Toliver

I think that question was answered on this thread. There's also a second link inside that discussion for another thread about freezing herbs.

From the article: Where is that green "getting ready to be sick" smilie when you need it? And then there's this quote: We've been eating whaaaaaattt on our Whoppers™?!

Not to throw a wrench into this but... I know it's early in the planning stages, but do you know if any eGulleteers from outside the US have expressed interest in this given that eGullet has a world-wide membership? I'd hate to see this made into a US-centric competition if it doesn't have to be. I know there are a number of Canadians, Brits, Aussies, etc, on the board. And if there is an Aussie contingent they'd be in the dead of their Winter come June.

The anthem is easy: "Food, Glorious Food!" from the musical "Oliver!" edited to add: How about a Bourdain-athon : eGulletAthletes would be required to smoke a pack of unfiltered Camels and curse like a sailor while plating a 7-course meal. Extra points will be awarded for feigned sodomy of the other cooks.(See this thread). Or the Le Petite Cabbage Chuck & Tuck : eGulletAthletes will be served a plate of buttery steamed Brussell Sprouts. The Gold Medal goes to the person who is able to clear their plates of the little cabbages. Techniques to accomplish this can inlcude eating them, hiding them on their person without the judges notcing or tossing them onto the plates of the other contestants, again, without the judges noticing. Points will be deducted for trying to feed them to the eGullet dog under the table.

My sister-in-law's family is Filipino. Her mom would always make vats of pancit, which I now see was actually pancit bihon, and mountains of lumpia for family gatherings. I was in heaven eating that food! Man, it was good. But her mom is getting on in years and has told the family that she doesn't have the wherewithall to make those dishes anymore. That's such a shame and none of her kids want to learn how to make the dishes since they are so time consuming. Now you can actually buy bags of lumpia pre-made in the frozen section of your grocery store. I've also been to a Filipino party (U.S. Navy retirement) where they roasted a pig and served this vinegar and garlic dipping sauce that was wonderful. Does this sauce have a name? Or was it really just vinegar & garlic? Also, Soba, my sister-in-law's entire family loves hot & spicy dishes (which explains their love for spicy Mexican food). Is this typical of Filipinos? It looks like most of the Filipino dishes are mild. Does the chile pepper have a place in Filipino cuisine?

It was 87 degrees here yesterday. The orange blossoms and honeysuckle were vying for my attention as I was out & about running errands. Winter is nothing but a bad memory now. Given how hot it is, I just hope we haven't skipped Spring! As for Winter dishes, I have cauliflower waiting to be oven-roasted. I'm also eager to try the oven-baked beans that have been discussed here on eGullet but I'm not sure I want to crank up the oven given how hot it's been here. And with this warm weather, I'm wondering if there's a way to barbecue cauliflower. Hmmm...

Damn straight! I like their Carne Asada burritos. It's just meat, salsa and guacamole in a tortilla. No rice. No beans. Wow. God, I miss them.

First off, bring tennis shoes and a sweater. The tennis shoes are for a comfortable walk from your hotel to the San Diego Marriott Hotel & the Manchester Hyatt. It may look close on a map but it's still quite a walk (these are big downtown-sized blocks). The Manchester, practically being right on the water, is closer to the Marriott but comfortable shoes will still come in handy (you'll also want to do the tourist thing and take a stroll through Seaport Village, which is next to the Manchester). You may need the sweater because San Diego has a marine layer that comes in at night and sometimes stays around until it gets burned off by the sun around 10am or so. So, it may eventually be a great sunny day once the marine layer is gone, but the nights can get nippy when it comes back in). Trivia fact: In the month of June, San Diego gets the least sun of cities in all the continental US thanks to the marine layer that comes in but doesn't leave. It's nicknamed "June Gloom" and "May Gray" by the locals because during those 2 months, the sun is but a mere memory. All three hotels you mentioned are either in or are near the Gaslamp District. You will find many good restaurants there. You can also see what's in your price range by looking here, which is a listing of the Gaslamp restaurants. Horton Plaza, a shopping mall, will have places to eat, as well. You mention La Jolla which is nowhere near Downtown. Do you know where in La Jolla you will be? What is actually considered the "real" La Jolla is a very small area on the coast but developers have stretched the name to cover buildings and shopping centers that are miles away from the actual "town". I was Googling for "La Jolla Sushi" and found places nowhere near the actual "town" of La Jolla. Be aware of that. I Googled this downtown wine bar. I haven't been there so I can't attest to it. For Fish Tacos, I'd say Rubio's, too. They are a fast food restaurant chain now but they are the ones who started it all in San Diego. I would also recommend taking advantage of your hotel's concierge if the service is free. They can make recommendations that will fit your budget. Call the concierge before you get to San Diego if you want to plan out your meals & entertainment in advance. It will help develop a bond with them, too, so when you show up they will know who you are. You may get better service.

Any rate you pay won't be for the view...it will be for the gourmet meals! Read his Foodblog. edited to qualify

Big fat, salt-covered, crunchy pretzels.

On this morning's NBC "Today" show, Corey Greenberg reported from the International Home & Housewares Show in Chicago. You can read Corey's report here. Some new items debuted by KitchenAid included an ice cream bowl for your mixer. The bowl's exterior is like a regular KitchenAid bowl, but the interior of the bowl looks like one of those ice cream canisters you use in home ice cream makers. Freeze the bowl, then attach it to your mixer and add your ingredients. Turn on the KitchenAid and in 20 minutes you have ice cream. It uses a special ice cream blade "paddle" for mixing the ice cream. Corey also showed off a KitchenAid Ravioli Maker attachment. He inserted two sheets of pre-made pasta (he said the pasta was made using the Pasta Roller attachment) into the top of the attachment. He spooned some filling into the middle slot of the Ravioli Maker. He manually turned a knob on the front of the Ravioli Maker and a sheet of sealed filled raviolis came out from the bottom of the attachment. All you would have to do is slice them into individual raviolis and boil them. Oxo also debuted a new "professional" mandoline but neither Oxo's mandoline nor KitchenAid's new attachments are on their respective websites at this time.

There was a news story a couple years ago concerning a recall on a certain brand (can't remember the name) of pomace olive oil due to the presence of some of the solvents still left in the oil. The only reason I remember the incident is that I had never heard of pomace olive oil before and did an internet search to find out more about it. I'm a cynic (sometimes) and when it comes to pomace olive oil, I don't trust the processing plants to get it right. If you can afford something better, I'd say pass on the pomace.

Thanks for posting that thread's URL. It's like being able to go back and view the Magna Carta and see where it all began. I haven't tried the chickpea variation, yet. Thanks for posting your feedback on them.

I actually thought about doing that in my backyard...Maybe we could have an e gullet Iron Chef event...oh that would be fun! A brilliant idea! The matchups would be awesome. I'd love to see a barbecue eGullet Iron Chef, too.

Thank you but since this is a professional kitchen it's not so impressive. Balderdash! You are an artist and you inspire with your creations. You are quite impressive, Jinmyo. Edited to add: Last night's dinner was, in honor of the holiday, corned beef (cooked in a slow cooker all day) with horseradish, boiled red potatoes & baby carrots with sauteed cabbage topped with a splash of cider vinegar.

Awww. I believe Chile Pepper Magazine had an article on the Seven Moles of Oaxaca, which included Mole Negro Oaxaqueno made with the chilhuacle negro (among other peppers). If you're looking for dried chilhuacle negro peppers, I found this chile site is selling dried pods.

She gives some mail order sources but last time I tried that I bombed. I tried Frieda's By Mail (Los Angeles), Tierra Vegetables (Healdsburg, CA), and there are others as well. I haven't tried in a couple of years. I am sort of waiting for Fiesta here in Houston to get them. I occasionally bug the produce manager and the reply is always along the lines of "I would love to find a source." I suppose that part of the problem may be setting up a reliable supply. Someone needs to get themselves down there and bring rancho_gordo a supply of Oaxacan pepper seeds. I found this looking for "chile seeds Chilhuacle". Is that what you want? It was linked to from this article: Clickety

"Extrude". Hmm. "Extruded Peeps". It just sounds so...wrong.

"Hashbrowns", in many restaurants, usually refers to shredded potatoes. Of course, this could be a regional thing. Here in Southern California, in 99% of all restaurants, hashbrowns=shredded potatoes. The shredded potatoes can be from either raw potatoes or pre-baked potatoes. There is a notable difference between the two. Sometimes you will find "Hashbrowns" in the frozen section of the grocery store that aren't shredded but are uniformly diced potatoes. Then there is "Potatoes O'Brien" (spelling varies) which is uniformly diced potatoes with diced onions and diced green bell pepper. "Homefries" usually refers to cut-up potatoes. They're not uniformly cut-up so they look like they're homemade, hence the name. Homefries at home came about as a way to use up any leftover baked potatoes. In all the years my mom made "home fries", she never intentionally baked a potato just to make home fries out of them. She'd bake potatoes for a big family dinner and whatever potatoes didn't get eaten would be homefries the next morning. They need to sit in the fridge overnight so their flesh coalesces/solidifies which makes them easier to slice and fry. If they didn't go through the refrigeration process, you'd get dry crumbly potatoes when you went to try and slice them. Some like to peel their potatoes before making home fries, but I prefer them unpeeled. It's more "homey" that way. On rare occasions, my mom would make potato pancakes for breakfast made from leftover mashed potatoes. edited to add: Omlettes in our household were never "empty"...they always had some sort of filling. Diced Ham & cheese filling when we were younger, more adventurous jalepeños & chorizo when we got older. An unfilled omlette is like getting an empty gift box on your birthday.

Could be a Latin/Mediterranean thing. Besides Moroccan dishes, I know raisins are used in empañadas (Spanish "dumplings"). You haven't lived til you've had a Southern version of Bread Pudding with Whiskey Bourbon soaked raisins, so plump with booze you could get a hangover after eating the dessert! edited because I type too fast for my brian...oops, brain!

fifi, I think the problem is that they aren't Oaxacan Peppers, per se, but may be instead, Pasilla de Oaxaca Peppers, which is what I kept finding when Googling. Here's one place that sells the pepper plants A little info about that chile Gourmet Sleuth has the dried chiles for sale There may be seeds inside the dried chiles that might be viable...who knows? The dried chiles are even being sold on eBay. Do you think this is the same chile you're looking for?

Thanks for posting your experience and taking a bullet for the eGullet Team!

Sports Stadium food in general. At the new Petco baseball park in downtown San Diego, a footlong is $6 and a chicken rice bowl is $7.50. Of course, why eat at the ballpark when you can walk a block or two and get some fantastic food in the Gaslamp District.

My mom will be 74 in a month or so and has confided in me that if she never cooks another meal again, she'd be as happy as a clam. Of course, being an eGulleteergeek, this is a totally alien concept to me. I am hoping this isn't genetic because I can't ever imagine not wanting to cook.

A simple idea. I barely make a dent in my coffee pot on the weekends, so I will pour the coffee that's leftover in the pot (before it gets too murky and thick) into two dedicated ice cube trays. I freeze them and use them to make my iced coffees. As you said, no more watered-down drinks and they're perfect for those warm summer days. Alacarte, great blog so far! I bought some Violet Chips in a Restoration Hardware store of all places. They were quite odd tasting to me. They're supposed to give you "sweet breath" so I guess it was worth the trade-off.