chefsteban

I have used both the regular crema and the agria variety and have determined that the regular crema is a better product to use for most of my cooking...when doing deserts, I sometimes fold in a dash of mexican vanilla. I sort of think that's what I've been getting, too, although it's not labeled as such AFAIK. Usually the crema agia is plainly labeled. You probably useing regular style crema.....I think the differences between the commercial varieties is so subtle that it really doesn't matter that much.

I love useing crema mexicana in my cooking! It is quite a versatile product. I have used it to smooth out the fire of chipotle chiles in a baked fideo pasta dish and to add a counter-point tartness to my mexican cinnamon shortcakes dessert. Cicique is a decent enough store-bought item, but if you see a brand named Lo Mexicana it is a better product with a more pronounced "tang".

I apologize for the trollinization, glad you aren't! Did you read the post on here from Jason Perlow quoting Ted Allen, one of the judges? Ted said Flay/Morimoto did a great job and deserved to win. Jeffrey Steingarten also commented negatively about some of Batali/ Sakai's offerings on the show (remember the 5 minute abalone comment?). As for Bobby's individual match v. Sakai san, it was reported by someone on one of these ICA threads that Sakai overcooked one of his trout dishes. There was a lot that we as viewers didn't get from the judges' comments on that battle, so your criticism that viewers couldn't understand why Flay won is a valid one. Trish, I was not at all offended by your comments...after all this is a place for eveyone to voice their opinions......but thank you for the apology anywho. I do believe that the reporting by the commentator and the interaction between the tasters and the chefs could be greatly improved....... your insightfulness into the ICA series is well taken.

No trolling going on gang....just really pissed that undeserving "chefs" get unwarranted kudos. My home cooking leans toward southwestern styles, and I do believe that I could do a better job than Flay. I am sorry if some of you think that I was trolling...that was not my intent, but as I already stated I was pretty pissed off. I wrote those comments after watching Flay "outcook" the Iron Chef......and I am still mad....Grrrrrrrrrr

...alrighty now...everyone has put in their 2 cents on the "new" Iron Chefs program, so here is my take on it: The show, as I had already suspected, turned out to be a joke. How the hell can anyone consider a hack fry cook like Bobby Flay aa a chef?? He shows no originality and his best ideas are stolen from true southwestern cooking pioneers like John Sedlar and Mark Miller and Mexican cooking authority Diana Kennedy. His only reason for being on the food channel is for his pretty boy looks. Wolffie Pucks day has come and gone, he offers nothing substansial in the way of cutting edge cooking anymore and Mario is little more than just an upgraded Olive Garden line cook. I have lost a tremendous amount of respect for Food TV, for daring to air their highly contrived cook offs. Add to this mix the blatherings of the lame Alton Brown and the macho arrogance of that martial arts pendejo and you have a show long on triteness and short on substance. One can not help but think the deck was stacked in favor of the so called American iron chefs from the beginning.....the losses by Morimoto and Sakai will bear this out quite sufficiently. Maybe that is why there is no live audience....the crowd would undoubtly boo and hiss the hometeam. Hell, even I could cook circled around Flay, but he would be too chciken to face me.

I BBQ'd to Bob Marley and Mana... Right on Brother! BBQ'in' to Mana.......but for me, I have to add a cold Margarita on the rocks to the mix.......

Of similar traits....taking a freshly made flour tortilla and putting it on top of steaks grilling in a pan....the tortilla soaks up some beef juices and the edges of the tortilla get crunchy fried in the pan from over lapping the steak. Makes a great snack while waiting for them steaks to be done.

How petty. yeah. poor guy. me things that Amos Lee would have been asking for a major cholesterol problem if he had gotten a third cheeseburger.

damn...this would have to be my last meal, because it would kill me to eat this bucket of slop. I'm sorry, but the British know NOTHING about good food. Yorkshire pudding?? Jesus Christ I've better tasting cardboard.

ohhhhhhhhhhh, you mean the "pop-nots" YUM ohhhhhhhhhhh, you mean the "pop-nots" YUM Aahhhhhh...you mean the "old maids"......love em almost as much as the peanuts from a box of Cracker jack......I iwish i could just buy a box of jack peanuts.......

yo..if you take that endorsement gig...that makes you fair game for Rick Bayless...or Tasteless bayless as we call him in these parts.

I have only crossed the picket lines once, to get some things I couldn't find elsewhere. I have taken to shopping at "mom & pop" types of grocery stores. In my area we are fortunate enough to have many small mexican grocery stores wher I can buy fresh produce, butcher shop style meats and dairy products--- and at considerable saveings over my Vons store. I have fallen into a pattern of shopping that I might just adopt even after the food chain strike is over........screw double coupons.

Bacon hath the charms to soothe the wild beast.

I've used Mexican Marigold Mint in a marinade for chicken before. Just chop the mint fine and mix with minced garlic, salt, pepper and good olive oil. Slather the sauce all over chicken halves and let set for 2 hours. I always grill my chicken over mesquite charcoal for that authentic touch that always reminds me of Mexico. Just grill and baste occasionally.....some darned fine eating especially of you can get fresh bolillos!

I would highly recommend Chef Ana Garcias school in Cuernavaca.....The curriculum is outstanding and , all things considered, reasonably priced. Besides Cuernavaca is a beautiful city, rich in culture and outstandinf cusine. Go to the schools web site for all information and prices. I do know that they are offering a 15% reduction in tuition if you book now.

Without a doubt, the Art of Mexican cooking and My Mexico are the best of Ms. Kennedys works. They are two fine examples of the complex beauty of mexican cuisine. I would also highly recommend Nancy Zaslavsky's A Cooks Guide to Mexico--rich in information and food lore. I do not recommend anything by Rick Bayless--he has only a basic idea of mexican food, but from a gringos eye-view, so lets just consider his writings as myopic. If you do get to Palenque, there is an excellent restaurant just across the road from the parks entrance called La Selva...they feature excellent examples of the regions cusine and they make a mighty fine margarita.