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arbon

Jan 27, 2003, 9:15 PM

Post #26 of 50 (982 views)

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Re: [Ed] Pedro in the Kitchen.

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"Yo Pedro,how the hell did you end up in the mex connect kitchen.You go boy!!!!!!!"

Probably he signed the "Standard" Canadian pro-nuptial agreement.

It states,"That who shall ever do the cooking, will not do the dishes"

Todd DF

Jan 28, 2003, 9:45 AM

Post #27 of 50 (968 views)

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Re: [Mereja] Mexico, too.

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A friend (or at least I thought) once ordered tacos de nana for me at a taco shop. Since he wouldnt tell me what it was I had to look it up. Ahh Mexico, the land of new and sometimes forgetable experiences.

Mereja

Jan 28, 2003, 3:53 PM

Post #28 of 50 (958 views)

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Re: [Todd DF] Mexico, too.

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I haven't eaten that yet, at least that I know of. They use everything don't they?

pedro naco

Jan 28, 2003, 5:53 PM

Post #29 of 50 (951 views)

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Re: [jennifer rose] Diana Kennedy-i guess too subtle again....

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for some ms. rose. i started this thread so there could be some PERSONAL interaction between 2 if not more cultures in the preparation of certain foods-namely internal organs of various animals-social interaction about a common denominator-food was what i was after.

i really have no interest whatsoever in adding more weight to our posessions for our move in 3 yrs by purchasing more cook books.

i believe i will make out quite nicely with my newfound mexican friends in sharing our recipes when we're physically there-i far prefer PERSONAL interaction to the reading of books.

cultural education is garnered far more redilly from actual people than from books.

oh and thanks for the "young man" thing-i never thought anyone under 90 would call me that again although at almost 60-i will be the perpetual rookie on my hockey team as i am the youngest.

just as an aside my haggis was the best i've ever made-i'm of czech extraction by the way-and i use my cook books just for the basics and improvise from there-wanna see a picture-i know my name ain't mac'kennedy-want the recipe?

cheers

(This post was edited by pedro on Jan 28, 2003, 6:02 PM)

Jan 29, 2003, 8:47 PM

Post #30 of 50 (915 views)

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Re: [pedro] Pedros Internal Burgers Chapala

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I really like pig snout & rectom,rectom hell killed em both.

arbon

Jan 29, 2003, 9:42 PM

Post #31 of 50 (920 views)

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Re: [Ed] Pedro the Organ Grinder

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BSA Chopper delivery Bike,with Haggis Rack.

Here's a sign for pedro. on the side & as attachment below.

(This post was edited by arbon on Jan 29, 2003, 10:51 PM)

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pedros-haggis.gif (5.77 KB)

Jan 29, 2003, 9:49 PM

Post #32 of 50 (919 views)

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Re: [arbon] Pedros Internal Burgers Chapala

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Hey Arbon,that fits pedro to a tee.Perfect sign for him,like it.He can deliver his burgers on his beezer,ha.

pedro naco

Jan 30, 2003, 4:53 AM

Post #33 of 50 (901 views)

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Re: [arbon] Pedro the Organ Grinder

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ok you guys -you asked for it-so here is my prize ,fittingly delivered on a silver platter.

see attachment below

(This post was edited by pedro on Jan 31, 2003, 3:22 PM)

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worldsbesthaggis-x.jpg (0 B)

worldsbesthaggis-x.jpg (22.8 KB)

Uncle Jack

Jan 30, 2003, 5:07 AM

Post #34 of 50 (899 views)

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Re: [pedro] Pedro the Organ Grinder

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Your guests all appear to be properly "lubricated" and fittingly so. It helps make the haggis go down easier.

And where be the sword with which to smite the beast?

UJ

pedro naco

Jan 30, 2003, 5:28 AM

Post #35 of 50 (892 views)

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Re: [Uncle Jack] Pedro the Organ Grinder

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my sword bearer is standing behind me waiting for me to place the mighty beast upon the groaning board to receive its final blow.

arbon

Jan 30, 2003, 7:41 AM

Post #36 of 50 (884 views)

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Re: [pedro] Pedro the Organ Grinder

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This is 1 of ours, each table of 8 got one,as a side dish .....it just so happens that nearly every Doctor in town attended.(for their health)

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pr-haggis.gif (59.1 KB)

Denis

Feb 3, 2003, 11:23 AM

Post #37 of 50 (827 views)

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Re: [pedro] One odd recipe

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Pedro on the cooking forum! This is great! Even aside from the mention of criadillas.

Pace Jennifer Rose, I have two of Diana Kennedy's cookbooks and find precious few recipes for organ meats, other than the ubiquitous menudo. So, for the illumination of non-Spanish-speaking Pedro, I will contribute this curiosity from the Cocina Mexicana site:

BREADED COW'S UDDER

6 udder steaks
2 eggs
1 cup breadcrumbs
1 slice onion
1 clove garlic
oil for frying
salt and pepper

Wash the steaks and poach them with onion, garlic and salt. When they are tender, add salt and pepper, dip in beaten egg and dust with the bread crumbs. Fry the steaks until golden brown. Drain on paper towels and serve with a green salad.

I'm sorry to say that's about the only recipe other than the tripe ones and various birrias that I spotted on that site. Maybe somebody has a specialty ... We can only hope Wink

Denis

Feb 3, 2003, 11:32 AM

Post #38 of 50 (825 views)

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Re: [pedro] Chocolomo

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Someone please translate this for Pedro. It's got enough offal in it I'm sure he can buy a whole calf and get busy. I count kidneys, heart, brains, liver ...http://mexico.udg.mx/...carnes/Chocolmo.html

(This post was edited by Denis on Feb 3, 2003, 11:34 AM)

pedro naco

Feb 4, 2003, 5:52 AM

Post #39 of 50 (807 views)

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Re: [Denis] Chocolomo

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wow denis-terrific recipe and arbon has translated for me-in another post on here-thanks to both of you from me but not my wife and i believe it's going to take quite a while for me to find 8 people that will be prepared to partake of this repast.

The Old Gringo

Feb 6, 2003, 10:33 AM

Post #40 of 50 (793 views)

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Re: [pedro] too subtle?

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Menudo of course is tripe soup/stew, regularly made with hominy. It is served with Mex Oregano as Rolly says, and also comes with dried red chile, onions and limes on the side. It usually is served with a bolillo or flour totillas. It is available in most every Mex. town, especially on weekends. It's a legendary hangover cure. It's common to see women walking down the street Sun. mornings carrying a large pot. She is bringing Menudo to her family or possibly her hungover husband.

It is also common in the states in any town with any sizeable Mexican population, but not in upscale or chain Mexican restaurants.

Where I come from you can never be "totally accepted" ;-) unless you eat Menudo. Many gringos don't like it.

Rick Bayless has a show on PBS called "Mexico One Plate at a Time". He has 3 cookbooks out with 2 of them being companions to said TV program. He owns "Topolobampo" and the "Frontera Grill" in Chicago. There is/are a website for the restaurant(s) for the curious. His food seems a little pricey but so is everything else in Chicago.

Rick has lived and traveled extensively in Mexico and has studied the cuisine of every region. He has a passion for Mexico that really comes out in his programs. Every episode has footage shot of Rick in Mexico and features the cuisine of that region. Nothing too fancy, just plain authentic Mexican cooking. Fun programs to watch.

Mereja

Feb 6, 2003, 2:21 PM

Post #41 of 50 (784 views)

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Re: [pedro] Diana Kennedy-i guess too subtle again....

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I know I am going to get into big trouble over what I have to say about this subject, but I am not going to be around much longer anyway, (as in I'm not going to pay to give out my TYPICALLY USELESS posts) so here goes.

I have been doing some research about Diane Kennedy's books with people from Mexico, rich and poor and this is what I found out.

She is not well known among Mexican people, mostly only among foreigners. Some have read a couple of her books, and what she calls Mexican Cooking Recipes, are adulterated, "gringoized"(?) recipes that would not be recognized or enjoyed as "Mexican Cooking" by Mexicans. They may be OK for foreigners who don't really know authentic Mexican food, much like all that is served as Mexican food at most "Mexican restaurants" in the US. They prepare food to fit the gringo taste. Many Mexicans don't like "Mexican food" in the US or Canada. I have been told she makes some mistakes using wrong ingredients, or procedures.

So, if there is anyone out there that would like some real authentic Mexican cooking lessons, I am thinking about making a "Cultural Experience" involving a homestay with the opportunity to learn some spanish and Mexican Cooking at the same time. It would be in a very small town and the cook would be very authentic.

How much would you be willing to spend for say a week?

pedro naco

Feb 6, 2003, 5:16 PM

Post #42 of 50 (772 views)

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Re: [Mereja] Diana Kennedy-i guess too subtle again....

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well mereja thanks for researching that book -i suspected as much but don't like to comment about something i haven't seen.

the whole reason i jumped from making haggis to cooking of offal in general was because in almost every culture it's the basic common denominator of everyday food.

the mexican tripe dish for example is very similar to hungarian goulash-in the final outcome-except goulash uses the worst outer meat of cattle.

provincial french calf brains are usually done in wine and mushroom sauce and german are breaded.

most canuck and excited states people i know wouldn't even want to be in the same house with that kind of food-i'm the only one in our group that eats tripe at chinese dim sum which is lightly spiced with ginger and the scotch flows quite freely at my annual haggis dinner before it's served.

i really have to laugh when a foreigner is cited as an "expert"in country they're not native too!

let me tell you about the gringa that we unfortunately shared a table with in a FRENCH restaurant in pv-she was so impressed that she asked our mexican head waiter if the chef had learned his trade at the CIA-i wondered what does the excited states spy organization have to do with cooking.

when i asked her what she meant-she said the culinary institute of america in ny-don't you know-hmmmmm i said to myself-i never knew the excited states invented french cooking!

Lavanda

Feb 6, 2003, 6:37 PM

Post #43 of 50 (769 views)

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Re:Menudencias

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Some menudencias eaten in Mexico are:

Beef: tongue, beef tail (oxtails), shin, brains, cheeks, stomach, intestines, heart, buche (nose area), liver, kidneys, thymus gland (aka sweetbreads), feet.

Pork: chicharrones (skins), intestines, spine, ears, tail,
hooves, liver, cheeks, feet, head (for head cheese), hocks,
maw.

Goat and sheepo: about all the same as listed above..

Chicken: feet, liver, gizzard, etc.

And I am only listiff the top of my tired, aching head.

Eating offal is a lost art in the USA, in other less
"sophisticated" countries it is a highly developed art which has not died.

I would be glad to give out recipes.

Please tell me which of the above-mentioned animals and parts do you wish me to begin with?

Love, Lavanda

pedro naco

Feb 6, 2003, 8:54 PM

Post #44 of 50 (760 views)

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Re: [Lavanda] Re:Menudencias

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thanks for your response lavanda-how about beef tongue-the recipe i use is very dull and the one my mother uses out of the late emperor franz joseph of austria's official court cook book,although tasty is to complex for me to mess with.

is the excited states as sophisticated as austria?

(This post was edited by pedro on Feb 6, 2003, 8:57 PM)

Tomás

Feb 7, 2003, 4:13 PM

Post #45 of 50 (747 views)

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Re: [Don] too subtle?

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Muchas gracías Don. los páginas del web están muy interesantes.me gustan las fotos, especialamente los de Guanajuato y el teatro ahí. El website de cocinar tiene muchas recetas que voy a cocinar muy pronto. Me gustaría tratar unos recetas por los mariscos, especialamente porque voy a jubilarme a Puerto Vallarta en el abril. Quisiera aprender como preparar las comidas méxicanos de el mar. Muchas gracías otra vez me refieres a este sitio.

Tomás de Nevada

tim_ pa pa

Feb 9, 2003, 8:21 AM

Post #46 of 50 (735 views)

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Re: [pedro] Diana Kennedy

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Hi, I don't share your interest in choice of body parts to cook but I do love tacos using tongue meat, menudo and pozole ( which I've changed to where I use a whole pork roast and a whole chicken instead of those other choices which may be of more interest to you). It does take a long time to type out a recipe and there are those of us that have many to chose from. I'm not mexican so I rely on restraunts and books for my training and ideas. This web site, I hope will also provide day to day experiences of others that I can use to help me make better and better meals that truely reflect mexican dishes. Now to the details of tongue tacos. If you cooked a tongue as you would a chuck roast ( with onions, garlic, carrot, and some celery but added some dried chiles such as pasillas or anchos ( 3-4 ) and maybe 1/2 teaspoon of cumin. Cook it till it's tender and the skin it and cut off the connecting end. Slice it and create a taco with some cliantro onion and salsa and the tongue. I think you would be pleased with the result. To the pureists(sp) out there, fell free to improve on this. Have a great day! Tim

Denis

Feb 10, 2003, 8:07 AM

Post #47 of 50 (713 views)

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Re: [Mereja] Diana Kennedy-i guess too subtle again....

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I can't vouch for this school, but someone posted it last year and it does look interesting.

La Villa Bonita Cooking School

(This post was edited by Denis on Feb 10, 2003, 8:10 AM)

Uncle Jack

Feb 10, 2003, 8:31 AM

Post #48 of 50 (712 views)

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Soul food

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"Eating offal is a lost art in the USA, in other less
"sophisticated" countries it is a highly developed art which has not died."

In the United States (del Norte) the cuisine of offal is more widely spread than many people know. The poor and southern black slaves seldom had access to the better cuts of meat from any slaughtered animal. A whole "school of cooking" grew around making a meal out of what was left.

Chitlíns or chiterlins, Stompers (pig's feet) and Greens, Ham Hocks and Lima beans (the white folks got the ham and the "Po folk" got the shin bones), Cracklins (Chicaronnes), Neck Bone Soup, Liver, Ox Tails and Polk greens.

You will seldom find any of these dishes listed on the menu at your local Howard Johnsons, but there are many places in Memphis, Los Angeles, Atlanta, Chicago, New York, and Montgomery where you will find these and many more.

UJ

Mereja

Feb 10, 2003, 9:44 AM

Post #49 of 50 (699 views)

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Re: [Denis] Diana Kennedy-i guess too subtle again....

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That does look interesting. But, my cooking school will be rancho type food and surroundings. Nothing fancy. Very rustic and some cooking done outside in the traditional cocinita with a fogata. There will be also at least one morning adventure to the molino with the maiz for the tortillas. And most of all, mine will be cheaper for those that want to learn but don't have a lot of money.

arbon

Feb 10, 2003, 9:56 AM

Post #50 of 50 (709 views)

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Re: [Uncle Jack] Soul food

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"Chitlíns or chiterlins, Stompers (pig's feet) and Greens, Ham Hocks and Lima beans (the white folks got the ham and the "Po folk" got the shin bones), Cracklins (Chicaronnes), Neck Bone Soup, Liver, Ox Tails and Polk greens."

In my Mothers cooking,there was liver & kidney,.(roast beef & yorkshire pudding every sunday,shepherd's pie on monday). ....at Xmas pressed ox tongue (cold cuts).

In my grand parents cooking,wild rabbit,liver,kidney,pig's feet,ham hocks,crackling,ox tail & neck bone stew.(roast beef & yorkshire pudding every sunday,shepherd's pie on monday). Only once did my grand father manage to get chitlins (that was the best white tubing I have ever tasted) my grand mother washed & (par boiled) them ,cut them in 3" pieces & fried them in butter.

Soul food it is.

(This post was edited by arbon on Feb 10, 2003, 10:19 AM)

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