Posts by Bayou

cchiu & Dick, thanks for the help. I checked out the sites cchiu listed and found the squeezer that dick suggested. I saw a bartender in San Antonio use one of the stainless steel models (didn't ask where it came from) and he was...

New Orleans has a brewery that produces a beer called "Dixie." It speaks for itself.

cchiu, great article about tequila history & culture. And, pooh, thanks for the "yummy-sounding" recipes. Momoreg, mezcal is fermented agave that is not double-distilled and is not regulated by the Mexican gvmt. like...

I recently purchased a cast-aluminum "Mexican" lime squeezer and managed to break the handle off on the first lime I tried to squeeze. This squeezer looks (and functions) like a deformed garlic press. Any leads on where I...

Hey, thanks for the replys - CapeChef & Dick, you know your tequila (good stuff, Herradura, Don Julio, and El Tesoro in particular, Patron is good, too.) Shroomgirl, you have such vivid memories of New Orleans. And as Dick said,...

Two periodicals that work for me are "Food & Wine" and a new one by Cooking Light called "Gusto!" As more of a personal chef, I like the new ideas and the wine pairings of Food & Wine. And, the Latin...

A good friend of mine, from Mexico, led me through a "blind taste test" of 12 Tequila Reposados. It was a GREAT experience. Now, I'm looking for some of the brands I liked that aren't available here in Palo Rojo (otherwise...

Adobo - Mexican sauce

One meat that seems to be OK in France that I haven't had the opportunity to try is - horse. The other meat that I've heard great praise for is - moose. Soft-shell crabs are great - when they are prepared right.

... and a very Happy Thanksgiving to all my friends who will be in the kitchens, preparing for those you know or those you don't. Isn't it a wonderful thing to be in a place that has such great quality and diversity of food!!! ... add a...