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"habanero," not "haberno." Geez.

I love pumpkin pie, sweet potato pie, and I will eat butternut squash right out of the rind once it's roasted. I bake pumpkin bread and pumpkin pie in autumn, not really for the holidays so much. I generally love squash. I once made pies from a squash in Peru just because it was a novelty. These squashes/gourds are so big it takes two people to carry one. It's important to remember that pies aren't just a desert - they are often the main course, filled with meats, vegetables, and spices. My family usually has pumpkin pie around Thanksgiving and Christmas, but we also get tired of traditional holiday foods. Frequently, for Thanksgiving or Christmas, we will decide to have something different at the table. Last year we had an incredible Italian dish that my father prepared for Christmas, and I smoked chicken and baby back ribs for Thanksgiving. It didn't change the spirit of the holidays at all for us. So, I guess the important thing is that you enjoy what you cook and eat during the holidays.

I just got back from Corton. The website asks guests to refrain from using flash photography and cell phones. I accept that gladly. You quote Drew here as saying,

"No, we're not going to stop people from taking photos," Nieporent said. "We'd just like people to be considerate of the other people in the restaurant.""

So why, when I entered, was I told that no photography was permitted. I asked nicely and was told, "no". The host asked the chef and reiterated that it was not permissible. I explained that I would not use a flash. I explained that I would not use the photos online nor for any commercial purposes. Still, my request was refused. I feel lied to based on the website only saying that "flash photography" was not permitted and also the quote here from Drew. So Drew, why is this?

The food at Corton was good but, just like Momofuku Ko, I won't be back. I see no reason to reward restaurants who don't consider my desire for a permanent memory, valid. They can make any policies they like but I still get to chose where I dine. I also chose to deal with people who advertise honestly. Drew said that, "we're not going to stop people" but that is just what they did. That to me is deceptive.

In the interest of full disclosure, the host did comp a round of drinks for us because of this. Still, it, (please, please, pardon the pun, leaves a bad taste in my mouth.

This one is an absolute no brainer. I am a software programmer and fortunate enough to work for a company that allows me to work from home, I try my best to make a point of living in a different city every year, I pack light and go. I've gone from southern cali, mid-west to the east coast and NOTHING compares to the mexican food in San Diego! Travel just 60 miles up the coast to Los Angeles and the difference is night and day, doesn't even deserve to be mentioned in the same category. San Diego is on the border of Mexico, and the mexican food gets exponentially worse the farther you get from it. Ask anyone who has actually tried mexican food in mulitple cities, I will guarantee the same response, San Diego hands down. Anyone who calls them nachos instead of carne asada chips, or taquitos instead of rolled tacos can automatically be discredited in this discussion. Those of you who have lived in San Diego will know what I mean.

Habanero sauce is great on hot pastrami sub. I boil vinegar, garlic, salt, peppers and a little brown sugar for about 10 minutes. Let cool then puree in blender. Let sit for a couple weeks in fridge then enjoy.

this looks so delicious. I was surprised though to see that you used canned tomatoes instead of fresh. I'm used to seeing with very chunky salsa with marinated fresh tomatoes or more of the spicy pureed version liked you image above. in your experience, do most salsas that look like this use canned tomatoes?

looks great either way!!

"Arresting," Adam? Is that why police pepper spray is made from habaneros?

homesicktexan, I'm awed. A swig? We're you born with this ability? I'm really impressed. I tried it once and thought I was gonna die. I grow them but can't eat them.

My SO, however, thinks the pain is exquisitely worth it, but a little of the sauce lasts for a year considering he uses a just a few drops at a time, a couple times a month. I make one big batch (about 6 cups) a year and pour our portion into a white squeeze bottle. It stays in the refrigerator until the next year's crop is ready and has never gone bad. The rest of the sauce gets divided between my sister's husband and my boss, who gives it to one of his friends.

Sounds delicious! How long will the salsa keep in the fridge?

I absolutely cook with lard. Leaf lard, bought from Grateful Growers Farm in Denver, N.C., rendered from their mostly Tamworth herd of field-raised pigs. For pie crusts and biscuits, there's nothing like it. And one point I haven't seen raised here is that lard is lower in saturated fat than butter. And unlike shortening (until recently), both are free of trans fats. Still higher than olive oil, of course, but if you're eating pie crust and biscuits, you're probably not trying to avoid fat anyway. My rule: If you're going to make it, make the best.

I use bacon fat all the time, mostly just to fry things in, although its best use may well be in quiche crust.

Here's an idea, let's use lard AND shortening in some recipes that call for either and write about it! Maybe we can all be in a movie in a few years!

@donnie, shortening is usually made of vegetable oils... or at least mine is.

Yes, Hill Country does have it! Plus, they carry "Big Red" soda pop...need a float? LOL