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  1. My wife and I and another couple went to Del Friscos last night for the rest. week menu . Three of us had the 6 oz. filet and one had the mahi mahi. Filet is not IMHO the best steak to judge how good the steaks are in a place, but the steak I had was very good indeed. A friend of mine who sells for a broad line distributor had reccomended the creamed spinach on the regular menu and it was outstanding. I could not see or taste any shortcuts or skimping in anything. The service was excellent and the meal was well paced. As is true in all high end steakhouses everything not on the prix fixe menu was expensive. (6 oz Coca Cola $2.25 !!!) It was the first time I have ever been to Del Friscos and my wife and I want to go back when our retired incom will allow a special occasion visit. colestove
  2. The website for Denver Restaurant Week with the rests. and most of the menus is up. www.denverrestaurantweek.com is the site for the week this year which is Sat Feb 24 to Fri Mar 2. The prices are the same as last year, $52.80 for two and $ 26.40 for one. There is a pretty good selection of places, and many of the menus looked pretty good for this sort of event, where they are going to have a lot of people order the same thing in a short period of time. If it is like last year the weekend times will fill up soon at popular places. colestove
  3. Brooks I have to say that I have read as many of your posts as I see while surfing thru this incredible resource that is eG. Since the tragedy that was Katrina et al I have been even more aware of you and the part of the world you call home. I wish I had more material things that I could contribute to help you and the thousands of others in the same or worse circumstances. I have laughed and cried as I have read yours and others stories, and seen on TV some of the reality that is New Orleans these days.. My admiration and best wishes to all. colestove
  4. Just beautiful.. The balance that inspired pastry people get between ridgid formulas and creativity is amazing to me. I read the pastry and baking forum on a regular basis. Not because I do any of the beautiful things I see but to just be awed by the skill and dedication of artists such as you. Thank you for showing this. colestove
  5. I have to add my second to the above . I took my 90 yr old mother, my brother, his wife, their son and daughter in law, and my wife, on Rons advice. It is a Texas roadhouse for sure with the decor to prove it. It was the best chicken fried steak I have ever eaten and I have been sampling cfs for more than 40 years. The best part is we went for lunch and the cfs was only 6.00$ each. A real deal as they would say in Texas. Thnx for the tip. I intend to go back in June when I have to go back to help my mother for a few days. colestove
  6. WONDERFUL, THANK YOU, THANK YOU THANK YOU!!! Your beautiful post and pictures along with Ellen's amazing posts of her trips are just two of the way more than twenty reasons I am hooked on eGullet and continue to spend way too much time on same. Thank you again and all the many great posters on eG. So much to learn and enjoy, so little time. colestove
  7. YEAH,YEAH YEAH. YOU GO GIRL!!! Sometimes (not often enough) the good people score. After reading about your trials and tribulations, ( I opened 2 places of my own and can relate somewhat) I think I have some idea of the deep joy is the only word that comes to mind that you must be having. Contiued success in your work. My heartfelt awe at your achievement. colestove
  8. WOW AWE INSPIRING Thank you as always. As someone that thinks of "roughing it" as a motel with black and white tv and an unheated swimming pool, your travel and adventures always amaze and enlighten me. I am looking forward to the rest of your trip. Your photos are great also. Thank you again. colestove
  9. I'm not Amy but Chapter One is a BBQ place on Quebec where Iiliff turns into Evans. It has gotten mixed reviews from some of my bbq buddies. I like Big Pappas on Evans just west of Monaco in the same center as the Palace oriental rest. He uses hickory in a Southern Pride smoker. Cooks at 215 to 225 degrees for about six hours. Does two kinds of ribs, brisket, pulled pork, hot links, chicken etc. Also has pretty good catfish, several sides, both sweet and reg. iced tea. In fact my wife and I are meeting my foodie friend who turned us on to the place, for lunch on Monday. colestove
  10. This is not a matter of "how mwny balls can you keep in the air?" This is a matter of how many things can you invent while getting ready to play with them. We at eGullet are extremely fortunate to be able to observe and participate in such a series of projects. Thank you all for the chance to see this from the beginning. The vision and creativity on all sides of the equation is litterly awe inspiring to me. Onlu at eGullet would we have this opportunity. Thanks again colestove
  11. The starting time is 8:30 am and the day runs to 9:00 pm on Food Tv. Sorry for the error. I don't know how to edit a post. colestove
  12. I don't remember seeing a note on Food TV's tribute to Ms Child. If this is a duplicate I'm sorry. Food TV will run tributes to Julia Child starting at 9:00 Am eastern time this sunday 8/22. The tributes will run into the evening, don;t know exact time. Might be a good workout for a vcr or TIVO. colestove
  13. The only thing we have scheduled so far is th 11 of Sept. Either Sat. or Sun. is fine. Lookinf forward as always to seeing the Den. eGulleteers. colestove
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