janeer

Your description of them sounds an awful lot like muscadines. They make great jam. You have to put them through a food mill after cooking.

I did not grow up eating many prepared foods--my grandmother and mother were excellent cooks--but did eat Campbell's tomato soup occasionally and it is still the only prepared soup I buy, for a quick comfort food treat once in a while, topped with a slice of cheddar and ground pepper. I make it with water, though, so it doesn't have the added sweetness that comes from milk. I don't think it's too sweet; tomatoes are sweet. One slightly different take on this is what I used to eat that is no longer available,and I am nostalgic for it: Thomas' Date Nut Bread (spread with cream cheese). This excellent product is considered by Thomas to be too expensive to make anymore. I have to bake a facsimile.

I freeze. This may sound obvious but leave the tortilla garnish out.

I take it these are only available in French?

Andesenji: Thanks! You should post a link to this on the thread about foods for holiday gift giving (I can't find it...). this is a great gift idea.

Andesenji: Thanks. You should post a link to this on the thread about foods for holiday gift giving (I can't find it...)

Well, he's really about "dishes" not meals, so I qualify. The only thing, ever, "prepared" that I order, usually around Christmas, is the tiny tamales from a place in Brownsville, TX. They are $3.00 a dozen on average (pork, chicken, beef, pork and chile, sweet, etc.) I usually order 3 or 4 dozen, mixed variety, so quite cheap--except for the FedEx shipping. I'm embarassed to say how much that costs, but it is way more than the food itself... I know how to make them, just as good, but the savings in time/labor is worth it, once a year.

I have all these beautiful lacquered chopsticks that I never use. I like my wooden chopsticks that have squared off ends (top) and cylindrical tips. I don't like chopsticks with pointy tips. I throw mine in the dishwasher, they have lasted for years and years. A few of them have warped a little. But I have loads and just match up the best ones...

You lucky duck (ha). Those are some of the recipes that I was attracted to immediately. I love huitlacoche.

I feel so uncool. I've only been to a few. No great hotel bars? Was there an age limit on the bartender?

maybe they will bring Gourmet back! i would not miss Bon Apetit...

Book arrived today. It is a tome. I am just starting to go through it. Don't think we have the flying ants (chicatanas) around here. I notice that farther back in the book there are more subs offered. I also notice that many of the pictured chiles very closely resemble other kinds of chiles that are available, and so it will be worth asking her about subs. For example, the chilhuacels look a lot like poblanos. Earlier recipes do not offer this alternative, but some later ones do. It would be worth asking if a sub is offered only when it would not make a real difference, and not offered when it would. The differences among chiles can be dramatic, but also quite subtle. Some subs matter more than others. This weekend I will get serious with the book when I have time.

Mine has shipped but not arrived. I fully expect to cook from it when it does. I have total faith in Kennedy dating back to first publication of Cuisines.

My understanding is that the GM salmon is not yet available, because it is not yet approved. This will be the FIRST FDA approved GM animal for human consumption.

I was going to suggest you go to Europe where there are still butchers until I read that you must work here. Fortunately you are in a major city (Chicago, no less, the historic meat packing town) and have a chance (though slim) of finding one of a dying breed. Look in the most ethnic neighborhoods you have--Italian, preferably, German, even Chinese, for a real butcher in a real small meat shop. Cooking school--no.

eat it with a spoon. immediately

ditto

Maybe this should be another thread but did you hear the NPR story/read that the FDA is expected to approve genetically modified salmon soon, and that is will NOT be labeled as such. Even if it were, would you eat it?

Amazon says mine has shipped.

Missing summer in New England already.

Just received an email from Amazon that shipment has been delayed until Sep 22.

Amazon says my pre-order, placed back in April, will ship on Sep 17.

146 books entered, 54 indexed (just under 37 percent; this is actually huge growth from when I first registered, when they had barely a handful of my books indexed). How do you know if something is "in the system"? by whether there is a photo or not? If so, a large portion of my books are not in the system. And many of them are classics. Some books I could never enter, no matter how many different ways I tried to search. Still. A search for baby artichokes turned up some sources I would not have initially looked to. Overall, I am cautiously optimistic.

I don't know why I never post to this thread, I bake all the time. So: cheesecake.