Wednesday, March 28, 2012

All it takes is a pinch

I think chewing tobacco is probably one of the most disgusting habits . . . like . . . EVER!  This spitting is the nastiest, ickiest, uckiness!  To be frank . . . it's gross.

When I was a teenager growing up in the sticks of Pennsylvania most of the boys I went school with preferred dipping over smoking.  Don't get me wrong, I think smoking cigarettes is pretty yucky, too . . . but the snuff thing . . . ew.  

Snuff is  "pinched" out of the can and placed between the lip and the gum and is normally kept there somewhere between 10 to 30 minutes. The draw is that nicotine is absorbed through the lining of the mouth causing mellow yet energetic high.  The drawback is that it causes an excess production of saliva . . . 

which mean spitting.  Spitting nasty brown liquid.  The boys would walk around with their empty soda bottles spitting into it almost constantly.  Quite disgusting.  

What's worse, for the user at least, is the high risk with use for mouth cancer.  I had friends . . . at 15 and 16 . . . who had obviously diseased mouths as a result of the dip.  I'll spare you the gory details but if you really must know you can check it out for yourself here.

And, as a teenage girl, I wouldn't ever date a boy who dipped.  Imagine kissing that mouth?  No thanks!

On a side but related note, my neighbor up the road had a thing for Red Man chewing tobacco.  I used to play with his son and the evidence was in little landmines all over the yard.    Unlike dipping tobacco, it is not ground up.  It's shredded tobacco and must be chewed with the teeth to release flavor and nicotine.  The unwanted juices . . . er . . . ugh . . . spit, must be spat.   Once the tobacco is chewed up the chewer is left with a masticated wad of tobaccy . . . 

The whole thing is just . . . ew!

That is all . . . moving on . . . 

Homestyle Beef Enchiladas

1 Lb. Lean Ground Beef
½ Cup Chopped Onion
2 Cloves Garlic, Crushed
½ Tsp Salt
¼ Tsp Pepper
2 10 Oz Cans Enchilada Sauce *
8 Small Corn Tortillas (6-7 Inches Diameter)
¾ Cup Shredded Monterey Jack Or Cheddar Cheese
1 Tbsp Chopped Fresh Cilantro
Sour Cream (Optional)

Preheat oven to 350 F. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Pour off grease.

Season with salt and pepper to taste. Stir in ½ cup enchilada sauce from one can. Set aside remaining sauce from that can.

Pour the second can of enchilada sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down the center of each tortilla and roll up. Place beef enchiladas seam-side down in a 13x9-inch baking dish.

Cover dish and bake in oven for 15 minutes.

Uncover enchiladas. Spoon reserved enchilada sauce over beef enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle liberally with cilantro. Serve with sour cream (optional).

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