lperry

I do like to experiment unless it results in something undrinkable . That was my fear with the fig. I really was hoping for flavor combination guidelines rather than basic drink-mixing guidelines. Does such a thing exist?

1. With butter 2. Below the Mason-Dixon line that is: 3. The line that divides grocery stores into two categories: those that carry real grits and those that have a few boxes of instant. 4. Grits are delicious. I think people talk about grits so much because they are either completely mystified by them, or they love them and realize how versatile they are.

I have one of Lorna Sass' books and would recommend her as well. The "Vegetarian Cooking Under Pressure" has a nice chart with cooking times for all sorts of different beans and grains. She also has good instructions for making risotto in a pressure cooker (ducks in anticipation of onslaught from angry risotto-stirring purists). I use my pressure cooker at least once a week, usually when I have to work late. It is great for cooking beans quickly (especially soybeans that take forever), and it is really nice for things like soups and stews. A few minutes in the pressure cooker will meld flavors and tenderize all the ingredients. As an example, Indian dal comes out great with all the spices incorporated and the lentils cooked in just a few minutes. As a rule of thumb, cut the cooking time for anything by one fourth. Lots of books will tell you one third, but I've found that the residual heat will continue to cook things for a few more minutes while it stands, and you can end up with mush using the one-third rule. Have fun!

Last night a jar of home-canned figs was finished off, and it was mentioned that the syrup from the jar might be used in an interesting cocktail. After a bit of discussion and admissions all around of complete cluelessness, a bottle of wine was opened and the syrup was put in the fridge for future inspiration. When it comes to food flavors, I can do pretty well. Figs + goat cheese + balsamic vinegar = Yum. But with alcohol, I'm at a loss. I would guess that the sweetness of a fig should be balanced by the acidity of something like a lemon, but what spirit? I've read through threads that talk about how to use different flavored syrups, and different ideas are offered for good drink combinations, however, there doesn't seem to be a thread (or a chart lurking out there on the internet?) that explains which basic flavors balance one another well: e.g., sweet with this one, mint with this one, ginger with these, etc. (I apologize if I couldn't find it). Are there some general "rules" about mixing fruit and herbal flavors with different spirits? Are there "classic" combinations? Please help someone who really wants to learn to mix interesting cocktails. Thanks- Linda

*Bump* I've just read through this thread and am completely inspired. Recently I discovered a market selling different varieties of Central and South American beans (most of which I had never encountered), and I'm looking forward to trying the Parsons Oven Method to cook them. My recent purchases include canary beans, a yellow/brown largish bean from Peru, and Salvadoran red beans, tiny little guys that look almost like azuki beans. In Belize, I had wonderful beans and rice that were cooked in coconut milk, and I'm curious. Has anyone has tried the oven method with a liquid other than water?

I have made this hot sauce several times with great success- "Agent Orange" The fruitiness of the peppers really comes out in this one. To prevent yourself from choking too badly on the fumes, wait a while after you puree it in the blender. The fumes will dissipate somewhat. Or just consider it an opportunity to clean out your sinus cavities. If you put it through a food mill, you can get a really smooth sauce that can be used drop by drop if you have a sensitivity to hot food. Edited to say that I have canned this recipe in two half-pint jars and it keeps its color and flavor for quite a while.

Do you happen to have a recipe?

It is glass with no wire mesh. It is a pretty blue with the words "Castle Seltzer " on the lid and "Allem beverages Bridgeport Conn" etched into the glass. Thanks for the diagram - now at least I think I know how to get it apart!

I'm bumping this thread in the hope that someone can tell me how to use the fantastic old soda siphon that I picked up at a garage sale. The guy told me that "yeah, I think it works", and, sure enough, fizzy water came out, but now what? How do I get the top off? Do I buy chargers? Do I fill it with the bottled seltzer? Was that fizzy water fifty years old and I've been had? Thanks- Linda

I found pepitas in my local market and decided (knowing nothing about it) to make some pipian. I looked on the internet and in the Bayless cookbook I have, and I ended up being more confused than ever. From a few hours of reading, the best explanation I can find for the distinction between mole verde made with pepitas and pipian is simply a difference in regional terminology. Can the experts please help? Are there differences between pipian and mole verde? How is pipian traditionally served? Does anyone have a wonderful recipe to share? Thanks- Linda

Did you try cheesetique?

Thanks to everyone for your contributions to this discussion. I originally posted the article because it came on the heels of my surprise in a department store when I saw a "junior plus" clothing section. It seems to me that addressing obesity in children is more important than in adults because children have less control over what they eat. I don't know the answer(s) to what is such a complicated health issue, but I do believe that Alice Waters is genuinely trying to help in the best way she knows. I hope more people take it up in their communities.

Sorry for taking so long to post- The choclo I bought was Peru Foods brand and was still on the cob. I thawed it, broke the kernels off the cob with my fingers, and attempted to make cachapas. It was not very tender so I had to add quite a bit of milk to get the consistency right. Then it didn't thicken really well (this issue may have been a result of my impatience ), so I added in a couple of tablespoons of corn flour. I cooked them up and stacked two with Oaxaca cheese in the middle (closest I could find to queso mano). Mmmmmm. The rest is in the fridge for later cooking - it may just take longer to thicken. So they worked with some tweaking, the flavor was close, the color was off (should have been yellower), but a very nice meal nonetheless. -Linda

Anyone seen rocoto peppers? I'm still searching for tamarillos too. Thanks- Linda

I have read the statistics on poverty/hunger and school lunches and thought it was interesting that this issue wasn't mentioned in the article. Certainly nutrition packed meals would be of exceptional value in these situations. To clarify, my question was geared more toward my personal experience. Of my friends who have children, a few take pains to give them healthful foods and to teach them about nutrition. A couple of others head for fast food because that's what the kids want, they hear about it in school, they see the commercials, all their friends eat it, etc. etc. One of my friends told me that her son knew about Ronald McDonald and the golden arches before he could read. I'm genuinely curious if kids will take the lessons home if their parents are teaching them differently.

What is the likelihood that school programs that emphasize good, healthy food can compete with what might be served at home?

Alice Waters in this morning's NY Times: (register for free) Strong words. It's an interesting idea. Do you agree? Disagree? Is anyone involved in a school lunch program? Is it feasible?

I have been told by a friend who worked at a theater that the profits are almost completely from concessions because theaters barely recoup their fees for the films. Hence the outrageous prices. I'm curious if this economic analysis is accurate or if its something that management tells concession employees to get them to push the gallon-size cokes.

Has anyone seen tamarillos in the stores? (tree tomato/tomate de arbol/Cyphomandra betacea) Thanks- Linda

When I was in Salt Lake City for a conference I ate at a Vietnamese restaurant and had a fantastic noodle dish. The noodles were square and about the size of won ton wrappers, but they were made from rice flour. I have had no luck at Super H. Any ideas where I can find them? Thanks- Linda

Thanks for experimenting on our behalf! I found the choclo at the Grand Mart this afternoon and I can't wait to try it .

Please do report. I've considered growing my own to have "green corn" for cachapas. I'm curious if the choclo will be a good substitute. -Linda

Another vote for the Benriner. I've had mine about three years and it's still going strong!

I think this is definitely worth further study. I'm also curious about the delivery method of the caffeine. I've read that tea releases the caffeine more slowly and evenly into your bloodstream. I imagine a pill would act differently. Of course, I am a bit biased as a tea drinker... In the meantime, if there's a chance that my tea or afternoon diet pepsi will add minutes to my best running time, I'll drink something else. It certainly won't hurt me to skip the fizzy drink. I've noticed I run better after a glass of wine, but I assumed it was the "relaxation" factor. Maybe we should lobby the researchers to let us participate in an alcohol and exercise study .

It doesn't sound like a healthy person should worry, but I'm going to stop drinking caffeine before I run. I'm also wondering what sort of insight the track coach from my friends' high school had when he told all the kids to stop drinking soda during track season. I'm curious to see what they find in the follow up studies. -Linda