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Dear Readers,

Letters to the Editor welcomes your comments, questions, criticisms and suggestions. Looking for a specific recipe or trying to find a product? Please don't send those requests as a Letter to the Editor—we receive too many individual requests to reply to all of them here. Try our Message Boards or our Search page first.

If you would like to write a Letter to the Editor use our feedback form.

Note: To prevent spammers from automatically gathering email addresses off this page we have replaced the * symbol with an * (asterisk). To respond to someone, please replace the asterisk with the * symbol.

Thanks.

- The Editors

 

Questions & Comments

Dear Global Gourmet,

I looked at the recipe for "Scotch Bonnet Pepper Sauce."

The recipe calls for cho-cho squash. I understand that these are also called choyote squash. I found them in the grocery store. How do I know if they are ripe? The ones I bought are light green and very hard.

Thanks.

Mike Marcheselli
MLRDBA@[email-address-removed]

 
Dear Mike,

Chayotes, also called mirletons in the South, are supposed to be light green and firm. Cook as you would any summer squash, or split and stuff them after removing the soft pit. You can also add them to salads raw. They're actually a pear-shaped gourd-like fruit and were once a food of the Aztecs and Mayas.

Turkey

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

My name is Helen McNamara and I am publishing a small cookbook. I was wondering if I could use some of your recipes in my book.

Thanks,

Helen McNamara
Hmcnamarac@[email-address-removed]

 
Dear Helen,

Thanks for asking, but all recipes are copyrighted and may not be reprinted. Good luck with your cookbook—it can be a very exciting process!

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

Please email me a definition for the word romanov, as it is used in cooking. Thanks for all the fascinating info on Global Gourmet.

Betsey Ryan
Betsey*bigplanet.com

 
Dear Betsey,

According to Larousse Gastronomic: Romanov is the name give to various classic French dishes dedicated at the turn on the century to the Russian Imperial family. Romanov meat garnish consists of cucumber stuffed with duxelles and duchess potato cases filled with mushrooms and celery root in a veloute sauce. Strawberries Romanov are macerated in Curacao and topped with Chantilly cream. Yum!

Kate Heyhoe
The Global Gourmet

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Greetings,

I am a Canadian customer. Can you tell me where I might be able to buy the Screw Pull wine opener mentioned on your site? I am going to Seattle, WA, next week so if you know of some place there that might sell these that would be great.

Thanks.

Joy Theaker
jtheaker*JUSTICE.GC.CA

 
Dear Joy,

We don't actually sell the product but you can find it at fine culinary stores and wine stores. I'd bet that Sur la Table in Seattle carries it. You can always contact the manufacturer at 800-827-1798 or www.lecreuset.com to find a source. AND: Don't miss my annual holiday gift guide coming December 2, 2000 to Kate's Global Kitchen-- it's got a review of the latest and greatest Screwpull, the Excellence model (a real work of art!).

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

RE: Cooking with Kids for Dummies

Great!

Hope one day to find this book in Romania!

Radu Serban (sibiu 45.8N 24.1E)
radus*sts.ro

 
Dear Radu,

Thanks for the kind words! I'm not sure where in Romania you could find my book Cooking with Kids For Dummies (published by IDG Books Worldwide), but you might try ordering it from Amazon.com or another online bookseller. Enjoy!

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

Hello. I need a recipe for yerba mata, and I was wondering if you had one that you would like to share with me. I am doing a report on Argentina in my Spanish class, and since mata seems to be a popular beverage in Argentina, I would like to serve it to my class. Thank you.

Aly Spinner
peachstate2*email.msn.com

 
Dear Aly,

I don't have any personal recipes for yerba mata, the South American herb with healthful properties. But check out this webpage for info on brewing it like tea, with additions such as mint or milk: http://www.noborders.net/mate/how.html.

Hope the class enjoys it -

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

Just like you said in your column, you get kids writing in to ask for recipes for assignments. Well, I'm afraid I'm one of them! Please help me, I need to make an Italian drink for Home Economics on Wednesday and there are NO drink recipies about anywhere! I live in Australia and am desperate! Please help and send me whatever non-alcholic recipies you have from Italy! It would be sooooooooooooo greatly appreciated!

Thanks for your time,

LIZ!!!!!!
liz_butterfly85*hotmail.com

 
Dear Liz,

It's true that the predominant drinks in Italy are wine and espresso—beverages considered very adult in other countries. But hot summer days lend themselves well to fruit based drinks, particularly in Sicily and the south. You might be surprised to know that old fashioned lemonade ("limonata") is popular, as is homemade orange soda ("arangiata"). In her book Mangia! LIttle Italy, Fracnesca Romina shares her grandmother's recipe for arangiata. She says to mix together thoroughly until the sugar dissolves: 1-1/2 cups seltzer or water, chilled; 1-1/2 cups orange juice (from about 3 large oranges); 2 teaspoons sugar or to taste; pour over ice cubes and serve (makes 2 glasses). She adds that to make the famous bottled soda Orangina, use half orange juice and half tangerine juice.

Pilgrim

So do I get an "A"?

Good luck,

Kate Heyhoe
The Global Gourmet

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Hi,

I was hoping you could either send me a picture (e-mail) or tell me how to order speckled butter beans. I have had them in the past, but have a friend that questions the validity of them. Thanks so much.

Peggy Watson
pegwats*phonewave.net

 
Dear Peggy,

Ronni Lundy's book "Butter Beans to Blackberries" lists a butter bean source as King Cotton Produce and Restaurant, Montgomery AL 334-272-1040.

Good luck,

Kate Heyhoe
The Global Gourmet

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Hi Kate,

Question....Is Italian parsley and Cilantro the same thing?

Sally
sallyway@[email-address-removed]

 
Dear Sally,

Nope. Italian parsley is parsley, a flat-leaf variety, with stronger flavor than curly parsley, and with darker, sturdier leaves than cilantro. Cilantro is also known as coriander (yes, round coriander seeds are from the same plant). They have very different flavors, cilantro being popular in Latin American and Asian cooking. Italian parsley goes well with Med cooking but you can substitute curly if you can't find it. Parsley is a good source of vitamins A and C.

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

I enjoyed looking through the recipes. I think German food is great every now and then I make Jager schnitzel here at home . The only thing I have not been able to find and wish I could find is a recipe for salad dressing. I was stationed in Pirmasens, Germany back in 94 and there was a small Imbis outside the gate of our post. We would always go there for lunch and eat Jager Schnitzel with pompfrits and salat. Oh! the dressing they put on that salad was so good you would keep looking for more.

Thank you.

Janet
DNJ1214@[email-address-removed]

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Dear Global Gourmet,

Thought it was time I sent another 'kudo'.....this site is awesome!!! I visit every week, and, wait with great anticipation for the newsletter. Keep up the good work. You are the tops in your field. This is the only 'food/recipe'site I have bookmarked. All I need.

Thank you.

Terry Ivan
tmivan*vaxxine.com
Welland, Ontario
Canada

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Dear Global Gourmet,

Perhaps Fiji? Think you do a great job. Pat in FL
PScherer53@[email-address-removed]

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Dear Global Gourmet,

While surfing around one day looking for a cream of celery soup recipe, I came across your fantastic site! I love the Gourmet Guess and even shared it with some friends who were last year's ACF knowledge bowl winners--they think the questions are harder on your site than in the national championships! Congratulations—your site is great.

Thank you.

Katy Dolan Baumer
Fences1*home.com
Streamwood IL

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Dear Global Gourmet,

Thank you so much for the ice cream maker. I won one for the August contest. I had you mail the prize to my friend in the US, because the postage is cheaper, and I won't get hit with customs duties that way. I visit my friend quite often throughout the year, so I can bring it back to Canada with my normal declarations. I was just talking to her last night, and she said it arrived. I can't wait to pick it up and try it out. Thanks again for having such a great site.

Diana Lingholt
diana*dowco.com
Maple Ridge BC Canada

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This page created November 2001


 


 
 

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