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Posts posted by franktex

  1. Finally getting around to uploading a couple of my recent bread projects-the first is a couple

    of regular challah loaves, and the second is a Greek take on challah called Tsoureki, that utilized

    a couple of ingredients that I was unfamiliar with, Mastic and Mahlab, which added a really nice orangey flavor, and smelled unbelievable when cooking!



  2. I found a blog with detailed instructions and pictures,  I am so lost without pictures, about how to make a proper dish of migas.  The Pioneer Woman has done an excellent job of creating this marvelous dish.  What is the name of that restaurant she talks about?

    Hard to say where she is talking about because many little Mexican restaurants here in Austin fit her description, and all of them will have migas-good ones too! They're kinda like

    Chilaquiles with eggs!!

  3. Love this topic. Here's a mustard that I make using a local craft stout beer that is outstanding. You could use Guinness, but a more full-flavored stout works best.

    Saint Arnold Spicy Stout Mustard

    Makes 3 1/2 cups

    1 12-oz. bottle Saint Arnold Winter Stout

    1 1⁄2 cups brown mustard seeds (10 oz.)

    1 cup red wine vinegar

    1 tbsp. kosher salt

    1 tsp. freshly ground black pepper

    1⁄4 tsp. ground cinnamon

    1⁄4 tsp. ground cloves

    1⁄4 tsp. ground nutmeg

    1⁄4 tsp. ground allspice

    1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

    2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

    3. Refrigerate overnight and use immediately or refrigerate for up to 6 months.

    It goes great, of course, with brats and beers!

  4. I found this recipe for Fermented Garlic, also known as Black Garlic(I have not tried this yet):

    Making Fermented Garlic

    Soak the whole garlic in water for two hours until its skin gets soft and is easily peeled.

    Soak the garlic overnight.

    Peel the skins.

    Place the garlic on a perforated sheet until it is dry.

    Pack the garlic into the containers.

    Pour the pickling solution, consisting of 4 tablespoons salt, 2 cups sugar, 2 cups vinegar,

    over the garlic and press it.

    Ferment the garlic for two days, then drain the pickling solution

    Add ½ cup sugar to the pickling solution, bring it to boil, let it cool down,

    pour it back over the garlic and let it stand for 1 month.

    Finished product, fermented garlic

    I am thinking that either black vinegar from the Asian market of Balsamic should be used instead of the above vinegar, hence the color black.

  5. I have pretty much purged my pantry of canned products, except for the mentioned staples(tomatoes, tomato paste), I may use a can of corn and canned jalapenos for cornbread, or maybe a can of crushed pineapple for a bbq sauce or to make a glaze for pork, but I have, (thanks you Ruhlman) no longer buy broth,stock, etc. in a can or a box. I think most canned goods are probably best used by taking them to a food bank.

  6. Thanks to everyone's prompt responses.

    baroness-I will try 100% shortening today. They do look like the Chinese version, but lighter and cakey-er(hopefully!)

    Tino-the baking powder is new, -I did toss a 2 yr. old can after watching a recent Alton Brown show though.

    pastrygirl-I'll try a tbsp. next time-mom's recipe just had a 't' so I wasn't sure.

    Is a tsp. per cup a general rule of thumb?

  7. First, here's the recipe:

    Mom's Christmas Almond Cookies

    (btw, best cookies ever!)

    4 cups sifted flour

    1 t. baking powder

    2 cups shortning or unsalted butter

    2 cups sugar

    1 egg beaten

    1 1/2 t. almond extract

    1 t. vanilla

    Cream shortning & sugar-mix together all ingredients and refrigerate for 30 minutes.

    Rool out dough between wax paper layers and cut into 1/4# rounds with cookie cutter.

    For topping:

    1 egg beaten w/tb. water

    Almond halves for center.

    Press almond halves to top of cookie dough, and brush with egg wash.

    Bake at 375 for 15 minutes.

    Here's the issues I had:

    1) they spread out too much;

    2) Thye did not rise quite like I remember them.

    3) Do you have to grease the baking sheet since there's that much shortning/butter in the recipe(I used half of each, and found them too buttery-will use all shortning next time-sorry Mom)? Would they have not spread out without the Pam-sprayed cookie sheet?


  8. Calling all sauciers!

    I have two items on my menu that need an overhaul.  One is our burrito which is seasoned black beans, roasted zucchini, traditional salsa and roasted green chiles.  The other is our pannini with bacon, cheddar and roasted green chile.  Both are good, but I find both to be dry. 

    I want to create a sauce for the green chile that I can put in both.  It needs to be able to stand up to a pannini grill, and not be so oozy that it squishes out of the tortilla.  But it also has to be able to be made on Tuesday and survive through Saturday. 

    I've considered a homemade mayo base, a bechemel, a simple butter base, but nothing feels like it would work.  Suggestions?  there's a free sandwich or burrito in it for someone :)  (must be present to win)

    Perhaps your take on a verde sauce using tomatillos?

  9. I hit Snow's this weekend and have to say I was surprised by how good it was. The brisket was excellent and so was the pork. Free beans are a big plus also. Line was 15 minutes and I was worried that they might run out because everyone was ordering 3 pounds of this and 4 pounds of that. Big orders, all I wanted was a little taste because lunch was already planned for that day.

    What time did you get there?

  10. Third post in like five minutes, must be a record.

    Anybody here living in Austin ready to spill the beans on some great finds?  I'm talking anything great and wonderful under the Central Texas sun.  I know of some, but c'mon my friends, what do YOU love here in the coolest city in Texas?

    I've found the mega Asian grocery on Burnett and had ok pho at a neighboring restaurant (I miss my local).

    Don't limit your recommendations to restaurants or grocery stores.  We in the area all need to know!  Me especially, I don't know squat about what's going on in this town and I want to!

    I like Polvo's on S. First for Mexican breakfast, but there's so many good places;

    Sazon on S. Lamar;

    Din Ho for authentic Chinese bbq and roast duck (First Chinese BBQ is also good);

    MT Supermarket on N. Lamar-a great Asian market. Great resource for oddities-offal, pork belly, live Dungeness crabs, chicken feet, etc.;

    Ginger Man-great beer bar-83 taps, lots of local brews;

    Lockhart-BBQ Capitol of Texas;

    Iron Works BBQ-if you can't make it to Lockhart;

    Hut's-great burgers;

    Flip Happy Crepes-Airstream trailer off S. Lamar;

    Uncle Billy's-BBQ and local brewpub;

    Vespaio-awesome Italian-influenced comfort food;

    Hoover's-great home-cooking.

    Oat Willie's-legendary head shop;

    UT Tailgating-nuff said-UT-v-A&M, Fri. Nov.28

    Farmer's Markets-Sunset Valley and downtown-Saturday mornings.

    How's that for starters?

  11. When the new, 80,00 sq. ft. WHole Foods opened here in Austin a couple years ago, they had a tank with live King Crab, an d they were quite expensive, around $25/lb, which would make a whole one well over $100, but they got rid of their 'live tanks'-they caved in to pressure from the PETA types for 'steaming lobsters to death'-go figure.

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