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From: ed@mtxinu.UUCP (Ed Gould)
Newsgroups: net.cooks
Subject: Re: ?ground mole?  (admission of ignorance follows)
Message-ID: <484@mtxinu.UUCP>
Date: Wed, 30-Oct-85 18:02:19 EST
Article-I.D.: mtxinu.484
Posted: Wed Oct 30 18:02:19 1985
Date-Received: Sun, 3-Nov-85 07:30:39 EST
References: <909@burl.UUCP>
Reply-To: ed@mtxinu.UUCP (Ed Gould)
Distribution: net
Organization: mt Xinu, Berkeley, CA
Lines: 26

>                                  He followed the recipe exactly except
>that he substituted 1/4 teaspoon Tabasco for 1/4 teaspoon Durkee's Louisianna
>Hot Sauce, and used 1/4 cup regular flour instead of 1/4 cup Masa Harina (only
>available in 5-lb. bag).

Masa Harina is corn flour with lime, appropriate for making tortillas
and the like.  Wheat flour probably won't do.

>The last exception was the omission of a small amount of ground mole ...
>
>Anyway, please respond and tell me how you pronounce the word (like
>the animal or with an accent over the 'e'?) and what the hell it is.

The word is Spanish, so the "e" at the end is sounded (molay).  But
mole is a sauce, not a spice.  It's made from chiles and unsweetened
chocolate - often the very hot poblano chiles.  (Mole poblano is a
*very* hot chicken dish.  The sauce is a dark brown, and doesn't taste
like it has chocolate in it - at least not the way most of us
chocoholics expect it.  Good, though!)  Maybe they meant ground
poblano?

-- 
Ed Gould                    mt Xinu, 2910 Seventh St., Berkeley, CA  94710  USA
{ucbvax,decvax}!mtxinu!ed   +1 415 644 0146

"A man of quality is not threatened by a woman of equality."