Jaymes

Interesting to me is that chocolate on bread isn't particularly popular in the US. Even spreading your toast with Nutella isn't something you see a lot. I don't know why....chocolate is certainly popular, as is bread. I have never seen the "bread chocolate" that you mention but often top my toast with good chocolate that I have grated or shaved.

I've made something similar for years, having learned it from my Mexican friends. I don't know if there is a specific name for it, though. Basically, it's how they (I) use up leftover mashed potatoes. You roll your leftover potatoes into balls about 2" or so in diameter, the size of a large lemon, I suppose. Then take some cheese, whatever you have on hand, or like. You poke a hole into your mashed potato ball and shove the cheese in. Then flatten the ball somewhat into the shape of a fat patty, taking care not to expose the cheese. At this point, you can roll your patties in crushed cornflakes if you like, or in plain flour lightly seasoned, or panko or whatever you like. Then you fry them in your skillet and serve at once. Interesting to me that this seems like such an obvious way to use up leftover mashed potatoes, but I never heard of them until I started hanging around with my Mexicana compadres. And Mexico doesn't have a particularly strong "potato culture." I think that's because beans and rice and corn got such a strong foothold there, and after all, you only need just so many starches. Vs the USA, where potatoes are ubiquitous. But these leftover mashed potato patties seem unheard of to the average American home cook. And now you're making them in Ecuador. Food and culture are endlessly interesting to me.

If it's a catastrophic earthquake, your survival supplies are moot - they're buried under the rubble of your house. If you made it outside and aren't seriously injured, you'll expend more calories than you'd gain by digging those canned goods out to eat them. Obviously there are situations where nothing can help you, no matter what you do. But, I have lived in a great many earthquake zones, primarily around the Pacific "Ring of Fire" - Alaska, California, Panama, The Philippines, Hong Kong - and what we were told to do was to get together your "earthquake survival kit" and store it in the sturdiest centralized location in your home, the one to which you should probably make plans to run when the tremors begin. The advice from the so-called experts was that you probably won't have time to make it all the way to an exit, so you shouldn't try, but you might be able to get to that sturdy location in the interior of your house before the ceiling collapses on you. And that's where you should head. And that's where you should store your supplies. And hunker down right next to them. Among other things, you should have the canned goods everyone is mentioning, and a non-electric can opener. A jar of peaut butter. A small amount of any critical medicine. Also the canned water. Bandages. A battery-operated radio. A loud noise-maker of some sort to alert recovery workers to your presence under the rubble. Paper towels and plastic bags for waste (including, um, "human"). Shoes, in case you've run in there barefoot. And a gizmo to turn off the gas outside, in case you aren't trapped. You should have enough of these things to last you at least a week, and hope that you'll be rescued by then. So, we always stashed our stuff in an interior walk-in closet. But who knows... You do what you can, but never is there a guarantee that it will be enough.

I'm confused. Do you use pancetta or proscuitto, or does it matter? Your comments about "wrapping around melon" make me think of proscuitto, but in your instructions you referred to pancetta, which seems to me to be a more natural choice. Honestly, I like them both. Usually have used what I can find, or what is on sale. I've lived a lot of places where I can't get one or the other. It is a pretty boldly-flavored soup, so I don't find it critical to use one over the other. Either one beats beef, in our view.

We use our broiler all the time. It's sort of like a big toaster oven, especially useful when we've got guests. Think about how often a commercial kitchen uses their salamander. I suspect you don't use your broiler very often primarily because you're just not in the habit of it, and it doesn't cross your mind to do so.

I've given this a lot of thought through the years - not that it's important, but it's curious to me why the subject of mayonnaise engenders such strong emotions that people feel the need to revile their personal "non-choice" with words like "nasty" and "vile" and "repugnant" and "disgusting." Forget religion and politics - the thing you cannot discuss in polite company is mayonnaise preferences. I don't know why the discussion gets so personal and so insulting and so heated. But I do know one thing. Everybody has their likes and dislikes... But the Miracle Whip folks sure are a hell of a lot nicer about it. .

You cook the leg of lamb ONLY with the broiler? I would assume by the time the inside was medium-rare, the outside would have been blasted into a charred black mess? Well, that would depend upon how far up (or down) the burner is from the meat. Here are my exact instructions (from Recipe Gullet): "Barbecue or broil, fat side up initially, turning once. Cook fat side up for about 30 minutes (or so, depending on thickness of meat), then turn and broil for 10-15 minutes (or to desired doneness)."

I started this thread back in 2002. Ten years. Unbelievable. To respond to somebody about the meat, I do use pancetta/proscuitto. I've found a domestic (US) version at Sam's/Costco that, while not as good as the real Italian stuff of course, also costs much, much less. I wouldn't use it to wrap a slice of juicy melon, but it's so affordable that we can put lots of it in this soup. And it's spectacular.

Agreed, very weird to have two names. But supposedly the recipes for the two, while extremely similar, are NOT identical, with some people finding the Best Foods mayo to be more tangy. Hence, while you're choosing which brand to use (and therefore whom to alienate regarding the name), you'll have to pick a constituency to alienate recipe- and taste-wise as well. The back-story is that Hellman's was invented by a Mr. Hellman in a NY deli in the early 1900's. At about the same time, Best Foods mayo was introduced on the west coast. In the early 1930's, Best Foods bought out Hellman's but, by then, each brand had built a strong market share in their individual markets, so the decision was made to just leave well enough alone. And that's worked pretty well for, what, 80 years? I doubt they'll be changing anything any time soon.

I use it for all the things others have mentioned. But a favorite is for a broiled leg of lamb. I butterfly the lamb. Poke holes in it and stick in bits of rosemary, garlic, lemon zest. Marinate it overnight in a seasoned mix of olive oil, soy sauce and sherry. Then broil, fat-side up. Terrific.

Right you are. And probably the best choice. It's the "revenge review" that, to me, can be immensely satisfying, but pretty classless. Should have made that clearer. .

Assuming he really is the owner, and not just the chef/manager, I'm with the folks that say to vote with your feet by simply not going back. I don't think you need to tell him why, either with a nice polite note, or angry outburst, or any other which way whatsoever. I don't think it's necessary. He knows why. He doesn't expect you back. He told you to "get a life." So basically, he's told you to F-off. He thinks that's the end of it and he's right and you're wrong and you're gone and he's fine with that. It's the same thing as though your girlfriend broke up with you. She told you she doesn't care what you think and to F-off. Or your boss said the same thing. I'm not interested in your opinion. Go get a life. F-off. Do you really need to call the next day and say, "No wait, I break up with you! I quit! Here's why! So there! Take that!" Of course not. For me, your only rational choices are to just leave with dignity and class. Or go the "revenge review" route. I don't get the point of explaining yourself further. He knows what you think. You told him. He said he didn't care. He said that you should feel lucky enough to be able to afford a meal out that the quality of that meal shouldn't matter. He told you to go get a life. So I'd go get one that doesn't include him.

Indeed... Here's another report from an equally-entranced diner. http://livingandwork...des-guanajuato/ But for some reason, I thought that Las Mercedes was basically the sort of thing one has to "know about," as it was served in the living/dining room of their home. No more?

Do you remember the name of that absolutely terrific seafood restaurant in Tlaquepaque? I'd recommend that place to anyone! Answered my own question. It was "El Pescador Rojas." Here's a link to a photo somebody else took of their meal there. I'm pretty sure the photo is of the whole fried mojarra. That's what I had, too, and it was wonderful. http://www.flickr.com/photos/abest/4139112602/

Do you remember the name of that absolutely terrific seafood restaurant in Tlaquepaque? I'd recommend that place to anyone!

Another vote for "carne en su jugo" at Karne Garabaldi in Guadalajara. And if you get to Guanajuato City proper, you must take a wander through Jardin de la Union and eat at one of the many outdoor cafes there. Excellent food, and strolling musicians add to the already-perfect atmosphere. On a corner opposite of the spectacular Teatro Juarez there is a restaurant (not outdoor) that specializes in the sizzling molcajetes served at your table. I think the name of the restaurant is Los Molcajetes. It's been a few years since I visited Guanajuato, so it might not still be there but, if it is, one of the most memorable meals I've had in Mexico and well-worth searching out. All in all, the city of Guanajuato is absolutely beautiful with its hills and tunnels, and at the center of it all, Jardin de la Union is a delight.

While the exact fillings definitely do vary, and the filling ingredients you've given might not be typical of "true" Mexican dishes, I've spent time with a great many Mexican home cooks and they very often cook dishes with "flat layered tortillas and some filling between them." And let me point out that "true Mexicans" are pretty-much like everybody else on the planet when it comes to "modern and creative" ingredients, interpretations, adaptations, and evolving cuisine. As witness, I'll again mention the infamous chilaquiles that my friend, Lita, born and raised in Queretarro, and still living there with her equally "true Mexican" mom, dad, husband, and children and other Mexican relatives and friends, and speaking no English, and in every way Mexican to her very soul, makes almost every morning for her family. Chilaquiles is a dish that calls for corn tortillas, and it can be made several ways, including with stacked "flat layered tortillas and some filling between them." But my thoroughly authentic and true Mexican friend Lita makes what she considers to be her thoroughly authentic and true Mexican chilaquiles with Fritos in her microwave. I'm sure she'd agree that making her chilaquiles with Fritos in her microwave isn't as "traditional" as beginning the dish with tortillas that she had made with corn that she ground herself. But if I tried to tell her that that her chilaquiles are not "true Mexican," and are, instead say, TexMex or CaliMex or something that should bear a name from another geographic region, because that's not the way her ancestors made them, I doubt I'd get very far with that argument.

Well, I guess my point (if I have one and am not just ranting aimlessly, I mean ) is why not have several varieties of mayonnaise available for use in various applications and for various members of the family? What's wrong with that? Why the scorn and vehemence and insistence upon only one? It's not like when you're twelve years old and your parents sit you down for the "important talk" and then they add, "While I'm telling you about condoms, I also am going to tell you the bitter truth about condiments. You have to choose. And once you choose, there's no deviating. You have to swear your allegiance to one or the other. Your mother and I have absolutely no doubt that this one is the best. Of course, we'll be disappointed if you choose another. But whichever you choose, you must be stalwart. Even admitting that the second-best brand might not be the sputum of the devil could put you on the slippery slope to, gasp, Miracle Whip." Admittedly, we probably overdo the condiment variety in our home, but we have a big family, with lots of relatives and friends often stopping by. I just checked the fridge and we currently have: Hellman's, Hellman's Light, Duke's, Miracle Whip and Goya Mayonesa con Limón. Plus some homemade to which I added a sprinkle of tarragon and which I am going to use to dress some fresh asparagus for Monday's meal. Perhaps we are just not discriminating enough. But variety suits us fine.

I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter. Am I missing something? Do people really like Duke's? Are there other brands worth trying? Well, you can say that you don't like Duke's, don't use it, and don't know anyone that does (although if you're "picking it out...in tuna or potato salad," someone that you know must be using it). But regardless as to whether or not you like it, I don't think you can "disagree" with MY statement, which was, that "in the US south, most good cooks that I know use Duke's." Which is a statement of fact. Utterly indisputable. Unless you and I know all the exact same people. I don't know how deep your southern roots go (maybe you just have Yankee taste buds ), but I come from a long line of good southern cooks, including my grandmother, who was a legendary southern cook, and who owned a locally-famous home-cooking restaurant, and my sister, who has lived in Atlanta for some four decades. I have friends and relatives all over the south, and I myself have lived in various locations throughout the south for many years. I didn't say that absolutely everybody in the south prefers Duke's. That would be silly. Of course, there are always going to be personal likes and dislikes. But I will repeat what I did say: "In the US south, most good cooks that I know use Duke's anyway." And they do. _______

It's definitely different. Much, much stronger flavor. In fact, although it's ubiquitous in the US South, and goes into a lot of things down here - potato salads, cole slaws, apple & fruit salads, casseroles, remoulade/seafood sauces, deviled eggs, dips & spreads & dressings, etc. - and everyone uses it and is accustomed to it and likes it, you STILL have to be very careful not to overdo it. It's got a strong vinegar/mustardy/sweet-sour flavor and it will completely take over the dish if you use it with too heavy a hand. Plain mayo is definitely not a substitute for Durkee's (or vs versa) and if you leave it out of a dish that calls for it, you'll easily notice the difference. ETA: I see you're in Boston. I think you probably can find it in some of the stores up there: http://www.durkee.co...s sauce&x=0&y=0 Chitchat about Durkee's - "The Holy Grail of Condiments" http://www.nashville...l-of-condiments

That's because they started life as two different companies. Hellman's started in a deli in New York City back around 1900; Best Foods in California. When Best Foods bought Hellman's, sometime in the 30s, each company had such strong branding identification in their respective marketing regions that Best Foods decided to leave the Hellman's brand/name/recipe alone. So it's Hellman's east of the Rockies; Best Foods west. And supposedly they are not identical. The differences are supposedly minute, but I know folks that swear they can tell which is which because Best Foods has more lemon juice and is tangier. Regardless, in the US south, most good cooks that I know use Duke's anyway. If you live in a region where it's sold, and you haven't tried it, you should.

Never tried it. I often thought I would, and planned to, and definitely should have, but I led a pretty hectic life in those days, and frequently we were living in places where I couldn't get fresh sweet potatoes (at least not regularly) (like the middle of Alaska), so (unfortunately, I'll admit), I just defaulted to the easiest option. Not proud of it, really, but, on the other hand, as I said, the salad was always such a big hit that, when push came to shove, just went with what worked. And it was so easy to keep canned sweet potatoes in the pantry for last-minute emergencies. And you add so much stuff to the sweet potatoes (Durkee's, mayo, pickle relish, etc.) that I figured it probably wouldn't have made a tremendous amount of difference. But on the other hand, it wouldn't have been difficult to boil or roast or even bake to caramelize some fresh sweet potatoes. And I always intended to. Might have been better. But, like I said.... Ah well.

You know, for some forty-plus years, I've been taking this sweet potato salad to potlucks, church suppers, backyard parties, etc. It always seems to be a surprise to most folks, and it's also always a huge hit. True, it's nobody's idea of "gourmet fare" (including mine), and it's nothing like the fancy roasted sweet potato and black bean, etc., salads you were probably looking for, but it's darn sure tasty. I don't usually announce what it is - just say that I brought "potato salad" and let folks give it a go unaware. I've discovered that if I say up front it's sweet potato salad, some people will invariably say that they don't like sweet potatoes, and not even try it. When I don't announce what it is, those same folks will say, "I don't usually like sweet potatoes, but that was delicious." Heheheh. So here it is, for what it's worth: Sweet Potato Salad 1 large (1lb 10oz) can vacuum-packed sweet potatoes, drained 1/2 C finely-chopped celery 3 nice fat green onions, whites and tops, finely-chopped 2 heaping Tbls sweet pickle relish 1/4 C mayo 1/4 C Durkee's Famous Sauce* 2 hard-cooked eggs, chopped 2 hard-cooked eggs, sliced, for garnish on top 6 slices bacon, cooked & crumbled paprika Mash potatoes, then add all ingredients except for sliced eggs, bacon crumbles and paprika. Stir until thoroughly combined. Turn into serving bowl. Top with sliced eggs, bacon crumbles and sprinkles of paprika. Cover and chill well until serving time. I haven't given out this recipe in a very long time. We moved a lot through the years and, the first time I took it to a party (decades ago), everybody wanted the recipe and I shared it freely. To my dismay, because it's so tasty and "different" and easy to make, it showed up at nearly every gathering I went to for the next couple of years until we moved away. I haven't given it out much since then. But now I'm an old gal and my days of "competitive entertaining" and proprietary recipes are long behind me. I hope all y'all make this. And love it. ETA: *Durkee's Famous Sauce is a staple in southern kitchens. In fact, recipes down here just call for "Durkee's" and everybody knows what you're talking about. It's a mustard-based mayonnaisey sauce. If you can't find it, I'm not sure what you can sub. Perhaps go online and see if there are any substitute suggestions. And so I just did "go online" to find a substitute suggestion, and found this: http://www.food.com/...ce-clone-108402 And this: http://www.food.com/...ce-clone-300158 Don't know which is the best, as I can just go to the store and buy Durkee's. But if you can't, and if you want to try it, perhaps one of these will do the trick for you.

We eat a lot of mangoes as well, although not so many as when we had trees in our yard, and when they were ubiquituous at local fruit markets and roadside stands. Now, living in Texas, we buy them at Costco or Sam's. I admire the novelty of the corkscrew idea, but find it unworkable in practical application. We're having a backyard party for Memorial Day and on the menu is a big fresh-fruit salad. I'll cut up at least six or seven mangoes to put in. If I had to screw a corkscrew into each one, I'd still be standing here screwing long after my guests had come, eaten, and departed.

Well, "my" method (as I explained above) (and not really "mine" as I learnt it in SE Asia and Panama and it's the preferred one in most areas of the world where I have lived and where folks eat a LOT of mangoes) fulfills all of your requirements save the fewer slippery fingers because you (I) wind up eating the last remaining flesh from the pit, but you have no slippery fingers at all until that point at the very end. Other than that, as I said, the cubes of mangos rain down into the bowl, or onto the salad, or atop the pound cake, or ice cream, or whatever you have, without ever being touched. At all. You're clearly touching your mangoes in order to arrange them on your plates. My shower of mango cubes doesn't have to touch anything. They drop straight from the "cheek" into the bowl. I don't usually even get a cutting board out. Just hold the mango in my hand as I run the knife along the pit. Then set my two "cheeks" down on the counter. Then slurp up the pit while standing over the sink (or set it aside for later). Then toss it. Then crosshatch (or slice, if I want slices rather than cubes) the cheeks. Then get my big spoon. Then scoop out the cubes (or slices) that fall whever it is that I wish them to fall. Also, sometimes I want a mango "fan," which I achieve by not cutting the slices in the cheek all the way to one of the ends. Then get out my big spoon. Then scoop the "fan" onto the plate, and spread it out. I'm not even sure how you could manage that at all with your method. And, with the above-mentioned exception of the flesh around the pit that I slurp up myself (which, BTW, I see as a bonus and not a drawback and will continue to do unto my death) my method does dispatch the flesh from the peel cheeks as efficiently as yours. Perhaps more so, since you are removing some flesh with each stroke of your peeler. I scrape that peel really firmly with my big spoon. Although some of that goes into my mouth as well.