Darienne

Tabbouleh.

Hello Kerry and Anna, I'm looking forward to reading what the two of you cook up. And I'm curious about your new cotton candy machine. Used to love cotton candy when I was a kid. Should be a good week.

That photo could be just about anywhere in Ontario...land of a zillion lakes and rivers. It could be Peterborough for that matter on the Trent Canal. Could it be Tri2Cook, way up north?

Then nothing much has changed. DH and I were vegetarians...almost vegans some of the time...for about thirty years. This ended pretty much in 1990s and we have been 'Lessmeatarians" ever since (thanks, Mark Bittman). During that long period I sat on and chaired a number of different kinds of boards...another lifetime apparently...and like most boards, we had lunches and conferences and such like, and the food I got ranged from simply boring to really dreadful and awful. If you want to be a happy and well-fed vegetarian (or vegan), you have to eat food from just about anywhere else but North America.

Further north than MO?

The bridge and river makes me think St. Louis, Missouri. Way off, no doubt, but that's the way it is.

cavitating???

This blog has been wonderful. It's right up there at the very top of the eG blogs. Thanks so much.

Don't know if I missed it and can't find it...but did you make those muffins in silicone wrappers? I've seen them but not purchased them. If so, are they easy to clean? (Don't like cleaning silicone very much although I use silicone flat "silpat-type" things constantly.) Thanks.

Sounds wonderful. I had to look up a lot of the words. And disappointed with no photos, particularly for the Trajineras. How do you tie something with spring onions...or are the onions very long with tensile strength?

Thanks, dcarch. I'll save your method.

Wonderful photos as usual. I haven't seen a Cherimoya in our area for over 5 years now. Perhaps they come in and I've just missed them. No Latino population where we live. Please kind sir, walk me through how you make your Chicharrones. I just put a mess of pork skins and fat in the freezer cause I couldn't deal with trying to figure out what to do next and pick which recipe to use. Thanks.

Is it government policy that a restaurant can't change? Very curious.

Can you just pass from Monaco into France and back without going through a border process of some kind?

Did I miss it? Or just why is it purple?

I put aprons into a zipped mesh bag and then have no trouble with the long ties. ...but then I wash not more than two at a time...

We did have it for supper tonight and I added more shredded 2 yr old cheddar (Canadian) to it. Delicious. We have had "Dessert as Dinner" once or twice a month for years now. It means that you can have a large portion of dessert and not as an afterthought. Of course, the dessert has to have a certain number of ingredients in it. We don't have chocolate cake. Grains, dairy, eggs, fruit, nuts in some combination works perfectly. Sorry. I think I am proselytizing now.

Welcome to eGullet Marie-Ora and thank you for your pronunciation post. And do you cook Mexican as well as pronounce it?

From November 2010 to May 2012 without ever actually making the Capirotada. Shame on me. So today, for tomorrow, Cinco de Mayo and 1st anniversary of splitting open the back of my head...ouch...big time...I finally made it, and we have already eaten it, I along with Ed's assistant builder, Dawn, who loves to eat my cooking...whatever I make. Dawn hammers and builds. I cook. OMG, delicious. Scrumptious. Recipe by Pati Jinich, Going Nuts and Bananas for Capirotada with changes...bien sur...found in other recipes. Nothing dramatic. Well, except for the Hand of Buddha syrup ferried home from Moab in mid-January, used when I didn't have enough piloncillo syrup #2, having already tossed syrup #1 for too much cinnamon and cloves for DH. And the homemade Challah. And left out the prunes and added apples. And doubled the nuts. Whatever. We'll eat this again. It will be featured at the Annual Dog Weekend for our Mexican Feast on Saturday. :wub:

24 hours later, straight out of the freezer sliced...I think it might just taste better today. My recipe didn't say anything about 'time' or 'ripening'...?

Puerco pibil. My favorite. I've never had anything sous vide and I'm afraid it's still a bit beyond my comfort level. Comer bien.

Time for Cinco de Mayo 2012. Not to mention the one year anniversary of splitting the back of my head open and being in ER most of the night. We are having Cream of Poblano Soup recipe, Capirotada - haven't settled on a recipe as of this morning and am looking at about 6 , and yesterday made some Salami de Chocolate recipe which Ed likes and I think is so-so only (which may be my doing???). Not exciting...but then we don't eat much for supper. And oh, I have three homemade frozen yogurts in the freezer, including Margarita. I'll eat anything with lime and Tequila in it. Who else is celebrating just cuz?

Found this recipe on Pati Jinich, Pati's Mexican Table for Salami de Chocolate. How strange and unusual I thought. Never heard of such a thing before. ...except that it's not originally Mexican at all...but rather Portuguese. And it's made pretty much everywhere in South America. And there are lots of recipes for it. All pretty much the same with minor variations. So I made it. Ed loved it. Our friend Dawn agreed with me that it basically seemed to have no point. It's good...but...? Maybe I didn't get it right...

I'd love to have it, prasantrin. Please.

I am with Kim. This is just about the most enjoyable series on eGullet I have been party to.