bmdaniel

Party is less exciting that way....

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? I wouldn't - it's the kind of place I wish I liked more than I do. Too many misses. I might choose York Street over it though, unless I had a Southwestern preference.

It's either a powdery white substance that will get you killed in Juarez or Coca-Cola imported from Mexico, chiefly because it is still made with real sugar as opposed to HFCS. I reckon either would be good in a Cuba Libre.

Project - I studied math but couldn't bring myself to read your post. I do know, (unfortunately without equation back-up), that a good way to get reduced stock ice cubes to come out is to have ice cube trays that nest. Just put warmish water in an empty one, then set the one with the cubes in it in that for a few seconds - they will release nicely (even from cheapo trays that don't release regular ice all that well).

I forgot about Tei-An; I second this if you are interested in Japanese food (and having a chance to taste excellent, handmade soba).

For high-end, I think it's hard to miss with Charlie Palmer, but something a bit more local might be York Street or Stephen Pyle's. I have never been blown away by Fearing's, especially for the price. Stephen Pyle's new Mediterranean small plates spot Samar is good too, but more casual. We had my wife's b-day dinner at Wolfgang Puck's new restaurant, Five Sixty, at the top of reunion tower last night. The food is very good (maybe not as good as Abacus, York Street, or Pyles, but very good) and the view/experience is probably the most fun in Dallas. I thought service was a bit hit or miss though. Lola is unfortunately defunct. The new chef at the Mansion (Bruno Davaillon from Ducasse's Michelin Starred Mix in Vegas) seems to be getting good initial reviews, but I haven't been. Tex-mex there are a lot of good options. I'd probably go to Mia's or Avila's myself, or Cafe San Miguel for more of a mex-mex meal. The BBQ is just thoroughly mediocre. If I was going to go anywhere, it'd either be baby back shak or Baker's ribs, but I'd just as soon have another tex-mex meal. Smoke gets amazingly mixed reviews, but is a new upscale barbecue restaurant. My one visit was pretty mixed as well, but I have seen word that it's evening out.

I made the drink tonight with 2/3rds lemon hart 80 proof, 1/3 wray and nephew. Probably silly, but very enjoyable. Really wish I could find a way to get the lemon hart OP in texas.

I use a glass soda siphon I bought (heard bad things about the ISI metal siphons) but use ISI chargers - I am not a connoisseur of fizzy water, but cold water, 15 mins with charger on, 15 mins with charger off before use seems to produce water as good as commercial (all per my soda chargers instructions). Used it tonight to mock up some ginger beer (rich simple, muddled ginger slices, soda) for a gin gin mule - tasty if seasonally inappropriate.

I agree that this woman is ridiculous (or at least her list is). This is an interesting subject to me, however. I am very allergic to pine nuts (not anaphalyctic level, but one step removed; if I eat them I will have severe swelling anywhere they touched, including my throat as well as general swelling of the face and eyes). It is amazing to me the number of times I have been served pine nuts after specifically asking or mentioning my allergy. Pesto is the most common agitator - almost as if people forget that it contains pine nuts. Some places do an amazing job (El Bulli removed all pine nuts from the menu for everyone the night I dined there, despite the pine nut shabu shabu being on the menu at the time), but I have been stunned by how many don't. I even ate a michelin starred restaurant in Mallorca where I told them I was allergic to pine nuts, they brought an amuse with pesto, we asked specifically about the pesto, they apologized and took it back and brought a new one without pesto, and I am convinced it was just wiped off (based on a subsequent mild reaction including visible swelling of the lips). I'd be interested to hear stories from people who work in kitchens about how allergies are handled (the good and the bad).

Doug - Is the flipside of that result on oxygen in the bag that botulism is likely an overstated risk?

I made a passionfruit bourbon sour last night - a fine drink, but nothing to blow your socks off. I used lemon and then passionfruit syrup as the sweetener; It was a little hard to balance because I don't think the p-fruit syrup I have is sour enough to use alone, but in a classical sour proportion it was pretty bracing.

You can order AF to Texas from drinkupny.com. Free shipping on orders over 100. (No Affiliation).

I have always felt the same way and considered it a personal failing - I love gin cocktails, but am not particularly interested in drinking straight gin.

A question I don't think has been addressed: If I buy meat in bulk and intend to freeze some (before later cooking sous-vide), it seems the easiest thing would be to break it down, season it as desired, vacuum pack it, then just toss in the water bath directly from freezer. My question is whether having, for instance, salted a piece a frozen meat for a month will have undesired effects (e.g. corning it), or if that is mitigated by freezing?

I think it's unfair to say nothing compares to Goode Co - there is plenty of equally mediocre BBQ in Dallas. I've been meaning to try this new place: http://drbellsbbq.com/index.php?id=2 Anyone been?

Interesting - I hadn't seen Trader Vic's suggestion, but speculated on this variation in the tiki thread. Let me know how it turns out.

Has anyone tried this? I'm going Friday and will report back if anyone interested.

I have tried this approach many times, with great success - if you like a very well developed crust, it can't be beat. Yesterday I tried a new approach which I think I might like even better - poaching the thick steaks in clarified butter, flavored with garlic, shallots, and herbs (adapted from this Michael Mina recipe for a whole rib roast in the Washington post). While you don't get as good of a crust, it is pretty easy to acheive a perfect level of sous-vide like doneness through the entire meat and a nicely seared outside. Flavor is tremendous also. It's a bit of a hassle to clarify all the butter the first time, but it is reusable in future applications (or great in other savory dishes - I ladled some out for a mushroom accompaniment). It's not quick either (took about 40 minutes to get an inch thick steak up to temp), but it can be used on thinner steaks better than the Ducasse method (the amount of meat cooked by a quick sear in a hot cast iron pan was negligble). Once you get the butter temp figured out, it's also pretty much set and forget. I am just guessing on this point, but I wouldn't suspect there would be any additional fat content/butter absorbed in this process vs. the Ducasse ladling - the steaks certainly didn't seem oily or greasy. I don't know if I would bother if I had a sous vide setup, but without one its a great way to get those beautifully cooked results (I wish I had a picture of perfectly medium rare steaks). Has anyone else used this approach?

Thanks for the input. According to Google Maps, the #81 and #82 buses stop right by Feast and run within a few blocks of her hotel. If she's willing to take the bus, would you recommend she opt for Feast over Voice or T'afia? I would say Feast, Dolce Vita, and Da Marco (depending on how fancy she wants) all over either of those. Catalan is bussable too, and probably my favorite. Another option closer to downtown is Ibiza (not walkable but closer than Reef or T'afia). Honestly, to me, the idea of T'afia is much better than the food. Reef is very good seafood, but to me, not as good as those other places. ETA: Another great option down Westheimer would be Hugo's. Authentic upscale Mexican, probably something you can't get in Michigan and very excellent.

As of yesterday he just had Himalayan truffles, FYI.

In downtown Houston, needing to be able to walk or take the light rail is pretty constricting. My comments would be: Reef, T'afia, and Voice are probably the best bets for dinnerish places under that constraint (Reef would be my pick). Feast is an excellent choice, but doesn't meet the transportation criteria (she would have to take a cab unless she really, really wants a hike). If she's willing to grab a cab, it opens up a bunch of other great options (Catalan, Da Marco, Dolce Vita, Textile are all excellent). Treebeards is a great lunch option.

Eat one next to a regular onion - it definitely has less bite. They aren't apples.

Try the recipe I posted upthread - I thought it made a balanced drink at different ratios than you are using. I also think the two rum approach makes a nice drink, but it might be too much hassle for your class.

Enjoying an 8th and Collins right now - a surprisingly good drink. Despite the small proportion, this is a holland gin drink. A really nice showcase for the Genvieve.

I got lucky - my copy just arrived last night. Although, I was a bit surprised in that it's closer to what I would call a pamphlet than a book.