Richard Kilgore

Okay, here's a working link to the Mountain of Hope article, kindly provided by Dai Huynh.

Thanks for trying LDLee. The link, however, takes me to a search page, and there is a charge for searching the paper's archives. nacho -- Thanks for the two links.

I often do them in a Romertopf clay pot, with 10 minutes or so under the broiler at the end. Many variations of seasoning rubs. Sometimes I rub it with a good French mustard also. I usually deal with the garlic by thinly slicing cloves of garlic, making 30 or 40 slits all over the loin, and inserting the slivers of garlic.

Wow! Linda, that looks delicious. And looks like you do have a bit of the plating artiste in you after all.

Good. Just wanted to make sure I wasn't about to do something I was going to regret.

I would like to hear a little more advice on herb container gardening in Texas. Are there some herbs that can't take the heat? The herb guru at my local Whole Foods did confirm what someone else told me --- that you can't put Rosemary and Clinatro in the same pot, because they will effect each other in such a way that their flavors will mix, with one tasting like the other. Has anyone experienced this? Any other quirky combinations? Or ones that really work well together? Any specific recommendations for potting soils? Commercial or mix-your-own?

It's chunk charcoal, Linda, rather than briquettes.

I finished soaking and oiling my Rifi last week, but didn't have any ashes at the time. I now have some ashes from chunk charcoal that I can use to age my Rifi. Is there any reason that will not work? Any reason to burn wood instead?

Finalists for the IACP 2005 Awards were announced tonight. Here are the Texas writers among the finalists. Cookbook Awards Finalist “The Tex-Mex Cookbook: A History in Recipes and Photos” Author: Robb Walsh Publisher: Broadway Books Editor: Jennifer Josephy Price: $17.95 U.S. Bert Greene Journalism Awards Finalists In the Newspaper Category: Dai Huynh "A Mountain of Hope" Houston Chronicle November 28, 2004 Robb Walsh "Sex, Death and Oysters" Houston Press March 25, 2004 In the Essay Category Kitty Crider "Anything for Mother" Austin American-Statesman May 5, 2004

I am a little late to the party, but decided to do the Short Ribs with Rosemary and Porcini. I opened a bottle of Australian Wishing Tree 2003 Shiraz. I had a sip of it and think it should do well. More to come.

Thanks again to Nancy for spending the week with us and taking the time to respond to so many questions and comments. Thanks also to all those members who participated in this discussion. And finally, thanks to those in the wings who helped make this possible, including Dave Scantland (Dave the Cook) and Brooks Mayhew (Mayhaw Man). Stay tuned for future events in the Conversations with Texas Food Writers Series.

The Conversation with Nancy Nichols is now closed to new questions and comments from members of the eGullet Society, so that Nancy can respond and make her final comments today.

Nancy, I am curious as to how you made the transition from LA events coordinater and caterer to the stars to food writing?

Nancy, looking forward, what would you like to see in the Dallas food scene that is not there or there in too small a measure? What are we missing? Similarly, what is missing in Dallas food writing? What is not being written about for whatever reason, that deserves to be written about?

Thanks to Nancy and everyone who has participated in the Conversation so far. We will continue to take new questions and comments until 1:30 p.m. CST today, and then let Nancy respond to them and make any final comments she wishes to make before we end.

This question raised by Elie seemed to get lost in the ethics debate. I also wonder what you make of the culinary avant guarde and Ferran Adria? Do you think Dallas would be receptive to the dining experince provided by a chef such as Grant Achatz? If not, why so?

Nancy, can you elaborate a bit about the "hornet's nest of public opinion, especially in the restaurant community". And can you clarify what the "fallout" was from the article. The issues you addressed in your article have obviously stirred up quite a debate in the Conversation thread, but you were referring to the response in Dallas and have not had the opportunity yet to discuss that here.

I am getting confused as to what to do. The insert sheet that came with the la chamba pot did not mention oiling it. Just heating it in the oven at 400 F for 30 minutes 3/4 full of water, cover off, after washing with soap and water and rinsing. I have done that and now see tiny crazing in the finish. Are you suggesting oiling it, too. If so, at what point. If I simmer it in milk, at what point do I do that? Both oil and milk treatments? Is the tiny crazing normal? Like Fifi, I simply soaked the lid in water. Should I be doing something else to it, too?

I guess the flip side of the question about pet peeve's would be what dining trends have you seen in recent years that you applaud? Any emerging trends, Nancy? What would you like to see more of?

Nancy, perhaps we could broaden this issue a bit. What other trends (or established practices) do you see that bother you as a diner and a critic?

I think that is something many people would like to see. Perhaps an ear muff symbol with a decibel rating along side, Nancy. Or how about a one ear muff to a five ear muff rating?

Welcome Nancy. Thanks for joining us for this first in a series of Conversations with Texas food writers. In your article, you appear to point to two levels of inconsistency in Dotty Griffith's review. In addition to the confusing four star rating in the context of an overwhelming ratio of negative comments to postitive comments, you also focus on a glaring internal contradiction in her discussion of a single dish. This raises a question about the editing process in restaurant reviewing. Anyone can write a sloppy or internally contradictory piece for a variety of reasons, some of which may be out of their awareness. On the surface of it, the above quote appears to be something that an editor would question if it came from a relatively inexperienced writer. But it sometimes happens that even succesful, established writers in any field run the risk that their publishers stop providing them with solid, consistent editing support. This happens in book publishing too often. So what level of editing do you provide your reviewers? What do you see as the proper balance between the reviewer's right to express their views and editorial responsibility?

Is this the Yunan pot you are looking for, Paula?

Yes, I am going to rub it with ash, but not from the fire place -- it's 80 degrees here. I'll burn some wood outside. Please clarify --- are you saying not to oil the underside of the lid and the bottom of the base for both the tagines and the chamba?

Here's a link to a thread on tagine earthenware pots, alternative equipment and advice from Paula Wolfert on how to cure and age tagines.