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bigwheel bigwheel is offline
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Location: Foat Wuth
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Quote:
Originally Posted by Billy[_8_] View Post
In article , Todd lid
wrote:

Hi All,

I have been reading up on how to prepare Nopolas
(Prickly Pear). What I have come up with comes
out sour and slimy.

I found this remark over on
How to Eat Prickly Pear Cactus: 9 Steps (with Pictures) - wikiHow

Boiling them with a copper coin (an old Mexican
"veinte") is a common remedy to thin the sap and
make it more palatable to unaccustomed diners.

A "veinte" in this context is a copper Mexican coin.

Toss in a penny? Have you guys ever heard of such a
thing?

Any counter indications for NIDDM's (non insulin
T2's)?

Any opinions? Thinning the sap, or slimy stuff,
sounds like what I am after.

From my research, what I am finding is that I should
boil my nopalitos (cut up Nopales) in heavily salted
water, drain and repeat. Then add them to what I want.

Many thanks,
-T


I was advised to use nopales when cooking beans. They thicken the beans.
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I would advise forgetting that nonsense. Best way to thicken up thin juice is to remove a cup or two of cooked beans and mash em up and return to the pot. Canned beans work good for this too..and give a little layer of flavor which is hard to duplicate..but to be au naturale and not cheat..just mash up some beans and throw em back in there. Now real Mexicans will sometimes throw a hunk of light bread in there to thicken them up. Anybody caught putting snotty cactus in beans if liable to get lynched. Like the person say..they eat em for breakfast with scrambled eggs. Muy bien.