spoonbread

Basil-kalamata olive pesto is great, using feta instead of parm cheese. Chipotle pesto is really good, or ancho, just add said peppers to the regular pesto mix.

doggirl-The shrimp should be firm when you touch it, and the finished product will look white, not translucent. Most recipes call for cooking shrimp, as most people just have a hard time eating something that hasn't been "cooked" with heat. Most chefs that develop these recipes are aware of this. Although this method is not a true ceviche, it is certainly acceptable and tasty. Now, cooking scallops for a scallop ceviche would be a travesty, IMO! My fave is watermelon, shrimp, lime, mango, rice vinegar, cilantro, red onion, ginger, Midori and jalapeno.

Austin-Americian Statesman Dale Rice reviews the trails and tribulations of how Hudson's on the Bend earned back it's coveted 5th star. Here Austin Chronicle Mick Vann describes what it takes to cater to a film crew. This is a good article! Feeding the Film

San Antonio Current John DeFore gives a good review of Mon Thai Bistro . San Antonio Express Also Bonnie Walker gives you links and info on how to take a great Texas wine tour. Most of these Texas wine dens I have visited, and they all have been fantastic! Wine Tours

Rofl!! Glad I could help!

That really is a good menu. I like the ending with wafers, nice touch. So, it is decided you're not gonna use mole amarillo? I have a great recipe for one. Btw...can you get hoja in Canada??

Tetsuya- Tetsuya Wakuda

2 for me... 1) Fresh tomato, olive oil, garlic, basil, kalamata olive, salt and black pepper. Yum!! 2) Udon noodles with a rich mushroom/duck broth. You cantop that with just about anything and I'll eat it!!

This is really good stuff! Thanx all and please keep them coming!

I'm not in Australia, but I would think they would have chuck beef ( which is what you want). BRISKET Has the breast bones and the 5 rib bones. 22# average weight. Here's a site that might help ( the one posted before didn't work). http://www.cmcchef.com/MeatFabrication.html Just keep scrolling down until you hit brisket. It does have a diagram and shows what you should ask for. Hope this helps......

Ice and/or ice water is the best thing. To follow up on that, after you have ice for a sufficiant amount of time, use silver sulfadiazine, it is the best for burns.

These are some really good ideas!!

Today it was a salad with leftover pheasant and a quick lemon-thyme vinegrette.

Austin-American Statesman Dale Rice gives a glowing review of Jefferey'sand Chef David Garrido. Review Austin Chronicle Rachel Feit gives a veeeerry long review of 7, a restaurant in Austin that let's you control the amount of portions you want on your plate. The idea isn't new, but in her review, she wonders if such a concept can really work. Review

Here's a nice link.... Green Tea

Chile-lime chicken, rice and borracho beans, with all the guac I could handle!!

On the line...leftover prime rib with demi, green beans and leftover garlic mashers.

I wouldn't think rice would be too heavy, maybe just some regular jasmine rice?

Grilled zuccini would be perfect for the pork and fruit, IMO. Couscous a good starch. What about Isreali couscous?

Any leafy salads, tabboulleh, cold shrimp, sushi, sandwiches.

I like mine blanched and mixed with sesame oil, sesame seeds, peanuts and sambaal.

En Adobo is the best!

I really like Food Arts mag. One of my favs.

A friend from Vermont sent me some great samples of maple syrup and this stuff really rocks! I've been glazing duck with it, using for pancakes, making ice cream....yum!

7-11 and Thai? Somehow that seems bizaare.