Text 24159, 71 rader
Skriven 2007-12-16 01:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pretentious
===================
-=> Quoting Michael Loo to Jim Weller <=-


 JW> Title: Salsa Verde De Molcajete
 JW> Using the tejolote, grind the garlic to a paste in the molcajete.

 ML> I'm thinking, why so pretentious, why not "pestle" and "mortar"?

Only because the recipe was imbedded in an article on Mexico where
the Native terms had come up and been defined previously.

Here's the intro...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Making Traditional And Innovative Salsas From Scratch
Categories: Salsa, Mexican, Info
  Servings: 1 text file

           salsa

For thousands of years, Mesoamerican cooks have been grinding
together chiles and tomatoes in rough stone mortars and today, salsa
remains a part of every meal in Mexico, enlivening eggs at
breakfast, fish tacos at lunch and hearty soups at dinner. In the
past few decades, as salsa has become a household staple in the
U.S., we've proudly claimed it as our own, improvising on the theme
and making salsas out of nontraditional ingredients.

Still, the ancient method of making salsa, grinding by hand in a
mortar and pestle, still gives the best flavor. Aromatic garlic and
pungent chiles release intense flavors as they are ground with a
pear-sized tejolote in a bowl-shaped molcajete. Of course, most
Americans have blenders and food processors, not stone mortars, so
that's what we're used to using. But if you're serious about salsa,
you should seek out this ancient equipment. Molcajetes come in
various sizes, but a 20-pound one should be large enough for most
salsa recipes in this book. Look for them in Mexican markets, or
online at sites like MexGrocer.com or GourmetSleuth.com.

You'll find that in these recipes I call for roasting tomatoes,
onions and chiles, techniques that bring out another level of flavor
that is especially appealing. Don't be tempted to skip over recipes
that require these extra steps. I promise you'll be surprised by
what a difference it makes. If you want to broil the ingredients
instead of roasting them in a cast-iron pan on the stovetop, go
ahead. That works just as well, if not better. You could also grill
many of the ingredients. Experiment with different methods and use
what works for you.

Many recipes call for allowing the salsa to rest. This is an
important step, especially in chunky recipes that don't call for
pureeing. You may find that a pico de gallo you thought was way too
hot at first has mellowed by 30 minutes later; or the salsa that
wasn't smoky enough just needed a little time to "get it together."
Generally speaking, however, salsa is best the day it's made.

From: Fiery Foods
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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