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Mexican Cooking Projects


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#1 Jaymes

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Posted 28 January 2005 - 05:42 PM

I'd love to take part in some sort of Mexican cooking project with all the other sympatico folks hanging out aqui.

I don't know exactly what. Perhaps we'd all settle on one dish every two weeks, and find various recipes for it and make it and then come back here and chat about it.

Thought about once a week, but that might be too much. We could rotate between something more complicated like cochinita pibil, and something easier, like calabacitas.

Anyone else up for a project? Any thoughts as to how we could go about it?

Whaday'all think?

The Voice of America


#2 guajolote

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Posted 28 January 2005 - 06:01 PM

i'm in.

this is a great idea. why don't you pick the first dish and then we can alternate who chooses after that? it would be nice to compare recipes from different cookbooks before we start.

#3 Lippy

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Posted 28 January 2005 - 06:01 PM

This would be an interesting learning experience for me, since I've never made any Mexican food and really have no frame of reference for it, considering the quality of Mexican restaurants in NYC and the fact that I've never been to Mexico.

#4 Leslie

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Posted 28 January 2005 - 06:16 PM

Great idea Jaymes. :lol:

Slightly off topic, but this reminds me of a cool story... in the PNW forum of eG, some of the members got together this month and cooked dishes in one of the members home based on Spanish recipes in the current edition of Food and Wine magazine. Pictures of the event were sent to F & W, and they have selected some to be in their magazine. I unfortunately could not attend, but I think it was very cool and look forward to seeing the pictures. There is a thread on it in the PNW eg forum, along with other pictures (that were not selected by the mag). Here

#5 Abbylovi

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Posted 28 January 2005 - 06:18 PM

In.
It is better to have beans and bacon in peace than cakes and ale in fear.

#6 shelora

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Posted 28 January 2005 - 06:26 PM

I'm in.
May I suggest starting basics. Like let say for example, rajas with lime juice. If we all have different levels of experience, some none, to some, to a lot, we need to find a common ground.
With rajas as an example, we learn how to char poblanos, clean them and make a great condiment.
The other factor to consider is where people live and what is available at the market place. Poblanos should be easy to procure, even for me on the west coast of Canada.

s
Have a Goldstone, Mr. Eggroll.
Tell me any little thing that I can do.
Have some fried rice, Mr. Soy Sauce.
Have a cookie, have a few!

Cooking with a Broad
The fabulous art of Bill Blair

#7 Cathy

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Posted 28 January 2005 - 06:30 PM

Great idea, Jaymes!

Shelora, I'd love an excuse to make rajas...
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.

-- Francis Mallman







#8 g.johnson

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Posted 28 January 2005 - 07:01 PM

Can you wait until I'm back in a proper kitchen?

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#9 Daisy

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Posted 28 January 2005 - 07:08 PM

I'd love to do this.

And g., you should have seen the kitchen I cooked in, for years, in my previous apartment. Suck it up, man. At least you can make rajas, no?
Sardines aren't for sissies.---Frank Bruni
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#10 g.johnson

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Posted 28 January 2005 - 07:13 PM

And g., you should have seen the kitchen I cooked in, for years, in my previous apartment. Suck it up, man. At least you can make rajas, no?

That'd probably be the only thing that's easier in our temporary apartment as we have a gas cooker there.
The Obnoxious Glyn Johnson

#11 Leslie

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Posted 28 January 2005 - 07:14 PM

Great idea, Jaymes!

Shelora, I'd love an excuse to make rajas...

I've never made rajas (or even heard of it), but this sounds fun! I'll be the designated novice, edit to add: along with Lippy. :lol:

#12 Robert Schonfeld

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Posted 28 January 2005 - 08:21 PM

I'm with Lippy. This sounds like a great learning experience.
They're really rockin' on Bandstand.



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#13 Jaymes

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Posted 28 January 2005 - 08:35 PM

I'm up for the rajas, tambien.

A note...I char and blister peppers all the time either on a skillet or under the broiler. Back home in Texas, I usually did it outside on the grill. But here in my current culinary black hole, I don't have access to any kind of flame, except maybe a match. So it's got to be electric heat.

Are we going to be 'purist' about this? :lol:

I love the idea of starting basic....so please, Cristina...post away. I think we have a winner for the first dish.

The Voice of America


#14 helena

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Posted 28 January 2005 - 11:33 PM

Another novice here.
"farangs are full of surprises. It's the erudition that impresses her, not the quality of the evidence." Bangkok 8

#15 shelora

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Posted 28 January 2005 - 11:52 PM

Hey, the link is great R.G., and instructions good.
I actually have four in my fridge at the moment. Just let me know when we get started.

s
Have a Goldstone, Mr. Eggroll.
Tell me any little thing that I can do.
Have some fried rice, Mr. Soy Sauce.
Have a cookie, have a few!

Cooking with a Broad
The fabulous art of Bill Blair