Richard Kilgore
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Posts posted by Richard Kilgore
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The reason for the difference between the $100 and $80 set is that the $80 set has the Aluminum, copper disk bottom, and the $100 set has the tri-ply construction.
Jason, you're stock pot does have the aluminum disk bottom, correct? I believe CM makes the stock pots only two ways -- with and without the disk bottom. I think the copper on the pans is only cosmetic -- the aluminum disk does the work.
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I use water-packed canned tuna, but may try the Italian oil-packed that everyone says is so very much better. At any rate -- more Dijon than mayo (and altogether fairly dry) with minced onion and capers on Corner Bakery's Steak House Rye. Lettuce and tomato optional. Sometimes once a week, sometimes once a month.
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Just a reminder that ChefMate has several lines of cookware, so read the detail in the descriptions at Amazon. Some of the stockpots are ss with no aluminum disk bottom. Also some of the skillets and pans have aluminum/copper disks and some have a try-ply construction. I am fairly sure the disk bottom pans have much more aluminum in them.
I have one quart, 2 1/2 qt and 4 qt sauce pans (all with lids) and use them all the time. These are the tri-ply design. Also have the set of 8, 12, and 16 qt. stockpots with disk bottoms and vented glass lids. A great deal at $69 as I recall.
Amazon offers free shipping for ChefMate orders over $25 I believe.
I just looked at Rachel's links and the Amazon descriptions are not very informative. You may want to email them to find out what's what. For example, the 8qt disk bottom stock pot with both a steamer insert and a pasta insert typically go for $35 in the stores, so that may be what they are selling in the 8 qt., but you can't tell -- their description suggests it has no inserts and no disk bottom.
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Thanks, dls. Interesting site.
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If you are going to do all the Ft. Worth Museums in one day, I definitely suggest jogging shoes. And you may want to try Benitos, a Mex-Tex place near the museums. They serve a huge tamale and great carne guisada.
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I am not sure about the mole poblano, but someone here may know.
So for the Tex-Mex, Mex and bbq -- are you looking for places to eat, or more food to take home?
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Welcome Kirk B. I hope you will visit the Texas Forum and post often.
Can you tell us more about the food. What were the chilaquiles and the chile relleno like -- what made them outstanding compared to other versions of the same dish? What kinds of bread and pastries did you try and what was so good about them?
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Never mind....
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I liked Robb's piece and find nothing unusual about the negative review including the comment on the odd attire -- after all reviewers usually comment on the decor and ambience. I think, however, people are assuming some things that Patricia Sharpe was not necessarily saying in the brief piece linked above. She said she relied on their Houston reviewers and press releases. Okay, that's not so unusual in and of itself. Every media outlet gets releases and relying on them for an heads up about a new restaurant opening is no big deal. My reading of the situation is that part of the problem was waiting until the last minute to check them out. It's not clear (but it may be in the "Best New" piece in question) whether she visited each place on her final list, and whether she visited them three times. Three meals at one restaurant could account for a three day trip to West Texas. We don't know, do we?
The larger and more puzzling question is how her views have been the opposite of other reviewers in this case and others. Best vs terrible is not subtle. Watery pasta and sweet gloppy red suauce is not subtle.
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Thanks much Brooks. What are your favorite crawfish recipes? Anything I should look for in books on cooking crawfish?
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Counterpoint, the publisher of Are You Really Going To Eat That? has provided five copies of Robb's book for distribution to some of those who contributed to the Q & A. In order to keep Robb and the publisher off the hook, I have chosen five of the many who contributed. The task of making this difficult and somewhat arbitrary decision was greatly simplified by the fact that so many already had bought the book and insisted that others have a chance to read it.
Those selected for the book are:
Dignan
Chefrodrigo
foodie52
Bruce Cole
NewYorkTexan
If each of you will PM me your mailing address, I will have the book shipped to you.
Thanks again to everyone for making this an interesting Q & A.
Richard
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You don't have to buy a $30 bakers stone. Go to Home Depot or some such and get unglazed tile and line your bottom oven rack (or if a gas oven and it will fit - the floor of your oven). Cost, about 60 cents each and it will take 6 to 9 depending on the size of your oven. It will even out the temp in your oven some and also mitigate the steep temp drop when you open the oven door.
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Okay, I've broadened the topic to include pastry shops.
So now I can include the Chech Stop on I35.
Your favorites?
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Announcement
New members of the Texas Food Media DIGEST Team:
Austin: Foodie52
DFW: Raynickben
Thanks for helping to continue and expand our tracking and reporting of interesting Texas food media articles, columns, reviews and recipes.
Richard
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Thanks to everyone for making this such a lively and interesting series of discussions over the past two weeks. Robb and the panel had a good week into this process before we came on-line for the Q & A. Additional thanks to Russ, Ellen and John for staying for the Q & A; your presence made it an even more stimulating week. And thanks to all the eGullet members who participated in the Q & A, asking questions and taking discussions in new directions and to greater depths.
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Announcement
New Members of the Texas Media DIGEST Team
Foodie52 -- Austin
Raynickben -- DFW
Thanks to both members for helping us to continue and expand our DIGEST coverage.
RK
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Robb Walsh has been unavailable for a few days and will followup with his responses on Monday, February 16th.
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One point that Russ made that we have zipped right pass, is that the risk is not only being overly positive about a friend chef's restaurant and food, but also being overly critical out of concern for guarding against the opposite.
And then there is the question of what kind of "friend" we are talking about: a mutual admiration society; a social, business or professional aquaintance dubbed "friend"; or something closer to the range of deeper reciprocal relationships many people attach to the word friend, or what?
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Ellen -- Thanks for your unique perspective. What about other fine travel writers in addition to Mr. Clemens -- many if not most who write about travel deal with food, farms, fishing, hunting, cooking and eating as part of that. All of such writing I would see as potentially relevant influences.
Russ -- I think both the imitation and the embarrassment are a fairly common path for most writers. Imitation is a powerful way of learning as a step in developing your own style as a writer. Actually, it's common in most arts, crafts, sciences and other professions. You try on different voices, keep a little bit of this, throw out that, and end up with something that is you.
John Whiting -- I asked in my first post, and still wonder, if you are aware of any other significant influences, in addition to John Thorne?
And for everyone -- what about any influences from fiction and poetry?
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On the D Magazine website, publisher Wick Allison links readers to eGullet and the Round Table and Q & A featuring Texas food writer Robb Walsh. Wick's comments are in the Frontburner, a D Mag editorial discussion forum.
The current (February 2004) issue of D Magazine features heavy front page coverage of the Dallas food scene.
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Robb -- I understand you're keeping el gato in the bag regarding your take on Chili, but what can you tell us about your next book, The Tex-Mex Cook Book?
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Perhaps, but sounds more like a matter of changing fashions and styles. And the architectural setting you have to work within. Modern, bold, three story windows...it's still a "theme", just a "modern" one. It'll be seen as dated and without much indigenous character some day, too.
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I'll be happy to forget the music metaphor. And since you are talking about what food writers are interested in when they visit you, well that makes perfect sense. What would be more natural.
And as I said above, my interests are similar to yours, but there are still some points you make that I am puzzled about. For example,
But we also have a lot of fine dining places in Texas that feel like theme restaurants. As if upscale dining were a concept so foreign to Texas that you have to make the restaurant look like its somewhere else. Take the interior of the Mansion on Turtle Creek in Dallas. English men's club? Connecticut country club? Do they still have fox hunting scenes on the walls? Or was it ducks? What's up with that?So what's your idea of what The Mansion at Turtle Creek (or any other "fine dining" restaurants), should look like? After all, it's in a mansion. And aren't "fine dining" places everywhere designed to look like whatever they look like. Even Conneticut Country Clubs were designed to look like what they look like on purpose. And a few people moved to Texas from other places like Conneticut, so maybe such a design looks familiar. People may like one "theme" (design) better than another, but....
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Another "Yes!"
St. Antoine Report 28 February 2004
in France: Cooking & Baking
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What a wonderful pictoral! I would like very much to see more of this type of thread...French markets, bread and pastry, farms, Bresse chickens and such.