chowmick's Profile
Clayudas/Tlayudas in ATX???
Has anyone spotted anyone selling tlayudas (clayudas) around town? They are large Oaxacan quesadilla-like units with a filling of black beans, salsa, and lotsa Oaxacan queso blanco, then topped with sliced grilled meats.
Please review/critique my plan and logistics
ditch Iron Works, sub Live Oak BBQ (all is good)
on Lockhart leg ditch Black's, and go 15 miles down the road to City Market in Luling (especially pork ribs and sausage)
on Sat hit Snow's (be sure and get some pork loin) and then Louie Mueller's and Taylor Cafe (especially turkey sausage and fatty brisket) on the way back to town
on Tuesday hit JR Mueller's new spot on South First (since you will have already been to Louis Mueller's)
check Franklin;s schedule online, and get there by 10:30 am at the latest
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City Market
633 E Davis St, Luling, TX 78648
ATX Chowhound Board
What happened to this board? It just vanished, and has been replaced by the incredibly lame and unreliable Yelp and the rest of that ilk. Some posters on other sites are saying that it's because of some volunteer moderator who has been deleting a lot of posts...I have had posts deleted, so can relate. This used to be the best site for ATX food info, and it's dying a slow death.
Can we defeat this moderator and take back our board? Do the uber Chow superiors know the ATX site is in massive decline? What the hell? mick
Memphis commissary kitchen space?
Does anyone know of any part-time commissary kitchen space available in the greater Memphis area for some clean and well-organized folks? Thanks.
There HAS to be a good Thai restaurant here...
...put more simply, there is excellent Thai food in ATX...you just don't know how to recognize it.
Live Oak Barbecue in East Austin
Yo Carter B.: Texas Sausage Co.......2915 E 12th St . Franklin's uses them also. Retail and wholesale.
There HAS to be a good Thai restaurant here...
Mam's is the most authentic Thai food in town, and I would encourage you to visit Thailand and eat actual Thai food to compare. There is nothing the least bit "fusion" about Mam's menu. Titaya's would be better if they could kick their red bell pepperhabit.....not the least bit authentic, and used to stretch a dish's volume with cheap veggies that idiot Americans think are the real thing. You never see red bell peppers used in Thailand, unless you go to an Italian resto in one of the big cities......
Caldo de Res
killer bowl of Caldo de Res at Mi ranchito, FM 1626 at Manchaca Rd. Melts in your mouth like mom's pot roast, loaded with veggies, very rich and flavorful stock. Comes with side of onions and cilantro, and they have 4 different salsas you help yourself to, mick
Staying in Buda, anything close and delicious?
Nona Gina's Italian in downtown Buda...Renzo rocks!
Thinking of moving from Brooklyn, NY to Austin--what would I be in for, foodwise?
mandmbklyn:
Please bring me some Mysliwska Kielbasa (it's the double-smoked hunter's sausage) from Steve's Meat Market on Nassau in Greenpoint when you come down. As much as you can carry! Steve's doesn't ship!
chowmick
Tamales for Christmas Party
Evita's Botanitas makes kick-ass tamales, but call soon.
Track Leo down through the farmer's market for some of Oaxacan Tamaleo's tanales.
Both are excellent and huge.
Need Some Recommendations for Places to Eat in Austin
Bars: I second Ginny's Little Longhorn, & Cedar Street. Don't forget LaLa's Little Nugget on Justin Ln , The Pier, The Saxon Pub (music), Horseshoe Lounge, Dry Creek Cafe, and The Carousel Lounge.
Best Brisket: black's?
For brisket I'd have to say Snow's, which is tender, moist, and flavorful, with medium smoke...cut from the fatty end. While there, definitely get some of the pork shoulder....maybe the best BBQ pork i've ever eaten. While in the neighborhood, get some brisket from Louie Mueller's also: a totally different style, heavy on the spiced caramelized bark, and much smokier. A contrast in styles, and both excellent, but damn that Snow's pork shoulder is fine.Snow's= Sat 8am until they run out around noonish). mick
Best Salsa in Austin
green sauce at El Regio
green sauce at Taqueria Piedras Negras
all of the 5 to 6 offerings at Evita's Botanitas (especially the chargrilled ahumdo serrano unit) used for their chip tower
tlaquepaque at Regiomontana
Anyone tried Segovia?
went Saturday: meatballs with almond sauce were okay, but bland...would have had much more flavor if the almonds had been toasted as they should have been; tortilla was a disaster: basically a few big cubes of leftover spuds in egg custard baked in a pie pan....ratio of egg to potato was way too high, spuds should be thin sliced and cooked slowly in olive oil, etc; paella was a disaster: tasted like yellow Mexican rice mix, no saffron flavor, no veggies except for frozen peas, dry chicken that looked and tasted suspiciously of Sysco frozen pulled chicken meat, sausage was Ekrich brand garlic and nowhere near any Spanish style sausage, rice was overcooked and long grain with zero socarrat (rice crust)...instead it was plopped down in a large bowl looking all the world like mediocre cafeteria pilaf; suckling pig has zero crunchy crust and the chunks were too big to have come from a true suckling pig (unless this pig had really bad separation anxiety when the weaning part came around)....sauce was orange marmalade with horseradish; Fireman's # 4 came out lukewarm; service was okay, once he saw us; entry needs a screen to block the hot air and sunlight gushing in every time the door opens; floor manager looked terrified and was shaking badly when pouring water; looked like the prices had risen in some cases by 40% over the original posted menu rates (which I fully expected). Overall, if you've never been to Spain, or have never eaten authentic Spanish cuisine, you might like it just fine....if you have, then you'll be disappointed. It's early yet...let's see how they respond to a crowd and if the chef/owners realize that Austin diners are a bit more sophisticated than they thought.
-eddy
What happened to Din Ho?!!
Take her to Asia Cafe at Spicewood and 183 (in the back of Asia Market), and to Pao's Mandarin House at Lakeway (order from the Chinese menu), China Palace on Airport (again, the Chinese Menu), dim sum at either Shanghai or Chinatown, culinerd
Fuegos
they had to shut down for several days so that they could dig a draib line and chip concrete for a new soda dispenser....they are open, and good, m
Curra's out of tamales!! Where to order??
oaxacan tamaleo, on hwy 71, not too far west of the overpass where hwy 21comes in...best tamales available
Three Forks
''strange taste' and 'soft consistency' could possibly have been related to an excess with a dry-aging process, or the diner was not used to the taste of dry-aging. Their website doesn't say if they are dry-aged or wet-aged, or give a time period for aging, only that the steaks are USDA Prime
Coffee Roasters
...once you've been to Anderson and Company, why would you go anywhere else?
Chinese roast duck (moved from Austin)
I agree with sambamaster mike: Backstage Steakhouse Ray Tatum's duck is some of the best in the area. The way to do it is the Chinese method (which you can do at home): Trim the butt fat and neck, save the innards for stock...season with pepper and soy and steam for about 40 minutes (to remove the subcutaneous fat). BTW, everyone should have a Chinese duck steamer at home....available at MT or Hong Kong Mkts, and you can steam 6 ducks at a time in the big ones. Take the steamer jism and ladle-off the fat layer (easiest when it chills and congeals), to be clarified over low heat until all of the non-fat liquid has boiled off....filter and reserve to sauté anything. Use the steaming stock for broth for anything, especially if you reduce it so that it gets good and gelatinous. Allow duck to cool to room temp, so the skin tightens up. Roast at 375 or so for about 35-40 minutes. Let cool to room temp, slice carcass in half, and de-bone all but the legs and wings (use bones for stock). Wrap and chill until service. Ten minutes before service, pop in the oven at 475º until the skin gets nice and crispy. For sauces, any fruit-based sauce, any demi-glace based sauce, Creole mustard cream, mushroom cream, green peppercorn, Asian-inspired ginger-chile, etc.
BBQ-THE REAL DEAL?
Alex: If you're looking for cue close to downtown, I agree with previous posters: Ben's Longbranch and Sam's, both are in east Austin and very close to downtown, and any cabbie knows where. Iron Works is for the deep-wallet crowd but a lot of people like it. Art's Ribhouse is on S. Lamar and has some great ribs and brisket (and bluegrass/roots music). Stubb's is known more for music than their BBQ, but depending on from where you come, you might like it. My money would be on the ribs, brisket, and mutton at Ben's or Sam's.
New Strip Center: Braker @ N. Lamar
There is a new pho joint called Pho Danhn (or similar...I was exceeding the speed limit when I whizzed past) with a Grand Opening sign out front. There is also a space, not yet open, with the name Exotic Thai. Does anyone have the dirt on the new Thai place, and has anyone tried the new pho joint?
Also, there is a new ostería, can't recall the lengthy name, which has taken root in the old Ba Lé location on N Lamar, just north of Research. Friends recommend it, and it had a good crowd when I glanced today on a drive-by...any details?
Butcher Shop
the top spot to buy goats and or goat meat is World Halal Market on the NW corner of Rutland and N. Lamar. They will sell you any sized portion you want or any cut, or the whole carcass (I wanna say 15 bucks for the whole carcass, but that could be wrong....it is much cheaper than you'd think, I do remember that. ) They get the goats delivered twice weekly from a rancher up near Goldthwaite who has them butchered Halal/Kosher style.
Looking for good grilled burger in Austin
CeC fans should waddle down to Jackalope and give their's a try also....equally good, and a little faster. lots of options
Burger Tex II shouldn't be overlooked either
Artz makes one hell of a SouthAustex burger tambien!
