Yesterday a guest staying over until Saturday gave us two nom soms. One filled with banana and one filled with pork. What intrigued me was that they had a smoky smell and taste. They weren't just steamed but BBQ'd after that as well. Quite interesting.
Post by bixaorellana on Sept 22, 2009 21:08:49 GMT
I'd love to try those, HW. That's interesting about the double cooking method. The next time you have a leftover nom som, do something people do with leftover tamales: unwrap it into a lightly greased skillet and heat it over a low fire. It will probably get some crispness on the bottom and be totally yummy.
Kimby! Glad to hear you're alive and well and buying fresh produce. I wouldn't mind getting my hands on some fresh sweet corn, something that's hardly ever available here.
When I was little, the stores sold both white corn and yellow corn. I don't know what the difference was supposed to be, and I was too young to worry about prices at that time, if perhaps that was the point of it.
This fruit is not really from the market, as a friend gave it to me Monday. These are the four not yet eaten, shown with a regular teaspoon for scale:
Here's the tree from which the fruit came. The shot is from the wedding in the country thread.
I've always ignored this fruit, as it's one sold frequently sold unripe for making into a strange dish that to me tastes like a cross between preserves and olives. But the fresh fruit is a delicious thrill, with a texture between apple and peach, including an elusive powdery note. It has more than a hint of spice and is just acid enough to make it interesting. It's called "ciruela" around here, which is aso the word for plum.
Today, from the traditional mercado of Pátzcuaro: acelgas (green chard), calabacitas (zucchini-like); eggplant, sweet peppers, purple onion, garlic, celery, flat leaf parsley; from the Mercado Buen Provecho (once a week, specialty foods market): Black Italian Kale and Mustard Greens.
Bixa; those ciruelas are sold around here also, but I haven't tried them recently. I may have to give them a go again.
(Next morning, September 26, 2009) I was looking at Grace Meng's blog, "One Fork, One Spoon", and saw this picture of "jujubes" in Korea. oneforkonespoon.files.wordpress.com/2009/09/p1010931.jpg?w=450&h=348 Look similar? Long ago, we used to buy Chinese Red Dates ("hung joe", believe it or not, in the dried form. They were sometimes called "jujubes". Maybe they are the same as "ciruelas".
Last Edit: Sept 26, 2009 12:10:58 GMT by Don Cuevas
I went to the Xoxo Sunday market this morning. I had a nice tamal en salsa verde. The lady from whom I buy my tamales wraps her verde ones in banana leaf rather than corn shuck -- very good. She told me today that she makes the masa (tamal dough) from scratch, including growing the corn. She beats the dough with schmaltz from the chickens cooked to go into the tamales. I bought two chichilo tamales for home. My other purchases were dog bones, guava, chapulines, and a rose bush.
The cup is mine. It's an old-fashioned diner cup, put in the picture to show scale.
The next three pictures are exactly life-sized.
I could not resist this rose because of its color and form.
At the Cazals Sunday market we bought 10 kilos of tomatoes (for sauce for the freezer), greean beans, aubergines - all from one of the organic stalls. Strawberries from a stall with a choice of 5 varieties. I had a good inspection of the stall that sells Asian products; this is great and means we shan't have to bring stuff over from England. There are lots of stalls selling local honey and goat's cheese. It is a really good market which is a delight.
Final outdoor market of the year is this coming Saturday. It's been so friggin cold in Montana the last week that most of the crops have been frozen. For those who need a jack-o-lantern for Halloween, though, it's a perfect opportunity.
I went to the Abastos market today. Tuesday is the big day for produce, although since I went fairly late in the day many of the vendors were gone. I absolutely love the Abastos because it's so huge -- a giant throbbing heart of commerce for this capital city and all the little towns around it.
Here's my haul:
Close-up of the fish:
If you are a fisherman and/or of a scientific mind, go here and put barrilete into "find". It comes from the Pacific coast of Oaxaca, and the taste and texture are tuna-like.
Black Sapote. Click on the picture for more information.
I opened one so you all can see inside. This picture and the preceding are larger than life-size.
The lady said it was baked. The skin was really burnt tasting, so I took it off. It was not salted at all.
I never saw those Johnny Winter habaneros before, not even in a seed catalogue. HW, if you can get some seeds for any kind of habanero, grow them. They really have a different taste & are insanely hot.
At home and to the store to replenish our stash after 30 days away. Well, the regular stuff, milk, etc. Gosh, as I was picking up mushrooms, salad greens, some chicken, and ground turkey I visualized what I had been doing a week ago at this time(btw, yes, 4:00 am which would be 13:00 pm Paris time) so as you can see, the ole bod is still on Paris time. It's Sunday and the Monoprix is closed and so I would be in an open air market. Certainly nothing on our grocery shelves like what I would be looking at in Paris.
So, K2 jealous!!!
When you're chewing on life's gristle[br]Don't grumble, give a whistle[br]And this'll help things turn out for the best...[br]And...always look on the bright side of life...[br]Always look on the light side of life.[br]Monty Python's Life of Brian[br]
At the risk of appearing excessive, obsessive, not to mention downright greedy, here's what I bought on the way to the Jean Lesage Airport yesterday in Quebec City. Yes, I know it's insane - I couldn't help myself (if we weren't in danger of missing our flight I daresay the damage would have been more severe).
If someone is aware of a 12 step program for people like me, I'm interested.
Clockwise from top left: Rillettes de Porc from Les Rillettes du Mans- Eric Mauboussin; Round Ham, Saucisson de Menage (the straight one), Chorizo (the curled one), Lonzo (lean pork loin) and Coppa (fattier pork loin) all from les Cochons tout ronds - both of these vendors were located in Le Marche du Vieux Port.
A selection of Quebec cheeses of Cow, Sheep and Goat's milk purchased at La Fromagère in Le Marche du Vieux Port and Maison J. A. Moisan on Rue St. Jean.