Varmint

Hopefully we have some food stylists and photographers out there, as I'd like some help as well. My photos always have that "clinical" feel to them.

North Carolina -- Pink Lady

Super. Outstanding. Amazing. Wow. And these are just what I'm thinking -- I can't imagine what my oldest son - the potato freak -- will say when he looks at this after school. This is an amazingly comprehensive study, Jack, and I'm truly sorry you didn't partake of any of this food. Thanks from all of us.

Chicken and corn chowder with a 2000 Guigal Cotes du Rhone and a fried peach pie.

If it's anything on the order of this level of eating, you're in for some trouble, herb.

Phlawless and I just took a field trip to the big Latino grocery store. It is outstanding!!! We'll be having a good ol' time on Saturday. It's not too late if anyone wants to join us. Just because it's the weekend before Thanksgiving is no excuse.

I'd be down with Fat Guy getting any paying reviewer's job, just so I could mooch off of his expense account when I come to visit.

This looks like a good menu: Cerveza Tamarind Margaritas Jarritos sodas Guacamole Roasted tomato-jalapeno salsa Tomato-chipotle sauce Tomatillo salsa Two-toned Ceviche of sea scallops and tuna Jicama, cucumber and citrus salad Tamal de Cazuela – Crusty Baked Tamal, served with mole (red brick mole? Bayless 2 @ 247) Mushroom Pork Chicken Jaymes’ Charro Beans Tacos with fresh corn tortillas Braised pork with chipotle and roasted garlic Shrimp with Mojo de Ajo Skirt steak? Chicken? Squash/pumpkin fritters with cajeta Comments?

Just like pork is the "other white meat", what Jensen is serving is "the other pork."

It should definitely keep that long. I've kept it for weeks. I also freeze it for months, even with the cheese added.

This is an eGullet psychological problem if there ever was one: I hate our everyday china, simply because food looks so bad on it, AND it looks even worse for photographs. Our "formal" china is all white, and I love that, but the nasty green stoneware is grotesque. Thus, I need better china so my food will look better on eGullet!!!! Something tells me that folks here can relate to that, but any "normal" person will think I'm crazy.

Welcome, CM!! We hope you post lots of details about your dinners, including photos if possible!

Quick Monday dinner: Semolina and herb crusted catfish with tomato and caper ragout over red chard risotto:

I don't recall where I saw it, but I read that someone bought them out of bankruptcy and they plan to reopen under the Fowlers name. Not sure of when that'll happen, either, but if they're smart, it'll be soon to take advantage of the holidays.

Gee, I guess I'll have to stop licking the cart handles. Seriously, this is a big, "So what" to me. Of course they're nasty. Almost everything that is touched by people is nasty. Think of bathroom doorknobs -- you really think everyone washed their hands before leaving? Also, doesn't everyone who washes their hands also touch the sink valves? Thus, I'm not going to lose any sleep over this.

Actually, the cooking process took so long that it wore off any of the nastiness I was experiencing. Thus, the barbecue was actually the best I've ever had, and I've had a lot. I'm usually hypercritical of my cooking, but this was very, very good. Even when I first tasted it at 10:00 AM!

Mmmmm . . . fried fish. Mmmmm . . . Leinie's I know what I'm making for dinner tonight!!

Try cooking a whole pig after it's spent a night brining in your bathtub. That'll really give you the heebie jeebies.

A bourbon based egg nog?

Epazote, pepita, various chiles, fresh masa, lard What else????

I wholeheartedly endorse this suggestion. Do serve 'frijoles del charro,' or 'charro beans.' A nice pico to go with would be splendid. And muy tipico. Why don't you see if you can find a good recipe for each? Don't worry, charro beans are definitely on the menu!!!! Here's an update, from the other thread: Tacos -- in (pork, chicken, fish?) Ceviche -- in Tamal -- in (let's do a mushroom filling, too) Mole -- in (I'm thinking this is used as a sauce as much as a featured dish -- goes well with the tamal, too) Charro beans -- in Mojo de ajo -- in (perhaps for the tacos, etc. -- can do on request -- I'll make the mojo in advance) Salad -- in (let's do jicama and cucumber -- there's a recipe in Bayless 2) Cajeta-based dessert -- in Guacomole -- in Rice -- is it needed??? Salsas -- in Libations -- in -- using some tamarind in a margarita. Hot damn! We can cut this back even more, but the purpose is to eat over the course of several hours. It'll be one long grazing session.

ceviche recipe make the pickled onions too. I might just use pickled okra instead, as that's such a traditional Mexican relish! Although I do have 2 jars of it left!!!!

The ceviche I'm planning to make will consist of sea scallops and tuna. It'll actually be two different kinds of ceviche. For the scallops, I'll slice them horizontally to about 3/8 to 1/2 inch slices. I'll do a very simple marinade for that. I'll have a bit more tomato in the diced tuna. I'll then line a smallish martini glass (or something akin to that) with the scallops and fill with the tuna. It should be a nice presentation.

Cusina, this father of 4 (the oldest of whom was born at St. Mary's on the East Side of Milwaukee) is loving this. Please continue to add all of the tidbits of Milwaukee and Wisconsin gastronomia. How there's a bar on every corner in some residential areas. Cheese curds. Sprecher. Speed Queen. Von Trier's. Sendiks. Kopps. Real Chili. National Liquor Bar. Fish fries and fish boils. Man, I miss Milwaukee. Oh, and go Pack!!!!

That's awesome. We'll definitely use the tamarind in some drinks. I have a one pound block of tamarind paste. Is that pure pulp? Regardless, I've read that even with pure pulp, you want to extract the flavor out with warm water. As far as the northern Mexican theme, we've decided to deviate from that. We're hitting a couple of different regions and their dishes -- focusing on the best possible ingredients. Damn, this'll be good!!!!