Richard Kilgore
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Posts posted by Richard Kilgore
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I like Okra a lot...gumbo, okra and tomatoes, fried. All of it. But it can be really, really good or really, really bad.
Ah, Mudpuppie. The memories of okra slime. When I was young, my dad started on his pickling adventures. Since the okra was erum... abundant (we were covered up with the stuff) he decided to pickle some. Being an okra pickle newbie, he thought it would be a good idea to cut those tough old caps and stems off. The okra snot was unbelievable.
Fifi really should stay off of Okra threads.
I keep telling her that, but like Mayhaw man said, she's pretty hard headed. 
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Okay, you folks have persuaded me to get the serrated peeler for tomatoes and such. You're right, they are a hassle, even with a very sharp smooth edged peeler.
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Scott -- What's the brunch at La Duni like?
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Thanks for posting your adventures with Mr. Lobster. Yoo-Rang -- Can you get the recipe into the archive?
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The ice cream place across from Dobie was "Nothing Strikes Back" -- second story walk up to black walls, black light, day-glow posters and the Jefferson Airplane blaring. Don't remember smelling smoke when I was there, but wouldn't be too surprised. The story of the place as I recall it, was that around 1969 they opened "Nothing Is Real" and were so elated to have made a profit at the end of the month that they decided to celebrate by --of course -- driving to Chicago to have breakfast. On the way back in their hippy van, they were busted in Kansas for marijuana, spent two years in jail, and rolled back into Austin to open as..."Nothing Strikes Back" which closed in the summer of 1977. As I understood it, the place was run by two hippy families, who took turns -- six months on, six months living in Mexico. Parts of this may be Austin legend, so take it with a grain of salt.
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Austin Food Media Notes
submitted by claire797
From the Lemon Semifreddo at Asti to Baleine Sel de Mer Fin. The Austin Chronicle does its "Year in Food".
Austin Chronicle's Year In Food
Meanwhile, Virgina B. Wood ponders what she'd like to see in the upcoming year.
Kitty Crider gives her take on what's out and what's in.
Meanwhile, Texas Monthly says The Granite Cafe's rock solid, Starlite is fading and they're warming up to the new Cafe Caprice on W. 10th. TM's new and updated reviews for January 2004
Texas Monthly's picks and pans for January
Austin Homesteader picks the best pies of 2003
http://www.austinhomesteader.com/pierecipies.htm
Plus, a review of the relatively new Greek restaurant, Pyramids
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I am sure most of the fancy, expensive peelers are fine, but a regular one will do pretty much as well if you keep it sharp. They don't come sharpened from the factory either, so a brand new one benefits from sharpening. How you say? I use a ceramic stick, from a Spyderco sharpening kit - but any cheap stick likely would work. Rub the stick across the underside of the peeler to take off the burrs, then stroke it flat across the top - the cutting edge - a few times. You'll be amazed.
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If the restaurant serves a certain fish dish once every six days, that's a different story.
Why? I don't think that would necessarily be true. If they buy fresh fish for a special or a rotating dish, that would be at least as good as a daily one (which might be held over a day - yuk!). If it's made with frozen food, what difference would it make?
I think a popular, busy place would be a fair indicator for safe if not great. Not foolproof, but fair.
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I am sure there are a lot of favorites out there. Please share yours.
While the current focus of my attention is Robb Walsh's fine new book of essays, Are You Really Going To Eat That?, another of my favorite Texas food books is a one that's not only about Texas. Gulf Coast Cooking: Seafood From The Florida Keys To The Yucatan Penninsula has been around for a while (Fredricksburg: Shearer Publishing, 1991) and has great staying power, not only due to the recipes by Virginia Elverson (founder of the Houston Culinary Guild) and photography by Bob Parvin, David Crossley and Bill Pogue, but also because of the wonderful series of accompanying essays by John Graves, one of the finest writers Texas has ever produced.
So I guess this thread could include food-related books by Texas authors or books about Texas foods and cooking by whomever. Please jump in and let us know what you have found interesting or helpful.
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Robb Walsh has an interesting piece on visiting Bourg-en-Bresse, including an interview with a Bresse chicken farmer. It's in his new book, Are You Really Going To Eat That?
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We have started a FOOD MEDIA DIGEST with links to major food media here in Texas. Please PM or email me if we have left anything out. We will add posts with links to specific reviews, articles and recipes on a regular basis.
Brought to you by the eGullet Texas Media DIGEST team:
Austin: Open
Dallas-Ft. Worth: Raynickben
Houston: Foodman (Elie Nassar)
San Antonio: Bob Davis
Media Contact: Richard Kilgore
Edited: 6/23/04 - Update Media DIGEST team list.
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Texas Media DIGEST
Compiled by the eGullet Texas Media Digest Team
Austin: Claire797
Dallas-Ft. Worth: Richard Kilgore
Houston: Fifi (Linda La Rose)
San Antonio: Bob Davis
Check here frequently for links to food articles, essays, columns and reviews published in food media across Texas.
Here are direct links to the food and restaurant review sections of major Texas media. We will add more as we go.
Austin
The Austin American-Statesman Food Section
Dallas-Ft.Worth
The Dallas Morning News Food Section
The Dallas Morning News Friday Guide
Ft.Worth Star-Telegram Food Section
Houston
The Houston Chronicle Dining Guide (Fridays)
The Houston Chronicle Food Section (Wednesdays)
Houston Press Dining Section (weekly published on Thurdays)
San Antonio
The San Antonio Express News Food Section
The dining editor is John Griffin, and, since there's no real
restaurant review section, you have to just search for him.
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Wow! That sounds great Fifi. I'll have to try it soon.
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Thanks for posting on these places, fried clams and nessa. There are more Asian markets, large and small, across the metroplex than I had once imagined. Please post more of your impressions as you get familiar with different stores.
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John -- thanks for the stories re-told. Do you know if there is a way to order a cassole from the Not family?
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The eGullet India Forum is full of helpful info. In particular, you may want to take a look at this great thread in which Suvir Saran collects links to threads on a variety of basic Indian food topics, including Indian cookbooks.
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I suggest you at least hold your knife candidates in your hand before buying. There are lots of more than adequete knives out there, but the feel of a particular knife in your hand can make all the difference in the world. Your decision to buy two basic knives of quality is a wise one. It's worth taking your time.
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You most likely will have to go through a gourmet shop of some sort. I picked up a couple of 500 g. tins of the Lentille Verte Du Puy packaged by SABAROT for W-S, which was clearing them out at a discount. They were outrageously expensive at regular price ($11.50/500g.) and I would not have bought them except for the clearance price. I don't know if they are carrying them on their website or not. I would try Dean & DeLuca in NYC.
If someone knows of other internet/mail order sources (for either the French or Italian), I would be interested to know about it, especially is they are a lot less than W-S.
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The Dean & DeLuca Cookbook says that the Puy and Umbria are two "French green lentils", with the ones from the Le Puy area of France firmer and a bit wilder tasting than other lentils, and the ones from Umbria having an even more intense flavor, although they don't hold their shape quite as well.
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U.S. Secretry of Agriculture Announces New Mad Cow Regs, see
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Thanks, Jeffrey. Bond Girl (Ya-Roo) has it now and says she will enter it in the archive next week. You don't need to do anything else.
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Yes, Fitz, I am indeed a world traveler. More on the 17th if I get a slice of cheesecake. Turkish cheesecake?
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Thanks, Steven. The address on the website for the New York, Texas Cheese Cake Company is in Athens, which is not far from the DFW area. Might be worth a little road trip for my friend.
More stirfrys
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Sam -- I remember you making the cast iron recommendation on another thread here, which puzzled me. I have a heavy steel wok that I have had for over 25 years. It works fine, even with residential gas burners.