Jaymes

Zoot American Bistro & Wine Bar

Do you have a favorite recipe for the topping/pudding?

Anyone know how this place is coming along? Open yet? Any gossip? Advance publicity?

Actually, I make a very authentic, very quick, very delicious Mexican tomato-based salsa containing lots of roasted chile peppers -- whichever kind you personally find most authentic. After I make the salsa, I put a little authentic Mexican white cheese into an authentic Mexican tortilla, fold over and fry in a little authentic aciete, and top with some of my quick authentic salsa. It's also wonderful over scrambled eggs, or a cheese omlette. Serve it up with a couple of slices of authentic avocado, and you've got a great quick authentic little meal.

Them's some true words. To be sure.

Step one: Buy a copy of Robb Walsh's book: Legends of Texas Barbeque Step two: PM Robb and let him know you're coming. We'll get to the rest of the steps after you've accomplished the first two.

Thanks, all. I've been searching with baited breath and hopeful eyes. I haven't tried Bijan, but have seen their commercials on TV, so they're still a going concern. I have popped into the Brown Derby and it is truly awesome in so far as wine goes. But their selection of cheeses, etc., is very basic. No fresh feta, for example. In fact, no feta from Greece at all. No imported tuna, which I cannot find anywhere else in town, either. Tomorrow will be an olive oil foray. Went to three grocery stores today in search of some, but their choices were so limited that I couldn't find anything at all worth buying. They didn't even have Colavita. Things could be worse, I certainly darn well know. I did find a good Thai restaurant; but, upon asking her why she didn't serve several of my favorite preparations the owner told me that frankly, the diners here are not that sophisicated and it's just not worth it for her to make anything other than the very standard, middle-of-the-road fare. She moved here from Boston, where she also owned and operated a Thai restaurant. She said that when she first opened here, she had the exact same menu that she had been serving in Boston, but has since discontinued at least half of the dishes. And there are many "Mexican" restaurants, some of which even have fairly tasty food, but thus far not a single bowl of beans to be had. Just refried. Have asked the Mexicans that work in these places why that is. "Everyone here just likes refried," is the answer. The barbecue beef is really bad. They take the cooked brisket and cut off all of the fat and black crust, including most of the smoke ring (assuming it ever had one). Then, while cold, they put it into a machine and slice it wafer thin. That's right -- a machine. They heat it back up and drench it in this BBQ sauce that's so sweet it tastes more like syrup. When I first went in to this place that had been highly recommended, I ordered a pound of brisket "wet." "Huh?" "Moist? Is that what you call it here?" "What do you mean?" "I mean from the fatty end." "I've never heard anyone say that. We trim all the fat off of it." "Oh. Uh. Well. Okay, I'll just take a pound of whatever you have however you have it." There are bright spots, though, to be sure. A great Vietnamese spot. Wonderful bakery. Like I said, it could be worse. Much worse. But it could be a whole hell of a lot better, too. Although as anyone that's ever seen me can attest, being away from good food for a few months, or years, or decades, couldn't hoit.

When might you do that? If it's sometime between May 23rd & the end of the month, I'll go tambien.

Great tip. I shall set about finding her at once. Maybe she could use a new best friend. Thanks!!

Casa del Mar and Shutters on the Beach are sorta sister hotels in Santa Monica. They are both lovely. Exquisite, actually. With very fine restaurants. I haven't eaten at Casa del Mar but have eaten at Shutters several times. Excellent food. Very romantic. And wonderful beach there, too. Just perfect for sticking one's toes into. Shutters on the Beach

Haven't driven it in a while, but could she get to Shutters in that time frame? When I lived in the LA area, I don't recall being able to get ANYWHERE in a half-hour.

Worked as a travel agent for many years. Had one client that could not stand the color blue. Before reserving rooms at hotels, I had to telephone the concierge desk and ask them to go inspect the room very carefully and assure me that there was no blue in it -- at all, whatsoever. No blue flowers in the bedspread. No blue skies in the paintings on the walls. They then had to reserve just that one particular room for my particular client. I made it clear to the concierge that if the man saw any blue he would check out at once and demand a full refund. Do you have any idea just how popular blue is? Believe me, I do.

Back yet?

Rachel -- I've never owned a pressure cooker. I remember the one my mama had, cooking away on the stove, small metal tinkertoy disc on top whirling and spinning and whistling and spewing and hopping about like a thing possessed, threatening to burst and horribly scald and maim us all. So I never got one. But boy do I love flan. So I think I may have to make the leap. Confront the devil. Sounds as though it'd be worth it. Thank you so much for taking the time to post that.

Homer. Watching the sun set over Kachemak Bay and the volcanoes beyond. Sigh. It's not too late, Alex. Certainly you must move there. And be sure to get a place with a lovely guest room, okay? Of course I'm just thinking of you, you understand.

Found that doubly interesting because I used to live there. Yup. Worked at the local North Pole newspaper called, interestingly enough, the North Pole Paper. And then when the News-Miner bought it out and closed it down, went to work at Santa's Travel World, 333 Santa Claus Lane, North Pole, Alaska. For reals. And you're right -- they ARE a wacky lot. So how did you happen to be perusing the Fairbanks News-Miner?

Nothing you could do in a weekend, sure, but just to contribute to the conversation, my personal favorite 'food destination' would be the legendary Gustavus Inn.

"...for years"? Sounds like your daughter is either a teacher of Spanish, or is having a very hard time passing the class. Assuming it's the former... My daughter teaches Spanish, too. Simpatica otra vez, amiga!

No. Que lastima. But I do plan to spend some extensive time in Mexico soon. I'll have to put it on my list.

Yes, and my personal favorite is the variety you get in Spain, traditionally eaten after sticking it into a cup of thick hot chocolate, around five or six in the morning following a fabulous night out on the town.

Hotels Best place to stay on the island: Kona Village Best location: King Kam

It's my guess that the El Pollo Loco restaurants that are so popular throughout the Western US do not offer an authentic Peruvian preparation. For one thing, it is presented as being Mexican in origin, further evidenced by the fact that you are supposed to eat it wrapped into tortillas, and salsa and Mexican frijoles are served alongside. Even if the inspiration for the restaurant interpretation was originally Peruvian, I think that now, we're probably talking about two different things.

A friend that lived in Southern California gave me this recipe. She said it had appeared in one of the newspapers out there. I don't know if it's the "real thing," and although I keep meaning to try it, haven't yet. El Pollo Loco was our favorite chicken place when we lived in Redlands, Ca, and in Tucson. So hope that if you try it, you'll let us know. Pollo Loco Marinade 6 oz pineapple juice 2 T lime juice 1 T white vinegar 2 cloves garlic, mashed & minced 1/2 tsp salt 1/2 tsp dried oregano (preferably Mexican), crumbled 1/8 tsp ground pepper 1/4 tsp mild chili pepper (Anaheim or California), stem & seeds removed, finely minced 8 drops yellow food coloring, optional (but accurate) 1 T vegetable oil Combine ingredients. Set aside 1/4 cup of marinade in fridge to reserve for basting. Cut 4 pounds chicken into quarters. Place into large ziplock bag and add marinade. Seal and refrigerate overnight, turning the bag from time to time. 45 minutes before cooking time, remove chicken from fridge, allowing to come just to room temperature. Drain chicken, discarding marinating liquid. Grill chicken over medium coals, turning often, for 20-25 minutes or until juices run clear. While cooking, baste frequently with reserved marinade. To serve: along with the chicken, offer fresh hot tortillas and some pico de gallo, and/or other salsas. You help yourself by tearing off a chunk of chicken, laying it in the center of the tortilla, topping it with pico or salsa, and then eating, with the juices running down your chin.

I must say, I swore to myself that I'd never again cross that causeway for any reason, but your reviews have made me rethink. That place does sound good. PS - Where is it?

Yo, AustinJohn. Welcome! What brought you to eGullet? Hope to see you at some of the terrific Austin eG get-togethers. Up for migas anytime soon?