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I picked up a flowering mustard relative that looked similar to broccoli raab at the grocery store the other day. When I got it home, I noticed it was actually pretty different from broccoli raab. It was leafy, like broccoli raab, with small flowering heads. However, instead of being serrated, the leaves were entire. Also, broccoli raab usually has distinct leaves and petioles (leaf stalks). On this vegetable, the leaves went all the way down the length of the sides of the petiole and actually wrapped around the stem. Didn't take a picture, sorry. Flavor was bitter and close to broccoli raab. Anyone have any idea what it might have been?

Thanks for the suggestion! I picked it up today, and so far it seems fascinating, and well written. 1491: New Revelations of the Americas Before Columbus And darn it, I remembered, Native Americans had llamas, at least in South America. Don't know about beasts of burden in Mexico or North America.

Hi Janet! Great blog, I'm quite enjoying seeing your part of the city. I don't care for big hunks of raw garlic (or onions). When I use garlic for salad dressings, I first mince it, then use the flat side of the knife to mash it against the cutting board with a light sprinkling of kosher salt. Whatever that does chemically seems to get rid of the harshness; but, leave the flavor.

I've been trying to find Marie Brizard Apry lately, and have been told by a liquor store that it has been discontinued. The liquor store manager tried to order some and told me his salesperson informed him he's not sure if it is just unavailable temporarily or if they are no longer making it. Luxardo and Massenet both list Apricot liqueurs on their websites; but, apparently neither of those companies sell those products in the US. Anyone have insight or recommendations for a substitute? Please tell me this isn't some weird FDA thing...

This was a quite nice caipirinha variation. 2 oz decent Cachaca 3 mexican or key limes, stemmed and quartered simple syrup to taste 3/4 oz hibiscus punch* Mash 'em up limes with a tablespoon of simple syrup. Add some ice and cachaca, shake until well chilled. Check sweetness and add additional simple syrup if necessary. Pour into an old fashioned glass and drizzle hibiscus punch on top. After enjoying lava lamp like effects, swizzle and pretend you are somewhere tropical. *this time I went with a mexican jamaica punch recipe, but, added some of the spices usually used in jamaican sorrel punch. 1 cup sorrel flowers, 3 cups water, 1 hunk of ginger sliced and crushed, 2 cinnamon sticks crushed, 6 allspice seeds crushed. Bring water to boil, add spices and sorrel. Allow to steep overnight and strain through cheescloth. edit - clarified instructions.

It's usually pinche cabron, isn't it? In any case, Mr. Alchemist, I am certainly envious of your globe trotting ways! If your travels ever lead you to San Francisco, be sure to let me know, and I will find some fine places to slake those thirsts.

Tomatoes are out of season; but, I had some nearly clear and very tasty tomato water out at a restaurant the other night. I was thinking that it would make a particularly elegant "up" bloody mary, perhaps in combination with some horseradish infused vodka. Maybe some crushed pink peppercorns as a garnish?

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Thursday, March 09, 2006 Under the radar: Napa Valley Cabernet Sauvignons get the buzz, but the region's Zinfandels are a hidden treasure, Stephen Yafa Books: Tales of a winery and a wine writer, Linda Murphy Letters to Wine BENEFITS: Taste some wine to help Junior Achievers Bargain Wines: Zippy wines enliven rainy nights, Leslie Sbrocco Spirits: Errors precede a nutty success, Gary Regan Recipes: Cristina Bella Noce Pairings: Spaghettini and vino -- that's amore, Joyce Goldstein Recipe: Spaghettini with Walnut Pesto The Chronicle's Wine Selections: Italian Whites, Linda Murphy The Cheese Course: Spanish dairy coats cheese in rosemary for American palates, Janet Fletcher 96 Hours Bargain Bite: Jake's Steaks, Amanda Gold CRITICS' PICKS: Signature Dishes, Amanda Berne "A signature dish showcases the chef’s skill and talent, but all too often, it becomes so popular that it can’t be taken off the menu." Dining Update: Zazu, Michael Bauer

After a particularly long, cold, and wet commute home, this Brooklyn variation was quite warming and nice. 2 oz rye 3/4 oz dry vermouth 1/4 oz (generous) homemade Nocino 1/4 oz Maraschino While I do think Michter's Straight Rye is a little overpriced, I am really coming to appreciate it in cocktails, especially those with Maraschino. There's something there that really picks up the best highlights of that liqueur.

This week's Cocktailian column has a couple cocktail suggestions for Nocino della Cristina. Errors precede a nutty success My favorite part:

I just heard from a local Liquor Store that they're going to try out carrying the Zirbenz and the Lauria. I've had zero luck in getting any Liqueur de Sapin, so I'm excited to try the Stone Pine Liqueur (schnapps?).

I was wondering about goats and deer. When I was posting yesterday, it didn't make sense to me that there were none. I believe that there also had been mastodons, at least in North America, during the ice age. I will have to find the book where I read that the largest edible beast in Mexico (not mammal!) was some turkey-like bird. I'm pretty sure, though, that prior to the arrival of the europeans, that there were no domesticated pack animals, (horses, mules, or oxen...) in the Americas. It was all people power gettings things from here to there, which is pretty limiting for trade. edited for spelling.

Well, after the last tasting of the clementine bitters, I decided it needed some other flavor elements to compete with the gentian. So I steeped the zest of a couple oranges, a clove, and 4 cinnamon sticks in a couple cups of rye for a week or two. I have now combined them with the bitters and it is, uh, interesting. I put a bit of simple syrup and a couple dashes of bitters in a glass, and added some soda water. Guess what? I've created a pretty passable caffeine free cola flavoring. Really. The orange and cinnamon are more up front and the gentian gives it a bit longer bitter finish than commercial brands; but, other than that it's very recognizably close to commercial cola beverages. <sigh> If only I'd used coca leaves instead of bay leaves, we'd really be cooking with gas. Final recipe below. ---- Clementine Bitters Peel of 3 Clementines (and leaves if you've got 'em), sliced thin Zest of 2 medium oranges 5 stick Mexican Cinnamon 1 whole clove 1/8 cup Dried Orange Peel 1/8 cup Chamomile 1/8 cup Gentian Root 4 Bay Leaves 2 Cups Vodka 2 cups rye 1 cup water 2 TBSP Blackstrap Molasses Crush all dry ingredients in a pestle. Steep the zest in the rye and the dry ingredients in the vodka for two weeks, shaking occasionally. Strain through cheesecloth, combine liquids and reserve spices. Bring water to boil, pour on the spices, and steep overnight. Strain spicy water. Combine spicy water with flavored alcohol and add blackstrap. Age for 2 more weeks, rack or pour off, strain through coffee filter into sterilized containers.

Or even better, tell your friend that any Spanish food that involves Pimenton de la Vera automatically becomes Mexican!

While it would be an interesting exercise to track down exactly what constituted Mexican cuisine before the arrival of Europeans, I suspect much of what you would come up with would hardly be recognized as what is commonly thought of as "Mexican" food today. They had agave, chiles, corn, beans, and chocolate, however, I believe the largest mammal (aside from people) was a (now extinct) bird similar to a turkey. No beef, no chicken, no lamb, no pork. Likewise, would you say that chiles are not "authentic" in Thai, Chinese, or African cuisine, because they are not indigenous? edit - forgot a mammal or two.

Other related plants (Anacardiaceae) include cashews, pistachio and sumac.

Ah Leung, Thanks! That helps a lot. The 99 Ranch in Daly City is a short drive from my house; but, I'll try to track it down first at some smaller Asian groceries near work today. I think I had the right thing in my hand yesterday, but, put it back for the wrong one. -Erik

Well, I segregate my caffeine to the AM and my alcohol to the PM, so there is little chance of them meeting in a Rum and Coke. However, I was drinking Dark and Stormies made with Jamaican dark rum, fresh squeezed lemon, and ginger beer last saturday night. Didn't seem like a waste of rum or ginger beer to me.

Was looking through threads for recommendations for some good white rums for mixing and ran across this one. The White Flor de Cana sounds promising and is pretty reasonably priced. What's the deal with the "Extra Dry" and "Extra Light" products I see on their website? Is the "Extra Dry" the one you are talking about Ed? -Erik

Was looking at recipes for this last weekend and went shopping for chile bean paste at lunch-time today. All the chile bean sauces except one called "Chile with Salted Black Bean" had MSG. Is "Chile with Salted Black Bean" close to what I need? Or do I need to find another Asian grocery? -Erik

Has anyone else had the Full Sail Slipknot Imperial IPA? Tried it this weekend and thought it was a good; but, somewhat unbalanced beer. To me the body is a bit thin for an IPA, let alone an Imperial IPA. I also found it lacking in malt and bitterness. Most of what I got out of it were the extremely floral fragrance hops. It is certainly not something I could drink a lot of.

Last information I had, the answer was "no." ← I did hear back from a Duckhorn representative confirming they no longer make King Eider vermouth. However, I can't quite believe my luck. I visited a new grocery store this afternoon for the first time and what dusty bottle did I spy on the shelf?

I picked up some sichuan chiles the other week at 99Ranch on an impulse. This thread inspired me to make something with them. I got out my good old "Classic Chinese Cuisine" by Nina Simonds and tried "Tangerine Peel Chicken" (Chen Pi Ji). This was my first time cooking with them and I was pleasantly surprised by how flavorful and mild the chiles were. I guess I'm used to those red bombs that get tossed into thai dishes. The flavor and aroma of the Sichuan chiles reminded me most of dried New Mexico Red Chiles. Tangerine Peel Chicken was a tasty combination with some quickly cooked spicy braised bitter greens. The tasty gravy had us almost licking the platter to get the last of it. Next I'll have to try "Dry-Fried Chicken" from the Dunlop book. hzrt8w, I look forward to reading more about your pilgrimage to the fair city by the bay. I hope you find other places more to your liking.

Mamacita received a positive review from Michael Bauer in today's Chronicle Magazine. Lively, Complex Flavors and High Decibels at Mamacita

Oh, perfect! We're going to Canteen tonight. This is right around the corner. Thanks! -Erik PS. As far as I know, Aziza is still open. They were recently featured on "Check Please: Bay Area" and I haven't heard anything about them closing.