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potatoes au gratin "Texas" potatoes au gratin (0 viewing) 
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TOPIC: potatoes au gratin "Texas" potatoes au gratin
#42082
Robert E. Lewis (Visitor)
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potatoes au gratin "Texas" potatoes au gratin  
I joined some friends in Houston last week taking an Italian guest to dinner his next-to-last night in Texas.  The host had chosen Taste Of Texas on I-10 for a genuine Texas steak dinner for his Italian friend. The Italian's English is very limited, and his host, helping him select a side dish to go with his T-bone, suggested the Texas au gratin potatoes. They came out as a disappointingly small dish topped with - MOZZARELLA cheese!  I've asked around, and nobody I've talked to has ever had au gratin potatoes with mozzarella - always cheddar.  It seemed especially ironic, for an Italian's genuine Texas dinner, and with Texas even in the name of the dish (I'm sure that's why the host suggested it) I expected maybe Monterey Jack or jalepenos in it. Robert
 
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#42083
Thunder (Visitor)
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potatoes au gratin "Texas" potatoes au gratin  
potatoes with mozzarella - always cheddar.  It seemed especially ironic, for an Italian's genuine Texas dinner, and with Texas even in the name of the dish (I'm sure that's why the host suggested it) I expected maybe Monterey Jack or jalepenos in it. Robert
 
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#42084
Tracey (Visitor)
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potatoes au gratin "Texas" potatoes au gratin  
I joined some friends in Houston last week taking an Italian guest to dinner his next-to-last night in Texas.  The host had chosen Taste Of Texas on I-10 for a genuine Texas steak dinner for his Italian friend. The Italian's English is very limited, and his host, helping him select a side dish to go with his T-bone, suggested the Texas au gratin potatoes. They came out as a disappointingly small dish topped with - MOZZARELLA cheese!  I've asked around, and nobody I've talked to has ever had au gratin potatoes with mozzarella - always cheddar.  It seemed especially ironic, for an Italian's genuine Texas dinner, and with Texas even in the name of the dish (I'm sure that's why the host suggested it) I expected maybe Monterey Jack or jalepenos in it. Robert That was Texas au gratin potatoes according to a yankee. Real Texas au gratins are rich with cheddar, and butter.  No yankee concoction allowed.
 
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#42085
Bruce Reistle (Visitor)
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potatoes au gratin "Texas" potatoes au gratin  
allowed. Gruyere is a good choice for au gratin.
 
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#42086
vonroach (Visitor)
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potatoes au gratin "Texas" potatoes au gratin  
I joined some friends in Houston last week taking an Italian guest to dinner his next-to-last night in Texas.  The host had chosen Taste Of Texas on I-10 for a genuine Texas steak dinner for his Italian friend. The Italian's English is very limited, and his host, helping him select a side dish to go with his T-bone, suggested the Texas au gratin potatoes. They came out as a disappointingly small dish topped with - MOZZARELLA cheese!  I've asked around, and nobody I've talked to has ever had au gratin potatoes with mozzarella - always cheddar.  It seemed especially ironic, for an Italian's genuine Texas dinner, and with Texas even in the name of the dish (I'm sure that's why the host suggested it) I expected maybe Monterey Jack or jalepenos in it. Robert That was Texas au gratin potatoes according to a yankee. Real Texas au gratins are rich with cheddar, and butter. No yankee concoction allowed. Gruyere is a good choice for au gratin. If you still want a taste of the real thing, order a side at Gaido's on the seawall. Excellent with redfish or snapper.
 
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#42087
Robert E. Lewis (Visitor)
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potatoes au gratin "Texas" potatoes au gratin  
I joined some friends in Houston last week taking an Italian guest to dinner his next-to-last night in Texas.  The host had chosen Taste Of Texas on I-10 for a genuine Texas steak dinner for his Italian friend. The Italian's English is very limited, and his host, helping him select a side dish to go with his T-bone, suggested the Texas au gratin potatoes. They came out as a disappointingly small dish topped with - MOZZARELLA cheese!  I've asked around, and nobody I've talked to has ever had au gratin potatoes with mozzarella - always cheddar.  It seemed especially ironic, for an Italian's genuine Texas dinner, and with Texas even in the name of the dish (I'm sure that's why the host suggested it) I expected maybe Monterey Jack or jalepenos in it. Robert That was Texas au gratin potatoes according to a yankee. Real Texas au gratins are rich with cheddar, and butter. No yankee concoction allowed. Gruyere is a good choice for au gratin. If you still want a taste of the real thing, order a side at Gaido's on the seawall. Excellent with redfish or snapper. Thanks.  To late for the Italian visitor, at least for a few months.  He and his host made a day trip to Galveston and I tried to arrange for us all to have lunch there (I live further down the coast, toward Surfside/Freeport), but schedules conflicted.  The Italian didn't seem to mind the mozzarella au gratin potatoes; and he polished off the T-Bone, by the way. Robert
 
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