Question for s (no racist)

[baseline bum]

When you make posole, what's a good ratio of chiles to pork? E.g., I should have w Anchos, x Guajillos, y de Arbol, to z pounds of pork. Any other chiles work well besides Ancho, Guajillo, and de Arbol? Garcias.

[Dex]

I suppose words like aren't racist if you follow it with a 'no racist'.

I'm going to say 40/60. But I'm totally just making that up.

[vato loco]

will have to ask my mom or girl and get back to u

any self-respecting doesn't cook

[Dex]

x = {-b +/- √(b^2-4ac)} / 2a

I think the answer is pie.

[vato loco]

x = {-b +/- √(b^2-4ac)} / 2a

I think the answer is pie.

while the answer can be pie, the quadratic formula can net u many other numbers as well depending on ur a,b, and c values

[AmericanPsycho]

Season to taste and don't be such a pendejo.

[ashbeeigh]

And you couldn't have just led this 'Question about pozole.'

[DMC]

And you couldn't have just led this 'Question about pozole.'

No one would click on that thread.

[mrsmaalox]

I use my Bayless bible for any Mexican food that isn't a common, everyday thing. His recipe for pozole rojo calls for 8 ancho chiles to 5lbs of pork.

[baseline bum]

I use my Bayless bible for any Mexican food that isn't a common, everyday thing. His recipe for pozole rojo calls for 8 ancho chiles to 5lbs of pork.

What about the rest of the chiles? Or does the book only use ancho? (where is the heat then, lol?)

[baseline bum]

x = {-b +/- √(b^2-4ac)} / 2a

I think the answer is pie.

Hey kimo.... what's cal-qoo-lus?

[Viva Las Espuelas]

Just put in some seeds from another pepper. Anchos are dried poblanos. Plus I don't think using another pepper's seeds, or other peppers for that matter, will necessarily ruin it.

[baseline bum]

Season to taste and don't be such a pendejo.

Can't really do that tbh, as it's something to cook all day, right? Then putting chiles in at the end isn't going to do a whole lot, and at the beginning you're not going to know if they're needed.

[Viva Las Espuelas]

Hey kimo.... what's cal-qoo-lus?

That part always cracks me up.

[mrsmaalox]

What about the rest of the chiles? Or does the book only use ancho? (where is the heat then, lol?)

That's all he cooks it with in the book, the other chiles are diced and used for garnish like in menudo or tortilla soup. It's all personal taste anyway, so just add whatever you'd like. I haven't had much pozole, but I've never had any that had any real heat to it.

[Dex]

Hey kimo.... what's cal-qoo-lus?

[BlackSwordsMan]

My ash sticking up for us s.

[baseline bum]

That's all he cooks it with in the book, the other chiles are diced and used for garnish like in menudo or tortilla soup. It's all personal taste anyway, so just add whatever you'd like. I haven't had much pozole, but I've never had any that had any real heat to it.

It's funny; I bought a Bayless cookbook and he had half ancho and half guajillo. Made a pot of it Sunday, and wow, using mostly neckbones and pigfeet with a little bit of pork shoulder made a much more flavorful pot than just lots of shoulder. Next time I'll have to try it with hog head instead.

[mrsmaalox]

It's funny; I bought a Bayless cookbook and he had half ancho and half guajillo. Made a pot of it Sunday, and wow, using mostly neckbones and pigfeet with a little bit of pork shoulder made a much more flavorful pot than just lots of shoulder. Next time I'll have to try it with hog head instead.

I use the Mexico One Plate At A Time book. I suppose he likes some variety in his Mexican

A hog head?! Damn, you are ambitious. You cook for a large number of people?

[baseline bum]

I use the Mexico One Plate At A Time book. I suppose he likes some variety in his Mexican

A hog head?! Damn, you are ambitious. You cook for a large number of people?

Not the whole thing at once. Besides, this stuff gets better after a couple of days in the fridge anyways (eating a bowl right now, lol).

[SequSpur]

lmao at s!!!! in s!

[mavs>spurs]

meskins is so dirty