Ed wrote:

> Browning the shells make all the difference in the world. It gives you a
> good rich shrimp stock that would don't get at all from simply simmering
> the raw shells in water. I learned this sitting on a bar stool talking to
> Mark Miller, owner of the Coyote Cafe in Santa Fe. He's a great cookbook
> author, in addition to running great restaurants.

I have _Coyote Cafe_ and _Coyote Cafe Pantry_; both of them are great. I
particularly like his cocktail recipes. I ate at the Coyote Cafe in Las
Vegas six or seven years ago, and enjoyed it quite a bit.

I've seen Mark Miller on TV a couple times as a judge for culinary
competitions. In some of those shows he came across as something of a dick;
I'm glad to hear that you had a pleasant conversation with him.

Bob