Bushes seek chef who can do Tex-Mex, barbecue

Houston Chronicle/AP ^ | Feb. 20, 2005

[ContraryMary]

Gee! I'm sure glad I asked! :)

[Cornpone]

How about Willie's bar in Blanco? God that brings back fond memories...just knowing I leaned up against the bar where Willie hung out and drank some Lone Star...beats the Hajj any day....

[Cornpone]

Well, they are good once they're cooked but if you ever decide to try them don't cook them in your house...matter of fact...don't cook them in your neighborhood. Go find some lonely piece of nowhere and have at it.

[Clemenza]

I used to eat alot of Morcilla (blood sausage) when I lived in Miami. Not bad.

[BobS]

Just be sure Jacques Chirac and Zapatero are served a good helping of corn on the cob. Half of France and most of Spain think corn is grown to feed pigs. Dubya can conserve words that way:)

[mountaineer]

It won't be Steve Raichlen or Bobby Flay

Yuck, no celebrity chefs please. The expression "all hat, no cattle" comes to mind. Get a real chef, Dubya.

[arizonarachel]

I can cook! I'm not classically trained, but ask my fiance about my chili...5 alarm. I love to cook spicy foods - I'll take the job! :-)

[JLO]

"You know. I've actually spent many many minutes Googling for a current source of head cheese."
===
When trying to google and shop, use their Froogle.

(Luckily, I have a friend who makes it, and am waiting for some.) Hope you find something that sounds good to you here.

"head cheese"
http://froogle.google.com/froogle?q=%22head+cheese%22&btnG=Search+Froogle

headcheese
http://froogle.google.com/froogle?q=headcheese&btnG=Search+Froogle

[angkor]

Re: Head cheese.

Thanks, that returned some good results.

Better yet, one of them (iGourmet) also has Nokkelost/Kuminost from Sweden/Denmark (but $15.00/lb!):

Farmhouse Nokkelost

Almost extinct, only two small dairies in Norway still make Nokkelost. This Norwegian specialty cheese, made from partially skimmed cow’s milk, is flavored with cumin seeds and cloves. These herbal additions give Nokkelost a warm, spicy taste. Similar in concept to Dutch Leyden, although with a springier texture, Nokkelost is a festive cheese that is always a hit at parties. It partners very well with beer and wine, especially when served with dark breads, such as pumpernickel.

[ChefKeith]

I'd never be able to handle living in DC, I like the country life.

[steveegg]

I'd never be able to handle living in DC, I like the country life.

So you couold take the Crawford gig then :-)

[ChefKeith]

(For those who haven't had CK's BBQ, I HIGHLY recommend it)

That was not My BBQ- that came from the place "down the road a piece"

I did not have time to do it up to My standards but next time I get around to Q'in I'll send Ya some.

[steveegg]

Thanks.

[ChefKeith]

Am I in trouble now?

[ChefKeith]

Maybe then I could piggyback doin' some hunting with Uncle Ted!

It's only about 45 mins from here.

[steveegg]

I don't see any trouble (then again, it's dark and Wisconsin is quite a distance from Texas :-)

It's all about the multitasking.

[SouthTexas]

I saw this right after the race and pinged CK, but alas, he was already working. :(

Still think he'd be a good choice, but they will have to let him off for the races on Sunday.

[SouthTexas]

Looks like Steve beat me to it, stay in Texas!!! Suppose you could overnight everyting to DC.

[sinkspur]

The Bushes should interview this guy.

Texas Monthly magazine got a reservation at Joe T's one night for Lanny's creations, and now Lanny will have to open his own restaurant.

He's good!!!

[expatguy]

So does anyone know who got the job - just wondering.