Hey, you missed most important boose! Koskenkorva 38% is most known boose in Finland. And probably oldiest. It's like vodka but different. Keep it in freezer and enjoy by snaps. Or drink it warm strait from bottle if you're man.
@brochacho635510 күн бұрын
I’ll be the first to say you did a great job. I’d do all the same steps except fry the dried chipotle, garlic, chile Arbol, and sesame in oil and all to those tomtoes and onion. It’s like a salsa macha on crack. Similar to spains romesco sauce if you think about it except 20x better with all the spice.
@MexicanintheKitchen9 күн бұрын
Thanks! That sounds pretty good as well!
@ChristForToday10111 күн бұрын
I'm glad you made this video because I don't like the taste of that stuff too well it tastes good but then it gives it aftertaste that I don't like I hate to throw it away cuz it tastes good except for the aftertaste I was trying to figure out if I could fix it maybe this is the answer
@MexicanintheKitchen11 күн бұрын
I know what you mean. I dont quite remember if the aftertaste is completely gone but it does reduce it for sure
@ChristForToday10111 күн бұрын
@@MexicanintheKitchen I tried it and it was pretty good
@joePARKS16 күн бұрын
i was wondering if I need to still season the granite vs. the stone - thanks
@SlendisFi_Universe18 күн бұрын
Sooooo wait. This was filmed in Finland?
@MexicanintheKitchen18 күн бұрын
It was!
@STVG7119 күн бұрын
Thanks for the video! I need to get my butt in gear and finish off seasoning my molcajete
@MexicanintheKitchen18 күн бұрын
Its hard work but worth it!
@boywonderrr7119 күн бұрын
Beautiful there man. Sick Sauna. I here there very popular there.
@MexicanintheKitchen19 күн бұрын
They love their sauna, they have them everywhere and its a big part of the culture
@SoulSlayero26 күн бұрын
I was told to use rice and Beans when I did mine is it an issue xD?
@MexicanintheKitchen26 күн бұрын
Shouldnt be, you just need something to grind and get the stone even
@SoulSlayero26 күн бұрын
@MexicanintheKitchen thanks I actually bought one for a father's day gift, and girlfriend wanted to prep it
@oalberto6729 күн бұрын
Gracias soy de 🇵🇷
@minaattari355229 күн бұрын
👍
@BlameItOnYourFriendАй бұрын
You can also do the easier fold imo where you fold all the edges to the top to make a ball shape then twist the top closed.
@MexicanintheKitchenАй бұрын
It does sound way easier, thanks!
@ctboss0044Ай бұрын
Such a great job brother keep the passion going 👍🏽 looks good
@MexicanintheKitchenАй бұрын
Thank you, really appreciate it
@claeysyilrs1558Ай бұрын
Look easy to make. Lets try
@0neCheckerАй бұрын
Not very effective drinking. In Finland when you get together to taste some spirits you just don't talk so much like you do.
@MexicanintheKitchenАй бұрын
We still have so much to learn 😂
@janusjones6519Ай бұрын
More like Chinese mexican fusion given gyoza is literally the Japanese pronunciation for the Chinese original and they are mainly served in Chinese restaurants in japan
@MexicanintheKitchenАй бұрын
Good to know, thanks
@handlesshouldntdefaulttonamesАй бұрын
I exclusively know them as Japanese food.
@janusjones6519Ай бұрын
@@handlesshouldntdefaulttonames now you know better
@handlesshouldntdefaulttonamesАй бұрын
@@janusjones6519 you say that but you're just some internet person and not an anthropologist specializing in culinary migration. I don't believe it. That's like telling me churros are Chinese.
@janusjones6519Ай бұрын
@@handlesshouldntdefaulttonames nice attempt to argue by appealing to authority. Unfortunately it literally takes two seconds to type gyoza in google to find it’s origins, including how it arrived in japan. You could also speak to an anthropologist if you insist though, who will tell you the same thing. Here’s an extract from wikipedia: “Gyoza are a Japanese version of jiaozi that were developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II. The Japanese word gyōza derives from giǎoze, the Jilu Mandarin pronunciation of the standard Mandarin jiǎozi, and is often written using the same Chinese characters.”
@thomascamacho1209Ай бұрын
Dudes pissing in the background 🫵🏽
@BigBoctАй бұрын
Looks wonderful. If I do any camping this summer I may try this! In the meantime, have a subscription!
@MexicanintheKitchenАй бұрын
Thanks! And you definitely should!
@denisosipov8832Ай бұрын
I am so sorry that you are still stuck in Finland. We can all make it out
@MexicanintheKitchenАй бұрын
😂 I have a great life here, why would I want to leave?
@tomselleck6912Ай бұрын
@@MexicanintheKitchen Long nights
@NukedbypiАй бұрын
Great Video! Thanks for the tip about closing the Gyoza.
@MexicanintheKitchenАй бұрын
Thanks!
@kfghjvhklАй бұрын
Gracias!!!
@suicidebbq1742Ай бұрын
Where do you get the real Molcajete from
@MexicanintheKitchenАй бұрын
I would check if theres a Mexican products store nearby and ask there. If not, probably amazon but have to make sure it really is made of stone
@starrypunk20Ай бұрын
Was this a 2 or 4 cup please? I’m unsure how big to get
@MexicanintheKitchenАй бұрын
This one has a diameter of 17cm/6.6in it holds 2 cups comfortably and 3 if you fill it all the way up. I would say this is enough if Im serving salsa or guacamole with chips as an entry for 4-6 ppl. If its just a really spicy salsa to go with food it might be enough for even more
@starrypunk20Ай бұрын
@@MexicanintheKitchen Thank you! I completed 6 rounds of the rice, but when I put the garlic in and mashed it, the garlic turned gray. What did I do wrong?
@MexicanintheKitchenАй бұрын
Someone else mentioned they had the same issue in older comments. It’s a reaction garlic has with air and the stone so it turns greyish/greenish but should be safe anyway
@starrypunk20Ай бұрын
@@MexicanintheKitchen thank so so much for your replies, very helpful 🌻
@MexicanintheKitchenАй бұрын
No problem, glad it was helpful
@HarvestRidgeHomesteadАй бұрын
Ohh, I was just given one of these things and watched your video on how to season it. I want to try a mango salsa in it!
@MexicanintheKitchenАй бұрын
Sounds good! Glad it was helpful
@crowekirstin1Ай бұрын
Milk! Genius!!
@nela61612 ай бұрын
I bought that sauce in Mexican supermarket in Georgia, will make that recipe. Thank you
@MexicanintheKitchen2 ай бұрын
You will love it!
@danereilly37332 ай бұрын
That CRUNCH 🎉
@jfdani132 ай бұрын
Cómo saber si mi molcajete es auténtico?
@MexicanintheKitchenАй бұрын
No estoy 100% seguro, pero por lo que he leído si cuando lo estas preparando por primera vez no suelta casi tierra (tiene desgaste) entonces puede ser señal de que no es de piedra
@StephenKroll-sk3ii2 ай бұрын
How far in advance can I make this? Will it last overnight in the fridge?
@MexicanintheKitchen2 ай бұрын
Its better fresh but will last a few days in the fridge. I would just take it out of the fridge a bit before using so its not too cold.
@yuqihuang43612 ай бұрын
How long can it be stored?
@MexicanintheKitchen2 ай бұрын
If you sanitize the bottle/jar it could last quite long since alcohol level is high. Ive read they can last for years but personally I do thse kind of thing for parties or when Im going to make some cocktails and rarely keep them for long.
@vanthechef2 ай бұрын
Can you put in chilli
@MexicanintheKitchen2 ай бұрын
Yes, dry ones are preferable due to flavor
@jerryfaz19212 ай бұрын
Was that a guy peeing in the background?! 😂😂😂
@MexicanintheKitchen2 ай бұрын
Tbf he looks way closer on video than he really was 😂
@jerryfaz19212 ай бұрын
😂😂😂
@Cymricus2 ай бұрын
al buscar herramientas pa hacer mole encontré la metate. se puede usar molcajete en lugar de la metate para hacer mole? la mujer que la usa dice que no hay otro método de hacerlo y que el usar herramientas modernas no tiene el savor como dices aquí en este vídeo pero que crees? es necesario o es más cuestión de la gente que no quieren que su cultura muera?
@MexicanintheKitchen2 ай бұрын
Se puede usar el molajete. El metate tal vez es más fácil pues tienes mayor superficie y se puede hacer más presión. El sabor es verdad y creo que si tienes el tiempo y dedicación para hacerlo a mano, es una bonita experiencia. La textura que se obtiene del metate y molcajete es también diferente, pero si quieres ahorrarte tiempo y usar una licuadora, tu mole quedará bien también. Creo que es importante mntener las tradiciones, pero eso no quiere decir que no podamos tomar atajos. Personalmente, los fines de semana o en ocasiones especiales cocino desde cero lo más posible, pero entre semana tomo muchos atajos y uso cosas ya preparadas. Creo que es importante conocer las recetas y tecnicas a fondo y ser concientes de los atajos que tomamos pues nos ayudan a hacerlo sin alejarnos demasiado del resultado final
@sceefo2 ай бұрын
Nice to see normal people fail and not only pro wins.
@EdgarAllanJo2 ай бұрын
Just the video that I was looking for! Thank you very much! 💕
@MexicanintheKitchen2 ай бұрын
Great! Glad it was useful 😃
@jerryantony10402 ай бұрын
I've wanted to try these for a while. I think this recipe might be a good one to try. Thank you Hermano
@MexicanintheKitchen2 ай бұрын
Nice bro, these are definitely worth trying
@cowboyblacksmith2 ай бұрын
Aldis has a nice granite one for sale in a few days with a nice long handle pestle part, I'll get two! I learned a long time ago if it's something you really want and will use, and will love get two as one day you know you're going to drop something or chip it. Thanks for the video on how to cure it. Personally I love the time consuming labor of love projects putting some good karma into it. I have 145 heads of garlic growing, lots of sweet and hot pepper varieties and wonderful San Marzano tomatoes in the garden this year. I'm going to give this thing some real lovin' and can't wait to finally have one. It's been on my wish list for quite some time now.
@MexicanintheKitchen2 ай бұрын
Go for it bro, you wont regret it. Garden sounds awesome btw. Anything you put patience, love and work into will be rewarding and eventually work out, those tomatoes will make some awesome salsa for sure
@Wario-The-Legend2 ай бұрын
Another thing people should start eating more of.
@jerryantony10402 ай бұрын
I liked, subscribed and all those kinda things my brother
@MexicanintheKitchen2 ай бұрын
Thanks bro!
@darrenpokorski77563 ай бұрын
Why not “Whipping” cream?
@MexicanintheKitchen3 ай бұрын
Tbh this is how my mom used to do it, but after trying it 100% whipping cream is better
@darrenpokorski77563 ай бұрын
@@MexicanintheKitchen after watching your video, I went and bought some jello(name brand), Agave(read it’ll help sweeten up the jello, just a little though) and some of those premade jello’s that are WAY EXPENSIVE for water, flavoring and coagulant. I wanted the cups though. You have good ideas sir. Truly.
@darrenpokorski77563 ай бұрын
@@MexicanintheKitchen Sorry to bother you again, are those cup cake things you use the best idea??? I understand the concept, was wondering if maybe you thought of something else that might be better……….
@MexicanintheKitchen3 ай бұрын
These were nice if you want to make some individual ones, having g a larger one and slicing it is a bit more simple. I have also used just glass ones and I serve them straight from the container so even easier
@darrenpokorski77563 ай бұрын
@@MexicanintheKitchen Okay. I can understand that. And FYI, that little agave made the jello SOO GOOD. You should try it. I’m going to follow your recipe here in a couple days.
@darrenpokorski77563 ай бұрын
I had a “mexican” in my kitchen the other day. They STOLE my license plate. Just telling facts.
@danielpatricksexton3 ай бұрын
Those potatoes will get you 😂
@MexicanintheKitchen3 ай бұрын
Didnt even get to them 😂 they were great with the blue cheese dip though
@alexandreledo98173 ай бұрын
Hi, i just seasoned my new molcajete and left the garlic paste over night but it turned green, i don't know if it's mold or just coloration from the stone cause in just a night it seems really fast to turn that bad, did anyone else had this issue ?
@MexicanintheKitchen3 ай бұрын
Its an issue with the sulfur compounds in garlic. It oxidises when exposed to air and depends on some environmental factors so this might happen sometimes. If it smells normal then it should even be edible its just like apples and bananas turning black after a while when you cut them
@alexandreledo98173 ай бұрын
Thanks for the response, after searching a bit by my side i found that garlic turn blue-green when exposed to acid (like when you pickles it) and as it was in stage of a paste (so wet) and that granit is an acidic rock i think it absobed the acid from the rock and changed color really fast, looked really strange but kinda cool reaction 😬
@alexandermcintyre20413 ай бұрын
Love these kinds of videos. Please do more :)
@MexicanintheKitchen3 ай бұрын
Thanks bro!
@arcobalenonellorto89943 ай бұрын
But it doesn't look like traditional finnish food!
@MexicanintheKitchen3 ай бұрын
It is not, it is an American BBQ place, but I think you can can tell flavors have been adapted to current Finnish trends
@Wario-The-Legend3 ай бұрын
How is the cheese for eating straight out of the package?
@MexicanintheKitchen3 ай бұрын
Its pretty good, not too salty and soft. It can be made into strings and then added to a sandwich for example or to top a tostada
@viviansanchez93773 ай бұрын
2 10 starts telling you how it's done.
@desertfox38603 ай бұрын
Nicely done! It looks really tasty!
@MexicanintheKitchen3 ай бұрын
Thanks!
@ViviannaMontenegro3 ай бұрын
Thank you for recipe!
@MexicanintheKitchen3 ай бұрын
Glad you liked it! 😄
@STVG713 ай бұрын
Nice one! I'm always looking for ways to get sardines into my meals. Can't wait to give this a shot. Thank you!
@MexicanintheKitchen3 ай бұрын
Nice! Hope you like it!
@Wario-The-Legend3 ай бұрын
I love elote, but I hate how I gets between my teeth.