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Two SF folks headed to Austin for 48 hours: Where should we eat?

If you are really into food history regarding texmex, go to El Patio on Guadalupe. It's all old school. The waiters still wear jackets.

Dec 03, 2014
rudeboy in Austin
1

Carrots

I've become disenchanted with HEB carrots, as they taste tasteless and watery. Where are the carrots of my youth, the ones pulled straight from the garden?

(I've been MIA for a while for various reasons.)

Dec 02, 2014
rudeboy in Austin

Hard Hat XII

Well sqwertz, that might be what's happening for Highland Mall. I believe that there's going to be a whole ring of that type of building around the perimeter of the mall (esp along Airport).

http://impactnews.com/austin-metro/ce...

Dec 01, 2014
rudeboy in Austin

The Great Burnet Road Chocolate War!!!

If anyone goes, stop two doors down into Say Hi and buy some Thai groceries. My friend owns the place - he's 80. You won't find another place like that in Austin. Cash only but things are cheap.

I did see Kelly's and have been wanting to try it. I did not realize that it was a candy shop as well. Maybe I'll bring my kids there, and then stop at Say Hi.

I thought that when Mi Victoria closed down, that was a sure sign that things were changing on that block. Mi Victoria seemed to do a brisk business. I miss that meat case mostly.

Dec 01, 2014
rudeboy in Austin
1

Hard Hat XII

That whole strip of Airport is supposed to be some sort of enterprise zone.

Dec 01, 2014
rudeboy in Austin

Hard Hat XII

Since it was around the corner, I plumbed my whole house from Austin Plumbing Supply (when it was a real plumbing store, before they they converted into a showroom).

Peeked into Taco Flats a couple of weeks ago before I left town. Looks pretty cool inside -I'll have to check it out.

Dec 01, 2014
rudeboy in Austin

Boneless skinless chicken breasts in slow cooker?

Hey, swear to god, I saw flava, adorned with clock in a Red Lobster some 20 years ago. True story! It was the day after the Public Enemy concert here (which I attended).

Nov 01, 2014
rudeboy in Home Cooking

Boneless skinless chicken breasts in slow cooker?

Just strain and skim - reduces 90% of the fat, but retains all the flava flav.

Oct 31, 2014
rudeboy in Home Cooking

Boneless skinless chicken breasts in slow cooker?

I have one final thought to add. When adding chicken breasts to dark roux gumbo, sometimes they will disintegrate entirely into shreds. And it is kind of like crab. I'm talking about a 14 hour gumbo.

Oct 31, 2014
rudeboy in Home Cooking

Top Notch - Just an FYI

Sure because the next thing you know, your pants are around your ankles!

I did not encounter hairylegs, though, because I thought that, if I asked, I might suffer the same fate.

Oct 31, 2014
rudeboy in Austin

BBQ between San Antonio and Austin Airport

The Salt Lick at ABIA is cooked with gas. I'd just go to lockhart, specifically Smitty's, and get to the airport so you aren't worried about the flight. Make sure to get pickles and onions.

But people do love Black's brisket, too. I'd say pick only one and call ahead. Here's Smitty's number:

(512) 398-9344

Oct 31, 2014
rudeboy in Austin

Another slow cooker thread

However, I don't think that this has been addressed before. I bought a Hamilton Beach slow cooker on a fire sale for about $15. It has "take and go" clamps to seal the lid so one can transport an item to an event. I'm seriously considering cooking with the clamps on, even though it explicitly states that it could be dangerous. So, I will put it outside on a stension cord. It may blow up, so, I'll use the 100 foot.

My goal is to see if I can cook under pressure on this thing. The damn lid fits tighter than I would have thought.

should I?

Oct 31, 2014
rudeboy in Home Cooking

Suggestions for authentic Mexican dish to please 3rd grade class

Yeah, you may be right. I was conflicted in writing the post that you responded to. I try to balance the line between "spicy," as in lots of spices, and "hot," which means pepper spice. A good achiote paste doesn't flame their little tongues and would a jalapeno. It's the burst of flavor that I would pursue, without the burn.

Asian menus sometimes make the distinction between spicy and hot pepper spicy.

Oct 30, 2014
rudeboy in Home Cooking

Top Notch - Just an FYI

Well, we do go to the band practices at McCallum. I'll be, as usual, the aging hipster in cargo shorts. I'll have my two kids with me - 6 yo girl and 4 yo boy. If you see me, evaluate the situation, and then approach if you feel safe.

Oct 30, 2014
rudeboy in Austin

Top Notch - Just an FYI

The Lamar Orchestra will hold their Fall Fundraiser @ Top Notch to help raise funds for the year end trip to Dallas. All you have to do is eat some yummy fried chicken or burgers at Top Notch, put your paid receipt in the donation jar, and Top Notch will generously donate a percentage of the receipts to the Lamar Orchestra! Join us for good food, a Halloween COSTUME CONTEST, a movie, photo-booth and prizes.

Don't have time to hang out? Order food to go and put your receipt in the jar!

Date: Thursday, October 30th
Location: Top Notch - 7525 Burnet Rd.
Time: 5:30 p.m - 9:00 p.m.

We'll also have t-shirts for sale and other fun activities. Go Scottie Orchestra!

Oct 30, 2014
rudeboy in Austin

Tacos, tacos, tacos

Interesting - at first, I thought that it was just another puff-piece, but it appears that the top choices were choice. I'm especially intrigued by this:

8. Tortas De Coliflor
at Papalote Taco House
Cauliflower / guajillo sauce / queso fresco / avocado / corn tortilla

I don't even know where this place is located. Has anyone had this taco?

Oct 30, 2014
rudeboy in Austin

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

Yeah, I can take the kid's seats out and fold down the back seat. It's a hatchback.

Oct 30, 2014
rudeboy in Austin

Lamb sirloin steaks

I love the dijon and pan-crumb combo. The crumbs soak up the dijon, and the dijon tickles the crumbs. It's a mutually beneficial relationship.

Oct 30, 2014
rudeboy in Home Cooking

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

Agree on Spider House and Ruby's. I had some awesome pork ribs there some months ago...plus, they have better sides.

Oct 30, 2014
rudeboy in Austin

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

Cool - I have a good headlamp and an incendiary tail lamp, plus a gorilla lock. I live at the 5700 block off Burnet. You will be in a location where you can take trails the whole way!

Oct 30, 2014
rudeboy in Austin

Lamb sirloin steaks

And there's a bit more fat than one would see in a choice or select beef sirloin.....

Oct 30, 2014
rudeboy in Home Cooking

Suggestions for authentic Mexican dish to please 3rd grade class

Whatever you decide, include a little spice to challenge their palates. I use smoked paprika, guajillo pulp, or some other moderate pepper. Let them know what 8 year olds in Mexico actually eat!

Not incendiary hot, of course, but a bit of a bite. My 6.75 year old daughter can eat some decent spice (cayenne and such), but some of her friends cannot.

Oct 30, 2014
rudeboy in Home Cooking

Suggestions for authentic Mexican dish to please 3rd grade class

As much as kids love hot chocolate (mine love Abuelitas), other parents may get upset about a sugary drink. At least here in Austin.

Oct 30, 2014
rudeboy in Home Cooking

Looking for technical / academic cookbook recommendations

Great suggestions here. In my early 20s, my girl gave me the New Professional Chef (CIA), which works for my type of brain. The only drawback is that is directed toward foodservice quantities, but it is still my go-to 25 years later. I'm sure that chefj's other recommendations are also what you might be looking for.

On the other end of the scale, the Making of a Cook by Madeleine Kamman is a very detailed and descriptive - I made my first demi glace from that book, but it probably isn't what you are looking for. I like her stories and the history of sauces that she provides.

I'm also a huge Pepin fan.

And as many here do, go back and read Escoffier. I posted a link to a website that has his first or second edition online. Can't find it now, but I'll try harder if you are interested. Plus, if you reference "Escoffier" at a cocktail party, you will be very cool. ;-)

Oct 30, 2014
rudeboy in Home Cooking

Lamb sirloin steaks

I think that would work, too Puffin3. My son loves mushrooms, so the last time I did a lamb blade steak, I used a boatload of mushrooms, a small amt of mushroom base (BTBouillon), and a glass of red wine, quickly reduced by half.

Oct 30, 2014
rudeboy in Home Cooking

Lamb sirloin steaks

Oh, something to add - not sure how this relates, but my dad taught me to cook a beef sirloin a bit differently than a ribeye. He would sear over a charcoal and then move it to a cooler spot on the grill. It would still be med rare or so, but overall 15 min of cooking time.

Not sure if your lamb "sirloin" is the same as beef, though. I just looked up lamb cuts and beef cuts. One image that I see shows that the lamb sirloin is a leg cut, which doesn't make sense. On a cow, it's from the lower part of the back (qualification, I do not know my meat cuts as well as I should).

If the fat content of your lamb sirloin steaks is adequate, I'd suggest cooking them hotter and faster.

Oct 30, 2014
rudeboy in Home Cooking

Mushroom Barley soup?

Here's the product on Amazon - can't find an ingredients list, but it does look intriguing.

http://www.amazon.com/Porcini-Brodo-M...

Oct 29, 2014
rudeboy in Home Cooking

Best flour for sauces, gravies, etc. - sick of skin!

agree with chefj - here's the tool that I use to skim sauces:

http://www.amazon.com/Calphalon-FS06-...

Oct 29, 2014
rudeboy in Home Cooking

Lamb sirloin steaks

Season, pan sear, foil tent, and then make a pan gravy with shallots, a small amt of prepared mustard, mushrooms, tarragon, and red wine. Return the steaks to the pan to reheat. I'm hungry now!

Oct 29, 2014
rudeboy in Home Cooking

Boneless skinless chicken breasts in slow cooker?

Well, a boneless, skinless chicken breast cooks about four minutes per side in a sear before a saute - seems infinitely easier that bringing out the slow cooker.