Lone Star
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Posts posted by Lone Star
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No, not there you silly man! I remember reading it.
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Yeah, Yeah, Yeah. Blah, Blah, Blah.
I am posting a recipe in recipe gullet now, but I still say I put it somewhere on this site.
Sorry for the trouble. You made a valiant effort.
I know where you put it.
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"Darker than midnight under a skillet"
"He's all broth and no beans"
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I wouldn't be surprised either. I always thought it was a strange place for Annie's anyway. I don't think it would hurt them at all to move, but hopefully they would stay in the uptown area and not downtown. I haven't been there in a couple of years, but could see them putting some high rises there. As above, that is some pricey real estate!
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There is an Indian/Pakistani market on Highway 3 called "Clear Lake Grocers" or Clear Lake Market". I go there several times a year when I need items for a curry dinner. They have lots and lots of "mixes" to try and make at home, as well as some fresh produce as well as frozen foods. Jars of Ghee and Indian Basmati rice also keep me going back.
This weekend they were selling sambusaks at the checkout counter which were delicious.
They also sell fresh nan. I bought some frozen chipatis, but they did not turn out too well. It may have been operator error.
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I believe that's true, fifi. I think Argentinians are proud of their grass fed beef from what I've read.
btw, Lone Star, why would you want lean hamburger? If it were me, I'd be adding fat back into that ground beef when it's ground like is done with game animals and most sausages.
There is some fat to the ground beef, just not in the amounts of the watery greasy stuff from the ground beef I have bought at the grocery store.
The only time I have to add a little oil - just a touch - is to kept patties from sticking to the skillet.
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I don't know if I agree with the statement "cows don't eat grain naturally" though. They will if they can get it!
I saw one eat a bag of marshmallows left out by a fire ring once.
In times of drought etc... we burn pear for them.
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We get our beef from my husband's family ranch down in South Texas. The beef is processed at his Uncle's meat market in Devine and our freezer is always full. Our cows mainly eat coastal, with the occasional bucket of cubes (cow candy) to get them to move where you want.
I have run out of our beef several times, and have bought ground beef at the store, and I am always amazed at the amount of water and fat in the store-bought. It is terrible.
The beef we use is so lean I have to add a touch of oil to the pan when cooking burgers to keep the meat from sticking.
I had never really thought much about it til all of the mad cow business, as we have always had this beef.
I suppose finding a local or small rancher and butcher would be the best bet.
Hmmm...gives me an idea for some business !
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My sister would make a sandwich out of cold, congealed chili and miracle whip.
I could never even look at it.
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I don't know about KC, but our current president is a big fan of Mr. Coopers bbq in Llano, Tx. That is who he gets to cater his barbeques in Crawford.
"Home of the giant pork chop"
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My granparents ran a fishing camp on Lake Buchanan, and my grandfather ran the trot lines every day so they had tons of fish. My grandmother always froze the fish in milk cartons filled with salty water. I guess the ziploc bags are a more efficient way to do it now though! We would have a big old fish fry several times a year and it was always wonderful.
I have had problems with getting my cornmeal to "stick". Last weekend we had a small fish fry and I used self rising cornmeal and it made a very nice crust, but I really prefer plain old cornmeal. Any suggestions?
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Some Tex-Mex places just serve the basic guacamole - mashed avocado with lime, then others, such as Cafe Adobe in Houston, make the most divine "de-luxe" version ( which is similiar to the way I make it at home):
lots of diced tomatoes
lots of diced onion
garlic
lemon or lime juice
salt
cayenne
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Several years ago while visiting in Shreveport, we were taken to a place downtown that served wonderful catfish, but I cannot remember the name of the place.
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The only thing good at Panchos is the never ending supply of sopapillas!
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There is another Hong Kong Market at Beamer and Scarsdale
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For the best and biggest Cobb salad you have ever had , along with bodacious burgers and sandwiches, go to BARNABY'S CAFE on Fairview. We go there often for lunch and everthing is fabulous in a very eclectic setting.
For good old get-your-fix Mexican Food, the SPANISH VILLAGE on Almeda (not too far from the stadium!) . The place is 50 years old and looks it, but it is always crowded at lunch time.
For Chicken Fried steak or the choice of bbq - you cannot go wrong with the mention of Hickory Hollow in the Heights.
Have fun!
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I have enjoyed the Fall Creek Chardonnay. It is made at at small vineyard in Tow,TX, not far from Llano on the beautiful Lake Buchanan.
I also like Llano Texas White.
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HE/SHE's so ugly they fed em bisquits with a slingshot.
HE/SHE's so sorry they had to tie a porkchop around their neck so the dog would play with em.
(Bless his/her heart!)
I'm gonna <insert whatever here> if it hairlips every cow in Texas.
(I have heard this one since I was young and it still makes no sense. It is useful for driving Europeans crazy.)
I always heard it: "If it harelips the govenor".
One of my Grannys favorites :
"We've got enough here to feed Coxey's army"
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"That's the way the hog ate the collards."
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Y'all are missing the most important ingredient in the making of a good chicken fried steak - the sack.
Chicken fried steak, like fried chicken cannot be properly prepared without a brown paper grocery sack, preferably from the Piggly-Wiggly or the Winn-Dixie.
The flour, salt and pepper (and a little garlic powder if you are feeling wild) are thrown into the sack. The tenderized steaks are thrown in after they have been drenched in milk, or not, and the top of the sack rolled down three times. Then you shake the daylights out it and place your perfectly coated steaks in the hot oil.
This is an essential ingredient and should not be overlooked.
And please - keep the brown gravy away from your delicious chicken-fry! Brown gravy is for hamburger steaks and roast. It will ruin a good chicken fried steak.
The only time rice is an option is when you are too lazy to peel potatoes.
btw - my daughters name is Carla Jo.
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Great article. I have not been to the Saturday market yet but will go soon!
I have had lunch a couple of times at Onion Creek when it first opened. Sandwiches and chips, not a very extensive menu at that time. I have not been in several months. It is very nice inside and on the patio, a perfect place for weekend coffee or hanging out after work with drinks. Very diverse crowd.
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The El Rey - the only place I can think of where you can get drive-thru flan.
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One of my children does not like black-eyed peas. How that happened, I do not know.
He is so afraid of what will happen if he does not eat them on New Year's day, he carefully counts out 13 (one for each month) , and chokes them down.
It is always entertaining to watch.
I don't know about the purple underwear thing though. I will have to give that one some thought.
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I have my great-grandmothers #12 skillet that I have used for over 20 years. It is over 100 years old, and I wash it with soap and hot water, just the way she did.
I also have my grandfathers huge cast-iron kettle that he got from his grandfather. It has been used over many, many campfires and I will not fry fish in anything else. I also clean with mild soap and dry, just the way he did.
I never knew there were so many different opinions and methods regarding the humble cast iron!
Peanuts in soda
in Ready to Eat
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They have to be Spanish peanuts!