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Everything posted by Mnehrling

  1. I think this is it... Carnitas Queretaro 1451 North Zaragoza Road El Paso, TX 79936
  2. I apologize if my spelling is off, but I found a wonderful, and quite 'cheap' place several years back called 'Carnitas' (this is what my employees referred to it as but remember the name was more complex, Carnitas Quintaros?) If you ask someone where the 'Pink Pig' is, that will get you there.. It is right off I-10 not far from Americas. I remember that the Tripinas were to die for.. I ate there at least four times in the week I was there and I was never disappointed.. I apologize I am vague in the name as it has been several years.. I'll do some research and find some more info for you...
  3. Small Town Tour- Best: A small B&B in Jefferson called the Stillwater Inn. 4 star dining with a price similar to chain restaurants. There is something about a small town restaurant where people actually care about the food. Worst: Without question it was The Mansion on the Hill in Tyler. I don't know why this rates so high but it was so awful, I swore off steak for a month to get the bad taste out of my mouth. One could get a much better steak at Outback, and save $150 on the meal.
  4. Whenever I feel a cold or flu coming on, I make a sandwich loaded with Horseradish (or Wasibi), Onions, and Raw Garlic slices. I usually feel better within an hour. I haven't taken a sick day in 10 years and I never get a flu shot. I attribute it to my 'cure.'
  5. Damn you!! I just lost a perfectly good 5 minutes that I won’t get back… I hear Dewberry also has a site, but his requires a monthly paid membership. ← How do you like his catering menu? All wraps, all the time..
  6. Prepare to die laughing.. Andrew has his own website: http://www.andrewbonito.com/ All I can say is this is one of the worst cases of narcissism I've ever seen..
  7. If everyone is going to focus on looks, I would submit Food Network's culinary producer who has camios in a lot of the programs and is the instructor in 50% (it seems) of FoodTV.com's instructional videos- Jill Novatt. http://www.foodnetwork.com/food/kitchen_ex...2307144,00.html I always thought she was really cute.
  8. ..and if anyone is interested, here is where Autumn is cooking now according to that article: http://www.chefjasonwilson.com/
  9. Here is a link to the article that ken T mentioned: http://seattlepi.nwsource.com/food/233194_underfire20.html
  10. Welcome to eG Sara. Congrats on being in the finals. I hope this helped your career. As you can tell by the comments here, you had a lot of fans. As for 'decomposed'.. don't worry about it.. My wife is a professional classical singer and uses that term to describe modern art-styled music. She laughed when she heard that because she didn't think of decomposed in the 'rotting' style but in the musical composition style.. As the joke goes.. old musicians don't die, they just decompose.
  11. I hate to disagree, but... just like any job interview, personality plays a lot in the selection process. A manager not only has to account for your technical competencies but also your fit in the team you are being hired. I don’t feel ripped in the least.. I trust what Michael has said regarding she did cook the best food and had the best leadership skills. He was, after all, right there. I would take his word any day over how the perceptions caused by a video editor. How do we know all the others didn't also have problems with time or following directions but the editors chose not to show that?
  12. Do they mean the average cost of an *actual* Martini, or are they using martini as another word for cocktail?? Judging by the other prices, my guess is they meant to put $11.53 :) ← Maybe this is due to the exchange rate and we are seeing the USD equilivent?
  13. I would recommend simply creating a Microsoft Access database. This way you can add in any field, you want instead of being restricted by what pre-packaged cellar fields. Access also will be more flexible in allowing you to run reports, search for variables, and modifying your database at any time. You also can add in a barcode scanner in the future to make tracking easier. The downfall is learning the program, but it isn't that hard.
  14. Big Pet Peeve- Chinese Buffets Where I live we have about a dozen chinese buffets and not a single chinese restaurant that offers menu to order quality food. We had one (menu- no buffet) a couple of years ago that had amazing quality, but they closed when a new buffet opened across the street. I guess people would rather pig out than have a quality meal. So many people I know have never tried real Chinese food. ///////// BUT //////// The real sad part is the newest Buffet that opened, Chinese and Mexican (TexMex) food.
  15. As someone who loves to parody Rachael (and other FoodTV celebs).. I do watch her, and many of the others I dislike. No, I don't just criticize.. usually I'm just laughing my a** off.. Watching Rachael or Sandra Lee is like watching the Apprentice. I don't expect to learn anything I didn't pick up in business school, it is for pure entertainment value. Have you ever watch Mystery Science Theater 3000? If so, you will understand...
  16. It looks like Autumn is doing well: http://www.tbopusa.com/recipe4.htm
  17. I believe she fits into the column with Betty Crocker, Little Debbie and Sara Lee.
  18. My attitude towards Rachael Ray is not much different than my attitude towards Jessica Simpson. Technically she not off the mark, she is cute, but she grates on my last nerve. (Plus, you have to admit she is a fun target.) Just as Slate (whom I rarely take seriously) has the desire for bubble gum/pop culture cooking, foodies and pros have the desire for a deeper food experience. As this article, and eGullet shows, both sides have forums in which they are free to vent their desires. Lets get real, is there anyone who has not been a target here? Even A.B., who is held in almost statesman like reverence has been the but of many a joke and parody.
  19. I've heard this from some people who are really deep into eating only local organic. I believe Autumn just wasn't explaining clearly (or she was BSing).. Basically, it is cooking with only the ingredients that are ecosystem related. Usually these are militant foragers. I've tried to find some web resources on this, but the people that follow this must be so far off the grid they don't have the internet.
  20. I just thought of something. Katie was complaining they gave her the wrong cornmeal for her grits- requesting white but receiving yellow. They complained Sarah's polenta was bland- and I noticed it was very 'white'. Could the different cornmeals have been swapped, thus hurting both of their dishes?
  21. What does everyone think about Todd's comments to Autumn in her humble comments? Maybe it is a Southern thing, but I respect Autumn's reverence for her fellow contestents.
  22. ::Spoiler Alert if anyone hasn't seen the final episode yet:: Big congrats to Katie.. I guess 'balls to the wall' works better in NYC! I still was quite impressed with Sarah and Autumn, even with the small errors at the end.
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