Aloo0628's Profile
Good Outdoor, Al Fresco, and/or Patio Dining Experiences?
Goodness! I shouldn't be surprised that Austin has so many outdoor gems, but this really is quite a response. Thank you everyone! And I hope this thread will stay alive as the restaurant scene in Austin keeps growing and changing! :-)
Recreating Teaism's apricot tea cake
I am currently obsessed with the apricot tea cakes from Teaism. They consist of a layer of thick, jammy apricot spread that has the perfect sweet/tangy balance, sandwiched between two layers of buttery, crumbly shortbread. I bake a lot and would love to come up with a homemade version of these, but have never really made a shortbread before. If anyone has any tips - or even better, recipes! - that would help me come up with a homemade approximation of this delicious treat, I would greatly appreciate it if you would share!
And if you haven't tasted one of these yet, get thee to a Teaism, pronto!
Good Outdoor, Al Fresco, and/or Patio Dining Experiences?
Ooh yeah the newish Russell's location on Kerbey Lane! I drove by it the other day and thought the patio looked really nice, but it was closed. Is there food any good, or should I stick to coffee/baked goods there?
Good Outdoor, Al Fresco, and/or Patio Dining Experiences?
The weather in Austin is so lovely for most of the year, I thought it would be useful for the CH community to compile a list of places(restaurants, bars, coffee shops) with outdoor seating. The food should, of course, be good (if not great!), but the focus here is really on the outdoor experience. If you are so inclined, details about the outdoor setting (casual, classy? plastic chairs? covered? live music? heat lamps?) and why you particularly like the place, as well as tips on the food, would be greatly appreciated!
I'll start:
-Vivo: Beautiful patio with lush landscaping and waterfall. Known for their puffy tacos; my meal was forgettable, however - so not bad, not great.
-El Chile: Casual covered outdoor patio; plastic chairs, each draped with a Mexican blanket (which I appreciated when the night got breezy). Solid Tex-Mex fare.
-Shady Grove: Large and largely uncovered patio area with lovely oak trees; nice and shady ;-) If I remember right, they have live music outside at times as well. Decent burgers and American food with a southwest twist.
-Maudie's Milagro in Westlake: Lovely second-floor covered wooden deck seating with wood-burning fireplace (I doubt they light it in the summer months.) Decent Tex-Mex.
-Bess Bistro: Haven't actually eaten on the patio, but met a friend at the bar and saw the patio on the way in. Wooden deck, heat lamps, strings of tiny white lights - the effect was very pleasant. Hope to go back soon and experience it fully.
I know there are tons more out there, so please, fellow 'hounds - fill in the blanks! :-)
Feedback on Kurant Events Catering Company, please?
I'm planning a graduation party for August, and Kurant Events is my front runner to cater the event.
It's going to be an outdoor, relatively casual graduation dinner party for about 50-60 people. There will be 15 or so kids in attendance, ranging from ages 2-16.
Anyone have any feedback based on prior experience w/ Kurant - good, bad, or otherwise?
Also, if there are any other caterers that you really love or would highly recommend for this kind of event, I'd love to hear about them.
Thanks!
Mini Cheesecakes: Can I use a Graham Cracker Round instead of a Nilla Wafer?
I want to make a batch of mini cheesecakes, but I don't have Nilla Wafers (and would rather try something a bit more interesting anyhow) - I have some cinnamon graham crackers that I'd like to use instead.
Every recipe I've found for mini cheesecakes has called for either a Nilla Wafer - whole - or a graham crumb crust to be pressed into the bottom of the cup for a crust. But I'm wondering: Can I cut the graham crackers into rounds and use them, whole, to make crusts the way one would a Nilla wafer? Or do I have to use go to the trouble of making little crumb crusts?
Thanks!
Alia
Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?
I visited Chicago a couple weeks ago and simply cannot shake this craving for that seriously buttery and delicious crust that I tasted at Lou Manalti's. I've done many searches - Google and Chowhound alike - and every recipe I've found is basically a combination of yeast, water, AP flour, cornmeal, olive oil, and sometimes vegetable oil as well. So I wonder - where does that delicious buttery flavor come from? And what's the best way that I can replicate it at home? I found a recipe that also called for shortening, which I thought was interesting/promising, but I'm hoping my fellow 'Hounds can help me out here with some insight. :-)
Deep Dish Debate
I'm SO glad this thread is going on right now, b/c I'm coming to Chicago this weekend and good pizza is at the top of my priority list. And I'm really happy that you guys clarified the deep dish v. stuffed distinction - that Wiki page was extremely helpful as well, so thanks to chicgail for posting that!
Based on what I've read of this thread, I'm planning to go to Lou's, Due or Uno's, and possibly Gino's if we're not pizza-ed out. I'm prioritizing deep dish over stuffed b/c deep dish seems to be the original Chicago treat, and I make a pretty good stuffed pizza at home anyhow. If anyone thinks that I should alter this plan in any way to get a better Chicago pizza experience, please let me know!
A question: is there a difference in quality between locations of these restaurants? I saw the discussion of how the Uno's franchises are not as good as the originals, and I noticed that Lou's has quite a few locations. Is there one in particular that I should go to, and/or are there any that I should be sure to avoid? Again, I'm planning to visit Lou's, Uno's or Due, and possibly Gino's
Another question: can someone explain the Uno's/Due relationship to me? I tried googling Due but all that kept coming up was the Uno's website, and I didn't see any sort of link to Due on their site. Are they the same restaurant?
Thanks!
Anybody tried cupcakes at Bountiful Bakery on Bee Caves?
I'm sorry you had such a negative experience with Lucy's! Both times I've had their cupcakes, the cake was extremely moist and flavorful, and the frosting was creamy yet much lighter than most crisco based frostings I've had. This was back in January; I can't imagine that they've changed their recipes since then, but who knows?
Anybody tried cupcakes at Bountiful Bakery on Bee Caves?
To clarify: I did not say that the cupcakes at Bountiful were good when eaten at room temp; simply that they were better than when eaten ice cold. Overall, I still think that there are better cupcakes in Austin, ergo my recommendation of Lucy's.
Anybody tried cupcakes at Bountiful Bakery on Bee Caves?
I agree, the baked goods at Bountiful - cupcakes included - are okay at best. If you want to try a cupcake, I definitely recommend letting it reach room temperature (they are served very cold) before eating it; that definitely improves the texture and flavor of the cake. The icing is a bit too sweet, too thick, and too crisco-ish.
However, I do think it's worth mentioning the tasty sandwiches at Bountiful. I'm a sucker for a yummy pressed sandwich with simple ingredients, and they have a fun sandwich menu.
Also, a percentage of their proceeds benefit children living with cancer as the owner lost her own daughter to the awful disease. While this obviously has nothing to do with the quality of food, it is the sort of factor I like to keep in mind when choosing local businesses to support.
If you are looking for a good cupcake in that area, or even just in Austin, I recommend Lucy's Cakes. While I've only ever seen two types of cupcakes in their bake case, both are (in my opinion) delicious - but the chocolate one really takes the cake. Tee hee. Both have extremely moist and flavorful cake with a light yet creamy frosting that is not overly reminiscent of the form of fat used to make it.
Hey Cupcake near campus
I can't speak for Hey Cupcake, but if you're looking for a good cupcake in Austin, check out Lucy's Cakes on Bee Caves. The chocolate w/ fudge frosting is, I think, especially tasty. :-)
Vanilla Bean Whipped Cream Question
I'm using real vanilla beans for the first time, and I'm really excited! But I want to make sure that I use them in a way that will really show them off. (I'm already planning to use the dried, empty pods to make vanilla sugar.)
I'd like to make vanilla bean whipped cream. I plan to combine it with some fresh strawberries and use it to fill a basic white cake. I've read that the best way to get the flavor out of the bean is to steep it in milk, cream, etc. So this is my plan, and I'm hoping that you more experienced Chowhounds can comment on it and let me know if it will work or if there is some fatal flaw that I am not foreseeing...
1. Slice bean lengthwise, scrape out all goodies.
2. Add goodies and pod to small pot of heavy whipping cream.
3. Allow to steep over low heat (for how long? recommendations, anyone?)
4. Transfer to bowl, allow to cool a little, then place saran wrap on surface so that skin does not form.
5. Chill overnight. Whip the next day.
Will this work? If not, why? Any suggestions on how to improve upon this recipe?
Thanks!
Vender Halaal Chicken & Rice Recipe? [Moved from Manhattan board]
As far as I know, there is no recipe available for it. But I hope that the Chowhound community can help us figure it out, because I'd REALLY like to know how to make it too.
The white sauce is key. The rest, I think, wouldn't be too hard to replicate. Gyro Meat and dark chicken meat, both grilled. Nice soft pita. What makes the rice yellow? I don't taste any particular flavor beyond the usual rice one gets in good Persian restaurants...any thoughts on what kind of rice that is?
So far, all I've been able to determine is that the white sauce is a combination of mayonnaise, Middle Eastern style yogurt, and probably black pepper?
"Waitress" the Movie--All Those Pies
Aww, why thank you Claire! I could use a slice of it m'self....
"Waitress" the Movie--All Those Pies
What a fun post! I haven't seen the movie yet, but plan to do so in the very near future :-)
Mine would be "Why am I in Law School?" Pie.
A graham crust with a hint of cinnamon, a layer of buttery caramel, a layer of thick, creamy, chocolate filling, a layer of espresso filling, topped with billowy mounds of vanilla bean whipped cream, dusted w/ cocoa powder, topped with a border of chocolate covered espresso beans.
Pairing Food with Music
What a fun post!
When I'm preparing something that I'm familiar with or is somewhat tedious, i.e. I can make it in my sleep, or I'm having to do a lot of chopping, that sort of thing...then I like to play stuff that I can really sing to. The Moulin Rouge and Wicked soundtracks are favorites, or stuff like Evanescence, Tori Amos, Dave Matthews...I guess it's more song-specific than artist specific. I have a running list of really good belting tunes :-)
If it's something that requires more finesse and attention, I prefer instrumentals; Barber's Adagio for strings, or Jesse Cook-esque flamenco.
I love the idea of having ethnically themed music though - will definitely give that a try! Tonight is Mexican, tomorrow Italian...this should be fun! :-)
Favorite Food Commercials?
Oooh I loved the follow up ad to that, little boy and grampa sitting at the table, dunking and dunking their oreos...when at last they are soft enough to eat, both of them grin equally toothless grins. Precious!
Favorite Food Commercials?
I LOVE the Chick Fil A cows...the eat more chikn classic is always cute, but they had some really silly and creative ones too. Can't think of any off the top of my head, but BF and I have gotten many a giggle out of those brazen moocows. :-)
As A Chowhound, What Did You Get For Christmas?
Pardon the ignorance, but what happened? I'd rather learn from your mistake than making my own :-)
Runny frosting! What am I doing wrong?
That's wonderful, congrats! Here's to many more yummy - and well-adorned - cakes in your future :-)
Favorites from Sunset Valley Farmer's Market?
I went by the market last weekend, and am thinking about going again this weekend to grab some of that coffee as gifts for my friends back home. Do you recommend any particular roasts or varieties?
I sampled Full Quiver's blueberry cheese spread, and must say it was really heavenly. I was really looking forward to checking out the Tamale place and Pasta Co, but didn't see either of them there. I guess this is a bad time of year to go to the market? Or maybe it was just too late in the day...I went around noon, and the joint closed up at 1. I'm going to try and check out Austin Pasta Co.'s home base, but not quite sure what to do about missing out on the tamales...
Best butter for baking?
I love using Plugra for my cooking uses (i.e. garlic bread, pan sauces, etc.) when I feel like the butter is the star of the show. I've never been brave enough (money-wise) to use it when I bake, but it sounds like I should definitely give it a try!
Just FYI, in my neck of the woods (Philly), Trader Joe's sells Plugra at a better price than 'normal' grocery stores like Acme, etc.
Which of Your Cookies was Best Received?
Caramel Apple Rugelach (Crescents). I used Lora Brody's rugelach dough recipe, but made my own apple filling and drizzled a little Bonne Maman Caramel Sauce and cinnamon sugar over the filling before rolling the cookies.
I couldn't get my family to stop eating them...my 15-year-old brother kept sneaking them off of the tray when I wasn't looking. He's not really into fruit - like most kids his age - so this was a big compliment! :-)
Next time, I'll try a different caramel (or make my own, if I have time). This one tasted too much of condensed milk, and its flavor was not nearly buttery enough for me.
What Christmas cookies are you baking this year?
I just baked the caramel apple rugelach today, and I have to say, they're so good that I'm not sure if my family is going to let any of them go into the gift boxes!
For the dough, I used Lora Brody's recipe, found here: http://www.epicurious.com/recipes/food/views/105982
For the filling, I used 3 large Golden Delicious and 4 medium/large Cortlands. Peeled, chopped, cored - I recommend chopping them into fairly small pieces, as they will need to be small enough to fill the cookies. Follow the cooking instructions I posted above. I just used jarred caramel sauce (Bonne Maman brand - not the best tasting caramel I've had, but the consistency was perfect for this).
Method: I rolled the dough into the biggest circle I could handle, probably about 10 in diameter. Then I spread the apple filling, leaving a very small circle clean in the middle. I sprinkled over some cinnamon sugar (1 part cinnamon to three parts white sugar), and then finally I just lightly drizzled the caramel sauce over everything. Using a pizza cutter, I sliced the round into 16 even triangles, and then rolled into crescents. Baked until just golden brown on top. Divine!
christmas eve/day - pizza bar? easy dinner?
Easy homemade pizza sauce that (in my opinion) tastes way better than anything store-bought: mince/crush one clove garlic. saute in olive oil w/ a handful or so of chopped onion, and herbs of choice (oregano, basil, thyme, and rosemary, in order from most to least used, are my favorites.) Once garlic and onion have softened (or you can wait for onions to caramelize, if you want a sweeter undertone), add one 6oz can of tomato paste and one 8oz can of tomato sauce (not spaghetti sauce, but the actual 'tomato sauce' that's sold right next to the paste). Whisk until smooth. Whisk in 1 tsp sugar, salt and pepper to taste. Simmer until heated through - if it's too thick for your taste, add a bit of water or chicken broth to thin it out a bit. Note: if I'm really rushed or feeling lazy, I skip the garlic and onions and just whisk and heat the paste and sauce together, toss in the sugar, salt, pepper, and herbs, and let it heat through before using on my pizza.
Before bar time, pre-make individual sized pizza dough rounds so that everyone can decorate their own. When I don't feel like making my own dough, I use Trader Joe's herbed pizza dough - it's quite tasty. If you don't want to mess w/ dough at all, you could always use foccaccia, Boboli, or even pitas.
Chop veggies/toppings to approximately equal sizes. Maybe the kids would have fun making pictures on their pizza w/ their toppings? Like smiley faces or something? A variety of colors in their toppings could make this more fun - i.e. black olives, red, yellow, and/or green peppers, red onions, etc...Just make sure the choices are things that your kiddos will actually eat :-)
I'm not entirely sure what you mean by "make me feel like I had a holiday dinner"...do you mean you want a meal that resembles holiday dinner food w/out all the work? or just a holiday-ish activity? Decorating cookies/cupcakes or making a gingerbread house is always fun in my book. You could even have the kids help you put together little gift bags/baskets of your goodies and then you could help the kiddos deliver them to neighbors, friends, family, etc?
Good luck and enjoy your holiday! :-)
World Peace Cookies
I checked out your pictures, and I totally see what you mean by 'splat' - wow! The thing is, extra brown sugar should have had the opposite effect. Brown sugar generally lends a chewier, softer, and thicker quality to a cookie. Perhaps it had something to do with your baking sheets or oven temperature?
Also, I haven't tried this recipe yet, but I plan to soon b/c I'm really curious as to how it managed to get such rave reviews. The recipe seems so simple and straightforward, and I know everyone loves the 'saltiness' of the dough, but the amount of salt called for doesn't seem like that much more than what I usually put in. I can only assume that there's some magic to this recipe that makes the whole more valuable than the sum of its parts...but if anyone has any ideas as to what it is about this recipe that makes it so fabulous, I'd love to hear it.
Meanwhile, those sea salt/espresso cookies sound super intriguing, and I can't wait to give that recipe a try! Thanks to Chowser for coming up with it (I found the old thread where you posted your recipe) - it sounds lovely! Although your changes sound like they would yield an even crunchier cookie than the original recipe - am I right about that?
World Peace Cookies
foiegras: thanks so much for that tip! I was planning to send these out as holiday cookies, but now I definitely will do something different.
If you add an egg or two to create the moist version, do they stay good for longer?
Fresh-cut pasta in Austin?
It looks like they might, from their website. Have you tried any of their breads? I'd love to know about their focaccia and whether they have any breads on the softer side...
Favorites from Sunset Valley Farmer's Market?
MPH: Sorry, didn't mean to come off snarkey. I just wanted you to know that I had in fact already seen those links, and they didn't really give me the information I was looking for. I know that OP's are often criticized on this site for not searching before posting (which, by the way, I think is unnecessary and makes me really sad to see) so I just wanted to make sure I wasn't branded as such. :-)
Anyhow, fresh kettle corn sounds wonderful, and I can't wait to try it out - it's a shame about those waffles though, I would have loved to try those as well.
Lola: Are the soaps the gel-like glycerin kind, or something else? And are the "cheese balls" balls of fresh mozzarella?
Also, general question: do the vendors take credit cards, or is the market a cash-only sort of place?
