Richard Kilgore

Some may recall the Shiner radio ad in Austin from the 1970s. It went something like this. Buddy: It sure is hot Joe Bob. JB: Yep. Sure is. Buddy: How bout we go get a beer? JB: OK. Sounds good to me. What do you want? Buddy: Let's get a Shiner! JB: Are you kidding? Buddy: Hey Joe Bob, they've improved it! You can almost drink it now!

A friend recommended a Banfi Rosa Regale 2005. Anyone familiar with it?

Thanks again. I found that half bottles fit well in the bottom space. The manual says that the temp displayed is for the middle section, and the upper and lower sections are a few degrees (5-10) higher or lower, respectively. However,when my display reads 54 (the factory setting) the bottom two rows read about 57 and the bottom space about 55 on a fridge/freezer thermometer. While I can't vouch for the accuracy of this thermometer, it makes me wonder how accurate the display reading is. Also if the upper/middle/lower sections actually correspond to top2/middle2/bottom2 rows. Any ideas about all this? And any suggestions for an accuarate themometer that would fit on a rack?

Thanks, Mano. In order to put the bottles in the bottom space, did you have to remove a heavy wire blocking it?

The manual with this wine cooler says to put it on a solid floor, but not carpet. Why is this a problem? If it must stand in a carpeted area, should I place it on a square of tile, or what? Also the box says it will hold 54, but the vinotemp site says 60. There are 54 slots (9X6). There is also a space at the bottom of the interior that has a heavy wire across it; is this so you do not try to fit bottles in the space? If not, is the space useable? The box and the manual also caution about always standing the box upright and never at more than a 45 degree angle to the floor when transporting or moving it. I have a hard time imagining one of these things getting shipped from China and never tipped or laid on its side (or even upside down) at some point along the way. Is the only danger a broken door handle or glass, or is there any other problem that could occur now or after it has been in operation for a while? Any other advice from those who have one?

Cane sugar DP is always available in limited quantities in Texas, because one plant here still makes it only that way. The taste difference is not particularly subtle. So put in a supply of the original DP when it is available this summer and you can make a cherry, lemon or vanilla (or whatever) DP yourself...the obvious way.

That's a great deal, Chris. I had one of those many years ago and it was old when I got it. It may out live you. I suggest you simply call the Hobart repair shop nearest you and ask them what kind of regular maintenance it needs. They may be able to give you a better idea of the vintage, too.

Wow, they're much cheaper than chocosphere! Like 30% cheaper on the few items I checked. For instance, Assouline and Ting has 3kg Valrhona Guanaja Feves for $54.96. Chocosphere sells the same thing for $79.95. ← I can't find their chocolate products or chocolate prices on their site. Am I missing something obvious or did they remove it?

Yes, it's the metal screw on the bottom. You will find that it does not make a fine grind, but that it makes a medium to coarse grind exceptionally well...and fast.

Salsa verde is easy enough to make, and you can make much better than the Herdez at home. Not that Herdez is bad; it's probably the best canned salsa verde, but pales when compared to fresh.

It is really amazing, isn't it Chris. Ugly, ugly plastic, but it does a great job. I replaced a 12 inch grinder (don't recall the brand) with the Magnum and relegated one Peugot to white pepper and one to table duty. If the maker would go to the trouble to mount the grinding mechanism in good wood bodies, it would make a fine combination and I think people would pay $50 to $150 just like they do for grinders in good wood with other mechanisms.

I have eaten at the Czech American restaurant a couple of times for a late lunch or early dinner, but never for breakfast. It's worth a visit. Do take a cooler and stop at Nemecek's for their sausage on your way back to Dallas.

Does anyone know anything at all about these Rancilio S-24 machines?

Thanks for the interesting discussion, Adam, Jason, aprilmei. More info than I expected. The wikedpedia entry is helpful. I ran across the Prospect - Alan Davidson books last year, but had forgotten about them. I'll have to order them. The stuffed lemon grass looks great, Adam. Does anyone know if "padek" is exported? Available in Asian markets in the US? Or is this made at home rather than processed and sold commercially?

I had the opportunity to eat a variety of Laotian home cooked food recently. There was a difference between these dishes and Thai food I have eaten, but I can't quite identify the differences. How would you compare them in general?

Thanks for all the feedback. I am really warming to the individual press idea and would love more information about how to roast coffee beans. You folks are the best! ← While Sweet Maria's is a great resource, I do not see you as someone who wants to spend a lot of time and effort on your coffee service. I think the additional roasting equipment and tweaking the roast may detract from the rest of your operation. So, how about starting out by using the best local roaster in your area. If they can assure you of a supply of beans that are two to four days from the roast date, they should be able to meet your needs. But you do need to grind them freshly yourself, using a good quality grinder, like the Rancilio Rocky, or better. There is at least one informative thread here on French Press technique.

Great coffee would be better than lousy espresso. You will still need a good burr grinder. $250 for a grinder and say 8 - 10 French presses, plus high quality, absolutely fresh and freshly ground beans. That's still about $500 for the equipment, but better than throwing away $250 and alienating your staff and customers, too. This will look classy, taste good, and require less training.

Here's a link to some info on a Vollrath Intrigue (aluminum disk bottom) sauce pan.

I have been talking to someone about a used Rancillio S-24 and P-80 grinder (?). I know it is a discontinued model, and this one is supposedly about three years old. He says they paid about $3,000 for the whole set up, but that seems high since the S-24 retailed for about $1,700 I think. I would appreciate any info on anyone's experience with the S-24 and the P-80 grinder. (I don't need a grinder, but he may not sell separately.) Anything to watch out for in a used machine? Any idea what these are worth today? Does anyone work on these if there is a problem? Can you get parts? Also, what would be in the market now that has taken the place of the S-24?

Thanks, Chris. (The Texas stores are all in the Houston area, but good to know.)

Sam's also has good deals on non-stick fry pans. Also a 22 QT stock pot with ss, rather than glass, lid($50 US, I think). They practically hide them in a back corner of the store reserved for restauant supplies...not on the cookware aisle.

I have pieces of both -- sauteuse evasees in catering and a saute pan in the Professerie. The handles on the Professerie line are more comfortble, but the Catering handles are okay once you get used to them. I often grab the Catering handles with a towel. The Catering reacts more rapidly. While many say that you don't need copper on an electric range, I have found that it gives me the only real control I have over the heat level in a pan. I got Catering lids because they had larger handles than the Professerie. But when they arrived I saw that they also have a very small vent hole, and not sure I like that -- okay for stock pots, but.... As an alternative, I suggest people also check out the Vollrath brand disk bottom and tri-clad pieces you can find in restaurant supply stores such as Ace Restaurant Supply. These include heavier, sturdier disk bottom sauce pans and they have great lids for about half the cost of the Catering. I see a sauce pan in my future. And serious tri-clad fry pans, too. Yikes! Now that's a deal, Chris. Is there a website? Toll-free phone number?

But to answer a small part of your question, Be sure to do the Sunday buffet at Fonda San Miguel.

Jason - you must, must, must go to Central Market while in Austin. It is not like anything that you can imagine. I took Steven to a CM in Dallas last year when he was here for IACP. After every twist and turn in the store his jaw dropped a little further. He had always thought it was a local chain of little gourmet shops. "Bwaaaa!" he cried. "We have nothing, nothing, nothing like this in New Yawk City!" I tried to console him with a handful of tacos from a favorite taqueria, but then he cried, tears streaming down, "Bwaaaa! We don't have anything like this either!" Only a real Texas Dr. Pepper made with cane sugar seemed to help at all, but then....

I can't speak to the built in rotisserie ovens, but I have one of the larger DeLonghi counter top convection ovens with rotisserie and it works very well. I have only done chicken on it, but I think it will handle up to a 10 lb turkey.