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TOP MEXICAN IN FLA

One more great Florida Mexican restaurant: Casa Loca in Key West. It has been open for perhaps a year now but people still call it The New Mexican Restaurant on Duval Street. Awesome food, open air eating in the back and Dos Equis on tap. The owners and waitstaff are very friendly and welcoming. Did I mention that the food is awesome?

Dec 22, 2006
jimokeys in Florida

Calling all Florida craft brew lovers!! HELP!

Here in Key West we have Kelly's Caribbean Bar & Brewery. The building is the original home of Pan American Airways and is a fun place to have a meal. Seasonally they brew a smokey dark beer that sends me right to Heaven. I feel fortunate to live right up the street from them.

Dec 22, 2006
jimokeys in Florida

the keys and key west

Gosh, Richard, you sure did miss a bet. I'm sorry that you didn't see the charm and ambiance at Seven Fishes. That cost you what surely would have been a memorable meal. Those guys invest their heart and soal into their cuisine. It is a shame that there wasn't a good bartender on duty when you visited Mangoes. I want to assure you that is the exception and not the rule. The tipping ploy is important here. Our European tourists really will tie up the waitstaff and give them nothing. Something had to be devised to protect them. If you speak American you can rest assured that no one is going to hijack you for a tip.

Dec 22, 2006
jimokeys in Florida

Chayote chronicles part 1 – raw, fried, boiled, microwaved ... wonderful and so pretty

This is my post-chayote posting. It was delicious. I ate everything but the stem. I put a pat of butter on two saucers and melted them in the microwave, then dipped the cut face of the halved chayote in the butter and sprinkled on Cajun seasoning. 10 minutes in the microwave and I had myself a nice lunch. I had enough to share but no one was handy. This is a vegetable that was never on my mother's table but it makes a nice addition to the repertoire. It is solid enough to serve with meats and mild enough to serve with fish. Yummy!

Dec 22, 2006
jimokeys in Home Cooking

Just Bought Bone-in 8.5 lb Dry Aged Prime Rib from Bristol Farms---HELP!!!!

Mmmmm. Worth a wine! I agree with the searing. Searing enhances the outer crispies that you want and holds the juices in better. And that rest time is important also. If your courage is failing you, don't hesitate to enhance it with a cabernet. Julia Rules!

Dec 22, 2006
jimokeys in Home Cooking

Chayote chronicles part 1 – raw, fried, boiled, microwaved ... wonderful and so pretty

I've been surfing, looking for good advice that gives me confidence to get into that Chayote that I bought the other day. You did it, kiddo! I'm confident enough now. One mention: I read that the seed is edible. Some folks recommend to cut it out. I've read one person who prefers the seed so if someone is inclined to cut the seeds out perhaps they might offer the loose seeds to their S/O.

Dec 13, 2006
jimokeys in Home Cooking