Holly Moore

I'm not sure, but don't recall if the previous Top Chef seasons included the location as part of the name. They taped in specific cities, but did the title identify with that city? In any event, this was the first time it was about a state and moved between cities. Despite the absence of "chicken-fried" I figured this season would be all about Texas from start to finish.

With apologies for violating the rules set for this post, my nomination for best chicken sandwich is the fried breaded skin and thigh meat from a piece of Popeye's chicken heaped inside a warm buttermilk biscuit.

Checked out their site. All look great, but I am particularly intrigued by their Traffic Jam.

Whether by intent, happenstance or a combination of the two, eGullet has moved away from eating/dining and towards cooking/baking. There was a time when the NY dining section was one of the most active if not the most active forum within eGullet - at least a few posts an hour. Today I went to post a question about Shake Shack and it was the first post in NY dining in three days. Same with Philadelphia and probably the other regional forums. eGullet is no longer the place to go to keep up on what is happening in regional dining scenes. For me, Twitter has replaced eGullet for Philadelphia and national dining news. I follow media, blogs, chefs, restaurants and eaters. I get the gist in 140 characters and usually can follow an embedded link if I want more information. Twitter is not good for dialogue, a conversation. This is where eGullet shines. I think there was more ardor, more controversy, more rollick in the past. I miss the fervor. Becoming a Society has probably led to eGullet putting away its childish ways for more serious conversation. And at that, especially in cooking/baking, eGullet still excels.

Thanks. That's what I thought. I remember that was the case in the first Shake Shack because of the small kitchen area. With the new, larger ones it is too bad they aren't doing fresh cut so the quality of the fries matches the burgers and frozen custard. Edit: I asked this question after reading Pete Wells Seven Burgers Go Up Against Shake Shack. I just realized this was a companion piece to his One Star review of the Shake Shack where he makes the same point about their french fries.

Are the Shake Shack's fries frozen or fresh cut?

Jumped the shark in a single bound. A Biathlon to stalk ingredients? Oh my, a chef fell down while skiing. Teehee. Rip-roaring, rollicking entertainment for sure. Evidently the state of Texas doesn't have a venue worthy of the finals for Top Chef Texas.

I can't imagine watching Top Chef without prerecording it on a DVR and fast forwarding through the trivial. A few cooking techniques, a dash or two of personality clashes, and the judges' table - I can get through an episode in fifteen minutes - less when the chefs are riding bicycles around town. A chef walks into a strange kitchen to ask if he/she can cook there. Funny that the production team has already set up to record the moment. Wonder how many takes they did?

Gut news. Have fond memories of Siegfried's various forms of homemade braunschweiger and liverwurst. Hoping the Wursthaus does similar.

I heard about the guy grilling in has back yard too. Never found him so I headed to the public market in La Gloria for Cochinita Pibil. Everything is there, the butcher selling slow roasted cochinita Pibil, a tortilla baker, and stands selling fresh squeezed orange juice. Plenty left over for a couple of lunches.

The majority of tourists on Isla Mujeres, especially the day trippers, either spend all their time in El Centro or one of the beach clubs where the tour boats land, or they rent a golf cart and never stray from the route that circles Isla. But break away from that and spend time in the colonias and one is immersed in the day to day life and dining of non-touristy Isla. Since Isla is about 4-1/2 miles long it is easy to find traditional if one tries.

Great answer, thanks. I'm well armed for my upcoming trip to Isla.

Curse you eGullet. Stirring up memories of things best forgotten. Yesterday I baked the blandest, dullest casserole I have ever suffered. Googled Campbells official recipe for tuna noodle casserole. Amassed my ingredients. Followed the recipe precisely. Blah. What came out of my oven could have been served to prisoners in solitary confinement as punishment fare. So what now. Did I mention I assembled a double recipe, to fill my casserole dish? There is a lot left. The garbage disposal is one option, but hate to let the tuna casserole off so easily. So what can I do with a casserole bowl full of the stuff to add some personality and flavor?

Hola EatNopales, Stay in a condo? Moi? <G> The house I'm renting does have a cook who prepares great breakfasts. I will ask her to do a dinner or two and see what she comes up with. I hate the pejorative "tourist trap," especially when referring to most of the restaurants on Isla Mujeres. A tiny little place like Renee and Renee is hardly a tourist trap. Nice people who try very hard to put out good cooking. The same with most of the small restaurants on Isla Mujeres, and especially those in the colonias south of El Centro. Far more locals than tourists, though a lot of them do take out. I would like to know more more about Yucatan cuisine and what to look for and try. What have I missed? Gracias.

The Isla restaurant I m most looking forward to for a return visit is El Veradero . A bit hard to track down - it sits on the Macax Lagoon. Easier to find with a Mapchick Isla Mujeres Map - $10 well spent for anyone heading to Isla. El Veradero is Cuban. Great Fish, even better mojitos. Basically a shack that hangs over the water. Cooking happens a couple of shacks away. Perfect way to let the afternoon float by. The tropical restaurant of everyone's mind's eye.

I read about Sergio's place on the Isla Mujeres Bulletin Board . If you're not familiar with it, lots of good info on restaurants and everything else Isla. From this page go to either Q&A Postings" and/or "Isla Chatter." Have a great trip. I'll be the big guy on the small scooter sporting bright orange goggles.

Heading back to Isla Mujeres next month. Anyone been there recently. Any recommends of places I have missed or that have recently opened. Isla Mujeres @ HollyEats.com Thanks

I keep watching in the hope of a chicken fried elimination challenge.

James Thurber 1944 cartoon caption, "It's a naive domestic Burgundy without any breeding, but I think you'll be amused by its presumption."

Not for the delicate of nature, but the Twitterings of @foodsyoucaneat aka Scott Schroeder, chef of the South Philadelphia Tap Room and the American Sardine Bar, are well worth a follow. Occasionally he Tweets about food. More often he delves into his battles with various philosophical and social mores.

Chris - Hope you had Arnold's griddle corn bread. While Barbara's Home Cooking, a mite out of town down Franklin way, is my favorite area meat and three, Arnold's is the best I found in Nashville proper. Really like the feel of the place too - all kinds of folk chowing down, sharing tables; pitchers of sweet tea a pouring. Fast moving line, quickly bussed tables so there is always a seat open. And homemade pie. Plenty of home made pie. Some good eating here in Philadelphia, but I'd be happier if I could hit Arnold's one or twice a week come lunch time.

The accounting system (Quickbooks) / credit card processor I use will not process overseas credit cards without something in the zip code field. I generally put any zip code in the box and can then process the order. Not sure if this works with Next's system, but doubt you will go to jail for trying.

Just checked. Coopers of Llano sells smoked chicken along with other meats via the internet.

I order take-out.

Good choices all. From gwfeb's list consider the recently opened Tashan - way upscale Indian cuisine. They impressed the Inquirer's Craig LaBan