awbrig

we need a more detailed review....

I have sea salt only... (coarse and fine) I have yet to buy any of the many interesting flavor enhanced salts out there! Anybody tried them?

I prefer this method.

Tommy, Nice pictures! Looks great... But when you have me over for dinner, are we going to have to eat on your floor too?

picked up a great salsa - actually bean dip at Williams Sonoma yesterday... Cuban Black Bean Dip made by the El Paso Chile Co. It has black beans, jalepeno, sweet red peppers and an undercurrent of rich gold rum...I recommend!

anyone have a great recipe on how to make homemade baked beans?

One of my favorite recipes uses panko.... Panko and Ginger Crusted Chicken with Stir Fried Vegetables and Sweet and Sour Mustard Sauce

current information regarding new restaurant openings, chef changings, new hot spots, closings etc...to inform guests? Thank You.

point taken However I am not as good as most of you at describing what I am eating or using the proper adjectives to describe food or as to why I dislike or like someting in fine detail. I will however go out and buy 5 assorted bottled salsas and a few fresh salsas and try to compare them for anyone interested on a separate post - in the next few days - with pics, of course...

Steve, I wasnt try to pick a fight with you I love salsa. I, of course, like fresh salsa the best. If I cant get fresh salsa or dont have the time to make it - which I rarely do - I will pick up a bottle of it or a container in the refrigerated section of Whole Foods. Most of the time they are very poor. I have been very disappointed with Rick's salsas and bottled sauces because of the fact that I love Frontera Grill so much that I have high expectations of his retail products to be of superior quality - which I feel they arent. In others words, they taste bad to me. Right here in front of me I am trying the Frontera Grill Tomato Jalapeno Salsa and it has a very strange aftertaste. My wife and my friend Greg both concur it tastes awful. It doesnt taste like salsa. My wife and I have found that his salsas have very different flavor combinations that do not work together - in our opinion. And most have a strange aftertaste. We have tried them all and havent found one we liked. As far as what bottled sauces we do like I will have to goto the store and pick up a few that I enjoy and get back to you on the names. Ill try to do a salsa tasters test in the next week or so complete with pictures and brief reviews. Anyway, if anyone does like Ricks sauces I hope you werent offended by my post and that you continue to enjoy them.

Speaking of fresh salsa, do you have a great recipe for one? Im planning on eating a lot of chips and "fresh" salsa this weekend as I watch the playoff games!

You would expect them to be on the high end being from Bayless and costing almost $5 a jar but they are mediocre to really bad depending on what kind you get...

I never said that Rick should turn down any money or not make money off any products or restaurants. If he does further his product - he should do it right or not at all. Charlie Trotter / Daniel Boulud are examples of doing it right, as far as quality. Emeril and Bayless - the other extreme. I love Rick's restaurants and have been to Topo and Frontera probably 50 + times - I am a huge fan of his cuisine. However, I am greatly disappointed in his savory salsas and sauces. They are a poor reflection on him and his fine cuisine - In my opinion. I am not saying anything about the man or his success at the restaurants - which, again , I love. But his salsas suck. They do. I do make my own salsas but sometimes I am pressed for time and buy jarred salsas...I try to buy the top I can find and have found some very good and some not so...

belmont, I have a great parsnip mashed potato recipe I want to try out very soon!

when they are so delicious at the restaurant. Yes, I know they are fresh there but I do not understand how he can put his name behind these products? They sound good and look pretty good but they are actually very poor - all of them...and not worth the premium price he charges. What do you think of the sauces?

wow can you really do that?

ok, so what happens? this sounds like a good one

Dont use your teeth though

a beer opener is much easier pretty easy too...

pull what? sorry, I guess im not familar with those expressions...

what happened the rest of the night...dont just give us the beginning...finish the story up!

Thats funny, you just emailed me how much you loved the picture... Its just a bra ad...anything you can find in any Sears magazine...

i went to a local department store today and asked them about this new Wondra thing - told them im from eGullet and they directed me to this:

if you can make it Ill go out and get another bottle! Update: Couldnt wait till it opened up..could you? On the bottom of the second glass, and drinking with a Ranalli's thin crust pepperoni and sausage thin crust. Yes I know it would go better with a rare filet w bernaise but hey you do what you do. Cheers. Im also taking pics of my Opus - Pizza combo!