sandra

joesan, I haven't actually put a thermometer in the pan to check this, but to the naked, er, taste? feel? yes, it keeps it quite constant - also, I can keep it on "1" for a while and it will keep things warm without as much as breaking a simmer... A stockpot of water for pasta in 5 mins... how can you argue with that?

All the negative responses... are you all complaining about ceramic that turns red when it's on or induction hobs? I have recently been cooking on Miele induction "dominos" 3 smaller hobs joined to make one with 6 "burners" and I cannot tell you how fast these things heat up, it's scary fast... not only do they heat up so fast, but they cool down almost immediately when you turn them off - it's making me hate my gas... Oh... and this is in a professional kitchen... As for the countertops, any countertop, including marble, granite AND corian can be cut out larger than what you have to insert a bigger stovetop. Here is the little domino

Yes! Have you also noticed the amount of restuarants that serve ravioles, canelones, tallarines, with tuco (sauce) ?? - HUGE Italian ancestry in Argentina, take a look at some of the footballer's names Polenta is also a big item...

Oh please ... take it from a Mexican, not a traveller, cooked shrimp are fine and ketchup is fine also - Oh... and my whole family is Latin, and they have no worries with ketchup or cooked shrimp... As much as I'm not crazy about Bayless, ONE of my recipes is very close to his...

Another vote for Marylebone... As well as everything Endless Autumn tells you, there is also The Orrery, The Providores, Caldesi, Royal China, Defune, a creperie, all great restaurants... You also have Speck (Italian deli) And should you want to take some classes, Le Cordon Bleu is also here... Baker Street tube station is two minutes walk and there you have 5 lines that will take you all over town, including Borough Market in about 10 mins, Islington, in about 10 mins, etc... etc... By the way, not having a car in London is a blessing, not a hindrance!

Are you getting Waitresses?

maremosso, Fainá you can get anywhere they sell pizza... they make it in the same ovens Torta pascualina, try any cafe or restaurant, usually it's served as a starter -

I also look, and I try to figure out what they are going to make from the contents... sometimes I even get new ideas - some people pick up things I never even noticed!

You are welcome. I use just plain flour - all-purpose, I suppose. As for the fat, if you are in the States, use Crisco if you're using shortening, although lard is more authentic. As for the freezing, I can't tell you, as I have never tried - usually they go all at once! For corn tortillas I do freeze them and I defrost them on the counter and then use them, but they are much tougher after freezing, so I use them for chilaquiles or enchiladas, or anything that requires frying them...

Alain, you can make the whole thing by hand... Flour Tortillas (makes 10-15 tortillas) 3 cups flour 3 Tbsp lard or shortening 1 Tsp Baking Power 1-1/2 Tsp Salt 3/4 Cup Hot Water Mix dry ingredients thoroughly. Add shortening and mix well. Slowly add water and stir until you get a kneadable dough that is not too sticky. Knead on floured surface. Cover and let sit for 10 minutes. Shape dough into 10 or 15 equal sized balls. Roll out each ball into pancake size as thin as possible. Cook on a flat skillet over medium high heat.

Andale Andale, Arriba Arriba.... Yeeeeeeehaaahhhh!!!

FOUND: Great Mexican Food in Amsterdam! Los Pilones Kerkstraat 63, Leidseplein, Amsterdam Telefoon (020) 320 46 51 By far the best Mexican food I have had in Europe since the demise of Si Senor in London - excellent enchiladas de mole, enchiladas verdes, tinga, cochinita pibil, flautas, and the drinks were great also... WIll have to make special trips there for this from now on....

I do mine pretty much exactly to your first recipe, except I add some chopped onion and cilantro to the chicken mix - nada mas! Buena idea, the pie dish...

Another way to make a sauce: halve tomatoes and pack them into a roasting tin, drizzle with lots of evoo and chopped or sliced garlic, some fresh herbs, rosemary, oregano, maybe some chiles, etc... salt and white pepper and a sprinkle of sugar - put this in a low oven for 2-3 hours or longer depending on how caramelized you want them - chop them or put through a food mill and put in jars.

Fill Ya Belly Deli, Edgewater, NJ actually, not a bad deli....

dirt, crayons, chalk, powdered non-dairy creamer by the spoonful and of course, paste...

This manouvre actually serves a purpose... If you lick the edge of the glass first, you don't get lipstick trasferring to the rim of the glass, it just slides... The trick is to do it discreetly..... it is possible...

So, if you have your tongue pierced, and you don't have the little metal piece in, do liquids go through to the other side?

Oh yes... definitely those two and the Mudd Club and Tunnel, and of course Palladium, saw Devo there... and there was one on 14th street, downstairs, all mirrors and blue lights... can't remember the name of it.... anyone? anyone? AND Studio 54 in the later years...

Ceviche is very common in the warmer parts of Mexico, where during the day sometimes it can get to 35c - 37c...

Mexico = tortillas Argentina = dulce de leche - beef Uruguay = dulce de leche Spain = paella Japan = tempura

Jarritos mandarina Sidral Mundet (apple) Guarana Inca Cola and a red soda in glass bottles in Panama, cannot remember the name right now

Lamb in curry - with a side of celery....

I would think lead is the least of the problems!