Darienne

Thank you teonzo for alerting us all to this book. I've downloaded the first two sections and will work at it bit by bit until I have it all. Thanks.

Thanks for the good wishes. I never made the cake...made the old tried and true Double Chocolate Mousse Bombe from One Cake, One Hundred Desserts with five kinds of chocolate. Delectable. Maybe the 'Chocolate Banded Ice Cream Cake' next year.

Thank you Andie. First laugh of the day watching that video!! :laugh:

Oh my, this sounds good. Candied chiles. Of course, we are terribly limited as to what we can purchase fresh in my area of the far frozen north. The Jalapenos which we can buy are often quite mild so I could keep an eye out. I am just about to churn another batch of my version of DL's Hot Aztec Chocolate as soon as I get off the computer. The last batch of ice cream for the Dog Weekend coming up on Thursday. Mark Bittman has a recipe for Chocolate Tofu Puddingand I've used ground Ancho in that.

I have been using Andie's recipe for about a year now, and it's a house staple ...except for the fresh tomatillo part. Poblanos, which we can finally get from a local store, and tomatillos...either from NJ, Toronto or canned. Plus the other ingredients of course.

Gotcha. We cannot get Hatch chiles here except in cans (phooey). No wait, we can't get it in cans either...those must be brought back from the States. Such purity is impossible. Ah well...

Cheating?????

Wonderful. I envy you. And I can't wait to read what delicious dishes you make with them.

Exquisite. I am so in awe of your rose. And your very first.

Well if you happen to be in my neighborhood anytime soon, stop by and share some pancake! My sorrowful point might be that where I live, you can't get food like that. No way, no how. Never. Lucky you. However, with my new-born obsession with cooking, and more to the point, cooking Mexican and other Hispanic/Latino/etc dishes, at some point I will no doubt make some of those dishes. Still working on just the simple ones.

Just reread the topic. Jump ahead one year and one month. This is a truly puffball rich summer. So much rain. We have found and given away a number of puffballs in the last few days. Beauties all. Lazy as I am and overwhelmed by other stuff, I decided to just slice and roast the puffball in olive oil and herbs and then freeze it. We fried and froze the one from the last post in 2010. Not a good idea, the slicing and roasting. As I attempted to fold in the olive oil, I ended up with a bowl of crumbles basically. Here's a before and after roasting photo. Bowl is 5 /34 " X 16 " across...BIG bowl. Soup, egg foo yung, enchilada stuffing (along with meat, peppers and other bits)and it will be gone.

C'mon Andie. Go for it. Get it, try it and report back. Personally, I loathe the texture of hard-boiled eggs, but DH loves them so I make them for him (and the pups).

I want to go to lunch with brucesw. :wub:

We shop haphazardly to some extent. We live far out into the country from a large town in East Central Ontario. The town is pretty provincial (don't say I said so)so there is a basic limitation to what we can buy. Just recently we have been able to get fresh poblanos for the first time ever. So we shop when we need to go to town which is usually twice a week because it's the center of forty years of our lives now...dentists, doctors, hardware, computers, lumber, library, etc. When I am out of something at home...I make do/substitute/make something else. On the other hand, we spend time when we can in a small Utah town which is two hours from everywhere. We can live below a sandstone cliff on the wild edge of town and it's still just 5 minutes to the store if I decide to make something for which I need something (assuming I can get it in the first place.) It's a very strange and wonderful time for me living in the red rocks and having a grocery store at hand. We pretty much shop daily then.

My first thought also upon seeing them. Do you ever sleep or do you simply bake wonderful goodies 24/7?

I'm not sure what you mean when you say 'purchased' for the icing. You can buy that kind of icing in little writer pens and that would be the quickest way to make the squiggles. Or a chocolate pen that you sit in hot water before using. I've seen them in a confectionery supply store. I would probably make Royal icing, put it into a snak bag, pinprick a hole in one corner and do it that way. (I have never eaten a Hostess cupcake. Grew up before they were available in Canada. )

I like a happy ending.

Interesting, as always, the differences between recipes. The Rodriguez recipe calls for 5 tablespoons of ground annato...as in make your own achiote paste. No cinnamon here either, but lots of lemon, bitter orange. It calls for vinegar...I use lime. And the Tequila. And banana leaves. It's definitely not for the mild and meek. Interesting about changes in taste. I was talking this topic over with the DH last night and he gave me the sequence of his change of heart and taste. First time, he added sweet commercial B-B-Q sauce to his portion...didn't like the non-sweet sauce. Second time, he went half and half with the sweet stuff. Third time, the straight goods and when we have pulled plain pork on a bun, we both use the Pibil sauce instead of any sweet/commercial sauce. (I could write a 'change in taste' sequence for his feelings about dark chocolate and also salad greens. But he did it!)

It can be an acquired taste. It didn't wow me the first time I tried it either, but like it a lot now. How did you make it/what recipe did you use? That's interesting. I liked it straight from the get go, but DH didn't really like it at all. Second time he did and now we eat it regularly. I use the recipe by and I have no idea why. (Even tried to watch the movie, "Once Upon a Time in Mexico" but gave up pretty early into the film.)ps. One of the main characters in the movie, played by Johnny Depp, insists that his dining companions taste his favorite dish, Puerco Pibil. It must have been the Johnny Depp connection. Wasn't enough.

Update: Good News! We have been eating this green ice cream for one week now and not only am I getting accustomed to the taste, I have grown to really like it!

Best I like the one with the Fleur-de-lis visible and the fruit in one spot. Actually, I'd eat any of them happily without even noticing the plating much...but you asked...

Because I can't get them within 100 miles of where I live, I have frozen them as often as I can get them. Peel, wash, throw them in a bag. Done. (I'd appreciate knowing if this is the best way.) As for using them, besides Andie's wonderful Chile Verde, I have used them in a Lime/Tomatillo Jam from Patti's Mexican Table. Although I have never had leftover Tomatillos, I am hoping for a bit of a crop this summer in this far frozen northland. ps. Weekend of the 27th, one friend is coming from NJ with a batch for me and another local friend is going to the States and has promised to bring me back a batch. Heck, I have even made arrangements with the Produce Manager in the grocery store to make sure they have some for me. Then, perhaps, I'll have your problem too.

Three second hand additional cookbooks for me: one on frozen desserts, one on Asian food, and one on truffles...more cheap than noteworthy. Greed on my part.

Excellent points.

We have a couple of things we do. - the garage opens easily into the kitchen via the breezeway and pots can be put out there when it's cold. And up here in the frozen north, we have a lot of that. - stuff gets left out to cool and I put a sticky note by my bedside to remind me to put it into the fridge. (She who lives by the list...) Can't say which side of the proposition I actually live on.