guajolote

Got this idea from NYC My favorites: Cafe Bolero - Cuban on North Western (2300 or so) Pastuer - Vietnamese on North Broadway (5500) Moodies - Great Bar Food, especially burgers, on North Broadway (5900). They have a nice, quiet garden. There is usually a buy one, get one free coupon in the Friday Tribune NoMI on Michigan Avenue (800) in the Park Hyatt. Haven't been to the terrace yet but really want to go.

Great article Nina. They have been doing studies lately that chewing on bones may help prevent rheumatoid arthritis. (Here's one). Arthriitis is caused by an autoimmune disorder where the bodoes immune system attacks cartilage in the joints. Apparently introducing the body to collagen through the digestive system may delay this. This study was published in Science recently if anyone wants to look it up.

OK, I think we have figured out the paw paw question: If you live in the US, it is a large (the largest fruit native to North America) custard apple like fruit that is usually found wild. If your outside the US, it is probably a papaya. Dave88, I may have tro visit you this fall to find some paw paws, I've been looking for 2 years and still haven't tasted one.

Mole Verde 3 poblano peppers 1 jalepeno peppers 8 large tomatillos 1 medium onion 4 garlic cloves 12 oz pepitas (hulled pumpkin seeds) 3 epazote leaves 5 cloves 10 peppercorns 1 tsp inch long piece of cinnamon bark 1 tortilla 3 T oil or lard 2 c stock or water Place poblano and jalepeno peppers over an open flame and turn until skin is blackened. Place peppers in a plastic bag and let them steam for 20 minutes. Remove peppers from bag, remove seeds from inside, and take off black skin. Remove the husk from the tomatillos. Cut the onion in half (leave skin on). Heat a heavy skillet over medium heat and place the tomatillos, onion halves, and garlic cloves in the skillet. Roast for about 20 minutes, turning frequently. Remove from skillet, Roast the cloves, peppercorns, and cinnamon in the same skillet for 1 minute. Grind the spices in a spice grinder or mortar and pestle. Toast the pepitas in the skillet for 3 minutes. Add the peppers, tomatillos, peeled onion, peeled garlic cloves, pepitas, epazote, spices, and the tortilla in a blender and blend until the mixture is smooth. Heat the oil over medium heat in a sauce pan. Add the mole paste and cook, stirring regularly, until the paste thickens (about 10 minutes). Add the stock or water and simmer for 15 minutes. Add salt if neccessary. Serve the mole with chicken or turkey. Keywords: Hot and Spicy, Mexican, Cookie ( RG486 )

It doesn't make any sense to me, but it's worth a try. Why does the potatoes position make any difference? Maybe the not preheating has something to do with it? Let us know how it turns out.

The story I was told in 1957 is as follows. Kaiser Aluminium Co. used to build transport ships during the second World War. A lot of Alumium was then used, especially these ships used to break up after three or four Atlantic crosssings. When the war ended no one knew what to do with that Alu then. So they rolled it into thin sheets and told the Restaurant Industry it would behoove them right to wrap their Baked Potatoes in Tin Foil. Why would the aluminum industry want people to use tin foil? Wouldn't they want people to use aluminum foil? (sorry, it's a pet peeve of mine, along with people who call concrete cement)

Do you mean Carmen's? There's one in Evanston and one in Rogers Park across from Loyola. They have good, but inconsistent, pizza. I have never heard of two layers of dough. Usually a stuffed pizza has a crust, usually with some cornmeal in it, shaped into a "pie shape", then the toppings, then the cheese, with crushed tomatoes on top.

Of course, I should have known to look for epazote on the slow cooker thread I was buying dried in the store, but at checkout the guy told me they had fresh - he even sent someone to get it for me. I really don't smell the petrol, to me it smells like industrial compost. I added some to my beans and to my mole verde, turned out very nice. David, as usual your site is very informative. Thanks everybody

Just bought some epazote and boy does this stuff stink. I'm going to add it to some beans. How would you describe the taste? Is it used for anything else besides beans? Has anyone ever picked it wild, I think it grows all over the US?

I don't like it either. I have it maybe once every two years.

A little research leads me to believe the grapes were probably Hondarrabi Zuri, a white grape, or Hondarrabi Beltza, a red (more info) Was the wine a little fizzy? Did you pour it from a height of 7 feet into your glass? Try saying Getariako Txakolina's Txomin Ttxaniz five times fast. My favorite summer white is Vinho Verde

scamhi's recipe is great - I use half cilantro and half parsley, and use rice wine vinegar. After a while chimichurri will turn black like pesto, I think freezing would work well though. Is there any evidence of chimichurri evolving from salsa verde? pico de gallo is another great uncooked sauce; and that Catalonian sauce with the peppers and almonds; and mayonaise

Steve Dolinksy of the Tribune didn't win for his Good Eating show, but he did win for Short Form radio. I'm not surprised Andrew Herrman is so ethical, he used to be the Sun-Times religion writer. Hopefully that New City piece will get nominated next year, it was great. Thanks Ryne for the link.

My daughter was sucking on a mystery flavored Dum-Dum lollipop last night and gave me a taste. I said, "That's butterscotch flavored." She asked what butterscotch is and I had to admit that I had no idea, but knew where to find out. Anyone?

which kind of quesadillas?

I realize I didn't really answer your questions about concentrations affecting freezing point. I'll just say it's extremely difficult to calculate the difference and will require doing several differential equations. By the way, I had my first mint julep on Saturday and really enjoyed it. My Dad said it was an Old Fashioned with mint instead of bitters, which I thought was a good description.

From the Food Lover's Companion: So I guess your son-in-law likes appetizers , so do I. One of my favorite antojitos is tostaditos (mini tostadas) de Ceviche. Make Tuna Ceviche, and put a spoonful on a tortilla chip. Top with some pickled onions.

Do you really want to know the answer to this? The freezing point of solutions is not linear. For example if water freezes at 0 C and alchohol freezes at -114 C, a solution of half alcohol and half water will not freeze at -57 C. Here's 2 graphs that kind of explain it. Thermo was a long time ago.

Too late for advice, but how did it turn out Matthew? There is so much fat in the butt I think you'd have to cook to about 220 internally to dry it out.

hangar steak oxtails

I'm positive it was the freezing/shipping. Klink's was a little mealier, the meat frozen/shipped didn't have same tooth feel. Does this make sense? I was really surprised at how easy this was. Besides from taking a lot of time there's not much too it. Of course, I wasn't trying to make the perfect pulled que, I just tried to get 80% of the way there, which still is damned good. Every time I go for to a Cuban restaurant I always order lechon, and mine was as good as any I'd had. Next time I do this I'm going to try it with some Cuban spices. Edit: The "pullability" or texture of mine was the same as yours. The best part was my wife didn't want the fat or outside black part, so my sandwich consisted totally of fat and black outside part

edit: duplicate

Yes, it is Bacchus. Thanks.

Fritz (and Nero), isn't there a great liquor/wine store in Kalamazoo? My Dad is always talking about having to beg off the free samples so that he can drive home. I'll ask him the name of the place. I also love the beer from Kalamazoo Brewing.

The pork butt turned out very good. Klink's had better flavor (more smokey) but the texture of mine was better (probably because his was frozen). I cheated and started it in the oven (had run out of charcoal) so I think that's part of the reason it wasn't as smokey, as well as the fact that I used charcoal and chips insead of wood.. The smoke ring (pink part) was only about 1/2 inch. Overall I was quite pleased though, for a first try. I even had a little for breakfast while I was making my wife her lunch. This is a great cut of meat to learn smoking with, because it's so cheap. Also, make sure you brine your butt. I didn't worry about the temperature, just kept the heat "low". It took about 8 hours, 2 in the oven and 6 on the grill. Mark's cooler trick worked great, it kept the meat hot for 2 hours. I'll try to post a pic later.