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The Book List

Sources

  • BRAM Cookware
    Amazing collection of clay pots for cooking, now available onlilne.
  • Black Chamba Pots from Toque Blanche
    If you're eager to start cooking with clay, this is the place to start. I love the round soup pots for beans but the casseroles will do as well.
  • Chiles from Tierra Vegetables
    Lee and her brother grow and dry some great chiles. Visit them at the farmers market, online or at their stand.
  • Wonderful Organic Rice
    Take it from someone who generally isn't nuts about brown rice- this stuff is grand!

About Rancho Gordo and this blog

  • We grow many varieties of New World products, specializing in heirloom beans. We sell only domestically in the US at this point, via our website (ranchogordo.com), directly to restaurants and at farmers markets. The older I get, the more I realize I've barely begun to scratch the surface of the things that interest me, so this blog is hardly the last word on anything, just a collection of experiments. If you have questions, more information or corrections, I'd love to hear from you in the "comments" section after each post.
  • Rancho Gordo on Twitter: @RanchoGordo

« Beans in Italy | Main | Here Come the Flowers! »

June 13, 2008

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Comments

cookiecrumb

What a cool project.
I have another Diana Kennedy book, with a recipe for Homemade Banana Vinegar.
HOMEMADE BANANA VINEGAR?
I have so-o-o got to try that.

Steven Sando

Did you see my pineaple vinegar thread? It's around here somewhere.

Ruth Alegria

Well not to give my age away but I first made this sauce after my first class with D.K back in 1973. It was wonderful!
Some tips: the place for 'fresh' pumpkin seeds ( they do go rancid because of their oil content ) is usually a health food store.
I use just the cilantro not the chives, broil the tomato and the serrano till charred and grind with a little water, adding until I reach a thick consistency.
I like my Sikil P'ak thick enough to scoop up with a warm tortilla.
Buen provecho!

Ruth Alegria

Ooops, this recipe nudged my flavor memories. Have you tried Papadzules?
Try squeezing the oil from the toasted pumpkin seeds for this "Food of the Lords" mayan dish!

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