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Cazuela
Cazuela
La Cazuela es un platillo típico Sonorense Ingredientes: ¼ de kilogramo de carne seca 5 papas medianas 3 chiles verdes 2 cebollas medianas un jitomate grande 1 ½ cucharada de manteca sal y pimienta al gusto. Preparación y procedimiento: Las papas se pelan se rebanan y se ponen a cocer con el litro y medio de agua y sal. En la manteca se fríe la cebolla picada, los chiles asados desvenados y picados y el tomate picado; se agrega la carne seca y cuando las papas ya están cocidas se agregan a la carne fría, se añade el puré de tomate y sal, se deja hervir para que sazone un poco y se sirve muy caliente. Caldo de Queso Ingredientes: 1 cebolla 1 cebolla verde 1 tomate 3 chiles verdes 3 papas 1 cucharada de aceite 1/2 litro de leche 1/2 litro de agua 2 tazas de queso seco Preparación y procedimiento: La leche y el agua se hierven juntas. Los chiles verdes se asan, se limpian y se pican en cuadritos. Las papas se pican en cuadritos regulares. El tomate y la cebolla se pican finamente. El queso se pica en cuadritos regulares. En el aceite se sofríen las papas, la cebolla, el tomate y los chiles; se les agrega la leche y el agua calientes y la sal. Antes que las papas se ablanden se agrega el queso, se retira del fuego y se tapa el recipiente. Gallina Pinta Ingredientes: 1 kilogramo de cola de res un cuarto de kilo de nixtamal una taza de fríjol pinto 1 cabeza de ajo, tres cebollas verdes cilantro y sal al gusto. Preparación y procedimiento: El agua se pone a hervir a fuego lento y en ese punto se agrega la cola de res y los dientes de ajo, espumándose durante el cocimiento. Después de una hora se adiciona el nixtamal y el fríjol, previamente lavados, se tapa la olla y se deja cocer a fuego lento por tres horas más. Una vez que revienta el maíz, se agrega la cebolla verde entera, el cilantro y la sal, dejándose otros 25 minutos y se apaga Cocido Ingredientes: 1/2 kilo de aldilla 1/2 kilo de camote 1 colita de res 1/2 kilo de papas 100 gr. de chorizo 1/4 kilo de ejotes tiernos 2 tazas de garbanzo 4 calabacitas 3 elotes tiernos 3 membrillos 1 repollo chico 3 pedazos de calabaza 3 dientes de ajo 1 manojo de cilantro verde 2 tomates 2 cucharaditas de sal 4 litros de agua 1/2 cucharadita de pimienta Preparación y procedimiento: El garbanzo se pone a remojar, luego se le quitan los hollejos, se lavan las carnes y se parten en cuadros. Los elotes se limpian y se parten en trocitos. Se pone a cocer en el agua todas las carnes, con el ajo y la cebolla. Cuando empieza a hervir se le quita la espuma y se le agregan el garbanzo, los elotes y la sal. Cuando ya estén cocidos se le añaden el chorizo y demás verduras. Se deja hervir a fuego bajo hasta que todo esté bien cocido. Se sirve muy caliente. Menudo Norteño Ingredientes: Panza 1 Kilo (2 libras) Agua la necesaria Hueso de pierna 2 ó 3 pedazos Ajo 1 cabeza mediana Chile verde 1 entero Cebolla 1 mediana Laurel seco 3 hojas Nixtamal 1 kilo Cilantro 1 manojo Sal al gusto Cebolla de rabo verde al gusto Limones Accessorios: Olla o recipiente lo suficientemente grande Cucharón de palo Preparación y procedimiento: Limpie la panza raspándola con un cuchillo para quitarle el excedente de grasa y otros sedimentos (principalmente químicos usados para limpiarla en la matanza). Una vez que la panza está bien limpia, pártala en cuadro de 2.5cm aproximadamente y deposítelos en la olla junto con los huesos. Vierta agua hasta llenar la olla, ponga la cebolla, el chile, ajo y las hojas de laurel. Encienda la lumbre hasta que hierva el agua. Bájele a la flama para que se mantenga hirviendo a fuego lento. Esto puede tomar, dependiendo de la textura de la panza y su cantidad, desde 4 a 6 o inclusive a 7 horas. Tip: El punto es cuando la panza esta blanda. Cuando se forme la espuma en la cocción, puede sacarla con un cucharón para evitar que el menudo se ensucie. Ponga cuidado en no dejar que toda el agua se evapore, cuando tenga que agregar mas agua, hierva esta antes de agregarla para evitar detener el proceso de cocción y evitar que la panza se ponga dura. Si quiere obviar tiempo y no esperar tanto tiempo como se menciona anteriormente, utilice la olla de presión para cocer la panza. El tiempo aquí es sustancialmente pequeño y varía entre 30 y 45 minutos. Saque el ajo, la cebolla, los huesos, el chile y el cilantro del cocido y sazónelo con sal al gusto. Tip: Si el menudo está desabrido (esto sucede debido al tipo de panza y del hueso utilizado), agregue consomé de res en polvo o en cubos. Si usa nixtamal sin cocer, lo puede cocer separadamente para evitar tener que agregárselo en el momento oportuno a la panza. Si usa nixtamal de lata o de bolsa, este está precocido y puede agregárselo de 20 a 25 minutos antes de que la panza esté lista. Pique cebolla de rabo verde, incluyendo el rabo de esta, rábanos, cilantro y chile de su preferencia, habanero, jalapeño, chile verde, chiltepín, etc. Ponga estos aderezos, arreglados y servidos a su conveniencia en la mesa. Sírvase el menudo en un plato hondo y corónelo con la cebolla, el chile y el cilantro picado a su gusto. Se acompaña con pan, el cual puede estar tostado y con mantequilla. Pozole de Milpa Ingredientes: ½ kilo de trigo 1 cola de res 1 cabeza de ajo 4 calabacitas 4 zanahorias ¼ de ejotes Un manojo de verdolagas 4 chiles verdes Cebolla al gusto. Preparación 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 éste se revienta se pone el ajo, la cebolla, los chiles asados, desvenados y cortados en tiritas y las verduras, se sazona con sal, cuando está todo bien cocido y con suficiente caldo, se sirve caliente con la salsa preparada así: 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. Chorizo Sonorense Ingredientes: Carne de puerco molida 1 Kg. Dientes de ajo 10 Sal 1 cucharadita Pimienta 1 cucharadita Canela molida 1 cucharadita Orégano molido 1 cucharadita Clavo molido 1/4 cucharada Azúcar 1 cucharadita Chile colorado molido 1/2 taza Vinagre 1/2 taza Tripa delgada de cerdo Preparación y procedimiento: Se bate todo con la mano, se le agrega el chile suficiente hasta que se pinte de rojo la mano, de lo contrario al freírlo quedará plomo. Cuando todo está bien mezclado, con un embudo se empaca en las tripas y se amarran con hilaza cada 10cm. para formar los chorizos. Variantes: Puede utilizar carne de res o de pavo o una combinación de res y puerco. Como servirlo: Puede freír el chorizo y agregarle huevos o papas. Machaca con Verduras Ingredientes: 1/4 de kilo de carne machaca 2 tomates 1 cebolla 4 dientes de ajo 2 chiles verdes 2 papas Sal y pimienta al gusto Aceite o manteca necesaria Preparación y procedimiento: Las papas se pican finamente y se fríen. Se pica el tomate, la cebolla y los ajos. Los chiles se tateman (asan) y se limpian; se pican en cuadritos. Una vez que las papas están doradas se les agrega la carne machaca, el ajo y la cebolla; se dejan freír un poco, después se agrega el tomate, la sal y la pimienta al gusto, se tapa, se baja el fuego y se deja sazonar. Entomatadas Ingredientes: 18 tortillas de maíz 300 gramos de queso regional 2 cebollas 5 tomates grandes y maduros 4 dientes de ajo 1 hoja de laurel Aceite o manteca al para freír Sal al gusto Preparación y procedimiento: Relleno Picar una cebolla finamente. Rallar el queso y revolverlo con la cebolla Salsa de tomate Picar una cebolla, moler los tomates y el ajo y colarlos; freír en una cucharada de manteca la cebolla, la hoja de laurel y el tomate molido. En el aceite se fríen las tortillas de maíz sin dejar que se doren, Se rellenan con queso y cebolla, se doblan y se sirven cubiertas de tomate. Gorditas Ingredientes: 1/2 kilo de harina de maíz 12 chiles colorados 3 dientes de ajo 1 cebolla blanca grande picada 1 cucharada de aceite 1 cucharada sopera de harina de trigo 1/2 kilo de queso fresco 1 lechuga Rábanos 1 mazo de cebollitas verdes Orégano al gusto Sal Agua Aceite para freír Preparación y procedimiento: Se amasa la harina de maíz con sal y agua y se hacen bolitas. Se hacen con ellas unas tortillas de unos diez centímetros de diámetro y se fríen en aceite a que se doren. Para preparar la salsa se cuecen los chiles colorados y se licuan con los ajos, la cebolla y el orégano. En una sartén se pone a calentar aceite y se fríe la harina de trigo hasta que esté dorada, ahí se vacía el chile licuado y se guisa. Se ralla el queso y se pica la lechuga, los rábanos y las cebollitas y se sirve de la siguiente manera: primero se pone la tortilla frita, o gordita, y arriba de ella se vierte una pequeña cantidad del chile caliente, luego se le pone el queso rallado, la lechuga, los rábanos y la cebolla. Chile Verde Relleno de Queso Ingredientes: 12 Chiles verdes (Chile anaheim o poblano) ¼ de kilo de queso ¼ de litro de crema fresca o media crema 2 cucharadas de mantequilla 6 huevos 1 cucharada de harina ¼ de kilo de queso regional 3 elotes 2 tomates 1 cebolla verde Sal al gusto Aceite para freír Preparación y procedimiento: Se asan los chiles verdes y se limpian con cuidado para evitar que se rompan; se les hace una abertura en medio para sacar la semilla. El elote se cuece, se giman los granos y se le añade el queso y la mantequilla. Se separan las claras de huevo y se baten a punto de turrón, luego se le agregan las yemas y la harina y se baten muy bien. El tomate y la cebolla se licuan (Puede agregarle chiltepín, o chile de árbol). Se rellenan los chiles con la mezcla del queso y el elote; se capean en el huevo con harina y se fríen en aceite bien caliente hasta que doren por todos los lados. Al final se bañan con la salsa de tomate y se rocían con el queso regional y la crema. Variante: Se pueden rellenar de pescado o carne en picadillo. Tortillas de Harina Ingredientes: 1 kilo de harina Agua y sal Preparación y procedimiento: El agua se tibia un poco. Se mezclan el agua, la harina y la sal, y se amasan hasta dejar una masa manejable. Se forman bolas grandecitas (50 gramos), se untan con manteca y se dejan reposar media hora cubiertas con una servilleta de tela. Se extienden con las manos hasta dejarlas lo más delgado posible, evitando que queden gruesas en las orillas; se cuecen en un comal grande que deberá estar muy caliente, se cuecen en un momentito por uno y otro lado evitando que se doren. Guacamole Ingredientes: 2 aguacates 1 tomate 1/4 de cebolla 2 chiles jalapeños o serranos 2 cucharadas de cilantro picado 1 cucharada de aceite de maíz 1/4 de queso fresco Sal al gusto. Preparación y procedimiento: El guacamole se puede preparar en diversas formas, pero con los mismos ingredientes, se puede cortar los ingredientes en cuadros medianos, o machacar el aguacate y agregar los ingredientes picados en cuadros medianos poco a poco. Se pueden agregar unas gotas de limón de ser necesario. Quesadillas Ingredientes: 12 tortillas de maíz o de harina de trigo 250 gramos de queso para quesadilla 1 cebolla grande 2 tomates Chile en vinagre Preparación y procedimiento: La cebolla y el tomate se cortan en rodajas finas, el queso se corta en rebanadas delgadas y los chiles en vinagre se cortan en rebanadas. En un comal se calienta la tortilla doblada a la mitad con el queso dentro; se dora por ambos lados hasta que el queso se derrita, se sirve acompañado de la cebolla, el tomate y el chile. Frijoles Maneados Ingredientes: 1/2 kilo de frijol cocido 200 gr. de queso cocido (fresco) 100 gr. de mantequilla 2 cucharadas de chile colorado en polvo 200 gr. de manteca 100 gr. de queso regional 100 gr. de chorizo Preparación y procedimiento: Se fríe el chorizo en la manteca. Se rallan ambos quesos por separado. Se fríe el chile colorado en la mantequilla. Se muelen perfectamente los frijoles. Al frijol se le incorporan todos los ingredientes y se le deja freír hasta que los quesos se fundan. Papas en Escabeche Ingredientes: 3 papas 4 chiles jalapeños 3 cebollas grandes 6 granos de pimienta 3 hojas de laurel 1/4 de taza de aceite de olivo 2 cucharadas de vinagre Sal al gusto Preparación y procedimiento: Las papas se cuecen enteras, antes de que estén totalmente blandas se retiran del fuego y se cortan en cuadros. Los chiles se cortan en tiritas. Las cebollas en rodajas delgadas. Se sofríe en el aceite la pimienta y las hojas de laurel, se incorporan todos los ingredientes y se dejan sazonar, se retira del fuego y se le agrega el vinagre. Rajas de Chiles Verdes Asados Ingredientes: 1 cucharada de aceite de olivo 10 chiles verdes 1 cebolla 1 cucharada de vinagre 1 litro de agua 4 limones Sal y orégano al gusto Preparación y procedimiento: Los chiles se asan y se cortan en rajas. La cebolla se pica en rodajas finas y se reposa en agua durante 1 hora con el vinagre y el jugo de los limones. La sal y el orégano se muelen juntos. En un recipiente se pone el aceite de olivo, el vinagre y la sal con el orégano; se incorporan los chiles y la cebolla bien escurrida; se sirve para acompañar alimentos como aperitivo. Salsa de Chiles Ingredientes: 4 chiles pico de pájaro 4 chiles jalapeño 4 chiles güeritos o serranos 4 dientes de ajo Sal al gusto Preparación y procedimiento: Se ponen a cocer los chiles en medio litro de agua. Se muelen con el ajo y se les agrega sal. Buñuelos Son muy comunes durante la temporada navideña. Hay varias formas de hacerlos. De hecho puede utilizar tortillas de harina ya hechas y cortarlas en distintas formas. Si desea ensuciarse las manos y hacerlas usted mismo (mucho mejor) aquí está la receta: Ingredientes: Para el buñuelo ½ Kg. de Harina 3 Huevos 1 cucharadita de polvo para hornear 1 taza de leche 2 cucharadas de mantequilla Para la miel ½ kilo de piloncillo (El azúcar morena también sirve) 1 o 2 barritas de canela 3 clavos enteros 2 tazas de agua Preparación y procedimiento: Para el buñuelo Mezcle todos los ingredientes y haga pequeñas bolas con la masa resultante. Aplánelas con un rodillo hasta que estén lo mas planas posible. Posteriormente, hay que freírlas hasta que se pongan doradas por ambos lados. Colóquelas sobre una servilleta para que suelten la grasa y luego cúbralas con la miel de piloncillo. Para la miel de piloncillo Ponga los ingredientes a hervir en una olla hasta que tome una consistencia enmielada. Capirotada Sonorense Ingredientes: Pan duro cortado en rebanadas (bolillos) Piloncillo (se sustituye por miel de azahar) Ciruelas pasas Plátano machos Cacahuete Pasas Queso fresco Preparación y procedimiento: Se fríe o tuesta en el horno el bolillo, también se fríen los plátanos rebanados. Por otro lado ya se tiene hecha la miel con el piloncillo y agua (una miel no espesa, mezclada con clavo y canela al gusto). En una cazuela se acomodan tortillas de las que sobraron de una comida anterior. Después se van acomodando pedazos del pan tostado luego plátanos ya fritos, ciruelas, cacahuates, pasitas y el queso fresco, todo esto en capas hasta terminar con queso. Se le vacía la miel de manera que quede al ras de los otros ingredientes y se pone a hervir hasta que se haya consumido y el pan y todo lo demás haya absorbido completamente la miel. Se deja enfriar y cuando ya esté tibia se le pone encima huevo batido como para capear chiles. Ese merengue tiene que tapar todo y se mete al horno un momentito a que se dore un poco el huevo, se deja enfriar un poco y se sirve. Nota: Cuando se quiere hacer este platillo más lujoso se le pueden poner orejones picados. Con una bolsita de orejones surtidos es suficiente, también nueces y almendras. Champurro Ingredientes: 1-1/4 de litros de agua 250 gramos de piloncillo (3 pilones) 1 raja de canela 4 clavos de olor 1/2 taza de harina 100 gramos de cocoa (1/2 taza) Agua para mezclar la harina Preparación y procedimiento: Se hierve el agua con el piloncillo, la canela y los clavos hasta que se disuelva el piloncillo. Se tuesta la harina en un sartén hasta que tome un color dorado. Se deja enfriar y se mezcla con agua fría. Se le agrega la cocoa y se revuelve hasta que no queden grumos. Puede colarse. Una vez que el agua haya hervido se le agrega lentamente la harina diluida con la cocoa, y se revuelve constantemente para que no se pegue. Se deja hervir hasta que se cuece y se espese. Coyotas Ingredientes: 1 kilo de harina 1/2 kilo de manteca 6 piloncillos 2 cucharadas de levadura de pan ya preparada 5 cucharadas de harina para el piloncillo 1/4 de litro de agua Preparación y procedimiento: A la harina se le agrega la manteca. En un cuarto de litro de agua se disuelven dos piloncillos. El resto de los piloncillos se resquebrajan (se muelen) y se mezclan con la harina. Se engrasan los moldes. La harina y la manteca se mezclan, se agrega la levadura y el cuarto de litro de agua con los piloncillos, si se requiere se le agrega más agua. Se amasa muy bien y se hacen bolitas de 10 gramos, se hacen tortillas redondas y se les agrega un poco de piloncillo, se cubren con otra tortilla, se cortan con un molde de piquitos por la orilla, se les hacen agujeritos en la parte de arriba, se colocan en las charolas y se hornea hasta que doren a 350 grados centígrados. Tamales de Chile Colorado Ingredientes: Para la masa 1 kilo de masa de maíz (nixtamal molido) 200 gramos de manteca vegetal 50 gramos de pinole 1 cucharada de harina de trigo 20 chiles colorados (chile pasilla) 1 cucharada de azúcar 100 gramos de pasitas Sal Para el relleno 1/2 kilo de carne gorda de res o de cerdo 4 dientes de ajo 100 gramos de manteca de res 50 gramos de manteca de cerdo 2 cucharadas de vinagre 150 gramos de aceitunas Hojas secas de elotes 1 cebolla Preparación y procedimiento: Se cuece la carne con la cebolla y dos ajos. Los chiles se limpian, se remojan en agua caliente y se licuan. Una vez cocida la carne se pica en cuadritos. Se fríen en la manteca, los dos dientes de ajo restantes, se retiran; se fríe la harina, se le agrega el chile molido, el vinagre, la sal y el azúcar, las aceitunas, las pasitas y la carne. Se deja sazonar. Las hojas de elote se remojan. Se baten las dos mantecas hasta que se ven esponjosas y se les agrega la masa, el pinole, la sal y el caldo de la carne necesario para formar una masa esponjosa de tal manera que un trocito de ésta flote sobre la superficie de una taza con agua. Las hojas se remojan, se secan y se les unta una porción de pasta en medio de la cual se agrega el relleno, se doblan, se atan en el extremo con tiras de las mismas hojas y se cuecen al vapor durante una hora. Tamales de Elote Ingredientes: 5 kilos de elote blanco (36 piezas en promedio) 2 1/4 kilos de chile verde 750 gramos de manteca vegetal 400 gramos de queso blanco 1 taza de leche pasteurizada 80 gramos de sal fina Preparación y procedimiento: Los elotes se pelan y se giman (es decir, se pasa un cuchillo sobre el elote, cortando los granos, pero dejando la cutícula en el elote); se muelen en el molino. El chile verde se tatema (asa), limpia y desvena, y se corta en rajas. Se bate la manteca hasta que esponje, se le agrega la masa, la sal y la leche. Se bate todo hasta que está a punto y se le añade el queso. Los tamales se hacen untando con una cuchara sopera la masa en la hoja y a cada tamal se le agregan dos rodajas de chile verde. Los tamales se doblan y se van acomodando en una olla vaporera, se cubren con hojas de elote y una servilleta húmeda, después se tapan perfectamente. Se dejan cocer primero a fuego alto hasta que hierva el agua y en ese instante se baja a fuego lento por 55 minutos. |
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Wayne Lundberg wrote: > Cazuela What kind of meat, beef? Cazuela: The casserole is a typical Sonoran dish ingredients: =BC of kilogram of dry meat 5 medium potatoes 3 green chiles 2 medium onions a large tomato 1 =BD tablespoon of lard salt and pepper to taste. Preparation and procedu "Las papas se pelan se rebanan y se ponen a cocer con el litro y medio de agua y sal. En la manteca se fr=EDe la cebolla picada, los chiles asados desvenados y picados y el tomate picado; se agrega la carne seca y cuando las papas ya est=E1n cocidas se agregan a la carne fr=EDa, se a=F1ade el pur=E9 de tomate y sal, se deja hervir para que sazone un poco y se sirve muy caliente." Peel and slice the potatoes and place them to cook with the liter and half of water and salt. Fry the chopped onion in the lard, the roasted deveined and chopped chiles and the chopped tomato; The dry meat dry is added and when the potatoes are cooked they are added the cold meat , the pur=E9 of tomato and salt is added , (and) is allowed to boil in order to season a little and is served very hot. |
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krusty kritter wrote: > Wayne Lundberg wrote: > > Caldo de Queso Does "cuadritos" mean "dice" or "little quarters"? And, what's an "authentic" dry cheese? Do Mexicans buy *powdered cheddar cheese* from Kraft, or what? Are the "green chiles" just green peppers, or are they spicy peppers? I suppose that's up to the taste of the cook... How "soupy" does this dish come out, is there a lot of liquid left, or does it get absorbed? It sounds so much like scalloped potatoes... Caldo de Queso ingredients: 1 onion 1 green onion 1 tomato 3 green chiles 3 potatoes 1 tablespoon of oil 1/2 liter of milk 1/2 liter of water 2 cups of dry cheese Preparation and procedu "La leche y el agua se hierven juntas. Los chiles verdes se asan, se limpian y se pican en cuadritos. Las papas se pican en cuadritos regulares. El tomate y la cebolla se pican finamente. El queso se pica en cuadritos regulares. En el aceite se sofr=EDen las papas, la cebolla, el tomate y los chiles; se les agrega la leche y el agua calientes y la sal. Antes que las papas se ablanden se agrega el queso, se retira del fuego y se tapa el recipiente." Boil the milk and the water together. Roast the green chiles, wash and cut them in quarters. Cut the potatoes in regular quarters. Chop the tomato and the onion finely. Cut the cheese in regular quarters. Fry the potatoes, the onion, the tomato and the chiles in the oil; Add and the salt them to milk and the hot water. Before the potatoes turn white, add the cheese, remove from the fire and cover the pot. |
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> > Wayne Lundberg wrote:
> > > Gallina Pinta OK, what's up with the name? "Gallina" is a chicken, not beef. Gallina Pinta (Hen Spot?) ingredients: 1 kilogram of beef tail 1/4 kilogram of nixtamal 1 cup of pinto beans 1 head of garlic, three green onions cilantro and salt to taste. Preparation and procedu "El agua se pone a hervir a fuego lento y en ese punto se agrega la cola de res y los dientes de ajo, espum=E1ndose durante el cocimiento. Despu=E9s de una hora se adiciona el nixtamal y el fr=EDjol, previamente lavados, se tapa la olla y se deja cocer a fuego lento por tres horas m=E1s. Una vez que revienta el ma=EDz, se agrega la cebolla verde entera, el cilantro y la sal, dej=E1ndose otros 25 minutos y se apaga" The water is put to boil over a slow fire and the beef tail and the cloves of garlic is added at this point, foaming during the cooking. After an hour the nixtamal and the previously washed beans are added, the pot is covered and allowed to cook over a slow fire for three more hours. Once the kernels of (white hominy) split, the whole green onion, the cilantro and the salt are added, allowing another 25 minutes and (becomes tender, or is done cooking?) |
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"krusty kritter" > wrote in message ups.com... Wayne Lundberg wrote: > Cazuela What kind of meat, beef? Since these recipes reflect traditional Sonoran cooking, my guess is that the dried meat would be any meat available at the market at the time you will be doing your cooking. Could be dried venison, pork, beef, you name it. |
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krusty kritter wrote: > > > Wayne Lundberg wrote: Menudo Norte=F1o Northern style Menudo? Is that how it's made in the northern states of Mexico, or does that name indicate how it's prepared in the USA? What's the right kind of tripe, the kind that comes from the stomach, or from the intestines? What does "vierta" mean? Should the leg bones be beef, pork, or goat? If I translated correctly, menudo can be cooked in as little as 30 to 45 minutes in a pressure cooker. Menudo Norte=F1o ingredients: 1 kilogram stomach (?) tripe (2 pounds) Water as needed Bone of leg 2 or 3 pieces garlic 1 head medium Green Chile 1 whole onion 1 medium Laurel dry 3 leaves Nixtamal 1 kilogram Cilantro 1 handfull salt to taste Green onion to taste Lemons Accessories: pot or sufficiently large receptacle Wooden ladle Preparaci=F3n y procedimiento: Limpie la panza rasp=E1ndola con un cuchillo para quitarle el excedente de grasa y otros sedimentos (principalmente qu=EDmicos usados para limpiarla en la matanza). Una vez que la panza est=E1 bien limpia, p=E1rtala en cuadro de 2.5cm aproximadamente y depos=EDtelos en la olla junto con los bones. Vierta agua hasta llenar la olla, ponga la cebolla, el chile, ajo y las hojas de laurel. Encienda la lumbre hasta que hierva el agua. B=E1jele a la flama para que se mantenga hirviendo a fuego lento. Esto puede tomar, dependiendo de la textura de la panza y su cantidad, desde 4 a 6 o inclusive a 7 horas. Tip: El punto es cuando la panza esta blanda. Cuando se forme la espuma en la cocci=F3n, puede sacarla con un cuchar=F3n para evitar que el menudo se ensucie. Ponga cuidado en no dejar que toda el agua se evapore, cuando tenga que agregar mas agua, hierva esta antes de agregarla para evitar detener el proceso de cocci=F3n y evitar que la panza se ponga dura. Si quiere obviar tiempo y no esperar tanto tiempo como se menciona anteriormente, utilice la olla de presi=F3n para cocer la panza. El tiempo aqu=ED es sustancialmente peque=F1o y var=EDa entre 30 y 45 minutos. Saque el ajo, la cebolla, los bones, el chile y el cilantro del cocido y saz=F3nelo con sal al gusto. Tip: Si el menudo est=E1 desabrido (esto sucede debido al tipo de panza y del hueso utilizado), agregue consom=E9 de res en polvo o en cubos. Si usa nixtamal sin cocer, lo puede cocer separadamente para evitar tener que agreg=E1rselo en el momento oportuno a la panza. Si usa nixtamal de lata o de bolsa, este est=E1 precocido y puede agreg=E1rselo de 20 a 25 minutos antes de que la panza est=E9 lista. Pique cebolla de rabo verde, incluyendo el rabo de esta, radishes, cilantro y chile de su preferencia, habanero, jalape=F1o, chile verde, chiltep=EDn, etc. Ponga estos aderezos, arreglados y servidos a su conveniencia en la mesa. S=EDrvase el menudo en un plato hondo y cor=F3nelo con la cebolla, el chile y el cilantro picado a su gusto. Se acompa=F1a con pan, el cual puede estar tostado y con mantequilla." Preparation and procedu Wash the tripe, scraping with a knife to remove the excess of fat and other sediments (principally chemicals used for cleaning during the slaughter). Once the tripe is well cleaned, divide it into squares of 2.5cm approximately and place them in the pot together with the bones. Vierta (?) water until the pot is full, put in the onion, the chile, garlic and the laurel leaves. Increase the fire until the water boils. Lower the flame to continue boiling over a slow fire. This can take, depending on the texture of the tripes and the quantity, from 4 to 6 or even 7 hours. Tip: the point is when the tripes are white. When the foam forms during cooking, you can remove it with a ladle to avoid the menudo staining itself (?). Be careful not to let all the water, when you have to add more water boil it before adding it to avoid slowing the process of cooking and to avoid the tripes becoming tough.. If you want to save time time and not wait a long time time as mentioned before, utilize the pressure cooker to cook the tripe. the time here is substantially less and varies between 30 and 45 minutes. Remove the cooked garlic, the onion, the bones, the chile and the cilantro and season it with salt to taste. Tip: If the menudo is flavorless (this can happen because the kind of tripe and bone used), add beef bullion in powder or in cubes. If you use uncooked nixtamal, it can be cooked separately in order to avoid having to add it at the exact right moment to the tripe. If you use canned or packaged nixtamal , those are precooked and can be added 20 to 25 minutes before the tripe is ready. Chop up green onion, including the tail, radishes, cilantro and chile of your preference, habanero, jalape=F1o, chile verde, chiltep=EDn, etc. put these seasonings, neatly (arranged?) and served at your convenience in the table. S=EDrvase the menudo in a plate hondo and crowned with the onion, the chile and the chopped cilantro to your taste. Accompany it with bread, which can be toasted and with butter. |
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"krusty kritter" > wrote in message oups.com... krusty kritter wrote: > Wayne Lundberg wrote: > > Caldo de Queso Does "cuadritos" mean "dice" or "little quarters"? Cuadritos would be like dice, cubed. And, what's an "authentic" dry cheese? Do Mexicans buy *powdered cheddar cheese* from Kraft, or what? Authentic dry cheese would be queso anejo, or Cotija as we know it in the US. Are the "green chiles" just green peppers, or are they spicy peppers? I suppose that's up to the taste of the cook... Green chiles, would be any available chile in the market from cerrano to jalapeno, poblano, etc. How "soupy" does this dish come out, is there a lot of liquid left, or does it get absorbed? It sounds so much like scalloped potatoes... Kind of halfway between a pozole and potato soup? Depending on the cook's 'gusto'. |
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"krusty kritter" > wrote in message oups.com... > > Wayne Lundberg wrote: > > > Gallina Pinta OK, what's up with the name? "Gallina" is a chicken, not beef. Gallina pinta would be a freshly dressed chicken of the spotted chicken variety common in the rural areas throughout Mexico unlike the hybrid variety like Rhode Island Red and the like. More rustic with a tad wild game taste and a bit stringier. |
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On Fri, 07 Oct 2005 17:17:31 GMT, "Wayne Lundberg"
> wrote: > >"krusty kritter" > wrote in message roups.com... >> > Wayne Lundberg wrote: >> > > Gallina Pinta > >OK, what's up with the name? "Gallina" is a chicken, not beef. > >Gallina pinta would be a freshly dressed chicken of the spotted chicken >variety common in the rural areas throughout Mexico unlike the hybrid >variety like Rhode Island Red and the like. More rustic with a tad wild game >taste and a bit stringier. > So, why the name on a dish that seems to be closer to an oxtail soup? In this case, where's the chicken? ;> Or did you cross a couple of recipes? jim |
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> wrote in message ... > On Fri, 07 Oct 2005 17:17:31 GMT, "Wayne Lundberg" > > wrote: > > > > >"krusty kritter" > wrote in message > roups.com... > >> > Wayne Lundberg wrote: > >> > > Gallina Pinta > > > >OK, what's up with the name? "Gallina" is a chicken, not beef. > > > >Gallina pinta would be a freshly dressed chicken of the spotted chicken > >variety common in the rural areas throughout Mexico unlike the hybrid > >variety like Rhode Island Red and the like. More rustic with a tad wild game > >taste and a bit stringier. > > > > So, why the name on a dish that seems to be closer to an oxtail soup? > In this case, where's the chicken? ;> > > Or did you cross a couple of recipes? > > > jim Mea culpa. I did not edit this posting the way it should be. I think titles got mixed up somewhere in the pot. |
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"krusty kritter" > wrote in message ups.com... krusty kritter wrote: > > > Wayne Lundberg wrote: Menudo Norteño Northern style Menudo? Is that how it's made in the northern states of Mexico, or does that name indicate how it's prepared in the USA? What's the right kind of tripe, the kind that comes from the stomach, or from the intestines? What does "vierta" mean? Should the leg bones be beef, pork, or goat? If I translated correctly, menudo can be cooked in as little as 30 to 45 minutes in a pressure cooker. --snip--- Sonora is the northern state sandwiched between Baja California, Arizona and Chihuahua with the Sierra Madre Occidental being the dividing line and home of the ancestral, fiercest of all native Americans the Yaki. Consider that most of their every day cuisine relies on what is available at any given time at the local market. Venison, rabbit, turkey if they are lucky, once-a-month slaughter of a local cow or pig, domesticated fowl like spotted chicken, pork and even dog (in the old days). Panza is tripe in English and not intestines as a lot of people who try to translate tripas as intestines because it sound alike. Menudo uses the inner lining of the stomach of mostly bovine creatures. Pozole will use almost anything from mostly pork. Intestines are cleaned and filled with blood sausage, bland or spiced, and whatever is left over from the butchering process. Cooked and seasoned, of course. Vierta I understand as pour water into... Wayne |
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"Wayne Lundberg" > wrote in message ... > > > What's the right kind of tripe, the kind that comes from the stomach, > or from the intestines? I've never heard of intestinal tripe Wayne. I know of a couple of types from certain stomachs. But not intestines. Tell me about this please. > of the ancestral, fiercest of all native Americans the Yaki. I used to work with a Yaki. He was actually very nice, but the scariest individual I've ever met. It was hard to put a reason behind it. It was just a gut feeling and had some look about him in his eyes and manner. Large knives were allowed and needed in the job. His was the largest and somehow one knew that he could use it very well indeed in ways that were not used in the job. When someone mentioned his "effect" he just slightly smiled and did nothing to lessen the way he was identified. I think he enjoyed it very much. I would not enjoy having such a person as an enemy (though that would be very unlikely in our situation) and was always respectful and friendly. I know this sounds strange, but the man did have an aura of danger. He wore his hair long and obviously lived close to his ethnic heritage. Nice, but very scary in some subconscious level! Charlie |
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> > > > Wayne Lundberg wrote: > > Cocido At the Los Burritos chain of mexican restaurants, Cocido is called "Mexican Soup". It's not spicy at all. What is "aldilla"? What does "tiernos" mean? What is a "colita"? What are "calabacitas"? "What are "trocitos"? Cocido Ingredients: 1/2 kilogram of aldilla 1/2 kilogram of sweet potato 1 colita of beef 1/2 kilogram of potatos 100 grams of chorizo 1/4 kilo green beans tiernos 2 cups of garbanzos 4 calabacitas 3 ears of corn tiernos 3 quinces 1 small cabbage 3 pieces of squash 3 teeth of garlic 1 handful of green cilantro 2 tomatoes 2 teaspons of salt 4 liters of water 1/2 teaspoon of pepper Preparation and procedu Put the garbanzos (in water) to soak, then remove the peels, wash the meats and divide into quarters. Wash the corn and divide into trocitos. Put all the meat in the water to cook, with the garlic and onion. When it begins to boil remove the foam and add the garbanzos, the corn and the salt. When they are cooked add the chorizo and the rest of the vegetables. Let boil over a low fire until everything is well cooked. Serve very hot. |
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Charles Gifford wrote..., On 10/07/2005 16:51:
> I used to work with a Yaki. He was actually very nice, but the scariest > individual I've ever met. It was hard to put a reason behind it. It was just > a gut feeling and had some look about him in his eyes and manner. Large > knives were allowed and needed in the job. His was the largest and somehow > one knew that he could use it very well indeed in ways that were not used in > the job. When someone mentioned his "effect" he just slightly smiled and did > nothing to lessen the way he was identified. I think he enjoyed it very > much. I would not enjoy having such a person as an enemy (though that would > be very unlikely in our situation) and was always respectful and friendly. I > know this sounds strange, but the man did have an aura of danger. He wore > his hair long and obviously lived close to his ethnic heritage. Nice, but > very scary in some subconscious level! Wasn't don Juan a Yaqui? In the book series by Carlos Castaneda he claims to meet a Yaqui brujo named don Juan who teaches him the secrets of the universe, which apparently involves large doses of honguitos, the spirit mescalito, and yerba del diablo (Datura). Don Juan always seemed a bit crazy, but it was just an act to throw people off, maybe that's who you met. Did you meet him in the zócalo in Oaxaca? That's where don Juan likes to hang out and that's where I ran into him in 2000 and he hooked me up with some traditional Oaxacan herbs. |
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Clyde Frog wrote: > Wasn't don Juan a Yaqui? I have seen a website that said that don Juan was actually a California Indian, one of the sedentery tribes named for the local Spanish mission they were living near. But, it doesn't really matter, the tribes were all much alike, they might have had slightly different dialects, but each tribe was one of about seven or eight langauge groups. And widespread spiritual beliefs that go clear back to Asia 10,000 years ago overlay the languages with unifying creation myths and ideas. Some of the spiritual beliefs seem almost like a proto-Buddhism or a proto-Taoism. < In the book series by Carlos Castaneda he claims > to meet a Yaqui brujo named don Juan who teaches him the secrets of the > universe, which apparently involves large doses of honguitos, the spirit > mescalito, and yerba del diablo (Datura). The problem with don Juan was that he was wise, but not educated in a logical western system. That's why his ideas often sound like tall tales made up on the spot to impress the seeker. Black Elk's ideas sounded like that, also. It takes patience to separate fact from fancy. Datura is not something for an experimenter to mess around with independantly. Datura was the sacrament of a widespread religion called Chingichinich in California. The Chumash called it "momoy", which has to do with a female Moon spirit as I recall. The white flowers are sometimes called "moon flowers". You can see the Sacred Datura growing wild everywhere, and a one finger joint deep infusion of ground up stems or leaves or seeds in a bowl of water will cause the user to have visions that are as mystical as the experimenter's previously programmed imagination can make them. Whatever the user "sees" while using momoy is already in the user's mind, it's just a matter of stirring it up to the conscious level. Or it could KILL the user, by stopping his heart. The psychoactive ingredient is scopalamine. The dangerous part is the digitalis. Sacred Datura is a member of the Deadly Nightshade family. The shaman would prepare a teenager for the rite of passage using the infusion of momoy and the shaman would be there to watch over the seeker. Momoy was not something that would be used for a recreational drug. The seeker would use it *once*, during the rite of passage, where he would get his religious vision. Datura is also known as "Jimson Weed". "Jimson" refers to Jamestown, the English colony in Virginia, where the colonists were hungry. They boiled up Datura and ate it. Then for several days they were under the influence of the scopalamine. Some colonist stripped off their clothes and climbed trees and sat around grinning at the other like monkeys. > Don Juan always seemed a bit > crazy, but it was just an act to throw people off, maybe that's who you > met. Did you meet him in the z=F3calo in Oaxaca? That's where don Juan > likes to hang out and that's where I ran into him in 2000 and he hooked me > up with some traditional Oaxacan herbs. Another psychoactive substance that Castaneda talked about was Salvia. I don't remeber what he called it. Salvia is a member of the sage family that grows only in Oaxaca, but you can buy Salvia plants from ethnobotanical suppliers and grow them at home. There are lots of website around discussing Salvia, the users say that it's like an ethnobotanical LSD. Users claim that the mystical visions they experience or *external*, not the product of any memory of experience. But that's probably not true. What they see probably does come from inside of them. Humans have been using drugs and volcanic fumes and ethnobotanicals for thousands of year in order to "get closer" to whatever god or spirit they believed in. The attempt to "get high" ultimately seems to lead to an orphic descent into a personal hell of tortured hallucinations. The subconcious mind is a mystery. Experimenters have been trying to get into their own subconscious for centuries and bring back a piece of it. The best that most of us ever do is remember a dream and wonder what it was all about. Hardcore experimenters use drugs to have conscious dreams and still forget what they were all about. People like Arthur Rimbaud, the genius teenage poet who invented the Symbolist movement in French poetry actually wrote a letter to one of his mentors where he said that he sought to systematically derange his senses so he could talk to the gods. He wanted to have "lucid dreams" to inspire his poetry. Then he suddenly gave up hashish, absinthe, and a wild lifestyle and ran off to Ethiopia to become a coffee trader and drug runner. Then there was the Englishman Thomas de Quincey, who wrote "Confessions of an Opium Eater". He said that there was no relief from mental anguish in his opium dreams, just a palimpsest of layers of inescapable tedious imagery. |
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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. Trype is the inner lining of the bovine stomach. In Spanish, tripas. One of my best friends, recently gone to a better hunting ground, was a Yaki. He was an investment counselor and made a lot of money for a lot of people. Wayne "Charles Gifford" > wrote in message k.net... > > "Wayne Lundberg" > wrote in message > ... > > > > > > What's the right kind of tripe, the kind that comes from the stomach, > > or from the intestines? > > I've never heard of intestinal tripe Wayne. I know of a couple of types from > certain stomachs. But not intestines. Tell me about this please. > > > of the ancestral, fiercest of all native Americans the Yaki. > > I used to work with a Yaki. He was actually very nice, but the scariest > individual I've ever met. It was hard to put a reason behind it. It was just > a gut feeling and had some look about him in his eyes and manner. Large > knives were allowed and needed in the job. His was the largest and somehow > one knew that he could use it very well indeed in ways that were not used in > the job. When someone mentioned his "effect" he just slightly smiled and did > nothing to lessen the way he was identified. I think he enjoyed it very > much. I would not enjoy having such a person as an enemy (though that would > be very unlikely in our situation) and was always respectful and friendly. I > know this sounds strange, but the man did have an aura of danger. He wore > his hair long and obviously lived close to his ethnic heritage. Nice, but > very scary in some subconscious level! > > Charlie > > |
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"krusty kritter" > wrote in message oups.com... ---snip--- Then he suddenly gave up hashish, absinthe, and a wild lifestyle and ran off to Ethiopia to become a coffee trader and drug runner. Then there was the Englishman Thomas de Quincey, who wrote "Confessions of an Opium Eater". He said that there was no relief from mental anguish in his opium dreams, just a palimpsest of layers of inescapable tedious imagery. ----and of snip--- You have certainly done your research! Which leads to an interesting thought what with all this right to die and stuff. I'd like to have a stash of something that would put an end to my suffering if it ever came to that due to my drinking and other bad habits. And one day I probably will start reseraching hemlock and the like to see what concoction would work the best. I don't need mind warping drugs at this time in my life since self hypnosis is enough to do the job to reach that next level of consciousness and creativity. For now a sure fire way to get happy is to simply chew a serrano with seeds and all, pay the price for the initial pain, then sit back and enjoy that little shot of endorphin that comes from it. Wayne |
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Responses follow your questions, to the best of my ability.
----- Original Message ----- From: "krusty kritter" > Newsgroups: alt.food.mexican-cooking Sent: Friday, October 07, 2005 8:03 PM Subject: Cocido > > > > > > Wayne Lundberg wrote: > > > > Cocido > > At the Los Burritos chain of mexican restaurants, Cocido is called > "Mexican Soup". It's not spicy at all. > > What is "aldilla"? flank steak or beef scraps > What does "tiernos" mean? Tender > What is a "colita"? little tail > What are "calabacitas"? a Zuccini like squash > "What are "trocitos"? little pieces usually chopped > |
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Wayne Lundberg wrote: > You have certainly done your research! Which leads to an interesting thought > what with all this right to die and stuff. I'd like to have a stash of > something that would put an end to my suffering if it ever came to that due > to my drinking and other bad habits. And one day I probably will start > reseraching hemlock and the like to see what concoction would work the best. > I don't need mind warping drugs at this time in my life since self hypnosis > is enough to do the job to reach that next level of consciousness and > creativity. No problem. A bag of charcoal, a hibatchi, and a sealed room should do the trick. It's said that the carbon monoxide gives the person a feeling of well-being before the end. |
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krusty kritter wrote: > Clyde Frog wrote: > > < In the book series by Carlos Castaneda he claims > > to meet a Yaqui brujo named don Juan who teaches him the secrets of the > > universe, which apparently involves large doses of honguitos, the spirit > > mescalito, and yerba del diablo (Datura). As a child, it was thought I had asthma. It was so long ago, I really don't remember the asthma, if I ever really had it, or if I just got all out of breath from being an inactive child who read books instead of playing baseball. The doctor told my mother to buy an over-the-counter remedy called "Asthmador" and I was supposed to breathe the smoke from burning the stuff. I didn't care for the smoke and I don't remember any odd psychedelic effects from Asthmador because I really just watched it burn and fizzle without inhaling it. Asthmador contained belladonna and Datura stramonium. I was just reading a case history where a young man went to an emergency room in a state of disorientation after *eating* Asthmador. |
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krusty kritter wrote:
> > Wasn't don Juan a Yaqui? > > I have seen a website that said that don Juan was actually a California > Indian, one of the sedentery tribes named for the local Spanish mission > they were living near. Don Juan didn't exist. Even the name Don Juan should tell you that much. Indians don't have shamans. |
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krusty kritter wrote..., On 10/08/2005 11:16:
> Another psychoactive substance that Castaneda talked about was Salvia. > I don't remeber what he called it. Salvia is a member of the sage > family that grows only in Oaxaca, but you can buy Salvia plants from > ethnobotanical suppliers and grow them at home. > > There are lots of website around discussing Salvia, the users say that > it's like an ethnobotanical LSD. Users claim that the mystical visions > they experience or > *external*, not the product of any memory of experience. But that's > probably not true. What they see probably does come from inside of > them. You're thinking of Salvia divinorum, there are countless species within the genus Salvia that aren't psychoactive. I bought raw S. divinorum and it did nothing, made a concentrated extract using alcohol and I could feel it for perhaps 10 seconds, but the commercial extracts tend to range from 5x to 15x and are very expensive. As for Datura, I used to see it everywhere when I lived in the Southwest. I still remember a friend and I trespassed in a state park one September during a full moon and the trail was lined with Daturas in full bloom and it was so eery. Datura blooms at night, probably why it isn't a very popular garden plant, and is fertilized by moths. I haven't tried it, or rather I ate a few seeds once and it wasn't enough and I gave up rather than risk poisoning myself. Someone I know tried it and he said the trip is extremely intense, that you see things that aren't there (as opposed to LSD which simply distorts the appearance of things that are there), and that it is a major decongestant that gives you cottonmouth from hell. And don Juan supposedly doesn't exist. Some people claim Castaneda made him up, that he is an entirely fictional character in a fictional series of books. Still they were an enjoyable read. I interpret don Juan as a state of mind, so anyone I meet in the zócalo who hooks me up with magical herbage becomes don Juan. |
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Beats putting the engine exhaust pipe through a window...
"krusty kritter" > wrote in message oups.com... > > Wayne Lundberg wrote: > > > You have certainly done your research! Which leads to an interesting thought > > what with all this right to die and stuff. I'd like to have a stash of > > something that would put an end to my suffering if it ever came to that due > > to my drinking and other bad habits. And one day I probably will start > > reseraching hemlock and the like to see what concoction would work the best. > > I don't need mind warping drugs at this time in my life since self hypnosis > > is enough to do the job to reach that next level of consciousness and > > creativity. > > No problem. A bag of charcoal, a hibatchi, and a sealed room should do > the trick. It's said that the carbon monoxide gives the person a > feeling of well-being before the end. > |
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"krusty kritter" > wrote in message oups.com... > > 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! > > The Native Americans most certainly did have shamans and, since most > surviving Native Americans in California have some Mexican blood, there > are usually still curanderos among them, practicing herbal arts, to the > horror of the medical profession. > >.---snip--- My wife and I had a shaman massage on the Acapulco bay beach early this year. My wife had another shaman cleaning near Oaxtepec just a month ago. So don't tell me that Amerindians of all tribes did not have shamans! They are alive and well, thank you. Wayne |
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Clyde Frog wrote: > As for Datura, I used to see it everywhere when I lived in the Southwest. > I still remember a friend and I trespassed in a state park one September > during a full moon and the trail was lined with Daturas in full bloom > and it was so eery. Datura blooms at night, probably why it isn't a > very popular garden plant, and is fertilized by moths. I haven't tried > it, or rather I ate a few seeds once and it wasn't enough and I gave up > rather than risk poisoning myself. Someone I know tried it and he said > the trip is extremely intense, that you see things that aren't there (as > opposed to LSD which simply distorts the appearance of things that are > there), and that it is a major decongestant that gives you cottonmouth > from hell. Similar species of Datura are used for ornamental plants. The species of decorative Moonflower commonly seen with the white blossoms hanging downward is from Thailand. Owners of the plant need to keep their dogs away from it, as they chew on the flowers and the atropine in the sap kills them. That's the danger of solitary experimentation with Datura. The atropine stops your heart and lungs. If you just absolutely feel the need to experiment with Datura, have a responsible person watch you to see if you stop breathing. Is the risk of death worth it? As I said previously, everything you see while in a drug-altered state was already in your subconscious, you're just trying to have a "lucid dream" where you have some feeling of control of your actions in the dream state... You probably saw the movie, "Altered States". Though the script was fictional and went all Castaneda with mushrooms and mysticism and got into crazy science fiction with the hero retromorphing into an animal and heading to the zoo for companionship with the furry critters, there really *was* such a person. A brilliant guy that lives up in the Santa Monica Mountains, up Decker Rd., really did build the first isolation tank and floated in it with a space helmet on. Doctor John Lilly. Six Ph.D's. An MD. He was doing dolphin research in the 1960's. He gave up the dolphin research when he figured they weren't behaving naturally in his dolphin tank. Then he started floating in the tank after taking LSD. He had a supply of Sandoz commercial LSD that he was experimenting on himself with. Then he built the isolation tank with controlled water temperature and wore the space helmet to keep from drowning. He was isolated from all sensation of sound and temperature. When the fed's outlawed LSD, he turned in his supply. But he admitted that he had taken LSD, and that destroyed his credibility with his peers. He couldn't get anymore grant money to resume dolphin research in the open ocean. So he floated in his new isolation tank in a salt solution and he started taking ketamine instead of LSD. He wrote about three books, as I recall. One of them was called "The Cosmic Dyad" as I recall, it's the one that tells about how getting married to the perfect woman saved his life, stabilizing him. But the one important thing I remember from reading Lilly's books was that he said that LSD *did not* expand your conciousness. In fact, the reverse happened. If you took enough lSD or ketamine, your conciousness actually *contracted* to the smallest part of the brain that had self awareness! In his ketamine-drugged seession in the isolation tank, he became paranoid about an alien silicon-based intelligence taking over and controlling humans. How could Lilly have known that the personal computer would take over our lives? |
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"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 |
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krusty kritter wrote..., On 10/09/2005 10:20:
> You probably saw the movie, "Altered States". Though the script was > fictional and went all Castaneda with mushrooms and mysticism and got > into crazy science fiction with the hero retromorphing into an animal > and heading to the zoo for companionship with the furry critters, there >> really *was* such a person. > A brilliant guy that lives up in the Santa Monica Mountains, up Decker > Rd., really did build the first isolation tank and floated in it with a > space helmet on. Doctor John Lilly. Six Ph.D's. An MD. He was doing > dolphin research in the 1960's. He gave up the dolphin research when he > figured they weren't behaving naturally in his dolphin tank. > > Then he started floating in the tank after taking LSD. He had a supply > of Sandoz commercial LSD that he was experimenting on himself with. > Then he > built the isolation tank with controlled water temperature and wore the > space helmet to keep from drowning. He was isolated from all sensation > of sound and temperature. > > When the fed's outlawed LSD, he turned in his supply. But he admitted > that > he had taken LSD, and that destroyed his credibility with his peers. He > couldn't get anymore grant money to resume dolphin research in the open > ocean. > > So he floated in his new isolation tank in a salt solution and he > started taking ketamine instead of LSD. He wrote about three books, as > I recall. > > One of them was called "The Cosmic Dyad" as I recall, it's the one that > tells about how getting married to the perfect woman saved his life, > stabilizing him. > > But the one important thing I remember from reading Lilly's books was > that he said that LSD *did not* expand your conciousness. In fact, the > reverse happened. If you took enough lSD or ketamine, your conciousness > actually *contracted* to the smallest part of the brain that had self > awareness! > > In his ketamine-drugged seession in the isolation tank, he became > paranoid about an alien silicon-based intelligence taking over and > controlling humans. How could Lilly have known that the personal > computer would take over our lives? Yeah, I love John Lilly and read a book a long time ago about him and saw "Altered States." He's such a trip, his idea was that dolphins are sentient beings, but their consciousness is so different from ours that their language would be incomprehensible because there are simply no equivalent concepts in human language. So all the drugs and sensory-deprivation tanks and all that were designed to alter his consciousness and tune it towards the dolphin's level so their way of thinking and thus their language becomes comprehensible. The book I read said he was HEAVILY into Ketamine, he even bragged about using it for 100 days straight and learned to function under its influence, even going skiing on it. And I'm a hardcore druggie and can safely say that there is no way to use powerful hallucinogens daily for so long without losing it. And he lost it and they hauled him off in a straightjacket and tossed him in a padded room for awhile. And to digress even further from the group topic of Mexican cooking, have you ever heard anything from Terence McKenna? He did write a few books, but most of his stuff is audio from lectures and I've got a huge folder of it, plus I own the "Alien Dreamtime" CD he produced with the electronic group Space-Time Continuum, actually a rave and he describes his experiences with DMT and an idea of his he calls "novelty theory." Just the trippiest stuff, I've just got to get ahold of the right species to make DMT brew. I'd prefer to smoke it, but I just don't have the resources to purify it from Phalaris or whatever plant material. |
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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. |
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"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! |
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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. |
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"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 |
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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 > > |
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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. |
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