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help me find foods local to el salvador

Ditto on the Redhook ballfields -- the line was so long for the pupusas I couldn't even get one!

Sep 14, 2007
daveklop in Outer Boroughs

Mexican coming from California... what would you recommend?

oh my... I havn't read this entire string so I hope i'm not going off topic, but as a Chicago expatriate now living in New York I pine for the excellent Mexican food from my former home town & am happy to see it have its due. Yes, pick up this month's <i> Gourmet</i> for a quick rundown. A favorite of mine not mentioned in the magazine was Arturo's on the corner of Western and Armitage --- open all night. And while you're out and about pop into any bodega or even a ginormous Dominick's supermarket and seek out a package of El Milagro tortillas -- corn, not flour. It'll set you back less than 50 cents, will keep until you get them back home, and will be the most delicous tortilla you've ever put in your mouth.

Sep 14, 2007
daveklop in Chicago Area

The Year's Best Cookbooks/Food Books

Has anyone read "United States of Arugula?" It got a good writeup in the New York Times & I was thinking of picking it up.

Dec 03, 2006
daveklop in Food Media & News

Irritating NY Times Cookbook Round Up

I'm disappointed to hear it -- I was looking forward to perusing the NY Times list. Has anyone seen a 'best cookbooks of the year' list that you thought was good?

Dec 03, 2006
daveklop in Food Media & News

Peanut Soup

Over thanksgiving, visiting from New York, we stopped at the Red Fox Inn in Middleburg, VA. Along with the excellent fried chicken, I tried something from the menu I'd never seen before: peanut soup. It was delicious -- creamy and thick, pale tan color, topped with a crunchy chopped peanut garnish.

Is this a common dish in Virginia? Is it made and served in other parts of the south? Is there any interesting lore to be passed on about it? Does anyone have a favorite recipe? Would love to hear anything there is to know about this dish. Yum!

Can I let my rolls rise in the fridge overnight?

I used to make refrigerator rolls frequently and they worked very well every time. I'm pretty sure the recipe came from the '75 edition of the Joy of Cooking.

Nov 15, 2006
daveklop in Home Cooking

pumpkin seeds -- in a sauce

This is terrific info, and thanks everyone for jumping in. I'm going to take a shot at peeling my ziplock full of roasted jack o'lantern seeds by hand and see whether I have the patience for it (will cracking the hulls gently with a rolling pin help, I wonder)?

I often do the same technique you mention, sixelagao, with tomatillos in a cast iron pan, and I can't wait to add pumpkin seeds to it. This time, though, I may leave the salsa verde on the side -- the sauce I remember, that started this whole investation, was brown, maybe thickened with some crema mexicana (or sour cream more likely -- this was in Indiana). I'll dig for a recipe like that, or maybe just wing it and see what I come up with. Wish me luck!

Nov 04, 2006
daveklop in Home Cooking

Anyone else fed up with "molecular gastronomy"?

Actually when i looked deeper into Chow's writeup of Terra Madre, I saw that Adria was a featured speaker. So they must have some common ground!

Nov 03, 2006
daveklop in General Topics

Anniversary Dinner recommendations...

I've never been treated so well at a restaurant as I was at Gramercy Tavern a month a go for my own anniversary. Highly recommended by one and all.

Nov 02, 2006
daveklop in Manhattan

Anyone else fed up with "molecular gastronomy"?

I'm interested that no one has noted the Slow Food movement, whose bi-annual summit is going on in Italy as we speak (http://www.chow.com/stories/10182). Is slow food, with its ideology of local traditions and natural ingredients, the foil of Molecular Gastronomy? Is Ferran Adria the nemesis of Alice Waters? Are they competing movements, vying for the souls of foodies, or is Slow Food a reactionary response to the future of food, which MG represents?

Nov 02, 2006
daveklop in General Topics

What's the Most Time Consuming Thing You Have Ever Cooked?

right ON!! next time that's happening let us know!

Nov 02, 2006
daveklop in Home Cooking

What's the Most Time Consuming Thing You Have Ever Cooked?

Can I add... this a GREAT discussion. Lots of varied and terrific experiences!

Nov 02, 2006
daveklop in Home Cooking

What's the Most Time Consuming Thing You Have Ever Cooked?

I cooked every night for a week to make about 120 baby quiches for my 40th birthday party. I made four different fillings (artichoke & parmesan; mushroom & swiss; roasted pepper & ricotta; spinach & feta); plus 120 tiny tart shells: mixing; resting; rolling; cutting; shaping; weighting; pre-baking; cooling. Then: adding filling to each shell, topping off with custard & baking. (after all that, by the way, they freeze well).

Was it worth it? Yea! I made them again for a friend's wedding a few months later.

Nov 02, 2006
daveklop in Home Cooking

Per Se Recommendations

Whatever you get -- please report back to this board, so we can all live vicariously though what will surely be a rare experience!

Nov 02, 2006
daveklop in Manhattan

pumpkin seeds -- in a sauce

Years ago I had a dish by (I believe) a Guatemalan cook -- chicken in a spicy brown sauce. When I asked, I learned that the secret to the sauce's delicious flavor was ground pumpkin seeds. I've never seen a recipe for a sauce like that, but I'd love to try one now as I stare at the pile of pumpkin seeds I roasted last night. Does anyone know how to make such a dish?

Nov 02, 2006
daveklop in Home Cooking

What's Your Secret Ingredient?

This is a fantastic topic and thanks everyone for sharing your now-no-longer-secret ingredients! I'm too late to add anything new, so I'll second what's been mentioned already: shallots to start a savory dish; cilantro to finish it; and butter in just about anything. Also, cilantro and lime juice as a marinade for chicken or fish.

Nov 01, 2006
daveklop in Home Cooking

Quick advice needed: Tamales, Park Slope

No, don't know, sorry. I do know there's not a tamale to be found anywhere over here in Carrol Gardens. So, please say where to find them in Sunset Park: I've not yet made the tamale pilgimage that I know I'm destined for!

Oct 29, 2006
daveklop in Outer Boroughs

What are rosamexicano restaurants like, and what about the Gilt?

I definitely recommend rosa mexicano. I've been there twice, and both times I and everyone at my table loved everything we ordered. I loved (and had too many of :) the pomegranite margaritas, and I was very happily surprised by the tortillas. Flavorful, fresh tortillas are sadly a rarity here in NYC, and at Rosa they make them by hand all night long in a station in the middle of the dining room.

The 1st avenue location (I haven't been to either of the others) was lively and fun, and elegant without being fussy. I hope it's still as good as I remember. Enjoy!

Oct 28, 2006
daveklop in Manhattan

Other Sushi places in Brooklyn besides Geido

Osaka, also on Court St., is very good and is highly rated in Zagat. (I can't compare it to Cube 63 as I've not tried that one yet.)

Oct 16, 2006
daveklop in Outer Boroughs