ms_ery

• 2 years, 6 months ago
  ms_ery's comment on:

  Restaurant Review: Catfish Plantation

  Rawlins: Tell me about the coating on the chicken-fried steak. Since Gennie's Bishop Grill closed, I don't know any restaurant that does it the best way: just coated in seasoned flour and pan-fried, the same way you make the best fried chicken. I've been to (the much-over-rated but soon-too-expand) Ponders a couple times but don't recall their CFS.

  Two reasons for just using a flour coating on your chicken or CFC: 1) The meat actually browns, not just steams, as it most often does in an eggy coating; and 2) some of the juices and browned bits escape so that you have flavorful gravy, not just pasty stuff.

• 2 years, 6 months ago
  ms_ery's comment on:

  New plastic surgery TV show located in Dallas premieres May 27

  A winning story from the multitalented and witty TG.

• 2 years, 6 months ago
  ms_ery's comment on:

  Cooking class at Aurora on May 19 will be alllll about asparagus

  I want to go!!!

• 2 years, 6 months ago
  ms_ery's comment on:

  Robber caught in Dallas jacking truck full of Skittles

  Thanks for the commercial link, Kirk, and thank you, Teresa, for adding your thorough description of Skittles to the news item. I'm a better educated person now.

• 2 years, 6 months ago
  ms_ery's comment on:

  Robber caught in Dallas jacking truck full of Skittles

  Here comes the journalism prof again: Nice breezy story, but a brief description of what Skittles are would have been nice. From the comments, I'm guessing that is a candy, one of those that come in little envelopes. Am I right?

• 2 years, 6 months ago
  ms_ery's comment on:

  Restaurant Review: Tradicion

  Ooops! I misspelled Pegasus, a big journalistic transgression. Forgive me, people.

• 2 years, 6 months ago
  ms_ery's comment on:

  Restaurant Review: Tradicion

  Re Chad Jones comment: The Pegagus staff is beginning to sound as thin-skinned as D's Front Burner.

• 2 years, 6 months ago
  ms_ery's comment on:

  Restaurant Review: Tradicion

  PS to the pair of lawyers: I know ceviche is fish (or other seafood). I also know it is of Peruvian origin, and often it goes by a different name in Mexican restaurants. The questions still stand: What made you order three versions and how did they differ?

• 2 years, 6 months ago
  ms_ery's comment on:

  Restaurant Review: Tradicion

  In regard to the two lawyers's sense of "humor," I can only quote one of the best, certainly wittiest, reviewers of all time, though her subjects were plays and books, not restaurants: "Faithful reader threw up."

  (Actually, I didn't check my source, the collected works of Dorothy Parker, and I think she may have been talking about a too-precious book that used a lot of baby-talk, so the actual quote was: "Faithful reader frew up."

  Either way, the message stands.

• 2 years, 6 months ago
  ms_ery's comment on:

  Restaurant Review: Tradicion

  I might agree with their restaurant assessments, on this one at least since I am familiar with its sister Avila. But did this review really you much about the food? They had three -- 3! --types of ceviche and didn't describe a single one. Actually, they didn't mention a single ingredient. What made one ceviche different from another? A few shrimp or scallops, one would presume.

  I also think they put themselves too much in the review, and since posting my original comment, I've looked at some of their earlier stuff. It is all "we" heavy. I know they are baby reviewers, so their allusions to themselves were perhaps understandable when they began their column. However, it is now time to get rid of some of those personal adjectives. Let the restaurant and its food be the main subject.

• 2 years, 6 months ago
  ms_ery's comment on:

  Restaurant Review: Tradicion

  I think TG should promise not to try a court case if you two don't try to review any more restaurants.

• 2 years, 6 months ago
  ms_ery's comment on:

  UPDATED: Restaurateur Tristan Simon hypnotizes Dallas media by giving them free morsels of food

  Twisted Dog: So exclusive!! Now I am confused about who you might be. If we happen to be in the same room, should I genuflect?

• 2 years, 6 months ago
  ms_ery's comment on:

  UPDATED: Restaurateur Tristan Simon hypnotizes Dallas media by giving them free morsels of food

  Twisted Dog: Catahoula 86 says that she understands your reluctance to attend an event that would have YOU as a guest.

• 2 years, 6 months ago
  ms_ery's comment on:

  UPDATED: Restaurateur Tristan Simon hypnotizes Dallas media by giving them free morsels of food

  Question, TG: Do you know these news people lavishing praise on The Porch? Are any of them food or restaurant writers? Or are they just schmucks who think because they eat they can critique? And of course, the papers/mags let them, never considering that for music or sports, say, they'd never let the amateurs have a forum. Be that as it may, I just checked the always self-congratulatory blog called Front Burner. Not a single comment about your Pegasus item. Could they, in their all-seeing ways, have missed it? One wonders.

• 2 years, 6 months ago
  ms_ery's comment on:

  UPDATED: Restaurateur Tristan Simon hypnotizes Dallas media by giving them free morsels of food

  Great item.

• 2 years, 6 months ago
  ms_ery's comment on:

  World Market to open store in Arlington

  Where did this photo come from? It's a hoot.

• 2 years, 6 months ago
  ms_ery's comment on:

  Best Bites: Dining out in Dallas-Fort Worth May 3

  Re the Peruvian comment; hope everyone saw the story in this week's New York Times on the hemp/rope bridges the Incas built years ago over yawning gorges. Sort of early Golden Gate spans. Incas seem to have been a lot in the news lately, and when you think of all their contributions -- including potatoes and chocolate -- I'm impressed (despite their terrible human sacrifices).

  Also, the NYT has a story on a Los Angeles pizza place that has blown everyone away. Secret seems to be not in mix of flours, but letting the dough rest overnight. Plus a chef's inspired toppings.

  Billusa: I'm a liver fan, so I'd like to hear more about your liver-fava bean dish. Every time I go to Luby's-- I know, it's a pedestrian choice -- I have a Luann specail of liver and grilled onions, no gravy, mustard greens, mashed potatoes and jalapeno cornbread. Excellent meal; very reasonable price.

• 2 years, 6 months ago
  ms_ery's comment on:

  Best Bites: Dining out in Dallas-Fort Worth May 3

  My gawd! Pizza is a good food choice, but this single-mindedness is crazy. Chicago has great Polish and Greek choices, so why spend all your time on pie. On one of my last visits, I enjoyed a fabulous beef heart dish at a Peruvian restaurant (plus great Charlie Trotter's fare); the beef heart was much more interesting than a deep-dish pizza. New York also offers many ethnic delights, as does Dallas -- if you search out the smaller, non-trendy and more authentic places.

• 2 years, 6 months ago
  ms_ery's comment on:

  Best Bites: Dining out in Dallas-Fort Worth May 3

  I recall a Rachael Ray show where she went to an upscale restaurant, in Dallas, I think, and just ordered something like a soup or dessert, to stay under her $40 daily allowance. Of course, even though it was prime time and she was taking up a four-top, she only tipped the waiter exactly 15 percent, about $1. Bet he wouldn't have loved her -- if he hadn't known he was going to be on TV.

• 2 years, 6 months ago
  ms_ery's comment on:

  Three local chefs to appear on national TV, including Fort Worth's Tim Love

  Let's see. This Fort Worth guy has three restaurants. Would you call that a Love triangle?

• 2 years, 6 months ago
  ms_ery's comment on:

  Best Bites: Dining out in Dallas-Fort Worth May 3

  Nice review, twisted dog. Remember to steal a menu and you could be a pro.

• 2 years, 6 months ago
  ms_ery's comment on:

  Best Bites: Dining out in Dallas-Fort Worth May 3

  OK, NYC water tastes good. But so does Dallas water. I remember a tasteoff in the '80s, when bottled water was just getting hot, that pitted some city libations against the froufrou labels Dallas water came out great. I lived in Manhattan for many years and drank the water straight from the tap. I do the same in Dallas. Iced is probably better if you are fussy, but neither are objectionable at room temp.

  So, twisted dog, everyone's favorite blogger: How was the pizza at Olivello's?

• 2 years, 6 months ago
  ms_ery's comment on:

  House of Blues Dallas Restaurant opens on Tuesday

  Well, TG, this item appears to be a yawner. Might be, however, that everyone is just waiting to check the place out before making a comment.

  In the meantime, bloggers, go to TG's May 3 report and say nice, nice things to twisted dog so that he will give us his report on Olivello's pizza.

• 2 years, 6 months ago
  ms_ery's comment on:

  Best Bites: Dining out in Dallas-Fort Worth May 3

  OK, twisteddog, I'll make nice -- or should I say make nyce? Anyway, tell us about your visit to Olivella's. I hope you tried a pizza with speck, even tho that might be too spicy for the palates of some old Jews.

• 2 years, 6 months ago
  ms_ery's comment on:

  Best Bites: Dining out in Dallas-Fort Worth May 3

  Should we just shoot twisteddog?

  Anyway, re NY water being different: Maybe it is all the albino alligators in the city sewers. They got to have some effect. And as for the water making a difference in pizza or bagels, how should that be different than with matzoh balls? Many Jewish cooks use seltzer water to make them lighter.Maybe we should try seltzer in pizza dough too.

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