joiei

I can work it out to come up for either of those dates.

I didn't watch it. I was way too busy cooking all day to sit and watch a little tv. In fact, I didn't even know it was on to be honest.

NOthing, I got nothing. What is wrong with my family, I cooked my ass off at Christmas, all day long, brunch then dinner and nothing.

If you want to explore your interest in sweets further with this wonderful gift, I would recommend The Notter School. Either that or the pastry school in Chicago. Edited to add that I found this program featuring Pierre Herme at the "French Pastry School". If I only could afford that, what an experience

If your leaving DFW at 2ish, then it will be late by the time you reach Jackson and that is with minimal stops. I would suggest stopping off in Shreveport to have dinner at davebr's place, Bella Fresca, on Line. It will be an early dinner but the door is open and the light is on.

I want to add don't miss La Divina in the same block as Sucre for the BEST gelato in town by far.

You can stick some into those jars of vanilla extract you are making and it should not hurt. Everytime I get a big jar of Penzey's vanilla, there is a bean in it.

Or, you can graciously smile and reply with a humble "Thank you" and not open a door that doesn't necessarily need to be opened.

Funny that you mention this, as a friend got so pissed off about it that she pitched the thing. She got a Benriner and has been much, much happier with it. I'm about to get a Benriner, I think. I have one of the cheapo plastic ones, and I hate it. ← I have used my Benriner so much over the last 7 years that I am thinking it is time to get a new one, I definitely got my money's worth out of this one.

access forbidden

From my own experiences, when ordering fish and chips, that is what one gets. And when I dined at Craft and ordered the braised short ribs, that is what I received. To order a vegetable side, I am sure that Chef would accommodate you

I missed that conversation, but doesn't everyone know that chopped hard boiled eggs go into giblet gravy. It isn't giblet gravy with out it. If you do it any other way, you must be a yankee or from California. And just the mention of cathead biscuits brings back such good memories of my Granny Weekley. She didn't cook too much that was good, but her biscuits were light as clouds and about as big. And if you slathered it with some of her home made butter and some of her home made plum jelly or alligator pear preserves, mm-mm-mm-mm-mm. Life was good back then.

Save $10 on shipping and spend $20 extra on impulse buys after you stick your nose in all the sample jars if you are anything like me. ← I can drop a lot of cash here very quickly if I don't watch myself. But I need it all, I really really do.

I am having trouble getting that link to open. In the meantime, I have a report. I was in Brownwood, Texas for a family wedding. One night I stopped at Humprey Pete's for a late dinner. The chicken fried steak was huge, at least 10 inches across. It had a nice flavor and the crust was crunchy and not too salty or greasy. The gravy was well cooked with just enough of a peppery flavor to go with the CFS. The soup, a green chili and corn chowder was not good, too thick and not enough of a green pepper flavor. The salad was just an iceberg salad, what one would expect in the real West Texas with some radishes, cucumbers, shredded carrots and a red onion ring. The dressing came in a little souffle cup on the side. I will go back for the CFS just to make sure it is real. There was a bbq that I passed in Valera Texas that had a packed parking lot and two barrel bbqs out back. But they were closed when I passed back by. There was another one in Breckenridge, Texas that looked similar but being Sunday, it was closed. WHere is Valera, Texas, it is between Santa Anna (named for the indian chief, not the Spanish invader) and Ballinger on the way to San Angelo.

Some of the best Chicken Fried Steak I have had in these parts has been at small town restaurants, not the big city places. This review in today's Tulsa World makes me want to go have lunch, or dinner, whatever. Now I am challenged to find CFS equally as good in maybe Chanute or Iola. I will definitly be checking this place out over the Thanksgiving weekend. Weleetka is not that far from the ranch where I will be cooking THanksgiving dinner for the family I work for. I can see it now, CFS for lunch, a stop in Okmulgee for pie for dessert and maybe treat myself to dinner at The Canebrake Resort over by Wagoner for dinner. I have a plan.

When I write about a restaurant I have been to, I have paid for the meal in full. I don't want to be appointed, that might open doors I don't want opened.

Devlin, check out Serenity Farms Breads over in Leslie. There is another one in Fayetteville that I know of, sort of down the hill from downtown, they always have a booth at the Farmer's Market there. And Bentonville/Rogers area is exploding population wise if you looking for a growth market with high end salaries.

Hi Moosnsqrl, so glad that your home safe and sound. How was the Holiday? Are you going to post about it? Or am I going to have to come up and treat you to Justus drugstore to get the details?

You mean, "Damn! Man I'm bad at French?" Okay, I'll stop now. ← Me too, I get blamed for everything already by the two maids, no need for moosnsqrl to break out her secret stash of whips and chains to make us behave.

ue, dude. You need to stop playing eG english police and just put up with us being imperfect.

I was not able to eat lunch there, they close for lunch at 1:30pm. Weird time.

Yes, give us an update. And maybe a menu if you can. Little Rock is great for a weekend getaway for me.

THe sign did not say. I must admit that my mouth watered until I tasted how watery they were. so sad

I picked up some at my local Wild Oats turning into Whole Foods and was REALLY dissappointed. They were watery with very little flavor.

I went back and read through all the menus and they do not really strike me as being southern. They seem to be much more new American with some Texas touches. And yes, the menus do read well. It was apparent the chef was trying to source local when he could and that is good and very positive. This menu has more southern influences to me than the one at Green Pastures. Quite possibly, the setting and the level of the service staff are what creates that atmosphere a person would think of as old south. Maybe I will have to give this a try the next time I am down that way. Thanks for the heads up on it.