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Nevadans?
- Thread starter SunnyDawn
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Quote:
So I can send my address? My mouth is SOOOOOOO watering! My husband said I should have married a Mexican, I love Mexican food so much. But I told him it would have to be a women because they're the ones that cook!
I'm remembering my good friend Viola who told me I fried a tortilla like a white girl!
she showed me the correct technique and I never make a taco without saying "hi" to her. She left us way too soon.
stop on by if you come to Reno
Just let me know so I can make tamales. That's nice to remember your friend when you make a taco. I'm about as white as they come skin colorwise but I married a Mexican (born in Mexico; he's the only one in his family living in the states). He does have some mexican dishes he cooks but I do the heavy lifting in the kitchen. I studied in Mexico for a quarter in college and then I lived there for a year after college. I make pozole and tamales every year. I make several kinds of salsa regularly. I have made mole, chiles rellenos and some other fun things. I love Rick Bayless's cookbooks. He has great instructions, authentic recipes as well as creative twist type recipes. I also have some recipes from my mother in law but those are for more home cooking type meals which are also good but not familiar to most Americans.
My husband does make excellent enchiladas. These are the authentic kind--no baking in the oven is involved. You warm the tortilla on a comal, then dip in the sauce, put in into a frying pan, put in a little cheese, onions, chicken if you want-although we usually just do the cheese and onions (skip the onions, sunny!), then fold over and fry. Serve with sour cream. on the side his mom serves carrots and potatoes that have been pan fried. We usually skip the potatoes and carrots when we make them and just pig out on the enchiladas. those are my favorite enchiladas and I can never order enchiladas in a restaurant here in the u.s. because they are never as good or even close. that being said, i do have a sour cream enchilada recipe from my mom that i still make and my husband enjoys, too. He calls them "norwegian" enchiladas. they are baked in a pan in the oven but tasty in a gringo enchilada way.
So I can send my address? My mouth is SOOOOOOO watering! My husband said I should have married a Mexican, I love Mexican food so much. But I told him it would have to be a women because they're the ones that cook!
I'm remembering my good friend Viola who told me I fried a tortilla like a white girl!
stop on by if you come to Reno
My husband does make excellent enchiladas. These are the authentic kind--no baking in the oven is involved. You warm the tortilla on a comal, then dip in the sauce, put in into a frying pan, put in a little cheese, onions, chicken if you want-although we usually just do the cheese and onions (skip the onions, sunny!), then fold over and fry. Serve with sour cream. on the side his mom serves carrots and potatoes that have been pan fried. We usually skip the potatoes and carrots when we make them and just pig out on the enchiladas. those are my favorite enchiladas and I can never order enchiladas in a restaurant here in the u.s. because they are never as good or even close. that being said, i do have a sour cream enchilada recipe from my mom that i still make and my husband enjoys, too. He calls them "norwegian" enchiladas. they are baked in a pan in the oven but tasty in a gringo enchilada way.
Quote:
Ended up with 18 out of the 20 eggs at lockdown... Started with 32 shipped eggs. I'll post a photo later today when the last four have fluffed up. But right now I have to go intervene as my man-child DH is playing Godzilla at the brooder.
Ended up with 18 out of the 20 eggs at lockdown... Started with 32 shipped eggs. I'll post a photo later today when the last four have fluffed up. But right now I have to go intervene as my man-child DH is playing Godzilla at the brooder.
Hahaha!
Sheryl I was doing that all night! Especially since we put the new coop right outside our bedroom windOw (marks choice) and added a second masterlock to it. Good luck ya filthy coons!
I love the cooking stories! I too have a Mexican mommy whom I absolutely adore. We worked in the kitchen together an she taught me the REAL important stuff, lol.
So who is going to the Stockton show?
Sheryl I was doing that all night! Especially since we put the new coop right outside our bedroom windOw (marks choice) and added a second masterlock to it. Good luck ya filthy coons!
I love the cooking stories! I too have a Mexican mommy whom I absolutely adore. We worked in the kitchen together an she taught me the REAL important stuff, lol.
So who is going to the Stockton show?
Quote:
I have a friend who has one of my chicks I hatched out 10 years ago and who still is going strong. I forgot to ask her if she's still getting eggs. Of course, this person also has a 28 y.o. horse that's still ridden regularly.... Maybe she's got the Fountain of Youth at her barn!
What all folks do with a pet or barnyard member that passes on is really a matter of personal preference. Some bury, some dispose. I've done both, but then planted a tree or shrub in their honor. Had a nice little grove back at the ranch when I lived there; now it's a rose garden here in town.
Here in Las Vegas you can't bury anything...too much caliche. And if you did bury something it would just dessicate and mummify (which is why it's not a wise thing to bury bodies out in the desert as they eventually will be found and with all evidence fairly intact!)
I have a friend who has one of my chicks I hatched out 10 years ago and who still is going strong. I forgot to ask her if she's still getting eggs. Of course, this person also has a 28 y.o. horse that's still ridden regularly.... Maybe she's got the Fountain of Youth at her barn!
What all folks do with a pet or barnyard member that passes on is really a matter of personal preference. Some bury, some dispose. I've done both, but then planted a tree or shrub in their honor. Had a nice little grove back at the ranch when I lived there; now it's a rose garden here in town.
Here in Las Vegas you can't bury anything...too much caliche. And if you did bury something it would just dessicate and mummify (which is why it's not a wise thing to bury bodies out in the desert as they eventually will be found and with all evidence fairly intact!)
Quote:
Hola! I'm a HUGE Rick Bayless fan.
Love his "Mexico One Plate at a Time" series, although not so much his Baja season where he does less cooking and more traveling. I dunno...I think it's the slow flamenco guitar background music that lulls me so. We only get the show once a week here on PBS (cooking Saturdays!), but I understand it's on nightly on the Living Well channel. Hated the one episode where they did the nuevo cooking at his restaurant and did a foam essence enchilada....I'm sorry, but if I order an enchilada I do not want what looks like a plateful of spit. No matter how much effort and creativity went into it, I would be screamin' mad.
I got hooked on Southwest cooking on my trips to Santa Fe and NM. Working with real chiles and making sauces, etc, is just yards superior to anything in most chain restaurants or from a can. LOVE tamales, but they are SO labor intensive if you make your own masa and do it all from scratch...can it be done in under half a day? We have fun making tortillas....my husband's Achilles heel is corn chips. I'm a nut for chile rellenos with a good guajillo sauce and a tuna rojas punch (prickly pear syrup, lime juice, alcohol of choice...could be a margarita or daquiri). IMHO, you can always tell the quality of a Mexican restaurant by its rellenos. My favorite time of the week is when I go to our local Hispanic market....even though I can't speak a lick of Spanish and I stick out like the chica gringa that I am. The produce is really fresh and inexpensive.
I came across a great Puerto Rican recipe (in an AARP magazine of all places) that works well with Mexican food...I use it regularly for tacos and sopes.
PERNIL (Puerto Rican pork roast)
5 or more cloves of garlic, peeled
1 onion, quartered
2 T dried oregano
1 T ground cumin
1 t chili powder
1 T salt
2 t black pepper
1 T olive oil
1 T wine vinegar
1 lime, juiced
1/4 C orange juice (although I just use lime juice here)
1 pork shoulder (3 to 4 lbs)
tortillas
1) Combine the first 11 ingredients in a food processor and blend
2) Score the meat with a cross-hatched pattern and marinate in the mixture overnight in the fridge
3) Bring the meat to room temperature, place on a rack in a pan with a little water and roast for 3 hours at 300 degrees until tender.
4) Let meat rest 10 minutes before shredding.
(The recipe calls for open roasting, but I do mine in a covered pot...makes it really juicy)
Hola! I'm a HUGE Rick Bayless fan.
I got hooked on Southwest cooking on my trips to Santa Fe and NM. Working with real chiles and making sauces, etc, is just yards superior to anything in most chain restaurants or from a can. LOVE tamales, but they are SO labor intensive if you make your own masa and do it all from scratch...can it be done in under half a day? We have fun making tortillas....my husband's Achilles heel is corn chips. I'm a nut for chile rellenos with a good guajillo sauce and a tuna rojas punch (prickly pear syrup, lime juice, alcohol of choice...could be a margarita or daquiri). IMHO, you can always tell the quality of a Mexican restaurant by its rellenos. My favorite time of the week is when I go to our local Hispanic market....even though I can't speak a lick of Spanish and I stick out like the chica gringa that I am. The produce is really fresh and inexpensive.
I came across a great Puerto Rican recipe (in an AARP magazine of all places) that works well with Mexican food...I use it regularly for tacos and sopes.
PERNIL (Puerto Rican pork roast)
5 or more cloves of garlic, peeled
1 onion, quartered
2 T dried oregano
1 T ground cumin
1 t chili powder
1 T salt
2 t black pepper
1 T olive oil
1 T wine vinegar
1 lime, juiced
1/4 C orange juice (although I just use lime juice here)
1 pork shoulder (3 to 4 lbs)
tortillas
1) Combine the first 11 ingredients in a food processor and blend
2) Score the meat with a cross-hatched pattern and marinate in the mixture overnight in the fridge
3) Bring the meat to room temperature, place on a rack in a pan with a little water and roast for 3 hours at 300 degrees until tender.
4) Let meat rest 10 minutes before shredding.
(The recipe calls for open roasting, but I do mine in a covered pot...makes it really juicy)
Quote:
LOL!
In our house the F word is FIBER. I'm fond of saying "Fiber is your friend." DH is somewhat reluctant to agree as he thinks it's somewhat unmanly, I guess. I had to re-do DH's eating habits and regularly had the inquisition "Does this have flax seed in it?" If you put the minute-est bit of whole wheat flour in something he could detect it. Still have a problem getting him to eat fruit (I think it's a guy thing), but he now readily eats salad and any kind of veggie stew-like thing I can put in front of him.
BUT...the payoffs were great! His cholesterol dropped 100 points as did his blood pressure. (And, yes, we did have to rein in his corn chip habit)
LOL!
In our house the F word is FIBER. I'm fond of saying "Fiber is your friend." DH is somewhat reluctant to agree as he thinks it's somewhat unmanly, I guess. I had to re-do DH's eating habits and regularly had the inquisition "Does this have flax seed in it?" If you put the minute-est bit of whole wheat flour in something he could detect it. Still have a problem getting him to eat fruit (I think it's a guy thing), but he now readily eats salad and any kind of veggie stew-like thing I can put in front of him.
BUT...the payoffs were great! His cholesterol dropped 100 points as did his blood pressure. (And, yes, we did have to rein in his corn chip habit)
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I love this talk about Mexican food! We rarely eat "American" food. It bores me, and it's usually not gluten-free OR low cholesterol/low fructose.
TRADITIONAL Mexican food is usually either gluten-free or easy to alter. Not necessarily low-cholesterol, but we can make great substitutions. If we use the same spices, the flavor is preserved and it's still a delicious meal.
Our cuisine usually revolves around what season it is. In the summer when I can't keep up with all of the food coming out of the garden, we do Italian or Indian food. In the winter when food gets really expensive, we go more Middle-Eastern. I think it's sooo much easier to take a recipe that is already "safe" by cultural tradition than try to alter an American food to be safe. Needless to say, we don't eat out a lot, and when we do, it's very traditional international food.
I always wanted to have a Mexican roommate for a few months so I could learn from her. I got some great recipes from the ladies I worked with when I did warehouse jobs. But as far as the other international food... if I had someone Lebanese or Indian come to my house for dinner, I'm sure I'd realize how much I DON'T know what I'm doing.
TRADITIONAL Mexican food is usually either gluten-free or easy to alter. Not necessarily low-cholesterol, but we can make great substitutions. If we use the same spices, the flavor is preserved and it's still a delicious meal.
Our cuisine usually revolves around what season it is. In the summer when I can't keep up with all of the food coming out of the garden, we do Italian or Indian food. In the winter when food gets really expensive, we go more Middle-Eastern. I think it's sooo much easier to take a recipe that is already "safe" by cultural tradition than try to alter an American food to be safe. Needless to say, we don't eat out a lot, and when we do, it's very traditional international food.
I always wanted to have a Mexican roommate for a few months so I could learn from her. I got some great recipes from the ladies I worked with when I did warehouse jobs. But as far as the other international food... if I had someone Lebanese or Indian come to my house for dinner, I'm sure I'd realize how much I DON'T know what I'm doing.
Quote:
LOL!
In our house the F word is FIBER. I'm fond of saying "Fiber is your friend." DH is somewhat reluctant to agree as he thinks it's somewhat unmanly, I guess. I had to re-do DH's eating habits and regularly had the inquisition "Does this have flax seed in it?" If you put the minute-est bit of whole wheat flour in something he could detect it. Still have a problem getting him to eat fruit (I think it's a guy thing), but he now readily eats salad and any kind of veggie stew-like thing I can put in front of him.
BUT...the payoffs were great! His cholesterol dropped 100 points as did his blood pressure. (And, yes, we did have to rein in his corn chip habit)
LOL! I hear that from so many of my friends about their guys! Luckily, I have a husband that's both a very open-minded eater AND wants to live a bit longer. He had a heart attack at age 37, and that was while he was exercising 5 days a week and only eating bacon about 4 times a year. I told him that he's just plain not allowed to check out on me until the kids are raised. So when his guy-friends hear what I feed him, he usually gets comments like, "Dude, I feel so sorry for you." I'm really glad he's a fan of flax seed and oats!
LOL!
In our house the F word is FIBER. I'm fond of saying "Fiber is your friend." DH is somewhat reluctant to agree as he thinks it's somewhat unmanly, I guess. I had to re-do DH's eating habits and regularly had the inquisition "Does this have flax seed in it?" If you put the minute-est bit of whole wheat flour in something he could detect it. Still have a problem getting him to eat fruit (I think it's a guy thing), but he now readily eats salad and any kind of veggie stew-like thing I can put in front of him.
BUT...the payoffs were great! His cholesterol dropped 100 points as did his blood pressure. (And, yes, we did have to rein in his corn chip habit)
LOL! I hear that from so many of my friends about their guys! Luckily, I have a husband that's both a very open-minded eater AND wants to live a bit longer. He had a heart attack at age 37, and that was while he was exercising 5 days a week and only eating bacon about 4 times a year. I told him that he's just plain not allowed to check out on me until the kids are raised. So when his guy-friends hear what I feed him, he usually gets comments like, "Dude, I feel so sorry for you." I'm really glad he's a fan of flax seed and oats!
I AM SO GLAD WE DID THIS, THIS IS GOING TO MAKE RAISING CHICKENS SO EASY!
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