rudeboy's Profile
Little Thailand
Ditto puddles reply. It was the travel and the experience (for me) more than the food. But I only went twice, so I'm not an expert.
Pig Ears
You can get them at MT supermarket. You can even get pig anus there. Can't say that I've developed a hankering for the latter!
In The Buns
They were selling some of their meats, deli style. My guess is their taking that out to add more tables. Maybe they will still offer the deli meats somehow. With summer coming, they won't be able to rely on the outside tables.
BBQ in Austin
Salt Lick does have additional choices on Sunday, FWIW. I wrote that up somewhere else with caveats.
La Condesa's whole roasted suckling pig?
Might not be the right style, but doesn't Din Ho do this? Maybe some of the other Chinese BBQ places as well?
parkside - meh?
I tend to agree. Austin is really not that great of a food town. I had some HORRIBLE guacamole at a "local" mexican restaurant that everyone seems to just love. The guacamole was insipid and uninspired, so I left before ordering a meal and flew straight to Paris.
CM's Passport France
We accidentally encountered the outdoor festival Wednesday. While things of this nature can be lame, I think that CM pulled that event off very well. The menu specials were entirely french that night. Didn't explore much in-store, but there's a flyer from last week that provides a lot of info. You can prob look that up.
Looking for NYC Italian Ices
Here's an interesting article article about Rita's.....maybe no reason to go there?
http://www.outsidethemachine.com/?p=609
Line at Franklin BBQ
Trendy or not, Franklin's serves remarkably consistent brisket. Popular or subpar, or not, Rudy's serves consistently consistent food. Perhaps that's why both are a bit popular (among other reasons). At Rudy's, you have a huge parking lot and can walk right in to get BBQ in five minutes even though kinda weird adolescents that work there are screaming at you. Not that I'm fond of them, I'm just sayin, as I said before, I wish I owned a few Rudy's branches. A majority of the population just want to know what to expect.
I see a lot of comments regarding BBQ and inconsistency. It doesn't take more than two poor events to be put off by a place. With everyone going to Lockhart or elsewhere maybe two times per year, this results in arguments that are inconclusive. I'd like to say I can cook better BBQ at home, but my own BBQ is inconsistent. It's a hard thing to do, but we all remember our own best BBQ, but the "worst" at restaurants.
Oh, and I think that the general population should rise up and defeat line waiters. I remember, at Franklin's old cart, five people jumping in line with one friend that showed up early. I guess if it were one for one, it would be tolerable. But it makes me feel like I'm in line at HEB behind a person with 17 items in a 10 item and only lane.
Simple, delicious Japanese food has landed in NW Austin
Just tried to go here for lunch (been wanting to go for a long time). They were closed, even though according to their hours, they should be open. Have I waited too long?
Is home cooking an art, or a craft?
OK, good pic - but wipe off the front rim first. The spots are distracting.
Do you eat, and enjoy, your steak rare?
oops - second sentence should say "...toothpicks - NO salt or anything, and loosely covered."
Do you eat, and enjoy, your steak rare?
Agree that the price difference isn't all that much (wet vs dry)......sorry about the fibromyalgia - I'm sure that going out for steak is like Russian Roulette. . My "goal" is to eat only organic, grass fed steaks in small amounts with TONS of veggies. And with the steak being dry and flamed properly, somewhere between medium rare and rare. But sometimes my pocketbook disagrees with my stomach and palate!
Do you eat, and enjoy, your steak rare?
Unless there is some product that I don't know about, the primary ingredient in Adolph's unseasoned MSG-free meat tenderizer is salt. It also includes a tenderizer - used to include papain (from papaya) for tenderization, but that has been replaced by bromelain (pineapple).
Do you eat, and enjoy, your steak rare?
uummmm, okay......like I never tried it unsalted ever in my life. I never thought that someone would think from my one-sentence post that I've cooked hundreds of steaks in only one manner and declared that to be gospel. Furthermore, I never, ever, never, ever, never said that I like "wet-aged." In my parts (Texas), even at shops where dry-aged is offered, one doesn't typically see wet-aged as an offering. I avoid wet-aged at all costs because of the lack of increased quality you get with the increase in price. But if you can afford dry-aged steaks for you and your family/friends each time you eat steak, if sounds like you are already livin it up!
But to reply to psedixit (or is it "Baby, Honey Bunch, Sugar Plum?"), I'd hesitate to order a steak rare in a restaurant, especially when the server doesn't know the type of cow, whether is is aged or not, etc. In a real chop house where they will tell you these things, typically medium rare is less done than a medium rare somewhere else. But, I'm with you, I don't just love rare meat if it is still cool and gelatinous, even if it is dry-aged prime. So, us "poor babies" are in the same boat! ;-)
Do you eat, and enjoy, your steak rare?
Hi sunshine 842. I do a "mini" age in my fridge for a couple/few days for steaks that are already bought cut. I try and position them on their edge using toothpicks - so salt or anything, and very loosely cover. The fridge is usually a little to cool to do it properly, but that's all I got. I take them out a few hours before and dry them further under a ceiling fan (and, yes, I salt at that point, but that's a choice that I make). You are lucky to have those offerings in France. Oh, I wish to live there for a while....one day.
Do you eat, and enjoy, your steak rare?
You didn't read my comment properly., a good portion of those hundreds of steak were not salted. And cooked in all sorts of ways. My mind was always open to not salting, since so many people declare it so. For years, I didn't salt my steaks.until afterward. Now, I salt the steaks down well several hours before cooking and put them on my island under the ceiling fan. I put them on a cutting board that has a "moat." A lot of water drops out and doesn't interfere while cooking. I know, it is counter intuitive, but you have to remember that water is not where the "juices" come from. The primary reason for salting ahead is taste - water doesn't really have a taste. Also, I don't want water boiling in my steak while cooking. The heat of evaporation that water requires it too high, and the energy for actually cooking the steak is dissipated..
OK, I might use less or little salt on some sort of heritage, dry-aged organic fancy cow steak, but that's not what most of us are buying in the grocery store. It it is in a vac pak or wrapped in plastic film, you should definitely salt it. If you don't like salt, then wipe the excess off before cooking.
Trader Joe's Coming - Seaholm
Maybe they will have better parking. That may be the difference between them and Whole Foods. Regardless, maybe the prices will come down.
Trader Joe's Coming - Seaholm
Read about it here:
http://www.statesman.com/business/trader-joes-coming-to-downtown-austin-next-year-2311879.html
Do you eat, and enjoy, your steak rare?
I disagree wholeheartedly with item 4 based on cooking hundreds of steaks.
"Tiger" or "Rock" Shrimp in Austin???
OK, I'm calling you out. You have absolutely no idea what you are talking about. I'll meet you anywhere in town and have you do a blind taste test and tell me the difference between types of shrimp - you will lose. I've worked all up the east coast and have eaten in many fine places per diem. I'm also a supertaster deluxe. If you are in Killeen, then I'm sorry for you and your family and why you are there in the first place, but I bet you can't taste your way out of a paper bag - whether it be from trees on the east coast or in SE tx. You haven't even brought up crawfish. How do you feel about crawfish?
The best shrimp I have ever tasted in my life, consistently, were farmed shrimp from Thailand. Go figure.
A report from Brooklyn: 3 days in Austin
Steve R. - We're glad you had a good trip. Thanks for your detailed write-up on the places that you visited. I hit up Franklin's a number of times while he was in the trailer, but I've never been to the brick and mortar location. So your description is helpful.
Not sure what's going on with the other two replies to this. I never realized that Franklin was a yankee that went to CIA, but I think that his brisket is amazing.
Dog friendly?
any idea of where in"near Austin?" I'm sure we can find something for you.
Clay Pit
Probably many many ages hence......although I don't remember seeing all those posts before (the two that you linked). Seems to be quite common our experience of running into Indians who love Clay Pit.
