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Everything posted by Morgan_Weber

  1. Bruce, have you tried Sylvia's? They have a good assortment.
  2. how much do you want to spend?
  3. Wife and I just moved into the Heights and are exploring the new neighborhood. We made our second visit to Alma Latina on Shepherd around 22nd street. Thus far we've tried the Enchiladas Suizas, Enchilades Verdes, Beef Enchiladas (fajita), Chile Relleno, and Quesadillas. All have been really good, with particular attention paid to the Chile Relleno. They serve breakfast all day long and I'm looking forward to the near future visit where I can try the Chilequilles. We're really excited to find this place within a few blocks of the house. Best, M
  4. I'm with John. Pesce=snore. Reef for fine-ish dining and Tampico for gritty.
  5. Yeah, restaurants are probably the best option...g'luck
  6. Nothing? There's nothing good to eat in Mississippi? Did I post this in the wrong section?
  7. Whoah...good luck Chris. The best bet you might have is to crash the bars at Fearing's, Stephan Pyles, The Mansion on Turtle Creek, etc. Still, the best you'll do there probably amounts to just different takes on margaritas and what not. Dallas is kind of cocktail dry. Let us know if you find anything...
  8. I'm going to be in Jackson, MS for two days in the middle of November. Obviously, Vicksburg is a quick jaunt down the road. I'm looking for places to eat. Suggestions? M
  9. Alright folks. I'll see if I can remember what all we had. I have pictures that I can throw up here at later date. The night started with an amuse bouche of what I think was thinly sliced, cold pork tenderloin, wrapped around greens, with maybe an accompanying sauce to moisten things up a bit. Honestly though, I can't remember what all was with it. Also included were four squares of delicious, fried pork belly--near and dear to my heart. Course 1 was, what I can best describe as a caramelized onion strudel, presented how spring rolls might be typically presented at a nice restaurant (on en
  10. My pleasure foodman. The menu that we had on Wednesday had a decent amount of a la carte items. Also offered for $85, was a 5-course degustation. The captain informed us that a 7-course was soon to be appearing, although it was not available that night. Also, it was BYOB because they hadn't gotten their liquor license yet. I think that was remedied yesterday though, so that was probably just a one-time thing. We started the meal with a tasty amuse bouche and ended it with some Kraftsmen shortbread, fudge, and brittle. It was a great way to end an evening.
  11. We were delighted to secure a table last night at Textile for what we were told was the first full night of service. I think their soft opening for friends and family might have been on Tuesday. We went knowing that they were freshly opened and we were ready to overlook obvious opening jitters. Fortunately, and to our surprise, service at Textile mostly ran like a well-oiled machine. The dining room at Textile is a really cool blend of rustic hardware, French antiques and modern dining furniture, with of course, wonderful textiles of varying shades of whites/neutrals hanging from the ceil
  12. Just found a few 750ml bottles of Malacca in a tiny liquor store. I'm keeping a few for myself and figure I'll get rid of the rest. Message me if you're interested in procuring a bottle or two. M
  13. Man, $288.00 at Amazon Free shipping...
  14. Like Morgan, the idea of simplicity/automation is very appealing to me. Even if there are slightly higher operating costs involved, I think it would be worth it. I have a Weber Smoker, which gets the job done I suppose, but man...it is a pain to keep the temperature controlled. Keeping the fire going too, is no day of leisure. I might run down to Bass Pro Shops and pick one of these puppies up. My grandpa would probably roll over in his grave..."an electric smoker? not in my day..."
  15. See, this is along the lines of what I was thinking. It seems like there is soooo much more control with the Bradley. I think it just makes more sense. I know some people live and die by tradition, but man, when it just seems like it makes so much obvious sense at such an easier conenience, I'm willing to give it a try. Is it worth the price jump to get the digital Bradley over the entry level one?
  16. So I realize that even considering this equates to some sort of BBQ-ing sacrilege, but has a thread ever objectively covered the differences (good and bad) of using a traditional wood-burning smoker, versus a gas smoker, versus an electric smoker (ie. Bradley Smokers)? I grew up in South-Central Texas and I know that a majority of traditional BBQ-ers would shun a Bradley-type Smoker, but I am wondering if it is just because it is "new-fangled" technology? I do a considerable amount of BBQ-ing at home and I must say that after tending a fire throughout a night for an extra-long smoke on a bris
  17. To bump an old thread: While in New Orleans this last weekend at Tales of the Cocktail, we stopped by Dorignac's Grocery and to our surprise, several bottles of Suze sat on the top shelf. We bought three, but there were definitely more there. Just FYI, if anyone is interested. -Morgan
  18. Oddly enough you could make a Blue Moon cocktail using the Creme de Violette. Here is a recipe. Also, Jamie Boudreau came up with a fizz that includes Creme de Violette. Its at the bottom of this post. Cheers. Morgan
  19. What's the East Texas style? I believe I recall you mentioning you that before... ← Not all, but lot of places in Houston and East Texas, typically run by African-Americans (see Thelma's, Burn's, and now Pierson's. Oh and Mount Zion in Huntsville), start their ribs on the pit and finish them in foil, either on the pit or in a cooler. You don't get that nice crisp skin that you do at a Luling or Kreuz-type place, but they're usually really tender. When a person orders, lets say a sampler with sausage, brisket, and pork ribs, it is more than likely going to be served together with sauce
  20. Because I'm feeling ridiculously lazy on this day, hours before I leave for vacation, I'm just going to copy and paste my lunch experience of Pierson's & Co. BBQ, from an email I sent to jscarbor. "Ok, Pierson’s was awesome. Ribs and brisket were delicious. The pit guy said they use mesquite, which surprised me cause it didn’t overwhelm the meat. I really like their sauce too. Beans were great, they kinda reminded me of Burn’s. They seemed to have phoned it in on the potato salad and cole slaw, but that’s ok. She also let us try some peach cobbler which I liked a lot, as well as some
  21. FWIW: A lil' something I wrote about the Darb a few months back on Drink Dogma. (shameless self-promotion...hehehehehe) ...It is a terrific drink.
  22. Yeah. I'm always down for some cocktails and food. I'm in there weekly anyway. Say when, and if I'm in town, I'll be there. M
  23. I'm really curious what people's opinions are of what "slack-cutting" means. Does it mean that they are not held to a standard of most other restaurants? Are Q places somehow deified? Does it mean that a smoky, poorly lit, uncomfortable place is going to have all that overlooked if it has good Q, or does that just not fit into the equation? Just as it doesn't seem to affect the rating if a Q place has few choices of food on the menu? Is it like comparing apples to oranges? What kind of slack are we talking about? ← HA! Awesome question...
  24. or they all went to French Fry school after reading lots of bad reviews? ← Man that is funny. There are a whole host of places that I wish we could send to French Fry School.
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