Venado

Encpsulating the bottles by hand dipping in wax is a European tradition rarely seen anymore...but if chipping away at the wax it too messy for you, then remove the wax as they did in France many years ago...rotate the waxed end of the bottle slowly over a candle, and then the wax can be sliced from the top as if it were warm Camembert cheese. These directions came from Dunn Vineyards, whose Howell Mountain cabernets are always capsuled by hand dipping.

Not being from Dallas...I can only comment on where I have been, and what I have heard...in comparison to the question at hand. I would easily second the motion for Nana, as I was there a few weeks ago for the first time...ambiance, view, romantic, great imaginative menu and food, service, and not a bad wine list. Through friends I trust...Lola is another that I wish I had gone too, and will eventually.

Dave, To answer your question about Perry's: Yes...they are still open, and as busy as ever. They also have another butcher shop at Scarsdale, just off I45. Both sell Angus beef, if that is an interest to anyone, as well as pork like you want it. And yes, Pete's on Richmond Ave. has been a standard for a lot of folks for years. Venado

I have never had a bad meal at Houston's, and it does say something about our economy when they closed the Wilcrest location...but, steakhouses is the thread, so even though I have not eaten at all the different venues in Houston, and there are many, I would have to say Morton's is my favorite "classic" steakhouse. I like Pappas, and all they do to make it right, and I am fond of Ruth's Chris for what they do, but in a pinch the call goes to Morton's. That being said, I have not tried Vic & Anthony's, Sullivan's, or Fleming's. And there are some more that I have not mentioned. I consider Outback, while good, and my kids love the cheese fries, a formula steakhouse, just like Salt Grass and the ubiquitious Steak & Ale. They are not classic steakhouses in my opinion, like Don Shula's in Miami, which was great, Spark's in NY, which was also enjoyable, and the old venerable St. Elmo's in Indianapolis. So...again I say all that to say: Classic Steakhouse. Great topic for a thread. Venado

"Ninety-one years old, and still breaking hearts." I love it!! If we are able to live to that age, I surmise that we, too, shall be able to say and do as we wish...and rightfully so. I enjoyed the interview very much, and it brought back memories of a time, when I apprenticed and worked with a Frenchman, who had three restarurants in Paris before WWII. And, having Julia's original book, for over thirty years...I am sensitive to what she says and does...and for me, she is dead on in her comments. And, over the years, I have followed her, and her friend and collablerator Jacques Pepin...and feel they have been true to their classic French training, while embracing some changes in hardware, as well as the nuances of changing times. In Texas, Willie Nelson is oft quoted as saying: Dance with the one that brung ya...and that seems to sum up Julia's outlook today, as she stays the course with her beliefs. Venado

As, always...we welcome "The Welcome Wagon". Just remember...if you get any of those tamales home, to enhance them with some homemade venison chile, guacamole, and of course, at the top of the four major food groups: Chile con queso. Made, obviously with the Rio Grande Valleys famous Rotel tomatoes & chilis!! Break out the blender & the good stuff, and you have a normal night of entertaining at my house... Venado

fifi, Back at cha...look for his van at the corner of 2351 and Beamer Rd. He will be a block off the intersection on 2351 going into Friendswood...and he usually doesn't set up shop till noon or after. Enjoy... Venado

fifi, I can't help you, other than to say there are folks in the Houston metro area who have been growing and selling their produce to restaurants for years, unbeknownst to most local folks. While this farmers market idea is obviously not new(I was at one in Halifax, Novi Scotia at the end of Oct.) , our farmers market on Airline is truly not a real farmers market, as it mostly deals in consignment lots that come from all over the country, and need to be moved at whatever it can be sold for... When in Canada...I could tell that the produce was really from the gardens and farms of local growers, not folks playing like farmers who bought their wares from a produce company. That is what you have to watch out for...truth in advertising. The idea is great...I hope it works out. Venado

Nahhhh, I rather be preserved in a pecan pie with a splash of Wild Turkey. Venado

Last had from my cellar on Christmas 2002, with a standing rib roast...and without notes, I do remember it be young, but assertive and full, and round in full flavor, with medium to strong tannins. My non wine geek guests spoke more highly of the Beaucastel than my ribroast...so, go figure!!! Maybe I can't cook. I am still sitting on a few bottles...and it won't hurt to wait a little longer. Venado

fifi, Also, remember where we are at with the price of beef in our economy today...for once in a long while, cattle men are making money. Look at the price of what you are paying in the market. That is a result of the mad cow embargo in Canada a while back, and even though it has be lifted...the results are still being felt by the consumer buying beef, as well as restaurants. When the market falls...look for beef ribs making a come back. Venado

I am not a food scientist, or even a dietician...but, sugar when added to recipes in large quantities can preserve fruits etc...ie. jams & jellies. That being said, and as was mentioned before, if it isn't growing furry balls, it should be fine. Does that mean if we eat more sugar...we will live longer?? Venado

fifi, It has been awhile, but I faintly remember the Luther's BBQ chain in Houston running all you can eat specials on beef ribs. Now mind you, that has been a while, and I don't normally go to Luther's, and it's been even longer since I have been to Otto's...but it never hurts to ask. Venado

We only opened two wines, a 2001 Wegeler Bernkasteler Doctor Riesling Spatlese, and a 1998 Turley Grist Vineyard Zinfandel. Both went great with a traditional roast turkey dinner with all the trimmings.

While not a storefront operation..."The Tamale Man" who operates out of a stepvan on FM 2351 in Friendswood, Texas has been selling fresh hot tamales for years. Same man, same van, same great tamales year round when the craving for a tamal hits without warning. Growing up in south Texas, and being used to homemade tamales, these are as close to homemade as over the counter gets. Just don't wait till the last minute on major holidays...ie. Christmas Eve, as there is alwasys a conga line of customers behind his truck.