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    http://www.pbase.com/panos www.mexkitchen.blogspot.com

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    Pátzcuaro, Michoacán, México

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  1. Panosmex

    Meatloaf sandwiches

    I'm inspired now. I must make some meatloaf. All beef or partly pork? The ground beef we get here in Mexico tends to be too lean. I can get more fat content when I can convince our local butchers that's what I really want. But usually I'll mix in about 30-50% ground pork. At times (while still in the U.S.) I've used bulk breakfast sausage for the pork. The bread crumbs type also has a significant effect on the finished moisture.
  2. Panosmex

    Meatloaf sandwiches

    Ketchup. Do you eat the meatloaf sandwich cold? If it were hot, it's best open-faced with hot brown gravy (mushroom gravy optional) and a hill of mashed potatoes on the side. Different options for different tastes and times.
  3. We bought two, 4-shelf units at Home Depot, Morelia, Mexico for home storage. No casters, as the units are easy enough to clean under. (We have all ceramic tile floors.) The two larger ones are in our capacious hallway, and used for dry ingredient storage and my extensive collection of SnapWare. Also started out with two small, 3- wire shelf units, also from Home Depot. They fit nicely in small niche spaces in and around the kitchen. All my pots and pans are on one, miscellaneous plastic freezer containers on another, (I have a lot), baking pans and sheets on another. Getting these shelves revolutionized my kitchen in terms of ease of work and access to pans.
  4. I've seen some that are purple or white, but most are green.
  5. From South of the Border, in Morelia, Michoacán, Mexico comes this awful website. Mi Lola. I especially am annoyed by the menus which move by too quickly to be read. I think the marketing is targeted to a youthful age group.
  6. We had the most delicious creamed corn, quite unlike the canned stuff, while at Rudy's BBQ in Laredo, TX. I looked it up later, and most of the "copy-cat" recipes used frozen kernel corn, cream and cream cheese, cooked in a slow cooker. I looked up the Rudy's BBQ site, and it says "Fresh, whole-kernel corn with heavy cream, Parmesan cheese, sugar, and other special seasonings-made in-house from scratch." I hope to make this at home sometime.
  7. I just sliced up a dozen or so Persian Cucumbers and poured excess bread 'n butter pickle juice over them. It's today's salad. (There were a few other seasonings; salt, sugar, white onion, and sweet pepper dice.)
  8. I have some Bob's Red Mill "Medium" Corn Meal that is almost as coarse as BRM Grits. So I learned to pour boiling water over the cornmeal and salt and let it hydrate for 15 minutes before putting in the rest of the ingredients. This gives good results. In the past, I used Nora Mill Stone Ground Yellow corn meal, which is very hard but tastes great.
  9. The Hotel Catedral, on Donceles, a nice, full service hotel, and a couple of blocks north of the Zócalo has been a favorite of travelers for some years. But we stayed there only twice, before changing to hotels in Colonia Roma Norte.
  10. Mercado Merced is easy to get to from el Zócalo area. In fact, the Metro line has a station inside the Mercado. Mercado San Juan is much tamer, yet interesting. It also tends to be expensive in the context of Mexican Mercados. We have been considering hotels close to Mercado San Juan, among them, Hotel San Diego and Hotel Fornos. The latter especially looks like a real deal, but we have never stayed there. An apparent drawback is that the neighborhood is a bit rough edged, especially at night, and walkable dining options seem scarce. But the truth is, if we need something from the Mercado San Juan and its savory environs, it's no big deal to get a cab or take the MetroBus. We'll undoubtedly continue to stay in Colonia Roma Norte, surrounded by numerous, often appealing restaurants. Note: Lesley Tellez' tour company is Eat Mexico.
  11. Panosmex

    Pine Nut Recipes

    Hi, Nancy. I most recently used pine nuts, toasted as a garnish on Tarta della Nonna. A mutual friend of ours, RG, has a good recipe for pine nut macaroons. It's actually based on almond paste. Another friend of ours had some difficulty making the pine nut cookies. But, here's the recipe he gave me. RG's opinion is that the piñones rosas, grown and harvested in the state of Hidalgo, México, are superior to the Chinese origin ones. There's a chemical involved, I think, whose name I forget, in the Chinese pine nuts. So far, I haven't found piñones in our city nor in the state capital, but I really haven't searched locally. But I do know of several sources in Mexico City, among them in the Mercado Medellín, Colonia Roma Sur; in the Mercado San Juan de la Calle Pugibet, Centro; and my favorite source; Molinera "El Progreso", Calle Arandas 21 bis, Centro, one plaza and a block northeast of Mercado San Juan. I can't say how much they cost, because I forced myself to ignore the expense.
  12. We went to Quiroga, Michoacán last Sunday afternoon with Mexican friends. They recommended a specific carnitas stand out of the many in front of the main plaza. They were accurate in their recommendation. The meat was tender and delicious, and as usual, (as far as I can tell), the only elements were pig and salt. We'd been to Quiroga for carnitas several times before, but these were by far the best we've had. So good, that we are taking visiting family there next week.
  13. Panosmex


    I started a small batch (4.5 lbs cabbage) yesterday. It was cut with a chef's knife and packed into a Mexican glass aguas frescas jar. Packing it down was hard because the jar opening is narrow. I added a few mustard seeds and crushed dried juniper berries. I weighted it with two Ziploc bags, filled one with water and inside another. It's now in a dark cupboard, at an average temp of about 68º F. Also started a gallon of naturally fermented kosher style dill cucumbers, of which I have much more experience than sauerkraut. Those are in a one gallon commercial mayo jar.
  14. I am on my second copy of The Vegetarian Epicure, Book Two, having worn out the first copy. Many, although not all, of the recipes, are among my regular favorites. The salads section is especially good. I often use the pizza dough and sauce recipe. There are two very good gazpachos. This is a book deserving more respect. Note: I am not a vegetarian. Some of Adele Davis's books are candidates for "worst". I haven't looked at one in a long, long time, but I shudderingly recall a recipe for a raw liver "shake".
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