofstein/bilder

Times ahve changed and the school has been closed.

[wardancer]

One of my favorite drinks (back in the day ) Apple pie !
1 gallon apple cider
1-2 packets of apple pie spice
1 pint everclear

Pour out a pint of cider to make room in the jug. Add in apple pie spice add in everclear. Shake well and serve chilled. It will creep up on you ! Mmmmm.....It will warm your bones !
With that said , I haven't had any in about......26 years ! LOL

[OLChemist]

Except for the everclear that sounds good. But, I'm a teetotaler what doI know, LOL.


The summer after I graduated for high school, Dad took me to Spain and France. He was working with a Spanish train manufacturer and he had an apartment in Madrid. My straight-laced Dad is a completely different man when traveling. He loved Madrid was so excited to show me around. The second day in Madrid, he took me out for an evening on the town. The first place we went was Mesón del Champiñón -- touristy but fun none the less. I had never seen my father consume alcohol, he was after all married to a Baptist. So I nearly fainted when he ordered me a glass of red wine.

This was my big girl moment. I was no longer seated at the kids table. I lifted the glass a took a sip. And nearly gagged. Whatever I was expecting, that wasn't it. On the second sip, I discovered I don't like the smell, tase or burn of alcohol.

Over the years numerous colleagues and friends have tried to convince me that I would love x, y or z drink. My German princess descendant card was invalidated after my reaction to beer, LOL. To date, the only two servings of an alcoholic beverage I have every completed were: mead at a historical re-enactment in Ireland and a minute flute of Sauternes. (I attribute the dessert wine to the proximity of the magnificent architecture of the Notre Dame and a lovely after dinner cheese course.)

[wardancer]

You don't taste the everclear ! It just tastes like a warm slice of apple pie.......in a glass ! And I too am now a "teetotaler"! LOL But I wasn't always !

[OLChemist]

Well, WD I did make a small pot of mulled cider to sip tonight. Cinnamon, cloves, ginger, and couple of slices of orange. It was nice.

I will have to try your drink, without the everclear. It sounds tasty. I've never had a spiced cold cider drink.

[Broken Arrow]

Well, on some days a beer is enough but even than, if it is the wron brand, it doesn't taste any more.

Had bought two bottles of our local Pils beer some weeks ago to drink on dad but forget them in the refridgerator. Recognized two weeks later. Dad had worked for the brewery.

[OLChemist]

Chuy, some warm corn tortillas and butter please.

[gilisi]

Chuy, some warm corn tortillas and butter please.

Tortillas and butter! My favorite! Shaooo!

Tortillas home made by mom

Chuy don't know how to do it right.

[Broken Arrow]

For the butter I suggest Irish butter. The tortillas, hm we may ask your mom to improve our recipe.

Else there is only the try and error method until the result is what is good to the majority and minority mind

[gilisi]

<iframe width="560" height="315" src="https://www.youtube.com/embed/TIs3gjOPevw" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

This is the best video I have found to explain the process

[OLChemist]

Where I grew up, tortillas weren't stocked until the early 2000's. Before that, what tortillas there were to be had were canned. They were -- uh -- not the best. Latin grocery items were a half a dozen dusty boxes of taco shells, a can of enchilada sauce and a couple packets of McCormick taco seasoning.

I remember my first trip to a market in Texas, six brands and four kinds of tortillas in the bread section. I bought 5 bags, LOL. The whole time I was in grad school, I used to bring dozens of packages of corn and flour tortillas back home in my suitcase.




My poor kid brother. He loves Mexican food. He is severely disabled and lives with my mom. The only Mexican restaurant in their town is Taco Bell. Anyway my mom only eats a Chik a fil. So he is perpetually chili deprived, LOL. Last time he was down here, I took him to a local taqueria. They have 8-10 different fillings. The owner was very sweet. He brought out a bunch plastic spoons and let my brother taste all the fillings so he could choose -- al pastor and tripes.

[OLChemist]

Back in the 90's there was a cafe in Belen that made the best red sauce. I used to buy a bowl and a side of tortillas. Butter 'em up and dip. Warm, earthy spicy buttery heaven.