Phred wrote on 04 Aug 2005 in rec.food.cooking
The point I was trying to make is that there is more than 1 or 2 types of Adobo, there's mexican, caribean, phillipine and a whole mess of other cultures that use and make a thing called Adobo. Even chipolte peppers in adobo sauce (a vinegary tomato sauce). Penzeys Adobo while tasting fine isn't the say all or do all of adobo. Try the one below but add 1-8 tsp cumin(if you want or to taste)...it is scaled for 1
Or Order some from www.penzeys.com or another blender of spices. There're some of those in Oz as I've seen their websites.
Puerto Rican
Is Bumble Bee canned red salmon cooked 6079This is correct, as far as it goes. But there are many other forms including "pressed" sushi where rice is put into a form, topped with (usually) fish and pressed into a single...
ADOBO -Puerto RICAN COOKERY-Cocina Criolla ISBN 0-88289-411-0
1 peppercorn (guesstimate this with pre ground pepper) 1-4 tsp dried whole oregano 1 clove garlic crush and mix the above in a mortar (if using whole peppercorn only)
1 tsp salt 1-2 olive oil 1-2 tsp vinegar or lime juice mix the above
combine the 2 groups mixing well -- enough for 1 lb of meat
-- It's not a question of where he grips it! It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
