fifi

This whole discussion may explain why I prefer my beans done in a crockpot on low. And, I use just enough liquid to cover. The theory behind that makes some sense even though I never really thought about it. I guess that part of McGee didn't stick in my brain.

My Kyocera is still good. But it hasn't gotten that much use yet. I have the uneasy feeling that it will go snap. I have seen those Victorinox peelers somewhere here. I think at someone's house. I would think that they are available as most other Victorinox products are. But then, I can't find it on their web site. My Oxo got dull really fast. I never thought about sharpening them. Duh.

The Houston Chronicle - Dining Guide "Fluffed up" WTF? OK. This is a new problem that I didn't know we had. Fear of napkin lint? Some people need to get more things to worry about.

When I went to actually "lay my hands on" the GE Monogram, I looked at the burners having heard of the sealed thing or whatever. My take was that they looked a lot easier to clean than the crappy gas cook top I had at the house. And I never really had a problem with that one. (Maybe I just don't know any better.) For the price, I was SOLD! The service situation in the Houston area clinched it. It will be interesting to see what they come out with in a few months. I can't wait to have a griddle. Funny thing... My architect fell in love with the Monogram line because of the design of the door handles!

A month in Cozumel. In a house. With a kitchen. I think I hate you. Hmmm... I think I smell a blog.

I inherited my mother's copy of Texas the Beautiful Cookbook. It is a large format book with beautiful photography. I would almost call it a "coffee table book" but it does have an amazing collection of old time Texas standbys. My dad always used the Pedernales River Chile recipe supposedly used on the Johnson ranch. We also use the berry cobbler recipe, which I have since found out to be a clafouti. It is a compilation of those recipes where you say... "Oh! I remember that." The recipes have been assembled from years of Junior League cookbooks, newspaper clippings and recollections of well known cooks and chefs. It is a fascinating collection. Amazon indicates that it is out of print but may be available. There is another book that comes up if you search on the title and that is not it. Search on Elizabeth Germaine as she is the editor.

dls... I am glad to hear that it was still there 10 years ago. I have just realized that the experience that I wrote about was about in 1980! My, how time flies when you are having fun. I have been back a few times in the past 10 years but just never had an occasion to seek out that magic griddle. I was usually with a group for 3 days of fishing and the schedule was full. We did manage to catch a whole boatload of dorado one time and took the filets back to the Presidente. We had a guy that was "looking after us". I think his name was Miguel. Miguel was standing there in the lobby and greeted us. We handed him a BIG bag of filets and asked if the chef could prepare them for us for dinner. He said he would see to it. And, the chef did. They were done just like at the palapa at San Francisco beach. I have never eaten so much fish at one sitting in my life. Of course, the dorado had flapped their last flip less than 8 hours before. I won't even try to describe the ceviche that we made on the boat. God, I love Cozumel!

This is bringing back memories. My great aunt would always have to make "cracklin bread" when she came to visit. Actually, we had a name for it... bump bides. (I have no idea where that came from.) She would render out the pork fat to make the cracklins either on the top of the stove in a heavy skillet or in the oven. Then she would make a stiff corn meal mush. The crackilins were stirred in. Then she formed the stiff mush into patties about 3 inches in diameter and about 3/4 inch thick. Her trick to do this without it sticking to her hands was to repeatedly wet her hands in cold water. I think that had something to do with how the surface crust came out. These were then fried in the pork fat to a golden brown. These hardly ever made it to the dinner table.

I use a round thing shaped something like the picture but with a fine SS mesh. It works great and is one of my favorite toys. It looks kind of like this.

I recall in the eGCI course that Foodman did on Lebanese Cuisine, he mentioned that he goes to Droubi's. Maybe he will check in here and give us a run-down on what kinds of things he finds there. edit to add: If you check out that course, be sure to have your drool bib handy.

Good tip. Do you remember the price on the porcini? They are hard to find. The only good quality ones I have found are at Spec's and they are like gold.

'nough said. You really should check out GE Monogram. Dual fuel, the smaller oven in the 48" can proof bread and make yogurt. They are made by DCS but I have to admit that the GE service is what tipped me. I have a couple of friends with the Monogram line and minor service for adjustments etc. was prompt and efficient. I haven't looked at the bottom line on them but I think they are cheaper than Viking etc.

I put a link to this article in the Houston Chronicle Food Section in the DIGEST: "2004 food trends" The title doesn't really say that it is about ethnic groceries. I looked through the forum and couldn't find a thread on ethnic groceries in Houston so I thought I would start this thread for us to keep up with what is going on and new developments. (If I missed something, please point it out to me and I will merge.)

The Houston Press - Dining "Totemic Burger" Ok all you burger freaks... heads up for a Robb Walsh find. Having just read this I fear for my keyboarj gklsglslhkfg jslsal fjljlkgn. *wiping away droolings* (Ok. Back in business.) Given Robb's interesting way with words, you may have visions of him bowing down before a burger or something. But, you will be wrong. I will give you a hint. "Totemic" has no relationship to any religious objects or Native American beliefs. And there is a bit of history in there, too. "Bring on the Bovine" And Robb also explores Houstonians' reaction to the mad cow mess. No surprises here.

The Houston Chronicle - Food Section "2004 food trends" Sounds Ho-Hum? This is actually a pretty good article on the ethnic market scene in Houston. Janice Shindeler does a good job. "Getting sheepish about cattle" She also has some interesting things to say about the cattle biz in Texas. "Mousy cauliflower dazzles in new dress" AAAANNNNDDD... Our own Russ Parsons waxes eloquent on cauliflower, a recent vegetable-of-discussion here. The Chronicle has shown great taste and wisdom in picking up a Parsons article. All in all, a better than normal day for the Wednesday Food Section.

Welcome to eGullet. Since you were in Houston, I hope you will visit this forum often.

Hey dls... Glad it worked for you. The addition of the chiles and ginger is sheer genius! I would have used Shiner Bock beer but I noticed that I drank it all!

I totally missed the recipes. On the ad, "if you call right now" they will include this klutzy egg slicer "A $10 VALUE!". A $10 egg slicer??? I'll bet it really works.

I just saw this on TV so it must be time for bed. The Egg-Stractor! I can't find the thread on the late night TV ads but I just had to share this one. Does anyone know if it really works?

I have used the term "muck". Um... that is not a lot better, is it?

I guess that I just economize as a natural habit. I always have and probably always will even though I don't really have to. I just hate waste. so, I don't see any cycles or changes. I also live alone so sometimes I am really challenged to throw things out. I do also cook sometimes with an eye to leftovers. I did another corned beef the other day and just had a dynamite batch of hash. There are still a few sandwiches and maybe a small batch with some cabbage left. At least I don't seem to get tired of that. Leftover smoked meat goes into my BBQ posole. That sort of thing. I do enjoy a challenge with using leftovers and what I have around to think up something. Sometimes it is even really good.

I have the really heavy gauge aluminum half sheets from the restaurant supply place. How would those work versus the stainless steel.

Doesn't being expected to arrange this affair give you the right to feel them out just a wee bit? We will probably ask if they have any preferences but it is best just to "take charge" in these situations. A quiet room and a varied menu works every time.

Additional information from USDA:

That is really funny. I used to fish a lot. Everything from speckled trout, redfish and flounder in the bay to billfish 100 miles out in the Gulf of Mexico. I haven't done that in years. When I get into the house on the bay, I will commence fishing again. I am looking forward to doing that trout filet encrusted with pecans from my pecan tree. Friends with two tykes are looking forward to intoducing them to the wonders of fishdom as food. Why do I have the feeling that the outcome will be the same?