bobdavis

Where do you stand on sweetie and hon? Depends....does she wear her hear in a bee-hive? It's pretty much the same deal - it's a context thing. If I'm at the Waffle House, I expect it - and that's part of why I go. It suits a need, just the same as the biscuits and gravy I'll probably order.

One thing will always get me - no matter how well they do everything else. If it's not a truck stop, the wait staff better not call me "Buddy". Sitting in a nice restaurant and having a waiter touching my shoulder while he calls me "Buddy" will instantly end our budding relationship. Ugh.... If it is a truck stop, I almost do want to be called Buddy though. Funny, eh?

I second that. If I want them to keep it, I'll say.

I have a collection of Henkels (4 star and a 10" professional S), and I just bought a 10" Kershaw/Kai Shun chef's knife. I've been building the Henkels collection for years, so they're very comfortable, but I do like the new knife - see it here. It's got a D shaped handle in cross-section, so if you're a lefty, it won't work, but which works very well for my hands, which are kind of big. The blade is beautiful - which has to count for something! It's *very* sharp, and holds its edge far better than the Henkels. It's also put together better, in my opinion. The gaps between the handle and butt-cap and blade are non-existant. Very clean and beautifuly finished. It's a little heavier than a global, but not as heavy as the Henkels. I recommend them so far. Time is the test though, and they're new. Oh, and I have one Boker ceramic paring knife, which I wouldn't buy again. I think the only thing I use it for is cutting limes and lemons if I'm making cocktails for a few hours and don't want the juice pitting a metal knife. Other than that, I don't have any use for it - and I've chipped it. bob

I just received a new Kershaw/Kai Shun 10" chef's knife - very nice. Light, thin, very cool handle that fits my hand well. They're very beautiful as well - a thin, very hard core with 16 layers of forged steel on both sides. They're pretty easy to find for a good bit off of retail, and I got mine here: The Chef's Resource (Kershaw Shun Classic Chef Knife) Nice knife - so far.

Speaking of irresponsibly overserving, has anyone eaten at a Papadeaux recently? I hate wasting food, and it killed me to walk away with half of my plate uneaten the last time I was there. Simply a gluttonous amount of food. It's no surprise why we have such problem with weight in this country - and in San Antonio specifically - when you look at the portions in places like this. What do you think drives the portions? Is it "our" appetite, or did the portions drive the appetite? Great chicken-egg question. Oh, and to stay on topic, I've never eaten at a CF - and don't know that I will, now. Awesome post.

The original Primanti's in Pittsburgh is a first class example of that - as is the "O" (assuming that a natural casing foot long hot dog with chili and cheese is your thing at the time). For those who haven't had the pleasure, a Primanti Brother's sandwich is two thick slices of Italian bread and whatever meat you've chosen (which has been thrown on the griddle to warm, cheese melted on top, maybe a fried egg if you want), with the cole slaw and french fries smashed right in the middle of it all. A meat, cheese, slaw and fry sandwich. Gimme one with genoa salami and some tabasco on it, and a long neck to sip off of. I haven't been back to Pittsburgh in nearly ten years, and that's truely the only thing I miss.

I don't know if any of you have been to Taco Cabana or not, but it's a fast food Tex Mex place in South Texas. It's actually very good - fresh made pico and salsa (hot sauce) every day, fresh made tortillas (you can watch them being made behind the registers), lots of extra limes and cilantro in the condiment bar. They also sell beer . Shiner Bock, Corona, Bud, and so on. I thought it was a little weird when I got here, but it's become normal. I don't think they'll give you beer through the drive through, but it wouldn't shock me at all - I saw a drive through liquor store near Austin the other day.

I saw a knife that was new to me the other day - Kershaw Kai Shun knives. They're damascus steel, Japanese style knives that look great. See: Kai Shun 10" Chef's knife Have any of you ever seen/held/used these knives? Oh, and the 3 knives I use the most are a 10" chef's, a santuko, and a paring knife. I can do most things with them, and I rarely cut myself (but when I do...ooh!).

I've eaten a Swedish sausage called "sour sausage" made by a chef I know. It was his family's tradition from the old country. It sounds very much like what you are talking about. He told me that, once it's been aged, the cooking process (in an oven) raises the temp enough to kill any of the baddies. It was very good - nice and crispy outside, finely ground pork sausage inside with a nice tang. He makes a huge batch for his extended family every year. It's delicious.

Living in Texas, we don't have TJ's - but I've heard it's nice. Central Market, on the other hand, is by far the best grocery store I've ever been in. It smokes Whole Foods. It's owned by the HEB chain, and includes a lot of the "normal" stuff you'd find in any super market. It also has an amazing produce selection, a deli with all of the good exotic meats (cured, smoked, weird Euro sausages, etc.) and cheeses, a wall of olive oil, etc. Their wine and beer selection is also very good. If you're ever in San Antonio, Austin, or Houston ( I think that's all there are) look for a CM and stick your head in. It's been called "Disney Land for Foodies". Central Market's Web Site (oh, and they have duck)