foodie52

I'll never substitute carob for chocolate eat unwashed produce eat chicken in a restaurant use bouillon cubes

It's interesting that the work for the thin , waffle cone is oblea. In German, "oblaten" are rice paper rounds that are used to bake cookies on .

Strawberry shortcakes with garnish of blueberries.

I think it was her first Texas bbq experience. She had mentioned last summer that she loves bbq, so she was eager to try it. She was curious about the cuts of meat and method of smoking. I think she enjoyed it (although she's so gracious that she would have said she enjoyed it even if she hadn't.) Put it this way: she ate her fair share!

Looking for good interior Austin barbeque? The challenge was to find someplace near downtown to take Anne Willan to. A caterer friend told me, in no uncertain terms, that we needed to take her to Barbeque World Headquarters in the Farmer's Market on Burnet Road. So we did. And found what might possibly be my favorite in-town place. It's a hole in the wall, owned by two nice guys. They has a custom-made 500 gallon smoker. He smokes his brisket for 18 hours over oak. My friend told us to order the wet side of the brisket and the pork loin . They were both outstanding. The pork ribs were maybe the best I've had anywhere. They offer two bbq sauces: one ketchup based and the other, North Carolinan vinegar based. Their borracho beans are made inhouse. The coleslaw was fresh, chunky and crunchy. Give these guys a try and report back to me!

My husband who grew up in Detroit has these memories;" In Royal Oak, there was The Sign of the Beefeater, a typical 1950's buffet. We'd go in the evenings : they always had the salad bar first, then the sides. The idea was that you'd load up your plate before the main course. There was a guy who sliced roast beef au jus paper thin. And there was always jello for dessert. In 1958, Beefeater Gin threatened to file suit, so they changed the name to Sign of the Beef Carver. Forty years later, we were visiting there and we went to the restaurant: the same draperies were still up. Downtown restaurant was Carl's Chophouse. Carl's was a hangout for the Detroit mob. The food was large chops, slabs of beef and iceburg lettuce. Joe Muer's downtown: it was a famous hangout for the Detroit mob and politicians. The waiters wore tuxedos. At that time it was in a respectable area of town. They did lobster, fresh seafood: it was one of the first interior USA restaurants to fly in fresh seafood back in the days when Eastern Airlines had prop planes. Tuna steaks, lobster tails: they were broiling fish before it became fashionable. They also had shrimp cocktail and horseradish sauce and large wedges of iceberg lettuce and hard, red tomato quarters with Thousand Island dressing. In Greektown, there was The Grecian Gardens . They did moussaka, feta cheese on non-iceberg lettuce, wonderful olive oils and breads. There were also the Polish restaurants in Hamtramck. I learned there that Polish haute cuisine was actually French. We ate beef tips with sauce. The sauces were wonderful. Lots of anise and cabbage. For dessert, there was always fruit in season with cream on it. But you didn't go down there much because of the gang killings going on ."

As my fishmonger has explained to me, most of the flavor of the fish is directly under the skin, in the slightly fatty part that will get removed if you take the skin off. His recommendation is to always cook the fish with the skin on. It's your choice whether or not to eat it. I get it really crisp and enjoy it. However, he also pointed out to me ( spoilsport...) that the skin is also where the various contaminants that fish pick up, hide. He eats the skin too, btw. For what it's worth, this is what I've been told.

Give her a thumbs up from us here, and best wishes for a speedy recovery!

Didn't you post about this on another thread, or am I going crazy??? CM sells the shells only.

Anything made with golden syrup and treacle Kippers Bridies Raspberries and double cream...heaven! Gooseberry fool Roast beef and Yorkshire pudding Steak and kidney pie Lamb shoulder, roasted til crispy on the outside Scotch eggs ( from a little sausage shop in Bath, whose name I can't remember) All artisan cheeses with oat cakes or brown bread Malt loaf! with fresh, unsalted butter Somerset cider and Guinness Now I'm really hungry and don't have money for the airfare!

I don't imagine that eating a bit of wax is going to hurt you. However, it must affect the product in some way. Seems to me it would ruin the flavor (such as there is, in out-of-season produce) of the skin. And also create an unpleasant texture. It's there as a preservative. Keep that tomato perfectly glossy and smooth and pretty as a picture, because that's what most people are looking for. But I think I'd still rather eat the wax than a Big Mac, health-wise.

Vegetarian chorizo at Central Market

And that's just another reason why we should all visit Canada and have a good , realatively inexpensive time instead of going overseas! Canada is on my list of must-visit places this year. Absinthe is legal? Cool.

At least they are warning you.... If that's all you can get, then peel them or at least rinse with a vegetable wash. There's a lot to be said for eating seasonally!

Spring is soon here! Time to revive icecream. I attended a cooking class last night. One element of the dessert was curry icecream. Three tablespoons of curry powder were added to the custard before processing in the icecream maker. The color of the icecream was an attractive deep yellow. The curry gave the icecream a slightly spicy flavor, followed by faint curry flavor. It was intriguing. The icecream was served on a plate drizzled with dark chocolate sauce and accompanied by a filo "bonbon" containing chopped dates, dried apricots and sugar.

Eggs are part of a lacto-ovo diet. Vegan does not do eggs or dairy. Vegetarian does: it only eliminates animal flesh and innards. There are some great vegetarian chorizos on the market, as well. So, the Curra's vegetarian migas are just fine.

Are you aware of this website? Bears checking out . Texas Cooking

For those of us who enjoyed RedQueen's Tres Leches cake, here is MM Pack's search for Austin's best...( she should have had RedQueen's in my opinion) Search for Tres Leches

Thanks for that info. I'll make sure the H&H get into the north store.

Good Pho Yu InPho Noodle Highway

The Total is amazing: it's a Greek yogurt. The 2% was the consistency of sour cream, it was so thick. I haven't had the fat free yet, but I assume it is runnier? I ate it without anything else. A little honey is all it needs, but the flavor of the yogurt itself is excellent.

Flax oil is helpful, I think. I mix a tablespoon of it into oatmeal every morning. You could do oatbran cereal with flax oil. All to best to your father in law. My mother in law is in a nursing home here in Texas and we try to make life as comfortable for her as you are doing for your father in law. He is blessed to have you.

Central Market doesn't sell the Dallas bagels anymore because the Dallas bagelry got tired of driving down to Austin every day to fill the bagel case... seriously!!

Bagels are a *&^* to make: CM sources theirs from Hot Jumbo Bagel. As NYTexan will be quick to tell you, they're not as good as a New York bagel! Oh well....our bbq is better than up in NY. I love everything about Upper Crust Bakery here in Austin. I'm surprised nobody mentioned it. And Whole Foods has their Seeduction bread which is my current hands-down favorite bread. Central Market does artisan breads really well. Their pain au levain is consistently good.

Help me out. I heard the tail end of a story on NPR this evening (National Public Radio) here in the USA. It was about a former Guide restaurant critic who lost his job and who supposedly maintains that not all the restaurants are actually visited. There was also some mention that perhaps the stars are not allotted fairly. Can anybody tell us more?