ronnie_suburban

You are my new hero! =R=

So, you consulted his reading list? =R=

Thanks again Cusina...it was a pleaure =R=

Even though Julie and I were both feeling a little under the weather, we had a great time last night. It was a pleasure finally getting to meet you Alex and JimInLoganSquare, I hope this was only the first of many meetings we will have. The food was terrific and yes, the tortillas (hand-made on premises) were so beyond any I'd ever had before that I felt like these were an entirely new food for me. The appetizers were amazing--especially the Queso Panela--which the menu describes as "...grilled panela cheese topped with a blend of grilled, diced tomato, onions and jalpeno peppers." This was just exceptional. The cheese itself was charred and salty, firm and crispy on the outside and soft without being runny on the inside. The mixture of grilled items atop it was a perfect compliment for the cheese. Of course, the Queso con Chorizo was awesome too. It was served piping hot on a bed of 'chips' which had been made from the tortillas...Yum! The 2 salsas on the table were both good, but the smokier, chipotle version was highly addictive. I thought the entrees were solid but varied. I loved my beef barbacoa until I tried Julie's Guisado de Puerco which was even better. However both entrees were completely trumped by Lady T's Asado de Puero which entranced me. I had initially tried to order the Carne Tampiquena but our server told me they were out of it. I can't say I was really feeling the love from the restaurant itself. Since I wasn't there from the onset I probably don't know the whole story (or have clear context) but by the time we were ready to leave it seemed like the folks at the restaurant were more than ready for us to go. When I took our $ up to the regsiter, the person who took it was not particularly friendly and would not even look at me. Was it just him? Am I just imagining this? Can anyone elaborate? Of course we were 16 loud, tequila-swilling and (at times) obnoxious folks taking up a lot of tables for what amounted to about 3 hours on a Saturday night. I'm not sure that really meshed well with the SOP at Nuevo Leon. Lastly (and certainly not least), it was great to see all the Heartland faithful once again. Thanks to Willie especially for getting this event on the books and off the ground (it was Willie, wasn't it?). I always love our get togethers and this one was no exception. Also, here's one more wish of Happy Birthday to both Lady T and to Lou. Maggie, as for the beans...enjoy them. Please tell Lou there's no such thing as 'stealing' on one's birthday There aren't too many groups for which we'd drive 30 miles while feeling lousy to hang out....actually, this is probably the only one and we'd do it again in a minute. Thanks again everyone for a great time last night. =R=

*tangent alert* Irwin, you may already know this but in many cases the ink is actually black raspberry juice concentrate which has the highest color density of any juice concentrate and is also Kosher (pareve). =R=

Wow! Just seeing pics of the menu and the food brought me back instantly and I don't think I've been there in 10 years. Looks like it hasn't changed a bit. How was your experience there? =R=

Thanks jeffj for taking the time to put this amazing photo review together. It is much appreciated. =R=

We have one too and it is Beautiful pie Cusina. =R=

Dude, NSM is bringing chocolates tomorrow. are you going to be able to resist? No! And I plan on partaking. =R=

In the few months I followed Atkins diligently I lost around 35 pounds, lowered my total cholesterol by over 70 points and reduced my blood pressure significantly. During that time I felt more energetic than before and had some of my most productive workouts ever. But for me, it was a very difficult regimen to follow. I love to cook and I love to eat. Unfortunately, that path runs straight through downtown Carbville. The assertions that the death and the case of heart disease, reported in the linked article, are Atkins-related is quite serious. I'm not sure I believe them but more research would surely be helpful--with Atkins and other approaches too. But, doing this (or any) diet without a doctor's supervision is probably not optimal. On that note, if Mr. Gorran had been having even quarterly blood work done, he would have known that his cholesterol was rising and could have learned early on that the Atkins approach was not right for him. Instead, it appears (from the article) that he went 2.5 years while on Atkins without seeing a doctor--or least not one who bothered to check his cholesterol. Not good. Also, (and if I appear cynical so be it) I've met many people who are "on Atkins" who really weren't on Atkins at all. They thought they were being good by eating sugar-free candy when that candy was not low carb. I know another person who told me he ate peanuts all the time while on Atkins. Peanuts are not particularly low in carbs. You get the idea. I wonder if Mr. Gorran or Ms. Huskey (an unfortunate pun of a name) even read Dr. Atkins' book. The following quote from the article's lead is telling: Atkins' approach is not high-fat, it is decidedly low-carb. The above belief, whether made by one of the subjects, one of the doctors (quoted in the article) or the writer, shows a fundamental lack of understanding about Dr. Atkins' philosophy. Regardless of whose belief it is, the ignorance therein may very well have led to consequences--some more serious than others. If either Mr. Gorran or Ms. Huskey believed it, then it really wasn't being on Atkins which harmed and killed them. If the writer or Dr. Fleming believed it, then the article is mostly meaningless. =R=

Mosca's =R=

It's my flour duster. I can throw flour down onto a board just fine using only my hands But what difference does it make? Since I'm completely incapable of throwing anything away, it'll stay in the kitchen until one of us dies =R=

I've always been a fan of ratatouille... From my 6 year old son... Q: What is a cat's favorite dessert? A: Micecream =R=

I feel the same way and I generally pattern our TG dinners in the same style my Grandmother used to use. But this year, I'm going to make a standard bird and then smoke a 7 pound breast too. The traditionalists will be happy and there'll also be a little something new for those who feel like trying it. Someone will likely still complain but hey, that's family =R=

I think we're in that category. Slightly after 6 is probably the earliest we can be there. But, we don't want to screw anything up so if the earlier time is better for the majority, please do not plan around us. We'll just join up with everyone a bit later on. =R=

Cusina, I love your writing. I feel like I can almost hear your voice when I read your posts. Thanks for the wonderful blog. =R=

TY Chairman Kaga =R=

Did someone mention GENCON? Soba, do you play AC or AC 2? =R=

Very cool Cusina. Thanks for sharing the recipe and its history and context with us. This is cooking at its most meaningful. =R=

I'm feeling shamefully disorganized right now BTW, I was astounded by how horrible Red Robin wasn't. I've only been there once and just walking in the joint forces you to expect the worst but it wasn't the worst. It certainly wasn't the best either, but the burger was better than edible and it arrived at our table with merciful quickness. =R=

flappers? Is that a registered trademark? =R=

Here's a "Woo Hoo!" for a fellow flatlander. The recipe box sounds more like a treasure chest...can't wait to read about it. =R=

Great week Squeat...thanks again. =R=

poor Mrs. Wildstar =R=

Emergency or not, it was brilliant and moving. =R=