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About kalypso

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  1. On RBs web site there is a feature called Ask Rick. Someone asked him for a chorizo recipe last year, which is when I saw it. IIRC, that particular feature is archived. If so, try sometime between 2/06 and 8/06. There is also a pretty good recipe for Toluca-style chorizo in his first cookbook Authetic Mexican
  2. Oh...my...god...you are my hero (reverent genuflecting since there is no emoticon for that) A couple of months ago I purchased the grinder attachment for my Kitchen Aid with the intention of making chorizo. I haven't yet managed to get 'round tuit. My inspiration came, not from my visit to the chorizo maker in Toluca, but from a local restaurantuer here in SD who makes his own because the commercial stuff is so awful. I was going to use the DK recipe from her last book. I guess now I have no excuses. BTW, Rick Bayless has a recipe on his web site Frontera Kitchens for a red chorizo
  3. Green chorizo from Pionero in Morelia. Really delicious. I went back into the kitchen to ask what made it green. they told me and of course I didn't understand but they very busy and being so sweet that I just smiled and thanked them before leaving. Two years ago I had the opportunity to watch chorizo verde being made in Toluca (courtesy of your buddy Ricardo). We went into a carneciera named Alianza and into the basement where they produce all their chorizos. The first one we saw being made was chorizo criollo, which was their top of the line blend. It was mixed in a huge stainl
  4. I don't post here frequently, but wanted to make a couple of comments regarding mole Coloradito I use Susana Trilling's recipe from Season's of My Heart. (She also sells it jarred at her cooking school in Oaxaca and it is well worth investing in a jar.) Yes, it is labor intensive (most moles are <sigh>), but it's a good recipe and her method easy to follow. I did a small class weekend before last for a copule of acquaintances who wanted to learn how to make mole. Doubled the recipe and the yield was about 2 gallons. The recipe called for 12 oz of Mex. chocolate (we didn't use eit
  5. Cristina and I had dinner a week ago Sunday (8/20) at Karne Garibaldi. I took photos of the carne en su jugo along with the beans, onions and tortillas. Photos and rambling commentary can be found here. You'll have to scroll about 2/3s of the way down the Sunday in Zapopan - Part II entry to find the part about Karne Garibaldi. It migh give those that haven't seen the original an idea of what it looks like.
  6. Spicy City is, indeed, very good, but let's face it neither Steingarten nor Rosengarten spends much time in San Diego. Ba Ren is probably as good, if not better, than Spicy City. Ba Ren is on Kearny Mesa as well. Dumpling Inn is worth a visit as is the rather upscale China Max, or you might consider Jamillah's Garden for Muslim style Chinese. Convoy St. on Kearny Mesa is loaded with respectable to good Asian restaurants of all kinds -- Chinese, Korean, Thai, Vietnamese, Japanese........ If you perfer Japanese instead of Chinese try Sakura. It's located on Convoy St. on Kearny Mesa in th
  7. Mizducky, I'm in San Diego. As you no doubt already know, San Diego is hardly a culinary destination, but it is improving and there are a growing number of worthwhile places to try. My preferences are for Mexican and Italian, but will do Asian. Try Sakura #1 in Kearny Mesa - same shopping center as the Original Pancake House - for great Japanese food. It's at the back of the center near the army recruiter, there is no signage.
  8. I can also vouch for the Rick Bayless recipe in One Plate at a Time. I made it using all goats milk, which I don't think I'd do again. The recipe itself is very easy and the end results very good, but it was far too strong for my taste. And a lot of other peoples tastes too it seems since I couldn't given the extra away once people had sampled it. I also made the contemporary dessert he featured using the cajeta, an apple tart with cajeta if memory serves. That was pretty good, but even the richness in the pastry and the sweetness from the apples didn't mitigate the overwhelming strength o
  9. So, just exactly HOW did you manage to lug those cazuelas and the sink through customs. And did you get stuckwtih an excess baggage charge?
  10. Here are 3 links to cooking schools not linked above Casa Cerro Sagrado - in Oaxaca Xilonen - at Lake Chapala Epiculinary - in Tepoztlan Yesterday I mistakenly referred to Xilonen as Xilnon. I do know better <sigh>, it was either lack of coffee, temporary dyslexia or Mercury being retrograde. Sorry if it caused anyone any confusion.
  11. Susanna Trilling does do private sessions. Cost is $500. A local friend is leaving for Oaxaca on Saturday who was also interested in classes with her but there weren't any offered. She enquired as to what it would cost to come out and do a private session and was quoted the $500 rate. Having done a few sessions with Susanna, I think she's a tremendous resource, but I'm not sure even I'd pay $500. I, too, thought the Bon Apetite Mexico edition was very well done (the Lamb with Pecan/Chipotle Sauce is wonderful), below are 2 cooking schools that I'm aware of that were not listed in Bon
  12. As Abbylovi says, dried chiles are legal to bring back as are most dried things. You can bring back dried beans, jamacia, Mexican oregano, vanilla bean, canela, dried corn for pozole, sal grano. In the markets in Oaxaca you may see dried black bean labeled "criolla". These are usually smaller, and are more desirable, as they are the local bean. (Tomatoes labeled criolla can usually be some kind of local heirloom variety). If you find Flor de Mayo or Flor de Junio beans, be sure to bring some back, they are really good. With jamacia you need to be a little careful because some of the c
  13. I've spent time in Oaxaca over the last 2 years. I've got a list of restaurants (and there are literally hundreds in Oaxaca), shops, markets, points of interest, etc. I also can recommend a guide for Monte Alban, Mitla, outlying markets, and local artisans if you're into the folkart thing; American ex-pat who is married to a Mexican and has live in Oaxaca for 30 years. Most hotels can also arrange guides, and for a first time visit to Oaxaca this really isn't a bad way to go since it allows you the opportunity to see the area with someone that really knows it and the history. You will
  14. Jaymes, you might want to consider Moneterrey. As a city goes, it's kind of got that brown, Southwestern motif going. Lots of manufacturing and indsutrialization, but once you get past that it's an interesting city. Knowing that Monterrey was the indsutrial hub of Mexico I really wasn't expecting much of my visit in January of this year. Boy was I wrong!! The energy in this city is tremendous. The people were extremely friendly and also extremely industrious, and that really is the best way to describe them. Everyone moved as if they had a purpose. The other thing that struck me wa
  15. Mexican chocolate, so what's anyone doing with it these days? It's no secret that I love chocolate and have had a long fasicnation with Mexican chocolate. I'm always on the look out for new ways to use it or prepare it. Here's a variation on hot chocolate that I like a lot While the milk/water is heating tossed in some cloves, nutmeg and red pepper flakes (all to taste) and let those steep. Once the milk/water is just below the boil add 1 bar of Mayordomo semiamargo (semisweet) chocolate and let it melt. Then add either orange oil or orange zest. Fish out the cloves and pour into a
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