saintmdterps
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I usually mash garlic cloves with a 4lb maul. Is that bad?
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Lol, I have both. Technology is better.
That’s a featureYou have to be careful with garlic.
Too much in a recipe and you are eating nothing but garlic.
Kinda like too much mustard on a sandwich.
“Alexa, what is a...?”A good molcajete or better yet a good metate makes all the difference. I’ve had cheap, and expensive, wood and other types. The old school lava ones from Mexico are still the best.
Yes and no. First it depends if you like it. Second, it depends on how it’s used. If you dump fresh garlic in a sauce or potatoes, it can get too much too quick. But if you roast it, which really mellows it as it slowly caramelizes, then it loses the sharp garlic edge.
Molcajete is essentially a larger mortar and pestle made from volcanic rock. Great for making salsa and grinding food as mine is big enough after roasting the veggies to grind them into a salsa. A metate is a larger flatter stone with a pin to grind things. My friends who taught me to cook Mexican/Central American style are from the hills essentially, and they teach old school. But, I completely agree that a ground together salsa like that is much more flavorful than one that has just been chopped.
Is it just me or have Jalapeno's mellowed over the years?
I believe so. They have bred them to be much larger now and more popular in recipes and in that process seem to have lost the punch they used to have. Or maybe it’s because there is a lot more heat and flavor in some styles now that people who like spice get used to it and need a little bit more. I dunno. I do know my old style jalapeños I grow pack a lot more punch than the ones that are 4x the size at the store. However I also let mine turn red (for the sweetness in the flesh) and the ones that have corking always go into salsa.
Off topic.
I will put Jalapeno and Habanero peppers in stews.
My slow cooker kills the heat but leaves the flavor. 10 hours.
Is it just me or have Jalapeno's mellowed over the years?
And Rotel used to be hot. It just isn't now.
I'll still throw it my Chili though.
Yeah that thing is a waste of a pepper. They are big and pretty but might as well be a bell pepper.Blame Texas A&M
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