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Posts posted by millersus

  1. I went back and read through all the menus and they do not really strike me as being southern.  They seem to be much more new American with some Texas touches.  And yes, the menus do read well.  It was apparent the chef was trying to source local when he could and that is good and very positive.   

    This menu has more southern influences to me than the one at Green Pastures.  Quite possibly, the setting and the level of the service staff are what creates that atmosphere a person would think of as old south. 

    Maybe I will have to give this a try the next time I am down that way.  Thanks for the heads up on it.

    I would agree with the new American, not Southern take on Green Pastures. Granted they do have a sprinkling of Texas South fare, and of course the bread pudding with Jack Daniels sauce. It does look like a fresh ingredient driven menu. The prices are a bit much, even for the freshest ingredients.

  2. We were in Galveston last week and had a wonderful grilled red snapper with a lump crab cream sauce at Gaidos and it was fabulous--no oysters yet. The best shrimp is at Fisherman's Warf sitting next to the tall ship Elissa.  We had a change of pace  at Olympia--really good Greek food and wine and the place is full of Greeks--be sure and visit the Flight Museum.

    Greek food is one of our favorites, we'll definitely hit Olympia

  3. We had such a nice time. Misplaced Texans were really fun. Kent is surprisingly full of fun facts and food info. Misplaced Texan has a great blog idea, can't wait to read it.

    Lola's decor has to be experienced to be appreciated. She really has her heart and soul on the walls in that place. The documentary was well done and so touching. She is pretty amazing and has a powerful ministry.

  4. Looks very tasty indeed! What is the condiment on the po' boys?

    The shrimp poboy was great. I think there was some sort of honey/lemon/mustard sauce on the shrimp. The bread had mayo and either a mild remoulade or thousand island. Speaking of the bread, is was nice and fresh. I bogarted some of the hubby's red bean and rice and absolutely loved it. Best I've had.

  5. I have been able to find them at Whole Foods and Central Market and various korean/asian markets usually during the holiday season, but where can I find them year round?  Which place would have the fastest turnover and therefore provide the freshest eggs?

    I noticed quail eggs the last time I was in the market at the Hong Kong shopping center, south of burnet on 183. They were fresh, I have no idea if they carry them year round.

  6. I was semi-amazed that Hung won the elimination challenge as well as the quickfire challenge.

    It seemed in both instances they had enjoyed Casey's dish more, but I guess Hung won based on technique.

    I'm afraid Casey has hit the glass ceiling. I clearly heard in the quickfire, her dish referred to as the best. Yet when it comes time to announce the winner, she gets the pat on the rear and Hung wins. Top Chef provided impecable judges for this challenge but didn't take into account the old school, male dominated world of the chef. I don't think Casey could win either challenge, she was dismissed because of her gender. I do think she deserved the wins. Aside from the quickfire comment, Casey's dish in the challenge only lacked a proper name. They all aggreed it was wonderful. Not so with Hungs, his pomme dauphin (sp?) was more of a hush puppy.

    What TC could do to level the playing field is anybody's guess.

  7. (One place I do like is Sar-o-Var on Burnett, just south of 183. It's in a strip center on the west side of the road. I've eaten there 3 or 4 times this year and have always been satisfied. )

    We haven't been in a while, but always liked Sar-O-Var also. I tend to call it Sam-o-Var for some reason. Friendly service, and they were so nice the first few times helping me with names and choices.

    Another lunch place I really dig is Taj Palace. The buffet is so busy, the food never sits long. Sometimes the tandoori chicken is a little dry, but they have a very nice selection of proteins and vegs. Saag Paneer is spicy, luscious. and the fry spinach. Who wouldn't love a place that fries spinach?!? Great condimentia also.

  8. Kent Wang: I usually go to the excelelnt Mexcian restaurants when I am in Austin. This was my first visit to an Indian restaurant there.

    In Indian cuisine meats are usually cut into smaller portions and well cooked.

    Last night, we ate a Chola's Indian Restaurant in Round Rock. It's in a strip mall, wasn't expecting anything out of the ordinary. I had chicken curry, saag paneer, and a mixed veg dish that I can't recall the name. My husband had lamb. We were both pleasantly surprised. The meat was tender, the sauces spicy and well balanced. Honestly the best saag paneer I've ever had. I could fill my bathtub with it and be happy. Also had a popping mint chutney that thrilled. Naan was good, but it's hard to make that badly.

  9. Has anyone been to the Jackalope recently?  We were showing some out of towners around 6th street a couple weekends ago, and EVERYBODY had these huge "Polynesian" drinks.  I was DD or I would have ordered one.  Is that a new development?

    P.S.  I still find their burgers awesome and Casino's burgers dry.

    Here's another to throw into the mix. What about Hut's? It's definitely our favorite.

  10. Yimay and I had dinner at T&S Seafood last night. We picked all the exotic dishes that we can't order with American friends. Photos were taken by yimay which, I must say, are much better than what I'm capable of.


    I took my husband to T&S for his birthday. It was one of his favorite lunch spots when he worked in the neighborhood. He seemed pleased. I was appalled. Terrible service, I finally had to point to a picture to order because the waitress (college student) couldn't tell me anything about the non-pictured dishes. Then, they brought me something totally different (I think it was a honey walnut shrimp) it was gooey and cool. My other complaint is totally my own weakness, I can't take the permeating fish tank smell.

    We both like many of the other places you've recommended, will have to try those on the list we aren't familiar with. Hubby is more into a traditional menu.

  11. I had lunch today at Pho Van. It's in the Hong Kong shopping center. Just the smell makes me happy. The soup is great. The waitress is a trip. She watches the sidewalk and stares at you through the door. As soon as your foot crosses the plane into her space, she says "Table 1? (or 2, or 10) You sit here." I found myself perusing the menu once, she pointed to a number and said "This very good, you eat this." She was right. Today I was reprimanded because I said I didn't want large, I would have the regular. " Two size, small large" was her reply.

    Most importantly, the pho. Broth is flavorful, not salty. I usually have some beef combination. Served with Thai basil, jalapenos, cilantro, bean sprouts, and lime.

  12. By chuckwagon you mean a metal barbecue grill on wheels?

    Oh my friend, no. no, no, no. A chuck wagon is an actual connestoga type (covered) wagon that cowboys drove (with a team (of horses, or mules)) originally during cattle drives. They have been used on large ranches, the wagon goes to the cowboys, the cook builds a fire and viola, magic happens. Perini's chuckwagon is wooden with a canvas top, wooden wheels. The pit they cook in can be a metal unit off loaded from the wagon, or a hole in the ground. Hence the origin of the term pit BBQ. I worked for Perini in the summer for a couple of years.

    I think the overall quality of the food at Joe Allen's makes it a superior choice. Granted they don't serve on butcher paper, but the consistent taste (fabulous) of not only the brisket, but ribs, chicken and my favorite ribeye (you order by the inch) makes it a home run stop. I can honestly say in 20 years, I have never been disappointed. Never thought, too greasy or no flavor, or too dry. They are a sauce on the side people and nothing is better than piling your sliced onion in a cup and drenching it in sauce. Great side, the meat doesn't need the sauce anyway. Sides are also important. They serve a homemade sourdough, and wheat that melt in your mouth.

    Perini's a truly a steak house, so there isn't the same comparison. Steaks are amazing, prepared with a rub. His catering does include an amazing brisket, and probably the best beans ever created. There is something special that happens to a pot of beans over a fire, add a little sweat, or a casual drop of ashes off Blue's cigarette, whatever the wind blows in...I don't know, all I do know is the taste is consistently good.

  13. [ Perini's is all season, in the warm 9 months of the year, eat outside on the ranch.  Colder times, there's a great fireplace.

    New Rankings:

    1. Joe Allens

    2. Perini's

    3. Taylor

    4. Luling

    Any time in OKieland for a Texan is just tooooooo long.

    FYI - both Joe Allen's and Perini's cater from a chuchwagon. Tom Perini actually took one of his chuckwagons to Japan to an international beef conf.

    Both places are busy, especially when their is a rodeo (ranch rodeo) or horse show in town.

  14. So sorry to weigh in late on this important topic. Yes, Luling, yes Taylor. Now what you centrists may not realize is that pit cooked brisket originated with the cowboys, not the football team, out on the range. Therefore, I have to throw in two fine Abilene joints, Joe Allens, and Perini Ranch. Both pit cook over wood, combination oak and mesquite, seasoned with a rub, no sauce.

    It's worth the drive. Joe Allen's used to be in a dump that just added to it's eclat, but have moved around the corner to a new building. Food great, atmosphere resturanty. Perini's is all season, in the warm 9 months of the year, eat outside on the ranch. Colder times, there's a great fireplace.

    New Rankings:

    1. Joe Allens

    2. Perini's

    3. Taylor

    4. Luling

  15. I haven't seen a thread on this topic yet, but what is the most embarrasing cookbook in your collection?

    We all have them...it sits there on the shelf, you can't bear to throw it away, but would never want anyone on eGullet to see it and know that you actually paid for it.

    I have two (that I'll admit to). One, bought in Lubbock Tx in the 80's, has on the cover a Weathergirlesque woman loudly proclaiming "You've Had Worse Things in Your Mouth". It's a delightful collection of sure fire seduction, and hell-fire revenge (for the woman scorned).

    The other is a Haskell Co cook book that has many ways to use road kill.

    They're in a box...somewhere...

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