having lived in Mexico for a number of years, I rarely saw a lemon. If we had them they were imported from the U.S. and cost a lot. Limes on the other hand are just about free and grow everywhere, as most of the country is too hot for lemons. What we call Key Limes are what they call Lemons.

don't waste the taxi or bus fare getting to Ixtapa. It's totally corporate and plastic. One big hotel and chain restaurant after another

very similar to large lima beans in texture and flavor, they should not be crunchy.

from childhood, I was taught to eat with my mouth closed and not talking. I would think that would be taken a step further for someone on national television.

I agree with both of your problems regarding LB. The mmm mmm mmm, and the talking with her mouth full of food drive me crazy. If you notice, her mother doesn't do either of these obnoxious sound effects.

she was also probably in her 90's and the lisp was do to false teeth. she would never have talked with her mouth full

In St. Louis, Mo. a family owned 4 store chain named Straub's. It has been around since 1901. They carry Prime beef and Berkshire pork and will ship anywhere in the U.S. They also have a website. I highly recommend this store as an excellent source for high end meats.

veal pojarski in a tarragon cream sauce

We moved into a new house when I was a year old in 1955, and it had a disposer. All the houses in this new " nothing special" subdivision had one.

how many people does this serve?

Spanish chorizo is available now in the U.S. It comes in a Criovac bag and that makes it usually able to pass thru customs in many countries. Check into someone in the states sending you some. It's not expensive, so if you lose it, not that big a deal....

Does anyone know if in the St. Louis area there is a restaurant that serves an old Cantonese dish known as Hong Su Gai? It is a breaded and fried chicken breast pieces with pea pods in a thickened clearish sauce. Ive not seen it in many years.

It is not really appropriate to serve a bottle brought by a guest on that evening. The premise being, that you already had your wines chosen. This was not in bad taste.

I know that Straub's has a website and will mail food orders. Miller Ham Co. is in St. Louis also and will also do shipping, probably for less per #. I have been cooking professionallly for 33 years, and this is the best locally available REAL bone in ham.

If you live in the St. Louis area I can recommend Miller Ham Co. located in the Soulard neighborhood. Several smaller stores carry it. It's the best available here, carried by Straub's , a small family owned premium chain. They sell it under their own name.

I am quite familiar with the south side, Col. Emileano Zapata. If you are arriving thru the little tunnel, as you exit , on the left just after El Bruco, is a street cart with fish tacos. It is legendary, but only open for lunch, until about 4pm. Also a Comeda Corrida named Dianeta, any taxesta will know where it is. It's a set menu with about 6-10 choices, lunch only. Again until about 4pm. Set price with soup and drink for around 45 pesos. The best, mostly Mexican working people and a few gringos, usually living there.

Bristol's is within walking distance. They have a very nice brunch. I would make reservations for sure.

I used to live in Mexico and your replies are fairly accurate. You will get the coloring that real saffron would give, but thats about all. The average Mexican could never justify the purchase of saffron, it would be more than the entire meal. Don't expect any saffron flavor. A small vial of the real thing goes a long way.

It's an inexpensive ham comparible to Cook's. Where are you? I could possibly recommend one, depending on where you are.

I would serve the clafouti with a scoop of a very rich valilla ice cream, or at least yourgut if fat is an issue.

I forgot to add, all you really need to add is some color. Maybe horcort vert w/ thin slices of red and yellow peppers in butter. The whole menu would leave you with lots of free time. Everything can be done ahead. The caserole goes in the oven 35m before dinner and the already cooked beans and peppers are reheated in hot butter the last 5-8 min.

what about a Chicken Tetrazzini. Made with breast meat only, fancy mushrooms, toasted almonds, thin spaghetti, and a Sherry cream sauce made with heavy cream, and half and half. Top with a fresh breadcrumb and parm. mixture. you might need two 9x13 pans. It reheats well for a week and is very rich and festive when done the true old fashioned way.

The only canned corn I use for anything is Green Giant Niblets. I think it would work and be a lot cheaper than frozen of a lesser quality . Just drain, rinse in water, and dry a bit.

it would need to be a second refrigerator, not used for everyday use, as opening it would change the temperature countless times a day

I have recently found that using a potato ricer on the grated potatoes is the best way to rid them of water.

I assume you are dry aging at home. How do you do this without a very specifically controlled environment?

I think oyster dressing is and has been for many years , more prevalent in the south.

I would use anything cheap wirh a bone, also pork as in a sausage and ribs or bone in shoulder sliced by the butcher.

I think they should be cooked in shell, less shrinkage by far. You can always shell and devein later.

The dining room at the Palace maybe?