claire797

While this might be the operative definition of artisanal, it has no bearing on how we use the phrase. Before anyone is interested in how something is made, it has to taste as if it was artisanally made. That is the whole point. I defy anyone to eat a slice of Poillane's country loaf and tell me that it doesn't taste artisanally made. It is nonsensical to say it doesn't no matter what production methods Poillane uses. And it's the same with Gerard. Nobody really cares how he makes his chocolate as long as they taste like they have been made by an artisan. So theoretically, Pop Tarts could be artisanal so long as we consider them #1. VERY delicious and #2. that the Kellogg's company is an "artist" since Pop Tarts are the first and original toaster pastry and the company has strict control over the makings of each Pop Tart etc. -- even if they are spit out on a conveyer belt? So anything that tastes really good is artisanal?

It sure is a loose term. I can't even find it in the dictionary. I think I'll go to Central Market today and ask if I can speak to the artist who made my bread. Everyone seems to be right here. The question is, how long will it take for the word "artisanal" to get a trade-legal definition? Does anyone really care?

Yep they do sell it here, different brand though Give the pudding cookies a try. I think you'll like them. BTW. I didn't have any pudding mix in the house so I made the recipe from the back of the Nestle Tollhouse bag. Yum.

There you go. Homemade chocolate chip cookies made by a master chocolate chip cookie baker -- artisanal Oreos -- not artisanal

The pudding cookies are soft on the inside and crisp on the outside. Then again, maybe they don't sell Jello pudding in New Zealand either!

I think the best recipe for chocolate chip cookies is the pudding mix version. The pudding makes them moist and adds a hint of flavor. Also, if you substitute butterscotch pudding and use butterscotch chips, you will have butterscotch cookies. Other than the pudding recipe, the best recipe is the one on the back of the Nestle semi-sweet chips bag. Best Chocolate Chip Cookie Recipe 2 1/4 cups all-purpose flour 1 teaspoons baking soda 1/4 teaspoon salt 1 cups butter, softened 3/4 cups packed brown sugar 1/4 cup white sugar 1 (3.4 ounce) packages instant vanilla pudding mix (or butterscotch if you like that delicious, artificial butterscotch flavor) 2 eggs 1 teaspoons vanilla extract 2 cups semisweet chocolate chips 1 cups chopped walnuts or pecans -- whatever nut you prefer Preheat oven to 350. Cream together butter, sugars, pudding mix, vanillla and eggs. In separate bowl, mix flour, soda and salt. Stir into butter mixture. Add chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes depending on how crispy you want your cookie. Let cool. Eat cookies.

Foodie52, Believe it or not, we found the Ottosanti at Grapevine Market! I highly recommend this Chianti to all of you. We shared the Riserva with some friends who are very into Italian wines and they agreed the the Ottosanti was one of the best they'd tried.

I can't wait to go back. I'd like to try one of their wood-fired pizzas, though I have to admit I was a little put off by "Wild Boar Sausage". What does this taste like? Is it very gamey? We also had a really good Chianti which I can't seem to find anywhere -- I've looked at Central Market and H.E.B. The Chianti was called "Chianti Classico Riserva Ottosanti"......keyword -- Ottosanti. Has anyone seen this around town? This was the best Chianti I've ever had.

Um. Guess I'd better get back over on the Austin thread where I belong. T&S sounds fun. Believe it or not, I'd never heard of it until this thread. I may just join you guys there. Jaymes, I will check out Reale's....yet another one I haven't heard of. And here I thought I'd at least *heard* of them all.

We finally had dinner there Saturday night. Miracle of all miracles, the wait was only 15 minutes. I had chicken stuffed with morels in truffle sauce and polenta and my husband had the hanger steak and frites. This is a great little neighborhood joint with one major drawback. The noise! Maybe it's because we sat near the center of the room, but the place was deafeningly loud. Has anyone else noticed this? We liked Vespaio but would like to try some other Italian restaurants in Austin. Any suggestions?

I think the new Oreo's with peanut butter (Double Delights) are out of this world. I didn't care much for the chocolate filled Oreos, but the peanut butter variety exceeded my expectations. As for the Chips Ahoy sandwiches, I tried one and gave them away. They were bland and tasteless. My whole reason for dredging this thread up is to warn everyone about Pepperidge Farm's new line of sandwich cookies called Creme Magnifique. Don't waste $3.99 to try them. These are the worst, dryest, blandest cookies imaginable.

Hi All! Just found this board and love it! I'm an Austin foodie who's lived in Chicago, New York and Connecticut and sadly, have been disappointed in the Austin restaurant scene since moving back home to Texas. Maybe I just haven't been out enough. The dining out club is a great idea! My favorite restaurant right now for consistency, value and quality is probably Houston's. Sad but true. I also like some of the more eclectic places like Castle Hill and am dying to try Vespaio. Have any of you heard of Rob Balon's "Gonzo Gourmets" club? He promotes it on his website www.diningoutwithrobbalon.com. It sounds pretty fun, but maybe we could start our own with eGullet members. Foodie52, Which Central Market do you teach at? I haunt the South store. NewYorkTexan, Is the guy who runs the Russian store named Sascha Lipshiz? If so, I know him. He used to be a personal chef and he's really nice. Jaymes, Wish I could help you with the butter situation but I haven't branched out into fancy butters yet. Anyway. I'm looking forward to hanging out on this bulletin board.