Food & Drink thread

JohnQ said:
Just saw a similar video on IG I think. I'm all about the citrus. But I would probably skip the Soy sauce.
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People overdo it sometimes with carne asada. Get the right cut and hit it with some Chef Merito, done and done.
 
Chris_77 said:
People overdo it sometimes with carne asada. Get the right cut and hit it with some Chef Merito, done and done.
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I had never heard of that. But I believe the recipe I saw had it as one of the ingredients. Fresh marinade and grilling is doing a lot of the work though.
 
JohnQ said:
Just saw a similar video on IG I think. I'm all about the citrus. But I would probably skip the Soy sauce.
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That seemed odd given it's Mexican food but that's what brought the salt to the marinade. You could probably swap and not notice much difference, it's really about the citrus.
 
Love me that Bon Chon chicken. Half spicy half that other milder garlic flavor. Side of pickled turnips or whatever they are.
 
JohnQ said:
My wife grew up in upstate New York. Outside of Albany 15 minutes from Vermont. She will not touch real Maple syrup. Along with Canada a lot of it comes from Vermont. It's all me and my son will use. But she insists on that nasty Log Cabin shit. Sometimes butter flavored.
🤢
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Butter flavored syrup is the way to go.
 
There has to be some molcajete users here.

I used to just clean mine with a soft bristled brush and water followed by rice or kosher salt and a rinse but now incorporate vinegar and baking soda. As porous as those things are I should have gotten food poison but never did. Is this kind of like wood cutting boards no oxygen no bacteria?

Stone grinding stones are everywhere and used throughout prehistory in the Americas and them folks didn't have what we have today to clean things. Had they had a problem with bacteria and their grinding stones they would have had a solution.

What is the traditional method in Mexico to clean molcajetes and how do you guys do it?
 
Desert Rat said:
There has to be some molcajete users here.

I used to just clean mine with a soft bristled brush and water followed by rice or kosher salt and a rinse but now incorporate vinegar and baking soda. As porous as those things are I should have gotten food poison but never did. Is this kind of like wood cutting boards no oxygen no bacteria?

Stone grinding stones are everywhere and used throughout prehistory in the Americas and them folks didn't have what we have today to clean things. Had they had a problem with bacteria and their grinding stones they would have had a solution.

What is the traditional method in Mexico to clean molcajetes and how do you guys do it?
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I order that shit in a restaurant but that’s all I got.
 
Desert Rat said:
There has to be some molcajete users here.

I used to just clean mine with a soft bristled brush and water followed by rice or kosher salt and a rinse but now incorporate vinegar and baking soda. As porous as those things are I should have gotten food poison but never did. Is this kind of like wood cutting boards no oxygen no bacteria?

Stone grinding stones are everywhere and used throughout prehistory in the Americas and them folks didn't have what we have today to clean things. Had they had a problem with bacteria and their grinding stones they would have had a solution.

What is the traditional method in Mexico to clean molcajetes and how do you guys do it?
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I asked my mother-in-law and she says salt or rice is the correct method. I guess thoroughly drying it is how the bacteria dies. Salt should kill it too if you leave some ground in. I'm with @DonkeyKilla though.
 
Scrubbing stuff thoroughly with something abrasive and letting it dry has been a pretty successful strategy for a few thousand years.

I just asked AI though.
 
I would guess some kind of citrus juice. Lemon or lime. Then the salt. But vinegar is just a stronger form of acetic acid. So sounds reasonable.

I would think the genuine item being made from volcanic rock would absorb everything. But I don't know that using something abrasive is correct.

Vinegar is suggested for lots of more "natural " cleaning applications.
 
Known as a molcajete and tejolote in Mexico they are mortars and pestles here and their use goes back for thousands of years. I have several examples of authentic ones, and some of the pestles are still stained from grinding red ochre.

The pestles are much more common here than are the mortars. This is because hopper mortars are common, a large rock or boulder with a shallow depression in it used in conjunction with a hopper that was a cylindrical backet without a bottom that served as the sides of the mortar. For hunter gatherers with no permanent villages that migrated with the seasons it's use made a lot of sense.
 
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