Richard Kilgore

Dave -- Here's a link to a Chef's Catalogue Sale, including Pot Racks. Relatively inexpensive and may have more of the industrial llok. Scroll down the page.

No, I am not sure it's butane. If you're sure it's propane, then it probably is. I'll check to make sure.

Thanks for the wonderful report, Esperanza.

I think that about covers it. This goes for small chef/owner cafes, as well as four star restaurants and international hotel chains.

Thanks everyone. I'll try some of these and post later. The simple dishes of butter beans or garbanzos and chorizo sound quite fine to me. Yes, Bux, I am asking specifically about Spanish not Mexican Chorizo. They are indeed quite different. I have only seen the imported Palacios brand Spanish chorizo here in Dallas, so thanks for the link.

Thanks for the great travelogue and photos, guys. That porkchop was truly scary, but the duck gumbo and catfish looked so tasty I wantd to lick the screen.

Let's see...hotdogs...venison sirloin....hot dogs....venison sirloin. Just can't decide who I hope will invite me to breakfast to save me from my cereal and fruit with Soymilk.

Thanks for taking the time to make these fine photos, joiei. The slideshow function makes it easy to view the whole album.

I looked at the inexpensive torches at Home Depo yesterday and noticed that the basic setup has a tip that produces a pin-point flame, cost $14. For $20 there is kit with a plastic carry case, starter and three tips -- pinpoint, slightly broader tip and a spreader that make a flame an inch or so across. Both come with one Butane cylinder. Has anyone used anything other than the basic pin-point tip? If so what effects do you get on creme brulee with the other tips? Worth getting the kit with all three?

Yes. The red peg board started to sound more like it to me given the red tool cabinet. But what about painting the wall red and then installing a white grid on top of it. Boy, the white cabinets make all the difference in the world, don't they. This thread made me take another look at what I could do for a pot rack. I have a large oval hanging copper rack that will not work in my present space, but there is a high area over a set of double doors that would allow a pot bar of some type with enough room to hang large skillets, saute pans and stock pots. Hmmmm. Thanks.

As an alternative to the pegboard idea of Steven's, you might consider a wire grid for hanging small, frequently used tools such as peelers, microplanes, measuring spoons, etc. A grid system may also work on your doors or on the walls of your laundry room/space. I have a grid on a wall above my washer that I use for hanging a China Cap, a couple of large colanders and such.

Sounds like another book to add to my list. And yes, another vote for the messermeister serrated peeler. The best tool for anything similarly difficult to peel.

Well, Barbeque joints don't barbeque fish, but seafood places sometimes serve barbeque shrimp. Seriously, you may want to check out The Cafe Modern at the Ft. Worth Museum of Modern Art. (See the link in the thread I linked above.) If they are still doing the First Friday thing, it's a time to cruise through the museum, listen to live music and eat in a restaurant that has had good reviews. While I have not made it there yet, it is a place I will get to before long.

I agree about Camilleri, Russ. I read one, perhaps the first one translated, last year. I'll have to track down the others. I also like Nicholas Freeling, who Tony Bourdain as written about here. And not mysteries, but Jim Harrison's fiction often has food as a significant aspect of his narrative.

There you go. Raynickben to the rescue. Here's another thread that also has some Ft. Worth as well as Dallas restaurant ideas.

reesek -- People usually think of Texas iconic food as barbeque, steak and Tex-Mex, so you have given us quite a challenge. When you say "moderate" do you mean under $25 for appetizer, main and dessert, (not including tax, tip and beverage)? Under $50, or what?

I picked up some Spanish chorizo to use in making Caldo Verde, but would like to hear about other great dishes using it.

Thanks everyone. I already have a China Cap similar to the liner you mentioned, adiesenji. In some situations I would have to run something through the China Cap to strain out the larger material and then through a chinois, but your set up sounds more efficient. Your point about letting more particulate matter through than you expected may be important to me, Moby. Does that create any real limitations for you?

We'll be glad to help, but it would help us help you if you can be more specific about your interests. What types of food, what price range and how far can you travel in the DFW area? And please clarify the situation: a place that has dishes with no fish, beef or pork (but poultry is okay?) for your friend AND a meat flirting dish for you two?

I would agree with most of what you are saying, Raynickben. But I think it's a stretch to say Dallas has "countless great restaurants". I think we have a small number of truly great restaurants and a larger number of exceptionally good restaurants. Not to mention a large number of very, very good, solid restaurants of all types. This may be a matter of how much value we put on the word "great". And "Restaurant culture" or something similar may be what Nancy Nichols meant, but she said cuisine, which has other meanings. No way to know for sure without her clarifying it.

Nice image and interesting narrative, Sharon.

Interesting piece, which concludes with I am not sure about the idea that "the city has a defined cuisine". But the historical dining memories of 30 years make it a fun and interesting read.

I think Mona Shoup has a sense of humor. She quotes Mr. W: A customer who knows what he doesn't like.

Interesting, formerly. I can see how that would appeal to John Thorne. I need to subscribe to Simple Cooking. I got John's book of essays on his house a couple of months ago., and I have given a gift subscription to a cooking buddy. I used the standard 3 to 1 ratio if I recall correctly, but overnight may be better than three or four hours and more water sounds like a good idea in that case.

Thanks, Danny. Anyone else have any experience or opinions?