Jaymes

I think we should keep quiet on that point, because if you want to maximize profits you..... 2) if you open a restaurant it should be several McDonald's franchises. Or maybe not.

Alas, I cannot contribute regarding the whole "rib" question. I usually use a shoulder roast (bone in) for my pork carnitas. But, whichever meat you chose, may I suggest a nice, fresh, crunchy Pico de Gallo as your garnish/relish? (Or, if you'd like, I'll give you my salsa recipe.) Pico de Gallo con Aguacate 1 large fresh flavorful tomato (or two or three Romas or a handful of Nature Sweet), water removed (but I don't do that with the Nature Sweets) and chopped 1 medium to small yellow onion, chopped 3-4 (or whatever) fresh jalapeños, seeded, minced 1 avocado, not too ripe, coarsely chopped cilantro to taste, chopped 1 lemon, rolled a time or two or zapped in microwave to release juices Olive oil Celery salt Couple good shakes garlic powder or garlic salt 1 t vinegar In bowl, combine chopped tomatoes, onions, peppers, avocados, cilantro. Squeeze juice of 1 lemon over, and add a pretty-good splash of olive oil. Season to taste with celery salt. Toss to blend. Allow to sit in fridge an hour or so for flavors to meld, stirring occasionally.

I'll try for both in one post: So did the corn pudding work? I haven't tried it yet. You see, I have a problem. Actually, a great many problems, but the one that is germane here is that because I live alone, I have discovered that I cannot prepare a dish that is both one of my favorite things, AND fattening (which sadly is inevitably the case), because if I do, I wind up eating the WHOLE THING by myself. As you can see, that perpetuates the likelihood that I will remain "by myself," devouring such delicacies as an entire pan of corn pudding. So, I must wait until someone else whom I can feed wanders unsuspectingly into my web. And, that hasn't happened since I got your corn pudding recipe. However, corn pudding is my daughter's very favorite thing, so perhaps I'll take the "Mohammed and the mountain" approach and stop by her place sometime soon and prepare it there. That would be good. That way, I could eat some and then get in my car and come home -- leaving temptation behind, in her refrigerator, securely ensconced within a plastic, burpable container.

How about Salt & Lime? Is that just a regional thing??

One good thing though. I lost a stone in a week. Not still referring to your wife, here, I hope.....

Pueblo Bonito? It's my fave.

Think I've tracked down my friend. I've emailed him to see if he is still in the tourismo biz. He's been there for a number of years and has really good connnections. I'm waiting to hear back from him. By the by.... Do you already have accomodations???

Well then, perhaps you've heard this old "travel agent" joke... (It was actually told to me years ago by a British travel agent friend of mine - so it's a "European" version.) When travel agents die, they either go to Travel Agent Heaven, or Travel Agent Hell. Travel Agent Heaven: The French are the cooks; the Italians are the lovers; the Swiss are the craftsmen; the English are the police; and the Germans run everything. Travel Agent Hell: The English are the cooks; the Swiss are the lovers; the French are the craftsmen; the Germans are the police; and the Italians run everything.

Thin slice some cabbage and mix with a sauce. Whisk together: 4 parts mayonnaise 1 part sugar 1 part vinegar pinch of salt I've got something similar: 1 C mayo 1/2 C sugar 1/4 C vinegar Dash of Durkee's Famous Sauce....

Steve - Try to go to the restroom in the Milano train station at midnight sometime. You will discover that THE restroom closed at 11pm, when the "restroom lady" locked it up, packed up all the toilet paper, and went home.

I always thought that "incompetence" was the accepted joke about Italy and Italians. Kind of the flip-side to all French being foul smelling assholes. Oh lord how can I EVER manage to leave this site and get some work done!

I'll try to track him down. I'm sure he has email. I'll be in touch.

I have a friend that lives there - runs a fishing charter business. Haven't talked to him in a while and may not be able to get in touch, but I'll try.

H del T - You should go back to Kotz sometime. There is a wonderful native museum there now. And that old man whose face is on the tail of Alaska Airlines planes? He lives there. I've met him. You probably knew him. Oh - did you ever hear that Alaskan pronunciation guide: "It's caraBOO but KotzeBWEU." Sound familiar?

So, Rhea, if you were going to recommend only one of her books, for exactly that kind of thing, which would it be??? Everyone? I only want one, so which should I get???

I was in Innsbruck last summer. There were ski chalet/restaurants on top of each of the two peaks on either side of the city. We ate at both of these, but one of them (small, cafeteria-style) had the best knödles. I sampled two kinds - one was meat, the other vegetable. They were about the size of a tennis ball, served in a soupy liquid. Anyone know how I might be able to make these delectable things??? I've looked for recipes, and have found several - too many, actually - because I'd rather not cook my way through a hundred different kinds of knödles to get to something similar. Help? Danke.

And when would you have had an opportunity to eat this?? Kotzebue, Alaska, 1961. Relatively small Eskimo village. I worked in a trading post there. Kotz? You were in Kotz? How'd that happen? How long were you there? Did you go down to Nome for a good time? (Because there ain't no such thing at Kotz, right? Or was there, then?) Ever go to Nome for New Year's Eve? I hear that if you haven't spent New Year's Eve at Nome, you haven't lived! So, tell all!! I suppose I've really strayed from the original purpose of this thread but I DID mention food, didn't I? Yes, you did. AND drink. And I very much enjoyed hearing about it, and I'm sure others have, too. So very different from most of our experiences. Thanks!

I am thrilled that you tried this, and that it turned out so good for you. GKNL - I know that the Mexicans use citus fruits a LOT in their cooking, so it's quite likely. Sounds good, I think. Orange and pork - kinda go together, don't they? I believe I'll try it next time. Thanks for the link.

I am most intrigued by this soup. Does it have a name, or is "One of Each" the name of it? It kind of reminds me of a Sengalese chicken soup I make with cream and curry, although the Sengalese soup also has some coconut in it - either coconut milk, or you can garnish with some coconut, or scald cream with coconut and drain, or something... What does this taste like? Is it equally good hot or cold???

For all y'all who are still finalizing your menus - Here's a little something for the fellows - combines all the major food groups: Beer-Cheese Dip 1 C good, strong beer - no "lite" types 3 6-oz pkgs prepared sharp cheddar cheese spread 2 T butter - room temp 1/2 yellow onion, coarsely chopped 1 clove garlic, coarsely chopped 1 t Worsty 1 1/2 oz bleu cheese (or more, to taste) 1 large round loaf of bread Put all ingredients except bread into blender or food processor and process until thoroughly combined. Dig out center of bread to make a well to hold about 1 1/2 cups. Place on large platter. Tear the bread you dug out into "dipping size" chunks and arrange around the loaf. Pour the beer-cheese dip into center. After the bread chunks are gone, get a sharp, serrated knife and place on platter for guests to cut bread "bowl" into more chunks.

Actually, I think I saw a movie like this once... long ago... What was that darn thing called....??? Deep something...???

Well, now I'm all excited. Let's hope somebody shows up here with a recipe. And if not, I'm definitely going to track one down somewhere.

Jaymes, could you tell a little bit more about frying salsa? I have never heard of this before and I am intrigued by it. When you saw it done, and it made sense, why? I'm sure it tastes fantastic. I'm not a food chemist - so can't explain exactly why - but it's kind of like what the Indians say about how frying spices a little brings out the flavor... Not very scientific explanation I know, but - "it just does." So, the Mexicans get the fat hot in the skillet, or bottom of large pan like a Dutch oven (which is much better because it does sizzle and splatter). They often use 'manteca' which is lard, but also just plain vegetable oil or Crisco or other shortening. They get it pretty hot, so I don't know that it would work with olive oil (which would defeat the purpose of the olive oil anyway), and then they pour the liquid into the hot fat and literally fry it, scraping the edges/sides up. It kind of looks like when you're scrambling eggs and you first pour the eggs in, especially if you've allowed the pan to get too hot. And, of course, the salsa (or whatever liquid you're frying) doesn't ever solidify like the eggs do. And it incorporates the fat into it. But you can smell and see the change in the salsa. And they ARE "frying" it - which fries the ingredients IN the salsa, as well as reduces it. It just makes it really good. It is often a beginning for another dish - kind of a Mexican equivalent of, "First you make a roux..." So, like I said, even though I don't know enough about food chemistry to know "why," I do know that when you see it done, or do it yourself, it does somehow make perfect sense.

I must be missing something.... To me, pasteles just means "cakes" in Spanish. So, as you'd expect, there are thousands of different kinds - everything from difficult to blazingly easy. A favorite is pastel de tres leches or "Three Milks Cake." Is there something else that pasteles means???

Thanks, EwithE. I think I'll skip the duck's blood. Believe me, my crowd will never know the dif...