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Thread	Last Post	Replies	Views
Lets Give Rick A Big Thanks started by Nicko (1/20/06 at 10:47am)	Thank you Chef Bayless. I appreciate the time you took to... 1/20/06 at 6:02pm by DanBrown	12	5,655
Your thoughts on Tex-Mex. started by Grovite (1/19/06 at 8:08am)	Thank you sir :lips: 1/20/06 at 2:31pm by Grovite	2	2,389
Charcoal or Gas, Weber or HastyBake? started by scottb (1/20/06 at 9:08am)	I have so many grills, it is a serious addiction and... 1/20/06 at 1:48pm by Rick Bayless	1	2,683
Special Cake ? started by Ma Facon (1/20/06 at 10:52am)	I believe the cake you are referring to is the Celebration... 1/20/06 at 1:47pm by Rick Bayless	1	2,149
Iron Chef Battle started by Bond (1/14/06 at 7:02am)	I cannot. It would ruin the show for everyone. We have worked... 1/20/06 at 10:33am by Rick Bayless	6	5,456
Avocado - more than garnish started by liv4fud (1/19/06 at 9:23pm)	Sounds like you are using them just fine! Guacamole, garnish,... 1/20/06 at 10:32am by Rick Bayless	1	2,125
Meaning behind the name of your restaurants? started by craftynatalie (1/18/06 at 7:21am)	My wifes family is colombian, my brother in law is a chef in... 1/20/06 at 6:55am by Nentony	2	2,689
Signed Copies Of Your Book? started by Jeremy (1/19/06 at 6:05pm)	I have a signed copy from around 1999. I came to the... 1/20/06 at 4:38am by kuan	2	1,865
Do you get tired of... started by deltadoc (1/19/06 at 10:19am)	No, I eat lunch and dinner here 5 days a week! We change the... 1/20/06 at 4:27am by Rick Bayless	1	2,229
latin and southeast-asian started by liv4fud (1/14/06 at 3:31pm)	Well, Phil, I don't think you're that far off, but my... 1/19/06 at 4:51pm by kalypso	4	2,046
Ranchero sauce vs picante sauce started by fish5er (1/18/06 at 7:01pm)	You can almost bet that anything ranchero or a la ranchera... 1/19/06 at 4:50pm by Rick Bayless	1	3,641
Mexican Heat! started by cakerookie (1/15/06 at 12:08pm)	Chef Bayless I am impressed with your take on jalapenos. I... 1/19/06 at 4:10pm by cakerookie	3	2,114
Heirloom vegetables and Illinois Farmer's Markets... started by gonefishin (1/16/06 at 6:49am)	Dear Dan: Number one, I'm a fan of container gardening,... 1/19/06 at 12:10pm by Rick Bayless	1	2,130
What Can I Do? started by jenni belle (1/17/06 at 7:30am)	Hi Jennifer, The system can be quite tough if you don't have... 1/19/06 at 6:34am by Rick Bayless	1	2,011
Mexican Everyday started by Nicko (1/18/06 at 4:51am)	Alright! Keep cooking! 1/19/06 at 6:31am by Rick Bayless	3	2,338
Montezuma's Revenge started by deltadoc (1/14/06 at 3:39pm)	The wonders of language! Just a millinnium or so ago, almost... 1/18/06 at 4:35pm by Rick Bayless	1	2,106
Great Book started by Pete (1/18/06 at 9:34am)	Thanks a lot for your comment. I mean it—that is when I know... 1/18/06 at 4:29pm by Rick Bayless	1	1,796
Breakfast started by panini (1/15/06 at 8:07am)	Dear Panini:There is nothing I like better than Mexican... 1/18/06 at 4:28pm by Rick Bayless	1	2,013
Pepper and Chiles? started by kuan (1/15/06 at 3:49pm)	I find that I don’t use much pepper. You are right, the... 1/18/06 at 4:24pm by Rick Bayless	1	1,816
Corn Smut started by shroomgirl (1/15/06 at 7:34am)	Farmer-chef relations can be a beautiful thing. It's great... 1/18/06 at 3:59pm by shroomgirl	6	2,260
Terra Madre 2006 started by Devotay (1/15/06 at 4:49pm)	Dear kfm,Terra Madre in Torino in the fall of 2004 was a real... 1/18/06 at 3:35pm by Rick Bayless	1	1,962
Longanisa Mexican sausage dish cooked undergound? started by Bijoink (1/18/06 at 1:42am)	Chorizo or longaniza (as a cheaper, often untied brother is... 1/18/06 at 3:34pm by Rick Bayless	1	4,317
Most challenging dish? started by mrsadm (1/18/06 at 3:40am)	The next one I will try! They all require some amount of... 1/18/06 at 3:33pm by Rick Bayless	1	2,111
Restrants outside our city of Chicago? started by craftynatalie (1/16/06 at 5:57pm)	sorry--I don't get outside the city unless I am really... 1/17/06 at 4:36pm by Rick Bayless	1	1,774
Future Expansion Plans started by Bond (1/17/06 at 1:55pm)	As you can imagine, I have been asked about this many times.... 1/17/06 at 4:31pm by Rick Bayless	1	1,572
Summer Vacation started by ChefCraig (1/16/06 at 4:25pm)	Hi...we began our staff trip many, many years ago, when there... 1/17/06 at 6:47am by Rick Bayless	1	1,376
How did you get your start? started by momoreg (1/16/06 at 7:02pm)	I really got my start the first time I traveled to Mexico. I... 1/17/06 at 6:45am by Rick Bayless	1	1,364
signature dish started by phatch (1/16/06 at 12:57pm)	Hi Phil, I usually don't eat at other Mexican restaurants. I... 1/17/06 at 6:43am by Rick Bayless	1	1,591
Gracias Rick Bayless. started by josh (1/14/06 at 9:36pm)	We have been asked several times to have my cookbooks... 1/16/06 at 8:09am by Rick Bayless	2	1,440
Exterships & interships started by gastronome (1/15/06 at 8:30pm)	We do offer programs in our kitchen, they are limited--due to... 1/16/06 at 8:06am by Rick Bayless	1	1,504
Desserts and other such sweets started by m brown (1/14/06 at 6:31pm)	Any mexican grocery store carries it. It may come in any... 1/16/06 at 3:41am by even stephen	8	1,835
Mexican Herbs = Extinction? started by jacksina (1/14/06 at 7:13pm)	Thank you for your reply. I work with the Vermont Food... 1/15/06 at 1:50pm by jacksina	2	1,474
homemade tortillas started by apinchof (1/14/06 at 5:22pm)	Thanks Phil, that's an interesting recipe (and I like the... 1/15/06 at 12:36pm by apinchof	3	2,910
farm to kitchen started by shroomgirl (1/14/06 at 5:21am)	Have you applied for SARE grant money or USDA fundage? Seems... 1/15/06 at 8:45am by shroomgirl	7	1,277
Cabeza started by castironchef (1/14/06 at 12:30pm)	We do not serve cabeza in our restuarants. I am not sure it... 1/15/06 at 7:43am by Rick Bayless	1	1,339
Picking fresh chiles started by MarkV (1/14/06 at 7:08pm)	I have always found that jalepenos with the small light brown... 1/15/06 at 7:37am by even stephen	2	1,332
Cheeses of Mexico started by phatch (1/14/06 at 5:06pm)	A great source for Mexican-style cheeses is The Mozzarella... 1/15/06 at 6:46am by Suzanne	3	1,735
dining at topolobampo tonight started by ChefDan09 (1/14/06 at 3:26pm)	I hope you'll give us a detailed review on the Midwest... 1/15/06 at 6:37am by Suzanne	1	1,215
Humility started by DanBrown (1/14/06 at 10:13pm)	As an observer of human behavior and cooks in particular,... 1/14/06 at 10:13pm by DanBrown	0	1,202
Healthy cooking with poor health started by ClassicalVoice (1/14/06 at 3:49pm)	Great, will do. Thanks! 1/14/06 at 9:09pm by ClassicalVoice	2	1,259
thanks for Day One here started by phatch (1/14/06 at 6:35pm)	Chef Bayless, let me add my thanks as well. I'm an avid home... 1/14/06 at 7:39pm by Mezzaluna	1	1,133
Pico de Gallo started by MarkV (1/14/06 at 2:28pm)	Hi Mark, The flavors of Mexico's quintessential, eponymous... 1/14/06 at 2:56pm by Rick Bayless	1	1,929
Your new book. started by Jeremy (1/14/06 at 1:29pm)	Glad you asked. The joke around here is that after 25 years,... 1/14/06 at 1:39pm by Rick Bayless	1	1,237
If you liked that question started by BLP (1/14/06 at 12:43pm)	Hi..yes we do serve Goat in our restaurants. Not all the... 1/14/06 at 1:05pm by Rick Bayless	1	1,144
trends in Latin cooking started by shroomgirl (1/14/06 at 5:31am)	I am a culinary instructor at Le Cordon Bleu Program in Los... 1/14/06 at 12:52pm by chefzadi	4	1,543
Your favorites started by Pete (1/14/06 at 6:44am)	Hi Pete, Okay...my favorite dish is the next one that I will... 1/14/06 at 11:58am by Rick Bayless	1	1,322
How do you do that voodoo that you do? started by chrose (1/14/06 at 7:14am)	Dear Chrose, I am one of those lucky guys that gets to do... 1/14/06 at 11:54am by Rick Bayless	1	1,176
What's new in your product lines? started by shroomgirl (1/14/06 at 5:19am)	In the prepared food business we always have to be coming up... 1/14/06 at 11:52am by Rick Bayless	1	1,267
European plans? started by Plongeur (1/14/06 at 5:40am)	Dear Plongeur, NO WAY! Seriously, we have our hands full in... 1/14/06 at 11:50am by Rick Bayless	1	1,281
Topolobampo dishes? started by mrsadm (1/14/06 at 7:11am)	Dear Mrs. Funny you should ask. We are going to be 20 years... 1/14/06 at 11:49am by Rick Bayless	1	1,299

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