zxcvbob wrote:
> JimLane wrote:
> > Victor Sack wrote:
> >
> >> Charles Gifford > wrote:
> >>
> >>
> >>> Philippine adobo and Mexican adobo have nothing in
> >>> common...........unless
> >>> you can do research and find a possible common ancestor in
Spanish
> >>> cuisine.
> >>> Adobo seasoning mixture is more related to the Mexican adobo than
the
> >>> Philippine variety. A check of a good recipe of Filipino chicken
> >>> adobo and a
> >>> good recipe for Mexican chicken in adobo sauce will allow you to
make
> >>> the
> >>> same conclusion.
> >>
> >>
> >>
> >> Not sure about it, Charliam. We had a nice 'chicken adobo' thread
in
> >> 2001 and LeeBat, Geeta (whose posts I miss) and myself discussed
> >> precisely this issue. I quoted a Web page of an adobo enthusiast
that
> >> unfortunately no longer exists:
> >> <http://www.geocities.com/Athens/Styx/8329/adobofood.htm>.
> >> Here's what it said regarding the differences between Filipino and
> >> Mexican versions:
> >>
> >> "There are two basic versions: The Mexican versions take the form
of
> >> marinades and sauces (salsas) made from dried chili peppers and
> >> transplanted mediterranean herbs. The dishes cooked in the sauces
are
> >> called adobados. The Filipino version dispenses with the hot
ingredients
> >> but adds the salty oriental soy sauce that acts both as a
preservative
> >> and a meat tenderizer. All the versions though are based on
simmering in
> >> a marinade of vinegar (or acidic juices), garlic and peppercorns
(is
> >> this what _adobo_ means?)."
> >>
> >> Bubba Vic
> >
> >
> > Nice discourse, but the OP asked about a "SPICE" called adobo, not
a
> > dish. Ergo, he was asking about the Mexican side of the equation
and
> > those that have been addressing that, have been on the money with
their
> > replies. Those talking about the PI dish missed the point, although
some
> > topic drift needs to be addressed.
> >
> > That simple "adobo SPICE" fact seems to be escaping most everyone.
> >
>
> OP also said it was a white powder, which everyone seems to be
ignoring.
> (It could be a simple mixture of salt, sugar, citric acid, and msg,
> and maybe bromilean or aspergillus enymes for a tenderizer)
>
> Bob
Adobo in Puerto Rico is MSG, Salt, Oregano and Garlic Powder.
http://store.cubanfoodguy.com/produc...products_id=84
http://www.recipehound.com/Recipes/0473.html