Lyle

You're right. O.K. How about this. I tend to use the cream at the beginning of the process. What do those do who use dairy at the end of the scrambling when making an egg 'dish' (migas for example)? Does one still add dairy at the end of the cooking process or does one modify the process depending on the ingredients of said 'dish'? I say this because the only time I cook eggs by themselves I prepare them poached or over easy. If I scramble my eggs, it is with something else in the pan, and it just makes sense to me to add the product to the eggs before they go into the pan.

Jaymes, I can't believe you haven't mentioned chili and eggs yet! I actually tried it last week (had to wait until I made my own batch of chili) and it was quite good, although I think I over did it with the chili in proportion to the egg. Next time perhaps a sort of thinly filled chili omlette. Migas are my favorite egg dish excepting poached or over easy. Migas are very difficult to completely ruin.

Don't most mediterranian places serve sort of a conglomerate of 'popular' dishes of the region? I see Greek and Turk, but more on the popular almost tapas basis. For example, although I often see tarama salata at a few of our local Mediterranian places, I have yet to see here (or anywhere else that I can remember) iskender doner as is served at most every Turkish place. Edit: I was speaking in North American terms, of course, and was probably not offering much in the way of authentic conversation of the cuisine.

I find two major obstacles to cross when reccommending restaurants to others: 1)What is the recipient's dining experience and, therefore preference? I would be horrible in a reviewer's position, not because of my obvious lack of writing (and formatting) ability, but my lack of thick skin. Enough diners panning my favorite pho stand would not make me angry or even hurt me emotionally, it would cause immense self-doubt, and to opine on restaurants must require supreme confidence. However, I don't reccommend to mass audiences, only to (usually) locals and the occasional stray traveller I meet at a bar. The problem with relative strangers is it would take the omnibus of information one gathers from those he knows intimately to be delivered immediately and assimilated before a potentially accurate reccomendation could be given. EGullet provides examples from both ends of the spectrum. The few, or one-time user asks "Where's a good place to eat in [your town]? I want it to be romantic." My romantic place is a cramped, mid-range Italain joint that has a biblical menu and happens to have a very generous BYO policy. Is this romantic? Could you tell me the ten most romantic experiences in your life? Were any of those in restaurants? What is romantic food to you? Decor? Twenty pages later I may be slightly more informed than previously about preferences, or at least have a shoddy frame of reference. Still, those twenty pages are a picture of a moment in time, not the flowing of life required to really get to know a person. I could not confidently give what I anticipated to be an 'accurate' prediction, although I would try. If I failed, I would not regret my attempt. The other example, again for the moment referring to EGullet, would be if an active user for whom I had a somewhat intimate knowledge of (at least voyuristically as I seldom post) asked me the same thing. I have read about their experiences in the past, seen their preferences and idiosyncrancies, and would have a much more stable foundation to make a reccomendation of [romantic Italian restaurant]. If I failed, I would regret it and feel that I failed. The safeguard to failure is... Obstacle number two) The candidness of the reccomendation. I feel I have a pretty close working knowledge of the subject receiving the reccomendation, so I say go to [romantic Italian restaurant]. I think it is my duty to describe this restaurant in pretty close detail as opposed to state "but that's just my opinion". Qualify my opinion with examples, my likes and preferences, in order to set the scene of my enjoyment. If the reccomendee feel I'm off my bat then most likely my reccomendation is not for him. It saves my face and his romantic night. This is an obstacle I should probably cross more often than I do. If I have managed to get a good read on my subject and successfully articulate why I like [restaurant] but the diner still has a horrible time, I really would feel bad; sort of like failing a test I had studied for for weeks. my only other option would be to finally accept that I really am off my bat and I'm just not energetic enough to do that quite yet.

Got back two days ago and, although we didn't even stroll past Emeril's (not out of spite, but general lack of navigation ability) we did eat lunch at Bayona on Monday. We started with garlic soup and tomato soup (I preferred the brothy tomato) and went on to the goat cheese stuffed lamb and wrapped sea scallops. The scallops failed (I still think they were bay) but the lamb was wonderfully prepared and tasted great. Aside the lamb was served a pureed sweet potato that we tried and tried and tried to decompose and figure out exactly how they got it so sweet and creamy. After confidently making our conclusion, we asked our waiter how they achieved this magnificent concoction only to be told that it was pureed butternut squash . I guess the above bay-sea scallop opinion should now be rendered moot . We ate there based on reccommendations here and I would say, especially at that price point, I would reccommend it. The service was notable. Oh, and I had never had a sazerac but it was the specialty at our hotel bar. Upon checkout, our bar tab was nearly a full page...all of that dirty 's' word .

Wow, red velvet cake southern? A little google told me it was actually credited to a NY restaurant. But I guess I get your point...I've only seen it down here, but to a lesser degree as maybe even ten years ago.

I'm all about savory, so my wife does almost all the sweet. She makes a dried tomato and pepper (I honestly don't know if she used jalapenos last time) jelly with a definite lean towords the peppers over most commercial varieties. Besides the obvious cracker-topper application, last autumn she used it as a gorgeous topping for a simple cheesecake (crust lined with dried tomatoes as well). She often makes me jealous.

We would use an inordinate amount of butter, like 2 parts butter to 5 parts heated molasses poured atop the butter before our molasses became a spread. I have since learned that I prefer a more lopsided ratio.

My brother's name of calling was Bubba.

That just made me realize how strange the tale is. In initial preparation, items are heated, not heatened. Only on repeating this procedure do products become reheatened. Yes, you are correct, they are always fixin to do everything. As am I.

Is 'reheaten' a southern term? Mrs. Lyle's family, 2nd generation Americans setteling in the hill country of TX., uses this term as in "We plan on reheatening that side of beef in the doggie bag tonight for dinner". I had never heard this term before (and, noticing it more deftly, very rarely after) and I was just wondering if this was a southern specific or just another odd product of a tricked-up family.

Threesheets, I agree Brown sends out incredible things. All I wrote down in 2001 for our dinner was what we liked. The crab crusted sea bass with morels was my main, and the lobster, ahi tuna, and avacado salad was my favorite dish. It melted. Have you dined at Nana recently? What were some memorable dishes?

Foodie52, I saw your previous thread about Lonesome Dove Bistro and, no, I have not eaten there. We seldom eat in Ft. Worth. Don't get me wrong, with the exception of food and perhaps gainful employment Ft W has Dallas beat by a mile, we just seldome make the treck. Thanks for the restaurant adivce. We are in the Austin area a few times a yr. but seldom eat out because we are always rushed and in town on holiday (40 drunk family members trying to sing as I misplay the piano). We have resolved, though, next time we are there (La Grange this summer most likely) we will break free and eat around ourselves.

How long does one have to edit a post? I can't edit my first post on this thread for spelling, caps, format. I guess that will have to be my rambling legacy...

Lizziee said "What [do] you think would do well in the Dallas scene and what [do] you wish would open?" I thought about this, but I think TexMike hit it on the head. Indian cuisine is lacking (I only discovered this after my first NY visit) as is creative Japanese. TexMike, have you ever eaten at Citizen? It really is the only restaurant in that class, and we could use more. Also, have you eaten at Kalachandji's, the Hare Krishna place in Oak Cliff? It's just a small buffet no menu, but fun and I think much better than India Palace. I never made my way to Voltaire before they closed, and I have no desire to dine at it's replacement Bambo Bambo, if not for the name alone (is this the same ownership group?). I was about to make the mistake of stating that 'in fact the entire Asian region is poorly represented', but there are many good restaurants within their own ethnic neighborhoods. Definitely go to Chef Hsu for Chinese, but be warned; Chef Hsu just left!! Hopefully they won't dumb down the eclectic menu. Lizziee says "Do you favor tasting menus over a la carte? What do you consider a fair price for a tasting?" As a rule, I do prefer tasting menus, at least after I've gotten a feel for the place (i.e. had a drink at the bar ). Dallas is a difficult town for tasting menus, though. As an example, one of the many things I've learned from that brilliant a**hole Steve P (just kidding Steve ) is the concept of letting a chef know you want him/her to just 'cook' for you. I don't think there are many places in Dallas that would fly. It may work at someplace like York St. (I know I panned it earlier, but so many people love it), but that would take lots of work cultivating a relationship with that restaurant, and it is my belief it would not work at many others. Take the tasting menu at Abacus listed above. Most of those dishes are already on the menu, simply portioned down. Now I don't think it's a lack of technical expertise amongst the better chefs in Dallas, I think is is simply the lack of a market. I used to order almost exclusively a la carte. I then saw the beauty of what a tasting menu could be at Cafe Boulud. On return, I sought out tasting menus at various upper tier locals and they simply didn't exist. Most local restaurants (somebody PLEASE prove me wrong on this point) offer tasting menus as promotional items for, say, a 2 week period and then back to a la carte for another 5 months. And most, if not all, of these tasting menus are stagnant. Not really the beauty it could be. As for prices, well, the menu at Abacus was $65 without wine. I think that was fair. I really have difficulty answering this question as it depends on the restaurant. I don't think I will ever visit ADNY, but I also don't think I have seen a price point anywhere else in the U.S. that is out of my league. We will (hopefully reservations ) go to the French L this summer and, at least from what I've seen and read and heard, I think that is a fair price. But I don't know anywhere locally where that price would be fair. Lizziee said " Is an extensive wine list important to you?" Pointedly, no. I am not a wine guy. I will order what I know (limited) and fly with it. I can say the 'fine-dining' restaurants that I've been to in Dallas do have extensive lists when compared to other restaurants I've been to elsewhere, but I could not attest to the fact that they are well selected or priced simply out of ignorance. Lizzie said "What is the general level of service at a fine dining restaurant?" That's sort of a funny question to me as I answered it similarly to some friends, at least on a lower level of restaurant, leaving NY to come back to visit Texas with money to eat (wife is an actor, we lose lots of actor friends to NY this way ). I think generally all across Texas (a few high-end experiences in Houston and one in San Antonio) the service as I describe it is "Howdy-professional". I had been weaned on professional service that was also hyper-friendly. When I then, for the first time, dined in the north I was very put off at how 'rude' the service was. I realize they weren't treating me any differently than other diners (I hope!!); it's just a coloquial thing. I can say that I prefer "Howdy-professional" to professional any day of the week. Lizzie Said "What cuisine is under-represented in Dallas?" Indian and progressive Asian (Japanese). See above. Oh yes, and BBQ. The hill country (Austin and outlying areas) has us beat by a mile. Lizzie said " Does Dallas seem to be ignored as a fine dining city?" I don't know. Does it? I live here and I don't ignore it . I don't consider Dallas by any means to be a food city. Most of your chains (chili's, TGI Friday's, etc) are based here and that sort of cuts into the middle choices for interesting dining. As a matter of fact, I soon plan to sell my soul and try getting a different job at one of these mammoths in order to be 'somewhat' in the food industry. Well, maybe not soon But, to the point, I think on the high end Dallas holds up well and is the best in TX.

Sorry, Lizzie, I remembered on my way home you asked me a question. Nana and the FR both offer fine cuisine of different styles. I cannot say I prefer one over the other, but I can say I prefer the service and general atmosphere (definitely the room) of the FR. This is based on only 2 dinners at the FR and one at Nana, however. The FR also runs many special menus (not certain if they currently are), although not sure if they currently are. Will investigate. Also, if memory serves me, the FR is slightly less expensive. Anyway, in my experience, the FR is a better taste of Dallas.

Oh, my, I can’t believe I missed this post. Well, the following quotes are provided by lizziee. “How would you characterize the fine dining scene i.e. steak house?” Del Frisco's Double Eagle Steak House was founded in Dallas, and I truly love their steak. Truly. Actually, aside from their vegetables that again make me unofficially hostile to steakhouse sides and appetizers, they offer something to be proud of in both quality and service. Bob’s Steak and Chop House is where I would pin an accomplice, though. The dark masculinity of the wooden walls…good god the televisions showing sports…at least at the bar…but the meat is aged and gorgeous. The cote de boeuf is to be savored. The perfect melting meat. It's hard to get really bad steak, though, and competition allows a much easier reservation process than other "top" rstaurants. Except for Bob's For continental try Watel’s. I have been to the Old Warsaw twice and they have an extensive menu, but I have felt more uncomfortable there than any other high-end restaurant in Dallas. Very out of place. Edit: The Old Warsaw is offering 5 courses for $49 and six for $65 thru February. Don't know what this entails, but may find out to give it another go. Paris Vendome, where I have only dined for lunch thus far, has the freshest scene of the local bistros, and is my current favorites. They have, as I suspect most cities do at this point, their ubiquitous PV burger (can't imagine the inspiration for this one) which seems an exact knockoff of the 'other' burger with short ribs and foie. It was quite good, but I sadly cannot compare it to the original. Service was different though; the burger was served WHOLE making it very difficult to eat. My wife told me it has since been "inspired" by DB even more and is now served split. However, at least at lunch, I have yet to have a poorly prepared meal and this is currently my favorite bistro in Dallas (reservations essential at lunch). My favorite high end restaurant in dallas is the Mansion on Turtle Creek. Note this is not the most innovative menu as it has been forced to have many of its stalwarts offered daily. Ordering suggestion: MEAT. To be honest, we only eat lunch here now as to explore other Dallas options, which are dwindling recently. So few new openings. That being said, I would not hesitate to reccomend it to anybody. If the food has slipped over the past few years, the sevice has yet to. I can remember my first visit well. Sticking to the staples, I started with tortillia soup and lobster Tacos. My wife ordered a salad of some sort. I went on to tourbot...anyway, point is, my wife's salad had a tiny bit of grit on it. I didn't believe her and searched in vain, finally finding some resting on the bottom of the plate. We sort of wimpered silently (is that possible), and when the captain came by we brought it to his attention. Off the dish went. Being young......er we figured it would be comped. We were shocked when the entire meal was comped, three apologies from the chef (not Mr. Fearing) and multiple dessert courses. Mind that this is not why this is my favorite restaurant in Dallas, but it did make me want to return for another shot. I guess it worked. Another local restaurant (mexican) that I would reccomend is Ciudad. You can get off well here ordering "small plates" and appetizers at the bar. Things like duck taquitos, salmon croquette with habanero tartar, duck chorizo, and wonderful cevice. They also have wonderful tacos. (If anybody would like to know about some authentic Taquerias, I could provide those details as well). I would not consider it high end, but it is an experience that I have not quite experienced elsewhere. Some are fans of Javier's, as am I, which sort of pioneered the idea in this area years ago, but as of just a few months ago Ciudad has them beat. Above TexMike and Joiei laud Abacus (I don't know the name of the owner, but the chef is Kent Rathburn) and it is currently the best New American seafood in the city. It is by most I think regarded as asian fusion simply because of the sushi menu, but many dishes seem based far, far away. I think this is simply mr. Rathburn's own litle concept...along with the concepts of lots and lots of $ from others. On the suggestion of friends, I dined there three times and, against the advice of said friends, ordered on the first trip an entree. It was good but it could not stand up to the starters. I reccomend structuring a dinner at Abacus around starters and dessert...or just starters. Actually, we about three weeks ago decided to attend his tasting menu: Sweet Soy and Sesame Crab Cone Similar to Kellar's cone, which I have not consumed, with strong crab flavors and a much crunchier cone than expected. Somewhat dissapointing. Pan Seared Diver Scallop with Goat Cheese Orzo Pasta My favorite dish. My wife, who does not eat scallop and was substituded with john dory, tasted the buttery salty scallop and nearly cried (probably because I was stabbing her under the table...it may not always be a good idea to dine with me). It melted in my mouth. Cedar Smoked King Salmon with Purple Potato Cream Cheese Whippers and Orange Butter More woody than I anticipated and the whippers were very sweet and I cannot place the source. Overall, though, a good dish. Wood Grilled Black Sea Bass with Prosciutto Scalloped Potato and Lobster Butter Probably the worst dish as voted by all 3 in attandance. The potatoes were not only very cold, but oily and, again, too sweet. Intermezzio: Mango Coconut Sorbet Pipestone Pork Tenderloin with Ancho Orange Barbecue Sauce and Jim Beam Corn Saute My wife's favorite dish. The pork had a rare consistency (!) and the barbecue sauce was appropriately mild. I say appropriately because this was amazingly flavorful pork. Grilled Cervena Venison with Black and White Barley Risotto and Logan Berry Demi Glaze My second favorite dish. I am a pushover for good venison, and that it was, but I am now a pushover for that creamy-yet-light-let-flavorful (how on earth can I do that in my kitchen) risotto. Tasting of Artisan Cheeses Disappointing. Memory fails me. But I do remember disappointing. Miniscule portion for 3 diners. Chocolate Passion Fruit Macadamia Tart with Coconut Sorbet Disappointing. So I would reccommend eating at Abacus, but not the tasting menu as yet. I believe I will give the tasting menu another chance, though. Until then, order lots and lots of small plates (I have not tried their sushi). Many have enjoyed Sharon Hague's (sp?) York St., but I have had two dissapointing meals there, one on an important anniversary (they're only important if I say they are ). I just think there is more interesting new American going on in this city. Maybe I'm wrong. Maybe... I feel I've left alot out, so I will probably post on a later date about other restaurants. However I'm running short of time (sorry about spelling and punctuation, as well as format) and I must leave for an important dinner date (they're only important if she says they are ) I think Dallas has the proper financial base for an exciting dining arena, and it compares favorably to Houston and San Antonio (Austinites, I do not know your city well , but have much family down there...hopefully soon!!). This year has seen the closing of Salve, my favorite Italian restaurant and Voltaire, the $4.5 million fusion experiament on the tollway that lasted only a year. Nothing HUGE is opening, making way for bistros and places like York St. (hugely popular, just so far not me. Mabye it's just their space). Gee, even my two favorite sushi places closed in the last two weeks!! I guess that gives me motivation to go to Steel (they have good fusion small plates as well) If anybody has any questions about specific restaurants or others I missed (many due to time), I'll gladly answer them. If you are staying in Dallas and want some more casual suggestions around your hotel, ask me and I'll see what I can do. Anyway, in order to stave off the inevitable fight....gotta jet.

SuthrnFoodie, I think it might be helpful if you described a bit more what you are willing to afford. I agree with Jaymes that The Mansion on TC is probably the best in that list, and my favorite restaurant in Dallas, one of the only ones we splurge on with some regularity (although, come to think of it, in the past two years I think we've only had lunch there). Do you and your mate have any dietary preferences? Are you trying to stay relatively close to an area of town? Would $135 before tax or tip be excessive? What are you expecting to spend? Sorry for all the questions, but more specification on your part would probably get a more accurate reccomendation, at least from me. Oh, I should probably mention I've lived in Dallas almost six years, which pretty much comprises the only time in my life I've been able to afford to eat out well on a seme-regular basis. Edit: Yes the grape does have a very nice, dark room, be it a bit cramped. I suspect you could get out with two having three courses around $80 before drink, tax, tip. These would be three of their top end courses. Also they have recently offered a pre-theater three course dinner for something like $20 a person, and I believe they allowed this until 7:30 P.M. Not sure if they offer this on Saturdays however

Miso soup w/ shrooms, if it counts. God bless miso. I usually use dried and add the reconstitution liquid. And simple grilled mushrooms with oil and salt. Delectable.

Sparrowgrass; As I have indicated before, you have nothing but my respect and affection. But say it isn't so! Turtles? Poor frisky and doubtless, worm ridden squirrells? I am actually afraid to ask what pinkeye purple hulls are! Turtles? Gack! Pinkeye purple hulls, I supposed for their slightly reddish "eye", are purple hull peas. Think black eyed peas with a little more fruit. Always add vinegar.

Canola. Canola. Canola. I bought a couple of liters of Grapeseed oil on clearance a couple of weeks ago knowing that the smoke point was so higy (how high?) but have yet to use it as my canola seldom smokes. What dish would you use this with? Sear on steak? Canola.

Aren't U.S. restaurants required to use the spelling "Krab" if the meat is falsified? If not, why would they do so to begin with?

Here are a few others. EDIT BY J.P.: THREAD MERGED Mine: being the only occupied table, a surprisingly frequent occurence given our oft unusual dining hours.

We almost exclusively make our stock with tilapia. A local market (and I mean local...within walking distance...in the suburbs) sells live tilapia at $0.59 lb twice a month. We always fry one (they are quite large) for dinner and sautee the other the next day (agree w/ lemon and caper). As wasteful as I am, I use the remanants and usually most of another fish to make quite good stock.

Torokris, if you don't mind, would you describe what is typically offered at Japanese baseball games? Is it Okonomiyaki and other street food? Are any Japanese sporting venues noted for a particular product offered?