Why is it so hard to find Mexican picadillo?

Is it just not popular?

Pooh needs his picadillo.


W. Pooh (AKA Winnie P.)

"Christopher M." wrote:
>
>Why is it so hard to find Mexican picadillo?
>
>Is it just not popular?
>
>Pooh needs his picadillo.


http://www.learnersdictionary.com/search/peccadillo

On 8/13/2012 11:22 PM, Christopher M. wrote:
> Why is it so hard to find Mexican picadillo?
>
> Is it just not popular?
>
> Pooh needs his picadillo.
>
>
> W. Pooh (AKA Winnie P.)
>
>
I had never heard of picadillo before but it might be worth a try:

http://www.foodnetwork.com/recipes/r...ipe/index.html

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 2012-08-14, Christopher M. > wrote:

> Pooh needs his picadillo.

My guess is, you mean pico de gallo, which is a type of simple salsa.

http://en.wikipedia.org/wiki/Pico_de_gallo

I see RR provides an actual recipe for "picadillo", but that's only
cuz, despite being a real cutie pie, she's still a total moron.

nb

--
"I don't know the key to success,
but the key to failure is trying to
please everybody"
http://www.nongmoproject.org/

On 14/08/2012 8:49 AM, James Silverton wrote:
> On 8/13/2012 11:22 PM, Christopher M. wrote:
>> Why is it so hard to find Mexican picadillo?
>>
>> Is it just not popular?
>>
>> Pooh needs his picadillo.
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>>
> I had never heard of picadillo before but it might be worth a try:
>
> http://www.foodnetwork.com/recipes/r...ipe/index.html
>


I used to make Picadillo quite regularly, but the recipe I had from a
Mexican food cook book was quite different. I don't remember there being
bell pepper in it, certainly not a whole one. It had a lot more spicing
to it..... chili powder, cinnamon, cumin, vinegar and a bit of sugar.

On 14/08/2012 12:08 PM, l, not -l wrote:
> On 14-Aug-2012, Dave Smith > wrote:
>
>> On 14/08/2012 8:49 AM, James Silverton wrote:
>>> On 8/13/2012 11:22 PM, Christopher M. wrote:
>>>> Why is it so hard to find Mexican picadillo?
>>>>
>>>> Is it just not popular?
>>>>
>>>> Pooh needs his picadillo.
>>>>
>>>>
>>>> W. Pooh (AKA Winnie P.)
>>>>
>>>>
>>> I had never heard of picadillo before but it might be worth a try:
>>>
>>> http://www.foodnetwork.com/recipes/r...ipe/index.html
>>>
>>
>>
>> I used to make Picadillo quite regularly, but the recipe I had from a
>> Mexican food cook book was quite different. I don't remember there being
>> bell pepper in it, certainly not a whole one. It had a lot more spicing
>> to it..... chili powder, cinnamon, cumin, vinegar and a bit of sugar.
>
> The spicing you mention is consistent with Rick Bayless' minced pork
> picadillo.
> http://www.rickbayless.com/recipe/view?recipeID=270
>

I guess I forgot to mention the raisins and the nuts. I omitted the
nuts. There were no olives in it.



That book also had a great recipe for Margaritas. Lime juice, sugar,
tequila, Triple Sec, ice... and an egg white.... in a blender.

On Tue, 14 Aug 2012 08:49:42 -0400, James Silverton
> wrote:

> On 8/13/2012 11:22 PM, Christopher M. wrote:
> > Why is it so hard to find Mexican picadillo?
> >
> > Is it just not popular?
> >
> > Pooh needs his picadillo.
> >
> >
> > W. Pooh (AKA Winnie P.)
> >
> >
> I had never heard of picadillo before but it might be worth a try:
>
> http://www.foodnetwork.com/recipes/r...ipe/index.html

I've heard of it but the only people who talk about it are here on
RFC. I've never seen it in RL.

--
Food is an important part of a balanced diet.

James Silverton wrote:
> Christopher M. wrote:
>
>> Why is it so hard to find Mexican picadillo?
>> Is it just not popular?

When we lived in LA metro I learned it as Mexican style ground beef. It
is very common in tacos at fast food places. Diced steak carne asada
seems to be much more popular at the places with wider menus.

>> Pooh needs his picadillo.
>
> I had never heard of picadillo before but it might be worth a try:
> http://www.foodnetwork.com/recipes/r...ipe/index.html

Regional variations. I learned a recipe that focused on rosemary, diced
onion, dried powdered chili du jour (not that the Spanish version used
that term) and a touch of honey to tweak the texture.

"notbob" > wrote in message
...
> On 2012-08-14, Christopher M. > wrote:
>
>> Pooh needs his picadillo.
>
> My guess is, you mean pico de gallo, which is a type of simple salsa.

No. Picadillo.


W. Pooh(AKA Winnie P.)

On 2012-08-14, Christopher M. > wrote:

> No. Picadillo.

Oh! ....THAT picadillo.

nb


--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

"notbob" > wrote in message
...
> On 2012-08-14, Christopher M. > wrote:
>
>> Pooh needs his picadillo.
>
> My guess is, you mean pico de gallo, which is a type of simple salsa.
>
> http://en.wikipedia.org/wiki/Pico_de_gallo
>
> I see RR provides an actual recipe for "picadillo", but that's only
> cuz, despite being a real cutie pie, she's still a total moron.
>
> nb

I've read some pretty ****ed-up Rachel Ray recipes, but there's no denying
that she coined the phrase EVOO.


W. Pooh (AKA Winnie P.)

On Tue, 14 Aug 2012 16:36:31 -0400, Christopher M. wrote:

> "notbob" > wrote in message
> ...
>> On 2012-08-14, Christopher M. > wrote:
>>
>>> Pooh needs his picadillo.
>>
>> My guess is, you mean pico de gallo, which is a type of simple salsa.
>>
>> http://en.wikipedia.org/wiki/Pico_de_gallo
>>
>> I see RR provides an actual recipe for "picadillo", but that's only
>> cuz, despite being a real cutie pie, she's still a total moron.
>>
>> nb
>
> I've read some pretty ****ed-up Rachel Ray recipes, but there's no denying
> that she coined the phrase EVOO.

Watch your language, asshole.

On 2012-08-14, Christine Dabney > wrote:

> days after surgery. I used ground turkey in it though.. I love it
> for a quick filling for tortillas.

Hope yer feeling OK, Chris. Was the op a success?

The only place I like turkey meat is in a roast turkey.


nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On 2012-08-14, Christopher M. > wrote:

> I've read some pretty ****ed-up Rachel Ray recipes, but there's no denying
> that she coined the phrase EVOO.

I'm pretty content with the term "olive oil", an oil I only use in a
few Ital dishes. Mostly I use peanut oil for all the serious stir/deep fry
and bacon grease for greasing pans and pan frying eggs/meats/etc.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On Aug 14, 12:37*pm, "Christopher M." >
wrote:
> "notbob" > wrote in message
>
> ...
>
> > On 2012-08-14, Christopher M. > wrote:
>
> >> Pooh needs his picadillo.
>
> > My guess is, you mean pico de gallo, which is a type of simple salsa.
>
> No. Picadillo.
>
> W. Pooh(AKA Winnie P.)

Why don't you get off your poo ass and just make some?

On 14/08/2012 5:01 PM, Chemo wrote:
> On Aug 14, 12:37 pm, "Christopher M." >
> wrote:
>> "notbob" > wrote in message
>>
>> ...
>>
>>> On 2012-08-14, Christopher M. > wrote:
>>
>>>> Pooh needs his picadillo.
>>
>>> My guess is, you mean pico de gallo, which is a type of simple salsa.
>>
>> No. Picadillo.
>>
>> W. Pooh(AKA Winnie P.)
>
> Why don't you get off your poo ass and just make some?
>


Because Pooh likes to sit around with his thumb up his ass.

On 2012-08-14, l, not -l > wrote:

> Yummmmm, bacon grease. That's what I used in the skillet to make last
> night's cornbread.

I've been devouring a huge pot o' navy beans n' hocks, all week.
Needed some cornbread. I found a box of Jiffy corn bread mix Mom had
lying around. I even added an extra egg to increase moisture. It was
still terrible and dry as dune sand. I'm not a big cornbread fan, but
know good cornbread when I eat it. Jiffy ain't it. 8P

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

notbob wrote:
>
> On 2012-08-14, l, not -l > wrote:
>
> > Yummmmm, bacon grease. That's what I used in the skillet to make last
> > night's cornbread.
>
> I've been devouring a huge pot o' navy beans n' hocks, all week.
> Needed some cornbread. I found a box of Jiffy corn bread mix Mom had
> lying around. I even added an extra egg to increase moisture. It was
> still terrible and dry as dune sand. I'm not a big cornbread fan, but
> know good cornbread when I eat it. Jiffy ain't it. 8P

Try another box sometime and don't screw it up with an extra egg.
I'll bet that extra egg sucked up all your moisture and congealed it. You
should have followed directions instead of trying to be Mr.CoolChef. I've
tried several kinds of cornbread (including made from scratch) and imo you
don't get much better than the cheap little boxes of Jiffy.

I bake mine in an 8" round aluminum pan. Immediately after it comes out of
the oven, I take a stick of real butter and swirl it around and around to
melt and soak in. I don't melt the whole stick, just maybe a TBS or so.

Gary

On Tue, 14 Aug 2012 12:08:09 -0700, sf > wrote:

>On Tue, 14 Aug 2012 08:49:42 -0400, James Silverton
> wrote:
>
>> On 8/13/2012 11:22 PM, Christopher M. wrote:
>> > Why is it so hard to find Mexican picadillo?
>> >
>> > Is it just not popular?
>> >
>> > Pooh needs his picadillo.
>> >
>> >
>> > W. Pooh (AKA Winnie P.)
>> >
>> >
>> I had never heard of picadillo before but it might be worth a try:
>>
>> http://www.foodnetwork.com/recipes/r...ipe/index.html
>
>I've heard of it but the only people who talk about it are here on
>RFC. I've never seen it in RL.

Several of the Mexican food places that we use offer it as filling
options for various things. . . chicken, shredded beef or picadillo
Janet US

On 8/14/2012 11:25 AM, notbob wrote:
> On 2012-08-14, l, not -l > wrote:
>
>> Yummmmm, bacon grease. That's what I used in the skillet to make last
>> night's cornbread.
>
> I've been devouring a huge pot o' navy beans n' hocks, all week.
> Needed some cornbread. I found a box of Jiffy corn bread mix Mom had
> lying around. I even added an extra egg to increase moisture. It was
> still terrible and dry as dune sand. I'm not a big cornbread fan, but
> know good cornbread when I eat it. Jiffy ain't it. 8P
>
> nb
>

Cornbread is good. I've been looking for a big bag of Marie Calender
cornbread mix at Costco but that seems to be discontinued.

If you want a moister cornbread, you should add oil or butter to the
batter - not another egg. The batter should be a nice flowable one, not
too thick. If you baked it until it was browned, you might have
overcooked it.

"Usenet Support Personnel" > wrote in message
...
> On Tue, 14 Aug 2012 16:36:31 -0400, Christopher M. wrote:
>
>> "notbob" > wrote in message
>> ...
>>> On 2012-08-14, Christopher M. > wrote:
>>>
>>>> Pooh needs his picadillo.
>>>
>>> My guess is, you mean pico de gallo, which is a type of simple salsa.
>>>
>>> http://en.wikipedia.org/wiki/Pico_de_gallo
>>>
>>> I see RR provides an actual recipe for "picadillo", but that's only
>>> cuz, despite being a real cutie pie, she's still a total moron.
>>>
>>> nb
>>
>> I've read some pretty ****ed-up Rachel Ray recipes, but there's no
>> denying
>> that she coined the phrase EVOO.
>
> Watch your language, asshole.

Mr. poopie pants


W. Pooh (AKA Winnie P.)

Christopher M. wrote:
> "notbob" > wrote in message
> ...
>> On 2012-08-14, Christopher M. > wrote:
>>
>>> Pooh needs his picadillo.
>> My guess is, you mean pico de gallo, which is a type of simple salsa.
>
> No. Picadillo.
>
>
> W. Pooh(AKA Winnie P.)
>
>


Chopped or ground taco meat. Pico de gallo is a fresh relish you eat
with tacos.

Bob

"zxcvbob" > wrote in message
...
> Christopher M. wrote:
>> "notbob" > wrote in message
>> ...
>>> On 2012-08-14, Christopher M. > wrote:
>>>
>>>> Pooh needs his picadillo.
>>> My guess is, you mean pico de gallo, which is a type of simple salsa.
>>
>> No. Picadillo.
>>
>>
>> W. Pooh(AKA Winnie P.)
>
>
> Chopped or ground taco meat. Pico de gallo is a fresh relish you eat with
> tacos.
>
> Bob

I never thought of pico de gallo as a relish before. Interesting.


W. Pooh (AKA Winnie P.)

dsi1 wrote:

> If you want a moister cornbread, you should add oil or butter to the
> batter - not another egg. The batter should be a nice flowable one, not
> too thick. If you baked it until it was browned, you might have
> overcooked it.

All that is true, but there's a better way -- add yogurt to the
batter. If I remember right, instead of 1 cup milk, use 3/4 cup milk
and 1/2 cup yogurt.

Adding more fat to the batter doesn't just moisten it. It also softens
the bread.

On Tue, 14 Aug 2012 12:16:29 -0400, Dave Smith
> wrote:

> I guess I forgot to mention the raisins and the nuts. I omitted the
> nuts.

I've eaten a meat filling in empanadas with raisins... no olives or
nuts. I guess it was a form of picadillo.

--
Food is an important part of a balanced diet.

In Mexico I notice the tendancy to add raisins to tamales, even. The traditional Spanish empanada has olives, though.

On 8/14/2012 3:41 PM, George M. Middius wrote:
> dsi1 wrote:
>
>> If you want a moister cornbread, you should add oil or butter to the
>> batter - not another egg. The batter should be a nice flowable one, not
>> too thick. If you baked it until it was browned, you might have
>> overcooked it.
>
> All that is true, but there's a better way -- add yogurt to the
> batter. If I remember right, instead of 1 cup milk, use 3/4 cup milk
> and 1/2 cup yogurt.
>
> Adding more fat to the batter doesn't just moisten it. It also softens
> the bread.
>
>

That might work. You probably could add applesauce or grated zucchini to
the mix and get a moister cornbread too. I'm guessing more sugar would
help too. I think that a lot of experienced bakers just get a feel for
oven temperatures and learn how to not overcook baked goods.

On 2012-08-14 03:22:23 +0000, Christopher M. said:

> Why is it so hard to find Mexican picadillo?
>
> Is it just not popular?
>
> Pooh needs his picadillo.

I never heard of picadillo related to Mexican food, only to Puerto Rio.
I buy the Goya brand and put a dollop in almost anything.

On 2012-08-17 01:04:28 +0000, Sqwertz said:

> On Thu, 16 Aug 2012 09:25:17 -0700, gtr wrote:
>
>> On 2012-08-14 03:22:23 +0000, Christopher M. said:
>>
>>> Why is it so hard to find Mexican picadillo?
>>>
>>> Is it just not popular?
>>>
>>> Pooh needs his picadillo.
>>
>> I never heard of picadillo related to Mexican food, only to Puerto Rio.
>> I buy the Goya brand and put a dollop in almost anything.
>
> The goya brand... what? They don't sell a picadillo or a picadillo
> spice. Why do I have a feeling you're thinking of sofrito?

Because I'm thinking of sofrito.