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I'm specifically referring to a cucumber called Persian Cucumber.Quote:
Originally Posted by 2manymustangs
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Inside looks like this with no seeds
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This is an English cucumber
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Japanese Cucumber
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Apparently, we Persians take our cucumbers very seriously. Lol
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As do the Armenians, Japanese, Koreans AND THE ENGLISH... :D in all fairness, its not like the English really have anything great to lay claim to with regard to food... Lets let the English have their claim on the GOOD cucumbers... :D :lmao1:Quote:
Originally Posted by Eli
Well, they DO grow some good beef BUT they just don't know what the hell to do with it after they raise them...
What I meant was I got all batshit crazy over a cucumber discussion with exhibits and oral argument. LolQuote:
Originally Posted by 2manymustangs
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It's all good as long as the arguments remain ORAL... When it turns physical over cucumbers I'm done/out... ;)Quote:
Originally Posted by Eli
I promise not to beat you with a Persian Cucumber, but in all fairness the Japanese cucumber is probably best used as a weapon. [emoji23][emoji23][emoji23][emoji85]Quote:
Originally Posted by 2manymustangs
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:headscratch:Quote:
Originally Posted by Eli
OK, im off to the store to get my Aguachile ingredients!!! Hopefully ECOLI free cilantro and some PERSIAN cukes (but I may have to settle for ENGLISH ones)...
WOW this is tastey!!!
I should have diced the shrimp and the veggies smaller but I was planning on having it as a tostada...
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I use one of these to chop mine up. Makes it really easy.Quote:
Originally Posted by 2manymustangs
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my friend/worker in Guadalajara told me to use a food processor for the peppers BUT I decided to strip out the seeds/membranes by HAND and mince them by hand... it took nearly FOUR hours for my hands to stop burning... :D All because i didnt want to get my food processor dirty :DQuote:
Originally Posted by djunkie
I did like the coarse chop on most of the veggies for cracker dipping but I didn't like the feeling on my hands all afternoon/evening... Next time, FOOD PROCESSOR!!! :thumbup:
I had some friends try it last night and one of the guys said it was the best "salsa type of dip" that he has ever had... :)
I did 3 serano peppers minus membranes/seeds, 1 1/2 lbs of shrimp, juice from 2 small lemons, 1 medium sweet onion, 1 LARGE PERSIAN cuke :) , 1 tsp tri blend, 1 tspn soy sauce (add more to taste at the end), one bunch of cillantro tops minced...
Adjustments, i would coarse chop the shrimp next time (for a more even distribution), add more cucumber and up the amount of onion, THEN season to taste with the soy sauce/tri blend (garlic/salt/pepper)
BUMP, its time for more of THIS..... :action-smiley-035:
Whatcha got boss man?
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I've got a gathering on Sunday afternoon and had to dig out the enhancements/notes that I wrote down here...Quote:
Originally Posted by Hotboat
Today is definitely a ceviche day, I had to reference this to make sure I get it right. :)
No pics?Quote:
Originally Posted by 2manymustangs
In still sampling and adjusting:)
No time for photos, I’m busy shoveling this stuff into my mouf :0
Fuck pics, no samples? :angry-smiley-007:Quote:
Originally Posted by HB Vic
El Gone O Vato.... :)
Well I cannot figure out how to post pictures from my phone.
Ive made my third batch of ceviche in as many weeks.
“Amazeballs”