shelora

Another excellent question. Who will the lucky one be?

I don't think chile peppers are easy to grow. They like heat and over here, that is something hugely unreliable. I think that is why hothouse growers are more successful in yield. And what are they by the way? I don't recall seeing a variety listed on the packaging for those hot house chilies. I also take issue, S. S., with the high prices at most of the farmer's markets for things like chile peppers and the other thing that really is easy to grow, tomatillos - man, those things grow like weeds. And $3.00 for a head of garlic?? Come on. I think the prices are out of line, for my pocket book anyway. I have been buying my jalapenos and serranos at the regular old grocery store - the jalapenos lately have been blisteringly hot.

Yes, pan de muertos, sugar skulls, tamales, mole negro, hot chocolate, good tequila, mezcal and cerveza. For a real authentic event, create a shrine in your home to those you have passed. Ask your guests to bring something for the altar, either a gift of food or a photograph of a dead relative, friend, celebrity, or even a pet to add to the altar. On the altar put out foods that the dead enjoyed while living. Here traditionally you would put a cup of hot chocolate, a bowl of mole negro, tamales or what have you, a few drinks, bread and a whole lot of candles. Of course, it is not the food that the dead have come to eat but you are enticing them back with the aromas of the food and drink. It is the aroma they will consume. The aromatic elements of the altar act like a landing pad for the dearly departed. Decorate your shrine with marigolds, the traditional flower of the dead (flor de muertos), noted for its strong aroma. You can also make a path to the altar with the flower's petals, a sure sign that the "muertitos" know the way. It also looks very beautiful.

Here's the homepage of a local regional 'rag' from Vancouver Island, B.C. Canada with huge distribution not only on the island but Vancouver, Whistler and the Okanogan. It's a free publication but subscriptions are available to those outside the loop. LINK

Natural levain bread baked in brick ovens. Yippee! A bakery outlet in Puebla and in Oaxaca City. Click on the "pan" to reveal all. Pan

An excellent question.

My lips are sealed.

Yes. Great article. One for the archives. Debbie Does Salad by Frederick Kaufman. A few days later after reading it, I was flipping through a woman's magazine and saw a full page ad for the Food Network. A rather bored couple are sitting on either end of the sofa watching TV. Upon switching to the FN, the couple were now sitting together, she with her legs wrapped around him, both with the look of bliss on their faces. The ad reads, "Sensuous. Try the new Food Network." Strange.

Yep. When in Rome......... Collagen and cheek implants aside, I really don't remember street food in Rome, but I do remember the most incredible thin crust pizzas in Napoli and the Amalfi Coast. If the photos of the pane romano on the their website are any indication, this could be well worth a visit. Along with some good wines by the glass.

According the CFIA (Canadian Food Inspection Agency), the first Iberico ham that will be allowed into Canada will start curing (in Spain) in January 2006. The product Jamon Iberico will be available in Canada sometime in late 2007. I can hardly wait. This seems to concur with the U.S. who will also be bringing it in around the same time. A company called Tienda is taking orders for them already with a $199.00 U.S. deposit. Sales are brisk. The whole leg will be around $1000.U.S. around $60.00 a pound. We can be guaranteed a similar hefty price tag. We're talking thinly sliced! According to Continental Importers (Vancouver), they only carry jamon serrano (serrano ham) at this time. Exquisite in flavour none the less.

How do the recipes work for the home kitchen? Has anyone put them to task?

Great job! I'm taking one with me. I'm flying right to Oaxaca on Nov. 10th, but on the way back I'll be in D.F. and go and explore the market. In Oaxaca, I'll be in the Abastos twice a week, so when you've got your map, I could verify any info you needed. Shelora

Now that the cold damp Fall is here, I turn to moles for comfort. Last night it was Mole Amarillo made with guajillo chilies. This one made with the addition of chicken, chayote, potatoes, green beans from the garden and the a little anise flavouring of the hoja santa leaf (also from my garden). I topped each dish with rajas of roasted chilies and white onion pickled in lime juice and scented with Mexican oregano. Pure ambrosia.

I find that extremely hard to believe. Is there anyway that you can confirm this information? The Bearfoot Bistro might be serving jamon serrano which was only just brought into Canada this year. This is from a different breed of pig than the pata negra and is being produced by Campofrio and imported through Serrano Imports out of Toronto.

Talked to chef Dave Craggs this morning, Ferris' is also doing Thanksgiving dinner. Sunday night - $18.00 per person. This would be my choice if I was inclined to dine out on 'T day' or if I wasn't making Mole Amarillo and chanterelle tamales. s

Just as long as Ernie doesn't show up dressed like the Hulk or Spiderman. He may be amazing, but his TV ads ore so brutal they're hilarious! Is that the Uncle Willy's of All You Can Eat buffet fame? A. ← Correct. One and the same. Mr. Dodd and his family provides all the food and serves the dinner, I believe this is the 5th or 7th annual. I heard an ad for it on the radio requesting folks to RSVP at their furniture store. This is the first time this has been on the radio so I'd imagine this event is going to be swamped.

Choux Choux is offering ready-to-cook items that couldn't be easier, but since your friend is not cooking for his parents, here are a few dining options. Fairmont Empress - The Empress Room is offering a swell four course dinner on Monday night. $75.00. They still have some resos between 6:15 - 9 p.m. In the basement of the Empress, Kiplings is offering a hedonistic all-you-can-eat Thankgiving buffet. This is priced at $36.00 per person. Both places require a reservation. Gatsby Mansion A popular place every Thanksgiving. Shuffle in with the seniors at just $29.95 per person for dinner offered on both Sunday and Monday nights. Or put on the feedbag for the brunch, offered on both days from 10 to 3 p.m. This one is a true bargain at $21.95. That's turkey with all the fixins plus pumpkin pie AND ice cream!!!!! Uncle Willy's There is a FREE Thanksgiving dinner held here every year and put together by Ernie Dodd of Dodd's Furniture Warehouse. Anyone can go. Ernie Dodd is an amazing man. ← Thanks Shelora, This is perfect. I'll pass on the word. Zuke ← A sus ordenes.

Choux Choux is offering ready-to-cook items that couldn't be easier, but since your friend is not cooking for his parents, here are a few dining options. Fairmont Empress - The Empress Room is offering a swell four course dinner on Monday night. $75.00. They still have some resos between 6:15 - 9 p.m. In the basement of the Empress, Kiplings is offering a hedonistic all-you-can-eat Thankgiving buffet. This is priced at $36.00 per person. Both places require a reservation. Gatsby Mansion A popular place every Thanksgiving. Shuffle in with the seniors at just $29.95 per person for dinner offered on both Sunday and Monday nights. Or put on the feedbag for the brunch, offered on both days from 10 to 3 p.m. This one is a true bargain at $21.95. That's turkey with all the fixins plus pumpkin pie AND ice cream!!!!! Uncle Willy's There is a FREE Thanksgiving dinner held here every year and put together by Ernie Dodd of Dodd's Furniture Warehouse. Anyone can go. Ernie Dodd is an amazing man.

Pata Negra is coming. Another couple of years or so.

Check United Gourmets ( Le Village) 888-873-7194 www.levillage.com Located in Brisbane, Calif. They have boudin noir and blanc.

Thanks for reminding about that book again. I need that book. With the cheese filling, would you batter them or just heat to melt the cheese?

Alas, even JAL has changed their tune and it ain't Jazz. Food has taken a dismal turn for the worst and leg room has become less important than extra seating and individual screens. Of course, that is the pleb section not first class where you still get slippers and hot towels. Oh, were we talking about Air Canada? Some of the most unhappiest employees I've ever encountered. Must be the food. I'm loving Marc's blog. This guy could find himself a sweet PR job with AC. At least a commercial or two. s

Okay, this is a great thread to resurrect. I forgot about the chile meco/chipotle connection. I was at one of our local organic markets (Moss St.) and one of the farmers had jalapenos for sale with the corking on it. He and I couldn't remember the name (meco), so I will email him. I have a bag of these mecos dried and want to use them soon. ( I'm in a cooking frenzy these days). Any recommendations of what to stuff the chile meco/dried chipotle/jalapeno with? I had them once in D.F. and they were on the sweet side. Perhaps I'll just look that up and continue resurrecting old threads on this forum and talking to myself! Dear Diary, Found the dish in my food journal from last year. They were called chilitos and I ordered them at Las Sirenas in D.F. Three chile chipotles/mecos were stuffed with shredded chicken, walnuts with a bit of piloncillo. They were also battered, then the dish was drizzled with a sweet crema, thin in consistency. Really delicious, very rich. s

I did make the duck fat tamales and mistakenly posted on the other tamale thread. Can someone merge these two threads???

You have to at least try it. You might be able to cook them the entire time in the fat instead of par boiling. I do that with sweet potatoes. s