Lyle
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Posts posted by Lyle
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After reading these replies, I couldn't stop thinking about Adam.
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This link, citing a letter to the Illinois Pork Producers Association, tends to mirror Katherine's assumptions; it's all about economics. With a fat content twice that of cow's milk, I'd like some!
Key paragraphs:
"Porcine do lactate and their milk I will assume would taste great, because it is made of 8.5% fat in relation to the fat that makes up 3.5% of the components in cows milk. The other components such as lactose and water are found at nearly the same percentages in pig's milk. However, pigs will on average produce 13 lbs of milk in a day as compared to cows that produce 65 lbs of milk on average per day. Pigs unlike cows cannot become pregnant while lactating and therefore possess a severe economic problem to producers. whfle pigs consume less feed per day, economics does not allow pigs to be a viable source of dairy products.
The biggest challenge facing the porcine dairy industry is collecting the product. Pigs on average have fourteen teats as opposed to cows that have four teats. Pigs also differ from cows in their milk ejection time, a cows milk ejection is stimulated by the hoimone oxytocin and can last ten minutes, where as a pig's milk ejection time only last fifleen seconds as the suckling pigs stimulate the release of oxytoc in. The technology of a 14 cupped mechanized milking machine that can milk a pig in 15 seconds is not available to pork producers."
So it sounds perfectly feasable, but only if the product were a worthy enough luxury item making its production a viable interest.
Anybody got a pig to milk?
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Alain Passard.
But in that case I'd probably need a double oven.
double oven
double oven
double oven
double oven
My newish mantra.
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Everyone should stop and read definition of a bistro, paying particular attention to my posts of July 1, 2003, before continuing on with this thread. There will be a test on Monday.
Required reading for the course is any of the menus from establishments mentioned in this thread. Extra credit will be given for field research.
Because I always stay prepared for proposed tests, the proper link.
Thanks for nuthin', Bux. Because of that, I'd re-read this same thread almost thirty times before I figured out your mistake.
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I have to second that for the Central Market in Austin. Always interesting, never had anything from there that was below quality baked goods.
Does the CM in Austin make their own bagles? The CM in Dallas sources them through Einstein, something I despise.
As for pastries, Weikel's in LaGrange. Kolaches galore.
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If you like I can try to get some figures on the total number of people employed at Tavern in various capacities.
That's certainly not necessary. I was just trying to scope the magnitude of the operation. The fact you spent a several hour clip there and didn't even see all the prep areas speaks volumes. I've never been to the the Tavern OTG (though my wife has several times), and I had no idea the number of diners they service. It drives me crazy imagining how they would pull that off with a proper degree of quality.
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Ellen, I doubt you were even attempting to keep track of this, but if you could estimate the number of people preping in the prep room with Fernando I'd be most appreciative.
Incredible report. I'm glad you were able to tangent into other areas of food prep besides eggs. Thank you.
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In Dallas, it's Wild About Harry's for great (and I mean great!) hot dogs and custard. The original shop is still my favorite. The cookie-cutter expansion sites just don't have the same character.
The original shop should be your favorite. A few weeks ago I visited their Preston location, only to find out it's now inhabited by a waitstaff! I was very disappointed. Just not the way to order a dog. However, their custard is to die for (and by).
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I may have you all trumped. I used to eat economy-brand hand lotion. I remember it being somewhat sweet. The expensive stuff was too fortified, along with my value-concious mindset. That couldn't have been good for me.
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Sweet potato sticks with a cream-style dressing are a delicious snack.
Raw white potatoes are for the uninitiated.
And the tourists.
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We have covered LOLA, The Mansion, York St., and The French Room (for which I've a new respect for) quite thoroughly. What about real bargains in the metroplex? Where do you feel almost guilty eating because you can't believe it's that dirt cheap?
I'll start with a couple. Fadi's Mediterranean Grill on Knox. $10 for a huge plate of Mediterranian specialties and your choice of meat or fish off their constantly rotating menu. It woulden't be a bargain if it were of poor quality, but even the meats sereved off steam trays manage to stay moist and tender. I've yet to have a poor expierence here.
The other is Monicas. 'Nuff said.
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Goff's does have killer onion rings, but the place is sort of pricy for a burger joint, and it's FILTHY (I'm sure the kitchen is clean). Actually, after visiting maybe 20 times, I finally got to hear the owner's legendary wrath last week. He was berating an employee about ketchup sqeeze bottles, but I think he's lost his energy over the years. It started off at a high tempo, but he sort of petered out and it ended in a simple scoff. I think one day I may just plop myself down at "his" booth with my burger and see what he's really capable of.
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OK. I was the guilty party, at least in college. My roommate once awoke to me finishing her last sandwich meat and bread at something approaching 6 in the morning. This had apparantly happened several times before (although I coulden't remember them) and she went into a tantrum. As we were both dirt poor (and still are), I offered a solution; a tip jar. $1 for component meals, $2 for prepared meals. This worked because, although I helped pay for groceries, I never did the shopping, except for alcohol. It worked; I got to keep my cheap apartment, she got rich, and I eventually managed to buy myself a wife.
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Not necessarily on-topic, but also not worth a new thread; do you Houstonites know if Liberty Noodles is still open?
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Hello Richard. After a near month long vacation this summer I've been in work hell and haven't been able to cyber-gullet much at all, but after seeing DFW polluting the top of the West/Southwest forum, I thought I'd add something approatching two cents. As for "interesting" dining, I haven't done much for the past month. Lots of take out from Eatzi's and every Gene Street restaruant threefold for office eating, two meals a day
. I will, however share my recent re-discovery.I used to live near the intersecton of Forest and Greenville which, besides being very close to one of the best "catch-all" Asian markets I've ever visited (in Richardson), holds my favorite Italian restaurant in Dallas that has managed not to close it's doors, Momo's Italian Specialties. The menu is near encyclopedic. We popped in two weeks ago for dinner having not been there since changing residences two years ago. It's still BYOB, and as the menu is approaching 30 pages with full descriptions of the origions and technique used for each dish, the staff is paitent and has always guided us to their "favorites", which really do change from server to server. Excellent salumi, which I really need to source sometime. I didn't know I would miss eating here pseudo-regularly as much as I do now.
Other than that, the area near where I now reside has gone from my restaurant hell to a nice safari. Little Korea around the intersection of Royal Ln. and Harry Hines holds many, many surprises that I have yet to find mentioned in any of the local English language press. As a matter of fact communication can be a big problem (I once had to describe something I needed in Spanish to a busboy who went back to get it for me...can't remember what it was though) Just walking along the storefronts and peering into the windows was the only way I learned what each business was. Not a warning, just a head's up: if the sign is in pink neon, it's probably a, uh, sauna. Not alot to eat in there, although I think there was a thread on that a while back. The place I continue to return to though (restaurant, not sauna) is Soul Garden, west of Harry Hines on the north side of Royal. No English sign, but a few English-like menus. I really love this place and almost every condiment appears house-made (in that it differs from most other area restaurants which seem by taste to source from the Korean market on the east side of Harry Hines north of Royal...nice market though).
In about two months
I should be on a more convenient dining schedule and should be "getting out" more. If you haven't been, definitely give The Mansion a try. Still my favorite. Room rates can be reasonable as well for a nice "get away" from the dying grass. If money is a major concern, go for lunch. Their $25 three-course menu is about the greatest bargain in the city IMO.Richard, what do you really enjoy about DFW dining? What do we need more-of better-of? Other than bbq, of course.
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Last I heard he was alive and periodically broadcasting and remarried. That's year-old info, though. I didn't really have a close relationship with him, only with one of his granddaughters who I haven't talked to in awhile. But if he's still with us be sure he's currently bettin' him some horsies
.And yes, if he's still broadcasting, its slime slime all the time.
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My vote would go to Weikel's in La Grange.
Gee, Kolache's isn't what I remember La Grange for!
A haw, haw, haw.
Wow. Along those same lines, you'll never guess who I ate my first kolache at Weikel's with: Marvin Zindler, about five years ago, right after his wife died. Since then my in-laws moved right outside of La Grange; therefore I get the Weikel's kolache treat far too often
. I believe they also do a raging mail-order business as well. I highly enjoy them.Edit: Oddly, to me, sweet kolaches go well with bbq.
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CNBC just ran a piece on how NY bars are serving tobacco-infused liquor to help compensate for the smoking ban.
Interesting, but potentially dangerous. Nicotine is a poisonous alkaloid that can cause respiratory failure and general paralysis in a dose of less than 50 mg. Smaller toxic doses can cause heart palpitations, lowered blood pressure, nausea, and dizziness.
The good news for smokers is that smoking one cigarette equals around 3 mg of nicotine, which merely increases the heart rate, constricts the blood vessels, acts on the central nervous system and makes you feel good. However, these bars had better be very careful about how they are infusing their tobacco, or they may give someone a lethal or serious sub-lethal dose of nicotine. I would not be surprised if it were actually against the law.
Slkinsey, most full-flavor cigarettes only contain aroung 1 mg of nicotine. And I believe that oral and digestive absorption of nicotine is less effective than lung absorption. It would be one hell of a tobacco cocktail that would poision one already resistant to nicotine.
Should tobacco stock, highly reduced, be covered in the eGCI?
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Lard rules.
Oh, and yes, it certainly does.
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Dessert.
I used to have a long list of things I didn't get, but would eat. I never enjoyed okra, until I finally had a nice specimine sublimely prepared (and that doesn't mean disguising and nullifying the okra). Now, if I consume inferior okra, at least I know the possiblities. I never enjoyed natto, until I finally had a nice specimine sublimely prepared (and that doesn't mean disguising and nullifying the natto). Now, I don't fear it at all. I can see what was intended.
I've had lots and lots of "good" dessert and my wife continues to surprise me with her pastry skills. But as a course? What were they thinking?
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Thanks for the pics.
*Edited out a stupid question. Apparantly I can't read.*
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What I'm talking about is a chain version of the corner deli of old, with a Boar's Head-type quality level on the meat side, a bread quality level approximating a good supermarket or warehouse store in-house bakery department, and vegetables on par with a chain like Ruby Tuesday's salad bar.
This is already working at many supermarkets. I avoid Whole Foods during lunch because of the gargantuan crowds. I wasn't expecting much, but eating my first deli sandwich from our Tom Thumb kosher deli was a surprising treat, not just sustinance. It does seem pretty doable to lift those operations and place them independantly across the city. The problem would be getting customers to differentiate between you and the Subways located next door and across the street.
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Cut fresh ricotta cheese into small chunks.
Interesting. Here in NY, fresh ricotta cheese is rather wet and loose.
Do you ever peel the tomatoes, or is that too French a thing to do?
Here is it just solid enough to stay together if you cut it carefully. When I say chunks it is not as in a firm cheese. Just larger barely solid pieces. As soon as you stir your pasta in the bowl is starts to break up. That is part of the wonderful flavor of the dish.
The way I learned this dish is you leave the skins on so there are actual chunks of tomato to pick up with the pasta. Obviously perfect tomatoes are a must.
For that very reason when I make this I use crumbled ricotta salata. The little crumbles get into the tomato cavities. As it's more assertive than other ricottas I get locally, a little goes a long way.
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3. For crispy, thin crust pizza, try keeping it in the fridge for a couple of days before using it.
I've tried this and I do get a proper texture, although I can get the same by making a wetter dough in shorter time. Fresco, don't you taste a bit of bitterness with the dough left to age in the fridge? I always have.
Best of Texas: Bakeries & Pastry Shops
in Texas: Cooking & Baking
Posted
Foodie52 or Newyorktexan, do you know/remember who it was that supplied them?