ludja

Ok-- I decided to look through a few a my mexican cookbooks and came up with this info from Bayless' Mexico, One Plate at a Time. He mentions that there are lots of varieties of quesadillas, many with pre-made corn or flour tortillas, but that in Oaxaca, they are generally called "empanadas" and are made with fresh masa harina dough. For the fresh masa harina quesadillas: He says they can either be griddle cooked, in which case, the dough needs to be pressed thin enough and spend enough time on the griddle in order for it to cook all the way through or they can be deep fried. He makes the griddle version quesadillas larger (~ 7 in diameter)and the fried ones smaller ( ~ 4 in diameter). I think I mostly restated what others mentioned above but somehow it makes more sense to me now. Incidentally, he suggests these two fillings: squash blossom, epazote, and melting cheese for the griddle-baked ones & melting cheese and epazote for the fried ones. Maybe Susanna Trillings, Season of My Heart book on Oaxacan cuisine would have more info. I've looked at it from the library but don't have it at home. Must try these per ExtraMSG's eg. above...

I believe that (at least traditionally) wheat tortillas came from northern parts of Mexico that grew wheat--in contrast to corn grown in larger areas of the country. Also, per esperanza's post above, it seems that quesadillas made with pre-cooked tortillas are much more common. Interesting though, to know if there is a difference between an empanada and a quesadilla made with uncooked dough... It looks like they would both be shallow fried. Maybe it is the thickness of the dough or the size of the finished product?

Thanks for adding your detailed comments re: Kennedy's books to the thread. Sounds like your efforts on Yucatecan style enchiladas would be a great kick off to a new thread! (I'm intrigued to hear more about them... )

Good ideas Carlovski. Your post reminded me another dish I make quite a bit-- broccoli and anchovy. Similiar to what you post above, but with anchovy added. Mince anchovy, garlic, dried red pepper together, sautee in olive oil. Add in par boiled broccoli and sautee a bit longer. Drain pasta, add in to marry wtih sauce a bit. Add some pasta water if wanted. Serve with pecorino. Orecchiette pasta works well for this. (I cut up the broccoli stems and florets pretty small for this). edited to add: for an extra savory element and pork substitute: anchovy! (won't work in all cases of course).

Some background info on the TexMex roots of Ro*Tel. edited to add: this link also has a slew of recipes using Ro*Tel tomatoes...

For another non-Italian idea: kasha varnishkes with a grean salad alongside.

1. Ok, here's a vegetarian pasta dish using 'pantry' ingredients that might work well for your situation: roasted beets (boil or steam, instead), slow cooked onions, crumbled ricottoa salata or hard goat cheese, roasted walnuts and bittery greens or spinach with a pasta like fusilli... These ideas may or may not fit your current specs: 2. This is a great "pantry' recipe from Lidia Bastianich, Capellini Capricciosi. Maybe you could sub or omit the bacon... onion, bacon, canned tomatoes, peperoncini, etc. The peppers add a great bite and make this an interestingly different pasta dish. Saute onions in butter or chicken fat to add flavor lost by absence of bacon? 3. A great winter pastas is broccoli raab and italian sausage with orriechette. Buy sausage the same day and sub chicken for pork sausage.

Some simple ideas: savory buckwheat crepes: sauteeed mushrooms, gruyere cheese and sliced almonds mushroom leek creme fraiche filling ratatouille sweet: chestnut rum cream inside; whipped cream on top sauteed apples inside; whipped cream on top lemon juice and sugar

Thanks for getting (ie. showing!) us the desserts too. The white chocolate mascarpone confection looks great. My favorite Amsterdam frite topping was "Sambal" mayo, a spicy chili mayonaise. After the first time ordering them, I remembered to pick up the little wooden fork for eating the fries while walking thru the city as they become more sauce-laden. My mouth is watering for them right now. A kind of funny food story (maybe to egulleteers?) occurred when I was leaving Amsterdam and was at the airport. I had quite a bit of time (so I thought) and I decided to squeeze in one more order of frites with sambal sauce. It took me longer than I thought to get through check in--but I carefully clutched my frites all the way through. I showed up at the gate with almost everyone else boarded on the plane. The attendants outside the gate asked me why I was so late and I pointed to the frites.... They really laughed at me.

That's what Ash Wednesday fast is for...

Here's a list of the main nominees for encourage inspiration: Best Picture "The Aviator" "Finding Neverland" "Million Dollar Baby" "Ray" "Sideways" Best Animated Feature "The Incredibles" "Shark Tale" "Shrek 2" Actor Don Cheadle in "Hotel Rwanda" Johnny Depp in "Finding Neverland" Leonardo DiCaprio in "The Aviator" Clint Eastwood in "Million Dollar Baby" Jamie Foxx in "Ray" Actress Annette Bening in "Being Julia" Catalina Sandino Moreno in "Maria Full of Grace" Imelda Staunton in "Vera Drake" Hilary Swank "Million Dollar Baby" Kate Winslet in "Eternal Sunshine of the Spotless Mind" Directing “The Aviator" Martin Scorsese "Million Dollar Baby" Clint Eastwood "Ray" Taylor Hackford "Sideways" Alexander Payne "Vera Drake" Mike Leigh

Particularly intriguing menu jinmyo. Two questions: 1. Abalone Sauce Is this a preserved product bought in a bottle? How does is compare with fish sauce? Can you recommend a brand? 2. The green tea sorbet and kimchee pancakes sound unique. I guess the sorbet must have had some sweetness? Would be interesting to hear your opinions on how this dish worked. Thanks much!

Thanks, it looks like this might be the place: Cookin' 339 Divisadero St. San Francisco, CA 94117 cross street: Oak district: Haight (Lower) phone: 415.861.1854

QUESTION: I'm slightly embarrassed to admit, that, despite this thread I pre-soaked some supermarket white navy beans... I let them soak for ~ 1 1/2 days rather than "overnight". When I looked at them today, there were some bubbles, apparently looking like some slight fermentation occurred. They also have a slight fermented, yeasty type smell. Are these safe to cook? If safe, will they taste bad? good? Thanks! (it's easy to just throw them out, but I'm curious if any one know the answer to this).

Thanks, I'm a real caramel fan--and the recipe is intriguingly different than some of the 'standards'.

Thanks for the additional tips on times to go (and not) to Bizou, Krys. The offerings at the special wine dinner sound excellent. As essvee mentioned also, nice deal to have an excuse to do some wine shopping at K&L; then skip the corkage.

funny and interesting review; thanks for posting it. I'd still try the restaurant if it it reopens, maybe they'll have more experience the 2nd time around to smooth out some the details. edited to add: Was the butter good? (good bread and butter sounds good to me...)

Ok, I'll be the first to gush! That looks terrific-- and thanks for the extra tips on making it. I will definately be trying it. Hope you do follow up with a discussion/recipe on your favorite caramel sauce recipe...

I haven't tried making torrone myself yet, but am interested in doing so sometime... (it does sound pretty tricky though). (as an aside, I had an excellent Italian torrone a month ago that was flavored with coffee--nice contrast to the sweetness). Anyway, not sure if you searched egullet, but there is an earlier thread w/a bunch of reminiscences/suggestions here . Forum Host: maybe these would two threads would be good 'merge' candidates; to keep the info all together for future reference...

Have fun, and if you have a chance, report back and share your impressions.

What a great way to be able to start your day! Looking forward to blog very much; I love visiting Amsterdam.

torakris; that looks so good! edited: I had some questions re: the bibimbap but decided to ask it on the bibimbap thread as I saw you also posted there... looking forward to more info on people's favorite poke preparations...

Go Pat's!!!... but pass the roast pork sandwich with aged provolone and broccoli raab. (I may be a New Englander and all, but I surely won't let mere birth affiliation get in the way of food!) But sticking up for New England food, I'll also take a great lobster roll (and Maine is part of NE), NY style pizza (from New Haven) or fried clam bellies on the Mass north shore or RI...

Your previous thread re: Cocolat had me searching on the web--that's what inspired me to post this thread! Well, it hasn't been open too long so it should be there awhlie, at least until your next visit.

Thanks for the detailed guidelines Boris, especially re: the cut of meat. Confusion on that point is one of the reasons I have balked at finally trying this at home! (Sometimes having relatives in other countries doesn't help, once case being the translation of meat cuts!)