Jaymes

Hummm.... I absolutely love "Taste of _______" events. The best of them are fun, lively, even raucous. And while indeed it may be difficult to "get a feeling of what a certain restaurant is about," I can decide if what they've brought as a sample is tasty and well-prepared. I can chat up the folks staffing their booth and decide if they seem simpatico. I can visit with other people waiting in the lines and screen for future dining buddies. Of course, I agree with Joiei that my "preference is to go to a place with a reservation, sit down and have a marvelous prix-fixe meal." Obviously, I'd rather do that. Who wouldn't? And an official "Restaurant Week" is a great way to do it. But frankly, my life is not so jam-packed that I have to choose one over the other. I have plenty of time and opportunity to do both. And can easily see, understand, and appreciate the differences and merits of each. Here where I am currently living, Springfield MO, the local magazine, "417," runs the same sort of "Best of 2005" polls that you see everywhere at the end of the year. And "417 Magazine" hosts a kind of "Taste of Springfield" event wherein everyone that won one of the "Best of 2005" polls shows up and takes part. In addition to various restaurants offering "best hamburger" and "best pizza" and "best cashew chicken," "best fine dining," "best coffee shop," "best happy hour," "best Thai," "best Mexican," "best BBQ," etc., the folks that won "hairdresser" and "news anchor" and "barber" and "women's clothing boutique" will also participate. This year, it's Feb 19th: Best of 417 I can hardly wait. Life is short, you know. Grab all you can is my motto. I don't want the parade to pass me by while I'm standing there waiting for something 'preferable' to come along.

I tip 10% for slow, slovenly or indifferent. Rude, arrogant, haughty gets you a quarter. But the last time I tipped absolutely nothing was on a cruise ship. I was escorting a group, and our dining-room waiter was openly scornful toward my (admittedly hopelessly unsophisticated) working-class clients, who had saved, literally, their entire lives to treat their parents (50th anniversary) and themselves to an Alaskan cruise on Princess. And this jerk waiter made them feel stupid and cheap and ashamed of themselves. He rolled his eyes at their questions and sniggered at their mispronunciations. He "corrected" their orders by saying things such as, "If I may be so bold as to suggest... I'm sure Madame would prefer the well-done steak as is Madame's habit, instead of the seared tuna that Madame has ordered tonight and that, Madame probably does not realize, is raw." And many more condescending, ridiculing comments just like that. It was awful. I told my clients (who still wanted to do what was 'right' and tip the waiter) that I would collect the money. The waiter got nothing. (And I'll bet it hurt because we were a table of 12 on a 7-night cruise.) The maitre d' got the tips I had collected, along with a request that the money be distributed to the assistant waiter (who was very nice and clearly embarrassed) and busboys, and a lengthy letter from me explaining why I left the waiter nothing. I hope they fired his ass.

How about Taste of Kansas City, a "Food festival celebrating the wonderful flavors of Kansas City. Sample specialties from over 40 KC restaurants, shop at one of the largest Midwest arts and craft shows and enjoy local, regional and national entertainment at Shawnee Mission Park. (913) 268-0333," held every August. Maybe not an official "Restaurant Week," but still sounds fun. Kansas City Events

Waste? What's this talk of "waste"? Why don't y'all just do what we do in the south? After you've used your buttermilk in your baking, put the remainder into the freezer for about 20 minutes or so 'til it's ice cold. Then crumble cornbread into a tall glass, pour the cold buttermilk over, and eat it with a spoon. Some folks add a little sugar or honey. Fine eating.

Sam's has it as well. Don't know if you have one nearby, but if you do, it's a good value. Also, I was just in Vermont, and bought some very expensive stuff right from one of the farms. Then I came home and did a taste comparison with my cheap Sam's syrup. Honestly, I could taste no difference.

I never throw them away. I reserve the livers in a small bag in the freezer until I have enough to fry for dinner (fried chicken livers with gravy are very popular in my part of the country) or use to make chopped liver for a spread. The remainder are good stewed in broth when making stock. Often, though, after making the stock and straining it, I remove the giblets and give them to the neighbor's dog. Who loves them. I swear he can tell when I'm simmering stock because he always appears at our back door.

And the pressure cooker. Especially for flans. But I particularly hope you explained the molcajete. They are available in Europe by the more common names, and they are so visual. Especially when piled high with guacamole.

For me, it's stock and salsa. I do keep some canned chicken broth on hand in case of an emergency when I'm out of frozen. But it's hard really to think back to the last time I bought prepared salsa. In fact, through no fault of my own, I find I am usually supplying salsa to the entire neighborhood.

Where in Central Jersey are you located?

Pretty much everywhere I've lived (and I've moved around a lot), I've found them in Mexican grocery stores (as suggested). In areas where there's not a lot of Mexican traffic, the banana leaves are sold frozen. I'd suggest you locate some Mexican markets and call and ask.

I feel like a bad southerner. I don't think I've tried Durkee's Famous Sauce!Oh, no. You must rectify that at once. It's so ubiquitous that most Southerners don't even say the "Famous Sauce" part. Just "Durkee's." As in, "I always put a dab of Durkee's in my potato salad and cole slaw." Of course, of course.

I just got a cheap one....can't remember the brand (and I'm not home to check), but it was about $25 at WalMart. Wanted to see if I'd even use the thing before I popped for a good, expensive one. This one has only one speed, and no attachments. Well, I use it all the time; most recently, two nights ago when I heated up a saucepan of leftover beans, and when it was really hot and I was about to spoon it into the bowls, decided it'd probably make a great pureed soup. Would have been quite the pain to pour that boiling hot pot of stuff into a blender or food processor. But with the IB, no prob. Stuck it into the pot, pushed the button, and that little beauty just whirled the beans (pork and bacon and all) right into a delicious brew. Ladled them into individual soup bowls, topped with a blob of sour cream and a pretty sprinkle of cilantro leaves, and there you go.

Yeah, sign me up for the Zatarain's Shrimp & Crab Boil. And Durkee's Famous Sauce. Can't have a fridge without that in it.

Wow. I'd always heard that the Chinese are not big on desserts. Sounds like y'all are the exception. Oh, and CaliPoutine, thanks for clearing that up. I'll be sure to try it next time I'm in the area!

I'm not sure I recognize the wine..... Local vintner?

that does sound fabulous. Was there a recipe, or a is it just a wing it kind of a dish?Followed this recipe reasonably closely... Fruit-Stuffed Loin of Pork

We had a bit of a change this year, too.... Instead of the turkey, we had a pork tenderloin stuffed with dried fruits -- apricots, prunes - and braised in Madeira and molasses. Fabulous.

You so silly.

Yes, please do. here you go... from madame jean martin of parisit was tucked into my copy of julia, which has followed me everywhere.. (i usually made half of this - and i misremembered about the shallots, sorry!) Hey, thanks. I'll be sure to try it sometime over the holidays. It looks wonderful and I appreciate your taking the time to post it.

Fyfas, you didn't think much of Earl's? Remember, everything is relative. Gallup ain't exactly downtown Paree. Stick around for a while. You, too, will learn to love Earl's. There is a Navajo restaurant directly across the street. It advertises fry bread and other Indian specialties. Although it did look kind of interesting, I didn't try it. There were few cars there, and Earl's was always jam-packed with Navajo and other local tribal folk, so it didn't seem that promising.

Mebbe. Online it's easy to pass.

I don't understand this. For one thing, I do think it's a "hugely popular cake from coast to coast," and has been for decades. In fact, it seems that many folks love it so much that they claim it as belonging exclusively to their own region. In several places where I've lived, they even had 'Red Velvet Cake Cookoffs,' and a separate category for Red Velvet Cake at county and state fairs. I know because the recipe I use (from a friend) won a few. Also don't get the "not real moist" thing. My recipe, anyway, is VERY moist. No, there's not a strong chocolate taste. Just rich, deep layers of flavor. The vinegar and buttermilk provide a tang that is the first flavor you taste, and then comes the undertone of chocolate. I don't know, but I'm pretty old and have lived all over the country, certainly from "coast to coast," and as far south as Florida, north as Alaska, east as New York, west as California, and I've found that cake to be a favorite most everywhere. It's certainly one of mine.

Don't know how long the friend is going to be there, but I do have a few suggestions. I just spent a pretty amazing week there, and loved it. But before we get started, I'd recommend you tell your friend to drop the word, "dine." Ain't much "dining" in Gallup. But if your friend is interested in good eats, I do have some thoughts. Great place to eat and stay is the historic El Rancho Hotel. The dining room has good food, with a southwestern emphasis. But THE place to go is Earl's. I ate at least six meals there, and enjoyed every one of them. When you're in New Mexico, the first thing you need to do is to be able to answer this question: "Red or green?" Every New Mexican knows the answer to that question, and for me, it's "Green." That's "green" as in "green chile sauce." And at the El Rancho, and Earl's the thing to get is green chile. There's also an interesting "international" restaurant, featuring Greek, French & Italian. Also, of course, some Mexican, and their specialty, BBQ baby back ribs. It's called the New Olympic. And it's on Route 66. But of course, in Gallup, everything is, including the El Rancho and Earl's. If your friend is going to be there for a week, it's the center of the American Indian universe. I drove north to Window Rock one day, which is the capital of the Navajo Nation. They've got a small museum there, which was absolutely fascinating. And then the next day, drove south to Zuni Pueblo, which was utterly remarkable. Tell your friend to go to the tribal headquarters at the Zuni Pueblo, and pay the $10 for the special tour inside the church. That is something I will never, ever forget. Also, while in Zuni, tell someone you're interested in the Zuni bakery. You wander around back through this neighborhood to discover a family still baking bread in the large, clay ovens called 'hornos.' It's irresistable to photograph, but remember that you have to buy a permit to take pictures while in the pueblo. And the third day, a marathon trek up to Chaco Canyon. Another life-changing experience. I love that part of the country. Sure, there ain't much right in Gallup, but if you're willing to get into your car and explore, a door opens to another world.

We've actually had several previous threads about this, and I do think that there are some photos included. There's plenty of good ideas about methods, fillings, etc. I did a search and rounded up some of them: Click here.

Some of my best friends are white. And I don't think they've ever made it or served it in their homes. At least not to me. Although I have seen it at a great many church 'covered dish suppers' in the south. So I guess that somewhere there are white folk that consider it a staple.