Louisiana Senate Bill 18, a bill to legalize home baking sales (mentioned here in a previous post), made it out of committee and onto the Senate floor. It was read and can now be called for a vote, possibly as early as this afternoon. Email your state senators ASAP!
And now for a good laugh: the erstwhile (some)Times-Picayune, our formerly daily but now occasional newspaper, offers the following “recipe” for Macho Nachos on its website. I quote it below to demonstrate the rapidly eroding quality of content in the Internet journalism era.
- Good-quality tortilla chips
- Seasoned taco meat (beef or turkey) or chili
- Heated black or pinto refried beans
- Shredded cheese
- Optional: Chopped green chiles, drained
- For serving: Chopped tomatoes, chopped green onions, sliced pickled jalapenos, sour cream, salsa
Spread chips thickly on a jelly roll pan. Preheat broiler. Lightly daub the chips with the taco meat or chili, then the beans. Sprinkle lightly with shredded cheese. Immediately run under the preheated broiler until cheese is just bubbling, 3 to 5 minutes. Do not leave the oven area; watch continuously so chips do not burn.
Serve with chopped tomatoes, chopped green onions, sliced jalapenos, chopped green chiles, plus sour cream and salsa.
Optional: Thin sour cream with lime juice and serve it in a squirt bottle, so guests can drizzle their nachos with it.
That’s it. It is an assembly guide to making *nachos*, a food so pervasive in 2013 America that I cannot imagine a kindergarten student needing instructions to assemble a decent version. Sigh. And that’s what passes for food content at http://www.nola.com these days. Adding insult to injury–it is simply the REPRINT of a “recipe” originally published in 2011.