KAPDADDY

NOKRA FOR ME

Austin - Huevos Rancheros or Migas Houston - Kolaches maybe? Denver - rack of lamb Oklahoma City - onion burgers

corn

Cambazola Regina Blu

Good bread Good cheese Steamed rice Lots of beef Fresh mushrooms

Scrumptious Veritable cornucopia Exquisite

Actually, I don't get all the love for potatoes during the holidays. I mean, I do like potatoes of all kinds, but they seem more like an everyday food to me. I certainly don't get excited over them. But to me the most overrated has got to be bread pudding. Sweet or savory, I just don't get it at all.

Cool whip doesn't melt for one thing. It just thaws out and then dries into something resembling a greasy foam.

I find fruity marshmallows a little odd. IMO, the best marshmallows have a pure, clean flavor. Even a little fruit flavoring tends to be too dominant in marshmallows. Have you tried replacing some of the sugar with a small amount of honey?

From Joy of Baking.com: "Heavy cream or heavy "whipping" cream, has 36 - 40% butterfat and when whipped it holds its form and doubles in volume. Heavy cream is used for filling and decorating pastries. Whipping cream has a butterfat content of 30%. It whips but not as well as heavy cream, and will not hold its form long. Good for fillings but does not hold up well for piping. Light or Coffee cream has 18-30% butterfat. Half and Half cream is a mixture of cream and whole milk and contains 10 ½ - 12% butterfat. Mainly used in beverages and does not whip. Single cream has a 20% butterfat content and is used in both sweet and savory cooking. Double (rich) cream has a 48% butterfat content and can be whipped and is also used in pies and sauces. Clotted cream (Devonshire or Devon Cream) is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sits on top. The milk is cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need whipping. Traditionally served with scones and fruit. Clotted cream is produced commercially in Devon, Cornwall, and Somerset England. Crème fraîche is pronounced 'krem fresh'. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche. The butterfat content varies (usually 30%), as there is no set standard so you will find every brand tastes a little differently."

Cool Whip and Reddi-Whip are just as disgusting as margarine to me. If I'm gonna indulge, it's gotta be the real stuff or nothing at all. The ultimate use for whipped cream? Strawberry Shortcake!

Churrascos is definitely a steakhouse in my book. You order off a menu, unlike at Fogo de Chao, where it's almost like an all-you-can-eat meat buffet. Churrascos would be my choice for best in Houston. Lynn's Steakhouse is pretty good too.

To me, dark chocolate doesn't even taste like chocolate. It tastes like a combination of mint/coffee with a slight nutty aftertaste. Cherries taste like cough syrup.

Well heck, I'm gonna have to go check this place out! It's only about 5 minutes away from where I live. Certainly do wish I had seen this earlier -- would have liked a good tamale or two for dinner. Thanks for the report, fifi.

smoked gouda brie asiago asadero cotswald