If anything it’s a Disneyland version of the real thing. I do have to give them credit for copying some good originals: Lockhart and Austin Texas (where I live) and Kreutz BBQ (although I like Smitty’s BBQ in Lockhart much better) and the butcher paper for plates which is the norm at Kreutz’s and Smitty’s. They do have Lone Star beer, Big Red soda and Blue Bell ice cream so there are a few things that are real to a Texas BBQ joint.

But there are a few crucial things missing – the business is new, most great BBQ establishments here have been in the family for decades and all use real wood fires and smoke (at Smittys you have to stand next to flaming logs that heat and smoke the pit, even on 100 degree days), hip culinary folks don’t work there (usually the pitmaster looks like a trucker or at Snows BBQ (the best brisket in Texas) the pitmaster is a janitor at the local school)).

My issue is you might as well stick to what you know and what you can do best. I mean I never eat bagels here in Austin. I lived in Brooklyn a couple of years and was able to eat some of the best like Essa. Also, even though there is a Katz’s here in Austin it is so lame compared to the real Katz’s in Manhattan.

I know that this type of regional pilfering will continue forever and once in a while it does work. I mean we can finally get a decent Chicago style hot dog here, but please, don’t anyone try to pawn off one of those soggy ass cannollis they serve around Austin as the real thing.

So if you want real Texas BBQ just get your ass down to central Texas and make sure to come in the summer to enjoy the heat!

Well it appears that Dominican baking is becoming popular with all types of chefs and cooks, not just those from or familiar with the Dominican Republic.
If you are interested in making a Dominican cake here is an excellent recipe and some tips and tricks to get you started.

But if you are interested to go to cooking school or take classes to really learn how to bake in this classic, traditional style there are some good places you can choose from. Some smaller pastry schools do have Dominican pastry and baking course and some culinary schools have international baking classes that do cover Dominican baking and cakes.

Another option, which might be the best, is go to Dominican bakeries and see if they have classes or they know where you could take one.

If you are looking for good prices on Le Creuset you most certainly know that they are not cheap in quality or price. What I think is so great about Le Creuset is that most likely they will last a lifetime. My grandmother has a dutch oven that she gave to my mom 20 years ago and my mom still has it and uses it. So while one of these can cost a lot of money, you will never have to buy another.

But that is why it is important to spend wisely. Many large towns have outlets malls and many of the good outlet malls have Le Creuset outlets. The problem I have with the outlet mall locations is the selection is limited and I’m not too sure that the prices are that great. So next on the list would be to search the internet. There are a few websites out there that have excellent prices and a great selection. That is where I would to my shopping.

But what if you actually want to see the pot you want to purchase? I would spend a day going to William Sonoma or the mall to look and touch what you want to purchase. That is the way I shop. Go to the store and check it out and then find the best price from a trustworthy company on the internet and make my purchase. While I make a lot of purchases on the internet I still have a hard time buying something without actually seeing it and touching it before actually making my purchase.

With a Le Creuset pan I think it is very important to see and feel the quality of what you are getting. First, you need to understand that these are fairly heavy because they are made from cast iron. But once you feel the heft, you will know you are buying something of quality, which I think, will make it easier to spend the money.

So no matter where you end buying your Le Creuset pot or pan, make sure you take the time to find a good price because those deals are out there.

For more information on finding the lowest price Le Creuset kitchenware follow the link.

Ingredients:

- 12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes
- Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even more if you like it really picante), stemmed
- A dozen or so large sprigs of cilantro
- 1 large garlic clove, peeled and very finely chopped (optional)
- 1 small (4-ounce) white onion
- 1 1/2 teaspoons fresh lime juice
- Salt, about 3/4 teaspoon

I roughly chop all the ingredients, except the onion, and put them in a blender. Blend these ingredients well but not too much. Finely chop the onion and rinse in cold water. Add the onion to the mixture in the blender and give it a few pulses to get everything blended together. The reason to keep the onion separate is that it will get sour if blended. Of course you can use a food processor for the ingredients except for the onion. All of these you can adjust for taste. I have been using plum tomatoes but will try larger tomatoes because I think I’m getting too much flavor from the skins of the tomatoes.

Refrigerate for at least an hour, the longer the better.

Le Creuset always has had excellent color choices in their products. My French oven is kelly green, a discontinued color. With such a varied selection of colors you can always find one that fits you or your kitchen. The enamel coating is what really makes the look of these pots special. The finish is always clean, bright and shiny. I am a huge fan of enamel.

I love cooking with cast iron because the heat distribution is excellent. But cast iron is a pain to clean and take care of, that is why enamel covered cast iron, like Le Creuset makes is excellent. I have cooked with cheap pots and there is a huge difference between cheap thin pots and the thick walled cast iron Le Creuset French oven. It makes cooking such a joy. I guess the only drawback with cast iron cookware is that it is heavy—so make sure to use two hands!

My grandma had an aqua colored Le Creuset roasting pan when I was little, it is now owned by my mom. I would guess that pan is 60 years old, aside from the design, you would not think it is over five years old. I figure my six Le Creuset pots and pans will last the rest of my life, assuming my son doesn’t take them before I’m gone…

The size of this 5 ½ quart French oven is perfect, you can cook most soups and stews for a few people, but it isn’t too large to manage easily.

Here is the beginning of a review of this French / Dutch oven on Amazon.com:

“In the dictionary, next to “dutch oven,” is a picture of a le Creuset pot.”

“This is IT–for soups, stews, and anything else that you need…it is the ideal size for one or two people–or even more depending on what you’re cooking. A decent-sized chicken or pot roast fits perfectly. This pot WILL last forever–when my Mom remarried, my stepdad had one in orange in the house from the 60’s and except for an age patina on the outside (gas stove) the INSIDE was still perfect, and it still makes the best food I’ve ever tasted.”