LDLee

Congratulations to Texas' own Kitty Crider and Dai Huynh for their section as 2005 James Beard Journalism Award winners.

Hey, I have met the McKay Brother, I subscribe to the New York Times, yet I missed the article. Thanks for the post.

My wife's from Austin. I agree with you about dining there. My recommendations are as follows: Fine Dining with Local Ingredients - T'afia, Ouisie's, maybe Daily Review Fine Dining - Mark's, 17 American Food. No to Cafe Annie -- overpriced, overhyped, overrated, underwhelming. Vietnamese - Many, many choices. I like Van Loc. I hear great things about Les Givral's Cafe. I am not a fan of Kim Son or Vietopia Breakfast - The Breakfast Klub would be my first choice. Maybe Barnaby's. You will need reservations for most high end dining establishments. It may be too late. If you need an Austin fix, go to Onion Creek. Hang out on the patio, drink a beer, eat crawfish, listen to live music. Also, the Houston International Festival is going on this weekend. Lindsey

Here is a link to the Dai Huynh's Mountain of Hope through the Houston Chronicle's archive. Don't know if you will be able to access it.

You might want to try one of hte Mexican butchers in town. We don't have a lot of Michoacan and central Mexico influences, except for may be Dona Tere. Most of the food here evovled from the border states and has been hybridized into Tex-Mex. Jay Francis is a member who is highly likely to help you find some places.

Actually, it is not a bad list. You need to check out a copy of Robb Walsh's book "Legends of Texas Barbecue" for additional names. Some that are missing that I know of are Stubb's, the Salt Lick and Black's. The Austin Chronicle has had several articles on good barbecue within an hour of Austin. The following is a list from 2000.

Most barbecue and Tex-Mex joints don't take reservations. Luling City Market on Richmond near the Galleria has excellent barbecue. Drexler's (yes, Clyde's father) is also very good barbecue. It's further away. Pico's in Bellaire may have the best Tex-Mex in the city. Chuy's, an Austin based chain, on Westheimer is good basic Tex-Mex. Teala's on Shepherd has the best margaritas. Americas is an interesting turn on South American food. It does require reservations. Houston has a very large Asian community, primarily Vietnamese and Thai with some Korean, Chinese and Indian. If those interest you, we can give you some additional suggestions. Enjoy your visit.

There was an article in the Chronicle Business Section 2 weeks ago about an individual trying to organize an open air market at Market Square. Sounds similar to one you find at Union Square in New York City.

Sorry.

In June 2003, the Fifth Circuit ruled that provisions of the Texas Alcoholic Beverage Code prohibiting the importation of wine for personal consumption were uncostitutional. The Texas Alcoholic Beverage Commission has a brief discussion of the impact of this ruling on its website. Deliveries are limited to wet counties (counties that do not prohibit the sale of alcoholic beverages). It is now in the hands of the wineries. Many are taking phone orders. Some will ship to you if you order in person.

Basically, it is describing the texture of the wine in your mouth. Think about the difference in the texture of a cabernet (thick, juicy, jammy) versus a pinot grigio (smooth, crisp, light). Dr. Leigh Francis has developed a mouth feel wheel which you can use as a reference when describing the mouth feel of red wine. Very similar to the Noble Wine Tasting wheel.

I fear posting this. I was disappointed in this wine. I thought it was a little brash (ugh, I hate that term), and it never opened up during the meal. I tasted some berries, but overall it was flat. My wife, who has the more discerning palette, said it best, "Not the best Pinot I have ever had."

Serndipitously, MSN recently posted an article on "Chateau Elvis: Which Celebrities Make the Best Wine".

Based on your criteria, Noe is your best choice.

Schilo's Delicatessen, 424 E Commerce St, is a pretty good German deli. As you noted, the "surrounding area" was settled by Germans. The best German food will be in and around Fredericksburg, about an hour away.

It's never too early for a glass of red wine, unless you are drinking white. Robb's blast on the bad osso bucco was towards Portofino. He liked Mockingbird Bistro. See this review.

All this posting about unique (i.e. strange or just plain weird) chili recipes and ingredients caused me to Google "unique chili recipe". 30 hits. Here's a link to a site devoted to unique chili recipes. Personally, the idea of "vegetarian chili" is even more sacriligeous than "white chili". Call it what it really is, lentil soup. At least white chili has some form of animal in it. Chili is food for carnivores. It should never be tainted by vegetables, except for maybe tomatoes to remind us of blood. THW, you wrote I am confused.

Fifi, we are on the same page. Food, that's what matters. It is ironic I "dis" Mockingbird but I love Ouisie's, a true "ladies who lunch" place. If I want to be around beautiful people while I dine, there are much better places than Mockingbird, like Zula or Rouge. Even Shade is better.

My wife and I went several years ago. I thought the food was okay, not great. Deb went back a couple of months ago and really liked it. However, she did say it was a very "seen and be seen" type place.

My wife loves her French Laundry cookbook. Unlike most "cooking as art" books, most recipes are accessible to anyone with a modicum of skill. Most inigredients are relatively easy to come by if you live near a high quality grocer or gourmet market. I have not heard her comment about her copy of Bouchon. I will ask her to find out what she thinks.

White chili is made with any white meat. So can be chicken, turkey or pork. Also, uses clear liquid base (chicken broth or stock, white wine). South Louisiana is a different place. Spent six years of my youth in Lafayette. Completely messed up my sense of direction since no streets are straight and none travel north-south or east-west. However, best food per square mile.

A couple of other ideas to consider. If I understand correctly, Omaha is only 1 hour away. There are several wine events there you might attend. Wine Seller weekend in March. VinNebraska in April. I get notices on wine events here in Houston through Local Wine Events. Nebraska actually has several vineyards. Here is a link with a list. The University of Nebraska has a viticultural program. Although focused on the technical aspects of growing grapes, I bet they have some program that might be of interest. I would expect the continuing education department at UNL to have some type of course on wine tasting. If you really get into the wine thing, the International Sommelier Guild offers courses in Omaha.

I am a big fan of Wild Horse. Fairly good quality to value. Really enjoyed the 2000 Tempranillo. I wish I could find more.

Why ruin good chili with vegetables or side dishes? Meat, and tons of it. Make sure you provide fixins, like chopped onions, jalapenos and cheese, to add to the chili. If the chili is good enough, no one will be interested in salad or any of those other side things your mom always thinks has to be served. As for bread, either saltines or jalapeno cheese cornbread are the only way to go. You will need plenty of beer, preferably dark, like Shiner Bock or St. Arnold's Brown Ale. The bonus with the chili is dessert. Most likely a cobbler or banana pudding.

On another site to which I subscribe, a recent debate has arisen about the message of leaving no tip. The topic arose after one poster boasted about how his brother in law, a food critic for a regional magazine by "avocation", didn't leave a tip after dining at the French Laundry. Apparently, he wasn't happy with the experience. I think it was sticker shock. I think leaving no tip doesn't provide feedback on quality of service; instead the waitstaff interprets it as meaing either you are a miser or a rube. On the other hand, leaving a minimal tip (i.e., <10%) indicates disappointment with the service. Better yet, if service is not up to snuff, talk to the manager. Any comments?