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High Velocity - Indianapolis
- Address:
10 S. West St
Indianapolis, IN 46204Neighborhood:
Downtown Indy
- Cuisine:
Contemporary AmericanPrice: $30 and under
High Velocity - Indianapolis
- Dining Style: Casual Dining
- Website: http://www.highvelocityindy.com/
- Phone: (317) 860-6500
- Hours of Operation:
Lunch: Everyday: 11:00am - 3:45pm; Dinner: Everyday: 4:00pm - 1:00am
- Payment Options: AMEX,Diners Club,Discover,JCB,MasterCard,Visa
- Cuisine: Contemporary American
- Executive Chef: Glen Urso
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Private Room, Takeout, Wheelchair Access, Wine
A word from High Velocity - Indianapolis
As one of the largest in Downtown Indy, High Velocity is taking sports bars to a whole new level, featuring 60 plasma TVs and serving 16 varieties of beer fresh from the tap, delicious appetizers, fresh salads, sliders, burgers, chicken wings and more. Plus, High Velocity's Sky Box is defined by its 85-inch 3D plasma television, where guests can watch sports in the comfort of cozy sofa seating or casual seating areas.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
High Velocity - Indianapolis - Best Restaurants in Downtown Indy ›
High Velocity - Indianapolis reviews from OpenTable diners
29 reviews since July 31, 2014
- Food3.9Service4.1
- Ambiance4.1Noise LevelModerate
good for groups (15)vibrant bar scene (13)great for lunch (9)late-night find (7)hot spot (6)great for outdoor dining (5)scenic view (5)kid-friendly (4)special occasion (3)notable wine list (2)romantic (2)neighborhood gem (2)great for brunch (2)Show More
- Great Onion Rings!DebraVIPDined on 11/21/2014The Onion Rings are the BEST! You need to save your calories to get them! Yummy!Special Features:I would recommend this to a friend.
- MingoDined on 10/31/2014We didn't realize the place didn't have any pasta dishes as we were trying to carb up the night before the marathon but we all found something else to eat and really enjoyed it. The staff was very accommodating as we had more people end up coming and needed more tables and also put our college football's game on for us to watch.Special Features:I would recommend this to a friend.
- Best Spot for Sports in IndypirnhaDined on 9/14/2014The place is absolutely huge with televisions everywhere. Large bar in terms of seating - decent selection of alcohol. Very helpful staff when we were looking for a soccer game to watch. They've got a few tables with their own televisions, which is nice if you've come to watch a specific game. Food was solid with the turkey reuben being a highlight. Only issue my party encountered was a disappearing server during the height of a football Sunday - think she might have been overwhelmed. Overall, a tremendous sports bar.Special Features:
- Better than bar food!FlawLESSVIPDined on 9/7/2014We went to watch Colts play. The food here is so much better than you average bar food. The wings have great options--including a cajun dry rub that's my favorite. No slimy, generic buffalo wings (thank you!) It's a lot harder than you think to find dry rub wings! My husband loved the buffalo chicken salad, his only complaint was the three chicken fingers on top were small, especially for a huge bowl of greens. Fun surprises--funnel cake in a paper cone. Lots of wide open space, no trouble finding a seat. It will be hard to eat the small, wimpy wings at a lot of sports bars after eating the wings here.Special Features:
- HappyAndersonDined on 9/7/2014We went to celebrate my husband's birthday. We made reservations and the manager and server were so friendly to him! The service was great. The food was good. It was a little pricey but the service made up for it.Special Features:I would recommend this to a friend.
- IRTattendeeDined on 8/27/2014Went here for Devour Downtown before an Indians game. Food was delicious and PLENTIFUL! Our server was particularly good and had a good knowledge of the menu items being offered.Special Features:I would recommend this to a friend.
- High VelocityABrownSkinGirlDined on 8/26/2014My fiance' and I enjoyed our dinner at High Velocity. It was our first time there and we'll most definitely go back. No compliants here.Special Features:
- OpenTable Diner Since 2014Dined on 8/23/2014Very good! Will visit again. The smores dessert was wonderful. The only negative was the price of soft drinks and tea was too high - $3.50.Special Features:I would recommend this to a friend.
- Slow serviceNot12ComplainDined on 8/21/2014There couldn't have been more than 8 tables occupied in the whole place. We waited for-ev-er for everything. To order, to get our food, you name it. We were never given water and only checked on once.
- Nice NightOpenTable Diner Since 2008Dined on 8/20/2014We did the Devour Downtown and it was very nice. Excellent value and nice settingSpecial Features:
- Great atmosphereMehtaDined on 8/20/2014Great atmosphere but I thought the main courses were terrible. I'm pretty sure my chicken was a tad under cook and the whole southwest chicken samdwhich was messy and didn't taste great.Special Features:
- Love the variety!DebraVIPDined on 8/14/2014Great variety in the menu - everyone can find something they like! Friendly wait staff and fast service!Special Features:
- Peace , Joy , Happiness and IndulgeOpenTable Diner Since 2014Dined on 8/11/2014Peaceful , upscale ambiance which parents with children can enjoy. As well as those who are on a date can have a pleasant experience too. It's very spacious even including tables & chairs. Great customer service from *Joe* . I appreciate your patience and being understanding with my family.Special Features:I would recommend this to a friend.
- Good food, reasonably priced.IowanontheRoadDined on 8/11/2014Very reasonably priced way to have lunch during the conference. I'm glad we stopped by.Special Features:I would recommend this to a friend.
- Great before a ball gamemnelsonDined on 8/8/2014We love going here before an Indianapolis Indians ball game. It is nice to come early when parking is easier, have much better food than at the ball park, and then easily make it into the ball park right across the street.Special Features:
- The following 125 reviews are from the High Velocity - Indianapolis reviews archive.
- Top level sports barOpenTable Diner Since 2008Dined on 7/15/2014Food extremely good for something like this. Can get your own TV if space permits.Special Features:
- booth was to small for 7 peopleOpenTable Diner Since 2014Dined on 7/11/2014needed more space for 7 people. other than that everything was great.Special Features:I would recommend this to a friend.
- Good Food and Large PortionsAkjohnsonVIPDined on 7/5/2014The food was very good. The food was served hot and fresh. The service was slow.Special Features:
- Great place for dinner before gamemnelsonDined on 5/10/2014I took three teenage boys to this place before an Indians game. TV's everywhere made for a great sports bar experience. Service was efficient and friendly. A little more expensive than most sports bars but also nicer. Will definitely use this place again for pre-game meals.Special Features:
- Great serviceMikeVIPDined on 4/19/2014Consistent food with good variety and always served fast! Our server, Grace, was outstanding ! Very friendly, great personality, very pleasant.Special Features:I would recommend this to a friend.
- Just okay...caseyyummDined on 3/29/2014I had reserved this table months before for a bachelorette party. We were staying in the Spring Hill Suites attached and didn't want to go too far for dinner. I wish we had picked a different place. Our server was awkward and didn't speak very loud for all to hear. We had a table for 8 and it is a sports bar/restaurant while an elite 8 game was on TV. SPEAK UP so we can all hear you! She was also pretty slow. I thought the place would be crazy busy and it wasn't. Food was okay.
- High Velocity - Great Restaurant!OceanbreezeDined on 3/21/2014My friend and I dined at High Velocity around 4:30 p.m. on a Friday afternoon. The host staff were very friendly and greeted us promptly. I had made a reservation on-line so my information was already in the system, and our booth was waiting for us when we arrived. Our waitress was very good. The food came out really fast. I ordered the tenderloin, which was VERY good; however, the french fries could have been a little better. They were warm, but it seemed like they had possibly been sitting out for a while. None the less, we enjoyed our first experience to High Velocity, and I even returned on Saturday. Being located in the JW Marriott is another plus to dining at this restaurant.Special Features:I would recommend this to a friend.
- Good food,lackluster serviceMittabDined on 3/10/2014Went with one other person. Place very clean wit TVA all around playing basketball. Noise level a little high but could still carry on a conversation without yelling at each other. Food was good. Waited a while for waitress to finally come to our table. She seemed like she really didn't want to be there. Her final visit to our table was with here's your check and good night. Never had a chance to ask for dessert or coffee.Special Features:I would recommend this to a friend.
- Good and easy...NorgeVIPDined on 3/9/2014Seated quickly, served quickly - great local IPA, Upland's Dragonfly; tasty appetizer, tandoori grilled chicken lettuce wraps. If you are staying at or near the Indy JW Marriott, you will do right by stopping through High Velocity for lunch or otherwise!Special Features:
- Night out with the WifeOpenTable Diner Since 2012Dined on 3/8/2014Very nice staff. They made the night out with my wife a fun and enjoyable night!Special Features:I would recommend this to a friend.
- This is a wonderful restaurantPamelaDined on 2/28/2014This is a wonderful restaurant if you have a group of friends wanting to plan a get together or a couple looking for a great place to have dinner and drinks. The staff is excellent the food is outstanding.Special Features:
- Great barTonyJDined on 2/15/2014Awesome bar to watch a ball game, drink, and munch on food. Plenty of seating and tv, and there are even tables where you have control of your own tv. Serving portion is huge and decently priced.Special Features:I would recommend this to a friend.
- First but wont be my lastwildhewDined on 2/14/2014Even though our group showed up late due to weather & traffic they still had our table ready. Our server was amazing. She even allowed us to taste test a few of the local beers the had on tap which I thought was gracious of her. The food was delicious and portion size with cash was well worth it. It wouldn't be the best place for a romantic dinner since there are a lot of TV/sports being shown throughout the restaurant which can cause somewhat of a distraction. But overall we all had a wonderful dining experience and it will definitely be somewhere I revisit again.Special Features:I would recommend this to a friend.
- Love it!MrspotterDined on 2/14/2014We always have a great experience at JW Marriott and High velocity!Special Features:I would recommend this to a friend.
- Great night outSundayDinerVIPDined on 2/1/2014Headed to High Velocity after WinterFest at the fairgrounds. Happened to dine duirng Devour Downtown--so we had a three-course meal for a great price. We were seated right away--even before our reservation time. Had great service and the food was outstanding.Special Features:I would recommend this to a friend.
- Nice sports barOpenTable Diner Since 2008Dined on 2/1/2014Food was good Beer selection is great Plenty of TVs to watch the game Parking can be a problem when events are downtown and their garage is full.Special Features:I would recommend this to a friend.
- Good foodOpenTable Diner Since 2014Dined on 2/1/2014We tried High Velocity as part of Devour Downtown and it was an excellent choice. The food was wonderful and the service was great as well. I would recommend to anyone looking to watch a sporting event as they have lots of tv's and all tuned to different channels.Special Features:I would recommend this to a friend.
- BirthdaySkysmimiDined on 1/31/2014It was a good place to celebrate a birthday. We made reservations and everything was ready for us when we arrived. The service was great and the food was good. Would recommend to everyone.Special Features:I would recommend this to a friend.
- We had lunch during DevourSuestewDined on 1/26/2014We had lunch during Devour Downtown. The food was very good. We shared the Asian Honey wings,12 crispy wings, sweet with a kick, & served hot. Had the Chimichurri steak with potato croquettes. Steak was plentiful and tender & potatoes delicious. Husband had shrimp mac n cheese, creamy & cooked well. Shrimp had a batter similar to tempura. Our dessert was molten lava cake, served hot with creamy vanilla ice cream on the side. Our waitress was very pleasant & friendly but not very efficient. It took a good 15 minutes to get our drinks. She went searching for Diet Coke since they only had Pepsi products on the menu. Appreciated the effort but the soda was quite flat. Our lunch took 1:30. Good food will bring us back. Hope service improves.Special Features:
- Tasty food, slow kitchenlowboyDined on 1/26/2014We had a party of 9. Most of us chose off of the 2 for $30 Devour Downtown menu. You got 1 appetizer, two entrees and 1 dessert. Those that chose the wings received 8-10 wings. Those that got the pot stickers got 5. Taste was excellent, but these portions seem off. I had the steak. It was cooked as specified and was tasty, but not an oh wow I have to go back there. This was the impression I got from all of our party. The food was good, but not amazing. The atmosphere was nice, but the music was a little load. Made it hard to hear the other end of the table. The waitress was very polite and attentive. The kitchen seemed very slow. We were there for over 40 mins. before we received our appetizers and 1 1/2 hours before our entrees arrived.Special Features:I would recommend this to a friend.
- Great food & Service. ParkingBobaLuDined on 1/24/2014Great food & Service. Parking in Marriott, great view of Victory Field. Great place to hang for games!Special Features:
- Devour treat2stuffed4nowDined on 1/23/2014I was very impressed with the staff and the food was amazingSpecial Features:I would recommend this to a friend.
- Best chicken tenders anywhereNotafanVIPDined on 1/5/2014Seriously. The best. Though skimpy portion and uneven number of pieces. The place is on the pricey side for what it is, but also also way above average for what it is. Need only be compared to the very unmemorable sports bars at the other downtown hotels. Burgers, including veggie type are good as are the fries. Great club, Cuban and sw chicken sandwiches. Forget the minis and chicken Caesar salad. Excellent pork tenderloin. Steak chimichuri & salmon dinners are very good. Usually good and earnest service. Booze is pricey but well done. Very poor choice of chairs and they're falling apart already. Live downtown and we go semi-regularly. The chicken tenders are the real draw. They're that good.I would recommend this to a friend.
- Great timebrettcDined on 12/31/2013Food, staff and service are excellent good drink selection great location.Special Features:I would recommend this to a friend.
- Gameday ExperienceSteveMDined on 12/29/2013We went to High Velocity to meet some friends prior to the Colts game. The atmosphere was great and the staff was excellent! The only knock was that it took a little while to get our drinks but the waitress kept us well informed on the reason (big crowd at the bar).Special Features:


text:
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subset: commoncrawl


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World leaders meet to tackle global warming
World leaders are set to meet today to discuss the effects of climate change and possible political measures to tackle it. The meeting will see representatives from 150 countries, 80 of them being heads of state, converge on the UN in New York. UN climate chief Yvo de Boer said he expected the meeting to express the sense of …
Uh ...
But won't the collective output of false promises, misinterpretated pseudo-science, interest-funded "independent studies" and meme infections blow so much hot air from said meeting it will only *contribute* to said global warming ?
Oh well, at least the (legalized) ecoterror groups like Greenpeace and their associated "green" lobby get more dollars to spread more lies ...
Its like what fuckhead above said
Urgency demands an immediate response
Urgency is the operating term. Eight years have passed without a significant global response to global warming. To make up for lost time, a crash program similar to the Global Open Source Initiative proposal which can be downloaded from http://sandrewsjr.net/gosi/proposal/ (bandwidth permitting) should be undertaken. We appear to be facing a potentially devastating situation.
"Oh well, at least the (legalized) ecoterror groups like Greenpeace and their associated "green" lobby get more dollars to spread more lies ..."
Stick that crap up your Northwest Passage. Unless we act now your children will die starving. Climate change isn't just happening, it's accelerating.
I've been watching the GW commentary in the The Register for a while. For an audience of so-called technologists and problem solvers, why all the moaning?
It seems to me that GW, real or imagined, means lots of interesting work for those that want it.
As for the cost? Our governments flush lots of money on things with little or no return. At least the money spent on GW has potential for a return. Any technologies developed to address GW issues would have market value regardless of the GW status.
GWB = "Big Dubya" or "Global Warming B*llS*t"?
There is no such thing as global warming, global cooling or meteors. Deny it all you like, but nothing in the universe *ever* *ever* *EVER* changes.
Especially not aminals. There is no evolution, and no extinction either; dinosaurs are still around, just look at the Neoconosaurus for proof. (That is, if faith is not enough for you).
IT angle?
GW is the biggest threat to the world
@Elisa - I read your whole post thinking GW was short for George Dubya, before I realised that you might mean something else. The GW status is thankfully getting more doubtful by the day and will hopefully be eliminated in 2008.
GW will mean longer growing seasons and thus MORE food, not less. Children won't be starving because of GW, they will be getting fatter. And that means more flatulence which some scientists are already blaming for global warming. Which means hotter temperatures, because methane is a much bigger greenhouse gas than CO2. And then cycle of fat children-warmer earth continues unabated.
And someone better tell the Southern Hemisphere to get with the program. South Africa had snow for the first time in decades and about 2 months of below normal temperatures. Didn't they get the memo? The earth is getting warmer and we're responsible so please give people who prophesy doom and gloom more money. After all, no crisis, no funding.
Good thing George wont be attending
otherwise they would have to change the name
..UN Secretary General Ban Ki-moon is to deliver a keynote address at the meeting, entitled "The Future in Our Hands: Addressing the Leadership Challenged on Climate Change".
What I find most irritating...
...is the people who don't understand *anything* about global warming, who nevertheless make ridiculous claims based on something they heard on the radio once, probably coming from some whack-job American conservative who is paid to keep the pollution flowing.
Global warming will mean more food... heh. God. Go look at the best available models for what the world looks like in 100 years. Twenty minutes on a web site will save you making a total ass out of yourself in public.
(Hints: Water. Desert. Topsoil.)
@Fred Fnord
"Go look at the best available models for what the world looks like in 100 years. Twenty minutes on a web site will save you making a total ass out of yourself in public."
Fred, take a look at the best models for what the world will look like in 100 minutes and try to work out how accurate your 100 year models might be. If meteorologists don't know what the whether's going to do tomorrow what chance do they have of guessing what will happen in 100 years time based on trends that aren't completely understood. Let's face it, no-one knows what's going to happen, no-one knows what impact people are having on the environment, no-one knows what our attempts to solve it will have. What if stopping all of our pollution, cutting methane output, cutting CO2 output causes an ice age? We don;t know enough about the environment to be able to actually control or even influence it that heavily.
CC not GW
The naming of this problem isn't helpful - Climate Change is more correct. "Global Warming" as a concept is almost secretly welcomed by many in the grey wet climes of the UK and Ireland - and this misnomer also feeds ignorant comments like those from Wade Burchette - "South Africa had snow for the first time in decades and about 2 months of below normal temperatures". Yupp Wade, those are unusual circumstances and should be considered further evidence that something isn't right with our climate. Despite the misleading name, you have probably pointed out further evidence of the Climate Change phenomenon commonly referred to as Global Warming.
@Jonathan Lane
You're confusing Weather with Climate.
Predictions about whether there'll be a tailback on your commute route tomorrow morning aren't the same kind of predictions as whether there'll be less or more cars on the road ten years from now.
Now; I have some very attractive seaside retirement properties in low-lying countries that I'm sure you'll find most attractive...
I'm with Jonathan
Climate change is not something new - it's been happening since the world began. When the Vikings arrived in Greenland it was, er, green. They left when it got colder, but AFAIK, they didn't blame the local blacksmith or farting animals...
Climate change is not a problem
... not for the planet at any rate. In the past this planet has been hotter, colder, and even had a considerably different atmospheric makeup (more oxygen before there were many land dwelling vertibrates - must have been some hellish forest fires).
There have even been a few major mass extinction events, with the dino's going bye bye as the most recent (although it could be argued that we're causing one right now) - the Earth is actually pretty dynamic if you look at it on a geological timescale.
It's not just "Bang!" - 50% of all species drop dead; it takes a bit of time, a few million years for instance. Since hominids have only been recording history (in some parts of the world) for the last 5000 years or so we should not really have seen anything change globally in the entirety of recorded history. This is if we were having the same sort of impact on the planet as the rest of the species on it.
If we can actually notice the climate changing in one of our paltry 100 year (normally less) lifespans, it might be reasonable to assume that something pretty drastic is happening, pretty quickly. It won't really bother the planet overly much in the long term, just the organic stuff on it may have a few short term problems over the next few thousand years or so.
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Hi Doe, you could try half-coconut half hempseed hearts :)
Raw lemon bars recipe
Prep Time5 min
Total Time1 hour 5 min
Suggested Servings8 servings
Yield8 bars
Shelf Life5 days in fridge
- 1 cup almonds
- 1 1/2 cups dates
- 1 tablespoon pure vanilla extract
- 2 tablespoons lemon zest (the peel from 1 lemon)
- 2 tablespoons lemon juice (ideally from the lemon above)
- 1 1/4 cups shredded dried coconut
- 3/4 teaspoon sea salt
Nutrition Facts
Nutrition Facts
Per 65 g (2 oz) suggested serving
|% Daily
|11 %
|5 g
|9 %
|17 g
|23 %
|28 g
|8 %
|Dietary Fiber
|6 g
|20 %
|20 g
|63 mg
|6 %
|1.4 mg
|10 %
|224 mg
|10 %
- 1. Place almonds in food processor and process into a fine powder.
- 2. Add dates, vanilla, lemon juice (if using fresh squeezed don't let any lemon seeds go into the recipe!) and lemon zest to food processor.
- A note re: lemon zest: Lemon zest is simply lemon peel. If you don't have a fancy zester, just do what I do: use a clean carrot peeler and "peel" the lemon with your carrot peeler and throw the big chunky peels into the food processor for processing. Done!
- 3. Process again until well mixed. Depending on how hard your dates are this could be a wild ride!
- 4. Once everything seems pretty well processed thus far, set food processor lemon bar mixture aside for a moment.
- 5. In a large mixing bowl, place your dried coconut and salt. Mix with a spoon to distribute sea salt.
- 6. Now dump your food processor mixture into the mixing bowl. Mix everything together with your clean hands so that it's nicely combined and resembling a delicious lemon bar dough!
- 7. Transfer your raw lemon bar dough into your final dish. I like to use a glass brownie dish. Now press the mixture down into the dish with your hands so that the mixture sticks together nicely.
- 8. Ideally, you should refrigerate your raw lemon bars for about an hour so that they really stick together and are easy to cut.
- 9. Enjoy your raw lemon bars! Their lemony coconut flavor goes really well with fresh or thawed strawberries. They should be stored in the refrigerator.
The Rawtarian's ThoughtsBy The Rawtarian
Raw lemon bars recipe... How do I love thee? Let me count the lemony-coconutty raw ways...
Before I went raw I used to love lemon bars made with lemon and coconut. Lemon bars are so sweet and flavorful and I used to eat them quite frequently as a sweet snack.
So when I went raw I knew I needed a substitute. Surprisingly, these raw lemon bars are easy to whip up and the taste is pretty similar to the lemon bar recipes that I remember from days of yore!
This raw lemon bar recipe is pretty easy to make, you just need to food process almost everything, mix recipe together with your hands, and then press it down into a pan with your hands. The toughest part of making raw lemon bars is getting the dates to process well, especially if your dates aren't fresh.
Tip: Be careful if doubling this raw lemon bar recipe. You might want to make two batches right after one another instead of making one huge batch because it can be tough to get everything to move well in the food processor.
Tip: If your dates are rock-hard try softening them by soaking them in warm water for half-an-hour, then squeezing almost all water out of them before using in this raw lemon bar recipe.
Nutrition Overview
- This recipe is very low in Carbohydrates.
- This recipe is low in Calories.
- This recipe is a good source of Dietary Fiber, Riboflavin, and Vitamin E.
- This recipe is a noteworthy source of Protein, and Iron.
Printable Recipe (PDF)
Related To This Recipe
Comments and Reviews
Top voted
The Rawtarian
Apr 01, 2013
May 09, 2013
Hi. Do you use fresh or dried dates in your recipes. Thank you
The Rawtarian
Apr 20, 2013
I too think it's the goods lol. Your note made my day, Jen :)
Nov 15, 2014
These are delicious.
Thanks, Lars! :)
Also, I'd like to add raw honey instead of the dates. Pls add new lemon bar recipe with flax meal and honey. Thanks!
Hi Renee! Thanks for your suggestions. Often substitutions don't work well, so I don't recommend them, as in this recipe.
I'm looking for sweet snack recipes using flax meal. How to do a search on this. Or where to substitute out another ingredient and what would be the measurement difference. I'd like to make these bars.
Hi Renee! The search bar is at the top of the page. Or try http://therawtarian.com/search and plug in the keyword 'flax'.
Sep 25, 2014
I JUST made these right now (into little balls instead) :) and they taste incredible! Thank you for creating such simple and tasty recipes!
The Rawtarian
Sep 26, 2014
You're very welcome, Anna! Glad you like these!
Sep 16, 2014
Ok, so I tried your trick with the lime zest, and ended up with biggish pieces. The dates could have processed better, but I stopped when it started balling up, instead of making sure the texture was good enough. So this batch is a little rough, but next time I'll know how to make it perfect. Also, I had no lemons, only limes, and the scent and taste is fantastic.
Thanks again for another great recipe.
The Rawtarian
Sep 17, 2014
Next time for sure, Jeani! :)
Jul 03, 2014
These were amazing! My husband, his friends and our family made fast work of them, so going to have to make another batch tomorrow :)
The Rawtarian
Jul 03, 2014
You'll have to hide them next time, Lau!
Ashley Stein
Jun 14, 2014
Love these lemon squares and have made them many times. Just made them again now with freshly grated ginger added to the recipe. So delish!
The Rawtarian
Jun 20, 2014
Interesting addition, Ashley! :)
Sarah B&B
Apr 19, 2014
Really like these, though there was too much salt for my taste buds, so I'll put in much less next time.
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Richard Eeds talks with Alan Webber, candidate for New Mexico Governor. Also in the studio is Joe Elgner and Joe Durlak from Eldorado/285 Recycles. During the last segment, Richard talks to Dr. Mark Boslough about earth bound asteroids.
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Rockstar Mayhem Festival Gexa Energy Pavilion, Dallas Saturday, August 9, 2014 This year's Mayhem Festival was more than just a collection of metal bands like Trivium, Asking Alexandria, Korn and Avenged Sevenfold dominating the stage with mind-blowing music that warped the lines of metal genres. I ... More >>
The war for Texas' lakes continues apace, though it doesn't look like wildlife officials are holding the line. Despite the state's best efforts to get us to just dump the damned water out of our boats, zebra mussels may have established beachheads in two more North Texas lakes. DNA from the hardy E ... More >>
There is literally no way to make David Underwood not smile.On Saturday, the morning after they returned from out of town, David Underwood and his wife decided they ought to stop by their house on Watercress Drive in Fort Worth. The couple doesn't live there at the moment; the modest, ranch-style af ... More >>
For almost two years now, like an angry minnow nibbling at a whale, a coalition of labor groups operating as OURWalmart has been organizing nationwide protests against the retail giant, complaining of low wages, terrible benefits and the company's general hostility toward organized labor. It start ... More >>
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The Hatcher Station, one of four light-rail stations identified as by the city as a recipient of the feds' grant announced this morningThis morning we've received several press releases from the U.S. Department of Housing and Urban Development and the U.S. Department of Transportation announcing ... More >>
Kincaid's Hamburgers4901 Camp Bowie Blvd.Fort Worth, TexasDude Factor: 9, or Roger Miller, on a scale of 1 (Mark David Chapman) to 10 (Townes Van Zandt)It seems that every time someone does a survey of metroplex burgers (or a statewide survey, for that matter), the name "Kincaid's" seems to come ... More >>
This just in from the U.S. Immigration and Customs Enforcement: The agency, along with the Office of Homeland Security Investigations National Gang Unit and an alphabet's soup worth of local law enforcement agencies, spent the last five days sweeping Dallas-Fort Worth for gang members and their a ... More >>
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Detroit Catholic Central named one of top Catholic high schools in nation
Updated On: Sep 22 2012 11:14:45 AM EDT
Students at Detroit Catholic Central high school Friday celebrated a new honor for their school.
Students attended a spirited assembly marking the traditional "Boys Bowl" football game that dates back to 1944.
During the assembly, school principal Fr. John Huber announced CC has received a coveted spot on a national honor roll.
"As one of the top 50 Catholic high schools in the United States," Fr. Huber said.
The award is based on academics and sharing of Catholic values.
The honor comes as the school has served as a rock for the Cipriano family.
Bob Cipriano was beaten to death during a break-in at the family's home in Farmington Hills. Son Sal, who is a CC student, continues his recovery from being beaten during that attack. Mother Rose is improving from her injuries and last week attended a Catholic Central football game with younger son Tanner, who was present at Friday's rally, wearing one of his late father's neckties.
School president Fr. Jefferson Thompson said the faith of students and faculty has helped everyone gain strength.
"When those difficult days came our way a few months ago, we didn't have to go and discover the faith we had. It just came to the surface," Fr. Thompson said.
Senior Dan Savakus is one of the 1,070 students at Catholic Central. He said students know they can rely on one another for help whenever it is needed.
"It's not just talk, it's actions and u can feel it here," Savakus said.
Catholic Central was one of five Michigan schools listed among the top 50 Catholic high schools.
Others honored included Everest Collegiate high school in Clarkston, Father Gabriel Richard Catholic High School in Ann Arbor, Saint Francis high school in Traverse City and West Catholic high school in Grand Rapids.
The views expressed below are not those of Click On Detroit, WDIV, or its affiliated companies. By clicking on "Post," you acknowledge that you have read the Terms of Service and your comment is in compliance with such terms. Readers, please help keep this discussion respectful and on topic by flagging comments that are offensive or inappropriate (hover over the commenter's name and you'll see the flag option appear on right side of that line). And remember, respect goes both ways: Tolerance of others' opinions is important in a free discourse. If you're easily offended by strong opinions, you might skip reading comments entirely.


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DEFINITION of 'International Clearing System'
A trading system used when a futures contract transaction is entered on an international level. It is designed to promote world trade and market efficiency. Most international clearing transactions are administered by an international clearing house.
INVESTOPEDIA EXPLAINS 'International Clearing System'
For example, if a company wanted to purchase a futures contract for wheat from a foreign party, they would need to contact a clearing house, which will use the international clearing system to find another party. The other party, who will assume the opposite position (in this case, the one who is looking to sell the wheat contract) in the futures contract, will have also contacted a clearing house in their respective country, who will also use the international clearing system.
Chicago Board Of Trade - CBOTA commodity exchange established in 1848 that today trades in ...
Clearing HouseAn agency or separate corporation of a futures exchange responsible ...
Futures MarketAn auction market in which participants buy and sell commodity/future ...
FuturesA financial contract obligating the buyer to purchase an asset ...
DerivativeA security whose price is dependent upon or derived from one ...
Central Counterparty Clearing House ...An organization that exists in various European countries that ...
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Pricing and Production Flexibility: An Empirical Analysis of the U.S. Automotive Industry
Antonio Moreno
Northwestern University - Department of Managerial Economics and Decision Sciences (MEDS)
Christian Terwiesch
University of Pennsylvania - Operations & Information Management Department
December 9, 2012
Despite the abundant theoretical literature on production flexibility, price postponement, and dynamic pricing, there exists limited empirical evidence on how production flexibility affects pricing decisions. Using a detailed dataset from the U.S. auto industry, we examine the relationship between production flexibility and responsive pricing. Our analysis shows that deploying production flexibility is associated with reductions in observed discounts, resulting from an increased ability to match supply and demand. The reduction in discounts is not explained by changes in costs or list prices after the adoption of flexibility. Under the observed market conditions between 2002 and 2009, flexibility accounts for average savings in discounts of $200 to $700 per vehicle sold. This is equivalent to savings of about 10% of the total average discounts provided in the industry. Furthermore, we demonstrate that plant utilization increases after the deployment of flexibility, providing an additional benefit from flexibility adoption. To the best of our knowledge, our paper provides the first piece of empirical evidence of how the deployment of production flexibility affects firms' pricing behavior.
Number of Pages in PDF File: 29working papers series
Date posted: December 13, 2012
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James Loftus tells PBA to hit the road.Miami-Dade Police Director James Loftus is no longer a member of the Police Benevolent Association, the union that represents more than 6,500 law enforcement officers in the county and several cities. In a memo sent yesterday to all county cops, Loftus says ... More >>
photo by Sayre BermanTo view a full slideshow of photos from this show, click here.MetallicaWith Gojira and Lamb of GodBankAtlantic Center, SunriseThursday, October 1Better Than: Pretty much every other big metal show I've seen this year including, possibly, Iron Maiden at the same venue. (Heresy, m ... More >>
Death Magnetic (Warner Bros.)
Metallica released its ninth studio album on Friday, five years after the release of its last album, St. Anger. I want to believe, but I've been disappointed by the last, oh, five albums and seventeen years. But despite all logic, Death Magnetic is finally here, according to Metallica, and I can� ... More >>
Macaco�s world music cauldron
"If I were an IRS agent, I�d be looking for the missing millions"
Metallica returns with its fiercest record yet. A first look at the most anticipated metal album in ages.


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Where have you had the best Charcuterie plate/board in Toronto?
I have heard lots about Black Hoof, but have yet to try it, but I don't like the no reservations policy (especially on a Saturday night) ... and they can be busy.
My Husband and I want to go out for dinner on Saturday and Charcuterie is our favorite thing to nibble on.
re: Charles Yu
Do both restaurants make all of their charcuterie in house? Which did/do you prefer?
re: 1sweetpea
I actually enjoyed Richmond Station's better!! The plate has a couple of 'cooked' items that tasted very delicious and 'different'! With so many items presented, unsure which are in-house, which are not?!
@ JennaBean - You're right!! Bar Isabel could be a surprising Dark Horse!! And the OP can finish off the meal with the awesome Basque Cake!! Yummmm!!
re: Charles Yu
Ended up going to Richmond Station to try it out as I have heard from others that it 'was the best place ever'.
I would give it overall, a solid 'Good'.
The Charcuterie board they had was descent. I've had better, I've had worse. They had 4 options on the tray. 1 which was chicken, that really just tasted like Deli meat to me, then two pork/beef mixes that where good, and then they had a deepfried something or other (a little odd on the board if you ask me) My husband said it was like Deep Fried Pate.
It came with 2 types of mustard, one being Kozliks which I could tell just from a glance (Triple Crunch, they could have picked something a little more adventurous) and then one he said was a really hot Dijon, which I found only to be mild...and I don't do hot. It had pickled onions and a sweet chutney thing which was good.
The bread that is served with it, and the Oil-Vinegar-Maple syrup dip was tasty.
Ordered two mains. Orecchiette Pasta and Smoked Trout. Both again were good but nothing I would swoon over.
For the hype the place gets, I actually would have expected more. That being said, I would consider going back as I liked the atmosphere... and the service was great.
re: Kassi22
Here is a picture of the charcuterie board I had at Richmond Station and my experience is similar to Kassi's. It was good, but compared to Harbord Room's, it did not compare.
Their other items were very good (Scallop Ceviche and Venison two ways I believe in the picture) and a great atmosphere and it's a restaurant I would definitely return.
Belive it or not, just last week, I had a great charcuterie plate at Salt on Ossington! I haven't been there in ages but the both the cheese plate and the churcuterie plate were both great.
Also given that the two of chefs at Bar Isabel come from Black Hoof they have a pretty good plate options as well.
Cafe Boulud has some seriously awesome Charcuterie. Seriously. May be the best in the city.
re: justxpete
After trying a few of their pates, I think you might be right!! Really nice texture and flavor!
re: Charles Yu
When were you there last?
re: justxpete
Late May this year. Had a gorgeous 'Ox-Tongue Head Cheese'
re: Charles Yu
Oh wow that looks amazing. Consensus is that Bar Boulud has the best charcuterie in NYC so this is not a surprise.
re: Charles Yu
Served with Violet Mustard? Yes, please. Hmmm. . . add this to the list of places to go soon.
re: Charles Yu
Some pics from a few weeks ago. I did not take them.
re: justxpete
Beautiful. This became an incredibly useful thread. Boulud has been off my radar but now I'm popping in for some meat and booze SOON.
re: childofthestorm
Indeed. Looking at those pics makes me hungry for some Charcuterie.
re: childofthestorm
Me too! Those plates look great.
re: JennaBean
They had another Charcuterie night last night. Here's some pics:
Just came back from Harbord Room and their charcuterie board was really good.
Harbord Room has always been an old favourite of mine and I've always enjoyed their charcuterie and this time was no different. I always look forward to cutting up the deep fried egg and seeing the running yolk spill onto the board and then mopping it up with bread/meat.
The chicken liver mousse is to die for.
re: ragged25
Wow... that looks awesome!
re: Kassi22
Just to add, if I remember correctly, with the exception of the prosciutto, everything is house cured.
It was $20 well spent!


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Children feel safe with stability and sameness. The idea of change can bring about stress. But for a child with isms, change can be that much more difficult. When a child with isms has figured certain things out in his life, change can appear to be too challenging and he does not want to have […]
Harry the Happy Caterpillar Grows: Helping Children Adjust to Change
April 30, 2014 By
Understand and Process Anxiety with the Book "Just Like You"
November 17, 2012 By


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Dirk Nowitzki may have walked away with the finals MVP award after the Dallas Maverick's drubbing of the Miami Heat, but he couldn't have done it without the explosive play of J.J. Barea. That fact was made all the more painful because Barea is a graduate of Miami Christian and a former Miami-Dad ... More >>
Last time we came across our old friend Victoria Jackson we wondered if her recent embrace of all things Tea Party and claims that President Obama was a communist Anti-Christ was "all some big performance art piece." Well, Wonkette interviewed the Miami-native and asked her if she was doing an "A ... More >>
Shawn Beightol's education crusade is seeking believers
Letters from the issue of March 16, 2000
Andrea Loring got tired of seeing private high schools recruit star basketball players. But she had no idea busting them would bring her such grief.


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November 28, 2014
Posted Monday, June 30, 2014 --- 11:18 a.m.
Adams Co. deputies are warning citizens about an asphalt scam hitting the area.
It has specifically been reported in the southern part of Adams Co.
Deputies say it involves three men in their 20's or 30's. In one case a man told a woman the three had just finished paving part of Highway 82 and had asphalt leftover. They offered to put the asphalt at the end of her driveway so she could see what it would look like.
They completed about 6-feet worth of the driveway. The next day a man came back and told the homeowner she owed them $600 for the work they had done, and they could do the rest for $2500.
The man had a business card with "Y&B Construction 800-514-9532" on it, but no address.
Deputies remind people to check with contractors for references, insurance and licenses.
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Best fried Clams in Rhode Island?
- MissVeg Jul 30, 2009 09:02 PM
My mother is visiting and I'd like to take her out for fried clams (whole clams, not strips, not clam cakes, not stuffies). A clam shack is fine, we're just looking for something fresh and good and all your suggestions are appreciated.
Hortons in East Prov is very good, Champlains in Narra is good also. Flo's in Middletown Way overrated Iggys in Narra the same . Plus champlains has a nice view you can sit and people watch or ocean watch. Also ask where the clams are harvested from. From the Cape to Maine the shellfish beds were shutdown and they may use frozen ones. Clam strips are good I buy them scrape off the breading and use them for Striper fishing thats all their good for lol.
re: Frank Terranova
While the flounder is excellent (and pricey) at Champlins, I now avoid their clams. Had them once as a side order and twice as part of the seafood platter - poor at best which is surprising considering their location. Iggy's just serves age old frozen, so I now avoid them as well. The scallops next door at Aunt Carrie's are so good that I've never gotten around to their clams. I second Flo's as having very good fried clams.
re: Frank Terranova
Believe it or not I have had tasty fried clams at WB Cody's BBQ on Rte 1 near Dunns Corners in Westerly. The clams are not huge and the size of the portion varies from small to reasonable. (one time the waitress took a look at the small portion and took it upon herself to bring another order.) However, I have never been disappointed with the preparation. Normally we go to Cody's for the ribs, but I do order the clams every now and then.
If you are near the border of Ct. I would definately recomend the Sea Swirl in Mystic. Some of the best fried clams I ever had.
re: hotwing
This Fried Clam made me hungry and I am heading towards Mystic Thanks for the heads up. I will let ya know how they are
re: Frank Terranova
I think I have heard Abbotts is better than Sea Swirl.
re: chowmensch
NO ONE'S fried whole belly clams are better than the Sea Swirl's. I love Abbotts for lobster -- it is delicious, and the experience of eating it out overlooking the water on a sunny day is unbeatable. But the best thing to do is going to the Sea Swirl FIRST -- have your fried clams as an appetizer -- then if you must have lobster, make your way to Abbott's. I would also agree that the lobster rol at the Sea Swirl is better -- but Abbotts' whole lobsters are fabulous.
re: krondeau
Thanks now I have to try it. Flos in RI on the water SUCKS. plus its very dirty bad health dept reviews.
re: krondeau
When I'm in the mood for fried whole bellies or scallops, only one place in RI comes to mind - Buttonwood Fish & Chips in Warwick (no lobster). Not much ambiance, but excellent fried seafood with outstanding fresh-cut fries & onion rings.
re: Frank Terranova
Oddly, the best fried clams I've ever had were at Harry's in Colchester. I tried them on a whim (not expecting much quality being more a hot dog / burger stand) where they were so excellent, I've had them several times since with equal results..
re: Clams047
My new gold standard for fried whole bellies in southern New England is now at the Glenwood Drive In in Hamden, CT. Far suprior to any I've ever had at any traditional restaurant. Hard to say if they are better than what's available in the the Boston north shore area since a side-by-side comparisons is not practical. Best guess is comparable.
IMO, best in northern New England is probably at Five Island Lobster in Georgetown, ME - my other gold standard.
re: hotwing
Sea Swirl = some of the worst fried clams I've ever had. Think rubber bands. Tough and hard to chew. Totally disappointed. Never going back for clams. Burgers and chicken ternders are probably fine. My idea of a good fried clam are fresh Ipswich/Essex clams, though, so my expectations might be higher than average.
re: thinkemm
Sounds like the typical whole bellies commonly found in RI (exception being at Buttonwoods Fish & Chips in Warwick, RI where I've found them to be consistently exceptional).
re: thinkemm
I agree. I've been there twice and both times it was like chewing on elastic bands. Never again!
re: im hungry
Last year, I went to Evelyn's in Tiverton after hearing that it was suppose to be good. After eating 3 clams, I threw the rest out. They were clumped together and very chewy like elastic bands. I second the ones at Sea Swirl in Mystic. Definitly worth going out of your way for.
re: im hungry
Would second Evelyn's. It's mighty popular on a perfect beach day!
re: im hungry
I had fried clams at Quito's last Friday. They were tasty & not greasy at all, a pretty good spot for RI fried clams.
I have been getting fried clams here for years. One of the best.
re: chefjohn
Totally Agree.
re: chefjohn
we hit up hortons last nite after seeing those pictures,pretty amazing.the clam cakes were the best weve ever had,totally incredible.the fish was awesome,the clams were great,killer onion rings too.the only thing that wasnt great was the stuffie,but everything else made up for it.
re: im hungry
Ok hungry hope your happy now, now I have to do there but dont think its open Sundays. Good thing clams are not Heroin I would be screwed. lol.
It's pricier than the clam shacks, but the Back Eddy in Westport MA has outstanding fried clams. The real deal. When I visit RI I like to spend my $$ in RI but I make an exception for the Back Eddy.
re: Bob W
I have not been to a number of these places. Looking forward to trying them, especially the Swirl & Hortons. I would reccomend Quitos in Bristol. Very tasty, my girlfriend used to live out there, and my parents still make the drive out there from Worcester because they liked it soo much!
re: AntonEgo
When I was a kid we used to always go to the place Ronnies in Auburn, Ma. I forgot the name but it just came to me. Haven't been in years it used to be REALLY good. Lines out to the street with 45 employees working. They also had an ice cream shop in the same lot, so after you had your fried clams you could get a dipped soft serve. Would be interested to know if anyone's been here recently and if it is still as good?
re: AntonEgo
Flow's in Newport RI
re: maryper70
flos is terrible now,just living off the reputation from years ago.avoid at all costs.
re: im hungry
totally gone down hill Hey Hungey have you been to the Back Eddy I see lots of nice things about it on here ?
re: Frank Terranova
yeah,the back eddy is great.all local seafood,veggys,etc.chris schleshinger from the east coast grill in boston opened it originally,pretty famous guy,he has some great cookbooks too.i think he was partners and the other guy bought him out.anyways the place awesome,right on the water,simple but really good food,its all about the freshest ingredients they can and do get.its kind of out in the middle of nowhere,the drive isnt to bad though.well worth the effort to get there,i think youll love it frank.....
re: im hungry
I grew up in EP, Horton's is very good....
re: im hungry
I respectfully disagree, Flo's is by far still the best, maybe you hit a bad day?
re: bonacbub
Its difficult when you pay $16.00 plus with the high price for clams to have an off day. If you went to a food store bought a piece of fresh food and it was bad you would return it and they would fix it. I went Once get this there wear no fried clams they said clam strips were as good. They are not even the same clam most are used for commercial chowders or fish bait for Blues or flounder thats why the price is half of the belly clams. Iwill stick with Hortons or Champlains.
re: im hungry
I agree...really disappointed last trip.
re: Bob W
Anyone ever tried Bayside's fried clams? It's down the road from The Back Eddy...
Well, tonight (Thursday) we went to Horton's Seafood in East Providence. For the record, it's only open Wednesday-Saturday (we went Tuesday night to find it closed). My mother found the fried clams to be on the small side and quite soggy. She said it couldn't compare to Kelly's fried clams on Revere Beach north of Boston. Since I'm a vegetarian, there wasn't much on the menu for me (actually, nothing) but I did enjoy a great slice of key lime pie. The service was lovely and the waitress did offer to make the clams crispier for my mother. Oh well. Maybe next time we'll try Sea Swirl.
re: MissVeg
Not to make excuses for Hortons but the clams are small due to poulution but soggyness either breaded way ahead of time or cold frying fat. I bet they were pretty expensive also and there is no excuse for a bad meal anywhere. I did a food project in Boston a few years ago and forgot about Kelly's the clams were the biggest I have ever seen but sweet,tender and neatly fried. Wish Kelly's would move to R.i.
re: Frank Terranova
My friend and I shared delicious clams last night at Carrie's Seafood Restaurant (Douglas Ave, North Providence). The ambience is nothing special, the prices are reasonable, and the service is excellent (ask for Jay's table). Open Wed-Sun.
re: Frank Terranova
Kellys is awesome too,but i always get the sangy.everytime we go,im all"im getting the fried clams this time",we get there,see somebody with the sandwich,forget the clams,order the sangwich,damn.next time........RI could use a Kellys ,bigtime!!
Quito's in Bristol, Jim's Dock in Jerusalem, Flo's in Middletown, Faial in Smithfield (also has terrific, big, cheap cocktails). Or go up to clam alley on the North Shore of Mass and try them in Essex at Farnham's or Essex Seafood (never Woodman's!) or the ultimate at the Clam Box in Ipswich.
The best kept secret to most anyone except Warwick residents is that Governor Frances Inn's fried clams are perfection and unbeateable. Even those famed places right on the water can't hold a candle to them. Try them...you will love them!
re: AikiLou
Holy Cow and oldie,
Now its the famous Cheaters Strip club. Bet lots of clams in there
The place I have been going to just about every Friday is Scott's fish market in Warren, RI. They only have fried seafood on Fridays.
Went to Flo's Clam Shack in Portsmouth the last week. Fried clams were OK. A little greasy.
re: chefjohn
Really, Governor Francis is the best. Good old school honest food. Try it you'll like it.


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By Neil Davidson THE CANADIAN PRESS LAS VEGAS — The UFC's first women's strawweight champion likely will…› More
Tagged: Gilbert Melendez
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Mexican dinner party
- sarah galvin Mar 17, 2008 09:09 PM
I am planning a Mexican dinner party where my guests will actually participate in the meal prep and we will eat together - social cooking and eating. I will have about 6 people. I want to make something unique (but not so unique I can't find the ingredients) and will WOW them. Any ideas for a great Cinco de Mayo dinner party?
We are planning to make a Tex/Mex meal for Easter instead of the traditional ham etc.
Right now our menu looks like this:
Fajitas (chicken and beef), Black refried beans, Tortilla Soup, Sweet Corn Cake, chips and salsa and dulce de leche caramel served over vanilla ice cream.
Enchiladas (using home made tortillas), refried beans, spanish rice, carnitas, and condiments is what I deliver to the table when I want to "wow" my guests. I learned to make all the stuff from my mother (except for the carnitas) and can now turn out 3 dozen flour tortillas, 2 dozen enchiladas, carnitas, beans and rice to feed 12 in about 4 hours. Your guests can be kept busy rolling and griddling tortillas, prepping the filling for enchiladas, prepping the tortillas, stuffing and rolling and cooking. Beans and rice can be done fairly simply, but it seems "unique" because not many people do it (well, not many people I know, although we all like to cook). I sometimes add chicken tacos (you can boil or grill the chicken), and a "salsa" that is really a salad, or at least eats like one. Long list of ingredients, lots of fun prep time, add some good beer or wine and this will be a dinner to remember! If you want all the details, including recipes, email me at email@example.com.
re: gsshark
gsshark--I would be most grateful if you would post your recipes, if you wouldn't mind. I, too, have a celebration coming up for which I am planning to serve a Mexican menu.
Tamales are the perfect social meal prep dish and they are not hard to make, just works better with a lot of hands. You can have folks in charge of prepping the filling and some in charge of the masa dough - it doesn't take long, and then roll them together in an assembly line. Or you can make the filling ahead of time and just roll together.
Add a side of beans, a salad with jicama, cabbage, red peppers and a lime vinaigrette...
We have also done a "cooking lesson" with a bunch of teenage boys having them make burritos from scratch. We did a pork filling (would be better slow cooked, but we were trying to make a point with them), refried beans, rice, and had them make the flour tortillas. They had fun and were so impressed with themselves. And these were kids that are not Latino but come from an area with a large Mexican population.
Eat_Nopal would be a great resource for this party. My own suggestion would be for a few crowd pleasers: guacamole, salsas verde and roja, pico de gallo, refried beans and chips to assemble together and sustain you while putting together the main dinner.
For the unique mains, you could avoid burritos and tacos and go for something special like cochinita pibil (pork roasted in banana leaf), carnitas (shredded pork confit), chiles rellenos or posole (hominy soup). Accompany the meal with tortillas, cactus salad, elotes and the previous accompaniments you were snacking on.
re: JungMann
I had posole in New Mexico last year and found it quite fatty. Was that just a bad recipe they made? What are elotes? Cactus salad - I'm not sure I can find the ingredients in Calgary. I could contact a South American fellow who has opened More Than Mangoes and brings in exotic fruits. Maybe he can find me some cactus. I think it is a good idea to make a few snacks first and nibble while cooking the mains.
re: sarah galvin
Posole can be fatty, but it all depends on what cut of meat you use. You could use a pork shoulder or you could use cheeks, or loin or even chicken if you really wanted to cut back on fat.
Elotes are normally a street food popular among Mexicans of roasted corn topped with mayonnaise, sour cream, butter, cheese, lemon and chili powder. It is a fantastic way to redefine a vegetable that I'm sure is as common in Calgary as in Mexico.
Cactus salad is the same as nopalitos or nopales. If you cannot get fresh, you can get canned at Boca Loca Mexican market in Calgary.
Also the chipotle crema mentioned below is a fantasic dip that can easily be transformed into an aioli. I don't know that it's common in Mexico, but that dip goes like wildfire when I make it. Also, for dessert you might consider some fruits sprinkled with chili salt or a chipotle-ancho chili chocolate mousse. The former is an authentic Mexican snack, the latter is a nouveau presentation of traditional Aztec chocolate.
re: JungMann
Pozole is generally made from, shall we say, less desirable cuts of meat. The soups do tend to be fatty because of it. I make pozole rojo using Rick Bayless' recipe as a base. However, I make my own stock from pig's feet and aromatics to produce a rich stock that doesn't have a lot of fat. It gets a great deal of collagen from the feet, creating a smooth mouthfeel without the grease. I use the meat from the pig's feet and supplement with smoked pork tenderloin.
I've received rave reviews from everyone who's tried it. I can post my recipe later this week, since I'll be making it and can jot down the ingredients. Warning, I only know how to make large quantities!
re: sarah galvin
It's pretty easy...loosely based on Rick Bayless' Pozole Rojo recipe.
2 to 3 pounds of pigs feet
1 large white onion, quartered
2 stalks celery, rough chop
2 - 4 cloves garlic, unpeeled but smashed
4 quarts cold water
Combine in a large (12 qt or larger) stock pot and bring to a boil, skimming off foam. Reduce and simmer for several hours (I let it go overnight). Let cool intact for best texture or strain while warm if in a hurry. Strain broth when cool, discarding veggies and feet. If you want the meat from the feet, clean and chop for later addition to soup.
6 14 oz cans of hominy (Juanita brand is best) (I had to use store brand this time and the texture is not as good).
Pork Stock
8 - 9 dried ancho chiles, stemmed and seeded
1 - 2 pound pork tenderloin, seasoned and grilled or smoked, to your preferred taste. Dice to bite sized pieces and add to pig's feet meat, if using.
Salt to taste
Combine hominy, pork tenderloin and pork stock in a large stock pot. Bring slowly to a boil. In the meantime, cover chiles with hot water to cover (use the least amount of water possible). Keep submerged and soak for 20 - 30 minutes. Place chiles and soaking liquid in blender (in batches, if necessary) and puree. Pass chile paste blender to pot using a strainer (fine) to catch skins and seeds. Simmer for 1 - 2 hours, adding salt to taste during simmering period. Broth should be a rich burgundy color.
NOTE - Quantity of hominy is a personal choice. Soup should be brothy but not too brothy.
Note - Soup is BEST when cooked on day 1 and served on day 2 to allow flavors to bloom.
Serving Soup:
Ladle hot soup into serving bowls and pass garnishes, as desired.
Tortilla chips
Sliced Radishes
Shredded cabbage
Lime wedges
re: Dee S
You are right Dee - in fact, its traditionally made from the Pigs head! We have a Pozoleria down here in San Diego which I tried for the first time a week or two ago. Its wonderful
They give you the
> "Maciza" [meat] option
> "Surtido" [mixed] option
I opted for the ladder which contained lengua, oreja, cachete, paladar and some maciza thrown in for good measure. Here's my review:
If your worried about fat - I wouldn't add the magical chicharron - but for me it is a requisite accoutrement.
re: kare_raisu
I don't know if it's "traditionally" made from pigs head. Depends on where you come from. I learned to make pozole using pork neckbones. I later added cubed pork shoulder just for a richer soup. You let the neckbones and cubed pork cook until tender which is about 11/2 hours. Then you add the canned hominy (Mexican style is best and the closes thing to the fresh nixtamal that is traditionally used) that has been drained. Also add the red chile that you will be using, either canned or homemade and let it continue to cook for about 30 minutes. Serve with wedged lemon/lime, onions, cabbage, avocado and any other topping of choice. My mom would often add pinto beans cooked fresh from the pot. Serve with hot corn tortillas and slices of panela cheese.
There is nothing better than homemade tamales.
If you have all your ingredients recipe for tamales, they are fun for family and guests to make. When I learned to make them my friend had brought over her sons and her husband to to enjoy the dinner when we were done. Although ours was an all day project, I needed to learn how to do it ALL so that I could make them by myself later.
If you have your meats and sauces for red and green tamales ready, use masa that is already prepared and only needs broth worked in it, have the corn husks soaked, you will have the time of your life! Sitting around making these was very entertaining especially with a nice cocktail (not too many mind you) and you will really enjoy the freshness of the tamales. You can also make your own fillings not the traditional ones that I mentioned with pork and chicken. They are all good!
re: chef chicklet
I have never made tamales. What original fillings could I possibly make? We barely have good Mexican food here. Would wild mushroom be good?
re: sarah galvin
You can pretty much make custom tamales with anything. Masa dough with a little sauce, and then the ingredient of your choice.
If you made a ragu with the mushrooms that would be lovely!
Some people (not me) make them with sweet potato or yams. You could make them with just about any vegetable I would think.
re: sarah galvin
We made vegetarian tamales for Christmas. Masa dough using crisco instead of lard with corn, green chilies, onion, red bell pepper and cheese. We also made more traditional pork tamales with shredded spicy pork. We used the water from the pork to make the masa dough (colored it a nice pinkish-red) and gave the masa a lot of flavor.
Neither tamale was really spicy hot, just well seasoned. We save the heat for the green chile topping.
re: Pampatz
Yes adding the broth to the masa, is a must! It really makes such a difference. As someone else mentioned, whipping the masa and the lard/fat into the dough, add the broth, makes a delicate encasement for your filling of choice. I remember the last batch I made, and sitting there eating and making that "mmmmmm" sound with my husband.
It takes practice or watching someone that has made them many times to get it right. I think now after 10 years my tamales are there.
I prefer white corn for masa, but that is just a personal preference.
totally agree about tamales as a great social thing -- anything that requires that much hand work away from heat/stove is perfect.
I worked with a couple friends on a similar dinner party, but much of the group work was done by four of us the night before -- like picking the meat off several boiled chickens for mole, pozole and chiles rellenos production, and I can't remember what else because I wasn't in charge. Must have been a big pot of beans in there somewhere.
Day of, I made fresh nopales salad while two other people were doing enchiladas - frying the tortillas and filling/rolling. Chopping chopping chopping fresh salsa ingredients...someone else cutting up a big fish in the sink for grilled fish tacos...we marinated skirt steak with onions and tomatillos for more grilled tacos
Fresh lime margaritas for a big crowd was a job in itself.
yum! have an awesome party!
Wow, what a lot of good ideas and really challenging for me. Can I really make tamales? And flour tortillas? Do I need a tortilla press? Actually, I am going to begin cooking classes in my home for 4-6 people and this is a practice run with my friends. I am giving a free cooking class and we can brainstorm ideas for my classes at the same time. I appreciate the ideas and I think I would be missing something if I didn't try the tamales with them.
re: sarah galvin
Hi. I make tamales all the time.
You really can make tamales, but you'd BETTER have prepped before hand.
1. Husks MUST be soaked.
2. The dough can be made at party, but please have a hand mixer at the very least. The premade dough is ok, but they never whip the fat enough so the tamales come out light and fluffy. The fat will have to be whipped for like 15 for the dough. If you start making tamales, you will REALLY notice the difference when the fat is creamed properly.
I would suggest you:
Have chicken and or pork precooked.
Have other tamale fillings on hand. (like your wild mushroom, perhaps refried beans, roasted peppers?)
Have your guests make salsas in the blender:
One habanero,
one green
one with roasted veggies (peppers,tomato, onion, garlic)
Then, mix the meats with the salsas, say pork with hot habanero, chicken with green salsa, mushroom and roasted red pepper with roasted salsa
Then, make the tamales (assembly line) and steam them. (Steaming will take around an hour)
While they are steaming, enjoy some more drinks, clean up the kitchen, a little, and make some simple sides. (tamales will be the star, sides are almost unneeded.)
chips with leftover salsa
beans - get a little can of chipotle peppers in adobo. chop up one pepper for every two reg can of refrieds. Or, just make your own refrieds. Cans of beans, mash them, and saute with whatever spices you deem appropriate (cumin, coriander, a little ancho chile, salt, pepper, garlic etc..)
Get a 16 oz container of s cream, and add a few of those chipotle peppers to it and the juice of one lime. Throw it in the blender. This will be one of the best simplest sauces you will ever have.
Also, you can make dessert tamales with chocolate, raisins. I do one with chocolate and ancho chile. Spicy chocolate is fantastic!!!!
Oooh - tip - a decent sized cheese spreader, or smallish spatula, works very well to spread the dough into the husks.
re: gordeaux
gordeaux (a Fat French Mexican? ooh, sorry), yours is my idea of a great party. Tamales, for sure. When I had tamale parties in the US, I always had one or 2 fillings (beef in a red sauce and/ or pork or chicken in a green sauce) already prepared (usually just had one filling), plus I prepared the masa dough and sides ahead. We put grated jack and canned green chiles in them in those days along with the chicken or whatever. Everybody had fun, and we just had beer and margaritas with chips and guac, salsas (especially a nice pico de gallo), crudites (jícama, carrot, celery with lime and a sprinkle of chile) while we waited for the tamales to steam. I don't like eating beans and rice with tamales, they are heavy. But you could do a salad, Now that I live in México, somebody else makes the tamales and I haven't done them for years! BTW, where I live, the tamales are filled with all kinds of things, including shrimp, beef, chicken or pork with chunks of potato and carrot, sweet stuff like yams or pineapple, or nothing at all, just a sweet corn dough! Hope Eat Nopal drops in to give her advice. Dee
re: MazDee
You guys are amazing. Now I wish May would arrive more quickly.
re: sarah galvin
You don't have to wait til May, there are so many Mexican holidays! They just aren't celebrated in the US (and 5 de Mayo isn't celebrated much in México). Yesterday was a national holiday, Benito Juarez Day, and a 3 day weekend. The really big holiday here is Independence Day and that is Sept 16, so still bbq time in lots of places. You could just google Mexican holidays and go for it! Have a fiesta!
re: MazDee
I have already invited friends for Saturday, May 3, alas.
re: MazDee
Whoah, whoah.... I am going to have to drop my shorts, so that I am no longer described as a her =)
re: Eat_Nopal
You are a he? And you can cook?? Amazing!!!
re: sarah galvin
"You are a he? And you can cook?? Amazing!!!" What planet are we on???
Anyway, a group tamale making party is the only way to go. Just cook and shred pork and chicken ahead of time. Getting the masa light and fluffy and the corn husks (you need lots) ready by soaking are key. Make sure your steamer pot and racks are huge.
re: Sam Fujisaka
Hey, Sam. You are doing some cut and paste here! I do have a huge pot, use it for making tomato sauce for canning in the fall. Can I stack them? I'm thinking I could have a rack on the bottom and then another above the first layer of vertical tamales.
re: sarah galvin
Cut and paste?
During the peach harvest and packing in the Central valley of California in the 50s & 60s we had a woman from Oaxaca or Chiapas do the lunch preparation for the family--over many seasons. She made the best tamales on the planet--over all time. All fron scratch. And I've since worked a lot all over Mexico. I first learned from her, stealing morning or later minutes getting out of the sun, the humidity, the peach fuzz, the hurry, the sweat and swearing, the pretty packing girls, the tractor, the forklift, the pure drudgery...
Stack away. Oddly (or not), tight stacking works better than loose
re: Sam Fujisaka
You are a lucky man
re: sarah galvin
Thank you. I am--although I sometimes forget. Keep us posted as to the outcomes.
re: sarah galvin
I remembered another few tricks for you since you have my mind in tamale making mode:
1. The cold water trick. Once you have prepared your dough - remember, cream/whip your fat PLENTY. I usually do it until it triples in volume. When your dough is completed, and all combined and whatnot - place a small nugget of it in a glass of cold water. The nugget should be the size of oh, I don't know - a raspberry. If it floats in the cold water, your dough will be light and fluffy when steamed. If it sinks, your dough will be dense and hard. TRUST me - it is MUCH easier to cream/whip the fat before hand than after when it is already incorporated into everything else. PLease, please trust me on this. WHIP your fat until it triples in volume. Hand mixer, about 15 minutes. If you have a kitchenaid, this is one of the greatest uses.
2. The coin trick. You should steam your tamales at a pretty rolling boil. Sometimes, you will need to add water to the pot. If you put a coin in the bottom of the pot, it will rattle violently when the water level is too low, and make a bunch of noise. Two times, I have become busy with something else while my beloved tamales were steaming away, and I missed the chance to add water after the steam escaped. Once you run out of water, and your pot starts to burn, your tamales are ruined, and your house will stink something fierce. Once you smell it, it's too late. The pan will have some burnt drippings of tamale dough, and the burnt smell of the pot, and the drippings will have imparted their flavors into your delicate dough. Toss them. They will be horrible.
re: gordeaux
Thx, gordeaux. These are very practical, useful tips. With all this help, I'm confident my first tamales will be very nice ;)
re: Sam Fujisaka
A bamboo chinese steamer in the wok works great for me for steaming tamales.
re: chef chicklet
I have been told by the experts that tamales should be steamed vertically rather than horizontally. I'm thinking that a wok wouldn't be deep enough.
re: sarah galvin
I have been making them for quite a few years and the Mexican family that taught me did stack them inside the bamboo steamer. When she saw my steamer and wok she was thrilled and we stacked them on top of one another and away we steamed them. I always cook them this way now,when the water gets a little low I just add hot water from the tea pot. Plenty deep in my big old wok. The wok gets really hot too (carbon steel).
The meat is cooked when you make them and the masa takes about 45 minutes. I don't make them HUGE either. OH so delicious!
I make green and red (chicken and pork), so I am usually making a huge amount of tamales and its an all day project. I'd be in the weeds without my setup.
You might want to try different ways, then choose which works best for you. What do other people use???
re: chef chicklet
Big stainless leaf-sided fold-out steamer in a big, heavy pot.
re: Sam Fujisaka
I can do that, guess I could try it. My little steamer fold out thingy, doesn't look like it would hold too many. Do you stack them or stand them up? end to end?
re: chef chicklet
The fold-out steamers come in various sizes. One of mine is the biggest I've ever seen. I stack tamales, but will give standing on end a try next time.
re: Sam Fujisaka
hmmmm. I tie both ends with corn husks strips that is why I pile them on top of each other...
re: gordeaux
What an easy sauce. I will try it. Thanks for tips.
re: gordeaux
If you are adding the fat (lard it is for me) what we do is beat it with the mixer and then test it in a glass of water like you do old fashion fudge. You drop a small ball of masa into the water and if it floats to the top, it is ready. If you buy the masa preparada, this should have been done but I would try this test and whip a little bit more if necessary.
Found this topic regarding tamales, it might help you...lots of good tamale/sauce discussion.
I like to make a Mexican pot roast ahead of time and then shred it for the meat part of anything Mexican you would like to make. Great for enchiladas or your guests can built their own tacos. Delish.
Mexican Restaurant Rice
This makes a dry, fluffy, restaurant style, Mexican rice.
This recipe is in my own words and not copied from any source.
2 cups long grain white rice, rinsed
1/3 cup canola oil
1 medium white onion (3/4 cup), diced
2 teaspoons (or 4 cloves) minced garlic
2 cups chicken broth
1 Tablespoon tomato paste
2 Tablespoons canned, mild green chilis
1/2 teaspoon salt or to taste (depending on saltiness of chicken broth)
1 (14oz) can diced tomatoes, with liquid
1/2 cup fresh cilantro, diced
Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15-minutes.
Place rice in strainer and rinse under running water until it runs clear.
About 2-minutes. This is important to create non-sticky restaurant style rice.
Drain rice, making sure to shake out as much water as possible.
Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top.
Drop a few rice grains in the oil. When they sizzle, add all remaining rice.
Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
Add onions and stir into rice. Cook while stirring about 2 more minutes.
Add garlic and stir for another minute.
Stir in chicken broth, tomato paste, green chilis and diced tomatoes.
Stir well and bring to a boil.
When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven.
Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake
another 15 to 20-minutes until done.
Remove from oven and stir in chopped cilantro.
Let rest covered about 10-minutes to allow cilantro flavor to be absorbed by the rice.
re: Antilope
This looks like a great recipe. Once again, I have to thank everyone for their tremendous help. I had no idea Mexican cuisine was so complicated. I have narrowed it down to making tamales ( I like the roasted salsa idea and adding corn and cheese). So it will be that plus a traditional pork. From the pork we will also make carnitas. We will have a roasted tomatillo salsa, a pico de gallo and the sour cream chipotle with lime juice idea. I will make some ceviche ahead of time, as a treat while we work away. Also like the Aztec salad and love chili relleno but it might be too much food for one night.
I am still wondering about a dessert. I have the Bon Appetit May 2003 issue featuring Mexico. There is a recipe called Sweet Fritters with Cinnamon-Orange Syrup. Has anyone any experience with something like this? I also have a cookbook called "Mexican Cookbook devoted to American Homes" written byJosefina Velazquez de Leon. She has a recipe for Esoletado or in English, Lady Finger Dessert.
Thanks to Antilope, gsshark, The Dairy Queen, JungMann ,jsaimd, Dee S,chef chicklet, gordeaux, and others and also to Eat_Nopal.
re: sarah galvin
We usually do a flan with Kaluha in the sugar syrup or a tres leches cake.
Another idea that would be really light after tamales would be gazpachos. In Morelia this is street food. Diced fruits such as pineapple, mango, grapes, papayas, etc. with a little fresh orange juice in a skinny glass topped with lime juice and chile powder. Sometimes it is also topped with a sweetened yoghurt.
Some of the amazing Mexican things I have eaten Chez Nopal:
Summer Taquiza (Taco party)
Tacos of:
- grilled Chipotle chicken
- Tequila Vanilla Shrimp
-Mole Negro with hardboiled egg slices and roasted cactus (could sub green beans)
Sopes of black bean refritos and stewed squash
Veracruz Spicy Crab Soup...gawd!
He also makes the best hot chocolate that I have ever experienced.
Why, why did I move away!?
Here are some more ideas - We hosted a fun Chowhound Cinco de Mayo party last year. I posted the menu, links, and lots of the 'Hounds who came also posted their recipes:
Cinco de Mayo report (with pics)
Hi Sarah.... if you still need any more ideas, I can certainly help. I think at its soul Mexican cuisine is very regional and thus adaptable... if you can give me a sense of what Calgary is all about / best ingredients etc., and what your plating style (small plates vs. 5 course dinner vs., homestyle etc.,) and can provide some suggestions.
For me... the perfect interactive, social dinner party would be 3 courses served homestyle
re: Eat_Nopal
This will definitely be served home style. Everybody has had flan so I was shying away from that for dessert. I think I'll have the appy's made in advance so we can munch while we make the rest. I'm stumped for dessert. I checked another thread and saw lime curd tarts with mango and that looked good. We don't have a good source of a lot of the authentic ingredients - fresh. I think chocolate would be too heavy. Not much help am I. :) Thx
re: sarah galvin
If you are going Homestyle than I would highly recommend a Taquiza (stacks of homemade tortillas, cazuelitas & platters with various fillings, some garnishes & salsas... then everybody makes their Tacos).
What is Calgary like in May... high in the mid 50s? How about a liquer size, spicy hot chocolate paired with a petite serving of deconstructed Capirotada (bread pudding in a dark, spiced syrup... studded with nuts, cheese & dried fruit).
Other common desserts in Mexico... tres leches cakes, roasted plantains, yams, honeyed fruits of every type, cheesecakes, layered pastries with various tropical cremas, mango mousse, homemade jellos made from interesting things like Sherry, goat milk caramel, vanilla, coffee & milk etc.,
re: Eat_Nopal
No, it isn't mid 50's! It could be but more likely to be in the 70's so hot chocolate season is way past. But I like the spicy chocolate idea. It seems to be all the buzz, and although maybe not tipico, would be fun to try. Right now is mango season for us so not sure what we'll have in May. We can get the goat milk caramel. I like that idea. Maybe a layered pastry with the goat milk caramel and sliced fresh fruits in season. And a small scoop of Hagen Daaz Vanilla Bean ice cream. I think that's it! Thank you Eat_Nopal.
re: sarah galvin
It might be a little redundant, but even for kicks, and a new take on what you might not be accustomed to:
Desert tamales!
Dough - no savory components. Filling: raisins, chocolate pieces, nuts. Add some powdered cocoa and sugar to the dough. I do these every time I make a batch of tamales. They are quite good. Your mexican grocer might even have a tub of strawberry or pineapple dough premade in the refrig case next to the reg dough. Just a thought. They're worth it, and you'll already be in Tamale production mode.
Ooh. I just thought of something. Cinnamon would be good for these too. I'm going to make some cinnamon ones next time.
re: gordeaux
I have never seen tamale dough pre-made in Calgary! But I like this idea. It would be novel and like you say, we are already in the tamale production mode. Do you steam them like regular tamales? I'm going to have to go out and buy some more bamboo steamers. What fun :)
re: sarah galvin
They are steamed the same way. They are very prevalent in Mexico, and US cities with a decent sized mexican population. One thing I should make clear since you mentioned bamboo steamers. Tamales should be steamed upright. I'm just wondering if the steamers you had in mind would have enough room. I usually use a deep Pasta pot with the pasta insert. I also have a "Tamale pot"which is just a deep wide stock pot with an insert like a round cake cooling rack that sits on the bottom. You are supposed to layer the insert with corn husks, and stand the tamales on top of it.
For desert tamales, the dough is pretty much the same, just no savory components like ground chile, broth, or onion/garlic powder etc. Just use the masa mix, water, fat, sugar, and the other parts of the dough recipe you are using - I generally throw some cocoa powder in it. If you do add chocolate, your house will smell absolutely WONDERFUL when they are steaming.
re: gordeaux
Steamed upright? That I didn't know. Well that will make it easier actually. Can fit more into one pot. See - I know nothing! We are so removed from the culture in Canada.
re: sarah galvin
Spicy Chocolate es muy tipico... actually muy antiguo.... and I like a reduction of it with fresh mango slices.
Crepes with Pecans & Cajeta (Goat Milk Caramel) are another tipico, well liked dessert in Mexico... so maybe pairing the Spicy Chocolate & Mango with a miniature Crepe & Cajeta could be great... if you want to be really decadent... Deep Fried Ice Cream is another iconic Mexican dessert.... Goat Cheese ice cream is a contemporary favorite in Mexico City ice cream parlours.... maybe some nut crusted, deep fried goat cheese ice cream on the plate... well maybe over the top.
re: Eat_Nopal
I make Mexican-style crepes pretty often, not only for desert but filled with like this homemade blackbean puree and a roasted pepper sauce - usually jalepenos and red bells. Butfor the desert crepes (or any other I guess) you should really try to find dried pasilla chiles... they have this really sweet, cinamon-like background to them that's really great in both sweet and savory dishes. You can then just toast them and grind them up in a coffee grinder to make powder.
re: johnmlinn
Ah yes savory crepes.... Poblano strips & Cream... classic, as is Huitlacoche.... I guess if you added a few drops of a good quality truffle oil & some sauteed mushrooms to your blackbean puree you could pull off a Huitlacoche Crepe imitation (assuming you don't have a good source of it).
Pasillas are great.... some find them to be an acquired taste for their tobacco / burnt rubber-ish aromas... but I guess a sweet Pasilla escabeche paired with an interesting ice cream could make for a killer desert crepe.
re: Eat_Nopal
Now you are just full of ideas. Pasilla escabeche? Je ne comprende.
re: sarah galvin
Are you familiar with Escabeches? They are a pickling preparation involving vinegar, onions, garlic, spices & herbs... you can commonly find canned pickled Jalapenos en escabeche (although homemade is another universe).... less common are dried Chiles en escabeche but Anchos & Pasillas in a Piloncillo (dark unrefined sugar) sweetened version are a speciality in Central Mexico. The Tepoznieves chain even offers it as a sorbet flavor.
re: Eat_Nopal
Now you are forcing me to Tepoznieves in Tijuana Saturday.
re: Eat_Nopal
I can't imagine it with ice cream! That is where the neurons don't connect. Do you have a recipe for Anchos & Pasillas in a Piloncillo. I know I can find piloncillo here and dried anchos. Remind me again what Pasillas are.
re: sarah galvin
Pasilla is a type of dried chile that is called Chilaca in its green stage. It is a close ancestor of the pepper aka New Mexico, Anaheim or California.
For a recipe... let me look for my Bayless book
re: Eat_Nopal
Ho boy, you hit the nail on the head. One of my fav restaurants, Eduardo de San Angel in Fort Lauderdale, does a huitlacoche crepe that is ridiculous. Insane even. I should try to find out where the Chef sources them from. :-D (Eduardo Pria, by the by).
re: johnmlinn
Pasilla chilies. I am going to look for them this week. After I make powder, would I add it to chocolate? To make a spicy chocolate?
re: sarah galvin
Pasilla powder is awesome in chocolate, especially hot chocolate. Actually, I don't have a secondary coffee grinder for doing spices because I usually just use a mortar and pestle. But that's a freakish amount of cranking to do on dried chilies, so I used my regular coffee grinder to do the pasillas last time. Let's just say morning coffee has been extra tasty this week. :-P
re: Eat_Nopal
Hey, I just looked in my Bon Appetit May 2003 and there is a recipe for Crepas de Cajeta con Nuez!
Well, the big night is almost here. Saturday we will be making our Mexican dinner. My final decision on the menu is to have the tamales as the interactive part. I will roast a chicken and have already roasted a whole pork butt and it is in the freezer. I'll refresh it in the oven the day of. I will make in advance - ceviche for snacking while we work. I will also make salsa verde and salsa roja and pico de gallo. I love the idea using a chipotle or two in a small tub of sour cream and puree in food processor. So we will make chicken and pork tamales. While they are steaming, we will have carnitas with corn tortillas, enfrijoladas and classic red rice. We will make a big batch of tamales and everyone can take a couple home with them. Dessert will simply be grilled pineapple with a tequila and grown sugar glaze. I think this is a ton of food. Oh, and I think I will make an avocado & tomatillo salsa.


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Fran Tidwell SuggsPublished 11:56am Wednesday, April 17, 2013
April 11, 2013
A graveside service for Fran Tidwell Suggs, 47, of Birmingham was Sun., April 14, at Center Springs Cemetery with Bro. Ricky Hart officiating and Peck Funeral Home directing.
Ms. Suggs died Thur., April 11, 2013, at Baptist Medical Center-Princeton. She was born Jan. 6, 1966, in Morgan County to Homer Ray Tidwell and Linda Champion Mears.
She is survived by her husband, Tommy Dotson of Ensley; a son, Dennis Steele and wife Lesha of Ensley; two daughters, Glenda Steele Barnes and husband James and Demetra Suggs Armstrong, both of Decatur; two brothers, Cecil Evans of Lawrenceburg, Tenn. and Jeff Evans of Iron City, Tenn.; a sister, Elizabeth Kyle of Decatur; and six grandchildren.
Pallbearers were friends.


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"Fresh fish from Alaska"
Dianne Pollard on 7/31/2014 7:27:33 AM
Review: Best Sockeye Salmon I have ever cooked. I have distributed all my catalogues to my neighbors.
Julie Voss on 7/31/2014 3:07:38 AM
Review: The best salmon we've had! Vital Choice is our only source for our seafood. We regularly recommend Vital Choice to our friends.
"Superior quality"
Virginia Lizotte on 7/31/2014 1:29:02 AM
Review: This is the best salmon I've eaten. So much more substantial than the farm raised salmon offered here on the east coast.
"Simply the BEST"
CFL on 7/30/2014 4:44:10 PM
Review: I've been eating this Salmon every night for over an year now. My order records can show I've been ordering for over 12 months in a roll. No regrets! Just envy the Alaska bear can eat the fresh, live Salmon for FREE.
"wild salmon"
Ann O'Leary on 7/24/2014 4:08:37 AM
Review: My salmon arrived on time as always carefully packed in dry ice. It is delicious!
Ann O'Leary on 7/24/2014 4:07:56 AM
Review: My salmon arrived on time as always carefully packed in dry ice. It is delicious!
Fred Zaeske on 7/23/2014 5:48:08 PM
Review: The salmon is terrific, had it on the grill and was wonderful no more farmed stuff for me. Just had a problem with using my gift card ended up having to deal with customer service to get it corrected.
"Sockeye Salmon"
Kim Anthony on 7/19/2014 4:04:45 PM
Review: I have been ordering from this company for a few years. Always been great.
"Wild Alaskan Sockeye Salmon - Skinless/Boneless 6 oz Portions"
bob on 7/10/2014 8:47:23 AM
Review: Repeat customer. Highest quality, best tasting. And, it's healthy, too!!
nikki repp on 7/10/2014 8:13:06 AM
Review: very satisfied as always!!
Nancy Carliner on 7/10/2014 5:32:01 AM
Review: This is the only salmon I will eat and I eat a lot of salmon. Quality, taste and freshness are topnotch.
Carol Wriaght on 7/9/2014 6:53:20 AM
Review: I love your products, specially the salmon. Your service is excellent also. Keep up the good work. Carol
Jacque Noel on 7/9/2014 6:12:01 AM
Review: This salmon is divine! A true gift for the tummy.
"Your salmon is great!"
Karen Neuhauser on 6/28/2014 8:21:03 PM
Review: I am a repeat customer and I have recommended your products to others. It is always great.


text:
The Blue Oval has gifted the U.S. Department of Energy a one-of-a-kind vehicle: a plug-in Escape Hybrid that can run on E85, has a 30-mile range on pure electric power at up to 40 mph, and gets 88 mpg in the city and 50 mpg on the highway. Yes, you read that correctly. But you might want to read it again.
The Escape uses a 4-cylinder engine assisted by a 10kW lithium-ion battery pack made by Johnson Controls/Saft. In pure electric mode, the battery pack runs until it is 70-percent depleted, and then the gasoline engine kicks in. The vehicle's emissions are estimated to be 60-percent less than that of a traditional gas vehicle, and that could climb all the way to 90-percent less if the car used cellulosic ethanol.
This is one of 20 vehicles that Ford is giving to government and research bodies in order to help push the growth and penetration of hybrid vehicles. Mark Fields, Ford's president of the Americas, said "There's no silver bullet solution, so we're pursuing multiple technology paths – recognizing that commercial viability is an essential component for success." And we say hear hear, well done, and it's about time...
[Source: Ford via GM Inside News]


text:
Subaru Foreter X All Weather
Very nice car great driver and only two owners from new. Service history up to 89K and just been MOT so come with 12 mot and taxed until end of nov 2014.Elec windows heated seats cruise control cd player nice car Drives great and not bad on fuel.
- 2004
- 126,750 miles
- 1,994 cc
- Petrol