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even stephen

post #1 of 2
Thread Starter 
hello, am new at this sort of communication. I am a long time run of the
mill chef. Most time spent in Atlanta w/ one restaurant company, many
will be able to guess which. Have been married to a woman from mexico
for 10 years and have never learned to prepare the dry marinades for so
many of the meats we eat on a regular basis. carne enchilada, carne al
pastor, etc. We have always counted on carnacerias(poor spelling)for
our pork, but I cannot help but think I can do a much better job at home.
You might say,"why the heck don't you ask your mother in law". Good
question. It seems that the truly gifted people who produce the best marinated meats are usually men. Most of my exposure is food from the
the Alcapulco, St. Marcos, or Mexico City areas. It there is anyone who
could offer assistance, I would be grateful. If you must reply in Spanish
that is not a problem either. My backround is mostly in italian cuisine, but
I have a natural interest in southern food, since I come from the northeast
georgia mountains and Atlanta.
post #2 of 2
Hello Stephen, and welcome to Chef Talk Cafe. I see you're already participating and lending your knowledge to others. We'll look forward to more of that.

As for your dry rubs question, you could try using the search button on this board to see if there have been previous conversations on the topic that will help you. If not, you can certainly post your question in an appropriate forum (Cooking Questions, perhaps) where it'll attract a more sizeable audience and, hopefully, an answer.

Don't miss the great articles, features and reviews at the main ChefTalk.com site!

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***It is better to ask forgiveness than beg permission.***
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