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Post by james on Nov 6, 2009 16:22:31 GMT
Ok, that first pic doesn't look tasty.
That girl in post #15 looks really nice.
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Post by Deleted on Nov 6, 2009 18:14:27 GMT
It's corn smut. I'd need the brains from an animal with a smutty little mind. If they can grow swine flu on human beings, they should be able to grow corn smut on brains. |
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Post by bixaorellana on Nov 6, 2009 18:15:38 GMT
Maybe with feelthy magazines?
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Post by fumobici on Nov 6, 2009 23:05:13 GMT
why don't we just start a thread called De Gustibus Non Est Disputandum? Totally my favorite Grand Funk album. Totally. |
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Post by mexicocooks on Nov 30, 2009 14:23:51 GMT
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Post by bixaorellana on Jun 12, 2011 2:24:51 GMT
I got the prettiest huitlacoche yesterday in the market, choosing two pieces that were attached to immature corn. What to do with them, though, that wouldn't cover up their distinctive, subtle taste? Really, I should says tastes, plural, as the stuff delivers more than one flavor hit. The corn part of course tastes like corn. The silvery, more solid parts have the texture of fresh corn, but are super tender. They're my favorites, because along with the slight bitterness of the huitlacoche, there is a bright note of corny sweetness, almost floral. The black parts have an interesting texture, just this side of gritty, and are earthy and somewhat bitter. So, I'm thinking and then it hits me. What dish exists to allow cooked foods to shine in the freshest way possible? Why, stir-fry, of course. Thus I put together a lovely stir-fry of slivered steak and vegetables, including two small pads of cactus to keep the star Mexican ingredient company. Everything was done the conventional way, except that the huitlacoche was stir-fried alone, then set aside. I did the final cook-all-together part, making a little very slightly sweet sauce, then finally added the huitlacoche, only leaving the heat on long enough to fold it in well. My arm hurts from patting myself on the back.  Here are some close-ups of the raw, cut up smut. You can see cut up zucchini in the first pic, to give an idea of scale.    |
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Post by mockchoc on Jun 16, 2011 8:46:43 GMT
If I'm ever going to eat this which grosses me out a little but for some reason I think I'm going to like it then it will be Bixas' job or someone I know in Mexico to show me how good it because I may not trust a stranger with it  I love corn, I love mushrooms and I'm more adverturous than some with food but.. hmm.. eveyone knows this does look a bit odd and seem a bit different right? Unless you are born around it I think. Kind of like vegemite without the lumpy bits? ;D ;D ;D |
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Post by bixaorellana on Jun 4, 2016 18:18:26 GMT
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Post by fumobici on Jun 4, 2016 20:23:49 GMT
I bought a nice elder flower tomme cheese from France here once, it was nice. I'm not sure how much the elder flowers contributed.
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Post by bixaorellana on Apr 23, 2017 0:59:50 GMT
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Post by fumobici on Apr 23, 2017 5:23:54 GMT
Iid probably opt for a Mariner Dog, some garlic fries, and a nice microbrew instead. But it'd probably be spoiled to some degree by the Ms losing yet again. |
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Post by bixaorellana on Apr 23, 2017 15:27:25 GMT
Awwww.  I'd undoubtedly join you in your baseball-appropriate selections.  |
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Post by bixaorellana on Mar 6, 2021 20:55:48 GMT
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Post by kerouac2 on Mar 7, 2021 5:03:06 GMT
As you know, I tasted them on several occasions when I was in Mexico, but I would probably have to try fixing them myself to determine whther I think that they have any real gustatory value. I wasn't really impressed by how the ones I ate had been prepared.
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Post by bixaorellana on Mar 7, 2021 5:13:11 GMT
They are a very mild vegetable. I was intrigued by that salt thing the chef does, something I never saw nor heard of before. I'm wondering if it's something he invented & also if it removes valuable nutrients.
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Post by kerouac2 on Mar 7, 2021 5:36:37 GMT
They need to stop serving them like green beans. The dishes in the video look considerably better. I would also be curious to see how they would do in a blended soup.
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Post by bixaorellana on Mar 7, 2021 6:42:02 GMT
You have to be careful when blending them because of the slime factor -- very much like okra. In the video you can see all the slime when they drain the cubed nopal after the salt treatment. Used in moderation in blender juice drinks, though, it adds a nice bit of body & a pleasant mild acidity.
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Post by mickthecactus on Mar 7, 2021 8:05:21 GMT
I have no intention of starting to eat my cacti.
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Post by kerouac2 on Mar 7, 2021 8:08:19 GMT
The whole attraction of okra for me is the slime, so the slime of nopales would not be a problem.
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Post by mickthecactus on Mar 7, 2021 9:05:28 GMT
3 years ago we went to the Cinammon Club in Westminster and had okra dipped in spiced batter and deep fried. Utterly delicious.
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Post by bixaorellana on Mar 7, 2021 20:57:04 GMT
The whole attraction of okra for me is the slime, so the slime of nopales would not be a problem. Thus speaketh a man who never had a smoothie with too much nopal in it. I love plain steamed okra with all its slime, but nopal -- since it's a much fleshier plant -- leaves okra in the dust slime-wise. 3 years ago we went to the Cinammon Club in Westminster and had okra dipped in spiced batter and deep fried. Utterly delicious Fried okra is also very good. My grandmother made an okra dish I adore & her touch with it was perfect -- okra, onions, & tomatoes pan-fried separately, then finally together. This made the ingredients fluffily separate and dry-ish rather than wet. It was usually served at room temperature. |
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Post by kerouac2 on Mar 7, 2021 21:49:03 GMT
I have actually made fried okra before, and it came out fine, but a bit tasteless. I should have used far more spices.
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Post by fumobici on Mar 8, 2021 2:11:28 GMT
There was a restaurant here that made enchiladas with diced grilled nopal, it wasn't slimy at all. I liked the dish, but the cactus didn't add much flavor.
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Post by fumobici on Mar 8, 2021 2:12:48 GMT
I've had my favorite okra in Chinese restaurants. Usually nicely greasy and fried.
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Post by bixaorellana on Mar 8, 2021 4:27:41 GMT
I liked the dish, but the cactus didn't add much flavor. It is quite mildly flavored, with a touch of acidity. But it also has a lovely texture and is very good for you. |
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