Mexican food equipment : Examples of durable medical equipment : Portable digital recording equipment.
Authentic Mexican: Regional Cooking from the Heart of Mexico
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.79% (5)
After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gives us Authentic Mexican, the only complete and easy-to-use compendium of our southern neighbor's cooking.
This all-embracing cookbook offers the full range of dishes, from poultry meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.
The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.
Rick and Deann Bayless traveled over thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.
More than one hundred illustrations carefully detail special cooking techniques as well as bring Mexico and its food to life. An introductory chapter shares Mexican culinary history and modern regional tastes and customs. And an illustrated glossary contains all that hard-to-find information about locating and working with authentic Mexican ingredients and cooking equipment.
If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
Mexican Tacos RECIPE
Street-side Tacos Tulum Mexico style. Carne Asada Tacos Ingredients For the Tortillas 2 cups masa harina (Mexican corn flour) 1 ? cup warm water 2 teaspoons salt 2 tablespoons oil or butter For the Carne Asada 3 ? pounds skirt steak 1 ? cup corn oil 5 tablespoons chile powder 4 tablespoons chopped garlic 2 tablespoons salt 1 tablespoon fresh cracked black pepper 3 tablespoons lime juice 3 red onions, sliced thick For the Tomatillo Salsa 12 tomatillos, peeled 4 cloves of garlic 1 onion 4 jalapenos juice of 1 lime 1 bunch cilantro salt and pepper 2 avocados, chopped Garnish Avocado Crema Special Equipment Cast Iron Plate or comal Grill Electric blender Tortilla warmer/ basket Instructions For the Tortillas Mix together the ingredients to form a soft dough – about two minutes. Cover and let rest for 30 minutes. Break off small pieces of dough and roll it between your hands to form small balls. Flatten in a plastic lined tortilla press, The tortilla should be thin and round. Then cook over medium heat on a comal or non-stick skillet for 2-3 minutes per side. Keep warm in the tortilla basket. For the Carne Asada Mix together all the ingredients and marinate the beef for at least one hour. Overnight in the refrigerator would be best. Grill the beef to medium rare and keep warm. For the Tomatillo Salsa Roast the tomatillos, onions, garlic and jalapenos with a little water at 400 degrees until dark brown. Remove from oven and cool. Process in a blender with the cilantro and lime juice. Remove from blender and mix in chopped avocado. To Serve Slice the beef and wrap in the tortillas. Serve with the tomatillo salsa, minced onions, lime wedges, sour cream and cilantro.MARKETING TANK as of (6/18/07)
2 False Ocellaris Clowns, 1 Royal Gramma, 1 Midas Blenny, 1 Reef Haitian Anemone, 1 Coral Banded Shrimp, 1 Pom Pom Crab, 1 Marshall Island Electric Blue Hermit, 3 Tonga Nassarius Snails, 1 Turbo Snail Mexican, 1 Bristle Starfish, 1 "mystery" anemone, 15 small hermit crabs, 2 Montipora Plate Coral, 1 Galaxea Coral, 1 Zoanthid Mushrooms, 2 Candy Coral, 3 Star Polyps, 1 Sun Coral (Orange) and dozens of Feather Dusters
Equipment, Food, etc.
24-gallon AquaPod Aquarium, 20-inch 150-watt SunPod 14K HQI 24-Hour Lighting System, 6-pieces of Fiji Premium Quality Un-Cured Nano Live Rock, 2-pieces of Tonga Branch Live Rock, 30-lbs CaribSea Aragamax Oolitic Select Sand, URA Filtration Pad 1530 (15 inch x 30 inch), 1 H2O Life Coral Feeder Squirt Tube, 1 Ocean Nutrition Brine Shrimp Plus Cube Tray 7oz, 1 Liquid Life Cylop-eeze Whole Freeze-Dried, 1 10-inch Curved Dissekt-Rite Specimen Forceps, 1 Maxi-Jet 1200 Powerhead / MP 1200, 1 Coralife Digital Thermometer, 1 American Marine Selcon 60 mL, 1 Seachem Garlic Guard 250 mL, 1 Red Sea Marine Lab Test Kit, 1 Tunze Power Magnet Cleaner, 1 CaribSea Purple Up Coralline Algae Accelerator 16oz, 1 Hagen Tronic Heater, 100 Watt, 9 inch, 1 12-inch Kent Marine Proscraper L
When translated ?Sabroso? means tasty, and that's exactly what our Sabroso Mexican Chorizo is! Excellent when fried with scrambled eggs or served in a taco shell, the ideas are endless with this zesty, flavorful blend. A custom formulated combination of: Salt, Paprika, Spices, Vinegar, & Natural Flavors. A great way to turn your wild game into tasty ground sausage. Just grind meat, add spice, and mix. Presto! It's ready for the pan or for use in other great recipes. Each box of seasoning will boldly flavor up to 30 lbs. of meat! Included is an illustrated instruction booklet that contains detailed color photos and easy-to-follow instructions for making homemade sausage Since 1976 Hi-Country has been producing premium grade meat snacks under USDA inspection and the continued lieadership of Hi-Country's founder and president, Jim Johnson. At last, Jim has decided to begin sharing some of his best kept meat processing secrets and recipes with the public. -- Jim's long time love for the outdoors and his extensive knowledge of the meat industry has made it a natural choice for Hi-Country to become deeply involved with the creation of a consumable products line that the home meat processor can use to successfully make high-quality wild game, bird, and fish value added products. -- Hi-Country has graphically and functionally designed these products to project the spirit of more fully utiliizing the wide game harvested each season by hunters and fishermen.See also:
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