Mexican Fiesta Night

karen · Post by **karen** » Thu Feb 08, 2007 4:11 pm

The 18th is Sunday. I would prefer to have it on Saturday. The 17th is okay for me.

**Sponsor:**

smilesalot · Post by **smilesalot** » Thu Feb 08, 2007 5:44 pm

OOps your right I meant Saturday the 17th. Thats even better for me a day to recoop from engorging myself and saying ai papi
Thanks for the correction.

smilesalot

Happiness is not confusing authentic mexican food with TexMex(check out the link on the history of texmex) or FinnMex
as well as IndianMex(for raamv)

raamv · Post by **raamv** » Mon Feb 12, 2007 2:50 pm

Okie, 17th is ok too.
TM what about the cooking arrangements? ( no one answered my previous question)

Hank W. · Post by **Hank W.** » Mon Feb 12, 2007 3:52 pm

enk wrote: another Puerto Rican former boyband
member's music

I can top it with a "mariachi total" CD collection...

Hank W. · Post by **Hank W.** » Mon Feb 12, 2007 3:54 pm

raamv wrote:Okie, 17th is ok too.
TM what about the cooking arrangements?

Same here, Huevos Rancheros requires cooked potatoes, rest of the stuff is run-of the mill and then need to check how many people we got...

sammy · Post by **sammy** » Mon Feb 12, 2007 3:58 pm

smilesalot wrote:Happiness is not confusing authentic mexican food with TexMex(check out the link on the history of texmex) or FinnMex
as well as IndianMex(for raamv)

Or, worse still, GraMex - for which you'd really need to eat the wrong sort of cacti

karen · Post by **karen** » Mon Feb 12, 2007 4:22 pm

We can cook here. I have four burners, a microwave and an oven. I have several frying pans, wok pans, pots, baking sheets, casserole dishes and a couple of fondue pots. I also have a deep-fryer buried some place and various other items I haven't seen in years. And a dishwasher.

Let me know what your requirements are (by PM) and we'll set a start time. I'm thinking afternoon for sure.

My tastes run more to Tex-Mex and I'd rather not see any carcasses in my kitchen. Please plan your menu accordingly.

smilesalot · Post by **smilesalot** » Mon Feb 12, 2007 4:34 pm

enk wrote:
I was thinking about bringing euchepos, but I'm not sure I could get
the proper ingredients at this time of year *sniff*.

-enk

I saw an interesting variation of sweet tamales (euchepos) on emeril the food network check out the recipe. With the amount of asian stores around Helsinki, I think its alot easier to find Banana leaves than corn husks. Hm I wonder how tamales would taste wraped in Banana leaves.

http://www.foodnetwork.com/food/recipes ... 56,00.html

smilesalot

Affection is like bread, unnoticed till we starve, and then we dream of it, and sing of it, and paint it, when every urchin in the street has more than he can eat. E.D.

enk · Post by **enk** » Mon Feb 12, 2007 4:36 pm

smilesalot wrote:Hm I wonder how tamales would taste wraped in Banana leaves.

Dunno, but I should check to see if I have any banana leaves left

Can't remember what kind I have

-enk

smilesalot · Post by **smilesalot** » Mon Feb 12, 2007 5:18 pm

Tadpole'sMommy wrote: My tastes run more to Tex-Mex and I'd rather not see any carcasses in my kitchen. Please plan your menu accordingly.

No pickled pigs feet or lengua, I guess we'll have to have turkey chorizo instead of the traditional style.
Yea and I think the following are out of season right now, except for the last one(pork rinds) cuchama and chapulinas well as cueritos and chicharrones.

Im sure most of the items found here in wikipedia is acceptable

smilesalot

Among life's mysteries is how a two pound box of chocolate can make a woman gain five pounds.

karen · Post by **karen** » Mon Feb 12, 2007 7:36 pm

Several years ago I had a visitor from Mexico who brought banana leaves with her. The tamales were as good in leaves as in husks.

enk · Post by **enk** » Mon Feb 12, 2007 9:08 pm

Ooh I can bring pork-rind chicharones!

-enk

karen · Post by **karen** » Mon Feb 12, 2007 9:15 pm

Pork rinds always remind me of George Bush Sr.

raamv · Post by **raamv** » Tue Feb 13, 2007 3:05 pm

Tadpole'sMommy wrote:We can cook here. I have four burners, a microwave and an oven. I have several frying pans, wok pans, pots, baking sheets, casserole dishes and a couple of fondue pots. I also have a deep-fryer buried some place and various other items I haven't seen in years. And a dishwasher.
Let me know what your requirements are (by PM) and we'll set a start time. I'm thinking afternoon for sure.
My tastes run more to Tex-Mex and I'd rather not see any carcasses in my kitchen. Please plan your menu accordingly.

As they say too many cooks spoil the broth..it could also be that too many cooks in the kitchen at the same time can spoil the kitchen too!!

I can bring my portable 2-stove burner and see if we need it.
The next thing to determine is how many people are going to eat?
( please quote and count)
I know from my family:
----------------------------------------------------------------
Name/Family: No. : Adults Kids
----------------------------------------------------------------
Raamv : 2 1
TM :
Hank :
Smilesalot :
Enk :
Xoochi :

----------------------------------------------------------------
Total :
----------------------------------------------------------------
So we all know for how many people we should cook for( to eat and then some for take away? ) and also how many and how big pots n pans we need.
Later on this week, I will list the ingredients for my part and possible quantity for the Fiesta.
Cheers!

karen · Post by **karen** » Tue Feb 13, 2007 5:16 pm

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Mexican Fiesta Night