If you care about authentic flavors, epazote grows like a weed and is super easy. The only drawback is that it doesn't seem to grow all year round (although I did let mine go to seed...I won't do that this year) but it comes back from the roots or fallen seeds. I love it in the pot when cooking beans!
Epazote grows anywhere you let a seed of it grow. But beware. It's a nasty weed. Has badass thorns and will harm children. The thorns can average over 2 inches on leave a 4 to 8-12 hour sting, depending on the plant size. I've grown it for decades. I know it.
As far as I know you can only use an All-clad slow cooker insert on the stove top. All others are not rated for stove top cooking because they can crack and break.
Non hydrogenated lard (Manteca) and beef tallow are more healthy than seed oils like soybean, safflower and , especially, cottonseed. Last is used a pesticide.
You are so smart and Mexican people are very generous for sharing the Mexican cuisine… have a great day!
Frederico is a cool cat. Looks like a young Mexican Robert DeNiro.
YUMMY!!!!! Viva Mexico❤
It looked so amazingly good, I almost forgot to press the like button.
I need more thumbs up 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽Very exciting video. Thanks ❤
That suit looks really good. Going to have to share this with my mother
All day long🌮🌮🌮❤️
Woof woof from NorCal. That was a great time and cook Keep it up and I think a drink is on me any time
If you care about authentic flavors, epazote grows like a weed and is super easy. The only drawback is that it doesn't seem to grow all year round (although I did let mine go to seed...I won't do that this year) but it comes back from the roots or fallen seeds. I love it in the pot when cooking beans!
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Epazote grows anywhere you let a seed of it grow. But beware. It's a nasty weed. Has badass thorns and will harm children. The thorns can average over 2 inches on leave a 4 to 8-12 hour sting, depending on the plant size. I've grown it for decades. I know it.
As far as I know you can only use an All-clad slow cooker insert on the stove top. All others are not rated for stove top cooking because they can crack and break.
The link is to Sopa de Lima It’s a good soup but net the Lima bean soup!
Does this mean the seeds are spicey, Chef?
Frederico is a lightly toasted Mexican
Yea because all Mexicans are suppose to be brown
I've been a fan for over two decades. Yet, you add things I wouldn't. But, it's my food, not yours.
Flamenco style music again 🙄
He is on a quixotic mission to get Americans to cook with lard again.
Non hydrogenated lard (Manteca) and beef tallow are more healthy than seed oils
like soybean, safflower and , especially, cottonseed. Last is used a pesticide.
Well Americans are already fat so that would be pointless