Oh, and I added some cumin and fresh cilantro, too. Because I'm the spiciest.
There's lots of cilantro at market these days, and I tell you. I have chopped cilantro, yellow onion, lemon and salt in a couple meals a day. It is especially good with fried eggs and black beans.
Kasha and sriracha: a flavor combination whose time has come.
I've always (FSV of "always") thought it was funny that Camerone Day and Cinco De Mayo celebrate battles with different outcomes in the same war. Are there any other opposite holidays like that? I can't think of any off the top of my head. Not that we see too many Legionnaires parading down Lake St. on 30 April of course, but wouldn't everyone be so confused if they did?
5: Virginia just celebrated Confederate History Month.
Also from Wikipedia, I always get a kick out of telling people that both of my parents were in the Army. But the current pretender to the throne of the Empire of Mexico does me one better: Both of his parents were named "Maria".
6: Yeah, but that doesn't coincide with Juneteenth or anything. I was thinking maybe there's something similar in Ireland.
Does anyone know the name or nature of that parody of a telenovela in which the only dialogue was "Maria" said in various ways?
9: Well, there's competing interpretations of May Day, but they're not really opposed in the way that the Mexican example is. It's not like Chicago cops or witch-burning fundamentalists have a May Day celebration.
I really like Steve Sando's recipe for salsa -
14.5 oz canned tomatoes
1-2 peppers (serrano or jalapeno)
nice wedge of red onion
clove of garlic
lime juice (1-2 limes, or more to taste)
handful of cilantro
salt and pepper to taste
Roast the peppers, onion, and garlic until toasty in a hot skillet. (Garlic takes longest.)
Dump all ingredients into a food processor or blender. Only pulse it a few times. Voila.
Also, I just burnt my finger and ruined a zucchini pancake. Should have made salsa instead.
clove of garlic
Ooh, yes. I added garlic. Possibly just because this garlic press really is king shit of fuck mountain. I love it.
Googling related to 5 has revealed that Japan has the coolest public holidays. A lot of them just celebrate types of virtuous activity.
15: Like ramen and penises?
Also, apropos of nothing, why are CO2 chargers for home seltzer bottles not allowed to be sold on Catalina Island?
One can recognizably ruin a zucchini pancake?
why are CO2 chargers for home seltzer bottles not allowed to be sold on Catalina Island?
Is this some kind of brain teaser?
17: One can turn it into something that does not resemble a pancake so much as crumbs, yes. I am a horrible pancake flipper. However, it turns out that it tasted fantastic, so the burn was worth it.
18: Is this some kind of brain teaser?
Kind of. 463,000 hits returned in Google for "This item is not for sale in Catalina Island ". Common theme seems to be any kind of gas under pressure--sprays, fragrances, compressors etc.. Have not yet found a reference to an ordinance, however.
I suspect it is related to this:
"What can a small town of 3,500 residents do to solve the problems of the world?" asks Avalon's mayor, a diving-shop owner and long-time Catalina resident called Bob Kennedy. "We can educate a million visitors a year. We can plan for a model community. We want to be more responsible custodians of the environment, whether global warming is truly a phenomenon or not."
The dream scenario, as laid out in a local blueprint known as the 2020 Vision Plan, would have Catalina generating most, if not all, of its power from renewable solar, wind and ocean resources. The landfill waste would be recycled as ethanol or used as a fuel source in itself by being burnt using state-of-the-art, clean technologies. The cars and golf carts the residents use to get around the small network of paved roads would be zero-emission electric vehicles. Much of the island's potable water would be produced by an energy-efficient desalination plant.
And thanks to the wonderful ways of online advertising there are some results for "This memorandum not for sale in Catalina Island" (shown under aerosol products).
From the link in 14: "so you never have to touch the garlic."
Because then your fingers might smell! Of garlic! Oh noes!!
i've messed up enough dishes i really only simmer garlic now, not 'toast' or 'fry' it. garlic powder if i'm making fries.
If i were going to make cooked salsa (and am not going to, when summer comes there will be FRESH salsa), i would add chipotles to it. Actually just some ancho powder might be fine if you have the tomatoe base already.
As an aside, a South American cow-worker shared with me that she's constantly asked by USians what her people do for Cinco de Mayo, which she finds hilariously dumb. As do I.
I have been told by Mexicans in Mexico that they do not celebrate Cinco de Mayo either. Apparently it is a minor holiday celebrated mostly by Mexican-Americans in the US. Their Independence Day is in September.
Relatives living in Ireland have told me that the traditional Irish St. Patrick's Day celebration is watching a couple of minutes of the NYC parade on the telly.
when summer comes there will be FRESH salsa
I can never get the balance of ingredients to my taste in fresh salsa. When you char everything to start with and then toss it all in the blender, there's so much more leeway.
I learned this from a Mexican roommate, who made salsa with tomatoes and jalapenos (occasionally other ingredients, but mostly just that) every day. I ate so much fucking salsa that year.
To the OP, if you want salsa that tastes like cooked canned tomatoes, wouldn't it be more straightforward to buy ready-made salsa? The Rick Bayless stuff they sell at Whole Foods is pretty respectable, IMO, and not significantly more expensive than assembling your ingredient list and doing it yourself. If you really must, you could give the jarred salsa some fresh notes by adding some chopped cilantro or fresh lime juice.
It would not at all surprise me if Catalina Island had a ban on most single-serving or disposable products. I know you can't buy travel-sized toothpaste there.
Given that Cinco de Mayo celebrates, basically, telling a debt collector to stick it, I'm guessing the holiday will become more widely celebrated in the next few years.
Apparently it is a
minor holiday celebrated mostly by Poblanos. And American beer companies, of course.
Does anybody but me still say "stick it" in that sense?
Pretend I got the formatting right.
Does anybody but me still say "stick it" in that sense?
I'd probably say "shove it", so, close?
Alternatively, "go pound sand" or "go pound salt". I'd definitely say one of those.
I think "stuff it" or "shove it" has replaced "stick it." Ours is a language in decline.
But, after being reminded of the phrase, I intend to use "go pound sand" more frequently.
Stick It is the name of the gymnastics knock-off of Bring it On.
"I'm so sure, I'm deoderant."
39: I'm pretty sure I stole it from LB, who has given me, perhaps unknowingly, many colorful expressions.
"Pound sand" is technically somewhat less colorful than "stick it", referring as it does to leaving by the mechanism of walking, as opposed to the latter's reference to sticking your head up your ass.
41: It isn't just LB who uses it. It is (or was) very common.
salsa that tastes like cooked canned tomatoes
What's interesting (and perhaps my plebian taste buds are simply inexperienced, next to yours) is that the immediate byproduct does indeed taste of canned tomatoes, but after sitting overnight, the salsa quite closely represents what one finds in any Americanized Mexican food joint. Which ain't out-of-this-world crazy great, but it's quite munchable.
I was shocked to learn, after munching on this guy's salsa for several chips that it had canned tomato sauce in it.
the salsa quite closely represents what one finds in any Americanized Mexican food joint
Which is... made from canned tomatoes, I'd think.
referring as it does to leaving by the mechanism of walking
I was of the impression that the expression meant to suggest that one pound sand/salt up one's bunghole, while also having the nicer interpretation of pounding the sand with one's feet as one stomped away.
46: huh, that's interesting. Henceforth I will assume it does carry that implication.
I think I've mentioned this, but during my enforced holeup in the Peabody on Orlando's fabulous International Drive, I kept encountering the word "cilantro", which I thought was some kind of horrific nutra-ceutical gunk elaborated from ethylene feedstocks in some vast refinery on the Gulf, and therefore avoided. Probably something that makes oil leak out of your arse?
Imagine my surprise the other day when I learned it was actually coriander.
1: One does love cumin in* salsa.
*lhude sing, cuccu.
24: surely the youtube link of a few weeks ago, with all those sad, sad souls cracking treacherous eggs outside the treacherous frying pan has a cut scene where someone touches garlic and then makes a pained face about smelling like garlic.
Imagine my surprise the other day when I learned it was actually coriander.
Americans use the term coriander only for the seeds, and cilantro for the leaves.
And one where someone cuts chillies and then goes to the bathroom ...
Knecht gets it right in 29. The OP recipe sounds like little to no improvement on decent store-bought salsa.
53: I'm willing to wave my hands and say, "The gusty bus!" and call comity on that point. I certainly find it tastier than store-bought.
And quick and easy, I should add. I much prefer to go hog-wild with chopping all sorts of fresh veggies to go in, but for the in-a-pinch moments, when I need to whip something up? The OP recipe works great and impresses. (It helps that I'm usually serving it to a non-foodie crowd.)
Do me a solid and go pound sand.
54: Decent storebought salsa is not to be sniffed at, in any case. What you get in a restaurant--taqueria through "game hen confit enchilada" type of joint--often is cooked rather than salsa cruda and wont suffer unduly from preservation.
I'm pretty sure that even fancy-pants store-bought is all, always grosser than the stuff you get at the local Mexican restaurants. And I would guess the local restaurants use canned tomatoes.
Although using just tomato sauce and no tomatoes certainly seems suspect, in the OP.
59: I, too, was highly skeptical that the delicious salsa I was tasting could be had from just some fancied-up tomato sauce. And yet, it's delightful. Or I'm salsa-easy. Or both.
In my opinion, the biggest salsa error is under-salting your salsa. Not that over-salting isn't also gross, but people tend to under-salt.
Also, I like to pretend that the sidebar is having an argument:
"Stinko de Mayonesa!"
"Idiota! It's mole!"
In unsurprising news the failed Times Square bombing is being used to bash legal immigrants and push for making legal immigration even harder.
Also the bomber guy is kind of a cutie. I'd let him carry my luggage.
*lhude sing, cuccu.
Groweþ sed and bloweþ med, goddamn.
I don't like raw tomatoes very much so I actually prefer salsa made with canned tomatoes, since then they've been cooked gently. If I make my normal salsa with raw tomatoes, I almost nearly always keep them in the boiling water longer than you are supposed to while removing the skins so that it's more to my liking.
My recipe isn't that different than Stanley's in some respects but I find it amazingly better than store-bought salsa, which I generally just don't like very much. (It's not quite as good as the peach salsa I canned a few years back that will probably never be replicated, though.)
My mother has told me there's something about Hunt's tomato sauce that makes it genuinely stand out. It might have been something she heard on NPR.
Or rather, Hunt's canned tomato products generally.
I generally find that when some purchased food is unusually good and tasty, there is MSG in the ingredient list. Wouldn't surprise me at all if Hunt's puts some in. MSG doesn't give me headaches, though, so I don't mind.
f I make my normal salsa with raw tomatoes, I almost nearly always keep them in the boiling water longer than you are supposed to while removing the skins so that it's more to my liking.
You should toast them a bit, you can take the skins off and it improves the flavor.
'course I prefer tomatillo salsas anyway.
It does sort of go without saying, since I'm a man of taste.
I've never had a tomatillo salsa that wasn't kind of slimey in a way I find off-putting despite being pretty tasty.
69: I make a roasted tomato salsa too, but frankly, turning the oven on means that it moves from something simple you whip up to something that I prefer not to do in the blazing heat of summer.
I've never had a tomatillo salsa that was even slightly slimy. Maybe you're having incompetently prepared salsas?
Maybe you're having incompetently prepared salsas?
Possibly, but the one I'm thinking of in particular is at a place called Aquí es México, and how could they get it wrong? There is Mexico, for Pedro's sake.
I'm also unfamiliar with slimy tomatillo salsa. Perhaps Stanley puts okra in his?
Perhaps the tomatillos were grown in Okrahoma.
Never talk honestly about food on the blog, Stanley. no good ever comes of this.
79: Brand new state!
Brand new state, gonna treat you great!
Gonna give you barley, carrots and armadillos*,
Pasture fer the cattle, spinach and termatillos!
*Actually they didn't get to Oklahoma until much later.
The little cans of Goya salsa verde (or some other comparable brand) are pretty good IMO--better than a lot of the fancier jars (let alone Tostitos brand or comparable, which I haven't eaten in years.)
My daughter is celebrating Cinco de Mayo by requesting cheese, then refusing anything but queso fresco/blanco for the last several weeks.
Your daughter's asking for cheese already? The child's either a genius, or possibly a very large mouse.
82.1: I remember that phase. It is followed by no-poop phase, followed by the constant pooping phase.
73: There's a little Mexican place called Chipotle with very good tomatillo salsa.
I just learned a new Spanish slang term. I was jokingly singing the words la cuchara to the tune of "La Cucaracha". A cow-orker of Mexican descent pulled me aside to advise that maybe not the best thing to be singing, since in addition to "spoon" cuchara can apparently mean "ladybits".
The more you know!
87: I gather that in Brazilian Portuguese "undergrounds" means ladybits. Also genitalia are "documents" on the theory that the letter goes in the envelope. I don't know how widespread these terms are, but my Brazilian ex's folks used them routinely.
Also genitalia are "documents" on the theory that the letter goes in the envelope
Not, I hope, after having been folded in thirds.
in addition to "spoon" cuchara can apparently mean "ladybits"
Interesting. From the leadoff track of Unfunkked 4, "Poontang" by Undisputed Truth:
People say I ought to be ashamed of myself
Because I don't make love like nobody else
You see I was in the war y'all and Lord I got wounded
And when I got home to my wife,
I got down on my knees and spooned it.
I used to hate it 'til I ate it (poontang).
You found this out by telling someone that you really needed to get some filing done, and getting smacked for it?
84: do you mean the talking or the liking of cheese? She is an earlyish talker but she's 16 mos.
Now I'm imagining a Brazilian pr0n named Meet Me in Manila
92: I was a couple of months off -- I thought she was just a bit over a year, which would be quite early for talking much.
Something could clearly be done with 'legal briefs' here, but I'm not going to work out the details.
95: I realized that was superior right after clicking "Post". Sigh.
Kobe! And to 99: I didn't really understand that admonishment. Usually, we end up talking about sex if someone brings up food. Why do you hate sex?
Why do you hate sex?
Because I'm more of a people person than a loner.
LET ME MAKE THAT EXPLICIT FOR YOU ALL
JP is alluding to Frost's famous apothegm, "grex rather than sex".
100.ii.A: Earnestness inevitably ensues.
Nosfloweratu, you never cease to amaze.
Yep, there is a giant chain of Mexican places call Chipotle, and it even has locations in Virginia. However, you can also get El Fenix "Martinex Family Host Sauce (Picante)" at Walmart in Virginia, should you visit such a retail establishment (not recommended for other products). In Virginia. It is sufficiently hot and servicably edible. After a couple of teaspoons, you should get a start on sweating.
That said, in Virginia, it is entirely possible to discover all new levels of abysmally bad Mexican food cooked in actual Mexican restaurants by (apparently) actual Hispanic persons. Including beef enchiladas made with no spices but lots of ground beef. Oh, well.
m, a sad night that was
106: Am I to take all those mentions of Virginia that the meet-up thread is making max anxious for a Virginia meet-up? Because we could probably make that happen.
Because we could probably make that happen...in Wisconsin.
108: It's such a great tagline, right? Mom would be so proud of me.
Mom would be so proud of me … down there.
Is this the bawdy thread?
Because I just found the most Mineshaftian Congressional candidate yet. Even more striking when you look at the campaign sign.
111: Who knew that the real problem with Washington is MOLE?