icxcrex's channel

Sadly in the States, they wash off the cuticle of the egg. That is why you must refrigerate them and why "sammy" can enter the shell. In Mexico (and probably other countries) they do not wash the cuticle, and we don't have to refrigerate them. I only fridge them if I need to separate them (easier...

With respect to your Republican/Democrat issues, according to James Madison, no form of government can help an immoral people. Try that one on for size. :)

There are probably as many versions of melanzane parmigiana as there are "mommas" in Italia. If you want to bread them, go for it (it adds calories and makes it an oily mess). Adding buffalo milk cheese is not an American invention, it is quite Italian. The eggplant is fried in olive oil. I have ...

@icxcrex or better Senhora (Port)

Forgive my bold manner; your response was very adroit, forgive me, please. I was raised before the "self-esteem" craze destroyed our youth.

Great news on his victory! I'm sure I'll see much more of him!

I played the third for a recital back in '83. The concert world is a tough one. I can tell b...

Fun show. I like your style. I grew up in Buffalo, NY, and the EQ that hit Quebec was larger according to friends I have there. This EQ was interesting, but something was necessary to create the Appalachian Mountains.

Beautiful performance; however, "Lento" as well as the Italian for "slow," indicates a mood as well. This is a lament, a sorrow, a heaving of the breast in sobs! You begin at fewer than 40 bpm (minimum in some schools regarding "Lento") and then use so much "rubato," it is difficult to pick up th...

Too soft?!? HA! She can't weigh 50 kgs! I don't think the vid does her justice! THAT, my friends, is one KILLER piece of music on every joint, bone, and finger nail from the back to the tip of the fingers! I don't believe Chopin himself played it very much passionately either noting his lack of p...

This (now young lady) is BRILLIANT!!! the thing you must remember is that a video (no matter the quality) will not bring out the nuances in playing. NB: she didn't use any pedal throughout the entire sonata - her finger control was exquisite! I have no suggestion for the 1st or 2nd mvts.; however...

Fantastic video Mr. Grande! I own a pizza business here in Mexico, and my pies cook up crispy on the bottom because of the olive oil! The "purists" also use fresh yeast. My buddy's a "panadero," and he looks at me funny when he knows I use dry active! LOL! Keep up the good work!

BIEN EXCELENTE El Huevon! (creo es lo que quisiste decir por tu nombre, verdad?) Ahorita vivo in Sta Anita y asi son las tortas (menos el birote salado, eh). Yo preparo la salsa con una parte de jitomate con dos partes de agua con Knorr, oregano, ajo y clavo de olor (buenísimas - tambien pimienta...

Great recipe! I've made BBQ sauce for about four years now. I carmelise the onions first, then add everything but the molasses (I can't find it here :(). I then add cumin, oregano, and paprika. I've had great luck with this!

Thanks for your videos! They're awesome!

I found your recipies looking for something else, and I am really glad I did. You videos are great. I make my own tortillas and cream of chicken soup. I know it's not as "simple and fast," but the flavour when you you have the time to make most of your own things is really great! If you'd like a ...

Take a look, Urban, and tell me what you think! :)

Go to Google, type: "tamales lazy stupid" and it should come right up. :)

I recommend steaming only about an hour on heat. You should be able to turn the heat off and let them "finish" for then next 20 minutes or so. Give it a try. It will also save your light bill! :)

I wonder if you added some baking powder? I haven't seen a bag of Maseca since I left the States for Mexico, so I don't remember if they have that added to the mix. I would add 1 tsp of baking powder for every pound of masa you have. This makes them light, and very smooth. Without it (and I'll ha...

In Mexican cooking, we leave the fat. Fat, salt, acid, and sweet are the flavours. Without them (no offence really), you have American cooking ... :) Why do you think In-N-Out tastes so GOOD!!! :) You are spot on with the oil (about 1/2 cup per pound). I live in Mexico, and we get our masa from t...

So far so good, Urban. To make your own sauce (that one you're using), buy a couple of roma tomatoes (or canned if not in season), a few jalapeños, onion, and garlic (powder OK - same stuff). Cook the toms and jals, and toss them with the onion and garlic powder into a blender or food processor (...

Let me clarify that I make them for that evening and breakfast. I could have made 50 or 100! With practice, you can make them very rapidly. Trust me when I say to add enough liquid to make them so that you can scoop the masa with a 1/4 cup measuring cup - flop it on there, wrap them, and squish t...

I love Alton Brown, don't get me wrong, but the masa is too darned stiff. The tamals are much lighter when you get the consistency more like a thick cake batter! Trust me - I live in Mexico and have been doing so for the past 4 years! :) I make them "corn husk to eating" in 2 hours flat!

@wakemusicalarm Xilli, the Nahuatl word for the fruit of the Capsicum plants (members of the Nightshade - same type of plant as the tomato) is what the Spaniards called "chile." The Chili here is a concoction of cow meat in a chile sauce originally made with the dried Poblano so called "Ancho." T...

@wiseguyhypnotized First, you have no second goofball! Second, big deal about smoke point; the water in the onion will not allow the oil to heat above 100 C, after which time, the onion begins to caramelise. The sugars reach 120 C. The smoke point for extra virgin olive oil is 210 C AND it is ver...

This tutorial was truly facinating! I have always wanted to know how they work being a pianist! Thank you very much!

I was reading some of the comments. This piece reminds one better of Beethoven's "Funeral Marche" (rhythm-wise) from Sonata Op. 12. Unless LVB wrote his when he was 14, well ..., Chopin definitely not. We need to have more Music Appreciation Courses delivered in schools me thinks!