BigboyDan

I think that Cindy Meyers went to the Ritz Escoffier; Christine, though, went through Le Cordon Bleu.

I worked/apprenticed as a cook for four years before I went to Paris to earn the Le Cordon Bleu Diplôme de Cuisine in 1979 - it meant a lot then, got me internships at La Tour d’Argent and Alain Chapel; set me for life. Le Cordon Bleu Paris is well known worldwide, and carries a lot of cache - and a diplôme will most always get you into a kitchen.

John Talbott stated: "... I have, however, been inside the pub just north of the Opera Bastille on the place de la Bastille between acts and while I cannot find its name, it is packed and hopping too..." Bwhaha! John, the life that you lead - between acts; says so much...

Well, I prefer to ring the call to the food. The "recognition" system now rewards those who aspire to be a celebrity in and of itself. A pattern evolves: get publicist; do cook book; aquire syncophants; do food events; make money from celebrity status. At least Child, Pepin, and Prudhomme used their celebrity to promote their food. If I see one more California avocado ad with a hawking Miller, delGrande, Pyles, or Fearing... Can't wait until we laud certain plumbers... wait, This Old House does that...

Two things, get one that you can get parts and service for locally. And, if the 20qt (usually table-mounted) is too "light" for your needs, drill holes in the feet and secure to table with bolts, do the same with the table to the floor.

russ parsons has it right. Do not reuse the oil. (If it is too expensive, you can poach infrequently, or get a better paying job.)

Kent, What you noticed, tasted, is the difference in regional styles. Cooper's is of the Western Cattle Trail, Mueller that of the Eastern Cattle Trail, starting just South of San Antonio, photo. (We BBQ regulars don't ususally compare them equally). Each style results from differing techniques, spicing, and woods used for smoking. As you mentioned, the sausage is mediocre, as is ALL sausage outside of Central Texas. Cooper's "thin, vinegary dipping sauce" can be had in Austin (close) at The Pit on Burnet Road. The Mason Cooper's does infact have a better reputation than that of the Llano operation, but both are the best of the Western Trail style. Don't miss the Mason/Brady Cabrito Festivals over Labor day... And, thanks for the photography.

Yep. An episode of Sex in the City was filmed there as well...

Well, then you just can't go wrong with the Cook's Ilustrated books; or, any of Jacques Pepin's books. Both series are deliberately intended for the home cook who wants well researched recipes.

yes, i have bouchon & tfl cookbooks but, i don't necessarily cook from them as much as read them... ← Understood. It may be a bit usual, but, many of the Williams and Sonoma books do a good service with California inspired cuisine, I use them a lot. This one the most, Williams-Sonoma Simple Classics Cookbook: The Best of Simple Italian, French & American Cooking (Complete Series)

Well, considering that you're from Yountville... I'm from Austin: and the Jamisons have written definitive books on our cuisines, Texas Home Cooking especially.

Basic training cafeteria, Fort Dix, New Jersey.

Cold cooked chicken diced; white onion, celery, both chopped small; hard boiled egg smashed, Hellman's mayo, and no other; splash of rice wine vinegar, S&P. Stir it up in a bowl, chill. Simple, supposed to be...

You can't pay me to eat at Chili's, I who am from Austin have so many better choices; but, I will drink there... for a sure hangover, Margarita Presidente 1 (1-1/2 or 2) ounce(s) Sauza Commemoritiva Tequila 1/2 ounce Cointreau 1/2 ounce Presidente Brandy 1/2 ounce Rose's lime juice 1/3 cup sweet and Sour mix Combine all ingredients in a shaker with crushed ice. Shake. Pour into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side.

Yep, the explaination is right here in those middle paragraphs. The same process has happened in Austin as well. We've lost all but a handfull of top-end places for the same economic reasons...

AB bought the brand not the beer in the bottle.

You've got that right.

Actually, I've had better enchiladas outside of Austin for a while. We've become complacent and, as a city, choose to patronise Chuy's and Trudy's at the expense of edible food. Also, the wide-spread vegetarian culture when applied to Tex-Mex food just doesn't cut it. I want lard in them beans, and chicken stock in my rice... What's different now in Austin from, say, five/ten years-ago, is that we've settled for mid-level quality in restaurants (steak, seafood, fine dining) - it's all mediocre to good (not counting cheap fare, ethnic or BBQ), but nothing really great. The expensive restaurants are still bad (Wink, Zoot, Aquarelle, etc.), or gone. But, our grocery's are as good as anywhere in the country, that counts for alot.

The really big deal about bad service is either they don't understand that they are giving bad service (by 3-star standards), or they don't care if they are giving bad service - and, that they are pretentious about it. That just kills me...

Celebrity Chef: scourge of the industry.

Ha! Too true... when you feed Prime Ministers and former Presidents...

preconceived Uh... I've worked in two three-starred French restaurants; and have eaten at all of them, except La Ferme de mon Père in Megève. As I stated: I know what I know... TFL is exellent, but I'd change the intent of the service for a restaurant offering that level of food... it matters...

I never said that their were miscues. Service should never undermind the food, it should enhance it, sometimes literally, with table-side service. I just felt, knew, that the service was intentionally pretentious to the point of being a distraction. Now, the French perfected pretentious service, but they've learned to make it work... Also, French servers at multi-starred restaurants know damn well that they are serving the best food on the planet, they have no doubts, and they don't need to sell it to the patron.

Well, I don't really want to get into the definition of "service" as it relates to restaurants, as much of what can be defined is from personal preference. But..., that's the point: the service should match the expectations of those served, or exceed them. The service that I experienced at TFL was indeed unique to that establishement, and if that is their intent, what are they thinking? As the old quip goes, "I have been to better places"... and I know what I know...

In the two times that I ate at TFL (one lunch and one dinner) I was disappointed in the service as well. Of course, I measured against service in France...