Richard Kilgore
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Posts posted by Richard Kilgore
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I attended Dorie's demo class at Central Market in Dallas last Friday. Dorie is a delightful presenter and I expected the Madeleines, the World Peace Cookies and the Lemon Cream Tarts to be wonderful...and they were.
The real startling, nay shocking, lesson-learned had to do with the White Chocolate Brownies. I simply do not care for white chocolate and have avoided baking with it. But Dorie's Piere Herme-influenced use of white chocolate is a revelation and I will be making them at home. These are sublime and you could even serve them with champaigne.
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Thai-riffic continues to be my favorite Thai restaurant. Over the last three years I have probably eaten there well over 80 times. As a reviewer for the Dallas Morning news once wrote, "Silly name, serious food." If you go, the stuffed chicken wings are a must. Everything on the menu that I have tried has been at least very good.
Bankok City has been around for a long time, and while I have not eaten there yet, it gets good reviews and praise from friends. Thai Soon has been good in the past, but I have not eaten there lately.
Are there any Thai dishes in particular that you are interested in?
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I did the All-in-one Holiday Bundt Cake for Thanksgiving. It was delicious served with whipped cream and a big hit despite a little over-baking due to a bundt pan with a dark exterior. I think turning the oven temp down 25-50 degrees next time may fix that.
I also made the cream scones this week, but with a twist. I deleted the raisins and added the minced zest of one orange (using a microplane) to the recipe, and to half the recipe I added about 3/4 cup dried cranberries. Both variants turned out great! These were the best scones I have ever eaten, and I think that the basic recipe invites many tasty additions.
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Thanks everyone. My main interest is in using it for everything except the baking, but I want to do at least one run from start to finish. I'll try to get a manual from Williams-Sonoma., and I'll post my results.
I have aquired a used bread making machine, but have no idea how to use it or if it works. So I would appreciate any ideas about how to check it out and use it. It's a William-Sonoma model.What brand is it Richard? The "hard" part is figuring out what buttons to push if it's one of the newer machines. Most of the manufacturer's websites will have the manuals posted.
I have been baking Pumpernickel nearly every week for a while now.
Pumpernickle sounds great to me. The machine is just branded Williams-Sonoma, irodguy. And yes, it's the "which buttons to push" issue. But I think I'll take one try at it before a manual arrives.
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This is just a reminder that the eG Conversation with Dorie Greenspan is closed to new questions and comments. Dorie will be finishing her final responses to existing posts over the weekend.
Please do, however, feel free to post your thanks to Dorie in this topic.
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I'm in, as soon as the temperature drops under the 70s here. I'll either do Paula's or one of James Beard's or The Avignon lamb daube in Richard Olney's Simple French Food. The latter I can also recommend for a helpful discussion of French stews in general, including ragouts, daubes and sautes.
Here's a modern version of a daubiere the traditional clay pot used.
Paula Wolfert sent me this photo for us to check out of a Provencal daubiere:
That's the one in the link above. You too can daube in a daubiere.
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I'm in, as soon as the temperature drops under the 70s here. I'll either do Paula's or one of James Beard's or The Avignon lamb daube in Richard Olney's Simple French Food. The latter I can also recommend for a helpful discussion of French stews in general, including ragouts, daubes and sautes.
Here's a modern version of a daubiere the traditional clay pot used.
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Just a heads up. Foodsaver Pro III Vacuum Sealer Kit, $193.45 minus $25 product promotion (don't forget to enter code NOVSAVER at checkout) on Amazon. This is the current top of the line as far as I can tell. Full retail is listed at $319.99
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This eG Spotlight Conversation is now closed to new questions and followup comments. However, Dorie will be doing her final replies to your posts over the next few days.
Thanks to the eG Spotlight team that worked so well on this eG Conversation project for several months: Elie Nassar (Foodman), Patrick S, Phyllis Flick (Felice), and Pam Reiss (Pam R)...and to all the members who have contributed to making this a fascinating and informative eG Conversation with Dorie.
If you would like to post a thanks to Dorie Greenspan, please do so in this Topic.
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I have aquired a used bread making machine, but have no idea how to use it or if it works. So I would appreciate any ideas about how to check it out and use it. It's a William-Sonoma model.
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The eGullet Society for Culinary Arts & Letters hosts an eG Spotlight Conversation with award winning cookbook author Dorie Greenspan, 6 November to 9 November 2006. Her newest book, Baking: From my home to yours follows a string of collaborations resulting in highly acclaimed books over her career, such as Chocolate Desserts by Pierre Herme, Desserts by Pierre Herme and Baking with Julia.
Please join us this week for an in-depth eG Conversation with Dorie on her career, writing, collaborations and books.
For the eG Spotlight Team
Ellie Nassar (Foodman), Phyllis Flick (Felice), Pam Reiss (Pam R), Patrick SPhoto by Fernando Bengoechea
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The
is the one I have and love! details hereBerkshire Whistling Tea KettleOur whistling tea kettles are handcrafted in England of solid copper with pure tin lining. The kettle holds 2 quarts and its flat base design is usable on either gas or electric stoves. The harmonious whistle emits from a small slit in the lid. Wood handles. Choose copper (CP) or chrome (CH) finish. Stands approximately 8.5"H
I have a copper one that must be the same as this one. They come in a couple of sizes, and also in a design made specifically for gas (coiled copper wire sandwiched on the bottom). I use it daily and like it a lot. I don't bother to polish the copper, but some can't tolerate unpolished copper. Another consideration is that this one makes a fairly soft whistle, so it may not be loud enough to be heard all over your house, if that's important to you. But no burned fingers. I got mine at Williams-Sonoma and have seen them at Sur La Table, but there are probably several sources for them.
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This eG Spotlight Q&A has now come to a close. Thanks to Paul Liebrandt and all the members who have contributed to an interesting discussion. And thanks to the team of John Sconzo (docsconz) and Sam Kinsey (slkinsey), the team responsible for hosting this Q&A.
There are many aspects of the art and craft of cuisine, the business of fine dining and Paul's new venture that can be continued in related topics in the eG Forums.
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The eGullet Society for Culinary Arts & Letters hosts an an eG Spotlight Q&A in the New York forum with innovative chef Paul Liebrandt, 25 to 27 October 2006. A live discussion between Chef Liebrandt and eGullet Society members will follow an interview with Chef Liebrandt conducted by eG Forums New York host John Sconzo.
eG Spotlight special appearances are open to all for reading; however, membership is required for posting privileges. Guest viewers may join the Society online.
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Jose Andres was delayed due to the activities surrounding the Spain 10 event. He has graciously offered to extend his time with us through this weekend and he will be joining in the conversation soon.
Please continue to post your questions for Jose.
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Here's a FT Worth Business Press article on Time Love and Duce, as well as his Lonesome Dove Western Bistro that opened in 2000 and it's upcoming Manhattan outpost.
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Thanks for the great report, joiei. What's his wine list like?
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Here's a link to a discussion on roasting pans that may be helpful.
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Lots of good ideas here, but I would suggest going to a metal pan. More durable and no concerns about adding liquid when hot, using on the range top, etc. There are a number of reasonably priced tri-clad (ss/aulum/ss) roasting pans available now... Sur La Table has high quality ones in two sizes, as do other brands. But avoid the non-stick versions.
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Thanks for the great report, Kent. I was also disappointed with Hola!, espcially given the glowing "Best of" review by D Magazine. Most dishes were merely okay, but the underbaked bread and the over-cooked blood sausage were not even nearly okay. Oddly, the desserts were the best of all the dishes we tried. While one visit may not be representative, I don't see any reason to return, especially given the alternatives.
I have eaten at Cafe Madrid several times and always enjoyed it. The ambience and the staff are a plus. We had a Cabernet with the dishes, and probably would have been better off with a tasting flight, since the Cab went well with the oxtails but overwhelmed the sweetbreads. Cafe Madrid has an extensive Spanish wine list and will sell bottles and Spanish meats and cheeses for take home, as well.
I agree that Rouge was terrific. Service was far and away the best of these three places. The only negative from the evening was getting hit $8 for a double espresso at the end of the evening. Ouch! A return trip for dinner from the not-tapas side of their menu is on my list of things to do...the rabbit sounds good. I also notice that they have a happy hour with half-price tapas. Perhaps something to check out sometime.
Thanks again for the report, Kent.
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Similar to Chris and Andiesenjie, I have had good luck with both the Profisserie (aluminum disk) and Catering (copper disk) saute and evasee saute pans from Sitram. I had a little burning on the pan sides the first time I used one, but then adapted to the pan easily and had no more problem. I still think it's a great deal.
I have not read this particular reiew, and will seek it out, but I agree with Andiesenjie in general about some of the Cook's Illustrated equipment reviews. Their mixer review seemed to be flawed by trying to force some mixers against their criteria and essentially downgrading them for their strengths. They did the same thing with the 8 qt De Longhi that they did with Electrolux - criticizing them for not being able to handle very small quantities.
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I guess you're already in Addison this week, Jetlag. To all the suggestions above, I could add that if you go west on Beltline, there are several interesting and good places at the Josey/Beltime intersection. I have had good luck with the following.
On the northeast corner is First Chinese BBQ, Pasteur (Vietnamese), a Columbian restaurant, and a taqueria.
On the southeast corner there is a take out Bahn Mi shop (Vietnamese sanwiches).
A block east of that intersection on the north side of the street is a tiny taqueria, Latino Market, with a mere three tables.
Good eating, and let us know where you end up.
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You might want to check out the website www.localwineevents.com. They provide a listing of wine tastings, classes and events in many cities. I subscribe to their free email newsletter for Houston. I checked, and they list over 60 activities in Dallas. One of the classes that seemed interesting to me is Wine Fundamentals at El Centro College and organized by the International Sommelier Guild.
Thanks for the suggesting this site. Looks pretty good. I did see the class that you mention, but it actually appears to be a full blown course towards actual certification as a sommelier. It appears to run for 6 months and costs $1500. A bit more than what I was looking for, though.
Still, I DO appreciate the link. I'm checking it out now.
As you can see, the problem is that there are few introductory courses...the UT Arlington one being the exception. Faced with this myself, I chose to check out the eG Forums Wine forum and get some advice on basic books to read, as well as plumbing that forum for the substantial amount of information it has to offer. Our member joiei had also recommended Jancis Robinson's book How To Taste, so it was my entry to understanding Wine better.
Next I got a DVD set that she did from Amazon, and it is terrific in so many ways. I can not think of anything better to accompany any first book on Wine. Her book and the DVD set cover everything any intro course would cover, you just have to arrange your own tasting...which you probably can do better using her book anyway...and you get a visual tour of the great wine regions of the world and interviews with some of the leading wine people from France to Australia.
In conjunction with that I started getting on local wine shops' email lists for tastings and gradually reading more widely, following whatever interests me. Tastings run anywhere from free (my favorite) to about $50. A number of places offer flights of 3 or more wines with 2 ounce servings, so you can taste selectively and learn a lot.
It's important to do some comparison shopping at various wine shops and find at least one wine consultant who you feel comfortable with, trust his or her judgement, and let them help you in exploring. You will have to tell these folks that you are wanting to learn more about wine, because they often have to deal with impatient people who just want a bottle of something to go with a steak or to impress someone, and don't want to hear that choosing a best wine to go with your steak might require a couple of questions..like what else are you serving with the steak? I have found that being openly ignorant about what I am ignorant about
and asking good questions is generally well received, since it helps the salesperson not worry so much about offending me. And asking good questions is a good way to find out what the depth of knowledge is for a wine consultant, too.
There are several winemakers, wine critics, wine consults and other members with much experience who post regularly in the Wine forum. One of our wine forum hosts, Mary Baker (Rebel Rose) owns a vineyard in Paso Robles, California. So I try to check the forum daily, too.
However, jsmeeker, if you do find a local course and go, please do report on it. And if you go to some tastings, please report on that, too, in this topic on the Dallas - Ft. Worth Wine Tasting Trail.
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Has anyone else taken a wine class at the new Tony's or Premier? If so, please post a report in the appropriate topic.
DFW Vietnamese and Thai
in Texas: Dining
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I have not, but I may make a special trip to try it. Looks very, very good. Thanks for the tip.