joiei

due to this, I will be up before memorial day, maybe the week before. I love Bluestem.

The Beard awards are about New York and for New York. THe rest of the world does not count. We need to get an organization to reward the rest of us in the culinary world who chose not to be involved in the New York culinary world. Why waste time, money and efforts to present a dinner at the Beard house when it will bring you NO return on your total investment.

I have heard negative things about Stephen Pyles. I will try it but there are other places I need to go first. And I second the recommendation about making the BBQ Pilgrimage. It is the best, far better than anything you will find in DFW.

nessa, welcome back to the Texas section of eG. It has been a while since I have read your pieces. The next time I am down, probably in a couple of 3 weeks or so, I will have to check this place out. BTW, how is the new market downtown doing. I never hear anything about it. I don't remember the name. Welcome also to Lee. edited to correct spelling

I use it for the recipes. The pictures are not the high point of the book. They are even a little old fashioned for a cookbook. edited to add that most of the recipes are on his web site.

Lanny's Alta Cucina Mexicana in the museum district in Ft Worth is a do not miss Abacus - dallad La Duni - Dallas Lola's - Dallas do not miss Fireside Pies - Dallas Asian Mint - Dallas Dough Monkey in Snyder Plaza - great pastry shop with nice chef/owner Lonesome Dove Bistro at the Stockyards in Ft Worth Central Market - any one Eatzi's - Dallas Sapristi - Ft Worth Aurora - Dallas, do not miss

Dude! I totally agree...if you're going to bother to make a BLAT (with Summer advancing rapidly, why not add some nice tomato) make sure it's a nice thick cut maple bacon in there. And toast that bread...use something that gets nice and crusty when toasted. As you eat this BLAT sandwich the textures alone will put a smile on your face that will last all day. The avocado puts it extravagantly over the top. Word. ← As it turns out, my dinner last night was a BSAT, maple smoked bacon, spinach, avocado and and sliced Ugly tomato between slices of Dakota loaf from Great Harvest bakery. For my boss yesterday at lunch, I made a smoked turkey, swiss and avocado panini and served that with a cup of gazpacho that was topped with avocado and a squeeze of lime.

ErinM, encourage your brother to be honest on his resume and applications. If one brags about knowledge they do not possess, it only hurts them. Plus getting a confedrate to participate in the charade is unthinkable. It may be a game to him now, but it will hurt him at some point. And this industry is probably tougher than he possibly expects, either FOH or BOH.

no

just goes to prove the most dangerous knowledge is the lack of knowledge that the person does not know they do not possess. I agree with you, I have run into many of these along the way. Sometimes, depending on the attitude of that person, it can be fun showing them up. Meanspirited I know, but fun.

You might try getting in touch with Chef Thomas Nalovic, owner of Cayenne Cafe. He is from Guyana. He even named his restaurant after the capital city. Thomas is a pretty nice guy.

Judy Rogers in her book The Zuni Cafe is a major proponent of presalting meats before cooking. Some of the recipes call for salting 24 hours in advance.

I will make small changes in recipes that I am working with, but only minor adjustments. The exception is pastry and baking, those I follow to the letter.

unfortunately, the bottom line does dictate what happens sometimes. Labor costs can break an operation.

OT, and I'm not even sure if I want to start a separate thread on this for fear being completely grossed out, but what's this about worms in seafood? Was I absent from food school on the day they talked about this? ← I have also had this problem with Amberjack which is almost always the fish of the day along the Gulf Coast. (because it is so cheap) Yuck.

Hi U.E. Would you describe this as being more like a milk punch?

about the only thing I can do is log on to wwoz then make myself a po-boy with a tall iced tea and sit back and listen. It isn't the same though without my crawfish bread to start the day and then to end by stopping off at Liuzza's by the track on the way out.

This means there needs to be a "searing" fee instituted.

Bonefish Mac's Website. they are not part of the Bonefish grill chain

check if Trey Yen in Hammond is open.

You know what they say, Keep Austin Weird!!!!!! Love the place.

WIth any luck, NBC will kill it before someone gets hurt. I could only watch about 5 minutes of it, the smooshing ice cream and then tying the hair up, I just couldn't go any further. So sad, such a bad use of hasbeen actors and the chefs they picked.

They want $150 for a 12 inch peppermill because it was designed by Mario Batale, unh, uh, ain't hapnin. The knives look like something designed to impress home cooks who might not know, but think they would look cool in their kitchens. As for the peppermill, I keep using my 30 year old peugot and it keeps on grinding just fine. And they did replace a big hotel mill for $0 because of a defect in workmanship. THey had to send a different model because the defective one was no longer being made. I like that kind of service.

get in touch with the Albert Uster rep in your area and talk to them. Another possibility, get yourself to the Western Foodservice show when it happens in the South of California. A good source for suppliers.

no reason to be ashamed!! embrace your love from your childhood and be proud. AS to the cake, I have no idea, just experiment around some with a couple of recipes.