Hi Jim,

 JW> Most corn allergies are a reaction to a particular corn protein.

 RH> The "fun" part would be isolating the particular protein.

 JW> It's called Zein. You can Google it.

OK, thanks for the information. I'll pass it on to Steve; he'll probably
research it quite extensivly. (G)

 JW> regular and high fructose corn syrup

 RH> We use the former; the latter is not allowed into the house.

 JW>  Same here.

 RH> our primary oils are canola and olive. We also use butter

 JW> Here as well. And a little lard occasionally, mostly for pie crust
 JW> and bannock. And it's almost mandatory in some Mexican foods.

I've got some lard in the fridge--will pull it out tomorrow to use in a
crust for blueberry pie. I also use it for biscuits--a country ham and
cheese biscuit is really good on a home made biscuit.

 JW>      Title: About Tlayuda
 JW> Categories: Mexican, Snacks, Tortillas, Beans, Cheese
 JW>   Servings: 1


 JW> Tlayuda is a dish in traditional Oaxacan cuisine, consisting of a
 JW> large, thin, crunchy, partially fried or toasted tortilla covered
 JW> with a spread of refried beans, asiento (unrefined pork lard),
 JW> lettuce or cabbage, avocado, meat (usually shredded chicken, beef
 JW> tenderloin or pork), Oaxaca cheese, and salsa.

Looks interesting, and good. Looks like it might be street food, but
then too, maybe on a plate, with a fork might make for neater eating.
(G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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