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HIGHJINXFILMZ (August 15, 2008 at 2:20 pm)
The ammount of garlic he calls for is equal to about two teaspoons of of garlic powder if you want to just pass the whols mincing process..
redlaceribbon (August 11, 2008 at 8:55 pm)
Great video! I'm going to try it.
bogdavut (August 10, 2008 at 9:50 am)
Never use tin foil because you can die of cancer from it.Scientists say so!!!:(
jeexbit (July 28, 2008 at 9:36 pm)
if you go for chicken, i would use thighs. breast will dry out too easily.
CoyoteDuran (July 20, 2008 at 2:13 am)
I just smash it with the side of a knife blade then mince it. I'm not big on garlic presses, so I mince it really fine. It's just gonna be liquefied in the marinade anyhow. Jarred minced garlic works great and saves time too!
drmofcali4niktun (July 19, 2008 at 6:48 pm)
ha, i'm going to see if i can find him in san antonio (i live 45 minutes away) and see if he'll make it for me :D :P *not likely*
Hardyz001 (July 19, 2008 at 3:31 pm)
ok a question ive had on mind about this dish is the garlic in the preperation process, is it minced or grinded?
CoyoteDuran (July 18, 2008 at 4:49 am)
He said it was because that chef made the best Pibil he ever had. He had to kill the cook to bring balance back to Mexico. I've made this dish a number of times and luckily, no one's come over to cap me. I guess mine's not good enough...thank goodness. :(
kryptonitebullet179 (July 18, 2008 at 4:15 am)
I haven't seen Once Upon a Time in Mexico in a long time. Why does Sands really shoot the cook?
hogsheadpub13 (July 3, 2008 at 10:03 pm)
i'm making all the ingredients tonight (thursday) and letting the pork marinate until saturday morning when i can cook it. I also agree with "lucasabu" because the other time i made it i didnt let the meat marinate over night and it ended up being dry. After i cook it saturday i'll comment on whether it was dry or not. It could also be from not sealing the meat in the tin foil well enough. |
