The Boro Parmo (UK)
Apr 4, 2010 | 9:17 am
#2
Join Date: Apr 2005
Location: Central Texas
Programs: Many, slipping beneath the horizon
Posts: 9,859
My only encounter was at a "set lunch", making up a Rotary Club meeting In Kirkudbright, Scotland in the early 80s. I recall the Scottish version of "Bechamel" as obviously an adaptation of a ancient recipe developed to caulk the seams of Norse long ships.
Not something to rave about, it's matched by a regional offering hereabouts, a breaded, fried chicken filet topped with "Chili con Queso" then browned under a broiler, more piquant, but obviously from the same culinary academy.
Not something to rave about, it's matched by a regional offering hereabouts, a breaded, fried chicken filet topped with "Chili con Queso" then browned under a broiler, more piquant, but obviously from the same culinary academy.
Apr 14, 2010 | 5:04 pm
#3
Original Poster
Join Date: Oct 2009
Programs: HH Gold
Posts: 106
My only encounter was at a "set lunch", making up a Rotary Club meeting In Kirkudbright, Scotland in the early 80s. I recall the Scottish version of "Bechamel" as obviously an adaptation of a ancient recipe developed to caulk the seams of Norse long ships.
Not something to rave about, it's matched by a regional offering hereabouts, a breaded, fried chicken filet topped with "Chili con Queso" then browned under a broiler, more piquant, but obviously from the same culinary academy.
Not something to rave about, it's matched by a regional offering hereabouts, a breaded, fried chicken filet topped with "Chili con Queso" then browned under a broiler, more piquant, but obviously from the same culinary academy.
Apr 15, 2010 | 9:31 am
#4
Join Date: Apr 2005
Location: Central Texas
Programs: Many, slipping beneath the horizon
Posts: 9,859
The traditional and time honored recipe - a foundation stone of TexMex cuisine - involves - best in an aging "Crock Pot for home cookers - a two pound carton of "Velveeta" (a blending of soft cheese from an unknown cave with a good grade of wallpaper paste) with a can or two of "Rotel tomatoes with Green Chiles" to add desired piquancy. "Pace's Picante" can be substituted, as well as any number of ghastly canned products called ambitiously "Nacho Cheese". Restaurants often whup up a tub of Bechamel and add some Cheddar, diced tomatoes and chopped jalapenos in escabeche to "taste".