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gulfporter

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About gulfporter

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    DC-Metro; Bisbee,AZ; Ajijic, Mexico; Gulfport FL; Ajijic, Mexico tambien

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  1. Cheese Blintzes....Making Ahead

    Having 8 guests for brunch and would like to serve cheese blintzes. Normally when I make them for the two of us, I assemble and fry in butter (with a little oil), serve and eat. I don't want to fry when my guests are here (or even that same morning). Would it work if I fried them the night before, refrigerated and reheated in an oven for serving? Or would that result in a greasy soggy mess? Suggestions on oven temperature for the reheat if feasible? I have seen blintz recipes that are baked, not fried. My mother always fried them and so have I. If baked, do they get a bit of crispness to them?
  2. Tony's Wine Bistro has lots of nice wines by the glass. We eat light when flying, so usually share an appetizer or two. It's usually quiet, good service. Been 6 months since last visit.
  3. Chiles en Nogada are traditionally served only for Mexican Independence Day (16 de Septiembre). Every household and restaurant have their own version. In years past we have eaten as many as 12 different versions in the course of the week long celebration. Certain things about it never change: always poblanos, walnuts, pomegranate seeds and dried fruit (though the types of dried and fresh fruit vary as does the ratio of fruit to meat). And the cream sauce is always room temperature, never heated. Not only is it a tasty dish, it is about the prettiest meal ever put on a plate. I have made them at home (but not for several years). Rick Bayless's recipe is the one I used. http://www.rickbayless.com/recipe/pork-and-fruit-stuffed-chiles-in-white-walnut-sauce/ The history of the dish is one of creating a festive dish on the spur of the moment with limited ingredients. https://www.tripsavvy.com/chiles-en-nogada-1588803
  4. We have two homes that we travel back/forth every few months; one in FL one in MX. For me the most important food list is the one that shows what we HAVE in the freezer. After a few months away, it's important to know what proteins need to be fished out of the freezer. Buying a veg for the side is the easy part....I wander over to local produce stands in whatever city I happen to be in.
  5. When do you over tip?

    In the US we tip 20% and in Mexico we tip 15% (most locals in MX tip 10%, some only 5%). We do have minimum tips in each country. It's $5 in the US and 50 pesos in MX...this applies to Cheap Eats places in either country where our tabs run 20 bucks or less in the US or 300 pesos or less in MX. We see no reason a server should be "punished" for working at an eatery that offers good food and low prices.
  6. Making Mexican at home

    I'm at our new home in Mexico....new to us, anyway. It's an older home and we've been having updates made since we bought it, April 25. We moved in here June 1, after the worst was over. Still most everyday there are workman and NOISE!! Today they are finishing some petate doors and the generator for the staple gun is bone and brain shaking. I did get a combo gas and charcoal grill, so I can make lunch outside. My go to lunch is grilled green chorizo which I then stuff into a flour tortilla with goat cheese, and grill these quick quesadillas and serve with mango salsa (mangoes are super ripe and they are squished on every sidewalk of our town this time of year). We are lucky to have many great eateries for dinner we can walk to for dinner. Here are before and after photos of my new MXN kitchen.
  7. I am proud to say that our niece, while enrolled at the CIA, did an internship at Eleven Madison, about 4 years ago. She said it was the best internship she could have gotten. The principals and staff there have continued to give her advice as she and her wife recently opened an eatery in downtown Baltimore.
  8. Requesting Half Portions

    Appreciate the input, especially from chefs. Still wondering if anyone on this board has actually asked for a half portion? What was the response?? I don't know that I'll work up the nerve to ask; I started the thread because I was curious if these request are common/expected in restaurants. Apparently they aren't.
  9. Requesting Half Portions

    How do restaurateurs (and their customers) feel about asking for a half-portion, when they aren’t offered on the menu? We eat out a lot; 5 to 7 times a week. And we also travel a lot. While doggie bags are sometimes an option, not all foods reheat well (eggs benedict comes to mind). And often we’re heading out somewhere else (not home) after lunch and storing leftovers in the car for a few hours in our summer heat (Florida) isn’t a good idea. Bringing home leftovers that need reheating when we’re on the road and staying at a hotel isn’t feasible. Then there’s the calorie count….yeah I know I can order the salmon, but sometimes I want fettuccine alfredo, simply not that big a serving. And I'm not going to leave half my meal uneaten on the plate...that's just too wasteful. I don’t want to bog down any restaurant kitchen; it’s a pet peeve when other diners want the chef to change every component of their dish, as if the kitchen is full of personal chefs at their disposal. We tend to frequent tapas and small plate eateries; at other restaurants I often order appetizers, but at a lot of eateries the appys are often fried (so they come out quickly) and I’m not a fan of fried foods. I found this article about half portions and can see both sides of this issue. http://nypost.com/2015/04/27/nycs-most-annoying-new-dining-trend-ordering-half-entrees/ I've never asked a server about getting a half portion because I don't know if that's 'fair' to the kitchen so I'm curious what other customers do and what restaurant owners think of this request.
  10. Sounds like a case of a business owner who disagrees with the wage increase and is trying to make his/her 'point.' In business, all costs are passed on to the customer, whether it's the rent, the utilities, wages, cost of goods.
  11. Recipe "Disaster!"

    Have a friend who was a newspaper reporter for a mid-sized city back in the 1960s. The editor required every reporter to spend one day a month taking incoming phone calls from the public. My friend said without doubt most calls had to do with the newspaper's weekly recipe column (which were usually bought from a service). There were no food editors back in the 1960s in small city newsrooms and certainly no kitchen-testing was done. Errors like 1/2 cup of salt, instead of 1/2 teaspoon of salt were not uncommon and my friend presumes these same recipes were printed in newspapers all across America. When I lived in Mexico for five years, I wrote a recipe column for a monthly ex-pat magazine. Many of the recipes were ones I gleaned from local women at markets or at their homes (and my Spanish is not all that good). And while I kitchen-tested each recipe and (thought I was) being assiduous in my ingredient lists and directions, I was always amazed at the errors/omissions I caught before submitting to my editor. A few got past me; my editor (who had written this monthly column previous to my stint) caught those. Well, all but one. I have a great amount of respect for food writers, but I always try to make sense of a new recipe before I start assembling ingredients and cooking.
  12. Canned whipped cream shortage

    No shortage here on the west coast of FL, near St. Petersburg. Though the store-brand which was on sale, was sold out (I don't think that was unusual). Plenty of Reddi Whip in all sizes and lite, creamy, extra creamy, etc. When we heard the 'bulletin' we rushed out to grab a few cans....my DH uses it daily on his morning coffee and has for the last 10+ years.
  13. Cuisinart Recall

    I was able to register at their site earlier this AM...it timed out on my first few attempts, then went through (got a confirmation email).
  14. eG Cook-Off 74: Holiday Roasts

    Well, mark me down, too. I've never heard of using a crepe and have had excellent results without it. I use store-bought frozen puff pastry and my only "trick" when using puff is to always well chill the dish before putting it into a really hot oven (that's what I think gives the best puffiness).
  15. eG Cook-Off 74: Holiday Roasts

    I've done the full-sized standard beef wellingtons in the past. I also made individual chicken wellingtons (chicken pate' and standard mushroom duxelles) and the individual ones were easier, faster and quite nice looking and tasting. For Christmas, I've decided on individual lamb wellingtons (just us two this year). I plan to remove the tenderloin off of a lamb rack, then cut in half for each of the 2 servings. Trying to decide what to put in with the lamb, whether to go traditional or do something more interesting.
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