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nocturnalsunshine

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  1. I havent been to this site in a WHILE but I will say for Mexican Place I cant reccomend this one enough Urban Taco Urban Taco 5331 E Mockingbird Lane Dallas, TX 75206 Phone: 214-823-4723 It is next to the Mockingbird Train station and DART takes you right to it. Tacos are more expensive than Taco bell, but are 110% worth it. Meat is flavored all the way through and super delicious. The head chef knows his stuff and makes a simple plate of three tacos a tour of taste through the streets of Mexico. And freshly made Churros cannot be beat. The location is great and lots of shops and people watchi
  2. so I have a off type of living arrangement I work monday through friday and my girlfriend lives with me thursday, friday, saturday, sunday and monday. So those nights I really cook and make it pretty nice. but on nights when im alone and its just me and the dog and the computer, im all about bachelor chow most nights. my current bad addictions are Frozen Little Debbie nutty butty bars those Archer Farms Kettle chips, Zapps Spicy Crawtators. I used to be terminally hooked on Long John Silvers fish and chicken, then I got sick and im done with them now. My cholesterol thanks me. Insanely expen
  3. I was just gonna have a get together and a few of the guys coming love hot stuff, so now its official ill have to do the habeneros stuffed with cheese. there is this nice smoked goat cheese at my local grocer. THANKS!
  4. the last time i had seared scallops i served it with mashed sweet potatoes with a bit of wasabi and heavy cream mixed in. i tried to keep mine "dry" so that i could mound it up high, scallop on top two around the bottom and the sauce around those.
  5. I love that commercial, i saw it the day i was having bacon and donuts for breakfast and then went to old navy and got some underwear, i laughed all the way there and back.
  6. Man Ive been by that place tons of times and once or twice when my girlfriend said she wanted to learn more about wines, we thought about it. Things kept coming up and we had to put it off, man, I am glad I read this before trying that. And soon, this month, we are moving to Preston really close to the Premier, good heads up. Damn I love Egullet.
  7. Im curious about Arkansas as well. I was born there in Stuttgart. It was actually mentioned in The Man Who Ate Everything, by Jeffery Stiengarten for a little barbecue place. It has since burned down, but was really good according to my parents. They grow lots of rice and do tons of duck hunting there but I dont recall any hands down Arkansas dishes. I remember when I was younger eating thinly cut fried venison steaks for breakfast.
  8. I didnt see the Dallas Texas one... But since the corn dog was introduced at the State Fair of Texas which is in Dallas, I would have to say the Corn Dog is our dish. Then a close second has to be Chicken Fried steak. To totally make it Texan, I know a place that serves it as "Texas Chicken Fried steak" instead of gravy its covered with Chilli and Jalapeños.... *looks both ways* Best. Breakfasst.Ever.
  9. I cant believe it, oh the Taco Thing i believe, but wasting much of my lunch hour reading about it, that is what i cant believe. I am trying to see where the taste can be improved lol. I would SO make that and eat it and maybe die a happy man.
  10. This is close to the topic but I had an interview some years back and got the job but was shocked at the interview process. After two interviews the employer wanted to meet for lunch to do the official offer. He reccomended a place and he also suggested I order this certain dish. Some pasta dish. I agreed we ate, nothing to it. He offers me the job and tells me that he offered it to me becuase of how I seasoned the food. Meaning I tried it first then adjusted rather than just dumping salt on it. Which to him said that I was willing to try things another way before just making my own changes an
  11. My kind of topic. I just got fed up with my fridge the other day and starting plotting a way to keep things better in that box referred to as the AEOF, arch enemy of food. Its kept good the last few weeks and its making life easier. I keep my fresh meats on the bottom and try to buy them the same day or a maybe a day ahead of using them. I put a few large plastic container, like a shoe box one with holes in it lined with one of those lunch kit ice things and a hand towel that drains the water or other liquid to the second container. I have to clean it out right after I use the meat but its mu
  12. I almost forgot about this thread. But im glad its still here. Lots of interesting information. I agree with a lot of ideas here, specially that the people who falsify allergies make it bad for those with real allergies. Weirdly enough ive never heard of people growing out of allergies till now. Now I've heard getting over them by building immunity. I read the Soul of a Chef a while back and there is a part about Michael Symon. He talked about being allergic to rabbit and how he got over it. He ate a little everyday even though his head would get swollen. My girlfriend is even allergic to
  13. That bothered me as well,I wished it were a bit more crowded becuase I want them to do well. I plan on going back soon and get, oh, say, the right side of the menu.
  14. I have one from the Calphalon Katan Series and I use it cut everything. It has become my "goto blade" I have others but if im on auto pilot I just grab it ouf of instinct and go at it. I used it a while back for a terrine where I minced some chicken. I use it for mincing garlic Quick chopping of veggies for stir fry then right to the wok with it, makes a great scooper for transporting from board to wok.
  15. I made some a few weeks back and started with some Onion Confit, got a bag on sale and was itching to use them. Cooked the onions, 6 small ones frenched 1 cup of olive oil and 1 stick of butter on high for 4 hours then on low for 12 hours in the crockpot. The next day i added some to some beef stock and had the most amazing onion soup. A little cheese on top and crusty bread. I thnk the Confit was the key.
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