tag:blogger.com,1999:blog-683629829321293491.post98691829309438394..comments2024-03-04T03:41:22.931-05:00Comments on The Joy of the Joy of Cooking: Red mole (p. 549) and Turkey in red mole (p. 444)Unknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-683629829321293491.post-68772489644849086082009-06-18T13:47:43.078-04:002009-06-18T13:47:43.078-04:00Mmmm, mole. This recipe sounds similar to my favor...Mmmm, mole. This recipe sounds similar to my favorite version (a Rick Bayless recipe). There's a lot of different mole recipes, but this kind should be complex: dark, smokey, a little spicy, and a little sweet. We love mole in our house, but since it is such an undertaking, we make a huge batch about once a year and freeze it. We use it as an enchilada sauce, in beans and as a sauce for meat. Yum.<br /><br />I pop over from "Cooking the Books" every now and then to check out your blog. It's fun reading about someone else's culinary experimentation. It reminds me of when I first really started to get in to cooking (too long ago now).Rebecca Beaglehttps://www.blogger.com/profile/16273840888626416987noreply@blogger.com