thursdaynext

ARRGGHH... fat-free foods products like no-fat "cheese" low-carb bandwagon anything bacon substitute instant coffee

Hi marthapook, You may already be lying on some of that beautiful white sand, soaking up the rays as I write this, but- I would recommend Los Almendros in Cancun city for Yucatecan dishes (inexpensive too!) and second the vote for La Distelleria. Sampling the vintage tequila flights was a real eye-opener for me, as I didn't think I liked the stuff. The waitstaff there is very knowledgeable and friendly as well.

B & J's Rainforest Crunch... sigh

One of the best: About 4 years ago my mother gave me a set of measuring cups in unusual sizes: 2/3 c, 1 1/2 c, etc. I use them ALL the time! One of the worst: A set of those wax-topped bottles of decorative chiles in oil? vinegar? formaldehyde?

Squid brand is pretty easy to find.

Me too, on the Mongolian hot pot! I like it better than sukiyaki, but either way, the broth at the end is usually the best part! I also found, at least for most of the broth/oil variations, that more than four diners to a pot should be avoided! We use two or three units for larger dinners.

Janedujour- How about "wild" asparagus along the roadside? Another tasty treat this time of year!

Thanks, girl chow! Glad to find a site whose map functions actually work! Really looking forward to visiting some of the vineyards listed as well-

I liked Holly Moore's list a lot, but my No. 1 choice is Eggs Benedict, hands down. (With an extra crumpet on the side so I don't waste any Hollandaise!)

I'm not sure which cuisine of those mentioned would be considered the spiciest in terms of "hotness," but I use the widest array of spices when putting together dishes from India. The hottest thing I have eaten recently was on a trip to Yucatan... the salsa fresca I had been slathering on my breakfast every morning (which I knew contained habanero peppers) was so incendiary one morning that my eye sockets started sweating! My lips and throat burned for several hours thereafter, no matter how much cheese and bread I consumed.

We don't start finding them in my neck of the woods until late in April. It's an annual tradition for my family- for at least five generations! I like them sauteed in butter, deglazed with madiera, thickened with creme fraiche, then served with scrambled eggs and crumpets. In bonanza years I also dry the extras- use in Beef Stroganoff or rich stews!

Boris_A, I'm anxious to know how your re-creation of the good bailiff's recipe turned out?? I also am a fan of traditional Swiss fondue, but most often I prepare what has been called "Fondue Bourgignonne." I not only use beef, but often add shrimp, scallops, and mushrooms. A light coating of cornflour is good, too. It absorbs any liquid that might snap, crackle, pop in the oil- and makes a thin, crispy crust. Not to mention the excuse this gives me to pull out a number of the interesting condiments I seem to acquire! This type of entertaining is good when you have mix of ages, too... it keeps teens and tweens at the dinner table!

Tried to check this out at Northwest Palate website, but they don't archive their articles. We're headed out to Walla Walla for a week this coming August, so any other hints on dining out would be appreciated!

Saturday night we went out to dinner- rack of lamb with a heavenly red wine reduction sauce- buttery garlic pottatoes and spring asparagus. Last night we ate in... shrimp creole over rice. Lovely big, fat gulf shrimp from the fishmongers! Served with an Australian Shiraz.

Yum! French onion soup, on top of Brie in a phyllo wrap, on top of steak or chops, on pizza with sauteed mushrooms, in omelets...

I appreciate the welcome, Chad! I wanted to add that I too, in common with several others in this thread, have fond recollections of several older cooking programs on PBS. Not only for the kick-start to my own passion for preparing food, but the fact that one received an entire half hour of commercial-free information! PS. The next book comes out next March

Easy to prepare options: Roasted red pepper strips in a little olive oil Shrimp or clamari marinated in oil, lemon, garlic Salchichón and/or chorizo sausage