Lyle

Well, as you most likely know, there is a large Austin contingent here at EGullet. And, yes, it is difficult to go wrong at the Mansion. It is the home of the best dining experiences I've ever had in Dallas. I keep saying that, yet it's been I believe over a year since I've been there .

Welcome, Cindy. Do you have any other favorite D/FW haunts?

Especially in lower priced cash only places, I prefer the odd coin value ($3.73) that, when taxed, eliminate the need for coins being involved at all.

Here is Kim Harwell's review of the place. Gee, I may make it over there sooner than I thought. Lonesome Dove home page.

And read a book.

So I understand that bay is a tree. Is it more of a bush, or does it turn(untended) into a towering monster? We have more trees in our yard than I can count (no good at the countin'), and I doubt I've ever tasted fresh bay, so I think I'll give it a shot...in the pot. I won't need a four gallon pot, though, will I?

Roasted tomatoes and peppers with, er, cheese. Oil, of course.

Two of my favorite and most exciting restaurants in Dallas proper are Ciudad D.F. [fascinating Mexican] and York St. where Sharon Hague in working. Also good, if not as unconventional, is Lola. All three are located in uptown. Personally, you can't go wrong at Ciudad. It's far and away the best Mexican food I've eaten in this city, and a glorious room to boot. Oh, and Foodie52, I'm very interested in what you have to say about Lonesome Dove Bistro. I'll be working in Ft. Worth for a bit next month and, from your previous posts, have planned on dining there.

I feel more Yankee than ever, though still not very. At least we would add cheese occasionally. I suppose, as Mamster said, it ultimately comes down to the availability of the cornmeal.

http://www.richters.com/ Lots of good growing info at the mighty Richters as well. Welcome Beto.

No perhaps about it, this is heresy: I strongly prefer the Coca-Cola float.

Chex mix. Extra butter.

O.K., but back to gay restaurants. What are the expectations of the "gay" restaurant? To be direct, I had never met an aggressively openly gay man or woman until soon after I met my wife. In those halls, I envisioned a "gay" restaurant to be neat and clean; these things that I am not. What to expect now? A fluid, aggressive atmosphere. Friendly service. As a restaurant, clean; as a bar, a dirty normal bar. Do expectations differ between "gay" and "all-serving" restaurants? ( I am excluding the occasional restaurant where the gay customer would be actively excluded). I would suspect expectations would differ. I expect something different from the hip new local restaurant than the standard supper club, or from the diner and bistro. Is it simply the location and clintel? Not what defines a "gay restaurant", but what do you expect from it?

I agree, but the new Denny's buildings are brilliant. They really project the company's intended image well. As do the Waffel House's. Mama's Daughter's diner in Dallas.

My wife is an actress, and actually gets paid by a theatre as well. The stereotype holds true. Plus she's a hag...(she just gave me telephonic permission to print that) So lunch for us about twice a week is at a rainbow-emboldended restaurant. I can remember several times she was the only woman in the restaurant...and I was the only poorly shaved fool. Oddly, most every restaurant massively populated by the man serves, er, bar food. Hunky's is a very good burger joint, surrounded by other burger joints and gay bars serving, well, burgers (if you aren't as familiar with the Dallas gay bar scene as I am...god bless you...try J.R.'s or Sue Ellen's, both connected, serving their respective sex, as well as a really good burger). Close by in the same district is Bronx, Stephen Pyles first executive haunt, the only place serving a predominantly gay crowd serving something other than bar food. But I woulden't call it a "gay restaurant". So two relevant observations: 1) The "gay restaurant", at least the ones serving bar food, get it right. Not the best in the world, but more consistent and good than a typical neighborhood haunt. It may, though, also be indicative of the upscale nature of the neighborhood in question. and.. 2) I have recieved contrasting service at ALL but one restaurant in question (Ciudad the exception). When dining without my wife but with a friend (male) the service is more friendly, flirty, and energized. I suppose it is the server's realization of what he believes the customer expects. I actually had a similar conversation with a friend at lunch last year. The next lunch I took off my ring, with wife present, and role played with our dining companions. Not only was our server more flirty with me, but took a particular liking to my wife...what a hag. I really don't think there's a place I'd feel uncomfortable going, though, only with my beard. Tommy, is that place on 9th and 49th (or so) a total dive? We walked in last year someplace around there and saw two fist fights in about five minutes. The most violent gay dive I've ever entered. I suspect I've said too much...

I wondered if it was indicative of that region as it was bottled in Lebanon. Well, somewhat close at least. Looking at the bottle provided a chuckle. The freshness date states "BEST BEFORE END". That's it. Good advice for all, I think.

I suppose I get it, but where does rose water come from? I don't mean what is it made of, but what's it's history? I really don't know, and all I can think of after tasting it is, er, roses. I don't even know how we got the stuff. I guess it followed my wife home one afternoon...

Try googling it. The most esoteric results. The circa 1859 cake reminds me of A.B. So after some long overdue cupboard cleaning, or, er. emptying, I had a few discoveries. Aside from the now-kombu-powder-baggie and and odd sampler-sized laundry detergent (?), I found an unopened bottle of rose water. After googling, I realized I could make syrup, wafers, and a really poor cake. How else can I use my rose water?

You threw away an $800 machine?

Smoked or fire-cooked meats add a new demension to any stir-fry, or anything using shredded bits of meat. I like to use leftovers en enchiladas.

Akiko, coulden't you set aside a portion of the mayo for your in-law and spice the rest of it? As for the lemon, I thought one should always add lemon (or vinegar) to mayo. Am I wrong?

The larb I had today was served with very finely shredded cabbage and carrot. I do prefer the lettuice. Are these cabbage and carrots a trend in restaurants to differentiate themselves from the pack (I have never had it served with anything other than lettuice...and a garnish) or has it always been sort of a grab bag of condiment?

Thanks, Jason. I don't think I've ever seen them offered in the Turkish restaurants I've visited. That did get me thinking about the obvious similarities of the cuisines and yet how different they are represented and executed stateside. With a few notable exceptions, I feel that as a general rule North American Turkish restaurants execute meat dishes much more successfully than Greek restaurants, and although I have not had this disscussion with my dining mates, their ordering practices tend to reflect this belief. Am I alone in this thought?

My favorite local Greek restaurant's meze specialties include spanakopetes and they truley amaze me. I presume the originated in Greece, but either way, they have made great inroads (including nomenclature) in Greek restaurants.

Doesn't "mezze" simply translate to 'appetizer'? I apoligize for my linguistic ignorance, but if so I guess the answer is yes.