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Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.


From the Kitchen of Chef Rick Bayless

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Questions from November 2009

From Marc Hauser:

Greetings Rick & Friends,

I'm making Braised Turkey in Teloloapan Red Mole for Thanksgiving. In "Mexican Kitchen" the suggested side dish is Mexican white rice and lots of tortillas. Any other thoughts? Would a bean side be too much? Greens of some kind? Even potatoes?

Thanks as always

Marc

Hi Marc,

This dish works well with any of the traditional side dishes at Thanksgiving, so you're only limited by your imagination.  Happy Thanksgiving.

Deb

From Lisa:

Hi Rick,
I found your quesadilla cheese making show facinating. Viewed on whyy Philadelphia on 11/14 at 2pm. I was wondering if you could tell me what kind of instant read thermamoter you were using when cooking the milk for cheese? Was it digital?
Thank you.

Hi Lisa,

The thermometer we use is manufactured by CDN.  It's their model DTC 450.  They redesigned it so the new one looks different from the one Rick used.  Here's a link to it on Amazon.  http://www.amazon.com/Component-Design-Inc-DTC450-Thermometer/dp/B00279OPDU/ref=sr_1_19?ie=UTF8&s=home-garden&qid=1258485950&sr=8-19

Deb

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