gfron1

Patè is exactly what I was thinking...anyone have a recipe that they might offer? I've never made such a leap in my cooking. (sorry, bad pun)

I want to clarify my point because I think all food of this ilk gets lumped in to one big pot. When I visit the big city, I can choose between Oaxacan, Chihuahuan, Sonoran, etc. The distinctions between southwestern New Mexican versus Santa Fe New Mexican versus Albuquerque New Mexican are vastly different (and don't even talk about that stuff they call Mexican in Arizona - I don't even recognize it). So I think what Klary and Dennis experienced on this trip was totally appropriate for this trip. I suggested a day trip down to Mexico for them when they arrived (but the drive would have been too much at that point in the trip) where they would have experienced more of what you're talking about. So, I understand what you're saying, but I'm glad they got to delve into our regional cuisine as humble as it may be

I thought that Bryce pic was fake - that is amazing. But, over the years I've learned that its hard not to get a great pic of the landscape out these ways...its called "backyard" I know that Klary and I spoke a bit about it, but I find the intricacies of Mexican food in these parts really fascinating. Those smothered rolled up things are everywhere, except, they all have their slightly different cultural stamp. When she gets to Silver City, you'll see Gilaño style Mexico food, which will essentially be the same, but will look and taste very different. It comes down to which chiles, which corn, which meats were available to the people of the region. Non-tourist restaurants in our area don't roll their smothered foods - you have to special request it to be rolled. I've always wanted Behr to come and dissect the history of our region for me.

I recently received 7 processed rabbits as I delve deeper into my local food commitment. Part of the deal was that I would get all of the livers from their full processing. I ended up with 7 pounds of it. I'm not a huge fan of liver to begin with, so any ideas for me? I never realized that their livers would be so large!

I love Vital T Leaf in Chinatown San Fran. Ming is the ultimate showman, and his knowledge is near the top of what I've experienced. His selection is outstanding...always something new to show me and always has what I want. His showmanship is what drew me to his shop. Before I walked in the first time I would have considered myself tea-phobic, but he wiped away that fear almost instantly.

In case you missed it, Chufi made the local paper HERE.. Its a Gannett paper so that makes her just about famous.

Chufi's recent trip to the Southwest made the newspaper HERE.

I've got a pot boiling down right now with nothing added. Depending on how this turns out I'll see what's left on the tree and keep playing.

I know the end of the story, but not the beginning, so I'm buckled up and ready for the ride!

I don't know. All I know is that this tree is ready to fall over from the weight of the fruit. If I had something to do with them, I could be busy for a long, long time.

Well that's BS! They don't even include their own white chocolate! I know its not chocolate, but come on...

I don't know if this will become our catch-all leaf gelatin topic, but here's another question. A couple of weeks ago I accidentally soaked 12 sheets instead of two. Since they were in ice water I just put the remaining 10 sheets in the walk-in in the water that I originally soaked them in. Two weeks later I found them and they feel as if they are still perfectly usable. They weren't covered so I won't use them as they may have absorbed flavors, but am I wrong in thinking these are usable? And if so, why would I not just keep a batch in the walk-in all the time for use as I need them?

This "roasted" chestnut flour is really strong, so today I thought about how I could complement and tame the smokiness. I made some basic scones, added the flour, white chocolate, cacao nibs. They turned out really well. Smoke and white chocolate...mmmm...

My inclination is also overmixing. I stop right at combined and go no further.

I have a bumper crop. The neighbor has a tree and because he got sick of people taking all of his jujubes, he put up a sign reading, "Warning, sprayed with toxic chemicals!" The sign worked and the tree is full and ripe. Now, what can I do with these more-pit-than-meat fruits?

Definitely no oats in the version I wanted and got. Although I could see grinding oats into for a bit more depth.

Just another thanks and well wishes - you are a positive spirit in eG-land.

Ditto - a wonderful host to the capital and good-minded host. Thanks for all you've done.

Today was pork day. I expected the Bacon, Cheddar, Green Chile sandwiches to sell since I cooked bacon this morning, but the Ham, Cheese, Bechamel I did not expect. Must have been a pork conspiracy associated with the smell of bacon...or universal alignment!

Well worth the wait. Thanks John.

I found it at Hubert. I looked for other sources since Hubert tends to be a bit higher priced, but I couldn't. It is very sturdy stuff - my customers have been providing positive feedback about them.

those really are great - congrats! Wait til they grow up and want you to make full size basketball cakes and such

I haven't added anything here is a while, so... Pistachio Cheesecake with Sour Cherry Glaze Lemoncurd Tartlets set over Blackberry Preserves

Here's what I ended up with. These are corn material that are microwavable and oven-safe (new features for corn products). Top and bottom cost me .46 delivered which isn't too bad and is calculated into the final sell price. The lids aren't the most secure so I put warning labels on top (another .03). This has a Thai Chicken Curry with Jasmine in it. Thanks for the leads everyone!

Here's what I ended up with. I'll need to increase the batch for the amount of crumble that I want, but it really was perfect. This is a raspberry, blueberry, ginger crumble. Thanks again.