The Food thread.

Juegos

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#1
Everything food goes here: favorite dishes, restaurants, cooking skills, pictures of food that looks delicious, pictures of your best kitchen achievements, kitchen secrets you want to share, etc etc etc.

I don't even know what the hell that is, but I want to eat it.
 

Juegos

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#2
Every time I come to Austin I rediscover the amazing food. I've had great food before, but I keep finding more and more. Just today I found this Mexican place called Taco More, it's freaking great. They have a salsa bar , and the breakfast tacos are amazing. My brother had some meat tacos and a sope, and they were also pretty great. The best part is that it's all freaking cheap: $1.75 for each breakfast taco, where two are more than enough as a meal.
Other great and cheap places for food around here are Hut's Burgers, Torchy's Tacos, and Chilantro (some taco stand downtown that makes Mexican-Korean fusion food).
There are of course the great BBQ places in Lockhart, TX, but it's a bit more expensive to go out there (still super cheap compared to what I hear about NY, Boston, and Chicago food). Of them, I've only been to Black's BBQ
, which I would recommend to absolutely any human being.
Any other austinites here that can recommend good places?
Also post recommendations for good restaurants in other cities, I'd love to visit them at some point.
 

Juegos

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#4
Franklin Barbecue is indeed here, but I haven't gone there myself because of the hellish line. I believe it's at the very least a 2-hour wait to get some food from there - if they run out while you're in line, they tell you to "come back tomorrow". I do want to go, though, because I keep hearing great things. There's also the Salt Lick, but I believe it's more expensive and not necessarily as good.
On the other hand, I've heard that as great as franklin's is, it's about on par with the barbeque in Lockhart, TX, which is only about 30-40 mins to the south of Austin. So, if you're around the Austin area, and if you can't try all these places, I'd suggest reading up on which of the bbq places in Lockhart are better at which things, and then take a tour trying to control yourself. The way I've heard it, Kreuz is great for the brisket, Smitty's is great for the pork ribs (and probably the prime beef ribs), Black's is good overall, and the other place whose name I can't remember is great for the sausage.
If you need some solid validation of their cooking skills, just look at the history of these places: they are basically run by the same families for nearly a hundred years, with the exception that one family split up into two different businesses over differing cooking philosophies. When a family breaks up over how they make their barbecue, you know you're going to eat well with any of them.
 

Majorbuddah

My real name is Dolemite
#5
I'm sure there are tons of great bbq joints down there. I really just want to try the greatest to see how my own stacks up. I'm thinking of going out to the next sxsw, so maybe I'll be able to check a few places out while I'm there.
 

repomech

resident remnant robot relic
#6
1. Awesome thread idea

2. The dessert in the OP photo is called a Baked Alaska

3. I can't get over the sheer amount of amazing looking diner and food truck eateries that litter the US. It's unreal how damn fantastic a lot of that all looks on the food[strike]porn[/strike]network - we simply don't have the equivalent to that up here

4. I will be back in this thread
 

theMightyME

Owner of The Total Screen
#7
oh I'll be a regular here... I LOVE cooking, and I LOVE food

I was actually planning on making this thread where I was going to post my amazing recipee and picture for my bacon couscous salad

I took the pictures a while ago.. so might as well do it now hehe

-------------------------------

THEMIGHTYME's BACON COUSCOUS SALAD

start by cutting up (with kitchen sheers) some nice thick cut bacon... I prefer Wright's Maple flavored, but in place of that heavenly goodness you can use any thick cut bacon, fry it up... about 10 slices will work towards 3 servings(my recipe is for 3 servings)



while that cooks, begin preparing the other ingredients

2 medium-large onions, chopped up, some basil leaves (about 9 large leaves or an equivlant mass of smaller leaves), and some fresh tarragon leaves

you will also want a package of arugula (rocket), and some couscous... in this case the store didn't have arugula so I had to use a spring mix that included arugula... it is better with straight arugula


when the bacon is cooked, put it on a paper towel on a plate or bowl... you will want to get rid of most of the bacon grease before (there will be ALLOT, like a mug full), save the grease for later... DO NOT DUMP IT DOWN YOUR DRAIN (it will absolutely clog your plumbing)... leaving a couple tablespoons of grease in the pan... then add your onions to the grease and begin cooking them



while those cook you will begin to work on the couscous
start off by putting a tablespoon of butter in a pot, and a tablespoon of the bacon grease as well... brown the butter (cook it until it is all liquid and starts to darken, but only to a light golden brown... at this point add a cup of water



cook to a boil... then add 1 cup of the dry couscous, and stir/fluff with a fork, cover and let sit for a few minutes, then sir/fluff with a fork again so that it doesn't clump


add in the tarragon, and stir it all together


by now the onions should be done


get some large flat bowls and divide up the entire package of arugula amongst 3 bowls (my mom has a smaller appetite and uses the smaller bowl), add about the equivlant of 3 large basil leaves per bowl, if they are large rip them up a little, hit them with some balsamic vinegar (to taste)


divide all the cooked couscous mix amongst the bowls on top of the leaves


add the onions, and then the bacon


it is roughly 700 calories a bowl... and f'n delicious
 

theMightyME

Owner of The Total Screen
#9
btw... my favorite bbq place isn't traditional bbq at all it is slow smoked meat (I prefer the ham) sandwhiches with an almost gravy like sauce from this amazing litle stand that's been around for 60 odd years years in Glendale, ca called pecos bills
http://aprilbaby.typepad.com/a_california_life/2006/10/pecos_bills_bbq.html

amazing.. one of those places that closes by 4 or when they run out of meat (they ALWAYS run out of meat

sooooo good.. but if you go in expecting traditional bbq taste you will be disappointed.. it is something different.. absolutely love it...

every so often I go ona trip with my mom to some food places in the area...

typically we start at a german meat market called schreiners that is in montrose, ca (near glendale)
http://schreinersfinesausages.com/

we will grab landjager (a dried sausage also called "hunter sausage" as hunters in germany would take it with them to eat while hunting since it didn't need to be refrigerated, it is kind of like beef jerky crossed with summer sausage), meat for rouladen, some salamis, all sorts of crap... on the bets days we plan to make rouladen that night (thin beef a slice of bacon on top, a green onion and pickle on top of that, rolled up, pan fried and then boiled in beef broth served with rice or some other carby food)

then we go to that bbq stand I mentioned... we might also stop by a near by 31 flavors drive through for a drink...

after that we sometimes go to a cuban bakery/cafe called portos in burbank
http://www.portosbakery.com/content/portos-burbank

we get stuff for the week, little baked goods.. my mom loves these potato balls that are filled with shredded beef and then fried.. she'll buy a dozen and take some to work over the next couple of days

then we either go to a very old bakery (that has since downsized) called Martinos that has AMAZING teacakes and a great dutch apple pie
http://www.martinosbakery.com/

or we go to an amazing cupcake place called yummy cupcakes, also in burbank... either way we have desert for the night
http://www.yummycupcakes.com/

here is comedian patton oswald leaving yummy cupcakes with some sweet goodness
http://www.youtube.com/watch?v=qEkaEhJbor8

we call this our "burbank run"

and we have recently had a bunch of tagalongs.. my friend matt, her friend linda, her friend linda's daughter kelly, etc..

everyone knows when it comes to food we don't f' around in the gifford house
 

Juegos

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#11
You really don't fuck around in the Gifford house. You had me at "10 slices of bacon".
Also thanks Repo for that information on the dessert. I will use it to torment myself with the thought of incredible dessert that is beyond my cooking skills and my financial grasp. Tonight's cold sweats go out in your honor.
 

repomech

resident remnant robot relic
#12
I'll be using that

let me know what you think... your hands will smell like onions for a week
Quick tip on this front: the way to fully remove the smell when you've been handling raw onions or garlic is to rub your hands with something that is stainless steel while you wash them. The sooner you do this after handling the garlic or onions, the more effective it will be. If you do it immediately after chopping/dicing/cutting it should eliminate the smell entirely. Even a simple spoon will work, but it must be stainless steel.
Also thanks Repo for that information on the dessert. I will use it to torment myself with the thought of incredible dessert that is beyond my cooking skills and my financial grasp. Tonight's cold sweats go out in your honor.
Glad to be of service! I'm honoured to know I will have played a role in your 2am shakes. >:) ;;)
 

theMightyME

Owner of The Total Screen
#13
I'll be using that

let me know what you think... your hands will smell like onions for a week
Quick tip on this front: the way to fully remove the smell when you've been handling raw onions or garlic is to rub your hands with something that is stainless steel while you wash them. The sooner you do this after handling the garlic or onions, the more effective it will be. If you do it immediately after chopping/dicing/cutting it should eliminate the smell entirely. Even a simple spoon will work, but it must be stainless steel.
Also thanks Repo for that information on the dessert. I will use it to torment myself with the thought of incredible dessert that is beyond my cooking skills and my financial grasp. Tonight's cold sweats go out in your honor.
Glad to be of service! I'm honoured to know I will have played a role in your 2am shakes. >:) ;;)
I have done this to mixed effect... since you have to multitask allot to make the meal it can be hard tog et in and do that until after you are done.. and by then it is really just deeply set in... usually when i use that trick it gets rid of the smell, but the smell coems back.. it is like deep in the oils of my skin and ready to come back out...

you are also supposed to do it under cold water apparently, and then wash your hands afterwards as well...
 

repomech

resident remnant robot relic
#14
I have done this to mixed effect... since you have to multitask allot to make the meal it can be hard tog et in and do that until after you are done.. and by then it is really just deeply set in... usually when i use that trick it gets rid of the smell, but the smell coems back.. it is like deep in the oils of my skin and ready to come back out...

you are also supposed to do it under cold water apparently, and then wash your hands afterwards as well...
Yep, if it you leave it too long it will increasingly only mitigate the smell to a diminishing extent, and at that some of the effect will be temporary. But I've had consistent and total success when I attend to it promptly - before it's fully set in. I've heard that about the temperature of the water - I tend to use cold to cool water to wash my hands anyhow and that works great, but it still seems to work with room temperature and even luke warm water (perhaps less well though). I do it concurrently with washing my hands and prefer dull sources of stainless steel so I can really scrub my hands with it (under nails and finger tips, between fingers etc) w/o fear of getting cut.
 

Juegos

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#15
I just came back from this Vietnamese place called Pho Saigon, and it was freaking great. I got a "small" beef pho that was actually probably good enough for three separate meals (at least two hearty meals), and it was delicious, and it was only about $6.75 or something for it. I also got a small bowl of rice, because I didn't know the kind of overkill I was gearing up for.

Absolutely recommend it to anyone in Austin, great food for a fantastic price.
Here's this link to some person's review of the place. http://www.bootsintheoven.com/boots_in_the_oven/2010/02/pho-saigon-austin-vietnamese-shortorder.html
 

theMightyME

Owner of The Total Screen
#16
I just came back from this Vietnamese place called Pho Saigon, and it was freaking great. I got a "small" beef pho that was actually probably good enough for three separate meals (at least two hearty meals), and it was delicious, and it was only about $6.75 or something for it. I also got a small bowl of rice, because I didn't know the kind of overkill I was gearing up for.

Absolutely recommend it to anyone in Austin, great food for a fantastic price.
Here's this link to some person's review of the place. http://www.bootsintheoven.com/boots_in_the_oven/2010/02/pho-saigon-austin-vietnamese-shortorder.html
reminds me of Ramen... my favorite is a little place in Reseda called Ramen Nippon

I get the chashu Ramen


also cheap... like $5-7 somewhere around there
 

Juegos

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#17
That looks freaking delicious as well. I've had real ramen like that before, I've loved it every time.
 

theMightyME

Owner of The Total Screen
#20
anybody want the blue meth recipe I used? might as well

---------------

Blue Meth Candy

1/2 cup Water
3/4 cup light corn syrup
2 cups granulated sugar
flavoring (use your judgement)
a few drops of blue food coloring (to your judgement)

you also need a candy thermometer, a damp food brush, and a cookie sheet

line baking sheet with foil, and spray it down with a non-stick cooking spray (pam)

in a pan combine the water, corn syrup, and sugar

cook on medium heat, stir until the sugar is disolved

stop stiring, brush down candy from the sides of the pan with the damp brush

insert the candy thermometer and just let it sit until it cook until it hits about 285

don't over or under cook... get it as close to 285 as possible

remove from heat, wait for it to stop bubbling, add food coloring and flavoring (no chili p), stir

pour onto the candy sheet and tilt it around to get it thin and even (doesn't have to be perfect)

let it sit until it is room temperature.. then crack it up... you can probably break it by hand into large pieces....than crush the rest in a bag or something

say "bitch"

it is more like a sucker than rock candy so I wouldn't advise chewing it.. just suck on the pieces

 

DarkDepths

Your friendly neighbourhood robot overlord
#21
I can't get over the sheer amount of amazing looking diner and food truck eateries that litter the US. It's unreal how damn fantastic a lot of that all looks on the food[strike]porn[/strike]network - we simply don't have the equivalent to that up here
We have quite a bit of food-truckery out here in Vancouver. It's probably no where near the numbers found in some US cities, but in the past few years, the ball has really begun to roll. There is a website: http://streetfoodapp.com/vancouver/map where you can go to find out where the various mobile food vendors are. Most are in downtown Vancouver and are mostly just open during the regular workday, but I've tried a few and there are some pretty good ones!
Three that I have tried are: "Pig on the Street" who sells a variety of pork-related food, "Tacofino" who of course make tacos, and one that I can't remember the name of, but makes perogies.

I'll have to give some thought to my favourite foods... that's a tricky question.
 

theMightyME

Owner of The Total Screen
#22
holy fuck.. I foiund the motherload of amazing looking deserts

just look at some of this stuff

http://www.sugarhero.com/2012/02/cinnamon-bun-white-hot-chocolate/
http://www.sugarhero.com/2013/06/dude-food-magic-bars/
http://www.sugarhero.com/2013/08/deep-fried-root-beer-floats/
 

repomech

resident remnant robot relic
#23
Hell yes Juegos on the Vietnamese food. A longstanding favourite of mine, we've got some nice Vietnamese restaurants in Toronto as well. On a slightly more fusion Vietnamese street food note...

http://www.banhmiboys.com/

^
Good stuff. The kimchi fries absolutely hit the spot during nightly adventures.
 

theMightyME

Owner of The Total Screen
#24
made this tonight
http://www.sugarhero.com/2013/09/creme-fraiche-panna-cotta/

sooooooooo good...

the strawberry with balsamic alone was amazing.. but everything together just worked so well.. and it was surprisingly easy to make
 

Juegos

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#25
^ Looks pretty good.
I forgot to mention, I went to this other place in Austin that serves incredible ramen and at a decent price. It's called Ramen Tatsu-Ya. It's one of those places that you have to show up at least at opening time if you don't want to wait a ton of time in line before you get your food. Even if you did wait in line for a while, the food is completely worth it.
I think it might be the best food place I've gone to in all my time in Austin.
 

nerdman

pig's gotta fly
#26
I think most waiters don't care enough to go through the hassle of correcting their error. I would have just given you the ice tea too.
As for restaurants, there is one Italian mom and pop place we go. My brother wanted to go there after he went to Italy. He had Italian on the brain. He even came back with one of those purses.
 

Juegos

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#27
I had a close encounter with Ramen this past weekend, at the Ramen Tatsu-Ya in Austin, TX. That stuff was delicious. I don't remember exactly what was in it, except that every ingredient was delicious whether eaten by itself or with the other things in it. For example, the pork belly was amazing on its own right, but equally good when eaten with the mushrooms or the noodles.



This is relevant:http://www.youtube.com/watch?v=6WrkdTrrwew
 

theMightyME

Owner of The Total Screen
#28
my favorite restaurants?

there is a bbq stand in glendale, CA called Pecos Bills which is probably my favorite food place in the whole world, I get 2 bbq ham sandwhiches when I go, and I ask for blackened meat if possible (caramelized soo good)... it is a hard place to explain because it is VERY different from traditional bbq sauce.. it is more like a smokey spiced gravy

I also love Canter's deli in Fairfax, Los Angeles, CA... I get a corned beef reuban and I split a bowl of mish mosh (basically matza ball soup but with a bunch of other stuff in there like chunks of chicken, rice, noodles, carrots (sooo good nice and tender), and kreplagh (a chicken dumpling)

though I haven't been in a while there is a great polish restraunt I have gone to a few times as well.. I love getting peroggis there... the plac eis strange as they give you like a 5 course meal and you only pick 1 of the courses... you get whatever desert and soup and salad they decide to serve you, and same goes for the veggies on the side... I had a pickle soup there thatw as amazing, and they have a great tomato-like soup

There is a pizza place in san fernando, CA called pizza cookery that has amazing rolls.. they have good pizza, good calzones, good meatballs, and soup... but the draw is the pizza rolls

Like Alex, I love ramen... my place of choice is Ramen Nippon in Reseda, CA, I love the chashu (pork cutlet) ramen there

as for bigger chains... I like five guys, bobs big boy, olive garden, etc..

I don't eat out too often though... I cook soemtimes, and my mom cooks often for me... we have a lot of favorite recipees.. I make a killer bacon cous cous salad, and we have major family recipees like saurebrauten, rouladen, strognoff, and steak with bearnaise

my favorite all around food is probably pizza... but I rarely have great pizza (I live in cali).... but I'll just shove whatever pizza there is down my gullet...

enough of this.. I'm getting hungry
 

Juegos

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#31
Bumping because it's the freaking food thread. And my recommendation of Ramen Tatsu-Ya stands for anyone living in Austin, TX.
 

Tucker

“Do you happen to know how to fly this thing?”
#33
Tonight I made a stew-beef wrap. I took stewing beef and run it on a low boil from frozen until medium rare. Then I drained the saucepan completely and added butter and garlic. Running on simmer I tossed the giblets around until browned, then I added lemon juice, seasoned salt, pepper, hickory smoke, and bbq sauce. I let that simmer occasionally moving the giblets around, then I put a splash of corked wine in to sweeten, tenderize, and solidify the juices, turning them into a thick sauce. I spread a little tartar on a tortilla (I seriously mean, a little), wrapped up the meat and served. Delicious.
I wish I had fresh vegetables at home for it, but alas I didn't.


This is not a recipe - I made it up as I went.
 

Juegos

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#34
You had me until the BBQ sauce and tartar on tortilla.
Try cream cheese spread on a flour tortilla when making a taco next time, I think you'll be surprised at how awesome things come out. Seriously, ham and eggs + red jalapeno salsa + cream cheese on flour tortilla = breakfast of godkings.
 

Tucker

“Do you happen to know how to fly this thing?”
#35
It's a very certain bbq - it wouldn't work with any other one. Uhm, the tartar was just laying around, but it worked pretty good. Would have rathered a butter-thin layer of mayo.
 

Juegos

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#36
I just had the best goddamned Discada I've ever had in my life. Because there is very little in life that compares to the joy of eating an amazing meal, I figure now's a good time to post a bit of info on Discada, and to bump this great thread.



Discada gets its name from the "disco", a cast iron sort of disc that you use to grill. Discada is basically a bunch of meats thrown together, but of course everybody has their own variations. The only mainstay ingredient, as far as I know, is beef, particularly the cheap stuff; beyond that, it can have ham, sausages (especially Mexican spiced pork sausage, 'chorizo'), bacon, potatoes, spices like cilantro (or coriander), and of course caramelized onions and (pureed) tomatoes. So it's essentially a kind of 'leftover dish', where you throw whatever's left in your fridge at the end of the week into the cast iron disc and grill it, or just throw it in a pan and sautee it because it's freaking delicious either way. That guy above threw cheese on it, though, which is new to me and I have no idea whether it's worth doing.

This being a Mexican dish, you'd be wise to make Tacos out of it and throw a variety of salsas on top. One particularly awesome salsa to put on it is an avocado salsa that is essentially guacamole, but blended instead of just mashed. Personally, when using it on Tacos I like to just blend together an avocado, some serrano peppers, sour cream (not really sour cream, but more like creme fraiche), and just discovered right now, a bit of onions for a great note. This salsa gets bonus points because it can be combined with pretty much any other salsa for great effect.

So anyway, what I just ate went exactly like this: bacon and onions seared and caramelized beforehand, meat cooked on a pan with the blended tomato, ham, and sausage, and the bacon and onions thrown in there as it's getting near done. The guacamole made exactly as I described above; the whole thing eaten in tacos. It was godly, and I am a greater being after consuming it.
 

Juegos

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#37
@repomech @Mike D.

Just quick on the tacos.



These tacos are a variation of what we call, in Mexico, "tacos al pastor" or "tacos de trompo". 'Trompo' meaning "top", referring to the shape the meat takes on the kebab used to grill the seasoned pork. The seasoning itself is called "adobo" (so we also call these things "tacos de carne adobada"), but I don't know exactly what goes into it. Some mildly spicy peppers, for sure.



Anyway, I guess that's somewhat similar to the Bulgogi meat Repo talked about, only that it's pork instead of meat, and we use a different set of spices than the Koreans use. Those guys from Chi'lantro probably made a point of bringing both styles together, which is badass. Maybe next time I go back I'll check and see if their beef is more like bulgogi.
 

Juegos

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#41
This motherfucker right here:



If ye be brave, venture forth. It's a great blend of the tangy punch of habanero peppers but balanced (or masked?) by the sweetness of mangoes and papayas. Put it on fried fish with some lime juice, and cry because it's spicy but so good that you can't stop eating it even though you're hurting yourself.
 

Juegos

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#43
There are definitely a plethora of various sauces that can do a better job at different things, but Tabasco is just a very versatile sauce for junk food. I would go with Tabasco Chipotle over regular Tabasco any day, though, especially for savory and starchy foods like Pizza or anything to do with potatoes.

The Tabasco Habanero I posted above is pretty special though, the sweet and tangy flavor is pretty nice but it's a real challenge to get there.
 

EvilTw1n

Even my henchmen think I'm crazy.
Moderator
#44
So there's an annual Greek festival here in my town, hosted by a little old Orthodox Greek church.

They have fantastic gyros and souvlaki, but the highlight is their baklava. It's freaking perfect. So simple - filo pastry, nuts, honey - but absolutely delicious. Maybe it's because I only get to eat it once a year, but damnit, it's just amazing. It's $15 for three smallish squares (each square is halved, so six pieces total), so it doesn't come cheap, but it's worth it.

Eating some now. I would snap a photo of it, but half-eaten baklava really isn't pretty. It's sort of like an extreme close-up of a vagina - it's absolutely wonderful, but not exactly photogenic.
This motherfucker right here:



If ye be brave, venture forth. It's a great blend of the tangy punch of habanero peppers but balanced (or masked?) by the sweetness of mangoes and papayas. Put it on fried fish with some lime juice, and cry because it's spicy but so good that you can't stop eating it even though you're hurting yourself.
Whew, that might be too hot for me. I love Tabasco, but me and Habanero peppers haven't always gotten along the morning after. I haven't tried their chipotle one yet. But I can put regular Tabasco on just about everything. Frank's is damn good, too, and they have an absolutely killer Buffalo sauce. It's not just for wings. It is one of the most versatile Buffalo-style sauces I've ever had. Good on Cheez-Its.

Think I mentioned it in the CT, but I totally don't grok the Sriracha craze. It's garlicky hot sauce. Which isn't bad. But there are so many other good hot sauces out there that it kinda makes me think that Sriracha is for people who don't really like hot sauce - they like garlic. The interplay hooks them, but take away the garlic, and they wouldn't be down for it.
 

Juegos

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#46
That's awesome you mentioned baklavas, I was just googling Egyptian sweet breads and something like that came up. Sweet bread is my number one weakness. Like, I'd really be ashamed if someone I'm close to saw me eat it, I'd probably turn to the embrace of drugs out of shame. Or to more sweet bread.
 

EvilTw1n

Even my henchmen think I'm crazy.
Moderator
#49
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