Jaymes

Understood but I believe we are being somewhat naive believing it is about the employees as opposed to a convenient way for the government to impose itself on our lives. One could say the same thing about sexual harassment, no? That bad old government is imposing itself on our lives by telling us we can't fondle the breasts of female employees and co-workers. Right. And, Dearie, if you don't like the boss bussing your boobies, your solution is to just quit and go find another job.

Ain't exclusively Mexican, but if you're in Tucson some Saturday or Sunday morning around 8am, try Eclectic Cafe: Eclectic Cafe & chilaquiles In Phoenix? Try breakfast at El Portal. El Portal & chilaquiles

There are indeed some who behave this way. THEY are the problem. You've got the smokers like my guy, who DON'T dismiss requests that they not smoke; I've seen him practically hang his ass out the window sitting far enough out on the windowsill so he could blow the smoke out the window rather than having it blow back into the apartment and bug people. Smokers like HIM, aren't the problem. I am in total and complete agreement with you. I guess I didn't make that clear. I wanted to single out and call attention to your excellent summation about smokers believing nonsmoker's stated reasons, rather than ascribing moral motivation and hidden agendas to their concerns. PS - I guess I should start over and rewrite my post. It's obvious I did a piss-poor job the first time. 'Cause I was trying to say, Calli, I think you've got that part of it at least exactly right.

Where are you? There used to be an absolutely fabulous one in Tucson that was only open for breakfast and lunch on weekdays. Closed each day at 2pm (I think). Small, family-run place that catered to the local working-class folks. If you're in Tucson, and care, I can do some research. Man was that place good. They never advertised or anything, and it wasn't well-known outside of the neighborhood. Mine was usually the only white face in there. PS - It could have been the little Poca Cosa - not the big one.

This comment right here exactly delineates the thing that gets me the most pissed off about this whole debate. And that is the dismissal by smokers of nonsmokers who have legitimate reasons for not wanting to be exposed to smoke, nor to pay the hospital costs for the illnesses of those who do, and myriad other entirely intelligent and reasonable concerns that deserve to be respected and addressed. Saying such things as "they're just judgmental, self-righteous crusaders with another agenda" is insulting and condescending. Not to mention accusatory as it implies that anyone who says that they object to smoking for other than moral reasons is lying. I certainly understand why smokers want to smoke. And I understand why they want to have that last cigarette or cigar after dinner while still seated in the nice restaurant, lingering over the last sip of wine or coffee, rather than out on the sidewalk, or in the car during the drive home. I don't say that they're just "making that up," and that "a cigarette is a cigarette is a cigarette" whether at table or in the parking garage, and that their "real motive" and "hidden agenda" is to "loosen up all us tightasses" and "teach us how to have a good time," or maybe to "pollute the world" as a social statement. But by similiarly denigrating and dismissing my equally legitimate desire to not be forced to inhale that smoke along with them, they ensure that this issue will never be resolved amicably.

I always remove it. It can be difficult to chew and many people don't like it. So I don't bring it to the table like that so that my diners have to deal with it. As to how to remove it easily, Hugh Carpenter says, in his "Great Ribs Book": "Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then grasp the membrane firmly with a paper towel. Holding the ribs down with the other hand, pull the membrane. If it doesn't pull away in one piece, repeat the procedure." I doubt he'd go to the trouble of telling us how to remove it unless he believed it to be an important step.

If you've ever been to a breakfast buffet in Mexico, you have undoubtedly had chilaquiles. They are a kind of corn tortilla casserole or hash. They take corn tortillas, preferably stale, and either fry them lightly, or not, then tear them or cut them or chop them, then layer them into a casserole dish like you might layer lasagne noodles. You do one layer of tortillas, then some cheese - usually one of the wonderful Mexican white cheeses, but you can use cheddar or jack or a mixture; a sauce - most typically a green tomatillo salsa, but you see red sauces frequently, too (and you can use anything); often some sour cream - but sometimes that's just put on the top after baking; and you keep layering until you're out of ingredients or your pan is full. Then you bake them. Or, you can stick them in the microwave. Or you can make them in a covered skillet or pot on the stovetop. You can top with a fried egg to serve. This is like the quicky "comfort" food of Mexico. Every housewife makes them. Every abuelita has her own version. They are ubiquitous at breakfasts. Sometimes chicken or beef or shrimp or other ingredients are added to make a more substantial dish for lunch or dinner. And some cooks make them in a skillet or comal - just mixing the torn or chopped tortillas and frying them like we would do a hash. I've even seen a version where they tear up the tortillas and just put them on your plate and top with cheese, salsa, sour cream and announce that they are chilaquiles. Obviously, that's MY least-favorite "shortcut" version. I got my "shortcut" version of chilaquiles from my friend Lolita who lives in Queretaro, Mexico. It's in the egullet recipe archives, I believe. On busy mornings when she's trying to get her family fed and out the door, Lolita uses Fritos to make them, and then pops them into the microwave for a few minutes. That's actually darn adequate if you don't have time to lay your corn tortillas out for 24 hours to get them stale. But - with chilaquiles, the thing to remember is that there is no "right" way and no "wrong" way. Everyone has at least one version, and most Mexican cooks have many more than that. Just do whatever sounds good to you at the time. It seems logical that chilaquiles began in the kitchens of thrifty Mexican housewives that, wanting to waste nothing, came up with an inventive way to use up leftover, stale tortillas, rather than throwing them out. I'm sure they must have combined the basics: tortillas, sauce, cheese - plus whatever else was available and seemed tasty. I've even seen peas, corn, carrots, left over from the previous night's dinner in the chilaquiles served for lunch the next day. PS - Since you're from Arizona, I am absolutely positive you have often seen the little spiral bound cookbook called "Mexican Family Favorites" by Maria Teresa Bermudez. It's published in Tucson, and is all over Arizona (often sold from displays right by the cash register in Mexican restaurants). There is a recipe in it for a stovetop chilaquiles with a red chile sauce. I've made it several times. You just never noticed.

Had a friend that went to live in Germany. Of course, it was only a matter of weeks before she was crying for some good salsa. So I sent her my salsa recipe, and a packet of jalapeno seeds. They grew great outside in pots on her balcony during the summer, and gave her lots of good peppers. The ones she didn't use, she froze. In the winter, she moved her pots inside where they continued to grow, although they didn't bloom. But the following summer, she cut them back, fertilized good, put them back outside where they continued to produce. And as far as the 'heat' goes - the longer you leave them on the plant, the hotter they get. Leave them a nice long while before you harvest. See if that makes any difference.

I LOVED this bit. Where is that thread on how bad we AMERICANS eat - like everyone else is munching on glorious freshly-prepared food while we neanderthals only eat processed crap.

Excellent piece. Reminded me of my recipes for salsa, and "quicky" chilaquiles. Both of which I got from Mexican friends - both of whom live in Mexico - one of whom doesn't even speak a word of English. So one recipe calls for Fritos. The other for canned tomatoes and garlic salt. And I've had people turn up their noses when they hear the ingredients: "Not AUTHENTIC enough," they say. Somehow I've never been able to bring myself to tell my Mexican friends that their delicious food, made by Mexicans, in their Mexican kitchens, served to their Mexican families, and their Mexican friends, in Mexico, isn't "Mexican" enough.

My favorite summer sangria recipe. Never fails to delight. Peach Sangria 2 ripe peaches, peeled & sliced (in winter, I use frozen) 1 lemon, sliced thinly, seeds removed 1 orange, sliced thinly, seeds removed 3 T sugar (or to taste, depending on size of lemon) 1/4 c Peach Schnaaps 750 ml dry white wine (about the size of one standard bottle) Combine all and chill well, at least one hour. Serves two very jovial people at two generous glasses each. As is immediately apparent, there is no brandy, so this is a pleasant, light, fresh-tasting summertime drink. And on occasion I have, at the end of the evening, fished out any remaining peaches (now wonderfully marinated) and served them over pound cake and ice cream for dessert.

Yum. Sounds brilliant to me. Just wish I were there! You know, if you have actual people (as opposed to virtual people) showing up for the class, you might slice some jicama and serve with salt and wedges of Mexican lime for people to munch on while they're hanging out before the class.

Wonderful stuff, G. What are you making for the class?

I think I'll be visiting Guanajuato sometime in January. Maybe we could get together for lunch or dinner. ¿Quizás?

I've made beef jerky in my oven - put it on very low - left it all night with the door slightly open. Bet that would work, too. Slice your meat while it's frozen. Very easy to shave off paper-thin slices. Caroline - donde esta?

Two excellent examples that perfectly illustrate the difference (and here I was beginning to think you didn't understand it). When one chooses to eat steak, or any other unhealthful food, one cannot force the people at the surrounding tables to also have a bite every now and then ("and if you refuse to have a bite of my steak, well, you don't have to eat here - you can just leave"). As for loud music - that DOES infringe upon the rights of others. Which is why every city where I have ever lived has noise ordinances.

And that's the accusation that it always comes down to, isn't it. People who don't want to be subjected to your smoke are prudes, moralists, evangelists - some sort of judgmental zealot crusader - preachy busybody do-gooders run amok. Would that my motives were so altruistic, so moral, so selfless as that. In truth, I don't give a rat's ass if you or anyone else smoke yourself to death. It is your right. It is your decision. But I shouldn't have to have to suck the damn stuff into myself while you're at it. Like if you choose to drive your Cadillac convertible off the south rim of the Grand Canyon. I'll lament your choice and your demise only briefly - if I notice it at all. I won't be picketing at the canyon rim in an effort to disuade you, or to save your wretched soul. You're in charge of both of those things. But I don't think I should be forced to sit in the car with you.

I went back over this whole thread to see if anyone had mentioned Eating Raoul. Was tickled to read a few other references to this Buck Henry wit-fest. I have it on tape and watch it often. Absolutely hilarious. And in case no one remembers the entire plot - the whole reason Mr. & Mrs. Bland are up to their Minnie Mouse ears in such nefarious business is because they need the money to open a restaurant. So they take to bopping would-be swingers over the head with a heavy cast iron skillet (and then stealing the dead man's money and selling his car to the equally larcenous Raoul). One of my favorite lines in the movie was when Mrs. Bland was standing there in the kitchen, wearing her happy homemaker apron and contemplating the murder weapon that had been used to dispatch so many hapless suitors. She turns to her husband and says, "I think I'd like to buy another skillet. Somehow it just doesn't feel right scrambling eggs in this one." And another of my favorite "food movies" was, although not technically about food, "Frida." Shot in Mexico, many of the scenes take place around sumptuous tables laden with the delicious fresh Mexican food that I so adore. I was absolutely overcome with the desire to have some of it. And I don't mean that stuff that you get in Mexican restaurants in the US. I mean the REAL DEAL. There was simply nothing else for it. Three days later, I was sitting in Mexico enjoying some of it for my own self. I hadn't been able to stand it. I had gotten in the car and driven six hours to satiate my cravings for charro beans and carne a la parilla and guacamole and chilaquiles and cocteles campechana and on and on. And oh man was it good.

Bourdain. He wrote about it earlier in the thread.

Well, 'course I don't KNOW anything....but I thought I heard that guy say something along those lines... After your post, though, sounds like he might just be a jerk. Would be interesting to hear THAT story from both sides.

Probably bad form to quote myself from earlier in this thread, but since it appears that you missed it:

For those of you wondering why Commune closed - was it just me or did anyone else hear the building manager say that the previous tenants wouldn't seal up the holes, or do anything else about the rat problem, and the rats and grease and odors and everything else were all creeping and seeping up into the rest of the building? So he tossed them. Too bad. Sure sounds like a place I'd like to eat in.

I absolutely LOVE the "peppers booze" (for wont of a better term) that you get in the islands of the Caribbean. For those of you not familiar with them, the islanders take chile peppers of some kind and steep them in booze. Then they remove the peppers and you have this delicious alcoholic condiment. Currently on my shelf I have Sherry Peppers from Bermuda, and Rum Peppers from the Virgin Islands. I used to have a close friend who was raised in Bermuda. When we'd go to her house for dinner, she'd usually have the Sherry Peppers on the table. Once, she served a baked bean dish and on the table were small bottles of black rum, and Outerbridges Sherry Peppers. You poured the rum and/or Sherry Peppers on your beans, to taste. My friend said that in Bermuda, you NEVER were offered baked beans or black beans, etc., of any kind without also being offered Sherry Peppers and black rum. She said it'd be like someone serving you french fries without catsup in the States. Just didn't happen. I'm telling y'all, once you get used to these delicious condiments, it's impossible to remove their flavor from your memory. At least it has been for me. On the Sherry Peppers label it says: "Contains sherry, peppers & spices. This traditional Bermuda condiment adds zest to scrambled eggs, bouillabaisse, grilled cheese, curries, frankfurters, grouse, clam chowder, Irish stew, swordfish, scallopini, watercress, Caesar Salads, Martinis and Bloody Marys, to name just a few. Try it and see." The West Indian Rum Peppers label says: "Contains rum, peppers & spices. From the sunny Caribbee we bring to you native aromatic herbs and spices. They are the perfume of our sun and earth which you will remember and enjoy throughout the years. Our West Indian Rum Peppers are made with the finest local rum, fresh peppers and spices. Adds pizazz to hundres of recipes: stews, soups, marinades, curries, egg and cheese recipes and Bloody Marys. It's HOT!!!"