Richard Kilgore

So I guess there's no point in washing my pots and pans either! SB (a real time saver)

I also think your guys are going to go for something resembling a pie or tart...or the cobbler. If they are fussy, I would not do anything to challenge their preconceived notions of dessert. Unless having a bunch of disgruntled men swinging golf clubs around is your idea of a safe thing.

Thanks Robb for an informative and fascinating Q&A on the history of what has been the comfort food of Texas for a long time...and now of the world. And thanks to everyone who has contributed your ideas to this week of discussing and debating the finer points of the great American regional cuisine. Within a few days Linda LaRose (AKA fifi) will post the names of the five people who will receive copies of The Tex-Mex Cookbook: A History in Recipes and Photos, courtesy of Random House.

Well, you can find strategies everywhere. You have to look really hard to find a good book on statgies.

Wow! Chips and salsa are so ubiquitos that I had forgotten the saltines and butter. And the last time I had them with Tex-Mex was probably at El Patio. Thanks for asking, Linda.

On the ISI North America website there are two categories. The Dessert Whip and the Profi are both here ISI Cream Whippers. As you can see the description avoids using the word Espuma. The only difference that I can see between the Profi and the other creamers is that the Profi is stainless steel. (Mine is the aluminum Dessert Whip.) They are selling the ISI Gourmet Whip as the one for Espumas. They are also differentiating it as able to stand up to industrial dishwashers. Perhaps this is a marketing issue, rather than a functional difference between the two products or group of products. There is nothing about an Adria recipe booklet on the site, only a cookbook with a foreward by Rick Tramanto.

In re-reading the instruction booklet, it says that the ISI Dessert Whip is "not suitable for the preparation of Espumas". I was taken aback. I thought what I got was good for more than whipped cream. Anyone know about this?

Dallas -- At W-S Galleria: Super Benriner (wide) for $25 (reg. $50).

I hired a turtle once, and let me tell ya, they make lousy cooks.

Trillium -- I have read the intro dozens of times. I do not know how you can come up with this conclusion. His point is about the food getting the respect, not his writing. Perhaps I am wrong and Robb will clarify this.

The meat grinder/sausage stuffers that MayhawMan suggests at Cabela's can also be found at BassPro Shops if you happen to be closer to one. Similarly overwhelming big box outdoor stores. You can also check the restaurant supply houses where you are. As I recall Ace carries them.

Wonderful piece of writing. Thanks.

Robb contributed a couple of iconic Tex-Mex recipes from the book to RecipeGullet. Check out the margarita recipe...it's pretty much vegetarian.

The one on Amazon looks particularly interesting, since it has three different types of Pimenton de la Vera. Good catch, Ronnie.

Here is the sweet version of the Pimenton de la Vera at Chefshop.com.

Linda -- give CM a call. They just recently got some in from the same area of Spain, which I think it is in Basque country. Pimenton de la Vera are the words on the tin to look for.

100% smoked. I made it again yesterday. Still great! Still haven't tried the other little tin -- half as much at 50% higher price, so I feel like cherishing it before using.

Seen at Williams-Sonoma, Dallas Galleria: Half Pint ISI dessert creamer, sage color, $23 (regularly $45 the price tag says -- a bit high for the half pint), a very good deal at this price.

I have done this slow-cooked paprika onion/chicken several times now. After doing it with the hot and sweet Szeged in various ratios, I tried Santo Domingo Pimenton de la Vera, an exquisite smokey Spanish paprika. The best yet. I also picked up a tin of another Spanish Pimenton de la Vera: La Dalia by Jose M Hernandez, S.L. I have not tried it yet, but will report back when I do. I got these last two at CookWorks in Dallas, but have seen Pimenton de la Vera on websites. If I can find a link I'll post it.

Thanks everyone. FG - I did get to the ISI site through arigsby's Rick Tramanto link upthread. Some additional recipes there. Thanks for the evocative travel note, Bux. Steve -- right. Not a booklet with recipes by Adria, just a small pamphlet with the five I cited above. Where can I get the Adria booklet? I have the 500 ml brushed aluminum one. For a trial run I just used heavy cream, powdered sugar and vanilla extract...eaten with blueberries and strawberries. The fellow (an eG member) at Cookworks in Dallas who sold it to me had two suggestions. First, he said that Splendra makes a good subsitute for powdered sugar and tends to clog less. Second, he considered the narrow tip to be most useful and said to just ignore the bulbous one. But I wonder if one tip is more useful than another for specific uses.

Welcome kai-chan. I hope we get some responses here, because I would like to bake the bread and make the pate, too. The pate I eat here in Dallas made by a small family run restaurant and a Banh Mi shop are chicken liver and quite good, though I don't have others to compare for crumbliness.

Okay, I have not seen the ads or stopped in a DQ for the drink, so I may have to eat my words. Or drink them. I seriously doubt that the similarity was consciously intentional by DQ. But the unconscious works in mysterious ways. It will be interesting to see how they respond.

Cool! That's Austin for you.

No one here still eats..."crackers", do you?

You're cracking me up, Rachel. My interest is primarily for sweet, but I am curious about and open to hearing more about savory foams.