Holly Moore

As I understand it, many of the barbecue places outside of Austin evolved from German butcher shops that used barbecuing as a technique to preserve meats or maybe to sell additional meats. Being German it would follow that the butchers also had a thing for sausage and barbecued that along with the cuts of meat. Nothing against brisket, but I've had some barbecue plates in Texas where the sausage was much better than the brisket. And like Germany, where the sausages vary from town to town, in my experience no two Texas barbecue joint sausages are the same.

Texas Monthly magazine, a few times a decade, publishes The Top 50 - a city by city list of Texas barbecue composed my the magazine's contributors. Registration (free) is required, but well worth the effort for anyone pursuing great Texas barbecue.

I dropped a heavy hint with Paesanos that they serve a genuine Italian dog. What's up with Dapper Dogs adding American cheese to their version?

On the menu at Maui's Dog House at 8th and Jersey Avenues North in Wildwood NJ

Back when I had my restaurant a regular customer was Dan Rottenberg, editor of what was then the Welcomat (Philadelphia Weekly). Seems he needed to replace the restaurant critic. He received a number of applications and, without letting me know, assigned each potential critic a review of my restaurant. Until we figured it out, it was weird. Maybe five tables at a time asking multiple questions and furtively writing notes of each dish. Fortunately it was well before the advent of digital cameras. But servers, hosts and fellow diners were and are curious and distracted whenever a diner starts writing notes about a meal. Or taking pictures. I imagine it is the same for restaurants nowadays - maybe even more so. Multiple cameras clicking, and perhaps flashing, away. Bloggers aplenty, along with eGulleteers, celebrators and the occasional member of the working press. Or perhaps so many camera-clicking diners are now the norm, diluting any staff curiosity. Since smoking now is banned in most dining rooms, perhaps restaurants can now offer clicking and non-clicking rooms. Grant Achatz voiced similar concerns on the Alinea site, initially about video taping but evolving into photography. One interesting aspect - when a restaurant serves twenty-some courses and tables take pics of each course, it makes the meal much longer, impacting turnover.

Every season Ramsey's kitchen behavior during the first few turnouts grows more obnoxious. In a few more seasons he'll be knee-capping participants who annoy him.

Villa di Roma has always been one of my favorite spots, but gave me sticker shock today. I phoned in an order for a Villa Salad (double salad used to run maybe $8) and an order of spaghetti with meat sauce. Asked a friend to pick it up. Total came to $33.65. What's up with that?

An unofficial drink at many fast food places where I worked was the California Coke - Half coke, half either orange drink or orange soda. At McDonald's, at least back in the late 60's, the first soda lines from the post-mix soda machines to rot out were the ones for Sprite syrup

My first inclination would be to attempt to license the recipes to the vendor with you receiving an ongoing fee. If that doesn't work, and they want to purchase the recipes, ask them to make an offer. That will give you a feel for the potential value. You can counter offer and let things go from there. I guess it depends on the potential value, but if it is practical (worth the cost) see a lawyer both to work out the agreement between the partnership and between the partnership and the vendor. Even if an attorney doesn't make sense, a sound initial step would be to arrive at a written agreement with your partner. It may not hold up legally, but would at least demonstrate intent.

I have gotten rib eyes from one of the vendors at Headhouse. They were frozen in a cooler. Can't remember the name of the vendor. Good steaks but I prefer mine cut thicker.

If the restaurant was that slow, it is likely the server was making sure you sat at a table in her section. I agree with the others here. Request a table, or an area such as closer to the window. Be willing to leave if the server doesn't work with you to seat you in the location you refer. More than once, as I headed to the door ("We'll be back when better seating is available), a decent table suddenly became available.

Back in my column writing days it never occurred to me to tip extra when a chef sent something out from the kitchen. I still don't think it is called for. On the other hand a particular restaurant owner and I had become very good friends. He would never let me received a check when I was dining alone, at the bar. I threatened not to come back, etc. But still no check. As a result I always tipped the bartender or server bring the food, the full value of the meal. Win-win-win. My friend's hospitality remained intact, my integrity remained intact (at least to me) and the staff seemed always glad to see me.

Ever since the Phoenicians invented money, there has been one sure way to say "Thank you!"

Don't understand the comparison. Nothing spiteful or vengeful by the RTM board in this litigation. Nobody's livelihood was usurped. Market tradition wasn't trampled.

From the "official" picture I saw the bun is way too big for the Philly Dog. All the Major League Baseball Hot Dogs

My first lunch most trips to St. Louis is the Crown Candy Kitchen. Chili Dog and, one of their specialties, a chocolate shake with a banana blended in. To keep me company later on, one of their hand poured chocolate Easter Bunnies.

Meme serves Fried Chicken for Thursday lunch and only Thursday lunch. Not sure why just Thursday lunch, but glad they do. Two pieces of dark meat - leg and thigh - served with a hugh biscuit (cat head perhaps) and, for some reason, a spicy mayonnaise, and a bottle of Miller or unsweetened ice tea. Perfect fried chicken - a thin flour coating, pan fried and finished in the oven. Crisp skin, the meat inside squirting juice with the first bite. The biscuit was crying out for some homemade preserves. Got a side of macaroni salad. Was craving greens, but that was the only side. First come, first served. When the chicken runs out, lunch has been served.

I understand why you used the rib steaks, but still cringe. You'd probably get better flavor from top or bottom round, or rump steaks. Also it appears you used fresh rather than canned tomatoes. This time of year especially, you'd probably get better flavor from canned tomatoes. I see you're in California. Perhaps there, tomatoes are full of flavor year round. Haven't had swiss steak for years. Now I'm craving some.

Congratulations on always remembering to snap a pic before digging in. A great and tasty tale. Thanks.

Those on Twitter are likely aware of this marriage made in hell. If not, following both RuthReichel and RuthBourdaine is time well twent. ruthreichl will tweet a whimsical and often tasty glimpse into her day. Shortly thereafter the curdled reichlbourdain interpretation One more pairing:

For breakfast, Betty's Hungry House Cafe in Seneca, just west of Clemson. There are some fish camps (fish restaurants) out of town a bit. Long gone, but you still be be able to find the cookbook, the Clemson House was known for southern cooking. Anderson is near Clemson too. There are a few Skin Thrashers but it is worth hunting down the original one on Hudgens Street for the best hot dogs in the area. Beware, there is a two beer limit and profanity is not allowed.

Twas a sad day when Philadelphia's White Castles went to that great grease trap in the sky. I miss my squared off double bacon cheeseburgers big time. Greasy, oniony, perfectly steamed buns with a hint of grilled/steamed ground beef. The tidiest fast food bag ever - box, box and more boxes stacked in perfect harmony. Chased by a box of onion rings and a chocolate shake. Pretty much defines a perfect lunch.

Probably won't want to eat there, but Dirty Franks pretty much defines "grungy beer joint." They are on the NE corner of 13th and Pine. For eating and drinking, Pub and Kitchen is indeed a great choice and only a few (maybe eight) blocks from Dirty Franks. As to taking a table for the night, on a Saturday evening, unless you are tipping the owner along with the server, the great BYOs are probably too small and too popular to set aside a two top for the evening. Perhaps a progressive exploration of two or three BYO's by staggering reservations. Perhaps room service at the Four Seasons.

Sugar is at risk too, both in NYC and PHL, leaving the possibility of a life long diet of bitter and sour. Don't think savory is possible without salt.

Chicken Fried anything. Creamed scalloped potatoes and ham. Chicken and dumplings. Banana pudding.