Questions from April 2009

From hillary treadwell:

on the april 26th show on knme in Albuquerque you showed some growing pots
for the use on terraces.I am interested in finding out more about the product.the containers have a covering and water retention system.could you please send me more info.
thanks,
Hillary Treadwell

Hi Hillary,

The planting boxes you're referring to are Earthboxes. I featured them last month in our newsletter. For more information on Earthboxes, you can click on this link to their web site. http://www.earthbox.com/

Good luck with your garden.

Deb

From Gary Creason:

Rick, You have done a fine job of using that big red blender without me being able to discern the brand or model. My curiosity has peaked. If you don't mind telling, I would sure like to know.

Hi Gary,

The blender that Rick uses on the show is made by VitaMix. We also use it in the test kitchen and in the restaurant kitchens. It's well worth the investment. Check out their web site for more information. https://secure.vitamix.com/acb/stores/4/?COUPON

Deb

From Rachel Douglas:

Where can I buy the large wok you used in your Mexican Paella with shrimp, mussels and chorizo recipe. My husband and I would like to try this recipe at our next gathering.

Hi Rachel,

The pan that Rick used in that episode is a paella pan. It has a flat bottom as opposed to the curved bottom of a wok. You can purchase one through www.spanishtable.com or www.tienda.com. They have many sizes to choose from, so you can pick the size that works for you.

Check out our resource page on the web site for more information on the other equipment Rick used on that episode. Each show from this season has a section on this page to help you find some of the specialty equipment that Rick used. http://www.rickbayless.com/tv/season6/resources.html

Deb

From Sara Jackson:

Where can I find the recipe for Roadside Chicken with knob onions? My husband & I are anxious to try it out! Thanks in advance.

Hi Sara,

That recipe is in "Mexican Everyday". Now that the weather is getting better, this is a great recipe for breaking out the grill.

Deb

From Juli:

Rick,

I'm from Wisconsin and will be making my bi-annual pilgrimage to Chicago in August. It's exciting to hear that you are opening another restaurant (XOCO). Can you share the location/neighborhood so we know where to plan on dining?

Thanks!

Xoco will open in July at the corner of Clark and Illinois, right next to Frontera and Topolobampo. Xoco is a quick service place, specializing in wood-oven tortas (Mexican sandwiches). We'll also be open for breakfast. Hope this helps.

Rick

From abby1980:

come to dallas tx !!!!!!!!!!!

Hi Abby,

Great news, Rick is appearing at the Macy's Galleria store in Dallas on April 25th. For reservations to his demo and book signing, call 866-226-0449.

Deb

From Stephany:

Hi again Rick...I wrote u a question about 10min ago about chocoflan & completely forgot to mention that I added 2 hass avocados to make the recipe interesting since my mother loves them! Could that have been the cause of all the problems?If so, is there a way to add ingredients to keep the avovado?

Hi Stephany,

All baking recipes are based on a formula of ingredients. You can't add ingredients, especially in that quantity, without impacting the recipe. The chocoflan is a very delicate balance of the lightness of the cake batter to the flan mixture. There's no way this recipe can work adding any ingredients to the cake layer. The cake layer would be so dense that the flan couldn't pass through.

Deb

From dennis:

Rick, I was wondering which one of your cook books would carry the most recipe's on mole??

Hi Dennis,

I would suggest "Rick Bayless's Mexican Kitchen". It has 5 different styles of moles.

Deb

From George Jones:

Rick,

What are the specific seeds you will be using in 2009 for your earthboxes?

Do you use any type of automatic wateriing system for your earthboxes?

Do you start your own seedlings? When?

Please also reply to jonesge@yahoo.com

Mucho Gracias,
Jorge

Brian,

This year we are growing chili peppers, serrano, habanero, arbols and others and tomatoes, Valley Girl and other hybrid tomatoes such as supersonic, lemon boy, Florida 91 and some hardy heirlooms such as green zebra and striped roman.

We are also growing mints.

We do use automatic watering, specifically drip irrigation, half gph drippers for each box mounted on half inch tubing suspended over each irrigation tube.

We started chilis seeds in late march and tomatoes in early April, transplanted at end of May.

Good Luck with you Garden,

Bill Shores, Garden Manager

From Gail Lees:

Now tha tWilkliams Sonoma no longer stocks the red sangria mix, is there anywhre else it can be obtained?

Hi Gail,

We get this question quite a lot. This is a seasonal item for William Sonoma. It should be back in their stores in May.

Deb

From FERNANDO LAVIADA:

RICK
WHEN WILL YOUR NEW SEASON WILL START THIS YEAR?
WE ARE ANXIOUSLY WAITTING.

THANK YOU

FERNANDO AND DOLORES
DALLAS, TEXAS.

Hi Fernando and Dolores,

Season 7 of "Mexico - One Plate at a Time" is scheduled to begin in September on local PBS stations nationally. We're very excited about the new season which we shot in Mexico City and at Rick's house in Chicago. The current season is currently being aired on both PBS and the new Create channel.

Deb

From Kris Krajecki:

HI,
I am STILL looking for your red sangria mix!
I was told in December that Williams Sonoma would place an order with you in March and sell them in their sores in April.....but I have not seen them in the stores yet....
Help!
:-)
~Kris Krajecki
630-347-6321

Hi Kris,

It's scheduled to be in the stores sometime in May.

Deb

From M.B.:

Hello! Just hoping to confirm. On twitter. There is someone listed as Rick Bayless http://twitter.com/Rick_Bayless Just want to make sure that is the one and the same. :D

- girl2008

Dear girl2008,

Yep, it's me. If you follow, you can check out what I'm excited about in our restaurant or test kitchen several times a day. I'm even tackling a few 140 recipes. Don't expect a mole recipe. Right now we're testing for our new quick service restaurant, XOCO, that will open in July. We start construction next week. You can follow our progress on my Twitter feed, should you be so inclined.

RB

From Gary L. Moss:

Rick: I've checked your site and couldn't find a recipe for chili colorado. This is tpically made w/ beef and that's the type of recipe I was looking for.

thanks for any help you may provide.

Hi Gary,

Rick has a recipe for Carne con Chile Colorado in his first book, Authentic Mexican on page 250. Enjoy.

Deb

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