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  1. but there a very few real intown walking neighborhoods--and if you live in one--say downtown decatur area, and want to go to another, say va/highlands, you have to drive to it. and even though the distance isn't all that far, depending on the time of day, it can take well over a half hour to get there. that's my great complaint about atlanta, and why i disagreed with an earlier remark about alpharetta not being in atlanta. i can't claim to be a native atlantan, but i lived in inman park and va'highlands and midtown for nine years. of course the midtown area is distinctly different from mari
  2. the best breakfasts are those served at fine hotels [sorry-but true]: cafe con leche, pan tostada [a beautiful assortment of rolls and pastries if you're lucky], mantequilla, frutas con yoghurt y granola, huevos. i know it sounds like a typical american style full breakfast, but the difference is in the quality and freshness of the actual components--a fruit platter, for example, consists of slabs of ripe papaya, mango, banana, watermelon, pineapple--which almost make a meal in itself. i like eggs served with tortillas, great combination, or, in ecuador, eggs scrambled with hominy. while ho
  3. i rather disagree that atlanta has been discussed here as a sleepy city of meat & 3s and barbecue--in fact, that atlanta has been gone for over a decade. and i lament that there never has been much of any discussion about atlanta--high end or no--on this site. dave thomas's recs are good. i like both madras and udipi for very good, cheap authentic southern indian cuisine. i haven't tried vietnam house but bien thuy is an old standard favorite. nuevo laredo cantina is still an atmospheric place to go for tex mex. the angel pub in decatur serves decent draft ales & okay food--but th
  4. internet cafes are ubiquitous, but they're not reliable. it's not uncommon to sit typing for an hour and find you've lost the connection--just like that--and lost all your work, as well. electricity can be intermittent in many communities--so just imagine the havoc that wreaks for internet access.
  5. elmo, if you look like brad pitt, then i look like geena davis. but i gotta tell you, nothing does it for me like a young dark-eyed mexican boy, say 18 years old......... oops, better stop before i look like a fool. opps, too late.
  6. jaymes, i'm thinking margaritas after we find a posada. pero, es verdad, a mi me gustan margaritas....
  7. well, guess who's riding shotgun? first and foremost, we'll [i'll] be in search of the perfect margarita...
  8. thea, i am really mesmerized by your posts. sorry it took me so long to find them. i especially like reading about the memela and huarache lady in puebla. so true. IMO the greatest hindrance to norteamericanos diving right in to the local cuisines is fear of getting sick. my husband won't eat a tlayuda from a street vendor if you put a gun to his head. [really]. the cocineras selling tamales and ensalada de nopales in market corners or on sidewalks have prepared the food in their own kitchens. reading your posts is making me hungry and sad.
  9. i ate a lot of asiento in oaxaca this summer--not always by choice--it was smeared in the tlayudas. thea--thanks for explaining where it comes from--i did not know! but i did know that the lard used in mexican kitchens is runny and brownish looking, often kept in a plastic baggy inside another plastic tub. and it can be expensive. i have no idea how anyone could produce a vegetarian tamale. i have tried making tamales once this summer and i substituted my own rendered duck fat for the lard. the flavor was pretty good. but the texture is tricky--the lard has to be beaten into the masa with
  10. considering that this is a website dedicated to the appreciation of food, and considering that you are a sponser, i guess i would have expected you to be more willing to engage in a critical discussion of the obesity epidemic as it is related to increasing portion sizes, availability of cheap high-fat low-nutrient foods, etc. but your reaction seems to me to be two-fold: to pooh-pooh the claims that this is anything more than some anti-american conspiracy, and to dismiss any evidence presented by anyone to the contrary. as i have picked my way through this thread i have noticed that you seem
  11. funny, shaw--you're behaving like one of my students. i haven't been indicted--i'm not on the stand--and you're not cross-examinging a witness. how about that, big boy? i made it clear that i wasn't going to present evidence. i am not going to "explain" to you why obesity is on the rise in nations where people don't eat fast food. that information is available to anyone who wants to find it. one can gather the information from as many disparate sources as one likes and then begin to have an informed debate. i was making a different point, that thus far this has been a relatively uninfo
  12. this is the most rational point you've made yet--but it also begs the question, which NO ONE has touched--Why are the economically impoverished more likely to be obese? foode recommended Greg Critser's Fatland. i just finished it and recommend that anyone wishing to participate in this debate read it and then return to the table--not that it is the definitive word on american obesity--but becuase after reading it at least you'll have some place from which to start making rational points--rather than assuming and tossing out IMOs. i don't agree with his entire premise, but mostly he's right o
  13. i ate lots of entomatadas and enfrijoladas in oaxaca--this is comida corrida, for sure. instead of being baked, the bean-dipped tortillas were folded into triangles and layered on the plate, topped with crumbled requeson and sliced onion, served very warm. flash-frying the tortillas in hot oil should prevent them from getting too mushy.
  14. a ustedes-- por supuesto, por supuesto! um...miguelito and i are planning to go into atlanta this week and thoroughly scope the ethnic hispanic markets. my guess is that it's possible to buy the dried corn and lime and make one's own masa--or buy masa dough, refrigerated or frozen--i'll update this when i find out. i have a gas stove and the comal i purchased is fairly small--it needs to be set over flames--an electric range doesn't seem like it would work. again i tell you these things are miraculous--the heat distributes uniformly--the mexican comals often appear white [and/or charred] and
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