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  • Jaliscan olives?

Jaliscan olives?

Por RaquelRuiz | 9:15 PM MST, Jue Mayo 05, 2011

I hope my colleagues here at Nuestros Ranchos will overlook the fact that
this email is potentially about Jaliscan food rather than genealogy. I am
visiting my parents in So. CA, after the 4/30 conference in Rancho
Cucamonga. We were again bemoaning the loss of my maternal grandfather's
recipe (unwritten) to cure olives when my parents happened to mention for
the very first time that he had learned to cure olives from my paternal
grandfather, my Jaliscan grandfather. Now, this grandfather may have
learned it between here and Jalisco (he worked in the Yucatan and lived and
worked in Texas before arriving in CA about 1928. But if is an Jaliscan
recipe, I would love it if someone would share it. These olives were mild,
delicious green olives. I know the taste had something to do with the
proportion of lye, the type of cask, and the curing time, and that they
would be taste-tested daily after a certain amount of time. I've sampled a
variety of olives in Spain and they are nothing like my grandfathers'. Can
anyone help?

Espero que mis compadres del Nuestros Ranchos me discupla que esta
comunicacion potencialmente tenga que ver con comidas jalisciense y no de
genealogia. Estoy visitando mis padres aqui en el Sur de California despues
que asiste la conferencia de 30/4 en Rancho Cucamonga. Estabamos otra vez
lamentando la perdida de la receta para curar las aceitunas de mi abuelo
maternal cuando me dijeron por la primera vez que fue mi abuelo paternal, mi
abuelo jalisciense, que se la enseno a mi otro abuelo. Puede ser este
abuelo se la apendio entre Jalisco y California, desde que el trabajaba en
la Yucatan y en Tejas antes que llegaba a California en 1928. Pero si es
una receta jalisciense, me alegro muchisimo si alguien me la puede
compartir. Las aceitunas eran leve y sabrosas. Se que tiene que ver con la
proporcion de lejia, el tipo del barril, el tiempo para curar y que el las
probo diariamente despues de una cantidad de dias. He probado una variedad
de aceitunas en espana, y nada son como las de mis abuelos. Alguien me
puede ayudar?

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