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I already love this thread! I am such a foodie!
One of my favorite meals is Chicken Mole. It brings back memories of sitting at a small kitchen table covered in a curtain as a "table cloth" watching my Abuelita stir the Mole sauce in a large pot. I still request it from my mother on my birthday. I smother the chicken and arroz a la mexicana with the sauce. :) My Abuelita is having me learn how to make tamales this Christmas. She said she refuses to leave this earth without her grandaughter having the recipe. I usually help her make them but this time I will be doing the cooking. I told her I do not want to learn if this means she is leaving me! I don't think I have a choice! |
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What a sweet story! You are so lucky to have this chance to learn from your Abuelita. That is such a gift. Mole is something that I have never made. Some of my friends make it so well that I have not even tried. If I want some I know where to go! My feeling is, go to the experts. Maybe you can educate us on Mole and Tamales. That would be awesome. I have had the savory Tamales and only once had the dulce but would love to know more about what possibilities exist. Now I am hungry. LOL That is going to be a side effect of this thread! Again Welcome and I look forward to seeing you around here! |
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Equal parts thinly sliced ginger (skin on), sugar, and water--I use 1 cup each--bring to a boil and then simmer for thirty minutes. Let cool, strain out the ginger. Use the syrup in soda, 2 oz syrup to 8 oz club soda. This makes a HOT drink, so I usually add in 2 oz peach juice concentrate to sweeten it more. Ginger and peach are a wonderful combo. You can also spread those boiled sliced of ginger onto a bed of sugar; turn them a couple times in the next 8 to 12 hours. Voila--candied ginger, and also a gently flavored sugar for baking. The thing which makes my ginger ale really interesting? It's the equivalent of a popular 12-hour anti-inflammatory. It WILL ease your aches and pains. (And by the same token, if you cannot take anti-inflammatories, you need to avoid drinking this ginger ale.) The candied ginger is not as strong but it also has anti-inflammatory properties. |
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So glad you came by. I love Ginger Ale and make the syrup for medicinal use but never thought to add soda water! Duh. What a great idea. The syrup also serves as a good digestive aid so anyone suffering from any digestive disorder will benefit from it. Great tips here! Thank you! |
Thank you for the invite and for the welcome, Sun!
You can boost the anti-inflammatory effect of the ginger ale by adding in an ounce or two of Black Cherry Concentrate. Ginger and cherry is a good flavor combo too. |
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Blend the following up with a few handfuls of ice: 2 cups cubed watermelon 2 cups seltzer or club soda 1/4 cup fresh lime juice 1/4 cup chopped mint leaves It's good without any sweetener, but sometimes I added a simple syrup or just a few spoonfuls of sugar. |
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We are going to learn a lot from you! |
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Oh wow I love watermelon! One of my coworkers attempted to make something like this over the summer when we were melting in a 120 degree kitchen with high humidity. It seemed like no matter what we would drink it was never enough. All I wanted was crushed ice and a watermelon drink such as this. Excellent. Thank you! There are so many great soft drink options out there and yet I rarely hear anyone discussing them. So glad that we are getting this conversation started. |
My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thu...i-cha-fan.html
We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link. |
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You can also make watermelon popsicles just by mashing watermelon and then freezing it in molds, no sugar needed. Now I'm wondering if your watermelon soft drink would freeze well... |
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I cut up and saute corn tortillas, bits of bacon or ham, chopped jalapeno, scramble eggs and top that with cheese. And coffee, gotta have coffee! |
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My grandmother (Guelita) was a very good cook. When it rained and we had to stay in was the only time she turned on the oven and baked out here. She'd make raisin oatmeal cookies. On cold mornings, she'd make atole, oatmeal with raisins and cinnamon stick chunks in it. OMG, I still love finding restaurants out here who make that...I made it for my children when they were small, but now not so much. Tamales was a production with several women all coming together to "embarrar" (spread) the softened corn husks and catch up (gossip) then later make chocolate de la Abuelita to have with the tamales when they were ready. I learned very early to be quiet and they'd let me participate. I miss those times. I tried to get my girls involved in that, but they just didn't get it...it's alot of work, maybe that's it? LOL--of course, that's it! The disco, my uncles used to fry fish! They were pretty good fishermen, so every weekend was a fish fry. I learned to eat huachinango (red snapper) fried, head and all in that type of disc...they'd slice it in the middle after it was all crispy and pull out the bones, then open it, squeeze lime all over it and pull the meat out and throw it in a corn tortilla with some avocado...original fish tacos! That, with a cold Tecate--ay Dios! The other thing they made regularly in that disco was the tripas...ugh...those were gross...lol Jalapeno poppers! You are so right! They are fantastic! A friend of mine out here makes his with fish in the cream cheese or shrimp. They are delicious! He is an incredible cook, by the way... In Chicago, they make a cannoli cake that is amazing! I didn't even know they could do that, but the filling for cannoli is used as filling in a white cake...then strawberry glaze is piped into the cake itself, like with Tres Leches cake...it is amazing...I'd much rather have that than the cannoli dessert itself. But then again they also make Italian cakes that have the same effect as cotton candy--they melt on your tongue! As far as Italian food goes, a very sweet Italian granny taught me to make meat sauce with neck bones. Apparently, this is Sicilian? I thought it was kind of unusual but boy is it delicious! In South Texas, fajitas are a staple. They are made to order any way you like but grilled is my favorite. With a fresh pico de gallo, as I'm not into alot of different hot sauces and until recently started using Lousiana hot sauce...that took a little getting used to. I was raised on chile piquin in a molcajete with fresh tomatoe and salt. That was the best and only chile I ate until I left South Texas and I must have been about 20 some years old...It is still the best dang salsa I have ever tried. And you can out it on anything and it's perfect! http://www.chilipeppermadness.com/im...li-Peppers.jpghttp://www.gourmetsleuth.com/images/molsalsa.jpg My favorite mexican food has to be the chicken enchilada casserole I learned to make many years ago. Instead of rolling tortillas you layer them like lasagna and yes, that is so easy and so delicious and less mess....I like paella, too...but then I'm partial to rice and rice dishes. I make an effort to avoid them and now make steamed tilapia al mojo de ajo--tilapia with garlic or baked lemon pepper chicken instead of fried or guisado...unfortunately, my regional cuisine is at the root of THE largest population in the United States with diabetes. So healthy eating is important. But I will indulge occasionally in that chicken enchilada casserole or other dishes just because they ARE my comfort food. I like Chinese food but usually opt for the grill at the restaurants to make something fresh and with no real sauce but flavor and lots of lime. I love lime on everything! lol...otherwise, dishes with nuts of any kind are the norm for me. Gee, I am writing about all these foods and I'm not even hungry...lol...had dinner with my family and the girls cooked and I got to make dessert. Strawberry shortcake. These days I try to take shortcuts when cooking if possible so that it doesn't take so much prep or cook time and clean up is also a factor. I'm trying really hard to learn to cook smaller portions and healthier but it's coming along a little slower than I'd like. I'm glad this thread is here. I'm learning just by reading everyone's posts! Thanks everyone! |
Good Morning!
So glad to wake up in a nation that has restored some sanity to our political process! Ok I am sipping a huge cup of Espresso roast coffee and trying to recover from only getting 3 hours of sleep. Good coffee is something that I love and take very seriously. I just want to thank you all for your stories and willingness to share them with us. This is the kind of thing that I love to read and learn from. This thread is only 2 days old and is already so rich in fabulous information and inspiration. So thank you! How very cool for me that my love of Mexican and southwestern food is being indulged by you fabulous people as well. Surely many will enjoy reading these posts. As my brain is waking up I can not help but be so happy for those couples in the states of Maine, Maryland and Washington DC, who can now marry legally. I am so glad that Minnesota defeated an anti marriage equality initiative that would change the constitution. I let all of my friends know that I expect to see wedding invitations arriving soon! After all that work there better be some great celebrations! Canela I find it charming that tacos and cannoli can wind up in the same conversation. Love that. I also put lime on everything. Well, almost everything. When I was a kid my Italian Nana would have me help her mix the cannoli filling then fill a pastry bag and pipe it into the cannoli shells. What I created was quite a mess but she was so charming and kind about it. Very patient with me and never seemed to mind. The filling is very simple but requires good riccota cheese that has to be beaten into a lighter consistency which occurs as air is incorporated. Sugar, vanilla, a little milk. Some add cinnamon. My family liked chocolate chips in the filling, me not so much. The shells can be made by hand but a lot of people just buy them from a bakery. Very rarely have I come across a sweet that so many people love so much. A platter of cannoli brought to the table at my Grandparents home always created such excitement. Sweet memory. Literally. As much as I love to cook I am not enjoying cooking alone or just for myself. I had become used to cooking for my little family. That made the separation that much harder on my spirit. How I loved making dinner at home and having that time together to talk, check in about the day. Discuss homework or whatever went on at work for us. Sitting down to a meal together is so important to me. It is probably the most essential part of my day. Or was. This bachelor life is not so much fun. And my ex was a great cook. What a blessing. So onward and into the future. I am eating a lot of raw vegetables these days and making a lot of simple soups. Rice and beans are a staple for me. As is fish. I'm always looking for new ways to grill and bake things. Marinating is a favorite technique to add flavor and its so easy to do. Ok back to coffee and email. I am so grateful for you all and for this thread that is turning out to be so much fun! Good morning foodies! |
Newsflash
Paula Deen posted on Facebook that she is taping "Best Dishes" all week and would like to know what yall would like to have her make. I love that word yall. Love "all yall" even more. I love the south. Minus the racism.
So what do you all want Paula to make? You know how she loves her some butter and bacon! lol |
Here is a link to the Barrio Cafe, Phoenix menu that I like so much. You have to download the file to read it. Not a great web page, sorry.
Has anyone is this thread made Salsa Verde? I am wondering what you can add to the mix if using Tomatilios and jalepeno as the base. Thinking garlic, lime, cilantro. Any ideas? |
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if you do get the chance, order some til they run out completely, though I heard it was way more expensive. 505 chili is really good and really fresh too-- I enjoy their green chili, roasted chili, and enchilada sauce -- really all of it. 505 <-- clicky clicky and for Red Chili powder this who I enjoy the best, makes some really good red sauce RED I will be back soon-- :fastdraq: |
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