aem > wrote:

>Opah from Hawaii and Wagyu from Oregon showcase fine US ingredients.

Agree in the case of opah, disagree in the case of Oregon Wagyu.

>Rick Bayless is not only a world class chef but one who has spent many
>years demonstrating the greatest respect for Mexican anthropology.
>The Obamas are very familiar with his food through his Chicago
>restaurants. I think the choice was an obvious winner.

I agree with that. Topalobampo is one of my favorite instances
of Mexican dining, although a recent visit to Nopalito ranks
right up there as well.


Steve

On Fri, 21 May 2010 08:56:46 -0700, "Dave Bugg" >
wrote:

>Ed Pawlowski wrote:
>
>> IMO, it is a dumb move. When I go to Mexico, I eat the local food. I
>> don't look for classic (US)American dishes. Same with travel to
>> any country. Calderon eats good Mexican food every day. Why not give
>> him a taste of American barbecue or steak, or meatloaf, etc.
>
>LOL!!! I had shared the same thought. But, then, ya know, they don't have
>good mexican food in mexico.

Hardly anywhere in Mexico can one find Tex-Mex, only at the feelthy
border towns.

>Or competent mexican chefs.

There are very competant Mexican chefs, but they don't do Tex-Mex.

Obamination shoulda served his native food... Aloha Bake:
http://i47.tinypic.com/25ow3ef.jpg

jmcquown wrote:
> "Jean B." > wrote in message
> ...
>> Ed Pawlowski wrote:
>>>
>>> "Bob Terwilliger" > wrote in message
>>> ...
>>>> Cristeta Comerford, the White House head chef, is reasonably
>>>> competent, but when Felipe Calderón is the guest of honor, it's a
>>>> special occasion deserving an especially-talented chef to oversee
>>>> the Mexican menu, and the Obamas got a great one: Rick Bayless.
>>>>
>>>> Bob
>>>
>>> IMO, it is a dumb move. When I go to Mexico, I eat the local food.
>>> I don't look for classic (US)American dishes. Same with travel to
>>> any country. Calderon eats good Mexican food every day. Why not give
>>> him a taste of American barbecue or steak, or meatloaf, etc.
>>
>> I was having similar thoughts. Is it the norm to feed visiting heads
>> of state foods that they are accustomed to--or variants thereof? That
>> struck me as odd--and as being possibly perilous ground. Seems to me
>> it would be far better to serve US fare, although I don't think
>> meatloaf would be appropriate.
>>
>> --
>> Jean B.
>
>
>
> To be very American he should have served like Martha Randolph (daughter
> of Thomas Jefferson) fried chicken with cream gravy. Or, Senate Bean
> Soup
>
> Jill

I guess that gets into the question of whether state dinners
should be glitzy. Probably. (I'd prefer casual.)

--
Jean B.

gtr wrote:
> On 2010-05-21 05:41:35 -0700, Jean B. said:
>
>> Ed Pawlowski wrote:
>>>
>>> "Bob Terwilliger" > wrote in message
>>> ...
>>>> Cristeta Comerford, the White House head chef, is reasonably
>>>> competent, but when Felipe Calderón is the guest of honor, it's a
>>>> special occasion deserving an especially-talented chef to oversee
>>>> the Mexican menu, and the Obamas got a great one: Rick Bayless.
>>>>
>>>> Bob
>>>
>>> IMO, it is a dumb move. When I go to Mexico, I eat the local food.
>>> I don't look for classic (US)American dishes. Same with travel to
>>> any country. Calderon eats good Mexican food every day. Why not give
>>> him a taste of American barbecue or steak, or meatloaf, etc.
>>
>> I was having similar thoughts. Is it the norm to feed visiting heads
>> of state foods that they are accustomed to--or variants thereof? That
>> struck me as odd--and as being possibly perilous ground. Seems to me
>> it would be far better to serve US fare, although I don't think
>> meatloaf would be appropriate.
>
> I think there are a number of reasons. One is to reinforce the idea
> that their cuisine is not only thought highly of in a foreign nation
> (the USA) or one of the wealthiest and mightiest nations in the world
> (the USA), but that one of our most highly regarded chefs currently,
> Bayless, is a specialist of sorts in a hyrid of Mexico and American
> cuisine. You see, it's a metaphor, in the concrete, of the kinship of
> nations.
>
> Additionally it was a statement that the lowly cuisine of Mexico has, in
> recent years, begun to be accepted as a significant "world cuisine"
> along with Japanese, Italian, French, Chinese and Indian. Though I'd
> guess American cuisine (even disregarding the seminal meatloaf), still
> has a ways to go in this regard.
>
> Finally, perhaps the idea of not taking the same dullard approach as the
> Bushes was intentional, as opposed to the blundering mistake of a
> non-Republican unable to figure out to do things the way a Republican
> would do them. Just as a change of pace.
>

You make some good points!

--
Jean B.

On Fri, 21 May 2010 17:26:49 -0400, "Jean B." > wrote:

..
>I guess that gets into the question of whether state dinners
>should be glitzy. Probably. (I'd prefer casual.)

There are still some really good regional dishes from the USA that can
be very glitzy..or glitzied up. Some of the older dishes, say from
the Atlantic states translate very well into that, and especially some
from Virginia and the states farther South. The South isn't all BBQ
and grits... And I have seen it called by more than one noted
cook/cookbook author as America's only real cuisine.

Even when you go farther west, there is a lot to choose from in terms
of great regional dishes. And they can be very elegant, if one
chooses to present them that way.

Christine

jmcquown wrote:
> "Felice" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> "Victor Sack" > wrote in message
>>> ...
>>>> Bob Terwilliger wrote:
>>>>
>>>>> Cristeta Comerford, the White House head chef, is reasonably
>>>>> competent, but
>>>>> when Felipe Calderón is the guest of honor, it's a special occasion
>>>>> deserving an especially-talented chef to oversee the Mexican menu,
>>>>> and the
>>>>> Obamas got a great one: Rick Bayless.
>>>>
>>>> If I were the Mexican President, I'd probably think that this was
>>>> either
>>>> bordering on the weak-minded, or else that they were making a
>>>> mockery of
>>>> me.
>>>>
>>>> Otherwise I'd be overjoyed and hope that Rick Bayless would serve me
>>>> his
>>>> menudo, which he makes sans the vile, evil hominy, according to his
>>>> recipe in "Authentic Mexican".
>>>>
>>>> Victor
>>>
>>> I'd love to see your recipe for Menudo. I was thinking of having
>>> some for lunch but since I can only find it in cans. And yes, it
>>> contains hominy, which my friend whose name also is Victor and he's
>>> *from Mexico* tells me is traditional. Do share! I'm a little
>>> strange in that I love tripe and homniy in a rich spicy broth.
>>>
>>> Jill
>>
>> Ah! Memories of Campbell's Pepper Pot Soup, which I haven't had since
>> I was a child. I wonder if it's still made?
>>
>> Felice
>>
>
> No idea. The brand of menudo I buy is Juanitas. I forgot about Pepper
> Pot soup. I'll bet they still make it but it is probably hard to find
>
> Jill

I haven't seen it for eons. But perhaps it is regional. Lemme go
look at the Campbell's site.... I didn't see it in the most
likely categories. I was pleased to see they are still (or again)
making Bean with Bacon Soup though.

--
Jean B.

tutall wrote:
> On May 21, 5:41 am, "Jean B." > wrote:
>
>> although I don't think meatloaf would be appropriate.
>>
>
> You haven't eaten my meatloaf then.

Oh, I LOVE a good meatloaf. I just don't think it would be right
to serve it at such a dinner.

--
Jean B.

Jean B. wrote:
> tutall wrote:
>> On May 21, 5:41 am, "Jean B." > wrote:
>>
>>> although I don't think meatloaf would be appropriate.
>>>
>>
>> You haven't eaten my meatloaf then.
>
> Oh, I LOVE a good meatloaf. I just don't think it would be right
> to serve it at such a dinner.

Imagine the implications of serving filet mignon (whatever) to
other countries and breaking out the meatloaf for Mexico. No
matter how well intentioned, faux pas.

nancy

Melba's Jammin' wrote:

>
> I'd eat it. :-)

So would I. Sounds interesting and very edible.


From a network news site:
>
> The menu, provided by the First Lady¹s office:
> Jicama with Oranges, Grapefruit, and Pineapple
> Citrus Vinaigrette
> Ulises Valdez Chardonnay 2007 ³Russian River²
> Herb Green Ceviche of Hawaiian Opah
> Sesame-Cilantro Cracker
>
> Oregon Wagyu Beef in Oaxacan Black Mole
> Black Bean Tamalon and Grilled Green Beans
> Herrera Cabernet Sauvignon 2006 ³Seleccion Rebecca²
> Chocolate-Cajeta Tart
> Toasted Homemade Marshmallows
> Graham Cracker Crumble and Goat Cheese Ice Cream
> Mumm Napa ³Carlos Santana Brut² N/V
>
> AFA what to serve an international visitor, I think it's pretty cool to
> offer some familiar (hopefully) flavors and ingredients in a dish that
> may not be a traditional or typical use of the item. JMO.
>
> When my Big Bosses entertained visiting Chinese Big Bosses, they went to
> high quality Chinese restaurants * the visitors were not interested in
> eating American food. <shrug>


Isn't it usually polite to feed people good food they'll be
comfortable eating? If you put liver or other organ meats
on my plate you can be pretty sure I'd not feel honored.
(Pirohy are entirely another matter. Yum!)

gloria p

blake murphy wrote:

> So what do you get the queen who has everything?
>
> If you're President Obama - and the queen in question is Elizabeth II of
> England - you get her a generously loaded iPod that includes video footage
> of her 2007 visit to the U.S. and songs made popular on Broadway.
>
> That's what Obama bestowed on Her Royal Highness Wednesday, along with a
> rare songbook signed by "The King and I" composer Richard Rodgers, of
> Rodgers and Hammerstein fame.
>
> Queen Elizabeth, in turn, gave the Obamas a silver-framed photo of herself
> and her husband, Prince Philip, which is apparently the standard-issue gift
> at Buckingham Palace for visiting dignitaries.


I'd take the IPod over the photo of Lizzie and P. any day.

gloria p

On Thu, 20 May 2010 22:38:40 -0700, Bob Terwilliger wrote:

> Cristeta Comerford, the White House head chef, is reasonably competent, but
> when Felipe Calderón is the guest of honor, it's a special occasion
> deserving an especially-talented chef to oversee the Mexican menu, and the
> Obamas got a great one: Rick Bayless.

Maybe the Mexican President wants Indian food - something they don't
have much of in Mexico, but plenty of in DC.

-sw

Victor Sack wrote:
>
> Bob Terwilliger wrote:
>
> > Cristeta Comerford, the White House head chef, is reasonably competent, but
> > when Felipe Calderón is the guest of honor, it's a special occasion
> > deserving an especially-talented chef to oversee the Mexican menu, and the
> > Obamas got a great one: Rick Bayless.
>
> If I were the Mexican President, I'd probably think that this was either
> bordering on the weak-minded, or else that they were making a mockery of
> me.

I agree. They should have used the quintessential maven
of American food. Martha Stewart. Or maybe Sandra Lee.

On Fri, 21 May 2010 08:17:19 -0400, brooklyn1 wrote:

> Rick Bayless is no Mexican cook... he cooks Tex-Mex,

Hardly. Rick is strictly Interior Mexican.

Do you know _anything_?

I just looked up the "interior mexican" and it seems to be an
Austin-only word. We use it to distinguish Tex-Mex from real
Mexican cuisine - since Texas is littered with the former.

-sw

On Fri, 21 May 2010 10:57:50 -0400, jmcquown wrote:

> To be very American he should have served like Martha Randolph (daughter of
> Thomas Jefferson) fried chicken with cream gravy. Or, Senate Bean Soup

Or he could have hired Oprah's chef...

-sw

Christine Dabney wrote:
> On Fri, 21 May 2010 17:26:49 -0400, "Jean B." > wrote:
>
> .
>> I guess that gets into the question of whether state dinners
>> should be glitzy. Probably. (I'd prefer casual.)
>
> There are still some really good regional dishes from the USA that can
> be very glitzy..or glitzied up. Some of the older dishes, say from
> the Atlantic states translate very well into that, and especially some
> from Virginia and the states farther South. The South isn't all BBQ
> and grits... And I have seen it called by more than one noted
> cook/cookbook author as America's only real cuisine.
>
> Even when you go farther west, there is a lot to choose from in terms
> of great regional dishes. And they can be very elegant, if one
> chooses to present them that way.
>
> Christine

Hmmm, now I am thinking back to some of the opulent old menu
offerings.

--
Jean B.

blake wrote:

> If you're President Obama - and the queen in question is Elizabeth II of
> England - you get her a generously loaded iPod that includes video footage
> of her 2007 visit to the U.S. and songs made popular on Broadway.
>
> That's what Obama bestowed on Her Royal Highness Wednesday, along with a
> rare songbook signed by "The King and I" composer Richard Rodgers, of
> Rodgers and Hammerstein fame.

That strikes me as a very thoughtful gift. I'm contrasting it with Bush's
attempt to give the German chancellor a backrub.

Bob

"jmcquown" > wrote in message
...
> "Goomba" > wrote in message
> ...
>> Bob Terwilliger wrote:
>>> Cristeta Comerford, the White House head chef, is reasonably competent,
>>> but when Felipe Calderón is the guest of honor, it's a special occasion
>>> deserving an especially-talented chef to oversee the Mexican menu, and
>>> the Obamas got a great one: Rick Bayless.
>>>
>>> Bob
>>
>> LOL, Not the Rick Bayless that Orlando Whatshisname claimed here on RFC
>> didn't have the right to be considered "great" because he isn't native
>> Mexican born!?? LOL
>>
>> I do question the logic of the menu though? I just don't believe it makes
>> sense, other than to show respect, to serve Mexican food to Mexicans when
>> perhaps they'd like to try something else on their travels? When American
>> presidents go to Mexico, what do you suppose they get served?
>
>
>
> Since when did a US president go to Mexico?
>
> Jill

Every president has since WWII.

In article >,
Melba's Jammin' > wrote:

> In article >,
> "Ed Pawlowski" > wrote:
>
> > "Bob Terwilliger" > wrote in message
> > ...
> > > Cristeta Comerford, the White House head chef, is reasonably competent,
> > > but when Felipe Calderón is the guest of honor, it's a special occasion
> > > deserving an especially-talented chef to oversee the Mexican menu, and
> > > the
> > > Obamas got a great one: Rick Bayless.
> > >
> > > Bob
> >
> > IMO, it is a dumb move. When I go to Mexico, I eat the local food.
>
> Yahbut, you're not a head of state and no one's trying to impress you,
> Ed. "-)
>
> > I don't look for classic (US)American dishes. Same with travel to
> > any country. Calderon eats good Mexican food every day. Why not give
> > him a taste of American barbecue or steak, or meatloaf, etc.
>
>
> I'll bet the White House staff has researched el presidente's food
> preferences and dislikes and paid attention to the notes.

Yay, Barb! Your's is the first answer that shows some thought. Between
the White House staff and their Sate Department liaison, I'm sure that
menu was thoroughly vetted. (As for Bushie, he was probably consulting
Carl Rove.)

D.M.

Steve wrote:

> Topalobampo is one of my favorite instances of Mexican dining, although a
> recent visit to Nopalito ranks right up there as well.

Thanks for mentioning it. I'd never heard of Nopalito before, and now I want
to go there. The Tamal de Jamaica y Acelga, the Empanada de Suadero, the
Quesadilla de Primavera, the Pescado a la Talla, the Costillas de Borrego al
Mezcal, the Albóndigas al Chilmole, and all three of the paletas sound like
must-try items. (I'll probably have to wait until September, though.)

Bob

Jinx Minx > wrote:

>"jmcquown" > wrote in message

>> Since when did a US president go to Mexico?

>Every president has since WWII.

And that's not even counting travel to Phoenix or San Diego.


Steve

Bob Terwilliger > wrote:

>Steve wrote:

>> Topalobampo is one of my favorite instances of Mexican dining, although a
>> recent visit to Nopalito ranks right up there as well.

> Thanks for mentioning it. I'd never heard of Nopalito before,
> and now I want to go there. The Tamal de Jamaica y Acelga, the
> Empanada de Suadero, the Quesadilla de Primavera, the Pescado
> a la Talla, the Costillas de Borrego al Mezcal, the Albóndigas
> al Chilmole, and all three of the paletas sound like must-try
> items. (I'll probably have to wait until September, though.)

I've only been there once, but in my opinion it beats the pants off
of Dona Tomas, which is considered the other serious local contender
in that genre.

Of the above I had the Tamal (excellent) and the Albondigas (pretty
good).

Nopalito does not take reservations, but if you call two to three
hours ahead of time they take down your name and you have, in effect,
a reservation for that time window, more or less.

Steve

gtr wrote:

> Additionally it was a statement that the lowly cuisine of Mexico has, in
> recent years, begun to be accepted as a significant "world cuisine" along
> with Japanese, Italian, French, Chinese and Indian. Though I'd guess
> American cuisine (even disregarding the seminal meatloaf), still has a
> ways to go in this regard.

Depends on how you define "American" cuisine. Alice Waters, Charlie Trotter,
Jasper White and others of that generation have pretty much redefined the
term.


> Finally, perhaps the idea of not taking the same dullard approach as the
> Bushes was intentional, as opposed to the blundering mistake of a
> non-Republican unable to figure out to do things the way a Republican
> would do them. Just as a change of pace.

Well... President Reagan had a state dinner for President Miguel de la
Madrid of Mexico in 1984. What do you suppose was served at that meal?

Bob

Melba's Jammin' wrote:

> AFA what to serve an international visitor, I think it's pretty cool to
> offer some familiar (hopefully) flavors and ingredients in a dish that
> may not be a traditional or typical use of the item. JMO.
>
> When my Big Bosses entertained visiting Chinese Big Bosses, they went to
> high quality Chinese restaurants * the visitors were not interested in
> eating American food. <shrug>

Yet we often sneer at American travelers who insist they just want a
hamburger and fries while in foreign countries.
What do these foreign countries serve our officials when they're on the
road, I wonder?

I had the his jicama/pineapple/cucumber salad at Toplobampo and it was
delicious!

gtr wrote:

> Finally, perhaps the idea of not taking the same dullard approach as the
> Bushes was intentional, as opposed to the blundering mistake of a
> non-Republican unable to figure out to do things the way a Republican
> would do them. Just as a change of pace.
>

Which "dullard approach" to eating are you referring to?
I seem to recall quite a few BBQ meals served by Presidents Johnson and
Carter.

Don Martinich wrote:

>> I'll bet the White House staff has researched el presidente's food
>> preferences and dislikes and paid attention to the notes.
>
> Yay, Barb! Your's is the first answer that shows some thought. Between
> the White House staff and their Sate Department liaison, I'm sure that
> menu was thoroughly vetted. (As for Bushie, he was probably consulting
> Carl Rove.)
>
> D.M.

Hey, I resent that implication that anyone who doesn't agree with the
idea hasn't shown any thought on it. Just a *different* thought than
yours. I question if a guest wants to be fed his own foods when
visiting other places. That seems very reasonable a question. And I
doubt if the Mexican President's attache said "He only wants Mexican
food" but he may have said something along the lines of "no pork,please"
or "he doesn't do dairy" or something else. I'm sure they don't dictate
the meal.

Goomba wrote:

> I question if a guest wants to be fed his own foods when visiting other
> places. That seems very reasonable a question. And I doubt if the Mexican
> President's attache said "He only wants Mexican food" but he may have
> said something along the lines of "no pork,please" or "he doesn't do
> dairy" or something else. I'm sure they don't dictate the meal.

As pointed out elsewhere in this thread, the menu Bayless created wasn't
Mexican food, strictly speaking. It was a Mexican-style showcasing of such
American ingredients as Hawaiian opah and Oregon Wagyu beef. Was it
something that Calderon LIKED? It's quite possible that only Calderon (and
possibly his wife) know the answer to that.

Bob

"gtr" > wrote in message news:2

>
> I think there are a number of reasons. One is to reinforce the idea
> that their cuisine is not only thought highly of in a foreign nation
> (the USA) or one of the wealthiest and mightiest nations in the world
> (the USA), but that one of our most highly regarded chefs currently,
> Bayless, is a specialist of sorts in a hyrid of Mexico and American
> cuisine. You see, it's a metaphor, in the concrete, of the kinship of
> nations.

They could have catered it by Taco Bell and saved a few bucks.

Ed Pawlowski wrote:
>
> "gtr" > wrote in message news:2
>
> >
> > I think there are a number of reasons. One is to reinforce the idea
> > that their cuisine is not only thought highly of in a foreign nation
> > (the USA) or one of the wealthiest and mightiest nations in the world
> > (the USA), but that one of our most highly regarded chefs currently,
> > Bayless, is a specialist of sorts in a hyrid of Mexico and American
> > cuisine. You see, it's a metaphor, in the concrete, of the kinship of
> > nations.
>
> They could have catered it by Taco Bell and saved a few bucks.

No doubt! The Taco Bell "owners" would've made a profit-and-then-some
because the portions were short-changed and on barely-seen side!

Sky, who's had Taco Bell about twice in ten years ?

P.S. The taco supremes are usually very good - it's just the
establishment(s) tend(s) to skimp on the portion-ingredients! Who likes
a skimpy taco?

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
brooklyn1 > wrote:

> Rick Bayless is no Mexican cook... he cooks Tex-Mex, a whole nother
> coozine,

Unfortunately, I have to agree.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Bob Terwilliger" > wrote:

> Clueless AOL newbie Sheldon "Pussy" Katz wrote:
>
> > Rick Bayless is no Mexican cook... he cooks Tex-Mex
>
> Stop right the That's where you're wrong, and because it's right at the
> beginning of your stupid spluttering, it invalidates the whole ****ing
> stupid thing.
>
> Bob

Living here and having eaten my share of Tex-Mex, Sheldon is correct.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >, "Jean B." >
wrote:

> Ed Pawlowski wrote:
> >
> > "Bob Terwilliger" > wrote in message
> > ...
> >> Cristeta Comerford, the White House head chef, is reasonably
> >> competent, but when Felipe Calderón is the guest of honor, it's a
> >> special occasion deserving an especially-talented chef to oversee the
> >> Mexican menu, and the Obamas got a great one: Rick Bayless.
> >>
> >> Bob
> >
> > IMO, it is a dumb move. When I go to Mexico, I eat the local food. I
> > don't look for classic (US)American dishes. Same with travel to any
> > country. Calderon eats good Mexican food every day. Why not give him a
> > taste of American barbecue or steak, or meatloaf, etc.
>
> I was having similar thoughts. Is it the norm to feed visiting
> heads of state foods that they are accustomed to--or variants
> thereof? That struck me as odd--and as being possibly perilous
> ground. Seems to me it would be far better to serve US fare,
> although I don't think meatloaf would be appropriate.

Obama is a very intelligent man. Unfortunately, intelligence never has
related to common sense. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Goomba > wrote:

> Bob Terwilliger wrote:
> > Cristeta Comerford, the White House head chef, is reasonably competent,
> > but when Felipe Calderón is the guest of honor, it's a special occasion
> > deserving an especially-talented chef to oversee the Mexican menu, and
> > the Obamas got a great one: Rick Bayless.
> >
> > Bob
>
> LOL, Not the Rick Bayless that Orlando Whatshisname claimed here on RFC
> didn't have the right to be considered "great" because he isn't native
> Mexican born!?? LOL
>
> I do question the logic of the menu though? I just don't believe it
> makes sense, other than to show respect, to serve Mexican food to
> Mexicans when perhaps they'd like to try something else on their
> travels? When American presidents go to Mexico, what do you suppose they
> get served?

Are you intimating that Obama is racist?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"jmcquown" > wrote:

> "Jean B." > wrote in message
> ...
> > Ed Pawlowski wrote:
> >>
> >> "Bob Terwilliger" > wrote in message
> >> ...
> >>> Cristeta Comerford, the White House head chef, is reasonably competent,
> >>> but when Felipe Calderón is the guest of honor, it's a special occasion
> >>> deserving an especially-talented chef to oversee the Mexican menu, and
> >>> the Obamas got a great one: Rick Bayless.
> >>>
> >>> Bob
> >>
> >> IMO, it is a dumb move. When I go to Mexico, I eat the local food. I
> >> don't look for classic (US)American dishes. Same with travel to any
> >> country. Calderon eats good Mexican food every day. Why not give him a
> >> taste of American barbecue or steak, or meatloaf, etc.
> >
> > I was having similar thoughts. Is it the norm to feed visiting heads of
> > state foods that they are accustomed to--or variants thereof? That struck
> > me as odd--and as being possibly perilous ground. Seems to me it would be
> > far better to serve US fare, although I don't think meatloaf would be
> > appropriate.
> >
> > --
> > Jean B.
>
>
>
> To be very American he should have served like Martha Randolph (daughter of
> Thomas Jefferson) fried chicken with cream gravy. Or, Senate Bean Soup
>
> Jill

Hot dogs and Apple pie, served at a Yankees game!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Victor Sack > wrote:

> Bob Terwilliger wrote:
>
> > Cristeta Comerford, the White House head chef, is reasonably competent, but
> > when Felipe Calderón is the guest of honor, it's a special occasion
> > deserving an especially-talented chef to oversee the Mexican menu, and the
> > Obamas got a great one: Rick Bayless.
>
> If I were the Mexican President, I'd probably think that this was either
> bordering on the weak-minded, or else that they were making a mockery of
> me.
>
> Otherwise I'd be overjoyed and hope that Rick Bayless would serve me his
> menudo, which he makes sans the vile, evil hominy, according to his
> recipe in "Authentic Mexican".
>
> Victor

Look. Did anyone hear the speech he made to the press?
I heard it on the radio this morning. He can barely speak English so
why would he not condemn the new Arizona laws? He has no respect for
the constitution that we live by.

Illegal aliens send a LOT of money to Mexico.
So do the drug cartels...

And Anchor babies drag our border state hospitals budget into the mud so
they cannot afford to take care of Americans!

The Arizona governor took a bold and difficult stand and she knows she
is in the right.

I don't give a rats ass what color law breakers are. They deserve to go
to jail or be deported.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On May 21, 1:36*pm, Nancy2 > wrote:
> On May 21, 10:47*am, Nan > wrote:
>
> > Tis only another international gaff by our foolish leader, almost as
> > arrogant as giving the Queen of England a copy of some of his
> > speeches. He is such a buffoon.
>
> Not to drift into really political waters, but I don't believe anyone
> can match either of the Bushes - and especially the younger - for
> public buffoonery.

I don't see it in Bush Sr. His only truly crappy legacies are Uncle
Clarence and siring that piece of crap son. He doesn't belong in any
category with either his son, or President Reagan. If the American
people would have had the sense to replace Carter with GHW Bush
instead of Reagan (may he rot in Hell), we'd have had a mediocre
president instead of a bad one.
>
> N.

--Bryan

Om wrote:

>> Clueless AOL newbie Sheldon "Pussy" Katz wrote:
>>
>> > Rick Bayless is no Mexican cook... he cooks Tex-Mex
>>
>> Stop right the That's where you're wrong, and because it's right at
>> the
>> beginning of your stupid spluttering, it invalidates the whole ****ing
>> stupid thing.
>>
>> Bob
>
> Living here and having eaten my share of Tex-Mex, Sheldon is correct.

That's an ignorant statement: Since when is Oaxaca part of Texas?

Bob

In article >,
brooklyn1 > wrote:

> It shows total lack of respect to attempt to outdo a dignitary's
> native cuisine by serving Taco Bell.

He deserved it.
He has no respect for US law. Why should we respect his tastes?

Besides, our local Taco Bell serves some of the best Mexican food in
town. Just because your local one sucks means you have a bad manager.
Don't condemn the entire franchise.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
>,
Nancy2 > wrote:

> On May 21, 12:38*am, "Bob Terwilliger" <virtualgoth@die spammer.biz>
> wrote:
> > Cristeta Comerford, the White House head chef, is reasonably competent, but
> > when Felipe Calderón is the guest of honor, it's a special occasion
> > deserving an especially-talented chef to oversee the Mexican menu, and the
> > Obamas got a great one: Rick Bayless.
> >
> > Bob
>
> I've always thought it's very odd to serve food from the visitor's
> country. They should be serving typical midwest (Chicago) fare.
>
> N.

I agree.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
>,
tutall > wrote:

> On May 21, 5:41*am, "Jean B." > wrote:
>
> > although I don't think meatloaf would be appropriate.
> >
>
> You haven't eaten my meatloaf then.

Recipe please? <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

jmcquown > wrote:

> > Otherwise I'd be overjoyed and hope that Rick Bayless would serve me his
> > menudo, which he makes sans the vile, evil hominy, according to his
> > recipe in "Authentic Mexican".
>
> I'd love to see your recipe for Menudo.

My own? I already posted a recipe for my "Sopa de mondongo a mi manera"
a couple of times.
And here is that Rick Bayless's recipe I mentioned above, which he says
he got from Tampico. Bayless: "Though most people associate menudo with
Northern States (where it frequently is made without the red chile and
with the addition of hominy), versions of this hearty soup show up
everywhere.'

Ingredients:

For the soup
2 pounds beef honeycomb tripe
1 tablespoon salt
1 large lime
2 cow's or pig's feet, split lengthwise
6 cloves garlic, peeled and chopped
1/2 medium onion, chopped
2 teaspoons dried oregano
4 medium (about 1.3 ounces total) dried chiles cascabeles norteño
1/2 teaspoon cumin seeds, freshly ground
1 teaspoon salt

For the condiments:

Limes
Chopped onion
Dried oregano

Procedu

1. To prepare the tripe: Wash the tripe thoroughly in warm water. Place
it into a large bowl, sprinkle with the lime juice and salt, and scrub
vigorously. Let stand 30 minutes; then wash the tripe again in warm
water.

2. Slice the tripe into small pieces, approximately 2 inches in length
by 1/2-inch wide. Place the tripe in a large stockpot, cover with
water, and bring to a boil. Simmer for 10 minutes and then drain.

3. To make the soup: Return the tripe to the pot and add the cow's or
pig's feet. Add about 3 quarts water and bring to a boil, skimming off
the impurities that rise to the top. Add 4 cloves of the garlic along
with the chopped onion and oregano. Cover partially and simmer until
the tripe is very tender, about 3 hours. During the last half hour of
cooking, remove the pigs' feet and reserve for another use.

4. To start the chile infusion: During the last half hour of simmering,
heat a heavy skillet. Tear the chiles into pieces and toast them for a
few seconds on each side, until they blister and darken slightly. Place
the pieces in a bowl and submerge in boiling water. Cover with a lid
and soak for 30 minutes.

5. Drain the chiles in the bowl and place them into a blender with the
remaining cloves of garlic and the ground cumin. Add a ladle of the
simmering broth, and blend until smooth. Add the chile-broth back into
the soup, and simmer for 30 minutes.

6. Serve the piping-hot soup with the condiments, to be used according
to personal taste.

> I was thinking of having some for
> lunch but since I can only find it in cans.

It is easy enough to make, given the right ingredients on hand.

> And yes, it contains hominy,
> which my friend whose name also is Victor and he's *from Mexico*) tells me
> is traditional. Do share! I'm a little strange in that I love tripe and
> homniy in a rich spicy broth.

I've had Juanita's brand canned menudo. It is not bad for a canned
soup, once you laboriously remove the inedible hominy. Which is why
Juanita's also make menudo sin hominy. Pity they refuse to ship their
products overseas.

Homo hominy lupus est! (with apologies to Plautus)

Victor