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Ian Greenwood

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Everything posted by Ian Greenwood

  1. Yes It’s rustic , not for everyone...definitely “ Mexicana “ However we enjoy the food especially the stuffed fish ...the family is super friendly and really tries hard . When we lose all these rustic family restaurants we will have lost Mexico .Just across the street is what I consider to be the best food I have had in Chapala...Letra ch ...a different style of restaurant ( two story yellowish building ) about 5 minutes past the railway station .
  2. Bizco....if only it was so simple......firstly there are over 200 shapes of Italian pasta ,the majority of which are seldom made fresh or by hand . Hazans book is probably over thirty years old ,in those days Italian cuisine was totally regional....obviously no longer . Offhand I can bring to mind about fifty pasta sauces many of which have become interchangeable with both hard and soft pastas . “ These days “ generalizations would exclude many of the most iconic Italian pasta dishes . Soft pastas with ragus... hard pastas with creamy buttery sauces . Sorry but in my working experience I have seldom seen two Italian chefs agree on almost anything..
  3. Have not eaten there in years ( Min Hua ) but did stop by last week on a cool day to pick up a quart of hot and sour soup.... It tasted pretty good considering ,but I’m sure the weather helped . I would love to hear Some positive comments about any of their menu items . I miss a couple of items from Rickys...shame it closed.
  4. Please then make the vast majority of people happy and just post pictures. ?
  5. Sooo.....jillin you want to contradict - Wikipedia , Thesaurus .com and The Chefs compendium of professional recipes ,not to mention good old Mrs Beaton ..why does it not surprise me. .? .I could go on but nobody really gives a shit . Believe it or not you do not have the definitive opinions on everything , especially food .
  6. P S ...as in your perfect picture... I’ll send you a recipes if you wish......or perhaps not ?
  7. WIKIPEDIA..... A saddle of lamb is both sides of the lamb loin in the lumbar region with backbones still attached ( old English sadul ) Even Mrs Beaton agrees...look it up ..it’s on the next page to your “ wee haggis recipe “ It has been common on English menus for a century or two .
  8. Even in “ spring lamb “ certain cuts ...neck chops... breasts ....shanks ..etc . need to be braised in order to achieve optimum tenderness.
  9. Jillin....actually the correct name for the cut of lamb / goat shown in your most recent photos is the “ saddle “.....it becomes the loin or rack when it has been split , cleaned and the chine / spine bones removed ...probably along with the 7 / 8 prime rib of beef roast the most classic of the meat cuts .
  10. I have been teaching cooking classes lakeside for the last eight years , Every month a different menu....four courses , each menu finishes with a dessert . I don’t repeat recipes so that’s approximately 100 desserts… I have never adjusted my recipes for altitude .Admittedly I do not make complex desserts I agree with my girl do you work with the oven do you have perseverance and patience . P S Over the new year I had a piece of Tom Gates opera cake which is complex ....perfect....Looked like a professional job !
  11. Ian Greenwood


    About 30 % of Americans now avoid products containing gluten ! because they think ? that perhaps they maybe allergic....
  12. Just like apartment kitchens...it’s probably a man that never cooked...but he’s a designer..?
  13. Ian Greenwood


    After straining the stock / broth I usually put the bones etc . back in the pot with a cup or two of water and bring to a quick simmer for a minute or two and strain again .This helps collect the collagen and meat particles stuck to the bones .
  14. Forgot to mention gas stoves are between 20 - 30 % cheaper to run than electric in most areas ...very important if you’re dancing with DAC . I have a large commercial Mexican range which is also crap ( badly designed and made ) but I’m used to it after 10 years..the oven thermostat does work...sometimes.
  15. I have no idea where bisbe girl gets her “ chef facts “ from ,but the facts indicate that over 90% of professional chefs prefer gas and always have , finding commercial stoves that are gas / electric combos are next to impossible as there is no demand.... The only reasons I’ve ever seen electric stoves in professional kitchens is because gas wasn’t available or due to locational safety factors...electric convection ovens are a different matter .
  16. The special menu with several choices is probably one of the better deals lakeside . Its three courses for 300 pesos ! , one cannot eat at Tangos for that price . I find the menu a little boring , I cannot understand any restaurant lakeside who’s only fish offering is “ frozen salmon “ when we have such a wonderful selection of fresh fish available. The service and surroundings however make for a pleasant dinner experience.
  17. Due to adverse weather and growing conditions different batches and sources of dried peas and beans can have widely different cooking times . Once while cooking Cuban black beans ,I almost gave up and used canned...they took forever. Lily has the right idea baking soda during the soaking and cooking process will help .Thats the reason hummus and British mushy peas become so soft and creamy .
  18. We were also in the mountains this morning and around 11 am a helicopter zoomed bye ....it was below us..looked kinda surreal against the lake which was absolutely stunning this morning...later at least 3 more trips passed our house in Las Salvias but were mostly over the lake and quite high ,the noise wasn’t really intrusive . Must have been beautiful up there today...clear .
  19. I have already dealt with that ,.....not that it would bother me anyway.....cruelty is cruelty".......you had to see this poor boy when we intervened... look at him now ....we will be glad to pay for his food , vet bills , shipping etc. whatever it takes !
  20. Ives the restaurant owner has already been a great help ,with food and vet bills etc...thank you .
  21. I have been walking and feeding a pit bull dog named Gringo almost daily for 3 years. he lives in a cage and is chained up at the west end of the Ajijic malecon where the squatter lives. we would have adopted him ourselves but we have a rescue dog and cat. he gets along with our female dog but has a strong cat fixation. He’s good with non aggressive dogs. He absolutely loves people and thrives on attentions. He would make a great guard dog and would probably be better off as a single pet with a yard to run around in. He’s about 5-6 years old. Please call me if you would like to meet him. 766-5896
  22. Exactamundo...it’s all about the..BEEF..! and of course a little love on the grill .
  23. I wish you luck ,this has become a tough market , new restaurants opening every other week ,an unskilled labour pool ,rising food costs, price constraints not too mention vastly improved competition....the list goes on .l expect quite a few will disappear this next summer
  24. Xenia...firstly Toms original post was “ great burgers “ , secondly I don’t cook burgers , I was explaining what the industry standards are for the preparation of a high end $ 10 - $ 15 burger in the U .S . There is no great haste on my part to be disagreeable...I have only 118 posts in the last few years , not 4000 like yourself...that’s haste . I tend to limit my posts to subjects I have an actual knowledge of . Do l have an “ attitude “ ....obviously .
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