Thursday, January 19, 2006

Podcast #20: Michelin Stars and Comfort Food

#20: Michelin Stars and Comfort Food

The high price of a Michelin Star: Is it worth it?

New Mexican Winter comfort food
Recipe: New Mexican Posole

Featured Website: Somethink to Chew On

Theme Music: "Can't Hold It Down", Andy Sullivan.


At 3:09 AM, January 20, 2006, Anonymous Ivonne said...


I was just introduced to your blog and I love it!

Keep up the great work ... I look forward to visiting in future.

At 9:31 AM, January 20, 2006, Blogger ReMARKable Palate said...

Thanks, Ivonne! I appreciate it. I'm looking forward to reading all about pate a choux!

At 1:01 PM, January 20, 2006, Blogger Harlan said...

Hi Mark. Thanks for the kind words about my blog! Two comments on your podcast. (I usually read your blog, but don't listen to your podcasts. For whatever reason, food podcasts don't really work for me... I usually listen to podcasts about movies and music... But this one was good...)

Re Michelin stars. I think it's interesting that there are now starting to be alternative restaurant reviews and listing for people who focus on taste and not style. In particular, I'm thinking of the Slow Food guides and the new Chowhound book. Jonathan Gold in the Best Food Writing 2004 book has a good essay about the type of restaurant that the Slow Food people like in Italy. Not at all like 3-star Michelin places, but fantastic food.

Re posole. I coincidentally just had a giant bowl of posole at my neighborhood Mexican place the other day. Very, very good. Is it Mexican or New Mexican? I think of it more as Mexican, but popular in New Mexico... (My parents are from Las Cruces.) New Mexican foods to me are particularly unique things, like the red and green chile sauces, stuffed sopapillas, flat enchiladas, blue-corn tortillas... Here's a recipe of mine for a vegetarian New Mexican enchilada:

At 11:55 PM, January 20, 2006, Blogger ReMARKable Palate said...

Thanks for bringing more of these alternative sources for reviews to our collective attention.

As for Posole, like many dishes, there is a fluidity of foodstuffs that move between cultures and across arbitrary borders that we think of as fixed. Posole has long been a tradition of the native Pueblo people of New Mexico, and I imagine the abundance of corn farther south in Mexico meant that the Native Mexicans ate a version of it as well. Of course, as you say, there are many foods (or versions) that are unique to New Mexico. Eating Posole with Red Chile is one of those things. In Mexico, it's more often eaten with Green Chile, I believe. I imagine that the Pork is a very New Mexican thing as well.

I love that Enchilada recipe. Yes, we love our flat stacked enchiladas, and of course, it wouldn't be New Mexican without the fried egg on top! This version is like a combination of two of my favorites: enchiladas and Calabacitas, which I've blogged about here in the past:


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