Chris Amirault

Peanut oil, lard, and schmaltz (chicken fat) for stir frying.

What aspects of his food writing will folks remember? I always felt that his writing had a sort of "roll up your sleeves, get your elbows on the table, and dig in" quality.

But of course!

I'm not sure I'm following the question, but if I get it, here's a suggestion: dust it well with flour and hang it from a pasta (or laundry) rack instead of putting it in a bag. Floured towels and a big table also work.

I think I finally have the needed ingredients and time for Diane Kennedy's tamales de puerco norteños (p 101 for those who have the newer [2000] edition of Essential Cuisines of Mexico, which is a revised collection of her first three books). The pork-based tamale has a simple ancho and garlic sauce, which I imagine I'll serve on the side. I'm not yet sure what to serve with them. I'm thinking that simple beans a la ludja might make sense, especially as I have some good bacon and fresh epazote in the garden. Other ideas?

Andrew, I'm about to embark on a weeniecello infusion in preparation for a somewhat annual wienerfest we have here. I need to consult the trailblazer. Approximately how much vodka did you use for your infusion? Did you infuse at room temperature? And is there a reason, save aesthetics, that you did not chop up your franks for maximum weenification? I await on tenterhooks.

Update. I took down some of the thinner ones today, day 9: I'm going to rehang these thicker, fattier ones: They look and smell great, and I'm planning to use some tonight at dinner. The difference between the carnicaria bellies and the Niman Ranch bellies is very noticable. For example, check out that marbling on the right of this cross-section of one piece: I'm wondering if anyone's ever smoked lop yuk before. I've got some bacon that needs smoking this weekend. Maybe it's time for an experiment....

Hawthorne, what's that triangular piece on the left?

Oh ye of little faith:

Human Bean is right. Let's contribute to this topic only if there are new points to make that pertain to the particulars. Thanks.

I'll get brick-bats for this suggestion from some quarters, but here goes nuthin'. Given that you're leaning heavily toward sage, there's a little voice in my addled brain urging you to smoke that oven-dried pineapple a bit. Or, perhaps, just sprinkle on a little smoked salt? Or even smoked sugar? (ducks)

Anyone have experience with their on-line reservation system? Several days ago I sent in an email requesting a reservation for the week 8-14 Oct and haven't heard back.

Have you tried wrapping them in plastic wrap and boiling them in it? I've seen that suggested, though I've never tried it.

I completely agree. The piston-style stuffer gives far better definition, incorporates less air, allows for better flow control, can thus be much faster (which means your meat spends less time in the warm air, among other things), and costs less. Pick your criterion: it's the best way to go by any measure!

Thanks, Enid. I think that's right, and it's a truth that transcends many boundaries.

A few notes a week down the road. The "gin" has been mellowing out, it seems; both my notes here and my memory suggest that it was far more bitter last week than now. Save for what Freud might call the "omnipotence of wishes" effect, I don't have any sense of why that would be. Anyone? I was right about the CR#2: it's pretty great. The herbal complexity is quite lively in that drink. The stuff makes a woeful Aviation Cocktail though, as the brew lacks the subtlety needed to make the simple balance work. I'm wondering what else might work, given this evidence. A fascinating G&T, for sure, but I'm trying to think of something more interesting than that.

More hands is good, as there's a lot of work. My wife's nana used to make about 80-100 dozen with her friends at their Bisbee AZ church each December, and virtually every woman of her age would turn out to make them. And tamales definitely freeze well -- at least after being steamed. (I don't know about freezing uncooked ones.)

What's available? Savory or sweet? Baked, cooked, or both? Meat or veg?

Looks damned good to me! I might have added a few more sours: an Aviation Cocktail, a Corpse Reviver #2, a Sidecar....

Any tamale updates? I'm hoping to have a go this weekend.

From both my own experience and the inferences I'm drawing from a quick read of McGee, I'm thinking that you're not going to be able to slow them down because they are quickly perishable and the brine has already permeated the cucumber flesh to the point that removing them from it will not have much of an effect. I think.

What was the difference in price? I've had the same experience and notice that the price difference isn't that great.

I think that adding Karen and anzu's great posts gets at something. I'll start with anzu's: I read through this and thought, "You could substitute 'salmon' for 'chickpeas' and you wouldn't be far off." Salmon isn't an "everyday" protein; it's fish and thus not chicken (or, fish and chicken aren't beef or pork); instead of fried bread, that little dab of butter sauce shows that the hosts are going to the extra lengths. I'd be interested to know what you make of the meanings of the menus above!

Rona, I've definitely pulled when ready -- it's easier to do that when it's warm instead of cooled off -- but haven't pulled after cooling it. I'd think you'd want to bring it back to temp before trying to pull it. As for sleep, well, dark circles under the eyes are a sign of a fine pulled pork!

I'd do two things: turn up the oven to 250F or so, and wait out the stall. It's very typical, I'm afraid! Also, I'd pull when it's ready to pull, which is likely to be over 200F and after an hour rest. I've learned that temp isn't the way to judge when to pull. When it pulls gently into tender ribbons of pork, it's done.