Food Q&A
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5:44 p.m. Aug. 15th 2011
Pic of peach&apricot cobbler http://t.co/pkf3bfu -
5:41 p.m. Aug. 15th 2011
Once a year I recreate the menu from my parents' BBQ restaurant. Here r the ribs (dry rub, 225 deg in Hasty Bake) http://t.co/1vA8yUi -
4:43 p.m. Aug. 14th 2011
Cook onion n butr;add 3c broth+1 sm potato;cook;add 15 sq bloss;puree all;add steamd zuke, rstd poblano, corn,crema,15 sliced sq bloss&heat -
4:42 p.m. Aug. 14th 2011
Many ask what we do w all r squash blossoms: we rarely stuff them (tho good). Mostly we make sauces&soups. Next posting is sq blos soup rec -
8:45 p.m. Aug. 9th 2011
a little tart, a little sweet, complex, slightly vegetal RT @JenWorstell: What do ground cherries taste like? -
11:20 p.m. Aug. 7th 2011
Roast w olive oil/salt RT @Ofoodie how did you prepare your beets. I got some in my co-op box and I have never cooked with them before. -
5:04 p.m. July 29th 2011
Not compared to Thai, Indian, Korean; only medium RT @Quora Open cuisine question: Is real, traditional mexican food spicy? -
7:55 p.m. July 27th 2011
Sous Vide Rule 2: dont do it unless U're confident in knowledge & equipment. srt w items that need shorter cooking times&serve rt away -
7:51 p.m. July 27th 2011
ive rec'd so many (crazy) responses 2 wht u think=impropr sous vide.Rule 1: dont do it unless u know wht ur doing.Read Keller:Under Pressure -
6:07 p.m. July 27th 2011
Pretty hard; freezer bag wo air; therm in h2o. RT @EdenBon @Rick_Bayless @JMJavier Can sous vide be done at home w/o special equipment? -
12:34 p.m. July 27th 2011
Sous vide w OO/herbs 110 degrees 20 min RT @JMJavier que bonita! how do you maintain that color/texture of salmon? what temp & poach lqd? -
5:57 p.m. July 20th 2011
Starting Tuesday! RT @jpc671 @Rick_Bayless Do you have Gazpacho at Xoco Chef? -
9:58 a.m. July 19th 2011
Chgo Frmrs Mkts, esp Green City Market, Wicker Park @jpc671: @Rick_Bayless Where can the Nordic butter be found chef? -
5:05 p.m. July 14th 2011
Cube,sear lamb on grill. Simmr n rstd tomatillo-cscbl sce RT @paddie_gal I have lamb&dried cascabel chillies.What can I make that's AWESOME? -
10:57 a.m. July 13th 2011
Boil, process, strain kholbrabi then add to stiff mashed potatoes RT @emilybenedek @Rick_Bayless how do you make the kohlrabi mash??? -
10:56 a.m. July 13th 2011
It vines: butternut RT @missmelee @Rick_Bayless Do U tie yr squash 2 the fence or is it a variety that is lk a vine rather than a bush? -
10:55 a.m. July 13th 2011
4 weeks RT @ctrauty @Rick_Bayless Beautiful garlic! Mine is coming out this weekend. Do you cure for 2 weeks? -
10:54 a.m. July 13th 2011
Anyone with variable speed RT @dana828 @Rick_Bayless Help! Which Vitamix would u recommend for avid home cooks? -
7:33 a.m. July 13th 2011
Most tortilla factories make them--go to the source RT @nogluten4mee do u know whr I cn find mini tortillas 2 make small tacos? -
4:02 p.m. July 7th 2011
I like simple: fresh lime, OO, garlic, Mex oreg, S/P RT @lildave75 what's a good, simple marinade for carne asada? -
4:01 p.m. July 7th 2011
Yes; reblend after defrosting RT @mrmorganmusic @Rick_Bayless Can I freeze your red mole sauce in large quantities? -
4:23 p.m. July 6th 2011
Some use it, some dont RT @osuseq I've had Chorizo with and without cinnamon added - what is the authentic recipe for it? -
2:11 p.m. July 6th 2011
Clean, cube, oil, salt, roast RT @mrmorganmusic thinking of cooking up some Nopalitos for a big upcoming taco night. How do they cook best? -
5:46 p.m. May 20th 2011
Simmer in sauces and soups, grill RT @bushwoodcaddy @Rick_Bayless what's the best way to use morels besides frying? I love em! -
8:11 a.m. May 3rd 2011
8 months; under row covers RT @JMJavier How many months of year cn U grow given yr climate? The crop on ground housed in greenhouse tents? -
10:10 p.m. May 1st 2011
Vitamix blender, cuisinart processor RT @darlandta @Rick_Bayless what model/brand of blender and food processor you use at home? -
10:16 a.m. April 30th 2011
We do 2 hours, then rinse RT @sansturbot how long do the nopales cure? @enriqueolvera showed me to cure them for 5 mins. No pouch tho -
12:25 p.m. April 25th 2011
Blanch&pickle or oil&grill RT @mood_food I'm fresh from the Bay Area 2 yr town & have abt 3lbs of homegrown ramp- how shld they B used? -
10:50 p.m. April 24th 2011
Rstd t'tillo/serrano/cilantro RT @pauladisbrowe Leftover grld quail from Easter brunch. wht type sauce wld U make 4 quail enchiladas manana? -
9:12 a.m. April 21st 2011
Any Mex grocery RT @Dubwise8 @Rick_Bayless where do I buy a tortilla press here in Chicago? -
2:43 p.m. April 15th 2011
Shoko RT @wbreaves @Rick_Bayless the office is a massive debate over how XOCO is pronounced. a little help here? -
4:38 p.m. April 13th 2011
Yes! But they werent strong RT @jsmeeker @Rick_Bayless Settle the debate. Did it have anchovies in it? -
9:55 a.m. April 13th 2011
A week or little more n fridge; yes u can freeze RT @cweingarten @Rick_Bayless How long will chipotles n adobo last once open? Can I freeze? -
9:03 a.m. April 4th 2011
Bajaprecious.com RT @Lupita_GarzaG @Rick_Bayless Where can I buy olive oil from Baja? I'm so excited to try it!! -
5:52 p.m. April 2nd 2011
Most of mine; try Mex: 1 Plate @ a Time RT @luv_my_3_kids which cookbook should I get for a good mole recipe(s)? Dying to make one. -
12:01 p.m. March 28th 2011
Ceviche= mostly raw fish+lime; salpicon=mostly cooked fish/meat w lime or vin RT @cortni1987 what's the diff between a salpicon and ceviche? -
12:45 a.m. March 27th 2011
Cointreau=brighter, swtr; Gt=darker, richer RT @mamoseley cointreau vs gran torres. why some recipes have one and others have the other -
3:45 p.m. March 25th 2011
Cocinero Mexico 1850s RT @ltony99 @Rick_Bayless what's the rarest book in your collection? -
5:46 p.m. March 19th 2011
bajaprecious.com RT @LkCrouse: @rick_bayless Is that Baja olive oil available for online orders? - [Re:] http://moby.to/apbpiv -
4:38 p.m. March 12th 2011
Patience, courage RT @tnrplaya @Rick_Bayless any tips for a first timer attempting your black Mole recipe? -
10:46 p.m. Feb. 28th 2011
Slew of q's abt growing kaffir lime in Chgo: I have a little grnhse, but it can grow in any sunny room.People: u can buy the plant on Amazon -
8:51 a.m. Feb. 23rd 2011
Not in traditional Mexican RT @SashaKane @Rick_Bayless Red chili from scratch? You don't add flour to thicken as one does with gravies? -
8:48 p.m. Feb. 22nd 2011
Toast, soak, puree, strain, sear, simmer w water, salt=purest flavor RT @Joepesto did you make a purée of each chili type? Veg stock? -
11:26 p.m. Feb. 20th 2011
A little rutabaga &butter RT @steve_shuler @Rick_Bayless what's in your parsnip purée that makes it yellow? -
10:07 p.m. Feb. 19th 2011
Sorry, not into filled churros RT @verobs @Rick_Bayless ohhh i want churros filled with cajeta or chocolate or rompope! U should try it! -
3:44 p.m. Feb. 18th 2011
Nthng endangered RT @SmurfTurfAddict u took @andrewzimmern to a Chgo market to eat ur favs, if he took U somewhere, what would U not eat? -
2:58 p.m. Feb. 18th 2011
No egg RT @EdinaMNguy @Rick_Bayless In your restaurants, do you use an egg-included, or an egg-free, churros recipe? -
10:19 a.m. Jan. 31st 2011
Labriola RT @gramandpapas @Rick_Bayless where do you get the bread for Xoco tortas? -
4:57 p.m. Jan. 30th 2011
Basically US ver=mozz. In Mex, more complex, longer way of making RT @MShivah is there a reason quesillo (queso oaxaca) tastes diff n US? -
11:53 a.m. Jan. 29th 2011
In Mex: Chihuahua, asadero; in US: Jack, mld cheddar, brick RT @jaypeezee16: what kind of cheese do you recommend for queso fundido?? -
11 p.m. Jan. 23rd 2011
One fave: Zapotec pleated, Seeds of Change&others RT @Jeff_Bailey Which heirloom tomatos do you like the most and where can I get the seeds? -
1:42 a.m. Jan. 5th 2011
I am not convinced it would, but I may be wrong RT @habanos2000 @Rick_Bayless would a Mexican restaurant go over in France? -
3:35 p.m. Jan. 2nd 2011
Harissa RT @_CHEFMF @Rick_Bayless what's the red sauce in the falafel? -
10:36 a.m. Dec. 26th 2010
Griddle RT @cheintz44 @Rick_Bayless what is a comal? -
8:37 p.m. Dec. 16th 2010
For me, only skirt steak RT @chilerose @Rick_Bayless what's the best cut of beef for making fajitas?? -
4:21 p.m. Dec. 9th 2010
Adelita brand in most Mex grocs RT @mlgallardo: where can I find fresh huitlacoche in Chicago? Want to make it for "taquiza" holiday party! -
12:57 p.m. Dec. 5th 2010
Blend both smooth w honey, baste on rstng fish RT @jpc671 @Rick_Bayless Any recco's on how 2 use chipotle peppers & adobo sauce on Sea Bass? -
11:59 a.m. Dec. 3rd 2010
There r sevrl: fave: El Yucateco brand. Don't get 1 w added color! RT @gbb2: @rick_bayless can you recommend a good premaid anchiote paste? -
8:45 p.m. Dec. 1st 2010
No filling RT @pedrothethird @Rick_Bayless a blind tamal? what's the scoop? -
5:45 p.m. Nov. 27th 2010
Raw parsnip on spiral mandolin RT @MonicaRicci that parsnip "pasta" at 105 Degrees looks delish! Is that just a super long julienne? -
12:33 p.m. Nov. 19th 2010
California Syrah RT @jacqdiaz I'm making Pozole Rojo for Thanksgiving at home.Is there a good wine to pair with this Mexican holiday staple? -
11 p.m. Nov. 18th 2010
Oaxaca al Gusto (D Kennedy); Seasons of my Heart (S Trilling) RT @Phries @Rick_Bayless @MexGrocer what is a good Oaxacan cookbooK -
1:29 p.m. Nov. 18th 2010
Yes RT @lynnsherwood Would like to make ChocoFlan cake for Tgiving but we will be traveling. Will it hold up if made two days in advance? -
11:54 a.m. Nov. 18th 2010
Ceviche RT @Ivyknight @rick_bayless What is the most lime-centric dish in Mexican cuisine? -
6:26 p.m. Nov. 12th 2010
3 good playlists here http://j.mp/b1K7Ku RT @brigettebrugada Wondering: Do U listen 2 Mexican music when U cook Mexican food?Favorites? -
6:49 p.m. Nov. 6th 2010
Sour orange, shrimp, jicama, cuke, habanero, cilantro RT @commish24 @Rick_Bayless Is that a calamari ceviche? Looks amazing! -
6:57 p.m. Oct. 30th 2010
Not exactly edible; used like bay leaves for flavoring RT @gingerg12 @Rick_Bayless I had no idea that avocado leaves were eatable? -
6:54 p.m. Oct. 30th 2010
U cn only make more w/o salt & combine the 2;extra cn freeze.Rebeat b4 usingRT @mlgallardo How do I fix tamal batter if I added 2 much salt? -
6:51 p.m. Oct. 30th 2010
Not toxic fresh; air dry RT @RamosJavier @Rick_Bayless best way to dry out avocado leaves before use? they're toxic fresh, right? -
6:51 p.m. Oct. 30th 2010
Only leaves from wild Mex avocado have any flavor RT @clairedowell @Rick_Bayless Why don't you use avoc leaves from California? -
6:50 p.m. Oct. 30th 2010
Cotija is a type of queso añejo RT @forkandspoonop @Rick_Bayless Making the chilaquiles from your website. Cotija an OK sub for queso anejo? -
11:02 a.m. Oct. 30th 2010
Layer in Tamales, season beans, season some moles RT @MelissaJBond @Rick_Bayless What can you do with avocado leaves? -
12:30 p.m. Oct. 27th 2010
Starts at 750, but fire dies;by morning its 250 RT @bspangler what temp do you roast the pig at in woodburning oven in Xoco? -
10:45 p.m. Oct. 18th 2010
Sho-ko RT @ulteriorepicure @Rick_Bayless Phonetically pronounce "xoco" for me, please. -
10:57 a.m. Oct. 13th 2010
@Ethbay Once poblanos stop growing larger they are ready to pick. Some varieties/conditions produce small poblanos. All turn red eventually -
6:42 a.m. Oct. 13th 2010
Casa del Pueblo, 18&Blue Island RT @BeerPrincess I live in Chgo. what is the name&address of Mexican grocery that you shop at on your show? -
8:58 p.m. Oct. 10th 2010
Roast, then freeze RT @bendit @Rick_bayless how do you feel about freezing tomatillos?season is ending here and I'm thinking of freezing. -
1:43 p.m. Oct. 9th 2010
Use them like regular tomatillos; more complex flavor RT @bendit @Rick_bayless what should I do with purple tomatillos? -
10:44 a.m. Oct. 7th 2010
When fruit fills husk RT @CapeCodBarbie How do u tell when tomatillos r ready 2 pick?Never grown them b4 & now my plants have just fruited! -
9:50 p.m. Oct. 4th 2010
No, on griddle or under broiler RT @katiestone @Rick_Bayless do you roast tomatillos the same way as green chili - over flames? -
5:34 p.m. Oct. 4th 2010
Roast&freeze for all preps RT @MinhDoan W summer over, any suggestions on what to do with a ton of Tomatillos other than roasted in a salsa? -
11:19 p.m. Oct. 3rd 2010
Camote morado in Mex grocery RT @SportinStiletto @Rick_Bayless : where can we find white sweet potatoes?!? -
12:28 p.m. Sept. 28th 2010
Absolutely! RT @katymcgraw: @Rick_Bayless Are you roasting your own cacao beans? -
5:47 p.m. Sept. 22nd 2010
http://j.mp/d3hXWr RT @JamesMurphyIII @Rick_Bayless RB i'd love a recipe for your granola if it has raisins and pepitas in it...thanks man -
9:03 p.m. Sept. 21st 2010
Intellegentsia; avail at Whole Foods, other places RT @Jamieson13: where do you get your coffee for XOCO? Can I buy it anywhere? -
7:40 p.m. Sept. 21st 2010
fresh lime, garlic, salt, pepper, a little cumin. RT @thatsnotcolleen: @Rick_Bayless I need a good recipe/marinade/method for skirt steak? -
6:24 p.m. Sept. 14th 2010
Mostly chiles en nogada in Frontera and Topolo RT @madridfusionMex @Rick_Bayless what mexican treats will u prepare para el (cont… -
10:21 p.m. Aug. 30th 2010
Yes, smkd jalapeños RT @Ethbay @Rick_Bayless I thought that chipotles were smoked poblanos. People are saying smoked jalapenos. Am I wrong? -
4:37 p.m. Aug. 29th 2010
Very slowly in butter RT @me_so_cool @Rick_Bayless how does one melt a leek? -
1:38 p.m. Aug. 28th 2010
Just rstd garlic blended w OO,vin,s/p,Mex oreg RT @carldepree where can I find recipe4rstd garlic marnade frm swordfish tweet the other day? -
12:36 p.m. Aug. 28th 2010
Heirloom cornmeal+panko, 3-step process RT @cynthiamckenna @Rick_Bayless that looks like a perfect dish.What kind of crust ion the eggplant? -
6:02 p.m. Aug. 25th 2010
Pickling (escabeche) best 2 preserve flavor RT @GourmetRambler @eatitdrinkit @Rick_Bayless: is drying a good method of preserving habaneros? -
5:09 p.m. Aug. 24th 2010
Crouton "roll" RT @_MikeTodd_ @Rick_Bayless what is the curled bit atop the tartare (under carrots)? bread? chicharron de queso? -
1:38 p.m. Aug. 23rd 2010
Rarely, though some like it. My pref: only roasted RT @ryanpoli constant debate in the Perennial kitchen: garlic- yes or no in guacamole? -
3:30 p.m. Aug. 22nd 2010
Most food in Mex is cheeseless RT @ThePickyDiva @Rick_Bayless what do u suggest for a girl who hates cheese but loves mexican food -
9:02 a.m. Aug. 19th 2010
Guajillo w a little arbol RT @rgreskowiak what type of chile is used in ur Mex Hot Choco? Trying 2make Mex s'mores this wknd 4 camping trip -
11:42 a.m. Aug. 17th 2010
RT @lightningmonkey @Rick_Bayless what is a good marinade for skirt steak?oil, lime, salt, Mex oreg, garlic -
11:39 a.m. Aug. 17th 2010
Grilled w oil, salt, lime RT @chefhollywog @Rick_Bayless Bought green nopalitos at the growers market yesterday. Any favorite preparations? -
9:54 p.m. Aug. 14th 2010
Just finished another "Building Blocks of the Mexican Kitchen" video slide show. I think you'll really like this one. http://bit.ly/9ePMXy -
11:37 a.m. Aug. 13th 2010
Chiles, tomatoes and herbs RT @El_Pastor @Rick_Bayless what veg are you growing on the XOCO rooftop this yr? -
7:48 a.m. Aug. 10th 2010
Flaky pastry for these RT @brechin @Rick_Bayless your empanadas: masa dough or flaky pastry? -
7:39 p.m. Aug. 4th 2010
fridge=1 wk;freeze=3 mos. RT @szunyogh: @Rick_Bayless made chipotle glazed ribs.(Best ribs ever). Leftover sauce keeps in fridge or freeze ? -
11:03 p.m. Aug. 2nd 2010
Neo-Neapolitan from Reinhardt's "American Pie" RT @whitejamesbrown @myrarubin the crust looks amazing. Basic recipe? Approx cooking temp? -
4:54 p.m. Aug. 1st 2010
Changing!1st truck on strts RT @joeyweis Curios what ur view on food truks n Chicago.seems city doesn't want to be on the mobil food scene. -
9:27 a.m. July 27th 2010
All are edible as far as I know. RT @VinoLuci: @Rick_Bayless Are any squash blossoms edible or only certain varieties? -
10:06 a.m. July 24th 2010
When the fruit fills the papery husk RT @BMGullick @Rick_Bayless how do you know when tomatillos are ripe to pick? We have a plant. -
7:35 p.m. July 17th 2010
toast anchos@300 till nearly crisp,pulv RT @MayaStanton store doesn't have gr ancho chile pwdr(4 ur honey-chipotle ribs); can I make my own? -
11:55 a.m. July 17th 2010
a huge variety; most all work well RT @jamesattaway: @Rick_Bayless what kind of tomatoes do you grow in your earthboxes? -
5:27 p.m. July 16th 2010
any one that is cast iron that is about 7 or 8 inches RT @matrichins: @Rick_Bayless Any recommendations for a tortilla press for use @ home? -
11:42 a.m. July 16th 2010
Flavor balances as it dries RT @_MikeTodd_ @Rick_Bayless do you ever use fresh Mex oregano? or do you use dried only? #bumpercrop -
8:41 p.m. July 9th 2010
Gas is a good /wood starter RT @jmwilson_73 @Rick_Bayless but your grill at home does both. -
8 p.m. July 9th 2010
Uh ... Charcoal & wood. Is gas really grilling? RT @jmwilson_73 @rick_bayless Which do you prefer for grilling - gas or charcol? -
6:52 p.m. July 8th 2010
More like romano RT @willclarkfan22 @Rick_Bayless if explaining to someone would u say cotija is like Mexican parmesean? -
11:46 p.m. June 28th 2010
Taco sauce = smoother, tangier RT @AleksSD @Rick_Bayless what's the difference between your taco sauces and salsa? -
4:42 p.m. June 27th 2010
Make sauce first RT @coachjeff bumper crop of sml tomatillos. Best to clean an freeze or cook n2 a sauce & freeze? http://twitpic.com/20g4s6 -
1:06 p.m. June 26th 2010
Made continually through service RT @Tara_F_Roberts @Rick_Bayless Are the tortillas made to order? or for the night? -
12:10 a.m. June 26th 2010
Most r made w shrimp RT @seggy_model @Rick_Bayless, can you make a true cerviche without shrimp? I'm allergic to crustaeans?? -
8:13 p.m. June 25th 2010
queso fresco is a crumbling garnishing chs; won't really melt, just softens RT @Vines_N_Cattle: Tips for melting queso fresco? Always lumpy! -
8:07 p.m. June 19th 2010
Set up for my 2 cooking demos: Oaxaca Coloradito, almond Green Mole. 2 packed houses. Audiences here r the best! http://twitpic.com/1ya90n -
4:45 p.m. June 17th 2010
I eat everything: Mex@work, anything else away RT @cheetapizza @Rick_Bayless, CONFESSION TIME: Do you eat Mexican Food and nothing else? -
2:54 p.m. June 16th 2010
no RT @MPH777: @Rick_Bayless Are you noticing customers "Shying away" from seafood at your Resto's because of this Gulf of Mexico Debacle?? -
1:06 p.m. June 16th 2010
Salsa negra RT @Denrael @Rick_Bayless What is that amazing dipping sauce you serve with the Wednesday pork special? -
5:30 p.m. June 14th 2010
Try both, but flavor will dimenish some RT @jwlucasnc Can I free epazote? Should I try freezing leaves or make a pesto-like paste? -
9:22 p.m. June 12th 2010
Melissaguerra.com RT @YayaOrchid on ur PBS Mole show, u used a huge cazuela on outdoor fire. Where did u buy it?You mentioned it was online. -
11:04 a.m. June 12th 2010
Almost identical RT @SheSimmers Am I right in thinking churros @ Xoco are made from different recipe from what's in Mex One Plate at a Time? -
10:26 p.m. June 10th 2010
Crisp, clean, bright flavor RT @kellymc @Rick_Bayless what am I missing by only buying ylw onions? -
7:43 p.m. June 10th 2010
Potato-like taste. Gr8 w pork RT @HeidiKnowles any suggestions for frijoles perusnos? Bought some yesterday, not sure what to do with them. -
8:29 p.m. June 9th 2010
damp paper towel, no bag, 1 min 1/2 pwr RT @RoMustGo: I need 2 invent a container that will not destroy my maiz tortillas in the microwave. -
8:31 a.m. June 9th 2010
Soak overnight, then drain, dry and fry RT @hafeezaJK @Rick_Bayless how do you toast quinoa? -
6:58 p.m. June 8th 2010
scrub off rust;dry. Rub w good oil (fave:high-heat safflower).300 oven 2 hrs. cool,repeatRT @RyanDisney: Any tips for reseasoning cast iron? -
4:37 p.m. June 8th 2010
Love them. Rinse, scrub w salt RT @simfar22 @Rick_Bayless What's your opinion of cooking w/cast iron pans? And best method to clean/season? -
9:55 p.m. June 5th 2010
325 degrees, longer time RT @RennyKPW: @Rick_Bayless do you have any suggestions for cooking beans in the oven? Stove doesn't work! Thanks! -
8:32 p.m. June 5th 2010
Sear, then let coast on cool part of grill RT @laurenskelly @Rick_Bayless any tips on bbqing tbone? -
1:43 p.m. June 5th 2010
sear meat on hot charcoal;cook indirect basting with adobo+honey RT @sglars: @Rick_Bayless Rick - any suggestions for a whole beef t-loin? -
1:42 p.m. June 5th 2010
No, but will hold v little filling; don't overfill or will explode RT @Hoffm: Any prob w/ making your AuthMex empanadas in a mini size? -
8:46 p.m. June 3rd 2010
Rstd tomatoes, bacon, piña, chipotle RT @RicoNOTSuave @Rick_Bayless Chef, what all goes into salsa criolla? Looks absolutely mouth watering. -
8:31 p.m. June 3rd 2010
Cured halibut (like gravlox), thin sliced, fried till crispy RT @wrollcia @Rick_Bayless Halbut bacon, please tell me more. -
9:31 a.m. June 3rd 2010
Crazy Angelica plant I was given last year is taking over the garden. Has anyone cooked with it before? What? http://twitpic.com/1tjzv7 -
1:59 p.m. June 2nd 2010
Can use canned--only Adelita brand RT @JanoHtown Hey Rick, in texas, where can I get fresh huitlacohe? Any ideas? @Rick_Bayless -
12:32 p.m. June 2nd 2010
Yes, but its tricky. Try bitters RT @danarestia do you ever make cocktails with mezcal? What's good for cutting through the smoke? -
12:31 p.m. June 2nd 2010
Freeze 3 mo; reblend before heating RT @WhatsWrongNow Can a large batch of Mole be made and frozen for later smaller batch uses? -
1:28 p.m. May 28th 2010
Self seeding perenniel RT @VeeeZeee @Rick_Bayless I found epazote at the garden center! Is it an annual? I live in So Cal. -
10:57 p.m. May 25th 2010
@2GourManiacs Big misconception #1: not all Mex food is spicy. Making a dish spicier doesn't make it better or more authentic. Just spicier -
10:57 a.m. May 25th 2010
yes RT @sybilbergeron: @Rick_Bayless Rick can u eat the flowers on Herb plants? -
8:35 a.m. May 25th 2010
Dried is only a medicinal herb RT @heldring @Rick_Bayless is there a big difference in how to use fresh v dried epezote? -
9:05 p.m. May 24th 2010
In cpntainers that trap heat; 30 min RT @ToddEckel @Rick_Bayless how do you store you fresh tortillas and for how long? -
9:04 p.m. May 24th 2010
Way more than 140 char oermit RT @roryboy @Rick_Bayless Chef, do you have any tips/thoughts on using Oaxacan black mole for enchiladas? -
9:04 p.m. May 24th 2010
If made well RT @scottbrown should tortillas made from masa harina (as opposed to fresh masa) still "puff like a pita" when grilled? -
3:53 p.m. May 24th 2010
Zapotec Pleated, Costoluto Genovese RT @VanderlyleCryBG: @rick_bayless Planting my homegrown heirloom tomatoes 2day. Got a favorite? -
3:21 p.m. May 24th 2010
Shun, Wusthoff; makes dif RT @ltony99 @rick_bayless what kind of knives do u use? Does it make a difference or is it all in techniques? -
4:44 p.m. May 23rd 2010
no, more like string cheese RT @alay_tripathi: Is Oaxacan cheese a mexican version of Halumi cheese? @Rick_Bayless http://bit.ly/93dr0W -
1:24 a.m. May 23rd 2010
Sous vide w a little sugar RT @LDGourmet @Rick_Bayless how do you keep the color so bright? shock it? -
7:55 a.m. May 22nd 2010
Yes.Use n cookd sauces RT @__Nicholas froze my jalepenos&habeneros like u suggested on mex every day. After thawing, they're mushy. normal? -
7:14 a.m. May 16th 2010
Yea RT @therealcanadian @Rick_Bayless is the red onion caviar a juice that has been skinned with alginate and calcium chloride? -
4:15 p.m. May 14th 2010
A little soft, aromatic, never stored too cold RT @redschwinn @rick_bayless: Do you have any tips for picking perfect mangoes? -
4:09 p.m. May 14th 2010
Yes, depending on method and flavor RT @alaskajas @Rick_Bayless wondering if wild alaskan salmon ceviches r a good idea? -
3:01 p.m. May 13th 2010
Love it! Intro'd my daughter @ 3 RT @jchesketh how do u feel about the trend to welcome children to higher-end restos? http://nyti.ms/drWHzk -
1:03 p.m. May 11th 2010
Check gourmetsleuth.com&Mexgrocer.com RT @latinred71 do u know anywhere 2 get good cazuelas y ollas de barro, molcajetes, prensas de madera? -
11:31 p.m. May 6th 2010
Yes RT @Keenedge10 @Rick_Bayless Are your ramps from a local grower? -
8:45 p.m. May 6th 2010
They typically dont in Mexico RT @gregkrekelberg @Rick_Bayless Is there any advantage to using stock for beans? -
9:54 a.m. May 3rd 2010
Sunflower shoots RT @Martini4me2 in Chicago in March and ate at Frontera. Tasty! what kind of sprouts did you serv with chile rellenos. -
9:53 a.m. May 3rd 2010
Classic is New Mex green; poblano is richer flavor RT @BrienHall what kind of chiles do u recommend for pork Chile Verde for tacos? -
5:33 p.m. May 1st 2010
We have used AllClad at resto for 15 yrs RT @johnprugh: what type of cookware do you reccomend? There is a lot out there to choose from. -
2:42 p.m. May 1st 2010
very slow, pref vacuumed. +salt+a ltl sugr RT @pedalinsf: I just picked up some rhubarb today, do I poach it with just chipotles and water? -
2:41 p.m. May 1st 2010
I have several, but my favorite is the Kalamazoo. a real Cadillac RT @DaNiMeLlE6: @Rick_Bayless what grill do u use @home? -
6:48 p.m. April 30th 2010
Pickle 'em or freeze RT @djrzn @Rick_Bayless have bout 4# too many of jalapeños, what to do? -
8:24 p.m. April 29th 2010
Pork braised in rstd tomatillo sauce RT @imlazar if you just brought home a bag of tomatillos would you make? -
5:07 p.m. April 29th 2010
Local Mex groc RT @Grovite @Rick_Bayless Chef, where did you get your painted molcajete that pops up on the show? -
4:14 p.m. April 27th 2010
Stay tuned! RT @ChicagoDiane @Rick_Bayless When & where will the new Goose Island Frontera craft beer be available? -
8:53 a.m. April 27th 2010
Yes, if well managed RT @awaxler: @Rick_Bayless do you support food carts in Chicago? -
10:26 p.m. April 26th 2010
Ummmm, maybe at rickbayless.com? RT @wilyendeavors @Rick_Bayless Where could I find a killer recipe for Chiles en Nogada? -
4:40 p.m. April 26th 2010
No: its FiveStar RT @jbarber1121 @rick_bayless caught an episode of your show the other night - total stove envy - is it viking? -
11:58 a.m. April 24th 2010
patience, care, determination RT @imadedinner: Going to attempt making mole tomorrow. Any hints for me @rick_bayless? -
11:52 a.m. April 24th 2010
Sim 2 black cat RT @chrisdkk: Had some great Intelligentsia coffee @ Frontera last week. Looking to order some, which blend do you serve? -
11:52 a.m. April 24th 2010
queso fundido, taco filling w potatoes? RT @CulinaryMama: what's the best use for fresh chorizo? Pastured pork from farmers market! -
11:36 a.m. April 24th 2010
After cleaning, I like to oil&salt, then grill till soft RT @cynthiamckenna: just found nopalitos at farmers market. Any suggestions? -
12:51 p.m. April 22nd 2010
not at all; occ use skin RT @JMGIII: @Rick_Bayless When roasting tomatoes, deseed before roasting, after or not at all? What about the skin? -
12:50 p.m. April 22nd 2010
It's a collaborative project, opening in late May RT @benjaminbudzak: when is your new restaurant going to be open in LA? -
12:49 p.m. April 22nd 2010
http://bit.ly/dD7A6a, use small goat not lamb RT @bspangler: Got a gd recipe 4 whole goat barbacoa? kid or mutton? Chinese pig box work? -
12:39 p.m. April 22nd 2010
we r abt 70% organic; not all certified RT @stacypantalones: Have U seen the movie Food Inc.? yr thoughts? Do U go organic when possible? -
3 p.m. April 20th 2010
Uriartetalavera.com.mx & oriontrading.com RT @GirliePearly @Rick_Bayless Do you know a good source for Mexican ceramic dinnerware? -
5:37 p.m. April 19th 2010
abt 1000 # RT @pirateide: luv yr guacamole recipe;we make it at least once a week! How many avocados do yr restaurants go through in a week? -
8:33 a.m. April 19th 2010
Bacon&choc=heaven!! RT @benfranklinsGF @Rick_Bayless Did u enjoy the Vosges haut-chocolat Bacon bar? I totally meant 2 give you the Oaxaca!! -
11:15 p.m. April 18th 2010
Butterscotch-bacon donut RT @misstiffie i SO agree;went last wkend for brunch, nightwood's donuts are AMAZING!!! :] which ones are your fav? -
5:49 p.m. April 18th 2010
We're open Sun/Mon eve RT @dawood72 I was wondering if you r going to be open the whole weekend of NRA? I know u r normally are closed s/m -
8:24 p.m. April 17th 2010
Just rewarm. RT @jedsalawyer: I made mojo de ajo ystrday, put in a sealed container in fridge, & 2day it's viscous & white. wht happened? -
6:05 p.m. April 17th 2010
Put it in a resto's grease bin RT @RicoNOTSuave chef, just saw your episode on carnitas. Can you recommend a method to dispose of lard? -
1:06 p.m. April 17th 2010
El Popo or El Milagro, but they taste different RT @onthewineroute Who do you think has the best masa in Chicago? Need to buy some this wk. -
10:16 a.m. April 17th 2010
Yes RT @MrGnocchi @Rick_Bayless That looks divine! Is the 'Palanqueta' like a 'brittle'? (Looks like Ito -
6:25 p.m. April 16th 2010
Would anyone buy them? RT "I'm Rick Bayless, Bitch" t-shirts? 'Cause those need to be made -
4:14 p.m. April 15th 2010
We get them from a coupla farms in Uruapan Mich RT @abbyroadie4 Do u grow your own avacados? They are like no other avocado I have ever had! -
4:10 p.m. April 15th 2010
Quesadillas,mole de olla,some green moles RT @CookingInMexico @Rick_Bayless Beside beans, in what dishes do you use epazote? -
9:07 a.m. April 14th 2010
There is head barbacoa&whole animal barbacoa.Never seen jst cheek RT @mattbramanti @Rick_Bayless @GunsandTacos Isn't barbacoa usually cheek? -
9:53 p.m. April 13th 2010
hog maw (stomach) RT @aemaier: wht part of the pig is buche from? unable 2 find straight answer. Apparently any part from neck 2 intestines -
10:26 p.m. April 10th 2010
Basically same, but longaniza often cheaper, more everydayRT @LandNLotTuna: differences btwn Mex chorizo & Longaniza? R they interchangable? -
10:17 p.m. April 10th 2010
in 140? work hard, be smart, have talent, choose right menu for location RT @eomonroe00: @Rick_Bayless any tips for opening a restaurant? -
6:17 p.m. April 10th 2010
Green garlic RT @LaAlli: @Rick_Bayless RE: http://bit.ly/b5AcPi what's the green in the mojo de ajo? -
6:11 p.m. April 7th 2010
I think it's better that way RT @BrianHaselton: @Rick_Bayless. Should I roast my jal. before putting in salsa? -
10:18 a.m. April 6th 2010
I like slow-cookers, but oven is good too RT @badger_dave_: @Rick_Bayless what's the best way to cook dried beans @ home? crockpot? oven? -
9:40 a.m. April 6th 2010
About a week RT @bendit @rick_bayless how long will cooked (but not fried) beans last in the fridge? -
4:47 p.m. April 5th 2010
I only use rstd garlic nowadays RT @vanityfairest Did u say smthg once ABT roasting garlic b4 using in sauces, to prevent garlic hangover? -
1:48 p.m. April 3rd 2010
VitaMix RT @runschicago @Rick_Bayless What type of blender do you use on your Once Plate at a Time show? That thing looks super powered! -
3:27 p.m. April 1st 2010
Central Mex; many versions RT @jdmcphersonjr: Where are Molotes from? Restaurant in Okla has them, luv 'em, can't find anything about 'em! -
3:25 p.m. April 1st 2010
I use Spectrum Safflower 4 high heat+EVOO RT @LaAlli: what is the best type of oil to use for everyday mex cooking? Corn? Canola? Evoo? -
10:03 p.m. March 31st 2010
Mixiotes, yes; mole, a little to heavy 4 rabbit 4 me RT @rchef_jz @Rick_Bayless adobado or mixiote in some regions they even make mole.... -
7:47 p.m. March 31st 2010
made w reduct of almnd+coconut milk RT @Testclap: piloncillo ice or ice cream? It's gorgeous.Daughter is lactose intolerant, always looking. -
7:45 p.m. March 31st 2010
No, our lime is their limon;Mexico also has lima, which is smthg we don't have here RT @blackader: @Rick_Bayless isn't our lime their lemon? -
3:40 p.m. March 30th 2010
Lamb is grilled b4 braising RT @oomamee mmm...lamb cazuela at Frontera - loved it! where is the smoky flavor coming from in that dish? -
10:19 a.m. March 30th 2010
Cotija=aged garn chs like romano;Ranchero=typ fresh garn chs RT @Lanah5280: What's dif btwn cotija & ranchero cheeses? Used interchangably? -
5:31 p.m. March 27th 2010
cnt use 2 much in a dish;cn freeze btwn wax paper n freezer bag;use double RT @frodnesor: suggestions 4 wht 2 do w/ a bundle of hoja santa? -
3:49 p.m. March 25th 2010
Salsa de molcajete RT @blackader @Rick_Bayless I've recently acquired a beautiful molcajete. Seasoned it. Good first use to christen it? -
2:05 p.m. March 24th 2010
Fresh=scarce, canned: buy Adelita RT @Rschoenb: How hard is huitlacoche 2 come by in US? ive had it in Mexico,but it's rare on menus up hre. -
2:48 p.m. March 22nd 2010
Usually 6 months; brittle,colorless=bad RT @WhatsWrongNow How long do u keep a bag of dried chiles? Toss once they get very brittle? -
6:45 p.m. March 18th 2010
Mexican, from near Uruapan, Michoacan RT @pilarbower: are those @CA_Avocados in your http://twitpic.com/19emip ? ;) -
5:27 p.m. March 18th 2010
Type of Duroc from Maple Creek (local fam) RT @InSeasonMarkets @rick_bayless where do you get your pork and what kind? -
5:06 p.m. March 18th 2010
Fave: mashed/diced avo w tomatillo salsa RT @jrmithdobbs do u have any simple avacado salsa recipies in any of your books that I'm missing? -
9:01 a.m. March 18th 2010
I dont really like canned RT @mrouleau71 @Rick_Bayless using canned whole tomatillos in a salsa in which I'd normally roast them. Thoughts? -
11:59 a.m. March 16th 2010
Salsa Cruda/Fresca/Mexicana=pico in US RT @mptorregrosa: isn't "our" pico their salsa cruda? or am I getting my Latin Am salsas mixed up? -
9:47 a.m. March 16th 2010
Pico=chopped tom salsa (mostly US); salsa=Span word 4 sauce (cold cond preps+hot) RT @skinnyfilipino: What's diff b/t salsa& pico de gallo? -
5:10 p.m. March 9th 2010
ancho, pasilla,guajillo,morita(red chipotle),cascabel,arbol RT @xanthie: I'm putting together a dried chile tasting .which 6 chiles? -
12:23 p.m. March 3rd 2010
Classic in Oax Yellow Mole, Green Mole. Love it in fresh cheese. RT @aaron_foster: @Rick_Bayless What do you use the hoja santa leaves for? -
5:33 p.m. March 2nd 2010
tacos al pastor marinade+pineapple+pork element RT @BlogWellDone: @Rick_Bayless why is pastor in quotes? What makes it "pastor"? -
5:08 p.m. Feb. 27th 2010
All-Clad are great. RT @AnthonyLaPenna: Researching pots and pans for my wedding registry. Do you have a favorite for the common groom? -
8:49 p.m. Feb. 26th 2010
Plastic directly on surface;refrig;4 hrs RT @mizmode @Rick_Bayless How do you store homemade guacamole and how long does it last? Thanks! -
5:30 p.m. Feb. 21st 2010
Fungus/mushroom that grows w/in corn kernels, ballooning them;gray/black RT @zinhead What is huitlacoche? Hopefully spelled correctly. Thnx -
10:23 p.m. Feb. 20th 2010
Yes, but it affects textire a little RT @Proxmox @Rick_Bayless Hey chef, can you freeze queso fresco? -
12:06 p.m. Feb. 19th 2010
Kalamazoo Grill RT @TequilaWhsperer what's the brand/model of the FANTASTIC grill n your backyard. I MUST have those flat grill-tops! -
9:42 p.m. Feb. 17th 2010
masa dumplings (chochos) w epazote RT @Adrianahdzp: love mole de olla, aré de white balls masa?? I like it stuffed with epazote mmmmm -
3:40 p.m. Feb. 16th 2010
ench/ chilaquiles RT @GillianMcLennan: Hey @Rick_Bayless & @bflay wht do U recommend 2 make w/ not-so-fresh corn tortillas other than chips? -
5 p.m. Feb. 13th 2010
Toasted ancho+ chipotle r good RT @PinkCupcake22: wht R yr favorite chilis 2 use in beef chili? Looking 4 a gd blend of heat & flavor. -
2:30 p.m. Feb. 13th 2010
Mostly 1T=1 big chile RT @RicoEnrico: ive a gd source 4 ground chiles. Is thr a rule of thumb 4 substitution 4 whole chiles if at all? -
9:09 p.m. Feb. 12th 2010
Whole RT @commish24 @Rick_Bayless Do you freeze tomatoes whole? Blanch them first? -
3:55 p.m. Feb. 7th 2010
Briefly; it's okRT @canapes45 @Rick_Bayless just saw one of your shows. Do you really rinse roasted peppers under water???? -
8:08 a.m. Feb. 7th 2010
Love Raw Organic frm Wholesm Sweetners.Use like honey/corn syrup RT @FoodTVFan ever use agave nectar?Just discovered it&I love it 4 baking.. -
4:34 p.m. Feb. 6th 2010
http://www.rickbayless.com/recipe/glossary?id=28 RT @BSchuler @Rick_Bayless any tips on seasoning a Molcajete? -
2:15 p.m. Feb. 6th 2010
exactly same as whole chipotles en adobo, but pureed w sauce RT @binky73069: @Rick_Bayless what exactly is pureed chipotle chile in adobo? -
8:53 p.m. Feb. 5th 2010
R resto buys masa from El Popo RT @lizinchi What's your fav Chicago tortilla shop? U mention it on Mex/1 Plate but don't say which it is? -
2:14 p.m. Feb. 5th 2010
Full fat, slow dev'd culture RT @mserven: What makes the cream so much better in Mexico? Mentioned in the chili rellenos episode. -
11:01 p.m. Feb. 2nd 2010
It is 1 of the spices; mole is not a spicy chocoate sauce RT @ClaudiaZapata @Rick_Bayless what is role of chocolate in mole? -
7:19 p.m. Feb. 2nd 2010
Well, guajillos are technically a dried fruit. RT @MCDForm: is it just me or do soaked Guajillos look and smell like fruit roll ups? -
7:26 a.m. Feb. 2nd 2010
Blend in a little sauteed onion, garlic, tomato; chicken broth RT @robojoshy: @Rick_Bayless any tips on doctoring up Tiloloapan mole paste? -
4:26 p.m. Jan. 30th 2010
Slurry of salt and lime over night RT @KandJskitchen @Rick_Bayless hi chef , do you marinate or use any brine for your meat for carnitas? -
6:57 p.m. Jan. 29th 2010
Yes, just rinse them RT @ChefAustinSzu: I was using tomatillos the other day & the after peeling the husk, the outside was sticky... normal? -
4:56 p.m. Jan. 29th 2010
Have only used VitaMix and I really like it! RT @JackNYCSea: @Rick_Bayless Hey Rick - Vitamix or Blendtec? -
6:28 p.m. Jan. 27th 2010
I love them and use them all the time. RT @greenletters: @Rick_Bayless What do you think about induction cooktops? Sounds hokey. -
10:51 p.m. Jan. 26th 2010
http://bit.ly/amblzF RT @TuppinzFarm:Chef, please, where can I find green chorizo recipe I saw on yr show? cnt find episode info, sry! -
3:14 p.m. Jan. 26th 2010
All-Clad 12-inch nonstick RT @JordanKost I <3 cast iron to death, but if I were going to buy ONE non-stick pan, what would you suggest? -
10:43 p.m. Jan. 25th 2010
Banana leaf=distinctly herby;corn husk=earthy RT @raulgonzalez42 wondering about difference n taste between banana&corn husk wrapd tamales? -
5:16 p.m. Jan. 22nd 2010
Open flame or grill RT @daamommy: @Rick_Bayless- best method for roasting poblanos at home? -
8:57 p.m. Jan. 20th 2010
Heat is in seed pod & veins, not in seeds themselves. RT @georgelittle: where is the 'heat' in a pepper located? I've heard its in the ribs -
8:56 p.m. Jan. 20th 2010
Gebhardts is classic Texas w spices for chili; Mexico: single chile powders ;RT @socalsharon: What chile powd do you rec? -
8:26 p.m. Jan. 19th 2010
We use the Spectrum Org Veg Shortening from WFM RT @tiffylu7: @Rick_Bayless can you recommend a vegan substitute for the lard in tamales? -
7:28 p.m. Jan. 19th 2010
Rinse, spread across paper towels, roll, n plastic bag n fridge RT @Rob_Feature: Whats the best way 2 store cilantro?Ours goes bad quickly. -
11:15 p.m. Jan. 18th 2010
Potatoes, mushrooms RT @pestothepirate @Rick_Bayless What else can I put in Flautas instead of cheese if I'm vegetarian? -
8:05 p.m. Jan. 17th 2010
Cover w plastic on surface;keep chilled; add lime RT @jmwilson_73 @Rick_Bayless What;s a good way to keep guac from turning? -
3:39 p.m. Jan. 16th 2010
Pork tinga, queso fundido RT @DinnerAtXtinas: We have Authentic Mexican and first pkg of chorizo in fridge to try - any recipe you suggest? -
4:55 p.m. Jan. 15th 2010
Garlic,6 herbs/spices, vinegar, salt RT @normiaarteaga @Rick_Bayless What's in the cochinita pibil marinade besides achiote paste? -
11:01 p.m. Jan. 14th 2010
Jack, good brick, maybe mild cheddar RT @ToddEckel @Rick_Bayless what is a good substitute for Chiguagua Cheese? -
3:57 a.m. Jan. 4th 2010
Crepes,sweet plantains,ice cream RT @azammmalik making cajeta from recipe of yours. smells good on a ridiculous level.suggestions 4 uses? -
7:36 p.m. Dec. 26th 2009
Combo: smokd paprika, chipotle RT @msr2009 making mushroom/redpepper tomato sauce.what pepper shud I add to get smokiness/not too much heat? -
6:22 p.m. Dec. 22nd 2009
Salad with jicama, cucumber, lime-OO dressing RT @kingvonelk @Rick_Bayless Nice. What's your favourite way to use watercress? -
5:40 p.m. Dec. 19th 2009
Chopped canned chipotle RT @FoodShuttle @Rick_Bayless I need more heat in World's Greatest Chili (otherwise it is perfect). Advice? -
5:27 p.m. Dec. 18th 2009
Fresher (grd daily),less sweet RT @amorow @Rick_Bayless Would you compare your hot chocolate at Xoco to Ibarra or Abuelita chocolate? -
4:54 p.m. Dec. 16th 2009
Continuous rock-against-rock grinding in a special "conch" or melanger RT @trubright @Rick_Bayless Conch 5 hrs. Conch? -
4:15 p.m. Dec. 16th 2009
Rec: buy cacao frm Mex, toast,winnow,grind,conch 5 hrs,blend w milk or h2o.All n the choc RT @snappyjdog is ur hot choc recipe avail anywhr? -
9:11 p.m. Dec. 15th 2009
Frozen makes mediocre torts; refrig baked torts,but wont b gr8 RT @babytanous1 can u freeze uncookd tortilla dough?best way2store if cooked? -
2:46 p.m. Dec. 12th 2009
Mayb chimichurri w parsley,cilantro,rstd gr chile&grlic,OO,salt.Keeps mos n fridge RT @quincasborba Bought absurd amt of epazote@mkt. Ideas? -
10:08 a.m. Dec. 12th 2009
Sugar syrup cooked to 238 degrees ... RT @lulubird6 @Rick_Bayless what is 238• syrup? Sugar heated to that temp? -
10:07 a.m. Dec. 12th 2009
Swiss meringue is like 7 min frosting. Can be baked crisp. -
10:06 a.m. Dec. 12th 2009
Italian meringue is stable (like marshmallow fluff). Used plain as frosting (torches beautifully) or as base for buttercream or w whip crm -
10:04 a.m. Dec. 12th 2009
French meringue is most common. Often baked into crisp discs/shells. Not stable for long -
9:49 a.m. Dec. 12th 2009
Much meringue confusion: French mer=whites beaten w sugar;Italian mer=whites beatn w 238• syrup;Swiss mer=whites beatn w sgr over dbl boiler -
3:32 p.m. Dec. 11th 2009
http://j.mp/4PhnAz or http://j.mp/7Q9ncA RT @vetaE @Rick_Bayless where does one acquire a mex lime juicer Sir? -
12:11 p.m. Dec. 11th 2009
Cast iron griddle/skillet,lime juicer,blender,mortar RT @Journeybloo IYO, top 3 necessary utensils/tools/appliances 4 cooking mexican food? -
11:09 p.m. Dec. 8th 2009
German butcher,Mex groc@meat cntr RT @rawrali My grocer & butcher sell hydrogenated lard.Tips on finding fresh short of rendering it myself? -
9:29 p.m. Dec. 8th 2009
Cinnamon, anejo tequila RT @pauloctavious @Rick_Bayless what would you do to give EggNog Mexican Flair? -
9 a.m. Dec. 8th 2009
Salsa: rstd tomatillo&garlic, tstd pequin;blend RT @SheSimmers Bought some chile piquin solely due to the cuteness. What can I use them in? -
4:40 p.m. Dec. 7th 2009
Several months RT @blueliner77 @Rick_Bayless How long does a garlic mojo keep in the fridge? Thanks! -
2:59 p.m. Nov. 30th 2009
Yes RT @mlgallardo @Rick_Bayless do you think an electronic steamer would work to make tamales? -
11:24 a.m. Nov. 29th 2009
Santukois a good all-around style RT @kylebensonftw looking to get a nice knife for regular use. Any recommendations? Santoku v chefs?brand? -
11:04 a.m. Nov. 24th 2009
Every chef I know in Mexico uses whole pig. RT @ENChef: in mexico you dont use the whole pig for cochinita! -
9:24 a.m. Nov. 24th 2009
Guajillo chilaquiles--bold: http://bit.ly/4UTPF1RT @Frida_Khill_Ya: @Rick_Bayless what is your fav recipe for 'Red' Chilaquiles? -
12:08 p.m. Nov. 21st 2009
I cook mole all year, so my menu's traditional w smoked turkey RT @SteveDittmore @Rick_Bayless What is on your Thanksgiving menu this year? -
12:22 p.m. Nov. 19th 2009
Many Mex groc stores&Gourmetsleuth.com RT @CateFG @Rick_Bayless Is there someplace in Chicago I could buy a decent molcajete? -
4:56 p.m. Nov. 18th 2009
We're in to using our frozen, local, organic tomatoes now for all our cooked sauces.Searing them in a hot braisier http://twitpic.com/q19lu -
4:29 p.m. Nov. 18th 2009
Here's the pile of finished beauties http://twitpic.com/q15sl -
3:36 p.m. Nov. 18th 2009
Chef Brian making what i think is the best Chicharron in the world. http://twitpic.com/q0yea -
3:08 p.m. Nov. 18th 2009
Yes used it recently RT @Tannerman @Rick_Bayless Watched an older ep last night where you dug a pit in your backyard? Is it still there? -
9:22 p.m. Nov. 17th 2009
Yes RT @sinergi @Rick_Bayless did you mean to say that your churros are vegan? -
4:57 p.m. Nov. 13th 2009
Not really, don't like tomato juice, makes me gag RT @gihnow Is there any food you don't like?! -
4:39 p.m. Nov. 10th 2009
Nutty, rich, way better imo RT @CopperCanyonGuy: @Rick_Bayless black barley...how does it differ from white? -
4:06 p.m. Nov. 5th 2009
Slice tom,dice avo,guajillo chile dressing, crmbl bacon RT @edmarsh suggestions f4ripe hass avocado&heirloom tomatoes w/o creatng guacamole? -
1:53 p.m. Oct. 30th 2009
Also, sous vide w lard,fry RT @gregkrekelberg Neo-confit de Sally Schneider: Make foil packets 2 reduce vol of needed fat.Crisp fry@service. -
1:50 p.m. Oct. 30th 2009
Press on bulbous end; should give slightly RT @ToddEckel @Rick_Bayless how can you tell a ripe avocado at the store? -
11:06 a.m. Oct. 30th 2009
Nothing frm streetvendrs or tap.Btls & restos RT @TheSandyMan @Rick_Bayless Chef, what's your rule about water/ice when traveling in Mexico? -
12:19 a.m. Oct. 30th 2009
All interestd n carnitas:Tru dish cooked confit-style submerged n lard.Other versions may b delish,but more like braised/fried or rstd pork -
5:38 p.m. Oct. 28th 2009
Part of the Michigan apple tasting (blind) that we had with staff today. Honey Crisp won by a full length http://pk.gd/I9c -
12:44 p.m. Oct. 28th 2009
Roast in closed pot wrapped in ban or avoc lvs RT @shanty Thinking of playing arnd w cooking goat,any advice? @StephanieIzard,@RichardBlais? -
12:41 p.m. Oct. 28th 2009
I use a pan de yema recipe (challah/brioche) frm Oaxaca w anise RT @mlgallardo Do u have a Pan de Muerto recipe you like? -
5:17 p.m. Oct. 25th 2009
Can keep 5 days and can freeze. Reblend@service RT @ChefMSchaefer thinking of adapting pipian w pecans. Does it store well;best made daily? -
2:58 p.m. Oct. 25th 2009
Yes, genetic RT @strbuk Why do some people not taste cilantro? Is there a genetic reason?Not that I don't prefer it,it tastes like soap 2 me -
2:55 p.m. Oct. 25th 2009
Grill hot; rest when ckd RT @abechicago In your Torta episode, how do you get your steak so juicy? How long on the grill? Look delicious! -
2:50 p.m. Oct. 25th 2009
Lots of vegan recipe ideas in my book Mexican Everyday RT @NotLance @Rick_Bayless Have any vegan Mexican recipes? -
6:44 a.m. Oct. 25th 2009
Steam Fri,reheat Sat RT @NancySussan Pumpkin Festival 31st! Better 2 cook tamales Fri &steam re-heat Sat or make, fridge unsteamed&cook Sat? -
10:40 p.m. Oct. 24th 2009
Yes!!! RT @TheSpitefulChef @Rick_Bayless do your restaurants use only humanely-raised, pastured meats and dairy? -
7:24 a.m. Oct. 24th 2009
Anything by Peter Reinhardt RT @cynthiamckenna @Rick_Bayless can you suggest a good book on making hearty, flavorful breads? -
11:21 p.m. Oct. 22nd 2009
We get ours from El Popo in Pilsen RT @Humonculous @Rick_bayless can u recomnd place here in chi 4 masa? -
12:35 p.m. Oct. 22nd 2009
From new tv series: http://j.mp/2woG6P @joshuajmassey Suggestions for a Guacamole bar? Can't find enough variations in your cookbooks. -
5:33 p.m. Oct. 21st 2009
In fridge:1 wk.Yes,freeze (reblend).? can? RT @kosherblog_sjw How long will mole stay good n fridge?Good to freeze?Can it b pressure canned? -
7:57 p.m. Oct. 20th 2009
Takes more liquid, longer cooking RT @cdaschman Easy to substitute Brwn Rice for RedChiliChix&Rice w BlBeans recipe in Mex EvryDay? -
10:07 a.m. Oct. 20th 2009
Mex oreg,slicd Napa cab,radsh,onion RT @_danbryan Slow cooking Pozole all day while I work, smells:chiles, adobo& cumin.Any tips 4 serving? -
1:04 p.m. Oct. 17th 2009
Braised pork loin in tmtllo sauce! RT @GregLaketek RT just bought heirloom tomatillos from green city!Suggestions?! http://twitpic.com/lwd2x -
12:46 p.m. Oct. 17th 2009
Moist batter (like cake batter); enough fat (3 pts masa/1 pt fat RT @benmalone1908: @Rick_Bayless How do you keep tamales frm getting 2 dry? -
9:32 a.m. Oct. 17th 2009
@EdgyChambers Sorry,wrote too fast. Meant:heirlooms arenot F1 hybrids, open pollinated. Also: have history, connection to place, people -
12:33 a.m. Oct. 17th 2009
Nonhybridized, open pollinated RT @mkhoury @Rick_Bayless what makes an heirloom an heirloom??? -
9:32 a.m. Oct. 15th 2009
Grind damp raw rice in it every day til rice no longr lokks dirty RT @AcsGal How do you season a mocajete? I have one and am not sure. -
8:34 a.m. Oct. 15th 2009
5 hours; keeps rustic Mexican choc texture RT @brechin @Rick_Bayless How long do you conch? -
9:52 a.m. Oct. 13th 2009
Here's rec: http://j.mp/2HEjZ @drsbbq @Rick_Bayless You ever make Al Pastor meat? If so what chile's would you use? -
8:39 a.m. Oct. 13th 2009
Freeze,sngl layer,unpeeled,plstc bag RT @darrenhearsch Ideas on how to store fresh roasted poblanos?Freezer?Need2get them out of the garden. -
7 p.m. Oct. 11th 2009
Soak/vlean, sautee soft in butter w grlc. Great RT @fullcitycafe @Rick_Bayless - The hen of the woods was tender enuf to eat n an omelet?!! -
1:13 p.m. Oct. 9th 2009
@jrmithdobbs basic rule in Mexican kitchen: don't mix dried and fresh chiles in same dish. By no means do all red moles have choc in them -
1:03 p.m. Oct. 9th 2009
Achiote for Yuc tamales RT @blakecoggs @Rick_Bayless what's the spice u use when making ur tamales.looks like a red clay like brick. Thanks. -
8:03 p.m. Oct. 8th 2009
Red moles w dried, green moles w fresh RT @WayMoreHomemade @Rick_Bayless is mole always with dried ancho chiles or sometimes fresh& roasted? -
10:56 a.m. Oct. 7th 2009
Fry em n little oil, salt;sprinkle on tacos. Delish little bombs RT @MyFirstHarley Other than salsas - what can be done w chile piquins? -
8:39 p.m. Oct. 5th 2009
Turns to mush when held 15+ min RT @nuadam Odd ?: Anyway ur Chilaquiles recipe can b made/reheat @ early AM tailgate w gas burner or grill? -
2:51 p.m. Oct. 5th 2009
Dark coffee, piloncillo, clove, cinnamon, orange zest RT @punkins @Rick_Bayless cafe de olla, how do u do it? -
11:51 p.m. Oct. 4th 2009
Yes, its a sea vegetable. Harvested a lot in Baja RT @bbwjojo @Rick_Bayless what is sea asparagus? Is it different from regular asparagus? -
12:42 p.m. Oct. 4th 2009
No sub RT @donna_de @Rick_Bayless If I can't find tomatillos, what ingredient should I use instead? -
12:15 p.m. Oct. 4th 2009
Refrig, 3 months RT @William_Lane @Rick_Bayless Best way to store bacon fat? Good 4 how long? -
5:25 p.m. Oct. 3rd 2009
Direct flame;wood or charcoal fire better RT @lillyybaby @Rick_Bayless how do you roast your peppers/chillies? Dry heat or direct flame? -
11:12 a.m. Oct. 3rd 2009
Oil-tst,soak,puree w grlc,strain,fry puree til v thick;cuts bitr RT @tomaculinary any suggestions 4 puya peppers? found generally 2 bitter. -
1:04 a.m. Oct. 3rd 2009
Rst, dont peel, freeze flat 4 months RT @bigdaddyvalckx: how long can you keep roasted poblanos? I'd like to freeze some for the winter. -
6:17 p.m. Oct. 2nd 2009
Complexly spiced fiesta dish us'ly based on dried chiles, thickened w nuts/seeds.Many ingred=1 unique flvr RT @leeturnerconn What is a mole? -
12:35 p.m. Oct. 2nd 2009
No, more complex than spicy. Most moles r typically not very spiceRT @ToddEckel @Rick_Bayless Is your Red Mole in Auth. Mex. very spicy? -
10:05 p.m. Oct. 1st 2009
Rice bran oil RT @ellembee @Rick_Bayless Am meeting a friend for breakfast at Xoco soon. Are your churros fried in lard or oil? -
8:01 p.m. Oct. 1st 2009
Yes, we pickle fair amt of pklng in Mex RT @steven_newyork Do u do your own pickling? Are pickled veg a tradational Mexican item? Thanks. -
7:13 p.m. Oct. 1st 2009
Yes, shredded raw RT @NancySussan @Rick_Bayless Do you think there's a way to include pumpkin somehow in a tamale? -
3:21 p.m. Oct. 1st 2009
Yes RT @PLUChris @Rick_Bayless Can Everyday's Conchita Pibli be adapted for chicken legs rather than thighs? -
9:42 a.m. Oct. 1st 2009
Flavr/texture similar, quail us have rich yolk RT @cdaschman: @Rick_Bayless Other than size, what is diff between quail eggs and chix eggs? -
7:44 a.m. Sept. 30th 2009
Puffed amaranth RT @amandaskrip @Rick_Bayless what is the grain in the granola at xoco? Millet? -
6:12 p.m. Sept. 29th 2009
Southern Mex uses ban leaf RT @SFMoe @Rick_Bayless more like a central american tamal or the same as a mexican but with banana leaf? -
10:44 p.m. Sept. 28th 2009
Wild fruit from midwest/south. In family of cherimoya RT @kelleylynnk @Rick_Bayless dumb question -- what's a pawpaw? -
10:40 p.m. Sept. 28th 2009
Have to dry toast very dark-hard4beginners RT @bartowel ?s on mole negro recipe in Mexican Kitchen: OK 2 toast chiles insted of fry? -
5:17 p.m. Sept. 28th 2009
Soft, like mango RT @Logan615 @Rick_Bayless Is there a way to tell when Paw Paws r ready 2 pick? http://yfrog.com/2ftgkj from my garden -
11:52 a.m. Sept. 26th 2009
Dont really use cornmeal n Mex;no common word4it.Corn made n2 pozole, masa RT @michaelnatkin Is cornmeal ever served like polenta in Mexico? -
4:51 p.m. Sept. 24th 2009
No. Simmer abt 20 min RT @a_1steak_sauce @Rick_Bayless Do you cook fresh shelled black beans the same as way as soaked dried black beans? -
4:50 p.m. Sept. 24th 2009
@scottyb428 u can buy coarse grnd masa harina (para tamales) for a coarser texture. Also most tortillerias sell the fresh stuff coarse too -
11:12 p.m. Sept. 22nd 2009
Typically made n2 filling w sauteed onion,gr chile,tomato,epazote/cilantro RT @floriole @Rick_Bayless what can I do with fresh huitlacoche? -
8:14 a.m. Sept. 22nd 2009
We freeze local tomatoes 4 cooked sauces, use no fresh RT @snarkyvegan Where do u get ur tomatoes n winter when rooftop garden hybernating? -
8:11 a.m. Sept. 22nd 2009
Corn n US dif from in Mex must use 1/2 corn masa RT @verycarrie Freash corn tamales = FAIL.Flavor good but they don't hold together.Advice? -
1:07 p.m. Sept. 21st 2009
Like mole but simpler w more emphasis on the nuts/seeds that thicken the sauce RT @rejijoix @Rick_Bayless what is pipian? -
11:29 p.m. Sept. 20th 2009
At resto only slow fry RT @gregkrekelberg @Rick_Bayless Are your carnitas slow fry or braise+fry? -
7:14 p.m. Sept. 18th 2009
Ripen at room temp in bag RT @SamCalled @Rick_Bayless what is your best method of ripening? -
7:09 p.m. Sept. 18th 2009
Pickle em or roast w whole garlic, puree w oil+ salt, refrig 2 use. As flvrng RT @awaxler what2do w a dozen jalapenos?My garden overfloweth! -
6:33 p.m. Sept. 18th 2009
White =crisp, bright flvr, red=sweet, mellow RT @CCCait @Rick_Bayless what's the benefit of using white onion v. red onion in guac? -
12:37 p.m. Sept. 18th 2009
I make dz of guacs,1 classic.All have salt, so omitted. Serrano optional RT @bryanjd What about peppers, garlic, salt?Ever go w red onion? -
12:16 p.m. Sept. 18th 2009
RIPE avo,a lttl lime, WHITE on, cil, ripe tom RT @rubyamethyst having friends for dinner this weekend. What makes your guacamole so tasty? -
11:47 p.m. Sept. 17th 2009
Organic evaporated cane juice (great flavor!) RT @TheATVChannel @Rick_Bayless what kind of sugar to use with churros? Thx! -
2:35 p.m. Sept. 17th 2009
More water, more fat, let dough rest RT @tracicanales When I make flour tortillas, they always come out too thick and stiff. Tips ? -
11:09 a.m. Sept. 17th 2009
Rice bran oil RT @cjtindo What kind of oil do you fry the churros in? - ever consider an arroz con leche or other dipping sauce? -
8:24 a.m. Sept. 17th 2009
Goes in @ 800, @325 6-7 hrs later RT @NealjBrown What oven temp for the suckling pig (cochinita pibil)? http://twitpic.com/i1iob -
12:56 p.m. Sept. 16th 2009
No oil or dairy in batter RT @brechin @Rick_Bayless Are churros made with butter and/or eggs, or is oil the only traditional fat? -
12:55 p.m. Sept. 16th 2009
Typical in Mex: garlic, lme, salt RT @runningal33 @Rick_Bayless just bought some arrachera from andys, any suggestions on a marinade ? -
2:17 p.m. Sept. 15th 2009
Pork shoulder RT @baddream @Rick_Bayless what cut would be best for cochinita pibil style pork in slow cooker? do u have recipe? -
10:44 a.m. Sept. 15th 2009
No, like the consistency of a cream sauce RT @Longknife12 Is Oaxacan mole supposed to be so thick - like paste? -
10:50 p.m. Sept. 14th 2009
Bohemia RT @jando_27 @Rick_Bayless do you have favorite mexican beers (that you can get in states?) -
9:46 a.m. Sept. 14th 2009
Toss w OO,s/p (+/and roast in hot oven RT @ediblearia @Rick_Bayless Could you recommend something interesting to do with chayote? Thanks! -
8:55 p.m. Sept. 12th 2009
Grow some, local farmers for others. Never off the wholesale mkt RT @tdenkinger @Rick_Bayless where do you get your tomatoes? -
5:21 p.m. Sept. 12th 2009
Yes, better 2nd day. Freezes; reblend. RT @SlowFoodReno can I make your brick red mole a day in advance and refrig for the next night? -
9:57 a.m. Sept. 12th 2009
We grind pur own chocolate like Oaxaca from Mwxican beans RT @fernandez_pedro speaking of chocolate, where's it from? No es Abuelita verdad? -
9:50 p.m. Sept. 11th 2009
Tough lower stems cut off RT @jkingsle @Rick_Bayless the cilatro with or without stems for the green chimi??? -
4:47 p.m. Sept. 10th 2009
No, ltypically just ones thickened w seeds, nuts or corn RT @ibcheft @Rick_Bayless, are all cooked Mexican sauces called mole` ? -
10:08 a.m. Sept. 10th 2009
Halibut is xcelnt, tilapia cheap (mar 20 min only).WFM, Dirks, Fish Guy Best @Hey_Prado Good fish for ceviche? Where's to buy in Chicago? -
11:22 p.m. Sept. 9th 2009
Avocado, corn and choc-bacon RT @henryboudreaux RT @Rick_Bayless What r some of the most intresting ice cream flavors you've tried or made ? -
10:05 p.m. Sept. 9th 2009
Nopal cactus, also called prickly pear. There r others RT @mamaverde1 @Rick_Bayless what kind of Cactus would I plant to harvest the fruit? -
6:41 p.m. Sept. 9th 2009
Not common in raw salsa;more in beans, soups, moles RT @yuweiquan I bought epazote plant4use in pico de gallo. Where else to use (beans?) -
4:42 p.m. Sept. 8th 2009
Roast;don't peel;lay flat in plastic bags;freeze.or use in salsa to can.RT @dana828 best way to use/preserve bumper crop of poblanos? -
9:11 a.m. Sept. 8th 2009
Only if Frmrs Chs is salt, tangy RT @plhawkins247 Settle a debate? Friend says farmers cheese not good subst4queso fresco,I say he's wrong. -
6:56 a.m. Sept. 8th 2009
Typically not, but can be done. Weaker flvr RT @kowgod Is (your) mole vegetarian?I'm clueless about such things, I just know it's delicious! -
9:57 p.m. Sept. 7th 2009
Better: use it like Parm RT @Elebertus @rick_bayless any suggestions for cotjia cheese other than 'use it like feta'? -
6:07 p.m. Sept. 6th 2009
Very rich stock4greens, carm onion RT @cbrlegal If u had the bone left from an 18-month country ham, what would u do with it? Soup? Beans? -
6:05 p.m. Sept. 6th 2009
Saute pcs w p-nuts, garlic as snack RT @crookedkitchen I'm in love w chiles de arbol. What can I do w them2hilight flavor other than salsa? -
6:03 p.m. Sept. 6th 2009
Habanero RT @fureousangel @Rick_Bayless what is the hottest Mexican spice? -
3:31 p.m. Sept. 6th 2009
Yes: adobo frm Authentic, ribeye, frd plantains RT @mserven Is it realistic for the average home cook to recreate Carne Asada Oaxaquena? -
3:25 p.m. Sept. 6th 2009
Dif body,Lighter flvr,sub weight not pc RT @PheMom RT @cookincanuck:R dried California chiles the same or equivalent of dried ancho chiles? -
2:59 p.m. Sept. 6th 2009
Always in a steamer RT @rheudabaga @Rick_Bayless best way to reheat tamales? (still in banana leaves.) -
6:14 p.m. Sept. 5th 2009
Thin skin, tinge of yellow, soft RT @itsCamille I know limes r vital n Mexican flavor profiles. What do you look for in (picking) a lime? -
4:50 p.m. Sept. 5th 2009
Only at specialty restos and along N border w US. Rec in Authentic Mex RT @pixxie13a Are flour tortillas truly a Mexican product? -
6:47 a.m. Sept. 4th 2009
Salsa borracha is dried chile salsa (usually black pasilla) w pulque, tequila or beer RT @janis_tester: @Rick_Bayless what is boracha sauce? -
5:09 p.m. Sept. 3rd 2009
Fish goes well w green mole&Oaxacan yellow mole RT @akeats: @rick_bayless is there a good/decent mole-to-fish pairing guide anywhere? -
5:04 p.m. Sept. 3rd 2009
Ch pecan bars: rickbayless.com RT @seanusher1:I ate at Frontera last night;wondering if recipe4chocolate pecan pie is in any of your books -
8:54 p.m. Sept. 2nd 2009
No, its natural fat frm pumpkinseeds RT @prenex @rick_bayless http://twitpic.com/g9co7 - Did u mont au beurre the mole?It looks very shiny. -
7:51 p.m. Sept. 2nd 2009
Yes, all green ingred+herbs+pumpkinseeds RT @julieako @Rick_Bayless Greem mole = no chocolate? -
7:50 p.m. Sept. 2nd 2009
Funky-briny-deep sea RT @WestCoastGal88 @Rick_Bayless - I have never tried sea urchin - what does it taste like? -
10:24 p.m. Aug. 31st 2009
In slow-cooker: beans+onion+grlc+/-bacon+h2o; dont soak;simmer til tender; salt@end. RT @annsy5 Do you have a good recipe for black beans? -
10:18 p.m. Aug. 30th 2009
Typically with chorizo RT @Lizannewrites @Rick_Bayless Research question -- are hash browns/ or shredded potatoes used in Mexican cooking? -
10:15 p.m. Aug. 30th 2009
Cand fire-rstd tomatoes, cand chipotles,tomatillo salsaRT @hsearle @Rick_Bayless what are your top 3 must have pantry items for quick meals? -
8:41 a.m. Aug. 29th 2009
Not yet theyre made by Rich Labriola RT @janis_tester: @Rick_Bayless is there a recipe for the torta rolls? -
12:23 a.m. Aug. 29th 2009
Sorry, no RT @Gnome_King: @Rick_Bayless Do you have an easier Black Mole Recipe instead of the one you used on Top Chef Masters? -
8:41 p.m. Aug. 28th 2009
More like a Mexican submarine on a crusty roll with big bold flavors. RT @tchacha: @Rick_Bayless, what is a torta? Is it a Mexican sandwich? -
8:36 p.m. Aug. 28th 2009
Tortilla chips r no gluten,but made n kichn w flour RT @FreshGinger:R the tortilla chips n ur restos gluten free, ie no cross contaminatn? -
5:52 p.m. Aug. 27th 2009
Jalapeno RT @beansmomamy:making salsa verde, recipe calls for a 1/2 serrano. market has none. what type can i use instead? -
1:44 p.m. Aug. 27th 2009
sometimes. Makes a richer, denser flan. RT @almostmexican: @Rick_Bayless cream cheese in flan? Yes or no? -
8:04 p.m. Aug. 26th 2009
I always boil, then saute w garlic oil or mash with potatoes. RT @SundanceMoods: @Rick_Bayless What do I do with Yuca? Fry, boil, mash? -
8:01 p.m. Aug. 26th 2009
Chuck, but shortribs=gr8 RT @feenwager: @Rick_bayless I used cubed beef ribs in chili with good results. What's your favorite cut for chili? -
7:13 p.m. Aug. 25th 2009
you can buy it in the grocery store. Or use chile powder+/- chipotle RT @nyy7: @Rick_Bayless what is BBQ spice? #giladshalit -
7:10 p.m. Aug. 25th 2009
flaky crust, filling that's not too moist. RT @pwebbiz: @Rick_Bayless What's the secret behind a good empanada? -
7:10 p.m. Aug. 25th 2009
(black) chile pasilla negro RT @MrButtermaker: @Rick_Bayless what is the name of the chile that is the basis for your AMAZING tortilla soup? -
6:51 p.m. Aug. 25th 2009
Cochinita pibil: prk+achiote+lime+ban leaf RT @GT_Wallace: ever use things like Crock Pot, if so what is your favorite crock pot meal? -
6:06 p.m. Aug. 25th 2009
Never seen brown rice horchata. RT @farfromgraceful: should horchata only be made with white rice, or can it be made with brown rice? -
5:08 p.m. Aug. 25th 2009
Simmer pork chunks til water boils away;fry in rendered fat RT @HeathVinyard: Is there a way to make carnitas without all the lard? -
2:23 p.m. Aug. 23rd 2009
Deep nonstick skillet.H2O JUST below boil (200•), crack in FRESH egg,cook slow RT @Rosi_Simon: @Rick_Bayless Best way to make poached eggs? -
9:39 p.m. Aug. 22nd 2009
A lot. We can do veg tasting in Topolo, too.RT @JAPatrick: @Rick_Bayless do you have vegetarian items on the menu of your restaurants? -
6:38 p.m. Aug. 22nd 2009
YES! RT @AntoniaTable: Old Mexican lady taught me 2test proper consistency4tamale dough2make small ball and throw inglass H20 has to float -
5:11 p.m. Aug. 22nd 2009
Sim Sauce: replc honey w wine-skd blk figs RT @Testclap: rec4 lamb rack w pasilla figs&red wine?Same as lamb w/ pasilla&honey n RB Mex Kit? -
9:16 a.m. Aug. 19th 2009
Both, for different tortas, made by Labriola RT @TacoStanley: @Rick_Bayless: Teleras or Bolillos for your Xoco Tortas & who's making'em? -
5:13 p.m. Aug. 17th 2009
Lots ask about prickly pear fruit: cut ends off, slit end to end, pry back peel, reveal egg-shaped center w tiny seeds. Unique watermln flvr -
5:05 p.m. Aug. 17th 2009
Santoku, Shun for high end. RT @therealcanadian: what is your favorite knife? (brand if appropriate) If you had to pick only 1 which? -
5:03 p.m. Aug. 17th 2009
Tomatillo salsa (raw or roasted) no water; add 2 mashed avo RT @SuzanneG29: Do u make tomatillo guacamole? Do you roast or cook them first? -
6:51 p.m. Aug. 16th 2009
Scrape off w knife held perp to paddle RT @jessharter:What's best way to remove hairlike needles from prickly pear fruit? Peel? Burn off? -
4:23 p.m. Aug. 16th 2009
Mostly making slow-cooked lamb barbacoa RT @TayloredCuisine: @Rick_Bayless I saw Maguey leaves at the store today. What are they used for? -
6:47 p.m. Aug. 15th 2009
Blanch tender pts,make cakes w queso fresco, bread, fry RT @missboobiething: Huazontle:what's ur fave way 2 prepare it? http://myloc.me/m1N9 -
6:45 p.m. Aug. 15th 2009
Toast chiles, dont use soaking H2O, fry puree 2 paste. RT @mattlaswell: how do you avoid bitterness when making sauces w/dried chiles? -
8:02 p.m. Aug. 14th 2009
Knife, mortar, microplane RT @skylineproject: @Rick_Bayless what's the tool you use most in your kitchen? (the most useful?) -
7:55 p.m. Aug. 14th 2009
@instantbabble There are a number of nonalcoholic beverage recipes at http://www.rickbayless.com. Click on 'recipes,' then 'drinks. -
7:43 p.m. Aug. 14th 2009
First gooey stuff comes out, then cook dry. No slime.RT @Sssonya: @Rick_Bayless How's the slime factor when you cook nopales n dry skillet -
7:33 p.m. Aug. 14th 2009
@sharpshoota_NYC I usually recommend getting dried/powdered chiles from loschilers.com , MexGrocer.com. or gourmetsleuth.com -
12:09 p.m. Aug. 14th 2009
http://twitpic.com/dv9vy. Pan-roasting squares of raw nopales n a dry skillet, med 2 med-lo. When juices dry up,cool. Gr8 n salads -
11:07 a.m. Aug. 14th 2009
Thats a mortar(molcajete) 4 crushing roasted ingred for salsa RT @fureousangel: http://twitpic.com/dv0yo - @Rick_Bayless how do I use this? -
11:26 p.m. Aug. 13th 2009
Yes a little. Very strong flavor, best used in tortas, guac, tacos.RT @Herbguy: @Rick_Bayless do you use papalo in any of your restaurants? -
8:13 p.m. Aug. 12th 2009
You guys r gr8: dozens of suggestions about chiles for quesadillas: chipotle, Hatch NM, chilaca,Anaheim, habanero,red bell w grlc,aji, more! -
5:52 p.m. Aug. 12th 2009
I only use rstd poblanos RT @katemono: @rick_bayless what's the best kind of pepper for a good quesadilla? bells are a little boring. -
3:08 p.m. Aug. 10th 2009
not really. Just good donuts. RT @CatherineCaudle: @Rick_Bayless Do you have any unusual food indulgences that would surprise your fans? -
3:05 p.m. Aug. 10th 2009
@shoewhorelaur Yes, those are tomatoes from my garden. New variety this year. Kinda like an early variety of Cherokee Purple -
9:34 p.m. Aug. 8th 2009
@Samjb we buy all our squash blossoms from local farmers, but lately I've seen them at our Whole Foods and other grocery stores! -
8:14 p.m. Aug. 8th 2009
@bluechefk Cherokee Sweet mint is an endangered species in the broad mint family. We have two of put farmers grow it for us to keep it going -
9:54 a.m. Aug. 7th 2009
@amarie chipotle powder is available in most any Mexican or well stocked grocery. McCormick even makes it. -
9:46 p.m. Aug. 6th 2009
@CMFoster23 Quinoa pasta is pasta made almost exclusively from ground quinoa, a grain originally from South America -
7:47 p.m. Aug. 3rd 2009
Sorry guys, working fast, brain freeze RT @GunsandTacos: @mattbramanti Yep, "ahogada" means "drowned". I believe @rick_bayless is in Mexico -
1:28 p.m. Aug. 3rd 2009
@les I was in Oaxaca last months and there are still lots of chilhuacles in the mkt. Expensive. They're growing the for display in bot grdn -
1:13 p.m. Aug. 3rd 2009
A quick video on how to interpret a dried chile stall http://yfrog.us/0cm2vz -
5:38 a.m. Aug. 1st 2009
@heavywhisper Tallgrass beef is our local grassfed beef company owned by Bill Kurtis -
9:20 p.m. July 31st 2009
@baconchef the Mexican chocolate we use at the restaurants is handmade for us in Oaxaca. Abuelita is too sweet (not chocolatey) enuf 4 me -
9:16 p.m. July 31st 2009
@rydka the sauces we serve w oysters: chipotle salsa negra (raw sugar, vinegar, rstd garlic), sour orange w cilantro, habanero, tomatillo -
5:01 p.m. July 28th 2009
@m_cowan79 I am wild about Fanny Bay (BC) oystrrs right now: slightly sweet, complex, cucumber-like finish. Not too strong. -
8:31 a.m. July 24th 2009
@shoewhorelaur You can buy Rishi teas retail at Whole Foods -
10:08 p.m. July 16th 2009
@dbldog Lambs quarters are a type of green in the chenopodium family -
4:19 p.m. July 16th 2009
@VeeeZeee sub anise for epazote? Very, very different. Better sub anise for avocado leaf. There's nothing like epazote. -
10:13 p.m. July 14th 2009
@instantbabble at home, I cook tomato and tomatillo based sauces in Creuset and All-Clad stainless pots. -
10:09 p.m. July 14th 2009
@benrothwell grassfed beef is lean and should be cooked less than grainfed beef. I like to sear it, then finish it slowly -
4:47 p.m. July 14th 2009
@jenfranklin78 To freeze ratd tomatillo salsa leave out cilantro, onion. Defrost, reblend, add on/cil -
2:33 p.m. July 14th 2009
@trpfontaine N Mexico, they use tender shoots of vining squash & blossoms n soups (Oaxacan Caldo de Gato). Blossoms also in quesadillas -
11:25 p.m. July 11th 2009
@gumbercules I typically use the grapes to make ices and ice creams. Also, it wouldn't be fall without a grape-apple pie (with lime zest) -
7:40 p.m. July 11th 2009
@antzona Thw white in the chilpachole was roasted chayote. -
12:02 p.m. July 10th 2009
@m_cowan79 In Chicago, I buy banana leaves at any Whole Foods and any of the dozen Mexican groceries around where I live in Bucktown -
3:21 p.m. July 9th 2009
@chitownloca65 We usually grow a few poblanos, but this isn't the best climate for them. Typically stick w smaller chiles: serrano, habanero -
12:38 p.m. July 4th 2009
@MGM3 Mexican Sangria they fill a glass w ice, pour in steong limeade, float wine on top, splash w soda. Very dif from Spanish Sangria -
1:35 p.m. June 19th 2009
@JenBiesty I tell all foodies: do Mex City (amazing), Puebla (short), Veracruz (downtown market, Boca del Rio, Mandiga), Oaxaca (c web site) -
7 p.m. June 12th 2009
@faprill We pat the dough for the shortcake biscuits abt 1 inch thick, cut 3-inch circles and bake on parchment.Crusty outside, soft within -
6:59 p.m. June 12th 2009
@Achnad Tomamole is tomatillo-based, with sesame, sweet spices and pineapple blended in -
7:34 p.m. May 27th 2009
@Garcia_Paul Cilantro belongs in tomatillo salsa, in a bowl of chicken-rice soup and on pork pastor tacos -
7:52 a.m. May 27th 2009
@Phries My garden has mostly Mexican Oregano,pitiyona,hoja santa,cilantro&flatleaf parsley. Ck Johnnyseeds.com&http://almostedenplants.com/ -
5:41 p.m. May 23rd 2009
@terila you only need to get masa to float if you're making fluffy tamales -
5:17 p.m. May 23rd 2009
@terila Most cooks make sopes w masa that's mixed with a little lard, flour & salt. It's not nearly as rich as the masa preparada 4 tamales -
7:12 p.m. May 22nd 2009
@kaleenka In the goat picture, one of the chefs was making chochoyotes (fresh corn masa dumplings)--not unlike gnocchi -
7:09 p.m. May 22nd 2009
@Rouxyou Our goats are brought once a week from the Kilgus's farm. Half cooked right away, half a few days later. -
7:56 p.m. May 20th 2009
@Leena_Eats Tamazula is a Mexican hot sauce. Personal favorite. Garlicky, vinegary, strong red chile. -
7:55 p.m. May 20th 2009
@wrollcia papadzules are egg-filled "enchiladas" covered with smooth pumpkinseed sauce with tomato and habanero. -
7:30 p.m. May 16th 2009
@mcogdill if you can't find morita chiles use canned chipotles in the dressing -
4:55 p.m. May 9th 2009
@Jeff_Bailey In Mexico, most cooks use plum tomato. You can find several heirloom tomato seeds(I like zapotec pleated from Seeds of Change) -
9:50 p.m. May 7th 2009
@FreshGinger Yes, pibipollo is a Yucatecan tamal. -
9:01 a.m. May 6th 2009
@Buelita @foximary Pozole is typically a pork and hominy stew. Hominy is the pozole part. And yes, I've had delicious fish pozole!
