Dallas Bonde, Deep Ellum Brewing, Dallas

Excellent

Bierocks at Hay Merchant

We had a blast watching Huskers (win) @HayMerchant. The bierocks were fabulous! @awhouser pic.twitter.com/uhYx4bwEYs

— Louise Houser (@Louhouser) November 19, 2016

Buddha's Brew Kombucha; Austin, Texas

Kombucha is a daily ritual; best when its local, fresh and raw (whatever that means). All things equal, I like mine brewed next to a creek by a bunch of hippie stoners- like Buddha's Brew .

I've tried a bunch and the Buddha is the best.

Burning Skye Scottish Ale; Empyrean Brewing Co

Final Nebraska treat; very good too.

Zip Line Brewing Kolsch

Another local Nebraska treat

Also highly recommended.

Lucky Bucket Brewing Co. Pre-Prohibition Lager

Local Nebraska "treat".

Highly recommended.

Tripple Goddess Unity Vibration Kombucha Ale

Pro-biotic qualities are bit suspect, but enough fermented SCOBY to knock you on your ass.

Hay Merchant

Le Delice de Bourgogne

If butter were cheese, this cheese would be butter.

Chicken Tikka Masala

sweating just looking at it. survived. amazingly long grained rice. a bit too local for me.

"World's Greatest" Pepperoni Pizza and a Fresh Lime Soda Salted; Alto Vino, JW Marriott; Pune India

Ordered one every other day for two weeks. They kept me alive. Pretty damn good too.
Thin crust, lamb pepperoni; mozzarella.
Washed each of them down with a fresh lime soda salted.

Fresh Lime Soda Salted - Favorite Indian  Mocktail

Fresh lime juice
Salt
Soda water
Ice  

Queso with Sambal Oelek

1 lb cheese like fontina or other melting cheeses
3/4 cup of heavy cream
3 tablespoons Sambal Oelek

Combine in double-boiler

Bentley's Oyster Bar; London

Don't fix the scan!

The wine and a bit of the bar.

Cremant de Bourgogne, Brut, Labet

The Harp, London

Ye Grapes, Shepherd Market, London

Felsner; Gruner Veltliner; Kamstel, Austria

Bentley's Oyster Bar in Mayfair

Remember the butter dish on the left; sterling; I want one.

Love Honey Bock; Lost 40 Brewing

Another Arkansas find at Uncle Walt's liquor palace.

Excellent with a 6.3 from the alcohol content judge.

Alessi Tea Kettle 9093; designer Michael Graves

9093

Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste

2 whole small shallots, peeled and split into quarters

4 whole cloves garlic

1 stalk lemongrass, bottom 4 inches only, roughly chopped

1 teaspoon makrut lime zest, or 2 whole makrut lime leaves (see note above)

1 (1-inch) knob fresh turmeric, roughly chopped

2 thin slices ginger

1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use

1 teaspoon whole coriander seed

6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only

Kosher salt

1 1/2 tablespoons Thai shrimp paste

1 cup vegetable or canola oil

1 pound fresh Chinese-style egg noodles, divided

2 (15-ounce) cans coconut milk, or 2 cups fresh coconut milk (do not shake)

1 cup homemade or store-bought low-sodium chicken stock

2 tablespoons palm sugar (see note above)

4 chicken legs, split into drumsticks and thighs

Fish sauce to taste

Sliced shallots, lime wedges, and pickled Chinese mustard root (see note above) for serving

Toasting the aromatics before making the curry paste deepens their flavors and makes them softer and easier to pound.

Using a real mortar and pestle along with a pinch of salt extracts the most flavor from the aromatics to make the best curry paste.

Makrut lime (also sold as kaffir lime) and palm sugar can be found in Asian specialty grocers or some high-end supermarkets. If palm sugar can't be found, brown sugar can be used in its place. If makrut lime can't be found, omit. Pickled mustard greens can be found in most Chinese markets.

Place chili, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy duty aluminum foil. Gather edges up to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.

Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.

Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.

Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.

Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.

Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.

Chavrie Goat Cheese

Massed produced and good

Crazy Creatures, Gruner Veltliner, Kremstal, Austria (at Foreign Correspondents)

Hard to find (we think)

Lunch and dinner at FC

crazycreatures.at

houstonchronicle.com sommelier's store and review

Gouda, goat cheese, roasted garlic, prosciutto pizza

crust
sauce
served with a nice preseco

Lamarca Preseco

house sparkling

Red Spoon Crushed Tomatoes

from Israel; worried they might get hard to find when the current HEB stock is gone.

Saint Agur

Smooth and funky

Piper-Heidsieck Extra Dry Champagne

Piper Hedren?
Tippi Hedren
Piper Laurie
Piper-Heidsieck

Helen Corbitt's Potluck

Jean Houser's cookbook collection

Pizza Crust

1 cup Greek yogurt
1–1 ½ cups self-rising flour

Mix ingredients in a bowl until it starts to come together, knead on a well-floured surface for about 8–10 minutes. Add flour when the dough is sticky. Form it into the pizza shape; transfer to a greased cookie. .

Brush with olive oil, add toppings, 

Bake in a 450°F oven for 15–20 minutes.

Lagunitas Pils

Introduced to us by Brick. Excellent.