Random Pictures.

[Worth1]

Originally Posted by Gerardo

Well done my friend, well done. Verdict?

Originally Posted by Zana

OMG....I"m drooling. How was it?

Guys here is what I did.
I put more peppers and spices in it last night around 1:00 AM.
I turned it down to low sometime before that and put a thermometer in it.
The temp was around 200F when I went to bed and it was 150F when I got up this morning.
I pulled the bones out as you can see.
Most of the grease was spooned off I added more peppers and spices and turned it off.

The peppers you see in it are fresh.
It is very good but as always I have to add more salt at the table.
Thanks for the recipe and I hope I did it right.

Worth

[Worth1]

Originally Posted by Hellmanns

I have a Texas sized Red Pontiac tater that would go good with that T-bone, Worth. I just hope Durgan don't see it. Aw, what the heck, I'm gona post it in his thread.

Worth

[AlittleSalt]

Worth, that Gallina pinta de gringo looks really good.

What a huge Red potato

[Worth1]

Originally Posted by AlittleSalt

Worth, that Gallina pinta de gringo looks really good.

What a huge Red potato

Salt Gallina pinta translates to speckled hen reversed Gallina meaning hen.

Many times I wonder why traditional Mexicn food hasn't caught on.

One of the reasons may be that if they translated it to English people would think they were getting chicken.

I have found almost zero good information on Gallina pinta in English and no videos.
I cant think of anyone I know that would order roosters beak (Pico de gallo).
Worth

[Gerardo]

Originally Posted by Worth1

Salt Gallina pinta translates to speckled hen reversed Gallina meaning hen.

Many times I wonder why traditional Mexicn food hasn't caught on.

One of the reasons may be that if they translated it to English people would think they were getting chicken.

I have found almost zero good information on Gallina pinta in English and no videos.
I cant think of anyone I know that would order roosters beak (Pico de gallo).
Worth

Glad you got to taste our comfort food. It's still a regional dish down here, with limited presence in states other than Sonora.

The Curse of the Rolled Taco, propagated by places named Robertos/Adalbertos/Norbertos/Filibertos/XYZ-berto is what keeps traditional/real mexican food from catching on. It also has to do with convenience, as many dishes require some preparation and we all know that's a dirty word nowadays.

I always enjoy having something that is supposed to be Mexican food placed in front of me while visiting US homes, especially on tuesdays. I promptly get up, ask for permission to enter their kitchen, scan their fridge and spice cabinets, start chopping, dicing and adjusting spice levels as needed, and in no time they're tasting something a bit more accurate. Although in the case of taco lasagnas/salads and a few others, there's no coming back.

We'll do some more recipes together and in no time we'll have Tomatovilians addicted to the real stuff.

[Worth1]

Gerado It reminds me of a guy at work that said he didn't like German food because he didn't like sausage and sauerkraut.
I would have left the bones in it but I am going to freeze most of it and dont need bones poking holes in the bags.
Plus I have another use for the bones.

Worth

[AlittleSalt]

24-17 Speckled Hen huh - sounds like a winner

For those who wonder why I posted this, I was saying "Congrats" Texas beat OU in football today.

[Worth1]

Originally Posted by AlittleSalt

24-17 Speckled Hen huh - sounds like a winner

For those who wonder why I posted this, I was saying "Congrats" Texas beat OU in football today.

Had me stumped I had no idea and didn't even know they were playing.
I keep up with zero sports.
Worth

[Worth1]

Here I am breaking all of the rules.
When I collected seeds from these same type chilies the last time the left over stumps and such dried beautifully to a inch leathery product.
So these are going through the same process to make powder or maybe a paste of some sort
The Serrano peppers I couldn't care less about saving seeds for, less than $2.00 will buy you more than the law allows.
Worth
IMG_20151011_8458.jpg

[Cole_Robbie]

Speaking of peppers and breaking rules, I am thinking about going out into the garden and picking a few of the Johnny's Lunch Box F1 peppers and saving the seeds. There are a couple old threads on gardenweb about people who did that. The seeds yield a wide mix of sweet peppers.

[Worth1]

Sunday taco supper.
Worth
IMG_20151011_31538.jpg

[Gerardo]

Originally Posted by Worth1

Sunday taco supper.
Worth
Attachment 53764

Good job gringo. Next time, don't forget the avocado.

And as a insta-side for your tacos, in your usual cereal bowl squeeze 2-3 lemons (yellow or green, basically any citrus that isn't too sweet), a splash of vinegar, dash of good oil, paper thin sliced red onions (1/2 onion) mixed w finely diced serranos (2 is enough, you want small squares), salt, pepper, + tiny dashes of oregano/cumin powder/garlic powder. Allow to sit for 5-10 mins for the juice to work its magic. Add a few strips to the very top of your taco, let it interact wiith the fresh cilantro. Tacos will improve.

[Father'sDaughter]

You're missing the orange slice for the beer 😉

[Worth1]

Okay folks I did it again but this time I remembered what I did and measured it.
What we have here is all of those peppers you see in the other picture about half dried out.
I added 1/2 cup of lemon juice.
1/4 cup lime juice.
3 tablespoons of sugar.
1 teaspoon of salt.
1tablespoon of fiesta brand chili powder.
A dash of ascorbic acid.
The peppers are manzano fresno serrano.
All seeds were removed.
1/4 medium yellow onion.
I am on fire from taste testing.
Surprisingly it isn't overly sweet and you can just taste the citrus but it is hotter than all get out.
Very fruity and flavorful.
As you can see it was ran in the food processor till the cows came home.
The reason I dried the peppers the way I did is so I could re-hydrate them with the acid.
Worth
IMG_20151012_3387.jpg

[Salsacharley]

This looks really good. I'll try it, but I will have to use jalapeno, Santa Fe Grande or habanero since those are the only peppers I have.

Originally Posted by Gerardo

Good job gringo. Next time, don't forget the avocado.

And as a insta-side for your tacos, in your usual cereal bowl squeeze 2-3 lemons (yellow or green, basically any citrus that isn't too sweet), a splash of vinegar, dash of good oil, paper thin sliced red onions (1/2 onion) mixed w finely diced serranos (2 is enough, you want small squares), salt, pepper, + tiny dashes of oregano/cumin powder/garlic powder. Allow to sit for 5-10 mins for the juice to work its magic. Add a few strips to the very top of your taco, let it interact wiith the fresh cilantro. Tacos will improve.