guajolote

it didn't look like the cinnamon i usually see though. is tamarind pod barky? this was barky, and a bit brittle. if bent, it would basically break. when i ate a bit, it broke up into a coffee-grind like texture, which was unpleasant. kinda barky

i just googled an image of this. sure looks like it could be it. do we have this in the states? edit: did the same for "cinnamon bark". same idea. i'd google "drumstick", but i think i'd get a lot of false-positives. Most cinnamon you buy in the US is actually cassia. They have a similar taste, but cassia has a stronger taste. I think you would have known if it was cassia. Could it have been a piece of tamarind pod?

Maybe the spilling a beverage all over the table should be a seperate thread. I do it at least twice a month. When it's wine I call it alcohol abuse.

Fine, but how big are your breasts?

Mole sauce all over my crotch. After I tried to wipe it up it ended up looking like, uhh, you get the idea.

Any tips on catching squirrels? Looks like Varmint's gonna need 'em. My neighbor has a squirrel trap and has caught about 50 this summer. They eat the apples from his backyard tree, so I suppose they'd have a nice sweet, fruity flavor. Of course they are northern city squirrels, which might make a difference.

I have a friend from the Peruvian capital who used to make fun of the way everyone pronounced those beans, so now I call them Lee-ma. I mistakenly thought they were from South America, they're actually from Guatemala. I'm going to try to track some Brunswick Stew down in Chicago this weekend, there are enough southerners here that I think I can find a decent version. Does anyone know why it's called Brunswick Stew? Any relation to the bowling company?

Dean, you know better than me. At least we both agree that "VD stew" is not a very appetizing name.

I think that VD used as initials should be banned, as well as BM. The negative connotations are too strong. DV is much better. I've never had Brunswick stew but it sounds really good. Personally I'd add some chopped up country ham. Also, remember that its Lee-ma beans, not Lie-ma.

Lady T, are you sure you're not snowangel?

Sieve, if you live in chicago make a trip to The Fishguy and buy some of his scallops, or a whole lobster, or a piece of tuna, or whatever they recommend. Forget the pork tenderloin . Oh yeah, welcome to eGullet.

I can't believe that no one responded to this. This has to be the best grocery store in America, at least the best I've ever been to. When my sister lived in Atlanta I would make her take me every time I visited. I didn't know about the cooky beliefs of the owner .

This is interesting Maybe the milkiness only occurs in the Ostrea, which are both male and female?

Ronnie Suburban and I went to Hai Woon Dae today for lunch. What a great place. We ordered Bul Gogi and Kal Bi (?, they were grilled short ribs). Everything was fantastic. They brought out 11 types of salads/vegetables, a big plate of some omelet type thing, and a bowl of kimchi soup. There was so much food that Ronnie and I couldn't even finish it all (if you met us that's saying a lot). This was my first time in a Korean restaurant and I loved it. I'll definately be going back. I also learned Ronnie's real last name, it's not Suburban .

I used to go with that advice but no longer. If you have a fish monger / restaurant that you really trust go ahead and get the oysters. I had the best oysters of my entire life (Kumamoto) three weeks ago.

Actually I took that myself after we arrived home. Oh yes, the linoleum floors give it away.

Me and Flaca are in. Jerry, Iris, Iris, and Robert will also make an appearance. I will let everyone follow me to Michelle's place. I think I can find it back. The problem going there is you are in the MF boonies and cell phones don't work .

Pancakes Grate the zuchinni, add a litlle salt and place in a colander. Let the zuchinni drain for an hour. Place in a towel and squeeze dry. Add a little flour, a couple of beaten eggs, browned onions, and pepper Cook on a buttered griddle until both sides are brown.

Am I the only one who really likes Bayless? He doesn't bother me at all, and I dig the pukka shell necklace he wears sometimes. He comes off as sincere, and he knows his stuff. I've talked to him at length in person (sat next to him on a flight to Oaxaca in '94) and he is nothing like the cheeseball personality he has on TV. I've also heard rumors that he's had plastic surgery (look at his picture in the first cookbook). OK... I just don't get it. My dork detector is pretty sensitive and I have never put Bayless in that category. Maybe I am missing something or I am just too dazzled by his skill and knowledge of my favorite cuisine. g - I hate you. Did you follow him around when you got to Oaxaca? I would hope that if I had had that opportunity that I wouldn't have become the same annoying talking-person that I hate sitting next to on airplanes. Plastic surgery? WHY??? I gotta dig out my books. I was just trying to say that his "real" personality and his "TV" personality are much different. I would love to see some of his old PBS shows to see if I'm right. I think he went through lots of media coaching before his new show started. I was scared to death to talk to him, my wife had to start the conversation. I always compare it to a basketball fan who becomes speechless when he sees Michael Jordan. Oaxaca is a very small city, we saw him almost every day. He gave us some great restaurant and market recommendations on the plane

Am I the only one who really likes Bayless? He doesn't bother me at all, and I dig the pukka shell necklace he wears sometimes. He comes off as sincere, and he knows his stuff. I've talked to him at length in person (sat next to him on a flight to Oaxaca in '94) and he is nothing like the cheeseball personality he has on TV. I've also heard rumors that he's had plastic surgery (look at his picture in the first cookbook).

It is smoked Mrs. B, you can buy this paprika in the US. I get the the La Chinata brand.

This is right up there with making sauerkraut difficulty-wise. Cut tomatoes into quarters. Heat up a pan. Add 4 quarters to the pan. Mash with a potato masher and heat until boiling. When it starts to boil add another 4 quarters. Repeat until all the tomatoes are added. Season. Strain. I found a recipe that says to do it this way, but I think you could add all of the tomatoes at once.

You can tell I took the picture of the sexy sox because it's yellow Vino Blueberry Gratin: Hot Chocolate:

Too bad for you. Sex and Tuna would have been great.

Matthew and Michelle deserve their props too. They were amazing, both in helping me and making several of the courses. Michelle is also a Frisian cleaning fool, just like my Mom . I forgot to mention the great tunes. Matthew, I could have sworn that you put some lemon juice in the dressing.