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OLS
03-15-2011, 09:56 AM
Yeah, boy, ate a great little snack last night. I took three 6 inch white corn tortillas and laid em
out on my broiler rack. I took some white mexican cheese and grated it to cover the tortilla.
Then I took some freshly blanched spinach and laid that in a long line across the tortilla.
At this point I will deviate from my snack to improve the 'recipe'. Take a piece of cooked
chicken breast and grate that over the cheese. Add a dash of salt and another dash of
garlic powder. Use a toaster oven or full size oven to bake/broil the tortillas to a medium
crisp, by which time the cheese should be bubbling and beginning to brown. Remove from
heat and fold along the line of spinach. Allow to cool for 3 minutes and devour.

Serves one, lol.

T.G
03-15-2011, 10:51 AM
Pics or it didn't happen. :D

replicant_argent
03-15-2011, 11:26 AM
and I want to know how to grate chicken, Brad.
Because that just sounded odd.



;)

OLS
03-15-2011, 06:40 PM
I will photograph them the next time I do it, cause they lasted all of NO time. I can make a few tonight
with COLLARDS, but I can't take pics of food i ate. NOW, On to Reppie, you cook a chicken breast and
once it cools, it is entirely grateable, like any block of cheese you might have. If you had a few smoked
chicken legs from a weekend on the barbie, that would grate, too. I sort of 'invented' the procedure,
but it certainly MUST happen somewhere.

OLS
03-15-2011, 07:20 PM
OK camera nazzies, here you go, I had no more meat left to 'grate' and no spinach.
This features collards in place of Spinach and avocado in place of grated meat and
creme freche to make you all feel like total, non-culinary losers.

T.G
03-15-2011, 11:14 PM
Ok tostada wizards, here you go. My awestruck reaction is attached, but I have no film left in my digital camera. This features five rocks in a bowl in place of me being awestruck and a stainless steel bowl in place of me clapping and some irremovable stains and stuff on the side of the bowl to make you feel like a total culinary wizard.

T.G
03-15-2011, 11:24 PM
(please no one take me seriously - it's all in fun. Flipping Brad crap about forgetting to take photos of his culinary creations has been going on since at least as long as I've been here - I give him hell about it all the time in the BBQ threads, and when I forget to post a photo of food I come up with, it gets tossed right back at me tenfold.)

OLS
03-16-2011, 07:45 AM
I especially like the part of each thing taking the place of each other thing.
I can't see taking a 'bowl photo' after the fact, since I done etted it.
I will get some spinach today or tomorrow and re-ceate it. Had I not been
so greedy and eaten a half a rack of ribs at work (with sharing) I would have
had some cold meat to grate. I was gonna use crumbled corn chips as
simulated meat shavings.;)

S'all good Adam.

OLS
03-16-2011, 07:47 AM
I especially like the part of each thing taking the place of each other thing.
I can't see taking
a bowl photo after the fact, since I done etted it.
I will get some
spinach today or tomorrow and re-ceate it. Had I not been so greedy and eaten a half a
rack of ribs at work (with sharing) I would have had some cold meat to grate.
I was gonna use crumbled corn chips as simulated meat shavings.;)

S'all good Adam.

As an aside, collards AIN'T Spinach. I love greens with other foods, but in this
particular recipe, just awful!

jledou
03-16-2011, 08:02 AM
Nice idea Brad. I could also see using a little smoked brisket or pulled pork in place of the chicken to give it a bbq slant ... maybe even a dab or two of hot sauce. I am getting some idears....

OLS
03-16-2011, 08:27 AM
I think that the recipe is best left alone with spinach; the flavors of the chicken, cheese and spinach
are perfect together, but with the accidental substitution of collards for the spinach, the BBQ slant
as you termed it would fit perfect in that case. Collards tasted SO out of place in the way I did
it for the pictures. Just a terrible combo. Pulled pork and collards and cheese, now that's worth
a shot.

Another aside......you might want to sqeeze the juice out of these veggies, it made for a soggy center
in all the variations, requiring a spatula to gt it onto the plate. Delicious, but awkward.

OLS
03-16-2011, 08:35 AM
And you want to talk about a DANGEROUS kitchen scene??
In the collard tostada shot up there, you can see a milk jug, 2% lowfat milk. Seems
totally benign sitting there, "ah, he's pouring a refreshing glass of milk to go with his
dinner". That jug is filled with used motor oil. I had just changed my oil and needed
to take the old stuff to Autozone. I poured the oil into the jug in my utility room which
is adjacent to the kitchen, and laid the jug on a counter in the kitchen so as not to
forget it in the morning, and when I took that photo, I placed the plate on the same
counter. Sick, huh?

T.G
03-16-2011, 08:50 AM
:r:r:r

CasaDooley
03-16-2011, 02:13 PM
I will photograph them the next time I do it, cause they lasted all of NO time. I can make a few tonight
with COLLARDS, but I can't take pics of food i ate. NOW, On to Reppie, you cook a chicken breast and
once it cools, it is entirely grateable, like any block of cheese you might have. If you had a few smoked
chicken legs from a weekend on the barbie, that would grate, too. I sort of 'invented' the procedure,
but it certainly MUST happen somewhere.

Oh yes you can Brad, but I'm thinkin it would be better if ya didn't!:r

OLS
03-16-2011, 02:42 PM
That was the "bowl photo' reference, lol.

Erghhhh....eeeyuh. hehe.

N2 GOLD
03-16-2011, 04:39 PM
Oh yes you can Brad, but I'm thinkin it would be better if ya didn't!:r

:r