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What food and food related items to bring back from Mexico

Sam Salmon, Would you be willing to share the names and addresses of shops where I can buy Mexican food products and kitchen gear in Vancouver? Thanks.

Jan 24, 2010
foodarazzi in Mexico

What food and food related items to bring back from Mexico

Great question - wish I'd read this before leaving Mexico. I'm driving home to Vancouver Canada with a metate made in Comonfort (south of San Miguel de Allende, Guanajuato), and two molcajetes. If you get a molcajete, consider a couple of the handle-less brushes to clean it. The rustic glassware might appeal to you, and the shallow wooden bowls hollowed from a slab of wood. If you like wooden utensils, there are spoons and paddles in every size, and for beating your hot chocolate, a molinillo.

Jan 20, 2010
foodarazzi in Mexico

Michael Ruhlman: Expert in Residence!

Hi Michael, thanks for the short answer, and sorry, your original reply didn't seem to make it - thank you for inviting me to repost my question:
I severely restrict my carbs to control my diabetes, and typically replace sugar in a basic brine with either splenda-sweetened syrup or stevia. I would like to make dry cure items, and wondered whether the sugar/dextrose in the recipes is necessary to feed the Bactoferm. Do you think I could substitute a non-caloric sweetener, perhaps in smaller amounts, for flavour?

Also, I have read that the traditional way to introduce friendly bacteria was to use wine. I make red wine from real grapes, and wonder if I could use some of last year's vintage, or this is just inviting trouble?

Oct 07, 2009
foodarazzi in General Topics

Michael Ruhlman: Expert in Residence!

Hi Miss N, I have made gravlax at different times with sugar, and also pure stevia powder with good results. I expect the salt has a preservative effect in gravlax, but for fermenting meat when drying, the sugar may add more than flavour.

Oct 07, 2009
foodarazzi in General Topics

Michael Ruhlman: Expert in Residence!

Hi Michael, I severely restrict my carbs to control my diabetes, and typically replace sugar in a basic brine with either splenda-sweetened syrup or stevia. I would like to make dry cure items, and wondered whether the sugar/dextrose in the recipes is necessary to feed the Bactoferm. Do you think I could substitute a non-caloric sweetener, perhaps in smaller amounts, for flavour?

Oct 07, 2009
foodarazzi in General Topics