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Dawn-Bev* Member # 15190	posted hi smucks, I know you have mexican heritage - Sam has to prepare and cook 2 mexican dishes for his Food Technology exams next Tuesday - I have to trail to the shops tomorrow to get some ingredients - I dont normally have chillies in my kitchen this may be a silly question but do egyptian kids have to do Food technology classes in school, esp boys; or is assumed that all the girls will be taught everthing they need to know at home and its not for boys? thanks
MICKY A Member # 11209	posted smucks you have Mexican heritage?
With a name like Smuckers Member # 10289	posted Hello Ladies. Yes Micky, Dawn is correct, my mother is Mexican-American, my father is German-American (mom born in the states, father was not). So we are quite a mixed crew. Dawn, I never heard of the Egyptain kids having to do that here, but I don't know a lot about the children in schools and the different things they take. Did you need some help with a couple of pretty easy dishes for him?
Dawn-Bev* Member # 15190	posted his teacher gave them 2 recipes to do - he has to do a Mexican Casserole with chorizo, mixed beans, chilli, cumin, peppers, coriander and cheese and then a mexican curry with tortilla, greek yoghurt, cumin seeds, paprika, curry powder, turmeric, chicken, bail, cream and lime juice I dont know if this is authentically mexican or not - sounds a little bit of everything to me! he enjoys cooking and baking but if the food survives the bus journey home then usually my parents have eaten it all before Ive got home from work!
With a name like Smuckers Member # 10289	posted Ohhh wow the Chorizo should be really great, I would eat that up myself if it was beef and not pork. I am from Texas so we do a sort of combination Mexican Food called TEX-MEX. Never used Curry or Tumeric (that all sounds a bit Indian) but Mexican food is loaded with Cumin, chilis, limes and cheese galore. I'm sure it will have a nice taste. Let me know how he does, and the secret to Mexican food is that the meat (no matter what it is) should be VERY tender. The secret is to cook it with a little vinegar, makes any sort of meat nice and tender, but if the recipe doesn't call for that he might want to avoid it.
Dawn-Bev* Member # 15190	posted well, Ive got 2 limes on my kitchen but not else that he needs! better go shopping tomorrow for the lot
tina kamal Member # 13845	posted i cook alot of mexican food if ya want some recipes im me!
Dawn-Bev* Member # 15190	posted I heard that you put chocolate in sauces for the chicken stews etc, is this right?
With a name like Smuckers Member # 10289	posted Yes, it is not unusual to use chocolate, moreso like a powdered chocolate...we do it a lot for chilis or sauces. You would be surprised but it actually makes for a nice flavor.
tina kamal Member # 13845	posted for chili sauce i use 3 or 4 tomatoes and 3 chilis so its not so hot. and 1 piece of garlic i boil them until the jalapinos and tomatoes are soft and then i strain almost all the rest of the water i save a little and add all of it in a blender and blend it with a little salt and some mexican liquid seasoning!!! its really good
Dawn-Bev* Member # 15190	posted Sam's mexican cooking exams went well - he enjoyed doing it and it tasted pretty good, mind you there wasnt much left as some of his classmates had tasted it and they liked it! He was disappointed with his grade though, he only got a 'C'