rudeboy's Profile

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Bryce Gilmore coming to B. Rd.

I did some searching, and I can't find an address. I would assume that it will be south of koenig/2222 somewhere. I can think of about four possibilities, but each would take extensive remodeling.

Oct 17, 2014
rudeboy in Austin

Republic of Sandwich

Yes, definitely pulling for RoS!!!

Oct 17, 2014
rudeboy in Austin
1

Duck for 10 people? Recs needed!

Goose-fat fried potatoes are awesome! Collect that fat by piercing underneath.....

Oct 16, 2014
rudeboy in Home Cooking

Two Ingredient pizza dough

Anybody try this? There's a yahoo article that claims it's the bomb:

yogurt and self-rising flour

https://www.yahoo.com/food/two-ingred...

I haven't tried it yet.

Oct 16, 2014
rudeboy in Home Cooking

More than gourmet demi glace and brown stock

I use the lobster in any dish with shellfish - to me, it is one of the best ones. There a deep flavor of shell and a bit of sweetness to it. They do not appear to make a low-sodium lobster base.

If I could find the fish, I'd use that separately in fish preparations.

There's also kosher chicken and vegetable - check out the difference in the ingredients from the black label - I'd really like to try them.

http://www.betterthanbouillon.com/pro...

Oct 16, 2014
rudeboy in Home Cooking

Slow roasted pork shoulder- not pulled. Am I giving up gravy?

Glad to hear it worked out! Was there a fair amount of fat in the shoulder?

Oct 16, 2014
rudeboy in Home Cooking

More than gourmet demi glace and brown stock

I do know that the thickening power is reduced for very dark gumbo roux.

I only have made demi glace once - it took two days, but I had it divided up and frozen in small containers. I swear that I'll do it again every year, and that was ten years ago!

Oct 16, 2014
rudeboy in Home Cooking

More than gourmet demi glace and brown stock

Sometimes, I make a small amt of roux, hydrate witha small amt of cold water, and BTB instead of salt. For a quick meal, you can make a nice little pan sauce that way. And it isn't too salty.

Oct 16, 2014
rudeboy in Home Cooking

More than gourmet demi glace and brown stock

That's a good motto, zackly.

Oct 16, 2014
rudeboy in Home Cooking
1

More than gourmet demi glace and brown stock

Downtown - that's also known as "cooking out" the flour to reduce the starchy flavor. Puffin3's advice is good (cold roux to hot liquid). I usually do hot roux with cold liquid (personally, I find it easier), but both methods work.

I've used Demi Glace Gold a bunch of times for dinners for two. It's so easy and good (see the ingredients). I have never bought Glace de Viande. For both of these products, the salt content is much lower that Better than Bouillon (and lets not talk about those horrible "bouillon" cubes), so one can have more control over the final salt content.

However, I have many of the Better than Bouillon products (beef, mushroom, chicken, ham, lobster....anybody ever try the fish, clam or Au Jus? They are not available here. I like BBB because the first ingredient is the item that comprises the base. There are also low sodium version, but they are significantly more expensive.

Oct 16, 2014
rudeboy in Home Cooking

Slow roasted pork shoulder- not pulled. Am I giving up gravy?

I know it will with a braise and a very tight lid; roasting will give up juices, but some portion will evaporate at 225F. Maybe most of it.

Oct 16, 2014
rudeboy in Home Cooking

Republic of Sandwich

I didn't realize at first that it was the Latkes place! Now, I see in your "Holy Latkes!" post that you mentioned Republic of Sandwich.

Oct 15, 2014
rudeboy in Austin

Republic of Sandwich

Thanks for the location info - I will try it.....I hope they do well.

Oct 15, 2014
rudeboy in Austin

Republic of Sandwich

elizgonz - that's near me. I can't picture where it might be. Is it in that weird strip center on the S side of Hancock? Lantern Village or something like that.

Oct 15, 2014
rudeboy in Austin

Sorrel veloute recipe?

Heck, I thought that it was on the blackbook cooking site....but Ill be darned if I can find that statement now. I searched the internet for the statement that I had copied "a Bechamel sauce made with stock instead of cream" - the only result is this thread! Maybe it was removed from whatever I was looking at.

Oct 15, 2014
rudeboy in Home Cooking
1

Sorrel veloute recipe?

I wasn't making fun of the site, alkapal - just that one statement!

Oct 15, 2014
rudeboy in Home Cooking

Hard Hat XIII

I guess that they aren't using the building in the back - it was still for lease that last time I looked. Parking is an issue - I saw valet parking the other night.....not sure where they are parking those cars.

Oct 15, 2014
rudeboy in Austin

Hard Hat XIII

Lil' Woodrows is definitely open. It's at the end of my street, and I've seen people in there drinking and watching TV.

Oct 15, 2014
rudeboy in Austin

New Middle Eastern food restaurant located near Braker & North Lamar

Wow - that looks good. Are the prices for lunch the same as for dinner?

Oct 14, 2014
rudeboy in Austin

Holy Latkes !!

I'm leaving for CA at 11 am, and I will be there for a few weeks (feel free to rob my house, I do have insurance, and there's probably money that I could make off of the transaction), so I'll catch up with you in early Nov. Melvin's will be the next spot. Hopefully, it will no longer be Satan-hot.

Haven't gotten to "the gays" yet, I'm currently reading about "Orientals."

Oct 13, 2014
rudeboy in Austin

Holy Latkes !!

Yes, in my hood, although i haven't seen the place. Was it too bad to warrant not making another visit? Last I heard was that Puerto Ricans cannot make a good latke. I'm not sure where I heard that, but I'd bet that it is true.

(Thoroughly enjoying "A Practical Guide to Racism" slowcooked - it's got me busting a gut in public places.)

Oct 13, 2014
rudeboy in Austin

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

I've never been to Veracruz - but now I want to go. Where is it?

Oct 13, 2014
rudeboy in Austin

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

I'll be out of town for a few weeks, but would like to meet up again. I can meet any day. Let's say November 6th just to save a date. The more the merrier, and I think that we all love to share.

Slowcooked and Amysue - I did finally make the fried rice from the Sea Dragon leftovers.

Oct 13, 2014
rudeboy in Austin

Recipe for best pancakes ever (Cafe Luluc)?

I saw a propane fired pizza cooker for sale recently. It gets up to 700 degrees F. Seriously considering it - bet you could make those pancakes in that!

Oct 13, 2014
rudeboy in Home Cooking

Bahn Mi at Dang

Cafe Bella used to be my favorite - the family did all of the charcuterie, and they used different buns for different sandwiches.

Looks like a big portion, is that five bucks?

Oct 13, 2014
rudeboy in Austin

Asian Restaurants - Employee Lunch

Yeah - that's what I'm talking about. Whe I travel, I like to go to the same restaurant over and over again. Once, in Arles, we did that and became friendly with the owners of a cafe. We had gone on a daytrip, and we were running back to the hotel when there was a downpour. We ducked into the cafe - they just closed it up because of the heavy storm, ad we proceeded to eat and drink for several hours. I have no memory of what we ate, I just remembered that it was GOOD!

Oct 13, 2014
rudeboy in General Topics

Asian Restaurants - Employee Lunch

There are few things that I will not eat - eyeballs are one, pork bung is another. Good idea on just asking, the worst thing that could happen is a "no." I know the owner of a thai place here......I will try that next time. Thanks!

Oct 13, 2014
rudeboy in General Topics

MT Supermarket Prices

Maybe it's just because, for the first time in 20 years, I'm on a budget with food.....but it does seem like MT has higher prices across the board. Anyone else feel this?

Oct 10, 2014
rudeboy in Austin

Visiting Austin for 3 1/2 days for my birthday - Dec 3rd -7th

rrrwwwowwwrrr.

Oct 10, 2014
rudeboy in Austin

Asian Restaurants - Employee Lunch

Good point, which is why I don't ever want to push it. The restaurant that I'm thinking of does have a split shift and is a family restaurant, so the last thing I'd ever want to do is disrupt their break. It's just that the food looks soooo gooood.......

Oct 10, 2014
rudeboy in General Topics