Rick Derris

If Christiano is involved, no thanks.

I have had their French Onion Soup many times and it is very good. I honestly think it's one of the best I've had.

Ardbeg - Uigeadail. Runs about 80 bucks.

MacCallan's are a safebet when buying a gift though.

I will not forgive them for replacing Fiesta Latina, which was my favorite hole in the wall Mex in the city.

Just admit that you used a big word that you thought you knew the meaning of but didn't. It does mean greatly destested. But it means to the point that it should be set off. It comes from Greek to give to the gods.

You hate burritos to the point that you think they should be banished because fat people like earthy flavors with high carbs? That seems a bit silly and, honestly, pretentious.

Ate at Hi Hat yesterday and it was really good. Disagree that it is overpriced. And I liked it better than anything I've ever eaten at Gordon Biersch. Pimento cheese was better than I was expecting - less thick and creamy and more spicy and salty. Patty was cooked to medium perfection. And the bun is one of the best I've had.

The tamales were solid. The ones I ate in the Delta were better as they had a little more kick to them But these were very good and the best I've had in Louisiana. The au jus was kind of pointless.

Catfish was very good but a little under salted. The fries were just like I love fries with a very natural earthy taste.

I really liked it and it's a very good casual place with an almost old school diner feel.

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Huevos and Refuel would work as well.

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I eat at Huevos probably twice a week for breakfast. For the price, it's really hard to beat the Bluejay Special.

All the cool kids are canning. It's the new over-hopping.

In these situations, it's probably best to consult a food scientist, which usually means Harold McGee.

Got this from the internets:
McGee says to quickly sear pieces a minimum of an inch per side, then into the cold oven, turn it on to 200 F and let it cook for two hours, then increase heat to 250 for another hour, at which time you begin checking for tenderness. Once cooked, let it sit outside the oven in its braise to cool, allowing it to reabsorb some of the liquid. Then make a sauce. Great for making in advance and sticking in the fridge, then gently reheating for serving (you can microwave at a low setting with no harm).

According to McGee, too high a heat dries out the muscle fibers. And the low temp for a sustained time allows the collagen to soften into gelatin, giving you that great mouth-fee.