http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/ "I'll have what she's having." Wed, 16 Dec 2009 05:10:09 +0000 http://wordpress.com/ hourly 1 http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-144 buddhabellies Fri, 04 May 2007 21:19:40 +0000 http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-144 I guess it's still so new to me and therefore seems hard to do. Watching someone else do it and explain it for the first time makes a huge difference. It's damn authentic with the real stuff! We're using this everywhere now, and thinking of doing a thai pepper version too. I guess it’s still so new to me and therefore seems hard to do. Watching someone else do it and explain it for the first time makes a huge difference. It’s damn authentic with the real stuff! We’re using this everywhere now, and thinking of doing a thai pepper version too.

]]> http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-130 Michele Thu, 26 Apr 2007 02:56:20 +0000 http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-130 Ha, ha! Casa Meesha is ALWAYS open! So, does this recipe sound difficult...what I mean is, does it need any clarification? Getting your hands on the real thing does sometimes make a big difference. Like, you really DO need kaffir lime leaves to make Tom Yung Goong. Otherwise it just doesn't taste right! Right? Ha, ha! Casa Meesha is ALWAYS open! So, does this recipe sound difficult…what I mean is, does it need any clarification? Getting your hands on the real thing does sometimes make a big difference. Like, you really DO need kaffir lime leaves to make Tom Yung Goong. Otherwise it just doesn’t taste right! Right?

]]> http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-127 Cecelia Wed, 25 Apr 2007 14:48:07 +0000 http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-127 When is Casa Meesha opening??? If I didn't watch how you did this (damn, should have filmed it), it wouldn't seem as easy as you made it out to be. Smellling the smoked chilies and Mexican oregano added a whole new appreciation for getting the right ingredients! When is Casa Meesha opening??? If I didn’t watch how you did this (damn, should have filmed it), it wouldn’t seem as easy as you made it out to be. Smellling the smoked chilies and Mexican oregano added a whole new appreciation for getting the right ingredients!

]]> http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-121 Pozole « Buddha Bellies Sun, 22 Apr 2007 21:50:17 +0000 http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-121 [...] soup base: 6 cups chicken stock (preferably home-made) salt or chipotle garlic salt to taste pan & lard sediment from cooking carnitas 2 cups fresh tomato salsa 1-2 tsp Epazote [...] [...] soup base: 6 cups chicken stock (preferably home-made) salt or chipotle garlic salt to taste pan & lard sediment from cooking carnitas 2 cups fresh tomato salsa 1-2 tsp Epazote [...]

]]> http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-120 Carnitas « Buddha Bellies Sun, 22 Apr 2007 19:43:57 +0000 http://buddhabellies.wordpress.com/2007/04/22/chipotle-garlic-salt-rub/#comment-120 [...] of Eating ← Chipotle garlic salt / rub Home-rendered pork lard [...] [...] of Eating ← Chipotle garlic salt / rub Home-rendered pork lard [...]

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