Posted on 02/24/2013 4:01:18 AM PST by Kaslin
So true.
I have tasted real Mexican home cooking and it isn’t 10-alarm, just subtle and interesting with the blending of so many flavors.
A Mexican friend once told me that every woman in Mexico has her own family recipe for mole. Mine has coffee and dark bitter chocolate and pineapple, among other flavors. It never comes out the same twice, though.
I am a Yankee, though: I do put beans in my chili. So, no one is perfect.
So true.
I have tasted real Mexican home cooking and it isn’t 10-alarm, just subtle and interesting with the blending of so many flavors.
A Mexican friend once told me that every woman in Mexico has her own family recipe for mole. Mine has coffee and dark bitter chocolate and pineapple, among other flavors. It never comes out the same twice, though.
I am a Yankee, though: I do put beans in my chili. So, no one is perfect.
Used to be that brisket & flanken were inexpensive substitutes for T-bone & porterhouse. Marinate, grill, slice thin across the grain. Not cheap any more.
I remember corned beef & cabbage as a kid. Nowadays I wonder if those packaged corned briskets are any good.
Cooking something, anything on the stove is ALWAYS better than nuking convenience food. The microwave is for emergency use only.
Yeah, I had sticker shock last time I looked at a brisket. Even the whole muscle in cryovac is still over $3/lb.
I confess to buying the packaged corned beef at times.Not too bad. I prefer the flat to the point and I add more pickling spice to the cooking water. Then, I will trim the excess fat using a meat slicer to get thin slices. The packaged ones do shrink alot.
Still, if I recall, it only takes a few days in brine in the fridge to make your own. I have to go find a recipe, because I don’t really remember. It seems to me it was juicier, more tender and shrank less than the pre-corned ones. Ok, I checked: it takes a week in the brine and I remember using Quick Cure.
I steam the cabbage separately and serve w/boiled new potatoes w/sour cream. We prefer the cabbage still a bit crispy. This discussion is making me hungry.
Steamed cabbage...instead of boiled to a fare-thee-well. Have to try that, the rice steamer works well with veggies.
New potatoes w/corned beef & cabbage - that’s not a calorie disaster. Good working fare - the kind my grandmother made and my coal miner grandfather liked.
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