Posted on May 16, 2007 at 11:17 a.m.

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.

On Restaurant Review: Catfish Plantation

Posted on May 15, 2007 at 6:02 p.m.

A winning story from the multitalented and witty TG.

On New plastic surgery TV show located in Dallas premieres May 27

Posted on May 15, 2007 at 5:58 p.m.

I want to go!!!

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

Posted on May 15, 2007 at 11:38 a.m.

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.

On Robber caught in Dallas jacking truck full of Skittles

Posted on May 14, 2007 at 5:44 p.m.

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?

On Robber caught in Dallas jacking truck full of Skittles

Posted on May 14, 2007 at 5:31 p.m.

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

On Restaurant Review: Tradicion

Posted on May 14, 2007 at 5:21 p.m.

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

On Restaurant Review: Tradicion

Posted on May 13, 2007 at 6:35 p.m.

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?

On Restaurant Review: Tradicion

Posted on May 13, 2007 at 6:27 p.m.

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.

On Restaurant Review: Tradicion

Posted on May 12, 2007 at 7:39 p.m.

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.

On Restaurant Review: Tradicion