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dls

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Everything posted by dls

  1. dls

    Houston Recs.

    Thanks everyone for the recs. Noe seems to be the consenus pick so that's the choice.. Been to Annie, Mark's and Hugo's a few times each and just wanted to try something new in the area. Checked the menu which looks very interesting. Plus, since I'm staying at the hotel, they're giving me some flexibility on the reservation time (going to be a long day of intense labor negotiations that can end "whenever") Thanks again.
  2. Just got a call and have to meet a client tomorrow (Thursday - 02/18/05) in Houston. Will be staying at the Omni Riverway and looking for something upscale for dinner that's new / different in the nearby area. Suggestions / Recommendations are appreciated. Thanks!
  3. This is amazing. 1. I don't think that I have ever made a roux in under 30 minutes. 1 1/2 minutes is Guiness BOR material. 2. "Roux Smells burnt". Yeah - It no doubt is. 3. Veggies look a little chunky - Take the easy way out - Throw them in a processor. 4. Carbquik - This is even more amazing - All you ever wanted to know can be found here But, as someone else said "Whatever floats your boat". Let's seriously get back to Gumbo. I have not made it for quite some time and this thread has really inspired me. It's on my agenda for the weekend.
  4. That is what I have always used. BTW, it is getting hard to find, at least here.... I am about to make the next step and do my own. Anchos are easy to get and I have a dehydrator setting on my DeLonghi oven. The other approach is to rehydrate the chiles in hot water and puree them in the blender and use the paste. What I don't know is what the equivalents are to powder. I suppose you could taste as you go. ← The best sources around here are the Mexican mercados. They have the ground chiles anchos in plastic bags of moderate size. Also have fairly large bags of dried anchos, but I've wondered if it was worth the trouble. I like my chili pretty hot, and usually end up adding a good dose of cayenne to the chili powder. I tried adding a fresh habanero to the green anchos and jalapeños the last time I made chili, and the heat was good, but there was a sweetish overtone that didn't quite fit. I guess I'll stick with cayenne next time . THW ← I get my ancho, and other chili powders, at a Penseys store near my office. You can order online here.
  5. I always serve chili with a choice of side dishes such as warm pinto or kidney beans, salsas, corn bread (plain or jalapeno/cheddar), chips, tortillas, tamales, biscuits, or plain crackers. For optional toppings, set aside bowls of garnishes such as shredded cheddar or jack cheese, sour cream, minced onion, diced avocado, or chopped cilantro.
  6. Columbia recently celebrated their 100th birthday which certainly qualifies it as being old, but not the oldest. If my memory serves me correct, I believe that the oldest restaurant in continuous service in the U.S. is the Union Oyster House in Boston - 1826.
  7. dls

    Hoppin' John

    The recipe that I use for Hoppin John is from Louisiana chef John Folse. Click here for a few ideas on what to add.
  8. Thanks Bux and thanks again Pedro. Because of my schedule, my preference would be for Sat, 18 Sept. So it's probably in my best interest to be a little pre-mature with the reservation.
  9. Thanks Pedro. Could not find an e-mail address so I pulled up their fax number and am getting ready to send a reservation request.
  10. I've been following this thread with interest since I'll be in Madrid for 3 days mid September. Been quite a while since I've been to Madrid so I'm not at all familiar with the current dining scene. Some good suggestions upthread and it looks like Viridiana is a must. A couple of questions...... I'll be travelling / dining solo. When doing so, I prefer, if the option is available, to dine at the bar. Is that possible and appropriate at Viridiana? I'll be staying at the Palace Hotel. How convenient is Viridiana to the Palace? Any other recs in the area of the Palace are appreciated. Thanks very much.
  11. Robyn - Verona is pretty good but not much different than what you would get from any RC dining room. Can't comment on the pastry chef since I usually pass on dessert. Don't think much of Javiers. Been there a number of times because it's convenient and my daughter (11 years old) likes their ribs. That's about it. Also, it's towards the south end of Siesta Key so you are looking at about 30 minutes driving time from downtown Sarasota. To top everything off, they make some flamed dessert at table side that seems to be very popular, the name of which I cannot recall, that leaves a constant smell of propane throughout the restaurant while you're dining. A much better alternative for Peruvian in the same area, though not quite as far, would be the Selva Grill mentioned upthread. Great ceviche. No web site but you can pull up reviews on Google. Other than that, just look upthread for a few suggestions. Alternatively, if you have the name of a specific place, post it by reply and I'll be glad to provide my opinion if I'm familiar with it. Also, if you let me know where you're staying, I'll be glad to pass along a few suggestions in the immediate area.
  12. The restaurant in the Casa Madrona Hotel in Sausalito has great views of the bay and city. I have not been there for several years and I believe that the restaurant has gone through several changes during the interim. Now called Poggio Trattoria. Unfortunately, I'm unable to comment one way or the other. Maybe someone else can.
  13. I agree. I thought it was lame also. In fact, I thought it was humorous. However, I was responding to the subject of the original post - sex - food - film. Not my personal preferences in movies or relationships. Now that I really think about this subject, there has to be some great material in the "classic" John Waters / Divine films. If I recall correctly, there was an interesting banana scene in Pink Flamingo.
  14. 9 1/2 weeks is, to my mind, the hands down winner. Combine Mickey Rourke with Kim Basinger in a NYC apartment permeated with lust. Add strawberries, chocolate syrup, whipped cream and, ice cubes. Mix well with blindfolds, whips and, handcuffs. Finish with a soundtrack which includes Devo's "Bread and Butter" and Joe Cocker's "You Can Leave Your Hat On". What could possibly be better?
  15. Trilling class info here. I attended a day class there about 3 years ago and it was very good. I later attended a day class at Casa Sagrado. Also, very good. Their info is here
  16. Trust me - Olive Garden, which sucks, is a delight compared to Carrabba's. I went to one of their locations in Florida a couple of years ago and it was, singuarly, one of the worst meals I have ever attempted to have. Two bites of the salad - done. One bite of the pasta entree - done. Paid check and left to never return. Staying home and fasting is a better option.
  17. dls

    Tahoe Help

    I guess I'll be the third to recommend Plumpjack in Squaw. That's where I normally stay when I'm in Tahoe and usually eat there several times during each visit. Not high-end life altering cuisine by any stretch but very good and about the best you're going to find in the area. There are a couple of other pretty decent places in Tahoe City but I'm blank on the names. I'm sure that the people at the Hyatt can give you a few good recs.
  18. I'd be interested in the basis for this theory. Why does temperature effect the rate at which food absorbs smoke? If it is true, my guess would be that the surface of the food reachs 140F much quicker than the interior. Are folks wasting a lot of effort by keeping their smokers stocked with hickory during the entire cooking process? This may provide something of an answer.
  19. is the wrapping and settling part where the collagen does something that makes it so tender? As fifi said upthread, the collagen breakdown starts at around 170F. Then the stall begins and, it ain't over til' it's over. Could easily be 1 or 2 hrs, if not more. This, among other reasons, is why I like to use 1.5 hrs per lb. as a timeline for smoking a brisket (or butt, etc.) The wrapping and setting part is just a way of holding the meat and allowing the internal juices to redistribute throughout the entire piece. The end result is much more tender and juicy. It also gives you a lot more flexibility in timing, especially if your're entertaining. I've actually held them like this up to 4 hrs without much of a drop in internal temp. Not my idea at all. Picked it up from a long time champ on the BBQ circuit a number of years ago.
  20. I'm pretty much in the same camp as fiftydollars. 1-1.5 hrs per lb. @ 225F. I go for an internal of 190F then remove from smoker, double wrap in foil, then wrap in an old large bath towel and put into a cooler for at least 1 hr (pour boiling water into cooler, close for 10 minutes then, drain, dry, and insert wrapped brisket).
  21. My Memorial Day cooking/smoking marathon weekend actually began over a week ago when, due to time constraints, I decided to braise/smoke a brisket instead of just smoking. Recipe is an altered version of one that I picked up from Jim Goode a few years ago that as also featured in a recent issue of Saveur. The night before, I coated the brisket with a mixture of mustard and my dry rub and refrigerated. The next day I braised the brisket, using a revised version of Goode's mop, for 2 hours at 325F. Removed from the braise (internal temp was 170F), patted dry, then smacked it on a gas grill for 10 minutes on each side to sear then into the smoker with 2 oz. of hickory and set at 225F. Removed from smoker 3 hours later when internal hit 190F, double foiled, wrapped in an old bath towel and put in a cooler for 1 hour. Unwrapped, carved and served. Outstanding taste and texture. It's what I call "Brisket In A Pinch". Had 2 lb piece of brisket left when, a few days later, I noticed a post in another forum topic suggesting using leftover brisket in chili. So, on Sat. of Memorial Day weekend I decided to make my traditional, though continually evolving, chili recipe which, IMHO, is a home run but a PITA to make (takes nearly a full day). Part of the meat mix that I use calls for 3 lbs of cubed beef chuck. I substituted 2 lbs of the smoked brisket for 2 lbs of the chuck. What an awakening. The addition of the smoked brisket added fantastic flavor and depth. This addition is also a permanent one. On Sunday I smoked a 7.5 lb boneless butt for pulled pork. Smoked at 225F with 3 oz. of apple. Starting halfway through the smoke, I basted the butt once an hour with my mop/sauce mixture. Removed the butt when it hit 195F (12.5 hrs), covered with foil for 20 minutes the pulled and chopped. Mixed in additional mop/sauce then put together sandwiches with an NC type cole slaw. On Monday (Mem.Day) I smoked 4 chickens for a little dinner party. The only thing that I do with the chickens is stuff them with garlic and onions and brush them with a thin coat poultry rub mixed with mayo. The oil in the mayo keeps the birds from drying out and, by the time they're done, there's no trace of the mayo. As an app, I smoked 2 dozen large jalopenas stuffed with a mixture of cream cheese, robiola, and leftover pulled pork.
  22. dls

    I Have Much Pork

    Seems like a really big weekend for butts. I'm smoking a 7.5 lb boneless one today. I don't brine due to the fact that I use a well insulated electric smoker and brining adds little, if nothing, to the process. I do, however, let it rest overnight with a rub. One twist that I use is to coat the butt with a very thin layer of mayo for the oil content and the fact that it also helps the rub adhere. By the time the butt is done, there's absolutely no presence of mayo, either in taste or appearance. Put it in the smoker at 6:00 A.M. this morning (Sunday) at 225F with a 3 oz. chunk of apple. About halfway through the smoke I'll start mopping every hour with my traditional sauce. I intend to take it to 195, remove it from the smoker and let it rest under foil for 15 minutes then pull, sauce, and serve. As an aside, after I put the butt in the smoker, I went to my office to pick up my digital camera for smoking pics and to prepare for an out of town meeting on Tuesday. My wife called a little earlier to tell me that some fellows from our local fire department were at the house. It seems that one of my neighbors woke up, smelled smoke and, thought that my house was on fire. Once everything was sorted out, the firemen then asked my wife if I would mind smoking a couple of butts for their upcoming picnic. I agreed, of course.
  23. Come Back Inn on Lake Street in Melrose Park, Char broiled burgers IIRC. So it is still there? It's been thirty-ish years since I lived in Chicago (I was there for law school) but some food memories persist. I wasn't even a burger fan then, (nor am I now), but the burgers at Come Back Inn were especially good. Has anyone here been there in recent years who can report on what they're like now? Still there. Drove past it a few days ago and it appeared to be open. Had lunch there about a year ago but did not have a burger so I can't report on that.
  24. Thanks for the hint. I've got about 2 lbs of leftover brisket that I smoked last weekend looking for a new home. Chili it is (who in the hell puts beans in their chili, especially with smoked brisket).
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