jsmeeker

digging into my recent memory banks, this sounds familiair I think this is called a Bennet Cocktail? Do I have that right, Toby?

this is my standard, "go-to" method for any fairly thin filet of fish. Trout, sole, etc.. Shellfishfiend gives a good variation that I also sometimes use. Wine instead of lemon. Or, maybe I'll use wine to deglaze, a knob of butter, then off heat, a sqeeze of lemon. Then on the fish. Sometimes with pasrsley, sometimes without. I'm not a huge caper fan, but I keep some on hand and will sometimes use them. Oh, and I really like a little cayenne pepper on the fish before giving it the light dredge/coat in flour. Just shake a small amount onto the flesh of the fish. it's quick, easy, and tasty. Classic preperations stay with us for good reason.

I'm not a fan of tartar sauce. Should I order one sans sauce to try it out? If I could get cocktail sauce on it instead, I would be all set.

this is what you really want?? In the states, it's not hard to find. Especially if you go to the warehouse club type places. These stores sell a lot of stuff to vendors that sell them at carnivals and what not. Really, you don't make it. You just buy it in a can and dump it out into something that can heat and dispense it.

Tha's some great insight, Holly. Thanks for sharing. who has had once recently? I've NEVER had one, so I don't know what they were once like. Maybe I should get one this Friday (even if I don't have a specific reason to do the "Fish on Friday" thing)

and it's most properly (and best) made from a cow. (runs away)

my gucamole tends to be avacados, some onion (I usually like red), a bit of garlic, some sort of pepper (serrano or jalapeno), lime juice, cilantro (if I have it or feel like buying it) and salt. I find that it needs a good amount of salt. (like potato dishes) It's almost always used as a dip for chips.

Looks great! Your pics are so much nicer than mine. As far as what is served with the duck. I don't know the why's of what are served, but I have been served peking duck with the thin "pancakes" before. Both were good. Can't really say which I prefer. The thin pancakes like I had before (in Las Vegas) or the puffy, steamed buns I had on Saturday night in Richardson.

I don't recall any roe with the flounder. The pork was boneless. Also, it was served chilled/cold. It's funny that you mention the mushrooms for the Vegetable Special New Year Fa Cai, Kent. When they brought out the dish, I looked at it and thought "mushrooms". Richard consulted his printed out menu that he brought, and we concluded that it was the "Vegetable" dish. We asked one of the servers what it was. She simply replied "oysters" This confused us a bit, as we were looking for our "vegetable" dish. So, we sent it back, thinking we had the wrong thing. Some time passed and we asked about our missing vegetable dish. Well, they brough back the same dish. This WAS the "only on New Year's" special. And those aren't musrooms. Those really are oysters. And they were ontop of slices of pork. The algae (we were told it was "sea weed") was on the bottom. Also included was some bok choy. This was actually a very tasty dish. I'm glad we got it back after initially rejecting it.

I'll add one (though I may have a few on my list) Buffalo wings. Buffalo wings employ the following characteristics. 1. They have bones in them 2. they are deep fried 3. they use a hot sauce bases sauce. (really, Frank's) Boneless wings? What weird mutant animal do they come from?? Baked? Ughhh... No.. BBQ Sauce? Honey glazed? Asian soy garlic? Gimme a break. I'll echo what others have said about cocktails. (bitters in Manhattan, gin in a martini, etc.) But I say the "-tinis" are OK. They can be fine cocktails. But ifyou want to argue that they should NOT be suffixed with "tini", that's cool. I wont argue with that.

Here are the photos. Seafood Soup Boneless Pork Back Peking Duck being carved Peking Duck served dumplings (or are they better called buns?) for the duck Whole cold chicken Whole fish -- Flounder Salt and Pepper shrimp Vegetable Special New Year Fa Cai I have no pictures of the pot of tea or the cookies.

I like how you can specify *which* half of the pizza you want your ingredients on when ordering just half and an ingredient. (maybe this isn't Domino's, rather Pappa Johns.) Anyway, as to the point of on-line ordering, it can be convenient since it's asynchronous. You go to the web page, fill out the form at your own pace. Did the kids wander off just when you wanted to ask them what they wanted? Go track them down, get the information, and continue to fill out the on-line order form. You aren't tying up some person on the other end of the phone. Also, you might be surprised at how many people reall don't like to interact with other people.

It worked. No exploding glass. Creme Brulee was tasty, too.

it's not fancy and many will say it's been done to death, but I made some creme brulee for tonight. First time making it, too (though I have made other baked custards). Turned out really well. And it was an excuse to use my new kitchen toy! (a small butane torch).

right now, a whiskey sour. made it with an egg white and strained it into a small white wine glass. I put a few small drops of Angostura bitters on top of the foamy head. I really like it with the egg white. It's got this great mouth feel that smoothes everything out. And just the aroma from the bitters adds a nice element to the drink.

custards are baking in the oven right now. I'll find out how this goes later tonight.

Just got back from the liquor store. Picked up a bottle of green Chartreuse. I had a Last Word in San Francisco a few weeks ago, and I wanted to make them at home. I'll start with that and then try some of the others listed in this thread.

I received a small kitchen torch for Christmas. I want to use it to make some creme brulle. The only type of dish I have to bake them and serve them in are little 6 ounce pyrex "dessert dishes". You know the kind. The little glass dishes everyone uses for mise en place. It says something "not for stovetop or broiler use" on them. Now, I know they are oven safe. I've used them to make creme caramels before. But if I make a creme brulle, will i have issues when it comes to making the sugar top??

I'd love to see cookbooks come with a CD that had all the recipes in PDF format. You could print them out and take that into the kitchen, instead of a pretty book that takes up a lot of space and won't stay open to the right page. Personally, I am toying around with the idea of using an iPod touch to read recipes stored on another computer.

Yeah. I don't remember where, but when I was a kid a restaurant served it hot. I thought it was great. I haven't had it in a few years, and before that only a few times, so I'm not vouching for it now, but it was good then. ← I had hot Dr. Pepper years and years and years ago at a historic park in Dallas. It was so-so. Flat, too. But you could taste the DP flavor. I have to try one of these chocolate ones they have out now.

I wish I could give you a can't miss spot in Dallas. But I don't know one here. I'll be eager to see if someone gives you an answer.

how about a food mill??

wow.. 10:00 AM for BBQ?? That's normally pancake time for me!! Anyway.. Thanks for the tips/advice, Kent. I'm still working my way through this thread.

It looks like I will be doing a BBQ tour towards the end of February. I'm really looking forward to this. I'm going with some friends that have done this before, so I'm not on my own. Here is a preliminary, proposed itinerary.. Sat Obscene-o-thirty: Depart Dallas Sat 11:30AM: Arrive @ Kreuz Market for lunch Sat afternoon: Maybe hit City Market in Luling, nap Sat evening: Possibly more BBQ, definitely Sixth Street if others go Sun lunch: Smitty's Market, or maybe Black's BBQ Sun afternoon: ???, drive home Sounds like we have a lot of the big name palces covered or under consideration. Is there any place missing from this that we should consider? I'm also going to toss out the idea to my group to do maybe a little different for dinner Saturday night. Of course, we may be totally stuffed, but something other than BBQ might be good. Maybe some good tex-mex. (or Mex). Something that's very "Austin"

I don't think she's alone. I think there are people who feel that certain recipes work best with margarine. I want to hear about those. ← sauce for Buffalo chicken wings My "research" indicates that the genuine and authentic version uses margerine. But I can't bring myself to buying margerine and storing it in my fridge. So, I make it with my beloved butter. So, what's better? Making it authentic, even if one of the ingreidents is something that a lot of us would consider nasty, or making a substitution to use something we think is superior?