Dirty DaVinci on 24/10/2005 at 18:38
I could give you guys some Mexican recipes, but I don't know if you're up for Mexican Gastronomic Disasters 101...let me know if you're interested...
theBlackman on 24/10/2005 at 18:44
Cybernide, I don't know about you, but here V8 comes in 1 litre cans. 5 such does seem a little much to feed one (1) healthy young lad :D
I will assume for self-protection that you mean the single server 6 or 8 oz cans. :)
Dirty DaVinci Send 'em along. "Authentic" mexican dishes are hard come by. :thumb:
Dirty DaVinci on 24/10/2005 at 21:14
Quote Posted by theBlackman
Cybernide, I don't know about you, but here V8 comes in 1 litre cans. 5 such does seem a little much to feed one (1) healthy young lad :D
I will assume for self-protection that you mean the single server 6 or 8 oz cans. :)
Dirty DaVinci Send 'em along. "Authentic" mexican dishes are hard come by. :thumb:
Oh, these are authentic. Let me find those recipes...:devil:
theBlackman on 26/10/2005 at 01:14
One more for the adventursome:
Small decorative pumpkins (as many as guests, Get the deep ones, that are roundish instead of flat.)
Cut off the tops just below the stem, but keep the stem and top in one piece.
Clean out the interior of all seeds and "strings".
Pre-heat your oven to about 350 F
Fill pumpkin shells with a not too thin mixture of Cream of Mushroom or Cream of Potato soup. (if condensed soup use MILK and only about 2/3rds recommended amount.)
Replace the top.
Put whole pumpkin on cookie sheet or baking pan.
Bake until a fork penetrates the side easily.
Remove, plate and serve
---------------------------------------------
Same thing works with small japanese winter melon, or other small squash.
Mr.Duck on 26/10/2005 at 07:34
Quote Posted by Dirty DaVinci
I could give you guys some Mexican recipes, but I don't know if you're up for Mexican Gastronomic Disasters 101...let me know if you're interested...
Are you perchance from Mexico or a foreigner living in Mexico? :)
Yus...I should probably add some authentic Mexican recipes...hmmm...
Scots Taffer on 26/10/2005 at 14:11
My attempt at fajitas...
Marinate raw chicken strips in the following mixture for 24 hours:
a good healthy splash of tequila
the juice of 2 limes
2 garlic cloves - whole
freshly ground salt + pepper
a tablespoon of soy sauce
liquid smoke (if you got some - it can be hard to get)
Then on the day, grill your chicken on a medium heat, sloshing the marinade over it to allow the juices just to stink up your kitchen nice. You can then set about making the salsa.
Make a quick and easy salsa by:
frying some chopped red onion, red + green peppers
tin of chopped tomatoes in a pot with some cayenne pepper
mix together
add whatever chilis you have to hand - dried, scotch bonnet, birdseye
simmer for a good ten minutes to let the chilis infuse
For preparation:
Warm some flour tortillas, but don't let them get crisp. Easiest way is to nuke 'em for a minute, otherwise steam them.
Get a really nice and rich creme fraische and some mild cheddar. Grate a large lump of cheddar. Also, buy some red jalapenos in a jar (prolly with vinegar). They are really tart and sweet, giving a nice balance to the spicy and tomatoey salsa.
Then it's just a case of dumping salsa, creme fraische and jalapenos on your tortillas, adding the meat, sprinkle the cheese on top and yer away!
Enjoy with a shot of tequila and a wedge of lime, otherwise make some margaritas.
Ulukai on 26/10/2005 at 14:21
Here's one for the short of time
* Buy GoodFella's Pepperoni pizza from supermarket
* Pre heat oven to 190C/Gas Mark 5
* Place directly on top shelf for 8-12 minutes
* Serve with Salad and coleslaw
Carini on 26/10/2005 at 14:28
Here are some Margaritas to have with Scot's Fajitas. This is how our bartender Fernando made them in Zihuatanejo.
Fill cup with ice
Juice 3-4 key limes
2 parts tequila
1 part Controy
splash with sour mix
One of the best margaritas I've ever had. So fresh.
littlek on 26/10/2005 at 15:36
A while back I asked GBM about chocolate...why it got all brittlely and nasty when I attempted to melt it for use on a bar cookie. I later found out one should not freeze chocolate as it does something nasty to the chemistry of the oils and this was frozen chocolate. Well GBM suggested I add Grand Marnier to the chocolate. I simply adore Grand Marnier in my coffee, in my hot chocolate, on my ice cream and even in a Margarita! So adding it to melted chocolate seemed a wonderful idea. I melted the chocolate in a pot and added a few splashes of the precious liqueur and stirred it up. But it did not mix well and I had a liquidy mess. The two just did not want to blend together like I envisioned it would. So what did I do wrong? I used nestles chocolate morsels that is sold in the grocery store so was it too inferior for the liqueur? Or maybe it was poor technique!?! I don’t own a double boiler….hell I don’t even own a hand mixer so all this was done in a rather archaic manner. Wooden spoon, heat and muscle. Anyhow, suggestions are certainly welcome.
SD on 26/10/2005 at 16:56
When you melted the chocolate, did you melt it over direct heat? If so, that's a big no-no. Chocolate is a pretty delicate substance, and should always be melted in a glass bowl placed within a larger bowl filled with very warm water.
If you did melt it as per ^ then just ignore what I said :sweat:.
