Jaymes

No more so than any other segment of the population. I'd even say less so. In fact, the more I think about it, my 'foodie friends' possess none of those negative qualities. To the contrary, they are convivial, accepting, inclusive, welcoming, knowledgeable, adventuresome and open-minded. And a hell of a lot of fun. I think there's something about being interested in, and sharing, food that lends itself to more positive traits in the best of the "come break bread with me" tradition. And you'd be invited to any of their gatherings anytime. Unless of course you yourself are snobby, elitist, trendy, fussy, etc. And probably, even then. Brava, Jaymes! I think your two posts are so right-on I won't try to add more.Er, edited to add: The Foodie, Food-Crazy or Gourmand makes up 95% of my family and friends. To me, it counts as normal. Foodie.

No more so than any other segment of the population. I'd even say less so. In fact, the more I think about it, my 'foodie friends' possess none of those negative qualities. To the contrary, they are convivial, accepting, inclusive, welcoming, knowledgeable, adventuresome and open-minded. And a hell of a lot of fun. I think there's something about being interested in, and sharing, food that lends itself to more positive traits in the best of the "come break bread with me" tradition. And you'd be invited to any of their gatherings anytime. Unless of course you yourself are snobby, elitist, trendy, fussy, etc. And probably, even then.

Well, according to my definition, a foodie is a food hobbyist. Which by its definition means not a professional. Without, you know, all the derogatory crap.

I'd imagine that chilaquiles are only "New Mexican" or "Texan" insofar as Mexicans that lived in those areas prepared them. I've gotten a few pm's from people that requested the recipe for the quicky "microwave chilaquiles" as prepared by my Mexican friend Lita. They're good for breakfast or a quick snack. I'm repeating this recipe just as Lita gave it to me. It's gotten me into trouble here on eGullet before, because, although Lita OBVIOUSLY believes that using stale corn tortillas, which she fries for the chilaquiles, is the best thing, this dish is supposed to be a quicker and easier version. And when she doesn't have said stale corn tortillas, or feel like frying them, Fritos are what she uses. And she's got kids and doesn't want them frying tortillas, so they've all learned how to make chilaquiles themselves, in the microwave, using Fritos. I guess you can get all wrapped around the axle about 'authenticity' if you want; but as for me, since Lita is Mexican, born and reared and still there, and this is how she makes them when she's in a hurry, that's good enough. The problem is that fresh tortillas (and regular tortilla chips that you can buy in a bag, for that matter) are not thick enough to stand up to the cooking in the sauce. You need something thick and hearty. If you have access to Rancho Gordo's wonderful tortillas, obviously, use them. Lita's Quicky Microwave Chilaquiles: Salsa verde (tomatilla sauce); torn tortilla chips (or Fritos in a pinch); queso manchego (or asadero, or ranchero, or fresco, or any other Mexican white cheese that you like); and sour cream. In bottom of microwaveable dish, spread a little tomatilla sauce, then layer of tostadas, then more sauce, then sour cream, then "bastante queso." Repeat, until dish is full or ingredients are all used up, finishing with cheese. Microwave one minute, or till chilaquiles are heated through and cheese is melted. You'll probably have to experiment a time or two in order to get all of the proportions just right. TOMATILLO SAUCE: (note -- there are lots of recipes around for tomatillo sauce, or "salsa verde" -- Rancho's recipe is particularly wonderful. But this one is quick and easy and very typical of what is commonly prepared in the average Mexican kitchen) 1 tsp or so cooking oil (just enough to cover botton of saucepan) 6 or so whole tomatillos, paper skins removed jalapeños, or other chile peppers, to desired "pica" chicken broth Put tomatillos and chiles in saucepan. Add chicken broth to barely cover. Bring to boil and cook just till tomatillos are soft (not too long, don't want them "mushy"). Put tomatillos and peppers (do not discard cooking liquid) into blender or food processor along with: 2 small cloves garlic 1 tsp salt 1/4 cup chopped onion "handful" cilantro Blend in food processor very well. Add cooking water to reach desired "sauce" consistancy...you want it fairly liquid, but flavorful and not "watered-down" tasting, so use your own judgment.

A foodie is anyone interested in food. The diversity and complexity of foodies must be as endless as the all the recipes of all the cuisines of all the world!This is my definition as well. Very simple. Someone that has an interest in food. A food hobbyist. And that interest takes a different form in different people. Some are more interested in restaurants and dining out. Some more in the culture and history of various cuisines. Some more in exotic ingredients. Some more in finding the best recipes for chicken spaghetti and chocolate cake to serve his/her family. Some in finding the newest and most-cutting edge preparations with which to entertain and delight their guests. I find efforts to make it something perjorative, thereby separating the superior "us" from the inferior "them" extremely disheartening and an example of one of the less-attractive aspects of the human character. And I think this particular negative interpretation of this perfectly fine word can be traced directly to one man that started one website, and in large part in order to advance his site, decided to make disparaging remarks about others that were, one supposes, NOT on his website. The fact that others were so quick to pick up on it, and to immediately pronounce themselves part of the "superior class" of "food people" is disgusting. And a history lesson. Because if we'll do that so quickly when it comes to something as wonderful and inclusive and innocuous as food, it's easy to see why we'll do it when it comes to something as important as class in other areas of society. Somebody tells us we're "better" and boy, you'll get no argument from us. We ARE better.

Yes, and the ambiance is the stuff of dreams. At least mine.

Cream of avocado. The best and most luxurious taste of summer there is in my book.

Nope. HBO is too high on the hog (as we say in the south) for me. And you're right that there are a great many worse things to get one's panties in a wad about. But it does grate on the nerves when I ask a waitress, "What on earth is 'Chicken Bruschetta Salad'?" to have her tell me confidently (and a little smugly) that it's "cold chunks of chicken tossed with pasta and brushetta, which is a kind of Italian salsa." I mean, that's laugh-out-loud funny. And I did.

Not quibbling about the kind of pizza. I know they have it in Italy. It's the complete bastardization of the word "bruschetta" (as well as the mispronounciation) that I find lamentable.

Damn shame the Italian word 'bruschetta' has completely lost its meaning in the US. I even had one waitress tell me that "bruschetta is like an Italian salsa." It's come to mean the optional and varied toppings, instead of the bread. That's even worse than the fact that nobody here seems to be able to pronounce it correctly, although we have no problem with the hard 'ch' sound in Chianti.

What is bruchetta pizza?

Now THERE's a great tip! Do they also have vans there for larger parties? (I mean, um, you know, 'larger parties' meaning 'more people'?)

Chee-lah-KEE-lays. Chilaquiles are primarily a way to use up leftover, stale corn torillas. And every Mexican cook I've ever met has a favorite way to make them. Usually several. Usually slung together from yesterday's leftovers. They can include anything, really. Chicken, chorizo, eggs, onions, crema, sour cream, chicken broth, whatever. They're a popular breakfast dish. My friend Lita in Queretaro makes them in her microwave every morning in order to start her family off with a quick and hearty breakfast. But basically, they are leftover corn tortillas (they're not as good with fresh tortillas as they tend to fall apart in the sauce) moistened (and therefore softened) with salsa, to which you add a little cheese for flavor, and anything else that sounds good to you at the moment. They're very Mexican. And much more delicious than their humble and ancient origins might suggest. Edit: And um, regarding the migas. Of course I could be wrong because I'm not a native Spanish speaker (and if I am wrong, someone please correct me because I don't want to go around mispronouncing such a simple word), but I think it's MEE-gus. Two-syllable word. No accent on the last syllable. And I'm not a food historian either, but I'd bet that migas were not invented in Austin. I'd bet that Mexicans have been scrambling eggs with tortilla strips since before there even was an Austin.

Yes, my "kids" have already emailed me that the prices are something of a shock. My daughter teaches high school Spanish in the US full-time to put her husband through law school, so they're on a tight budget. They're in Cork because he is taking classes at one of the law schools there. But they do enjoy nice restaurants, so they'll probably only have one or maybe two "splurge" meals during the month. At least with all this excellent advice, they can see to it that they spend their limited euros wisely.

Thanks so much to everyone for taking the time to make these comprehensive, thoughtful and extremely helpful posts. I'm getting the info to my daughter and SIL. Thus far, they are struck, as is everyone, with the beauty and friendliness of Ireland. We all appreciate your help so very much.

I can't get over how many people here are talking about yellow squash being flavorless. I have several squash dishes that my family liked so well the kids would even ask for them, as in "Mom, I've got a craving for...." There was a Mexican squash recipe, southern creamed squash, an egg & squash and cheese dish... I think I'll go hang out in one of the other yellow squash threads....

Like most things, there are easy ways and more difficult ways to make salsa verde. It's definitely a standard salsa to always have on hand in Mexican homes. Certainly if you roast the tomatillos, that gives them an enhanced flavor. But for the everyday stuff they keep ready in the fridge, this is the number one way most Mexican home cooks turn out jar after jar after jar of salsa verde: Salsa Verde 1 tsp or so cooking oil (just enough to cover botton of saucepan) or melted lard 6 or so whole tomatillos, paper skins removed jalapeños, or other chile peppers, to desired "pica," stems removed chicken broth just barely to cover Put the oil into a saucepan. Then add the tomatillos and chiles, and enough chicken broth to barely cover. Bring to boil and cook just till tomatillos are soft (not too long, don't want them "mushy"). Put tomatillos and peppers (do not discard cooking liquid) into blender or food processor along with: 2 small cloves garlic 1 tsp salt 1/4 cup chopped onion "handful" cilantro Blend in food processor very well; most people prefer a smooth salsa verde. Add cooking liquid to reach desired "sauce" consistancy...it should be fairly liquid, but flavorful and not "watered-down" tasting, so use your own judgment. There are variations of this -- like roasting everything, tomatillos, peppers, onions, garlic, etc., instead of boiling, etc., and using different kinds of chiles, serranos, etc., but this is the quickest, easiest, most basic and typical way that the average cook, who's just trying to get dinner on the table, makes this popular salsa (it's a must for chilaquiles, for example). If you don't have good chicken broth on hand, most Mexican cooks use water and a Mexican brand of powdered chicken broth. Tomatillos are tangy, and the salsa they produce is wonderful. They're not spicy in and of themselves, so you control the amount of 'heat' you want by which chile peppers you use and how many of them. I'd suggest that you go to the grocery store and buy a can or jar of Herdez Salsa Verde just to sample before you start, to give you some idea as to what your final product should resemble. And if you've eaten much Mexican food at all, you've undoubtedly had Mexican salsa verde made with tomatillos before.

I'm on it. Thanks again.

Xanath Fortunately for me and my dearest friends, when it appeared that it might become difficult to find in the US, I bought three cases.

Years ago, I went to a potluck dinner with a Caribbean theme. I was to take dessert. I found a recipe for Avocado Pie in the Time Life Foods of the World series, I think. It was quite good, and I made it quite a few times after that first dinner. But had sort of forgotten about it until I read this thread. My cookbooks are all packed away, so can't drag out that recipe. But it was my understanding at the time that avocado pie was a very commonplace dessert in the Caribbean. Perhaps you could google something keeping that in mind.

Of course since the Isrealis blew all the airports apart a chartered plane would be of dubious use... Perhaps we could take up a collection to send in a Harrier jumpjet.

Oh my, Kerriar, that sounds like a great adventure they'll remember forever. I'm getting word to them immediately. Thanks.

Well, it always was, anyway. Legendary. "The Paris of the Middle East." Sad. Good luck, Tony. I can hardly wait to see the episode. Has Geraldo arrived yet?

I have to add a VERY STRONG WARNING that if any of you are passing through and try Milano's, which I have recommended, I do NOT recommend the "Italian" food. Last night I had a huge craving for good ol' American red-sauce Italian, so got their spaghetti & meatballs to go. I thought it was just awful. Small meatballs that I'm certain they're buying frozen in a bag, and the sauce had such little flavor. Thought about throwing the whole thing out, but instead pulled out the meatballs and made a sandwich, and then whipped up a quick red sauce to go with it. The scallops, however, are still wonderful. I've had them several times now, and they never disappoint. Lots of people seem to be sitting around the place enjoying their pizza, but I've never tried that. I don't recommend the lasagna, though, nor the spaghetti & meatballs. If you go, stick to the seafood.