Home |
Search |
Today's Posts |
![]() |
|
Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]()
India - The country of yogurt and onions...
(c) Jonathan Teng http://www.copycatrecipes.org/ Back a few year ago when I was on a trip to India, I noticed that many dishes were cooked in yogurt sauce and that sautéing of onions was one of the favorite ingredient in most recipes. When I say "onions", I mean "LOTS of onions"... It seems that most of these Indian guys are fond of that, huh? Anyway... let's get back to what I said earlier... :-) Once onions were sautéed, yogurt and species were gradually added and then the meat - chicken or lamb is cooked in this sweet-scented mixture. The meat will be as caramel-colored, not really browned, and the taste? Complex as those braised European dishes. While the mixture is being cooked, you can start preparing everything else since it will take about 40 minutes to 1 hour for the chicken and lamb respectively. Most of the spices use here will sweeten the taste of the mixtu cinnamon, cloves and ginger. In a dry skillet, you can mix together whole spices like cinnamon, cloves, seeds, coriander and cardamom until it you can smell their perfume and then just crush them. Another option is to combine whole and ground spices, add also whole cardamoms pods, cloves and cinnamon. It all depends on you. I also noticed that cooking with yogurt tends to break over heat. But this is not really a big problem. Here is what I recommend you to do... Beat cornstarch with the yogurt before adding it to the pot and keep the heat low while the cooking last. This will not only keep the yogurt intact but will also thicken the sauce and make it more glorious. Without doubt you'll want to eat it with plenty of rice. So don't forget to prepare that too. :-) Lamb or Chicken in Onion-Yogurt Sauce ===================================== Salt 1 1/2 pounds lamb shoulder or leg, cut into 1- to 1 1/2-inch chunks, or 4 whole chicken legs 1 cinnamon stick 1 tablespoon minced ginger, or 1 teaspoon dried ginger 1/4 teaspoon cayenne, or to taste 10 cardamom pods 10 cloves garlic, peeled 2 cups yogurt 2 large onions or 4 medium onions, sliced 2 tablespoons butter 2 tablespoons cornstarch 2 teaspoons ground coriander 3 cloves Chopped fresh cilantro leaves for garnish In a large skillet or casserole, put butter and turn heat to medium- high. Add garlic, onions and a large pinch of salt. Stir occasionally while cooking, until you see the onions become very soft and brown. This will take at least 15 minutes. Add and stir in spices and cook another minute or so. Add chicken or lamb and stir. Whisk cornstarch with yogurt, in a bowl, until smooth. Stir it into the mixture. If you are using chicken add about 1/3 cup of water in it. Bring to a gentle simmer over medium heat, then cover and turn heat to low. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice. Yield: 4 servings. Jonathan is a food fanatic! You can check his website at: http://www.copycatrecipes.org/ where he reveals over 600 Secret Restaurant Recipes in a 2 volume cookbook titled: America's Favorite Restaurant Recipes. Check: http://www.copycatrecipes.org/ |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]() |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]()
On May 21, 8:50 pm, Sonoran Dude > wrote:
> wrote: > > India - The country of yogurt and onions... > > Jonathan, this is a discussion group of Mexico, The country of beans and > tortillas. Do you really want to be remembered as a vulgarian, the one and only "Diarrhea in a Boat Dude"? One of the reasons for traveling and visiting other nations is to learn about our cultural differences and also the things we have in common. Like cooking. Mexico, like many other countries, is named after a tribe of people who no longer rule the country, and the primitive culture no longer prevails. Instead, there is an international cuisine based upon cultural contact between Europe and Asia, with occasional indigeneous aspects, like the enjoyment of eating greasy toasted corn meal. Nobody denies that the beaners of today enjoy eating peasant food and they celebrate the "antojito" as being a sort of Mexican "soul food". But, let us broaden our horizons by looking at the influences of other cultures on Mexican cooking. We can separate Mexican cooking into indigenous cooking, criollo cooking, and mestizo cooking. The Mexican Indians ate, and still eat, whatever they can get from local sources. The "criollos" were Spanish people born in Mexico. They tried to cook like their Spanish ancestors, but had to adapt to the use of other ingredients because Spain was so far away. Just as the Indians and the Spanish merged physically and formed a mestizo nation, Spanish and crillo and indigenous cooking merged into a mestizo cuisine, such as it is. Much of Mexican cooking actually comes from Spanish contact with north Africa, the Middle East, and India. For instance, here is a link to a yogurt and cucumber "soup" that is reminiscent of Johnathan's yogurt and onion dish: http://www.enciclopediadegastronomia...-la-hindu.html Sopa de yogur y pepino (Djadjik en la cocina sefard?, Cacik en la armenia, Tzatziki en la griega y Raitas en la hind? If you were bright enough to read Spanish, you would realize that the name of this dish is "Yogurt and cucumber soup" aka "Djadjik" in Sephardic cooking aka "Cacik" in Armenia aka "Tzatziki" in Greek and "Raitas" in Hindu. When I read the word "raitas", I immediately thought of the Mexican favorite "Rajas y Crema", sliced chile peppers in cream. Message-ID: . com> Cuete y jamon en rajas y crema... You could substitute lamb or goat and have what Johnathan contributed. Or, you can celebrate your diarrhea in a boat attitude that the way to enjoy Mexican food is to eat a lot of tacos and drink a lot of beer and brag about how drunk you got... |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]()
Rechazador de Disparates wrote:
> On May 21, 8:50 pm, Sonoran Dude > wrote: >> wrote: >>> India - The country of yogurt and onions... >> Jonathan, this is a discussion group of Mexico, The country of beans and >> tortillas. > > Do you really want to be remembered as a vulgarian, the one and only > "Diarrhea in a Boat Dude"? > > One of the reasons for traveling and visiting other nations is to > learn about our cultural > differences and also the things we have in common. > > Like cooking. > > Mexico, like many other countries, is named after a tribe of people > who no longer rule the country, and the primitive culture no longer > prevails. > > Instead, there is an international cuisine based upon cultural contact > between Europe and Asia, with occasional indigeneous aspects, like the > enjoyment of eating greasy toasted corn meal. > > Nobody denies that the beaners of today enjoy eating peasant food and > they celebrate the "antojito" as being a sort of Mexican "soul food". > > But, let us broaden our horizons by looking at the influences of other > cultures on Mexican cooking. > > We can separate Mexican cooking into indigenous cooking, criollo > cooking, and mestizo cooking. The Mexican Indians ate, and still eat, > whatever they can get from local sources. > > The "criollos" were Spanish people born in Mexico. They tried to cook > like their Spanish ancestors, but had to adapt to the use of other > ingredients because Spain was so far away. > > Just as the Indians and the Spanish merged physically and formed a > mestizo nation, Spanish and crillo and indigenous cooking merged into > a mestizo cuisine, such as it is. > > Much of Mexican cooking actually comes from Spanish contact with north > Africa, the Middle East, and India. > > For instance, here is a link to a yogurt and cucumber "soup" that is > reminiscent of Johnathan's yogurt and onion dish: > > http://www.enciclopediadegastronomia...-la-hindu.html > > Sopa de yogur y pepino (Djadjik en la cocina sefard?, Cacik en la > armenia, Tzatziki en la griega y Raitas en la hind? > > If you were bright enough to read Spanish, you would realize that the > name of this dish is > "Yogurt and cucumber soup" aka "Djadjik" in Sephardic cooking aka > "Cacik" in Armenia aka > "Tzatziki" in Greek and "Raitas" in Hindu. > > When I read the word "raitas", I immediately thought of the Mexican > favorite "Rajas y Crema", > sliced chile peppers in cream. > > Message-ID: . com> > > Cuete y jamon en rajas y crema... > > You could substitute lamb or goat and have what Johnathan contributed. > > Or, you can celebrate your diarrhea in a boat attitude that the way to > enjoy Mexican food is to eat a lot of tacos and drink a lot of beer > and brag about how drunk you got... > > Too funny, you took the bait... |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]() "Sonoran Dude" > wrote in message . .. > Rechazador de Disparates wrote: Booger, again a bunch of disjointed semi factual comments meant to appear sage. Some of the relevant ones actually support exactly what Dude said, "bean and tortillas", simple basic elements of Mesoamerican life long before the European. Despite your "twisted tales" approach recognize this is not the place for spamming for another culture's cooking. That you like sparking controversy is apparent, sometimes you actually have something of a point if one can sift through your BS but it is your continued habit to make disparaging and oblique remarks about Mexicans that is not acceptable. It is a pathetic weakness. Mature a bit Booger before you post again. |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]()
On May 22, 6:56?am, Sonoran Dude > wrote:
> Rechazador de Disparates wrote: > > Do you really want to be remembered as a vulgarian, the one and only > > "Diarrhea in a Boat Dude"? > Too funny, you took the bait... OK, Diarrhea in a Boat Dude... |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]()
On May 22, 8:13�am, "Gunner" > wrote:
> Booger, again a bunch of disjointed semi factual comments meant to appear > sage. *Some of the relevant ones actually support exactly what Dude said, > "bean and tortillas", simple basic elements of Mesoamerican life long before > the European. The Spanish made Mexico what it is today. Mexico was defined by the Spanish colonial period, not by the racist/nationalist/irredentist fantasy of the mestizos. If modern Mexicans enjoy a higher standard of living in the decades to come, it will be because they emigrated to the USA, or because the great grandsons of the hidalgos bring prosperity to Mexico. Mexicans hate to hear the term "mestizo" because it carries baggage of Spanish colonial oppression. My own mixed race ancestors were oppressed by Whites and Roman Catholics and were called "mestees", but none of my relatives will ever jump up and say, "Don't call us 'mestees'! Them's fightin' words!" There was no such thing as a "tortilla" in Mexico, before the conquistadors arrived there in the 16th century. The Spanish hidalgos saw the natives patting their tlaxkahlis and cooking them on their comals and they sneered, calling the native flatbread "tortilla", a humble sort of cake. And the social class structure, with indigenous Mexicans on the bottom and the Spanish on top was born. Nor was there such a thing as a "bean" in Mexico before the Spaniards arrived. Simeon's Nahuatl dictionary (1885 [1984]:17) contains the entry "ayacotli o ayecotli. "Frijoles muy grandes, como habas" (very large beans, like broad-beans) On the other hand, the French probably never ate haricots before European contact with the Mexicans[French, possibly alteration (influenced by French haricot, stew) of Nahuatl ayacotli.] And would a French officer, in the service of Maxmillian, have ever dreamed of inviting the local peasants to his sateen-covered oaken table to share his haricot stew? I think not. Class divisions existed then and they exist now and the thrust of human social climbing is usually upwards, never downwards, unless you are the "Diarrhea in a Boat Dude." When the audience watches Carlos Mencia cavort and prance upon the stage and perform degrading acts like the "Dirty Sanchez" skit, they are not laughing with Carlos, they are laughing at him, a pathetic tramontane, picking his nose and eating his boogers for the amusement of the upper class. > Despite your "twisted tales" approach recognize this is not > the place for spamming for another culture's cooking. How hypocritical of you, the very same "Gunner" who recently posted recipes about Mediterranean cooking and wanted to expand the focus of the group to discuss criollo, Caribbean, South America, and Cajun style cooking. But the group doesn't want to broaden its culinary horizons. The group prefers to discuss eating tacos and drinking a lot of beer and having diarrhea in a boat. And, spam is defined as "unsolicited e-mail, often of a commercial nature, sent indiscriminately to multiple mailing lists, individuals, or newsgroups; junk e-mail." Johnathan sent his interesting recipe to ONE group. I compared his yogurt and onion dish to variants made all around the Mediterranean. Is there something wrong with that? Be careful, I might be gathering evidence of your hypocrisy... > > That you like sparking controversy *is apparent, sometimes you actually have > something of a point if one can sift through your BS but *it is your > continued habit to make disparaging and oblique remarks about Mexicans that > is not acceptable. *It is a pathetic weakness. Mature a bit Booger before > you post again. I'm three or four hours older now, and Mexicans still hate to be reminded of Mexico and their humble status as peasants there. Perhaps they should all "come out of the shadows" and become legal, so they can petition their congressman to introduce a bill outlawing "hate speech" like the "M-word" and the "P-word" and the "B-word" and every other word that carries emotional baggage for M's and P's and B's.... Of course, the next step in the evolution of insults would be for rappers to start greeting their co-racialists with "Wazzup, N-word?" And Carlos could do his booger-eating skit where he wears the pointy white shoes and he can call himself "The B-Man" and everybody will know that "M" and "P" and "B"and "N" have only *one* true meaning and intent... Yes, I can see that the only real function of language is to exploit and harm others and I hereby resolve to never attempt communication with any being capable of comprehending human speech. Nah... |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]() "Rechazador de Disparates" > wrote in message ups.com... On May 22, 8:13?am, "Gunner" > wrote: Blah, blah, blah......Blah, blah blah..., History 101 for a "twisted tales" prespective Same lackluster MO and the same social peeking order rethoric. Grow up |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]()
On May 22, 12:35?pm, "Gunner" > wrote:
> Blah, blah, blah......Blah, blah blah..., History 101 for a "twisted tales" > prespective > > Same lackluster MO and the same social peeking order rethoric. What's the matter? No come back? > Grow up I'm older than you are. When does the "respect" start? Or do you have to be "raza" to get respect? Adios raza... |
Posted to alt.food.mexican-cooking
|
|||
|
|||
![]() "Albrecht" > wrote in message ps.com... > On May 22, 12:35?pm, "Gunner" > wrote: > What's the matter? OK Booger your Oki Dog mistake wasn't enough drivel? S. Dude was correct, you bought it, not him Here is your Spammer marketing his book: foodbanter.com - http://www.foodbanter.com Quote" Jonathan is a food fanatic! You can check his website at: http://www.copycatrecipes.org/ where he reveals over 600 Secret Restaurant Recipes in a 2 volume cookbook titled: America's Favorite Restaurant Recipes. Check: http://www.copycatrecipes.org/"" end quote. Or his other attempt at spam with the same wording? bargainbanter - http://www.bargainbanter.co.uk Define Spam anyway you want, just don't expect us to believe it, your track record as to honesty and facts sux. >No come back? There is a difference in wrestling the pig and arguing with a complete ass like you, so, no thank you, Booger you have no relevancy nor any point to make here, just propaganda and fluff > >> Grow up > > I'm older than you are. When does the "respect" start? At 65, yes, physically you are older Booger. But Booger, for you respect will never happen. To get respect, you have to give some or at least, have had some. It is a shame you never have it. You are just a tired little old Walter Mitty playing on the net trying to find some other bipolar kindred soul to BS into believing your hype. > > Or do you have to be "raza" to get respect? You keep playing that caste card, don't ya? > Adios raza... We can only wish you would leave or that you only have that "3 years left to live" based on your ancestors, but you will continue to play this stupid racist game you so much enjoy . But Booger you are a proven liar and a fraud, you make no relevant points here to address, you cannot cook, you do not like Mexicans, so why do you come here? It is just to stir up shit, isn't it, you miserable old fart. """""There must be a name for tendonitis of the scrotum. If there isn't, I am the first to describe Krusty-itis. Damn, it hurts to be me!"""" Yea, It sux to be you, huh? . |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
India - The country of yogurt and onions... | General Cooking | |||
India - The country of yogurt and onions... | Recipes | |||
India - The country of yogurt and onions... | Asian Cooking | |||
India - The country of yogurt and onions... | Asian Cooking | |||
India - The country of yogurt and onions... | Recipes |