wrote:
> I was at a store looking at spices and there was a spice there called
> Adobo (hope I got the spelling right). What the heck is it? It
> looked like a white powder. I asked several people that work there,
> and no one knew what it is for. One guy said they sell alot of it
> though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> Anyone got any idea?

The Penzey's version is garlic, onion, tellicherry ground pepper, Mexican
oregano, cumin and cayenne pepper. I mostly use it on pork chops and pork
steaks. However, I also add a tsp. or so to ground beef when grilling
burgers.

Jill

wrote:
> I was at a store looking at spices and there was a spice there called
> Adobo (hope I got the spelling right). What the heck is it? It
> looked like a white powder. I asked several people that work there,
> and no one knew what it is for. One guy said they sell alot of it
> though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> Anyone got any idea?

I use adobo to help Mexican food taste: Mexican.

Sprinkle a bit on a chicken breast before grilling. Little on your
salad, mac n cheese, anything that needs a lift. (This is not the same
stuff called Adobo sauce, commonly used as a 'q sauce, or sold in cans
with chipotle peppers.)

Pierre

In article om>,
Pierre > wrote:

> wrote:
> > I was at a store looking at spices and there was a spice there called
> > Adobo (hope I got the spelling right). What the heck is it? It
> > looked like a white powder. I asked several people that work there,
> > and no one knew what it is for. One guy said they sell alot of it
> > though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> > Anyone got any idea?
>
> I use adobo to help Mexican food taste: Mexican.
>
> Sprinkle a bit on a chicken breast before grilling. Little on your
> salad, mac n cheese, anything that needs a lift. (This is not the same
> stuff called Adobo sauce, commonly used as a 'q sauce, or sold in cans
> with chipotle peppers.)

It's good on popcorn, too.

-Frank

--
fwarner1-at-franksknives-dot-com
Here's some of my work:
http://www.franksknives.com/

Frank J Warner wrote:
> In article om>,
> Pierre > wrote:
>
>
wrote:
>>
>>>I was at a store looking at spices and there was a spice there called
>>>Adobo (hope I got the spelling right). What the heck is it? It

snip

> It's good on popcorn, too.

Me? I just shoot in a few drops of a hot sauce into the melted butter.
Good that way too.


jim

>From:

>I was at a store looking at spices and there was a spice there called
>Adobo (hope I got the spelling right). What the heck is it?

garlic, onion, black pepper, oregano, cumin and cayenne red pepper

Ellen

> wrote in message
...
> wrote:
>
>>I was at a store looking at spices and there was a spice there called
>>Adobo (hope I got the spelling right). What the heck is it? It
>>looked like a white powder. I asked several people that work there,
>>and no one knew what it is for. One guy said they sell alot of it
>>though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
>>Anyone got any idea?
> And another version found at
> https://www.surfasonline.com/products/19893.cfm
>
> Adobo Spice 4 oz
>
> Item: 19893
>
> Made from ground, dried chiles, herbs, and vinegar. Adobo, a
> Philippine national dish, consists of chicken and pork braised in
> spicy coconut milk. Its distinct flavor, made with ground chiles,
> herbs, and vinegar, is a welcome addition to not only Philippine
> dishes, but also Mexican and Mediterranean cuisines. Add this spice to
> soups and stews, use as a dry rub before grilling poultry or meat.
> It's an excellent addition to salsas, too!

<snip>


I think the above is a little misleading in that is refers to cocoanut milk

I am talking about the dish not the spice.

The boiling of the vinegar and soy is a delightful sauce.

Dimitri

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1425


Title: Adobo (Philippine Chicken and Pork Stew)
Keys: Poultry Meats Philippine Philippines Filipino Asian Oriental
Yield: 1

Ingredients:

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tbl peeled and crushed garlic
2 tsp salt
2 x pieces of bay leaves
1/2 tsp freshly ground black pepper
1 lb chicken, cut into serving pieces, Chinese style
2 lb pork butt, cut into cubes
soy sauce
oil

Method:
Adobo is considered the national dish of the Philippines. This dish consists
of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf,
lots of garlic and whole peppercorns. The stew is allowed to cook until the
meats are tender and the remaining sauce slightly thickened. Some people
prefer their adobos dry which may entail frying them afterwards, while
others prefer them moist served in their original sauce. As a style of
cooking, it can be applied to fowl, fish, shellfish and vegetables.

Add vinegar, water, garlic, salt, bay leaves and pepper into a large
casserole. Bring to a boil. Add the meat, cover and bring to a boil.

Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and
cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce
to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from
the casserole, and return the reduced sauce back with the meat.

Serve with rice.

One time on Usenet, "jmcquown" > said:
> wrote:

> > I was at a store looking at spices and there was a spice there called
> > Adobo (hope I got the spelling right). What the heck is it? It
> > looked like a white powder. I asked several people that work there,
> > and no one knew what it is for. One guy said they sell alot of it
> > though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> > Anyone got any idea?
>
> The Penzey's version is garlic, onion, tellicherry ground pepper, Mexican
> oregano, cumin and cayenne pepper. I mostly use it on pork chops and pork
> steaks. However, I also add a tsp. or so to ground beef when grilling
> burgers.

That's something I love about Penzey's catalog -- they tell you what
their spice mixtures contain. Not that I'd ever try to duplicated them,
but it's nice to know...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Like "curry" it is actually a spice "blend". Adobo is a Philipine stew-like
dish, with a very present vinegar taste.

> wrote in message
news
>I was at a store looking at spices and there was a spice there called
> Adobo (hope I got the spelling right). What the heck is it? It
> looked like a white powder. I asked several people that work there,
> and no one knew what it is for. One guy said they sell alot of it
> though...... Okkaaaaayyyyyyyy........ I NEVER even heard of it.
> Anyone got any idea?
>

"zuuum" > wrote in message
...
> Like "curry" it is actually a spice "blend". Adobo is a Philipine
stew-like
> dish, with a very present vinegar taste.

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.

Charlie

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

"Victor Sack" > wrote in message
. ..
>
> 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

You make my point for me Bubba Vic! Thank you.

Charliam

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.


jim

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

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?)."
>
> 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.

Topic drift is right. This particular discourse was not necessarily
meant to confine itself to answering the OP's question. In fact, in the
second part of it, at least, there was no such intention at all.

'Adobo' ingredients and methods, whether Mexican or Filipino, can be
easily looked up on the Net or elsewhere; it is their similarities or
lack thereof that are interesting to me and I hoped that reviving an old
discussion would perhaps bring in some new contribution.

Victor

Victor Sack wrote:

> chili peppers and transplanted mediterranean herbs. The
> dishes cooked in the sauces are called adobados.

Well, so this leads me to think that the mexican name "adobo" is
theyr version of the italian "addobbo", and mexican "adobado" is
the equivalent to italian "addobbato".
In italian, "addobbo" means decoration, as the things we put onto
christmas tree.
"Addobbato" means decorated.
The mexican use of these wordd seems to have moved from
aesthetics to cooking.
--
Vilco
Think Pink , Drink Rose'

Vilco wrote:
> Victor Sack wrote:
>
> > chili peppers and transplanted mediterranean herbs. The
> > dishes cooked in the sauces are called adobados.
>
> Well, so this leads me to think that the mexican name "adobo" is
> theyr version of the italian "addobbo", and mexican "adobado" is
> the equivalent to italian "addobbato".
> In italian, "addobbo" means decoration, as the things we put onto
> christmas tree.
> "Addobbato" means decorated.
> The mexican use of these wordd seems to have moved from
> aesthetics to cooking.
> --
Spanish
adobar- to marinate,to cook, to prepare

In this case,go with "marinate"
Adobado/a means "marinated"
Adobo more or less means "marinade"

Vilco > wrote:

> Well, so this leads me to think that the mexican name "adobo" is
> theyr version of the italian "addobbo", and mexican "adobado" is
> the equivalent to italian "addobbato".
> In italian, "addobbo" means decoration, as the things we put onto
> christmas tree.
> "Addobbato" means decorated.
> The mexican use of these wordd seems to have moved from
> aesthetics to cooking.

The Spanich meaning seems to be different. Here are some dictionary
definitions I posted in that old 'adobo' thread in 2001:

_adobado_
(nm) (carne) pickled pork.
_adobar_
(vt) (gen) to prepare, dress;
(carne) to season, pickle;
(pieles) to tan.
_adobe_
(nm) (tabique) adobe, sun-dried brick.
_adobo_
(nm) (preparación) preparation, dressing;
(de pieles) tanning;
(Culin) pickle, sauce;
(para pieles) tanning mixture.

-The Collins Concise Spanish Dictionary © 1998 HarperCollins Publishers

So, it appears that _adobo_ means something pickled or seasoned, or
prepared in such a sauce. This seems consistent with the ingredients
common to both the Filipino and the Mexican dish.

Victor