guajolote

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Sam's (wine) in Chicago has a good selection of balsamic. Real balsamic vineger will be labeled "Aceto Balsamico Tradizionale" and is very expensive. I think it needs to be at 12 years old. It tastes nothing like commercial balsamic. I've had a small 6 ounce bottle which costs like 40 bucks and has lasted over a year. My favorite use is to pour it over a steak. Sam's also has a real good selection of sherry vinegars - buy one and compare the differences.

The best wine for Oaxacan cuisine is Mezcal. Second best is Negra Modelo. I have yet to find a wine which goes well with chiles Make sure you go to Tlamanalli in Teotitlan del Valle. It's a restaurant run by a bunch of Zapotec sisters, and I will say it is the best Mexican restaurant in the world. Teotilan del Valle is about a half hour outside of Oaxaca.

http://allrecipes.iwon.com/encyc/terms/C/6166.asp Hmm - black shit

Thanks, I searched but I spelled avocado wrong Please feel free to merge Edited because I spelled avocado wrong, but it is avocados without the e

How do use avacados besides in salads and as guacamole? Here's a recipe from Las Mananitas in Cuernavaca, Mexico Sopa de Aguacate 2 avacados 1 cup chicken broth 1 serrano chile salt. blend until smooth and strain. It should be the consistency of creme fraiche. They would serve it in a copper bowl which was in a larger bowl of ice. I had to bribe the waiter to get this recipe. My wife once had a dish in Uruapan, Mexico, which was called pollo en aguacate. It was a chicken breast in a hot (temperature) avacado sauce. Any ideas? Uruapan is known as the "Avacado capital of the world."

Mine are the same, but I add a lemon slice to the orange slice. We had these for Thanksgiving, and everyone enjoyed themselves the rest of the day.

I'm definately up for an outing - I'll tell the story of six gringoes, a bunch of Oaxacan mexcal, and a bar full of laughing Mexicans. It's too painful to tell this story more than once a year. Mezcal hallucinations = tequila hallucinations squared

Hopleaf asked about my avatar, which is huitlacoche - a fungus which grows on corn. I've had it in soup, and as a stuffing in quesadillas. Does anyone know of any other dishes which it appears in? Can you buy it fresh anywhere in the US?

I'm the same way, I love corn tortillas. That's why these flour tortillas amazed me. You can buy a molcajete at many Mexican markets. I think I've seen them at Morelia Supermercado (approx. 7300 N Clark, just north of the Mega Mall) and all of the Jimenez'es probably have them. If you do go to Nuevo Leon there are lots of shops near there that would have them. Edit: I've never been to the New Maxwell Street Market, that would be a good outing. I know Rick Bayless is always going there. We drove by the origanl Maxwell Street, it was all torn down. Very sad.

Fine Wine Brokers 4621 North Lincoln Avenue, Chicago, IL phone: 773-989-8166 The proprieters name is Jerry (actually Gerhard, it is a German neighborhood), he is there Tue-Sat from 11-7 They do have a mail order business so getting some shipped should be no problem.

I was going to say that there is no such thing as negative pressure, but after googling I see that it is a commonly used term, especially in medicine (figures). Edit: Very good article.

Maybe the flour tortillas were from next door? They were delicious, though. Also, there is a great bakery acoss the street called Bomboncito. They also have a Mexican Candy store a couple of blocks west. I almost bought Awbrig a Sponge Bob pinata. Edit: I saw the Check Please episode too and those two gringos were boobs.

I don't know if this actually helps or not ? From Google: Casoncelli to the Of Bergamo one to prepare in approximately 50 tiny Ingredients for 6/8 persons Paste: 400 gr of flour, 100 gr of semola of hard grain, 2 eggs. Filling: 125 gr of grattugiato bread, 1 egg, 70 gr of grattugiato grain, 150 gr of milled for salame, 100 gr of braced bovine meat, 5 gr of macaroons, 10 gr of grape sultanina, 1/2 pear spadona or Abbot, a segment of tritato garlic, a tritato spoon of prezzemolo, knows them, pepper. Condimento: 80 gr of butter, 100 gr of bacon cut to rods, 100 gr of grattugiato grain, some leaves of salvia. Amalgamated on spianatoia the flour, the semola, the eggs, a pizzico of knows them and you sufficient to add water to obtain a homogenous compound, therefore it leaves it you to rest at least in order mezzora. In the meantime prepared the filling, fairies to rosolare with one butter walnut the milled one for salame, the sbucciata pear and tritata, therefore joined the braced meat to you, the garlic prezzemolo and the fairies to insaporire some moments. Poured all in a tureen, joined the grain to you, the sbriciolati bread crumb, eggs, macaroons, l?uvetta tritata, milled of pepper and a pizzico of knows them. Amalgamated l?impasto: if it turned out dry too much you add a goccio of brodo or water. You spread leaf through it, ritagliate of discs of 6/8 cm you distribute to the center a filling spoon, therefore folded the paste disc on the filling, you close the edge, refolded the part ripiena on the edge and pressate leggermente to the center. Lessate the casoncelli in salata hot water, drains them to you and disponeteli on a plate from capacity, cospargeteli with the grattugiato grain and conditeli with the butter cooked to color nocciola with to the salvia and the bacon. Served endured. The all accompanied one from a good Barolo wine From Bablefish: Casoncelli to the Of Bergamo one To prepare in approximately 50 minuteren Ingredients for 6/8 persons Paste: 400 gr of flour, 100 gr of semola of hard grain, 2 eggs. Filling: 125 gr of grattugiato bread, 1 egg, 70 gr of grattugiato grain, 150 gr of milled for salame, 100 gr of braced bovine meat, 5 gr of macaroons, 10 gr of grape sultanina, 1/2 pear spadona or Abbot, a segment of tritato garlic, a tritato spoon of prezzemolo, knows them, pepper. Condimento: 80 gr of butter, 100 gr of bacon cut to rods, 100 gr of grattugiato grain, some leaves of salvia. Amalgamated on spianatoia the flour, the semola, the eggs, a pizzico of knows them and you sufficient to add water to obtain a homogenous compound, therefore it leaves it you to rest at least in order mezzora. In the meantime prepared the filling, fairies to rosolare with one butter walnut the milled one for salame, the sbucciata pear and tritata, therefore joined the braced meat to you, the garlic prezzemolo and the fairies to insaporire some moments. Poured all in a tureen, joined the grain to you, the sbriciolati bread crumb, eggs, macaroons, l?uvetta tritata, milled of pepper and a pizzico of knows them. Amalgamated l?impasto: if it turned out dry too much you add a goccio of brodo or water. You spread leaf through it, ritagliate of discs of 6/8 cm you distribute to the center a filling spoon, therefore folded the paste disc on the filling, you close the edge, refolded the part ripiena on the edge and pressate leggermente to the center. Lessate the casoncelli in salata hot water, drains them to you and disponeteli on a plate from capacity, cospargeteli with the grattugiato grain and conditeli with the butter cooked to color nocciola with to the salvia and the bacon. Served endured. The all accompanied one from a good Barolo wine

Howard Street - right by the El stop Edit: If you want a copy I'll buy one & mail it to you

Went to lunch at Nuevo Leon on Saturday before taking in the Mexican Modernists show at the Mexican Fine Arts Center. We got there at 11:45 and the restaurant was already packed. After a ten minute wait we were seated and brought a basket of totopos with pico de gallo, and a plate of guisado de puerco with corn tortillas. The tortillas were home-made, and the guisado was delicious. For lunch I had a good chile relleno, but I should have ordered more of the guisado. The waitress brought a basket full of flour tortillas (I would've ordered corn if asked) which were obviously home-made. These were a relevation, I don't think I'd ever had home-made flour tortillas. Lunch for 4 adults and 1 kid was $32. I would make a special trip to Pilsen just to eat here again. They don't serve liquor but you can bring your own. I enjoyed the show at the Museum. The Art Institue should send it's employees over for niceness training. Nuevo Leon 1515 West 18th Street Chicago, IL 60608. Telephone: 312-421-1517

Hopleaf - I saw it a Dominicks a couple of weeks ago

There was a thread about cooking a rib roast Alton Brown style just before Christmas. Everyone who tried (including me) liked it. He cooks it at 200 degrees F (about 95 C) until the roast reaches an internal temperature of 118 degrees F. Let it rest for 15 minutes, then blast it in a 500 degree F oven for 15 minutes. http://www.foodtv.com/foodtv/recipe/0,6255...5,19292,00.html He says to cook it in an upside down flower pot, which I didn't bother with.

I also had terrible service at MK -- 2 years ago. Time for a new manager?

chefg, Do you use any produce from Illinois' farms, specifically Henry's farm and Nicholls farm (my personal favorite)? Do you ever shop at the Farmer's market in Evanston? If not, I'd love to go with you sometime . Thanks for all your input. I am looking forward to my next visit to Trio.

Here's some more: shchi - a cabbage soup pashka - a cheesecake/pudding dessert coulibiac - a fish pie The cuisine of far eastern Russia (Siberia) is much different.

caviar vodka who needs anything else

sorry Marlene, this lock in juices thing isn't true. Heston Blumenthal gave a good explanation here. If you want more information read Harold McGee's On Food and Cooking

Has anyone ever tried brining beef? lamb? veal?

Mine's an older model, same design though. The short, fat vortex thing is exactly the problem. I've also had the bottom fall off