Bill Miller

I'd much rather see him at a college world series cooking at the various hospitality tents set up by the teams there. The last time I went I yelled for Texas but really enjoyed the Tulane tent!! Mighty good food there.

I really like the Gewurtz, light spanish reds, sauvignon blanc, and BEER. You know, sangria might work.

There's a lot of things that should be 'under the radar', and this is one of them. If you have people over to your house,(to do whatever-a tupperware party, bbq, garage sale, etc), and you want to sell tamales, by all means do it. I'll buy one! ← My daughter lives there--I never liked Plano--it is on the edge of civilization.

We simmer dried apricots in a rosewater/water mix, let steep a bit (overnite) and then stuff with marscaponi. Delicious!!!!

I vote for young thin green onion tops.

I wouldn't think it any different than occasionally selling lemonaide in your front yard.

Creamed Spinach or Chard Serves 6 as Side. This is our own little creation--the breadcrumbs really make it special. c bread crumbs T EVOO T chopped fresh parsley T chopped fresh thyme bunches fresh spinach or chard c sour cream c heavy cream c sharp cheddar, grated c chopped onion nutmeg (dash) egg Brown breadcrumbs in olive oil and mix with parsley and thyme. Set aside. Blanch the greens. Mix the greens with all other ingredients and bake at 350 for 30 minutes. Sprinkle with the breadcrumbs for the last 5 min of baking, until browned nicely. Keywords: Side, Easy, Vegetables, Dinner ( RG1687 )

Jalapeno Cheese Grits Serves 4 as Side. This was created at Dakota's in Dallas. c milk c water c instant grits T butter jalapeno, seeded & minced tsp Worcestershire sauce tsp minced garlic hot pepper sauce, salt & pepper oz Shredded jalapeno jack cheese Cook all ingredients except cheese in heavy medium saucepan over med/high heat until thickened, stirring frequently, about 30 minutes. The hot pepper sauce, salt & pepper is to taste. Add cheese and cook until thickened to consistency of soft mashed potatoes, stirring frequently, about 10 minutes. Transfer grits to a bowl--serve hot. Keywords: Side, Easy, Cheese, Dinner ( RG1686 )

I dont think you are understanding what we are saying here.. I apologize if you think its a snob thing, its a food thing.. We here arent living fabulous lives, but we are trying to eat fabulous food. OG is a chain restaurant, that supposedly serves processed gross food.. In New York, this is a New York Forum, there are endless Italian Choices.. The Italian food has heart and history here.. I can make a dinner at home for half the cost of eating at Olive Garden.. And I know what goes into it.. My pasta has flour and eggs.. My sauce has fresh tomatoes, garlic, onion, and whatever else I want.. Please dont look at it like a personal assault, we are just lucky to have great Italian options.. You have us beat on BBQ.. If you do like BBQ it would be like someone from KC going to a Friday's for there ribs.. Or someone from Maine going to Red Lobster, or someone from earth going to Papa Johns, certain things dont make sense... ← Why would you eat at Olive Garden in Times Square when Becco's and Ameroni's are within walking distance???

Jonnnie Carraba's and Johnnie Carino's are two chains that surpass Olive Garden. I don't know how widespread they are.

The last nite we were in NYC we ate at Becco's--great food, wine and value.

That's a minimum average of $35/bottle just for storage-plus the cost to run it. I'm happy with my 84 bottle celler and it doubles as a nice piece of furniture.

Beef carbonnade and dark beer---Veal osso buco and barolo. Fried hot pork skins, corned beef, mountain oysters, oysters on the half shell and a medium rare NY strip.

Try a can of double rich campbell's beef broth, the same size can of vodka and a half can of tomato puree--mix well and add pepper, hot sauce and celery salt to taste. Serve over cracked ice.

I put in turnip halves for broth flavor and then take them out.

Has anyone tried this-- it is supposed to be really great--it should be--$350./bottle.

I think the brontasaurus might taste the best--maybe like pork, due to its diet. You are what you eat. Some say T-Rex is a close relative of the bird, so it might taste like a hawk or an eagle (flesh eating), or maybe a carrion--how disgusting!

I reduce it to whatever consistancy I need and use the reduction in cooking.

Things must be better--we bought Crystal in College Station, Texas last week at a Kroger.

Not there--closest is crab cake with creamy caper sauce. Funny thing is it's been so long I don't remember what was in it--it was the best I had at the time. It's just driving me crazy that I can't find it!!! It may not be as good as the one I eat now.

Does anyone reading this thread still have the July '93 issue of Bon Appetit? If you do there is a recipe for Windows Crabcakes on page 83 I think. Would love to have the recipe--I lost it.

Driving over and back 3rd week in March with an overnite in LaFayette. How is I-10? At one time a major bridge was out. Thanks so much !!

Found this in my cellar and drank it this weekend. It was very rich and a really nice experience. I don't know where I got it or when. Does any one know anything about this producer or has anyone had any?

From a different angle---Put a pat of oleo on a plate and set it in your kitchen window---a month later the only change will be that it may have melted--mold leaves it alone, roaches don't touch it, mice avoid it, and it will not grow bacteria. It is the teflon of the culinary world. Why would you put that in your body? As Julia said, and I paraphrase, the only substitute for butter is heavy cream. I do love good olive oil.

← Anybody ever visit Winetalk--I believe it is Serge Birbier (sp?) who hosts it. ← Yes I have. The innovative combination of wine and firearms is exciting! Just think of the possibilities if they added deadly weapons to the Robert Parker Forum. ← I thought it a little self serving. It doesn't get a lot of interchange.