Goatjunky

Well, found out a little about this on my own. Guess the trees I have been picking from have olive flies. I have never seen fresh olives sold in the store, but luckily I have tons of olive trees all around so I am going to try a new spot and give this another shot.

Have you ever had trouble with worms in your fresh olives?

I too am looking or a little help with some olive curing questions. If anyone out there has experience with this, I would love to talk to you. I grew up with a best friend who was greek. Her grandmother cured olives at home and now I want to do so also. We used to just go out and pick olives from the trees in the neighborhood and the only rule was not to get the ones already on the ground. The first time I went out and picked olives I did the initial soaking and found small white worms in the bottom of the bucket. Second time I was very careful and looked at each individual olive or holes and thought I had done a very good job, but found worms again. I dont have my own olive tree, just been picking them at the park down the street which has tons of olive trees. Anyone have suggestions? I have the greek recipe from when I was a child, and have found several pretty good resources on the internet for the actual curing, which I can try out once I get past my worm problem.

I couldnt agree more about the Heather/Sara thing. Heather completely over reacted, and then seemed to be having a bit of a big head thing going on. Sara at first seemed to be a bit jealous maybe, but I think she may be right on.

Thank you for the help on the translation! I think I will start experimenting with this this week.

This is definately not a traditional guacamole, but its my current favorite. I toss 5 or 6 cleaned tomatillos, chopped white onion, garlic, jalapenos, cilantro, and a little salt in the blender and then mix this with fork mashed avocado. Makes a thin, citrusy sauce with chunks of avocado in it. Sooo good.

I have tried and tried to recreate these at home, but nothing compares. I think it is something to do with the shady locale you often find these in. The last time I had one was in San Felipe, smothered in mayo chopped tomatoes, onions, pickled jalapenos, and this drizzle of weird chili sauce looking stuff. Almost like a chili puree. At the time I thought it was the best food I had ever eaten in my life, but this was after about 3 coco locos.

I can not wait to try Barb's recipe. Nothing makes me happier than a good Chorizo/Egg/Potato burrito with salsa. I could eat one every day for breakfast for the rest of my life. Its about time I try and make my own chorizo.

This is something I have been wanting some help with myself. I got a recipe, but it is somewhat vague and I am not 100 percent sure that I have it translated perfectly. I am having to fill in some gaps with the actual preparation. Any help appreciated. Here is the untranslated version. Hay que freir cada verdura por separado y desgrasarlas en papel absorbente. Agrege las verduras fritas y los hongos a los demas ingredientes en un frasco grande y refrigere. ¼ cucharadita semillas de cilantro 5 clavos 8 pimienta gorda ½ cucharadita tomillo ¼ cucharadita mejorana 2 ó 3 hojas laurel 1 cucharada sal de cocina 1 cucharada consome de pollo 20 papas chicas 5 calabazas rebanadas 5 zanahorias rebanadas ½ coliflor en trozos 1 cebolla rebanada 20 ejotes cortados a la mitad 20 chiles jalapeños 1 lata mediana de champiñones y su jugo 3 ajos enteros más o menos pelados aceite de maíz para freír and what I have come up with... 1/4 tsp coriander (cilantro) seeds 5 cloves 8 whole peppercorns 1/2 tsp thyme 1/4 Tblsp marjoram 2 to 3 bay leaves 1 Tblsp salt 1 Tblsp chicken bouillon 20 small potatoes 5 sliced zucchini 5 sliced carrots 1/2 head cauliflower cut into small pieces 1 sliced onion 20 green beans cut in half 20 whole jalapeno 1 can of mushrooms with liquid 3 peeled cloves of garlic The main problems I have with this are... the recipe says to fry each ingredient seperately in oil and then place on paper towels. I can see the need to cook some of these ingredients prior to putting them in brine, but frying just doesnt seem right? I am picturing this murky nasty concoction with lots of floating oil. Secondly, the recipe as I got it omits any mention of vinegar and or brine. I questioned the person who gave it to me and she just said to cover it with vinegar. Confused!

My Mother asked for my Salt Roasted Beef recipe, for a holiday dinner. Basically it is an eye of the round roast baked inside a salt crust that you then tap off after. She is notorious for changing recipes, and when she went to get an eye of the round she couldnt find one and substituted some sort of flat roast with lots of fat and pockets. She followed the rest of the recipe, but of course you couldnt tap off the crust when it was done. It was completely inedible but she tried to serve it to the extended family anyway, and apologized.. saying it was my recipe.