Talk:Carne asada
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This seems to be a reshuffled cut and paste job from here: http://bbq.about.com/cs/beef/a/aa122803a.htm Unless both articles were written by the same author, perhaps someone should rewrite this Wikipedia entry. I don't know enough about the topic to do so myself.
I agree with you that this seems to be some kind of cookie cutter version definition. To create a good carne asada you'd like to use a greater variet of ingredients. Cilantro, beer (cheap beer is the best), garlic, key-limes garlic salt, onions, orange juice and a hint of white vinegar. The best meat to use is fatty thin meat. Steak makes a lousy carne asada.
[edit] Eaten by indians in 200 BC?
The statement that Carne Asada was eaten by indians in the northern U.S. around 200 BC needs clarification. There were no cows in North or South America in 200 BC, so since Carne Asada is described as a beef dish, it could not have existed in the Americas in 200 BC. Also, who were these indians and which northern parts? Please provide a source and a little more information.Gustavsnarp (talk) 16:49, 12 May 2008 (UTC)
[edit] Inaccurate?
I'm not going to edit because I can' find a source. However, from personal experience, carne asada is a "traditional meal" for MANY central american countries. Seems wrong to just highlight mexico.
[edit] Please mention sources
I'll edit this again, since you left it in the mexican cuisine section, I'm Brazilian and have been living in Mexico for a few years, we do not have Carne Asada in Brazil, at least not the type this article mentions, Argentinian or Pampas carne asado is als substantialy different, so this article mentions Mexican carne Asada... there is no such thing as a "Hispanic Carne Asada" my friend.. just hope to clear this mix up, cheers
[edit] family recipe?
in my family, we marinate in lemon juice, onion, and often beer. is that noteworthy? are beer and lemon juice widely used for marinating carne asada in general?
[edit] consider vegetarianism
just sayin' —The preceding unsigned comment was added by 66.235.35.207 (talk) 04:36, 8 March 2007 (UTC).
- This has nothing to do with the article since it refers to a grilled meat dish. Tralfaz (Ralraz, yech) 15:37, 20 August 2007 (UTC)
[edit] Grilled or Roasted
My Spanish text book translates asada as roasted, as do the google translation tools. However, I know that both of these sources are often inaccurate and it would be of interest to the article if a native Spanish speaker could confirm the correct translation of asada. Knowledgesmith 21:35, 11 April 2007 (UTC)
[edit] An ad?
Why is there a link to a seasoning product? Is this, erm, kosher?
- If you didn't notice, most of the text in the link is in the article as a cut and paste.Tralfaz (Ralraz, yech) 15:38, 20 August 2007 (UTC)
[edit] "Classic" recipe?
The recipe cited looks pretty random. It may in fact be good, but it's hardly authentic. I don't know if this something someone (not Mexican) just made up or if the ingredients are just substitutions. Tabasco sauce (AKA Louisiana hot sauce)? Lime, lemon AND orange juice? (Why not use sour orange juice, available at many Hispanic markets, instead?) If you google a bit you'll easily find better & obviously way more authentic recipes. —Preceding unsigned comment added by 131.191.40.86 (talk) 01:39, 4 September 2007 (UTC)
[edit] Good Article
This is a good, clean article. Nice. —Preceding unsigned comment added by 201.160.193.175 (talk) 00:54, 3 November 2007 (UTC)
[edit] How to make....
La carne se puede marinar de diferentes modos y creo que cada hogar tiene su toque diferente y utiliza su corte de carne diferente eso lo hace unico en entre diferentes hogares. Yo me llamo Daniel Dominguez y vivo en CD. Juarez en el estado de Chihuahua travajo en El Paso TX. asi que pues divo de dos relacionadas pero muy diferentes culturas. Yo preparo la carne de la siguiente forma: Ingradientes: Carne: La carne me gusta de diferentes cortes unos son cuando traigo mas dinero que otras veces con esto quiero decir que el corte la mayoria de las veces tiene mucho que ver con mi presupuesto. Mi favorita es Sirloin o aguallon. De preferencia de corte fresco y entero de 3/4 de pulgada de grueso. La salsa de marinar esta compuesta de diferentes salsas convinadas. Salsa Inglesa Salsa A1 Salsa de BBQ original. Jugo de limones Pimienta Sal Sal de Ajo Forma de preparar: En un bowl prepara la mezcla no es en cantidadez exactas yo casi siempre compro las verciones pequeñas de cada articulo y un aproximado de entre 3 y 4 kilos de carne las sales y la pimienta son al gusto pero siempre teniendo en cuenta la cantidad de carne, en un refractario ve depositando pisos de chuletas un piso y con una brocha le pones la mezcla completamente despues otro piso de chuletas y otro de mezcla y asi hasta terminar todo. Entre mas tiempo te tomes para marinar la carne es mejor, si puedes haslo un dia antes de asar la carne. Otra cosa importante es la preparacion de el fuego. Existen en mi casa dos formas de preparar el fuego una es con fogatol y otra con aceite de cocinar. La de fogatol: deve de ponerse el carbon en el asador y despues mojarse completamente con el fogatol dejalo reposar por lomenos unos 10-15 minutos y despues enciendelo, notaras como lentamente se ira encendiendo completamente dado a que el conbustible a penetrado completamente. La de aceite de cocinar: deseguro estas pisteando unas sabrosas cheves para la hora de prender el carbon, espero que sean de lata, necesitaras una, parte una por la mitad y hasle unas ranuras verticales a todo el rededo y abrelas como si fuesen unas agarraderas que se utilizaran pera poner cerca el carbon de la pequeña ogera que haras, ponle bastante aceite de cocinar y una servilleta de rollo asu vez hasla como mecha. Pon el carbon ceca para que valla agarrando fuego y ve dispersando el fuego con aire(esta forma es mucho mas dificil pero muy varata y entretenida). Deveras compañar tu carne asada con papas asadas, chiles california, chiles jalapeños toreados, cebollitas de ravo asaditas, guacamole queso fundido y tortillas de maiz y de harina a y claro sus cervezas bien eladotas..... Disfruta.... Daniel Dominguez El Paso TX. 12.5.2007 —Preceding unsigned comment added by 216.63.253.186 (talk) 17:40, 5 December 2007 (UTC)
The introduction uses the word "delectable," which is an opinion. —Preceding unsigned comment added by 71.133.74.137 (talk) 03:13, 15 January 2008 (UTC)
[edit] Honduran variant has no place here
The Honduran variant has little to no place in this article as when people are searching for the words "carne" and "asada" in an English wiki, we know full well they are looking for the American usage of the two terms. We also know that the next 5,000 hits for "carne asada" are going to be from people living in the U.S. curious about what they hear their Mexican/Mexican-American community members call "carne asada". They see the words used together on thousands and thousands of meat markets on U.S. soil. There is very little chance that web users are passing by Honduran meat markets seeing these signs on windows enough to warrant having it posted here.--Arlugophotog (talk) 05:28, 27 May 2008 (UTC)
[edit] Honduran variant can only open the flood gates to every other country's version of a Carne Asada
Honduran variant can only open the flood gates to every other country's version of a Carne Asada. Next the article will be wrought with versions from every nation/region/territory on the globe. It should be removed immediately before the focus of the article is on Sudanese kebab recipes, which as also a version of carne asadas.--Arlugophotog (talk) 05:36, 27 May 2008 (UTC)
[edit] It does Not mean Grilled
Which makes sense as rotisseries, spits or cooking by proximity would be completely normal in the Spanish and Mexican territories described in the article before the annexation by the U.S. and its "Grills". —Preceding unsigned comment added by Arlugophotog (talk • contribs) 05:28, 30 May 2008 (UTC)
[edit] Guacamole
In my opinion, the pairing of the meat with guacamole is more important than just "commonly accompanied". To many people in the southwestern united states, it really isn't carne asada if it doesnt have guacamole.Kevintheomanharris (talk) 14:57, 30 May 2008 (UTC)
[edit] What about famous phrases?
You cant forget to mention the famous phrase from Nuevo Laredo,Tamaulipas my friend, "En Nuevo Laredo la carne asada, la cerveza bien helada y un caloron de la chingada" that means in English: "In Nuevo Laredo the Roasted meat, the cold beer, and a fucking heat" is a famous quote from here the mexican border
[edit] Way to go JBSupreme!
You've managed to completely wipe out crucial information that people who don't know a whole bunch about Carne Asada will be in a conundrum about. By this, I mean, you've deleted the section on differences in the prepared and unprepared meat cuts. Folks will now have no idea this is a purchasing option at their local meat market. We're supposed to be enlightening people here to great detail and knowing the difference in the two choices of Carne is a huge part of enjoying one's barbecue (that was the point of someone looking this article up, right?).
Also, kudos, for you completely deleting that vital portion of the article but leaving the portion regarding Honduran carneada. That's great, hey listen: I'm sure the Greeks also have a roasted meat that they want to post in this article as well, but it's not Carne Asada; goodness gracious, redirect the carneada to its own article.
Like was said earlier, if this article begins to post what Carne Asada is in other countries, then next is what it would be in other languages, than it's going to be difficult to find out what Carne Asada is here, in the U.S., where people are looking up what Carne Asada is in the South West, where it is emulated from. Good grief, dude.
Why don't you go and NOT delete the portion on the article about Football where two college kids list another way Football is played with their dirty clothes in the laundry room, but delete the part where it lists the difference between Football and Soccer?
Real men of geniousssssss.--Arlugophotog (talk) 19:12, 14 June 2008 (UTC)
- Calm down, there's always the edit history to go back to. JBSupreme should have been giving some descriptions. It looks like you are probably right that he deleted a bunch of useful stuff. I'll add some of it back. In the future, you should be bold and revert changes you think detract from the article. If you reverted JBSupreme's edits along with a clear summary of why you reverted them, I doubt anyone would disagree. —Ben FrantzDale (talk) 19:44, 14 June 2008 (UTC)
