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For the record, I checked all my Diana Kennedy books and Bayless too and couldn't find a baked chilaquiles recipe. Kennedy's Guanajuato version (one of many)is heated through in the oven to melt the cheese. I found one reference to them baked and it was from a book by a Nortena, so that would make sense if chilaquiles are baked in the southwest. I'm going to try the Austin version of migas, if time permits, tomorrow morning. ← I am thinking about making migas this weekend, one question. I really like carnitas and would like to add some, when should I add it to the dish? And would avocado be too much? Now I need to head out to the supermercados in the east side of Tulsa to pick up some queso, which would you recommend that I use? I just hope the corn truck is there so I can pick get a steamed ear all dressed out with goodies to eat on the way home.

I was at the Farmers Market a little while ago and Three Springs Farm farmed by Mike and Emily had fresh Oklahoma grown artichokes. Needless to say, I bought some to try. They are smaller and the heads are more globe shaped. This couple is very dedicated to the locally grown and supplied produce. They had the best looking Cherokee Purples and they also had miniture Cherokee Purples. Now my jonagolds have competition, those little tomatoes are like crack for me.

I completely agree with this statement. Dishes brought in from other areas and widely accepted seem to become related to that specific area. When in reality, it was imported by some of the original settlers to that place. And the same goes for migas.

I have a couple of Brandywines sitting on the counter ready for lunch today, could be breakfast. I picked them last night because I didn't want the rain last night to water them down.

I love staying at the Phillips, but when I looked at the menu for the Chophouse, it did not entice me in the door. Another time, there was a really loud rock and roll band playing and that is not what I wanted to listen to during dinner. Sorry I can' t be of more help. But I do recommend the hotel, they have great beds.

After my trips up to KC, I never realized that the favored strain of corn in that region was Del Monte. (sorry, i couldn't help myself). I used to work with a pastry chef who was from Kansas and he would wax nostalgic talking about running the corn from the field to the pot that was bubbling on his mom's stove. The object was to have the corn cooked as soon as possible after picking. I have never had this experience, but it does sound like a whole different thing from what I know. I would be willing to try it to see how different the corn tastes when done this way.

HI TexNewMex and welcome to the boards. Your trip sounds like a lot of fun. We will all be looking forward to your impressions.

I think the geography around here was dictated by someone from New York City who had no idea of anything beyond the Hudson River. lol.

can I use it to invade from the south side? There isn't much to look at but cornfields, wheatfields and cows coming up 169 past Chanute and Iola.

just be aware that when you go further south, Tex-Mex and Mexican are two completely different things. I reference Robb Walsh's book on Tex-Mex here. It is similar but not the same. When you get to Austin and ask for Tex-mex, they will send you to one place, and when you ask for Mexican, they will send you someplace completely different. But thanks to your requests, when I get to Chicago, I now have a list of places to check out, so thanks.

Wikipedia definition that includes both Spanish and New World versions. Here is the recipe they reference. Here is what they say about Chiliquiles although some friends of mine from Santa Fe will fight over the fact that they have the original version of this dish and it is New Mexican, not Texan according to them.

The photos in the slideshow were wonderful. Thanks for posting the info for the link. Since sweet tea is so prevalent in the southern U.S., it makes me wonder what kind of tea do you get down there at the national restaurant chains/fast food restaurants? Logically, I'd think they would offer unsweetened tea and then you'd sweeten it yourself (which is how it's done here in Southern California). Or do they offer both? ← In the part of the country I grew up in, the Florida Panhandle, most often restaurants offer both sweet and unsweet.

I grew up drinking my Mama's sweet tea. Then I moved and found out that I liked my tea without sugar. She used Lipton's and dixie crystals sugar. I second Mayhaw Man's recommendation of the Lebanese Iced Tea at Mona's in New Orleans. It is sweet without sugar. And the pine nuts and rosewater add that special something that take it beyond being just another mango tea. Now across the South, there is a chain called McAlister's, a deli sandwich and salad kind of place that makes a pretty decent iced tea for a commercial operation. And the tea is nicely uniform across their stores. I go there for the tea more than for the rueben sandwich. I do not know their recipe, but it is consistent. How much sugar to use is pretty much a personal taste. I know some people make the tea so sweet, it will curl your teeth. Others let the flavor of the tea come through. My suggestion for some research is go to Dothan, Alabama and eat around at a couple of the dining places there, you will not have to ask for sweet tea. It comes that way automatically. If you want unsweetened, even at Hardee's you have to request unsweetened. Edited to add, that was a nice piece on iced tea. I don't know about the bbq and sugar thing, we didn't have much bbq in the panhandle, but we sure had sweet tea.

Corn?

Don't even bother with Jefferys. Way way overrated. I agree with Kents recommendations.

Kent, I agree with you on this judgement. I have been to Jeffery's once on a friends recommendation. I will not be back, it was not nearly as good considering the price. Next time I go upscale in Austin, it will probably be the Driskell.

I saw the show quite by accident last night. Clicking throught he channels, I caught the sight of Tony as he was about to bite into something. I stopped and quickly decided to stay there because he was at El Bulli. Very interesting to watch him as he was describing his impressions, the carrot foam, the sea cucumber skin crisps with yogurt and the fois gras as he said he got it, he understood what Adria was doing. I will try to catch more of this show. Interesting.

On further investigation, I found this description on this site, run by the Corn Refiners Association It makes it seem much simpler than the other descriptions of the process of turning cornstarch into HFCS.

Reading this thread made me more curious about the production of HFCS, so I found this piece by Linda Forristal - The Murkey World of High Fructose Corn Syrup.

nope, not an Australian thing at all. My preference is a pepperoni with root beer for breakfast. Sometimes mushrooms with that pepperoni.

hey FFB, glad you had a good time. I have been to Belize twice now and have suffered no ill effects. I ate street food, drank the water, had a good time and this was in Belize City and in . I have spend time out in the islands, up in the Cayo and San Ignacio and down in Placencia and Dangriga. We ate off of the resort property, almost always. The only repercussion is that I could not give blood at the blood bank for 2 years due to the high incendence of 'Aids' in Belize. That is all. FFB, where all did you go and what all did you eat.

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Hey Saint4172, welcome to the boards. It has been over 5 years since I left the keys. Things can change. I was up around Key Largo but no place was too far for good food. There was a restaurant almost under the bridge up near Holiday Isle that had really good grouper sandwiches. I miss fresh seafood and conch chowder and yellowtail and the rest of it. Thanks for pitching in, now maybe I really will consider going back down for a visit.

I made the Lucious Lemon Soup last night for dinner. Next time I think I would serve it as a lunch dish that was served outside and I would serve it in a frozen glass. It was more like a beverage than a soup, being sweet and all.

Stuffed eggplant, sounds good to me. Although we are only just now starting to get tomatos off the vine. And we are coming in 2 weeks ahead of the traditional start to the tomato harvest (traditionally, 4th of July in these parts). I will hit the Cherry Street Farmers Market on Saturday and see whats being picked this week.