Richard Kilgore
-
Posts
6,424 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Richard Kilgore
-
-
-
Thanks for the curing and aging procedure, Paula. I am putting the Rifian tagine in to soak. Does it make any difference what kind of Olive Oil I use on it after the soak? Will it make a difference in the flavor of the food if I use a decent EVOO, or will something inexpensive make no difference to the food cooked in it?
-
I think Kris is on to something. Try just leaving it out on the counter without the plastic wrap.
-
That's the nature of discounters like TJMaxx and Marshall's. They're great for serendipitous finds and for waiting for something to pop up, but not a place you can expect to find something you are looking for on any given day. If they could track it, we would be paying full retail.
Good luck on your search. I found nothing at the nearest one here either.
-
Bridge's shows two lines of silicone molds on its site, but nothing for a cannele. It's probably in their paper catalogue. My guess is it's the red ones.
-
Patrick, those tin ones from W-S were discontinued. That's why they were selling them for practically nothing. My best guess is that they are gone, gone, gone. It's a slight chance, but you might try calling or emailing W-S to se if they have any laying around in a warehouse, even though they don't list them anymore. Slight chance, but might be worth an email. Or a call to the store asking them to check upstream for you.
Sur La Table may have the silicone ones.
Good luck.
-
eG Conversation with Nancy Nichols
Food & Travel Editor, D Magazine
March 14 - 18, 2005
Copyright © 2004, D Magazine. All Rights Reserved.
We are pleased to have Nancy Nichols, food editor of D Magazine, join us the week of March 14, 2005 for an eG Texas Forum Conversation.
Although the Conversation does not officially begin until Monday, March 14th, you may begin posting your questions and comments for Nancy at any time in this thread.
Nancy has given us permission to publish her article "Romano's Revenge" on the lawsuit brought by restauranteer Phil Romano against Dotty Grifith and the Dallas Morning News after her review of his Il Mulino outpost in Dallas. In her article she delves into the careers of both Ms. Griffith and Mr. Romano and into recent Dallas restaurant and criticism history. In addition she touches on a number of controversial issues in restaurant criticism, including the causes and effects of non-anonymity for food critics, whether critics should have restaurant experience and the star system.
Nancy has been the Food and Travel Editor at D Magazine for 8 years. She says it's a perfect job for her as she loves to eat and travel and travel to eat.
She spent close to 20 years in and around the food business working in many different capacities --- from her first job as a waitress at the J. C. Penny's coffee shop to catering Christmas parties for Steven Spielberg and Jane Fonda. In between she was an event coordinator for the L.A. Coliseum and Sports Arena and produced events ranging from NBA basketball games to Bruce Springsteen concerts. A native of Dallas, she spent 11 years in Los Angeles before returning to Dallas in 1992 just as the local dining scene began its transformation.
D magazine food coverage and Nancy's articles are frequently reported and discussed in the eG Texas Forum and the eG Food Media & News Forum.
Click to check out the following.
The eG Texas Forum Media Digest.
A thread on Nancy's James Beard Award nominated article,
Thirty Years of Dining in Dallas.
An earlier discussion of the article which is now published in full (see above link) Cry Baby: Inside the City's Nastiest Food Fight.
-
Anyone have an idea what happened?
-
Mystery to me.
I made the brown beef stock last weekend. I have made various chicken stocks for years, but never beef.
It did not gel after reduction. What does that mean and what could cause that? The only thing I did out of sync was de-fatting. For some reason I forgot to do it before reducing. After reducing and refrigeratrion, I good layer of fat came to the surface, but it was liquid.
-
From the Anson Mills website, for whatever light this may shed:
HOMINY: DEFINITION: Colonial English spelling of the sound of the oral Native American word for corn. CONTEMPORARY DEFINITION: A food made by soaking whole corn in slaked lime solution to remove the germ and hull.GRITS: Charlestonians have always called grits "HOMINY" - a shortened version of the old Carolina term for whole corn "HOMINY GRIST." In Charleston terms this definitely does not mean corn soaked in lye (who would want to do this unless they were really hungry?), but it does mean fresh ground whole corn grist. Antebellum Hominy Grist was produced everywhere in Carolina and Georgia...by fresh milling corn then winnowing out only the hull to preserve whole corn nutrients, flavor & texture.
I am a huge fan of Anson Mills grits, and have posted elsewhere here about cooking them in a slow cooker for three hours. Superb. An altogether completely different thing than Quaker. War Eagle grits are also very good, but I give the nod to Anson Mills at this point, although I have not done a side by side comparison yet.
-
Here are a few I like, although I tend to try new places frequently when I eat out.
1) Thai-riffic, Forest Lane & Webb's Chapell : I am still eating my way through the menu here at this small, family run restaurant that is worth hunting for. I especially like their Yum Neu, which is similar to their Laab, but more flavorful. The Green Cury is superb -- a lighter broth compared to the thick sauce common in many area Thai resaurants. And Pik Gai Yut, de-boned chicken wings stuffed with a flavorful ground pork mixture, or the humongous Spring Rolls often start the meal. The soups are great, too (a "small" bowl of soup is enough for three or four people to share before a main dish, or for one person to feast upon). I have not had a disappointing meal here yet. I could go on, and I will in another thread. Also see the Tasting for eGullet Members at Thai-riffic.
2) Latino Market for taqueria food. Here's a link to my ongoing report on this place. Hand-made tamales on Saturday and Sunday. They serve Lamb --- unusual for a taqueria, as well as the usual meats for tacos. Where else will you find lamb tacos and Juan, the singing butcher. Ony three small tables, so don't plan on having your family reunion here. While I have been here mostly for lunch, there have been times I have stopped by for dinner, too. So this barely fits the dinner requirement.
3) Cafe Istanbul . But I haven't been recently.
4) Celebration on Lovers Lane: Good food in a pleasant ranch house setting.
5) The Old Monk on Henderson for fish and chips.
6) Wild About Harry's on Knox (the original location) for great hot dogs and ice cream.
7) Peggy Sue'S BBQ in Snider Plaza for...er...barbeque.
8) Kuby's in Snider Plaza for good, inexpensive German fare. Not to mention the breads and meats in the grocery section.
9) Tramontana in Preston Center, a fine neighborhood bistro, though again, I haven't been in a while.
10) Primo's on McKinney for Tex-Mex. But it has gotten bigger and louder since their expansion.
And then there's a Columbian place and a new Korean place that I'll post about soon.
-
In the interests both of other members being able to find two interesting topics and of keeping this thread on-topic for discussion of everyone's top ten restaurants you acually eat in often for dinner, I have started two new threads: [DFW] ISO: Authentic Mexican Restaurants and [DFW] ISO: A Decent French Joint.
-
How unfortunate, IML. Can you tell us more about the baguette? What about it was disappointing -- the crust, the crumb, the flavor?
-
For baguettes, IML, I would try Empire Bakery and Main Street Bakery.
-
When peaches are out of season, I have found a mix of about 2/3 frozen and 1/3 canned peaches to be worthwhile eating.
-
I usually do a peach cobbler for such ocassions. A perfect fruity, sweet contrast to the barbeque. Peach and plum is a great variation at about a 3:1 ratio.
-
Thanks, Paula. I ordered an unglazed Rifi tagine from the site. So do tell, how do I cure and age it?
-
Here's a link to a thread with lots of photos of the pastries at The DoughMonkey in Snyder Plaza near the SMU campus.
-
Thanks for bringing your question here from the other thread, IML. I am not sure if you are looking for breads or pastries or both. Can you help us understand what you are looking for that you're not finding? And what you tried at the places you have been to and what they were like. If we can get this discussion to leap beyond good, bad, and not so hot to something more specific and concrete we may be able to get somewhere.
-
"Authetic" Mexican (or anything for that matter) means different things to different people, IML. So help us out here: what kind of authentic Mexican are you looking for?
-
Where is it hiding on that web site, Paula? I don't find it.
-
New to the DFW area myself, and have yet to find a decent French joint. Last one I tried was Lavendou, which was overpriced given the quality of foodstuffs and frequent kitchen guffaws, but desserts were not without merit. Jasmine (in Plano) is great for Thai. York Street for high-end. La Duni for wasting away a Saturday morning. The selection of Chinese is admirable. Is it too much to ask for an authentic Mexican place less expensive than La Cuidad? (Apparently.) Also notably absent is a bakery whose offerings are not completely amateurish or generic tasting. Suggestions?
Welcome to the eGullet Society, IML. Hope to see you here often.
So that we don't drift too far off this topic, I have bumped up a thread on Texas Bakeries and Pastry Shops. Please jump to that thread and tell us more about what kind of bakeries you're interested in.
-
I am bringing back up this thread due to a question by new Society member IML in this thread.
In Dallas, there are a few worth a look and a taste: among them in the French and Italian traditions --- Empire Bakery on Forrest Lane and on Lovers Lane, Main Street Bakery in Grapevine with a new second location in Plano, and La Spigas on Limberg at the South end of the Addison Airport.
How about "ethnic" bakeries and pastry shops?
-
More on the Latino Market, with photos, yet to come. Here's a link to the DFW Taqueria Survey, for your notes on any and all taquerias in the area.
Tagine Pot
in Cooking
Posted
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?