[liquido]

After living 2 years in Mazatlan Mexico I have become addicted to the Jalapeno's that are pickled with carrots and onions in a can.I have been to all the stores here in Mactan with no luck.Has anyone seen these in any of the stores in Cebu??.When I was in Davao I was able to find the sliced jalapeno's in jars but they were terrible (mushy) probably from age....I have 1 can left so my supply is getting dangerously low...Im also craving for a foil wrapped potato that they would have on a grill and then they would scoop gobs of butter and sour cream in it with a spoon and then load it with cilantro,onions,salsa and strips of Fajita meat...off my subject I know...........

[Bob Ward]

Ayala or Rustan's is your best bet. But you may have to grow them and make your own. Baking a potato in foil is just for a showy presentation or as you say, on a grill. Most connoisseurs of fine baked spuds do so in the natural jacket and sometimes a bit of vegetable or olive oil on the outside. The biggest trick is to vent the potato properly so that the steam can escape and not make the spud starchy.

This is a good guide! http://whatscookinga...otatoBaking.htm

This post has been edited by Bob Ward: 16 November 2008 - 09:07 PM

[Penguin]

They've got jalapeno peppers imported from Mexico in Metro Gaisano Ayala Mall. It's in the center aisle part with all the foreign food.

[liquido]

I should have said thats how the streetside vendors in mexico prepare the potato's over a charcoal grill ...They are a meal in itself when they prepare them like I said..The guy takes a spoon inside the potato and stirs it with the butter and there form of heavy sour cream..and then all the toppings that they put on..You talk about an artery clogger..These are a must to try if ever there....Thanks Penguin..I will stock up..

Bob Ward, on Nov 16 2008, 09:05 PM, said:

Ayala or Rustan's is your best bet. But you may have to grow them and make your own. Baking a potato in foil is just for a showy presentation or as you say, on a grill. Most connoisseurs of fine baked spuds do so in the natural jacket and sometimes a bit of vegetable or olive oil on the outside. The biggest trick is to vent the potato properly so that the steam can escape and not make the spud starchy.

This is a good guide! http://whatscookinga...otatoBaking.htm

[Shadow Sword]

My dads house has rows and rows of jalapenos and large cayenne peppers, I think there may be a few habenjeros (however theyre spelled) plants there too and okra

[sork]

They have fresh jalapenos at Gaisano Country Mall as of two days ago. Sometimes they have them at Gaisano Ayala also. Usually about 25 pesos for a good amount.