syoung68

mmmm. Sonic's Chili Cheese Tots. They are so bad for me. I know with ZERO uncertainty that I will have the worst heartburn, but I do not care. I can not believe that no one has mentioned pork rinds. This is one of those that I am NOT ashamed to be seen eating, but I am ashamed to be putting them into my body. It happens once a month or so. There are plenty foods that I know I should not eat, I am a giant Taco Bell fan, but I am not really ashamed. However, we had a themed party a few years back, and everyone had to bring food that they most probably would not eat. Examples included the cat litter cake, easy cheese, and anything with a can of soup in it. I made spam and french fry casserol. While I will probably not ever make it again, I am slightly ashamed to say, not only did I eat it, it was good.

There is something to be said for the ultra thin cracker like crusts of Dominos and Pizza Hut Pizza, but my shame takes it a step further. Once or twice a year, I MUST have pizza rolls. Yes those little square pillows of pizza like substance. It does not even matter what brand. Every once in a while we have a frozen snack Sunday. Pizza rolls, taquitos, etc. It is so wrong.

my favs (from my grandmother) are smidge and scosche.

Last night I cooked two ribeyes and had blanched green beans and red onions then sauteed them with a vinaigrette. I also like grilled radicchio or a grilled romaine salad with blue cheese and bacon. We rarely do potatoes, but when we do it is usually rosemary or garlic fries.

That is what I figured. I get to Austin and Houston often enough to skip BBQ in Dallas. Currently I am leaning toward Stephen Pyle's, would you choose Local over SP?

That is what I assumed on the BBQ. Upscale Que does not entice me at all. I want a joint on the side of the road somewhere. I am sure there will be plenty of tex mex to be had for lunch with the fam. I read that Lola was closed right after I posted - that is unfortunate. York Street or Stephen Pyle's sound like the right direction. Thanks.

My family and I are going to be in Dallas in mid Feb. and I am looking for one high end night (sans kids), some good Tex-Mex and BBQ. We have been to Abacus and had a great meal, but would like to try someplace else. Is Fearings worth going or are there better suggestions. Palmer's? Lola? Though my wife and I are certainly carnivores, steak houses do not appeal to me as I regularly cook prime and even dry aged beef at home. I have read that Dallas BBQ is not that great, especially when compared to other areas of the state, but it has to be better than I can get readily in New Orleans. As for Tex-Mex, Mia's?

I got it for Christmas and love it. I already made the roasted tomato and cheese appetizer because it was just way to easy to pass up.

I am generally not brand loyal, but there a re a few MUST haves; Ketchup must be Heinz Chocolate Syrup must be Hershey's Red Beans must be Carmelia's Mayo musst be Blue Plate We do shop at Sam's so there are pleny of brand names (Zip Lock, Glad), but bought in bulk.

I think you are referring to the use of an ISI Cream Whipper and the Micro. You make a normal cake batter, put in the whipper, charge it with a couple of N2O canisters, squirt it into a ramekin and micro for a minute or so. Ferran Adria calls it "the lightest, fluffiest cakes you will ever eat." It is sad, I have all the equipment and have not tried this yet. You can also make Troll Cream (Vauquelin)

I have a Pampered Chef version of the Slap Chop. I use it whenever I need a quantity that would be a pain to cut by hand, but not enough to warrant taking out the food processor and cleaning afterwards. The problem I have with the chopper, is that it is not uniform in it's cutting. I primarily use it if I am cooking the veggies. It works great for a mirepoix, or as is more often the case with me, the cajun trinity. If I am concerned even a little about presentation (e.g. in a salad), I reach for a knife.

I have a hundred or so cookbooks and rarely use the recipes verbatim. Years ago I stopped buying cookbooks that are merely a collection of recipes. I look for stories and history. Other than that, I will buy a specific region (Thai, Indian) or restaurant (Les Halle, Alinea, anything from Thomas Keller, etc.) cookbook as well. I am an admitted bargain cookbook addict though. If it looks vaguely interesting and is on sale for a deep discount, I will buy it. This usually happens when I am dragged into a TJMax or Marshalls. Then once a year or so, I have a big clean out.

The latest from Texas - Deep Fried Butter http://www.slashfood.com/2009/09/03/deep-fried-butter-to-hit-texas-state-fair/

I moved from New Orleans to the Boston area in the 90s and was waiting tables when a lady asked me for a Fahk. As flattered as I may have been, I needed some clarification.

Chris is a fantastic creative chef and this venue is PERFECT for him. I can't wait.

agreed. I did have a great meal over all though and it is a bargain.

DO NOT DO IT. I absolutely hate mine. You can actually get decent squirrel cage recirculating hood that are relatively inexpensive. I put one in at my previous house. The vent I have now in my over the range microwave is totally useless. When I redo my kitchen, it is gone. I have two kids (2 and 5) and a microwave is handy. One thing I am considering on redo, is creating a space below the counters to house an inexpensive MW. Either that or adding an outlet in a pantry and putting it in there.

chipotle was a relatively unused pepper

For the record, I am not excusing bad customer service, but who knows what happened that night before Verjuice stepped into the bar. Not to mention, PDT is not exactly a big place and I am not sure how I would feel if another patron was taking pictures. I am going to assume that Verjuice was NOT using a flash. As for Johnny, I met him at Tales of the Cocktail this year in a seminar and he was very nice. Anyone can have a bad night.

It is hit or miss in the New Orleans area. When I see them I buy all the bags.

could this be the umami of cocktails?

The original (and still available most places) po-boy was french fries and roast beef gravy on french bread.

I saw some at Rouses on the North Shore yesterday but did not buy any, so I do not know how sweet they were.

Tweaks are always welcome - I will try the Peychaud's in about 10 mins. I have no Benedictine in the house, so that is out - for tonight.

I wanted to make a fall drink and instantly thought of apples. After some experimentation I have something that I like, but it needs a name. First I made a spiced apple syrup. I brought 1 cup of 100% apple juice to a simmer with 1 cinnamon stick, 1 clove, and 1 cardamon pod. I reduced by half, let it cool, removed the solids and into a squirt bottle. The Drink with no name 2oz Laird's Applejack .5oz Cruzan Blackstrap Rum .5oz sweet vermouth (Rossi) .25oz Spiced Apple Syrup - maybe just a bit more but .5 oz is too much dash of Angostura Shake and up into a cocktail glass - it might be cool to do it like a Saz in a tumbler I have been garnishing with a dehydrated apple ring.