KelMH

Cobbler!

Did you eat corndogs as a child? Maybe something you heard on the radio triggered a childhood memory and thus a craving. At least that's my psychological (aka bullshit) answer.

It would also show that Rocco appreciates his employees. I thought his statement about Gideon's condition showing the "tragedies of life" were also totally off-color, if not offensive. I think Rocco is tragic...

Thanks for the report and photos--can't get too much of The French Laundry.

What a strange thing to say, Stone. I couldn't disagree with you more. Surely sarcasm, right?

Was Eric Ripert's shot from last week's episode as well? Also, was the actual Post review mentioned at all in this episode? It seemed to be the "cliffhanger" last week, and I don't remember it being mentioned once. Maybe I wasn't fully alert--I usually try to drink when I watch this show...

With hesitation, I confess fried potatoes with onions.

Chinese...Italian...American...and poultry for the ferrets. Beautiful.

It's risky to generalize about Texas since it's so large and varied. It's like the blind men and the elephant. Part of Texas is definitely in the South. The dividing line runs somewhere between Houston and Beaumont. I lived in that part of Texas and it's very Southern in character. This area includes Jasper. Texan cuisine, with the possible exception of the far western region of the state, is intrinsically rooted in the same southern cuisine that could be found in any other part of the south.

California's central valley has pretty atrocious water all-around. When I visited midtown Manhattan a few years ago, I was incredibly impressed and never thirsty.

The people who were with me had never been to the Napa area before, so we stopped in Napa, St. Helena, Calistoga, etc. and spent entirely too much money. We didn't really eat anywhere else, as our baked goods were completely filling. Very fun and very warm.

Thanks for your post, Melkor. You inspired me to trek to Yountville today, and it was well worth the drive. The bakery was fantastic, needless to say. I bought quite a few pastries and a couple of loaves of bread...all wonderful. Anyone who lives within a hundred mile radius should trek, trek, trek.

Three weeks, huh? My sympathies to your sweetheart. I drove through Bakersfield once...that was quite enough. Good luck to her, though.

My Texan family members would argue that a true southern cobbler consists of fruit with biscuit dough topping. I agree that making pie dough does typically call for a pie... Good luck, anyhow.

I think someone's priorities may be a bit off if they must have bread at a restaurant like Trio, where the dishes speak for themselves. Thus, bread seems arbitrary.

Fried okra? "Butter" beans?

That's just evil...

Hallelujah, I hear the food angels singing...

From National Lampoon's Vacation... "I don't know why they call this stuff Hamburger Helper. It works just fine by itself." "Real tomato ketchup, Eddie?" "Nothing but the best!"

Cherry fruit roll-ups and a box of triscuits. (You can't beat those Nabisco snacks...)

As a Texas-born girl, I would say anything with Bisquick applies... Also, there is a white trash delicacy called "frito pie," which consists of a bag of fritos, a can of Hormel chili, and half a block of Velveeta cheese. Pop this lovely mixture in the microwave for a minute and you're ready to go to a rodeo or something after dinner...

Sandra, I didn't mean to be "extremely rude" with my post. There are obviously two sides to this argument, and you've presented your side well.

"Professional cooking is a blue collar profession. It shouldn't require an elite education." Yes, but don't you think that the "elite education" is unfairly given more weight than pure experience or skill, and is therefore necessary for chefs? Is it "required" to be set apart? Aren't the "housewives and debutantes" taking up the space and energy of the school when professional chefs truly need that space completely? The professional chefs are unfairly put in a position of resentment and disadvantage with the amateurs being at a school like LCB.

It definately looks like the author read Kitchen Confidential and decided to emulate it...I don't know if Girl Cook is a compliment or an insult.