Richard Kilgore
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Posts posted by Richard Kilgore
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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.
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A fine review and a place I would like to eat when I am next in Houston.
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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?
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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.
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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.
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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.
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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?
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Jetlag -- welcome to the Texas Forum. Hope you will visit and post often.
In fairness to all, the D Magazine article in the link above spells out the procedure they used. You can disagree with the procedure and you can disagree with the results, but there is no indication anywhere that they based any part of their procedure on press releases. Quite the opposite -- they ate a stupifying amount of pizza. (And as far as that goes, there is no evidence that Texas Monthly based their findings on press releases, only that they used them. Not that there are not a lot of questions one can ask about how Texas Monthly has been so very far off in some of their choices. But that's another thread.)
So back on topic regarding D Magazine and your choices (same of alternate) for best pizza in Dallas.
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So what about everyone else? What are your favorite pizza haunts in the Dallas area? Make that the whole DFW area so we don't miss something important.
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Arrrrrgh!
I guess an agri-econo-consumerist has an excuse for defining "personality" in such a superficial and limited way. And not even being very clear about behavior...or food or drawing conclusions from data. Men prefer hot comfort food, and that's why ice cream was their first choice?
Let's see if he can get this published in a journal or if press release is it.
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However, I do use filtered water for pasta and coffee, because my local water has such a vile off-taste. It does make a diference.
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What is your organization? 17,000 members? Wow!
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I made it again today for lunch, this time the version with onion (red) and garbanzo beans -- thin sliced the cauliflower and chopped the onion. I roasted it in an aluminized steel half-sheet pan covered with non-stick aluminum foil sitting on the tiles on my botton oven rack at 400 (verified) for about 40 - 45 minutes. I think the tiles may have helped it cook faster. Then scooped the mixture into a bowl and crisped strips of pancetta slices on the half sheet and spread them over the mixture.
(edited to add the pancetta step)
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I see. Well then, I guess squash shouldn't be a major part of our New York-Texas cultural exchange program. But these are Japanese squash. I'll let you know if you could pretend they are unrelated to the squash of your youth.
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slk -- what did squash ever do to you? What did you ever do to squash? Maybe you just don't understand squash. And then again, maybe squash doesn't understand you.
Anyone know what they are doing with kabocha?
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Why yes. I have one sitting on my coffee table it is such a good looking squash. But I haven't baked one yet. It is sweet, so I think I'll try it for the dessert squash recipe in Paula Wolfert's last book.
Are they simply baking it, or doing something special with it?
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I weep.
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Many fish are great if simply stuffed with quartered lemon and herbs, wrapped in aluminum foil and baked in the oven or over a camp fire (my preference).
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Kirk B -- More please! What is silly about the premise (what premise?)? Why not peperoni? Why are the picks silly? Why is the writing sophomoric? What would be wrong with New York doing a rating of the best Tex-Mex or barbeque in Manhattan?
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I think President's Choice pasta is very good for dried pasta and a good deal, too. It is made in Italy and runs about .99 US/lb. and .75/lb. on sale.
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Star Canyon and AquaKnox were Stephen Pyles concepts. Aqua Knox is currently owned by a Florida group I believe. Trivia - the first AquaKnox was opened on Knox street in Dallas.
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John Whiting had mentioned MFK Fisher on women eating alone and Steven I think you were not familiar with this. There are several pieces on this in her book "The Gastronomic Me", which is in the collection of five of her books, "The Art of Eating." Also other references in other pieces. What a fine writer.
This is a wonderful thread. While not 60, there is a lot of familiar material here and a surfacing of memories.
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Great story and photos, Fifi. I'm glad these bbq competitors took a second from their serious work to let you take a few pics.
But that one fellow just doesn't know how to shop for turkey. Talk about talking bidness: I am sure we can find one for him for 50% off.
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I have not had an ice cream soda in a long time, but a standout from my childhood: The Purple People Eater -- Scoops of vanilla ice cream, layered with orange soda and rootbeer.
Texans Up For Beard 2004 Awards
in Texas: Dining
Posted
ExtraMSG -- Maybe I missed it. What award and category do you find him nominated for?