Well Cal I was mildly joking but the word 'fashionable' just made me laugh; but then, what is fashionable? I go to the dictionary to find out:
1. Conforming to the current style; stylish.
2. Associated with or frequented by persons of fashion.
n.
You say chicken wings.... popular is not the same thing as fashionable. I believe migas is a popular dish for hunters, in the early hours of morning, before they do their killing -especially in winter. Campers eat migas too. Easy to cook I guess and gives you some strength. Apart from that....peasants.... don't really know.
1. Conforming to the current style; stylish.
2. Associated with or frequented by persons of fashion.
n.
You say chicken wings.... popular is not the same thing as fashionable. I believe migas is a popular dish for hunters, in the early hours of morning, before they do their killing -especially in winter. Campers eat migas too. Easy to cook I guess and gives you some strength. Apart from that....peasants.... don't really know.
![The Life and Times of Frida Kahlo [2005].avi_000740842.jpg](/community/data/attachments/313/313104-95c5cfdf88313a04f4b3a82086880ae3.jpg?hash=lcXP34gxOg)
Cassiel,
Little do you know, but my avatar is an actual photo of my paternal great grandfather. He was in the Mexican Revolution.
In typical Mexican humor, my father and his brothers claimed he stuck his head in a blown up photo just to make it appear he was a soldier in the revolution. 😀
Little do you know, but my avatar is an actual photo of my paternal great grandfather. He was in the Mexican Revolution.
In typical Mexican humor, my father and his brothers claimed he stuck his head in a blown up photo just to make it appear he was a soldier in the revolution. 😀
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SY -
No worse feeling when we call a lunch meeting and the food is ordered - sandwiches - turkey, ham, roast beef. And the vegetarians and vegans...nothing. It's tough to get that sandwich down as they sit hoping the meeting ends at a timely hour.
No worse feeling when we call a lunch meeting and the food is ordered - sandwiches - turkey, ham, roast beef. And the vegetarians and vegans...nothing. It's tough to get that sandwich down as they sit hoping the meeting ends at a timely hour.
Around here it is said that in the "old days" (which always seems to be one generation removed) you could tell who were the poor kids at school because they brought lobster sandwiches for lunch. The rich kids could afford bologna.
Re: Indian food: I think you guys have hit it on the head. Most Indian restaurants outside India don't really cater to Indians, but to the local population.
Also, as to the "sameness" of Indian cuisine, I think you have to realize that even though India is a large country with many distinct and distinctive regions, still basic dishes are present throughout most of the country. But in each region they are made differently (and probably spelled differently). In my experience, even in North America one can go to different Indian restaurants, order the same dishes, and they taste different because the cooks come from different part of India. (But in all cases the flavours are tamed for the North American palate.)
I have only been to India once, and I did not travel within the country. I was working in Bangalore, Karnataka for 3 weeks. I am sure that all my observations are shallow and would be contradicted by local residents, but: Indians tend not to eat in restaurants. There are bazillions of street vendors or small food stalls, and people eat standing on the sidewalk. Or else the tiffin-wallas bring them their hot lunch, and I have no idea where or what they eat for breakfast or dinner.
In south India (Karnataka, Tamil Nadu, Kerala, Andhra Pradesh) there are distinctive dishes like sambar -- but there are as many sambar recipes as there are cooks, so it's hard to say what tastes "authentic". Sambar is a stew of vegetables and lentils, always very spicy. I have heard from folks traveling in Kerala that when they sat down in a restaurant, the waiter brought a bowl of sambar with the menu! In Karnataka it seems to be eaten for breakfast with idli or vada (SY, you know about vada I believe). Then there are dosas, which seem to be eaten any time of day, and pakoras (and their ilk like onion bhaji).
Where I work there is a food court where I eat regularly. I love Indian food. But the one place in the food court I cannot abide is the Indian place. I make better Indian food than they do, at least their lunch menu. But I noticed the other day that almost out of sight they have a sign about their idli and dhosa menu, which is *not* part of their "lunch buffet" -- I may have to have a chat with them some morning. Then again, their idlis could be as bad as their lentils.
Also, as to the "sameness" of Indian cuisine, I think you have to realize that even though India is a large country with many distinct and distinctive regions, still basic dishes are present throughout most of the country. But in each region they are made differently (and probably spelled differently). In my experience, even in North America one can go to different Indian restaurants, order the same dishes, and they taste different because the cooks come from different part of India. (But in all cases the flavours are tamed for the North American palate.)
I have only been to India once, and I did not travel within the country. I was working in Bangalore, Karnataka for 3 weeks. I am sure that all my observations are shallow and would be contradicted by local residents, but: Indians tend not to eat in restaurants. There are bazillions of street vendors or small food stalls, and people eat standing on the sidewalk. Or else the tiffin-wallas bring them their hot lunch, and I have no idea where or what they eat for breakfast or dinner.
In south India (Karnataka, Tamil Nadu, Kerala, Andhra Pradesh) there are distinctive dishes like sambar -- but there are as many sambar recipes as there are cooks, so it's hard to say what tastes "authentic". Sambar is a stew of vegetables and lentils, always very spicy. I have heard from folks traveling in Kerala that when they sat down in a restaurant, the waiter brought a bowl of sambar with the menu! In Karnataka it seems to be eaten for breakfast with idli or vada (SY, you know about vada I believe). Then there are dosas, which seem to be eaten any time of day, and pakoras (and their ilk like onion bhaji).
Where I work there is a food court where I eat regularly. I love Indian food. But the one place in the food court I cannot abide is the Indian place. I make better Indian food than they do, at least their lunch menu. But I noticed the other day that almost out of sight they have a sign about their idli and dhosa menu, which is *not* part of their "lunch buffet" -- I may have to have a chat with them some morning. Then again, their idlis could be as bad as their lentils.
Speaking of missed chances, my aunt was the hostess at Fonda San Miguel, which has served interior Mexican cuisine for many years and is well known in Austin. Diana Kennedy, the famous author on Mexican cooking, would pass through Austin from time to time and give private cooking lessons at the restaurant. My aunt made a couple of attempts to get me into the class but I was just too busy. Ohh, what I missed!
Huevos rancheros sounds pretty good, can we get your recipe and tips?
BTW, we have migas here! buy may not be the same dish, here each region has its own recipes. We add no eggs though. If I were to choose I'd take the Manchegan recipe. Grapes are usually added when serving.
Migas - Wikipedia, the free encyclopedia
For menudo, we made a dish which is called Callos.
Callos - Wikipedia, the free encyclopedia
Sorry for the language, but you can make the idea of it:
Callos a la madrileña - Wikipedia, la enciclopedia libre
Oh, and that reminds me the delicious Zarajos, which are lamb intestined rolled on two sticks and then deep fried, bbq'ed, etc...
Zarajo - Wikipedia, la enciclopedia libre
But if I were to choose, I will stick to Paella, now I want to breakfast one 😀
Hi Cal,
How do you call the red stuff, chorizo?
OK I'll add the Spain definitions:
Serrano - A kind of ham -> Jamón serrano - Wikipedia, the free encyclopedia
Escabeche - A way to cook fish or meat with vinegar, with the aim of conserving it for a long time -> Escabeche - Wikipedia, the free encyclopedia
yes, I love Spanish Serrano ham! I have some in the fridge. similar to Italian prosciutto. it sounds like Escabeche is more a style of food preparation (pickling/curing) than an actual food-stuff?
regireg22, SY linked me to a good Mexican food recipe site yesterday in this thread when I asked the same question.
here
regireg22, SY linked me to a good Mexican food recipe site yesterday in this thread when I asked the same question.
here
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Yes, in particular chicken, tuna, partridge... But the word alone is usually referred to tuna escabeche.
I have already seen that website, and while being very interested, I am more leaned towards SY personal private undisclosable huevos rancheros recipe
I really don't use recipes much, I'm afraid. The huevos were pretty simple- Cynthia made some fresh corn tortillas, which we then fried until softened and slightly crisp on the edges; we wrapped them in foil and kept warm. The salsa was just some tomatoes, onions, and garlic (with some salt) cooked down until the tomatoes collapsed and the onions were soft, then roughly pureed in a food processor with some roasted and peeled Hatch chiles and the juice of half of a lime. Frijoles were made by sauteeing onions in olive oil until soft and transparent, adding some chopped chipotle in adobo, sauteeing a bit more, then adding cooked beans and some vegetable broth. After 10 minutes or so, I pureed with a wand mixer, then continued to cook with much stirring for another 10 minutes. Taste and adjust salt and we were ready to assemble. Eggs were cooked over well for my wife (she hates runny yolks), sunny side up for me (I love runny yolks).
A tablespoon of salsa on the plate (to hold things in place). Lay down the tortilla, sprinkle with some queso fresco, put the egg on top, then dress with the salsa and frijoles. Sprinkle with cheddar and queso seco, garnish with chopped scallions.
A tablespoon of salsa on the plate (to hold things in place). Lay down the tortilla, sprinkle with some queso fresco, put the egg on top, then dress with the salsa and frijoles. Sprinkle with cheddar and queso seco, garnish with chopped scallions.
Translation for the audience :
Schlachtfest - Wikipedia, the free encyclopedia
Heuriger/Heueriger (heuer means this year's) : Heuriger - Wikipedia, the free encyclopedia
(whatta ya know, all this time I've been conversing with an original Mexican't)
Ah, memories of grandma's liver dumplings and bloodwurst. The "this years" often means this weeks in practice, this place had spontaneously fermented red that was very pink (probably Blauer Portugeser) served in big pitchers. Huge trays of little schnaps shots were passed at the end.
<Mexican/English voice> Recipes? We don't need no stinkin' recipes!! hahahaha</Mexican/English voice>
I think SY has some Mexican in him. And Texan too, of course! My Mom, my grandmother Nana Coronado, who passed away a long time ago, and my aunts, follow simple methods but depart a bit from how each make their favorite dishes. So each is a bit different but well loved and respected. But as they often say, they always make sure to put a lot of love in it!🙂 Mi casa es su casa. My home is your home.
You'll notice the one missing essential ingredient from the salsa- cilantro. It belongs in there, but my wife is intolerant of it. "AKKKKKK!!!! SOAPWEED!!!!"
I'm serious, I was only in Austin for three years, but it still seems like home to me.
I'm serious, I was only in Austin for three years, but it still seems like home to me.
I used to love the fact they were basically a discard item and that you could get a boatload for a few dollars. Always has been my favourite chicken meat.
Then along came the Yuppies to spoil it all. I now go to my butcher to find they usually cost more than breast.
Sorry, I don't remember, it was the one that looked good when I was buying it. I know it's not Chorizo though.
sure, I dont use recipes that much either with familiar cuisine (except baked pastries/cakes, thats more like chemistry and one needs a set of good scales instead of the thumb and forefinger), but till you get a feel for something, they are handy. we dont really get much cilantro here either, lots of coriander though, very similar
I cant stand hard eggs, stinky things, poached soft FTW!
@ Cal: eggs benny and salmon is ridiculously common here too, its everywhere, to the point its very easy to get it done badly, with microwaved hollandaise, with 50c vinegar and overcooked eggs, by someone who cares nothing for the food they produce; that was my point. poached soft eggs isnt the easiest thing to transport to someone in original condition if its ordered in either. Tasmanian smoked atlantic salmon is superb, very good, good gravelax (sp) not as easy to come by, except from small producers, or delis.
I like benny with salmon, though I would prefer with some prosciutto and too much black pepper. ive done thousands of eggs benny; more than I care to remember; I was a breakfast chef for several years while at college and traveling.
I cant stand hard eggs, stinky things, poached soft FTW!
@ Cal: eggs benny and salmon is ridiculously common here too, its everywhere, to the point its very easy to get it done badly, with microwaved hollandaise, with 50c vinegar and overcooked eggs, by someone who cares nothing for the food they produce; that was my point. poached soft eggs isnt the easiest thing to transport to someone in original condition if its ordered in either. Tasmanian smoked atlantic salmon is superb, very good, good gravelax (sp) not as easy to come by, except from small producers, or delis.
I like benny with salmon, though I would prefer with some prosciutto and too much black pepper. ive done thousands of eggs benny; more than I care to remember; I was a breakfast chef for several years while at college and traveling.
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