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Puerto Rican Pique
I know every cook likely has his / her own version of Pique, but I was
wondering about the following terms, if there is much difference between them or if most of them are synonyms. Pique criollo Pique boricua Pique boricua de botella Pique Puertorriqueño Pique verde boricua (presumably same as Pique boricua but made with green chiles?) (I have also seen, in searching rec.food.cooking, one person refer to it as "curtido" http://groups.google.com/groups?sour...y+lady+curtido, presumably in the sense of something being pickled, but of course very different from all other "curtidos" made in Nicaragua, El Salvador, Honduras, etc. I wasn't able to find anyone else on the web referring to pique as curtido.) Many thanks Bill |
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Puerto Rican Pique
On Jan 9, 5:12*am, wrote:
> I know every cook likely has his / her own version of Pique, but I was > wondering about the following terms, if there is much difference > between them or if most of them are synonyms. > > Pique criollo > Pique boricua > Pique boricua de botella > Pique Puertorriqueño > Pique verde boricua (presumably same as Pique boricua but made with > green chiles?) > > (I have also seen, in searching rec.food.cooking, one person refer to > it as "curtido"http://groups.google.com/groups?sourceid=mozclient&ie=utf-8&oe=utf-8&..., > presumably in the sense of something being pickled, but of course very > different from all other "curtidos" made in Nicaragua, El Salvador, > Honduras, etc. I wasn't able to find anyone else on the web referring > to pique as curtido.) > > Many thanks > > Bill What is/are pique and curtido? Lynn in Fargo Mi espanol is no so bueno, muchas gracias. |
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Puerto Rican Pique
On Fri, 9 Jan 2009 15:44:39 -0800 (PST), Lynn from Fargo wrote:
> On Jan 9, 5:12*am, wrote: >> I know every cook likely has his / her own version of Pique, but I was >> wondering about the following terms, if there is much difference >> between them or if most of them are synonyms. >> >> Pique criollo >> Pique boricua >> Pique boricua de botella >> Pique Puertorriqueño >> Pique verde boricua (presumably same as Pique boricua but made with >> green chiles?) >> >> (I have also seen, in searching rec.food.cooking, one person refer to >> it as "curtido"http://groups.google.com/groups?sourceid=mozclient&ie=utf-8&oe=utf-8&..., >> presumably in the sense of something being pickled, but of course very >> different from all other "curtidos" made in Nicaragua, El Salvador, >> Honduras, etc. I wasn't able to find anyone else on the web referring >> to pique as curtido.) >> >> Many thanks >> >> Bill > > What is/are pique and curtido? > Lynn in Fargo > Mi espanol is no so bueno, muchas gracias. evidently, 'pique' is vinegar that has been stored with hot peppers in it. the vinegar itself is used as a flavoring. <http://www.elcolmadito.com/USPiqueDetail.asp?OrderNumber=1299> on 'curtido, wikipedia sez: Curtido (pronounced coor-tee-tho) is a type of relish. In Salvadoran cuisine, it resembles sauerkraut and is usually made with pickled cabbage, onions, carrots, and sometimes lemon juice. It is commonly served alongside pupusas, the national delicacy. In Mexican cuisine, curtido consists mainly of pickled carrots mixed with onions and chile peppers (usually jalapeño). It is used to accompany virtually any dish and is commonly found at numerous taquerías. i have seen curtido in jars at the grocery store, and would be interested to know if anyone has tried it. your pal, blake |
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Puerto Rican Pique
On Jan 10, 10:47*am, blake murphy > wrote:
> On Fri, 9 Jan 2009 15:44:39 -0800 (PST), Lynn from Fargo wrote: > > On Jan 9, 5:12*am, wrote: > >> I know every cook likely has his / her own version of Pique, but I was > >> wondering about the following terms, if there is much difference > >> between them or if most of them are synonyms. > > >> Pique criollo > >> Pique boricua > >> Pique boricua de botella > >> Pique Puertorriqueño > >> Pique verde boricua (presumably same as Pique boricua but made with > >> green chiles?) > > >> (I have also seen, in searching rec.food.cooking, one person refer to > >> it as "curtido"http://groups.google.com/groups?sourceid=mozclient&ie=utf-8&oe=utf-8&..., > >> presumably in the sense of something being pickled, but of course very > >> different from all other "curtidos" made in Nicaragua, El Salvador, > >> Honduras, etc. I wasn't able to find anyone else on the web referring > >> to pique as curtido.) > > >> Many thanks > > >> Bill > > > What is/are *pique and curtido? > > Lynn in Fargo > > Mi espanol is no so bueno, muchas gracias. > > evidently, 'pique' is vinegar that has been stored with hot peppers in it.. > the vinegar itself is used as a flavoring. > > <http://www.elcolmadito.com/USPiqueDetail.asp?OrderNumber=1299> > > on 'curtido, wikipedia sez: > > Curtido (pronounced coor-tee-tho) is a type of relish. In Salvadoran > cuisine, it resembles sauerkraut and is usually made with pickled cabbage, > onions, carrots, and sometimes lemon juice. It is commonly served alongside > pupusas, the national delicacy. In Mexican cuisine, curtido consists mainly > of pickled carrots mixed with onions and chile peppers (usually jalapeño). > It is used to accompany virtually any dish and is commonly found at > numerous taquerías. > > i have seen curtido in jars at the grocery store, and would be interested > to know if anyone has tried it. > > your pal, > blake Aha! Salvadorian Kim Chi. Lynn in Fargo "One man's ravioli is another man's kreplach, or wonton, or gyoza, or . . . " |
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Puerto Rican Pique
On Sat, 10 Jan 2009 11:50:28 -0800 (PST), Lynn from Fargo wrote:
> On Jan 10, 10:47*am, blake murphy > wrote: >> On Fri, 9 Jan 2009 15:44:39 -0800 (PST), Lynn from Fargo wrote: >>> On Jan 9, 5:12*am, wrote: >>>> I know every cook likely has his / her own version of Pique, but I was >>>> wondering about the following terms, if there is much difference >>>> between them or if most of them are synonyms. >> >>>> Pique criollo >>>> Pique boricua >>>> Pique boricua de botella >>>> Pique Puertorriqueño >>>> Pique verde boricua (presumably same as Pique boricua but made with >>>> green chiles?) >> >>>> (I have also seen, in searching rec.food.cooking, one person refer to >>>> it as "curtido"http://groups.google.com/groups?sourceid=mozclient&ie=utf-8&oe=utf-8&..., >>>> presumably in the sense of something being pickled, but of course very >>>> different from all other "curtidos" made in Nicaragua, El Salvador, >>>> Honduras, etc. I wasn't able to find anyone else on the web referring >>>> to pique as curtido.) >> >>>> Many thanks >> >>>> Bill >> >>> What is/are *pique and curtido? >>> Lynn in Fargo >>> Mi espanol is no so bueno, muchas gracias. >> >> evidently, 'pique' is vinegar that has been stored with hot peppers in it. >> the vinegar itself is used as a flavoring. >> >> <http://www.elcolmadito.com/USPiqueDetail.asp?OrderNumber=1299> >> >> on 'curtido, wikipedia sez: >> >> Curtido (pronounced coor-tee-tho) is a type of relish. In Salvadoran >> cuisine, it resembles sauerkraut and is usually made with pickled cabbage, >> onions, carrots, and sometimes lemon juice. It is commonly served alongside >> pupusas, the national delicacy. In Mexican cuisine, curtido consists mainly >> of pickled carrots mixed with onions and chile peppers (usually jalapeño). >> It is used to accompany virtually any dish and is commonly found at >> numerous taquerías. >> >> i have seen curtido in jars at the grocery store, and would be interested >> to know if anyone has tried it. >> >> your pal, >> blake > > Aha! Salvadorian Kim Chi. > Lynn in Fargo > "One man's ravioli is another man's kreplach, or wonton, or gyoza, > or . . . " i don't think it's nearly as pungent, more like a cabbage slaw or mild sauerkraut. your pal, blake |
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Puerto Rican Pique
On Jan 10, 8:47*am, blake murphy > wrote:
> On Fri, 9 Jan 2009 15:44:39 -0800 (PST), Lynn from Fargo wrote: > > On Jan 9, 5:12*am, wrote: > >> I know every cook likely has his / her own version of Pique, but I was > >> wondering about the following terms, if there is much difference > >> between them or if most of them are synonyms. > > >> Pique criollo > >> Pique boricua > >> Pique boricua de botella > >> Pique Puertorriqueño > >> Pique verde boricua (presumably same as Pique boricua but made with > >> green chiles?) > > >> (I have also seen, in searching rec.food.cooking, one person refer to > >> it as "curtido"http://groups.google.com/groups?sourceid=mozclient&ie=utf-8&oe=utf-8&..., > >> presumably in the sense of something being pickled, but of course very > >> different from all other "curtidos" made in Nicaragua, El Salvador, > >> Honduras, etc. I wasn't able to find anyone else on the web referring > >> to pique as curtido.) > > >> Many thanks > > >> Bill > > > What is/are *pique and curtido? > > Lynn in Fargo > > Mi espanol is no so bueno, muchas gracias. > > evidently, 'pique' is vinegar that has been stored with hot peppers in it.. > the vinegar itself is used as a flavoring. > > <http://www.elcolmadito.com/USPiqueDetail.asp?OrderNumber=1299> > > on 'curtido, wikipedia sez: > > Curtido (pronounced coor-tee-tho) is a type of relish. In Salvadoran > cuisine, it resembles sauerkraut and is usually made with pickled cabbage, > onions, carrots, and sometimes lemon juice. It is commonly served alongside > pupusas, the national delicacy. In Mexican cuisine, curtido consists mainly > of pickled carrots mixed with onions and chile peppers (usually jalapeño). > It is used to accompany virtually any dish and is commonly found at > numerous taquerías. > > i have seen curtido in jars at the grocery store, and would be interested > to know if anyone has tried it. > > your pal, > blake- Hide quoted text - > > - Show quoted text - I have not purchased it at the grocery store, but have had it many times with pupusas at restaurants. It tastes like a vinegery cole slaw. It's really good. Susan B. |
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