bimbojones
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Posts posted by bimbojones
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1 large ripe avocado
1 handful chopped cilantro (1/2 cup?)
squeeze of 1 lime
pinch of salt to taste
And nothin' else...well, maybe a jalapeno and a teensy bit of minced garlic if I'm feeling frisky. Halve and pit the avocado, cross-hatch with a paring knife and scoop out the flesh. I use the side of the spoon to cut into the guac. to incorporate everything. Keeps it chunky. I have to say, when it comes to guacamole I'm a simple gal. Less is more. Why cover up that beautiful sweet avocado with a bunch of other flavors?
When I lived in So. California I had two mature avocado trees in my backyard. I remember harvesting about 200lbs one summer. I was known as "the avocado lady" at work bringing shopping bagfuls to pass around. Needless to say I ate avocados on a daily basis. Guacamole, on sandwiches, salads or just sliced in half, sprinkled with salt, a squeeze of lime, drizzled with olive oil and a SPOON! Those were the days...sigh.
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Thanks, you guys and for the spanish lesson! That's funny, I had that exact salsa on hand this evening. I was going to make roasted tomate salsa but didn't have enough so I added a couple jitamates to the roasting pan.
I used jalapeno instead of serrano, though, and a clove of garlic and onion. Also whiz banged it in the machine with cilantro. Really good.Anyway, here's dinner! I just took the basic ingredients and ad libbed the rest. The pozole didn't really bloom and could've cooked a bit longer in the broth but I liked the texture. Kind of had the same "al dente" as with risotto. I used our home made chicken broth and added a spoonful of chipotle salsa I made to give it some depth. For the toppings we had the sliced cabbage, red onions and lime, then my ad libbing with juliened roasted poblanos, queso fresco, cilantro, salsa and a little daikon radish (didn't have red ones). It was really good! I'm sure tomorrow the pozole will have bloomed and taste even better soaking in the broth overnight.<table width="700" border="0" cellspacing="2" cellpadding="0"> <tr> <td><img src="http://www.geocities.com/michele_graybeal/pozole.jpg" width="300"></td> <td><img src="http://www.geocities.com/michele_graybeal/carnitas.jpg" width="400"></td> </tr> <tr> <td><font size="1" face="Verdana, Arial, Helvetica, sans-serif"><br> pozole soup with carnitas</font></td> <td><font size="1" face="Verdana, Arial, Helvetica, sans-serif"><br> here's the carnitas simmering away</font></td> </tr></table> -
Well, I know what I'M having for dinner tonight! On the other thread I started about masa I mentioned I found the dried pozole (nixtamalized) corn, at least I realized that's the corn I had. I tell ya, your kitchen will smell like heaven when you get these simmering away. I've never tasted the canned pozole. I imagine the dried cooked ones would taste better...no?
So, soak the corn for a few hours then simmer for a couple more? Like beans? I think I'm going to try the carnitas version tonight since I can get a couple more dishes out of them.
The table salsa esperanza is referring to, is that the one that's almost like a red sauce for pasta? Sauteed onions, garlic, tomato but with the addition of jalapeno? Or is it roasted first?
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The whole head goes in the pot, ears to snout, eyeballs included.
The first time I ever ate pozole, the woman who made it for me looked at the washbasin-size bowl of food she'd put in front of me and said, "Ay ay ay, you don't have enough meat." With that, she plunged this long two-tined fork into her vat of pozole and hauled out the entire head. I about fell off my stool, but didn't dare screech. She proceeded to slice off some cheek meat for me. Well. I gotta tell you, it was out of this world--but I must say it startled me a good bit. It looked a lot like Bimbo's avatar, only not green.
Now, what the heck--I'm used to it.
That just made me laugh! How about some cheeks from the other end, I would've said. That's the kind of thing that needs to happen to me. I wouldn't go out of my way to order head soup. But plopped in my bowl without a chance to say, "er, uh, no thank you"? My pride would tell me get over it and dig in even if I was feeling icked out. I think I'm going to change my avatar...
I have had chicken feet for Dim Sum and loved them. So, go figure.
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Hey! That sounds really good!
But you should also be aware of the wonders of a big pig head thrown in a pot with just seasoning, corn (posole/pozole/hominy), chilis and water. Let it simmer to viciousness and then pick apart the meat and serve in bowls with the usual garnishes...the base can get pretty funkily porky - magnificently so....
ummmm....
"Funkily"...I like that one. Can't says I've ever had pork head (intentionally). I'm sure, as in most head cases, it's awsome. Is this a whole head or a disassembled one? Would it be looking back at me? Sometimes the whole face thing gets to me...unless it's a fish or a lobster...
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Today I had the opportunity to chat with Mary Sue Milliken and Susan Feniger (of Border Grill in Santa Monica, CA and Las Vegas) and they mentioned a great recipe for Pozole with Carnitas. They quickly ran down the ingredients so I'm not sure the method but it sounded simple enough. You just shred your carnitas and add pozole and chicken broth, topped with shredded cabbage, lime juice, chiles, queso fresco...I think that was it. Anyway, Carnitas is my favorite so always looking for new ways to eat it. This sounds good to me!
They also talked about tacos from Merida that sounded incredible...but that's another story!
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...Went last night and it was, well, OK. I'm always aware
of little picky things that could easily be overcome to make
an experience perfect. Like why the host seated us in the
middle of the room when there were much more comfortable
tables against the wall. I hate being on display, hate my back
exposed. (I'm weird, I know.)...
...Oh, well. I'll give it another try, though. I'll take other posters' word
on their high appreciation of the tandoori. But A Taste of India reigns
supreme for me once again (even prefer it over the over-rated Vij's,
and yes, I know he's a great guy and does wonders for the world;
I'm just not into fussy food).
Wow! So sorry you didn't have a good experience. We were there last night as well, our second visit, and had a great meal as expected. We were situated next to the palm tree in the middle area. Not the best seat in the house but I didn't care if we sat on the floor, I was so hungry for tandoori chicken! Service was great and attentive. We ordered the Tandoori chicken (incredible), the Dahi poori (really unique taste, to me), Palak paneer (so, so) and Fish Tikka (really good).
They do take your request for heat seriously, which most Indian restaurants will go a bit on the conservative side. We said "we're not afraid of heat" but just make it how the chef prefers. Our server just said, we'll make it hot for you" So, okay, we'll see what happens. Yep, our paneer was, very spicy! I've heard that in India they don't really adjust the spice to the customer's taste. They just make it the way it's supposed to be. I kind of think Palak paneer isn't supposed to be THAT spicy and subsequently took away from the dish. Overpowered it really. So next time I'll order it mild.
But everything was great, for us. We even ordered a second Tandoori chicken to take home. I too noticed the two Indian families there and on our checkout at the door I overheard them saying it was great to the maître d'. Must have been one of those wierd glitches in your case I guess. Go back for lunch and order the Tandoori chicken and maybe a cold appetizer. That way you're only spending a little dosh to sample, in my opinion, really great Indian food.
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After reading about it here on the forum we decided to check it out last Tues and had a great meal. The server was very nice and knowledgeable about the dishes. We started off with some cocktails which, to me, were reasonable at $6.95. I had a Lichee/Vodka drink which was really good. We had both the hot and cold appetizers. Our favorite was the cold one. The pooris were very tasty! However, I thought the hot appetizer was a bit over priced, but really good.
For mains we ordered Butter Chicken, Saag Gosht (lamb in spinach), Shrimp Masala, Bhindi Masala (okra) and the best Tandoori chicken I've ever had! You only get two pieces and priced accordingly at $6.95 but I'd gladly pay more for a larger portion! Amazing. Also had the spiced fries which they don't have in Toronto. Different for an Indian restaurant but really good, none the less.
All the dishes had their own distinct flavor, as a lot of the curries in Indian restaurants seem to taste the same after a while. The other thing that's great is you get naan or rice included with each main dish which, in most restaurants, you have to pay extra.
We also ordered desert: Kulfi, Chai brulee and Gulab Jamun. All three were fairly good but I have had better Gulab jamun down on Main/49th.
It's great to have such a good Indian place only five minutes from us, too. I will definitely return and looking forward to trying the Fish Tikka!
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Bombay Behl on Hastings in Burnaby Heights - best tandoori chicken I've ever had
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From a designer's POV, I really like what they've done with Chambar. 2 very distinct room style that blend well with each other. I've dined on either side of the "tunnel", and like each for different reasons. The dining room in particular with its amazing baquette and cathedral windows is stunning.
My only comment is more of a trend in restaurant design than it is a fault with Chambar. The continued use of hard surfaces makes for a lively sounding room. My ears, having suffered way too many evenings being bombarded with Led Zeppelin, Yes and Queen under Senheiser cans, have a rough time hearing even my dining companions sweet utterings over the din.
I'd be very interested to hear how FOH feels about the "tunnel." It seems this could be a difficult room to work.
A.
That's funny, we were there last friday and my boyfriend was having a hard time hearing me, too...also having slightly compromised hearing (for the same reasons). We were in the "tunnel" in the two-seater against the striped clad wall. (Really love that funky chandelier over the dining table!) I do love a lively restaurant but sometimes some noise reduction is in order. Maybe draped fabric on the walls would help in areas.
Anyway, Chambar, so far wins for design and feel for me. Really comfortable and warm. Great lighting, albeit a little dark to see the food, but necessary for that "gemutlich" feeling.
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Just a quick note - the masa turned out excellent this time. I let the masa sit over night and processed it a third time the next morning and came out much finer in texture. Nice and fluffy too! Made a couple tortillas and they were great! Chucked it in the freezer for later use. It's nice not to have to go through the liming process. Now off to make the carnitas!
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...It does look as if it's been nixtamal-ized and just needs cooking some more, but you are going to be the new expert here as soon as you figure out what this stuff really needs.
I don't like the looks of the 'grit' at the narrow end of the kernel, though. Tell us what happens once you get the kernel soft. It should end up sort of like hominy from a can, only better--fresh, bigger, plumper, more 'flowered', and with a better texture and flavor. In other words, the same kind of differences you see between fresh vegetables and canned vegetables.
I will go to the market this week, buy some pre-nixtamal-ization corn and take a picture so you can see what it looks like in its original state.
Of course I wish you luck, and I sure admire your persistence.
Thank's esperanza, yes, I don't give up easily!
So, in response, I've never made pozole nor bought a can of hominy so I can't compare but I'm sure you're right. I just simmered and simmered until they seemed soft enough to grind up. A few started to "flower" but I didn't want them to because I thought it would affect the texture of the masa...maybe too mushy? Anyway, I whized them in the processor like before but didn't get as fine a grind this time. Although they did soak overnight in the last batch. I'll give them one more time in the machine today and twist up a couple tortillas. The rest will go in the freezer. The grit, (germ?) or tan pointed tip, softened up just fine in the cooking process. Didn't make a difference once ground up and the little flecks actually makes the masa look "authentic" from what I'm used to. I've read some Mexican cooks remove them but that's way too much work!
By the way, made home-rendered lard yesterday, too. Makin' carnitas for this weekend! I may add a drop of two to the masa for flavor. Yumm!
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Starting over. Here's the corn. Does this look like it's been "nixtamal-ized"? I bet that's the case. I've brought it up to boil, simmered it and now it's just soaking covered until it's soft enough. I did read over the other thread about Pozole which has been helpful. Wish me luck!<br><table width="30%" height="332" border="0" cellpadding="0" cellspacing="2"> <tr> <td><img src="http://www.geocities.com/michele_graybeal/whitecorn.jpg"></td> <td><img src="http://www.geocities.com/michele_graybeal/nxtamal_kernals.jpg"></td> </tr></table>Do me a favor: when you get that corn, post everything it says on the label. If your Spanish is rusty, I can translate what it says for you and then we'll both know--me from your post and you from my translation.That market sounds wonderful. -
A drawl is a beautiful thing. No wonder you miss it. Next thing you know you'll be saying 'oot and aboot'.
Welcome,
Jamie
LOL! Thanks, Jamie! Haven't picked up that much of an accent. I must admit I've thrown in an "eh" occasionally...and was just starting to get into hockey then that "thing" happened. You can congratulate me, though! I have officially landed as of yesterday! Woohoo!
As for a drawl in California? I'm not sure about that. I guess I don't really hear it do you? Probably more down in LA. (like, woah, man...trippy) but not so much in the Bay Area where I'm from. But of course, we're far superior.
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Actually, I still have the bag. It just reads "white corn". The company is Doña Elsita - Authentic foods from Mexico, Central & South America. Distributed by Horizonte Imports in Surrey. I called the number but it was a fax.
I'll pick up a bag and take a snapshot of the corn and post it. You're probably right, it's already been processed. Just dried nixtamal, right? Do I boil and soak it? Is it the same cooking procedure minus the cal? I mean aside from the slight wierd taste from the cal it had the right texture and corn taste I'm familiar with.
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No, that doesn't sound right at all.
I do indeed mean a skin that would loosen and slip off, the same kind of skin (only tougher) that you'd see on kernels of corn on the cob. I'm having a really hard time visualizing what it is that you bought; is it possible that your bagged corn was already nixtamal-ized? Nixtamal-ized corn is sold in bags like those you mention both here in Mexico and in the USA.
When corn needs to be nixtamal-ized, it's usually sold dry--big individual kernels, either red or white, of field corn. I'm wondering if you're not going off on a wild goose chase looking for something labeled 'dent corn'--even in the States I've not seen this designation. I read the differentiation between 'sweet corn' and 'dent corn' on these boards, but in real life...nope.
IMHO, your best bet is to go to a Latin market and ask for maíz para pozole. See if they've got it dry in bushel baskets or bins. The individual kernels will be hard as rocks, slightly shiny, about the size of your thumbnail, and about 1/8-1/4" thick. I'd use white for tortillas, red for pozole. With these, you can nixtamal-ize to your heart's content.
I'd email you some, but it would clog up our hard drives.
Esperanza - you may be right! They are as you describe - big fat corn kernals. If that's the case, do I just soak them in water or boil them? The thing is I may end up getting another bag at El Sureno...because the gal at Tienda El Polivoz on 4120 Meridian St. in Bellingham FOGOT TO PUT THE CORN IN MY GROCERY BAG!! (arrrgg!!)
I was too busy chatting with her and gloating over my goodies to realize it myself. That was the reason for going there in the first place.Great place, though. Not a lot of produce, just a few essentials like avocados and nopales, etc. I picked up a huge bag of Morita chiles for $4 plus smaller bags of chile negro, molito and arbol for $1.29ea. A nice selection of chiles, although, you may have to examine the chiles in the bulk bags. Got a few moth larvae in mine. Also, just in case, some masa harina sold in bulk bags for $1.59. They have cal for $.59 (cheap!). Great selection of spices, too. Picked up some epazote, mexican oregano, panela sugar, achiote paste and my crema!!
Definitely worth the trip down. I even picked up a nice large woven blanket/table cloth for $11 (40% off-originally $19). I had been there once a couple years back but then they didn't have the selection they have now. They are also expanding next month into the next building to include a meat shop (carniceria?). Anyway, thanks for your help!
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"The outer covering on the kernel of dent corn does not disintegrate, it simply loosens from the soft inner kernel so that it can be rubbed off."
When you say outer covering do you mean a "skin" that would loosen and slip off? If that's the case, that most definitely didn't happen with the corn I bought. The exterior of the corn just got kind of soft and gummy. I could reveal the white kernal but only if I scraped it with my thumbnail. The corn was quite brittle, too. If I scraped too hard it would crumble. Does this sound right? The bag was labeled "white corn" and looked exactly like what I've seen on line. Large kernals, about the size of a dime with an indented center.
Hopefully today I'll find a market in Bellingham and get another bag of corn clearly labeled "dent or field" corn. I've got a birthday party next weekend and I'm planning a Mexican feast! I want to wow them with my tortillas...but in a GOOD way!
Thanks for your input, too!
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One more thing...
Just read something about calcium hydroxide which may explain my results. "Once the container is opened it rapidly deteriorates so that very old samples may not give expected results." Now, it was in a plastic bag but who knows how old it was in the first place...
May be better to order it from the pharmacy!
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The use of your molcajete to grind the corn might provide some problems as traditionally corn is ground on the metate. It provides a bigger space to work on. But by the photos, you seemed to get a pretty good product from your processor.
Would like to know more about whether cal has a shelf life.
Let me know what you find in Bellingham.
Actually, I think you're referring to Irishgirl regarding the molcajete...and I agree it would be too small and maybe too porous? But good to get one anyway for salsas, recados and guacamole!
I'm quite happy with the results using my food processor. Nice and rustic! I did process it twice though. First to whiz it down to a coarse texture then again in small batches to a little finer texture. I added a little chicken stock and salt, too, to make the masa more flavorful.
All in all I didn't find it to be to labor intensive like it's made out to be...using a processor, that is. Well worth it if you can make enough to freeze!
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I am making a red mole with anchos, pasillas and guajillos....some with chicken, and some vegetarian.
Don't worry about ingredients...i already scoped that out and have most of them.
My Mexican dishwashers love this recipe and think it very authentic...although they all have their preferences depending on the region they come from. They want me to make Mole Negro next time. I personally like the Green Mole as well.
What I want to know....is, if Masa is made from corn, what is the difference between Masa tortillas and corn tortillas? Is it that the masa is suppossed to be white? I am thoroughly confused.....but I think that I am going to pick up a bag of Masa Cal until I can get my Molcajete from Granville Island.
P.S. Also interested in where the corn and lime were bought.
Irishgirl - corn tortillas are made from masa, a dough made from dried field corn. Field (dent) corn is mostly used for cornmeal, startch, etc. "Sweet corn, the corn we eat as a vegetable, has a very thin skin. Sweet corn is loaded with sugars which is harvested before the kernels mature. The field corn called yellow dent, has a very thick outer skin that doesn't soften up to the point you can eat it even if you cook it for hours. There's really only two ways to eat it - grind it dry into a meal". Masa just means dough, really, but most Mexcans know it refers to corn dough. Here's a couple links which hopefully explains some things.
http://www.gourmetsleuth.com/masanixtamal.htm
http://wwwiz.com/issue13/d04.html
Shelora - your masa harina, which is what is at Superstore, is great! I use it all the time. It's just dried fresh masa I think. I never buy store bought tortillas. For me, they're just not as tasty as home made. If you want make the tortillas ahead of time and freeze them. Just form the balls and put them on a baking try lined with parchment paper so they're not touching. When frozen toss 'em in a freezer bag. You can just take out what you need and thaw.
I bought the corn and cal (calcium hydroxide) at El Sureno market on Commercial Dr. between 1st & 2nd. Just be careful with the cal. The dust can really irritate your eyes and throat if inhaled. I'm still not sure about the freshness of the cal or the corn even though it's dried. I might try another source.
Anybody know where's a good Mexican market in Bellingham? I'm going there on Saturday...
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Hi Esperanza,Actually I did rub the kernels between my palms with the water running but didn't try the bath towel thing...Peeling? Would the outer coating actually peel off or just disintigrate? Maybe I'm not using the right corn. I bought a bag of dry corn labeled white corn. Very large kernels with a dented center. Which is why I chose them since all the recipes I found called for field or "dent" corn. Plus the cal was right next to them so I assumed they were the ones.I washed them the best I could without crushing them then ground them up. Here's a few shots from my adventure with nixtamal...<br><table width="815" height="249" border="0" cellpadding="0" cellspacing="2"> <tr> <td width="270" height="166"><img src="http://www.geocities.com/michele_graybeal/nixtamal.jpg" width="270" height="213"></td> <td width="268"><img src="http://www.geocities.com/michele_graybeal/masa.jpg" width="268" height="213"></td> <td width="269"><img src="http://www.geocities.com/michele_graybeal/tortilla.jpg" width="269" height="213"></td> </tr> <tr> <td width="270" height="30"> <div align="center"><font size="1" face="Verdana, Arial, Helvetica, sans-serif">nixtamal simmering</font></div></td> <td width="268"><div align="center"><font size="1" face="Verdana, Arial, Helvetica, sans-serif">masa - ground in food processor</font></div></td> <td width="269"><div align="center"><font size="1" face="Verdana, Arial, Helvetica, sans-serif">finished tortilla</font></div></td> </tr></table><br>The texture is great, nice crispy outside with tender inside but the flavor...well, very slight bitter aftertaste, I'm afraid. But other than that they've got that typical real corn tortilla taste!I'm going over the boarder this weekend so maybe I can find a Mexican market that sells what I need...The outer coating won't wash off in the cal, but the cal soak loosens it. You have to rub the outer coating off after you soak the dried corn in the cal/water. An easy (well, not so easy) way to do that is to drain the soaked corn and rub it like crazy in a big clean bath towel. It's work, but not as much work as peeling each kernel individually. -
Hi there,
What kind of corn are you using? Where did you buy it? Where did you get the slaked lime? This is something I want to make this year, using some of the local corn, but not sure which kind would be best.
I'm very curious as to how this turns out. Keep me posted.
Thanks,
Shelora
I'm using field or dent corn. You don't want to use regular sweet corn as it's not the same thing.
Would you mind if we moved this thread over to the Mexican forum so I can keep my other "masa" thread going? That way we can get others who know about masa in the loop! I have photos of the finished process!
Link to thread: http://forums.egullet.org/index.php?showtopic=61988
Michele
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Thanks Irish Girl! It is suprising what you can find at that store...when you say the non-lard type do you mean just masa harina? Or is this a wet mix?
That's a great link, Huevos del Toro. I've actually researched it myself and have considered it. I lost the link I had but yours looks better anyway. Have you tried making your own?
As far as the masa experiment goes, not sure the Cal (slaked lime) is working...but that's in another thread I started in Mexican cuisine http://forums.egullet.org/index.php?showtopic=61988 ...hopefully I'll get some help there!
I have to tell you, the smell of the Nixtamal is heavenly!!
Michele
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Well, so far I'm not sure the Cal is doing it's job.
The outer coating isn't really washing off like it's supposed to. Does Cal lose it's effectiveness? Not sure how old it is.Anybody have any suggestions?
Thanks!
Smoked chiles pasillas of Oaxaca
in Mexico: Cooking & Baking
Posted
Those both sound delish! I've never heard of stuffing peppers with a sweet filling. Sounds amazing! Are these smoked pasillas similar to Moritas? I would imagine they're not as hot.