Glad you liked it! Some people use soap but traditionally no soap is used since smell/flavour might stay even after rinsing. I skip it. Only water and a brush

@@MexicanintheKitchen gracias!

Thanks! That sounds pretty good as well!

I know what you mean. I dont quite remember if the aftertaste is completely gone but it does reduce it for sure

@@MexicanintheKitchen I tried it and it was pretty good

It was!

Its hard work but worth it!

They love their sauna, they have them everywhere and its a big part of the culture

Shouldnt be, you just need something to grind and get the stone even

@MexicanintheKitchen thanks I actually bought one for a father's day gift, and girlfriend wanted to prep it

It does sound way easier, thanks!

Thank you, really appreciate it

We still have so much to learn 😂

Good to know, thanks

I exclusively know them as Japanese food.

@@handlesshouldntdefaulttonames now you know better

@@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.

@@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.”

Thanks! And you definitely should!

😂 I have a great life here, why would I want to leave?

@@MexicanintheKitchen Long nights

Thanks!

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

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

@@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?

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

@@MexicanintheKitchen thank so so much for your replies, very helpful 🌻

No problem, glad it was helpful

Sounds good! Glad it was helpful

You will love it!

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

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.

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.

Yes, dry ones are preferable due to flavor

Tbf he looks way closer on video than he really was 😂

😂😂😂

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

Great! Glad it was useful 😃

Nice bro, these are definitely worth trying

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

Thanks bro!

Tbh this is how my mom used to do it, but after trying it 100% whipping cream is better

@@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.

@@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……….

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

@@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.

Didnt even get to them 😂 they were great with the blue cheese dip though

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

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 😬

Thanks bro!

It is not, it is an American BBQ place, but I think you can can tell flavors have been adapted to current Finnish trends

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

Thanks!

Glad you liked it! 😄

Nice! Hope you like it!