johnnyd

And I just ordered my lobsters... we ain't done yet Bronx Fans! ...one for each inning...

Just to add an echo: Sazon flavoring does work magic and the sodas are truly awesome. I can't wait to try the malta on the spiral ham w/bean soup idea and this Mojo that you speak of... best chicken ever? OK, it's on the list. I've always avoided the Sofrito, thinking I could make it from scratch and it would be better, then I think about how long I've promised myself I'd actually do it, and that little jar is looking awful tempting... OK, it's on the list.

... I am so naive...

As mentioned in the play-off 2004 thread, it is so unheard-of around here to win the freakin' World Series, that there is no traditional motif whatsoever. I'm leaning towards kosher dogs with my home-made slaw, slow-cooked shortribs, B&M baked beans and lots of Gearys Pale Ale during the World Series against Cleveland. We will have chowder while Boston buries the Yankees, 3 games to 1 in the Ultimate Armageddon Series... ... and it will taste soooooo gooood! When we win (my wife would kill me if she saw me type this), we'll probably blow big bucks on sushi, always our mainstay celebratory meal.

As a Boston fan, I know how Twins fans feel after watching the come-from-behind Yankee win last night over fried chicken, garlic smashed potatos and delicata squash. We begin the Series of all Series Tuesday at 8p so I took out my chowder base to thaw. I'll only need enough for three nights, of course...

Pim & Mamster's class is a godsend, thanks! I thought I'd finally conquered Pad Thai but I see more to the recipe here. I threw in a bit of dashi in my sauce along with a splash of mirin. Hell, I make it a bit different every time.

It's official: Pizza and Beer while we watch the Angels' wings get clipped this afternoon... *snip!snip!snip!* Perhaps our Za should have a SoCal flavour to it? How about Nopalitos and Anaheim Peppers???

We used to have Chorizo, Fava Bean, Potato and Tomato "Fry" when I lived in Portugal as a kid. Olive oil to finish (so much flavour), serve with a little fresh bread and a good plonk or beer. Chorizo has so much going on spice-wise, I never add much like garlic or herbs.

We had a mini-Feijoada night before last that simmered for nine hours: black beans in chicken stock, herbs, ancho chili, stew beef. I saute onion, green pepper and tomato in OOil then fold in some of the black bean liquid to simmer a bit. Combine, then I put three locally made chorizo, whole in the pot for a half hour more. Served usually with rice, wife made corn muffins instead and I sauteed some collard strands in OOil and garlic. YUM! Serve cooked chorizo whole and slice on the plate. Don't forget to drizzle Extra Virgin Olive Oil in the Caldo Verde before serving.

Double posting will not bring the Yankees any more luck as they will fall to the Twinkies in three - sorry 'bout that! My baseball mania resurfaced (rooted for Mantle as a kid in NYC) when I married a Boston Girl. (I can't believe I still believe...) So we have been keeping fat kosher brats on a simmer during the game (fits in a roll when cut in half, lengthwise) and I make a mound of coleslaw from the recent texas issue of Saveur. When Anaheim has gone home, we will switch to either BBQ shortribs (my hand ground spice rubbed ribs sit at 250 for a few hours) with Boston Baked Beans, or Lobster Rolls with chowder. We are foaming at the mouth over Curt, Pedro, Manny and Papi so it might have to be both... and a case of local Gearys Pale Ale, a tasty Portland microbrew, to wash it all down. Since Boston has gone the distance so rarely, no one around here HAS a tradition of what to eat during the final series. I am up for starting one.

Papaya. ...except it takes eight years for the tree to bear fruit...

"bacardi does what?!!?!?!?! " Oh it's a rumour for sure: I heard it from a Brasileiro!!!

Back when I lived in Burlington ('80s), we used to drive to Bristol on Fall Weekend mornings to eat at Mary's for brunch. I went scouting and found Mary's at Baldwin Creek which seems to be of similar menu from back then, and mentions a cookbook for sale with 20yrs of recipes, so Mary's has obviously expanded (it is a B&B now as well). I remember amazing creations using fresh, up-to-the-minute ingredients (forest chanterelles eg) and dishes that reflected the pasture and woodsy nature of the area around this tiny Vermont village. It was a long way to Bristol from Burlington, but a perfect leaf-peeping drive that stirred the appetite. Well worth a visit. Their website includes a menu item called "Kitchen Confidential" which is two entrees in the event a diner can't decide...

Actually, I heard that Bacardi imports cheap cachaca in those railcars that look like big oil or water drums, like mile-long train loads of the stuff, then processes it somehow. That would explain how a little island can get their rum into every bar on the planet. Once I had a bottle of "Medronha" from Caldas de Monchique, Portugal which sat around for a few years in a closet. When I found it, it had turned a golden colour and tasted far better than the white, labeless spirit I had brought over years prior. Drained that in a hurry...

I could stomach exactly one half hour of Sex In The City only once, but I clear my schedule weekly for Malcolm In The Middle. FOX could pull it off if they pay attention to Tony's voice and POV. Details, Tonyyyy!!!

"(he refused to turn the heat on, on a 50*, rainy day). " That's downright balmy in these pahts!

I have good luck with Loin Tri Tip Coulottes.

What a write-up! Thanks lala! Carnitas? Seems it was in the right company for 'em.

...but seriously folks... I don't think Cachaca in the freezer is going to do any good. It's just the nature of the stuff that causes me to wonder about that move. Maybe just a hunch. The caramel colour will deepen with age, something the cheap stuff can look forward to if you keep it long enough. I bet the Germana 10yr was a deep colour, no?

Excellent, Smithers! ....I mean Viva! PM me to get my mailing address so you can rid yourself of that unsightly Ypioca bottle! ...and Beans, I'll see to it that, um, you get half...

South of Augusta is Gardiner, about four or so miles off I95. It straddles a river and right on the bridge is the best diner I've seen in years: the A1 Diner. The decor is classic chrome and stainless. The menu is upscale diner fare (incredible liver&onions, open face turkey, serious meatloaf, excellent sandwiches, flawless burgers) and served with flare and finesse. Microbrew sodas and beers, reasonable wines, pies to die for and a great staff. Did a job near there and spent nearly two hours a day at the A1; $25 a pop for two. Try to visit but you'll have to wait for a table at mid-day.

True: the passing of a cultural icon and the jobs that go with it's manufacture are lamentable, but those foods are part of a forty-odd-year-old trend of "convenience" foods that, perhaps unwittingly, got americans started on the obesity problem, and food conglomerates into big profits by providing low-cost, minimaly nutritional content in a seductive wrapping. Now the free market is cleaning house, our nutritional standards are higher and the twinkie replacement is on the drawing board somewhere with better ingredients, and an able workforce is standing by ready to go make 'em. Plus Ça Change...

One day I was chopping onions on a plank, on a beach and realized I had no tears or discomfort of any kind. The answer: it was a windy day. From then on, I just blow (continuously, if they are the kind that really bother) on the onions as I chop and the fumes go elsewhere. Later I was in a real kitchen and the first day I had to prep a whole freakin' sack of 'em. I just set up a small fan by my elbow and chop, chop, chop...

Jordan Farms 21 Wells Rd Cape Elizabeth ...seems to have a few sweet corn left. (and some other wonderful produce) Made a fabulous corn, fennel, onion sauce/chowder for lobster meat the other day. Try also: Maxwells Farm 112 Spurwink Av Cape Elizabeth These might be old news to you Christian; they are more in my neighborhood so I thought I'd mention it. The beans are insanely great I have to agree.