Jaymes

And although they're not Mexican, I think any hot sauce selection is not complete without a little Marie Sharp's.

Everybody I know that bought the freezer on the bottom option says that although it's nice to have the wide space, they hate having to bend down and dig, fingers cold, bottom waving in the breeze. Not to mention that the "ice-to-the-door" feature doesn't work as well with the freezer on the bottom. My daughter's husband's parents have one and there is never enough ice when we all get together with the kids and grandkids. They always have to go buy additional ice. They are included in my circle of friends/relatives that say they'll never buy another one. I've had a large side-by-side for decades. Unless I have the money and space for a separate fridge and separate freezer, I'm sticking with the large side-by-side. I rarely have to bend down really low for anything. Everything is pretty easy to find. And I raised a family of five with the large side-by-side. The freezer holds a lot. My dad was in the cattle business and often would give us a half-side of beef. I had no problem getting it all into the freezer. I will say that for a time, a while back, while in a rental apartment, I had a smaller side-by-side. I grew to absolutely loathe it. As much as any human being can possibly loathe an inanimate object, I loathed that fridge. Anyone that is dealing with a small side-by-side and thinks that they "don't like side-by-sides" has no idea the difference that the size of it makes. I hope my circumstances never dictate that I can't have my big side-by-side but, if so, I'd much rather have the old-style freezer-on-the-top fridge than one of those large drawers on the bottom. ______________________________

I freeze mine too. I have seen pantry moths rooting around in some bags that were still in the store. Got to keep those critters at bay. That's what I was going to ask. I know that dried chiles will keep indefinitely, but what about those little critters? Won't they infest chiles? ETA: Ah, Sparrow, now I see your answer. Thanks. ___________________________

I like them, too, and although I also am enamored of the current chile pepper darling, Hatch (and in fact, all chile peppers), sometimes nothing will do but that good ol' favorite Green Bell.

Well, as Heidi might say, in the food world, one day you're in and the next day you're out. Today's staple becomes tomorrow's pariah, too middle-brow for the kitchen sophisticate. Witness the poor iceberg lettuce. In everybody's fridge one day, and the congealed sputum of the devil the next.

I suspect that's what most of us on eG do when we want to add a new dish to our repertoire. Go to an authoritative source, find an "authentic" recipe/methodology (or at least as close as we can get), learn about the origin and history, etc., master it. And then unapologetically make whatever adjustments and adaptations that suit us and our various needs, abilities, preferences and lifestyles. __________________________

I find "traditionally" to be less confrontational, probably because it is also less authoritative and definite a term. If, for example, I had dinner guests and, at the last minute, while they were arrayed expectantly around my table, my Carbonara seemed not to be behaving as it should, and I had the unmitigated effrontery to whisk in a thimbleful of heavy cream, I'd much rather have one of my company say, "This is very tasty, but I understand the Italians traditionally don't add cream." Rather than, "OMG, amica, tell me you didn't!"

Rather than use the term "originally" to refer to a dish, I prefer "traditionally." As in: "Did you know that traditionally Italians don't combine cheese and seafood? Please pass the tuna melts."

Yes, but the difference is that I'm not stomping around telling the authenticity police that they should do it my way and that, if they do not, it can only be because they have questionable taste and are either stupid or ignorant or, most likely, both. If, instead, I say, "Thank you very much but I am aware of your way and I prefer to do it my way, even if you do think it's 'wrong' and insist upon repeatedly pointing that out to me," I see no reason why the authenticity police, "who have feelings too," should find them hurt. ____________________

I agree that we definitely "need" authenticity police. We do need people that know and understand the rules and parameters of any entity that has a name. And keep us from wandering too far afield. Otherwise, the name ceases to have meaning. If I decide, for example, to add clams and tomatoes to my Carbonara, and I continue to call it "Carbonara," and somehow manage to influence enough people, eventually the term "Carbonara" will have no integrity, no meaning at all. I suppose I personally am most pedantic about the English language. I lament the fact that few Americans these days seem to know the difference between a "podium" and a "lectern," for example. But too often, some people use superior knowledge as a weapon. In the olden days, pre-net, it would be almost unheard of for someone to be invited to dinner in the home of a friend and comment, "You call this Pasta Carbonara? I can tell you added cream, and that's just wrong. I've spent the last three years in Italy and nobody adds cream. It's cheating. Honestly. Didn't you know that?" But sometimes it seems as though online, we think we can say anything to anybody. So I do want the "authenticity police" out there. But I feel about them the way I feel about the real police. Share your knowledge. Show us the path. Enable and enlighten us. Educate us. Improve us. Keep the dish true to its origins. But do it in a kind and generous and nonjudgmental way. And keep the authenticity billy clubs stowed in the closet where they belong. ________________________

Ahhhh...and therein lies the truth. As I think I've made pretty clear, my personal opinion is to each his own. Those that are happy adhering to hard and fast rules as to what is "right" should definitely do it their way. And those that are fearful and intimidated as to what is "wrong" should relax, and do it their way. It's just food after all. But hey, like I said... That's just my opinion. ____________________________

I agree completely. I do find food history fascinating. But I think knowledge should be inspiring and freeing, encouraging creativity and exploration. Not limiting and restrictive and punitive, as it so often is used by those that possess it. And, speaking of simplicity, a little hot pasta tossed with nothing but good rich butter and salt and pepper can be just perfect when you get home tired and hungry on a cold winter's night.

Have you ever watched a television show, and I mean ANY television show, where the host is either deadly dull and dreary and droning, or actively unpleasant and unlikeable, or stupid and arrogant and condescending and misinformed, or in some other manner unwatchable? I suspect most folks are like me; that is, I don't care to spend time with people like that in real life and certainly won't tune in my television set to watch them. On the other hand, everyone likes being around somebody with a great personality. Some people can make anything lively and enjoyable and watchable. And, speaking of people with great personalities that can make anything lively and enjoyable and watchable, the food TV show I'd like to see would feature our own Rancho Gordo - Steve Sando - on his expeditions throughout the indigenous populations of the Americas, chatting up farmers and other locals, ever in search of the forgotten heirloom beans of the New World. Naturally, I'll be signing on as assistant producer. ___________________

I'll admit, even as a fan of green bell peppers, that sounds pretty ghastly.

I love green bell peppers, but that's not really saying much, as there are very few things on my "can't stand" list. Sugary cereals, I guess, but that's probably about it. As for bell peppers, I like them raw and crunchy, dipped into some sort of veggie condiment, or just on their own. And cooked, too. In fact, one of my very favorite dishes of all time is a grilled bell pepper medley. Had this in Italy several times, so now I do it here at home frequently. Just slice the peppers into fairly large strips, brush with good-quality olive oil, and grill over a wood fire. Sprinkle with salt and serve. These things are so easy and they are positively sublime, impossible to improve upon and, if you combine red, green, orange and yellow peppers, beautiful as well. In fact, every time I've served them to guests, they are always amazed that something so simple can be so surprisingly good. You can eat them hot right off the fire, or room temperature, or even cold. Serve them just like that, with some sliced cheeses, charcuterie, good bread and wine as a snack, light lunch, or appetizer. They're perfect to pack up for picnics. Or add them to sandwiches and burgers. Or serve as a side dish when you're grilling another main, like steaks. I think it's unfortunate that sometimes, when a food is cheap and popular, it starts to get a bad "image" with folks that are looking for something more upmarket, stylish and trendy. And I feel pretty sure that, although undoubtedly some people just truly don't like them, in general anyway, that's what happened with the unfortunate and unlucky ubiquitous mid-market green bell pepper. No longer so beloved, victims of their own popularity, versatility, and success. The food crowd moves on. Inevitably. __________________________

I just want to say that, in response to the "you should always; you should never" theories of Carbonara making that, as chief cook and bottle washer for a large family for several decades, Pasta Carbonara was one of my "go to" last-minute dishes. I made it at least three or four times a month for years. And served it often as a side dish at Italian-themed dinner parties. It's a very forgiving dish, and you can produce something tasty and pleasing by adding whatever you wish to add, or leaving out whatever you wish to leave out, as long as you keep the basic premise the same. I often incorporated leftovers, or chicken, or vegetables, or whatever else my family happened to be in the mood for that day, or whatever I needed to use up. Like most cooking, the important thing is that you are turning out something that suits your taste and meets your needs; rather than being fearful and intimidated that you might not be strictly adhering to somebody else's notion of "authenticity." Unless you're interested in some sort of food history research/investigation, I personally find that approach counterproductive and stifling. ________________________

That's the truth. I'm sure they're going lots of places where nobody has heard of bahn mi. It's unquestionably more unfamiliar than hamburgers, for example, but they're positioning themselves well, getting lots of free publicity, turning out excellent product, etc. It's impressive.

Mexico was mentioned. Said that's where you source some of your beans. And you said that you were happiest rattling around Mexico looking for new varieties, because New World beans are all you offer. So Mexico did get a couple of plugs.

Congratulations, RG. I caught the show last night, and found it overall extremely interesting. I like the idea of somebody giving favorable publicity to folks like you trying to offer alternatives to our highly-processed, fast food world. Just as you say, Aida is gorgeous, does seem delightful, and it's a pleasure just watching her. Seems like somebody I'd like to know. You, of course, stole the show. You seem like somebody I'd like to know, as well.

And another thumbs up for RG oregano. The stuff is intoxicating. I've put it in beans and stews lately. Even in a great dish of green beans and stewed tomatoes. Honestly, everything else seems wimpy to me now.

One of my favorite dinner party menus includes several types of meat, one or several of the following: pork chops, sausage, meatballs, chicken legs or thighs, fish, shrimp, etc., simmered in a marinara sauce, and then the meat is served alongside pasta carbonara. The carbonara is a stand-alone starch side dish, more in the manner of rice or potatoes. I've done that many, many times through the years and it never fails to please and even surprise my guests, most of whom, it turns out, still think of "pasta" as being only spaghetti and red sauce. A good carbonara is a wonderful and handy dish to have in any dinner party host's repertoire, not only as the main course, but also as a tasty side to complement another Italian main, such as Chicken or Eggplant Parmesan, Veal Picatta, etc. _______________________________

One of the quickest and, in my mind anyway, best pasta dishes is to simply take a can or two of top quality Italian tuna packed in olive oil and toss it with some cooked pasta. Yes, you can make a full-blown Pasta al Tonno if you like, with onions and capers and parsley and garlic and celery and white wine and olives and tomatoes, etc., or whatever you like, but in a pinch, just a can of olive-oil-packed tuna and a little salt and pepper, served warm or room temp or cold - your preference - is a perfectly acceptable and tasty option. And not sure staples get more "staple" than a can or two of tuna. __________________________

I agree that this book is probably the best all-around introduction to Mexican cuisine. I, too, bought it in the '70s, and it continues to be my number one reference. A most wonderful book.

Right. And the grandmother of Aaron Sanchez.

Not by any means definitive and/or exhaustive treatises on the fine points of Mexican cuisine, but books to which I return again and again for good, everyday meals are these two: Mexican Family Cooking by Aida Gabilondo Mexican Family Favorites by Maria Teresa Bermudez I had a Mexican-food-loving family of five to cook for. Both of these simple books helped me turn out meal after meal, day after day, year after year, that my crowd happily scarfed down. If you're a "gourmet cook" interested in an academic mastery of Mexican cuisine, not sure I'd recommend either of these two books (especially not the latter). But if you're in the business of turning out tasty meals for a hungry family, this is where I'd start. ___________________________