Motochef

I would cosider using Steen's Pure Cane Syrup as a substitue for Braunen Sirup. Also, you can buy Grafschafter Sugar Beet Syrup from a Houston store called Spec's at Spec's Online. Good luck. Let us know how it turns out when you are finished!

I agree with Fifi regarding the Warwick in the Museum District. I would also check the Sam Houston Hotel. I heard a review about the hotel, and its new restaurant, "17" over the weekend and would like to try it myself. Regarding Cafe Annie, it has been awhile, but it was great. However, I think Mark's on Westheimer (not too terribly far from the Museum District) is by far superior. Anyone have any suggestions on restaurants that Robyn should definately stay away from during her stay? Best regards, Motochef

Robyn: While I think that I understand that you are willing to pay for what a good meal is worth, can you tell us about any particular type or style of food in which you are interested? Best regards, Motochef

Fifi: I have not found any better place for pork than the Hong Kong Market. However, I rarely drive to the Bellaire location. I typically use the Beemer Road / Scarsdale Road store. However, if I am buying a cured ham, I look for Smithfield.

The Good Eats show that Dave the Cook references is an excellent reference for dry aging. I do a few things differently to include a constant monitoring of meat tray temperature with an inexpensive remote thermometer. If anyone wants the details about how I do it, just send me an e-mail and I will be happy to respond directly to you (I am trying to keep the thead on-topic). Motochef!

I have not found a decent butcher shop in Houston. However, I have discovered that the grocery chain, H.E.B., carries UDSA Prime Beef. HEB, headquartered in Kerrville, TX, has recently opened serveral new and nice markets (called HEB) in the greater Houston area over the last two years. They also own and operate the Central Market. Prior to the new look in Houston, they operated what I considered to be low end grocery stores called HEB Pantry (at least for the most part). However, all of their stores carry the best produce in the city. Anyway, I order UDSA Prime standing rib roasts from my local HEB store. They normally get it for me in a day or two, and then I dry age it. The last time I purchased, they were charging around $8 or $9 per pound. My next move, if for some reason I can't get to HEB, is to go to Sam's or COSTCO. Both sell USDA Choice. Sorry I can't help with a butcher, but I hope this helps with the beef! Motochef!

Sparks is located in 210 East 46th St., New York City. Pull it up on Google. Lots of interesting stuff about the place. Even has scenes from a movie shot in the place.

I have to admit, we do have several good choices, but none compare to Sparks, my absolute favorite. Regarding the "classic" steakhouse, there seems to be some concensus about Pappas, but I have not been recently enough to remember the wine list. No one has mentioned the Palm. I remember from my last visit a noisy and crowded atmosphere. It was very difficult to hold a meaningful conversation. The price was sky high. I like the few Houstons I have been in, but would not think of them in the "classic" style steakhouse. Hmmm. Maybe we have identified a market need.

I think jscarbor means the restaurant "Churrascos", the south American place owned by the same folks as "Americas". From your comments I think you understood the Churrascarias(sp?) such as "Fogo De Chao" or "Rodizio", the Brazilian grills. Am I correct? As for my choice for a Houston Steak house I would have to say "Houston's", for consistent great food and service for a reasonable price. I usually always order their off the menu porterhouse or ribeye. My wife loves the ribs there. Elie

While I would not consider Churrascos a stakhouse, I definately would consider it to be a great meat house (though sometimes it is difficult to convey to the Gaucho that you want rare meat)! Lots of fire roasted meat (lamb, beef, pork, chicken, sausage)...if you go away hungry, you either don't eat meat or are an idiot! Even a non-meat eater could fill-up at the salad bar which is the size of a football field (though this would be an expensive salad). I had dinner at Chrrascos two weeks ago. Service and food were both good. However, the wine list and the bar selections are lacking. Only one liter of potato vodka (Monopolowa), and I was told when that bottle was empty, it would not be replaced. The bourbon selection was weak as well. Wines were average and expensive.

Which steakhouse do you think is the best in the greater Houston area and why? Lynn's, Pappas, The Palm, etc. We have some good steakhouses, but which one differentiates itself from the others?

I like gin and vodka, but the vodka must be a potato vodka and the gin had best be English (Beefeaters, pref), and I have been on a vodka prefence kick lately. I will reach for a single malt scotch before I grab a single barrel bourbon. Hmmm? Does this fit your patterns or confuse them?

Fifi and Katherine have it right. No reason to do so unless you want to look smart in the kitchen.

1. Booker's 2. Baker's 3. Maker's Mark 4. Knob Creek 5. Wild Turkey

I think the "proper" chardonnay would have been perfect. Chardonnay wines tend to drift from oak and tannin to vanilla and fruity. Chardonnay's like a Nyer or a Moer Solet (sp?) would have been perfect. What vintor and vintage did you choose? Motochef!

Fifi and all: Try using the gratiin pan with fennel seasoned with sea salt and pepper along with a little dry white wine. I use my gratin pans for more than gratin! Motochef!

I don't see any references to human health and the use of non-stich coatings such as Teflon® in this article; hence it is meaningless. The issue with Teflon ® and its competitive friends (Silverstone ®, etc.) is when they are exponed directly to an open flame. The fumes, in this case, will definately make a human sick. M. Like fifi, I am pronen to tyos. Also, I forgot to mention, there is no known health risk to humand using a Teflon® type coating for cookware. M.

Okay, I could not stand it. I had to have some beans when I read your post. However, the rain was enough to keep from going to the store, so I had to make do with stuff in the pantry. Chicken stock, certified red beans form Louisiana (unfortunately not Camellia, but close enough for today) and some Great Northern beans. Hmmm. Soup. I also had some sausage in the ice box. In the pan with the beans and sausage. Next, rings of sasusage. Then some chicken stock. A dash (okay, a few dashes) of Tobasco, a touch of sea salt and freshly cracked pepper. After a short period of time, bean and sausage soup. Normally when I do this I sautee a Trinity mix with garlic as well as puree some of the beans to thicken the stock. I didn't have time today. The soup is not bad. In fact, I'll probably add it to Motomeals.

Throw out all of the others and spend a little money on a Thermapen thermometer. Made in England, the unit is one of the best purchases I have made. It comes calibrated, and is accurate to +/- 1 deg F. Available in the US from The King Arthur Flower Company in vermont. The version from King Arthur measures in F. Other suppliers provide versions that measure in C. Also, it is instant read. A couple of seconds to get an accurate reading with a pin-point tip. One great thermometer.

To jazz this up, we might consider what we can make for dinner with the ingrediants in our refrigerators, pantry and freezers. I. e., spontaneity. What can you do with what you have on the spot. In what time frame can you produce this meal? Etc. Anyone interested?

Dear Marlene: Please tell me what type of pork cut you are preparing as well as your expectations. Quite often a white wine deglaze (type dependent upon the desired results) with chicken or vegetable stock works. Tell me what you want to achieve.