guajolote

Here's some good scientific talk about irradiation: http://www.washingtonpost.com/ac2/wp-dyn?p...9&notFound=true http://www.washingtonpost.com/ac2/wp-dyn?p...0&notFound=true

Yes, We're going with my parents (they're going to babysit ) and they've booked a place. Best of all, it has a kitchen, so instead of just looking around at the market I'll be able to shop and cook. Thanks

Do you have "A Cook's Tour" by A. Bourdain. He talked about some incredible roast pig town halfway between Porto and Lisbon. I'll look it up for you if you don't have it.

Glechoma hederacea

A good, cheap Reserva brandy is Osborne Magno Solera Reserva, only $16. The flavor profile is similar to the Osborne Cristal.

I would also like to go fishing - if you have a phone number or location I'd appreciate it.

We stayed at the Almadraba Park hotel (http://www.almadrabapark.com/ - their website doesn't seem to be working) and loved it. The rooms were kind of spartan but the grounds are beautiful. Every room has a large balcony overlooking the bay of Roses. The restaurant at the hotel was realy good. We had our 2 1/2 year old daughter with us and the staff at the hotel treated her like a princess. The road to El Bulli is really hard to find, but once you're on it there is nowhere to get lost. Take a dramamine if you get carsick. Try to go to the Dali museum if Figueres if possible.

I'm heading to Puerto Vallarta in a couple of weeks. Has anyone been to any of these places? Cafe de Artistes River Cafe Trio Cafe Maximilian Chef Roger Also, if you have been to any especially good places serving regional Mexican cuisine let me know. Thanks

So that's what those are. Did you save the kidneys to make something with them? That is my favorite part of the chicken. When I'm carving a whole chicken I reach inside and snag those two little bits for myself before anyone else can eat them.

Any kind of mole seviche In general, almost anything with a lot of chiles or acid.

Chives are a perennial so once you plant them you'll get them year after year. I think they need a lot of sun though. I love to use the flowers in a salad.

Gourmet has those stinky perfume ads in it so I had to cancel my subscription. Food & Wine has seemed to focus on "quick" and "lite" a lot lately - I prefer slow and heavy. I think Savuer is the best but the last year has been not as interesting.

Eddie, Could you give us your recipe for moo sho pork or point us to a good one? Thanks

Malt is made by soaking, germinating, and then drying a grain . This converts the starches in the grain to sugars. When the grain is boiled in water the sugars dissolve you have malt extract (which is what you have). By the way, this is how beer is made. If you add yeast and hops to the malt and let it ferment beer is the result. I think malt extract is added to bagels too. The stuff added to shakes to make malt is called malted milk, I don't know exactly how it is produced. Edit: malted milk is a mixture of cow's milk and extracts of malted barley and wheat.

Nope. recipe

I have the Krups with the thermal carafe. I just brewed a pot and it came out at 171 degrees F. Alton Brown recently did a show on coffee. He uses 2 teaspoons of grounds per 6 oz. cup! alton brown on coffee

Mexican chorizo or Spanish chorizo? Dave's recipe looks like a Mexican one to me. Spanish chorizo is usually dried and cured.

more on escolar

There's much more on this here

I read an article once about some guy who was trying to bottle and sell his salsa recipe (or maybe it was BBQ sauce but the point is the same). The first thing they wanted to do was replace all his fresh ingredients with bulk items. For example fresh tomotoes replaced by tomato paste and water fresh garlic replaced by garlic powder fresh onions replaced by onion powder etc The canner/bottler said this was neccessary to produce a uniform product. When someone buys a jar of salsa they want it to always taste the same, so fresh ingredients are replaced by consistent ingredients. By the way, I second the Herdez recommendation, and I even like the cans.

Quesadillas with fresh mozzarella are great, and mozzarella is kind of nuetral taste. I can buy oaxaca cheese (made by Supremo) here in Chicago (it's like string cheese) but it tastes nothing like real Oaxaca cheese, which is unpastuerized.

Maggie - do you shop at a farmer's market in the summer. I go to the one in Evanston and they have great peaches in August and September. Make sure you buy them from a Michigan Farmer - the Illinopis ones are no good. For the six weeks they are in season I eat two a day. My other favorite fruit is cherries (or Papaya if I'm in Mexico)

That was the Primanti Brothers in Pittsburgh (there's a link above) - I vaguely remember visiting there at 3 am when I was in college. The loose meat sandwich brought back memories. My mom used to serve it at least twice a month.

Here's another Mecxican one Chicken Torta 1 bolillo (any crusty roll will work) refried beans shredded chicken sliced onion avacado slices crema queso fresca salsa

After you make your jerky try this recipe: Machaca con Huevos (scrambled eggs with beef jerky)