tag:blogger.com,1999:blog-32589626018739893222024-03-13T07:28:13.700-05:00The Comida BlogLove letters to food and pop culture. Bloggers are based in Austin, TX - Chicago, IL - San Antonio, TXJimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-3258962601873989322.post-74847174968253541742012-06-01T11:08:00.001-05:002012-06-01T11:08:53.792-05:00Yankees in the South<br />
My recent trip to Mississippi involved one good meal after another. Basically, we woke up, ate until we induced a food coma, went back to sleep, and woke up to do it all over again. This is my idea of a vacation.<br />
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<a href="http://4.bp.blogspot.com/-o6kEp9POEhw/T8ja0spGElI/AAAAAAAAAUc/JhTU_hwa3Js/s1600/l.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-o6kEp9POEhw/T8ja0spGElI/AAAAAAAAAUc/JhTU_hwa3Js/s200/l.jpg" width="150" /></a>I had some terrific Southern food. The best catfish I have ever had in my life was at Cock of the Walk, a dive-y spot right on the Mississippi River where everything was served in tin containers.<br />
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I don't know what it was about the fish. Normally, I find catfish pretty bland. I think it really comes down to there being a better tasting catfish in that part of the country. Their coleslaw was delicious. I normally prefer a vinegar-based slaw over one doused in mayonnaise, but this one had a nice balance of both. Their fried pickles were outstanding. I love me a fried pickle. I didn't care for the turnip greens, but that's just my aversion to their slimy texture. An added bonus is that the tin cans make the soda extra cold...which really helps in the Mississippi heat.<br />
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I was also introduced to <a href="http://www.deepsouthdish.com/2009/08/comeback-sauce.html" target="_blank">comeback sauce</a>, a condiment you can only find in the South apparently. It's comparable to a thousand island dressing, but the variations I tried were not as creamy. Most places put their own spin on it, so it's hard to say what's really in comeback sauce. At any rate, it's pretty tasty. They put it on everything, like these fried green tomatoes:<br />
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<tr><td class="tr-caption" style="text-align: center;">Fried Green Tomatoes in Comeback Sauce - Two Rivers, Canton, MS</td></tr>
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Here's what I had after those tomatoes:</div>
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<tr><td class="tr-caption" style="text-align: center;">Ohhh yeaaaaa.</td></tr>
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And here's what I had after that ribeye:</div>
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<tr><td class="tr-caption" style="text-align: center;">Homemade Peach Ice Cream - I will never be thin again.</td></tr>
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My best meal in Mississippi, though, was at a new foodie establishment in the heart of downtown Jackson: <a href="http://www.parlormarket.com/index.html" target="_blank">Parlor Market</a>. When I say foodie, I mean that they're putting stuff like bone marrow on the menu. The place is garnering buzz and a few local and statewide awards for best new restaurant. There aren't that many places in the area that are playing with food the way the chef at Parlor Market is. I'm really glad we got to dine there. My party went for brunch...which happened to be the very last brunch that the restaurant is offering. There simply isn't a market for brunch in the Jackson area. It's a shame because it was spectacular. </div>
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<tr><td class="tr-caption" style="text-align: center;">Boiled peanuts. Pronounced Balled.</td></tr>
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We started with another Southern staple that I'd never had before: boiled peanuts. The boiling water is seasoned with anything you can think of. Ours tasted like they'd been boiled in earthy, spicy water. The shell (you don't eat it, but I licked it because I was trying to figure out the seasoning) tasted briny and like it had been infused in oregano and bay. The peanuts themselves become slightly soft. I can envision smearing them onto a piece of toast and it being delicious.</div>
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We then had a second appetizer: warm biscuits with three different spreads. The first was a fig spread that I preferred because it had a very aromatic, nutty flavor. The second was an apricot butter that was silky smooth and slightly sweet. The third was a jelly made of the <a href="http://mayhaw.org/original/" target="_blank">mayhaw</a> fruit, yet another thing I had never tasted before. It was similar to a strawberry preserve but slightly sweeter. The three spreads were amazing but each person in my party sort of grabbed their favorite so there wasn't much to share.</div>
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<tr><td class="tr-caption" style="text-align: center;">Egg in a hole</td></tr>
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Our third appetizer (that's right, third) was a tower of toasted French bread that had been pierced so that each piece of bread had a hole in it. What was in that hole? An egg. What was the dish called? Egg in a Hole. What's that on the side? Comeback sauce. My mouth just watered typing about this dish. It was so unbelievably perfect--the soft, chewy bread to soak up the creaminess of the egg as you cut into it. Yum.</div>
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<tr><td class="tr-caption" style="text-align: center;">Brunch burger. Hence, the egg.</td></tr>
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Parlor Market's brunch menu offered two entree choices: a burger or their chicken pot pie. Thanks for making it simple, Parlor Market. We got one of each so we could sample both. The burger looked like a challenge after all the food that came before it. It was juicy and scrumptious but I had enough on my plate with my pot pie. I offer a magnified snapshot because it was just that good.</div>
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Somehow, we made it to dessert. It didn't amaze us, but it didn't disappoint. It was a biscuit with a bunch of fruit sauce on it. Nothing spectacular, but their biscuits are nothing to turn down.</div>
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And that, friends, was the highlight of my MS food tour. Retelling it has made me relive it and now I need a nap.</div>
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<br /></div>Lilsieshttp://www.blogger.com/profile/01366233073034445911noreply@blogger.com8tag:blogger.com,1999:blog-3258962601873989322.post-26648595431065698792012-04-17T17:10:00.000-05:002012-04-17T17:10:29.099-05:00Uchiko: Restaurant Week and MoreI love restaurant week. I love sushi. I love Top Chef. I loved winner Paul Qui this season (humble, talented and not dramatic). So, when Restaurant Week announced this year's participants, I was excited to see that <a href="http://uchikoaustin.com/" target="_blank">Uchiko</a>, where Paul is the chef, was on the list.<br />
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First off, the special wasn't that special after all (financially): 1) $35 bucks is what the meal normally would have cost and 2) I ended up eating way more than just what came in the restaurant week menu. For someone with my budget, Uchiko definitely is not a place I visit often, but when I do, it's worth the splurge.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GvWzZijgFsg/T4svz75ycgI/AAAAAAAABB4/c-0EvZS71es/s1600/uchisprouts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-GvWzZijgFsg/T4svz75ycgI/AAAAAAAABB4/c-0EvZS71es/s200/uchisprouts.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brussels Sprouts</td></tr>
</tbody></table>I met two friends for an early dinner. We started out with two appetizers: Brussels sprouts and a grilled peas with kimchi.<br />
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The brussels sprouts were amazing: crispy with a roasted flavor and topped with a sweet lemon chili sauce. We finished the sprouts quickly and were disappointed that an efficient bus boy took the empty bowl away because we all wanted to lick up the sauce left in the bottom of the bowl.<br />
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<tr><td class="tr-caption" style="text-align: center;">Peas</td></tr>
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The pea dish was mostly a hit with us. An alternative to a traditional edamame, the peas had a smokey flavor that paired well with the pickled kimchi flavors. I was proud that I was eating peas since I usually avoid them, and I would eat them more if someone cooked them for me at home. One friend said the pods were too waxy and that made the dish difficult to eat. I didn't mind, but I understood her point. This was a messy dish.<br />
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Read more about the meal, see more pictures of delicious food and hear about the one major flaw of our experience, after the JUMP!<br />
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<tr><td class="tr-caption" style="text-align: center;">Yokai Berry</td></tr>
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The next dish that arrived for me was the Yokai Berry: atlantic salmon, dinosaur kale, asian pear and yuzu pair together to not only create a beautifully plated dish, but one that included layers of flavors and textures.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ham & Eggs</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gOxXbl-xCtQ/T4sznbEXssI/AAAAAAAABCY/jzRSwEahnTQ/s1600/uchishag.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-gOxXbl-xCtQ/T4sznbEXssI/AAAAAAAABCY/jzRSwEahnTQ/s200/uchishag.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shag Roll</td></tr>
</tbody></table><div style="text-align: justify;">Possibly the biggest hit of the night was the Ham and Eggs roll: pork belly wrapped in rice served with dollops of yolk custard and espellette (a type of pepper). We each had one piece when we called over the waiter to order another roll. It really was delicious. The Shag Roll - one of the most popular rolls at Uchi and Uchiko - was also finished just as quickly. I'm always surprised that it has sun dried tomato in it because I think, "that will add a weird texture," but it doesn't. It might be because the roll is fried, but something about this one gives it the feeling that it's actually melting in your mouth.</div><br />
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The second dish I chose that was included in the restaurant week menu was the Karaage with pickled vegetables. It's really just fried chicken that somehow manages to be extremely crispy despite being tossed in a sweet and sticky honey sauce. The chicken was moist and tasty.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NI4QiDgcXyg/T43oOXpJpvI/AAAAAAAABCw/P8P9FqsPeaw/s1600/karaage.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-NI4QiDgcXyg/T43oOXpJpvI/AAAAAAAABCw/P8P9FqsPeaw/s200/karaage.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Karaage</td></tr>
</tbody></table>The dessert included in the restaurant week meal was delicious. It was the one dessert I had yet to try at Uchiko: tobacco cream. It somehow makes a custard that tastes like tobacco enjoyable by pairing it with chocolate sorbet, huckleberry and maple. I was not a fan of the infamous corn dessert people rave about, but this one I like.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fbu_gmzME6s/T43mueb1UCI/AAAAAAAABCo/vsGz8Svs2CY/s1600/photo+(4).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-fbu_gmzME6s/T43mueb1UCI/AAAAAAAABCo/vsGz8Svs2CY/s200/photo+(4).JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tobacco Cream</td></tr>
</tbody></table>My one big complaint about the meal was the service. It's obvious the waiters are trained to be professional, informed and welcoming, but I don't really need each ordered item to be countered with a suggestion made by the waiter; most of the time, I know what I want. Our waiter made the comment, "Can I make a recommendation..." at least five times during our meal in response to something we ordered. I think at a point he realized we had read the menu, made a decisions based on what description was provided, and weren't idiots because he finally stopped. Suggestions are nice, just don't be overbearing - it's an insult to the customers who want to spend money there.<br />
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So go, enjoy, and be prepared to spend a lot of money - it's very much worth it.</div>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com3tag:blogger.com,1999:blog-3258962601873989322.post-49277384938883922572012-02-21T09:59:00.000-06:002012-02-21T09:59:18.268-06:00Comida Blog Travels: Taking Las Vegas SuggestionsWe here are Comidablog like to travel when we can. Many of our trips are centered around restaurant prospects and not silly things like national landmarks (just kidding...kind of...ok we try and integrate them both into our trips).<br />
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Jimbo is taking his lovely wife to Las Vegas to celebrate many things and gamble away the fortune he's made from his blogging. So far, they've planned to go to<a href="http://www.yelp.com/biz/jaleo-las-vegas-3" target="_blank"> Jaleo</a> (for dinner one night) and <a href="http://wichcraftnyc.com/LH-las-vegas" target="_blank">'wichcraft</a> (for lunch).<br />
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<tr><td class="tr-caption" style="text-align: center;">I want to go to where?</td></tr>
</tbody></table>Where else should they eat? What's the best meal you've had in Las Vegas?TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com3tag:blogger.com,1999:blog-3258962601873989322.post-27801773207793881462012-02-07T14:13:00.000-06:002012-02-07T14:17:39.608-06:00JMueller BBQ - a Comidablog outingIt was cold outside and we haven't posted in five months. What better time to get some BBQ and eat outdoors?<br />
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I was a huge fan of the original John Mueller BBQ on Manor Rd, and it was incredibly disappointing when it closed in 2005. In September 2011 John Mueller made his triumphant return to Austin with the arrival of <a href="http://jmuellerbbq.com/">JMueller BBQ</a> on South 1st and Elizabeth. His return did not disappoint.</div>
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I made the long trip from NW Austin with my wife to enjoy some BBQ with TRE.</div>
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The wife and I ordered 1/2 lb of moist brisket, a link of beef sausage, a pint of potato salad (the best potato salad I've ever eaten), and we got a side of chipotle cole slaw. TRE had a side of baked squash. Everything was great. The moist brisket is my absolute favorite brisket in Austin. The brisket is covered in a generous amount of coarse black pepper that John Mueller expertly smokes into a wonderful "bark". It's exactly what you would expect from someone with John's experience and pedigree.</div>
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TRE ordered a fatty brisket sandwich that looked great then and still looks good now. I get hungry every time I see the photo.</div>
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<tr><td class="tr-caption" style="text-align: center;">JMueller BBQ - The spread</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">JMueller BBQ - meat close up</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">JMueller BBQ - Better picture of the fatty part of the brisket</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">JMueller BBQ - brisket sandwich</td></tr>
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It took all the mental fortitude I had to not eat what was left of our brisket when I was already full. The three of us sat knowing a meat coma was headed our way, so we left before we passed out in the cold. I was happy, wife was happy, and TRE was happy.</div>
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John Mueller has gotten a lot of press recently with <a href="http://www.texasmonthly.com/issues/2012-02-01/cover.jpg">Texas Monthly</a> featuring him and Aaron Franklin. It is well deserved and I wish him the best of luck and hope he is smoking meat in Austin for a long time to come.</div>
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JMueller BBQ is open W-Su at 10:30AM, and like all great BBQ places, closes when they sell out of meat.</div>Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com2JMueller BBQ, 1502 S 1st St, Austin, TX 78704, USA30.250037 -97.75532630.2483225 -97.757793499999991 30.251751499999997 -97.7528585tag:blogger.com,1999:blog-3258962601873989322.post-3679448372444723282011-09-02T09:37:00.000-05:002011-09-02T09:37:24.627-05:00Westin Hotel bar (Urban Lounge) - Unexpected Pizza FindI met up with some friends I hadn't seen in a couple of years at the hotel bar at the <a href="http://www.starwoodhotels.com/westin/property/overview/index.html?propertyID=3232">Westin at the Domain</a>. The Westin has a restaurant, Urban, that I haven't tried yet, but will get to eventually. This is <u>not</u> a review of Urban, but of the <a href="http://www.starwoodhotels.com/westin/property/dining/attraction_detail.html?propertyID=3232&attractionId=1004832454">Urban Lounge</a>.<br />
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We were at the bar for about 90 minutes when some food service workers from another restaurant at the Domain came in and sat at the bar. About 20 minutes after they arrived some wonderful smelling pizzas came out. I'd had a small dinner, got hungry without realizing it, and those pizzas were smelling like they would be the cure for my hunger. The bartender pointed us to the bar menu and saw the pepperoni and sausage pizza for $6. We ordered one to share for the four of us.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pizza with a cheesy slice</td></tr>
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The pizza came out and it tasted as good as it smelled. The crust was crispy on the edges, there was a generous amount of cheese, and the pepperoni was tasty. The sausage was not like regular "Italian" style sausage it was chopped up link sausage. It had a mild non-BBQy flavor and was very good. The change-up in sausage was appreciated. The pizza was very light on the sauce. I really like sauces and condiments so this could have been an issue, but the light sauce worked on this style of pizza.<br />
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We all really enjoyed the pizza and will definitely be back for a late night bite, definitely better than any of the 6th street pizzas. The pizza isn't going to outdo Homeslice, Reale's, Craig O's, or NoRTH, but it's really good for bar food. Also a great deal price-wise considering the bar has typical hotel bar pricing ($4.50 domestic beers).<br />
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<tr><td class="tr-caption" style="text-align: center;">Close up view, picture ended up dark.</td></tr>
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<br />Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com0tag:blogger.com,1999:blog-3258962601873989322.post-71550387992267954902011-08-30T21:15:00.000-05:002011-08-30T21:15:47.117-05:00La Condesa Austin<div class="MsoNormal">I visited with two friends on a Monday evening. We had to make reservations because the restaurant is always full – if you decide you want to try <a href="http://www.lacondesaaustin.com/">La Condesa</a> – <i><b>make a reservation! </b></i>Two of us arrived early and visited the bar where I ordered a Margarita Classico, which was delicious, but small for the $8 price tag. My friend ordered a Shiner which was $5. Kind of ridiculous in Texas.<br />
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When we were seated we decided to start out with a bunch of the smaller plates. We ordered chips and salsa ($4!) which came with four small salsas ranging from chipotle mild to habanero hot.We decided to try the crab and apple guacamole which was $8 (most guacamoles are $6 but the one with crab had a $2 upcharge). The taste was amazing, the amount (of crab and the overall amount of guacamole) was lacking. I assumed it would be a giant <a href="http://en.wikipedia.org/wiki/Molcajete">molcajete</a> full but it was just a small cup. The crab was fresh and the texture of the apple in the guacamole was nice.<br />
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<tr><td class="tr-caption" style="text-align: center;">Crab and apple guacamole & salsas</td></tr>
</tbody></table>Next we decided to try a <a href="http://en.wikipedia.org/wiki/Huarache_(food)">huarache</a>. We chose the Panza de Puerco (pork belly - $14). It was pretty small – not at all what I am used to when ordering huaraches especially considering it’s called a huarache because of the dish’s resemblance to a shoe. This would’ve been a shoe for a young person with extremely narrow feet. The pork belly itself was amazing. It melted in your mouth as pork belly should. Sadly, the masa base was tough and oily.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We then ordered the Hamachi ceviche, priced at $16. It was beautiful and came in a broth of different citrus juices. The flavor was bright and refreshing and was served with grapefruit sections, avocado, and chicharron to add a nice surprising crunch. This was a dish I wished there was more of.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As our main dish we decide to share two sides and an entrée. We chose the chile relleno ($20) because 1) it was $12 less than the short rib and 2) the combination of manchego and butternut squash sounded delicious. Unfortunately, it did not live up to our expectations. One friend inconspicuously spit out her share while the other friend and I nibbled on it trying to figure out what the odd taste was. I couldn’t taste any of the squash or manchego. It’s possible that it was an off night, but I wouldn’t order this dish again to find out.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Mexican Elote was good and they offered to cut it in half for two of us to share. The platanos were delicious – they were topped with the avocado tomatillo salsa and some queso fresco but even without, the flavor of the plantains alone would have satisfied us. They were probably the best thing I had there all night.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For dessert we tried one of the house made ice creams ($2). We chose the banana brown sugar which tasted just like banana nut bread. It was accompanied by a Mexican wedding cookie. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>The positives: </i></div><div class="MsoNormal">The décor in La Condesa is beautiful. The patio would be a great place to enjoy dinner when the weather cools down. The chips were warm which is a plus and my margarita was delicious. I also did not order an entrée with meat so it’s possible that I would have enjoyed that better.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>The negatives: </i></div><div class="MsoNormal">The restaurant was HOT - it had to have been about 85 degrees inside. We had pretty poor service, so maybe our waitress had too many tables. We saw her walking past us a lot, she just rarely stopped to check in. The restaurant was also very dark (that’s why there are not more pictures) - possibly to try and counteract the heat and even more likely to help hide politicians who were out with their non-wives. The restroom situation is odd. It’s upstairs (just a small flight) which is fine for me, but I just thought about older or handicapped patrons who don’t do well with stairs. There is a small elevator right next to the entrance which I feel would be 1) difficult to use and 2) very attention grabbing and possibly embarrassing.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Overall, it was a very disappointing experience. Would I return? Yes, if someone were paying for my meal. So, if anyone wants to take me just let me know.</div>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com0tag:blogger.com,1999:blog-3258962601873989322.post-59850505522665441382011-08-30T11:19:00.003-05:002011-08-30T13:54:52.158-05:00Whataburger Green Chile DoubleEveryone knows I love<a href="http://www.comidablog.com/2011/07/limited-time-menu-items.html"> seasonal items</a> and now it's Hatch Green Chile festival time! Right now at <a href="http://www.centralmarket.com/Stores/Austin-Westgate.aspx">Central Market</a> you can get everything from Hatch Macaroni and Cheese to Hatch Green Chile Apple Pie (a friend swears it's good). <a href="http://www.chuys.com/">Chuy's</a> also does a Hatch Green Chile themed menu and this year I noticed they added some new items. My favorite is the Hatch infused Mexican martini but I am pretty sure that is available year round.<br />
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Today, I got an email from Whataburger about this:<br />
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</div> Has anyone tried this yet- or heard anything about it? I think it may be my dinner tonight.<br />
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TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com3tag:blogger.com,1999:blog-3258962601873989322.post-57336101609161349272011-08-25T21:51:00.004-05:002011-08-25T22:48:43.782-05:00Random - Candy!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-jO-oCs22mBI/TlcXTl6mXoI/AAAAAAAAAFk/WNmEaiRGMV0/s1600/IMAG0109%2B%25281%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="http://2.bp.blogspot.com/-jO-oCs22mBI/TlcXTl6mXoI/AAAAAAAAAFk/WNmEaiRGMV0/s320/IMAG0109%2B%25281%2529.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5645006283295055490" /></a>
<br />So I stopped at the local store post work out to pick up a protein shake and found one of my favorite candies. I have to say there are many like them...Sour Straws, Sour tapes, etc. I cant even give a brand name but they are usually packaged very generically in a sandwich bag in groups of five or six. You can see from the picture they just look like a bag of drugs....not that I would know. They usually sit by the register in a clear tupperware like container that has no label. Ok enough of that they are the best of their kind. Not too tart and they dont stick to your teeth the way sour punch straws do. They are a little addicting I can never eat just one. I'm aware I havent posted in a while but I really thought I'd mention these since usually I'm pretty loyal to my proteins.Patty Chttp://www.blogger.com/profile/18326466107764486902noreply@blogger.com2tag:blogger.com,1999:blog-3258962601873989322.post-9537813085970723982011-08-24T10:44:00.000-05:002011-08-24T10:44:36.608-05:00BBQ chicken at homeI enjoy watching <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a> and <a href="http://www.cookscountry.com/">Cook's Country</a>. They tend to make meals that are appealing and the recipes are very easy to follow as they've done a lot of testing (in the Test Kitchen) to make sure the food turns out great. This was a pretty simple recipe, but I had been scared of doing chicken on my grill so they gave me the confidence to give it a try without fear of overcooking it. This is the Cook's Country "Classic BBQ Chicken on a Gas Grill" recipe. You have to have an account to view it (lame, I know), but I don't think you have to pay for it.<br />
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<tr><td class="tr-caption" style="text-align: center;">everything on the grill</td></tr>
</tbody></table>I didn't make my own BBQ sauce like they do in the recipe, I used their store bought substitute, Bullseye and it was good. I bought one bone-in breast and leg quarter from <a href="http://www.sun-harvest.com/">Sun Harvest</a>, and paired it with some grilled yellow squash and zucchini.<br />
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<tr><td class="tr-caption" style="text-align: center;">finished product</td></tr>
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I think it turned out very good (this is the second try, I was more liberal with the seasonings this time). One concern is getting a good amount of flavor from the breast. I don't want to slice into the meat to put rub in it for fear of it drying out, but the meat at the thickest part ends up tasting very plain. I guess that is what sauce is for then? Any suggestions on how to add more flavor to the breast meat?<br />
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Recipe from Cook's Country, "Classic BBQ Chicken on a Gas Grill". Be sure to rub the seasonings over and under the skin for the best flavor.<br />
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Squash and zucchini <a href="https://lh4.googleusercontent.com/-nY_QHHmDz00/TkHtBgpM4GI/AAAAAAAAAi0/m3cbB4MEI-U/s800/IMG_5191.JPG">prepared</a> with olive oil, kosher salt, and McCormick brand <a href="http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z/Hot-Shot-Black--Red-Pepper-Blend.aspx">Hot Shot</a> pepper blend.<br />
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Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com1tag:blogger.com,1999:blog-3258962601873989322.post-58298925175096951322011-08-22T10:00:00.001-05:002011-08-22T10:00:07.494-05:00Hopdoddy Burger Bar - Austin, TXIn my <a href="http://www.comidablog.com/2011/08/austin-big-burger-scene.html">last post</a> I discussed the Austin "big burger" scene and pronounced <a href="http://www.hopdoddy.com/">Hopdoddy</a> to be tops in town. Even though Hopdoddy is very far from where I live it's good enough that I agreed to go one weekend afternoon with the wife (and I try not to go anywhere on weekend afternoons). Hopdoddy has <a href="http://www.hopdoddy.com/menu/">11 different burgers</a> to choose from, but I don't find any of the specialty burgers to be quite right so I always go for a "Classic burger" - Beef, Red Leaf Lettuce, White Onion, Ripe Beef Steak Tomato with mayo and mustard (taken directly from their menu).<br />
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<tr><td class="tr-caption" style="text-align: center;">Hopdoddy Classic Burger with pepperjack</td></tr>
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One thing I loved about Hopdoddy right off the bat was the default inclusion of mayo and mustard on the burger, exactly like I make at home. I knew I wouldn't be waiting another 15 minutes after I got my burger because the waitress didn't remember my side condiments.<br />
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Firstly, the Hopdoddy bun, which they make in house, is a thing of beauty. I don't care for hamburger buns very much. I grew up eating burgers on plain wheat bread and have always found that better than cheap white buns most places offer, or even the sickeningly sweet Sheila Parlin buns from the dreadful Phil's Icehouse. Hopdoddy buns aren't sweet or spongy, and have the right amount of wheaty sweetness to not overpower the whole burger. They arrive with that perfect sheen from the griddle that says "I will be tasty".<br />
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The beef is well seasoned and not so thick that the middle part of the patty is tasteless. The tomatoes are juicy and the onions add a nice crunchy sweetness. Luckily for people like me who hate dry foods there is plenty of extra mayo and mustard available at the table. I'm not a potato guy, but their fries are good enough that I'll order them, and I don't always order fries. I'm sorry, but that's my only fry criteria. <br />
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<tr><td class="tr-caption" style="text-align: center;">Hopdoddy Classic Burger with cheddar</td></tr>
</tbody></table>My wife ordered the Classic Burger with cheddar cheese and hers was the superior burger (and the picture of hers shows better evidence of caramelization from the flat top). This is not a problem not relegated to Hopdoddy, but to all burger places. Ordering a burger with pepper jack is a losing bet right from the start. No place puts on a thick enough slice of pepper jack in order to get enough of the pepper jack flavor, and unlike cheddar, jack cheese isn't salty enough to add flavor to the burger on its own. I'll be sticking to cheddar when eating out from now on, and saving pepper jack for home.<br />
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Hopdoddy has a strange seating set up where you get in line, then are given a table number based on how many are in your party. You have to remember the table number (which you get before you order), and then search the restaurant for the correct table (huh?). I have not had a problem with it, but I could see that it might rub some people the wrong way. They must have a reason behind this style of seating, but I would think there's an easier, workable method of seating.<br />
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Now that I have declared Hopdoddy Austin's best "Big Burger", I eagerly await an opening of a Hopdoddy in NW (Arboretum) area Austin so that I can go more often.<br />
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Two more views of my pepper jack burger:<br />
<a href="https://lh4.googleusercontent.com/-st6Lb1DlV6E/TkHuOxXb3pI/AAAAAAAAAlc/5ylO1kY-Kqs/s800/IMG_5077.JPG">Picture 1</a>, <a href="https://lh3.googleusercontent.com/-Dfb6OmErUjg/TkHuQhePGxI/AAAAAAAAAlg/-cchbqqp3A0/s800/IMG_5078.JPG">Picture 2</a><br />
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Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com3tag:blogger.com,1999:blog-3258962601873989322.post-48747131285019360522011-08-21T19:53:00.000-05:002011-08-21T19:53:32.216-05:00El Arbol AustinThanks to another dining coupon, this time <a href="http://livingsocial.com/">Living Social</a>, I was finally motivated to try <a href="http://www.elarbolrestaurant.com/">El Arbol </a>in central Austin. I had heard mixed reviews about this place, but when the coupon was sent earlier this year I figured it would be a good way to try El Arbol out without spending too much money.<br />
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I went with two friends who I personally love eating out with. They are up for trying new things and are wonderful conversationalists. <a href="http://my90210.blogspot.com/">One </a>provided the pictures for this review since my phone is old and the pictures I was taking came out too dark.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GajGqgbHkoE/TlGdxyJeU0I/AAAAAAAAAVo/Il-0hqmRTiA/s1600/octopus.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-GajGqgbHkoE/TlGdxyJeU0I/AAAAAAAAAVo/Il-0hqmRTiA/s200/octopus.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulpo de parrilla</td></tr>
</tbody></table>We decided to begin with the <span class="Apple-style-span" style="font-family: inherit;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Pulpo a la parrilla:</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"> </span></span></span><span class="Apple-style-span" style="background-color: white;">oak grilled octopus, charred fennel, roasted potato, salmorra. I am not a fan of octopus having tasted it at a sushi restaurant and chewing, chewing, chewing until...it was still in it's tentacle shape. This night we decided to try it for two reasons: 1) it was made on this week's MasterChef finale and got rave reviews from the judges, and 2) it was only $8. The dish was plated beautifully. The octopus was not near as chewy as we expected and had a good flavor from the grill. The salmorra (a tomato and garlic puree) was tasty and we mopped it up the provided bread. </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1Elxa8UeGVo/TlGe6nkGUhI/AAAAAAAAAVs/rqwMkm8ZkyM/s1600/brushchetta.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-1Elxa8UeGVo/TlGe6nkGUhI/AAAAAAAAAVs/rqwMkm8ZkyM/s200/brushchetta.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruschetta de bife</td></tr>
</tbody></table><span class="Apple-style-span" style="background-color: white;">Next we tried the Bruschetta de Bife: oak grilled rare tenderloin, caramelized red onion, charred tomatoes, fried king oyster mushrooms, and aioli on toasted bread. I wish I had ordered this all on my own and didn't have to share. Everything melded perfectly. The tenderloin melted in my mouth. The mushrooms had an almost vinegary flavor which I loved. This was by far my favorite dish of the evening. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Hr-cZBhqbsE/TlGf-k5723I/AAAAAAAAAVw/aWoyvLFy_4k/s1600/ceviche.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Hr-cZBhqbsE/TlGf-k5723I/AAAAAAAAAVw/aWoyvLFy_4k/s200/ceviche.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ceviche de Criollo</td></tr>
</tbody></table><span class="Apple-style-span" style="background-color: white;">The third appetizer we tried was the Ceviche de Criollo - gulf snapper cured in citrus, with tomato, garlic, red onion and crostini. The fish was extremely fresh. The color on this was amazing - so vibrant. I believe this dish also had some bell peppers (I am not a fan) but I still enjoyed this. It was light and flavorful.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hkYSwJP7YVo/TlGhJwe6j1I/AAAAAAAAAV0/m8Ya8kpmg3g/s1600/grilledescolar.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-hkYSwJP7YVo/TlGhJwe6j1I/AAAAAAAAAV0/m8Ya8kpmg3g/s200/grilledescolar.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled escolar</td></tr>
</tbody></table><span class="Apple-style-span" style="background-color: white;">We decided to share one dish from the grill and settled on the grilled escolar on top of roasted corn and herbed manchego gnocchi. The fish was light and moist. There was probably too much corn on the plate and the only reason that bothered me was because I wish instead of corn, there had been more of the gnocchi. They were browned on the outside and light and pillowy in the middle.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MkRbughgFb0/TlGic5QdNLI/AAAAAAAAAV4/a1f211NCpx0/s1600/brusselsprouts.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-MkRbughgFb0/TlGic5QdNLI/AAAAAAAAAV4/a1f211NCpx0/s200/brusselsprouts.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brussel Sprouts</td></tr>
</tbody></table><span class="Apple-style-span" style="background-color: white;">As our side, I convinced my friends to get the Repollitos de Bruselas: fried brussel sprouts with lemon juice and aioli. I recently discovered how much I love brussel sprouts so I have been trying to order them at different restaurants that offer them. These were so tasty - my mouth is watering now as I write. The tartness of the lemon juice and the deep flavor of the caramelized brussel sprouts was a perfect combination. I was happy one that one of my friends doesn't like brussel sprouts because this meant I got to eat more. </span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DG70h_ckM2Y/TlGl1e2llNI/AAAAAAAAAV8/DHC8m2a1G4g/s1600/baconbrioche.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-DG70h_ckM2Y/TlGl1e2llNI/AAAAAAAAAV8/DHC8m2a1G4g/s200/baconbrioche.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon-brioche</td></tr>
</tbody></table><span class="Apple-style-span" style="background-color: white;">Finally, it was time for dessert. We chose the Bacon-Brioche which consisted of bacon gelato, brioche bread pudding, poached raisins, walnut streusel, bruleed bananas and whiskey vanilla sauce. I wasn't that impressed with the bread pudding. The gelato was good and had a nice salty finish. I could have had a bowl of just the gelato with the bananas and walnuts. The bread pudding looked like a hard piece of flan and seemed like a traditional piece of bread pudding put into a pressure chamber to make a perfect block. The flavor was good, the consistency was not what we expected.</span><br />
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<span class="Apple-style-span" style="background-color: white;">Other things to note - this restaurant is beautiful. There are three levels. I cannot wait for the weather to cool down so I can go enjoy a drink on the upstairs patio. Speaking of drinks, they are a little pricey so I recommend taking advantage of the happy hour specials. Overall this was an amazing dining experience and I recommend giving El Arbol a visit.</span>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com2tag:blogger.com,1999:blog-3258962601873989322.post-51512567649583055142011-08-19T10:21:00.000-05:002011-08-19T10:21:34.157-05:00Austin "big burger" scene<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XRUMpf1xzsM/Tk22k4OeqpI/AAAAAAAAAuE/jmbEHLKRzi0/s1600/1128784762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="http://3.bp.blogspot.com/-XRUMpf1xzsM/Tk22k4OeqpI/AAAAAAAAAuE/jmbEHLKRzi0/s320/1128784762.jpg" width="320" /></a></div><br />
The search for a good burger in Austin is never ending. Yes, there are the always dependable old-fashioned greasy flat top burgers from Dan/Frans and Sandys, but Austin has no go-to big, tasty, juicy, and cravable burger like <a href="http://www.comidablog.com/2010/08/chris-madrids-san-antonio-tx-august-14.html">Chris Madrid's</a> in San Antonio.<br />
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Austin was once home to some really great burgers at places like <a href="http://coyotemercury.com/2006/06/23/old-photo-friday-4/">The G/M Steakhouse on the Drag</a> and Mad Dog and Beans in West Campus. Unfortunately both closed in the mid-90s before I could fully appreciate them (I ate at GM three times and Mad Dog and Beans twice). I still miss G/M Steakhouse to this day.<br />
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Some people might point you to the perennial Austin Chronicle "Best Burger" winner Huts, but those people are dead wrong. My burger at Hut's tasted like it was full of lighter fluid. Clearly overrated and just plain bad food overall. Its Austin Chronicle wins are inexplicable (unless the explanation is that people in Austin keep voting for the same old shtuff year after year). The other burgers many would point you to are over-rated burgers at Casino El Camino. Food Network and word of mouth built up the mystique of an unwelcoming atmosphere and rude counter help to mythical proportions.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sGFILG_jWbc/Tk3RxAJFAHI/AAAAAAAAAuI/JeFbtnJNd64/s1600/Harry+Hamlin+Perseus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-sGFILG_jWbc/Tk3RxAJFAHI/AAAAAAAAAuI/JeFbtnJNd64/s200/Harry+Hamlin+Perseus.jpg" width="190" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Graphical representation of Casino El Camino's reputation</td></tr>
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The burgers were built up just as much, but what you got was a half pound lump of tasteless meat who's only flavor was char and whatever else was on the burger (bleu cheese and buffalo sauce were popular choices). Casino El Camino goes down as another over-hyped Austin eatery.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-elUIYXmY8uw/Tk572KXEILI/AAAAAAAAAuM/MJUJvt6uxE0/s1600/goodnews.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/-elUIYXmY8uw/Tk572KXEILI/AAAAAAAAAuM/MJUJvt6uxE0/s200/goodnews.jpg" width="200" /></a></div><br />
Here's the good news, within the last year a new restaurant has opened that, while not reaching a Chris Madrid level of food enjoyment, is pretty damn good and definitely holds the top spot for Austin. In my next post I'll review this new(ish) place, <a href="http://www.hopdoddy.com/">Hopdoddy Burger Bar</a>.<br />
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and now, here's something else that's "neverending":<br />
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<center><iframe allowfullscreen="" frameborder="0" height="292" src="http://www.youtube.com/embed/Gf1WT8VEZxk" width="350"></iframe></center>Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com3tag:blogger.com,1999:blog-3258962601873989322.post-40036433703167903942011-08-15T10:00:00.004-05:002011-08-15T10:00:03.661-05:00Can you give me a Han?I'm trying to wrap up the 2010-2011 TV season's Han Solo sightings, so here is one of the last ones I noticed.<br />
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Lily from How I Met Your Mother dons the Han Solo vest for one of the last few episodes of the season.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7GVt5ZTd3b8/TkRFL0-4AoI/AAAAAAAAAmQ/eX-l9qrB0ck/s1600/lily3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="177" src="http://3.bp.blogspot.com/-7GVt5ZTd3b8/TkRFL0-4AoI/AAAAAAAAAmQ/eX-l9qrB0ck/s320/lily3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lily Aldrin not Lily Alderaan</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-apzRz4Rv5Mc/Tkiu6NeYDJI/AAAAAAAAAmU/CIf23lnEagY/s1600/lily2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="177" src="http://3.bp.blogspot.com/-apzRz4Rv5Mc/Tkiu6NeYDJI/AAAAAAAAAmU/CIf23lnEagY/s320/lily2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In a bar, at a booth, maybe Lily shoots first?</td></tr>
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While this was from 2009-2010, I'm adding this here because this season Glee fully embraced Will Schuester's vests with Santana telling him he need to be in a 12 step program for his vest addiction. Also because it's Will Schuester with Barney from HIMYM.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zuxsueCtYs4/TkixN_TyS0I/AAAAAAAAAmY/PR5gEmO9DWM/s1600/schuster5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="178" src="http://4.bp.blogspot.com/-zuxsueCtYs4/TkixN_TyS0I/AAAAAAAAAmY/PR5gEmO9DWM/s320/schuster5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Han Schuester and Barney Stinson</td></tr>
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Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com0tag:blogger.com,1999:blog-3258962601873989322.post-42056212913562760512011-08-11T12:53:00.000-05:002011-08-11T12:53:55.505-05:00I Can Show You My Cheesy Biscuit<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IeQkywJQc6k/TYuLtf13PSI/AAAAAAAAAUg/8VqkeGe7bEw/s1600/IMG_4574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-IeQkywJQc6k/TYuLtf13PSI/AAAAAAAAAUg/8VqkeGe7bEw/s320/IMG_4574.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a cheesy biscuit</td></tr>
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My wife and I love a big breakfast on the weekends (see homemade biscuit sandwich above). We frequently make many incredible meals including over easy eggs, scrambled eggs, omelets, sausage, bacon, avocado, cheese, biscuits, and/or pancakes (not necessarily all at once). After realizing that the biscuits at <a href="http://www.comidablog.com/2010/09/cafe-java-on-metric-austin-tx-august-7.html">Cafe Java</a> were so good because they split them and toasted them on the griddle with a little butter we began doing the same thing, and it made our biscuits even better.<br />
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A couple of months ago I was feeling just a little too healthy and decided to experiment with a biscuit, some cheese, and our <a href="http://en.wikipedia.org/wiki/Comal_(cookware)">comal</a>. What resulted was the creation of the cheesy biscuit.<br />
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The comal was already hot after toasting the biscuits, so I added some shredded cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4GTkm9DQ5_I/TkHte4N2TrI/AAAAAAAAAj8/gLyEHvhnJbk/s1600/IMG_5207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-4GTkm9DQ5_I/TkHte4N2TrI/AAAAAAAAAj8/gLyEHvhnJbk/s200/IMG_5207.JPG" width="200" /></a></div><br />
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Then I placed the biscuit half on top of the cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-84GdxF02Cz0/TkHtjth07FI/AAAAAAAAAkI/uCZv2ZIjAEI/s1600/IMG_5208-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-84GdxF02Cz0/TkHtjth07FI/AAAAAAAAAkI/uCZv2ZIjAEI/s200/IMG_5208-1.JPG" width="200" /></a></div><br />
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After letting the cheese melt a bit I used a spatula to push the cheese closer to the biscuit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-e9KBqqOF95A/TkHtkytqfiI/AAAAAAAAAkM/IaWNm4fcfZQ/s1600/IMG_5209-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-e9KBqqOF95A/TkHtkytqfiI/AAAAAAAAAkM/IaWNm4fcfZQ/s200/IMG_5209-1.JPG" width="200" /></a></div><br />
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Then I used the spatula to scrape it off the comal and onto my plate.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--VH311GK5_w/TkHtubN8ZYI/AAAAAAAAAko/Q5txs2fq_FU/s1600/IMG_5215-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/--VH311GK5_w/TkHtubN8ZYI/AAAAAAAAAko/Q5txs2fq_FU/s400/IMG_5215-1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A cheesy biscuit with some hardened "baked" cheese. Ready for bacon and eggs.</td></tr>
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This whole process doesn't take any longer than 90 seconds, and the result was delicious. This was probably my best idea since starting this blog. Here's a view of a <a href="https://lh6.googleusercontent.com/--WfLB-lGAWs/TkHs8Aps6PI/AAAAAAAAAio/Av_BAbAQsRM/s800/IMG_5186.JPG">cheesy biscuit</a> from a different day with less of the hard cheese on it.<br />
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This is very easy to make at home. We use the <a href="http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html">Alton Brown Southern Biscuit</a> recipe. The cheese we use is a combination of HEB Mild Longhorn cheddar and HEB Monterey Jack (both mentioned before right here in comidablog!). We buy the blocks and shred it ourselves, not that pre-shredded stuff! <br />
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Give this a try and let me know how it goes for you in the comments.Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com1tag:blogger.com,1999:blog-3258962601873989322.post-5325096661989436172011-08-10T10:45:00.002-05:002011-08-10T14:03:57.967-05:00Texas Monthly BBQ Festival Rip OffMy calendar proudly states "Texas Monthly BBQ Festival tickets on sale today!" It's been there for weeks. I was so excited. After last year's wonderful experience with co-blogger Patty, we were ready to do it all over again. Last year tickets were $13 bucks, so this year I told my sister and a friend I'd get them their tickets for the event.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gr-sBWk4cns/TkKnELnXA8I/AAAAAAAAARg/7mUuwfhVUyw/s1600/sadpug.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-gr-sBWk4cns/TkKnELnXA8I/AAAAAAAAARg/7mUuwfhVUyw/s1600/sadpug.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how sad I looked.</td></tr>
</tbody></table>Then this morning I logged in to purchase. FIFTY EIGHT FREAKING BUCKS! Each. Ticket. Seriously.<br />
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On top of that, there is a $7 processing fee - per ticket! Not to mention, parking IS NOT free at the Long Center. So, I shelled out $195 bucks. Ridiculous. They better send me home with an entire cow.<br />
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I am extremely disappointed in both the Long Center and Texas Monthly for price gouging. This year's event better be 4.4 times better than last year's because that's what I am paying for.TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com2tag:blogger.com,1999:blog-3258962601873989322.post-76249257476249460732011-08-09T17:58:00.000-05:002011-08-09T17:58:52.003-05:00Lamberts' Brunch Buffet<br />
<div class="MsoNormal">One of my friends had talked about the Lamberts brunch buffet many times before and when it came time for her birthday she decided that’s where she wanted to celebrate. I immediately searched for the <a href="http://lambertsaustin.com/images/uploads/LAMBERTS_BRUNCH.pdf">menu online</a> and began to dream about what I would eat. I planned to try as much of the food as possible – for review purposes, of course – so I went in with an empty stomach and thoughts of calorie counting pushed aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Included in the buffet are some items – like French toast, pancakes and eggs Benedict – that you can order and do not sit on the buffet line. Our group of five ordered a few things off the menu when we first sat down including: the petite omelet, French toast, and the hangar steak eggs Benedict.</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kuFI59hH1HI/TkG6ep2O22I/AAAAAAAAARA/2OF0jS0ohXQ/s1600/lambertsbuffet2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-kuFI59hH1HI/TkG6ep2O22I/AAAAAAAAARA/2OF0jS0ohXQ/s200/lambertsbuffet2.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum.</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">We were then presented a plate of blueberry muffins, chocolate chip muffins and petite lemon scones. We all grabbed one then took a few bites and even though everyone agreed their choice was delicious, realized there was no point in wasting stomach space on bread. That was not an effective approach to buffet-ing.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My usual approach to a buffet is to first get a small amount of everything I want to try, if my stomach allows, go back for seconds of the things I really like. </div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Hf1UvBlKRgM/TkG6lkcqwVI/AAAAAAAAARE/Cd6IdHhs5Z4/s1600/lambertsbuffet1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Hf1UvBlKRgM/TkG6lkcqwVI/AAAAAAAAARE/Cd6IdHhs5Z4/s200/lambertsbuffet1.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More deliciousness.</td></tr>
</tbody></table><div class="MsoNormal">My first plate included: potato salad, coleslaw, macaroni and cheese, poblano cheese grits, some fruit (mostly out of guilt), 2 strips of bacon, and then 1 small slice of brisket, 1 small slice of prime rib and 1 small rib (the chopping block guy kind of gave me a strange look when I asked for the smallest pieces of each). My friends all had varying approaches as seen in the accompanying pictures. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My favorite things from this plate were the potato salad and mac and cheese. The potato salad was very traditional homemade style and the macaroni was thick and creamy with layers of cheese flavor (pretty sure I tasted goat cheese in there).</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JkDteZ_fLME/TkG6q6sKDTI/AAAAAAAAARM/FFgBXlTU5XQ/s1600/lambertsmac.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-JkDteZ_fLME/TkG6q6sKDTI/AAAAAAAAARM/FFgBXlTU5XQ/s200/lambertsmac.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deee-licious!</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">The ribs were called “the best ribs I’ve ever had” by a friend at the other end of the table. I was not that impressed but it may have been because when I asked for a small rib, I got one from the fatty end of the slab. The small brisket piece I had was flavorful and lean. The prime rib was so tender and not as fatty as I usually expect with prime rib. The bacon was not as crispy as I usually like my bacon.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The poblano grits lost in my competition of mac and cheese vs grits. They were good, but if I would only get seconds of one of the two, it would be the mac and cheese.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ov5leOg7Dps/TkG6oBw_GxI/AAAAAAAAARI/a_qaR5Zj1MM/s1600/lambertsfrenchtoast.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-Ov5leOg7Dps/TkG6oBw_GxI/AAAAAAAAARI/a_qaR5Zj1MM/s200/lambertsfrenchtoast.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazing French toast.</td></tr>
</tbody></table><div class="MsoNormal">When our ordered plates arrived I was immediately excited by the French toast. It was an inch and a half thick slice of brioche in a pool of syrup and topped with strawberry butter. I think I could have eaten the whole slice, but I cut it into pieces and shared. Everyone enjoyed the French toast. I think this was my favorite menu item of the day.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The hangar steak Benedict with tobasco [how it was spelled on the menu] hollandaise was also good. My one complaint was that the English muffin was harder to slice than the actual flank steak. The hollandaise was flavorful but I am glad I ordered it on the side because too much would’ve just been well, too much. The egg was a little overcooked for traditional poached eggs but I do like my eggs medium so it worked out for me.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I was able to try the petite omelet and the caramelized onions goat cheese mixture inside was scrumptious – if you like onions. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For dessert they had: fried apple pies, mini red velvet cupcakes, honey pots (tiny tiny tarts filled with honey and pine nuts) and coconut cream puffs. Everyone’s favorite were the honey pots because they were something different, reminded us of Winnie the Pooh, and were yummy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The buffet is $30 a person. I think it is worth it for a special occasion. Make sure you go on a very empty stomach and with time set aside for your eventual food coma.</div>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com0tag:blogger.com,1999:blog-3258962601873989322.post-68679866441635252472011-08-06T15:20:00.003-05:002011-08-07T09:49:13.078-05:00Afin Modern Japanese Tapas<div class="MsoNormal">I first have to apologize for the pictures on this post. It was dark and I have a not too fancy phone. They do not at all represent the meal. Amazing pictures (provided by the restaurant, I’m sure) can be found on the restaurant’s <a href="http://www.yelp.com/biz/afin-modern-japanese-tapas-austin">yelp page</a>. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I heard about <a href="http://www.afinsushi.com/">Afin Modern Japanese Tapas </a>when a coworker checked in there on her Facebook page. I immediately googled it and found out it was a new sushi restaurant opened in north central Austin. I looked at their menu and decided it sounded like a place I would want to try. It seemed similar to the uchi/uchiko restaurants – interesting flavor combinations – but possibly a little more accessible. The following day the <a href="http://www.groupon.com/">Groupon</a> was for Afin! I instantly purchased it and was able to try it on the evening of August 5.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-s9oAVSoA98U/Tj2gnMcoXDI/AAAAAAAAAQI/YY4Isv_m10E/s1600/calamari.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-s9oAVSoA98U/Tj2gnMcoXDI/AAAAAAAAAQI/YY4Isv_m10E/s200/calamari.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calamari</td></tr>
</tbody></table><div class="MsoNormal">My friend and I had $60 dollars to spend (I only spent $30 on it – hooray Groupon!) so decided to start out with the Calamari Tempura. It was drizzled with honey and sesame seeds – not too much- and was amazingly tender. I will forever be disappointed with other places’ chewy calamari.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lQ3UEJ9N_eM/Tj2guuLGOGI/AAAAAAAAAQM/9kBmCEmrTdk/s1600/escolar.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-lQ3UEJ9N_eM/Tj2guuLGOGI/AAAAAAAAAQM/9kBmCEmrTdk/s200/escolar.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious escolar.</td></tr>
</tbody></table><div class="MsoNormal">The second dish we ordered was the Karai Escloar. This was amazing. It was super white tuna sliced thin, topped with garlic chips, a dab of Sriracha (I think this is what the menu calls a Korean chile pesto), a thin slice of chile, and served in sauce that made my friend and I wish sushi restaurants had bread baskets so we could sop it up. This was my favorite dish of the night. </div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kVkwyg52xSg/Tj2g2Q4ymGI/AAAAAAAAAQQ/GB6qVpMuiXI/s1600/ChooChooroll.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-kVkwyg52xSg/Tj2g2Q4ymGI/AAAAAAAAAQQ/GB6qVpMuiXI/s200/ChooChooroll.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choo! Choo!</td></tr>
</tbody></table><div class="MsoNormal">We ordered two rolls: the Choo Choo roll named after Chef Choo and the Land and Sea roll (surf and turf sushi style). The Choo Choo roll was a spicy tuna roll with avocado and cucumber topped with seared peppered tuna, goat cheese and a honey wasabi sauce. The combination of the goat cheese and seared tuna was terrific. At first I was put off by the amount of pepper on the tuna but eventually the flavors melded. The spicy tuna in the roll was great. I normally dislike spicy tuna – something about whatever it is usually mixed with to make it spicy turns me off – but this on was a little more subtle. The Land and Sea roll was an albacore, jalapeno and avocado roll topped with seared thinly sliced filet mignon. I had to take the beef off and eat that separate from the roll because I wanted to taste everything and the roll was kind of clunky. My friend liked everything in one bite. Both rolls were delicious.</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-64HizXgJS00/Tj2g_JlW6HI/AAAAAAAAAQU/5ocs6Tk3cHo/s1600/landandsea.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-64HizXgJS00/Tj2g_JlW6HI/AAAAAAAAAQU/5ocs6Tk3cHo/s200/landandsea.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Land and Sea Roll</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">We also got 4 sushi orders: sea bass, tuna, salmon belly and yellow tail [sadly, no pictures of these]. I had the tuna which was topped with a mini parmesan crisp and a tiny dollop of honey sour cream and the salmon belly which had a basil-miso vinaigrette, lemon zest and pistachio. Of the two, the tuna was better but only because the accent flavors on the salmon belly were overpowering. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We were both stuffed. Our tab came out to $59.00 (completely covered by the groupon, sans tip). Had I paid full price I wouldn’t have felt cheated by portions or quality.</div>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com2tag:blogger.com,1999:blog-3258962601873989322.post-50003428667750011312011-08-05T10:56:00.000-05:002011-08-05T10:56:42.649-05:00Bean Wars<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-__ZP9FZdZk/TMxYbbLq4iI/AAAAAAAAAOE/egduGZA2V58/s1600/beanwars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nx="true" src="http://4.bp.blogspot.com/_-__ZP9FZdZk/TMxYbbLq4iI/AAAAAAAAAOE/egduGZA2V58/s1600/beanwars.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I hit a nerve with my <a href="http://www.comidablog.com/2010/10/berts-bar-b-q-austin-tx-october-21-2010.html">Bert's BBQ post</a>. Fellow Comidablogger Lils took exception to my description of ranch style beans in the black can as "horri<span class="Apple-style-span" style="font-family: inherit;">ble". I just never enjoyed the heavy chili powder taste that is apparently popular on the ranch.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s-Bi9T2zxUI/TjwIZr2Hy0I/AAAAAAAAAc8/XLfTHeN-EU0/s1600/husbandpleasin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-s-Bi9T2zxUI/TjwIZr2Hy0I/AAAAAAAAAc8/XLfTHeN-EU0/s200/husbandpleasin.jpg" width="150" /></a></div>The formerly "Husband Pleasin'" beans used to be made in Fort Worth in a factory off of I-30. I remember passing by it on the way to Texas Rangers games and thinking of the culinary horrors that must take place there.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QYDVuRR1WZI/TjwQoTIt0bI/AAAAAAAAAdA/TDFOHQL4DjY/s1600/industrial_Page_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://2.bp.blogspot.com/-QYDVuRR1WZI/TjwQoTIt0bI/AAAAAAAAAdA/TDFOHQL4DjY/s200/industrial_Page_5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gebhardt chili powder not pictured</td></tr>
</tbody></table>I'll admit that I did not grow up with giant pots of fresh beans on the stove every week. My mom apparently had a low opinion of her own home made beans so we ate Gold Tip brand pinto beans from a can. Later, when Gold Tip was no longer available (went out of business?), we switched to Bush's Best pinto beans. This today remains the standard for a quick preparation of beans at my house. They aren't as good as homemade but are very good when pressed for time.<br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fpUnWSxRCYw/TMcvt1_3t7I/AAAAAAAAANw/oW3bhuDjDZ8/s1600/IMG_4209.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-fpUnWSxRCYw/TMcvt1_3t7I/AAAAAAAAANw/oW3bhuDjDZ8/s200/IMG_4209.JPG" width="150" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
Here is a quick recipe if you just aren't up to making a pot of beans or maybe don't know how, but would like some beans with your meal.<br />
<br />
One can of Bush's Best pinto beans (I drain at least half of the water, my wife doesn't drain any), 1/4 cup chopped onions, 1/4 teaspoon garlic powder, 1/4 cup chopped cilantro:<br />
<br />
Heat beans as directed, add onions and garlic powder. Mix the onions and powder in, and let the beans simmer at medium (they might boil, that's ok). After about five minutes add the cilantro. If you want "refried" style beans use a potato masher and mash them up.<br />
<br />
Occasionally for breakfast we will add the bacon grease to the beans, but this is rare. They taste good without the bacon. I'm not saying these will win in a contest against abuela's beans, but they are an excellent quick fix.<br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span>Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com4tag:blogger.com,1999:blog-3258962601873989322.post-76664387720221409252011-07-26T14:11:00.000-05:002011-07-26T14:11:33.586-05:00Dear Sonic - Your New Commercials are Terrible<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iZcYOJnFBqo/Ti7m9L3snaI/AAAAAAAAAcs/ebz3IHWdPNQ/s1600/Old_Sonic_Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="49" src="http://1.bp.blogspot.com/-iZcYOJnFBqo/Ti7m9L3snaI/AAAAAAAAAcs/ebz3IHWdPNQ/s200/Old_Sonic_Logo.jpg" width="200" /></a></div><br />
Dear Sonic:<br />
What is going on with your commercials? As if the car hops on skates weren't boring enough, you are now using these unfunny, lame, and just-plain dumb commercials. I guess you are trying to go for a crazy, funny, kooky vibe on them, but it just doesn't work. The characters are not funny and are unlikable. I especially feel contempt for the guy in the car with the cardboard robot (a total rip-off of <a href="http://en.wikipedia.org/wiki/AWESOM-O">AWESOM-O</a>).<br />
<br />
I found an article saying you recently <a href="http://www.burgerbusiness.com/?p=5798">changed ad agencies</a> after 17 years, and <a href="http://www.thisishowyousonic.com/">this</a> is what they came up with (so <i>this </i>is what happened to your commercials).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0pIrKLa_DpY/Ti7r1MqnoEI/AAAAAAAAAcw/leKYzZ0IWgw/s1600/don+draper+stoic+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-0pIrKLa_DpY/Ti7r1MqnoEI/AAAAAAAAAcw/leKYzZ0IWgw/s200/don+draper+stoic+5.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You really thought those commercials were a good idea?</td></tr>
</tbody></table>The people who came up with the "<a href="http://www.chicagoimprov.org/archive/index.php/t-4078.html">Pete and TJ</a>" commercials deserve a Nobel Prize for that idea compared to what's on right now. Long live Pete and TJ!<br />
<br />
<center><br />
<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/VjY9VGEUdGs" width="425"></iframe></center><br />
<br />
What do you think about the new Sonic commercials?Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com4tag:blogger.com,1999:blog-3258962601873989322.post-84798152625236198392011-07-20T22:21:00.001-05:002011-07-20T22:22:06.203-05:00Limited Time Menu ItemsToday at my local<a href="http://www.heb.com/page/our-brands/HEB?_DARGS=/common/global-nav.jsp.26_A&_DAV=2"> HEB </a>I found Creamy Creations Wedding Cake ice cream -a limited edition sweet cream ice cream with strawberry and pieces of white cake swirled in. It is delicious. It got me thinking about "limited time menu items" and "special edition flavors" that get cycled around. For example, Blue Bell Ice Cream has <a href="http://www.fxnetworks.com/shows/originals/wilfred/">rotating items</a>, Whataburger cycles out it's Patty Melt and other items (like the lemon pie), and McDonald's always <a href="http://popsop.com/39959">brings back the McRib</a>! What is everyone's favorite seasonal/limited time item? Is there something you look forward to each year? HEB's Wedding Cake ice cream will be added to my list of things to look forward to next summer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ckITpmqYTJs/TieavbsIG1I/AAAAAAAAAOI/kc2lqYc8D3I/s1600/mcrib_mcdonalds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://3.bp.blogspot.com/-ckITpmqYTJs/TieavbsIG1I/AAAAAAAAAOI/kc2lqYc8D3I/s320/mcrib_mcdonalds.jpg" width="320" /></a></div>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com8tag:blogger.com,1999:blog-3258962601873989322.post-89034787763608915772011-07-07T20:58:00.002-05:002011-07-07T20:58:44.003-05:00Ice Cream Idea<span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Why don't ice cream trucks visit apartment complexes? I guess they would rather market to families with children (families with children live in apartment complexes too you know). I just think they are missing out on a giant market - singles who want ice cream delivered to them (i.e. me).<br /><br /></span><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">What is the stereotypical food people (ok, women) are said to eat after a break up? Ice cream.</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">What is a great snack but a lot of people don't want to keep in their freezer for fear they'll eat the entire tub? Ice cream.</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">What is delicious? Ice cream.</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">See! It is a genius idea. If someone makes this happen I will buy a bomb pop for you.<br /></span></div>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com1tag:blogger.com,1999:blog-3258962601873989322.post-80648316409435519642011-06-30T19:30:00.007-05:002011-07-05T16:28:10.549-05:00Top Chef<div style="text-align: right;"><br /></div><div>Next season's Top Chef is <a href="http://eater.com/archives/2011/06/30/is-top-chef-season-nine-shooting-in-san-antonio-texas.php">apparently filming now in San Antonio, Texas! </a></div><div><br /></div><div><img src="http://1.bp.blogspot.com/-6pRZC4tjliM/Tg0XNW10L8I/AAAAAAAAAKE/rG1Bxrl-KBc/s200/165_tom-colicchio.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 152px; height: 200px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5624177027892654018" /></div><div><br /></div><div>Yee-haw! I can't wait for the terrible puns. Challenges I expect:</div><div><div><div><br /></div><div>-Fill a cowboy hat with as many ingredients as you & then make a meal out of it.</div><div>-Two chefs cook a meal while in a giant boot.</div><div>-Cook a meal at <a href="http://en.wikipedia.org/wiki/Six_Flags_Fiesta_Texas">The Rattler</a> with rattlesnake as your main ingredient.</div><div>-Taco challenge! (I actually hope this is real and cannot wait for it. I love tacos.)</div><div><br /></div><div><br /></div><div><br /></div><div><span><span></span></span>I also hope they go to <a href="http://www.heb.com/home/home.jsp%3bjsessionid=5B07E0C1B58AA41BB70A158AE956835D.aQeP92nxdc3fj0d-pHkV-seArxG1">HEB</a> and have some of the <a href="http://www.youtube.com/watch?v=VQcK494KBFY">Spurs </a>be challenge judges. That would be awesome.</div><div><br /></div><div><b>UPDATE: </b>Apparently it's going to be TOP CHEF: TEXAS (yee-haw still works!). Rumors are they are filming in Austin and Dallas soon. I'll be hanging out at the whole foods if anyone needs to find me.</div></div></div>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com0tag:blogger.com,1999:blog-3258962601873989322.post-68479901114811930902011-06-19T18:21:00.004-05:002011-06-19T18:26:13.495-05:00Sesame Garlic Dressing<a href="http://1.bp.blogspot.com/-K6Wn2bEiWGc/Tf6FUJ9QzqI/AAAAAAAAAJ0/XsENAppchjM/s1600/sesamegarlic.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 100px; height: 320px;" src="http://1.bp.blogspot.com/-K6Wn2bEiWGc/Tf6FUJ9QzqI/AAAAAAAAAJ0/XsENAppchjM/s320/sesamegarlic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5620075966321708706" /></a><br /><p class="MsoNormal">I have a serious love for salad dressings. I usually don’t stray from vinaigrettes <span style="mso-spacerun:yes"> </span>– save ranch dressing on almost every other food product except for salad and desserts – so I was really surprised when I tried out Sister’s Sesame Garlic Sass All Natural Dressing, Marinade and Sauce <a href="http://www.freshdressings.com/sesamegarlic.htm">http://www.freshdressings.com/sesamegarlic.htm</a>.</p><p class="MsoNormal"><o:p>T</o:p>his is actually a vinaigrette dressing (the first two ingredients are canola oil and apple cider vinegar) and is amazing! It has a different texture than a regular vinaigrette – it’s creamy but not as heavy as ranch or bleu cheese – and is a bland looking beige color. I wouldn’t have expected the rich flavor that this dressing delivers. Its ingredients are simple and it is made from “fresh, natural ingredients” right here in Austin, Texas. I love it on salad, on grilled portabella mushrooms and sautéed with green beans. I’m sure it could be used a million different ways. It’s a little pricey, but for the taste I say it's worth it!</p>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com0tag:blogger.com,1999:blog-3258962601873989322.post-27869399961201467242011-06-15T00:26:00.001-05:002011-06-15T00:28:02.929-05:00Dear Carino's,Please bring back the sun dried tomato balsamic vinaigrette. It was one of the best things on your menu. I'd appreciate it. <div><br /></div><div>Thanks,<div>TRE </div></div>TREhttp://www.blogger.com/profile/10592941822120783240noreply@blogger.com2tag:blogger.com,1999:blog-3258962601873989322.post-73970570172164391462011-06-01T10:21:00.000-05:002011-06-01T10:21:21.868-05:00Strange Menu Items or Penguins Part IIThis picture is about five and a half years old, so I doubt this is still on the menu. I love this unnamed taco restaurant, but there was one thing I never ordered...ever.<br />
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<tr><td class="tr-caption" style="text-align: center;">A Modest Proposal for lunch?</td></tr>
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<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/Y7oaCq8TFa0" width="425"></iframe></center>Jimbohttp://www.blogger.com/profile/07381744733685354314noreply@blogger.com1