peps1's Profile
New Bravo TV Chef Competition
Thanks for the info! I think I'd hit a brick wall. Sounds like it could be great or really bad.
New Bravo TV Chef Competition
Just downloaded the application for a new cooking competition on Bravo from the producers of Top Chef. They are holding a casting call at Olivia in Austin on Thurs., the 21st. Anyone have any idea what the show is about? It sounds like a travel/cooking competition, and you may not necessarily need to be a professional chef to enter.
hill country mystery basket competition
To all hill country cooks and chefs: I am interested in forming a mystery basket competition/tournament that is Chopped-esque for any professsional cook/chef in the TX hill country. I am in Fredericksburg and my workplace may be able to accomodate, providing I ask my boss pretty soon. I am thinking once a month, maybe, and a $50 entry fee to cover food costs and maybe an eventual winner's pool. I would like to participate also, so I definitely will need some impartial judges. Any chefs or gourmands I don't know from Austin or San Antonio would be considered. If interested, post on this board.
Michael Hsu Office or Restaurant?
Just drove by a gutted warehouse that would have made great competition for Barton Springs Saloon had it been converted into a bar or barlike setting. The sign in the window alludes to Michael Hsu Office, hopefully another venture. Also, any thoughts on House Wine behind Green Mesquite?
Fearless critic- Austin
Where can I find the new book? I loved the previous one and have been waiting for another one to come out.
Best Pulled Pork Tamales in Austin?
I'm looking for the best tamales by the dozen in Austin for Christmas. I have a few ideas (La Reyna, Texican, Little Mexico, El Gallo...), but have never picked any up to go. Any reviews, comments, or ideas would be helpful. No ground pork is the only limitation.
Leftover cranberry orange relish-need suggestions!!
Hi trolley. Maybe you could try making a chutney out of your relish to serve with savory dishes, like pork or chicken, or leftover turkey. Depending upon how sweet your relish is, try adding 1/4-1/2 cup of vinegar (red wine, white wine, cider, rice wine, sherry), some sugar or honey, a touch of cinnamon, clove, allspice, or nutmeg or all 4, 1/2 of a sauteed onion (white, yellow, or red), garlic, 1 seeded or unseeded (how hot do you like it?) jalapeno, diced, maybe 1/4 c of toasted, chopped nuts (pistachios, walnuts, pecans, or hazelnuts). Start by sauteeing the onion, add chopped garlic and jalapeno, sweat, add vinegar and sugar or honey, spices, boil and reduce until almost dry, and add nuts. I love chutney, and chutneys love fruit, spice, and sour.
Counter Cafe
I've been wanting to go to the counter cafe since it opened, and finally found time to come in Sunday (10/19/08) for brunch/lunch. Excellent poached eggs, and great iced tea (strong but not bitter). All else left to be desired. While parking, my wife and I noticed one of the cooks (with an apron on, no less), sitting on a porch with two dogs. I love dogs, but...sanitary? We thought it was strange.
We were welcomed and sat immediately. Our waitress came within a minute to take our drink order, and asked if we were ready to order. We were not ready, but we appreciated the expediency. Our appreciation stopped there.
I ordered the Counter Benedict, and my wife ordered the 2 eggs plate, with biscuit and sausage. First off, it took an easy 20 minutes for the food to arrive, and we were one of three tables, excluding one table of two waitresses.
Upon arrival, my benedict arrived with tasty pastrami and perfectly poached eggs, but no biscuit, as promised on the menu. Instead, it was served on dry, almost burnt whole wheat toast, with sub-par (packaged?) Hollandaise sauce. The "home fries" were obviously chopped up french fries. For $10, they could have mentioned that their benedict would be served on toast.
As for my wife, she fared worse than I did. A simple cafe order of 2 eggs, scrambled hard, with a biscuit and sausage, was $8. In the spirit of enjoying the fresh, local, Austin grub, we didn't bat an eye. AND THEN, came the food. Eggs ordered scrambled hard were somehow hard-scrambled on one side and semi-runny on the other (scrambled eggs have sides?). One piece of toast (halved), not a biscuit, was served burnt, dry, and cold. No sausage, but bacon.
The owner/manager?, who delivered our food, was a bit combative. My wife meekly mentioned she ordered sausage, not bacon, only to be met with a surly, "The ticket says bacon." She reflectively said we could keep the bacon and would send out the sausage. We were privy to witness her "question" our waitress if sausage was ordered.
The manager/owner? did ask if my wife needed butter or jelly for her burnt, dry, cold, toast. Yes, of course, but when she came to the table, she brought an ice cold butter packet and a large jar of grape jelly containing only the dregs. Upon her better judgment, she returned to the table with approximately 1 Tbsp. of said jelly in a 2 oz. ramekin.
The missing sausage was brought out reasonably quickly, yet massively undercooked. The medium-rare breakfast sausage (need I say MORE), was...inedible.
The service was OK, overall, but the FOOD?, come on! Anyone can get good breakfast/brunch all over town, be it diner, casual, fine-dining, or WAFFLE HOUSE. Don't waste your time or MONEY with the Counter Cafe.
Liquid Nitrogen?
Thanks, Phillip. I believe I may have found a rental dewar at www.airgas.com. $1.40 per day. Hope it's for real.
Liquid Nitrogen?
Thanks, sqwertz. I also located some from Praxair on Metropolis but must provide my own $500 cryogenic container. This has been a big help. Anyone else in town playing around with this stuff? I'll let you know how it goes.
Liquid Nitrogen?
Thanks, fduran. This has been a big help. I also located some from Praxair on Metropolis. However, I need to provide my own container ($500!). I'll let you know details if I obtain any.
Liquid Nitrogen?
Any chowhound chefs or chemists out there know of a liquid nitrogen source in or around Austin, legal or (gasp) illegal? Would like to play around with it. Thanks.
Any places that serve good offal?
I've heard Parkside may be offering an offal tasting menu.
