Richard Kilgore
-
Posts
6,424 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Richard Kilgore
-
-
I have been doing whole chickens and pork in a Romertopf for several years and it works very well -- moist, suculent and nicely browned. I usually put a few vegetables under the chicken, and then remove them before the browning.
-
Fifi --- it's on page four of the thread. But how hot does a crock pot get how quickly? I have had salmonella twice (many years ago) and it wasn't so much fun that I want to do it again.
-
Glad to hear it's 16! I thought you needed a massage rather than a mixer when I read 116.I discovered that the above named 5 qt model that was (is?) on Amazon was not the sturdiest model. It's 325 watts. However, I did checkout the COSTCO one, and it is the 350 watt model with splash guard, etc. for $250, a bargain. Check their website. Unless you are going to go for the 12, of course.
-
Welcome bhoward. Thanks for mentioning Lola.
Care to start a thread on East Texas restaurants, cafes, or BBQ joints?
-
The earliest Tex-Mex memory I have is eating at La Tupinamba in Dallas in the mid-50s. Even then I thought of it as Texas food, rather than food from Mexico.
-
The Armadillo reminds me of a great only-in-Austin radio adv for Shiner beer from that period. It went something like...
Billy Bob: Hey, Joe, let's knock off and go get a beer.
Joe: That sounds great!. What'll we get?
Billy Bob: All right! Let's get a Shiner!
Joe: My god, Billy Bob! That stuff's awful!
Billy Bob: No, Joe. They've improved it! You can almost drink it now!
-
I was thinking about a few Austin restaurants of years gone by. I think the one that still exists is The Raw Deal, but it's in a different location from the original...and that makes all the difference. The original was on a one block long dead-end street next to a produce market. All the streets surrounding the block were one-way, so you could spend a good amount of time circling, trying to find the street in. When you finally arrived and walked through the door there was a large sign hanging over the order-counter that said, "If you don't like The Raw Deal just remember, you came lookin' for The Raw Deal, The Raw Deal didn't come lookin' for you!"
Next was Taco Flats, a tumble down shack with a warped floor supporting a pool table that stuggled without success to be level. They sposored an annual jalapeno eating contest (no fatalities). The sign out front had Taco Flats in big letters and then after a year they tacked on an auxillary sign (much like the McDonalds signs that touted three millions burgers sold!), but theirs said "Over 1,000 Tacos Returned!". The next year they crossed that out and added "2,500 Tacos Returned!" Inside Taco Flats there was a sign on the wall behinf the order counter. A small hand scrawled sign next to a small rat pelt. It read, "Fresh Meat Served Daily."
That's the funky. What's your sublime?
-
Mikey - Your old knives will not work in your new house? Am I missing something?
-
Jane, I saw your post previously. That's not what I am referring to. I am asking about the ad that RB DOES appear in. My understanding is that he appears in one specifically touting the Sante Fe Chicken Sandwich, but not the other chicken sandwich ads. Anyone seen it? Please describe.
-
So, has anyone seen the TV ad yet?
-
Okay, I put my money where my keyboard was. I too stopped at a BK tonight and got one. No camera, but mine looked worse --- fewer veggies, sauteed to partly black, with a tasteless tomato sauce. The piece of chicken breast itself was okay. My bread also was not toasted brown, but was better than I expected --- not good mind you, but better than I expected.
Now, is it better than a 99cent Whopper? Sure. Is it three and a half times better than a whopper? Probably. But if you add a drink and fries (I didn't), you could have a real sandwich or good Chinese (and lots of other decent (not organic/not necessarily local sustainable/but decent) options for lunch at about that price for the same money. I don't think I'll do it again.
The liquid smoke comment (above) is a bit scary. Can anyone verify their use of liquid smoke and any associated risks?
Well, people aren't stopped from eating Whoppers by the aesthetics (or the liquid smoke if indeed it affects the food), so the chicken sandwich could be a big hit.
This thing could give Sante Fe a bad name.
-
Thanks docsconz, Jaymes and guajalote. I'll try to do a leg of lamb again soon. I think it will be lamb stew tonight.
-
Let's wait and see. Maybe Bayless will come on screen and say, "Hi there. This is Rick Bayless. I have been your guide to the foods, fields and restaurants of Mexico. Today I am here in the streets of Sante Fe and I am hungry. I usually don't eat fast food. Not my thing. And Burger King in particular is tasteless crap, but look at this Sante Fe Chicken Sandwich at Burger King! It's got chicken on it and veggies! Yep. That's right. It's got veggies! (Chomping down on sandwich) Try it! It doesn't suck too bad. I think you'll like it!"
-
I admit to having mixed feelings about this. Recognizing small steps in right directions is generally a good thing. But the primary recognition that will make any difference to any ff operation is sales. I imagine that if they could stop on a dime and changeover their menu tomorrow and increase their sales by 25 - 30% they would do it. But no organization can do that. For fairly obvious reasons. So, if they go towards food that is, say, 50% more nutricious over a five year period, that would be quite an accomplishment, but only possible if the market wants it.
That said, I had this jarring response when I was posting on the Fantasy Endorsement thread. There is such a disconnect between RB and BK that it doesn't make much sense. I doubt that the RB adv will have much impact on BK sales (but I could be wrong if all of us go out and get one Wednesday), and it obviously costs him reputation among many of us and others.
But then, when I am dashing about town and need to grab something on the run, I really might prefer to stop for a Sante Fe Chicken Sandwich, rather than some other fast food. While I do avoid ff, I will resort to it when pressed. And I will try the SFCS once to see what's up. Though I am doubtful. And I'll wait to see what the adv actually says. Though I am doubtful.
Politics is the art of the possible, and that may go for food politics, too.
-
Suvir - Congratulations on your book. That is wonderful. You are very fortunate to have such a talented co-writer and to be published by Clarkson Potter. Fall 2004 feels like a long way away. I will look forward to it.
Richard
-
So about how much of a savings is that compared to buying Mauviel from W-S?
-
I am bringing this back up for a post mortem...so to speak.
I decided to try Kimchi's recipe (Sage, Rosemary and Pancetta) first, but no Pancetta in the store yesterday, so I substituted Sopresetta. I put it in the oven at 425 and fortunately checked on it after an hour --- 159 degrees! Yikes! Needless to say it was welldone over half way through. And it was the desireable pink only at the deepest points. Very tasty, nonetheless.
So please help me with the analysis. Recall this half leg was 3.79 lbs. Would you simply not do it at 425 (350 instead)? Or start it and then turn it down to 350 after 20 minutes. What would best bring it to the desireable pinkness.
And secondly --- what to do with the leftovers. I was thinking it might be best to turn it into a stew, but am open to suggestions. Burnt offerings to the gods?
Yours scorchingly,
Richard
-
Steven - thanks for the Lenny Bruce and the tip on asking them to bake it a little longer. Bagelsteins here in Dallas makes pretty good bagels, so I'll ask. Grocery store bagels are terrible, but most, if not all, grocery store baked goods here are pretty miserable, with the exception of CM and WF. I used to get bagels flown in from New York twice a week when I lived in Austin, but that's not practical. Sorry to hear that they are getting soft and fluffy everywhere.
-
Patricia Sharpe has an interesting and nostalgic article in the August Texas Monthly. Unfortunately, "Tex-Mex 101" does not appear on their website. It's worth a look, whether or not you got here before 1970, at "the cuisine that was fusion before fusion was hip." If you remember Austin's El Toro, if you want to know "what put the Tex in Tex-Mex" and which restaurants carry on the tradition, check out the magazine...or help me find a link.
-
When you sell your reputation, you don't also get to keep it.
Rick Bayless? Oh yeah! He's that Burger King Chef.
-
Jason threw down the gauntlet in another thread. Is there not a single bagel in Texas worth comparing to its New York cousin? Not in Dallas? Not in Austin? Not in Houston? Not in Maybank? Not anywhere?
If so, why so? What is it about bagel making that it is not done to high standards in Texas? Is it our water, our oil, our air? Will we simply and gladly accept sub-standard bagels? Does no one care?
-
Click here for a fascinating discussion of the history of huitlacoche in the eGullet Mexico Forum. It's part of the "What's REAL Mexican Food" thread, and includes info on Mexican huitlacoche as well as the recent cultivation of corn smut in Spain for Mexican restaurants in Madrid.
-
slk -- how often does Falk have a sale like the last one you announced?
-
Department of -- One person's disease is another's delicacy.
A web search turned up over 1,500 pages for huitlacoche. It appears that the USDA has spent a lot of money for many years trying to eradicate corn smut, while Mexican farmers are overjoyed to see it on their crops. There are now experimental programs in the U.S. now for growing corn with smut. Here, even, are some huitlacoche recipes on a University of Illinois at Urbana-Champaigne food science site.
There are many, many recipes on the web in both Spanish and English.
Tramontina?
in Kitchen Consumer
Posted
fendel - The Tramontina is almost, but not quite as thick as the A-C, but that has not been a big problem here. Did you try coating the pan very lightly with a neutral oil? I do that even with the A-C.
The hot spot problem doesn't sound good. What happens?
Also, did you try a heat diffuser with either of these?