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  • Tortas de Carne en Caldi

    From Dave Drum@1:18/200 to Ben Collver on Sat Apr 12 10:29:00 2025
    Ben Collver wrote to Dave Drum <=-

    Re: Tortas de Carne en Caldil

    FYI: I saw the quoted text, but i don't see any new message.

    Yesterday was not a good day. Apparently all 15 of my bulk posts wound
    up in the "Nightwatch" echo. Now I see you got a "reply" that wasnb't.

    Here through the magick of cut & paste Is that reply -(y editor -
    (Notepad++) ratholes all replies until I either re-boot or manually
    delete them.

    /BEGIN PASTED/

    Re: Tortas de Carne en Caldil
    By: Dave Drum to Ben Collver on Thu Apr 10 2025 05:38 am

    Title: Tortas De Carne En Caldillo (Meat Cakes In Tomato Sauce)

    When I see "torta" in a title I think "sandwich". My store manager,
    Oscar

    Title: Cola-Chipotle Pork Tortas

    I wonder whether this might be like a sloppy joe filling recipe where
    the "sandwich" part is implied and not part of the explicit
    instructions.

    Then again, further research gives me "Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches,
    or omelettes."

    So, I was wrong and jumped the gun. Sorry 'bout dat.

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

    Title: Venison Machaca Style
    Categories: Game, Mexican, Venison
    Yield: 1 Batch

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

    Title: Torta Caprese
    Categories: Live! cakes, Desserts, Nuts, Chocolate
    Yield: 9 Servings

    6 oz Semisweet chocolate
    12 tb Unsalted butter (1 1/2
    - sticks)
    2/3 c Sugar; divided
    8 lg Eggs; separated
    1 1/3 c Walnut pieces; (5 1/2 oz)
    1/3 c All-purpose flour
    Confectioners' sugar to
    - finish

    Recipe courtesy Sara Moulton

    Preheat oven to 350ºF/175ºC, setting rack at middle level.

    Butter a 10" round cake pan, 2 inches deep, and cut a
    piece of parchment or waxed paper to fit the bottom.

    Cut the chocolate finely and place in a small bowl over
    hot water to melt, stirring occasionally. Remove the bowl
    from the pan and cool slightly.

    In a large mixer, beat the butter with half the sugar
    until soft and light. Beat in the chocolate, then the
    yolks, one at a time, scraping bowl and beaters often.
    Continue beating until the mixture is smooth and light.
    Place the walnuts in the bowl of a food processor and
    grind them finely, pulsing the machine on and off at one
    second intervals. Be careful that the walnuts do not
    become pasty. Stir the walnuts into the batter.

    In a clean dry bowl, beat the egg whites until they hold a
    very soft peak and beat in the remaining sugar in a slow
    stream. Beat the whites until they hold a soft glossy
    peak. Stir 1/4 of the whites into the batter, then fold in
    the rest with a rubber spatula, so that no streaks remain.

    Pour the batter into the prepared pan and smooth the top.
    Bake the Torta Caprese about 40 minutes, until the center
    is firm when pressed with a fingertip.

    Cool the cake in the pan for 10 minutes. The cake may sink
    slightly, though this does not affect its texture. Trim
    off any loose crust and invert the cake on a rack, remove
    the pan and allow to cool completely. Dust cake with
    confectioners' sugar and slide onto a platter.

    RECIPE FROM: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM



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