All I Want for Christmas...is a Cooking Channel

Dear Santa,
I've been good.
And, I've been thinking.

All I want for Christmas is a "Cooking Channel."

(Not sure if you get the "Food Channel" up there in the North Pole,
But - as their slogan says - they are "Way More Than Cooking.")

And, I want cooking.

I want Alton Brown teaching the whys with the hows.

And, Rick Bayless showing how to use real chiles in my Mexican and Yucatecan dishes.

Jacques Pépin demonstrating how to French stuff up without being snooty.

Julia (Ms. Child needs no last name) in her French Chef series to teach me sauces and show me chickens in their full chickendom.

Christopher Kimball and America's Test Kitchen to do some of the legwork.

Lidia Bastianich demonstrating that Italian food can be simple, hearty and good.

And, can you please toss in Mario Batali to give the man's side of that same message?

For dessert, can I please have Gale Gand making....anything?

I don't need more EVOO.
Or, ways to semi-make anything.
I don't need to see vacation spots.
Or, to know how to eat on $40 in any city.
And, honestly, I have had it up to *here* with the competitions.
(Although, I will make an exception for Iron Chef America...since they show cooking.)

Santa, I appreciate that I can get some these things...
Some of the time...

From PBS.
PBS Create.
The Food Network - when the planets properly align.
And, from my local library by way of DVD.

But, pleeeeease, Santa, can't I just have a channel?
One silly little channel...
Devoted to cooking healthy meals?

A "Cooking" Channel...that isn't "Waaaaay More Than Food"?

Merry Christmas to you and yours,
Dana

P.S.
I hope you enjoy the PB Fudge, Santa.
It's an Alton Brown recipe.
*grin*

Puerco Pibil

I have achiote paste.
And, I'm not afraid to use it!

I just couldn't listen to Rick Bayless rave about it any more without trying it. Rick is the Chef on Mexico - One Plate at a Time on your local PBS station.

And, of course, since I was in a Mexican market, I also bought some fresh Queso Fresco (not to be redundant) and some corn tortillas. (Sorry Meg, just look away...) Then I realized it was only lunchtime so I had to bring my groceries into work with me b/c it's cooler in my non air conditioned office than in my car.

D'oh!

BTW, is it a law or something that all the men in the market have to flirt with the gringa? Not that I mind...they're just ensuring my return trip.
So, that's what it looked like after 22 hours of marinating.

Isn't it cute? A new home in banana leaves.
Who knew they were only a buck a frozen bag at the market?

Three hours later - 25 hours total - my patience was rewarded.

So, how did it taste?
Here's the scoop. I like its subtle citrus and vinegar taste. I absolutely ate all of my lunch. But, I can't say I loved it - yet. I was missing a few key hardware pieces - specifically a coffee grinder and a bar blender - so, my pibil is a bit lacking.

My fault.

I give myself only a grade of B for following the recipe. I used fresh squeezed OJ and lemons as called for. However, I used ground spices.

I know, I know!
It would make AB cry.

Next time I will definitely blend everything and I will grind my own spices. I swear on my collection of Good Eats DVDs.

(Waiting for the next 20% off BBB coupons. I believe in researching hardware, knowing exactly what you want and buying that once. No substitutions.)

I believe that Rick Bayliss wraps his pibil in banana leaves and then adds some water, covers, and cooks low and slow. And, that's what I did.

I plan on buying Rick Bayliss' DVDs and I think I will try his recipe exactly. (His oven version, that is. I won't be digging a roasting pit in my backyard the way he and his daughter did.) I know I used the brand of achiote paste, "El Yucateco", that he uses in his show - but I don't know if I used the right amount. I am almost positive Rick uses limes and not lemons. I don't think the Yucatan even has lemons.

So, I am glad I made it. I will absolutely make it again.
But, I will wait until I have the hardware to make it right.

OK, next up - Tamales.
Meg...just look away.
I know it's painful...but I actually LIKE corn tortillas.