1. Awesome, long #cheeseboard at Capitol Pub for #IndefiniteCheeseboards Monday. The Cahill’s Irish Porter Cheddar (center) was an outstanding semi-soft cheese marbled with dark porter. The thick cut prosciutto was moist and delicious. The triple cream Brie was good, too. Lots of fruits and extras made it extra good.   (at Capitol Pub)

    Awesome, long #cheeseboard at Capitol Pub for #IndefiniteCheeseboards Monday. The Cahill’s Irish Porter Cheddar (center) was an outstanding semi-soft cheese marbled with dark porter. The thick cut prosciutto was moist and delicious. The triple cream Brie was good, too. Lots of fruits and extras made it extra good. (at Capitol Pub)

    1 day ago  /  0 notes

  2. I tried FT33 for the first time last week and still haven’t come to a conclusion about it… As one of the most acclaimed restaurants in Dallas, should you expect to be wowed by every bite, or expect that when someone pushes the envelope, not every effort can have outstanding results? My party of 6 was able to try every entree and half the appetizers. We would have ordered dessert too, if our waiter had been attentive and informed enough to do so (see my previous post for other service issues). It’s exciting to see a chef make serious efforts to use sustainable, local, and unique ingredients in an artistic presentation. The resulting flavors ranged from “pretty good” to “amazing”. We all loved the pork short ribs (center left, reviewed in a previous post), beautiful crab and pear flower sculpture (bottom left), and moist chicken in coconut broth (center right). Muchof this food looks like art— sometimes like a colorful painting (top row) or beautiful sculpture (bottom row) that beckons the eyes to feast on every detail, and other times like disjointed pieces crammed together and possibly missing whatever element would have tied them together— which temporarily happened with one dish (center lefts, enhanced by cropping; and other dishes I left out). Some visual and flavor combinations were outstanding; I just wish they had all been that way. With an always-changing menu offering that possibility, I look forward to trying it again. (at FT33)

    I tried FT33 for the first time last week and still haven’t come to a conclusion about it… As one of the most acclaimed restaurants in Dallas, should you expect to be wowed by every bite, or expect that when someone pushes the envelope, not every effort can have outstanding results? My party of 6 was able to try every entree and half the appetizers. We would have ordered dessert too, if our waiter had been attentive and informed enough to do so (see my previous post for other service issues). It’s exciting to see a chef make serious efforts to use sustainable, local, and unique ingredients in an artistic presentation. The resulting flavors ranged from “pretty good” to “amazing”. We all loved the pork short ribs (center left, reviewed in a previous post), beautiful crab and pear flower sculpture (bottom left), and moist chicken in coconut broth (center right). Muchof this food looks like art— sometimes like a colorful painting (top row) or beautiful sculpture (bottom row) that beckons the eyes to feast on every detail, and other times like disjointed pieces crammed together and possibly missing whatever element would have tied them together— which temporarily happened with one dish (center lefts, enhanced by cropping; and other dishes I left out). Some visual and flavor combinations were outstanding; I just wish they had all been that way. With an always-changing menu offering that possibility, I look forward to trying it again. (at FT33)

    1 day ago  /  0 notes

  3. The perfect soup combo meal when you’re feeling a little under the weather or you just want a personal-sized #cheeseboard meal, The Ploughman’s Lunch at The Old Monk. It comes with your choice of 3 soups (get French onion), one cheese (Saint Andre triple cream brie) and one meat (salami). Put a thin slice of sweet red onion on the salami, a few shards of purple cabbage, a Kalamata olive, and a bit of cheese; roll it up and Mmm! (at The Old Monk)

    The perfect soup combo meal when you’re feeling a little under the weather or you just want a personal-sized #cheeseboard meal, The Ploughman’s Lunch at The Old Monk. It comes with your choice of 3 soups (get French onion), one cheese (Saint Andre triple cream brie) and one meat (salami). Put a thin slice of sweet red onion on the salami, a few shards of purple cabbage, a Kalamata olive, and a bit of cheese; roll it up and Mmm! (at The Old Monk)

    2 days ago  /  0 notes

  4. I made an amazing ranch #burger tonight by mixing fresh #dill, cheese, shallots, and other secret ingredients into the beef for ultimate flavor impact. Then I managed to grill it perfectly soft and juicy. I call this a “Flavor-Stuffed Cheesy Burger”. In addition to this Ranch flavor, I make other flavors, including Southwest, Spicy Southwest, Texas Chili, French Onion, Rosemary Garlic, and Italian Caprese. I’ve been working on these recipes off and on for years, but I hadn’t made one in a long time. I’d also never used fresh dill, but it really wowed me—like when you eat Cloud Nine pie at Emporium Pies. I just hate cooking something this good for myself because no one got to share or vouch for its awesomeness! *Any single men out there in your 30s?* :-) (at Dallas, Texas)

    I made an amazing ranch #burger tonight by mixing fresh #dill, cheese, shallots, and other secret ingredients into the beef for ultimate flavor impact. Then I managed to grill it perfectly soft and juicy. I call this a “Flavor-Stuffed Cheesy Burger”. In addition to this Ranch flavor, I make other flavors, including Southwest, Spicy Southwest, Texas Chili, French Onion, Rosemary Garlic, and Italian Caprese. I’ve been working on these recipes off and on for years, but I hadn’t made one in a long time. I’d also never used fresh dill, but it really wowed me—like when you eat Cloud Nine pie at Emporium Pies. I just hate cooking something this good for myself because no one got to share or vouch for its awesomeness! *Any single men out there in your 30s?* :-) (at Dallas, Texas)

    3 days ago  /  1 note

  5. I was browsing #peaches when I looked at the price… “You had one job,” Albertson’s in uptown Dallas. #LOL (at Albertsons Food & Pharmacy)

    I was browsing #peaches when I looked at the price… “You had one job,” Albertson’s in uptown Dallas. #LOL (at Albertsons Food & Pharmacy)

    3 days ago  /  0 notes

  6. Today is North Texas Giving Day (#NTXGivingDay), a day for everyone to donate to their favorite North Texas #charity so they may earn bonus dollars. There are 151 food-related charities to chose from, and I chose North Texas Food Bank @NTFB. They are trying to raise enough money today to give 1 million meals. Donate at http://www.northtexasgivingday.org. (at Dallas, Texas)

    Today is North Texas Giving Day (#NTXGivingDay), a day for everyone to donate to their favorite North Texas #charity so they may earn bonus dollars. There are 151 food-related charities to chose from, and I chose North Texas Food Bank @NTFB. They are trying to raise enough money today to give 1 million meals. Donate at http://www.northtexasgivingday.org. (at Dallas, Texas)

    5 days ago  /  0 notes

  7. Battle of the #foodie #leftovers! Which do you think is tastier— beef brisket from @PecanLodge OR pork short ribs from @FT33Dallas? I ate both yesterday, so I had both leftovers for dinner tonight! Here is my play-by-play review: I ate the brisket first. It always reheats so well. The blackened rub is packed with flavor and the ribbons of fat in the meat make it very tender. I thought for sure the short rib didn’t stand a chance, at least in terms of flavor power. Before reheating the rib, I slid the cold meat off the bone and licked my fingers. That was all I needed to know. Mmm! So much flavor right there, even in the coldness. Reheated, it was even tastier and more tender than the brisket, due to its higher fat content and having been encased in some chimichurri sauce overnight. The short rib was the best of all the entrees last night at FT33, and I still can’t believe it almost didn’t happen multiple times due to a server who 1) forgot to order this dish until after the other entrees arrived and we asked where this one was, 2) took the half-eaten plate away without asking if we were done, and 3) did not ask if we wanted a box. The latter two actions happened with at least one other dish. Thankfully, I intercepted this one before another dirty plate got stacked on the meat! (The veteran FT33 diners with me insisted this server was not their usual quality.) My full review of FT33 will be next… (at Dallas, Texas)

    Battle of the #foodie #leftovers! Which do you think is tastier— beef brisket from @PecanLodge OR pork short ribs from @FT33Dallas? I ate both yesterday, so I had both leftovers for dinner tonight! Here is my play-by-play review: I ate the brisket first. It always reheats so well. The blackened rub is packed with flavor and the ribbons of fat in the meat make it very tender. I thought for sure the short rib didn’t stand a chance, at least in terms of flavor power. Before reheating the rib, I slid the cold meat off the bone and licked my fingers. That was all I needed to know. Mmm! So much flavor right there, even in the coldness. Reheated, it was even tastier and more tender than the brisket, due to its higher fat content and having been encased in some chimichurri sauce overnight. The short rib was the best of all the entrees last night at FT33, and I still can’t believe it almost didn’t happen multiple times due to a server who 1) forgot to order this dish until after the other entrees arrived and we asked where this one was, 2) took the half-eaten plate away without asking if we were done, and 3) did not ask if we wanted a box. The latter two actions happened with at least one other dish. Thankfully, I intercepted this one before another dirty plate got stacked on the meat! (The veteran FT33 diners with me insisted this server was not their usual quality.) My full review of FT33 will be next… (at Dallas, Texas)

    6 days ago  /  0 notes