Chris Amirault

Four quick things: Several people (including Firegirl on her website) have stated that Inner Beauty is no longer being made. Why is this? Does anyone have the scoop? It is beyond my comprehension that the demise of IB did not merit above-the-fold coverage in the NY Times and a memorial service here on eGullet.... Firegirl suggests that "Rasta Fire, Hot Hot Hot" is almost the same as IB. Any opinions on this? Along the same lines, has anyone tried the recipe for IB? Happy ending now: while travelling in southern Arizona last week, I popped into a tourist-trap place to get a cold drink -- and, lo and behold, right there on the shelf, were TWO bottles of Inner Beauty. The store owner insisted that it was still being made, but a quick call to her supplier dispelled that. She also lost a fine opportunity to gouge me, as I would have paid fifty bucks a bottle without hesitation.

Are you asking for a cookbook on Spanish food or on Latin American food?

Chana masala.

Report from the Seize-Errr Salad front: at a recent meal, along with too many bad croutons, overcooked chicken, dry parm, and bad dressing, I discovered... pickled hot peppers?

I'm glad you brought that up, Tess. I had a conversation with my wife as I was making all of those dishes that focused precisely on this "disappointment," and I realized that it would make perfect sense for some people not to like some things. That conversation eliminated that expectation, enabled me to enjoy the event much more -- and it also made me realize how much pressure I can put on people when I say, "What d'ya think?" while holding up a dirty chef's knife. (Well, ok, I don't hold up the knife, but you know.) It made me realize the investments that I have NOT in having people try new things but rather in having them be like me....

We have a lot of threads devoted to the dolts and ne'er-do-wells who do not share our own desires for food, eating, cooking, drinking, and learning about the same. (And, just so we're clear, I'm just as guilty as anyone around here of pronouncing the sheer imbecility of those who cannot, say, appreciate the glories of Friendly's butter crunch ice cream.) However, I'm proposing a different sort of thread here. I just read this post from Marlene -- -- and something clicked in me. In this little anecdote, Marlene taught someone something. Yes, it was something very simple that most on this website know: freshly grated cheese tastes better. But Marlene's gesture seemed generous instead of judgmental; she shared her experience with someone else and thus expanded that other person's horizons. I thought a bit about this over the last couple of weeks, when I visited my in-laws in southern Arizona and learned how to make nana Elsie Castañeda's tamales using fresh masa. We spent hours making the beef, blending the masa and lard, and buildling the tamales; I asked a lot of questions and learned a ton. Later in the week, when I had a chance to prepare some food for Elsie and her extended family, I did something very different than I've usually done. Instead of making food with which they'd be familiar, I made a variety of simple cold dishes with interesting ingredients that were new to most of my in-laws, and, as people filled their paper plates, I talked one-on-one with them a bit about each item. Sure, some people didn't like the (heavenly!!) bleu cheese resting on a leaf of endive with a walnut half and sliver of perfectly ripe pair, but they probably liked the seviche, or the anise and parsley salad (with shaved parm, of course), or the yukon gold potato salad with fresh herbs (and no mayo or miracle whip). Much to my surprise, not only did people enjoy themselves with all this weird food, but it all got eaten, too. I think that these three episodes suggest that most people are actually quite eager to talk and learn about food and eating as long as their knowledge -- extensive or not -- and their tastes -- sophisticated or not -- are respected. Let's face it: even the most hell-bent food snobs among us have been made to feel ignorant and low-class by a wine aficionado, sushi fanatic, or the like; I know that I would have welcomed a chance to talk frankly about what I know and don't know, and what I like and don't like, in those situations. Finally, if you're reading this, you probably should admit to yourself that you have a lot to say about food and everyone in your life realizes it! What do you think? Have there been any times when you've found that balance of pleasant engagement and informed experience that unexpectedly enabled you to turn someone on to the pleasures of the table? When has it worked? When hasn't it? edited to fix a grammatical gaffe -- ca

I got Grace Young's utterly fantastic Breath of the Wok on supersale at Marshall's, of all places, a few months back, and I've been making my way through many of those recipes. It's really worth grabbing if you see it.

Ditto Chris. My answer at home is, "You turn on your Rancilio Silvia, wait for it to heat fully, and blast the steam wand just below the surface of the liquid 2% milk for thirty seconds or so." There's also this thread devoted to the finer points of frothing. But if you're talking about one of those little handheld gadgets, well, I've no idea!

Michael, that's very interesting. Can you peel back the tv screen and tell us a bit about what you saw in production for that show that generated your respect? I'd love to know. I'll also point out that this is one of those situations in which someone who's been on the other side -- of the camera here, but I think this applies broadly to eGullet's on-going discussions between diners and food professionals -- can help us understand the complexities of something that, as non-professionals, many of us never see.

So much to say about hot dogs, and so little time.... Good question. Does anyone make a good corn dog, or are they all frozen, food service corporation atrocities? Surely some state fair food stand genius must exist in the corn belt.... Went to Fenway Pahk last month and had a Fenway Frank, which I remember (and Julia Child claimed) to be better than it actually is. Bland, no pop dog in an oversteamed sticky bun. Some things in life oughta be really good on principle, you know? Pete Rose's favorite chili! ← That seems to prove detlefchef's point right there!

Those Sonoran dogs -- dark charr all around -- also raise another issue: donenesss. Warmed through? Grill marks? Burnt to bursting? Discuss.

Thanks to the early rising infant in our house, I saw a rerun of Sara's Secrets last weekend, and it reminded me of why she is such a breath of fresh air on the so-often overblown FTV network. She delivers a range of information that is just as thoughtful as the justly admired Alton Brown: either the tips are things I don't know -- and thus I appreciate them -- or they are things that I think are important for others to know -- and thus I appreciate them. And the show's style suits me a lot better, more folksy Julia and less flashy, skittish MTV-video. No clichés involving kicking or exclamations that rhyme with spam, either, which is always a plus. Turns out she's got her own website these days, which tells that she's doing a signing in Ohio this weekend, for fans in the Buckeye State. There's some other interesting stuff there, too....

Do tell: what exactly does that mean for you? Favorite places? And ditto, detlefchef: What, praytell, is a "Skyline Coney"??

I have a confession to make. For years, I have been a fan (in the sense of fanatic) and avid advocate of a very particular style of hot dog: the NY system weiner. A food form indigenous to Rhode Island that alleges to hail from Coney Island (a dubious claim, most likely a marketing gimmick), the NY system weiner is a smallish length of dog, grilled without marks for for a good long while on a flat grill, and served in a soft bun with minced onions, mustard, a finely ground beef "chili sauce," and celery salt. This, my friends, is an astoundingly good thing. I've never really considered that any other hot dog preparation could be nearly as good. However, in November and then again earlier this month, when I went to Pink's in LA, I had a moment of hesitation, particularly when feeling the pop of a fine frank casing, a textual element missing from the NY system dog. But I couldn't turn my back on my wonderful weiner. Until now. Friends, I want to tell you that the best franks are neither NY systems or Pink's chili dogs. They are Sonoran bacon-wrapped hot dogs. In particular -- and, though I've been only once to only one location serving said items, I am now very certain of the following statement, just as certain as I was of the NY system superiority three weeks ago -- the finest hot dogs in the entire world are currently being served at El Guero Canelo, a taco and dog cart turned outdoor food mecca in South Tucson, Arizona. Despite my absolute belief that my post-conversion convictions are utterly correct, I have a tiny sliver of self-awareness that suggests some others may have similar convictions. So what's your preferred style, dog?

Wow -- great ideas. I thought you were just supposed to scoop the stuff into your mouth with a quarter-cup measure.

What wonderful responses. Thank you both, gentlemen!

Wendy, a fried egg on top sounds ingenious!!! Those Aussies! Who knew?

Daniel, Jim, and anyone else who does this professionally (forgive if I omit), how would you describe your "prejudices," if any? If none, how would you have us understand that?

Another wonderful demo! I'm just enthralled by them.... Can you explain what this sentence means?

I just reread this thread and realized that no one had suggested adding a healthy squeeze of lime to their Campari and soda. This is, I believe, the superior summer beverage, and the lime plays nicely with the bitterness in the Campari. Squeeze three-quarters of a lime into the soda and pour on the Campari, then toss in the last lime quarter. Bliss.

Sheee-it! Strawberry shortcake with whipped cream for breakfast, lunch, and dinner. That's what I'd do, anyway.

Thanks for the replies -- and sorry I wasn't more clear in the initial post. Here in Providence, while there's a pretty small Mexican population, there's a substantial Puerto Rican and Dominican population, so I can find some basic Mexican things and decent basic produce. There's also a tortilleria that makes passable tortillas. But finding things that are more particular to Mexican cuisine -- a wider range of chiles, fresh masa, fresh epazote, huitlacoche -- is basically impossible. edited to add: Shelora, corn tortillas freeze decently? I'm surprised. Then again, my wife's nana made a jillion green corn tamales for our wedding and they were in the freezer for two years before they started to taste anything other than magical....

I nominate a new member of the hall of fame: chiantiglace's whipped cream demo. Who knew?!?

Must've been pork brains....

Let's stay on topic and stick to guilty pleasures, folks!