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chile en nogada

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gringal
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Post by Solovino Sat Sep 17, 2011 3:01 pm

Every Septmeber, what is known as the "mes de la patria" here and that also coincides with the harvest of walnuts, my wife prepares the most delicious chiles en nogada.

chile en nogada 2888789490099964167S425x425Q85

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Post by CheenaGringo Sat Sep 17, 2011 3:18 pm

A slightly different presentation of the same:
[img]chile en nogada Dscn1010[/img]

Since this was our first experience with this dish, we won't claim to be experts but we enjoyed the preparation at Lupita's Restaurant in Patzcuaro!

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Post by Rolly Sat Sep 17, 2011 3:36 pm

Another non-triditional way from my website,

chile en nogada Ar-chiles-nog-13
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Post by hockables Sat Sep 17, 2011 3:40 pm

Rolly wrote:Another non-triditional way from my website,

chile en nogada Ar-chiles-nog-13

Is it my Imagination... or does that look like a Rat dunked in Cheese?
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Post by gringal Sat Sep 17, 2011 3:50 pm

Hock: That was EVIL, but I gotta say....on a second look.....LOL

Seriously (sort of): the other presentations are just beautiful. I've faithfully tried them here, there and everywhere.......and to be honest, I just can't get next to lukewarm meat mix in a chile crowned with pomegranate seeds and goo. Am I all alone in that? If I've got company, it might explain why they mostly do it only once a year. TRADITION!!!

Chile rellenos? YESS.
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Post by Rolly Sat Sep 17, 2011 4:01 pm

Humm. But it sure didn't taste like a rat -- or how I guess a rat would taste.
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Post by hockables Sat Sep 17, 2011 4:04 pm

Rolly wrote:Humm. But it sure didn't taste like a rat -- or how I guess a rat would taste.
lol! sorry... I couldn't help myself... I'm weak lol!
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Post by CheenaGringo Sat Sep 17, 2011 4:08 pm

Rats taste like chicken is what I have heard.

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Post by Parker Sat Sep 17, 2011 4:13 pm

Very Happy The better-half thought it was passable but wouldn’t order it again, it’s an acquired taste, also raw tuna, which we now really enjoy, I mean really enjoy, so we’re up to try "chiles en nogada" again. The older we get, one can get stubborn or just love what life presents us. I can only say this has to be your choice. . However these pictures really are an encouragement, I can almost smell them in delight.

P.S. Just don’t get grumpy with those that don’t agree, it’s a personal choice. Very Happy

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Post by Chapalagringa Sat Sep 17, 2011 4:22 pm

Hocks, hysterical!

I found a recipe and it calls for goat cheese! Sounds yummy! But I'm not too fond of eating raisins & fruit mixed w/my meat. Must have many combinations for filling.

http://www.ginasommelier.com.mx/pdf/chiles_nogada.pdf

Says it can be served hot or cold AND it's from Puebla, no wonder!!! Rico!
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Post by gringal Sat Sep 17, 2011 4:46 pm

"P.S. Just don’t get grumpy with those that don’t agree, it’s a personal choice"

Parker........where is that coming from?

Like all foods, taste is what happens when your little buds meet the food. Some tastes are acquired: there's folks out there who like haggis; chocolate covered ants and you name it, including pure blubber.
I've tried to like those chiles en nogada.........I'm always suckered by how pretty they are. Sigh.

I'm kind of with Chapalagringa on the problem of raisins, fruit and meat. I think goat cheese would be interesting as an alternative. Love Puebla food. Yum.

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Post by Rolly Sat Sep 17, 2011 4:49 pm

also raw tuna, which we now really enjoy
I think raw is the best way to eat tuna. Cooking it ruins it for me. The canned stuff is for cats.
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Post by Solovino Sat Sep 17, 2011 6:26 pm

I kind of expect comments like that from gringal. She used to love eating slop I wouldn't give to a beggar at her favorite oceanside restaurant in Manzanillo.

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Post by Chapalagringa Sat Sep 17, 2011 6:47 pm

Rolly wrote:
also raw tuna, which we now really enjoy
I think raw is the best way to eat tuna. Cooking it ruins it for me. The canned stuff is for cats.

You've never tasted my grilled tuna steaks. Sushi grade. Smua! Yummy marinade. Agree canned tuna's for the cat :) meow
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Post by Solovino Sat Sep 17, 2011 7:03 pm

gringal wrote:Solo, who always has a kind word for everyone, must have gone to the restaurant about twenty years ago, insulted the waiter and the cook and received the "special" as a result. cheers

The food at Toscana sucks big time. It was passable when it was still called Willie's at its original location and went downhill ever since. We ate, or should I say couldn't eat, on our latest visit I believe 3 years ago. Now I'm wondering what it is you must have given the waiter and cook in order to receive such extraordinary fare?

PS: Too late, sweetcheeks, I already quoted your smart ass remark


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Post by gringal Sat Sep 17, 2011 7:22 pm

Congratulations. You set the bait and I was weak enough to bite. I do know better.....but stuff happens.
Keep up the good work spreading good will throughout the web board.








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Post by Solovino Sat Sep 17, 2011 7:35 pm

gringal wrote:Congratulations. You set the bait and I was weak enough to bite. I do know better.....but stuff happens.
Keep up the good work spreading good will throughout the web board.

I do my best.




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Post by CheenaGringo Sat Sep 17, 2011 7:57 pm

OK - now that we have a "pizzing match", I have another question based upon ignorance as to exactly how this dish is prepared. How about replacing the "warm ground beef" with tartare - cold surrounded by warm? And before someone jumps my case, I know this could be questionable in Mexico but just wondering?

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Post by gringal Sat Sep 17, 2011 8:25 pm

CheenaGringo wrote:OK - now that we have a "pizzing match", I have another question based upon ignorance as to exactly how this dish is prepared. How about replacing the "warm ground beef" with tartare - cold surrounded by warm? And before someone jumps my case, I know this could be questionable in Mexico but just wondering?

There is no "pizzing match". I'm done dealing with that character, and shouldn't have responded to him in the first place. In other words, it's over.

My neighbor, who has a mini-restaurant, is making hers with chicken. She's an excellent Mexican cook, so her version may be a very good one. Very Happy



Last edited by gringal on Sat Sep 17, 2011 8:28 pm; edited 1 time in total

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Post by CheenaGringo Sat Sep 17, 2011 8:28 pm

So does slightly warm chicken work better? Having had this traditional dish for the first time, we wouldn't mind trying to fix it here.

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Post by gringal Sat Sep 17, 2011 8:59 pm

CheenaGringo wrote:So does slightly warm chicken work better? Having had this traditional dish for the first time, we wouldn't mind trying to fix it here.

Tell you what: She's serving it on Wednesdays through September, so I'll go over and try it and let you know. The idea of warm chicken does sound more appealing than warm ground beef.........at least to me, but what do I know? I'm the one who thinks giant barbequed prawns with a garlic mayo dipping sauce is a fine meal. LOL.
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Post by Solovino Sat Sep 17, 2011 9:09 pm

gringal wrote:
CheenaGringo wrote:So does slightly warm chicken work better? Having had this traditional dish for the first time, we wouldn't mind trying to fix it here.

Tell you what: She's serving it on Wednesdays through September, so I'll go over and try it and let you know. The idea of warm chicken does sound more appealing than warm ground beef.........at least to me, but what do I know? I'm the one who thinks giant barbequed prawns with a garlic mayo dipping sauce is a fine meal. LOL.
Beer

But won't they still be smothered in "goo"?

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Post by hockables Sat Sep 17, 2011 9:16 pm

razberry don't know what all the fuss is about... I'de eat about anything with a cold beer... maybe even the rat...

Is this dish in a white sauce, cream, or a cheese sauce?
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Post by Solovino Sat Sep 17, 2011 9:38 pm

hockables wrote: razberry don't know what all the fuss is about... I'de eat about anything with a cold beer... maybe even the rat...

Is this dish in a white sauce, cream, or a cheese sauce?

The "goo" is a cream sauce made with ground walnuts, recipes differ. Some add sherry, others a fresh cheese etc. My wife uses heavy cream.

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Post by Chapalagringa Sat Sep 17, 2011 9:48 pm

Solovino wrote:
hockables wrote: razberry don't know what all the fuss is about... I'de eat about anything with a cold beer... maybe even the rat...

Is this dish in a white sauce, cream, or a cheese sauce?

The "goo" is a cream sauce made with ground walnuts, recipes differ. Some add sherry, others a fresh cheese etc. My wife uses heavy cream.

what time is cena??
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