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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Tannin makes the crunch. Also chilling the cucumber down to around 35 degrees before going into the jar with oak or grape leaves and other
ingredients. By being incredibly picky in selecting only young fresh cucumbers, crisp is a given.
"SNAP!"
A Lot To See And A Lot To Do
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Hook
Elite Nomad
Posts: 9011
Registered: 3-13-2004
Location: Sonora
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Mood: Inquisitive
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So, are yours chilled during the pickling process or room temp, David?
Actually, if it's BA room temp, maybe that IS cold pickled. 
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Room temp. Actually at 50 it'll take 10 days I think. Four days at home in Las Peñas.
When the brine starts to get cloudy I'll invert the container.
But when they're through brining, into 38 degrees they go.
As a general rule Mexicans hate pickles as much as Americans hate sucking on a habanero chili.
Between spears, stackers (different recipe), sweet chips (yet another) dill and sweet relish there are enough ways to enjoy a cucumbers more than
merely drenching it in Salsa Valentina.
A Lot To See And A Lot To Do
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Hey Wessongroup!
LOVE THE SPEEDO!
Sheeeit! That ain't hot! HOT(!) is when them flames is BLUE!
A Lot To See And A Lot To Do
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Bajaboy
Ultra Nomad
Posts: 4375
Registered: 10-9-2003
Location: Bahia Asuncion, BCS, Mexico
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| Quote: | Originally posted by DavidE
Ayyyyy, Si el Inglés no se habla en muchos meses que se descompone. Disculpen los errores en la gramática.
I checked with Alimentos Sonora the biggest wholesaler in the region (San Quintin to Cd Constitución), and their proveedor cannot get it either.
Supermercados Gigante, Wal-Mart, Bodega Aurerra, etc. have shelves of it.
Tambien, se puede, also, you can find packages of gourmet hot sauce in Mexico Sam's Club and Costco at times.
But, Udo, señor salvador, you can if you wish bring four bottles.
I also am seeking fresh DILL SEEDS, about 4 ounces worth, black and yellow mustard seed maybe another two or three ounces - as a mix of the two. For
my world famous dill pickles that just beat the pants off of BUBBIES! Fresh grape or oak tree leaves for tannin (entire leaves maybe a few gallon's
zip lock worth. I am hoping to make some pickle treats for visitors desperate for good ones. If I can get enough supplies I can make sweet relish
that'll knock your socks off! Refrigerate the pickles and relish in zip-lock bags and make available in the Miramar market. Nothing like fresh pickle
"stackers" for a smoked yellowtail sandwich on a bolillo. I was taught the pickle recipe miracle by (no foolin') a Jewish Rabbi from Brooklyn! His son
ran a deli there. The pickles really are outrageous. |
Did you ask Miramar? Plenty of people in BA head to Ensenada, La Paz, etc. Did you think to ask one of your neighbors?
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
Member Is Offline
Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Yes. It's seems that Mexicans do not include grocery shopping in the list of important things they wish to do up north. Clothing, electronics,
electrodomesticos, bedding, visiting, si. Alimentos, No.
Miramar themselves have their hands full when returning. Unlike us free-as-a-bird non business people, their time includes hours and hours dealing
with agencias aduanal stacks of paperwork and hours and hours of lost time. They have little time to divert coming or going for some bottles of hot
sauce.
But thanks for the advice.
I must go myself sometime in June to retrieve medicines. Trips to Guerrero Negro and Sta Rosalia are killing me. "Pues lo siento señor, tenemos solo
dos cajas de medicamentos le gusta. ¿Posibile en la semana proximo?".
I did computer maintenance and somehow wiped off all traces of contact for that package acceptance and storage place in Chula Vista. Renting a bodega
would solve most of my "issues" as things can be ordered online. Getting Rx's for 90 days with three refills would resolve that point with a telephone
call to the pharmacy notifying them that someone else will be picking up the Rx. Renting a bodega and establishing autopayment is one of my chief
objectives.
A Lot To See And A Lot To Do
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
Member Is Offline
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My all time favorite hot sauce... "Pain is Good, Batch #114" Wow, it is awesome.
I was given a bottle of this stuff as a gift about 15 years ago and have been buying it ever since!!
http://www.hotsauceworld.com/hsw1871.html
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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