sdj3

To bad you guys had a bad experience. I've been to Moonshine a few times, once for lunch, and have never had anything that I would rate as unacceptable. Nothing incredible here, simply old-time comfort food favorites made with quality ingredients in an upscale setting. The flat-iron steak is my favorite, but I also liked the pork chop. All of the fried appetizers are delicious. The standout dish for me will always be the mac & cheese. The desserts are good, not great. Beware, the skillet apple pie is HUMONGOUS. Try the hard lemonade cocktail, it's divine on a hot Austin evening. I do agree that the service leaves something to be desired. My advice would be to try it out during happy hour during the week- less crowded and great prices!

Sure, here's the link: Bank Jean-Georges review in the Houston Chronicle

oh, no, it was for The Bank in Houston. I thought I was in the Texas forum. My apologies. Should I re-post there?

I am still new, so please move this if it's in the wrong forum... I was recently reading a review in a very large newspaper for a Jean-Gorges restaurant, and I noticed it didn't list the names of the chef de cuisine or pastry chef... I am friends with one of the chefs, otherwise I may not have noticed. Which brings me to my question: is this the common practise, since most of the menu is presumably the work of the celebrity, even though he doesn't really ever cook there? Or does it vary by critic?

in addition to many varieties of herbs, i'm currently swimming in peaches...

Thanks for the answers!

hmmm. like I said, I'm a novice. I'll have to check to see if the pan I used is aluminum when I get home tonight.

Hello all. Last Sunday, I attempted a lemon butter sauce (don't laugh -- though I'm an expert eater, I'm a novice cook!) The recipe called for white wine, white wine vinegar, minced garlic, butter, and lemon. As the wine, vinegar, and garlic were reducing on the stove, all of the garlic pieces TURNED BLUE!! Everything else worked out perfectly - the finished sauce had a great consistency, color (except for the weird little blue chunks of garlic) and taste. I thought about straining out the garlic, but it was just my sister and me eating, so I didn't bother. The recipe didn't mention anything about color changes. Why did this happen? Did I make a mistake? Anything I should do differently next time?