bleachboy
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Posts posted by bleachboy
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Is Houston's strictly a Texan chain?
The first Houston's restaurant was opened in Nashville, Tennessee. The one on West End says "The Original" on the sign.
When you say, bleachboy, that " It remains to be seen if the food will stay good" are you inferring that the food supercedes the dress code issues?Yeah. I'll admit, I like Houston's a lot. Their bar is good, their burgers are good, their club sandwich (Saturday only?) is the best. The dress code issues don't bug me as much as the employee-relations issues. I don't dress like a slob to go to any restaurant, but I don't like going to restaurants with disgruntled employees. Admittedly, the employees at the Houston's I frequent don't seem too disgruntled, but they have told me their gripes, because I go there about once every other week for lunch and a G&T so most of 'em know me.
Long and short: As long as they don't change the food, the change-of-management doesn't bug me. I think they're doing this to say, "We Are Not A So-Called 'Casual Dining' Restaurant," which is just fine by me.
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I think I mentioned this on another thread, about the hat etiquette. I do approve of that step -- I hate seeing men wearing hats while they dine. It's a simple rule, no hats inside!
The guy who founded Houston's (in Nashville) sold the chain sometime early this year or late last year, according to a Houston's employee. They have also incorporated some policies unpopular with the waiters and bartenders, including a requirement that all employees wear freshly laundered and starched (with crisp fold in sleeve, etc) white shirts -- instead of black. They also got rid of the "guns" behind the bar, which I approve of.
It remains to be seen if the food will stay good.
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Okay, listen. This is getting way out of hand. Somebody needs to test these recipes, feed them to a judging panel, and post the results. Otherwise I'm going to have like 8 bookmarks just for carrot cake alone!
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I'm tellin' ya. Sure, maybe it starts out with "open two cans of pork & beans" but the recipe I posted will yield baked beans that everybody will love. Hey. Don't knock it 'till you tried it. Everything in the world isn't cassoulet. :D
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i think it's clear, though, that people think it's cool to hate emeril.
People definitely do seem to think it's cool to hate Emeril -- unfortunately they're wrong. Hating Emeril is so last year.
Whatcha wanna bet that if Emeril started posting on eG, you'd see some Bourdain-style ball licking going on?
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The recipe I use for baked beans is from some Better Homes and Gardens cookbook from the 1950's. It rocks. You take two big cans of Pork 'n' Beans and layer it with 3/4 cup brown sugar and about a teaspoon of dried mustard, mixed. Then you top with 8 slices of bacon, cut into pieces, then 1/2 cup catsup. Bake at 325 or so for a couple of hours. Yeah, it's lazy and "non-foodie", but damn, it's good. I often also add just a dash of "instant minced onion" to complete the equation.
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The wife and I went out to Schlotzsky's this Wednesday afternoon, after I read this thread. We actually went out to run about six errands, one of which was "eat lunch" -- I told her Schlotzsky's, and she agreed.
We drove past the location near Green Hillls mall, and it was closed. The sign said something like "LEA E INFO 555-1212" so I think it might have been closed for a while.
Kind of pissed us both off -- Marissa said, "Damn, Don, after you mentioned Schlotzsky's I really sorta had my heart set on it!" Me too.
I'll try the Opry Mills location tomorrow.
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I know that Wild Oats (and presumably other "organic/gourmet" groceries) will definitely let you sample any produce you ask to sample. I dunno if they'll put it in a display, but at my local Wild Oats they have signs posted that say you can ask to taste things. I've never tried it -- usually if it's some exotic piece of produce I (or my wife, usually) will just buy one and try it out.
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Hmmmmm, not bad! Tho' I'm not a dipper, and ranch dressing really isn't my bag, I DO like Italian..MEN! Also, I lead allll my teams to stupendous victories using my as yet unequalled scholastics and treat them all to lobster dinners with my fortune gained through my greatest invention, the internet, of course!!!
Nice to know I'm not the only one up late drinking on a Thursday night!!
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I have a Salter Model 3001. While I won't say it's mind blowing or anything, it works one-hundred-percent just fine for my amateur baking needs. I find a digital scale so handy that my cookbooks are full of pencil notations of the weight in grams of dry ingredients.
My scale is very thin (it's placed vertically on the cookbook shelf -- I don't use it every time I cook), lightweight, accurate, and extremely easy to use, with only three buttons, one of which is "off". I would recommend this scale.
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Blue Cheese fans are among the wittiest of salad dressing users - or at least they think they are! They are most likely to be middle-aged and male. Although they do have concerns about exercise and healthful eating, they usually do not participate in a regular fitness regimen and tend to favor leisure activities such as reading and watching television. Like Italian dressing lovers, people who favor Blue Cheese are also adventurous eaters.
How apropos! Think "expense account steakhouse".
But wait -- I'm a Scorpio, but not a dipper! This is pseudoscience!!!!1!!@!
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On "coddling"...
IIRC, both my (new) Joy of Cooking and How to Cook Everything recommend "coddling" the egg by pricking it with a pin and boiling it for about a minute, in their recipes for Caesar Salad. I made it a few weeks ago -- I think from the Bittman book -- and my dad coddled the eggs for me (he likes to help cook) -- he didn't fuck it up, so I'd guess that it's a foolproof method not requiring specialized equipment.
I don't know what a "coddling device" would look like, but I can imagine it's just to help the egg keep a certain shape, which doesn't matter at all if you're going to make a dressing with it.
EDIT: Whoah. Now I know what an egg coddler looks like. Props to Chef Fowke for that cool-ass link. Here are the photos of a bunch of coddlers from that site. So now I wonder.. what is the purpose of the hole you're supposed to punch in the egg shell? Just what in hell does the egg coddler actually do?
What is the purpose of the coddling, though? Does it help thicken the dressing? Or is it just to alleviate concerns over using raw eggs?
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...though he does make lovely toast dope
I prefer my dope smoked. *rim shot*
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Went to my MIL's house today with a six-pack and a sauce bribe, and she taught me how to make homemade pasta.
Homemade fettucine with butter and parmesan. Chicken scallopini. Green salad. Garlic bread.
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I really think it's some form of sour grapes.
People act like the man isn't a "foodie" -- he's more foodie than you'll ever be.
Hell, he passed up a scholarship at the Julliard School of Music to become a chef instead.
BAM!
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Please, whatever you do-go to the Monteleone and have a Sazerac while riding in the Carousel Bar.
Those bartenders know their trade well. I highly recommend their Ramos Gin Fizz - I think they do the best in the city.
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Hellman's mayo and heinz salad cream. Absolute essentials.
Okay, my interest is piqued. What is Heinz Salad Cream? I'm assuming that's a British invention. I've never seen it here in the USA.
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Mayonnaise has more appeal for women, and they are directionally more likely to use it, and use it more frequently, than men. Half of the consumers who named mayonnaise as their favorite condiment are introverted and are less likely to be competitive, athletic or risk-takers, while the other half rated themselves as the most ambitious of all condiment devotees. As such, mayo buffs are equally split between being social butterflies and leisure-lovers. Twenty-five percent of those surveyed use mayonnaise more often than any other condiment.
I must be lame. Actually, I can't get enough of mayonnaise, whereas my wife pretty much hates it. Seriously, I'll put mayo on just about anything if given half a chance.
However, I'm definitely introverted and less likely to be athletic for sure. Dunno about the risk-taker part, but this study actually seems to have at least a little merit for me.
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I really never eat there, but I have thought the sandwiches were pretty tasty whenever I have eaten there. Assuming they're not already closed down, maybe I'll go get one today just for the "swan song" factor. I seem to remember I like their roast beef and cheddar on the chewy bread, with mayo.
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bring your favorite cow – the authentic, living, four-legged bovine variety -- to any participating Dairy Queen or DQ Grill & Chill location nationwide from 2 to 4 p.m. on Tuesday, August 24th for a coffee break, and receive a free MooLatté
Huh? That's a pretty lame publicity stunt. I have serious doubts anybody's going to go to the trouble of transporting cattle to a Dairy Queen just to get a free MooLatté.
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I always use Beefeaters.
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Just a word on Plugra, BTW. I don't actually use it. I used to, and I know it's all the rage.
Organic Valley has 2% higher butterfat and it's $1 cheaper where I am.
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Olive oil, Plugra, duck fat.
Word.
Baked Beans
in Cooking
Posted
Now that sounds pretty damn interesting, actually. Pretending for a moment that my sister isn't deathly allergic to peanuts, do you just add the nuts straight or do you toast them first?