a

austineatsworld's Profile

Title Last Reply

Austin Food Memories

I have great memories of going to Basil's when I was a kid. It was an Italian restaurant in the same spot that Bacon occupies now. Every time we went we ordered their sausage appetizer which was phenomenal.

Another great place was Zoot which was where Fabi and Rosi is now. I have vivid memories of a wild boar ragu over fresh pappardelle when I was about 11 years old.

Jun 10, 2014
austineatsworld in Austin
2

Bread Baking at Home

Thanks for the tip. What is the title of the book that you are referencing?

Mar 17, 2014
austineatsworld in Home Cooking

Bread Baking at Home

I'm thrilled to find this post as I have a bread question I have not been able to find an answer to. I have been asked to make a loaf bread using primarily teff flour. I can't use potato, tapioca, or corn starch and no gums. I am able to use eggs or chia seeds, but in limited quantities. I can also use yeast, other whole grain flours (sorghum, brown rice, millet, etc)

I have tried a couple of times and have had no success. I'm starting to think it is impossible given the makeup of the teff flour, but apparently it has been done before (I just can't find a recipe or guide). Any help is so extremely appreciated!

Mar 16, 2014
austineatsworld in Home Cooking

What do you wish you could do that you've never been able to master?

For me, the key is removing the wish bone before cooking. You make two small slits in the back of the breast and then you can use your hands to remove the wish bone. Once you do this, carving off the breast is much easier. For the legs and thighs, I always pull them to expose the joints as I'm carving. That should guide you where to use your knife.

Nov 25, 2013
austineatsworld in Home Cooking

Perry's--downtown, good steak, too much salt

I'm not surprised with this post. I have eaten at Perry's twice and both times I have found the sides over salted. This past time we ordered the mac and cheese and it was inedibly salty. My other dining companions were unable to eat the mac and cheese either. It seems that either nobody is tasting these dishes or the person who is has a much saltier palette than the average diner.

Jul 08, 2013
austineatsworld in Austin

Village Fêtes: GO!

Thanks very much for the information. I would agree that the comitedesfetes.org site is not very user friendly. Tried to navigate the central region area of the site as best I could with Google Translate and did not find anything during the time we will be there. None-the-less I know we will have a great time and thanks again for the help.

Jul 03, 2013
austineatsworld in France

Village Fêtes: GO!

Sorry for the confusion. I understand you need to be in a village to attend one of these celebrations. We are flying into Paris but hoping to locate a village that would be having a fete during the time we are in France. I realize it's a big country, but we would be willing to travel a fare distance outside of Paris in order to go to a village and attend one.

Jul 02, 2013
austineatsworld in France

Village Fêtes: GO!

Hi, I am flying into Paris on August 5th and am planning to be there for a week. I will be with three girlfriends and we would absolutely love to attend a village fete. Any information on whether any of these celebrations will be going on during this time is greatly appreciated. We are more than willing to travel wherever might be necessary. Thanks very much.

Jul 02, 2013
austineatsworld in France

Best Lobster in Austin

Quality Seafood flies the lobsters in from Maine every Saturday and they are available until they sell out. I have had their lobster one time and it was very good. Nothing fancy just a straight steamed lobster like you would find in a lobster shack in the northeast. It's served with drawn butter and nothing else, although their sides are inexpensive (~$2 each).

As for the size, in my experience, they vary from about 1-2 pounds and there is no rhyme or reason as to the size you get. They are all priced the same at $19.99. We had two for our table and one was probably 1.25lb and the other about 1.5lb. Overall, very good and probably the freshest you can find in the area for the price.

Jan 04, 2013
austineatsworld in Austin

La Condesa's whole roasted suckling pig?

Thanks for the information. I have found a few catering services that offer the whole hog roasts, but if possible would like it in a restaurant. I have been in contact with La Condesa and Haddington's. La Condesa prices their suckling pig dinner starting at $75 a person and Haddington's starts theirs at $50, but for substantially less offerings. I'm guessing catering will be much less expensive, but am not sure. I will continue to update as I do more research.

May 18, 2012
austineatsworld in Austin

Best food truck in Austin?

I think The Seedling Truck deserves mention as one of the best trailers in town. I would say their concept resembles that which used to be found at Odd Duck. The offerings change regularly, but everything I have had has been top notch.

May 18, 2012
austineatsworld in Austin

La Condesa's whole roasted suckling pig?

Anybody with any updates on this? I'm looking at having a restaurant roast a pig for my birthday celebration. I know Hadfington's also offers this option. Anyone know of any other places that are roasting whole pigs? Any help is appreciated.

May 15, 2012
austineatsworld in Austin

Best Thing YOU Ever Ate, Austin

Crispy fried pork chop from Din Ho is definitely on my list. Super crispy, amazingly moist, salty and spicy. Squirt a little of their hot chili oil on top and you have a little slice of heaven.

May 08, 2012
austineatsworld in Austin

Good way to doctor up jar spaghetti sauce?

I usually make a homemade sauce that I use for this recipe, but see no reason why it won't work great with a basic, good quality, jarred sauce. I saute a large, thinly sliced shallot with some thinly sliced garlic and a good amount of red pepper flakes. When they are soft and starting to brown, I add in about a quarter pound of salami. For the salami I get it sliced about a quarter inch thick and cut it into bite size pieces. I also add in about 1/2 lb of spicy italian sausage and saute until the sausage is cooked. To finish, I add a good amount of capers and chopped kalamata olives along with sliced pepperoncini (I like a lot). Toss in the jarred sauce and heat it through and you are ready to toss with the pasta.

This is actually a very easy recipe and most of the ingredients I keep on hand. I can prepare this in the amount of time it takes to boil the water and cook the pasta. Sounds like a lot of ingredients but they really do work great together.

Dec 12, 2011
austineatsworld in Home Cooking

Where do you buy your steaks (uncooked)?

Which HEB did you get them at? Just checked the one on Oltorf and they don't have the special.

May 05, 2011
austineatsworld in Austin

Yumm

I just wanted to let everyone know about a new website called yumm.com that stores all of your recipes from different sites on the internet in one location. I have only been using it for about a week and I think it could be built in a slightly more user friendly manner, but it has really helped me to compile all my recipes into one central location. Best part about it is that it is free!

Feb 01, 2011
austineatsworld in Home Cooking

What are your tried and true favorites from Epicurious.com

Totally agree. This recipe has been a staple in my family for years. We usually throw some brussels sprouts in because we all like them so much. Delicious!

Jan 23, 2011
austineatsworld in Home Cooking

The Current State of Soul Food in Austin Texas: Summer 2010

I realized shorty after I posted this that I stuck my foot in my mouth by saying chicken. So while my post has probably lost all credibility, I can assure you that there is indeed steak in their chicken fried steak and it is most definitely worth you while to order it if you are at Red's.

Jan 20, 2011
austineatsworld in Austin

The Current State of Soul Food in Austin Texas: Summer 2010

I came across this post today after having told my friend earlier how much I liked the CFS at Red's Porch. I usually don't eat CFS because I don't find cream gravy that flavorful. The gravy at Red's darker than a regular cream gravy ( I am guessing because of the bacon renderings) and it was amazing. Perfectly cooked, crispy on the outside with juicy chicken. I am not as in love with the other food I have had there, but my experience with the CFS was top notch.

Jan 19, 2011
austineatsworld in Austin

What do you make that is SOOO easy yet you impress yourself every time you make it?

This is such an incredibly simple, delicious and quick recipe for essentially fool proof chicken thighs. I originally saw something similar to this recipe on Diners Drive-Ins and Dives andI was a little hesitant of using the broiler at first, but it really works.

5-6 chicken thighs
juice of 1 lemon
good amount of olive oil (probably 1/3 cup)
paprika to taste ( I like a lot)
1-2 sprigs of fresh rosemary
salt and pepper to taste
2 cloves of smashed garlic

Preheat your broiler. Chop the rosemary and combine everything into a roasting pan and toss together. Place the pan into your oven and broil for around 15 minutes (time will vary depending on oven). *Depending on your oven, you might need to remove the garlic after about 10 minutes to prevent it from burning. Place the chicken on plate and I like to put a little chicken stock into the pan to scrape up the brown bits with (I am sure wine would work as well).

The thighs come out so juicy from broiling them and the pan juices are fantastic. I usually serve it with crusty bread although I am sure it would be good with roasted potatoes or pretty much anything else.

Jan 09, 2011
austineatsworld in Home Cooking

Quick Heritage Turkey Question

Thanks for the replies. Seems like butter under the skin and a little stock in the bottom of the pan are the way to go.

Nov 23, 2010
austineatsworld in Home Cooking

Quick Heritage Turkey Question

I have tried to search past posts and couldn't find an answer to this question. I am going to be cooking a heritage turkey this year and have had really good results in the past with cooking turkey quickly and at a high temperature (425-450). I would also like to do a butter rub on and under the skin of the bird. My question is, can you combine both of these things without having the butter burn or the skin of the bird burn? I appreciate the help and happy turkey day!

Nov 22, 2010
austineatsworld in Home Cooking

gypsy picnic: trailer food festival on 11/06

I had a wonderful experience at the picnic today. I went right at 11am when it opened and parked at the Hooters on Riverside and 1st Street (I believe), which it right across from Auditorium Shores. Several of the trailers had no line at all and the most I waited for food was about 5 minutes. The only downer was Izzoz Tacos had some issues (with their grill I think) and therefore did not have any food available at all while I was there. Thoughts about what I did have:

Peached Tortilla: Pork Belly Bahn Mi Taco was delicious. I ordered it on the double corn tortillas. The pork belly was great, well cook and not chewy with good flavor. The daikon and carrot slaw was also flavorful. All around, this was my favorite bite of the picnic.

Kate's Southern Comfort: Crawfish Etouffee pie was good. It was a slightly small pie filled with the crawfish etouffee. I thought the pastry was really good. Flaky and crispy all around. The prominent flavor in the etouffee was crawfish and you could see large chunks of the meat throughout. It did get a little messy eating because of the liquidness of the filling.

Mmmpanada: I ordered the green chili chicken empanada. There was a line at this trailer which I took as a good indication. I had also heard several positive reviews of the food but unfortunately I was underwhelmed. The crust of the empanada I did not find crispy or flaky although it had good color to it. The filling was okay, but I felt it lacked the punch that I am accustomed to with green chili dishes. I felt there was a generous amount of chicken in the empanada, but the other flavors just fell a little flat.

Holy Cacao: I was really excited for this trailer after reading so many positive things about people's experiences. I ordered one cake ball (carrot cake, forget the name) and a frozen hot chocolate. The cake ball was good but I felt it was a tad dense. I also would have liked a little more of the cream cheese frosting incorporated into the cake. The frozen hot chocolate was really good. I was expecting something much sweeter, more along the lines of a traditional milkshake, but instead it tastes like you are drinking really thick, cold, hot chocolate like you would get in spain that you dip churros in. I really enjoyed it, but could see where others might want something sweeter. Also, props to the trailer for having real whipped cream top it with.

Overall, I really liked the event. I think there are kinks that can be worked on for next year but I hope it does become a tradition. There were lots of families and kids, the music was good and couldn't have asked for a beautiful day. Props to those who put this event together.

Nov 06, 2010
austineatsworld in Austin