Richard Kilgore

The thread on Kale generated so many good ideas I decided to ask about what everyone does with turnips. I got a bag of them specifically to do a turnip omlette based on a recipe in Richard Olney's Simple French Food. And even here I have a question due to an unintended amiguity created by his sentence structure: do I peel these things before grating them? Or just clean them up, trim the ends and grate? Beyond that I would very much like to hear what you do with turnips.

Oh, BTW, Jin and anyone else who uses a Benriner -- do you wear a baseball glove when using it or some other protective device? Do you still have finger tips? I sure would like to see the design of the OXO that made the NYTimes writer so carefree in using it.

EMSG -- Why would the wide one be too wide? It's only 5" wide and the regular one is 3 5/8" wide. What problem would the extra 1 1/2" create? Anyone else have a problem with the ease of slicing with the Benriner? Jin? But I am now curious about the new OXO. The best price I could find on the wide Benriner was about $50. What would the extra 20 give me? I'll have to see if I can finds one locally, or are they not out yet at all?

Last night I picked up chicken quarters, lots of 1015 onions and Szegeo Paprika (both hot and sweet), so there will be paprika chicken soon. Thanks for the great thread and all the tips everyone.

I know that many people here have recommended the Benriner. In looking through the Amazon offerings, I found at least four models, from about $29 to $60. The lower cost ones are about 12" X 3 5/8 (2 1/2" food channel) and the more expensive ones either have a plastic bin under the frame to catch the food, or are wider, 12" X 5". The bin to catch the food seems to be unnecessary, but is the 5" width with a wider food channel important?

Welcome, Taster. Hope you post more often now that you have jumped in. The cauliflower is great roasted alone or with other ingredients, as others have discussed up-thread. I have used leftover warmed roasted cauliflower over a French omelet. Very nice. Tonight I roasted half a large cauliflower (thinly sliced), rough chopped red onion and a dozen cloves of garlic. Served over pasta coated in EVOO, romano pecorino, s&p and topped with a little more cheese. With enough leftover for something tomorrow. Nice combination.

This discussion of Nancy Nichols article, Death on the Half Shell deserves its own thread. I have started one here.

Richard Olney's Simple French Food is one of my favorites. Tonight I tried one of his three zucchini gratins. Zucchini sliced very thin, rice, egg, milk, gruyere, olive oil, salt and pepper. 350 for an hour. Very nice. I would do it again.

Welcome Silly Nilly. Hope you join in and post in the Texas Forum often. I don't have a copy at hand, but someone will be able to comment.

Thanks again everyone. I made a version of Caldo Verde Friday and another is on the stove now. Delicious! I very much like the taste and texture of the Kale. Leftovers are even more flavorful, but the Kale losses it's slight chewiness -- an extra handful of fresh Kale in the leftovers might work. Next will be the gratin I first considered.

I think having a McDonald's chain with your name on it would kill the appeal of almost any pepper. I use them, but use many others, too. franktex -- mind explaining more about the coffee rub?

Sounds promising, Fifi. This one has the high-low-warm-off setting as opposed to the over-designed/under-performing electro-cool-snazzy thermostat and heating coil, correcto? So do you mind telling us Sam's price for this?

Thanks for finding the thread, fresco. Her explanation, though simple and straightforward, may be too complex for RecipeGullet.

Also check out Jaymes recipe-essay on Carne Guisada in RecipeGullet. Excellent in all its many manifestations, but I prefer pork and tomatillo. Also best when allowed to sit for a day or two.

I agree with Susan, the posole is wonderful. I like it best after two to three days. Just scrape the fat layer off the top after it has been in the fridge overnight.

Thanks to everyone for alerting me to the nominees I missed. I have added to the first post Kent Rathbun, Bruce Auden, and Alison Cook, who I overlooked on first posting due to my wonky monitor and zipping though the list a little too fast. And Robb's post above covers the ex-pats.

It partly depends on how you are defining "GOOD Tex-Mex", since it has evolved and there are representatives of all in the area. What type of menu items are you interested in?

ExtraMSG -- Maybe I missed it. What award and category do you find him nominated for?

Six Texans Received nominations, plus several eGullet members. Congratulations to all. (Plus several ex-pats, see Robb Walsh post below.) Edited to include the nominees I missed on the first posting. Nominees for American Express Best Chef Southwest Bruce Auden Biga on the Banks 203 S. St. Mary’s Street San Antonio, TX 78205 210-225-0722 Sharon Hage York Street 6047 Lewis Street Dallas, TX 75206 214-826-0968 Tim Keating Quattro at The Four Seasons 1300 Lamar Street Houston, TX 77010 713-652-6250 Kent Rathbun Abacus 4511 McKinney Avenue Dallas, TX 75205 214-559-3111 Nominated for the James Beard Journalism Award in the Category: newspaper, magazine or internet reporting on consumer issues, Nancy Nichols D Magazine “Death on the Half Shell” 5/03 Nominated for the James Beard Journalism Award in the Category: newspaper review or critique Alison Cook Houston Chronicle Also of Note a nomination for MFK Fisher Distinguished Writing Award to John T. Edge Oxford American “The Gathering Place” 1-2/03 And many eGullet Members nominated including Paula Wolfert, Russ Parsons, Jeffrey Steingarten and Jim Dixon. Click here for the full list of nominees.

A fine review and a place I would like to eat when I am next in Houston.

I have not been to the Clay Pit in Dallas, but some of the Austin eGulleteers had a great time at the one in Austin. As I recall, Suvir Siran spoke highly of the Austin Clay Pit after talking to the chef and manager. What other types of restaurant or foods are you interested in?

In Irving, i Fratelli Italian Restaurant (not their same named pizza joints) has Lasagna Tuesday -- all day long for 4.95. Sixteen layers. And the red sauce is admirably simple, not sweet. It comes with a green dinner salad (add a dollar for a Caesar) and rolls. I have tried this a couple of times, and it's still good and fresh later in the evening. Pleasant service. A broad menu otherwise, but nothing upscale. I saw that they did do a more ambitious five course wine dinner recently, but don't know how that went or if they plan to continue. But the 4.95 lasagna dinner is hard to beat.

The primary problem with this article is the misuse of the phrase "picky eater" and the scrambling of concepts. What they are referring to in part of the article is a marketing driven business trend often termed "mass customization" that has been going on for a number of years. Overall, it's a good thing. But it does not approach the level of choice most people here are talking about. An editor at USAToday should have sent the reporter off to re-write the story.

What a great bunch of good sounding ideas! I am really glad I asked. Fifi -- you have such great faith in my cooking good sense. Or maybe you know me too well. Pretty funny visual, I admit.

I have Kale. Never cooked it, but assume I can do with it much like you would with spinach. Any flavor combinations to go for...or to avoid? I was thinking of doing a gratin with bacon, cream bread crumbs and romano pecorino. What do you do with it in your kitchen?