Tepache

Tepache

A homemade, Mexican, fiesta beverage with a kick! It's tropical, tart, refreshing, and fun to make.

1 large, ripe pineapple

2 canela sticks (Mexican cinnamon)

10 whole cloves

1/2 gallon water

1 pound dry barley

3 pounds pilonacillo, broken up

Cut the top off of the pineapple and discard. Wash the body of the pineapple and crush with a kitchen mallet, skin and all. Place in a large crock with canela and cloves and cover with 1/2 gallon water. Cover crock with a kitchen towel or plastic wrap and let stand, unrefrigerated, for two days.

In a large saucepan, simmer the barley and pilonacillo in 1 quart of water until the barley swells and cracks (about 1 hour). Allow the barley mixture to cool, then add to the crock with the pineapple mixture. Recover and let stand, unrefrigerated, for two more days. Strain well and serve over ice.

Serves 10 to 12

What to look for when buying a Shipping Container, for building a home

What to look for when buying a Shipping Container, for building a home.

Let’s go over a few basics. The containers are called Connex Boxes. They are constructed of a metal known as Cortin, which is very strong and rust resistant. They come in several sizes. The standard width is eight feet. There are three height options; Half Cube at four feet, Full Cube or eight feet and High Cube or nine and a half feet. As far as the length they come in 20 feet, 40 feet, and 60 feet. There are variation and custom sizes, on all of these numbers to accommodate different products.

They come insulated and not insulated. The floors are made of hard wood. The doors are standard on one end, full height.

Due to their extreme strength they are a great candidate for creative structure design. The following is personal observation and assumptions on perspective uses for housing. I am in no way an engineer or qualified to discuss structural issues of heavy construction. But I have done a lot of building and been successful. I use my own common sense and am responsible for my own failures. In other words if this article leads you to try something dangerous or foolish you’re on your own… no guarantees.

These amazing boxes are inexpensive, strong, and versatile and can be stacked in an almost unlimited array of different forms.

When buying, I look for straight boxes that have not been patched excessively with floors that are not chewed up and doors that open fairly easily and gaskets that are not shot. The person selling will tell you that you will not find one like this, but the extra time you spend on finding a straight box will pay off later.

I’ve found that you can cut in windows and doors just about anywhere you desire. You will want to have a level pad ready with access for the large semi- truck and lowboy trailer. I’d say a straight shot at least 80 feet long and 16-20 feet wide. I landed mine within 10 feet of its final destination and then a friend with a large backhoe pushed it into place. I then used a six-ton bottle jack to raise the box and used large concrete shims to set the box level. Then I poured a concrete curb for the box to rest on. Next time I’ll do all the curb work first, with deep reinforced footings that have weld plates and a copper grounding cable.

I chose the High Cube because the extra height allows room for mechanical and an insulated drop ceiling. I don’t like the insulated boxes because they are often manufactured in countries with lax material standards and so I question the spray in foam as far as environmentally and our personal health. Also some of the insulated boxes are not made of cortin and lack the structural strength to alter and stack in any way desired.

That’s the basics if you have comments, corrections to my information or any thoughts please forward.

Warmly

Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Please send this to your Cave Creek Friend1

Mad coyote Joe's Blah Blah Blog: Please send this to your Cave Creek Friends: On September 24 th I drove to pick Kathy up at work. We we’re gone about an hour. Upon arriving home we discovered that a huge dogfi...

Please send this to your Cave Creek Friend1

On September 24^th I drove to pick Kathy up at work. We we’re gone about an hour. Upon arriving home we discovered that a huge dogfight had ensued. Joey’s dog, Lilly had been torn to shreds by his younger dog Stella, being very short on money, we had no other option than to attempt caring for the dogs wounds at home. We washed and cleaned the wounds and applied some antiseptic spray and gave her some pain meds, but she had tendons and muscle showing and had at least thirty big cuts and gashes. Joey was in Tucson, we called an as soon as he could he headed back to the Creek.

We did what we could but by morning she started smelling of infection. A good family friend, that I will not mention here, until I know that she has no issue in my mentioning her by name, heard about the dogs condition and stepped up and offered to put the care needed on her credit card.

Upon arrival at the Animal Hospital they did a rapid triage and gave us a base price of $1400 and at top number of $2500. Our friend told Joey to go ahead with the treatment. Lilly spent the next night and day in the clinic. The following day when we were suppose to pick her up she was not stable enough bring home and we were told to expect another $1000 on the bill.

She’s been home for 4 days and doing very well, but this morning two of her wounds opened back up and so it was back to the hospital to be put out and receive surgery again.

This will run the bill up even higher.

Okay… why am I telling you this. As kind and giving of a gesture as this wonderful woman has extended towards our family. And let me say right here, how very grateful we are of this amazing act of friendship and love. We never thought the bills would run so high and I imagine neither did our friend.

We are in the process of trying to reduce, or if possible eliminate this huge bill. So I’m asking if you can donate either funds or auction items or you have access to a group that might have access to said items, or if you can think of ways to raise the same, please let us know. In short… HELP!

I’m in the planning stages of putting on a Barbecue/ auction / afternoon of Cave Creek fun and music. Janey’s Coffee Bodega, in Cave Creek has generously offered to allow us to have the fund-raiser at their beautiful place.

We are in the planning stages, and so, looking at all options. Please feel free to comment with ideas… any ideas that might get us closer to our goal.

We know that these are hard times and so we ask, if you decide to give, give only what you can and please spread this around town. Dates details and times to follow.

Warmly,

Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Meanwhile back at the Bread 9-28-11

Mad coyote Joe's Blah Blah Blog: Meanwhile back at the Bread 9-28-11: Meanwhile back at the Bread 9-28-11 Last night we baked 90 loaves of the best bread we’ve made to date. We are now baking a consisten...

Meanwhile back at the Bread 9-28-11

Meanwhile back at the Bread 9-28-11

Last night we baked 90 loaves of the best bread we’ve made to date. We are now baking a consistent loaf, in flavor, size, shape and color. I have learned that the prime baking range is between 550°f and as low as 375°f. Higher temps cause a fast rise that is not baked all the way through. We have also learned that the yeast has an active life of about 15 hours after that the bread will not rise consistently. We are getting 3-30 loaf loads baked on one firing of the oven. If we need to bake more than that we load the excess loaves into the refrigerator for two hours after shaping then we pull and allow the final rise. This retards the yeast and we get a good oven spring.

This project is coming up on a year and a half, “from bricks to bread.” I learn something new with each bake and as with so many things the task will show you the way, if you are patient and have your eyes open.

If you have any comments or questions I’d love to hear from you.

Warmly,

Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Flautas with Avocado Tomatillo Salsa

Mad coyote Joe's Blah Blah Blog: Flautas with Avocado Tomatillo Salsa: Flautas Flautas are rolled tacos that are fried. They are nothing like those little rock-hard taquitos you find in the frozen-food se...

Flautas with Avocado Tomatillo Salsa

Flautas

Flautas are rolled tacos that are fried. They are nothing like those little rock-hard taquitos you find in the frozen-food section of your local grocer. This recipe works well with several different fillings.

Corn oil for frying

2 dozen 6-inch corn tortillas

1 pound pollo deshebrado, Ropa Vieja, or Carnitas

1/2 white onion, chopped

2 tablespoons chopped cilantro

1/2 cup shredded potatoes (I use frozen hash-brown potatoes, thawed)

]Heat the oil in a large, deep skillet to 375 degrees. Dip each tortilla in the oil for a few seconds, but not until crisp. Set the tortillas on a plate covered with a dish towel.

Mix the meat, onion, cilantro, and potato together. (The potato causes the mixture to bind.) Place about 3 tablespoons of the mixture in the center of each tortilla and roll up. Use a toothpick to hold the flauta closed. Deep fry the flautas, 2 or 3 at a time, until golden brown. Remove from oil and drain on paper towels. Salt and serve immediately with Avocado Tomatillo Salsa.

Serves 10

Avocado Tomatillo Salsa

This is a wonderful light salsa, great with fish, foul ar any light roasted meats. This is a step closer to Authentic Mexican cooking!

1 Ripe Haas avocado, peeled and cubed

5 Tomatillo, husked and rinsed clean

1/2 White onion, chopped

1/4 C Cilantro, chopped

1 CLOVE Garlic, diced

1 Serrano chile, stem removed

Water

1 TSP Salt

1. Place Tomatillo, Onion, Cilantro, Garlic, Chile, Salt and 2TBL Water in blender; puree until smooth. Add Avocado and puree until smooth. Add more water if needed.

2. Salsa should be a thick liquid, about the consistency of ketchup.

Mad coyote Joe's Blah Blah Blog: Spicy Charred Pineapple Salsa

Mad coyote Joe's Blah Blah Blog: Spicy Charred Pineapple Salsa: Spicy Charred Pineapple Salsa This one isn't really for chip-dipping, but is a great salsa to serve with your next pork or poultry dish. A ...

Spicy Charred Pineapple Salsa

Spicy Charred Pineapple Salsa

This one isn't really for chip-dipping, but is a great salsa to serve with your next pork or poultry dish. A nice blend of peppers and pineapple make a fresh, surprising addition.

3-1/2 Slices Fresh pineapple, core removed
2 Poblano chiles
1/2 Red bell pepper
1 Jalapeno
2-1/2 Slices White onion

Salt to taste

1. Grill all ingredients until charred brown and soft. Place poblano and red bell pepper in plastic bag and twist closed, removing as much air as is possible.
2. Allow chiles and red bell to steam in their own heat for about ten minutes. Remove from plastic bag; skin should come off easily.
3. Remove stems from chilies and seeds from poblano and red bell.
4. Chop all ingredients and place in a medium mixing bowl. Let stand for 30 minutes for flavors to blend