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Old 03-27-2005, 08:14 AM   #11
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Something similar to ceviche that you guy's might like is Escaveche which is very northern Mexican. Basically you simmer some beef till it falls apart (I use the crock pot, then just by beating it with a spoon it turns into strings of meat). This you mix with a healthy dose of vinagre, oil and lightly boiled onion, garlic, green beans, pepper slices, mushrooms and whatever else you think would fit in nicely.

Matix: where you making moronga by any chance? Estabas haciendo moronga por casualidad? Y de que parte eres?
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Old 03-27-2005, 11:46 AM   #12
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Pardon to belive about ceviche I was mistake ceviche is a escaveche,of meat,prawns,etc with vege,etc.Pardon but I am a little time cooking,when I have time,but i love it.perdonar pero no se de donde he sacado la conclusion de que ceviche era usar la sangre como ligazon,y pense que se hacia como la moronga pero sin envasarla luego quedaba algo parecido como una hamburguesa,desde luego nunca lo he probado pero lo probaré,creo que necesitare que me ayudeis,soy de España y mateix es catalan quiere decir lo mismo,pero es que me hace gracia como le buscan significado los ingleses a la palabrita,mate IX,etc.lo ultimo que he aprendido a hacer es el arroz tres delicias,bueno oye tu eres de Mejico?he probado los burritos TEx-mex,tengo tambien las fajitas,etc.pero compro las bolsas y si necesitais que os desayude por que no se mucho,aqui me teneis,UN ABRAZO A TODOS Y TODAS.
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Old 03-27-2005, 11:49 AM   #13
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Hey, no fair, amigos! Hablo solamente poquito!
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Old 03-31-2005, 10:12 PM   #14
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Quote:
Originally Posted by mateix
y si necesitais que os desayude por que no se mucho,aqui me teneis,UN ABRAZO A TODOS Y TODAS.
No te has presentado en el Introductions & Birthdays message board? ( http://discusscooking.com/forums/forumdisplay.php?f=6 ) Deberías, así nos cuentas a todos un poco sobre ti y te damos la bienvenida a la comunidad de discusscooking.com, que es muy divertida, además!

Why don't you introduce yourself? let us welcome you to the community as you tell us a little about yourself? It is so much fun here... I highly recommend it!
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Old 04-01-2005, 05:51 PM   #15
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Pardon To Use Spanish

But it was easily to try look for explications,and thanks to all rest to let unhope them,thanks magia to let introduce in this comunity,really I think is interesting all the cooks than I read here and perhaps I could help someone.thanks to all these comunity people.Magia no me presento por que me parece como muy britanico,no lo critico al reves lo alavo,pero me parece mas real quien te puede echar una ayuda,yo no creo porque llevo poco tiempo cocinando pero en le futuro....supongo que si.Si quereis saber mas se pregunta y yo respondo Bueno abrazos a todos vosotros.
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Old 04-01-2005, 06:01 PM   #16
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thanks Mudbug and lugaru

lol thanks mudbug,nice your spanish I hope than you teach me english.hugs.
Gracias Lugaru me encanta la comida mexicana es triste que aqui la comamos marca....en bolsitas y paquetes,y es que le ha pasado,tristemente, como a los asadores argentinos hay algunos pero no muchos.Quizas se ha competido con la nacional,tapas,etc.Tambien es triste que hayamos pasado del burgerking al restaurante chino y de ahi al donnerkebap,lo unico que nos ha quedado es el chivito y algo de Uruguay.bueno abrazos.
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Old 04-01-2005, 07:24 PM   #17
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Asi tiende a suceder... yo ando intentando cocinar paella este fin de semana y vieras como he batallado para conseguir todo lo que voy a usar. Comida etnica siempre es un reto no tanto por las tecnicas sino los ingredientes. Igual en boston es dificil conseguir mis ingredientes mexicanas pero uno sobrevive, no?

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Old 04-02-2005, 04:35 PM   #18
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Paella

ES que yo he oido paella arjentina,brasileña,etc,bueno es que pienso que ha dejado de ser etnica y es un plato no comun o mejor no diario,bueno te informo que aqui los fines de semana es normal hacerla,y se hace de pollo y conejo o de ambos con gambas,etc o solo marinera,bueno y es como un ritual dominguero bueno se frie la carne para que cuando hierva no se abra o rompa despues se frie la verdura con tomate,y se le hecha agua caliente,piensa que aqui el agua es dura tiene mucha cal y es perfecta para el arroz pero no para el caldo,dicen eso.luego se ha de hervir sobre media hora,cuando el caldo llega a los remaches de la paella o sarten entonces se le echa un cavallon de arroz(una cordillera de arroz que va desde un lado al otro de la sarten)de manera que sobresalga un poco el arroz haciendo cordillera,se espera sobre 20 minutos,y el arroz tiene que quedar suelto al dente y no duro,es un arroz seco no un rissoto.bueno creo haverte desayudado un poco mas,si tienes alguna pregunta no te preocupes, la ultima que hice me salio mal porque se me amargo yo no creo que fuera el piementon pienso que fue el romero y se me quedo muy oscura,lo medio mal apañe hechandole mas caldo,pero me quedo bastante mal,bueno ya me contaras como te queda.abrazos
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Old 04-11-2005, 08:04 PM   #19
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I did not know

I did not know that Ceviche could also be done with meats. I havae only ever had it done with seafood. That is a truely interesting concept in that I like meats almost raw anyway so by enhancing the marinade with some extra flavour and searing at best it would be heaven on a plate for this vampire.
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Old 04-11-2005, 08:41 PM   #20
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Quote:
Originally Posted by Guiedo
...searing at best it would be heaven on a plate for this vampire.
That reminded me of Mexico. My favorite dish was a plate of "vampiros" or vampires, also called "canibales" or canibals in some parts. Thin slices of beef seared for like 2 seconds but completely raw inside. This served with some flour tortillas, plently of shredded veggies and some nice hot sauces. Mmmm... I love raw meat but dont trust eating it in the US since almost al beef is aged.

Btw once drank a soup spoon of blood at a BBQ to win a bet in Mexico. It's a miracle I didint got into some kind of toxic shock.
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