nacho

In Today's Austin American Statesman, there's the following mention of a new steamer... Interesting, I thought, so I looked it up on Amazon. No one has written product reviews yet. Has anyone seen or tried these? I pretty much refuse to cook things in the microwave b/c it takes the fun out of cooking, I think. But maybe a funky silicone steamer will add an element of fun to it? Is anyone using these things yet?

I've thought many times about cooking my way through Paul Prudhomme's Louisiana Kitchen and Paul Prudhomme's Louisiana Tastes. Louisiana Kitchen was the first cookbook that I owned, and it really inspired me to learn about cooking things more complicated than the recipes mom made for us growing up. That said, I think right now I'll actually order the Cradle of Flavor book and play along with the rest of you.

That's good to know! I'll be sure and try the Gyros next time.

You'll have to forgive us in the Texas forum about our general lack of knowledge on that other pico de gallo that people mention from time to time. To us, pico de gallo is the roughly chopped salsa. But the powdered chile stuff can be found in Austin if you look for it (at places like Fiesta).

We decided to try Salvation Pizza where I got to show off my fabulous parallel parking skills, only to find out that they are not open for lunch (yet?). If memory serves, the small sign out front said they are currently opening at 4pm for dinner service. So we drove down the street to Milto's. It's a small place, and a little cheesey with the decorations inside, but was overall pretty decent. I had a small greek salad, a slice of pizza with mushrooms and sausage, and a hibiscus tea. The salad was good (although they forgot to put the anchovies on mine) and the bread they served with it was nice and warm, with a crispy crust but soft warm center. The pizza was okay, by no stretch outstanding; they took a slice of cheese pizza, put the mushrooms and sausage on it, and then warmed it briefly (the mushrooms and sausage didn't really warm much). My friends ordered salads and calzones, and had positive things to say about the calzones (though I didn't try any). I'll probably give Milto's another try at some point if I'm looking for something specifically in that area, or if I just want a good greek salad. But I won't be driving across town just to go there.

Hi All, I read in the Austin Chronicle's Food-o-File today that Salvation Pizza (at the former site of Starlite on 34th Street) appears to be open. I had been planning on meeting some friends at Milto's for lunch, but since both places are in pretty much the same area, which to try first? Any body have any recommendations at either place? Thanks, nacho

Yup, I call it "catchup with chunks". That's why I usually order the anti-salsa, a side of jalapeno ranch.

The Fonda San Miguel Cookbook has been available for a while now, so those of you who've read it or own it, what do you think? Is it a worthy addition to the cookbook collection, or just a nice collectible if you are nostalgic for the restaurant?

From today's Food-o-file in the Austin Chronicle:

According to today's Statesman Spec's is coming to Austin. Three locations are planned....one in the vacated Academy building on US 290 at Brodie Lane, one up north at the Shops at Arbor Walk (360 and MoPac near Braker), and one by Highland Mall.

I'm not so sure that that is true in the US - I've always taken prawn to refer to the larger species. I have the impression that I picked up this usage on childhood trips to San Francisco in the early 1960s. ← That is interesting, I haven't heard an American use the term prawn very often. Do you think that this is an east v west coast thing? ← Growing up along the Texas Gulf Coast, I don't think I ever heard of prawns. We had "shrimp." And the very large shrimp are "jumbo shrimp." Once I started travelling a little, I ran into "prawns" in Singapore, Hong Kong, and Australia. The first time I ordered them, I was expecting shrimp the size of lobsters! So needless to say, I was pretty disappointed when my plate of plain ol' shrimp arrived.

According to their Web site (and the guy behind the counter at their Guadalupe location last week), Madam Mam's opens their Westgate location today. ETA: I'll personally confirm they are open since I stopped by for lunch today. They are located in the pink building just after the Shell gas station. The sign out front is still that of the former BBQ place though, so I missed them the first time I drove by. Oh, and the food was great.

I don't have any experience with peach trees personally, but this article says you don't want to just let 'em go. Figs, on the other hand,...we usually leave them alone and still get a ton of fruit (this is at my brother's place in South Texas). Here's more info, if you are so inclined.

BUMP. Visiting the farmers markets in the springtime always gets me motivated to start my container garden along again each year. Last weekend, I scored about an 18" tall bay tree loaded with leaves from one vendor for $10...A pretty good bargain I thought since the last one I bought was ~$5, was about 5" tall with 4 leaves, and it wouldn't grow (it had to be the plant...it couldn't have been something I was doing wrong). And now, after reading the much earlier posts about bay trees, it will be moved to a spot in less direct sunlight as soon as I get home. I was also excited to come across some kaffir lime plants. The two that I bought are now potted and on the deck next to the other herbs. Anyone else have experience with these thai lime plants here in Austin or the surrounding areas? Is full sun the right place for these? I've already used some of the leaves in a green thai curry last week, and am hopeful that I will actually get some fruit off of them as well. Oh, and I'd like to take a moment of silence for my dearly departed mustang grape vines. ... ... .... After finally convincing one neighbor that the vines were not her dreaded poison ivy, the other neighbor finally did them in. It turns out the vines made their contact with the earth along her fence line, and when she decided to replace her yard fence last October, she hacked them all up b/c she didn't like the look of them. So now I'm left with dead grape vine woven into the branches of the tree, too high to pull down even on a ladder.

Try Madame Mam's for Thai. It's on the drag, right across from the university and is a popular hangout for UT's Asian students. ← I second Madam Mam's. Best Thai in Austin, IMO. It is fun watching Old Austin duke it out with New Austin, isn't it? Austin is an incredibly laid back town, and there's hardly any place you can't go dressed in flip flops and a t-shirt. That's why it's so much fun when you do happen to strike a nerve and watch people's passions flare. I feel like I need some popcorn while reading this thread. Oh, and Jason, if you are in town on Saturday, April 29th, do check out Eeyore's 43rd Annual Birthday Party. I'm still trying to figure out what costume my Doberman will be sporting this year. This poodle kit may do.

I see no one has chimed in yet on Tex-Mex, so I'll add my two cents... My favorite Tex-Mex is at a bit of a dive on S.Lamar and Ben White Blvd, right next to the Target. It's called Azul Tequilla, and their lunch specials are a great bargain at $5.50. The chicken burritos with chipotle sauce are a favorite, but everything else runs a close second. For dinner (and also available at lunch) they have an interior Mexican menu that I've heard good things about, but it's hard during the noon hour to pass up the $5.50 cheap lunch. On a good day, I enjoy the outdoor dining at Nueva Onda. It's just off of S. Congress, and only open for breakfast and lunch. I'm also a fan of Chuy's, which I'm sure will get me more criticism than that little slight against Threadgills. They are a smallish Austin chain, but I've never been disappointed, except for the long waits to get a table.

Fine then, get all nostalgic on Threadgills. As for Tony's Southern Comfort, I've heard good things and it's on my shortlist to try...just haven't made it there yet. Ahh, Dot's, yes she could cook up some mean grub. I haven't been there in over 6 years though since I now work on the south side of town and that's too far to drive north for lunch. We used to go often though when i was on the north side of town. Has anyone heard how business is after the building burned to the ground (and she was without insurance)? Last I heard, she was still cooking to-go plates out of a trailer at the same site. Any news if construction has started (or is finished, possibly??) on a new permanent place?

I've recently started my obsessive collection of Le Creuset cookware, so of course I had to buy this book. After deciding I couldn't wait to have the book shipped to me from Amazon, I went to my local independent bookstore and just happened to luck into a bargain priced hardcopy for $12!! I made the Soy-Braised Chicken Thighs with Star Anise & Orange Peel last night....this was INCREDIBLE. By far, it was my favorite Asian inspired recipe I've ever made. And so easy. I was only making a small batch though since I was cooking it in my tiny 2 1/2 quart french oven (I could only fit 3 of the organic Smart Chicken thighs). I used the same amount of liquid and garlic/ginger/scallions as called for in the recipe though. And, I actually had the kecap manis soy sauce (a Malaysian friend's fried rice recipe uses it, so I had a bottle in the pantry). The sauce was so good in fact that I want to try making it on it's own and using it in other Asian dishes. So, after the success of the first recipe, I drove back down to the bookstore and bought the only other copy at the bargain price. I figure it'll make a great gift for some lucky friend. BTW...the recipe above calls for rice wine vinegar...I can only find rice vinegar, so that's what I used. Are these the same thing?? Or is rice wine vinegar labeled by some other name? I looked at two Asian markets here, and there was only the "rice vinegar".

Sorry, FistFullaRoux, but I have to disagree on Threadgills. I used to think it was pretty darn good southern comfort food....but then I found Hoovers. And since then, most folks I talk to tend to agree Threadgills isn't what it was.

It's still my favorite! They've recently opened a new location up north as well, in Anderson Mill just off 183, but I haven't been to that one yet. They're great for weekend brunch too. Mmmmmm...chicken fried chicken etoufee on biscuits.

For Mexican, Polvo's on S. First is a must-try. They have excellent frozen house margaritas (I'm usually an on-the-rocks guy, but I get the frozen here). There's lots of patio tables to enjoy this weather and the laid back Austin pace, even if the patio isn't all that pretty (it has South Austin charm ). The fajitas al guajillo are hands down my favorite fajitas in Austin. Also great are the nachos with chicken fajitas. This is not your typical chicken fajita....it has been marinated in some sort of recado lending it a great orange color. An order of these plus a side order of guacamole was plenty to fill up three of us during happy hour last Friday. Also, if you go, they will bring chips to your table, but not salsa...the salsa is at the salsa bar inside the restaurant...help yourself.

So after spending an absurd amount of time reading the label of every bottle in 2 local Asian markets..... Are rice vinegar and rice wine vinegar the same thing?? I can only find rice vinegar. ETA: ... but the recipe calls for rice wine vinegar.

No...I bought the 2 quart Round Oven in Satin Black, and it's black on the inside, and doesn't seem as smooth as the pans with the creme colored insides. I haven't cooked in it yet though, so I'm not sure if it will make a difference for sticking or clean-up (I suspect it will though ).

I've been wondering about this for a few weeks, but haven't had any luck finding answers. Our neighborhood garage sale is coming up in a few weeks (the neighborhood association does the advertising, and anyone who wants sets up in their driveways with their own garage sale, and the neighborhood association publishes maps marking where the houses participating are located). Anyway, I'm thinking about trying to get rid of my junk, but thought it would be fun to make things like breakfast tacos or lunch tacos and sell them as well, along with bottled water and sodas, etc. I'm also watching this thread for additional ideas. Anyone know if this is allowed by the city or state or whoever governs food matters?

I have a magnetic strip (I forget the brand...it was in the $40 to $70 range I think) which I love and have had no blade problems with it. HOWEVER...at my local Williams-Sonoma, they have some kind of super magnet for their knives...I've noticed many of their workers having trouble removing knives from the bar. Anyway, I was looking at a Global santoku knife that they pulled down for me, and I noticed some pretty nasty knicks in the blade, presumably from removing it from the strong magnet. In my head, it goes something like this: the store clerk grabs the knife by the handle, the magnet doesn't release it very easily, so the clerk twists pulling the spine of the knife away first, leaving the blade to pivot on the magnet. Couple this with the thinness of Global blades, and there you have it. Just a theory, but there was some definite damage to that blade. BTW, thanks for the idea on the task list! What a great trick.