brucesw

Went to K.L. Sunday on the neverfail recommendation of neverfull. I thought the roti canai was heavier, not as airy or crispy and dipping sauce not quite as interesting; larger portion, though, and the texture might just have been a matter of a couple of seconds on the griddle? I had the Sizzling Tofu platter with shrimp, pork and black mushrooms - I liked the dish better than the Beef Rendang at Nyonya but they're really not comparable. The 2 restaurant's menus are very similar and prices very comparable. K.L. is nicer on the inside than one might expect from the exterior but Nyonya is a nicer place by far, just a bit out of the way for most, I guess. Anybody know how the 'squids' are prepared? There are numerous dishes on both menus but no explanation and I wasn't able to make myself understood by either of the staff I spoke to at K.L. - just 'calamari' rings or whole baby squid or whole squid stuffed or what???? I think I'd pass on 'calamari' unless they have some special preparation but might be interested in fried whole baby squid or something else.

Thanks for the heads up about this place. I'm moving to Houston in a couple of weeks and one of my very favorite restaurants on the planet is the Banana Leaf, a Malaysian place out in the SF south bay area. So I'm pleased to know that along with all the other fine eateries in Houston, Malay cuisine is also available. ← Malaysian restaurants in Houston. If you're going to be moving to Houston you'll find b4 helpful. With regard to my part of town I find only about 60-70% of restaurants are listed but it is probably the most complete listing. Reviews are populist in nature for the most part but there are some very good posters, including some eGulleteers, and also some obvious ringers. It's useful for the maps if nothing else since you can search by part of town and zip code as well as cuisine. I look forward to your contributions to the discussions here on the eG Texas board, pahdnuh.

I've seen a good review of this place somewhere too and had it on my list to try for some time. Went by there coming and going on the way to Nyonya - thanks for the heads up. Good burger joints are few and far between on this side of town. Re: the fries - I've noticed in the last couple of years places that serve those crinkle-cut fries have been putting out a better product, like for instance Someburger in the Heights. Maybe some advance in potato technology? or they all went to French Fry school after reading lots of bad reviews?

Nyonya Grill - Malaysian/Mongolian? 5201 Hwy 6 S, Suite 750, Missouri City, TX, between Dulles and FM 1092/Murphy, north side of the highway. Read about this on another local forum recently and wanted to try it out. It's my first experience of Malaysian. From what I understand the restaurant originally took over a Mongolian Grill place and kept that concept they moved it to their new location. I looked at the 'buffet' but nothing was labeled and I judged it would involve making lots of choices so I went with the menu and ordered Beef Rendang ($7.95 lunch special) and Roti Canai (Indian pancake with curry dipping sauce, $3.45) for an appetizer. I was going to go for the ginger and scallion beef but asked the waitress and she recommended the Rendang as 'more Malaysian.' Hmmm, does that mean more Americanized Malaysian??? Staff was friendly, very casual; one waitress looked a little perturbed when I whipped out my camera but she had nothing to worry about. Best part of the meal was the fluffy, puffy, slightly crispy roti and the dipping sauce - also looked the best. The beef rendang was interesting but I'd say I didn't like it as well as some of the beef or for that matter goat or mutton curries at Himalaya or La Sani but since it's my first experience I'll reserve further judgment. The menu says they use non-trans fat oil in the cooking but there was a lot of oil on the plate. There are lots of interesting things on the menu to try and I'm sure I'll be back. Re: the pictures. I put some new batteries in the cam before leaving home, 'best before 2013' the package said, took a couple of shots in the back yard to make sure they were working and set off. 25 mins later they were dead as a doornail. I'm beginning to think there may be a problem w/the cam - none of the batteries I've used lately have lasted very long (but this is ridiculous). Either that or HEB batteries just aren't worth poot.

I wonder about the organic produce at WF and even Kroger Sig stores? Haven't heard anything particularly but seems they would have easily ruled them out as the source since so many people don't even have access to them. They have said tomatoes still attached to the vine in regular grocery stores are ok. I'm sure I've seen recipes over the years for gazpacho made with just tomato juice and other vegs, no tomatoes as such, although I can't recall I've ever tried them. Love gazpacho enough I'd be willing to try it, though.

I was just having a little fun with you. Partly, anyway.

Q tour sounds fun, can i come? ← Sure! Only thing is, I might need to take a nap between a couple of the stops. I did as many as 3 places in one day in Central Texas a few years back but I wouldn't even want to think about doing that now.

It sounds like you got the short end of the stick so to speak. St. Louis style ribs are trimmed spares, you remove the tips/cartlidge and square the rack by cutting away the shortest ribs at the small end. They cook more uniformly when trimmed St. Louis style. Were they fall off the bone tender or did you have to work a little to get the meat? I've found that higher initial heat then a long slow cook can render out all but the cartlidge when doing untrimmed spares. If you did that with trimmed spares it would leave them just short of dry. If the meat was pink to the bone, not white, then the smoke ring penetrated all the way through. I'm living vicariously through you, Morgan-Webber & jscarbor. I wish I had the ability to hit all of the BBQ/Ethnic food joints that you three frequent, keep up the good work! ← Okay, I posted this reply once and it didn't show up - I'll try again. Thanks, Jim. I'd looked up some info about St. Louis style on the web and concluded that was what I had. Pork ribs with no fat????? They weren't falling off the bone but didn't require much effort, just a bit dry for my taste. I think I got about as much meat from the 3 ribs at Virgie's as from just one rib at Pierson's. I'm thinking of doing a Q tour of Houston since I haven't been to Burn's or Thelma's in a while - those 2 plus Virgie's and Pierson's. That would give me a philosophical excuse to go back. I've read before - maybe in this thread??? - that smoke ring isn't a good indicator of smokey flavor, but I still look for it.

I haven’t been eating much Q for the last couple of years but I headed out to Virgie’s last week to find out why it made Tx Monthly’s Top 50 list - hope springs eternal that Houston will get a great Central Texas style Q joint. The first good sign was the big pile of wood out back. The interior is spic and span, a little disconcertingly so for a bbq joint; I’ve read a portion of the space used to be a beauty salon. Adrian, the owner, is a very nice guy and eager to please. The menu is quite small; I got a 2 meat plate with 2 sides for $8.49. I got my order to go and once I sampled the sauce I was glad it was on the side. When I opened up the box the I first thing I noticed was the small portions. Those small sections in the foam boxes hold about 2/3 to 3/4 c but there was only about 1/3 c of mashed potato salad, which was too sweet for me, and green beans which I was pretty sure were canned. The ribs (3) also were quite small. I saw no distinct smoke ring though they did have good smoke flavor but they were almost entirely devoid of fat and I couldn’t use the words flavorful or succulent to describe them. Perhaps these are what are known as St. Louis style ribs? Pardon my ignorance but I don’t believe I’ve ever had St. Louis style ribs before but I think they’re just spare ribs with the rib tips trimmed which might be what I was served. There’s nothing on the menu to describe them. The brisket was the best part of the meal. I got 4 slices, 2 very thin ones and one medium thick one- the last slice was thicker still. There was only a little discernable smoke ring but good smoke flavor and tenderness. I thought the sauce was awful. It tasted more like the stuff in the bottom of a pot of Boston baked beans, very thick and very sweet. I didn’t think I’d easily find a sauce I disliked more than the very tomato-ey and ketchup-y sauce at Austin’s in Eagle Lake but this is a strong contender. If you’re trying this place I suggest you get it on the side to try it and see if you like it before you put it on the meat. Some probably will like it. While I was waiting for the food I was surprised to see a framed Chronicle article on the wall - I completely missed this on Alison's blog last year. She gave the place a better review than I would but this is not the first time I’ve disagreed with her assessment of bbq places. Note she had a sandwich - maybe with the bread and pickles and onions, the sauce wouldn’t taste so bad but I almost never order a sliced beef sandwich - it’s not a good way to judge great Texas Q as far as I’m concerned. Re: the ranking. I’ve never been very high on Goode Co. but I can’t see this being in the top 50 and them getting only an honorable mention. I’m not as high on Thelma’s as some others on this board but I can’t see her being omitted completely and this place making the top 50. Sorry for such a negative review but I’m very opinionated on bbq. Sorry also there are no pix, would really like to have one but the batteries were dead and I had taken two of the spares the night before for my wireless mouse and hadn’t remembered to pick up some more. I will probably give this place another try someday if I’m in that part of town but it was an hour round trip and not worth a special trip as far as I’m concerned. I would either go for a sandwich or meat by the pound to go. Postscript: I remembered I had a pic of a 2 meat plate from Thelma’s from a couple of years back. Of course Thelma fills the containers to overflowing - she’s known for very generous portions. There was probably more than twice as much food on Thelma’s 2 meat plate ($8.50 I believe) vs. the 2 meat plate at Virgie’s for $8.49. It’s been ages since I had a plate at Williams, I was used to buying by the pound, but I believe Williams’ side portions also were quite skimpy. For those who don't read the Try Something New thread, I just posted a review with of another new place in Houston which I think is more promising - Pierson & Co., East Texas style Q just a few blocks from where Williams used to be - page 5, post # 143.

[Moderator's Note: At a member's smart request, we've split off a few posts from two different topics to create a topic devoted to Pierson & Co. -- CA] Pierson and Co. BBQ, 5510 T.C. Jester at Mansfield, just north of Tidwell. I debated about putting this in the best TX BBQ thread but that would be a bit presumptuous since it's brand new. Mansfield happens to be the same street that Williams Smokehouse was located on at the intersection with Wheatley a few blocks away. It’s looks like it must’ve been some sort of drive-thru business before; I had spotted it in December when I went up to check out the fire at Williams and mistakenly went up Jester rather than Ella. It’s only been open 5 months. It’s a family operation and the Pierson’s are very nice people. They are passing out free samples very generously - while I was waiting I got a free rib even though I had ordered ribs. I also got a free gimmie piece of the brisket and it was very tender. As I attacked my ribs, Ms. Pierson came out and asked if I like peach cobbler (duh) so I also got a small sample of the cobbler. Not that you need any extras - portions are very generous. Since it’s East Texas style it’s messy. A rib dinner, $9.50, included five very meaty ribs (I calcluated by weighing the leftovers about 3 oz meat per rib). They were coated with the sauce and had a kind of pasty exterior that I couldn’t figure out and were very tender; I'd rate them as good. The potato salad was a little sweet but not too much. The beans were a big surprise - also a little sweet, a little like Boston baked beans but with ground meat, some chili powder and peppers (I think jalapeno). It was like a cross between baked beans and chili and though I normally don’t like sweet chili I liked it. You could make a meal out of just a large side order of the beans ($3.95) I've had much worse chili served to me in Houston. Clarence Pierson came out to introduce himself while I was eating and ask if he had done me right which I assured him he had. I only ate 3 of the ribs at the store and brought the leftovers home. I also got a half pound of the brisket to go. They apparently got their scale from the same place Thelma got hers - my ½ lb. weighed 12 oz. on my scale at home. The sauce was slathered across the top but had not penetrated all the layers. I expected it to be on the side automatically with an order to go and would ask for it that way in the future as with the ribs. The sauce is not bad, not as bad as what I had at Virgie’s last week, but I’d prefer it on the side. The brisket had a nice smoke ring and smoky flavor and was very moist and tender. The more I’ve nibbled on the brisket at home the more I’ve begun to think Pierson’s brisket is better than Williams. The order included about half and half lean and fatty parts of the brisket. I turned a couple of the pieces over to show the smoke ring but I should have just dumped it all out to show it's a typically messy pile of East Texas brisket, not the neat slices of Central Texas. I’m not as fond of East Texas style bbq as Central Texas style but I thought this was very good and it could change my mind on that genre. It’s one of the best of that style I’ve had and while the ribs are not up to William’s standard nor quite as good as Thelma’s, it’s good (and you get it without an attitude). I plan to include this in my regular list of places in Houston to get Q. The Pierson's are a pleasure to deal with while getting some very good Q. The meats include a home-made beef sausage, ham, pork butt and turkey. There are only the 2 sides for plates but they do have baked potatoes. Besides the peach cobbler bread pudding is offered for dessert. There are canned sodas and very thin inadequate napkins. If you going to try it go very hungry if you’re planning to eat in the store. Accommodations are limited to a narrow counter along one wall with stools but there’s a nice park along T.C. Jester about a mile south that looks like a good place for an impromptu picnic.

Revisit: La Sani (post # 130). Mutton biryani was very good. The one dish I've had at Himalaya which I was a little disappointed in was lamb biryani - this was better. What I reported as Chicken Jalafra above should have been Chicken Jalfrazi. Daal was more impressive this time. I missed trying the aloo mutter - looked good but I didn't have room on the plate and dishes were covered when I took a second pass to get more biryani and I didn't remember it down at the other end of the line. Had a nice chap with the owner. With food this good from a buffet I'm looking forward to an evening visit to order from the menu. The lunch buffet is 6 days a week (they're closed Tuesdays) and also on holidays when they're open.

I'm not sure what your concept is here Jenny - just eating in a grocery store or exotic food in an ethnic grocery store??? Like Kerr says, there are tons of carnicerias around; I think all the Kroger Signature stores and Randall's Flagships will have cafes (and Kroger a Boar's Head Deli). There's Phoenicia Specialty Foods and the deli at Spec's downtown. Whole Foods. As far as convenience stores, which is what Gerardo's was, I think, there's Burt's on Lyons - meat market, convenience store, awesome cajun and soul food ready to eat (but no eating in the store). Same policy at Guy's Meat Market (also convenience store) on OST - so-so bbq (chicken and sausage is best) and smoked burgers - but no eating in the store. Pete's Fine Meats on Richmond is a meat market/grill - hamburgers are the most dependable thing to order but other sandwiches are available. The last remaining Antone's owned by the founding family in the Village for sandwiches and I think some pasta dishes??? Seems like they serve somethings other than sandwiches.

Have you tried this one? I happened to see the latest review and checked out the profile - it's a lot closer to you than Baytown.

I just checked it out, and it looks like my standard gazpacho recipe, with some addition of pineappel. It did seem a bit much, so I might just add some chopped pineapple (fresh) along with the usual assortment of veggies I use and see what that's like. I do also sometimes make a "pico de gallo" version of gazpacho...basically adding my pico de gallo recipe to the gazpacho liquid base (which is at its most basic, tomato juice, bread, olive oil, vinegar and salt). ← I just made it once per the recipe and decided it was too much, never tried it without processing the pineapple - I guess you get a little fiber and texture that way instead of just adding pineapple juice. Found any good ones yet in your quest???? A listing of restaurants on b4 for which gazpacho is mentioned in at least one review or on the profile - maybe some more to try. Not many for a city this size.

No, not yet, but after a disappointing experience at Virgie's last week I'm feeling the need for a redemptive bbq experience - maybe Thelma's, maybe Lenox, maybe a new place I've read about on TC Jester.

I will have to try this recipe!!!!! I couldn't find anywhere with gazpacho that other lunchgoers would go with on Friday...so ended up at Be-Wiched Cafe...and subsisted (quite well I must say) on a fat elvis and their tuscan tomato soup. ← I had never even heard of Be-wiched - looks interesting. I've never had it but I see Paulie's has gazpacho. Re: the recipe - I haven't made it since last year but I remember I thought it was a little much pineapple - I used maybe 2/3 c. I think Moosewood was also where I got the idea for kernel corn in gazpacho - there are 4 or 5 good recipes for gazpacho in several Moosewood cookbooks.

Great report as usual Jenny. I've never been to Asia Market but obviously I need to go. Haven't been to Gerardo's in some time. I really appreciate the menu! I'm so befuddled by all the choices when I go and can't make up my mind - maybe I can make up my mind before leaving home. Just a thought on the cam phone (I don't have one so I don't know the limitations) - maybe don't try to take close-ups? Maybe that's why the shot of the menu came out clear? With my cam, if I don't push a special setting when I am too close, I get not only get blurry pics but also off color, like a pinkish tinge to everything. Maybe just take longer shots and crop them before posting? Love the pictures anyway.

This is a great thread. I love gazpacho but have never found a good one in Houston. I haven't tried many places though and I'm looking forward to trying some of these recs. I like gazpacho very chunky - I call mine Texpacho - but it can be hot or mild, oil or no oil, even sweet (add some kernel corn), white. There's a great recipe in one of the Moosewood cookbooks for a tropical gazpacho with a can of pineapple chunks (liquified) and cumin which I was surprised to find I really liked.

Jay Francis recently alerted me to his quest for the elusive Torta Ahogada in Houston. I had no idea what he was talking about until I looked it up. It’s a specialty of Guadalajara, a drowned or dipped sandwich, drowned in chili sauce. Yeah, that got my attention too. I found that they serve one at Paparruchos, on Sage @ Hidalgo, just doors from Alexander the Great Greek and notified Jay. I don’t think he’s gotten around to trying it but I found a good description on-line of what it’s supposed to be like so I headed over there to check it out. Just judging from the linked article I don’t think they’re using the right bread (birote) but it was a pretty tasty sandwich, soggy from the get-go, however. Lots of very tender pork in nice sized pieces, black beans, with a side of a black bean/lettuce taco which unfortunately also got soggy. The drowning sauce was mild as was the restaurant's salsa but the red sauce in the little cup added some heat, about the level of sriracha, say, which is adequate for me. I think if I try this again I would ask for both the drowning sauce and hot sauce on the side and maybe a little more of the hot stuff. Obviously I’m not an expert on this and would love to find more to taste. I only ate out twice this week, at this place and Virgie’s - this was the better meal.

I think this is a chain or at least multiple location operation - there are 2 listed on b4 and besides that I've seen a couple of others including one on Bissonnet @ Hillcroft.

Tried a new tamaleria. Jay Francis tipped me to El Tio on Airline across from Teotihuacan. Got there just ahead of closing (mid-afternoon) and they reheated some for me. Very good fillings - pork and chicken only - I liked the pork best. A little dry for my taste; I like a very wet tamale. Very nice size. $6/half doz, $9/doz. Also enjoyed a visit to the new El Bolillo which was bustling.

My question: ok, when do I get one of these on my side of town? Loved the chicken; just roamed the perimeter of the store while waiting for it to be ready. It could take several months to work your way thru the kimchees. There were no abalones in the tank - at least not the side I saw. I realized after leaving maybe I could have walked around to the other side of the aisle (didn't feel like getting down on my hands and knees as jenny must have for that shot).

I'm pretty sure Burns has been mentioned in this thread but only mentioned, not reviewed. I haven't been in a couple of years and wasn't impressed but lots of people are these days and I've been meaning to get back up there. Virgie's is brand new to me, too, but I see Jay Francis has been. If Vincek's in East Bernard is making cue worthy of a 4.5 they've improved somewhat. I like the place for sausages and kolaches and the atmosphere. Noted as MIA: Thelma's???, Beaver's???? (Sorry, couldn't help myself). Also: Gonzales Food Market - I've only been once but thought it was pretty good. The fun for me these days is in discovery, not in hitting the same old, same old. I'll try to get up to Virgie's this week with a cam.

Thanks for the report neverfull, and to tetsujustin for the heads up. And thanks for the pics. I'm a noobie to Korean but I'm going to try it soon. Pics are always appreciated. How is the abalone served? I was at El Temucano, the Chilean place, a few months ago and abalone is also a delicacy in Chile and they've added an abalone dish to the menu. As I understood it, described by the waitress, it's served in a home-made kahlua like sauce??? I've been meaning to get back out there to try it but haven't; maybe I'll try it at H-Mart.

aww, no photos bruce? you're killing me, so did they use a vertical roaster trompo? ← Sorry, didn't have the cam. The owner spoke very little English. I tried to ascertain, making a circular motion with my hands while saying trompo and he nodded yes, but I didn't see it. As I understand it the criticial factor is whether the meat goes on the spit raw or, per COH Health regs, pre-cooked and is only kept warm on the spit. I don't have the Spanish to ascertain that.