Richard Kilgore
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Posts posted by Richard Kilgore
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Thanks for your comments, Chefseanbrock. I was quite impressed by the article and planned on trying several of the Anson Mills products. And your recommendations and confidence add to my interest. Among other things, I would like to try their hominy in my posole.
I also have a question. Someone up thread complained that Anson Mills grits take "hours" to cook. What is your experience? Do you use the quick version, or the regular grits? Is their a qualitative difference?
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I had one of these many years ago, but it must have gotten lost in a move along the way. I think about getting another from time to time. It does make the smoothest coffee I have ever had due to the lack of oils. I had forgotten how good even coffee of modest quality is when run through that thing for making iced coffee.
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What's a reasonable place to start for decent espresso? I do French press daily, but I saw the adv for the illy/FrancisFrancis X5 deal ($175 plus a minimum of $395 worth of illy over 12 months). Is this worth doing? Are there less expensive machines to consider?
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Since you have the flexibility in your food budget, I agree with the idea of eating serious Mexican and barbeque in Ft. Worth, but not upscale. If you want something that has a 19th century Texas writ large in Ft.Worth, I still suggest the steakhouse at the hotel at the Ft.Worth Stockyards. I'll look for a website. (I would not necessarily nix Lonesome Dove, I just would not do it if I only had 2 - 3 days here with your objectives in mind.)
Then you have a number of options in Dallas, anyone of which you may be pleased with. In addition to Scott's suggestions there is Sharon Hage's York Street (6047 Lewis Street, Dallas, TX 75206, 214-826-0968). She was recently nominated for the James Beard Foundation Best Chef Southwest Award, as was Kent Rathbun (Abacus, 4511 McKinney Avenue, Dallas, TX 75205, 214-559-3111). Sharon Hage is known for using fresh local Texas ingredients creatively, and I understand that York Street is a place that a lot of local chefs like to eat. (And it should run $40-50 w/o wine, but including tax & tip.)
If you decide to go to the Tasting Room at Lola, you should try to make a reservation right away. That's probably a good idea for any of the upscale places.
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Scott -- those are fine Dallas recommendations, of course, but bperlow asked in his first post for places he could spend $40 - $50 at the most for dinner (and $20 max for lunch). And he is primarily interested in "only in Texas" food. So given those requests, how would you modify your suggestions?
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Here's another mill, one of only two in Texas apparently: Morrison Milling in Denton, Texas
Not sure that any of the cornmeal would be best for grits, but I did try a package of their Stone Ground Yellow Cornbread Mix. It was so much better than any other mix I have tried that I ordered 15 lbs. of cornmeal (not the mix) from them. I'll ask them about grits.
I think I'll try a small amount of both Anson Mills and War Eagle for the grits.
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So it's okay to have a muffaleta with a bread of Italian origin, but not something using bolillos of Mexican-French origin? Maybe I am not following your logic.
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Seriously though, we do have a number of bread and pastry traditions...Czech and German, as well as Mexican.
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Okay, Fifi. How about if we invent something and call it a biscuit?
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Thanks for posting about your tour of Sandy Oaks Olive Orchard, Timo. Great photos, too. I would very much like to see more of this type thing here in the Texas Forum.
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Linda -- I have not smoked large quantities of chicken in a while, but I do recall that loading up or crowding the smoker can take substantially longer than 3 hours to cook. I think I remember an occassion when I had mine overloaded and it took well over four hours. The advantage is you are saving some time by not taking the lid off and having to reheat the unit (if you have a remote meat thermometer). Perhaps you can find a 55 gal barrel and create one of the Monsters in the link. Hah!
Your idea of doing the breasts and thighs/legs separately makes sense. If you combine them, there will not be a problem with the breasts drying out (due to the water pan), but you may save some time by doing them apart.
What plans do you have for the smoked chicken stock?
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Thanks. Here's a link: War Eagle Mill
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If you do a day in Dallas, you could do the three clustered museums: Dallas Museum of Art, Crow Asian Art Collection, and the Nasher Sculpture Center, with lunch at the cafe at the Nasher, which is an outpost of the Mansion at Turtle Creek. Then zip up to the Meadows Museum at SMU (largest collection of Spansh art outside of Spain) and have a number of options for dinner if you are in Dallas Saturday evening. Or you could finish seeing what you want to see Saturday morning in Ft. Worth, then do a few of the Dallas museums and have dinner in Dallas. Or do the Dallas Symphony (an architecturally and acoustically wonderful hall), which is in the arts district with the museums, followed by a late dinner. You will have trouble seeing much of anything on Sunday before you go to the airport, since most of the museums do not open until at least 11:00 a.m. on Sunday if I remember correctly. You just will not be able to see all the major museums in the DFW area in two days, so will have to decide what you want to see the most.
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I'll agree with most of the above, with emphasis on fresh green beans and other produce used. You also may be using too much oil, but I may not be picturing your procedure correctly. About 1T of oil in a very hot wok should be fine to start. One approach is to then add a clove of garlic and stir it, spreading the oil up the side of the work, remove clove and then proceed. Also you might try using peanut oil, which will add a little flavor since it is not as neutral as canola.
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Welcome bperlow. Glad to see you made it onto the site. Benito's is near the Ft.Worth museum district and is Mex-Tex, easily under $20 for lunch. I can recommend the huge tamales and the carne guisada. I'll dig up an address and directions if you are interested in it. The steak house in the historic hotel at the Ft.Worth stockyards also will give you a serious Texas experience, and I'll get details on that if you are interested, too. It's not that far from the museums, either.
I have not eaten at the restaurant in the Modern, but in line with what NewYorkTexan said above, it has gotten very positive reviews.
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Absolutely! Catering definitely requires a couch. Great idea for expanding our talents and experiences. Even four-poster-bed cassoulet, perhaps.
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Armchair terrine-maker, that's me. Armchair charcuterie. Yes, I like that.
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What I want to know is where did you find a 16th century chicken?
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Glad you had a good time here. But if anyone told you Joe T.'s was "Mexican" rather than Tex-Mex, they were leading you astray. Benitos near the Ft. Worth museums is more Mexican plus Tex-Mex. And you did eat at the historic, original Sonny Bryan's if it was a weather worn shack near Love Field.
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Use it in gratins as bread crumbs or a chunk soaked, squeezed then either combined with the other ingredients or packed on top. Let crusts dry a bit and add to soups.
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Looks great, trillium. I have not yet done a terrine, but it's on my list for this year.
Does anyone know of a source for a clay terrine? Most that I have seen are either LC or white porcelain such as Pulliviet. Perhaps EH makes one.
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Here find a wonderful NY Times piece on Glenn Roberts, the man who is restoring heirloom grits, thought lost to modern agriculture. Charley Trotter and Thomas Keller use these Anson Mills grits.
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Upthread someone, Jaymes I think, said that flour tortillas were a recent thing here in Texas. But I believe I recall Tex-Mex restaurants in Austin in the 60s bringing both corn and flour to the table, your choice. Anyone else remember that?
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Thanks, EMSG. Good to know.
And the food channel on the Super Benriner is 3 3/4", so I may be remembering those slices accurately.
Least Expensive Machine for Decent Espresso?
in Coffee & Tea
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Thanks for all the opinions and experience.
I am in no rush on this, but I know I am not going to go for a $1,000 plus machine. So this FF X5 or the Silvia is more likely. For now I like my french press coffee and am getting a Rocky next month to make it even better. Thanks, Steven, for pointing out the $300 FF X5s. That makes more sense to me, because the minimum illy purchase spread over a year is actually $395. I would rather be able to try different pods or grind a variety of beans, whether or not I end up roasting them myself. And I may end up roasting for the french press before I get an espresso machine.
Thanks again, everyone. More ideas are certainly welcome.
Richard