MarkinHouston

What is "Arkansas bacon"? ← Arkansas Bacon and from the USDA Arkansas Style Bacon ← The recipe that I use comes from Bruce Aidell's Complete Pork Cookbook. It differs from the USDA version cited by John in that the Boston butt is cured in a wet brine with molasses, water, brown sugar, instacure#1, and kosher salt among the ingredients. It might not meet the official requirements, but it makes good, lean bacon.

I purchase my Lady Creams at a farmer's market so the cleaning is not an issue with them. I don't mind shelling purple hulls but their cooking process is more traditional, long simmering; I make Arkansas bacon and add that and onions to the peas during the simmer.

I know it is past the season now, but I just saw this thread. Zipper Cream (or Lady Cream) peas seem to be too delicate for long cooking with a ham hock, etc. They are my favorite, and this is my preferred serving method: Bring peas to a slow boil and then simmer about 15-20 minutes until barely tender. Drain and transfer to a bowl. Finely chop a shallot and 1/3 cup Italian parsley, then add to the peas. Mix up some lemon vinaigrette and add to the peas. Chill and then serve with tomatoes from the garden. Now that is summer in the south!

If all else fails, you could call them and ask what they recommend. (Assuming there are return customers, so they must have some feedback. I looked on the internet but did not find any helpful information. Passbach Meats 213 Sergeant Prentiss Dr Natchez, MS 39120 (601) 445-8743

latest version is here. There's nothing especially amish about the recipe ... I just happened to get a turkey from an Amish farm this year. But you could always wear a black hat while roasting. ← Thanks, Paul. I'll invite some Friends over to share.

I could not find the recipe for poached roasted Amish turkey. Could someone please direct me to it? Thanks.

I'm sorry but isn't Pesce owned by Landry's? Food might be good but cmon, its Tilman owned. Its not funky, unique or eccentric. I say Reef. Its local owned, funky in a contemporary way and very good focus on local/fresh. Or if you really want to be different go to Tampico on Airline on the near north side of town. Get the whole snapper and enjoy one of the best dishes in Houston. Its unique, funky and ecclectic. Not fine dining though. ← Yes, Fertitta bought Pesce from Damian Mandola and Johnny Carabba. It would not fit the funky or unique criteria! I also agree with your suggestion about Tampico. Their red snapper is one of the presentations of red snapper anywhere,

I think Pesce at 3029 Kirby has excellent seafood. For a more casual setting try Goode Company Seafood at 2621 Westpark. Either restaurant will provide fine seafood and good service. ← Thanks. What is the style of cuisine? ← http://www.goodecompany.com/pdf/sea1_menu_02_sm-1.pdf This is a link to their menu.

I think Pesce at 3029 Kirby has excellent seafood. For a more casual setting try Goode Company Seafood at 2621 Westpark. Either restaurant will provide fine seafood and good service.

A group of Hurricane Ike "survivors" in our subdivision is going to get together for a party this weekend. The occasion is probably more appropriate for inexpensive yet tasty wines---we went through the steaks and lobster when the power was out! I am seeking hints for a few choices among 1.5 liter bottles that will meet general approval without breaking anyone's budget. Any hints are appreciated---since we are in the Houston area, obscure Napa winery-only labels will not help iin this instance. Thanks.

If you want to go out, and comfort food is the goal, I would try Cleburne Cafeteria. They have many "comfort food" options, huge dessert servings, and pretty decent pricing for the quality. IF it isn't too far to drive, Barbecue Inn at Crosstimbers and Yale has good fried shrimp, chicken and barbecue in decidedly retro surroundings.

There is a Frenchy's Fried Chicken at Kirby and OST in the Fiesta parking lot. If you like Popeye's you would love Frenchy's.

Restaurants in the Rice University/Medical Center area: Café Rabelais 2442 Times Blvd. 713-520-8841 Excellent French. Opens at 6:00 and fills rapidly. Doesn’t take reservations. D’Amico’s Italian Market Café 5510 Morningside Drive 713-526-3400 Excellent ravioli and lasagna among standard Italian choices. Fu’s Garden Restaurant 2539 University Drive @ Kirby 713-520-7422 Good Hunan . Thai Village 2512 Times Blvd. 713-524-8682 Curries especially tasty. Cleburne Cafeteria 3606 Bissonnet 713-667-2386 Better version of the Highland Village Cafeteria! One of our favorites in Houston . Closed on Monday. Cash or check only which is the only drawback. Goode Company Seafood 2621 Westpark Drive 713-523-7154 Gulf Coast fish, shrimp, and gumbo—all top notch selections Buon Appetito Ristorante 2231 West Holcombe 713-665-4601 Sicilian, veal and fresh pastas are particularly good

I would really miss this establishment if Hurricane Ike flattens the structure. 24 hours out, it appears to be in the danger zome.

Sher, you definitely have hanger steak. There is a large Latino groecery near Houston which sells it as "arrachera", and I can tell you it tastes particularly good at $1.99 per pound! I genrerally use a variation of the Mexican version mentioned above to make fajitas, and yes, the open grill is the way to go. THis cut is much more flavorful and "beefy" than skirt steak.

I've been looking for new slaw recipes. This one's no longer available. If someone has it, would you be kind enough to post it? Thanks! scb ← ShelI don't have the old Chronicle recipe, but I don't see this cole slaw version posted. It is from the Brookville Hotel of Brookville, Kansas, and is an excellent counterpart for fried chicken (aat the hotel) and for pulled pork and brisket. Brookville Hotel Cole Slaw Dressing Justifiably famous for their fried chicken, the Brookville, Kansas Hotel serves a great cole slaw which is a super side dish for BBQ ribs or chicken: 1 tsp salt 2/3 cup sugar 1/3 cup cider vinegar 1 cup whipping cream Combine the above ingredients well. Pour dressing over shredded cabbage and refrigerate at least two hours.

It might be wild Alaskan salmon from a different area, but we usually see the last fresh Copper River salmon not later than early July. (Maybe he froze it for you !)

A saber does wonders, but is it only for champagne?

Talat_kas, that salad looks beautiful, but the link does not work right. Thanks! ← Here is the recipe for you: Preparation time : 15mins | Serve 4-6 persons Ingredients for Vegetable and Chick Peas Salad: ½ cup onion (julienne) ½ cup tomato (cut in small square pieces) ½ cup cucumber (julienne) ½ cup cabbage (julienne) 3-4 green chilies (chopped) 1 cup chick peas (boiled) 3-4 tbspn olive oil Salt to taste 1 tspn black pepper 2-3 tbspn lemon juice Procedure for Vegetable and Chick Peas Salad: 1. Mix all the ingredients in the bowl and put in fridge for 30mins. 2. Delicious healthy salad is ready to serve. You can add vegetables of your own choice.

This sounds wonderful but I am confused. Is Tehina paste the same thing as the Tahini we get here in the U.S.? pat ← Same product. The second eggplant recipe is addictive!

Our farmer's market had green plums on sale so I bought a few pounds. At the time I recalled that the French are particularly fond of them, but I have not found any recipes in my French cookbooks. Any suggestions?

If you are anywhere close to Pasadena, MI Tienda, located at the corner of Shaver and Spencer Highway, is an excellent source. It is owned by H-E-B and provides an extensive array of products for Mexican and Central American cuisine.

Chris and Chris, Have you considered using a large C-clamp to hold your vertical grinder in place? Assuming you set it up close to the edge of a counter or table, this should make the process easier.

Gumbo, shrimp boil, jambalaya, shrimp creole---nearly everything Cajun or Creole is suitable for large crowds. Chicken or beef enchiladas in large foil pans with big pots of Mexican rice and charro beans. Guacamole, salsa and chips, and tubs of beer. Briskets, baked beans, potato salad, and coleslaw. Grilled salmon and wild rice salad or a pasta salad. Huge cauldron of hearty soup with crudites. Muffelatta about six feet long for lunch.