Is Alton Brown the new Julia Child? Or is that blasphemy? All I know is that my little mention of how much I love Alton has prompted people to stop me on the street, whisper in my ear at a wedding and buy me beers at the bar. Vanessa Whittemore sent an e-mail about Alton's method for roasting small amounts of green chile. "It caught my attention because I have very wimpy tastebuds and a little chile goes a very long way with me," Vanessa wrote. "Therefore, even though I love the smell of roasting chiles, there's no reason for me to buy a whole sack since that would probably last for the entire rest of my natural life and possibly into the next one. Alton Brown showed how you can roast just a couple at a time. Take one of those metal vegetable steamers found in almost every kitchen, lay the sides out as flat as you can get them and place directly over the burner on a gas stove (electric won't work). Put a couple or three chiles on the steamer and turn up the flame. I think he said about five minutes per side would work. Voila! (is there a Spanish counterpart for Voila!?) You have a small amount of roasted green chile." So, Alton, Vanessa seems nice and all? But remember, you're marrying me.
Thai Pepper has been replaced by Thai Tip. Signs on the restaurant, on Wyoming just north of Constitution, changed less than a month ago when the former owner sold the business to John and Tippawan Sherrod. The Sherrods wasted little time during the transition, doing only a quick cleanup and moderate redecoration of the dining room. John Sherrod said it helped that they inherited a good customer base. "We've converted everyone whose come in the door," he says. His wife Tippawan, she's Tip for short, does the cooking along with two other cooks. One of her assistants is her nephew from Thailand, here in Albuquerque while he gets a masters degree in business from UNM.
From a reader: “I wuz wonderin' if you could tell me where Spanish rice comes from. This is a question that has bugged me for some time. Is rice actually cultivated in New Mexico? If not, how is that it has become a staple but other Spanish imports such as olives, saffron or garbanzos are not? Also, why is it called Spanish rice since as far as I know it is unlike rice in Spain? If you could tell me I'd appreciate it. Thank you, Ben.”