Kevin72
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Posts posted by Kevin72
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Central Market on Lover's Lane - we lucked out that they were freshly roasting some Hatch green chiles - other than that and scoring some black mission figs I did not find what I was looking for. Kevin, where do you find the jarred piquillo peppers?
It was at the one in Plano, and in the jarred olives/artichokes etc. section.
realized my misconception of Jimmys....I had read about Rudolphs Meat market on Elm st and that is what I confused Jimmy's with
Huh, I do that too, and I've lived here for 9 years!
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It wouldn't be so bad if they had more than three songs. You can tell the flow of the episodes now just by what song's playing.
Then, at the end, they have an offer on where to get the music from the show!
I do enjoy this show and Jose's passion is more than evident, but is the incessant music annoying to anyone else or is it just me?? It is so intrusive especially when he is cooking something. -
Spain and Tokyo were a great one-two punch and Spain joins about 20 other episodes in my Top 10 NR episodes list. Love it when he's just in a geeked-out bliss over the food, of course then that makes other episodes where he's less sure of himself or going through the motions more noticeable.
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Wonderful pics and it brings back memories of our own visit to the Venice market. When we went in mid October I wondered at the time what the market would be like, um, odor-wise, in August.
It almost hurt to see all that seafood on display and not be able to buy and cook it. I wanted to get some and then go kick a local out of their kitchen. I have my own pics, inlcuding one of the scallops just like yours, on my wall at home and work and look at them wistfully every now and again.
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Thanks for the review, UE. I've done Lola three times: tasting room once and then the main room twice. There were some misfires on the tasting room, particularly the service angle as well. Mostly good food though I though they leaned too heavy on braising.
The last time we went, a year ago, was a stellar experience though.
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Not to keep bringing it up, I've bought jarred piquillo peppers at CM before; lots of Spanish stuff has become more available just in the past year or so with its popularity.
Checking out some of the Asian Markets would probably be fun. I think it's called Super H? That just opened recently and has garnered alot of attention.
Downtown, at Bryan and Fitzhugh, you have the one-two punch of Jimmy's Italian store and Spiceman's FM 1410 market, a very small storefront that sells very local produce; he caters to many of our top end restaurants. He's Susan Spicer's brother, as a bit of local interest to you from Louisiana.
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My question: How could he go to Texas and NOT go to Lockhart?!
I think and hope that Austin/Barbecue Mecca would get its own episode.
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According to Pizza Today magazine.
Also they extensively discuss the Southlake location. I've only managed to go once but the crust had that nice chewy, salty texture and flavor that the original had at the start.
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Well, it aired, apparently. So that's good.
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Hopefully it has been renewed, b/c looking at her scrubbed webpage on FTV's site isn't too encouraging. You can't even find recipes from already aired eps to get those proportions.
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And the doozy of the week: Plano-based Metromedia Restaurant group, whose affiliates include Bennigan's, Steak & Ale, and Plano Tavern, filed for Chapter 7 and shuttered many of it operations overnight.
Full disclosure: Metromedia Restaurant Group is a client of the company I work for.
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I'm pretty sure she used ground up fennel seed, not pollen to coat the chops. My one attempt at long term brining of pork ended up giving it a hammy flavor, not surprising since I guess it was partially cured.
Ooh, I totally forgot about the fennel pollen. It did look like ground seeds. And if it was pollen she did use to coat the chops, based on my one time buying it she probaby put on $6 worth.
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Anthony's South America-heavy focus these last few seasons has gotten me interested in going there, particularly with the dollar being what it is. Is that a conscious decision by Travel chanel I wonder? Either for them to save money (can't hurt!) or to turn people on to more reasonable travel destinations than say Europe . . .
Anyways, nice little poignant episode last night. Reminds me of the France ep he did on Cook's Tour, also featuring his brother . . . seems like Chris brings out the melancholy in Tony.
I must admit the ending comment caught me off guard and it almost seemed to me like he was saying he didn't enjoy Uruguay terribly much.
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Add SushiSamba at the Galleria and Fusion Cafe in Plano to the pile of closed locations, also, according to the DMN's Eats blog.
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I have to admit yesterday's pork chop ep did bother me. Brining is one of those kind of precise deals that you can't go into too lightly and she really should have given proportions and measurements. Plus three days for chops? I've done them for just 24 hours and they had been unpleasantly altered by the process. And some of the flavoring elements probably would carry through (bay leaf and fennel seeds) but I really doubt someone would take a bite of those chops and rave about the flavors of the celery and carrot in there.
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Fantastic writeup as always UE. Loved the exta touch on your webpage about arriving at York St. by slamming on the brakes. I've been there 5 times now and I still do that.
Hope to hear more about your DFW visit if you went other places!
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I've only seen the first episode and now the seared sea bass ep but there's already a visible difference in her style and she's getting much more comfortable in front of the camera. Good. Nice to have a show of this caliber around.
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There's been kind of a bloodbath on the Dallas dining scene lately.
From Pegasus News, the following places have closed in the past month:
New San Dor--Plano
That sucked. We went there quite a bit and a new "happy place" for me was doing their Peking Duck meal and a glass of house chardonnay. ETA: BLT Steakhouse, too.
Tough times. If you have a favorite local restaurant and the money to spare, thow 'em some love.
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Stuertz certainly had a unique voice and writing style. Reading his reviews were a weekend tradition at breakfast out somewhere for me. Best of luck.
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I didn't realize new episodes were even airing, so I was pleasantly surprised to open my DVR list and see two eps waiting for me. I watched the Laos one last night.
It was the toughest watch for me so far, but kudos to Tony for shining a light on a long-forgotten and frankly shameful part of our history.
Any Asian NR episode is usually tops, but then as an even further subset the SE Asian shows are even better, and this wasn't an exception.
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So on FL they're promoting "new episodes never seen before" . . . the phrasing of that seemed odd to me. Does that mean that there's just old, unaired episodes of Emeril Live that FL will now show or are they making entirely new episodes of Emeril Live?
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Hello:
In 2006, many posters on this board participated in a yearlong cooking project where we undertook one region a month. Here is the thread on Sardinia which should provide much of the information you seek and includes references to other online and print resources:
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Try to track down Dorenberg and Page's Culinary Artistry book. It's a great reference tool and discusses a great deal about taking cooking to a more professional quality. I reread it again on vacation and it got alot of cylinders firing.
Also I'd recommend getting cookbooks for any restaurants you like because they, too, will impart alot of techniques and arrangements that you may not get in more home-cooking geared books. If you haven't already, get Batali's Babbo cookbook for a prime example.
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Hmmm.. I have it tivo's but not watched it since it aired so many years ago.
Ok, I'm curious, anyone think Thomas Keller is the Nouveau Escoffier? Has he completely re-standardized modern day cooking?
It's him or Adria. If you look at where cooking is today, Keller's prints are all over it. He's the bridge between traditional and then the molecular gastronomy movement. Plus you look at the roster of chefs working his kitchen back in that time and a number of them have gone on to be leading edge chefs in their own right today.
ETA: I don't know if he has codified things the way Escoffier did and he'd be the first to say he's not doing anything "new" or "creative" . . . but he has definitely shaped the way food and cooking is today in restaurants and America like no other this decade.
The Cooking Loft
in Food Media & Arts
Posted
Yeah, she's going into Jamie's spot. Hopefully that doesn't mean anything.
I like her too and will give it a whirl.