[Sca-cooks] Migas

[Anne-Marie Rousseau]

on "migas"....
yep, the version that my family does is "portuguese", ie the version that grandma rose remembered from her 
childhood in the Azores. of course, Grandma Rose had a very long and very colorful life (she was a blues 
singer in a speakeasy during prohibition, for example! and an avid sportswoman in central california at the 
first quarter of the 20th century) and goodness knows if this is actually what they did, or just what she 
remembered them doing.

I can see some similarities: bread bits of some kind, some sort of allium (onions/garlic) and 
other "interesting things" set into scrambled eggs. where it goes awry I bet is quality of ingredients at 
least in part....Grandma ROse never cooked a fresh vegetable unless she could get it the color/consitency of 
canned, either....

(but she was a heck of a woman, doing what she thought was right, in a time when women didnt DO stuff like 
that much!)

like I said, I have my bro in law Jeff who will make me orange french toast with tahini and fresh 
strawberries, so its all good ;)

--Anne-Marie

>Huh? I doubt few people here in southern Texas or northern Mexico  
>would recognize that as "Migas". That sounds like a very poor  
>substitute. Migas here tend to be eggs scrambled with chunks of  
>chorizo, fried tortilla chips, cheese, peppers and maybe some onions.  
>Throw the various ingredients into the skillet, fry them first, and  
>then add the eggs and scramble until the eggs firm up. Usually served  
>with salsa.
>
>This makes a fairly quick, camp meal either for breakfast or dinner,  
>with only a few dishes to clean up.
>
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas           
>StefanliRous at austin.rr.com
>
>
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