lovebenton0

I knew I could count on someone to call for the Q! Yeah. County Line is on my list. Stubb's -- started in Lubbock and moved to Austin about 30 years ago. 8th and Red River. The live music and Q place in Austin. So . . . BBQ? Which places do you remember? How have BBQ restaurants changed? What about the old gas station bbq pits?

Here is a pic of the original Night Hawk restaurant from UT's History Center photo collection. (Sorry, I typo'd the name in the first post. ) And, fifi, there was a Night Hawk restaurant opened in Houston, as well as one in San Antonio. The guy was cruisin'. The restaurants closed down one by one for various reasons, mostly through the 80s -- changes in eating habits, economy, loss of fire for a location and the new place never caught on. Just wasn't the same. The last restaurant, that had been bought out from the Aiken family, was the Frisco Shop. The Frisco Shop is still open for business -- and one of the few places you can get scrambled eggs topped with chili. Mmmmmmmmmm! (A dish I was raised on for breakfast -- Dad loved it, I don't know what his background on that was. I never knew then it was a Night Hawk thing.) There's a lot of history in the Night Hawk/Harry Aiken story. He was one of the first to employ across racial lines, and across gender lines for management positions (during WWII he trained and promoted women), many years ahead of his time. You can see his mixed bag of employees in the above photo link from 1935. If anyone wants to read an in-depth article on the history of the Night Hawk the Austin Chronicle did a fine job.

If I'm not mistaken the blood sausage chorizo you refer to is morcilla, or similar to that. It is a solid sausage, not for crumbling.

Let’s get into more history here. (The Dallas group started this. ) Inspired by fifi’s recent Houston restaurant history thread -- and by fifi herself -- I’m laying out some history/memory sparkers here. I’ve been in and around Austin for most of thirty years so . . . I tried to organize a bit along chronological lines. Please keep in mind I said a bit. Jump in anytime! Nighthawk -- Gone but not forgotten by many Austinites. On Christmas Eve in 1932, Harry Aiken opened the Nighthawk; burgers were 15 cents. Known by many Austinites still around now as one of the steakhouses to go to in the 70s and 80s. Threadgill’s -- Serving up good food to Austin since 1933. Famous for their chicken fried steaks, chicken livers (at least the chicken livers are famous to me!), mountains of real vegetables, live music, and an historical building in the original location on North Lamar. One of the first places I ate in Austin when visiting back in the early 70s. Second location is south of the river. Am I right that the second one opened in the ‘90s? Everybody needs a Threadgill’s. The Tavern -- 12th St. and Lamar. The Tavern opened the year they shut down Prohibition, 1933. Long been a place to drink beer and stuff down burgers and apps for college students, neighborhood regulars, and other folks. It’s been flooded, more than once, closed down, renovated and back open again. It’s dim, it’s woody, and looks like a chalet plopped down in the middle of Austin. But it’s still there and deserves a mention. Now they serve breakfast. Green Pastures -- Originally a private residence of John Henry Faulk, then his sister, Mary Faulk Koock who opened the restaurant. Serving food to the public, for actual cash, since the 40s, Green Pastures is a location to be enjoyed. According to recent reviews, the new chef Charles Bloesma is moving this historical and culinary institution into the 21st century. Driskill Grill -- In the historic Driskill Hotel downtown. I don’t know when the Grill opened for business and have only been there twice. Recently several of us enjoyed a wonderful early evening drinks and appetizers b/day party for a friend in the Grill. Maybe one of you can fill us in on the history of the Grill. Castle Hill Café -- Open since 1986, Castle Hill Café is the nice little casual place near downtown on 5th St. you go to for fine dining. They change the menu at least one a month and never lack for business. Old Pecan St. Café -- Been around since I was first coming to Austin in the early 70s. Think they opened in 1970 actually. An old-timer on 6th St. before that was even a River City concept. For me it is memories of long walks in the evening and stopping in for good coffee and a rich desert. Kerbey Lane Café -- All right I have to say it. Pancakes. I know about all the other stuff they do -- but for me Kerbey Lane Café means those best ever gingerbread pancakes. And they’ve been doing that since the mid-80s. The Filling Station -- Across from Palmer Auditorium, and just down the block from Sandy’s. One of the theme restaurants in town. Filling us up for about 30 years. Dan’s Hamburgers -- Remember the Dan and Fran burger saga? Perhaps somebody else can give us more on that bit of Austin’s cheap eats history. Sunday mornings, a two block walk to the N. Lamar location for a sinfully, sleazy, good breakfast of eggs, biscuits and gravy. Huevos rancheros. Or thick sliced tomatoes and a fried egg on toast. Had a friend who was working overseas; when he came back to the States the first thing he wanted when he got off the plane at old Mueller Airport was to hit Dan’s for burgers, those crispy thin onion rings, and about the best shakes in town. Hut’s Hamburgers -- Need I say more. On the cheap eats list, voted best burgers from 1987-1996. Sandy’s -- Walk up for burgers and the real frozen custard in town. Sighs and laments. The last place I had a good frozen custard was in southern Mexico off a street cart. ZTejas -- Fusion -- Opened in 1989 with “New American Cuisine” by Jack Gilmore (and one of the best brunches in town IMHO). A newer step in the food scene here -- Mexican/Cajun/Native American. Love the fried spinach and Navajo bread. And now a word from you all. Please. I’ve barely scratched the surface here. The famous, the infamous, and the not so. What eateries stand out in Austin’s restaurant history to you?

I also keep a notebook. Lots of recipes, notes and dates, including my garden notes on which variety and the quality of vegs and herbs I want to remember to grow or use again in certain recipes. Same for quality of peaches, grapes, wild onions, garlic, etc that we have as bounty annually. I used to keep everything in handwritten journals -- that advanced from keeping a file of loose sheets. (I still have a very large, overstuffed envelope of those that I need to transfer.) But now that my vision and my handwriting are not as consistent I find it easier to make bare notes in the kitchen then do the real writing in a word doc. I learned the hard way when the old computer died an ugly death to save the file on a disc or CD, and to print out on a semi-regular basis.

I know I'm about a day behind on this but just got to read your blog -- which I'm enjoying immensely. We have Malt O Meal down here in TX. Hot cereal just isn't my favorite, but I made lots of it while my son was growing up, for he and his dad. Now my son lives in Kenosha and makes it for his son. Great to see someone charging into new culinary territory. Food looks wonderful. And don't ever feel bad about the bread! Picture perfect is nice, yeah, but homemade goes so fast who's going to have time to complain? Or even want to. Have fun! And thanks for sharing all the meals with us foodies.

I have to agree that if I'm visiting an area I want to indulge in the regional cuisine. And the Southeast is overflowing with good food. But living in AL (Tuscaloosa area while in grad school at UA) I did find that there are good restaurants to be enjoyed. One of the best Mexican restaurants I've ever been to (and I live in central TX) was Pepe's in Tuscaloosa. Family owned and run. Family recipes not downed for local Southern tastes. The same scenario for a fine Thai restaurant. So many different groups of people have come into the South and bring their culture with them. So sometimes when one is living somewhere you like to eat outside your region, in the South as in any other part of the country. On the other hand nothing beats sitting down at the local catfish place and having a bowl of coleslaw and plate of cornbread set in front of you while you wait to order. Sweet Tea, of course if you want it.

Looking much better and happier for the cook, Dave. If you're going with the red possibly red ceramic knobs on the cabinets and drawers pulls . . . even a painted red backboard in the top of the new work space.

Instant polenta is not bad stuff! We like this formula with garlic chicken and grilled squash. Cook: 1/3 chicken stock, 1/3 water, 1/3 cream 1-1/2:1 instant polenta to parmigiano salt to taste (remember the cheese is salty) Then stir in: handful (you decide small or large) of lemon basil sprinkle of crushed red pepper 1-2 cloves garlic, minced and quickly sauteed Cook another few minutes. To serve let sit for at least 30 minutes, covered. Or roll up or pack in loaf pan and chill to fry later. If fried this is good topped with thick golden grilled onion slices and generously drizzled with a basic fresh tomato/basil sauce.

Carnitas with Squash 2 lbs cubed pork 2 cups chopped tomatoes (3 medium tomatoes) 1 cup diced onion (I like sweet yellows in this) 1/2 cup diced chiles (I usually roast Anas for this) 2-4 cloves garlic, minced 1 tsp ground cumin 1 Tbsp Mexican oregano to taste (optional here) 2 ears fresh cut sweet corn 1 1/2 lbs Mexican squash (calabacita, or tatuma squash, or zucchini), cubed 1 tsp salt (or salt to taste) 8 to 12 oz beer Toss cubed pork, those big meaty pork ribs are great for this, with salt and red pepper or paprika. In a dutch oven or large skillet add 8 to 12 oz beer and the pork. Simmer down. Brown pork until you get that crispy outside. Saute onion, chiles, and garlic. Add tomatoes, Mex oregano, and cumin. Cover, reduce heat, and simmer for about 15 minutes. Stir in cut corn, squash, and salt; cover, and simmer for about 30 minutes.

aka Cinderella pumpkin, aka Soup Pumpkin They may have called it a French heirloom squash at the store -- but squash and pumpkins, oh so close cousins. You might like to check out this link. Seems to be very appropriate for several culinary uses.

Wishes in one hand . . . New counter tops for the kitchen, with butcher block and marble or granite sections. New kitchen floor. The miraculous appearance of my incredibly wonderful Chambers Range (with the single/double/triple well pot! and the topside griddle and broiler) that I had to give up years ago (because there was no place to put it in the new house ). If not that then a lovely new gas cooktop, Santa. For the stocking (I have a big one ) I'd take a new breadboard, bread/pizza stone, a microplane, and a gift certificate for rides to the markets I want to shop. And if anyone wants to send this list to my Santas -- just let me know.

In case you want to take a bit of it for a little spread: Smoked Salmon Spread 10 oz smoked salmon 8 oz softened (fat-free/low-fat or regular) cream cheese 1/3 cup sour cream 2-3 tbsp minced fresh chives 1 tbsp dill (dried) /2 tbsp if fresh 2 tbsp fresh lemon juice 1 tsp Worcestershire sauce 1/4-1/2 tsp lemon pepper (to taste) 1/4-1/2 tsp garlic powder (to taste) Remove skin from salmon and discard, then break up salmon into several pieces. Put all ingredients into food processor. Quick Pulse, several times, on medium setting until throughly creamed, about 30 seconds total. Spoon into serving dish and chill for at least an hour; up to three days before serving. Good for dipping with crackers, spread on toast triangles, and makes great sandwiches. *note: the garlic powder gives an easy and creamier result than fresh garlic

We too had it cooler -- athough in Central Tx that was not a bad thing. The tomatoes produced for a longer period than usual because they weren't boiled in their own skins, but some of the peppers actually like it hotter than it has been. No luck with the heirloom tomatoes this year, but the old standby beefsteak, sweet cherry toms, and Super Fantastics did well and were 'licious. Eating the last of those, they're in the kitchen window basket now. And we will sigh when they're gone. . . Under things that were not a wild success this year I would have to say that the squash was great while it lasted just didn't last long enough. Not hot enough for the banana peppers to be really prolific. The Snowy Eggplant was truly the sweetest and firmest flesh eggplant ever but I will plant it in a different location next year as it did not like the front bed. Still, can't complain all around. The weather was kinder to the herbs and the Japanese eggplants will continue to produce until December sometime unless it gets really too cool. Usually there is a break, a rest for them in the heat of mid-August to mid-Sept, then they pick back up as the days are no longer near 100. Since it was so much cooler than usual here we haven't had to go without eggplants at all. The Tabasco peppers do like more heat but they have been so prolific -- just longer in getting there -- that I have two quarts of pulp to add to the other jars aging in fridge. (The oldest aged pulp which is being bottled now is three years old and flavor pops with a fire.) The rest of the gardens, veg and herb, have fared well, as have our tongues and tums. A satisfying season for us overall.

Funny, first places I ever had a Scotch Egg -- and they are good! -- was at Renaissance festivals 20-25 years ago. They are a standard there and very popular for the early morning with strong coffee or tea. Served warm (mostly in the morning) or cold later (you can ask for the warm) with dijon style mustard, or a sweet jammy spread. We can get them here at an English style pub -- The Dog and Duck in Austin, also the best fish 'n chips in town.

I've done this before. Had a full size sheet in a kitchen several years; I painted it with good results. I would suggest that you prime pegboard (if not pre-primed) and paint with a gloss. The objects you hang will tend to transfer metal marks eventually and the gloss is much easier for upkeep/cleaning. Kitchen is looking better already, Dave -- and this thread is a great resource. Anticipating more pics.

Me too. Chicken larbilicious.

Great 'logue, delicious pics. Thanks y'all. Middendorf's thin fry catfish and gumbo -- and Interstate BBQ in Memphis -- three of the things I miss the most about travelling the Southeast doing research! Did you get to Interstate on the return trip, Brooks? And, yeah, Waffle House was always a must at 3:00AM. Couldn't deny my doggie one of their egg and bacon sandwiches either.

Dinner tonight -- larb made with lightly pecan-smoked chicky leg rescued early off the grill last night, and some of yesterday's batch of chicken stock as a starter. Prik Khing (Maesri paste) for the main course. The Chinese long beans have been ugly at market the past couple of weeks but the baby green beans were slender and lovely so I went with those. No complaints around here. Larb with Romaine and rice Prik Khing

I could foresee a multitude of dittos here. Nevertheless, Peter, thank you for spending time with us this week. I look forward to putting much of your fine advice to the test, and expanding my reading and kitchen arts through your books.

Great blog, Kristin! Enjoying reading along and feasting on the photos! We also had a sports day when I was in school. We called it Field Day. Same categories of events but also without the dancing. That was reserved for another day.

It amazes me that as increasing numbers of people -- and their doctors -- have become more conscientious about what we eat, food purveyors continue to increase the portion size on your plate. I only hope that the trend toward half portions will expand -- even at 75% of the full size price. Better that than the inevitable expansion we would all experience if we ate every bite on those overloaded plates. How many of us can sit down and eat a pound and half of food at one meal? It has become less appetizing to order an appetizer when you know you won't be able to finish the main course. If I do order a regular meal, as opposed to a half portion, or smaller choices from soup/salad/appetizers, doggie bags are it for me when the food just goes on and on.

OK. Fixing Rye bread lesson one. Swedish Beer Rye (seedless) Formula: 1:1 bread flour to rye flour (6 cups total for two loaves), 14 ounces beer; 2 Tbsp granulated yeast, 2 tsp salt (I waited to add salt as suggested on other thread), 1/3 cup butter, 1/2 cup molasses. Mixed half of the flour with beer/molasses for reaction time before adding yeast and remaing ingredients. I turned dough during the bulk fermentation. The dough had a fine rise. Not overly long, about 80 minutes after last turn. Room temp was 80 degrees. No AC on to blow cold, and I did as I generally do -- raise buttered dough, and proof (buttered or egged, depending) dough in a cupboard with partial saran and a damp cloth cover. Turned out onto board. Shaped gently, buttered, spritzed with water, and proofed until almost doubled in size -- about another 80 minutes. Dough began to form open windows in the crust. I baked it at 350 for 40 minutes with a steam pan in the bottom of the oven. Got some oven spring out of it, but that made splits larger. It was not smoothly beautiful. Very good flavor (which never seems to be the problem with my rye -- it always tastes good!), has a good texture, nice irregular though smallish holes (1/4 to 1/3 inch) in interior, and enough tooth to the crust. Made a good sandwich/toast bread. Crust fix is next I suppose. Any comments on this, Peter? Anyone?

Thanks, Peter. It is hard to find a good rye bread. And I do prefer baking my own (for pleasure and flavor/texture) over what I can usually get in this area. I planned to start a sourdough rye, but will go with a straight yeast for the purpose of following your suggestions. I have a basic bread book by Dolores Casella, A World of Breads , published in 1966 that I use as a basic formula reference, tweaking as I go along. (Just can't resist that.) But I will cut the tweaks this time and let you know how that works out. If it's beautiful I'll post a pic, otherwise we'll just eat it.

Too true! The Chicago squares are it! They allow for a super thin and crispy crust without losing the goodies on top when you pick it up. I still cut my Chicago style pizza in squares! Was taught by one who knows the crust -- he worked in small family pizza joint in Mundelein for three years, learning at the elbow of the master.