126 replies to this topic

[Verjuice]

Rob modestly neglected to mention that my new buddy...

=
Verjuice had a great conversation with my mad Hungarian friend.

was previously the subject of one of his great kitchen masterpieces:

One distraction is over.  Here is the almost complete cheese bust...step by step:

[gfron1]

and my motivation to create THIS gesztenyetorta.

[gfron1]

I love the juxtiposition of these two pics!

[gfron1]

This is a passionfruit caramel - and maybe mango too - just fantastic!

[Verjuice]

Someone said that the darker caramels were passionfruit and the lighter ones were mango, but I said no way! They're the same flavor (passionfruit and mango combined). Maybe different batches account for the difference in color.

Kerry, can you confirm that my palate is in working order?

Yes, they were awesome, and I disgraced myself by eating well over a dozen.

Edited by Verjuice, 13 January 2008 - 08:00 PM.

[maggiethecat]

What a first-class example of what happens when Society members get together from all over the damn place. I've been following your weekend intently, learning so much and salivating so steadily. Doc Choc, you might be responsible for spawning a new generation of chocolatiers from New Mexico . Rob, you're quite the host.

I'm glad the Sauvagine was a hit at the cheese party; I want to wallow in it. But Kenogami? I'm not surprised it's stinky, because Kenogami was a newsprint town like Trois-Rivieres, my Quebec home town. Oh, the whiff downwind from the sulphite mill! I can't tell you how chuffed I am that Kenogami is in the cheese biz.

[Kerry Beal]

Someone said that the darker caramels were passionfruit and the lighter ones were mango, but I said no way! They're the same flavor (passionfruit and mango combined). Maybe different batches account for the difference in color.

Kerry, can you confirm that my palate is in working order?

Yes, they were awesome, and I disgraced myself by eating well over a dozen.

Your palate is in perfect working order. Both light and dark caramels are mango and passionfruit together, but the puree is added at a different time, giving a different result.

[Kerry Beal]

What a first-class example of what happens when Society members get together from all over the damn place. I've been following your weekend intently, learning so much and salivating so steadily. Doc Choc, you might be responsible for spawning a new generation of chocolatiers from New Mexico . Rob, you're quite the host.

I'm glad the Sauvagine was a hit at the cheese party; I want to wallow in it. But Kenogami?  I'm not surprised it's stinky, because Kenogami was a newsprint town like Trois-Rivieres, my Quebec home town. Oh, the whiff downwind from the sulphite mill! I can't tell you how chuffed I am that Kenogami is in the cheese biz.

Maggie,

I'm so glad you recommended the Sauvagine - it was a fabulous cheese and I think I'll need to get a little to have here at home.

Kenogami smelled worse than a pulp mill I've gotta tell you. Double vacuum sealed bags and parchment in between to prevent 'smell seepage' was required, but it stunk to high hell when it was opened and after you picked it up your hands smelled even after washing.

[ludja]

Thanks for sharing your fun cooking and eating weekend with us!

Kerry, did you find you had to make adjustments in your recipes when cooking at altitude? If so, is it a simple temperature adjustment?

[Kerry Beal]

Ok, got my pictures uploaded so I'll try to give a little travelogue from my perspective. I must apologize in advance for the pictures I didn't take.

I left home on Wednesday afternoon, deciding it would be wisest to spend the night in Buffalo rather than attempt to get to the airport for 6 am from my place. (A wise choice as it turns out since apparently in Buffalo you should be at the airport 2 hours in advance of your flight. Perhaps I was a bit early - as the check in's weren't even open when I arrived. They hit me up to $25 for overweight luggage - I was taking down a fair amount of stuff.)

I hit Tomric plastics in Buffalo first, grabbed a mold or two, then mailed off a couple of items at the post office and went looking for eG'er Patris. We had met once before when she attended the class I taught at Premier Gourmet. We started with tea, went on to have dinner at a wonderful soup place (she'll have to chime in and supply the name - I've forgotten), all the little stores along Elmwood Avenue, Target (to get more of those Reynolds vacuum sealers) and Wegmans (just to drool). We are definitely two people meant to shop together. One of the cutest items we saw on Elmwood Ave were a set of 4 gingerbread man cookie cutters - one with a leg missing, another with the head bitten off - sick, just sick!


When I arrived in Albuquerque 5 hours ahead of my next flight I stopped in at the Great Lakes airline desk and was told I couldn't check in until 4 hours before the flight. Since I planned to explore town for that time I decided to try the fine art of negotiation. No luck with that. With my already overweight luggage and a small plane I was getting nervous about the whole checked luggage thing, but apparently I was allowed 3 pieces so he sent me off to buy a little wheeled tote to put some of my stuff in. I then grabbed my luggage and started repacking it in front of the counter. Surprise, surprise I happened upon a couple of boxes of chocolates in my luggage, which I immediately handed over to the folks behind the desk - and miracle of miracles - my luggage got checked in an hour early. It's amazing what you can buy with chocolate!

I headed off in a cab for Duran's for lunch - as recommended on the topic I started on what to do on a long lay over in Albuquerque. I had the green chili stew with homemade tortillas (it really threw me when they asked if I wanted butter on my tortilla) and an order of guacamole. I didn't have the nerve to pull out my camera. (Of course I wasn't surrounded by two other eG'ers with their cameras yet).

Then I hopped on the bus and headed for Costco. I can't get over seeing booze in a Costco, and moreover cheap booze in a Costco. I didn't find anything too exciting there, but I did buy some lovely candied dried pear slices that I knew would be nice dipped in chocolate at the classes.

It was COLD in Albuquerque. I arrived at the bus stop that went to the airport. There was an rather rough looking amputee at the bus stop when I arrived and I started asking him questions about when I could expect the bus. When he finally snapped at me "Ma'am, I ain't the goddamn bus driver!" I sat down quietly to freeze and wait for the bus.

Only one other passenger and I were flying to Silver City. He'd never been on a prop plane before and was a mite nervous.

I finally got out the camera.


Gorgeous views out the plane windows but I lost the sun too soon.



We unpacked the vacuum packed chocolates - I guess altitude has to be considered.


Firmer centers travelled better.


I believe the caption should read - "no profile shots"

Seriously you've got to see 'The Curious Kumquat' - Rob and his spouse's store - it is amazing - it has everything!!! If you are ever searching for some strange ingredient you can't find anywhere else, drop him a line - I'm betting he'll have it.

So we spent a few minutes making the ganache for the class on Friday, then headed off for our first mexican meal (previously documented by Verjuice).

Friday's class was great fun with the high school students, I even got a chance to take a couple of pictures.



Dipping everything they could find in the pantry.



Sometimes you just need to relax while you lick the pan.



Here's eG's own 'Patrick' - my step and fetch it for the two days of classes. I wish I had someone like him at home. I need minions.


At the Kountry Kitchen for lunch - the order of the day is pictures before forks.



Verjuice takes a picture of her meal (then each of our meals). You notice I've cropped out most of the face. She's a touch camera shy. I did get some nice pictures of her however.



Rob takes a picture of his meal.



I snap a picture of mine. Then we can eat.

I wanted to add a couple of pictures to our dinner - one to show the wonderful lizard on the kitchen wall - so much more interesting than a kitchen witch.




And one of Marmaduke the great dane.


Saturday's lunch from the drive through burrito vendor.




"We'll help you eat your lunch"


A couple more pictures from the 'Cut the Cheese Club'.



Consuela's fabulous tamale.



Rob getting ready to unveil the cheese.


Rob - and the entire gallery realizing there are breasts above the fireplace. A nice picture, but probably not enough to make anyone switch teams.

I had a fabulous time. It was a whirlwind of activity. Lots of great food, excellent companionship. I could have used a bit more shopping time. I wanted to go through the Curious Kumquat with a fine toothed comb and bring home all the goodies I've been having trouble acquiring. On the way to the airport we dropped in to a place that sold dried chili's but it was closed, so I managed to leave New Mexico with out dried red chili's if you can believe that. I also left without a bottle of tequila! However shall I make Mexican Buttermilk?

[Kerry Beal]

Thanks for sharing your fun cooking and eating weekend with us!

Kerry, did you find you had to make adjustments in your recipes when cooking at altitude?  If so, is it a simple temperature adjustment?

The only thing I made was ganache while I was there, and tempering chocolate - the altitude didn't have any perceptible effect.

[John DePaula]

Wow, what a wonderful trip! Thanks for the report and pix!

[prasantrin]

I am terribly jealous of all the wonderful food, wonderful experiences, and most importantly, the (newfound?) camaraderie amongst the three of you. What a treat this was!

[patris]

Having had the distinct pleasure of dining (the soup place was Brodo) and shopping with Kerry before she headed off for the weekend, I have been following this adventure with delight. Gfron and Verjuice and Patrick - you lucky dogs you!

Maybe if I start calling Mighty Taco the "drive through burrito vendor," it'll taste better...

[gfron1]

Just a quick post-note. I've been asking everyone I can about the style of food we have here. No one could give a distinct answer, but all agreed it wasn't Santa Fe style New Mexican. The best description I was given was something like this: Its our own distinct style. Its not Tex-Mex. Its not Arizona Mexican. Its not really New Mexican as most people understand it. Its the food of our people because unlike most of the other styles that have evolved over the years, our style has remained relatively pure because of our isolation - meaning, no big chef has come in and popularized it and modified it. This is the food that is made in most kitchens in our area, and has been for a long, long time. There is no pretension. There is little fanciness (aside from a smiley face on your taco). It is working people's food. Hearty and affordable.

[Kerry Beal]

What ever you call it, it was damn fine food!

Still want to know what the name of that burrito I had at Don Juan's with the pork skin, so I can try to imitate it at home.

[John DePaula]

Just a quick post-note.  I've been asking everyone I can about the style of food we have here.  No one could give a distinct answer, but all agreed it wasn't Santa Fe style New Mexican.  The best description I was given was something like this:  Its our own distinct style.  Its not Tex-Mex.  Its not Arizona Mexican.  Its not really New Mexican as most people understand it.  Its the food of our people because unlike most of the other styles that have evolved over the years, our style has remained relatively pure because of our isolation - meaning, no big chef has come in and popularized it and modified it.  This is the food that is made in most kitchens in our area, and has been for a long, long time.  There is no pretension.  There is little fanciness (aside from a smiley face on your taco).  It is working people's food.  Hearty and affordable.

I think that's fantastic. It truly saddens me that so much of our culture here in the States is becoming / has become so homogeneous.

Rob, it might make an interesting thread to discuss how your region differs from the more populist version of "New Mexican" or SW cookery. Esp. if you include recipes and/or sources for supplies...

[gfron1]

My first thought was...ugghhh, homework

But then I remembered...I have an intern! Patrick A - get to work!

[Kerry Beal]

My first thought was...ugghhh, homework 

But then I remembered...I have an intern!  Patrick A - get to work! 

Patrick - can you go research the burrito list for me at Don Juan's while you are at it?

[gfron1]

Oh no...that's my job. I'll take one for the team.

[andiesenji]

Perhaps you could coin a term for it. There does seem to be a distinct sub-cuisine in the Mimbres region, which appears to be limited to the area that was populated by the people of that culture.
My dad, who lives in Deming much of the time, has often remarked that the line of demarcation doesn't include Las Cruces. At the moment he is visiting friends up north.

[gfron1]

Two updates. The food of our region does have a name gileño which refers to the people of the Gila River region. I have two people working on a definition - both of which have family from the area since well before we were a state.

And here's a creation by one of Kerry's students that has been very active since the class. She called them misfit mice:


and as for my chocolates for Chocolate Fantasia, let's just say that my hazmat suits have been ordered. And apparently I was part of a write up of the CF event in New Mexico magazine, but I haven't seen it yet. They also published a recipe - my riff on PH's fried ganache balls.

[John DePaula]

Two updates.  The food of our region does have a name gileño which refers to the people of the Gila River region.  I have two people working on a definition - both of which have family from the area since well before we were a state.

And here's a creation by one of Kerry's students that has been very active since the class.  She called them misfit mice:
...

and as for my chocolates for Chocolate Fantasia, let's just say that my hazmat suits have been ordered.  And apparently I was part of a write up of the CF event in New Mexico magazine, but I haven't seen it yet.  They also published a recipe - my riff on PH's fried ganache balls.

Very cute mice!

[gfron1]

At risk of shameless self promotion...

For those of you who have access to the New Mexico magazine, the February issue has a write-up of Chocolate Fantasia (the even that Kerry was brought in to help), and I got a nice recipe inclusion.

[Kerry Beal]

At risk of shameless self promotion...

For those of you who have access to the New Mexico magazine, the February issue has a write-up of Chocolate Fantasia (the even that Kerry was brought in to help), and I got a nice recipe inclusion.

What recipe did you give them?

[gfron1]

I did my take on PH's fried ganache balls. Some modifications to the chocolate type, made them a bit firmer for newbies to have success, and added ginger. If it goes online, I'll post a link.

[Anna N]

My curiosity is getting the better of me. Since I helped suggest which Canadian candy bars should make the trip with Kerry to NM, I'd love to know how they were received.

[gfron1]

ooh - so sorry! The weekend that Kerry was here was fueled by the coffee bars since I didn't have time for non-sugar breakfasts (2 on Friday, 2 on Saturday). Very good - they reminded me of something I had in the middle east, but couldn't quite remember. Kerry thought they would be fun to replicate at home - but I'll leave that to you confectionary folks.

I didn't notice a difference between the CA Kit Kats and the US Kit Kats. But they did highlight to myself that I don't eat them by the plank - I bite across planks, which seems odd to me.

The first toffee bar that I had (you'll have to remind us of the brand) I thought was too hard, but really, really good once it was melted in my mouth. But then I started walking around town with them in my pant pocket so they would be soft when I wanted them - hey baby! Is that a soft toffee in your pocket or...

I can't remember the last bar, so it must not have been my favorite. Thanks for your professional, technical expertise on this important matter and international cultural exchange!

[Lior]

Thank you all for an interesting thread! I really enjoyed every sentence and every picture. It sounds like everyone had a wonderful time. It seems like a special bunch of people live there!

[gfron1]

I'm tying up loose ends on this little blog. First, I finally had a chance to enjoy the last of the cheeses that Kerry brought from CA. It was a sweet onion cheese. In another topic Fatguy claims that any cheese that has something added is merely an attempt to hide bad cheese. I argued against that and I do again having had this cheese. It was super. We had it by itself and also grated on some thinly sliced baguette soaked in Fair Trade Palestinian ExV.




I also opened up a buritto relleno yesterday. They were out of the chicharron burittos, but I'll try again today. It may not look pretty, but its soooo good. A whole chile relleno slapped in with some beans and cheese.