Jaymes

I couldn't decide which post to reply to here, but I chose Jane Die's because it struck me the most. I have not finished Elements yet but, at approximately the half-way point, am enjoying it. To think that one bad review would prevent someone from reading it makes me sad.Don't be sad, moosnsqrl. My copy of is in transit from Amazon as of yesterday. Likely it was Mr. Ruhlman's response to DavetheCook's review that swung my decision. I think it is the essays I'm most looking forward to reading.Me, too. Actually, it was already on my Christmas wish list. After reading Dave's review, I considered removing it. But then I read Mr. Ruhlman's gracious and thoughtful response. I'm leaving the book on the wish list and am hopeful someone in my family will gift me with it. And if not, I'll buy it myself after the holidays. I'd like to thank Mr. Ruhlman for taking the time to come to eG and post his opinion. And in addition to being sure I get his book, I'm also going to make a determined effort to get more veal stock into my life.

With the holidays fast approaching, turkeys are often available as a "loss leader," sometimes as cheap as 30 cents a pound, or even free if you buy a certain amount of other items. I'd get four or five of those and stick them in a freezer. You can have the butcher saw them in half, so when you need an inexpensive meat, thaw out one of the halves. Just in case you're considering that - here are a few tips. The butchers have saws that can cut through frozen turkeys, so do that. They can't get through the metal fastener, though, so take your conjoined turkey halves home and cut through that with a metal cutter. They will expose the giblets, so dig them out and do whatever you want with them, or put them in a separate bag to make gravy or whatever when you cook your turkey half. Say - just had a thought. The number one cheap comfort dinner in Texas is probably King Ranch Chicken. I'll bet they'd like that. It sounds "ethnic," but it's delicious and even folks that don't like Mexian food at all happily gobble this down. And after Thanksgiving, many many familes enlist this time-honored dish in order to help use up the leftover turkey.

Excellent point. I used to own a business (although not a restaurant or bar), and I know exactly what you mean.

I've got to say that I don't think anybody was guilty of "Bad Behavior at a Restaurant Bar." Chris did nothing wrong to go in and open up his laptop and begin to work. The owner did nothing wrong by telling Chris that he (the owner) has chosen not to have laptops be a part of the atmosphere. Had it been I, I would have said, "Didn't realize that was the policy."; hit "save"; finished my drink and left. I don't get what all the fuss is about, frankly. It just seems so simple to me.

Walking into a coffee shop and seeing everybody sitting at the table hunched over laptops has a real New Age feel to me. And the sounds are completely different than the murmur of folks chatting, spoons hitting china, ice clinking in glasses. The guy has decided he does not want to cater to folks working on laptops. Owners make those sorts of decisions all the time...we don't serve meat, no smoking, no shorts, etc. They decide the kind of atmosphere and service they wish to provide the public. It's a really simple thing, you know. If any place doesn't provide a service you want, you finish up what you've ordered, pay and leave. And you don't return.

I'm still upset that they moved the old railway station. Those were the days. When the station was right across the street from the Peninsula Hotel, everyone that came and went from China whiled away some time in the Peninsula lobby. There used to be a saying that if you could wait in that lobby long enough, eventually you'd see everybody you ever knew.

Hey, me, too (although it's doubtful I can re-acclimate myself to the lifestyle of a young, single woman). I'm also going to Shanghai and Beijing and points in-between. And I'll also keep an eye out for dan fah tong. Perhaps I will find it's not as I remember it from the days when I lived there.

← And actually, although I prefer more strongly-flavored soups, the first time I ever had it was when I lived in Hong Kong in the 1960's.

Do I understand you correctly? The "Chinese don't like" it? My father first fell in love with what is still his favorite soup while living in Cholon in the 1950's. There was a small Chinese sidewalk soup stand about a half-block from his front door. Egg Drop Soup was the biggest seller, and my dad says that every time he came and went from his house, he had to fight his way through the lines that formed. Obviously nobody had yet informed the Chinese of Cholon that they didn't like it. The Chinese man that ran the stall noticed that although the other Americans often stopped for soup, my father never did. One day, he asked my father, "Yank, why you never get my soup?" My father replied that he was sorry, but he had noticed that the Chinese man often just reused the bowls without bothering to wash them between customers. So the next day when my father left his house, the man came running up to him, proudly brandishing a new bowl. "Look Yank. I buy you new bowl. I use new bowl only for you." And from then on, my dad ate a bowl of egg drop soup every single day. I'll be in China in a couple of months. I'll make a concerted effort to discover if you are correct that "Chinese don't like" Egg Drop Soup and report back.

Somehow I don't find it at all surprising. As FG mentioned, every culture has some version of a plain chicken soup. And if every culture didn't find a plain chicken soup tasty and satisfying, even comforting, it wouldn't be ubiquitous. So it's something we all understand. It translates well, crossing cultures easily. Hummm..... What's the Cantonese word for 'soul'?

It's a story for another thread, but many, many folks think buckwheat pancakes are the best. We always have buckwheat in our house.

Beautifully said. Such love makes me smile.

Ah yes of course. But homemade bread is nowhere nearly so easy to make as homemade salsa. Which takes about five minutes tops.

Bacon freezes brilliantly. But I freeze it uncooked. Just four slices or so in plastic sandwich bags. And then pull them out and stick them in the microwave. Takes literally seconds to cook. Sign me up with the crowd that´s puzzled such a thing as pre-cooked bacon even exists. Salsa is so easy that to me it´s a shame the stores are full of Pace products. I really dislike that stuff. If you HAVE to buy jarred or canned salsa, at least buy a decent brand like Herdez.

I can´t imagine it would work. By its very nature, it´s extremely sweet. That´s like asking for a recipe for a savory soup using a cup of sugar. Or a can of Eagle brand milk.

You´re in Dallas? You should have no trouble at all finding it. It´s in most of the HEBs in Austin, anyway. But they display it with the other ice cream sauces, for some odd reason. And not in the Latino/Hispanic section. But there are several varieties, including my favorite - cajeta in a squeeze bottle. Yum.

You can crush them a little, but it´s not necessary. The gingersnaps dissolve into the sauce, thickening it, and adding the touch of ginger.

This thread reminded me of a really fun one we had a while back. It was something of a cookoff with products purchased at Costco, or other favorite large discounter. Costco A-Go-Go, A Challenge

Regarding the stock, I must say that I've seen a great many recipes, including the one for salsa verde that I got from my friend Lolita in Queretaro, that call for what seems to me to be almost ubiquitous powdered chicken broth.

I just had occasion to spend six weeks in Michoacan, four of them with a family in Morelia. The cook, Chila, made a different agua fresca each day. And she would announce them in the morning: "El agua del dia es jamaica." And then later, the soup: "La sopa del dia es tarasca." There was something about these announcements, and their accompanying solemnity, that made me smile. Not sure why. But she noticed, and from then on in, it turned into a joke. Everything was announced as being "del dia." And, Rachel, I agree with you. I'm not a soda pop drinker, either. Far too cloying and sweet for me. Those cool, refreshing aguas are one of the best things about Mexico. But very far removed from "juices." Chila told me that her secret for her exquisitely-flavored orange and lime aguas was to add just a touch of the peel. And when a particular day's agua was a blend of various left-over fruits, she would announce, "El agua del dia es tooti-frooti." But never without collapsing in a wave of giggles.

I can't wait until we're breaking bread, er tortillas, together.Ahem.

You do not say if you wanted your cocktail sauce to accompany shrimp or oysters. And, I realize, the occasion has passed. But if it was shrimp cocktails and if you again find yourself horseradishless, click here, and then scroll down to Cocteles de Camarones: Mexican Shrimp Cocktails

Right that in the States, it's largely a matter of spelling and you have to look closely. Of course, this distinction is impossible to determine from the pronunciation. "Chili" is name of the regional dish to which we are accustomed. It's a mixture of some sort of liquid, often with tomatoes, some sort of meat, usually beef with some pork for flavor, and then the big fuss about beans or no beans. The seasoning for chili usually involves chiles (with an e) and some other herbs, spices, etc. So if you buy chili (with an i) powder, you can expect it to have other seasonings besides chiles; most often, cumin, but also sometimes oregano, garlic, etc. If you see "chile powder," that's ground chiles, usually with nothing more added. Cayenne is ground red chiles, usually with nothing more added.

I also find quality control to be crucial. Of course, of course.

Ooooh boy, does that sound good. I love Stilton, and I love port. I am definitely going to try this. However, I'm not sure it's wise for my diet and pocketbook to learn a way to make Stilton and port even better than they already are. Edited to add: Is there any trick to doing this? Or do you just take your hunk o' Stilton and pour some port over it and seal it up and wait until you can't stand to wait any more?