TVWB makes the Dallas Morning News!

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Chris, thought you would be interested in knowing that your site got a mention in the Dallas paper. This a big paper, the only one left
in Dallas. It was in the food section in a article titled Fine Brining. It's on their web site, but you have to register. Their url is:
www.dallasnews.com

I'll put a snip of the article that mentions your site here:
"Brining shows up as part of outdoor cooking's holy grill of flavor perfection. Sites on the Internet such as www.virtualweberbullet.com
(Weber grills) and www.bbq-porch.org (grill enthusiasts) devote pages to the technique and to
recipes.

Cookbook author Pam Anderson demystifies brining pork tenderloin in the July issue of Fine
Cooking. And a future issue will take up brining in more depth with food scientist Shirley Corriher,
author of Cookwise, who previews some of her insights here.

Simply put, brining makes lean cuts of meat or poultry and some fish juicier and more flavorful,
especially if they are destined for the grill, which can sap juices in a hurry. Brining is...."

Of course, they got it wrong about being for the grill instead of the smoker, but what can you expect from a woman writting about grilling /infopop/emoticons/icon_biggrin.gif
(Excepting our own Kelly, of course!)

Anyway, congrats on getting a mention way out here in big D.

Doug Wilbur
 
Thanks, Doug!

I just learned about this when I got home from work and checked my email. Someone sent me the URL:

http://www.dallasnews.com/lifestyles/food/stories/082802dntasbrining.1f8cb.html

The only problem is they force you through a pesky registration process just to see the article. I hate that!

Anyway, I think it's very cool that they mentioned the Website in a couple of places, and I'm flattered that my humble corner of the Web is quoted alongside the eminent Shirley O. Corriher, author of "CookWise" and frequent guest on "Good Eats" with Alton Brown.

Regards,
Chris
 
Chris, I hadn't read the article very throughly when I posted the first message. After reading it I'm convinced that the author thinks this is the Weber company site. There was also a side box that quoted your times from your link on brining. If you would like the article, email me an address and I will send you the food section of the paper.

Yes, I hate registering for web content. /infopop/emoticons/icon_frown.gif

Anyway, kudos again for a great site.
 
Chris we are here everyday and it easy to take for granted how good this site has been produced.
The content and style is the best, you should be very proud of what have accomplished, I know we are.
Chris, You are the Man!
Jim
 
Doug,

I would like to take you up on your offer. I will send my address.

Jim,

Thanks for the kind words. It's a lot of fun hanging around online with people that are as nice and as knowledgable as you and all the other good folks here.

Have a great Labor Day,
Chris
 
Chris,

No problem. Did you get the feeling the author thought this is the company site? In any case, I'm sure it's nice to be quoted as a source.
 
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