ánimos

And as for actual dancing, I don't usually do salsa; but when I do, I do Hector Lavoe's El cantante de los cantantes

And there you have it. The salsa does company to many of dishes, the simplest one would be to have a taco with a tortilla. This time I'm using tlacoyos, —that is a kind of stuffed corn based pie (garnacha is the popular term)— and a fried egg. This was for you, nostrichmen, although I had the memory of my late grandmother whilst cooking it. She taught us all cook, so this plate is for hers. Worry not, she likes to eat spicy like a good Valentina. Buenas noches y buen provecho. View quoted note →

Put the mortar over a strong enough surface, grab the molcajete and start grind. The main goal is to crush the chili good; God forbid if you let one of those at its whole: devils will be dancing over your tongue. Even so, one could grind as pleased, not too much, not too little. If you don't have a molcajete stone, nostrichmen, a trick for the blender is to grind by giving ON & OFF pauses to the machine, that way the mix will acquire an approximate of the molcajete texture ;) View quoted note →

I forgot to mention, I used half an onion for the bone broth. Also for the purist critical mind side of yours, nostrichmen, the name molcajete is given to the stone that is used to crush the ingredients; the base stone is usually called mortero; although probably there's a more ancient name for it. As for the final grind; add some of the bone broth, no more than a cup will suffice but you could go crazy. Also this is the right time to add fresh ingredients to the mix, I put onion, garlic and cilantro leaves. You can put a little more salt, though not much! View quoted note →

Burn 4 tomatoes almost down to a crisp; these took no less than 30 minutes; it's easier when at carbon barbecue. This is a iron cast comal, the sheet is pretty thin it even is broken but still works As for the chilis, toast them no more than 3 minutes; and remember to keep very well ventilated your work area, the aroma will make you cough and cry and think of your grandparents View quoted note →

Si algún hijo de Krishna le pone de nombre a su gato mascota Xochipilli, no me enojo View quoted note →

A salsa is pretty much like a pizza Though I love pineapple on my crust I've never seen a Mexican salsa that goes pineapple; and thinking about it makes me go #brotherew

It is right now on the boil at the pressure cooker; no less than 1 hour per boil (max 3). Using chicken and pork for this. Garlic, salt and epazote leaves. Boiled first just with water 10 to 15 minutes before tossing them to the pressure, for the sake of cleansing and rising. View quoted note →

Then, the fruits. 5 hot alarms according to Scoville Scale. A molcajete and bravery to help measure quantities. For the love of God, if you touch them with your bare hands, please remember not to touch neither yours eyes, lips, nose, or genitals right after. View quoted note →

First, the flower Chiltepín chili. Capsicum annuum var. glabriusculum. According to Wikipedia: "The tepin can be hotter than the habanero or red savina, with the highest levels seen in green fruit 40-50 days after fruit set" View quoted note →

That's more or less 130,000 satoshis. Does your local market has similar prices? Be aware of inflation, nostrichman View quoted note →

I'll be Nipin05 you later, babe, so to avoid any risk of confusion View quoted note →

is there a "pay to decrypt" feature at nostr's DM, yet? Asking for a friend 👀

oof but first lessgo for Krishna's meat to the market

let them show! and let @Surrealistic Menina and hers only to tell me (in direct message) what could be the fortune of those glances of lines-in-hand 👀 View quoted note →