jsmeeker

Thanks for that story. DD is making a big push into the Dallas area right now. There are TWO of them that just opened that are pretty close to my home. But they aren't going after KK. Really, it isn't even about donuts. It's all about coffee and going after Starbucks now.

what cut of meat did you use for the tacos? looks like a strip steak. You say that use the CI recipe for the tacos. I've used that before many times. It looks like you used pre-made taco shells. Next time, you should really try frying up your own. They can really make a big difference in the taco.

Plymouth gin a bit of Lillet Blonde a dash or two of Regan's Orange Bitters stir on ice. stain up.

a location on Preston Rd. just south of George Bush Turnpike opened up a few weeks ago. I drive past it very day to and from work. Every day I drive home, the parking lot is jam packed and there is a long line at the drive through. It's like that EVERY evening. Well, today I worked sorta late. Left the office about 8:00. decided it would be a good chance to try the place. Went there and the lot was still pretty full and still had a line at the drive through. I went inside just to see what it looked like and get my meal to go (I just wanted to get home. long day). I was impressed that meals served for dine in used real plates and bowls and baskets and silverware. As far as my fried chicken? It was pretty good. Different than Popeye's. Not as much breading on it. I''d probably go back. But I would get another side. the black beans and rice were a little watery for me.

I thought Richard was gone. That his mushy, scaly salmon was his downfall in the way bread pudding was Tre's downfall last year. One of the contestants with the best credentials gone early. But it wasn't to be.. I'll be looking forward to what else he can do. But why not do a traditional poach? Is sous vide just over done on this show, or is it me?? If I was the Earth team, I would have had some root vegetables in there. As far as I can recall, they didn't have any.

this is how I do mine. except I don't make a blue cheese dressing. They are great. To me, this is the way Buffalo wings ought to be.

You win back points for keeping your Kitchen Aid food grinder attachment in there.

Nice bar setup/selection there, Chris. Certainly nothing to sneeze at.

I thought for sure the girls were going to pick one that was 6.1 ounces and that there would be ANOTHER tie breaker.

Don't worry, Chris. We have some eGullet society people down here in Dallas. When you want to get out of Yankee territory, come on down. I'm really enjoying your blog. I think that when you move to a new region of the country, you'll find a whole new host of cuisines and food cultures to explore.

I was at a local Whole Foods over the weekend. They actually had some whole shoulder in the case, along with the typical rack and chops (both "regular" and the less expensive blade chops). I think they had some shanks, too. Also, some already cut "stew meat". So, I've found a source for shoulder. I'll have to buy some when I have time to make a stew.

ah.. excellent.. I have done "mime shaking" before for exactly the reasons you state. I just didn't know that was a term for the technique. If I ever had the space/setup and money, I would love a small Kold Draft icemaker at home. Thanks for the clearing up "KD" as well.

Petrozza was the dude. Roseann was the woman. Did ANYONE on the blue team ever memorize (or even read) their binders? Jesus. What a bunch of losers. And Jason obviously disdains women because he never gets laid. I wonder if the women will drown or poison him in the hot tub next week - BEFORE he quits. Loser. Double loser. ← Did you happen to catch when Petrozza said he had not worked the line in 20 years?

what is "mime shake" and what is "KD"?? I'm sure you've used these terms here before, but they are not clicking with me right now. Speaking of Campari, I just finished off a Caricature Cocktail. Spied it in Joy of Mixology Gin sweet vermouth triple sec Campari grapefruit juice. Pretty nice. Man.. Do I love Campari.

I wonder is this trend will bleed over to Tex-Mex places and their bowls/baskets of chips with hot sauce. Diners in Texas might revolt if that happened!

yeah.. Yukon Golds. I normally use russets, but this time just decided to use the yukons instead. A bit of butter in there helped out the color, too.

Here is my most recent batch of fried chicken. Soaked in buttermilk and hot sauce over night (used Frank's). Out of the buttermilk, and then splinked with a poultry seasoning shake I make and keep on hand. Them coated in flour (used a paper bag this time instead of a food storage container for shaking). Let rest for a very brief period as the oil (peanut) came up to the final temp in the the skillet. Into the skillet skin side down. Then flipped. That's it. Then, they were plated up and served with some mashed potatoes and green beans

Thanks for the follow up. the scallops I had were just sligthly tacky when I took them out of the paper they were wrapped up in when I got them from the fish counter. Is there even a need to pat them dry with paper towel at that point? or just skip it and season and cook?

Which WF was this? I have checked the one on Lower Greenville and specifically sought out a couple of employees and a manager to ask about it. No dice. I'm near the one in Richardson regularly, but I'm willing to travel a bit to find some. ← The new one on Preston at Forrest. They had a small amount in the aisle with the other soda and some cocktail mixes. Then, I spied a big stack of them at the end of an aisle (one aisle over)

Yes.. And some will say better than the "natives". I've heard The French Laundry called the best French restaurant in the world. But is that *truly* a French restaurant? Really, so much food we see in top restaurants here in the USA is very "Global". It's all mixed up. "Fusion" is another word for it, I suppose. Really, I think it's the best way for cuisine to evolve.

I'll second the Slanted Door. Erik tipped me off to their excellent bar program earlier this. They do a remarkable job, especially considering it's a very popular high volume restaurant that's always packed. If you find yourself down in or near the Ferry Building and get a hankering fora cocktail, stop by and have a drink or two.

Is this a bigger problem in Europe than it is in the United States? So many of the "big name" chefs here are from outside the USA. And they aren't always cooking their "native" food. To me, it doesn't seem anyone here seems to mind.

Saw it on the shelf of my local liquor store on Saturday. I actually picked up the bottle and wondered how it differed from standard Tanqueray and Tanqueray Ten. So, hard to tell if it's discontinued. What I saw could have been the last of what they had on hand. Or, not.

I was at a Whole Foods in Dallas today, picking up some things and also needing something for dinner. I cruise through "animal protein row". The seafood section is the first stop. A large amount of U10 scallops caught my eye. So, I bought some. Came home, and searched for "scallops" here in the Cooking forum. This thread was at the top of the list. I read it and started to get really worried. I was prepared for poor results. But I think I made out OK. Here is what I made... really, very simple. rinsed and dried the scallops with paper towels. Seasoned with salt and pepper.. Heated a non-stick skillet to medium high on my electric stove. Added some olive oil and butter. Put scallops in pan. Two minutes on first side. Flip. Two on the second. Let them rest as I dressed the greens with a simple vinaigrette. Then I just plated them up as pictured. I guess I got lucky. They seem to have seared very nicely. I never noticed any oozing of liquid during cooking or as they rested or after they were plated.

I picked up some Q Tonic today. A 4 pack of 6.3 oz. bottles. Got it at a Whole Foods here in Dallas. It was $11.00 something. yeah. $11 for 4 small bottles of tonic water. Anyway.. This stuff is very different than the typical Canada Dry or whatever. It's FAR less sweet. Also, not as strongly fizzy. Not quite as strongly flavored as I was expecting. I mixed it up with some Plymouth Gin. Added a wedge of lime. Makes for a nice G&T. But I am not so totally sure I like a basic G&T enough to keep buying this at this price. I'm going to play around with some of the other drinks they suggest on their website to see how it works out. I have three bottles left. One bottle made two drinks served in a double old fashioned glass.