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cristina

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About cristina

  • Rank
    Advanced Member
  • Birthday 06/29/1944

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    http://www.mexicocooks.typepad.com
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  • Gender
    Female
  • Location
    Morelia, Michoacán, México
  1. And it didn't get to the so-called New World until the Spanish brought it, on the cusp of the 16th century. We had bee honey, but no cane sugar.
  2. Que en paz descanse, Chavela. You were the best and we love you. http://www.youtube.com/watch?v=i8YzhTggIow
  3. OMG--you here in June? ...and us in France, Italy, and Greece for five weeks... NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!! On the other hand, if you will be performing at the Palacio de Bellas Artes, you will completely blown away by its beauty.
  4. Update to this old thread: she did bring the cutting. I planted it immediately. This plant is very, very slow to take off. Just a week before tsquare passed away, 14 months after she brought the cutting to Mexico, the little plant put out its first tiny shoot, no bigger than the head of a pin. But it's growing at last, and I told her first.
  5. cristina

    tsquare

    We were friends--here on Mouthfuls, via email, and in person. She wrote to me about a week ago to say that her cancer had worsened and that she had enrolled in hospice. She talked about her last trip to Italy--just a few months ago--and about her trip to visit me in Morelia, and how happy she was to have done those things. She talked a bit about what she was going through, but as always with a truly indomitable and upbeat spirit. This is how we started: http://mouthfulsfood.com/forums/index.php?/topic/22418-indoor-plant-identification/ Very few people who have passed through my onli
  6. I use a round cast iron griddle as a comal, too. I can get three or four single tortillas on it at once (edges of each slopping over the side of the comal to facilitate turning), but if you stack another layer of tortillas on top of the layer already on the comal, you can do double the amount at once. When the first side of the layer on the comal is heated, I flip the stack of two so that the first side of the second tortilla is toasting. Then I pick up both tortillas, turn the stack inside out, and toast the backsides of both. Voilá, 8 tortillas at once in the napkin instead of 4. Works
  7. Boing, the people's non-carbonated soft drink made in Mexico with real fruit juice.
  8. I'm heading for Oaxaca tomorrow for the big whoopdedoo called El Saber del Sabor--I have to come back to the DF on Monday, but it should be a wonderful long weekend! Maybe I need to prepare by having a mezcal and sal de gusano right now? Hmmm...
  9. It's been a long time since I had time to check in on Mouthfuls, but if you still need this information, here's what the chile vendors at Mercado de la Merced in the DF tell me: dried chiles from China, no matter what the variety, will have two things in common. First, they either will not have stems or will have very few stems compared to the quantity of chiles. The Chinese remove the stems to save on shipping weight. Second, they will be flat from being packed and compacted. This is a dead giveaway. Look for rounded chiles with stems and you can be about 95% sure they are from Mexic
  10. Geez, I know I've been way too busy when there has been no time to check in at Mouthfuls. Sheesh! If you still have hoja santa, here's what I do with it: Either flatten or cut into milanesa as many chicken breasts as you need. Briefly blanch an equal number of large hoja santa leaves, big enough to cover each very thin breast. Place a leaf on each breast and roll up like a jelly roll. Cut each roll into 2" pieces. Poach in chicken broth until done--it doesn't take very long, since your chicken is very thin and the hoja santa is already blanched. Drain, stand each roll on end on a
  11. Thanks to all for your support. There are several finalists, but not Mexico Cooks! Vote anyway!
  12. Saveur announced that it has received over 40,000 nominations and the finalists will be announced tomorrow. This procedure is different from what was previously announced. We'll see what they do!
  13. Italians do that with favas. They are great. Pretty popular in the middle east as well. Mexico does it with favas, too--baked with salt and chile. Very crunchy and very addictive.
  14. You're pretty! The book is pretty! Bring one!
  15. Chilean Ikus Cabernet Sauvignon--very delicious, from start to finish we were so pleased with bottle.
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