/ck/ - Food & Cooking

>>14743434
Cultural appropriation is not cool OP.

Who the hell do you think you are?

>>14743434
pic related is ( from left to right )
>tlanepa a.k.a acuyo a.k.a yerbasanta
>jitomatoes ( yes, that's actually pretty legit name here )
>lemons ( or as some countries would say "limes")
>lettuce
>horseradish
>guajillo pepper
>garlic
>cucumber a.k.a the favorite dildo for the French
>in blue bawl, salsa de habanero
>in the pig molcajete, salsa macha
>pork

>>14743451
but I was born here

lets listen to some good music while we prepare this

Jessie Reyez - Con el Viento
https://www.youtube.com/watch?v=cuf5lapJAps

now, after setting up the anafre, we put on the corn in boiling water for a few hours untils is spongie like a popcorn.

I like using the anafre because I use much less gas and pozole gets a different flavor

while we cook the corn, we can cook the pork.
We have to boil the pork with onions, garlic and salt. Why is this? to eliminate the aftertaste of pork which is knowns as "shoquilla" or "choquilla" in some other states. What is shoquilla? it's the aftertaste of a food or dishware. That's why you marinate fish or chicken. That's why you add lemons and chlorine to your soap solution in big restaurants and here.

Young Parisians — U Write The Rules (Original Album Version)

https://www.youtube.com/watch?v=3zoEIHOLs6Q

>>14743434
Immaculate Ibiza ft. Margalida Roig - Cridem
https://www.youtube.com/watch?v=KamSy3T-NfY

Now we roast the guajillo pepper and the garlics which we will use later on for the salsa. This salsa is optional and you can have your pozole "white" or "red" or something in the middle. It depends on how much you can handle spicy salsas.... I'll show it up later.

>>14743451
lol

Now lets prepare the salsa. The other two salsas ( habanero and macha were there for some meals yesterday ). This one nees a special salsa. Just add use enough to fit your power level. As I said, you can use white pozole without salsa. Nobody will be looking at you weird for it. The recipe:
Now add the pork stew to the roasted guajillo and garlic and blend it with cloves and the onions of the stew.

>>14744348
forgot the track that goes with it.

Breaking Away Español [EXTENDED] by: Offer NIssim

https://www.youtube.com/watch?v=Z_HGVf4mDTM

>>14743434
>poz hole
you do you brah

now we have to pour the rest of the pork stew ( which has garlic and onions and cloves ) inside the pozole ( thepork boiled corn with tlanepa ) and wait for a few hours until is dibe

Anabantha - Nocturna (Letra)
https://www.youtube.com/watch?v=AZwirxe0e20

>>14744537
go on mayonaisse man

>>14743583
Your music choices are nice, OP.

I have to admit I use called hominy, drain it and warm it in hot water, drain, and then add it to my pot. I always use a green tomatillo salsa. You prefer a red pozole?

Also, is that a giant green iguana in your yard?

>>14744627
"canned" hominy, I mean, grr spellcheck :P

I've been meaning to use a dried peruvian giant corn on a batch one day. The bags from Goya are so beautifully large.

>>14744627
yup that's a giant Iguana...
but it's fake ( made out of limestone )

>>14744627
>>14744641
forgot the track once again ( well I'm pretty drunk )

Nancy Wilson - Kick Me When I'm Down
https://www.youtube.com/watch?v=kApETJjUXks

>>14743434
>>14743497
Im cooking Spanish food to remember our lost colony.

I've got the condimments ready.
Onions, horseradish and letturce,
The other salsas are gonna be used for diferent family members

Peter Bjorn And John - Young Folks
https://www.youtube.com/watch?v=iArXv64tCJA

>>14743451
>Cultural appropriation
you can't appropriate a culture. making a food that people who live in a "culture" is not appropriating that culture. your just making food.

>>14743434
>Since human meat is against the law
say what now?

I don’t have to do it, my mummy made it for me.