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More Liana

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Everything posted by More Liana

  1. I just have to THINK about ordering something from Amazon.com.mx and two hours later the delivery man rings my doorbell. "You thought about this? Here it is." Not true, but close enough. The Amazon.com.mx delivery speed is lightning-fast. Next-day service sometimes, two-day service normal. Great here in Mexico City. Who woulda thunk?
  2. Sonia, thanks for the great synopsis of Andrés Manuel López Obrador's time as jefe de gobierno in Mexico City. He did more good for the city during his term than any prior head of government. It is thrilling to have participated in the presidential election of this great man. Yesterday was a tremendously emotional day all over Mexico; I and everyone I know were weeping as we saw the election results start coming in at about 8:00PM. The caption on this photo tells the tale: the drawing is a representation of a Mexico City Metro stop sign with a caricature of AMLO. Above it is written: Next stop... And below it is written: HOPE. I was proud and happy to cast my ballot for him and the MORENA team. His new Secretary of Culture is a friend of mine and I hope to work with her team during AMLO's 6-year term of office. One detail about how the AMLO team will proceed: the Secretary of Culture's slogan for the next six years is: "Up until now we've lived with the culture of power. From here forward, we will live with the power of culture." AMLO represents a radical (his word, meaning to the root) change of thinking for the entire country. Today is the day we stand on the first page of the end of despair.
  3. That's a breed of hairless cat, Pete. I believe that one is a Sphynx, the breed came out of Toronto.
  4. You haven't yet been to the Tianguis del Sol? Oh my god, you are going to go nuts, CG. Get there around 10AM on Wednesday, Friday, or Sunday, plan to spend the entire morning or more, it's enormous. There's on-site parking. And if you get in the mood for a shrimp cocktail, look for the stand called El Ostión Feliz. Best shrimp cocktail in Mexico, bar none. As good or better a coctel de camarón as Taco Fish La Paz is with fish tacos. PLEASE tell doña Rosario that I said hello--tell her the woman who brought the El Mural reporters to eat at her puesto. I miss her, I miss sitting around her stand gossiping, and I miss her coctel de camarón. Her salsas--swoon. She sells jars of salsa, and I always bought her salsa with sesame seeds, makes smoke come out your ears but boy is your mouth happy. http://mexicocooks.typepad.com/mexico_cooks/2008/06/mexico-cooks-shows-guadalajara-to-guadalajarans.html Try to go on a Friday. Every day is great, but Friday is the best IMHO. The clothing dealers--new and used clothing that comes from the USA in huge bales--bring the new bales to unpack on Friday. I've bought things that that blew my mind: a brand-new pair of my-size suede Birkenstocks, tags still attached, for 80 pesos, for example. That bath towel I mentioned, also 80 pesos. Sweaters for 8 pesos. Bras for 50 pesos, major brand name and brand new, hang tags still attached. 100% cotton sheet sets still in the original packaging for 100 pesos. And clothing! Men, women, children's clothing for centavos to the peso, including the highest-end labels you can think of. There's one dealer who specializes in stuff like Ferragamo. The prices are probably higher now, but compared to retail? And brands you can't ever find in your size in Mexico? Of course there are zillions of stands selling fruit, vegetables, meats, fish, prepared food to eat there or take out--you name it, it's there. The Tianguis del Sol is one of the main things I miss in Guadalajara. I went every Friday of the world and loved every minute of it.
  5. I hate when that kind of thing happens: losing your one-and-only love of a lifetime is tough. There's a booth at the Tianguis del Sol in GDL--out on Tepayac past Chapalita, near Copernicus, open Weds, Fri, and Sunday--that only sells towels. The prices are good and I've purchased a couple that I've liked very much. YMMV of course, CG. I bought an enormous pale blue heavy duty very absorbent cotton bath sheet from them, love it. The brand is Sahara, made in Jalisco. They also have beach towels.
  6. The OP said it's a car with Mexican license plates. None of this applies to his question.
  7. More than you ever wanted to know about Alabato. https://www.igfa.org/species/144-halibut-pacific.aspx?CommonName=144-halibut-pacific.aspx
  8. OK, now that we're including Guadalajara in the mix, there is ONE place in GDL that offers the best fish tacos, the best shrimp tacos, tacos dorados de marlín, etc. It's one of the places I miss most about GDL, always good for real Ensenada fish tacos: Taco Fish La Paz, corner of Av. La Paz and Calle Donato Guerra. They now have a second location farther west in GDL, but I haven't been to that one (yet). The original location on Av. La Paz (hence the name of the place) looks a little different these days, but OMG if you're in GDL don't miss it. These tacos are the real deal: http://mexicocooks.typepad.com/mexico_cooks/2008/06/mexico-cooks-and-el-mural-at-taco-fish-la-paz-in-guadalajara.html
  9. Fish and seafood tacos are usually day-time food in Mexico--anytime from almuerzo to comida. It's unusual to see either fish/seafood street stands or casual marisquerías that are open in the evening. Sit-down restaurants don't commonly serve seafood tacos or fish tacos.
  10. See if you can find POSA vanilla. Not the artificial stuff, the extract. The bottle looks like this and comes in a variety of sizes, the vanilla is brown (as it should be). WalMart usually has it.
  11. Tiny, I appreciate your advice. Clear-glazed terra cotta pottery isn't the problem, though. Nor is the clay itself. The possible danger from leached lead comes from colorful glazed terra cotta pottery, particularly the pottery that is painted with orange, yellow, and red. Lead is generally leached out of colored glazes by their prolonged contact with acidic fruits and vegetables, like pineapple and tomatoes. If you're making caprese salad in a highly colorful talavera plate, you might want to think about that. Otherwise, my comal isn't going to cause any problems. You're welcome to come on over for pizza. Here's an article about using parchment paper at higher temperatures. https://www.cooksillustrated.com/how_tos/5858-parchment-that-wont-get-parched As often as I make pizza, I'm not going to worry about either of these things.
  12. My experience of Costco pizza is that it always has the right amount of tomato sauce on it, as opposed to Mexican pizza in general which definitely does not.
  13. I use a 14" clay comal. I put it in the oven when I turn the oven on to bake the pizza, the clay comal heats up and the unbaked pizza goes on a piece of parchment paper and then onto the bottom of the preheated clay comal. No dough goes up the sides of the comal. The clay comal was a 35 peso perfect solution to a more expensive pizza stone.
  14. Thank you for the warning, it sounds disgusting. My frequent experience of pizza--in the interest of investigation and a long unfulfilled yearning for real honest-to-god New York pizza--in Mexico is that tomato sauce is generally non-existent, which makes no sense to me. Dough, sauce, toppings, cheese=pizza IMHO. The last time I ordered a pizza from who-knows-where here in CDMX, I specified EXTRA SAUCE, because there rarely is any at all. The pizza arrived with no sauce. *sigh* A question: sweetness in pizza dough? I hear this a lot on a Mexican professional baker's FB group I belong to: that pizza dough requires sugar. The recipe I use (and I believe I sent it to you) requires one teaspoon of sugar, added to the yeast to help it activate. The recipe calls for four cups of flour. It doesn't come out sweet, but it comes out the way pizza dough should be. Excuse me for the "should", but pizza dough ought not be sweet unless you are making a dessert pizza, which IMHO is not really a pizza.
  15. But what was the reference to the "menus"?
  16. Rick, I'm just curious. What does that part of your post mean?
  17. The same sound situation exists all along the north shore of the lake: sound from the various towns' plazas travels up the mountains. What happens in the plazas will sound louder to you up the mountain than it does close to the plaza.
  18. More Liana


    This is a wonderful series of posts. The discussion about gyoza is fascinating and Ukiyo, your photos are excellent. Rice is a whole other topic. What I have found is that rice preparation depends greatly on what the rice will be used for. For example, the Mexican way of cooking red rice works better if the pot is wider than it is high--so that the rinsed, drained, and slightly browned rice has ample room to expand and fluff up in the cooking liquid. If the unwashed starchy rice is to be used as the main part of a Chinese dinner, I've found that it cooks more correctly in a pot that is higher than it is wide, so that the rice grains slightly stick together and are more easily eaten with chopsticks. I have never used a rice cooker. I live at nearly 8000 feet above sea level and use the same techniques for cooking rice that I have used at any altitude, including sea level.
  19. Quelites are delicious, each has a specific taste. Before the Spanish arrived, as many as 5000 different quelites existed in what is today Mexico. Now, there are about 500. Of the few shown in your chart, I've eaten 15. Watercress is a quelite! Verdolagas (in English, purslane) are a quelite and are available at every tianguis and market in Mexico. Tender squash tendrils are as well, and so many more. Before Europe and Asia sent green vegetables not native to this part of the world, these were the dark green leafy vegetables that gave Mexico's Stone Age people the vitamins they needed to complete their perfect diet. Quelites are either wild, or cultivated down the middle of the rows of corn, beans, and squash in the milpa. Ask around with the vegetable vendors at your local tianguis or municipal market--they'll show you which are which. And read here: http://mexicocooks.typepad.com/mexico_cooks/2009/07/simposio-de-quelites-en-la-unam-symposium-on-wild-and-cultivated-mexican-greens-at-the-unam.html Chillin I suspect your housekeeper calls them quelitos--out of affection.
  20. When I was chef-ing in a restaurant in NY--back a few centuries ago, as you said (early early 70s), those two cuisines were my specialties. Very very few people knew about them and they made a big hit at the restaurant. Huge. Now there is ONE truly good Sichuan/Xaanshi restaurant in Mexico City. I go there every chance I get, maybe once a month. It's the real deal! Fabulous ma la, fabulous everything. I've posted this noodle picture before, but really--it's my favorite dish at the place. So spicy, so delicious! I was there a couple of weeks ago and ate the entire bowlful, which should have been for 2, or even 3. Impossible to stop. The second photo is a small bowl of "flour dumpling soup"--chicken broth, thickened slightly, with bok choy and thready flour dumplings a little like egg drop, but not egg--they're wheat flour. Mild and comforting, they're someone's grandma's recipe I feel certain. I can't find anything even slightly similar in my many Chinese cookbooks. Oy, I need to go again ASAP. Somebody come over to Mexico City and go with me!
  21. Rosario Márquez, Ocampo 15B, about half a block from Colón. I'm wearing a dress she made for me when I lived in Ajijic--she duplicated to a T a dress I already had. The one I have on must be going on 20 years old. She's extremely good at this.
  22. And most notarios offer half-price wills during September.
  23. Well, gringal, people here in every class think the narcos have more money and more power than the government. IMHO and in the opinions of many others, the narcos run the government. Tú sabes quien will be a strong change. I can't stop thinking of Donaldo Colosio, though--and given that that party (and the leader of that party) still head up the country, I believe that there is reason for concern. On Saturday June 2, four political candidates--all women--were assassinated in various parts of Mexico. Earlier this spring, several male candidates were assassinated.
  24. I talk to many, many people during the course of any week: taxi drivers, market vendors, the person next to me on the Metrobús, the man-or-woman on the street. Ordinary working people all. I always ask them, "Y qué tal las elecciones?" All but two of the dozens and dozens of people I've talked with plan to vote for "tú sabes quien..." i.e., the way we refer to AMLO. Everybody is sick to death of both PRI and PAN and would rather take their chances with him. Looks like you and I must talk with different people, AlanMexicali.
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