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One more time! Weird shirts, merch, coffee, doughnuts, meat, and booze in Austin, go!

My favorite for doughnuts is Mrs. Johnson's Bakery on Airport Blvd. Old school hot and fresh. At least get a bag of doughnut holes.

1 day ago
crippstom in Austin

You're leaving Austin for good, take one taco with you and tell us why.

I think you're referring to Freedmen's at 2402 San Gabriel St. fedmanwalking.com has a good review of it as well as other BBQ in Austin.

Oct 21, 2014
crippstom in Austin

You're leaving Austin for good, take one taco with you and tell us why.

I've not been there in ages. I don't exactly know why. It's not the time someone rammed into my brand new parked car when we were the only 2 in the lot. I'd been back since. I always admired his kitchen setup though. Everything was laid out to where he never seemed to waste a step while in full view of his place with a window to boot. I remember the chilangos and the salsa amongst many other things. What has happened since? I know he expanded. Did something get lost? Besides me?

Oct 20, 2014
crippstom in Austin

You're leaving Austin for good, take one taco with you and tell us why.

Next to the Shell station on Cesar Chavez east of I35 about 2 blocks.

Oct 13, 2014
crippstom in Austin

Roaster Chicken preparation

Marinade it in Mojo sauce. Goya makes it and can be found in the ethnic aisle. Place in a ziploc and pour the marinade in. Let soak for 12-48 hours. This will keep the meat moist, tenderize it and add flavor. After marinade season it to your liking. I like Tony Cachere's Cajun seasoning and black pepper.

Oct 12, 2014
crippstom in Home Cooking

Not a fan of packaged foods, what ones do you still use?

I love Zatarains red beans and rice(low sodium). I cook it with a diced jalapeno and a slice andouille sausage. Top it with Chopped green onions, cilantro, red and green hot sauce.

Pollo Regio Knockoff

To me the green sauce at the Pollo's was almost identical to the green sauce at Mi Ranchito. Which is very good. The owner of Mi Ranchito told me that his contained avocado. I have seen recipes for an avocado salsa in cookbooks but I guess there are many variations of green sauce.
There is something about paying a lot of money for chicken that just doesn't seem right. I wish I were that frugal in other areas.

Oct 07, 2014
crippstom in Austin

Pollo Regio Knockoff

I've been on a chicken thigh kick lately. Best part of the bird IMO. Saturday night is steak night and I hate letting that fire go to waste. I put thighs in a ziplock and marinate in mojo marinade for 12-48 hours. It depends if my plans change. I take them out and coat them with black pepper and Tony Cachere's cajun seasoning. Sear both sides and put them on indirect heat until done with a little mesquite to get it smoking. I don't know how close it comes to El either but it rocks. Avocado salsa is not hard to find fresh. El Regio bottles theirs I believe. I can get 9 thighs for about $6.50, sometimes $3.50. And I love to Q.

Oct 06, 2014
crippstom in Austin
1

Advice. re. grilling beef brisket on a fire pit

BBQ Pit Boys on youtube is a good resource. Aaron Franklin of Franklin's BBQ has some good videos as well. I've never smoked a brisket but apparently that is the most difficult. But the general method is a temperature of 225-275 and I would start wrapped in foil. It's better to take too long than have a tough brisket.

Oct 05, 2014
crippstom in Home Cooking
1

ACL food

While I've only had Torchy's once when they were just a trailer,my only conclusion is the name as to some stoner fetish.

Oct 04, 2014
crippstom in Austin

Sawyer and Company Diner

Jacoby is the one I want to try. Word has it that they're still working out the kinks. But it sounds like a cool place with good food. I'm still looking for THE chicken fried steak.

Oct 04, 2014
crippstom in Austin

Which Churrascaria?

I don't know which one but the fact that these guys(Brazilian or not)have to dress up in these costumes and such always seemed like a big promotion to me that I somehow avoided it. It looks like the kind of place that would be OK if it was a mandatory company pays for it while still on the clock eating AND drinking. Just my instinct.

Oct 03, 2014
crippstom in Austin

Reheating roasted chicken?

Last week I had a leftover chicken breast. I shredded it, mixed it with a hot peruvian pepper relish, jalapeno hot sauce and spicy mustard. I then sliced some cheddar cheese, put it on top and microwaved it for 2 minutes and served it on top of toast. Delish.

Sep 29, 2014
crippstom in Home Cooking

Just got back from Soft Opening of St. Philip

I'm not sure if they make their own but I see that South Austin Beer Garden Brewery on Oltorf offers a gluten free pizza. I've not been there but I hear it's a cool place with good pizza.

Sep 29, 2014
crippstom in Austin
1

Roasting tomatoes and tomatillos

I've seen taquerias roasting them on the griddle. I like the grill. Preferably with some mesquite.

Sep 18, 2014
crippstom in Home Cooking

River Hills Pizza

I resemble that remark.:)

Sep 18, 2014
crippstom in Austin

River Hills Pizza

I did have the margherita thin crust and it holds up well. And it is not cracker thin either.
Yeah I don't know how one estimates how much food to prepare, how to keep it fresh and not waste food. I think Melvin's has the right idea.

Sep 18, 2014
crippstom in Austin

Fork and Taco

If they're good sized tacos where 2 makes an ample lunch OK. I have mixed feelings on Tacodeli though. I want to like them more than I actually do. Last Friday I went to the Westlake before HEB just to top off my not enough lunch. I got 1 queso fundido sirloin which cost $4 and change. I asked for a water and gave a $1 tip. It was good but I've ate much better for way less at more authentic grittier places. On another note has anyone here tried the new roasted tomatillo salsa at Taco Cabana? It rocks on the fajita taco. I think I may need to make a batch to see if I can recreate.

Sep 16, 2014
crippstom in Austin

River Hills Pizza

I've only briefly voted this as my favorite in another thread and based it on their personal pizza at $6 w/drink and 1 topping. It's a nice after work meal for the way home. Today after nixing my grilling plans I tried the large pepperoni and am amazed. I needed the other half for lunch tomorrow because of no other leftovers. It's a very unassuming shop on 2244 about 3 miles west of 360 next to the Shell station. They make thin crust, regular and deep dish. I had the regular which imo beats anything I've had on the east coast(or anywhere else)where I'm from. Just the right amount of tangy sauce, ample cheese(a little provolone mixed in)and the reg. crust is just the right thickness. Doesn't droop, soft enough with just the right amount of crustiness. It is mostly a takeout place w/a few tables and a TV. Nothing fancy so there has always been room to sit when I've been. I know it's out of the way for most but definitely worth a small road trip. I have the feeling the owner is having some challenges and would like to see this place thrive indefinitely. Any business can be tough no matter how good you are. It's also a good reason to head out to the lake. They also make a great margherita pie.

Sep 13, 2014
crippstom in Austin
1

Zagat's Top 10 Austin Burgers

I think based on this list and others like thrillist.com Nau's Enfield Drug has sadly been ignored. I haven't been in quite a while but am ready to belly up to the counter for one of their tasty burgers and a chocolate malted.

Sep 07, 2014
crippstom in Austin

Minimum Wage Impact on Restaurant (especially FF) Prices

The good news is that there is now a machine capable of cooking about 400 burgers an hour. Basically a robot that can mix different meats, grind them, cut veggies etc. I can't send the link but it's on Business Insider.

Sep 05, 2014
crippstom in Not About Food

Dove [moved from Austin board]

Boys Life?

Sep 05, 2014
crippstom in Home Cooking

8 Restaurant Brands That Rose From the Dead

My grandpa loved the Sizzler. Now I want to go find one and have a tough steak with Heinz 57 on top.

Sep 05, 2014
crippstom in Features
1

You're leaving Austin for good, take one taco with you and tell us why.

Though I live far away from that part of town I still rate the tacos carnitas at Mi Ranchito as my last great taco. They used to make a great homemade corn tortillas but still use high quality ones. Double tortillas and the carnitas are a little crispy on the outside and still moist. Top it with grilled onions, cilantro and avocado and head to the salsa bar with fresh lime, a dark pure chile salsa, roasted tomato salsa, pico, avocado salsa and it will still hold together. Delish. I prefer the one on W.Cannon. I'm not a big breakfast taco eater(if it's after 7:30 I'm ready for lunch tacos or a plate)but their breakfast tacos are great. Nice fluffy eggs, fresh flour tortillas and of course the salsa bar.
Amysuehere I'm with you on the chile rellenos.

Sep 03, 2014
crippstom in Austin

Suggestions for what to do with a quart of bacon fat?

I keep bacon fat in the fridge and use it as an additive to other oils. You'd be surprised at how just a little bit mixed with olive oil or grapeseed oil will liven up a dish w/o having too much bacon flavor or being greasy. It's very good for popcorn or sauteed string beans. Experiment a little at a time.

Sep 03, 2014
crippstom in Home Cooking

Zagat's Top 10 Austin Burgers

I've been to Mighty Fine 2x. Burgers were dry and crinkle cut fries were all about 1 inch and 1x time cold.
Why didn't Dan's make the cut?
I haven't tried most of the list though I do love PTerry's dbl. cheese all the way w/ bacon, jalapenos, onions and pickles.
Though if I want the killer nice thick one I might as well have the HEB prime. Because I haven't found that style anywhere but Casino and am not usually in the mood for their attitude.

Aug 27, 2014
crippstom in Austin

Is anyone indulging in Hatch Chiles?

I stopped by HEB today and found some nice big chiles as I was going to roast my existing ones. I just heated up my stew. It has a nice kick. I'm making cheese enchiladas with green chile stew on top.

Aug 25, 2014
crippstom in Austin

Is anyone indulging in Hatch Chiles?

That's a good friend. I bet he has some good recipes. I've had to wing it on green chile stew as there are so many different versions. Mine were based on memories. It makes me want to take a road trip and brush up.

Aug 23, 2014
crippstom in Austin
1

Is anyone indulging in Hatch Chiles?

You're good. I like to blister them and place in a bowl with saran wrap over and peel them about 20 min. later. Or just wrap them in plastic when cool and then store in a ziploc. They peel easy when thawed. Some people use paper grocery bags. Mine won't be in the freezer for long.

Aug 23, 2014
crippstom in Austin

Is anyone indulging in Hatch Chiles?

I knew I could count on you Amysuehere. They are tricky to roast at home. I love watching those big roasters and enjoy the aromas.

Aug 23, 2014
crippstom in Austin