Recent Comments:
Help! My mushrooms are about to go bad! {Slashfood}
Jun 25th 2008 7:04AM When they´re going bad, or well anything in the fridge is sub-par, they usually end up as a cream, specially the fungi =)
http://www.lavacahacemu.com
Ingredient Spotlight: Guajillo chiles {Slashfood}
Jun 17th 2008 10:03PM Oh! oh! oh! add some guajillos strips to mashe potatoes, love ´em like that =)... or how about a guajillo-compound-butter?
And btw, I´m not entirely sure, but guajillos are ONLY dried the fresh one is called chilaka; it´s the same sort of relationship as the jalapeño and chipotles (except for some fire involved)
and.. some spam.. well not really this time it´s a post about a chile used for mole =) (be warned, it´s in spanish)
http://www.lavacahacemu.com/2008/02/fotos-de-comida-chile-chilhuacle-negro.html
In defense of blue cheese {Slashfood}
Jun 17th 2008 9:24PM I remember having some cabrales once, it cleared my sinuses =) damn! it was good!!! good on it´s own though none of the wines we had could match up to it... and the again I also recall the first time I tried that magical port and stilton pairing quite simply the best pairing I´ve ever tasted I honestly can´t remember what style port it was so I haven´t been able to recreate that same magnificent feeling of the strong-salty cheese being washed down by the sweet complex wine.
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and.. some spam
http://www.lavacahacemu.com
Midnight Sausage: Oaxaca {Slashfood}
Jun 14th 2008 11:45AM If you'd like to show off some more exotic sausages, the green chorizo from Toluca looks good on this pic I found on flickr
http://flickr.com/photos/ilhuicamina/1794604871/
and some spam (not the edible kind)
http://www.lavacahacemu.com
20 Questions for a Slashdrinkie: Keith Waldbauer {Slashfood}
Jun 14th 2008 11:15AM Hell yeah Negra Modelo =)!!!
although, if you could ever get your hands on the dark Bohemia special edition here in Mexico* it's definitely worth a try
http://www.lavacahacemu.com
Teach a man to fish, and he'll hit you with it {Slashfood}
Jun 5th 2008 11:58AM slow day huh?
Here, try a glass of our finest boxed wine {Slashfood}
Jun 3rd 2008 6:29PM I agree with non-glass-bottle vessels, of course you wold'nt put an age-worthu wine in it, its the nice quaffers that get this treatment and to be honest, the cork just doesn't do it anymore for wines that are meant to be had fresh, like most whites. Now for reds, look for the kind that are lighter and traditionally less tannic (by varietal I mean) and you'll be pleased with the praise receved by "the boxed wine" especially on those events mentioned, casual gettogethers.
caution:spam follows:
http://www.lavacahacemu.com
When sea salt meets the wonder of vanilla {Slashfood}
May 13th 2008 7:01AM how about on top of some fresh coconut?
as a supporting player in a jerk chicken recipe? although the vanilla would probably get lost in all of the other spices
rather than chocolate, I can really see this salt playing well with some toffee
http://www.lavacahacemu.com
Grasshopper Pie {Slashfood}
Mar 27th 2008 10:21PM awww c'mooon.. I had my hopes up for a recipe that would use up the bag of toasted grasshoppers I have in my pantry. Oh well, back to snacking on them with beer.
this is spam: http://www.lavacahacemu.com :P
Super Bowl Week: Try grilled pineapple for dessert {Slashfood}
Jan 30th 2008 5:42PM I made something similar a couple of weeks ago but instead of grilled, the pineapple was seared in a bit of butter and since it was a bit on the sour side, each 3/4"x3/4" cube (cut after searing) was topped with a dark chocolate chip.. it was much to our surprise a great combination something about the sweet, yet acid taste of the pineapple went really great with the bitter-sweetness of the chocolate and gave a nice rounded mouth-flavor (something we should thrive for when cooking :))
and here's some spam :P
http://www.lavacahacemu.com
