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Awake, mostly well, not to worn, but so sleepy. It is middling dark, to even a bit darker. And cool to closing on cold. After a few good days, it's a stumbling block this morning. Well, just hit noon, but it was morning until just now. Hereabouts anyway. Oh, stuck, sleepy, bleh. Even the barking... something like that would normally have gotten me going. Not today.
The chores were finished shortly after the last post... or before? I can't remember now. I did put some of the stock in containers, but will need to do more. And get the menudo started. The problem with menudo recipes is, I have two different times. One recipe suggested ninety minutes, with hominy in with it. One suggested two hours, without hominy. And one added a green pepper and packaged spices. While the other used dry peppers, which were hydrated, then blended into a red chili sauce, to be added to blended onion and garlic, then put in with the hominy at the end.
I don't think my mother can help. She never made menudo, at least not in a pressure cooker. My brother has made menudo recently, but perhaps not with an instapot. For my take, I plan on cooking the tripe for two hours, with onions and garlic... though not blended... just roughly chopped, or crushed with the garlic, and a tablespoon of salt. Gotta have some salt in things while they cook, otherwise you never get the blandness out no matter how much you salt later. I keep looking for a recipe that doesn't go way overboard, especially in Mexican chilis I couldn't pronounce and many type, or far too simply so that I don't trust. I also don't trust cooking tripe for only 90 minutes, even at pressure.
Hmm, I'll give it a go, when I can get going. So cold, dark. I want to get the stock put up, menudo going, dishes done, a trim, a shower, and then out. Not sure it is possible, but... I... sort of have to get these things, some of them. But I either have to do some things to do the other things, or skip things I feel are required. I need a shower. Which means dishes. And the tripe has been thawed for two days. It smells good, but needs to be cooked quickly. Offal is... a special food. It has a very short even fridge life. And I need to get out, which means I need a shower. Bleh.
Push, shove, huff, puff, and get it going. Later.
I may need to pick your brains concerning garlic. No matter how hard I try I cannot shake a tendency to overdo it (and the Lord knows you can taste the garlic in any dish I use it in).
ReplyDeleteMexican chiles. You are, I hope, removing the seeds from within the chiles to cut down on the capsaicin. Or is it a different problem entirely?
Uhrm, I... have never removed seeds. No need. However, I am not using the dried chilis this time. The woman recommended about four different kinds, with another type if you wanted it hotter (which she did, if it ended up too hot for her to eat so all to her husband). Women! But finding those exact chilis, around here, would be difficult. More available around Christmas and Easter, but still, finding exact ones is terribly difficult. There are so many!
ReplyDeleteI have used these before, but random picks, along with some medium to hot ones I knew and liked (if since forgotten). As mentioned, I didn't remove the seeds. If it is just a heat thing, it... isn't a problem. Then again, I just had a pot of stew with, probably, two tablespoons and change (instead of my usual 1/4 to 1/2 teaspoon) of carolina reaper. While that was a bit... stout... it was eminently edible. To me. Don't try that at home boys and girls.