guajolote

I vote for the mussels and cream. Mussels are cheap and easy to get.

could you tell us who invented this wonderful device?

very cool

i'm not teasing, i'm really having a good time doing this. pick a recipe, even if it's the 2 of us it will be fun. the slackers can catch up later. I'd be up for some shellfish.

Nothing warms me up in the winter like a cup of coffee w/ a shot of bourbon, or sometimes Irish whiskey. My wife likes it with 1/2 shot of Baileys and 1/2 shot of Kahlua

I guess Dave's not going to report on his duck Seth, are you going to do anything this weekend? I'm up for it again.

no flaca, she has to go to chuck e. cheeses (in joliet!)

The whole point of the drink is to "promote family unity". It has worked well in the past.

along with 298 other bottles of liquor

damn, that's inspired. Maggie, what do you think?

i dented everything

the last 3 years i've served: whiskey sours manhattans old fashioneds any ideas for this year?

I don't. But I have visited Spain on several occasions, and it's very popular there. And it's practically the national dish of Panama, where I lived for four years. I just always assumed that the Spaniards brought it along with them when they arrived into the New World. And that would still be my guess. I found this, from austin!

ceviche recipe make the pickled onions too.

I'm going to make that drink on saturday. thanks. does anyone know the history of ceviche in mexico?

damn, i should have thought of that.

what time are we eating? we'll probably have to wait for a little bit, but we can take some sips out of a brown paper bag while we wait.

varmint, why did you say ceviche was spanish? i think of it being peruvian, but i think i remeber hearing a story that the aztec emporers used to get fish from the ocean preserved in citrus juice.

I also like Rose Finn check out the website, they have pictures of a lot of the varieties.

the duck hash was amazing. I might make this again, not eat it, and make hash the next day. I added some of the parsnips to the hash, I liked them much better nice and brown. My duck was frozen and from Indiana. I used a 14" fry pan, stainless steel. The part about the skin being submerged in fat and staying crisp doesn't work because the water from the vegetables is heavier than the fat, and sinks to the bottom of the panl. Dave, I would definately try to broil the pices 2 to 3 minutes to get the crispiness back. I don't have the cookbook so no salad for me.

I think a cookbook from the other CIA would be interesting, especially if you expand your definition of "cooking"

I think Bruce Schneier is going. he just went in washington. if you google him you'll probably find a picture.

I'm having duck hash There are leftovers? i cooked a whole duck for myself. I suck at cooking duck. I do it 2 times a year and it's never very good. It's OK, but never real good. Maybe I'm getting shitty ducks? This one was just OK. I didn't debone the breasts. My problems with the recipe were: the skin gets nice and crunchy when you fry it, but then when you put the lid on it stemas it and loses its crunchiness. It says to cut the parsnips into 1.5 inch pieces, but that makes the stem end piece about 8 times the volume of the root end, some where underdone and some were mush. Are you supposed to take the center out of a parsnip? It seemed really woody. The shallots never browned and weren't very sweet like braised shallots would be. I had no fond to deglaze (stainless steel pan). the steaming dissolved it. I used lamb stock made from the backbone, neck and gizzards instead of water. I think tomorow I'll broil the leftover breast and legs to try to crisp the skin up.

I'm having duck hash

this really smells good. I'ts going to end up taking me about 1 hour, 50 minutes.