kcd

We spent 3 weeks in Oaxaca last summer (05) and had a great time. We stayed with a family associated with the Spanish language school we attended. They were wonderful. Just outstanding! It is not necessary to attend the school to stay with them. PM me if you want contact information. The down side of staying with Hector and Leo was that we were not in the center of town. However, we were near the bus system, and were able to get where we wanted to go without much trouble. (About $15/ppd, for a room with a private bath and a hearty breakfast) Another place that I would strongly recommend is Mariposa. It is a nice place, and reasonable. As for cooking schools, I attended several. One was S. Trilling. It was worth every penny, and a wonderous, charming time. I also went to the school associated with El Naranja. I would not recommend it. It was fine. Just fine, but not recommended. The owner was "cold". She started the class with "I won't remember your names, so it isn't necessary to introduce yourselves". All the cooking we did was to take turns turning the blender on and off, pealing chiles, and roasting them. Our market tour was very perfunctory, not very personal, and unispired. When it came time to eat, she went to another table. We were dismissed. It was quite a contrast from Susanna's warmth. Also, there are many, many cooking classes that you can arrange once you get down there. Enjoy, and don't worry about the Ph.d. Those (and the sometimes difficult year following) can be survived. kcd

Cool beans! I'm off to the store. I'll get it together this afternoon, let it sit overnight and give it a gentle heating tomorrow. Thank, Shelora. I've read your posts with special interest and appreciation. You, Theobroma, and others have been gentle mentors as I explore this lovely cuisine. kcd

Good Afternoon! I'm thinking that I'll make a Manchamantel Mole for Saturday (7/21). I have both Trilling's and Martinez's versions. It is hot here in Texas right now. We'll be having friends over for an outdoor movie and swim and thought this might be just the ticket, spicy and refreshing. (this is an opinion of someone who's never had it). 2 questions: 1 Should make this on Friday, to serve on Saturday? Typically, I'd make the mole a day before servining (being told by my mother that all stews are better the next day ). The use of the plantains (Trilling) and pineapple (both recipes) made me wonder. 2 ANY feedback on these recopes, or suggestions for another version would be greatly appreciated. Because of the plantains and use of additional spices I was considering the Trilling recipe, however the story with Zarela Martinez's version was very compelling. Facts and opinions equally welcome. kcd

Why, or why does that info about Hanna make me definitely want to get it. It is available here in Austin, so it is probably near the top of the listing. silly, shallow woman..... but I'm sure that it's good wine. kcd

I love the idea of starting with a rose. And I'll look for the Hanna as well. I've spoken to 2 or 3 distributors in Austin and know that I can get those. The ones from New Mexico and even Washington are difficult. kcd

We tried several while in the Okanagan Valley. We spent a week in either Vancouver or O.V. I can't recall any names . We likeed many, and really enjoyed several. None are any available here in Texas I like the idea of having old/new world comparisons. kc

What a great start. Between Central Market; Grapevine Market, and Whole Foods, we have a lot of good choices for wines. Living in the very near vacinity of all three really helps!

Ladies and Gents I'll be hosting some friends for an exploration into Cab Franc. A couple of years ago I got some interesting Cab Francs while touring B.C. Now I'm in Austin, and want to try 2 or 3 new ones. Any ideas about specifics? Also, I'm open to ideas about foods. Real open. I was thinking about some grilled lamb "stuffed" with fresh herbed pesto...??? Cheeses? General directions? Facts and opinions equally welcome. kc

I just wanted to drop a note to say that I finally was able to take a trip to Progresso, and look for comals. In fact, I was able to get an iron one, and 2 (count 'em "2") clay comals. And get all to Austin. I needed to go to Edinburg Texas for work, and arranged it so I could make a fairly quick dash into Progresso. As per (most excellent) suggestion, I parked at Arturo's and toddled back and forth to my car as needed. Given my short 2 hour trip, and a summer trip to Oaxaca, I mostly concentrated on the comals. I am hosting a Oaxacan cooking experience on Saturday with some friends so I also picked up some Monte Alban mescal and 6 small wooden animals (not quite sure how we will get 6 cooks in the kitchen, but we'll manage, and the mescal should help). We'll be cooking a combination of foods from S. Trilling, Z. Martinez and the El Naranja restaurant. Partners will join the cooks for the dinner. Now, any advice on seasoning and/or curing the iron or the clay? I think we threw away the white powdery stuff we brought back after the comals turned into dust. Facts and opinions equally welcome. kcd

Right. And stop rude security guards from setting a suitcase on it after he has confirmed that it was a comal. That one hurt. kcd

Thanks for the tips. We went to one of S. Trilling's classes. What an experience!!!!! It was grand! I went to 3 other classes, and none compared. Nor were as expensive. (and worth EVERY penny.) Or as thorough (altough Iliana de la Vega provided a lot of historical information.) One of the two comals were from her place. It was wrapped in bubble wrap, and cardboard, and was heavily cushioned between soft shawls, a table cloth, and other soft items, and near the rigid reinforcing bar of the suitcase to protect it from external jabs. It seemed very secure, even to my doubting husband. I suspect that one of the 6 inspections (3 on each side of the boarder) was to blame. No hurry here. I may wait, and make a trip to Progresso in the fall, to place my order, and later to pick it up. <grinning here> kcd

Well, you may be right about moving around Progreso, but not about this, I'm afraid. I've been in Austin for awhile, just at 20 years. So far I haven't surcombed to the North/South, East/West thing that seems to be one of the few "glitches" in the city. Near as I can tell, my car takes me anywhere I point it. kcd

Been to Fiesta, and Michoacan. Will "nose" about some other places before I pop $43 (including shippig) for a small version of what I paid $1.50 for (plus airfare, of course )

Just back from Oaxaca, and am haunting sites for a comal. I went to the Rancho Gordo site, and the Nuestra Tierra site, but can find no mention of comals. I did find them on the Gourmet Slueth, but was hoping for the plain clay kind. Jaymes has given (on another thread) tips to getting in and our of Progreso, but if there is another source on-line, it would be much appreciated. kcd

Fabulous!!! This is just what I needed. I may need to go soon. Or, I'm off for the summer, but when I go back to school we both work 4/10s, and can easily leave Friday morning, return Saturday, and have a day for relaxing before we go back to work (this seems more important working long days). Also, it will give us a chance to practice our newly acquired Spanish (which we are worried about trickling out our ears as we sleep.) This will be great. I think our 3 weeks in Oaxaca did a lot to help Jim "be easy" about Mexico. Your information/advice about Progreso will help with "boarder town" concerns. kcd

Thanks for the tips. I thought I might check out Fiesta (the equivilent of "HEB" -or a mainstream grocery store), or even Michoecan, but didn't have much hope. I am encouraged. As for day-tripping to Mexico, always an option, but rarely with DH, as he spent his adolescence in El Paso, and is a bit worried about boarder towns. We just went to (south) South Padre for the first time together. I will certainly write for tips to Progreso. I am hoping that our new Spanish skills will help. kcd

If you are visiting the "central" Texas wineries, we like to make a "wine trip to Fred" about once a year. This involves leaving for Fredricksburg (from Austin) about 9 or so, stopping for jerky in Johnson City, and on to Fred, where we have a short shopping tour and lunch. Then we go past Fred to Chism Trail, and back to Fredricksburg to visit the city winery (which is yucky, but part of the ritual). We then stop at the Grapevine winery, Beckers (with an additional glass on the porch), and end the day at Texas Hills. There we unpack the pcnic basket, and having purchased an additional bottle or 2, watch the sun set (or what we can see of it.) Going north out of Austin, we enjoy a trip to Spicewood vineyards. kcd

The reports on Tin Tin Nio seems consistent with what I've heard: very inconsistent, both in food and service. I would love to hear a report on Andiamo. We live near Burnet and 183, and enjoy dinning in the surrounding area (there are sooo many options.) Facts and opinions equally welcome. kcd

Just back from 3 weeks in Oaxaca, where we took language and cooking classes. I loved the comals. (I love bowls, or anything that is similar to a bowl. The larger the better.) We purchased 2, a almost large one (perhaps 22") and a smaller 15" (or so) one. We intended to hand carry the large one. The smaller one was packed in cardboard, and covered with bubble wrap (packed between rugs and table cloths). It was put in the suitcase. A @##$%^ airport guard put a suitcase on the large one, the smaller one broke in the suitcase (I prefer to think the TSA person broke it when our luggage was inspected. grrrr) Anyone know of a source for these wonders? Can I get a potter friend to make one? This was a bitter disappointment; we even brought back some "cal" (lime). Facts and opinions equally welcome. kcd (who really wanted the large 30"+ comal)

I'm just back from Oaxaca, so I read this topic with interest. I would love to hear the original poster's review. We ate at the Naranja, and enjoyed it very much. I had a pork stuffed chili, with amarillo mole. Jimbob had the same, but with a hotter chili (chili de agua). Very tasty. I also attended her cooking class (along with 3 other classes). I can't say that it was my favorite. This was more like participating in a cooking show: with the host up front, and the observer emptying chilies, and grinding them in the blender, taking turns with the other members. I found the other classes much more satisfying, with Susanna Trillings being a show-stopping-total-day experience. It is sometime had to separate restaurents from a specific time/mood. However, probably one of our favorite restaurants were Maria Bonita, Los Danzantes, and the restaurant in the Soledad hotel (aka "the chocolate hotel"), but the latter might have been a response to the mood at the time, and not strictly the food. There was also a favorite neighborhood (non-Central) restuarant, but I couldn't tell you the name. kcd kcd

Just back from Oaxaca, where I was able to take a few cooking classes. According to Iliana de la Vega (from the Naranja restaurant), you can strain and reduce by about 2/3 and use the resulting concentrate for either a viniagrette, or in a Margarita (or with vodka.) kcd

Ladies and Gents I love my Reidel glasses, but hate the cleaning issues. I know that there are things for the dishwasher, but I am not likely to get several, which is what would I need. Some time ago there was a strand on the restaurant-grade Reidels. I understood from the postings that these were new, or "newish". I was wondering if people are using them, and if so, how do they like them. I do some informal catering for small and larger groups; families, clubs, etc. These groups usually can't afford "nice" wine and frequently aspire to "modest" wine. I would like to be able to show the food and wine to its best with better glasses (then what was left in the clubhouse by the last caterer). I also do a fair amount of entertaining in my home. To that end, I would like to have a supply (a few dozen) of restaurant grade Reidels. IF they are worthy. Where and how to get them is the challenge. I have called our local distributor, but since I don't have a "storefront", but do have a tax ID number, I haven't gotten far. Is is worth this effort? Do you have any sources for the glasses? kcd

I would love this. I enjoy tasting and discussing wine, but have few opportunities to do it. My memory (and/or budget) limit my ability to get some of the wines discussed here. My format preference is for someone (C.C.?) should designate specific wines, not varietals or regions, but labels. The wines could be tasted within a limited period of time. 1 per week, might be a bit long. Maybe. People will be encouraged to provide pairing notes as well as tasting notes: what they ate with it, type of situation, etc. I would appreciate the sensitivity to cost. (Teacher pay in Texas is #46 or 47 in nation). So under $20 would be appreciated, especially if 4 wines are done in a short period. kcd

I like that. Recently I had the big "5 0" party. Serious party. I took some (white) wines that I don't care for, and some of our homemade wines for others to drink. Decoys. Also some "better" stuff. At the end of the evening all of the homemade wines were gone, the "better" stuff was gone. However a bottle of white was still there. I think this is the 3rd time that I've tried to serve it. Into the freezer with it.