chow guy

Brother Ron Pickarsaki 's Friendly Foods has a time consuming recipe for Seitan. I like White Wave brand unflavored. The trick is to marinate or slow cook it in a tasty sauce or marinade.

Katherine, Thank you for the tech tip. I was close... but not quite Chow Guy

QUOTE "One thing I'd really like to talk about is the phenomenon of "Restaurant/Brewpub Movie Theaters". These are few and far between, but the idea fascinates me. Anyone here been to one?" P.S. I cannot figure out how to use quote feature on this site (the help feature didn't explain it well enogh for my tecno challenged brain). Any help would be appereciated...Chow Guy We "had" a really cool one called Cinema Cafe in Santa Fe (It's closed now). The format was comfortable, couches and overstuffed chairs with low coffee tables to eat on, with second run or vintage movies playing all day. The rake of the theatre was perfect for sightlines. There were several incarnations when it came to the food (New American then Ameri-Cuban), which was quite alright to good. Menu choices ranged from noshes and finger foods to full fledged meals. A well chosen beer and wine selection and descrete personable staff that was not intrusive. I think the films were part of the problem (often not great choices). They hosted the SAG Awards there last year and it was a perfect venue for a party like that. A good time was had by all.

Food during basic trainning at Ft. Ord in '68 was plentiful, and the only confort during a long hard day, so I never noticed how bad it might have been. I was then stationed at the Presidio of Monterey at the Language Institue for 9 months and the food was actually good.When I got shipped to Korea the food took a turn for the worse. Everything was either canned, reconstituted or thawed. I had a great job (as entertainment specialist) so I lived at the entertainment workshop and often ate at the golf course next door or off base out in the village. I practically lived on Bibimbop, kimchi and Yaki Mandu (which were very inexpensive).

Somehow New Mexico never made the list Albuquerque: Chile (both red and green) as in Green Chile Stew and Carne Adovada Santa Fe: Frito pie (it was born in the Woolworths on the plaza)

I remember being shocked as a teenager when I discovered that ratatouille was in a Julia Child cookbook. I thought I had made it up (Is there no such thing as an original idea?). Since then I have always shared recipes. I even give tips to insure good results. A very high percentage of people that ask for recipes or even that take cooking classes, very rarely actually use the recipes. I taught at a cooking school for several years, the owner (who has published lots of cookbooks) used some of my recipes in her books and did not give credit. That's not cool.

I love Cabrales but I never met a blue cheese I didn't like.

I will never again try to choke my dinner guests. While studying Chinese cooking at the China Institute I did not take Florence Lin's advice ( "do not to cook more than four dishes first time out" ). I did six, in a tiny Park Avenue apartment kitchen, altered by wine and other substances. I got the wok very hot and threw in a bunch of tiny red chiles. The apartment filled with chile smoke and my guests fought for air as they rushed into the hall choking and tearing. I opened the kitchen window to let the capsasin cloud drift out. There were obscenities screamed down the shaft from angry neighbors up wind of my little fiasco. I was totally mortified.

As I sit, waiting for reality to dawn I savor the aroma of our daliance your essence left behind Contrasts soar in cinemas' clarity flesh moist and golden against furrowed forrests, arms unfurled Smooth and supple, I reach for your soft ripe flesh and bury my beard in your deliciousness Your sweetness dripping down my chin, my chest my tightened calf, like loves wet warmness These few glistening memories must suffice Till next time, my luscious mango you soften to my touch while naked in the bathtub

My mother gave me her perfectly seasoned cast iron dutch oven back in the 70's ( I loved it and used it often). When I ran off to an ashram (during mid life crisis in the 80's) she demanded that I give it back. I have just returned from New York with that same dutch oven I've been obsessing over for 20 years. I am going to take it out of the car this morning and make a coq au vin in it this afternoon. Cast Iron rules!

There are lots of great suggestions. I'll add a few of my faves that weren't mentioned: Feasts for All Seasons by Roy Andre De Groot Sacramental Magic in a Smalltown Cafe by Brother Juniper A Commonsense Guide to Uncommom Fruits and Vegetables by Elizabeth Schnieder

I love to make a variation on the Pavlova for a light festive finale. Macerate strawberries and mango in Grand Marnier then fold into whipped cream. Fill merengue shells with berry cream combo and garnish with toasted choped cashews and chocolate leaves (paint choc. onto lemon leaves, freeze them and peel away from leaves). For added VD decor use white chocolate with red food color and cut leaves in heart shapes before painting.

I also teach cooking, when I do mushrooms stuffed with crabmeat (fin meat),coganc and parmesan or phyllo triangles filled with artichokes, wild mushrooms, pinon. they're both are a real crowd pleasers.

I've done lots of theme parties here are a few: Chinese 10 course feast on New Years Eve An Underwater Garden (adult prom for my 50th Bday) Outrageous decorations with schools of fish overhead, everyone in prom get up. Menu included: seafood, sushi, wakame salad, seahorse shapped cookies.etc. etc. Chuck Wagon party with BBQ and things western (after a hay ride in the moon light) Big Apple party with apples as the featured ingredient and decoration Garlic extraveganza...you guessed it (My nearest neighbor has a garlic farm)

I counted 247 ( and I got rid of boxes and boxes three years ago when we moved). They seem to multiply when you're not looking.

Teddy Roosevelt Meryl Streep Dorothy Parker J.S. Bach

Mango wins hands down as my favorite. The best way to eat a juicy ripe mango ofcourse, is naked in the bathtub. I also love guanamana, fresh ripe lychees right off the tree or frozen then peeled and eaten like a little ball of sorbet. Then there's mamey... Everytime I fly into Miami the first place I stop on the way in from the airport is La Palcacia de las Fruitas on Red Road for a Batido Mamey and a selection of fresh tropical fruit juices.

Country Vittles Cafe in Albuquerque has damn good CFS, ( huge portion) served with great biscuits and gravy.

It's been years, but Bibimbop and some cold beers used to do the trick.

This post made me realize that I always pop in for butterscotch squares and nothing else.

Cilantro Cilantro and Cilantro

My love of peppery food turned to an addiction after moving to New Mexico. Chile is the state vegetable and once I discovered the rich earthy flavor of local chiles I had a new appreciation of the flavor under the heat. I eat chile in the usual New Mexican specialties but also on eggs, in mac and cheese, soups, pastas, breads and even in Hatch green chile pecan pie or Chiymayo red walnut pie. It's all about the flavor and of course there's the endophin rush. In winter there is a comfort food warmth and in summer the cooling effect happens. When the breeze hits the capsacin caused moisture on my scalp and face it really does act like an evaporative cooler. When it comes to pepper I choose Tellicherry peppercorns over generic because of the delicious flavor. Luckily I get to judge a fiery food competition every year and discover new and often very creative products that use chiles. I even get lots of free products which helps to enable my addiction.

How do you feel about the trend toward eclectic menues? For instance, Thai curry, Pasta ,Jamacain jerk on the same menu.

MANGO

I would like to learn some delicious low carb alternatives to help keep me on my weight loss quest in aught four.