Jaymes

Ah.... so the dog is the star. Could be many cute plot opportunities here. On the other hand, also many opportunities to get sucked into the doggie debates... like the feuding "it's-okay-to-feed-your-dog-people-food" vs "people-food-is-bad-for-dogs" factions.

I have been to Mexico more times than I can count.... literally.... it's got to be in the hundreds. I have never gotten a hepatitis shot and do not belive that they are recommended for travel to Mexico. I am no doctor and suggest that if anyone is worried they contact one of the medical clinics that specialize in "travel medicine," but it is my understanding that there are several varieties of hepatitis, the most serious of which is transferred by blood, like through sharing needles or unprotected sex which, if one is planning on sampling that sort of "culture," one probably should protect oneself. Not only have I never gotten hepatitis in Mexico, I've never gotten an illness of any kind. And I am a very adventuresome eater, but do not consider myself to be a stupid eater. The simple fact of the matter is that Mexican standards of sanitation are not up to ours, so I suggest, Leslie, that you just use good sense. But of course, "good sense" to one person is picky paranoia to another. My "good sense" in Mexico is to never eat "street food"; never eat anything made from ground meat (not even hamburgers at the pool snack bar at the "Gran Turismo Class" hotel); stick with restaurants where other travelers and foreigners eat; avoid drinking anything that has floating in it irregularly-shaped ice cubes (that look as though they've been chipped from a block of ice covered with flies out back in the alleyway). (Actually, I expounded a great deal on my "sanitation" methods in another of the Mexican threads and don't want to repeat it all here. I'm sure it's still there if you'd care to read it.) But I really love Mexican food, and enjoy it immensely when I am there. I eat lots of fish (including ceviche) and especially love Mexican shrimp cocktails (more like a Mexican gazpacho with shrimp and avocado chunks), lots of fruit that one peels before eating (like mangos, bananas, etc.), and all of the local specialities. Everywhere I eagerly gobble up tortillas, beans, arroz con pollo, egg dishes and for breakfast, the wonderful chilaquiles. In the Yucatán, things I particularly enjoy are the Sopa de Lima (lime soup), Mechado (fish soup) and, in fact, any of the Mexican soups, for which they are deservedly famous. Also, Pollo Rojo (or "red chicken") made with "achiote" a favorite spice of the Maya, Pibil (also made with achiote, but wrapped in banana leaves and buried in a pit with hot coals). As to where to stay: Cancun (and the entire Caribbean coast of Mexico) is a world-class destination. There are non-stop flights from many European capitals and, if you start chatting with folks, you will find a great many Europeans. The last time I was there, I was with my very comely daughter who spent a lot of time with a soccer team from Ireland (boy did they have trouble with sunburns ). She also struck up a big friendship with a large group from Argentina who were there for a family reunion (we were amused to discover that they thought my daughter was Mexican because she "speaks with a Mexican accent," although I guess that makes perfect sense if you think about it). Cancun is overbuilt with big, boxy-type resorts, side-by-side, most of them high-rise, some among the most fabulous in the world. Le Meridien, for example, is as classy a place as you could ever want...with French decor and European-style spa and fabulous food in the dining room. The Caribbean Sea at Cancun is even more beautiful than you have imagined in your wildest dreams; the beach is gorgeous as well, with sand that does not absorb much heat and so is not blisteringly hot to walk on. The atmosphere in Cancun is "festive" with a lot of action of all kinds, and as to whether or not you would prefer Cancun over another Yucatecan destination, that depends entirely on what sort of activities you enjoy. For example, if you are fairly young and single and look great in your bikini and are hoping for a lively and fun place in which to par-tay, Cancun would suit you just fine. But if, on the other hand, you are primarily interested in sightseeing the ruins of Chichen Itza or Uxmal or Coba, or "getting away from it all," or undisturbed relaxing on the beach, or finding the "real" Mexico, Cancun is not it. The area further south on the peninsula, toward Belize, is called the "Tulum Corridor" or the "Mayan Riviera." It is much more laid back... and there are several wonderful small towns, including some of the proverbial "Mexican fishing villages." Playa del Carmen can no longer be called an undiscovered fishing village because it has most definitely been discovered (and can be dangerous if you are a woman traveling alone because of all of the new construction there and corresponding workers who live in a shanty town nearby), but it certainly retains its considerable charm, and I adore it, but do not suggest that anyone go walking alone on the beach at night. One added bonus to staying in the "Playa" area is that the ferry to Cozumel departs from the center of town, affording easy daytrips to the island. Nina's suggestions are wonderful, and her link to Mexico Holiday provides good information on beautiful places to stay. I am sure you'd be well-advised to check into any of them. I would also suggest that you read Miss J's terrific posts on her trip to the Yucatán further down on this thread and, by the way, see if you can talk her into adding more to them (like, did you ever get to a "tamalada," Miss J?). If I were going to the Yucatán for a week, I'd stay down in "the Corridor" (probably at Playa) for four or five nights, then rent a "yeep" and drive to Mérida for two or three nights. It's an easy drive from the Cancun or Playa area and the roads are good and well-marked. (I not only would, as a single woman traveling alone, but have.) Mérida has a fabulous, world-class hotel (with a wonderful dining room), the Fiesta Americana, for about $130US a night, and several small ones that are delightful... old convents, that kind of thing, for about $35-40US. From Mérida (truly one of my favorite cities on the planet), you can head to the Gulf Coast at Celestún to see the flamingos, or visit the ruins at both Chichen Itza (between Cancun and Mérida) and Uxmal. But, before you take my advice regarding Mérida, you should know my partying days are behind me (in more ways than one) and I now much prefer seeing the sights and immersing myself in the local culture. Mérida is inland, so no beach-lying-about is available there and if you're looking for that, or for a party atmosphere, you'd be VERY disappointed... although, each of Mérida's lovely squares do take turns offering open-air (and free) concerts each evening. Mérida is a city of music. I heard a world-class tenor there one night and the sound of it still sings in my memory. After you decide exactly which parts of the Yucatán you will be visiting, I'd be happy to make some more specific restaurant recommendations. But, whatever you do and wherever you stay, I am sure you will love it. The Mexican people are among the warmest and most gracious on Earth. They are surely their country's greatest asset. Whatever you do and wherever you go, make every effort to get to know them. They will make your trip memorable.

Perhaps he is not aware that kiddos come in different sizes??? Thinking maybe that "little" is just, well, little? But I suspect that probably he hadn't considered that, and is not sure exactly which age he should target. To that end, I would ask: How did you come to decide to do this project? Were you asked to do it by someone else? In that case, can you inquire from them what age they intended to target? If you are the one who conceptualized the project, what is its purpose? Are you hopeful of commercial gain? Is the final product intended to be used as an educational tool in schools or other formal childcare facilities? Is it intended to be perused by the children on their own or with an adult such as a teacher or parent guiding them and discussing things? Do you envision this as a lengthy "book" or short, cute, funny and sweet? There's just so much for poor FG to decide. I frankly believe he hadn't even considered the ages. But I don't want to ask him. You ask him.

Not to mention, "Do you know why they call it 'red eye' gravy?" There's a few tales regarding the source of the name, all probably apocrypha: I've also heard it mentioned that the eye was where the ham bone was.

And Nina, even if she isn't, I always am. I'd love to hear your recommendations. The Yucatán is one of my very favorite spots on the earth.

Which of course brings up the obvious question as to what age kid you are targeting? Obviously, something meant for grades 1-3, for example, should be far different than something intended for older children.

Not to mention, "Do you know why they call it 'red eye' gravy?"

Leslie - have you traveled much in Mexico? Are you familiar with their foods? Need to know so I'll have some idea how much depth to go into.

Will you be in Cancun proper? Or down on the Tulum Corridor? How long will you be staying?

Can't tonight... got some bowling balls to suck. Maybe next week. I'll post something on the Austin eGullet Get-together thread.

The Alaska-native recipes I put in the "worst foods" poll are all authentic. Easiest example for your children's story would be "Eskimo Ice Cream." They make it with some sort of fat (blubber or seal oil or reindeer or moose fat) and sugar and berries. I can give you an actual recipe if you'd like. Ice cream is something kids identify with, and Eskimo Ice Cream is a name they'd love. The native word is "Agutuk." So, "Did you know that in Alaska they put seal oil and sugar and berries together and call it Ice Cream?" And besides all that, Eskimos are so darn cute in illustrations.

Well! Boys!! Thank you both very much!

Thank you so much for taking the time to do this. It is fascinating, as well as beautifully written.

What's wrong with Food TV? As far as I am concerned, the number one reason I rarely watch is also the number one reason they should change the name. "All Emeril, All the Time"

Did Liza offer Lou Grant as her answer? All I saw was the edit note Tommy - you may have one-upped me. Was the Lou Grant quote for perky or spunky? It was, "You've got spunk." "Well...... " "I hate spunk."

GREAT idea! One of those, "Why-didn't-I-think-of-that?" things.

Great food writers: I loved "Tender at the Bone" by Ruth Reichl. Really funny, evocative memories. I laughed myself silly. Oh, and Tommy of course.

For thirty years, whenever I had to make a lot of bacon, either because cooking for a large crowd at breakfast, or because I had a recipe that called for a lot of bacon bits in it, I have made it in a sheet pan in the oven. It is much easier... frees up your stovetop to cook your other items, bacon for crowd arrives hot and all at the same time, little muss little fuss. And it tastes just fine!

I have never lived in New Jersey. Although I once dated a boy from Nutley. Does that count? He was a remarkable lad. Let me just say that I never had trouble remembering the name of his hometown.

According to the chef who did the scrambled eggs for last year's smoked wild salmon tasting at Fortnum and Mason's, that's about the way he made them for thirty people, in a huge pan. It took him twenty minutes over a low flame. He looked as though he spent a lot of time sampling them, and no wonder -- they were ambrosial. This year there was a different chef. The scrambled eggs were dry little curds, no doubt cooked to an officially "safe" temperature. We left the eggs and had twice as much salmon. Okay - so here's the thing to do. When you are whipping up your eggs to scramble, add no additional liquid at that time. Put your butter, evoo, etc., whatever you prefer, in the pan; add your beaten eggs, seasonings and additions you like, and scramble as usual. Get a carton of heavy cream (best) or half n' half (or for diet considerations, evap milk or skimmed evap milk) and set it in front of you, open and at the ready. Now - at the penultimate moment, just as the eggs are nearing the finish line, while they are still wet, stir in a little cream...I'd say about 1/4 cup for, say, four or five eggs. Whisk rapidly, finishing the eggs. The cream added at the next-to-last minute gathers up the remaining uncooked eggs, and you simmer for just a few seconds longer. Your eggs are creamy, moist but not shiny-wet. They are throughly cooked to a "safe temperature" but they are not dry. They are soft and creamy and "ambrosial." Everyone, even the so-called "I can't eat wet, slimy, 'un-cooked' scrambled eggs" crowd will love this. They are simply the best. There is absolutely no comparison.

And some day, Darlin', I'll bet you do

I have never tried blitzing, but somehow don't find it an encouraging idea. I give infused oil often as a hostess gift, or part of gourmet baskets that I make up for friends at Christmastime. So, although when I am making up some for myself, I just put the herb right into the store-bought bottle of oil; for gifts, I select attractive bottles at some sort of container store. Wash a whole sprig of the herb and let it dry well. GENTLY heat oil. Put sprig (or combinations, such as oregano, thyme, rosemary, bay leaf, crushed red pepper flakes) into bottle and pour in warmed (not hot) oil and seal. Allow to sit for two weeks or so in a cool, dark place (but not the fridge) before using. Then, you can remove the herb. If you leave it in, the herb flavor will continue to get stronger... so, just be prepared for that. These infused oils can go rancid quickly. Although it is not usually advised to put olive oil in the fridge, I think it's a good idea with an infused oil after you've allowed it to sit for the initial two weeks.

Which of his books is it that you used and prefer?

Huummmm. Confusing indeed. It's all very Kafka-esque, or Kishke-esque, as the case may be.

I, for one, do not. In fact, I find that it's the other way around. If I'm not careful when cooking with fresh herbs, it is easy to completely overpower the main ingredient, which is supposed to be the star of the show! That's more difficult to do with dried herbs, but fresh ones can be amazingly powerful.