spoonbread
-
Posts
147 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by spoonbread
-
-
Liberty Bar is an excellent place to eat. I would "third" it!!
-
In San Antonio....Sundays are hard, but Picante Grill on Broadway has great Mexican and Tex Mex food. Casual and affordable, worth the trip. Cappys brunch is very good as well. Biga ( on the Riverwalk) has a great brunch.
Mondays for lunch I would suggest Boardwalk Bistro. Very good food!
-
I was a chef out in Bandera, Texas at a resort when the BIG flood happened that nearly destroyed downtown Bandera as well as sooo many businesses and homes. The damage was incredible, and the rationing you speak of brings about memories of that time (especially about saving water......all water was shut of.......no showers, bathrooms, etc.).
-
I really loved Dry Comal Creek Vineyards. THe French Colombard was excellent, and the tour was great. The host, Jim, is great and they give a nice little tour of the place.
I give it 4 jalapenos.........
-
-
-
San Antonio Current
Lisa Sorg writes an intriguing article on the hemp plant and it's uses in food, as well as the history of the legalization of hemp in Canada and lobby to make it legal to import hemp food products here.
For some reason I'm hungry now....
San Antonio Express News
John Griffin reviews Tex-Mex and Robb Walsh.
-
This one is pretty good.......
-
However, for an establishment that prides itself on specialty produce
Two things I noticed in your review, 1) the problem with mushroom, greens and meat combo, 2) that your friut with the cheese was flavorless. I have to agree that some chefs do not check for flavor of berries, and presume that they taste as they should, which isn't always the case. Sorry, but if a restaurant touts that they use "quality" specialty produce, that problem should not occur, and paying that much money for a promise that wasn't delivered is inexcusable, IMO.
I know every restaurant has it's bad days or bad plate ups, but that should be recognized and corrected, IF they were striving to be the best.
-
Austin-Amrican Statesman
Dale Rice brings up a hot debate, whether to sauce your meat or not during the bbq process. I like mine slathered with the stuff!
Austin Chronicle
Virginia Wood names off the winners of the 14th Annual 'Austin Chronicle' Hot Sauce Festival. Winners recieved prizes, tasters recieved lotsa cold beer and the promise that taste buds do rejuvinate.....
Austin Chronicle
RobbWalsh has a say about the festival.
-
My gosh , that was funny! That article showed many facets...1) Robb was veeerry generous and objective in his review. Even after he was thrown out, he still recommended the snapper. Class act if you ask me. 2) He did find out the facts and presented them. All I have to say is..ouch! 3) Loved the touch of humor!
-
Acenar is an excellent place to eat. I highly recommend it. If you are looking for something that isn't as daring, La Fogata and Los Barrios are great. The food is a good example of how Tex Mex should be done. But if you want good Tex Mex eats for a low price, El Jarrasco has your menu. I've eaten at a couple of thier restaurants and all have been consistant in food and price. You can get a large plate of skirt steak with pickled napoles, rice and beans, salad and tortillas for $6. And it's good. Beats out La Margarita and and Mi Tierra in taste and price hands down.
-
San Antonio Current
Lisa Sorg trumpets the diversity of legumes and how they are a staple in a vegetarians' diet. yeeks...
San Antonio Express News
Bonnie Walker enlists the aid of Texas A&M professors to get helpful hints on how to keep those pesky weevils out of your kitchen. And all this time I thought they were poppy seeds.....
-
Emu is absolutely delicious, if prepared the correct way. I do liken 'roo to venison, as the flavor is more welcomed when cooked to a medium rare.
-
Wombat would be fun to prepare and eat!
When I tried 'roo I really liked the flavor. I'd eat it again, anytime, but it is expensive here in the states.
Good question...if it is considered dogfood, why can't it be cheaper?
I do see it on alot of Modern Australian menus, though.
-
Austin Chronicle
Wes Marshall gives us a close-up view of Noodle-ism, a new restaurant from Jeff Liu.
Austin-American Statesman
Dale Rice covers why Fonda San Miguel has retained its longevity.
-
San Antonio Current
Ron Bechtol gives a review for another Tex-Mex/Mexican/Cuban/Everything in between restaurant in SA.
San Antonio Express News
Bonnie Walker reviews a book, "The Prickly Pear Cookbook", and laments the pain of thier needles...ouch!
-
Rundle Street has many good places to eat. For the more extravagant, The Grange is an excellent place to dine.
-
they're called "banh trang", and they come in a flat plastic mini-drum, sometimes with a rose on the package.
Yep! These are the best to use, in my experience.
I LOVED the pics! Great way to demonstrate the technique ( which, btw, comes from repitition, as was said before).
Some ideas for fillers...
Sushi rice, marinated cukes, green onions, shrimp and cilantro.
Purple sticky rice, tuna, peanuts, nam pla, hoison and more onions.
-
-
Burger Boy does it for me everytime. But I really avoid fast food if I can help it.
-
Austin Chronicle
Wes Marshall explores wine,
Austin-American Statesman
Dale Rice gives a lukewarm review of Palmers.
-
San Antonio Current
Ever wonder what local San Antonians consider the best? Here's a current list from the Current magazine. The staff picked some, but it does give alist of the best as voted on by us locals.
I have to disagree with the best menudo. Taco House #4 wins hands down!
San Antonio Express News
Cheryl Van Tuyl Jividen gives a very good article on school food and and what kids are eating nowadays, how unhealthy alot of it is and what people are trying to do to curb unhealthy diets for thier kids. I really liked this one.
-
once made Purple-Pistachio-Parmesan pesto just for the sake of being alliterative and to use up a big bunch of Purple Opal basil I had
LOL! I hear ya on using words like that. But that does sound very tasty!
Tamales with Duck Fat
in Mexico: Cooking & Baking
Posted
You are spot on! This works very well, and the flavor is really better than expected. I used to use whole butter until I discovered duck fat would work, at least for certain dishes.