Mexican foods

Sound good amigo. Don't forget the Cerveza with lime!

OverMyHead wrote: Don't forget the Cerveza with lime!

Dave,
NEVER!!! I'm drinking one at the moment!! However, no lime! - that's for the "yuppies"   

8122pbrainard wrote: OverMyHead wrote: Don't forget the Cerveza with lime! Dave, NEVER!!! I'm drinking one at the moment!! However, no lime! - that's for the "yuppies"

Legend has it the lime-in-the-beer thing is an old mexican tradition but I read that it was actually invented in some California bar.

The mexican-owned breweries are all gone anyway, gobbled up by international conglomerates. Corona by InBev and Dos Equis, Sol, & Tecate by Heineken. Heineken will undoubtably get gobbled up next. The two superbrewers (InBev and MillerCoors) can then battle for world domination. The victor will then produce only one beer for total global consumption called "Soylent Green" and profits will go thru the roof.

It's a fiendish plot, but in a world where Moosehead is the only major Canadian-owned brewery left, and Fosters-"Australian For Beer, Mate" is brewed in Albany, Georgia, anything is now possible........

I watched a girl try to taste a ghost pepper last week, does that count?   She fell on the floor and was li cling the concrete trying to get it off her tongue, hate to see what's going to happen when it comes out the other end.

By the way the wife made a 150 green chilie beef enchiladas for the Flyin last weekend and I drank lots of beer, I think some of it might have been Mexican.

I have to comment that my nopalitos salad turned out excellent!! I still have plenty of the home grown peppers left so I'll need to get over to the store and get another jar of nopalitos!

8122pbrainard wrote: TX Foilhead wrote: hate to see what's going to happen when it comes out the other end. Don, You'll just need to plug that "other end" up with something!!!

And then what? wait for a "boom"?

Mike,
The packet of "mystery" pepper seeds my wife gave me and I planted didn't turn out that bad. I really feel the big problem was starting them too late in the season so I had to pick them green and not wait until they turned red. (I had one red out of 100's!!) I'm going to try again next year and make sure I start them inside early.

Do you make the tamales the traditional way with the corn husk wrap?

8122pbrainard wrote: Do you make the tamales the traditional way with the corn husk wrap?

Yep. my wife stewed a 25lb turkey, short the breasts, for the entire afternoon with a variety of spices, etc. We made up the corn dough and soaked the husks. She assembled and I rolled them. Ties them off with hemp string. Then you steam them. We had forgotten that you need to steam them for nearly two hours. We (read; she) was up all damned night steaming and freezing them. It was an 18 hour project in the end.

Peppers, if starting from seed, can be started in the house under a fluorescent light in like late March.
After my ghost pepper disappointment, I grew a really nice habanero bush that yielded around 100 peppers. I still probably have 70 in my freezer. They freeze great and keep for a very long time. We do this with all our peppers. This was a crappy year for peppers in our garden. All very immature and late, like you are describing. We may have got 50 jalapenos total, and had a couple mystery pepper plants that didn't yield anything.

I love mexican and thai/asian the best. Next comes italian. I am cooking a huge batch of homemade spaghetti and meatballs today. Another 16-18 hour process. The official start to the fall for me.

Back in the day I had a lawn service and one of my customers had a HUGE garden in the back yard and they only grew Peppers ! Hundreds of plants all varieties .

8122pbrainard wrote: A word of caution to the guys: After handing the peppers, make sure you wash your hands real good before needing to go drain fluids from your body. I'm in pain!!!!

Pete. You are the last one I ever thought we would have to tell to keep THAT original!

An Easter Basket?