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BigboyDan

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Everything posted by BigboyDan

  1. Le Louis XV, Monte-Carlo

    Truly the best restaurant of its type in the world.
  2. migas: mee-GUS - noun; spanish for crumbs; similar to, hormigas: ants. Migas are thought to have been popularized, if not invented, in Austin. There is a California version called Migas, but it seems to be different than which is normally found in the Capital City. I've never really seen Migas offered in restaurants outside the Austin-San Antonio area, usually priced dirt cheap and offered all day. Cisco's version has always been my favorite. ------ Here's the simple recipe that I've cooked in Austin eateries for thirty years (feel free to list your favorite version or favorite restaurant's): Saute a handfull of pico de gallo in one ounce of oil in a preheated frying pan over medium heat; after one minute, add three stirred eggs to pan and cook to scrambled; just as the egg are setting, add a half-a-handfull of pieces of crispy corn tortilla, and fold into eggs. Place on heated plate and stripe eggs with three ounces of chile con queso. Add sides of: refried beans, papitas (fried potatos), and one of bacon, chorizo, or sausage. Eat with flour tortillas.
  3. To eat dinner there next week, will offer a report... http://jeffreysofaustin.com/jeffreys_chef.html
  4. Food portions are small at most Austin eateries during Restaurant Week! By the way, former Jeffery's chef Alma Alcocer is now at Fonda San Miguel...
  5. Alain Chapel

    Went there for dinner three weeks ago - nice as always, best place of it's type in the area. Dinner for two in La salle. This plus a bottle of a local Rhone for E85: Pressé de tourteaux et oeufs de saumon sur une gelée de pot-au-feu, de l’aneth. Petit rouget, cocos de Paimpol et effiloché de canard dans une soupe de poissons de roche. Rognonnade de lapin, ails rôtis et oignons fanes. Une crème glacée de fromage frais au miel amer. Comme un mille-feuille de fraises à la crème de verveine, un sorbet au yaourt. Pour accompagner votre dessert et votre café, mignardises, pralines et friandises. 112 € Taxes et service 13.5% inclus. And for those who eat frogs: ahem, feel free to eat real food that isn't from the bottom of a creek - the Revolution was over two-hundred and twenty years ago.
  6. Professional burnout

    I just stop working for six months when burned out.
  7. Santi no like the silly food: “Some chefs are offering a media spectacle rather than concerning themselves with healthy eating,” Mr. Santamaría said as he accepted a recent prize for his new book, “La Cocina al Desundo” (“The Kitchen Laid Bare”). http://www.nytimes.com/2008/06/01/world/eu...=rssnyt&emc=rss
  8. Michelin Red Guide for France 2008

    Taillevant deserved it's demotion to two Michelin stars based on the quality of the food offered - but it should remain two-starred.
  9. Chef David Brawley: Where is he now?

    Last report (Summer 2007) is that David is working with executive chef Kevin Ascolese. They are the opening chefs at a couple of new restaurants (and revamping others) in Dallas for Patrizio Restaurant owner Ed Bailey.
  10. Hehe. It's always a risk at PG, that's the point. I find offerings El Bulli unedible. So?
  11. Interesting. The food guides have true competition for validity (internet poster/diners). Le G/M's response is telling. And, it is pointless to "rate" the iconic restaurants, as a particular review makes no difference in any tangible way... like someone saying the Eiffel Tower is "over-rated".
  12. Germany is full of villages and hamlets - the Germans are darn proud of them too. But there are areas, urban places, like the Ruhr Valley that have large populations. My childhood home is in Wiesbaden, a "big village" of 300,000 persons (thirty miles from Frankfurt.) The Frankfurt urban area had an estimated population of 2,260,000 in 2000. Thankfully, the rise in number of German multi-starred restaurants mirrors Germans' interest in quality foods, and their better eating habits in general.
  13. Mandatory Gratuities?

    A manditory gratuity is not a tip, it's just a raise in price.
  14. The Next Iron Chef

    Symon has a good television presence, and he is more personable, excitable, and outwardly emotional than Besh. The needs of television rule, man... (see Alton Brown.)
  15. The Next Iron Chef

    Sanchez did not do well with airplane food either... adios...
  16. Uhhh, the whole town is a tourist trap - developed that way since the 1920's. But, you can get a traditional Christmas dinner at The Old House in the El Dorado Hotel.
  17. no shows

    For a phone reservation, we require a CC and a payment of $25 which is applied to the check. The payment is returned at the time of a cancelation of the reservation, but forfeited for a no-show.
  18. Eating My Way Through Paris

    Have the Cepe Risotto at Le Louis XV - the best risotto dish on the planet (although, it is Cerruti's recipe.) Also, the wood pidgen IS fantastic... Agree completely. Senderens was my favorite Parisian chef in the 1980's. Again, agree completely. To be more specific, my joy in eating at Le Louis XV is as much due to Cerruti as Ducasse. And, the desserts, cheeses, breads, and coffees are just great.
  19. Tipping the Kitchen

    The point of working in a kitchen, is always to see the next better offer coming. Line, Station, Sous, Senior Sous, Chef, Owner... that's the way you have to approach BOH.
  20. Eating My Way Through Paris

    Ahhh... the truth! Makes it easier to understand your other posts concerning Ducasse's establishments. Are you a fan of Senderens and/or Robuchon?
  21. Mail order pecans

    Pecans from Texas are the only ones to consider (and it's peh-CAHNS, not pea-CANS): http://www.texaspecans.com/ http://www.pecanshed.com/ http://www.pecancompany.com/
  22. Best canned/prepared beef chili?

    Wolf Brand Chili - everything else is Yankee crap.
  23. One can tell the difference between a man's and a woman's offerings, especially at the highest end of the culinary ladder - just the way that it is.
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