austintexican's Profile

Title Last Reply

Seeking downtown office lunch catering

I know I'm posting here really late, but Bruegger's Bagels now has an Austin location. They do authentic NYC style bagels (boiled-then-baked) and have a very comprehensive catering menu, including cream cheeses, deli meats, smoked salmon, large coffee jugs, etc. We had a really good experience with them recently.

Nov 08, 2012
austintexican in Austin

Rush Limbaugh: Tracie McMillan Is a Food Justice Slut

Veteran and VA volunteer here. Rush Limbaugh is and always has been a disgustingly gluttonous, hypocritical, self-serving, evil piece-of-shit pig, and his defenders are part of the ultra-conservative, hyper-religious cancer that is killing America.

He's been married four times but still has no kids. Impotent douchebag or birth-control fanatic?

Mar 09, 2012
austintexican in Features

Servers Drinking on the Job

Drinking on the job in a restaurant is just plain wrong. On the other hand, snorting meth or coke at the beginning of your shift is just good sense!

Jan 20, 2012
austintexican in Features

Stop Bashing Paula Deen

As much as I love Bourdain, I agree that he should just stfu already. He lives in a glass house filled to the rim with booze, so he really ought not be throwing stones at Deen.

However, Bourdain being *wrong* does not automatically make Deen *right*. Paula Deen is a corporate shill and a shameless endorsement whore for announcing her tie-in with Novo in the same breath as her admitting to having diabetes.

But her crimes go much deeper than that: she has not only reinforced the hick southerner stereotype with her exaggerated accent and mannerisms, her disgusting recipes have also made a mockery of one of America's finest regional cuisines.

So, off with her head for the crime of heresy! And put Anthony in the stocks for a day for being a public drunkard.

That'll learn 'em.

Jan 20, 2012
austintexican in Features

Frozen Fajitas Inspire Melancholy

On the plus side, you don't have to put up with the horrible waitstaff and generally soul-crushing atmosphere.

http://www.youtube.com/watch?v=md_dg8...

Jan 07, 2012
austintexican in Features

Thinking about buying Sabatier Carbon Steel Knife-Any Thoughts?

Would this be why the Dexter Russel knives that were gifted to me are such a pain in the ass? No matter how much I sharpen them on my whetstone, I can't get a decent edge. They're my first "pro" kitchen knives, so I'm not sure if it's the knives or me that's the problem. I never had difficulty sharpening cheap Chicago Cutlery knives...

Dec 27, 2011
austintexican in Cookware

What Did Santa Bring?

My Grandfather's KitchenAid, with all the meat-grinding / sausage-making accessories. It's the older model with the nylon safety gear that you can replace yourself, not the newer model with the metal gear that can cause the entire motor to burnout.

I also got a WalMart gift card, which I used to get a Lodge 10" cast iron skillet, a Lodge cast iron chicken fryer, and a T-Fal tri-ply stainless steel 2 quart sauce pan.

I'm pretty stoked! :D

Dec 27, 2011
austintexican in Cookware

What is the point of a chicken fryer? That is, versus a dutch oven.

That makes sense.

Thanks everyone!

Dec 26, 2011
austintexican in Cookware

What is the point of a chicken fryer? That is, versus a dutch oven.

I was looking at the 5 quart Lodge dutch oven and noticed that the 3 quart chicken fryer is about the same price (2-3 dollars more, actually).

It seems to me that there isn't anything the fryer can do that the dutch can't do just as well or better. Am I missing something? They seem to be pretty much identical from what I can tell, except the fryer has a long handle. They both have the same type lid with the drip spikes.

Lodge dutch oven:
http://www.amazon.com/Lodge-L8DOL3-Pr...

Lodge chicken fryer:
http://www.amazon.com/Lodge-Logic-3-Q...

Thanks, and I hope everyone's having a great holiday. :)

Dec 26, 2011
austintexican in Cookware

Who here eats steak for breakfast?

Well, I dump so much hot sauce on my eggs, I'm surprised I can even taste the yolk.

Dec 26, 2011
austintexican in General Topics

Who here eats steak for breakfast?

"Not sure why, but ......"

Because you can dip the steak in the yolks! :D

Dec 25, 2011
austintexican in General Topics

Who here eats steak for breakfast?

Steak and eggs is really common here in Texas and other beef states, like Colorado and Oklahoma. How about elsewhere?

Dec 24, 2011
austintexican in General Topics

Seasoned Carbon Steel skillets, how do they compare to tri-ply stainless steel or aluminum? [moved from General Chowhounding board]

Thanks! I guess I shouldn't be surprised by this. My wok stays very hot when I use it on my butane turkey fryer.

Dec 21, 2011
austintexican in Cookware

Seasoned Carbon Steel skillets, how do they compare to tri-ply stainless steel or aluminum? [moved from General Chowhounding board]

Good to know. Thank you!

Dec 21, 2011
austintexican in Cookware

Seasoned Carbon Steel skillets, how do they compare to tri-ply stainless steel or aluminum? [moved from General Chowhounding board]

I'll look out for that. Thanks!

Dec 21, 2011
austintexican in Cookware

Seasoned Carbon Steel skillets, how do they compare to tri-ply stainless steel or aluminum? [moved from General Chowhounding board]

>I don't want one type for everything

Me too. I bought the Lodge chef skillet mainly out of curiosity. I have a heavy-duty non-stick I bought at a restaurant supply store, specifically for omelets, but I don't trust teflon anymore. I think I'll give the carbon steel a try.

Thanks!

Dec 21, 2011
austintexican in Cookware

Seasoned Carbon Steel skillets, how do they compare to tri-ply stainless steel or aluminum? [moved from General Chowhounding board]

Thanks for the info! I should have been more specific: my Lodge is fine for fried or scrambled eggs, but not so good with omelets. They tend to get too brown if I don't time them exactly right. Very little margin of error with the cast iron.

Lodge now has a carbon steel line, I might go ahead and get one. Thanks again!

Dec 21, 2011
austintexican in Cookware

Seasoned Carbon Steel skillets, how do they compare to tri-ply stainless steel or aluminum? [moved from General Chowhounding board]

Hi all,

Along with my other cast iron stuff, I have a cast iron "chef's skillet" that's shaped like a saute pan. The only problem, of course, is that it is heavy as hell and doesn't have the fast cool-down/heat-up you get with aluminum or tri-ply stainless steel, so I tend not to use it for fast cooking, easily burned foods, like eggs.

Anyway, I'm interested in trying carbon steel skillets. I'd like to know if they can get really hot, like cast iron, but have the quick temperature changing properties of aluminum and tri-ply ss. It would be great if this were so, because they're lighter than cast-iron (I think), but also I just like to experiment with different cookware. :)

Thanks!

Lodge Logic Chef Skillet:
http://www.amazon.com/Lodge-Logic-10-...
carbon steel skillets:
http://www.amazon.com/s/ref=sr_nr_sca...

Dec 20, 2011
austintexican in Cookware

Beer Question for Europeans who have visited the USA (or otherwise have tried US beers)

Thanks again!

The first time I ever got really, really drunk was on ouzo when I was 13. We "liberated" it from one of our waitresses Greek boyfriend. I was begging to be put out of my misery the next day. :D

Dec 18, 2011
austintexican in Europe

Beer Question for Europeans who have visited the USA (or otherwise have tried US beers)

Thanks! I'm not a fan of our national beers, especially Coors or Budweiser, but I do our local Shiner Bock, which is much lighter than the German and Czech beers I've had (and very much enjoyed). I even like cheap, "watery" Lone Star once in awhile, for sentimental reasons, lol.

I haven't had any new micro-brews in awhile, but I've been a big fan of New Belgium Brewery since they got started as a micro-brew company. They're all over the US, now.

Finally, I really like Tequila, Mescal, and Mexican beers, especially Dos Equis and Bohemia.

Dec 18, 2011
austintexican in Europe

Too much brisket

Oops! Sorry OP!!!

Dec 17, 2011
austintexican in Home Cooking

Best whisky to bring as a gift to a friend in Paris?

Get him some of this if you really want to knock him out of his chair.
http://moonshine.com/

Dec 17, 2011
austintexican in France

Best whisky to bring as a gift to a friend in Paris?

>the whiskey you want to drink when you need to steel yourself for some bad news.

Like if your truck needs a new tranny or Momma's in jail again, that sort of thing. You know, the usual.

Dec 17, 2011
austintexican in France

Beer Question for Europeans who have visited the USA (or otherwise have tried US beers)

Hi, I know most of our national brands suck really bad, but I'm just wondering if you have tried any American beers that you did enjoy, whether they were micro-brews, regional brands, etc.

Thank you, and please let me know where you are from if you respond!

PS: please also let me know if you tried any bourbon or whiskey! Thanks again!

Dec 17, 2011
austintexican in Europe

In New York, Southern Restaurants Start to Look Beyond the Barbecue Pit

Great article! I'd also be interested to learn whether or not Southwestern food appeals to New Yorkers. Texas has a long history of mixing the best of Southern, Mexican, and Central European cuisines; and the cuisine of New Mexico is some of the best, most unique food in the USA.

Dec 17, 2011
austintexican in Features

Too much brisket

Very true, especially mixed with some fatty pork!

Dec 17, 2011
austintexican in Home Cooking

Too much brisket

lol, here in Austin that's a normal size, it's not "big" until it hits 18lbs or more!

Here's something I've been meaning to try but haven't gotten around to yet: Cochinita Pibil aka Puerco Pibil, but with beef brisket instead of pork. I think it would work pretty well and It would probably be similar to carne asada. I guess you would call it Falda Pibil?

Roberto Rodriguez has a really cool (and slightly nsfw) video about Puerco Pibil:
http://www.youtube.com/watch?v=gO8EiS...

You could use parchment paper or foil if you can't get any banana leaves. You could even get the kids in on it, making flour and/or corn tortillas.

Dec 16, 2011
austintexican in Home Cooking

No Animals Were Harmed in the Making of This Sausage

You know what you'll never hear an omnivore say? "If only I could find some prime rib that looks and tastes like a block of tofu."

Dec 15, 2011
austintexican in Features

My "alternate" method of working with dried chiles: good or bad?

Thanks everyone! I usually just incorporate dried chipotles when I want that smokey flavor. However, they can easily overwhelm everything else, so I think I'll play around with toasting other chiles to see how they taste.

Thanks again. :)

Dec 13, 2011
austintexican in Home Cooking

Cooks Illustrated iPhone app: please help get it on Android!

UPDATE: I've just been informed that this is in fact not free, it costs $36 per year. I'll leave it up to you to decide if it's worth it. (I already have paid access to the site, so I'm not sure now if I want this.)

Jun 17, 2011
austintexican in Food Media & News