guajolote

I just started last week, mainly because I hated to go out at 10pm to buy coffee beans the next morning. I have been impressed so far, and some egullet friends were positive about the early results. I got my beans and roaster from Coffee Bean Corral, the roaster and beans arrived 2 days after ordering.

I wonder how much of this downturn is currency related? The Euro is up about 20% vs. USD in the last year.

Stella, is the Abastos market the one out by the railroad station? If not where is it? That is the best market I have ever been too, except for the fact that I clunked my head about 30 times.

Uh dude, I think you need some more sleep, or maybe a drink. The poem was written by a Spaniard, I don't know if he was a tourist, though. If you could help me track down the poet I'd aprreciate it.

I thought the article said that it would be fine if you just removed the chicken skin and didn't eat it. Just don't complain about it. Once again, great article JAZ

Great hotel. The people working there are the best. The restaurant at the hotel is good too.

Warning: not for the squeamish: Dan Savage wrote about stinging nettles last week

I made this (rosemary, thyme, garlic, lemon peel) at the end of last summer and gave away jars for Christmas. I never thought to add sage, great idea.

You should be getting snap/snow peas soon, beans will be 2-3 weeks. I also got some broccoli last week which would work. MAybe even add some spinach?

Please don't call yourself an engineer unless while in college you had to take: 2 years of Calculus 1 year of Physics 1 year of Chemistry Mechanics Circuits Thermodynamics and lots of other hard shit

My sage plant is getting huge. Every year before when I tried to grow it it died. The only 3 things I ever cooked with sage are a pork roast, Thanksgiving stuffing, and ravioli with a brown butter sage sauce. Any ideas?

The bread turned out pretty good. I'll definately try it again. My only complaint was the crust wasn't very crunchy, probably because of the amount of oil I added to the dough. I didn't roll out to 1/8 inch, that's really thin and too much work for a lazy baker like me. My "loaves " were about 1/2 inch thick and I let them them rise 20 minutes. My hint to Matthew is make the loaves small so you can turn them easily with a spatula. My first loaf was too big and turned into a tangled mess. Here's picture of the bread: And the wine we had with dinner, please notice the name And my beautiful irises:

Pictures (blurry, I suck at photography, maybe I should call Awbrig the master) and commentary before 2pm manana. I promise.

This is what I'm going to try, and is how my friend did it. The bread had a nice smoky taste to it. Thanks

Yes, please. I'll try to post about this experience before you try. We have way too much in common, it's scaring me

I'm going to bake some bread on my grill tonight. A friend made this at a cook-out-in (this is when a cook-out is planned but moved inside because of our rotten weather this spring) and it was very good. Much better than the overcooked beer can chicken. Why don't people use meat thermometers? I made some dough this morning with lots of olive oil and garlic, rosemary, and chives in the dough. It is proofing in the fridge right now. Has anyone ever baked bread on the grill? Any advice? I was going to build a very hot fire and bake the dough over indirect heat.

Infant or toddler?

The French Laundry Cookbook has a really good description of this. You have to make a buerre monte (I think this is right?). Start with a little bit of water (couple tablespoons) and heat it over low heat. Start whicking in butter a tablespoon at a time. You want to create an emulsion, not clarified butter. Keep whicking until all the butter is whisked in (a couple of pounds). Place your lobster tail (or whatever) in a cook over low temperature (The sauce should be about 180 degrees F).

A month ago I made these for a party and no one had ever heard of them. They're a great side dish to serve with your grilled meat. They basically are enchiladas but instead of a chile sauce you coat the tortillas in a bean sauce. Here's my recipe. Cook your favorite beans (black, pinto, whatever) and puree them. They should be the consistency of heavy cream. Fry a tortilla in oil about 10 seconds per side, dunk them in the beans, stuff them with grated cheese or shredded chicken or sauteed vegetables or.... Roll the tortilla up and place in a baking dish. Repeat until the baking dish is full. Bake at 350 until warm and garnish with crema. If anyone wants more specific directions I'll add the recipe to the eGra.

These words can also be used to describe the Chicago Tribune

Is he going to test for alcohol too?

Dean, Unfortunately, that's the first day of my summer vacation. Next time I'm in the area, as I try to head up to Milwaukee at least every other year, I'll give you a buzz. Deano I'll try to come anyway . Deano

tin foil (it's aluminum!)

Dean, If you come to my Paella party (July 19) I'll come to your pig party. Love, Dean