wrote..., On 10/09/2005 22:10:
krusty kritter wrote:

Don Juan didn't exist. Even the name Don Juan
should tell you that much. Indians don't have
shamans.

You've got to be kidding!


No, shaman is a Tungusic word. I've never even
been to Russia.

Right, while "shaman" is a relatively recent addition to modern English,
in Mexico they've been known as "brujos" or "curanderos" for a long
time, though I imagine there's a number of native indio words for them
too. "Witch doctor" was the former English term, and it has taken on
a derisive tone, and while I still don't necessarily believe in native
magical practices, I reserve "witch doctor" for Western quackery.

"Charles Gifford" wrote in message
nk.net...

"Wayne Lundberg" wrote in message
...
Not me. I did not mention tripe from intestines. I did suggest that
since
tripe sounds so much like tripas, that many people confuse tripe with
intestines since intestines is tripas in Spanish.

Not to argue, but you certainly did. He

wrote
What's the right kind of tripe, the kind that comes from the
stomach,
or from the intestines?

I was just wondering if there were some cultural reason for this usually
incorrect statement. I had never heard of anything coming from the
intestines called "tripe" before and was looking for clarification.

Trype is the inner lining
of the bovine stomach. In Spanish, tripas.

The bovine stomach is a four part chambered stomach (sometimes called
stomachs). The most common type of tripe, honeycomb tripe, comes from the
third chamber (or stomach). Blanket or flat tripe comes from the first
chamber or (stomach) and is not as common in most cuisines. All the menudo
I
have eaten, used honeycomb tripe although that is not an indicator for all
Mexican cooking.

Charlie

Thanks Charlie!

Clyde Frog wrote:

Right, while "shaman" is a relatively recent addition to modern English,
in Mexico they've been known as "brujos" or "curanderos" for a long
time, though I imagine there's a number of native indio words for them
too.

Oh, well, one can spend their whole lives proving points to anonymous
strangers on Usenet groups. There is a discussion of the indigenous
tribes remaining in Mexico here, if you want to use the search
function:

http://www.uv.mx/popularte/ingles/comer.htm

The indigenes probably still use many different languages and dialects
and have probably adopted words from other dialects and with the all
the mixing of langauges nobody knows where any word originally came
from.

In my increasing senility, I had forgotten about the "brujo" term.

But your mention of it caused me to remember when I exposed myself in
Spain. No, not that way!

I was on a tour bus in Madrid or Toledo or Granada or Seville, and I
was amazed at the skill of the unflappable bus driver. He maneuvered
through the narrow streets, never hitting anybody, never scratching the
bus and he never got angry, he never yelled and screamed and cursed at
other drivers,
like some I've ridden with...

So I said, "Que brujo!" and thereby exposed my Mexican Spanish by
saying
"brew ho" instead of "brew joe". The driver asked the tour guide, "What
did he say?" The tour guide laughed and said, "Oh, he was calling you a
wizard driver!"

The driver was amazing, he was really a cool guy.

"Wayne Lundberg" wrote in message
...


Charlie

Thanks Charlie!

You are very welcome Wayne. You know, there are times when a good bowl of
menudo can make the world a better place!

Charlie

So true!

"Charles Gifford" wrote in message
ink.net...

"Wayne Lundberg" wrote in message
...


Charlie

Thanks Charlie!

You are very welcome Wayne. You know, there are times when a good bowl of
menudo can make the world a better place!

Charlie

Wayne Lundberg wrote:
Pozole of Milpa

Pozole made with *wheat* instead of white corn? Do Mexican stores have
unground
wheat? Something like bulgur? Maybe pearl barley would work?

ingredients:
=BD kilogram of wheat
1 tail of beef
1 head of garlic
4 squash
4 carrots
=BC (?) of green beans
a handful of greens (of some sort?)
4 green chiles
onion to taste.

"Preparaci=F3n y procedimiento: El trigo se lava muy bien, se talla y
se pone a remojar, la carne se pone al fuego con suficiente agua y
cuando empieza a cocerse se le agrega el trigo ya limpio, cuando =E9ste
se revienta se pone el ajo, la cebolla, los chiles asados, desvenados
y cortados en tiritas y las verduras, se sazona con sal, cuando est=E1
todo bien cocido y con suficiente caldo, se sirve caliente con la
salsa preparada as=ED: tres tomates, una cebolla, cuatro chiles verdes.
Los chiles se asan, se les quita la piel y se cortan en cuadritos, se
mezclan con los tomates y la cebolla picada."

Preparation and procedu Wash the wheat very well, chop it and put
it to soak, the meat is placed on the fire with enough water and when
it begins to cook add the cleaned wheat , when it splits add the
garlic, the onion, the roasted chiles, deveined and cut in small strips
and the greens, season it with salt, when everything is well cooked
and with enough soup, it is served hot with the sauce prepared thusly:


Three tomatos, an onion, four green chiles. Roast the chiles , throw
away the peel and cut them in small quarters (dice?), mix them with the
tomatoes and the chopped onion.