Dana

Here's a truely poor photo of the spiced butter-glazed carrots on page 335 along with a stuffed bell pepper - one of my husband's favorites. They were exoticly flavored, easy and delicious. I love the cardomom seeds - they add a new twist and lovely aroma. I did add a touch of brown sugar as my carrots were not the sweetest. I'm going to try the veal marengo next week. Can't wait to meet you, Dorie, in Houston on the 21st!!

I ordered mine directly from Robinson's website.

The red is approx 8 3/4 inches tall and 3 3/4 inches at the widest part of the bowl. The white is approx 8 1/4 inches tall and 3 1/4 inches wide. I've had them about a month and love them. And they fit in my regular cabinet. Nice thin rim. The stem is shorter than my Spiegelau so they look smaller, but the bowls are pretty close to the same width.

The Southwestern Chicken Salad is pretty decent (you can get grilled chicken or fried chicken strips) but the grilled sandwiches, namely the Deli Trio, is, for fast food sandwich, really good. Grilled bread, a creamy dressing, 3 types of meats, cheese and a long, crunchy pickle slice. The other grilled sandwich I haven't tried yet - something with bacon.

Chris - are you making your own tortillias? They look delish.

The fish sandwiches are pretty good as far as junk food goes, but they are only available in my area during Lent, and after Easter, until they run out of the fish fillets. Their fountain drinks and pellet ice are just the best - happy hour is 2-4. Drinks are half price.

I made the simple Mexican-Style Shrimp Cocktail, and it was very good, quick and easy. I did omit the clam juice. We ate it more like a salsa in a bowl than cocktail-style in a glass. Herb Green Ceviche with cucumber was delish. I used 3 jalapenos instead of the serranos and it was plenty spicy. Used ahi tuna, as that was the best looking fish at the market that day. Lastly, the Salsa Huevona - lazy-ass salsa. Very simple, and the family really loved it. I did add some additional tomatoes - we had kids and it would have been a little much for them.

My copy came yesterday. This weekend, I'm trying the Herb Ceviche and at least one of the salsas. Probably a guac as well.

Get the Prudhomme Family Cookbook next. It's great also and will further change your life.

Try cutting your cheve with dental floss. Lay cheese on top and cross ends of floss over. Pull tightly.

For shoulder, I make a venison stew. Cut in small pieces, brown, deglaze with beer, add beef stock then the usual stew stuff - garlic, mushrooms, potatoes, carrots, peas, tomato, etc. Thicken with a slurry at the end if it's not stewlike enought for you. Drizzle with olive oil to serve. I may have to make some this weekend now...

I'd be more concerned about the texture of the meat after that long in the marinade. As far as safety, I think it would be fine.

We do the boil and steam method as well, using a combo of liquid and dry seasonings, then steaming with a dry seasoning in a cooler. I like the corn and potatoes done first, as I hate them mushy as well. We keep a small cooler for them and the big cooler for the crawfish. I usually make a dipping sauce for the crawfish as well - mayo and ketchup, old bay and tex-joy steak seasoning. Probably not traditional, but my kids like it. A couple of years ago I bought some big round trays at the dollar store - much better than beer flats.

Sort of - a friend sometimes hires a local personal chef to cook for his dinner parties - usually only 4 guests. I watch her as much as I can - hoping to learn something new and interesting. I help if she asks - she knows I know what I'm doing - and we've become good friends. I've gotten several ideas from her.

Wow, Chris, that's very impressive. How tired were you last night? I know the list thing is a lifesaver - I do it all the time.

How different tasting is moose than venison or elk? I favor elk meat over venison, but I've never tried moose.

Avocado goes well with shrimp, a salad either with a an Asian-style vin or a mayo type dressing, sesame seeds, tomato, etc. However, I think crab and avocado is even better.

I make the entire stuffing and freeze. Thaw the day before - works great.

You were lucky to have found it open. I was in Austin last summer and went by twice, during what were posted as business hours. Closed. GRRR.

ouch, that one really hurts.

Their white cheddar popcorn is quite good as well. I've been pleased with most all the Central Market products I've tried.

I'm not a professional or anything, just a home cook. I can't remember when I've made something that was 'bad'. I can't imagine not tasting ANYTHING I served to anyone, including whatever I make for myself when I'm home alone. What is the matter with these people? Is the pressure so bad that they forget all they've learned? The sanitation issue is something else. How many times can Mike Isabella wipe sweat off his face, then continue prepping or cooking? This really is nasty - tasting, then tapping the spoon on the edge of the pot. I don't even do that to my own husband, and we've exchanged a lot of spit over the 32 years we've been married.

I was thinking the exact same thing. Didn't someone get bumped a season or two ago because he/she "didn't cook"????

How you explored the lassi connection? For my money, yogurt and mango with a touch of cardomom is heavenly.

Back to Max's again this past Saturday. Fried egg sandwich with truffel butter, homemade chips. Tasted 5 wines including a Caymus Cab for $9. Fabulous.