Bill Miller

I live nearby. Mostly chains except Christophers and Cafe' Eccell are quite good. Lunch is good at Cafe' M Bloomers in Navasota. HOOK 'EM.

I am very happy to be visiting the winery in October. I have tried Raptor Ridge Pinot and was impressed. I believe it is nearby. I've not found Anne Amie in my area but have not looked hard in a while. Regards, Bill

gee thanks. do you know kosher brisket retails for around $18/kg? I don't pay retail, but still! ← That really cheap brisket will be select grade. I don't think it matters due to the way it is cooked.

It has a slightly lower alcohol level and I think it was one of the first "London" gins. It was Churchill's favorite. Very smooth and perfect for a dry martini (in my opinion). I agree with you on the G&T--overkill.

There is another forum on eGullet, but in the wrong place, dealing with martinis. It is on the most active list--you might look there. In the meantime give Plymouth gin a try.

A caperberry is about the same size and color as an olive. It has a stem and a similar flavor-- slightly different texture. Visually pleasing. This is not heresy like, say, Vodka!!!

Heretic. Townsfolk are currently marhing towards you, pitchforks and torches at the ready. You will be run out of town unless you recant your sacriledge. The only acceptable use of vodka is in a Vesper. Or a Caesar. ← Wherever you go order your martini made with Plymouth gin, very dry, and with a caperberry as garnish. Churchill would have loved it!!

Bill's Stuffed Shrimp Serves 0 as Main Dish. I could not find a stuffed fried shrimp so I created one. Consistancy of the stuffing is the key--I tied some together with lemongrass but it was not needed. Ingredient List 1 stick unsalted butter 1 med onion chopped 1 c each, celery & bell pepper chopped 1/2 c scallions chopped 2 garlic cloves minced 1 tsp Old Bay 8 oz good crabmeat 1 bay leaf 1 c chicken stock 1 egg 1 c seasoned breadcrumbs salt,, black, white, & cayenne peppers to taste 2 T chopped parsley 16 large shrimp Tempura batter Sautee the onion, celery,,peppers, garlic, scallions,bay leaf, and Old Bay in the butter in a large pan over med high heat until soft. Reduce heat to med. Add chicken stock and reduce by 1/2. Discard the bay leaf. Stir in the crab until mixed. Whisk in the egg after beating--do this off heat to prevent cooking the egg. Add the breadcrumbs and stir until warmed thru and mixture has thickened. Add salt etc-- stir in parsley. Pre heat oil in deep fryer to 350. Peel and de-vein shrimp leaving tails intact. Split shrimp down back about 2/3 thru. Stuff with crabmeat mixture and coat with batter. Cook in a 350 degree deep fryer about 6 minutes or until brown. Handle gently and the stuffing will stay in. Enjoy this lite tasty twist on stuffed shrimp. Keywords: Crab, Shrimp, Deep Fryer ( RG1409 )

Throw them out.

Loved the shrimp--I'll miss the turtle soup at Brennans before brunch, the eggs sardeau (sp?) with a spicey Gewurtz.

I love Central Market too. In regard to Whole Foods, someone summed it up when he said "when the looters broke into Whole Foods in New Orleans they said 'what is this crap?'"

Don't be afraid to cook the cucumbers---I've never done it before either-they are so refreshing with the dill.

Best---Julia,Jacques, Mario, Michael Chiarello, Pierre Franey RIP, Wm. J. Garry (Bon Appetit, RIP), Rick Stein, Barefoot and Bourdain. Worst---Iron Chefs, Bobby Flay, Jamie Oliver, Paula Deen. Wm. J. Garry was the best editor and writer B.A. ever had. I miss Pierre too. Paula pulled herself up from a mess, but her accent is so grating.

If you have a refreshing recipe for this time of the year, post it here. CHICKEN BREASTS IN CUCUMBER/LEMON SAUCE This from The Inn at Cedar Falls, Logan, Ohio 2 large English cucumbers, peeled, seeded, halved lengthwise, cut into 1/4 in slices 7 Tbls unsalted butter, room temp 1 Tbls plus 1/2 cup all purpose flour 1/8 tsp white pepper 6 skinless boneless chicken breast halves 1 tsp evoo 1 cup chicken broth 1 cup whipping cream 2 Tbls plus 1 tsp fresh lemon juice 2 Tbls fresh dill, minced 1/2 lb angel hair pasta, cooked al dente Place cucumbers in a colander, sprinkle with salt and let drain 1 hr. Pat dry. Melt 3 Tbls butter in heavy skillet over med heat. Saute cucumbers until lite brown--about 7 min--set aside. In a small cup, mix 1 Tbls flour and 1 Tbls butter to smooth paste--set aside. Place remaining 1/2 cup flour in shallow baking dish. Add white pepper and season with salt. Coat chicken with flour mixture, shake off excess. Melt remaining 3 Tbls butter with oil in another large skillet over high heat. Add breasts and saute until brown, about 2 min per side. Do not burn. Add 1/2 cup stock. Reduce heat to medium, cover and cook until chicken is cooked thru, about 4 min.Transfer chicken to a platter and slice into 1/2 in. slices. Cover Add remaining 1/2 cup stock to same skillet. Increase heat to high and boil until reduced to 1/4 cup , about 3 min. Add cream and bring to a boil. Whisk in flour butter paste until incorporated, reduce heat and simmer until sauce consistancy, stirring frequently, about 2 min. Stir in lemon juice and 1 Tbls dill. Season to taste with salt and white pepper. Add chicken and cucumbers to sauce and heat thru. Serve over freshly cooked angel hair pasta--sprinkle with remaining dill.

Cook's Illustrated published a recipe a couple of years ago--similar to yours but with about 3 times the onions. They also used Chimay ale as I recall---great version of a great dish.

Hope you are doing well. If you are still in Houston and want Italian try Simposio's on Richmond.

Thanks to Bon Appétit, I have become a huge fan of Pornchai Mittongtare who took the cover photo. His work is amazing and yes, drool-worthy. ← Bobbie Flay stole that recipe idea from Robert Del Grande.

In today's W&D: - Kathy Warren's comments seem very, very familiar.... - Complains about Alison Cook again - Poutine anyone? Elie ← I wonder if Alison will ever revisit Cafe' Annie--- I'm so tired of "never turns out a boring meal". It was borrowed from the predecessor so I wonder if Alison has ever eaten there.

I love K&Z's but must try Kahn's. Where is it?

The best thing they serve is the bread and olive oil before lunch.

For my staff pool party last week-end we made a peach sangria using an inexpensive Riesling, peach schnapps, white cranberry/peach juice, lemon juice, orange juice and a little sugar. Added sliced peaches, oranges, and lemons. Wonderful and so refreshing. The fruit even tasted good.

Thanks Dale, Craig, and Daniel. I'm still learning and I'm going to learn a lot at this site. Just placed my first order with Zachy's using some of your advice

Brancott (Marlborough region) produces a really good inexpensive Pinot. You might get your friends to see if they have a reserve available down there.

Baby backs just do not require the cooking of other ribs. I do not brine. I sear over an open fire on both sides, then smoke for about an hour at 225-250, then wrap in foil and cook for another hour--stays moist. I add some allspice to my rub--really adds a deminsion

I read in Wine Spectator that there are some quality 01' Barolos for under $50USD but I can't find any 01's on the market. Were they premature in their story?