Dirty DaVinci on 26/10/2005 at 17:46
Quote Posted by MrDuck
Are you perchance from Mexico or a foreigner living in Mexico? :)
Yus...I should probably add some authentic Mexican recipes...hmmm...
To white people over here, I'm like Sasquatch or the Yeti, something not seen except under rare, mystifying circumstances. I am...a white skinned Mexican. :rolleyes: Some people believe the stereotype so strongly that when they hear a white, Germanic looking male speaking perfect Spanish, after speaking English with a Texas accent, they just flip. It never ocurred to them that Germans, French and Austrians had occupied Mexico for a good amount of years. Hehehe. They think we're all short, fat and dark tanned. It's a good laugh.
Born in Mexico, lived in Texas most of my life, went back for ten years, and I returned to the US. That's about it. And, I'm a dual citizen, which comes in handy. :D
Now, for the recipes. How nasty do you want to get? Hehehehehe.
Mr.Duck on 26/10/2005 at 19:37
Saludos compadre :).
And, eh, they'd be surprised how many white, clear-eyed, blond, brunnete, red haired people are over here.
Sure, there's a lot of "stereotyped" Mexicans, but there's a lot of whiteys and as Mexican as a quesadilla.
Fs...-I'm- white, to begin with, xcept that part of me has been toasted by the sun, but, eh, gives me the cool tan.
And speaking of recipes...Gringos aren't usually fond of innards...so maybe you can start with any recipe involving them ;)
Ever tried panza, tripa and buche tacos? :D
PS. 'ches gringos, que etnocentristas tienden a ser a veces, ¿eh? ;), eh...aun asi los queremos :D
Hmmmm...Mexican cuisine....ooh la la...
Carini on 26/10/2005 at 19:49
Somebody throw down with a mad tamale recipe. I'm a sucker for a good tamale.
Dirty DaVinci on 26/10/2005 at 20:37
Quote Posted by MrDuck
Saludos compadre :).
And, eh, they'd be surprised how many white, clear-eyed, blond, brunnete, red haired people are over here.
Sure, there's a lot of "stereotyped" Mexicans, but there's a lot of whiteys and as Mexican as a quesadilla.
Fs...-I'm- white, to begin with, xcept that part of me has been toasted by the sun, but, eh, gives me the cool tan.
And speaking of recipes...Gringos aren't usually fond of innards...so maybe you can start with any recipe involving them ;)
Ever tried panza, tripa and buche tacos? :D
PS. 'ches gringos, que etnocentristas tienden a ser a veces, ¿eh? ;), eh...aun asi los queremos :D
Hmmmm...Mexican cuisine....ooh la la...
Ah, pero cuando son gringos simpaticos, ha toda madre, compadre! Gusto en conocerte, compa! :cool:
Yeah, they would be freaked. And some of the guys wouldn't come back alone after seeing some of the "indias" of Jalisco. You know, the blonde ones with green eyes and tan skin :ebil:
De panza, cesos, tripas, nanas, barbacoa, pastor, adobada, y....bbbuuuuccchhhheeeeeeeee....damn, love that one :thumb: Hmmmm. You want innards? How about moronga or rinones?
theBlackman on 26/10/2005 at 20:38
Pit Roasted Pork, Beef or Chicken: (Oven technique)
Same result as "Pit" roasting but easy to do in your kitchen.
Get 2 brown paper bags (in the US lunch or grocery bags)
The bags need to be of a size to accept your cut of meat or the bird.
Salad oil
Pour salad oil into one of the bags (a table spoon or two to start)
Rub the salad oil all over the bag, repeat until the bag is completely coated.
Season your meat. If you want bar -B- Que your favorite sauce LIBERALLY.
Put in the oiled bag.
Roll the bag up completely sealing the meat in.
Put the oiled bag with the meat in the other bag (DO NOT OIL THE BAG)
Roll the dry bag around the oiled bag.
Put on a baking pan or in a container that is ovenproof.
Put the oven at about 250 F.
Put the tray, pan, container in the oven.
FORGET IT FOR 6 HOURS.
(if you prepare the meat and bags after your dinner, you can then pop it in the oven when you leave for work in the morning. Or set the oven timer to start it about noon.)
The meat will be done and "fall off the bone tender" when you open the bags.
Dirty DaVinci on 26/10/2005 at 20:39
Quote Posted by Carini
Somebody throw down with a mad tamale recipe. I'm a sucker for a good tamale.
Sure, what do you want? Sugar, raisin, bar-b-que, bell peppers, spicy meat, chicken, ground beef, chipotle or some other, like shrimp? Yes, I've seen shrimp tamales before. :cheeky:
littlek on 26/10/2005 at 21:05
Quote Posted by Strontium Dog
When you melted the chocolate, did you melt it over direct heat?
yes...:tsktsk: I know better now.
MrDuck...this gringo cringes at what is in menutho :eww:
Tonamel on 26/10/2005 at 21:24
I have some chipotles (in adobo) that I need to use, so let's go with that :D
Mr.Duck on 27/10/2005 at 04:58
Quote Posted by Dirty DaVinci
Ah, pero cuando son gringos simpaticos, ha toda madre, compadre! Gusto en conocerte, compa! :cool:
Yeah, they would be freaked. And some of the guys wouldn't come back alone after seeing some of the "indias" of Jalisco. You know, the blonde ones with green eyes and tan skin :ebil:
De panza, cesos, tripas, nanas, barbacoa, pastor, adobada, y....bbbuuuuccchhhheeeeeeeee....damn, love that one :thumb: Hmmmm. You want innards? How about moronga or rinones?
Pinches Yanquis...son especiales, pero si es cierto. Hay varios que son requetesimpaticos!
Yup...they'd bust their nuts for our women...and dem curves....rawr...
Aah..., ¿me creerias que -nunca- he probado moronga ni riñones? :(, ¿que tal saben?
Puts...de sesos....Dios mio, que delicia...ya hasta me dejastes con la baba....¿por que no les pasas alguna receta p'hacer menudo o alguna madre de esas?, un pozolito tampoco no estaria mal :D
Y pos, saludos de vuelta, compatriota!, dales chinga a los Gringos en su tierra que algun dia sera nuestra!!! ;)
VIVA ZAPATA Y MEXICO, CABRONES!!!
Inline Image:
http://www.latinamericanstudies.org/mexican-revolution/zapata-rifle.jpgSneaky Acolyte on 27/10/2005 at 06:27
Quote Posted by MrDuck
Y pos, saludos de vuelta, compatriota!, dales chinga a los Gringos en su tierra que algun dia sera nuestra!!! ;)
VIVA ZAPATA Y MEXICO, CABRONES!!!
Acuérdate mano que hace poco muchas de las tierras que estos gringos llaman suyos pertenecían a nosotros. ¡Que no se rajen mis hermanos! Después de un rato, nuestro territorio será de nosotros de nuevo.
My posole recipe sold out after a few hours, so I might be typing it out later. (Or maybe I won’t. Trade secret! :devil: )
