I have only done that recently but it worked out pretty well.

I wasn't planning on it but I found a pichania with the best fat cap ever.
Nice and thick and the fat is the best part, I have no idea why people trim it all off.
So I bought the darn thing.

First my neighbor only eats filet mignon and has no idea there are more flavorful cuts of beef.
Never heard of pichania tri tip or anything else.
He likes to cook them on a pellet smoker.
To me it's an abomination but to each their own.

Next I posted Salsa Macha on the other thread and mentioned it was more flavorful than the Asian equivalent to it.
The Chinese population was very high in the region Salsa Macha came from in Mexico.
It's pretty obvious that the Mexican population took the Asian pepper oil flakes and kicked it up a bit.
This isn't uncommon for the people in Mexico to adopt ingredients and food from other cultures and work with it.
Al pastor was adopted from the Lebanese population in Mexico.
Not unlike Italian American food and how we changed it to our tastes.

Speaking of Italian American food I discovered that it isn't okay to have spaghetti and meatballs as we all know but it's okay to have fettuccine and meatballs.
Seriously, what's up with that?

Stopped off in Taylor Texas HEB on the way to work to get the Fiesta brand chili powder because they have it.
As I walked into the store I smelled cantaloupes.
I never smell cantaloupes except for one time of the year and that's when they actually have ripe ones.
Low and behold they had the much desired Pecos cantaloupes.
I bought two big ones and two more pounds of chili powder.

I'm serious when it comes to chili powder.
I almost ran dry some time back.
Taken from the movie.
Gentlemen running out of chili powder is not an option.

worth1 wrote: ↑Tue Jul 25, 2023 9:57 am Stopped off in Taylor Texas HEB on the way to work to get the Fiesta brand chili powder because they have it.
As I walked into the store I smelled cantaloupes.
I never smell cantaloupes except for one time of the year and that's when they actually have ripe ones.
Low and behold they had the much desired Pecos cantaloupes.
I bought two big ones and two more pounds of chili powder.
IMG_20230725_084605566_HDR.jpgIMG_20230725_084621662_HDR.jpg

I had a Pecos cantaloupe a couple days ago. The fragrance was divine. The flavor was even better. Likely the best cantaloupe I have ever eaten. Seriously, I couldn’t believe how good it was.

Can you save seeds from them?

Sue_CT wrote: ↑Tue Jul 25, 2023 10:08 pm Can you save seeds from them?

No idea if they're hybrid or not.
It seems they are.
It's the area water and soil they grow in that makes them amazing.
Not necessarily the variety.
I used to live about 75 miles from Pecos Texas and got spoiled on these darn cantaloupes in the summer.
But in reality anyone can grow sweet mellons on a small scale if you do it right.
The ones out of Mexico the Rio grande valley and farther south are garbage because they grow for quantity not quality.
Most aren't even picked at the height of ripeness.
I've seen cantaloupes at the store with the stems still attached.
Sure sign they aren't ripe.

https://texascooppower.com/the-truth-ab ... 0irrigated.

I won't be trying this!
https://news.mccormick.com/2023-07-25-F ... -TJ4_0TMD8

Sue_CT wrote: ↑Wed Jul 26, 2023 7:03 pm I won't be trying this!

image.png

https://news.mccormick.com/2023-07-25-F ... -TJ4_0TMD8

Oh God, gross.
I don't like any of them anyway.

Sue_CT wrote: ↑Wed Jul 26, 2023 7:03 pm I won't be trying this!

image.png

https://news.mccormick.com/2023-07-25-F ... -TJ4_0TMD8

I'm kind of intrigued. I'd give it a shot

It’s hard to believe I ever liked the regular skittles, but tastes change from the time someone is a pre-teen or teenager to late middle age. It seems working from memory I ate a lot of candy back then including skittles. Most candy now is repellent, especially skittles. I don’t think mustard flavored skittles changes anything. It scares me a little now if I suddenly start to like sweet foods again at my age as that is a sign of the onset of dementia.

Carne Guisada.
It's basically beef stew with some Mexican flavors but even the Mexicans cook it differently.
Done in a certain way it could be considered European goulash.
I say European because American goulash is something way different.
Call it what you want but it's basically beef stew.
Your choice of veggies and spices.
It's on my top ten list of favorite foods.
Shopping today I scored a 3 pound really thick USDA prime boneless chuck roast.
Carne Worthada.
A combination of eastern European and Mexican dishes I really wish you guys could enjoy with me.
Obviously it's going to be this weekend so stay tuned.

Next of all things another pichania I'll be slicing into steaks.
Preparing for the future and in my opinion get it while the goings good.
I'm actually looking for a certain type of fat.

Haven't been to Panera Bread in probably 10 years, and not impressed back then. Today I had a couple hours to kill after being injected for a test before going back for the scan, so I used a gift card I was given and have hung onto for almost a year, lol. I was pleasantly surprised. I had a Southwest Chicken Caesar Salad for lunch and it was quite good. Noticed they had lobster rolls, too, which is a favorite of mine. By the time I finished the scan it was about time for dinner. Back I went for the Lobster Roll. Light mayo and tarragon. Stuffed full of whole large lobster claws, not shredded pieces of meat. Not as good as the tail or knuckle but clearly freshly made and not a packaged lobster salad mix. I prefer what many refer to as a "Connecticut lobster roll" which is warm and drizzled with butter instead of cold with mayo, but it was till good. After using the gift card cost 10.00 all together. I think they are over priced but my opinion of them has gone up from 10 years ago.

@Sue_CT
I'm about ready for my annual Lobster Fiesta.
I'll figure out something to celebrate even if I have to make it up.
The Catholics seem to have some sort of something going on all the time.
I'll check their schedule.
Wait a minute Mexican independence day is coming soon, September 16th.
It's on a Saturday to boot and is also the day the pilgrims set sail for the Americas.
Double celebration so two lobster tails.
I'll reserve a pichania steak as well.

I gave my 62 year old Hispanic coworker 1.5 pounds of aged imported basmati rice from the Himalayas to try out.
It's all I could put in a 1 quart freezer bag.
At least I think it was 1.5 pounds it could have been more.
This rice was already aged but I bought it at the height of the pandemic so it's extra aged.
They've never eaten it before and they loved it.

Story has it that Diana Kennedy kicked Rick Bayless out of her car for being brash.
I'll go on his YouTube channel and see if he responds.

Getting all you can out of an onion.

We use the onion skins and cut offs for stock, just shove it into baggies until we have enough veg parts to make a huge stock pot full. Reduce it and strain it, can it up. Ditto with meat and fat trims and bones or cartilage. The strained out veg after stock making goes to the compost and some of the meat and fat trim becomes puppy treats on their food.

Grandma said "waste not, want not."

worth1 wrote: ↑Thu Aug 10, 2023 5:18 pm Getting all you can out of an onion.

IMG_20230810_171158556.jpg

You can also cut the root section out of the onions, taking it about an inch deep, and plant it as an "onion set". I also do that with shallots and scallions.