Comments on: Texas rules

By: mamster

mamster — Tue, 28 Mar 2006 21:02:12 +0000

Iain, ketchup on French toast sounds like the worst thing in the world. Worse than terrorism, slavery, famine, and Benny Hill.

By: Iain

Iain — Tue, 28 Mar 2006 19:25:40 +0000

This is belated but what the hell. I find it weird and interesting how the US and UK will often have similar foods except with sweet and savoury swapped. I don't have a problem with your cheapskate syrup except that syrup is kind of a funny thing to put on french toast in the first place.

Have you tried this with ketchup instead of syrup? I'd normally leave the sugar out of the batter mix, too, since ketchup is normally over-sweetened already.

By: Neil

Neil — Wed, 22 Mar 2006 19:44:09 +0000

Pastry COOK, please. If they thought I was passing myself off as a chef, I would probably be laughed at or yelled at. Or both.

By: mamster

mamster — Wed, 22 Mar 2006 04:21:06 +0000

Yep, sure enough, our Central Market is different (it's this one).

Neil, welcome and thanks for the tip. Without Neil's permission, I'm going to tell you that he's a pastry chef at Robuchon in Las Vegas, and back when he lived in Seattle, before he graduated first in his class from pastry school, I used to get to eat his desserts pretty much every week.

Things have kind of sucked around here since he moved away.

Anyway, if Neil wasn't disappointed in my syrup orientation, I'd be worried about him.

By: Lore

Lore — Wed, 22 Mar 2006 03:14:39 +0000

Does it have a caviar counter? A ginormous cheese department? Produce you've only read about?

It's no Pike Place Market, but it's pretty cool.

By: Neil

Neil — Wed, 22 Mar 2006 01:45:57 +0000

I like Trader Joe's potato bread for french toast. It's best when it's not fresh, but refrigerated at least overnight (since refrigeration will stale bread faster than room temp). It will actually stay fine for several weeks in the cooler, which is great for me since I make french toast maybe once a week at the most.

Have to say I'm shocked and saddened by the fake syrup confession.

By: Lauren

Lauren — Tue, 21 Mar 2006 20:24:14 +0000

I don’t think our Central Market is related to the Central Market in Austin (having been to both).

By: Lore

Lore — Tue, 21 Mar 2006 02:32:48 +0000

You know, I hadn't been to that one yet. It's along a strip of lots and lots of Mexican restaurants, so it probably got lost in the shuffle. But I'll have to give it a try. That page also lists Jovitas, which has a pretty good breakfast and music most nights.

There's Central Market in Seattle? Heck! You've just opened up another city that I'd be willing to move to! :-)

But the Whole Foods flagship store really is different than a regular Whole Foods. They've got a nut roasting station, a chocolate dipping station, on-site meat smoking, and they'll sell you beer or wine to drink while you're shopping. It's like a whole other world.

By: mamster

mamster — Mon, 20 Mar 2006 22:16:27 +0000

I like to poke fun at Texas, because it's too far away to poke back, but I recognize that it really is a great food state. What about this taqueria? (Found on Google.)

Of course, we have Whole Foods and Central Market here, too.

By: Lore

Lore — Mon, 20 Mar 2006 22:00:25 +0000

I realize that the “Texas” referred to in your headline is the toast, not the state, but I’ve gotta say that, toast notwithstanding, the state’s mighty good for foodies too, especially here in Austin. We’ve got the mother ship of the Whole Foods stores, two GIGANTIC H.E.B. Central Market gourmet superstores, and cool restaurants galore. Though I still haven’t found a good cheap taqueria like you wrote about the other day. But it must be out there somewhere… I have faith. Faith in Texas.