chow guy

Wow! Thanks a million for the links. As a food writer, I often need to check the spelling or description of ingredients. I've bookmarked this page. Thanks again CG

Thanks for the link. Looks like they are professional and reliable. I think Santa will come early at my house.

Thanks for the recipe it sounds great (and like it would be moist). My cornbread stuffing is very similar. I add roasted green chile and toasted pine nuts.

I would call your local Cooperative Extension office (a county office) or the Master Gardner Hotline. There are always very knowledgeable and helpful folks at both places no matter where you live. I didn't realize you could grow citrus in Austin. Here in New Mexico (where we have weather below 32 degrees), I have had great luck with lemon trees by bringing them inside during the cold months. Your post reminded me that I've been wanting a Kaffir lime tree. A friend told me he saw some for sale om e Bay but I never followed up on the tip. I guess now's the time..

This is the reason that so many hotels use the term gratuity not service charge and in some cases both. For example many fine hotels will place a flat service charge on your room service order in addition to a mandatory %x gratuity. Some go even further and then leave a blank line for an additional gratuity. ← Many hotels and caterers here add an 18% service charge for banquets and guests assume it's a gratuity BUT the waiters never see a dime beyond the $7.70 per hour salary (and they wonder why they can only get the walking wounded as servers).

I have to admit, I get miffed at restaurants that use iceberg. The only exception is a wedge with a pound of really good Roquefort dressing on top. I use it at home for shredded crunch on tacos and for wrapping ground sirloin with smoked oysters (Chinese style). I do think it will be back in style. Only because "everything old is new again". It will no doubt, be promoted by some dandy chef with a new twist and have it's time in the sun again. Thank God for Costcos' $3.29 per pound field greens mix.

True, but as far as they were concerned, you were disloyal first by selling your business and depriving them of their livelihood. ← What actually happeneed was: My wife got cancer and I had to drive her 150 (miles one way) for chemo treatments several times a week. I was thinking of selling the restaurant and confided in a trusted employee. Rumors flew, resentments reared their nasty heads and folks bailed. I could not do it without key help and had to just lock the door, which deprived everyone a livelyhood. I will never again, have a business that requires employees ( at lesast not here where there is an alergey to work).

Don't miss the mole at the Red Iguana. The waiter let me taste 6 different moles before ordering. The yellow and black were my faves with turkey.

I'm here to tell you... It is risky. I was deeply hurt when loyal employees jumped ship in a similar situation (when I told them the straight deal), leaving me up the creek without a paddle. With not enough key help I had to just lock the door.

Carolyn, My heartfelt condolences to you, I was very moved by your sharing about your mother. Last year was a year of loss for me. My twin brother, father and then my mother all died within 7 months. It was heartwarming to read about several similar experiences in your post. My wife inherited my mothers' black pearl ring and I also finally broke down and wept when I realized the tomato sauce that I was eating (after the funeral) was the last time I would eat her homemade sauce. I think we best honor those we have lost by making their contribution to our lives conscious by living with that value deliberately and by incarnating that value in our lives. When I use my mothers' perfectly seasoned cast iron dutch oven to make onion soup I remember my fathers' love of Sunday night supper with the family. Sunday is now a ritual "supper" night again. I remember making apple sauce with my Mom when I was 5 years old. Now when I use her wonderful old China cap to make applesauce I feel compelled to be as generous as she was and make lots to give to friends and neighbors. I'm sure your mothers life and love will continue to be a great gift to you in your writing. Congratulations on your new and exciting venture. Be well, Chow Guy

I left my favorite paring knife at a gig last week and am very curious about the Shun Kershaw paring knife. I love the look. How is the weight/balance?

I've not tried the EVO is it as fruity as the regular Goya olive oil?

I worked at a place years ago where the arrogant Maitre'd seemed to be a big part of the draw. Vogue featured the place as "Where to Eat Now" and folks were fighting to get in. It amazed me that the more abuse he doled out the more they wanted to get in (Studio 54 syndrome). One night the producers of "A Life in the Theatre" took over the place after service for an opening night party. The playwright, David Mamet showed up at the door in jeans and a leather jacket. The Maitre'd looked down his very long nose and said to Mamet, "May I help you? " I'm David Mamet", he replied. "and I'm Queen Elizabeth". replied the maitre d'. Mamet turned on his heels and walked away. I don't think he ever made it to that party.

Bingo! I think you might have solved my "brightness problem" Thanks!

Thanks for the tips! Does anything change again aafter 7,200 feet?

My publisher, who lives in Branford was researching a dining guide for Connecticut and was very pleased to take me there. It' been there for several generations. The grandaughter of the original owner waited on us and pointed out pictures of her family on the walls of the restaurant. I hope you get a chance to try it.

I went on a pizza pilgrimage last January to New Haven. We risked our lives driving from New Haven to Derby in an ice storm (maybe 30 minutes away) to get to Roseland Apizza. We had their very simple rosemary/ garlic and homemade sausage pizzas. It was well worth the trip. Roseland gave all the contenders in New Haven a run for the money.

Peter , Thank you so very much for your generous, sage advice. This has been the most informative Q&A I've come across on egullet. Also, thank you for all of your wonderful books. Your generous style and spiritualty instill a sense of connectedness with the prepartion and sharing of food. I teach cooking classes and have put "Sacramental Magic in a Small Town Cafe" on the required reading list for novices (pun intended). My question is about high altitude cake baking. I live at 5,000 feet and have a cabin at 7,200 feet elevation. Do you have a formula for high altitude cakes? We generally have low humidity which plays a part too, and how does barametric pressure effect high altitude baking? Many Thanks CG

I'm not a native New Mexican but the sabor of the land of Enchantment has crept into my holiday traditions, including: Turkey with black mole (the recipe is from Freida and Diego's wedding), Cornbread stuffing with green chile and pinon, calabasitas and pecan pie with a touch of Chimayo red chile to cut the sweet.

Try stuffing mushrooms with crabmeat, scallions, a splash of hot sauce, cognac and parmesan cheese.

I"m not much of a tea drinker but I do enjoy Sadaf Special Blend with Earel Grey Tea

My first apartment was above a bread bakery in Little Italy and luckily I still love the smell of bread baking. The galic laced aroma of roast beef and lamb roasting in the oven and chicken stock are also faves.

I just made them tonight. I usually clean out the fridge for stuffing ingredients. Tonight it was left over sausage, brown rice, sauteed garlic, onions, marjoram and cumin, tomatoes and a little marinara, black olives, capers, toasted pine nuts with some grated cheddar/jack on top.

Welcome to the boards. I've always enjoyed your way with words over the years. This post about ownership brings up a question. I remember hearing from an insider, that you were a limited partner in Vienna 79,way back in it's New York Times four star glory days. Was there any truth to his stiory?.

The bathrooms at the Anoconda Bar located in the El Monte Segrado Resort in Toas are at once beautiful and frustrating. The place is billed as an "eco resort" (Green and all that). However the beautious bathrooms are lined with shards of (endangered) cork tree bark, lots of exotic stone tile from far away places and a sleek sink that spruts out water when you stand in front of it (even if you are just primping). On my first vist, it spurted water on my crotch area (It has since been adjusted thank goodness).