franktex

And the mead that those honeys would make....yummmm!!!

Chefrodrigo, It stands up great to grilling, and adds another dimension to the flavor. While there's nothing like salt & ground black pepper for steaks, this is great on steaks too. Here's my version, but you can adjust to your liking. Ancho Coffee Dry Rub * ½ cup Salt * ½ cup Brown sugar * ¼ cup Ancho chili powder * ¼ cup Espresso Grind Coffee (very fine grind) * ¼ cup Granulated garlic * ¼ cup Ground black pepper

Ancho Coffee Dry Rub ½ cup Salt ½ cup Brown sugar ¼ cup Ancho chili powder ¼ cup Espresso Grind Coffee (very fine grind) ¼ cup Granulated garlic ¼ cup Ground black pepper Mix together and rub on beef,pork ribs,lamb,fish. You can also mix with a little oil for a marinade. Keywords: Marinade, Barbeque ( RG924 )

Ancho Coffee Dry Rub ½ cup Salt ½ cup Brown sugar ¼ cup Ancho chili powder ¼ cup Espresso Grind Coffee (very fine grind) ¼ cup Granulated garlic ¼ cup Ground black pepper Mix together and rub on beef,pork ribs,lamb,fish. You can also mix with a little oil for a marinade. Keywords: Marinade, Barbeque ( RG924 )

I've lately been hooked on ancho & pasilla(ground, mainly) in everything. I made some ancho butter(great on steak, veggies, etc), and both ancho & pasilla coffee rub for meat.

And Alison Cook(Houston Chronicle) for food critic. She's a great writer-I hope she wins!

If you google over to alt.binaries.food on Usenet, do a search on pomfret. There's a few good pictures of it before,during, and after cooking. Interesting looking fish.

Speaking of Parika, I have a small tin that I got in a gift basket and it looks kinda like paprika, but it is all in Spanish: Pimenton de la Vera Agridulce(bittersweet) Product of Spain and it has a picture of a small flower-like plant that is red. It tastes a little smoky. Is this a Spanish paprika?

One reason why we have not seen such high praise is because Monica Pope hasn't opened a new restaurant in quite a while. (Now let's see if Texas Monthly pays it a visit too!hehehe)

And another 'howdy yall' from Austin, Texas! I work for a small micro here in Texas(Saint Arnold), and have posted mainly on the food side, but since this post will mark my milestone 20th post (woohoo!), I thought I'd bring it over here in the beer dept. Cheers!

I know it sounds simple, but I think croaker fries up better than just about any fish. Just a light dusting of cornmeal will do!

I have gone back & forth on buffets, but I currently like a few of them. While I am not a huge eater, I like a lot of different things, as well as a nice selection of veggies too. Chinese buffets are usually a hit & miss, and most consist of the gloopy sauces loaded with MSG, but some are fairly decent. The ONLY time I go to a buffet, I go shortly after they open for lunch, so everything is fresh and hot, and not overdone. Also, certain Chinese buffets occasionally have crab legs, and while I rarely get my money's worth at buffets, I can mow through several plates of crab legs. Unfortunatly, some are fried(why anyone would *fry* crabs is beyond me! They're in a shell for chrissakes!!) I'm also a big fan of Souper Salads.

I was a big fan of Two Fat Ladies. I also miss Jacqui Malouf, but am pleased to say that I ran across a new cookbook by her called "Booty Food', and bought it right away! She's hot! I also like Alton Brown, and, of course, Iron Chef.

I recently made Tortilla Soup for some friends, and I had never made it before, and it blew them (and myself!) away. If you would like to attempt to duplicate it, I used a combination of Dean Fearing's Mansion on Turtle Creek recipe: Mansion on Turtle Creek's Tortilla Soup and another(found on Google just under MoTC search) called Pastor Tom's Tortilla Soup: Pastor Tom's The secrets are the use of real chicken stock(of course), the use of Chipoltes in Adobo Sauce(not too much, this stuff is HOT!), and a little sugar(the last two taken from Pastor Toms, and added to MoTC's version). I thought I done good!

Thanks. All this time I never knew exactly what it was.

This might be a dumb question, but exactly what is creme fraiche? Is it just whipped cream? The only cream I ever see at the store is the small cartons of whipping cream, which, I guess is the same as 'heavy cream? Thanks.

I'm partial to Phonecia on S. Lamar. Especially thier gyros!

There *is* a Patron Saint of Beer! http://www.saintarnold.com/people/saintarnold.html I knew we named our brewery after a great guy!

I have heard about the above mentioned New York Coffee Shop, and here's the review from The Houston Press(I believe it's the same excerpt form Robb's book) by Robb Walsh. It's pretty hilarious, but it sounds like the bagles are good! (hello all-first time poster, longtime reader) http://www.houstonpress.com/issues/2001-08...ml/1/index.html