Jmahl

Now come on folks, we all know that a martini is just a fabulous way to get glycol directly into the blood as quickly as possible. And thank goodness for it. Sounds like your party will be fun.

What about using cooking spray?

For years I have made a tomatillo sauce like this -- cook up some tomatillos (take off the paper outer skin) in a little water with some garlic, serrano or other hot peppers and onion until soft. Blend until smooth -- cool. Then add cilantro chopped, vinegar and salt. You will like this stuff. It will keep well in the frig for weeks. Enjoy, Jmahl

In a weak moment I purchased a vertical chicken roster. Never used the darn thing. Jmahl P.S. Dear I_Call_the Duck, That's a Checker. Who drives it? Is it still on the road?

In the years living in Mexico and visiting small towns and ranches in Northern Mexico we would have something call bistec con salsa ranchero. This was thin cut steaks, usually frozen primal cuts of range fed old cows or old bulls sent to slaughter. The bistecs were cut on a band saw still frozen. Marinated in beer and cooked to well done on a grill over an open fire. Served with salsa Ranchero which is cooked tomato, onion chile peppers, usually sarranos and salt. With corn tortillas heated on the same grill, guacamole and cold beer. As I remember, the bistecs were tough, stringy and oh so tasty. Oh, don't forget the fijoles rancheros -- another story.

When my son was studying in France he told me he hated the MI equipped kitchen classroom since in the winter time the room would never heat up during class. Is this a dis-advantage? Jmahl

Very interesting. Did you order extra grills? In the photos it appears that the grills provided will not have a very long life span. Is this a concern? Jmahl

For dessert I tried out the cover recipe from the September 06 Bon Appetit. Its a Bete Noire (Black Beast) attributed to Chef Jason Aronen, at the Wilde Roast Cafe, Minn. I used Guirardelli 60% Cocao Bittersweet Chocolete, and instead of using a saucepan for melting as called for in the recipe I used the microwave. I find it gives better control. Also I use a pinch of salt in many of my desserts even if not called for. For the whipped cream I used my miniwhip igi© and flavored the cream with two tablespoons of Creme de Cassis. What do you think? Regards, Jmahl

Good segment. Thanks for the tip. Jmahl

Wonderful thread, You might want to look at a thread I added last week entitled " Impressions of New Orleans" from my recent visit to Nola. Jmahl

Dear gabe, My resident expert says that your dough is probably a little too dry, also use very hot water when mixing your masa. Mix your masa with a spoon so you will not get burned. As far as looks go I'm told it just takes practice. The more you make the better they come. Good tortilla making. Jmahl

[ "Mommas"? I can't find it on yp.yahoo, do you mean Mother's? ←

Guacamole Saltillo style. Chucky with, onion, tomato, fresh green chile, cilantro, salt That's it.

BarbaraY: Have you ever tried whole wheat flour tortillas? SOOO Good. If you haven't you should. Jmahl

"Question for the experts here: does the freshness of the masa harina make a difference? I just wonder how long the bags have sat on the shelf at my grocer's in upstate New York. Is this a factor in the puffing up? (edited to add:) I'm sure the problem is my skill level, but I'd like to blame something else " ← Response, Wife says, no, freshness is not a factor, however, the fresher the better. Check the date on the package. Good Puffing, Jmahl

Yes, N20 are available in the U.S. Just saw some yesterday. Good hunting.

On a recent trip to West Palm FL I had two "Presidente"s at a Cuban place. Its brewed in the Dominican Republic. Good beer. Back here on the border Bohemia or Negra Modelo. No Light for me. I can add my own water. Hi Susan, Regards, Jmahl

Wife says its the timing not two temperatures. She has been making them from the time she was a child. She says, practice, practice, practice. - She also says that the prepared masa she has tried was too heavy and did not puff. Go know. Good eating, Jmahl

Dear Torakris: Don't know of any online sites but press should be cast iron, not aluminium. I have seen some cheap ones from china and they are not very good. The press should be heavy. To your question on Maseca. As pictured, yes, it is a brand name of a product made in Mexico that my wife prefers. However other brands of masa harina should work. My wife tell me that the use of hot water in the mix is critical. Let us know. Jmahl

Nathan: Mexican wife says, temp. of comal is critical, not too hot, the first turn happens very early, no browning, just when tortilla starts to cook. To check, if tortilla slides on the comal it is ready to turn. Then you turn again when browning begins and it should puff. Good luck Jmahl

So, you want to make tortillas. Not these store bought pieces of cardboard that come in plastic packages but real, fragrant, soft, delicious fresh tortillas. 1. To start you need the following tools; a. a bowl, b. tortilla press c. cast iron comal 2. Supplies you need a. Corn flour for tortillas (maseca) b. Hot water 3. To begin making the dough (masa) a. A cup and a half of maseca b. Add hot water and blend with spatula under a dough is formed, blend with your hands c. Heat the comal until medium hot and form masa into balls you may perform your masa balls in a bowl d. Place a plastic sheet on your tortilla press and place your masa ball in the center. Put plastic on top and press gently. e. Remove top plastic and carefully removed raw tortilla. f. Place on comal that has been previously lightly greased with Crisco or manteca. g. Turn over when after a very short while (you will learn with experience.) h. The tortilla will begin to cook – look for spots of browning on bottom side and turn again. i. The tortilla will begin to puff. j. When puffed remove to plate 4. Repeat the process until all the masa is used up. Don’t eat all of your production – the aroma will drive your crazy. (don’t listen, eat with a little sea salt) (a tacito) Now you need some Salsa Crudo and Guacamole estilo rancho Santa Fe del Pino. 1. Salsa, a. Ingredients, 2 fresh jalapeno peppers, 3 roma tomatoes, half a small white onion and salt to taste. b. in small fry pan cook with a small amount of oil peppers and tomatoes until skins are browned – remove, cool – skin and chop crudely. c. Chop onion – sauté in small amount of oil and salt cook – add chopped tomato and peppers – add small amount of water. Cook short time (5 minutes) 2. Guacamole estilo Rancho Santa Fe del Pino. a. Ripe Hess avocado, tomato, union, fresh cilantro pinch salt. i. Chop tomato, union and cilantro , ii. Cut avocado in half, seed and cut into squires Scoop from skin iii. Blend ingredients (no lemon and no pits to keep it from turning - It doesn't need it and won't last that long) iv. Eat To eat: grill some beef, slice, serve with hot fresh tortillas, salsa, guacamole, frijoles al la chara – wash down with Jose Curvo Tradicional or Mexican beer or both. Live -

At a New Orleans landmark a few years ago everything went fine if not inspired. When we left we went past the service door on the second floor and it was FILTHY- really FILTHY. Any place that demands a dress standard should be able to keep its service door clean. The sad part is that this door is my last impression – and remains my last impression. Folks, wipe down your service doors.

In the Fifties in the Bronx New York there were two brands of ice cream trucks, Bungalow Bar, and Good Humor. Bungalow Bar was the truck of my choice. An ice cream bar was a dime. Now Good Humor-and I have to admit that their toasted almond was very good was fifteen cents. Now we were allowed on treat a day. Some kids got two - and I thought that was rather decadent. Times have changed and not always for the better. Good licking, Jmahl

Did a Google search and found this on an English site: Interesting reading. http://www.dooyoo.co.uk/food/pickled-walnuts/406529/ Hope this helps. Jmahl

Daniel: Well said. The problem I see in American kitchens is the failure of standards and except for the few places the quality and respect for the product is lacking. However, I enjoyed your comments. Jmahl