tag:blogger.com,1999:blog-63222276833862149642024-02-26T01:20:29.760-08:00gustidudeMusings on food and what-not.Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.comBlogger228125tag:blogger.com,1999:blog-6322227683386214964.post-24382701018243481462016-08-26T09:28:00.001-07:002016-08-26T09:28:05.210-07:00Sap’s in Late July and GRILLED PORK!<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">I have been
pretty slammed lately and haven’t posted much, but wanted to relate my report
of a recent Thai food fix at Sap’s Fine Thai Cuisine South, on Westgate. Art
and I were having a planning meeting, and we hadn’t had Thai in a while, so off
we went.<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1bxe4YoCJLbQBuQheEPQ6-qVMQmm4O4guW2QbpATAjrM0j-buTJXcGgXiITGq3Rn4gva-bCUA0JM2k5m1JSeJXetcml0lTgfBwu5PCKPsOubdkFfsEIwyfIQKeV1BIIW2cQ9eVI0Ei4/s1600/IMG_3914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1bxe4YoCJLbQBuQheEPQ6-qVMQmm4O4guW2QbpATAjrM0j-buTJXcGgXiITGq3Rn4gva-bCUA0JM2k5m1JSeJXetcml0lTgfBwu5PCKPsOubdkFfsEIwyfIQKeV1BIIW2cQ9eVI0Ei4/s320/IMG_3914.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Sap's Moo Ping<br /><br /><br />
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The first dish we ordered was Moo Ping (S-A8), as an appetizer. Moo ping (<i>moo</i> means pork, and <i>ping</i> means grilled) is a common street vendor dish cooked all over
the country. Usually the vendor will have a simple large pot or one burner stove
(known as a <i>tao</i>), with a bed of
glowing mangrove charcoal on the bottom, and a metal grate across the top. Or,
for more volume, they will have the classic skewer grill, where supports hold
the meaty skewers suspended over the coals. They will have a tub of thin strips
of skewered pork sirloin marinating in a dark sauce made up of cilantro roots, garlic,
white peppercorns, palm sugar, fish sauce (or <i>plaa raa</i>, fermented fish sauce, if it is in Isaan), soy, and dark
soy or oyster sauce. As the skewers cook they are dabbed with coconut milk to
form a dark, sinfully rich caramelized glaze on the exterior. Traditionally
they are served with a wad of steamed sticky rice and a dark, funky, spicy,
dried chile dipping sauce called <i>nahm jim</i>
<i>jaew</i>. My favorite place for moo ping
in Bangkok is a vendor named Moo Ping Bangkok Bazaar.<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IP2Cvfn6oqEB1vzOhgmb1Zpp7D1JJ2Sj-pvMTSX9H5noITsrGfpWahfWhg4FZrvmZr7fN2vSJAfEZcprpqeyPlpWiYAsLvG7XdaSfCZZ75TTTqEPIVRTNG9nbQPEo4CxBiqrKu1_6AI/s1600/Moo+Ping+Hea+Owen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IP2Cvfn6oqEB1vzOhgmb1Zpp7D1JJ2Sj-pvMTSX9H5noITsrGfpWahfWhg4FZrvmZr7fN2vSJAfEZcprpqeyPlpWiYAsLvG7XdaSfCZZ75TTTqEPIVRTNG9nbQPEo4CxBiqrKu1_6AI/s320/Moo+Ping+Hea+Owen.jpg" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />A moo ping skewer cooking at Moo Ping Haeowen, from their Facebook page<br /><br /><br />
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It sits near the intersection of Ploenchit and Soi Luang Suan, at the corner of
the BKK Bazaar and behind the TOT Phone Building. Owners Decha and Yupa
Soonthonthanamukol only operate between 3 and 7pm, Monday through Friday, but
manage to serve about 1,000 a day in 4 hours. It’s very popular and very
delicious. Their version of the dipping sauce tinges decidedly towards the
Northeast-Isaan area, because it tastes stronger and funkier than the standard
fish sauce dipping sauce version. The last time I was there the skewers were 3
baht apiece, so ten skewers, a ball of sticky rice, and a bag of sauce costs
about $1.25 U.S. I’m sure it costs more these days, but still, an economical
meal. A fantastic deal and exceptionally delish. Another really good version is
served at Moo Ping Heaowen, a famous cart at the SW corner of Silom and
Convent, in front of the 7-11. They serve from 10pm until they run out in the
early morning.<br /> <br />
<br />
Sap’s version of Moo Ping comes as slices of grilled pork instead of skewers,
which is actually easier to eat. It has that smoky, caramelized flavor that
instantly transports me back to that corner in Bangkok, standing in line at
Decha and Yupa’s place. You dip each tender bite into the dark, spicy sauce,
and then pinch off a nibble of sticky rice. If you haven’t had Sap’s moo ping
before, I strongly recommend it. See the bottom of the page for my recipe, to
cook at home in case Sap’s is closed. </span></span></div>
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Art has never tasted Thai sweet and sour, so I ordered S-P28, with shrimp and
squid. It is more sour than the classic Chinese-American version, a lot more
complex in flavor, and perfectly balanced. The sauce is not gloppy and over-thickened
like the typical sweet and sour normally is. Onion, green beans, eggplant,
garlic, ginger, cloud ears, chunks of pineapple, and tomato share the bowl with
plump shrimp and exceedingly tender squid. It is a very nice version of the classic
Thai-Chinese dish. Art was pleasantly surprised. </span></span></div>
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I haven’t eaten Phat Thai (S-F1) in a coon’s age. When I think of the pantheon
of Thai noodle dishes, there are so many others that take precedence with me.
Frankly, I resent phat Thai as being a pedestrian dish ordered by folks with no
sense of adventure. It’s like going to a Sichuan place and ordering fried rice,
or won tons stuffed with fake crab and cream cheese. Well, not <i>that</i> bad. But, I figured, what the hell,
it’s been years. Sap does a really nice phat Thai, which we ordered with
chicken. He uses tamarind instead of the typical ketchup base that so many Thai
joints in America use. I liked it. A lot.</span></span></div>
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<br />
The last dish we got was Nuer Ob, S-P46, a bowl of chunks of fall-apart tender beef
swimming in a sinfully rich sauce made from slowly braised onion, garlic,
tomatoes, fish sauce, and palm sugar. It comes with a side dish of a searingly
hot, fresh Thai chile-garlic sauce, which balances the dish perfectly. Highly,
highly recommended.<br /> <br />
<br />
Sap’s Fine Thai Cuisine<br />
4514 Westgate Blvd., Austin; (512) 899-8525<br />
5800 Burnet Rd, Austin; (512) 419-7244<br />
<a href="http://www.sapsthai.com/">http://www.sapsthai.com/</a> </span></span></div>
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<br />
<b>Mick’s Moo Ping</b><br />
2 # pork shoulder, cut across the grain into ⅓ inch thick slices, 1 ½ inches
wide<br />
2 Tablespoons minced cilantro stems<br />
6 large cloves garlic, minced<br />
1 ½ teaspoons ground white pepper<br />
2 ¼ ounces grated palm sugar<br />
2 Tablespoons fish sauce, Tra Chang or Red Boat<br />
1 Tablespoon soy sauce<br />
1 Tablespoons dark mushroom soy sauce<br />
2 teaspoons oyster sauce <br />
1 Tablespoon peanut oil<br />
1 ½ Tablespoons cornstarch<br />
¼ cup thick coconut milk (taken from the top portion of an unshaken can)<br />
<br />
<b>Nahm Jim Jaew · Dried Chile Dipping
Sauce</b><br />
2 Tablespoons minced shallots<br />
1 Tablespoon minced scallion<br />
¼ cup minced cilantro stems and leaves<br />
⅓ cup fish sauce, Tra Chang or Red Boat<br />
1 Tablespoon lime juice<br />
1 Tablespoon tamarind pulp or concentrate<br />
2 to 3 teaspoons grated palm sugar, to taste<br />
1 Tablespoon toasted glutinous rice, finely powdered <br />
1 Tablespoon lightly toasted and ground dried red chiles (Thai or tien tsin
Chinese) <o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%; text-align: center;">Wood or
metal skewers</span><br />
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Sticky rice for service<br />
<br />
1. Pound or blend the cilantro, garlic, white pepper, palm sugar, fish sauce,
soy, mushroom soy, oyster sauce, and oil together to form a thick marinade.
Place the pork into a resealable plastic bag, add the marinade, and massage to
make sure that the marinade contacts all of the meat. Marinate for at least 4
hours, up to 8 hours, refrigerated. <br />
<br />
2. Make the dipping sauce. Mix the sauce ingredients together in a bowl and
balance the lime and sugar, leaving the sauce salty and a little on the sour
side. Reserve for service.<br /><br /><o:p></o:p></span></span></div>
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">3. Soak wood skewers in warm water for at least
30 minutes prior to skewering, or use metal skewers. Build a charcoal fire and
let it cook down to a layer of hot, gray coals. <br />
<br />
4. Place the meat in a colander or sieve to drain, and let come almost to room
temperature, catching any marinade in a bowl below. Toss the meat with the
cornstarch. Skewer the pork slices
tightly onto the skewers, being careful to evenly distribute pieces with fat.
Combine the collected marinade with the coconut milk and reserve for brushing
the skewers as they grill. <br />
<br />
5. Grill the skewers until cooked medium and caramelized, frequently rotating
and brushing with the marinade-coconut mixture. Serve with warm sticky rice and
nahm jim jaew dipping sauce. <br />
<br />
mick vann ©<br />
</span>
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span>Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com5tag:blogger.com,1999:blog-6322227683386214964.post-22494073081404794662016-07-27T09:45:00.004-07:002016-07-27T09:45:48.524-07:00Golden Dumpling Land<div class="MsoNormal">
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Art and I are doing some side restaurant consulting work down in Sugarland, and
when you think about it, considering the expanse of Houston, Chinatown isn’t
that far away. So I did some research on dumplings in Houston’s Chinatown and
came up with a list for us to try while we are down there. Every trip down
involves a stop at Weikel’s in LaGrange for some kolaches and cinnamon rolls,
and the use of their excellent pee facilities. There is a certain satisfaction
involved in attacking an overfilled blueberry kolache or a pecan cinnamon roll
dripping in sugar glaze with an empty bladder. </span></span></div>
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So after this recent meeting, we headed east towards the intersection of the
Sam Houston Tollway/8 and Bellaire Boulevard, and there on the Northeast
corner, just west of the H Mart Asian Grocery, sits an unassuming little joint
known as Golden Dumpling House. It looked like we had just missed the Sunday
lunch rush, because things were winding down and the staff was taking a break
and having a bite to eat. The menu is simple and short, and available in a
Chinese and an English version. </span></span></div>
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After a quick perusal, we settled on what at first seemed like a reasonable
order. In the corner is a serve yourself section for table ware, ice water,
sauces (mix your own using soy, black vinegar, and chile oil). There is a
humongous rice steamer filled with help-yourself rice congee, so we got a
couple of small bowls of that thick rice soup to sustain us until the order
started arriving. We got some stinkeye from the dude at the next table who
looked like he was straight out of central casting for some Chinese triad gang.
Apparently we were violating his space a little, but everyone else was cool
with a couple of portly roundeyes invading their turf. The staff was very
welcoming and friendly. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lqOtUd0qwEU5CCpjmPx3K36X4GQCFC3Boa_1qPYlvdNHMbUvjxn3eTNaaXqdod0xfVO9ld9nBmmEEOoef31x62Fc3hWVQk1xqG0Yg3L90m8PdsJfdx7pm8NIBKOfvCBZcDIvCyhWnZM/s1600/IMG_3960.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lqOtUd0qwEU5CCpjmPx3K36X4GQCFC3Boa_1qPYlvdNHMbUvjxn3eTNaaXqdod0xfVO9ld9nBmmEEOoef31x62Fc3hWVQk1xqG0Yg3L90m8PdsJfdx7pm8NIBKOfvCBZcDIvCyhWnZM/s320/IMG_3960.JPG" width="320" /></a><br /><br /><br /><span style="font-family: Verdana, sans-serif;">Dan Dan Noodles</span></div>
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The Dan Dan noodles came out first, and it was an exemplary serving, with
perfectly cooked toothsome noodles, slivers of green onion and cucumber, a
garnish of roasted peanut, and a fantastic sauce that tasted like it was based
on smooth peanut butter thinned with sesame oil. There was a nice balance twixt
peanut and sesame. There were elements of garlic, chile, mala (Sichuan
peppercorn), and vinegar to give the sauce some edge. A really good bowl, and a
massive portion for $4.25. Dan Dan noodles can be bland as hell, but these were
decidedly not.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Scallion Cake</span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Next the green onion pancakes arrived (2 at $1.95 each). I have eaten a lot of
scallion cakes in my day, and these were an artful version, perhaps the best I’ve
had in recent years. They were crisp and flaky, and cooked to a golden brown, with
just the right amount of green onion flavor. Grab a quarter and dip it into
chile oil, and you have yourself a mouthful of goodness.<br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CgyYrRd1b-pBBEZcmjeSEBLgpDLy7ylKAiSvCSnjO8NtRW7aqSSkwMMLvOyXFNoSQJ72GV-Mi9KpHTLzvYiVLwL8lyIOduoUjUATjIoqVGrOVHdmAF0c27PgDUBbN13mMlINLLRatBw/s1600/IMG_3962.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CgyYrRd1b-pBBEZcmjeSEBLgpDLy7ylKAiSvCSnjO8NtRW7aqSSkwMMLvOyXFNoSQJ72GV-Mi9KpHTLzvYiVLwL8lyIOduoUjUATjIoqVGrOVHdmAF0c27PgDUBbN13mMlINLLRatBw/s320/IMG_3962.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Pan Fried Pork and Shrimp Dumplings</span></div>
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Then the dumplings arrived. We got two orders of pan fried potstickers filled with
minced well-seasoned pork and shrimp, with little bits of water chestnut and garlic
in the juicy filling. The skins are the hand-rolled, thick, handmade style that
I love so much, and the bottoms are browned nicely with a steaming glaze in a
sizzling skillet. Each potsticker is about 3 to 3 ¼ inches long and about 1 ¼ inch
wide. These babies are massive. Unbelievably, 10 of them sells for $5.50. Deal
of the century, even if they weren’t as delicious as they are. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqYLGc5inZfWlBMnYs4lbXveGBg4_RgYzn6xzStMpuBEXcqyBTTMmCG1fE8J2Kdu-EbSAsDec-gLvBYvUw1-FAB2-I9RNOnWdRPV-8rQBzHK4yGL1rul7nSULp-pEiMwGIR-TEKKVjUw/s1600/IMG_3963.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqYLGc5inZfWlBMnYs4lbXveGBg4_RgYzn6xzStMpuBEXcqyBTTMmCG1fE8J2Kdu-EbSAsDec-gLvBYvUw1-FAB2-I9RNOnWdRPV-8rQBzHK4yGL1rul7nSULp-pEiMwGIR-TEKKVjUw/s320/IMG_3963.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Boiled Pork and Leek Dumplings</span></div>
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We also got an order of boiled pork and leek with vegetable dumplings, which
are made from the same pasta dough. These get boiled in stock and are roughly ⅔
the size of the potstickers, so they are still huge. Except that you get 18 of
them for $5.25. They completely filled the surface of a large platter, and every one tastes better than the one that </span><span style="line-height: 17.12px;">preceded</span><span style="font-size: 12pt; line-height: 107%;"> it. We ate
all we could hold, and I really wanted to eat more. Honestly. But we left with
a to-go bag that probably weighed five pounds, and the whole meal for 2 was
$26. The amazing thing was that we split up the leftovers when we got back to
ATX and we ended up with enough for a meal the next day for each of us.
The dumplings may have been just as good reheated the next day. Which brings up the issue of the constant flow
of Asian ladies coming in and leaving with big to-go bags. Turns out that
Golden Dumpling also sells frozen version of their dumplings: 40 of the pork
and leek boiled dumplings sell for $8!, and 40 of the potstickers sell for $16!. We
will return, and with a big ice chest!</span></span></div>
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<br />
Golden Dumpling House<br />
9896 Bellaire Blvd (Sterling Plaza), Houston, TX 77036<br />
(713) 270-9996 <br />
11am-8:30 daily, except closed on MONDAY<br />
<a href="https://www.facebook.com/pages/Golden-Dumpling-House/118816144869507">https://www.facebook.com/pages/Golden-Dumpling-House/118816144869507</a> <br />
<br />
mick vann ©<br />
</span><br /><o:p></o:p></span></div>
Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-76654542714783903252016-07-27T07:59:00.003-07:002016-07-27T09:34:48.088-07:00Rancho Winslow Fourth 2016....Yee Haw!<div class="MsoNormal">
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKL9WCUSBDysjFdrJenBIWVo9dZPapmf6SRv3rxNJ3KEqtz-zNqL80IYtUK2Kbj3wGIM1-gFumeeGxUAvPWbfIzOLf1rEh29QTVmrJs3PVDYWIikRVPj1Jg65h4ztqESD42YdZABmVhc/s1600/20160704_180127.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKL9WCUSBDysjFdrJenBIWVo9dZPapmf6SRv3rxNJ3KEqtz-zNqL80IYtUK2Kbj3wGIM1-gFumeeGxUAvPWbfIzOLf1rEh29QTVmrJs3PVDYWIikRVPj1Jg65h4ztqESD42YdZABmVhc/s320/20160704_180127.jpg" width="180" /></a><br />
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<br />
<span style="font-family: "verdana" , sans-serif;">Grover's Paradise Pork Ribs</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik_ZbVEJtLHuo0wY5ukRzrzPnmq-I70hlT9qT9VsWqCh_TY0hFmBvEdxzYdlqevX1Z1GTos2diFC-zEDscWi1XqBwFcv_A5CpnMRkZY_VWAF5ymV9Nl61f5_hlQljkoHVrDOaZe_KnA4/s1600/SQ.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik_ZbVEJtLHuo0wY5ukRzrzPnmq-I70hlT9qT9VsWqCh_TY0hFmBvEdxzYdlqevX1Z1GTos2diFC-zEDscWi1XqBwFcv_A5CpnMRkZY_VWAF5ymV9Nl61f5_hlQljkoHVrDOaZe_KnA4/s320/SQ.jpg" width="320" /></a><br />
<span style="font-family: "verdana" , sans-serif;"><br /><br />The aforementioned actual paradise...not as hellishly hot</span></div>
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On the Fourth there was the usual convening of family and friends at Rancho
Winslow, and I went over early to gumbat and socialize with Princess Di and
CBoy, so we could fantasize about someplace not quite as hellishly hot as the
middle of Texas in a post El Niño world. A place came to mind, where it was
sunny and 62° for a high that very same day, with forested snowcapped mountains
on one side and crystal clear, azure blue salt water on the other. I’d tell you
where it is, but then you might want to move there before I do. Don’t want
another Austin on my hands. There is already a herd of retired Californians up
there, and they can’t keep a secret. Loose lips sink ships (which can change a
bucolic little town in Paradise into that parking lot that Joni Mitchell sang
about in 1970). </span></span><br />
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<br />
<span style="font-family: "verdana" , sans-serif;">White Bean Hummus and Pimento Cheese Dips</span></div>
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I had gone to help Di cook, but fulfilling her role as The Martha Stewart of
Manchaca, almost everything was already prepped. I had to throw together some
Dr. Pepper BBQ Sauce, a spicy green salsa, the pickled onions, and sauté a big
wok full of corn. The barbecue sauce was a big hit last year, but unfortunately
I just winged that batch from whatever I could find in the cupboard. Anything
to prevent the use of CBoy’s favorite, Salt Lick’s “Habanero Sauce”. To me it
tastes like a mildly spicy salad dressing; after all, the main ingredient is
vegetable oil. You're better than that, CBoy.</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCen0IQYA7BPbC0jcXbj9tlDV0Gg0PcsDAE4OE5rXpNLRqaXQ6scZKwr9YMh9mCbqkSnlOJNjOr09LJQa31HeYX-89pcIq-GdNzVDVboB2880Nt0Ol0TIeh2UjMkDFS0A6z4P52yYYZY/s1600/20160704_175622.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCen0IQYA7BPbC0jcXbj9tlDV0Gg0PcsDAE4OE5rXpNLRqaXQ6scZKwr9YMh9mCbqkSnlOJNjOr09LJQa31HeYX-89pcIq-GdNzVDVboB2880Nt0Ol0TIeh2UjMkDFS0A6z4P52yYYZY/s320/20160704_175622.jpg" width="180" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: 12.0pt; line-height: 107%;">Dr Pepper BBQ Sauce</span></b><span style="font-size: 12.0pt; line-height: 107%;"> makes
about 3 to 4 cups<br />
½ stick butter<br />
1 large onion, diced<br />
9 cloves garlic, minced<br />
12 ounces Dr. Pepper<br />
1 cup chipotle ketchup<br />
¼ cup tomato paste<br />
½ cup cider vinegar<br />
¼ cup yellow ballpark mustard<br />
⅓ cup Worcestershire sauce<br />
½ packed cup dark brown sugar<br />
1 to 2 Tablespoons Chimayó red chile powder<br />
1 teaspoon ground black pepper<br />
2 chicken bouillon cubes, crushed<br />
<br />
Sauté onion and garlic in butter until softened. Add Dr. Pepper and reduce the
liquid by about half of its volume. Reduce heat to a simmer, add all of the
other ingredients and simmer 20 minutes or so. Taste it. You might want to stir
in a little vinegar or salt. You can also heat it up with gochujang chile sauce
instead of NewMex red chile if you want to go that route. If you want it really
smooth, whompulate it with an immersible blender.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12.0pt; line-height: 107%;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUf23tYc3QGov7TEgFIGEcDaGe0L2xUfNxFVlipY47cdmKMhR960y5U3txKLmfhEXAErvnlMIXIKIem5DM7jaO1YGBrIdMZvV397Yj25KIl7hRFftt5AFsgOMmfcUEio_8rz2uxWDX1M/s1600/IMG_3909.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUf23tYc3QGov7TEgFIGEcDaGe0L2xUfNxFVlipY47cdmKMhR960y5U3txKLmfhEXAErvnlMIXIKIem5DM7jaO1YGBrIdMZvV397Yj25KIl7hRFftt5AFsgOMmfcUEio_8rz2uxWDX1M/s320/IMG_3909.JPG" width="320" /></a><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Babe's pickled onions</span><br />
<br />
<span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 107%;">Next up were
the pickled onions. Another dish with no real recipe, but a sacred icon to me.
I first came up with it under the direction of “Babe” Hardy back in my junior
and high school days. Suzanne Hardy and I grew up together and her family lived
about 4 blocks from mine. The Sunday afternoon lunch at the Hardy household was
a tradition. Suzi’s mom, “Babe” was an excellent cook and the meal was always
superb. She claimed to be “part Indian” and could out-cuss any sailor that ever
lived. Suzanne’s older brothers Don and Mike would always be there, as well as
Suzi’s dad, Harold. The chit chat often revolved about Don’s capers from the
night before, and more than once Coach Darrell Royal called Babe to personally
plead with her to get Don to quit beating up various members of his Longhorn
football team. Darrell and Babe were on a first name basis. Don had a rep as
the baddest guy in Austin and lifted weights all the time with Terry Todd,
famed conditioning coach and weight training author. At night, Don ran with a
bad but loveable crowd and tended to step out of line with regularity. With running buddies
like “Tank”, “Hands”, the notorious Overton clan, and “Uncle” Jimmy, just to
name a few. </span></div>
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Don would always agree to Babe’s demands, but would never comply. We loved the
stories, and he would drag us with him to all sorts of nefarious activities all
over town: cockfights in the cedar breaks west of town (not participating, just
there to “meet someone”), high stakes card games, seedy bars all over the bad
parts of town, transvestite shows at Charlie’s Playhouse on the East side
(where they always made Don check his pistol at the door). He drove a sleeper VW
Bug with a blueprinted Porsche engine in the back, which was a blast to ride
in. Everybody knew Don, and if his little sister and you were his side crew,
you never got static from anyone. ID’s were never checked. A sideward glance was
never cast our way. Babe would turn in her grave is she knew that Don used to
get us that really killer Vietnamese pot that the GIs brought back home with
them from ‘Nam. It came pre-rolled in little shorty cigarette packs,
and was a guaranteed giggle fest. Ahhhh, Park Lane pre-rolls. The only good thing about the War in Vietnam.</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-TfSEc2FNZEAYMpiMBxmwub1KYG2jzlrN9ZmRk_Q3A_xUU-u7Hd46p7tZfoG5md0QO_dEy3-pNO58CGO2V4Ka5zp-LrCjeyHXqZ8OQ-DvPb9bhkX_-iei8MZcX8xbq1gYu_V6rV0Yxs/s1600/Park+Lane.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-TfSEc2FNZEAYMpiMBxmwub1KYG2jzlrN9ZmRk_Q3A_xUU-u7Hd46p7tZfoG5md0QO_dEy3-pNO58CGO2V4Ka5zp-LrCjeyHXqZ8OQ-DvPb9bhkX_-iei8MZcX8xbq1gYu_V6rV0Yxs/s320/Park+Lane.jpg" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br />Park Lanes, pictured in a <i>Rolling Stone</i> article from 1970</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 107%;">Don, of course, dated the prettiest gal in north Austin, Arnett Olson. A stunning beauty
back then. Her little sister and brother went to school with us. Carla is known
from her band, The Textones, and her stellar rep as a music producer,
guitarist, and singer-songwriter. Bobby went off to Italy to be a movie star
and model, and now does work in the marble industry, but is sliding back into
acting: see </span><i style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">Tiramisu for Two</i><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 107%;"> (Google
“tiramisu for two film” and click on the YouTube link….for some reason, the
YouTube link doesn’t work when you cut and paste it).</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 107%;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK87banF6B3nh548L9OBeJOs7CvXibwFPaZI5V-EwYca-Ix4MNJyItRSMJK0Jy0_VKeE9ieOiqqiH-3-WHKeno1JWZoeFQtEnAjTmNKn4T-itZkBZTZs_-rlOH-tqCB5kKuzFOBD4dC9E/s1600/20160704_175811.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK87banF6B3nh548L9OBeJOs7CvXibwFPaZI5V-EwYca-Ix4MNJyItRSMJK0Jy0_VKeE9ieOiqqiH-3-WHKeno1JWZoeFQtEnAjTmNKn4T-itZkBZTZs_-rlOH-tqCB5kKuzFOBD4dC9E/s320/20160704_175811.jpg" width="320" /></a><br />
<br />
<br />
<span style="font-family: "verdana" , sans-serif;">Tater and Egg Salad</span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"> <br />After Babe taught me how, I became the pickled onion whisperer, making them
every Sunday. Pretty simple really. A couple of hours before the meal, mix
together salt, cracked black pepper, sugar, and white vinegar until you get a
good balance of sweet-sour, with a little salt and spice on the back end.
Sprinkle in some thyme, and submerge a lot of sliced onion in the marinade at
room temperature. Let sit. Eat and smile.</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUSM7WXOTpVypoTC7WcbTOLAZ8US4d4bNnTvi-xPGY0Nn2vaQndiCUaydL055LzLL1gYc1NirpG3E4fKGpftD3cC9exOga1OWknXuvx6_SaNzczI6WecufZaT_j3UbDdLr3xPv5WxtY4/s1600/IMG_3907.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUSM7WXOTpVypoTC7WcbTOLAZ8US4d4bNnTvi-xPGY0Nn2vaQndiCUaydL055LzLL1gYc1NirpG3E4fKGpftD3cC9exOga1OWknXuvx6_SaNzczI6WecufZaT_j3UbDdLr3xPv5WxtY4/s320/IMG_3907.JPG" width="320" /></a><br />
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<br />
<span style="font-family: "verdana" , sans-serif;">Green Salsa Meets El Molino</span></div>
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<br />
The salsa recipe I made comes from my upcoming eBook, <i>Old Mex, New Mex, and Tex Mex: <br />
Favorite Recipes of Regional Mexico, New Mexico, and Texas</i>.<br />
<br /><b>Fire-roasted
Green Chile Salsa with Tomatillo and Avocado</b><br /> <br />Yields about 1 quart<br /><br />
1 pound tomatillos, husked and rinsed<br />
1 small onion, peeled and quartered<br />
6 cloves garlic, peeled<br />
4 to 6 jalapeño chiles, to taste<br />
Vegetable oil<br />
½ teaspoon comino<br />
1 teaspoons salt<br />
½ cup packed cilantro leaves and stems<br />
2 medium avocados, halved and pitted, flesh scooped-out<br />
2 teaspoons lime juice<br />
¼ cup rich chicken stock<br />
<br />
1. Preheat the oven to 425° F. <br />
2. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet
lined with lightly oiled parchment or foil. Roast in the oven for 20 minutes,
flipping over while broiling, until the exteriors are moderately charred or
blistered and the insides are half-cooked.<br />
3. Remove the chile stems and core the tomatillos, and then place the
tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until
almost smooth. Let the mixture cool to room temperature and add the cumin,
salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture.
<br />
4. Whisk in lime juice and chicken stock. Taste for salt and adjust seasonings
if desired. <br />
Note<br />
For reduced piquancy, cut the chiles in half after roasting and using the edge
of a teaspoon, scrape out and discard the seeds and inner ribs. You can use any
type of fresh chile to make this salsa. It is wonderful made with Hatch green
chiles, or with pequíns. This stuff is
green salsa crack. You cannot stop eating it. Very tasty on some El Molino
Totopos, but a damn good way to ruin your appetite for the groaning board to
follow.</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzczRqOAwKKJNCP1dMA5VePYBaFycsnFE-0jJFyyZweQGufqhUz7L8IKokx_-awZFo_1hh9PzOtUdLgHd2OuQPm1KGxAot2rey6VzNkCtrH7fj-TOFu2QFIXNiV59cK4qi9hhj11dzkIU/s1600/IMG_3911.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzczRqOAwKKJNCP1dMA5VePYBaFycsnFE-0jJFyyZweQGufqhUz7L8IKokx_-awZFo_1hh9PzOtUdLgHd2OuQPm1KGxAot2rey6VzNkCtrH7fj-TOFu2QFIXNiV59cK4qi9hhj11dzkIU/s320/IMG_3911.JPG" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />THE Kevin O's Texas Caviar</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmW_eNKx6_A1QamE0n_pdG5sNXTJal7gYovrXTjofkbUVjWvuiRU96knA1EMyCowK7rikaOH5lUw8DkCALDFaCqUAYeFgbKwNwhNIAqV7cAtI0nofFg5E_gvKYuKeq7j1v7ylD-mxD_U/s1600/IMG_3912.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmW_eNKx6_A1QamE0n_pdG5sNXTJal7gYovrXTjofkbUVjWvuiRU96knA1EMyCowK7rikaOH5lUw8DkCALDFaCqUAYeFgbKwNwhNIAqV7cAtI0nofFg5E_gvKYuKeq7j1v7ylD-mxD_U/s320/IMG_3912.JPG" width="320" /></a><br />
<br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br />Jill's Avocado Tapenade</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXixBDnCNN-prsfpBnEMTNodfrnVpRtuGtyLkDE2R3MIPs0XYebYJCuk2T0kxVQoAVFjA921bB5tExOtCNjzZja7rWeAYjag_rmeAAGT8sQhoK4w5-aIek6vIk6-FbSQD1vkoVcuTOrik/s1600/IMG_3913.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXixBDnCNN-prsfpBnEMTNodfrnVpRtuGtyLkDE2R3MIPs0XYebYJCuk2T0kxVQoAVFjA921bB5tExOtCNjzZja7rWeAYjag_rmeAAGT8sQhoK4w5-aIek6vIk6-FbSQD1vkoVcuTOrik/s320/IMG_3913.JPG" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />Sausage stuffed, bacon wrapped jalapeño platter, 2 minutes after setting it down......<br /><br /><br />So, the appetizer counter contained a pile of sesame crackers with a pimento
cheese dip, and there was also an excellent white bean hummus. We had THE Kevin O’s version of Texas Caviar,
with black eyed peas, corn, black beans, and red onion in a sweet-sour dressing.
First time he had ever made it, and we all loved it. BTW, Sarah and Kevin have
moved back to South Austin from Ohio, so it was good to welcome them back to
the area. Di made a colorful and ripe fruit plate of juicy pineapple,
blueberries, and strawberries with a sour cream-honey dip. Jill brought an
olive and avocado tapenade that vanished quickly, and Grover had a big platter
of bacon-wrapped, sausage-stuffed jalapeños. I missed the initial unveiling,
and this is the aftermath only a few minutes later. They almost vanished
immediately. Good eats.</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pQ0qH-I90gdBA3z6qr4YW4n5aRvpepP1cejpk7t1K4BDtCJhUn1m2lMG278L4g-0JVe7rPwgvHBhOlEpAba-B51p14N0c8BDDduoVeND9U2JMoVTXArRzXEX9IdHaF7rHQu5MJvF97w/s1600/20160704_175942.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pQ0qH-I90gdBA3z6qr4YW4n5aRvpepP1cejpk7t1K4BDtCJhUn1m2lMG278L4g-0JVe7rPwgvHBhOlEpAba-B51p14N0c8BDDduoVeND9U2JMoVTXArRzXEX9IdHaF7rHQu5MJvF97w/s320/20160704_175942.jpg" width="180" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />Slaw<br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUj2YIiHcVyQ4LYhYVzlmywHttFMOExKXfr7YCscDDalYg3cRaveZBPnutfcaBck9IsT4N2l10aN7UGxwa693Phf44tq1Yu0K29_X3JZ2wuxsJwbB42m2kLQKPBcgCOIekiDMYeBRnzY/s1600/IMG_3908.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUj2YIiHcVyQ4LYhYVzlmywHttFMOExKXfr7YCscDDalYg3cRaveZBPnutfcaBck9IsT4N2l10aN7UGxwa693Phf44tq1Yu0K29_X3JZ2wuxsJwbB42m2kLQKPBcgCOIekiDMYeBRnzY/s320/IMG_3908.JPG" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />The fruit plate and sour cream dip<br /><br />
<br />
CBoy had gotten up before the crack of dawn to start the fire for some slow
barbecued tri tip and hot links, while Grover was slow smoking pork
ribs and chickens across the back pasture. Rancho Winslow and Grover’s Paradise
are back fence neighbors. My Dr. Pepper BBQ sauce was there to slather on any
of the ‘cue, should the urge strike. My sweet and sour pickled onions were in a
bowl, next to a free-range, artisanal pickle platter, with the featured
attraction being Kevin’s (as opposed to THE Kevin O) amazingly good spicy
pickled okra. I love pickled okra. Kevin makes badass pickled okra.</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSFWnMwi_WLuqqfQCIA5bq3L8J8YjH8PnTwdW4e-bIqFhNDZLjQFzkBINmRyEmauWyk0z6Jq-PCnrTZcgS-0KwXjoFNkXA0AzW2mHnDDve-47sZv4_YOgfLjwwBfSWFyeS45Lwp0Djjo/s1600/IMG_3910.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSFWnMwi_WLuqqfQCIA5bq3L8J8YjH8PnTwdW4e-bIqFhNDZLjQFzkBINmRyEmauWyk0z6Jq-PCnrTZcgS-0KwXjoFNkXA0AzW2mHnDDve-47sZv4_YOgfLjwwBfSWFyeS45Lwp0Djjo/s320/IMG_3910.JPG" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br />Pickled Okra and Free Range Pickle platter</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></div>
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</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjUz8WKkv5uT-YxFfJX-gjgPjXJ4fPBijbWbS-NEq9Mq3ZavITzA5hyy2P3uhNRhyZ7VHYbyFSidhLwJ8TEGwS9zpfF7td7lQ4Ej0bsLAI8GLqptdOftP3S2QJuXtg6-1x419OCOkZAE/s1600/20160704_175553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjUz8WKkv5uT-YxFfJX-gjgPjXJ4fPBijbWbS-NEq9Mq3ZavITzA5hyy2P3uhNRhyZ7VHYbyFSidhLwJ8TEGwS9zpfF7td7lQ4Ej0bsLAI8GLqptdOftP3S2QJuXtg6-1x419OCOkZAE/s320/20160704_175553.jpg" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />CBoy's Trip Tip BBQ</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoE-cM3Ui2rCu9pJRoyrvxZZccR8lO5opon2rWG08SHeX4iMweIYgv5r-5JG-sR9Uys0s3Tgd_btyweedVmw3waVsh7KQi_z2Ed94vYIEzUMF5oJm143zI5haxWVsJIhj-9k0vUkLY30/s1600/20160704_175534.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoE-cM3Ui2rCu9pJRoyrvxZZccR8lO5opon2rWG08SHeX4iMweIYgv5r-5JG-sR9Uys0s3Tgd_btyweedVmw3waVsh7KQi_z2Ed94vYIEzUMF5oJm143zI5haxWVsJIhj-9k0vUkLY30/s320/20160704_175534.jpg" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />Sausage....yummm, sausage<br /><br /><br /><br />
CBoy’s tri tip was juicy and deeply smoked with a spicy, crusty bark. The
sausage was divinely juicy and spicy, and Grover’s ribs were perfectly smoked:
not fall apart, but just toothsomely tender enough to have that bite the barbecue
judges prefer, with a wonderful porky flavor. The chicken had that deep, dark,
lacquered crispy skin you crave, with succulent flesh. The barbecue slate of
the menu couldn’t have been any better. Kudos to the boys for their hard work.</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Iqv4lJZ0J5HpAQ1HeDuf5AviDnuhL9mYP6dYFYx4dwfYrCLoMs3TmrJiVolv4zJ658PUE295LB89z45nD4Dqu5fU4fJt94dFMxzxPtk5OuaWdNGN167vV_Pgux2vRytXeW6-9aQQppI/s1600/20160704_180722.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Iqv4lJZ0J5HpAQ1HeDuf5AviDnuhL9mYP6dYFYx4dwfYrCLoMs3TmrJiVolv4zJ658PUE295LB89z45nD4Dqu5fU4fJt94dFMxzxPtk5OuaWdNGN167vV_Pgux2vRytXeW6-9aQQppI/s320/20160704_180722.jpg" width="320" /></a><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Chicken<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCfBM3R2rI3Oc31PAoN7otMsuR_vceHXOnTgPJt8spiw4QKDO6IQcK5UP_v5q0tbtA7YvPlOC6be1aIFyCFxLtw_RD3_rJrWLd-5tpWFmvpgeP_lHqzD6TIgZdR0jcCqKjNtl7CLzOeg/s1600/20160704_175707.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCfBM3R2rI3Oc31PAoN7otMsuR_vceHXOnTgPJt8spiw4QKDO6IQcK5UP_v5q0tbtA7YvPlOC6be1aIFyCFxLtw_RD3_rJrWLd-5tpWFmvpgeP_lHqzD6TIgZdR0jcCqKjNtl7CLzOeg/s320/20160704_175707.jpg" width="320" /></a><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Ribs, before slicing</span></div>
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<br />
Jill brought a big pot of luscious and meaty pinto beans (apologies...missed them with my camera, but not on my plate!), and Di made a big
bowl of chunky potato and egg salad with mustard. I sautéed a huge skillet of
corn with butter and lots of garlic, Parmesan, and New Mexico Chimayó chile powder. Di
also made her acclaimed marinated salad, as well as a really good slaw. It was
a feast of groaning board proportions, and so good that most folks had at least
two plates full.</span></span><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujV7KFDamiAEtZCpy8Ej-srDqhcJ5qlUlRfRNEDeNbhnY5fUndDq6yPZZLqVdKI1LdzHsRQcrnLW0GCFroCoY45nsR72Mo0a94ZmGxmYhrznME43tUahrpsKRSz98ifot7CBAdsgX_do/s1600/20160704_180927.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujV7KFDamiAEtZCpy8Ej-srDqhcJ5qlUlRfRNEDeNbhnY5fUndDq6yPZZLqVdKI1LdzHsRQcrnLW0GCFroCoY45nsR72Mo0a94ZmGxmYhrznME43tUahrpsKRSz98ifot7CBAdsgX_do/s320/20160704_180927.jpg" width="180" /></a><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Sauteed corn</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNG6u1x4c_E3ZqN2LGUUXlYI3IOs-rQTEMBqY2CTaE_ck6uOFvdp4QLtrFGgn5t6StkhRQZHlPUfZUMwLuLrqdYuQYMKRzpMCUhxcYIY_uo3-wcisx-IyocnRrTQypzGrwNPhGd9hk4Y/s1600/20160704_175823.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNG6u1x4c_E3ZqN2LGUUXlYI3IOs-rQTEMBqY2CTaE_ck6uOFvdp4QLtrFGgn5t6StkhRQZHlPUfZUMwLuLrqdYuQYMKRzpMCUhxcYIY_uo3-wcisx-IyocnRrTQypzGrwNPhGd9hk4Y/s320/20160704_175823.jpg" width="180" /></a><br />
<br />
<br />
<span style="font-family: "verdana" , sans-serif;">Di's Legenadary Marinated Salad</span></div>
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Leave it to Robert “Empty Leg” Abraham to push back from his second plate (or
was it his third?.....hell, it could have been his fourth), asking about what
was for dessert. Nancy Barnes, Diane’s mom, usually brings an assortment of
excellent handmade desserts, but she didn’t want to have to get out in the heat
and deal with a crowd, so she begged off. Robert is typically the first to the
dessert selection, and was completely crestfallen when he realized in the midst
of his meat sweats that Nancy was absent, along with her desserts. Truth be
told, he got a little snippy about it, reminding anyone within earshot that
there were <i>always</i> desserts afterward,
and …what the hell!? He had to make do with a plate of fruit, and I scrounged
him up two different types of cookies that were making the rounds, white
chocolate macadamia and coconut. Store-bought, but really good. And they
managed to shut Robert up…….</span></span></div>
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Happy birthday, America!</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12pt; line-height: 107%; text-align: center;">mick vann ©</span></span>Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-22728247815543134452016-06-16T07:48:00.003-07:002016-06-16T07:48:43.865-07:00Sothwest Louisiana: Part Two of the Food Travelogue<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">PART 2 <br />
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The next morning we went down to Johnson’s Boucanerie in Lafayette for a little
pre-drive breakfast snack. Johnson’s is a BBQ, sausage, and boudin spot, but
their breakfast sandwich has a huge following. It’s called the Nenaine Special
(<i>nenaine</i> means “godmother” in Creole).
It’s a huge buttermilk biscuit done grilled cheese-style with aged cheddar, filled
with a fried egg and slices of boudin sausage, all glazed with their house made
Creole-style BBQ sauce. One hell of a sandwich, and a great way to start a day
of food scarfing. Their barbecue “tots” turned out to be hashed browns and not remotely
similar to tots, but, what are you gonna do?</span></span></div>
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<span style="font-family: Verdana, sans-serif;">the Nenaine Special from Johnson's</span></div>
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Just down the road to the west, in Scott, sits Don’s Specialty Meats, a past
winner for best boudin and cracklins. We were going to need some pork meat to
snack on while driving north to Alexandria for lunch, for more pork. We went to
the counter and ordered a couple of Cajun specialties to go along with our snack
of delish spicy boudin balls. A
pistolette is a savory beignet-like dough that is shaped kinda like a jelly
doughnut, and stuffed with boudin sausage at Don’s, before they get fried to a
golden brown. Pistolettes are a specialty of the Lafayette area, and they are usually
stuffed with seafood or crawfish. Tasty little units! A Cajun stuffed bread is
like a savory pie-ish bread dough, mini cake-shaped morsel that is stuffed with
a spicy, well-seasoned mix of ground pork and ground beef and fried or baked. Similar
to Lasyone’s Cajun Meat pies up in Natchitoches, but those are a whole lot more
like empanadas. </span></span></div>
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<span style="font-family: Verdana, sans-serif;">Boudin balls...2" diameter</span></div>
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<span style="font-family: Verdana, sans-serif;">Pistolettes of spicy boudin<br /><br /></span><span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVYkjqtFb0gHdPRfrvp3Ie5Ghk8XwGH6H-YjT8UCNVXAFMvom1iqk2wMyFT9GhajemzSMuXgoxnz7Az1q4OgLFPDlP-1zNDE2YQGKwXZpzkpTRiGDcbhAqnOXGFwCZN0bp8j6WA3WVR4/s1600/20160525_101459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVYkjqtFb0gHdPRfrvp3Ie5Ghk8XwGH6H-YjT8UCNVXAFMvom1iqk2wMyFT9GhajemzSMuXgoxnz7Az1q4OgLFPDlP-1zNDE2YQGKwXZpzkpTRiGDcbhAqnOXGFwCZN0bp8j6WA3WVR4/s320/20160525_101459.jpg" width="320" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">Slightly out of focus and torn open Cajun Meat Pie, from Don's</span></div>
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We loaded up on frozen packages of spicy boudin, tasso, pork sausage, and spicy
andouille sausage for the ice chest, to make future batches of red beans and
rice, jambalaya, gumbo, and poboys. And we couldn’t leave without a bag of
cracklins to nibble on while driving north to Alexandria. Don’s cracklins are
more typical of the standard form, being little crispy golden brown rectangles
of skin and pork belly with a kiss of salt and cayenne. The skin is definitely
more toothsome than the belly portion, and they make a fine chewy treat on the
road (and pair nicely with good bourbon later on). </span></span></div>
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<span style="font-family: Verdana, sans-serif;">What Don's cracklins look like...tasty little porky tidbits</span></div>
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When I think back on the drive north, one word comes to mind: green. Everything
is verdantly tropical green, whether it’s the trees, the plains, the bar
ditches, the surface of the ponds, or the crops. Mostly fine textured and deep
green, with an occasional variation thrown in, like a dark, swampy looking
patch of water, or a farmhouse. Opelousas is really the only town of any size
that you pass through, and we could have stopped there to eat at Pearl’s
Country Kitchen, The Crawfish House, Billy Ray’s Boudin and Cracklins, or
Mama’s Fried Chicken, but we were on a mission. </span></span></div>
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<span style="font-family: Verdana, sans-serif;">The order counter at L'il Cajun Kitchen</span></div>
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A week before out trip, the 42<sup>nd</sup> Annual Cochon de Lait Festival was
held in Mansura, which was off to our east in Ayovelles Parish, as we drove
north to Alexandria on I-49. </span><a href="http://www.cochondelaitfestival.com/index.html"><span style="font-size: 12.0pt; line-height: 107%;">http://www.cochondelaitfestival.com/index.html</span></a><span style="font-size: 12.0pt; line-height: 107%;"><br />
</span><a href="http://www.southernfoodways.org/film/to-live-and-die-in-avoyelles-parish/"><span style="font-size: 12.0pt; line-height: 107%;">http://www.southernfoodways.org/film/to-live-and-die-in-avoyelles-parish/</span></a><span style="font-size: 12.0pt; line-height: 107%;"> <br />
Cochon de Lait is a butterflied pig cooked on a vertical frame in front of coals
from a wood fire. The “de Lait” part refers to the size of the pig, meaning
they are supposed to be milk-fed. Little guys, still sucking on the sow’s teat.
But typically the pigs cooked at the festival are more teenaged-sized (but not
what might be called hogs). At any rate, we missed the festival, but I did find
a spot in Alexandria that claimed to have the real deal, authentic cochon de
lait poboys. That sandwich is always the crowd favorite at NOLA’s Jazz Fest,
but it’s hard to find them on a regular menu year ‘round. Hence my excitement
at hearing about Lil’ Cajun House.<br /><br /><br /></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Swamp Pop</span></div>
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Located at the end of a strip center, and just west of Alexandria’s mall, Lil
Cajun House is an unassuming little joint, and their poboys are highly
recommended. We decided to split a cochon de lait poboy and a roast beef with
debris gravy poboy, and I wanted a fix of their red beans and rice on the side.
They were pushing a local artisanal soda called Swamp Pop, and there was some
weirdo hanger-on who felt like it was his sacred duty to describe his
interpretation of the taste of Swamp Pop to anyone who would listen, but we
were focused on pig. My name was called and I picked up our tray. We both went
for the cochon de lait at the same time, and I was stunned. Art looked up at me
and said, ”That’s probably the best pork I’ve ever eaten, and definitely the
best pork sandwich I have ever eaten.” I heartily concurred between moans and
groans of satisfaction. The best.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Cochon de Lait, bitches!</span></div>
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The bread was perfect, with just a kiss of heavy Creole mayo, thin tomatoes,
and a little lettuce leaf, but the pork was ethereal. Melt in your mouth tender
and moist, with a porcine flavor as if little roasted piggy angels floated down
from heaven and popped in your mouth. It had bits of crunchy golden brown skin
mixed into the juicy pulled pork. Outstandingly good pork. Not that the beef
poboy was any slouch, but it never had a chance against that cochon de lait.
Lil Cajun’s red beans and rice were exemplary, loaded with spicy seasoning and
heavily flavored with lots of excellent tasso and andouille sausage. We could
have eaten at Pamela’s Bayou in a Bowl, or at Clairese’s, but nobody can hold a
candle to the cochon de lait at Lil Cajun House. It’s now on my all-time great
list. </span></span><br />
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With lunch out of the way, we were now headed south on Hwy 71 towards the small
village of Lecompte for dessert. Lea’s Lunchroom is famous for their pie, and
has been since 1928. They have a big, long glass dessert case full of pies, and
pretty much every person at every table is eating pie at the end of their meal.
After hearing the long list available, I went for cherry and Art asked for
blueberry. They either heated the pies, or they could have still been warm from
the oven, but I prefer my pie cool or at room temperature. The crust was flaky,
with a nice flavor, but my cherry slice had an almond taste to it, like it had
been juiced with some almond extract. Of course, I could have been in the
process of having a stroke instead, but I think not. And the ratio of fruit to
jell was a little whack. I wanted more cherries and less goo. Art definitely
won the pie battle. His slice of blueberry was excellent.<br /><br /></span></span><span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmWai4sFgrCB49lubDn7oIerRo0k1w0z7ZR4ICYaUErzIA85ma_OwGRcOXGEpNb5Phn26WIEGM5YfMdwEiaIzqqLqTHTpWR6Qt05IdOonwgV5aAERSqVHqnxspWR59KO7ABQsWyTJLe4/s1600/20160525_132345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmWai4sFgrCB49lubDn7oIerRo0k1w0z7ZR4ICYaUErzIA85ma_OwGRcOXGEpNb5Phn26WIEGM5YfMdwEiaIzqqLqTHTpWR6Qt05IdOonwgV5aAERSqVHqnxspWR59KO7ABQsWyTJLe4/s320/20160525_132345.jpg" width="180" /></a></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Heading south down Hwy 75, we took a left at the little town of Bunkie, heading
west towards the little burg of Cottonport, situated on a bend of a lazy feeder
stream that eventually joins the Mississippi. T Jim’s Market and Grocery is
known far and wide for their cracklins and boudin, and they were conveniently on
our way to an early evening supper in Baton Rouge. T Jim’s opened in 1964 and
their specialty is boudin, especially red (blood) boudin, spicy boudin, pork
sausage, smoked sausage, hogshead cheese (excellent), cracklins, and items like
stuffed gogs (pig stomach stuffed with fresh sausage). I got a link of spicy
boudin, which was excellent, and a bag of their cracklins (the densest of all
that we had tried so far). Sometimes a little tough gnawing, but loaded with
great flavor. The counter guy said that there was a maître d from a fancy hotel
in New Orleans who drive up every week to pick up a big order of their
cracklins for the hotel guests. Both the boudin and cracklins at T Jim’s are
first rate. </span></span><br />
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<span style="font-family: Verdana, sans-serif;">T Jim's butcher shop</span></div>
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<span style="font-family: Verdana, sans-serif;">Baton Rouge, view of Exxon Mobil Refinery just north of the central district, I-10 bridge downstream</span></div>
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We took a leisurely drive down little, narrow back roads, following the bayous
just west of the Mississippi, all the way to the outskirts of Baton Rouge. It
was a maze of truck farms and crawdad ponds, and green as all get out. After a
slight navigational miscue on the dreaded I-110 in central Baton Rouge, we
finally made it to Delpit’s Chicken Shack. The Chicken Shack is famous for serving
“wet” batter fried chicken, like the much heralded Willie Mae’s Scotch House in
New Orleans. Chicken Shack, as it turns out, is the oldest continually-operated
restaurant in Baton Rouge, at 81 years of age. </span></span></div>
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<span style="font-family: Verdana, sans-serif;">Delpit's, way back in the day.....</span></div>
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We got sidelined at the order counter behind some prissy, pissed off Nubian
princess who couldn’t decide what she wanted to eat. Her frustrated boyfriend
kept going through the lengthy list of sides available, and all the options
regarding number of pieces and sides, and she would sorta whine and say “nuh”
with each dish mentioned. I thought that the elderly Black lady running the
counter was gonna climb through the window and tear Princess a new asshole, but
she held her cool and princess finally made a decision and got out of
everyone’s way. Bitch was thriving on the attention, while poor homeboy was
embarrassed as hell. </span></span></div>
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<span style="font-family: Verdana, sans-serif;">Wet batter three piece with greens, red beans and rice, and rice dressing, lemon chess pie and a yeast roll on the side</span></div>
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I ordered a three piece plate, with red beans and rice, rice dressing (think
dirty rice without the “dirt” {liver}), mustard greens, and yeast rolls. I got
a small lemon chess pie on the side. The batter was spicy and thin but crispy,
with the chicken underneath exceptionally moist and flavorful. All of the sides
were tasty as could be. It was my first experience with “rice dressing” and I
liked it. The lemon chess pie was fantastic. With that, we got into the line of
traffic heading back towards Lafayette on I-10. That day long leg of food
treasures was well worth the effort. </span></span></div>
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<span style="font-family: Verdana, sans-serif;">front of Delpit's catering truck....says it all, yo</span></div>
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That night I decided to check the Centex weather, and I am VERY glad I did.
They were calling for massive, training rain storms from a closed-off Low centered
right over Central Texas. We were going to begin the next morning with a leisurely
starter of plump beignets and chicory coffee at Poupart’s Bakery down the road
from the HoJo, and then slip a few doors over to T Coon’s Restaurant for an
early Cajun meat and three (they are both at the corner of West Pinhook and
Kaliste Saloom St.). Instead, we decided to hightail it out of Louisiana early
the next morning, pushing hard to beat the coming rains. We hit some
intermittent rain in Houston and near LaGrange, but the skies were ominously
low and heavy, with the clouds sodden and ready to dump. The sky looked angrier
the closer we got to Austin. When we got near COTA it decided to deluge,
raining so hard that you couldn’t see the road. We escaped the western edge of
it into Austin, and it was sunny all the way home to my place. But that
afternoon and evening on TV coverage I saw US 71 AND 290 <i>both</i> get shut down due to flooding, with
massive rainfalls of 16 inches around LaGrange, Smithville, and Bastrop.
Everything washed away, lives were lost. So glad to have missed that, and not get marooned on the highway. </span></span></div>
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I’d call the road trip a complete success. We tasted some amazing Cajun food,
saw some landscape different from the usual palette of CenTex, and got to learn the true
importance of gravy. I had the best pork of my life, and got to nibble and gnaw
on all manner of cracklins. Other than the plague of nitwits running our motel,
it was a very pleasant respite. </span></span></div>
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Johnson’s Boucanerie<br />
1111 St John St, Lafayette, LA 70501; (337) 269-8878<br />
<a href="http://johnsonsboucaniere.com/">http://johnsonsboucaniere.com/</a> <br />
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Don’s Specialty Meats<br />
730 I-10 S Frontage Rd, Scott, LA 70583; (337) 234-2528<br />
104 Hwy 1252, Canreco, LA, (337) 896-6370<br />
<a href="http://www.donsspecialtymeats.com/">http://www.donsspecialtymeats.com/</a> <br />
<br />
L’il Cajun House<br />
2154 N Mall Dr # A2, Alexandria, LA 71301; (318) 787-6046<br />
<a href="https://www.facebook.com/lil-Cajun-House-331061730836/?rf=1550921561895750">https://www.facebook.com/lil-Cajun-House-331061730836/?rf=1550921561895750</a><br />
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Lea’s Lunchroom<br />
1810 US-71, Lecompte, LA 71346; (318) 776-5178<br />
<a href="http://www.leaslunchroom.com/">http://www.leaslunchroom.com/</a> <br />
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T Jim’s Market and Grocery<br />
928 Dr H J Kaufman Ave, Cottonport, LA 71327; (318) 876-2351<br />
<a href="http://www.tjims.com/">http://www.tjims.com/</a> <br />
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Delpit’s Chicken Shack<br />
413 N Acadian Thruway, Baton Rouge, LA 70806; (225) 383-0940 (+ 2 other
locations)<br />
<a href="http://chickenshack.org/">http://chickenshack.org/</a> <br />
<br /><br />
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-61671266114580734322016-06-16T07:07:00.002-07:002016-06-16T07:07:55.699-07:00Southwest Louisiana: A Travelogue in Two Parts<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br />
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Art and I both got bit by the “get outta town bug” between semesters, so we
decided to take a two day jaunt around Southwest Louisiana at the end of May,
in search of good food. Neither of us had been in that neck of the woods in a
long time, and it was the right distance away to make it anywhere but here, but
still not an epic journey. After calculating routes, finding a couple of
reasonable cheap motel rooms, and researching food options along the route, we
took off, heading towards Houston and points east. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv4m_14ljxH-qP1FAts0PcY-J4cK4OJqPyXwQ40ZUBLSjtO9to6qpWM_ZBfRLpWWwjvSjJJ4ux38MTpQNUxu5wpMdgAjuBfF6hMay7JoxqhevRWHdwopW0ImR6IIvocSptbPJdXsreIc/s1600/IMG_3874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv4m_14ljxH-qP1FAts0PcY-J4cK4OJqPyXwQ40ZUBLSjtO9to6qpWM_ZBfRLpWWwjvSjJJ4ux38MTpQNUxu5wpMdgAjuBfF6hMay7JoxqhevRWHdwopW0ImR6IIvocSptbPJdXsreIc/s320/IMG_3874.JPG" width="320" /></a><br />
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<span style="font-family: Verdana, sans-serif;">Kolache counter at Weikel's, looking sideways</span><br /><br />
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NO trip along 71 east, twixt Austin and Columbus is complete without a stop at
Weikel’s for a tray of kolaches. On a previous trip we made the mistake of
stopping at Hruska’s across the highway, and found them to be pretty damn pedestrian
when compared to Weikel’s. We got suckered into Weikel’s lemon bars the last
time we were in there, which led to the great powdered sugar fiasco. Folks
still speak of the horror. By the time we had each eaten a lemon bar while
driving, the entire front cabin of the SUV looked like a powdered sugar bomb
had been deployed. There was powdered sugar everywhere. As much as I love me a
great lemon bar, and Weikel’s makes one that’s truly exceptional, I will never try
that again unless I have an apron completely covering my front, goggles, and gloves,
with maybe a washdown hose on standby, like Mr. Creosote in Monty Python’s </span></span><i style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">The Life of Brian</i><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">. It will require
sheets of plastic, like a murder scene from </span></span><i style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">Dexter</i><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">.
I went with cherry, peach, and apricot, while Art succumbed to blueberry,
prune, and poppy seed. Weikel’s makes a damn fine kolache. But I digress. We
had cross-Houston traffic to contend with, but amped-up and sugar-fueled by excellent
kolaches, it was of little concern. </span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJR_ywZPflDWHkXWCpwIU7h6xQmLOzUGahk8i_5H1AMccnKVysFAcNrv7bHZ-to85jysB5Y8S6kmERDmmirKqpp71xqxe2mcyRR7nz0spOPp6Vodnc2RqXN0F8C7-a5ItrnbEiMhAG8jw/s1600/IMG_3876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJR_ywZPflDWHkXWCpwIU7h6xQmLOzUGahk8i_5H1AMccnKVysFAcNrv7bHZ-to85jysB5Y8S6kmERDmmirKqpp71xqxe2mcyRR7nz0spOPp6Vodnc2RqXN0F8C7-a5ItrnbEiMhAG8jw/s320/IMG_3876.JPG" width="320" /></a><br /><br /><span style="font-family: Verdana, sans-serif;">The "Golden Triangle"...refineries as far as the eye can see</span><br /><br />
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
The further east we went into “the golden triangle” of Orange, Beaumont, and
Port Arthur, the more repugnantly fragrant the air became, and the more
frequently we saw huge oil refining plants with distillation towers piercing
the sky, and massive flames leaping from burn-off pipes. Every body of water we
traversed had a barge holding tanks of some flavor of petrochemicals. Food stop
number two was coming up in Lake Charles, and we were amazed at how good the
roads became as soon as we crossed the Texas border into The Bayou State, where
every truck stop and gas station, no matter how small, promises untold fortunes
to be won in their casino. And they all have a “casino”. The Louisiana highways
didn’t stay that good, but they say it’s all about first impressions, no? </span></span><br /><br />
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
In Lake Charles we were headed for Hackett’s, a meat market of some repute,
known for their plate lunches. What we didn’t know was that the plate lunches
are so popular that they sell out pretty damn early, and we were definitely on
the tail end of the lunch rush. We settled for a spicy sausage po boy, figuring
a meat market should know there way around some stuffed gut. In my research, I
had watched a short Southern Foodways Alliance film about the plate lunch scene
in Lafayette, which had a segment about the religious respect Cajuns have for a
side dish known simply as “rice and gravy”. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 11pt; line-height: 107%;"><a href="https://www.southernfoodways.org/oral-history/lunch-houses-of-acadiana/"><span style="font-size: 12.0pt; line-height: 107%;">https://www.southernfoodways.org/oral-history/lunch-houses-of-acadiana/</span></a></span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br />
It will usually be a nutty, long grain Cajun rice like Kon Riko, Cajun Country,
Creole Rose, Falcon, or Zatarain’s. But at Hackett’s it’s the gravy that makes
the dish, and this is in-your-face, intense beefy goodness that is concentrated
by long reduction. Some folks cheat and thicken it with a bit of dark roux, but
it’s really supposed to be about braised beef juices, seasoned with a little
thyme, bay, cayenne, and the Holy Trinity, reducing down to become the elixir
of the gods. She asked me if I wanted beef or chicken gravy, and I asked, “…which
is better?” She cocked one eyebrow and replied, “Well, we do lotsa beef here,
so……” Beef it was. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGyTzc5cLocr53FFJksV8RbQV_SQ4FgZ4oIDcGK1GpkoAexBZQ0Il-9R1y-2F1BqjtWxsBmKlgiMDM-X0_vWEYP1LCZ2bjSZ4hyphenhyphenh4T8Tsag4nQXAG_deqE1fgbOY-sCkyVz0Ot2pagdo/s1600/IMG_3878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGyTzc5cLocr53FFJksV8RbQV_SQ4FgZ4oIDcGK1GpkoAexBZQ0Il-9R1y-2F1BqjtWxsBmKlgiMDM-X0_vWEYP1LCZ2bjSZ4hyphenhyphenh4T8Tsag4nQXAG_deqE1fgbOY-sCkyVz0Ot2pagdo/s320/IMG_3878.JPG" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">Great sausage, really crappy bun</span><br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /><br />I have eaten a lot of Southern soulfood beef gravy in my day, and have produced
tankers-full quantities of demi-glace in various restaurant kitchens, but never
have I had gravy this good. It had the thickness, and substance, and body of demi-glace,
but tons more flavor, with a cleaner mouthfeel. It’s darker in color, like the funky
mud on the bottom of the swamp, and so intensely flavorful and complex that it
boggles the senses. The sausage was really delicious, but tough to bite
through, and the bun was a poor excuse compared to the proper buns which would
follow. No Cajun could be proud of that bun. But that gravy and rice was worth
the drive all by itself. To quote Justin Wilson from his Cajun cooking show
from the 1950s, “Heh, heh, heh, heh….I’mma told you what!!!!” </span><br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUGTOY1IAGtV7ba8behUp244UYVkJqAERTd7IUNHYkOzcKgU4CtQ3vBvMbB4e4TA44D9bdpcqklu2so-VGmtgIXsLW9sN-PwMnhpM6hlMHhxNDp3kv_hey8AJXdAZkrQszdwS-zR597o/s1600/IMG_3879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUGTOY1IAGtV7ba8behUp244UYVkJqAERTd7IUNHYkOzcKgU4CtQ3vBvMbB4e4TA44D9bdpcqklu2so-VGmtgIXsLW9sN-PwMnhpM6hlMHhxNDp3kv_hey8AJXdAZkrQszdwS-zR597o/s320/IMG_3879.JPG" width="320" /></a><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Gravy of the Gods, from Hackett's</span><br /><br />
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
While we were eating a sunburned, grizzled old coot approached the counter. I
was curious to see what he ordered, and was instantly flummoxed but fascinated.
He was speaking what sounded vaguely like English, in a gravely tone affected
by a couple of packs of cigs a day, but I could not understand a single word he
said. Counter lady taking his order didn’t even blink. She knew what he wanted
and dished it up forthwith. I’d imagine that many folks in those parts sound
just like him. I would love to have an accent like that, but would definitely
require a bottom screen crawl with subtitles in English if anyone needed to
know what I was saying. </span></span><br /><br />
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
Hackett’s is also known for their cracklins, small rectangles of pork belly and
skin deep-fried until golden brown and crispy, and then dusted lightly with
some cayenne and maybe a touch of salt. You buy them by weight, served in a
brown paper bag. The cracklins at Hackett’s are almost like piece of a spicy very
thick strip of bacon, if you could get the texture to come out like a toothsome
cheese puff. These are some great cracklins, but different than what most think
of when they picture Cajun cracklins. Instead of Hackett’s we could just have
easily gone to catch lunch at Mama Reta’s Soul Food or Tasterite Jamaican
Restaurant, but that gravy made our choice a wise one. </span></span><br /><br />
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
We waddled on down the road to our base camp in Lafayette while nibbling on
cracklins, and checked into our crappy but delightfully inexpensive Howard Johnson’s
motel. The son working the check-in counter was efficient and easy to deal
with. His dad, on the other hand, was a complete dick and managed to take 5
times as long as his son to perform the identical task, while making it three
times as difficult. Plus, the key card didn’t work when I got to the room, and
I had to go back to the desk and repeat the process all over again. Twice.</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHB3oHMqctVXhLyMU0yRfenPKRzDLMPzdTqUxmaLaku1nXtsJQ4EDNhcMROG5TJ6mDtsyz685CoMtr7QmvSNApbQ7C3gORVspb08vijcOn7uLS9Dds8AHaLUXscLY3GAeaRXNooTtnaiU/s1600/IMG_3880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHB3oHMqctVXhLyMU0yRfenPKRzDLMPzdTqUxmaLaku1nXtsJQ4EDNhcMROG5TJ6mDtsyz685CoMtr7QmvSNApbQ7C3gORVspb08vijcOn7uLS9Dds8AHaLUXscLY3GAeaRXNooTtnaiU/s320/IMG_3880.JPG" width="320" /></a><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Bon Creole exterior (note empty sign holder on roof, and faded mural)</span><br /><br />
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
We took a brief bourbon-fueled break from driving, while deciding where to eat
for supper. That decision was compounded by the fact that most of the Soul and
Cajun meat-and-three joints close at 2, which left us the option of expensive
seafood at Poor Boy’s or Don’s, or Lao chow at Mae Sone Noodle House. As
tempting as Lao sounded, we were there for Cajun-Creole-Soul, so we headed down
the road south, to New Iberia, in search of the legendary Bon Creole Lunch
Counter. The directions looked simple enough, and the map on the screen matched
my notes, but when we got to where it should be, it wasn’t there. We circled
the block a couple of times, looking in vain while driving right by it
repeatedly. I finally hollered to a younger dude on the sidewalk, a half mile past where we should be, asking him if
he knew where Bon Creole was. With no hesitation, he directed us exactly where
to go, telling us that we had picked one of his favorites. He said, “Yeah, it’s
easy to miss. Their sign blew down a while back in one of the big winds, and
they just never put it back up. Hell, everybody in town knows where it is
anyway. Don’t really need a sign.”</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 17.12px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 17.12px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 17.12px;"><br /></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u5JFmgJ1U7z7nEEL22PCrPU_qzIBQ7yv1jkQZ_Q6jlX3UStvpwH0zb3EStt6_Xid-5095iW0NOtyeLwVhnvGkhxofPCyJ02Q16oEZXoH6ic-QnPL9hLuLZs_BgUqtfvy8XrOoEKunNQ/s1600/IMG_3881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u5JFmgJ1U7z7nEEL22PCrPU_qzIBQ7yv1jkQZ_Q6jlX3UStvpwH0zb3EStt6_Xid-5095iW0NOtyeLwVhnvGkhxofPCyJ02Q16oEZXoH6ic-QnPL9hLuLZs_BgUqtfvy8XrOoEKunNQ/s320/IMG_3881.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;"><span style="line-height: 17.12px;"><br /></span></span><br /><br /><span style="font-family: Verdana, sans-serif;">Bon Creole kitchen</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
Sure enough, right where he said it was, we found a faded mural of shrimp on the
exterior of an old block building, with not one, but two empty sign holders.
One on the roof, and another on the edge of the parking lot. When we got inside,
the kitchen was spotless, and the folks working the counter as friendly as
could be. We decided on “small” versions of the oyster poboy (for Art) and the
mixed seafood poboy (for me) and that we’d split a crawfish burger. We also
each got a “small” gumbo. I selected chicken and andouille sausage, while Art went
for seafood. Add a couple of Abita root beers and we were set. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 17.12px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 17.12px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 17.12px;"><br /></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDonA7FHqlmc0m_dve2nlLRuYfbPOjagyosal9tUAGw0WYzefuuOnB6zwa-Q7WqIbTllZ0HzWGOH1McizIv6FF06-0t0pxgAksgxT6maUgsyzhThAhCyv5xGbqICUh4oqMMUJrCkV3WDs/s1600/IMG_3882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDonA7FHqlmc0m_dve2nlLRuYfbPOjagyosal9tUAGw0WYzefuuOnB6zwa-Q7WqIbTllZ0HzWGOH1McizIv6FF06-0t0pxgAksgxT6maUgsyzhThAhCyv5xGbqICUh4oqMMUJrCkV3WDs/s320/IMG_3882.JPG" width="240" /></a><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Bon Creole menu</span><br /><br />
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
While we were waiting, the older woman at the next table asked us who we were
and why we were there, introducing herself as Bea. Not in an accusing way,
simply interested in our story, and we obviously looked like a couple of out of
place oddballs. She was just finishing one of Bon Creole’s cheeseburgers (½ pound
for $6.99, with fries) which she said were the best anywhere around (it did
look fantastic). She unfolded from her chair and asked if we were going to be
around for 10 minutes, and then mumbled something which we couldn’t understand,
except for the part about “…nobody but me makes it anymore…”, and she left.
Confusing, but we were now starving and were concentrating more on waiting for what
promised to be a great meal.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br />
</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfM0ZxRXjMdX8abXZDIpO2T3J0ItKZAKrN4JQAxX1TO8xiHjkIQ2gUh5H78ZAFKZFFlY7XflNKPlD9bdjwtyNw1K4qPP0rr8TDMAex1mJspO-dO3NZQJrKRf6aKZVe9-XZF9rsYnRP_k/s1600/IMG_3885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfM0ZxRXjMdX8abXZDIpO2T3J0ItKZAKrN4JQAxX1TO8xiHjkIQ2gUh5H78ZAFKZFFlY7XflNKPlD9bdjwtyNw1K4qPP0rr8TDMAex1mJspO-dO3NZQJrKRf6aKZVe9-XZF9rsYnRP_k/s320/IMG_3885.JPG" width="320" /></a><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">"small" Oyster poboy from Bon Creole (approx. 7" in length)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
They called my name at the counter and I got the tray, not believing what I was
seeing. The “Half” poboys were probably 7 inches from end to end, and so packed
full of seafood that the bread was held apart at a 90° angle. The loaf was
perfect, with a light, airy interior, and a thin, crispy, shattering, golden
brown crust. My poboy held over a pound of oysters, crawfish, shrimp, and
catfish, all perfectly cooked and delicately coated with a golden brown crust.
There was just the right amount of heavy mayo, a couple of tomato slices, and a
little bit of crisp, torn iceberg lettuce. This was a magnificent, delicious poboy
sandwich, and it came with a side of thick French fries. </span></span><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4Mh8lMp0YfJpXB5AHwPu43JVx9yXhc0l7yychRAhfWK7Qqe0Qj-eq1chmy7EaV8r5t9qeL8haN-boPBJMe6JSq-IklJe2pG3w7_OSguu0gSqaTdb2ZX6rlp9uGzZ1drAC5Yqm3tWIN8/s1600/IMG_3886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4Mh8lMp0YfJpXB5AHwPu43JVx9yXhc0l7yychRAhfWK7Qqe0Qj-eq1chmy7EaV8r5t9qeL8haN-boPBJMe6JSq-IklJe2pG3w7_OSguu0gSqaTdb2ZX6rlp9uGzZ1drAC5Yqm3tWIN8/s320/IMG_3886.JPG" width="320" /></a><br />
<br />
<span style="font-family: Verdana, sans-serif;">Bon Creole's "small" Mixed Seafood Poboy in all of it's GLORY!</span><br />
<br />
<br /><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">The crawfish burger
had a 1 ½ inch thick layer of crispy crawfish tails, and the gumbo was dark,
rich, and scintillating. About ⅔ of the way through the meal, Bea returned,
bringing us a bottle of homemade spicy ketchup that she makes herself. It was
really piquant and tasty, but we were blown away that this older woman made a
special trip home and back to give two strangers some homemade ketchup for our
meal. What a sweetheart. We were stuffed to the gills, and every single bite
had been a delight. If I lived anywhere near Bon Creole, I would eat there
every day. According to scuttlebutt, they also do superb plate lunches, with
two choices a day, Monday through Friday. Hell, I'd probably eat there twice a day.
Plate lunch at noon, and poboy and gumbo, or burger and shrimp salad for supper.
It’s that good. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIU9OLc96ZPwzhH0UmBFwNi6kNdOY2962IMSpCCz8vMStxwVYZx2O-xAFK02B86WzOdrip3cwaIgojKySy065r29JQ02c41xg8Rrhn_rc4vacYqks_nZaYRyMdDJ2fTr8m-euvxJ_uWU/s1600/IMG_3884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIU9OLc96ZPwzhH0UmBFwNi6kNdOY2962IMSpCCz8vMStxwVYZx2O-xAFK02B86WzOdrip3cwaIgojKySy065r29JQ02c41xg8Rrhn_rc4vacYqks_nZaYRyMdDJ2fTr8m-euvxJ_uWU/s320/IMG_3884.JPG" width="320" /></a><br />
<br />
<span style="font-family: Verdana, sans-serif;">The Crawfish Burger</span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%; text-align: center;">· · · continued in Part Two</span><br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%; text-align: center;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%; text-align: center;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">
<br />
Weikel’s<br />
2247 TX-71 Business, La Grange, TX 78945; (979) 968-9413<br />
<a href="http://www.weikels.com/">http://www.weikels.com/</a> <br />
<br />
Hackett’s Cajun Kitchen<br />
5614 Gerstner Memorial Blvd, Lake Charles, LA 70607; (337) 474-3731 <br />
<a href="http://www.hackettscajunkitchen.com/">http://www.hackettscajunkitchen.com/</a> <br />
<br />
Bon Creole Lunch Counter<br />
1409 E St Peter St, New Iberia, LA 70560; (337) 367-6181<br />
<a href="http://bon-creole.com/">http://bon-creole.com/</a><br />
<br />
Mick Vann © </span></span>Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-17524750928333181642016-06-10T09:04:00.003-07:002016-06-10T09:04:44.121-07:00Saturday at Sap's South<div class="MsoNormal">
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<span style="font-family: Verdana, sans-serif;">Pork satay...we messed up the symmetry of the toast slices on the plate....our bad. Looks messy, tastes great. </span></div>
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A couple of Saturday’s past, Art and I met at Sap’s South for some lunch, and
Leah was supposed to join us, but got sidelined somewhere. Unfortunately (well,
not really) we had ordered for three before we knew she was a no-show. So we were
in for a major league belly stuffing. </span></span><br /><br />
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For an appetizer we chose Sap’s excellent satay (S-47, two orders) made with
pork. The tender, charred skewers are loaded with complex flavor even before
you dip them into the spicy curried peanut sauce, or adjust the taste buds with
some of the sweet and sour ajad pickled cucumber relish with shallot. </span></span></div>
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Tom Khlong (S-NS15) is our favorite soup, and you can order it with chicken
(how we usually order it), tofu, Chinese broccoli, green bean or bok choy, or
mixed seafood, which was our choice this day. Normally it comes with a noodle (vermicelli,
wide rice, or bean thread) but we always get it with no noodles and brown jasmine
rice on the side. Tom khlong is like a jacked-up version of tom yum, and spicy
as hell. All of the robust aromatics, including galangal, shallot, Thai pepper,
and thick slices of garlic are roasted first, which adds a ton of depth to the
rich chicken stock. Lemongrass, Thai lime leaf, lime juice, fish sauce, and
palm sugar round out the spice palette, before it gets garnished with fried red
chiles and Thai basil. If you’ve never tried it before, do yourself a favor. I
may get it next time with only squid. When poached in that stock, they are unbeatable. </span></span></div>
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For a noodle it’s hard to beat Guay Teaw Kua Gai (S-F11). Sen yai flat rice
noodles are stir-fried with a meat - I prefer ground pork - beaten eggs, bean
sprout, pickled radish, and a Thai-Chinese mother sauce that is soy-based. It
comes with a lettuce salad on the side, and you get a ramekin of a honey-flavored
Thai dressing to dribble over the whole plate. Add just a touch of fish sauce,
a dusting of ground Thai chile, and some of the roasted chile sauce, and you
have a noodle dish that will kick pad thai’s ass any day of the week. It really
bothers me when I see folks go into a Thai restaurant, any Thai restaurant, and
pass up all of the amazing noodle dishes to order pad thai. Nothing wrong with
pad thai, but live a little, you nimrods!<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKlqL-aawuiuUPP0pdFzSx4u1V1yPfzRH4LLAKuJVl8NONN7raqHTgwziBwtwKR_cmW7YFZCHcNhDEmq-AOaxyI2vJFKsosPgNnEEpFSf1CEesMv37F2qwVtizyydDoOmv4rqLzrjX-8/s1600/IMG_3894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKlqL-aawuiuUPP0pdFzSx4u1V1yPfzRH4LLAKuJVl8NONN7raqHTgwziBwtwKR_cmW7YFZCHcNhDEmq-AOaxyI2vJFKsosPgNnEEpFSf1CEesMv37F2qwVtizyydDoOmv4rqLzrjX-8/s320/IMG_3894.JPG" width="320" /></a><br /><br /><br /><span style="font-family: Verdana, sans-serif;">Pad Prik Khing Nuea</span></div>
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Pad Prik Khing (S-P22) is an old stand by for me. I used to cook it at home all
of the time, and the crunch of the green beans fit nicely with the rest of the
dishes at our table. We ordered it with beef, and got a big bowl of spicy dry curry
glazed beef and crunchy green beans, flavored with Thai lime leaf and palm
sugar. It is a delicious reminder that I need to cook it at home more often,
and I need to find a source for brown jasmine rice. I’m hooked on that nutty
flavor. </span></span></div>
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Pad Prik Gang (S-P47) is a stir fried curry made with a red chile curry paste
flavored with coconut milk, serrano chile wedges, Thai basil, Thai lime leaf, and
crunchy, flavorful green peppercorns. We ordered it with chicken, and loved it.
This a dish that will put some fire in your belly. I think it has 4 or 5 chiles
on the special menu, but suffice it to say that between the serrano chiles, the
red Thai chiles, and the green peppercorns (the original heat of Thailand
before the Portuguese brought chiles in 1529) it packs a very tasty wallop.</span></span></div>
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Another excellent meal at Sap’s. Actually two excellent meals at Sap’s, because
there were ample leftovers for dinner later that evening! The photos would look better if I could remember to take the shots <i>before</i> we start loading up the plates.......</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 107%;">Sap's Fine Thai Cuisine</span><br /><span style="line-height: 107%;">South: 4515 Westgate · 512-899-8525</span><br /><span style="line-height: 107%;">North: 5800 Burnet Rd.· 512-419-7244</span><br /><span style="line-height: 17.12px;">http://sapsthai.com/</span></span></div>
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<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Mick Vann ©</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-87653605589472928852016-02-09T06:54:00.001-08:002016-02-09T06:54:32.413-08:00Après Film Pho Dan<div class="MsoNormal">
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_SlAKAxV7VIVJ1mNTgp0el9h4EuQ0iUr6bpOTh4tWJ7YqkNFhK7PD5G3VY5dr7zl3d8UmjHAT62QKQ7-YPzqxwFQJBbIiO0SGzpJpmThcWsDnch6ivE_quFYiQhFr3XAalVzMlVR__A/s1600/IMG_3757.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_SlAKAxV7VIVJ1mNTgp0el9h4EuQ0iUr6bpOTh4tWJ7YqkNFhK7PD5G3VY5dr7zl3d8UmjHAT62QKQ7-YPzqxwFQJBbIiO0SGzpJpmThcWsDnch6ivE_quFYiQhFr3XAalVzMlVR__A/s320/IMG_3757.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><br /><br />My bowl of # 42 A bun<br /><br />
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This meal involves another après film dining session, and for the life of me, I
cannot remember which film R and I went to see. I do remember liking it. The
film really doesn’t matter, as this blog is about the food and the what-not. We
went by Tâm Deli, and for some reason, they were closed (see previous GUSTIDUDE
entry for the Tâm Deli report). So, not that far </span></span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%; text-align: center;">down the road to the north is Pho
Dan, and we were already in a Vietnamese frame of mind, so north we went. Pho
Dan is one of my go-to spots for pho, since they have good broth and lots of
options. It sits in the strip center on the southwest corner of North Lamar and
Braker Lane. That intersection, and general area, is a good food oasis of
sorts, since Peace Deli and Bakery and Rice Bowl Café are in the same strip
center, and Balkan Café and Grill and Santorini Café are a quarter mile up
North Lamar to the north. Taquito Aviles is directly across North Lamar to the
east, and a block south, at Kramer Lane, is MT Market, with TC Noodles (Teochew
style Chinese), Duy Vietnamese, First Chinese BBQ, and New Fortune Chinese
(seafood). Some folks love Lily’s Sandwich and Baguette House in the same
shopping center for their bahn mi, but I prefer Tâm Deli, further south. You
will not want for a good plate of food in the general area.</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12.0pt; line-height: 107%;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__wbuAakqaxENhHVsZHVr0lhoE8LAK7tU-nxAEa02OcNzQHvinZ0yqa087E3WyIDor5X8kpN1xRVre7TM783hcAL_CBQ8cCZ4QD5kRU1_6s5Sj7KZ6mcf48Djs3G3WuSPa_kjDBuOWFY/s1600/IMG_3755.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__wbuAakqaxENhHVsZHVr0lhoE8LAK7tU-nxAEa02OcNzQHvinZ0yqa087E3WyIDor5X8kpN1xRVre7TM783hcAL_CBQ8cCZ4QD5kRU1_6s5Sj7KZ6mcf48Djs3G3WuSPa_kjDBuOWFY/s320/IMG_3755.JPG" width="320" /></a><br /><br /><br /><span style="font-size: 12pt; line-height: 107%;">Sauces and </span><span style="line-height: 17.12px;">accoutrement</span><br /><br />
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I think the bozos who bitch online about service at Pho Dan are off-base. It is
a simple restaurant, geared more towards turning tables while providing good
food. The interior is stark and modern; not a spot designed for you to linger. Admittedly,
service there is rudimentary at best, but relatively efficient. It involves a
waitperson coming by to take your order, delivering your drinks, and someone
dropping off your food when it’s cooked, and not necessarily the same person
you’ve been dealing with already. You get up and pay at the register when
you’re through. The odd part is that you don’t see your bill until you get up
to the counter. That service model doesn’t bother me in the least, though I
would expect a tab to be dropped of at the table, so that I can review it
before arriving at the register. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><br />Small # 27, with egg noodles</span></div>
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Allow me a small rant. I’d like it even better if I could write my own order
ticket, or enter my order code into a computer tablet, get my own drink from a
beverage kiosk, and pick up my order from a counter when my number is called. I
go to restaurants to eat and enjoy the companionship of my fellow diners, not
interact socially with servers. I like my server to zip in and out, delivering
what I need unobtrusively. Anticipate my needs, don’t screw up my order, give
me a spoon with my set-up, lobby with the kitchen on my behalf if they are in
the weeds and the food’s coming out slowly, give me a ticket when I’m ready to
go, and we will all be happy when I leave. I reward a server who accomplishes
that relatively simple goal handsomely for their attention. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br /></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWd17ZVo4PlJtaVSu2F1qkw4smvQyC86mNxO3QvcXsoXJn90WrdqVQXlvXmUQ5I2PHgX_D9WwJL4jD1bGItvJ95hKnHevxzC8PI94weL0s_6LvYWtBQneqQxUA9xUso2y4IG3pg0u-hOo/s1600/IMG_3759.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWd17ZVo4PlJtaVSu2F1qkw4smvQyC86mNxO3QvcXsoXJn90WrdqVQXlvXmUQ5I2PHgX_D9WwJL4jD1bGItvJ95hKnHevxzC8PI94weL0s_6LvYWtBQneqQxUA9xUso2y4IG3pg0u-hOo/s320/IMG_3759.JPG" width="320" /></a><br /><br /><br />Side of meatballs, and the broth from the #24, option 31...</span></div>
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As for the meal, R and I started with A2A, fresh spring rolls with shrimp, and A7,
fresh spring rolls with charbroiled beef. The rolls are plump and fresh, with a
nice ratio of noodles to vegetable and filling, and served with a full bodied
hoisin-peanut dipping sauce. The fried Vietnamese spring rolls (A1) were fine.
Wrapped in lettuce and dipped in the nuoc cham sauce, they were a crispy
counterpoint to the fresh spring rolls. If I had any complaint, it would be
that the pork in the fried roll is ground too finely for my taste, but I quibble. </span><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXF57W4dSSekye2bw47OkFM6dkkcMN_enyydDTg7zlCoqtK7mfdvzf7Ln_9hBDFAEaBxkYA6FmNuLIAAniv44xQXH3AKrlDur195LPL9pUwf2Xb4rdoFDJ6zIfkOvPiLpjiNZ5TdxACEA/s1600/IMG_3756.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXF57W4dSSekye2bw47OkFM6dkkcMN_enyydDTg7zlCoqtK7mfdvzf7Ln_9hBDFAEaBxkYA6FmNuLIAAniv44xQXH3AKrlDur195LPL9pUwf2Xb4rdoFDJ6zIfkOvPiLpjiNZ5TdxACEA/s320/IMG_3756.JPG" width="320" /></a><br /><br /><br />Fried spring rolls, and grilled lemongrass spring roll, and shrimp spring roll....<br /><br /><span style="font-size: 12.0pt; line-height: 107%;"><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12.0pt; line-height: 107%;">The whole
trick with a bowl of pho (and it is pronounced “fuh”) is the richness and depth
of the broth, and the kitchen at Pho Dan obviously takes care in producing
theirs. Both the chicken and the meat broth are first rate. We ordered a # 24 soup
with rice noodle, “dry”, meaning the broth is delivered on the side (known as
the mysterious “option 31”). It comes with grilled pork and shrimp, and roast
chicken, and a small bowl of rich chicken stock on the side, perfumed with
scallion. </span><span style="font-size: 12pt; line-height: 107%;">We
ate that as a bowl of noodles, like a bun, while I hogged the broth. We also
got a small # 27, with egg noodles, chicken, pork, and shrimp. </span><span style="font-size: 12.0pt; line-height: 107%;">The pho is available in three different sizes, so you can tailor your meal to fit your appetite.
We also got an order of meatballs in broth on the side. I really like their
meatballs. They have that hand-pounded, dense texture that is the hallmark of a
proper Southeast Asian meatball. I also ordered a #42 A, a big bowl of bun
(pronounced “boone”), with rice noodles, topped with glazed grilled pork and fried
eggroll, to eat later on that evening. The bowl has a nice layer of lettuce and
cucumber as the basement for the rice noodles, and the glazed grilled pork and the
eggroll on top are quite tasty. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAlglRtuhDB52E0qO9JAX47aIf6er2cqosotz1rnAREFdK9g9j9D4JB_vcQPjq4HcIccyqY0YGCbydpyV1YqNhMJIz9LNPUvs0DlEuwbOsZc3MPC5eB8MUFYNhYoLUqMZOWmEO-gRZBo/s1600/IMG_3760.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAlglRtuhDB52E0qO9JAX47aIf6er2cqosotz1rnAREFdK9g9j9D4JB_vcQPjq4HcIccyqY0YGCbydpyV1YqNhMJIz9LNPUvs0DlEuwbOsZc3MPC5eB8MUFYNhYoLUqMZOWmEO-gRZBo/s320/IMG_3760.JPG" width="320" /></a><span style="font-size: 12.0pt; line-height: 107%;"><br /><br /><br />Small # 24, "dry"</span></span></div>
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<br />
It wasn’t Tâm Deli, but it sure works in a pinch when you’re hungry for
Vietnamese food, and I really enjoyed that order of bun later on, curled up
with some HBO. Apparently, Pho Dan has recently expanded, with a new location
in Round Rock. My guess is that their new location is just as popular as the
first one. Maybe now that they have two locations, they can spring for the cost
of a website, and post their menu online. There’s just no excuse for a
restaurant these days to keep their potential customers in the dark when it
comes to their menu, their hours, or any other pertinent information a diner
might want to know.<br />
<br />
Mick Vann ©<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">11220 N.
Lamar Ste. B-11, at Braker; 512-837-7800</span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />
2711 La Frontera Blvd, at 45, Round Rock; 512-527-3699<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://www.facebook.com/Pho-Dan-137890899576386/"><span style="font-size: 12.0pt; line-height: 107%;">https://www.facebook.com/Pho-Dan-137890899576386/</span></a><span style="font-size: 12.0pt; line-height: 107%;"> <br />
<br />
</span><a href="https://www.zomato.com/austin/pho-dan-north-burnet/menu#tabtop"><span style="font-size: 12.0pt; line-height: 107%;">https://www.zomato.com/austin/pho-dan-north-burnet/menu#tabtop</span></a><span style="font-size: 12.0pt; line-height: 107%;"><br />
<br />
</span><a href="http://www.austinchronicle.com/food/2011-04-29/pho-dan/"><span style="font-size: 12.0pt; line-height: 107%;">http://www.austinchronicle.com/food/2011-04-29/pho-dan/</span></a></span><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"> </span><o:p></o:p></span></div>
Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1tag:blogger.com,1999:blog-6322227683386214964.post-76170475631361186452016-02-08T06:58:00.001-08:002016-02-08T06:58:31.865-08:00The Complete Chinese New Year's Primer<div class="MsoNormal">
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this article first appeared in the <i>Austin Chronicle</i>, Feb 12, 1999.<br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1j8kGlNcSMhvCGFp6Lg5YX02TeSq2tjNmmn5RzXMW1WE4IC9cwfnahWH2tA1ZDx3vs54_lRbGAkbcRSXidiO84zThFRSfj-2DNSHiXhZBMStIY8hLypSlM0F5TtYtz5Iyx8_MbsaS78/s1600/Monkey+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1j8kGlNcSMhvCGFp6Lg5YX02TeSq2tjNmmn5RzXMW1WE4IC9cwfnahWH2tA1ZDx3vs54_lRbGAkbcRSXidiO84zThFRSfj-2DNSHiXhZBMStIY8hLypSlM0F5TtYtz5Iyx8_MbsaS78/s320/Monkey+5.jpg" width="320" /></a><br /><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%; text-align: center;">Happy Year of the Fire Monkey, yr 4713!<br /><br /><br />Gung Hey
Fat-Choy!: "Best Wishes for Great Wealth and Prosperity"</span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Anyone who
has been in Austin and read the <i>Chronicle</i>
for any length of time remembers the spectacular annual Chinese Lunar New Year
covers that used to surface every spring. The covers were a complete series of
the animals of the Chinese zodiac, drawn by internationally famous tattoo
artist Rollo Banks. For 12 years, the Chronicle ran one to coincide with the
arrival of each Chinese New Year or Spring Festival. Few Westerners understand
the origin or significance of the occasion or the festivities and foods which
accompany it. Hunker down with me here, open your mind to a wonder-filled blend
of folklore, mythology, and contemporary practice, and prepare to learn its
significance.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Origin<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Chinese
word <i>Nian</i> in modern Chinese language
means “year,” but more importantly, it was the moniker of a horrible
dragon-beast that terrorized and ate the people and domestic animals of ancient
China every evening before the arrival of a New Year. Nian had a cavernous
mouth and could swallow hordes of people and animals in one gulp. As you can
imagine, this put a real damper on celebrating New Year's Eve and made it
difficult for society to flourish, what with the annual reduction in
demographics and all.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">This yearly
slaughter went on for generations until a mysterious and wise old man came
along, offering to figure out a way to subdue Nian and free the populace from
its horror. Just before the annual onslaught, the old man met with Nian and
tricked him into realizing that the humans weren't a worthy opponent for a
beast as powerful as it. Instead, it would find much more worthy opponents in the
many beasts of the forest that plagued the humans and their herds on a daily
basis. Nian realized the folly of his ways, and the other beasts, now too
afraid to attack the humans, stayed hidden in the forests. This allowed the
populace to flourish and prosper, and begin to live peaceful, productive lives.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Before the
old man rode off on Nian's back to become a deity, he told the people to put up
red (because Nian is deathly afraid of the color red) paper decorations on
their windows and doors and to shoot off fireworks at each year's end to
prevent Nian from reverting to his old ways.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The
tradition of observing the tricking and conquest of Nian continues, carried on from
generation to generation. <i>Guo Nian</i>
today means “to celebrate the New Year,” <i>Guo</i>
translating as “pass over” and “observe.” Using red paper decorations and
blasting fireworks (the origin of our practice here in the States) still lives
on today to scare off Nian, should he have a relapse and decide to feast on
people again.</span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_xaVwEF1k6uImHx-9uI-hnAMcjlUlYBWFUU1hrf4FMqn8L9c4VGMal33EDvUYQks_0NUV0mgcQJFNoJeba2LxpdvFp7ctu0QbNkmQE5IuJIenTG53isbF-4S28k-Oc94nC0O8E3Ntos/s1600/Moneky+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_xaVwEF1k6uImHx-9uI-hnAMcjlUlYBWFUU1hrf4FMqn8L9c4VGMal33EDvUYQks_0NUV0mgcQJFNoJeba2LxpdvFp7ctu0QbNkmQE5IuJIenTG53isbF-4S28k-Oc94nC0O8E3Ntos/s1600/Moneky+1.jpg" /></a><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Calendar
and the Placemat<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Most of us
are familiar with the placemats in Chinese restaurants; you look at them,
figure out which is your sign based on the year of your birth, and read the
horoscope-like information. While waiting for your order to arrive, you
nonchalantly ask your date, mate, or friends what their sign is to secretly
assess whether you're compatible. But the placemats only hint at the complexity
of the Chinese calendar, which is used to determine the ever-changing date of
the New Year.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Chinese
Lunar-Solar calendar, which was adopted in 2,698 BC (by Western reckoning) is
based first on a 60-year cycle with names like <i>Tian Gian</i> or “Heavenly Branch.” Within this 60-year structure is
the 12-Year Cycle, the familiar animals of the Chinese Zodiac, which are half
domestic and half wild to reflect the balance of yin and yang. On top of this,
you add the Gregorian calendar, which was adopted in 1912, and the “24 Terms,”
which reflect the changes in nature through the year, and you end up with a
wacky lunar-solar calendar system with 12 months (half with 30 days, half with
29). To make it correspond to the movements around the sun, a 13th month is
added every two to three years. This is why, when I asked a Chinese student on
campus what the date for the New Year was, it took him about five minutes on a
calculator to figure it out.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Just
remember that the New Year begins on a new moon somewhere between January 1 and
February 19 inclusively (most often in the first week of February), and that
the celebration lasts intensively for two to three days, and casually for 10
days to two weeks, ending with the Lantern festival. (Note to Capricorns and
Aquarians: You should check carefully when the New Year began on the year you
were born. Doing so taught me that I am a Tiger and not a Rabbit, as I had
thought for the past 30 years or so, which actually makes more sense. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">For more
info on the Chinese zodiac:<br />
<a href="http://www.chinahighlights.com/travelguide/chinese-zodiac/">http://www.chinahighlights.com/travelguide/chinese-zodiac/</a> </span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vQtIrK21sMd4RfjEtvsk5oaeOyT9M6BADZj1cOCUxicSY9u3FEVv8-pxeLoSvm_ols-6wadzerrpA_vwKmpOZXGgSfMqp_jvk9CuWXKEgyi4q1i83jPPDb9THlZSMNPe2ks0l6i6UAA/s1600/Monkey+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vQtIrK21sMd4RfjEtvsk5oaeOyT9M6BADZj1cOCUxicSY9u3FEVv8-pxeLoSvm_ols-6wadzerrpA_vwKmpOZXGgSfMqp_jvk9CuWXKEgyi4q1i83jPPDb9THlZSMNPe2ks0l6i6UAA/s320/Monkey+6.jpg" width="320" /></a></div>
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Preparations for New Year's<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">A flurry of
activity takes place to prepare for the New Year's festivities. Old debts and
grudges are dispensed with, so that no bad karma which would set the tone for
the coming year or unduly influence the gods on their visit is carried over.
The family cleans the house thoroughly from top to bottom, so that no evil or
bad will is left inside (possibly the origin of our spring cleaning). The house
cannot be cleaned or swept for two days after New Year's or you risk sweeping
out any new good luck that has accumulated. New clothes are purchased if the
budget allows, and any necessary sewing is taken care of.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">New
wallpaper is popular, as is repainting the window and door frames (in red, of
course, to ward off Nian). Windows and doors are decorated with ornate paper
cutouts and poems with the themes of happiness, wealth, longevity, and
happiness in marriage with many male children. The rice pot is emblazoned with
a banner reading “Ever Full!”<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">This can be
a stressful time for workers, because an employer shouldn't carry over any
employee who is undesirable -- it's considered bad luck. So the owners of
businesses often have their own versions of a pre-New Year's banquet, with
chicken always featured. A big sigh of relief courses through the group when
the owner takes the first piece of chicken. A chicken leg offered to an
employee (called “unimpassioned chicken”) means the person has been given his
walking papers and must be gone by New Year's.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Money
Tree, or <i>Yao-Ch'ien-shu</i>, has to be
set up. This is a pine or cypress branch, threaded through a dried persimmon
and placed in a pot filled with rice (the original Christmas tree). Branches
are decorated with gold and silver foil, representing ingots. Garlands of
seeds, nuts, paper cranes, and paper persimmon flowers are wrapped around the
branches. Instead of an angel, the tree is crowned with a likeness of the
benevolent genie, Liu-Hai, with five gold coins floating over his head. The
tree is left up until the 16th day of the New Year, when it is taken outside
and burned.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Many Chinese
keep a picture of Tsao-Wang, the god of the hearth and kitchen, above their
stove and pay homage to him throughout the year with small offerings. Just as
every Western family has its own Santa Claus, each Chinese family has its own
Tsao-Wang. It is his duty to keep track of the family's deeds and report them
annually on his trip up to “the August Personage of Jade,” or <i>Yu-Ti</i>, the chief cook and bottlewasher.
Yu-Ti is the one who assigns quotas of happiness or misfortune to every
household in China. Tsao-Wang is his spy, who departs on the 23rd of the last
month to fly up to the Jade Temple to make his yearly report on the family. For
this reason, sweets are smeared over the mouth of the picture to sweeten his
report. His old picture is then burned over pine twigs, a new picture is put
up, and he returns on New Year's Day to begin the cycle anew.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmQaYUBHPcRxPW2KdTR96ChoTZQ2EzfhHf6Wo-4K_L9orLhJ09fYTWX4WoTk7Vg8rTyxJ9xV16SfLSYQZWFa3AfbvzmOrhz6PQW6FWhgeobeXT0cIDUHx5zs8gpUZKAWqiYGQDpvUE-4/s1600/Monkey+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmQaYUBHPcRxPW2KdTR96ChoTZQ2EzfhHf6Wo-4K_L9orLhJ09fYTWX4WoTk7Vg8rTyxJ9xV16SfLSYQZWFa3AfbvzmOrhz6PQW6FWhgeobeXT0cIDUHx5zs8gpUZKAWqiYGQDpvUE-4/s320/Monkey+2.jpg" width="208" /></a></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The New
Year's Eve Feast<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">On New
Year's Eve, the entire family gets together for the most important feast of the
year. The Chinese transit system is booked solid from everyone returning home
-- much like our Thanksgiving or Christmas. Everything possible must be done to
be home with the family on New Year's Eve. The banquet is the most elaborate
possible or affordable, preceded by noshes of pickles, peanuts, and watermelon
or pumpkin seeds. Next comes <i>P'ing-P'an</i>,
a platter of artfully arranged vegetables and meats. This is followed by a
series of stir-fried small dishes called <i>Hsiao-tieh-ts-ai</i>.
Next comes the big guns: the main dishes, always in a lucky number: five,
seven, or the luckiest, nine. The dishes are given auspicious names as a means
to add to the festivities and celebration.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The foods
themselves are selected mostly for their names as homonyms to prosperity,
longevity, etc. Bak-choy sounds like the term for “great wealth,” so a dish
with bokchoy would be included. Oysters are called <i>Hao</i>, which sounds like the word for “an auspicious occasion or
event,” and <i>Fu</i>, as in tofu, sounds
the same as “riches,” so a tofu dish is always present. Fish is always
included, but this one gets a little weird. The Chinese word for fish is
"Yu," which also means "surplus," something any family
would want plenty of. The problem comes from eating your surplus, leaving the
family with nothing. Often a spoiled fish is cooked in a spectacular fashion,
as a showpiece only, not meant to be eaten. Sometimes a fish carved from wood
is sauced to represent the fish course. Only if the host first breaks the fish
into small pieces in front of them should guests ever eat the fish (or in the
case of Yu Sheng -- Chinese New Year Salad -- where all the guests
simultaneously toss the fish within the salad). <br />
<br />
Certain dishes are always included in the mix. Dumplings signify a long-lost
wish for a happy family (and many male children). Dried oysters are for “all
things good.” Angel hair seaweed is for bringing prosperity, as is Yu Sheng
Salad. Prawns are for liveliness and happiness. New Year or Pudding Cake is to
ensure good luck with high hopes for the coming year. Sugar cane is often
consumed after the meal while sitting around the fire. The leftover pulp is
thrown on top of the coals to insulate them. The next morning, under the cane
ash, finds <i>Yuong-Huo-Chung</i>, or “concealed
fire starters,” glowing embers to start the New Year's Day fire with the lucky
sign that the sweetness of the sugar cane would ensure sweetness and pleasure
throughout the year.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Eve<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">After the
feast and knocking back libations of rice wine and beer (which might be
accompanied by drinking games featuring construction of poems), the family sits
around playing board games, telling jokes, and watching television. TV features
nonstop programming devoted solely to events of the eve, with the Chinese
version of Dick Clark or Ryan Seacrest manning the helm for the countdown.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The windows
are all thrown open to release bad spirits and allow good ones easy access.
Lights are left on to light the way for deities of prosperity. As happens here,
at midnight the sky explodes with millions of firecrackers and constant
barrages of fireworks. Don't forget that the Chinese invented fireworks. This
is just another cultural practice we “borrowed” from the Chinese. It's
important to try to practice <i>Shou-nien</i>,
or “guarding the year,” by staying up as late as possible, although the kids
and old folks usually hit the bed shortly after the fireworks are spent.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Day<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12.0pt; line-height: 107%;">Much like
the Scots and Brits who practice the New Year's tradition of “first-stepping,”
the Chinese feel that the first person one meets and the first words heard on
the New Year will set the tone for the coming year. It is lucky to hear
songbirds, especially ones colored red. </span><span style="font-size: 12pt; line-height: 107%;">The kids are
up at the crack of dawn to receive their version of Christmas presents,
"Hung Bao," or packets of money wrapped in red paper (</span><i style="font-size: 12pt; line-height: 107%;">Hung</i><span style="font-size: 12pt; line-height: 107%;">, or the color red, is a homonym for
vast, liberal, or a flood -- as in “of money”). These are given to children as
well as unmarried adults.</span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Sharp
objects such as knives or scissors are hidden during the day and not used to
prevent accidentally “cutting the thread of good fortune.” No sewing is allowed
because you might prick a finger or draw blood, which would cause similar
mishaps all year long. Little food preparation is done to avoid the use of
knives. Most food for New Year's Day is prepped beforehand and simply reheated.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The family
then goes door-to-door, first to relative's homes, then to homes of friends and
neighbors, bearing best wishes and gifts of food and drink. Any disagreements
are dispelled as quietly as possible. The colors white and black are never
worn, as they are colors of mourning. Undertakers hide in their homes so that
they don't bring bad luck to anyone.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Dragon
Parade<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Most of us
are familiar with the Dragon Parade. It is a huge event in cities with large
Asian populations, such as San Francisco, New York, and Houston. In China, the
parade is always held at noon on New Year's Day because the country is
basically shut down, except for movie theatres. In the U.S., the parade is
commonly held the first weekend closest to New Year's Day.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Dragon
is a three-dimensional papier-mâché rendition of Nian: large-headed, and
followed by a long train of silken body held aloft by dancers -- 60 is the
common number used in China. The Dragon undulates and darts about with much
head shaking and posturing. He is accompanied by two lions, which are usually
smaller. They are the two lions who are the keepers of the door to the Jade
Palace. It's considered very lucky for the Dragon to bow in front of your
business, your home, or you personally.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">As the
Dragon and the Lions do symbolic battle, millions of firecrackers go off, drums
are pounded, and cymbals are clanged; it's a very noisy and celebratory affair.
The procession is attended by Banner Bearers, small characters who taunt the
Lions and Dragon, the musicians, and onlookers. Stilt-walkers, clowns,
neighborhood drum and bugle corps, and musical groups add to the mayhem and
merriment.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The Dragon
dances from business to business, enticing the proprietors to come out and
offer <i>Hung Bao</i>, the dancer's payment
for their performance. Periodically the Dragon stops in front of a business to “eat.”
He munches heads of lettuce (<i>Sheng-ts'ai</i>,
or “lettuce,” is a homonym for the verb “to bring about wealth and riches”),
which contain packets of money. They are suspended on long poles over the
doorways in such a way as to make them very difficult to reach, and the crowd
has a hoot watching the dancers try to reach the heads of lettuce. The more
athletic and resourceful the dancers are, the more frenzied the crowd gets. The
celebrations slowly wind down over the next week or so until the Lantern
Festival, which is the denouement to the Spring Festival.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">If you
thought you were a little superstitious, rest easy knowing that you've got
nothing on the Chinese. And, while I suppose it is possible that all the
fireworks, spring cleaning, good luck food, Christmas tree, and first-stepping
stuff developed spontaneously and independently all over the world, common
sense would dictate that we have the Chinese to thank, and thank them we should.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Yu Sheng --
Chinese New Year Salad serves
4-6<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Marinade<br />
1/2 Tbsp vegetable oil<br />
1/2 Tbsp sesame oil<br />
1/4 tsp sugar<br />
1/4 tsp salt<br />
1/4 tsp white pepper<br />
1/8 tsp five spice powder<br />
Juice of one lemon<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Salad<br />
Half-pound of sushi-grade tuna, chilled till firm, sliced paper-thin, 2"
long slices, against the grain<br />
2 cups peeled, shredded daikon<br />
2 cups peeled, shredded carrot<br />
6 thin, quarter-sized slices ginger, shredded finely<br />
1/3 cup sweet pickled ginger, finely shredded<br />
1/4 cup pickled scallions, finely shredded<br />
6 makroot (Thai lime) leaves, rib removed, finely shredded<br />
2 large red jalapeños, seeded, finely shredded<br />
1/2 bunch scallions, finely shredde<br />
1/2 bunch cilantro, leaves only<br />
1/4 cup chopped dry-roasted peanuts, for garnish<br />
Toasted sesame seeds, for garnish<br />
1 lemon or lime, cut in half, seeded<br />
Crisp-fried shrimp chips, for garnish<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Marinate the
fish slices by tossing. Place in the bottom of a large bowl or large platter.
Put daikon and carrot shreds on opposite sides. Sprinkle everything else except
garnish in bowl or platter. Squeeze lemon or lime juice over the top. Just
before serving, have everyone toss the salad simultaneously with chopsticks.
Taste, and adjust seasoning with sesame oil, lemon or lime, salt, juices from
the pickled ginger, and scallion. Garnish with chips, peanuts, and sesame
seeds.<br /><br />Mick Vann ©<o:p></o:p></span></span></div>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1tag:blogger.com,1999:blog-6322227683386214964.post-58113258212427651732016-02-05T09:42:00.003-08:002016-02-05T10:47:34.568-08:00Sap’s Mom’s Quick Sauce<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMm-faNRxRO9-rsj59GAH-q_nyMLGgOQkM26kUqvreqXsLNEUAgo4PmxxiNDaEgvNgzGEXO4srVdOI47ojSXbuAtUFxoEqqQ9qcZM1O6XqP7Xq3Px2uc5mLdqeh7DaFc-2qeqd4NQDRLA/s1600/IMG_3787.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMm-faNRxRO9-rsj59GAH-q_nyMLGgOQkM26kUqvreqXsLNEUAgo4PmxxiNDaEgvNgzGEXO4srVdOI47ojSXbuAtUFxoEqqQ9qcZM1O6XqP7Xq3Px2uc5mLdqeh7DaFc-2qeqd4NQDRLA/s320/IMG_3787.JPG" width="320" /></a><br /><br /><br />Thai chiles, on their way to becoming Sap's sriracha sauce.....<br /><br />
<br /><span style="font-size: 12pt; line-height: 107%;">
I got a call from Sap Apisaksiri the other day, wanting to know if I knew of a good
local source for sauce bottles. I touched base with J.P. Hayes, of Sgt. Peppers
and Tears of Joy hot sauce fame, and got back to Sap with a source. While on
the phone, Sap told me that I needed to drop by to sample some steaks he had bathing
in </span><span style="line-height: 17.12px;">his</span><span style="font-size: 12pt; line-height: 107%;"> Tiger Cry marinade which he had come up with. We have been having an ongoing discussion
about Thai chiles, and I had turned Sap on to some Thai chiles I had obtained
from a seed source I have in Africa, specifically an authentic prik kee nuu, a
Thai golden, and a Thai orange. The <i>prik kee nuu</i> is a little tiny chile whose
name translates to “mouse dropping” or “mouse shit” chile, based on the size of
the chile and its appearance when it is dried. The golden chile is shaped like
a conventional Thai chile, except that it ripens to a chrome yellow. The orange
chile gets a little larger and wider, ripening to a deep orange hue. I give
chile seeds and plants to Sap, and then he provides the seed harvest to Chris
Winslow at It’s About Thyme Nursery (see link)</span><span style="font-size: 12pt; line-height: 107%; text-align: center;">, who is able to sow them and sell plants to select
customers the following season, and also provide Sap with baby chile plants for
his gardens. Those chiles end up in the dishes at Sap’s restaurants, and we all
benefit. </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12pt; line-height: 107%; text-align: center;"><br /></span><span style="font-size: 12pt; line-height: 107%;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1htPQ-lLzp3QtZPWlTDWqT56sLfnlRBvCLI-v6O1vHvAHyFKzMQeE-i9baoC7ryID0ehk-kE7GrrKAPaIqQrYPQHLpzeu_GevSo72aB-A_y7HaGE75oK9b3Y_vUEFOWdn8q5u89ARmSM/s1600/Siracha+sauce.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1htPQ-lLzp3QtZPWlTDWqT56sLfnlRBvCLI-v6O1vHvAHyFKzMQeE-i9baoC7ryID0ehk-kE7GrrKAPaIqQrYPQHLpzeu_GevSo72aB-A_y7HaGE75oK9b3Y_vUEFOWdn8q5u89ARmSM/s1600/Siracha+sauce.jpeg" /></a><span style="font-size: 12pt; line-height: 107%;"><br /></span>
<br /><br />Sriraja Panich, the original sriracha sauce, from Si Racha, Thailand</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /><span style="font-size: 12pt; line-height: 107%;"><br />All of this relates to my quest for more of the excellent yellow chile sriracha
sauces I have tasted in the past. Sap made one of those sauces, and the other one I
stumbled across on the shelf at the Asian market. I am of the school of thought
that a genuine Thai sriracha sauce, made in Thailand from red, ripe Thai
chiles, is far superior to the unrefined, Vietnamese Rooster Brand sauce, made
in Southern California from red jalapeños. Give me a bottle of genuine Thai Sriraja
Panich or Shark Brand any day (see my previous article, linked below). But even
those pale in comparison to the exquisite flavor of a golden hued Thai sriracha
sauce made from yellow Thai chilies. The flavor is incredible. It’s a shame the
stuff is so hard to find, and maybe with some luck, Sap will be turning me on
to another bottle in the near future. I hope he ends up bottling it commercially. </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtejgNTdBYCZRJ0-m-ml3LXW3Rext99UVzIq7EnjlmTyYl1nOCzy0bJFmDD16cVDmiQmsqdkE4LBnnxSjB2IeYpodaqCC_CKuX4soU6DGQ_wfzoRB9Byig9UfIh1LcGLGPr1ZR-pNm8NM/s1600/IMG_3781.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtejgNTdBYCZRJ0-m-ml3LXW3Rext99UVzIq7EnjlmTyYl1nOCzy0bJFmDD16cVDmiQmsqdkE4LBnnxSjB2IeYpodaqCC_CKuX4soU6DGQ_wfzoRB9Byig9UfIh1LcGLGPr1ZR-pNm8NM/s320/IMG_3781.JPG" width="320" /></a><br /><span style="font-size: 12pt; line-height: 107%;"><br /><br />Prime ribeye, tiger cry style, and pork loin gai yang<br /> </span><br />
<br /><span style="font-size: 12pt; line-height: 107%;">
My UT work buddy, Shane, and I dropped by the Sap’s Fine Thai Cuisine location at
the southwest corner of Burnet Rd. and 2222 (or Northland Dr., or Allandale
Road, or Koenig Lane, or whatever other name it goes by), to see what all this tiger cry hubbub was about, with these steaks that Sap had mentioned. We sat down and
perused the menus, and then Sap popped by to let me know he was bringing a
little steak for us to taste. He came back a little later with a platter
holding a pile of Prime ribeye slices, which had been marinated for two days in
tiger cry marinade. On the other side of the platter were slices of pork loin,
which had been marinated in a gai yang marinade (gai yang is the traditional
Northern Thai grilled chicken marinade). The two dipping sauces in the middle were tiger cry
(roasted rice powder, garlic, galangal, lemongrass, lime leaf, fish sauce, soy, etc.) and Sap’s Mom’s quick dipping sauce of chopped Thai chiles with Maggi sauce and
a little fish sauce.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12pt; line-height: 107%;"> <o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12pt; line-height: 107%;">The two
meats just melted in your mouth, especially that prime ribeye. Soooo tender. The gai yang pork
was perhaps even better than gai yang chicken, which I am a huge fan of. Both
sauces were excellent, and although I really love tiger cry, his Mom’s Maggi-based quick sauce with fresh chiles may have been my favorite, especially on the ribeye. On the side was a bowl full of </span><span style="line-height: 17.12px;">roasted</span><span style="font-size: 12pt; line-height: 107%;"> yellow new potatoes and mushrooms, to go with the steak. They were perfectly caramelized, and absolutely delicious. </span></span></div>
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We also had an order of S-F11, Guay Teaw Kua Moo, with pork and sen yai (wide)
noodles. For all of you pad thai junkies that are afraid to order anything
else on a Thai restaurant menu, I strongly urge you to get adventurous and branch out. It comes with a
side salad and a great dressing, but the noodles are cooked with bean sprouts, beaten
egg, fried garlic, pickled radish sprouts, and a soy based sauce. Fantastic, and one of my favorite noodle dishes. We split a
bowl of Sap’s incredible Tom Kha soup, S-P11, with chicken. It is rich,
thickened from coconut cream, and aromatic with galangal and makroot, spicy
from the chiles, with just a kiss of tart from lime. This is an amazing version
of tom kha. </span></span></div>
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We also split a bowl of Gaeng Prik with chicken. Gaeng prik is a thinner-style, soupy curry
from Southern Thailand, spicy as hell, and cooked with lots of turmeric and no
coconut milk. It’s perfect with some nutty brown jasmine rice. We had to waddle
out of there, stuffed to the gills. But the pain from gluttony was worth every single bite. Damn
fine meal!</span></span></div>
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<a href="http://www.austinchronicle.com/food/2014-08-22/cock-of-the-walkhuy-fong-ruling-the-roostsriracha-alternatives-ruffling-feathers/" style="font-size: 12pt; line-height: 107%;">http://www.austinchronicle.com/food/2014-08-22/cock-of-the-walkhuy-fong-ruling-the-roostsriracha-alternatives-ruffling-feathers/</a><span style="font-size: 12pt; line-height: 107%;"> </span><br /><br /><span style="font-size: 12pt; line-height: 107%;"><a href="http://itsaboutthyme.com/">http://itsaboutthyme.com/</a><br /><br /><a href="http://www.tearsofjoysauces.com/" style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">http://www.tearsofjoysauces.com/</a><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"> </span></span></span><br />
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com3tag:blogger.com,1999:blog-6322227683386214964.post-11408196899627413442016-02-04T10:10:00.000-08:002016-02-04T10:10:21.701-08:00Rancho Winslow New Year’s Day and the Quest for Pies <div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaepe9zfl5b1rlWA3kxbla-4b2gRymoJCjfogGz683VKtUMkWLx-O9NUIjLu_WESEKW7kzPKf8TJj19RZhVhexBZnKaPhRK-XE9DhIPAolgK1hiOt6HH_7uHY7o1hsd7wxnN6J_qEPQjA/s1600/IMG_3762.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaepe9zfl5b1rlWA3kxbla-4b2gRymoJCjfogGz683VKtUMkWLx-O9NUIjLu_WESEKW7kzPKf8TJj19RZhVhexBZnKaPhRK-XE9DhIPAolgK1hiOt6HH_7uHY7o1hsd7wxnN6J_qEPQjA/s320/IMG_3762.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><br />HEB pies....note the pen marks on cherry pie label<br />
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<br />I wanted to get some pies for dessert from Texas Pie in Kyle, but they had closed
down between Xmas and the day after New Year’s Day, as did Wimberley
Pie Co, so I was forced to go to HEB. I wasn’t about to fight my way through
traffic north to try to get to the Austin pie outlets. In retrospect it might
have been easier, because I foolishly decided to go to the mega HEB in Kyle
early on the morning of New Year’s Day, thinking I could beat the rush. The
parking lot was a madhouse; perhaps as bad as I’ve ever seen it. I thought I’d
make a quick exploratory probe into the fringes of the parking lot and see if I
could easily find a parking spot. If I did, I’d stop, and if I couldn’t find
one, I’d figure out another easy dessert option for Rancho Winslow. Amazingly,
there was a parking place opening up just as I got to it. Even more incredible,
no one was perched there, waiting for it, so I zipped right in. </span></span></div>
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I exited my truck and hadn’t traveled five feet before some bedraggled,
beat-down looking man heading away from the store locked eyes with me and said,”
Don’t do it. You’ll really regret it if you do.” A few feet further, and some lady with a cartful
of goodies mumbled, “It’s bad. Really bad.” Everyone I saw going back towards
their cars looked pissed, exhausted, totally freaked out, or all three. I got
to the entrance, and if there hadn’t been a battle worn employee returning at
that very moment, pushing a long row of carts from the parking lot, there would
have been no carts available, where there are usually hundreds stacked up. None.
I quickly snatched one, and knew that I only had to penetrate the store for a few
dozen yards or so to get to the outskirts of the bakery and pieland to grab
some pies, and could then make a tactical strike to the 20 Items or Less checkout
lines with my three items. Easy in and out. Stealthy and fast.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12.0pt; line-height: 107%;"><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mvvzNXnSekv5MtshogFjwdfYT4N2YYtGaJHwd0fUpJflz9fp1YvXGVTwD3woPAsy6c7fefME-_fWpV1NcTC1tOqNXXruV8ArqK8gGQYSuoNfcW3sR0BvCENgveB3RytA1rQa1FyT5us/s1600/IMG_3761.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mvvzNXnSekv5MtshogFjwdfYT4N2YYtGaJHwd0fUpJflz9fp1YvXGVTwD3woPAsy6c7fefME-_fWpV1NcTC1tOqNXXruV8ArqK8gGQYSuoNfcW3sR0BvCENgveB3RytA1rQa1FyT5us/s320/IMG_3761.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><br /><br />Edam, fancypants crackers, artichoke dip<br /><br />
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I grabbed three pies, pecan, peach, and cherry, and rolled with haste and
singularity of purpose towards the east, cruising for the 20 Items or Less rows
on the far end. I came upon lines backed up to the middle of the store at every
register (and every single register was open). Keep in mind that this HEB at Kyle
Crossing is the largest HEB in the entire state. The biggest in a big state
full of big stores. I’ve never seen any grocery store this congested, or one
this big. When I finally fought my way to the farthest end, cutting through an
endless stream of register row queues, I was the tenth person in line. It was so
crowded and frantic that there was a small herd of HEB management types anxiously
taking digital pictures down the length of the checkout area. I don’t know if
it was for posterity, to document a never-before-seen occurrence, or so they
could do a post mortem, to try to figure out how to never let this happen
again. </span></span></div>
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Surprisingly, my line of less-than 20 items moved fairly quickly, and within 10
minutes or so, I was at the checkout counter. I put my three pies down, and as
the gal is scanning them, she looks up and says, “You know this cherry pie is
sugar-free, right? If it has red ink, it means that it’s sugar-free.” Well, of
course I didn’t know. How would I, since there was no signage telling me that a
label with red ink meant no sugar. And then, with a straight face and the
complete disregard for logic and reality that only a teenaged, high school grocery
checker can have, she asks me, “Do you wanna go back and get one with sugar?” I
looked her square in the eye, and with as much incredulity in my voice as I
could muster, said, “Uh, no.......It’ll be our little secret.”<br /><br /><br />
When I got the pies to Rancho Winslow, we took a pen and marked through the
no-sugar part on the label, so that Robert “Empty Leg” Abraham wouldn’t find
out. He has a delicate sensibility for such a gluttonous eater. <br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpdD4NX7CE5nAnedPPaH4qn13hX71xiviy8RGXMG5sHkO_Y_uiV7X9NBXQG6dyHiu_SweXljNY4dscOwnzoP5ru_a55mFd27LAKs7CEPcKS9G-j60Tb1gr2fMgjJhCqasRftPaHYVpgE/s1600/IMG_3765.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpdD4NX7CE5nAnedPPaH4qn13hX71xiviy8RGXMG5sHkO_Y_uiV7X9NBXQG6dyHiu_SweXljNY4dscOwnzoP5ru_a55mFd27LAKs7CEPcKS9G-j60Tb1gr2fMgjJhCqasRftPaHYVpgE/s320/IMG_3765.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><br /><br />Kale stuffed pastry doodads with dip</span></span></div>
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The Rancho Winslow group for New Year’s Day is normally much smaller than the
Xmas or Thanksgiving crowds, and it’s all about establishing good luck for the
coming year, based on something as simple as food consumption. There was a big
chunk of Edam cheese, eaten with fancypants crackers and artichoke dip. The cheese is symbolic of
gold. Princess Di had found these excellent frozen pastry straw doodads stuffed with
kale (and maybe some cheese?), which came with a green chile ranch dressing dip. The
things are addictively tasty. Hard to stop eating them, and the kale is
symbolic of folding money, since it is green. <br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzRO4YLzPUqXjgnzV99t9adIWyOgh4MWyFdjjql15TiVO0TjPwqvVwnoF35yEQaWuHapDBWlIe_fTh_ns7L4irJImY93hrcfJCJan_Xdco7t-ApZXTZJWmL_unAZiJY5MlMBWj_Y7ogU/s1600/IMG_3767.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzRO4YLzPUqXjgnzV99t9adIWyOgh4MWyFdjjql15TiVO0TjPwqvVwnoF35yEQaWuHapDBWlIe_fTh_ns7L4irJImY93hrcfJCJan_Xdco7t-ApZXTZJWmL_unAZiJY5MlMBWj_Y7ogU/s320/IMG_3767.JPG" width="320" /></a><span style="font-size: 12.0pt; line-height: 107%;"><br /><br />Boudin-stuffed chiles wrapped in bacon, broiled and sliced</span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Grover and Jill brought over some big jalapeños that had been stuffed with some
of the Cajun Boudin sausage which they make at the butcher shop, and then the
chiles were wrapped in bacon, before they got broiled in the oven. Dang, those
little puppies were delicious. Rice, in the boudin sausage, is symbolic of prosperity,
since it swells as it cooks. The chiles are green (money), and they get wrapped
in bacon. Pork is considered lucky, since a pig always feeds facing or moving
forward. </span></span></div>
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We baked a bone-in ham, with a glaze made from habanero jelly, garlic, brown
sugar, mustard, and balsamic vinegar. Again, pork is considered lucky. With
that bone inside, the meat cooked up moist and porkalicious. Excellent, really.
Joolz made two pans of Mick’s Milehigh skillet cornbread, with corn, garlic,
monty jack, and jalapenos. The yellow of the cornmeal, buttermilk, and corn
kernels ae all symbolic of golden riches. I whipped up a pot of collards greens
(green for cash folding money, and green for the color of spring). Di had
cooked a pot of black eyed peas, which is the ultimate good luck food on New
Year’s Day for Southerners.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Skillet cornbread<br /><br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWn-my-VA5QwQzImTliPgglqrokN5-D9DKDc3rUH-Eb8no_ACfu7mu_r6HerOEFGXu8ryYUEKTk-Q8sEg6ElSxN6CGd207LHU2kYVYd4mdwbHlPl-xwF4CSH0a9nvC1Y4eCHnSixMiHtM/s1600/IMG_3771.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWn-my-VA5QwQzImTliPgglqrokN5-D9DKDc3rUH-Eb8no_ACfu7mu_r6HerOEFGXu8ryYUEKTk-Q8sEg6ElSxN6CGd207LHU2kYVYd4mdwbHlPl-xwF4CSH0a9nvC1Y4eCHnSixMiHtM/s320/IMG_3771.JPG" width="320" /></a><br /><br /><br />Collards with bacon and balsamic<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hC0NPEpYgj3tvhUfOLdKDb1iq2VK2DoAUgcQ1V9seUPp9lFy82huuunSSnHy_eoQ2Uk0IY1khySTOhSIeq9szLsLLlznt2-AYWfk6S4uNYUdP9hndKwBysRJPEFzT7lSAz7I-Ln60WA/s1600/IMG_3772.JPG" imageanchor="1" style="font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hC0NPEpYgj3tvhUfOLdKDb1iq2VK2DoAUgcQ1V9seUPp9lFy82huuunSSnHy_eoQ2Uk0IY1khySTOhSIeq9szLsLLlznt2-AYWfk6S4uNYUdP9hndKwBysRJPEFzT7lSAz7I-Ln60WA/s320/IMG_3772.JPG" width="320" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">Back eyed peas!</span></div>
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The theory is that they swell as the cook, symbolic of abundance. They resemble
little coins (frankly, that one has always seemed a stretch for me). But most
importantly, when the Yankees came through and pillaged all of the food, they
thought that black eyed peas were cattle feed (they are called cowpeas up
North), and left them be. Those field peas kept quite a few Southerners from
starving to death during and after the Civil War. The pies you know about
already, and the tartness of the sugar free cherry pie was just the right
amount of sweet. For grocery store pies, they were pretty dammed good. The wine
selection was all bottles that we never cracked open for Xmas, and I brought
back the bottle of bourbon to go with CBoy’s brewskis. </span><br />
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We all ate to the point of popping, knowing that CBoy, Princess Di, Robert,
Joolz, Grover, Jill, and I were just about as filled </span><span style="font-size: 12pt; line-height: 107%; text-align: center;">up for good luck in the coming
year as we could possibly be. The food has done all that it can do, and the
rest is up to us. </span><span style="font-size: 12pt; line-height: 107%;"><br /></span>
<br /><span style="font-size: 12pt; line-height: 107%;">
Mick Vann © </span><br />
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1tag:blogger.com,1999:blog-6322227683386214964.post-85004296079797796362016-02-03T09:06:00.003-08:002016-02-03T09:15:46.801-08:00Spotlight on Tâm Deli Delights<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YiMgVKQuepE7Yla-6ARHBZCujgNdjrxcVyUvl43bSZ6KIaAsuax_vQ4BA5IZev2Br-uSHdcrpECR2zzCuYeTNTmDmmDFcZB_QakYffelinkSA1ntp7hmMjq7Fe0GD9SdAGTRndKg2n4/s1600/Spotlight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YiMgVKQuepE7Yla-6ARHBZCujgNdjrxcVyUvl43bSZ6KIaAsuax_vQ4BA5IZev2Br-uSHdcrpECR2zzCuYeTNTmDmmDFcZB_QakYffelinkSA1ntp7hmMjq7Fe0GD9SdAGTRndKg2n4/s320/Spotlight.jpg" width="320" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 107%;"><br />the cast of Spotlight....<br />
<br /><br />
<br />
So a month ago or so, R and I went to see the film <i>Spotlight. </i>It was a plus for me, since not only was the film exceptionally
good, and I spent some quality time with R, but the film also has Rachel
McAdams starring in it, and I have a severe, puppy dog crush on Rachel McAdams.<i> </i>Before you criticize me for that,
remember that R had her own movie eyecandy to appreciate: Mark Rufalo, Michael
Keeton, Liev Schreiber, and a dozen more, so it all worked out for the best.
Aside from the effects on me from Rachel’s presence, the film is very highly
recommended. <br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0J40pwCql4FcFN_51EIqKT6KkNZtLo3k-POCsFmXUtzWxmCfqeyDxDtN0EBzeOyYkiTcajzHpDNY4ftl6iQnwT21NBLS0WBq5theGZsPjq8y__0oIn_ACt2iETPtVtMSLXrruQ0WaJFo/s1600/IMG_3788+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0J40pwCql4FcFN_51EIqKT6KkNZtLo3k-POCsFmXUtzWxmCfqeyDxDtN0EBzeOyYkiTcajzHpDNY4ftl6iQnwT21NBLS0WBq5theGZsPjq8y__0oIn_ACt2iETPtVtMSLXrruQ0WaJFo/s320/IMG_3788+-+Copy.JPG" width="320" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 107%;"><br /><br />Sticky rice with Chicken and Sausage<br /><br /><br />
<br />
We passed on the usual garbage can full of stale popcorn from the snackbar, and
opted instead for a post-film, early dinner, while we listened to our stomachs
growl through the film. We wanted to wait until Ray opened at 5pm at Three
Little Pigs, and had planned on having a few drinks at The Aristocrat before he
started serving, but the bar didn’t unlock until 5pm either, and it was cold
and too windy to hang for over an hour on the patio outback. It wasn’t a total
loss, since we got to chat with Raymie for a bit, and I hadn’t seen him for a
while. Let me just interject here that if you haven’t eaten at Three Little
Pigs yet, you’re an Austin dining dumbass. So, after a Raymie visit, off to Tâm
Deli we went.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIMoLaEjn-6qWA3LjD487Drh3FN2M7ybqyjl-OsC6Uj73tIpAX3nuGZmYTgofmUv4z2sHPbxzf_PAVPuguS0iMHFhZ4j_doxd7n1ynlqTP3bfJ_qTlpaZk-CRmtU4Dccwjn90ZJcPPK0/s1600/IMG_3792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIMoLaEjn-6qWA3LjD487Drh3FN2M7ybqyjl-OsC6Uj73tIpAX3nuGZmYTgofmUv4z2sHPbxzf_PAVPuguS0iMHFhZ4j_doxd7n1ynlqTP3bfJ_qTlpaZk-CRmtU4Dccwjn90ZJcPPK0/s320/IMG_3792.JPG" width="320" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 107%;"><br /><br />Shrimp springroll with peanut sauce<br /><br /><br />
<br />
Tâm Bui and I worked together at the UT Coop back in the early ‘70s. She and
her sister Tran Ngoc own Tâm Deli (and Bakery), and quite often you’ll see Tran’s
hubby, Nick, waiting on tables also. It’s a tight knit operation that’s been
successful for decades, and it’s a big favorite of ours. On that exposed strip
of North Lamar, the north wind was howling and cut right through you, so some hot
soup was in order. But first we started with an appetizer of Sticky Rice with
Roasted Chicken and Chinese Sausage, and we ended up fighting over every tiny little
morsel.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW14c3pELg1qiIqZ5szJgWeAHtOSlzNFeNvXQOFmnJEs-2TG-7sjlOSfLHq0__x9G2XFtGt4_OW4aMASrjJ9YnhKLPdgEsGbUt3t8JGuZbAOrd9EGmi7SeiT_pD0klMVyC_ElONqYT4rY/s1600/IMG_3791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW14c3pELg1qiIqZ5szJgWeAHtOSlzNFeNvXQOFmnJEs-2TG-7sjlOSfLHq0__x9G2XFtGt4_OW4aMASrjJ9YnhKLPdgEsGbUt3t8JGuZbAOrd9EGmi7SeiT_pD0klMVyC_ElONqYT4rY/s320/IMG_3791.JPG" width="320" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 107%;"><br />Vietnamese salad with shrimp and pork<br /><br />
<br />
Next to arrive was the Vietnamese Salad with Shrimp and Pork. It is surrounded
by a raft of airy shrimp crackers, and underneath is a delicious salad of just-poached
shrimp and roast pork, with lettuce, cucumber, and julienned carrots, bathed in
a rich nuoc cham dressing. That was competing with a pair of plump, overstuffed
shrimp spring rolls, with a delicious peanut dipping sauce.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlI8t5AppgkFm6V66GY06otn_0ILHZ38L-VdA2OQRCP-Wppfwsupewl0aZgOvS8fTFH6eZ6BHj82zqIZShqNsmVDzxU0mrBb8iOS94J594nFd1sK5T1YdVaPyKOXVKcNA7MckEEKO8bC8/s1600/IMG_3789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlI8t5AppgkFm6V66GY06otn_0ILHZ38L-VdA2OQRCP-Wppfwsupewl0aZgOvS8fTFH6eZ6BHj82zqIZShqNsmVDzxU0mrBb8iOS94J594nFd1sK5T1YdVaPyKOXVKcNA7MckEEKO8bC8/s320/IMG_3789.JPG" width="320" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /><br /><span style="line-height: 107%;">Rice paper dumplings with minced pork and cloud ear </span><span style="line-height: 17.12px;">mushrooms</span><span style="line-height: 107%;">, fried garlic on top</span><br /><span style="line-height: 107%;"> </span><br />
<br /><span style="line-height: 107%;">
The next course was a big favorite of mine, rice paper dumplings stuffed with
minced pork and cloud ear fungus, each one topped with a slice of pork roll pate.
We literally grunted and groaned our way through the dish, appreciating every
single nibble of the dish. It sounded like Meg Ryan’s fake orgasm scene at Katz’s
Deli in </span><i style="line-height: 107%;">When Harry Met Sally</i><span style="line-height: 107%;">. As good
as those rice paper rolls were, the Grilled Lemongrass Beef Salad was even
better. Each bite was loaded with big flavor. That is one hell of a good salad.
</span><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28qEE4FN_lvr1_NQ-eA5n3NSo0u3ZPmLkjDlRA1MRgAgVA0w7ILDCvJY88KPoEvZyFdXVVcAZqpqyMpl3G5yNZ7U4p0BFHmL7esW9qdqw6v3IvcSEWzg-eXrO-zp4BJuBRSFEQ3qmc4k/s1600/IMG_3793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28qEE4FN_lvr1_NQ-eA5n3NSo0u3ZPmLkjDlRA1MRgAgVA0w7ILDCvJY88KPoEvZyFdXVVcAZqpqyMpl3G5yNZ7U4p0BFHmL7esW9qdqw6v3IvcSEWzg-eXrO-zp4BJuBRSFEQ3qmc4k/s320/IMG_3793.JPG" width="320" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /><br />Grilled lemongrass beef salad<br /><br />
<br /><span style="line-height: 107%;">
R got a cup of meatball soup, with unctuous beef meatballs swimming in a rich,
aromatic chicken broth. I opted for a big bowl of the My Tho Rice Noodle Soup,
loaded with shrimp, roasted pork, imitation, crab, and squid, sharing a lake of
rich chicken broth with a nest of rice noodles. Steaming hot soup on a windy, coldass,
winter day! Can’t beat it. I had also foolishly
ordered a grilled lemongrass bahn mi sandwich, and thankfully, it never made it
onto the order ticket. Thankful, because I don’t think I would have been able
to hold it, but regrettable because Tâm Deli makes the best bahn mi sandwiches
in Austin. </span><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPSGZqU7RPiYZUI5cfPcwbOlmI5G9Yn8PC1fMwallOyg8KIW16h1ZQCLdUi0qkM-9Pqn_4QSP6PgdMrgLB5SXZE9q9WD-d_80QNkwPcqW98_EM7MAou4DXyf0nLeEyl1WZ6Exn4Gah0w/s1600/IMG_3790+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPSGZqU7RPiYZUI5cfPcwbOlmI5G9Yn8PC1fMwallOyg8KIW16h1ZQCLdUi0qkM-9Pqn_4QSP6PgdMrgLB5SXZE9q9WD-d_80QNkwPcqW98_EM7MAou4DXyf0nLeEyl1WZ6Exn4Gah0w/s320/IMG_3790+-+Copy.JPG" width="320" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /><br />Meatball soup<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JjkE1IA_C-O02tc90dwQFulzMEi26tXjlYFMR1Ji5zD6ZIWK_05IDC3t-8EC2N3jHtT7fJaz9KkG_KSt3YF6yAXR9L8jFFZuqQfN9J9zh85HtayxRYMyGfF_jgWrOfVzRiQO2hImOWM/s1600/IMG_3794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JjkE1IA_C-O02tc90dwQFulzMEi26tXjlYFMR1Ji5zD6ZIWK_05IDC3t-8EC2N3jHtT7fJaz9KkG_KSt3YF6yAXR9L8jFFZuqQfN9J9zh85HtayxRYMyGfF_jgWrOfVzRiQO2hImOWM/s320/IMG_3794.JPG" width="320" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /><br />My Tho rice noodle soup<br /><br />
<br /><span style="line-height: 107%;">
We did have just enough room for a pair of the exquisite cream puffs, and an
order of sticky rice-wrapped banana with coconut sauce. Those disappeared as if
we weren’t already stuffed to our gills, and then, a bit later, when I was
paying out, I was further tempted by a box of their assorted cookies to-go. Hands-down,
the absolute best almond cookie I have ever put in my mouth. So, to sum it up,
a fantastic film that deserves every critic’s nod it has gotten (and with
Rachel McAdams too!....see pic below), quality time spent with R, a chummy chit chat with old
pal Raymie (and you should eat at Three Little Pigs, often....see weblink below), a stunningly
delicious meal at Tâm Deli to top it all off, and some superb almond cookies to
go with a shot of Angel’s Envy Bourbon later on. A very satisfying Sunday. <br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tQWh5dxdtVkucdL-1Xn76mgrHMX0lusDsK2mWJB3io05m0be987PbBVEx6l9wZt7cjLPL-OIT5i5aEzFCMMwFPm3wB40_WOt6EzM1NvVVYeYjXr1FQD4oTh6QC61WD3wV5SSSCGpU0M/s1600/IMG_3795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tQWh5dxdtVkucdL-1Xn76mgrHMX0lusDsK2mWJB3io05m0be987PbBVEx6l9wZt7cjLPL-OIT5i5aEzFCMMwFPm3wB40_WOt6EzM1NvVVYeYjXr1FQD4oTh6QC61WD3wV5SSSCGpU0M/s320/IMG_3795.JPG" width="320" /></a></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /><br />Banana left, coconut sauce middle, cream puffs right<br /><br />
<br /><span style="line-height: 107%;">
Mick Vann ©</span><br />
<br />
<a href="https://www.facebook.com/tamdeliandcafe"><span style="line-height: 107%;">https://www.facebook.com/tamdeliandcafe</span></a><span style="line-height: 107%;"> <br />
<br />
Menu: </span><a href="https://docs.google.com/file/d/0By9z-mSVo7pXV1h3TkRwRjRXNTQ/edit?pli=1"><span style="line-height: 107%;">https://docs.google.com/file/d/0By9z-mSVo7pXV1h3TkRwRjRXNTQ/edit?pli=1</span></a><span class="MsoHyperlink"><span style="line-height: 107%;"><br />
<br />
</span></span><u><span style="color: #0563c1; line-height: 107%;"><a href="http://gustidude.blogspot.com/2013/11/tam-damn-thats-good.html">http://gustidude.blogspot.com/2013/11/tam-damn-thats-good.html</a></span></u><span style="line-height: 107%;"><br />
<br />
</span><a href="http://www.austinchronicle.com/food/2005-02-04/257285/"><span style="line-height: 107%;">http://www.austinchronicle.com/food/2005-02-04/257285/</span></a><span class="MsoHyperlink"><span style="line-height: 107%;"><br />
<br />
</span></span></span><span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><a href="http://3littlepigsaustin.com/">http://3littlepigsaustin.com/</a> <br /><br /></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;">a parting shot of Rachel McAdams.......</span></div>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1tag:blogger.com,1999:blog-6322227683386214964.post-28287531215399021092016-02-02T08:32:00.000-08:002016-02-02T08:32:08.823-08:00Yuletime Rancho Winslow 2015<span style="font-family: Verdana, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGcHGCWEKSWekz2c9ONBq-U6k_wSCIE_xF8aYPRXMhDOeGncNr0TxrL8O72EjKryxEcJN4Zxyb2MiUpXfMzBZGTSdmMeJ-c0VHWGcKj3DDs0MS_G8HG2GT4_hoCsuOW8a6aAxhuK9qyA/s1600/IMG_3735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGcHGCWEKSWekz2c9ONBq-U6k_wSCIE_xF8aYPRXMhDOeGncNr0TxrL8O72EjKryxEcJN4Zxyb2MiUpXfMzBZGTSdmMeJ-c0VHWGcKj3DDs0MS_G8HG2GT4_hoCsuOW8a6aAxhuK9qyA/s320/IMG_3735.JPG" width="320" /></a><br /><br /><br /><span style="font-family: Verdana, sans-serif;">Jeff "Saxman" Barnes (note festive HoHoHo tie!), as Il Medico della Peste</span><br /><br />
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Once again, Xmas and Santy Claus made an appearance last December, and true to
form, I was among those to celebrate at the festivities at Rancho Winslow. There
was some early controversy when presents were opened. Jeffrey Barnes, brilliant
sax man master of most musical instruments, had been given a Venetian Carnival
mask (pictured), and apparently Santa Clause forgot to include the story behind
the mask.<br /><br />
<br />
We got it narrowed down to a choice between two, from among the classic
Venetian Commedia dell’arte masks. I leaned strongly towards the mask of Il Medico
della Peste, the doctor of the Plague. The long nose allowed the doctor to
stuff the mask’s proboscis full of dried flowers, spices, herbs, and camphor,
so that the herbs would purify the air that had been tainted by the victims of
the plague, thereby preventing the doctor from falling ill. The theory of the
time was that the plague was caused by vapors and “bad air”, the miasmatic approach.
This was pre-germ theory, and nobody knew about the fleas and the rats yet. Ironically,
the heavy, ankle length robes work by the doctors were instrumental in keeping
the plague-infected fleas from biting the doctors. The other school of thought,
Jeff included, decided the mask was of Pantalone de’Bisognosi, also known as Il
Magnifico, or Babilonio. Sure, Il Magnifico sounds great, but he is a quite
wealthy, elderly merchant who is obsessed with greed. All he cares about is
money. The mask did have the hook nose, but lacked the telltale protruding
fuzzy eyebrows and the pointed goatee, and Jeff was definitely not wearing the
merchant’s classic knee length red socks (<i>pantaloni</i>).
I’m sticking with Il Medico, and the other folks are just plain wrong.<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyg50b-_crGuBxj5fC8167vkVReAVSLdT15F6r9Fk9JdS1xc1w715NYcfPNHW8naagoKLmoAlXnSfINfxaJ7Ci4rHyhsopGCukLSmjvtwsG38fR4fUY0hFlHwWuTlcBeCVlFRWOEinVw/s1600/IMG_3734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyg50b-_crGuBxj5fC8167vkVReAVSLdT15F6r9Fk9JdS1xc1w715NYcfPNHW8naagoKLmoAlXnSfINfxaJ7Ci4rHyhsopGCukLSmjvtwsG38fR4fUY0hFlHwWuTlcBeCVlFRWOEinVw/s320/IMG_3734.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrNjLe3hXuFEHao_Qv1llYJJjyAZRuY7gKSGrC2df5ofRTsYAOSHRxbfElhzk06lgWuINCJXPvL0D4KxOJzgpzcy5duWN4tm5MwxV1aPZ8yrTIl4QjkFypqtw-SSJwxKE2Q375hXeqzY/s1600/IMG_3736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrNjLe3hXuFEHao_Qv1llYJJjyAZRuY7gKSGrC2df5ofRTsYAOSHRxbfElhzk06lgWuINCJXPvL0D4KxOJzgpzcy5duWN4tm5MwxV1aPZ8yrTIl4QjkFypqtw-SSJwxKE2Q375hXeqzY/s320/IMG_3736.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />
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The crew was composed of Chris and Diane (The Martha of Manchaca), Grover and
Jill, and their pal Jack the Jeweler (who was on his way to the Coast), Joolz,
Robert “Empty Leg” Abraham, me, Jeffrey and his better half Gina, Granma
Aveline and Granma Nancy, Sarah and The Kevin (and their nervous pup Piper),
Havi and her rugrats Vi, Connor and Scarlet, Raheem, Marie, and brother Nabil.<br /><br />
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We had quite a lineup of beverages, including Real Ale Hans Pils and Angel’s
Envy Bourbon (both highly recommended, by the way),as well as a slew of wines,
including Honoro Vera Garnacha 2014 (okay after it gets a breath), Borsao Red
Campo de Borja 2014 (my inexpensive go-to red for all occasions), Castillo De
Clavijo Rioja Crianza 2010 (nice), Borsao Tres Picos Campo de Borja, 2012
(excellent, and a fave of the group), Ramon Bilbao Rioja Crianza 2012 (another
keeper), and a very pleasant Cottesbrook Marlborough Sauvignon Blanc 2014.
Havie brought (I think?) a Sledgehammer Cab Sauv 2013 and an Ancient Roots Dark
Red 2013, both of which were tasty. Robert, crafty devil that he is, gave gift
bottles of Champagne, knowing full well we would hang onto them for New Year’s
Eve. There was PLENTY of wine. <br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDE6DL0Qv5tSPhllri-xC_LYZpzjvWWy-moONow5dAfdkRt0JAzf5x2SB9hbc9v9GzJKi5MzqUK_I1hfhBNH8d-BFNIGL0udpafWYJrqYOhJU_AYK39L-f4u0ZDIcXr_gTRG3l0p5akQ/s1600/IMG_3737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDE6DL0Qv5tSPhllri-xC_LYZpzjvWWy-moONow5dAfdkRt0JAzf5x2SB9hbc9v9GzJKi5MzqUK_I1hfhBNH8d-BFNIGL0udpafWYJrqYOhJU_AYK39L-f4u0ZDIcXr_gTRG3l0p5akQ/s320/IMG_3737.JPG" width="320" /></a><br /><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJLWnDTDP-nyGCdgz_FgMzJjvrc7zKDuxl0rLtXRSwUl7mMpANNJwmR4dGkuL0uyovalU5SBEq5fAzCIXC5CTHGRPyTvUNwJHVvCGJf4vfvfCeZIN41UeIftz6qV2RWLHCiwZ7s7juq8/s1600/IMG_3738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJLWnDTDP-nyGCdgz_FgMzJjvrc7zKDuxl0rLtXRSwUl7mMpANNJwmR4dGkuL0uyovalU5SBEq5fAzCIXC5CTHGRPyTvUNwJHVvCGJf4vfvfCeZIN41UeIftz6qV2RWLHCiwZ7s7juq8/s320/IMG_3738.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />
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For pre-dinner nosh there was a tray of crudité with a couple of delish dips: tzatziki
and creamy avocado. Normally I’m repelled by raw green bell peppers, but these
were from the garden, and sweet as candy. There was also a fresh fruit platter
with ripe strawberries and blackberries, big fat, juicy grapes, and sweet
aromatic apple and pineapple. There was also an assortment of cheeses and whole
grain crackers. Plenty of noshes for a herd waiting on the big feed bag. <br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_iMdBRuopZiCpec7zHE1Gj43Jk8a5Ly1BWVydde-FBImCCFyaoJCUH-eInKC2TKrT6kXlsukskrGHHbwd-1lPIo-M32SQ1B9HvqnRGV8F2R2LqolGxhK4jMs7OenTKUmOk9yPFxz-go/s1600/IMG_3744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_iMdBRuopZiCpec7zHE1Gj43Jk8a5Ly1BWVydde-FBImCCFyaoJCUH-eInKC2TKrT6kXlsukskrGHHbwd-1lPIo-M32SQ1B9HvqnRGV8F2R2LqolGxhK4jMs7OenTKUmOk9yPFxz-go/s320/IMG_3744.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Hangar Steak, Sausage, Chicken<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvx7qlJ1yckcuOWtK7mvSy3_MEIGCGjTedVpyfxIVJ6F73X1NhcRdzHlGXKmo_laK_TdENjjfJY4o-fA7AgZhgqDsALpmia6B8rOPEOpBDOtueY5G04hu6FlSuUthbLvLgwUosBOPPL0/s1600/IMG_3745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvx7qlJ1yckcuOWtK7mvSy3_MEIGCGjTedVpyfxIVJ6F73X1NhcRdzHlGXKmo_laK_TdENjjfJY4o-fA7AgZhgqDsALpmia6B8rOPEOpBDOtueY5G04hu6FlSuUthbLvLgwUosBOPPL0/s320/IMG_3745.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Ribs<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxmLMWpPvWgfcB1HqJy6cU_Rb0jHtfBuA8li-6qyfZC2dkaxUriJ26n6JPCerAcD2QftUNr8Hm6W55PVpVaQuCvAqApCaruPRH7EXBwXFY8D6L1E1iSuE4EbtXKj214ivpgEUGsNBVtI/s1600/IMG_3746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxmLMWpPvWgfcB1HqJy6cU_Rb0jHtfBuA8li-6qyfZC2dkaxUriJ26n6JPCerAcD2QftUNr8Hm6W55PVpVaQuCvAqApCaruPRH7EXBwXFY8D6L1E1iSuE4EbtXKj214ivpgEUGsNBVtI/s320/IMG_3746.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Dr. Pepper BBQ sauce with chipotle and gochujang<br /><br /><br /><br />This meal was based on tender and smoky barbecue, and featured excellent brisket
(actually, hangar steak) and sausage from Chris, and wonderful ribs and chicken
from Grover. All, melt-in-your-mouth stuff. I made a very zippy Dr. Pepper
barbecue sauce to go with, which featured mora chipotle powder and Korean
gochujang fermented chile sauce. Thankfully the heat mellowed out a little
before service. Di had a big pot of luscious
lima beans, cooked with carrots, celery, onion, garlic, and savory, the wonder
herb for beans. She also had roasted a pile of sweet, tender Brussels sprouts
glazed with orange balsamic vinegar, and made a batch of crispy cole slaw with
a honey-ginger-lime dressing. <br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-J10Gxiik9NeHiFTjxUiUjh465ll6ZigSRxHhTL1k7Nzl74ethj26GSCO_rim-vsE-K9fUthShHyvtIHp62jNt8A-XDvIEbbsS0shMGJC_3slmwpFeZH_xhYS1w1ChmQbrqJYp7QSew/s1600/IMG_3747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-J10Gxiik9NeHiFTjxUiUjh465ll6ZigSRxHhTL1k7Nzl74ethj26GSCO_rim-vsE-K9fUthShHyvtIHp62jNt8A-XDvIEbbsS0shMGJC_3slmwpFeZH_xhYS1w1ChmQbrqJYp7QSew/s320/IMG_3747.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Di's Lima beans<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TjDlS_PY5KNky5ZetIGYC5KPKSDIik7B-irBdBO3Wz0JNlBZark6x5e2cd6Kf04ZyEOzVb5sFHY1ZEvJcwXIkupGglfe4CffarpogXccvd2HOFW65Y4LR93c3uu8GVF_qR2LpN8T8Rg/s1600/IMG_3754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TjDlS_PY5KNky5ZetIGYC5KPKSDIik7B-irBdBO3Wz0JNlBZark6x5e2cd6Kf04ZyEOzVb5sFHY1ZEvJcwXIkupGglfe4CffarpogXccvd2HOFW65Y4LR93c3uu8GVF_qR2LpN8T8Rg/s320/IMG_3754.JPG" width="240" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Roasted Brussels<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9_qI1iGlEQPyv-XupaWAR28uvgLf-HK8D61iH-VRz6JfcaHeEVXMPc94YYKLp6OITTtD6Fe0-REiz5gZKUcPRK6Tew07fyZx964fbG3WQG5j7KsR82cjSWNoeWRN2bZ6RxjxN9uuUlE/s1600/IMG_3748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9_qI1iGlEQPyv-XupaWAR28uvgLf-HK8D61iH-VRz6JfcaHeEVXMPc94YYKLp6OITTtD6Fe0-REiz5gZKUcPRK6Tew07fyZx964fbG3WQG5j7KsR82cjSWNoeWRN2bZ6RxjxN9uuUlE/s320/IMG_3748.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Wilted baby greens with garlic<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvMmpui-jIkbkltma8eAXLzhHlgR0S5Z6PvemT1fb9_Y8oYY2cY_uHzE3BLc0Zq3uRFxpH7Vohl67wwcWroWxlwuzW8AYXZif-fbdlFGARJB79mgzbTrPi6P7XMqwh-STx4QOZXwSUt8/s1600/IMG_3752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvMmpui-jIkbkltma8eAXLzhHlgR0S5Z6PvemT1fb9_Y8oYY2cY_uHzE3BLc0Zq3uRFxpH7Vohl67wwcWroWxlwuzW8AYXZif-fbdlFGARJB79mgzbTrPi6P7XMqwh-STx4QOZXwSUt8/s320/IMG_3752.JPG" width="320" /></a><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br /><br />Slaw with mint<br /><br /><br />I whipped up a pile of barely-wilted baby wonder
greens (kale, collards, spinach, and chard) with olive oil, garlic, and a touch
of chicken stock. I was forbidden from using bacon, due to some persnickety
dietary demands from members of the group (who I could have sworn had no problem
sucking down pork ribs with abandon). Havi brought a couple of pans of her
famous baked white yams and sweet potatoes in coconut milk, which is always a
hit. Granma Nancy oversaw production of her Pink Stuff, the rose-colored
marshmallow and fruit concoction that’s a requisite offering every Christmas. I
marinated some sweet onion slices to go with the fantastic pickles from Grover
and Jill’s butcher shop. And Di had made zucchini bread and whole wheat rolls
that just really balanced the meal nicely. <br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxG9UhQTRvWS-d6weEVOANIjTv9bg0raqPM3c4XcdeZcjSnDlpwmb4ezucsoPkDg50KLveXYIS78nSKwLl5aJ7R43KB33EPP8sGLeigPbbaovLhws3o4EXNnuCTpnnfxYYovVafNd5Ak/s1600/IMG_3749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxG9UhQTRvWS-d6weEVOANIjTv9bg0raqPM3c4XcdeZcjSnDlpwmb4ezucsoPkDg50KLveXYIS78nSKwLl5aJ7R43KB33EPP8sGLeigPbbaovLhws3o4EXNnuCTpnnfxYYovVafNd5Ak/s320/IMG_3749.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Yams and sweet taters with coconut milk<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiZ9ioFp2-OStLLzFNPFIaxEfzJro5HQUvrFljgyQpJFaLPB1HOpyIjaA3AXp9abLv5FZrACpzqo9GAXto2eYR0CjU-cvEvCp86G_XzFD2sSGdzXXpPrOpvBy-rRn_6Y53FmKlxPGimI/s1600/IMG_3753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiZ9ioFp2-OStLLzFNPFIaxEfzJro5HQUvrFljgyQpJFaLPB1HOpyIjaA3AXp9abLv5FZrACpzqo9GAXto2eYR0CjU-cvEvCp86G_XzFD2sSGdzXXpPrOpvBy-rRn_6Y53FmKlxPGimI/s320/IMG_3753.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Pink stuff<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YHodj8jwvEBsnqVbGDdG_q7xi5Fe9VqkyZOQRK-KaICqkKSNR3zCYCZugtCJBGu_2K7V8ZeYPgk0uGQR9O_ajgiIbfXLinqiNyN52w_8j67p79AH48s4SErsSK8lGUckBAEE_IvqLdU/s1600/IMG_3751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YHodj8jwvEBsnqVbGDdG_q7xi5Fe9VqkyZOQRK-KaICqkKSNR3zCYCZugtCJBGu_2K7V8ZeYPgk0uGQR9O_ajgiIbfXLinqiNyN52w_8j67p79AH48s4SErsSK8lGUckBAEE_IvqLdU/s320/IMG_3751.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Marinated sweet onions<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqRlkLv6p7jhIVLQ6niIc-IiUJct1ojKYSQwkNL4i_5gaL5b_02BpGP1CEjHaIBBHEBr-DzsqfCVW8yS0WazGyOW1v81TC7mVMaxk1cTwM0Ed3G-dQxOBFCChKhbzguyhpIoje8J8dt0/s1600/IMG_3750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqRlkLv6p7jhIVLQ6niIc-IiUJct1ojKYSQwkNL4i_5gaL5b_02BpGP1CEjHaIBBHEBr-DzsqfCVW8yS0WazGyOW1v81TC7mVMaxk1cTwM0Ed3G-dQxOBFCChKhbzguyhpIoje8J8dt0/s320/IMG_3750.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />The pickles<br /><br /><br />
<br />
Raheem’s mom, Marie, brought some desserts. There were yummy coconut macaroons
with a dark chocolate ganache drizzle, along with some tasty pumpkin pies and
whipped cream. She made an excellent Portuguese Rice Pudding, and there was
another cakelike dessert she made which was covered with chocolate that I have
no idea about, since I never tasted it. It looked delectable, I was just too
full. <br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTz4UEOEesTndbvtH3gJSkJ7it7WHdYniX8-p6wwtjRZyHvc8Df3UgZTIyFKoSJrjfGnconCNmh21ohB3zbMO3y8l2pjVHnVfuCh1ohbHCrV6ElNpuo3B0UQwY9Me6gaufVbcqJV0LdE/s1600/IMG_3741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTz4UEOEesTndbvtH3gJSkJ7it7WHdYniX8-p6wwtjRZyHvc8Df3UgZTIyFKoSJrjfGnconCNmh21ohB3zbMO3y8l2pjVHnVfuCh1ohbHCrV6ElNpuo3B0UQwY9Me6gaufVbcqJV0LdE/s320/IMG_3741.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Macaroons<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjx4b9QEFGZfNEQsLHv0ScTNYT-EQEoN-dEyOUDTIhKrTI1OBohK9svqHoCE_uUYE34do2iynQPkFPtPfv3XJMh4lhWO5dN8x1Pg_tn5PFDU46PWJu9owazQt1A3ZFlPTtiOl872aUko/s1600/IMG_3739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjx4b9QEFGZfNEQsLHv0ScTNYT-EQEoN-dEyOUDTIhKrTI1OBohK9svqHoCE_uUYE34do2iynQPkFPtPfv3XJMh4lhWO5dN8x1Pg_tn5PFDU46PWJu9owazQt1A3ZFlPTtiOl872aUko/s320/IMG_3739.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br /><br />Rice pudding, Pies, and Assorted noshes in background<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOoiRMmYY5plsYxGuF5q4yEKVEPWbq6LXDk-ND7Wb-XFyvRkg9XBvmWxv3DmidesVhq955DvFNOB7RAJdwdXOHaVrtEVREcb3hcz-ALgnk0YKxriRqrweJk_JSnhGLFdWaOmBGmxb8DY/s1600/IMG_3743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOoiRMmYY5plsYxGuF5q4yEKVEPWbq6LXDk-ND7Wb-XFyvRkg9XBvmWxv3DmidesVhq955DvFNOB7RAJdwdXOHaVrtEVREcb3hcz-ALgnk0YKxriRqrweJk_JSnhGLFdWaOmBGmxb8DY/s320/IMG_3743.JPG" width="320" /></a><br /><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />The mystery cake<br /><br />
<br />
I managed to keep up with Robert on the number of plates consumed, everybody
loved their gifts, the libations flowed freely, the dogs, horses, and cats all
got along just fine, the rain held off and the fire in the patio chiminea didn’t
go out, the new dishwasher worked flawlessly, and most importantly, everyone
raved, and I do mean raved, about their food. It was a very raveable feast,
enjoyed by a tight group of pals. Martha of Manchaca once more proved her superior
entertaining skills. We are not worthy. <br />
<br />
Mick "Full as a Tick" Vann ©<br />
<br />
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1tag:blogger.com,1999:blog-6322227683386214964.post-81023540920110845392016-01-12T08:13:00.002-08:002016-01-12T08:20:24.922-08:00Martians and Peace!<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrsv-hoVRttNX1qwGmaswIKoBtQAXfJJ9KgmHJoR8SClrrXhWIVrgWpkwItpHwUOZ8GrQb-vtKOBIzmJv9qpo56oltoypLTbiyFDImNdUYOTUjrKC8bzGp2ZNyCsX3f3O6AIHyt8_baI/s1600/Martians.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrsv-hoVRttNX1qwGmaswIKoBtQAXfJJ9KgmHJoR8SClrrXhWIVrgWpkwItpHwUOZ8GrQb-vtKOBIzmJv9qpo56oltoypLTbiyFDImNdUYOTUjrKC8bzGp2ZNyCsX3f3O6AIHyt8_baI/s320/Martians.jpg" width="271" /></a><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><br /><br /><br />Several months back, R and I decided it was high time we met up for a movie and
grub fest. Yeah, I am way behind in my blog entries, as I’ve been writing an ebook:
</span><i style="font-size: 12pt; line-height: 107%;">MIXED MEX: OLDMEX, TEXMEX, NEWMEX. Favorite
Dishes from Regional Mexico, Texas and the Border, and New Mexico</i><span style="font-size: 12pt; line-height: 107%;">. You’re
gonna love it. The movie selected was </span><i style="font-size: 12pt; line-height: 107%;">The
Martians</i><span style="font-size: 12pt; line-height: 107%;">, which we both enjoyed immensely. Spoiler alert: it was
regrettable that Matt Damon had to die so miserably in the end, at the hands of
those repulsive and vindictive aliens on that angry red planet, but Martians are
known for their short tempers and fast trigger fingers. And just for the
record, although it has effective comic relief, I wouldn’t classify it as a
comedy, like the studio did for the Golden Globes. Since we were both heading
north from the theater and we had a hankering for Middle Eastern food, we
settled on Peace Deli, the Palestinian bakery and cafeteria-style deli on the
southwest corner of Braker and North Lamar.</span><br />
<br /><span style="font-size: 12pt; line-height: 107%;">
The way it works at Peace is you grab a tray, scan the big menu plastered on
the wall, grab a drink and eating utensils, and start cruising down the gleaming
cafeteria rails, paying at the end of the line. Most of the sides are in hotel
pans displayed before you, hot and cold, and the entrees are cooked-to-order.
Entrées don’t take long to prepare, and the crew calls out your name for pick
up at the end of the counter when they are ready. The beauty is that you can
start eating the minute you sit down, while your entrée lags behind five
minutes or so. A great system, by my book. There is a big basket of warm pita
on the line, and you help yourself to the fresh flatbreads.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qwd2SOnmmXF9Gd0XeYZ4HEy34FpECBRxnigqN5fy1oFWGtSaEyVnlj0oXyR8qV4bXGb5-4Xemz7uJtO8GO2lGx4-jKJaTrUm7fs73Zuk0Y6SyBqegxV1p5xiVsliKutDSntf6dzq9wE/s1600/IMG_3651.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qwd2SOnmmXF9Gd0XeYZ4HEy34FpECBRxnigqN5fy1oFWGtSaEyVnlj0oXyR8qV4bXGb5-4Xemz7uJtO8GO2lGx4-jKJaTrUm7fs73Zuk0Y6SyBqegxV1p5xiVsliKutDSntf6dzq9wE/s320/IMG_3651.JPG" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br />L to R: Hummus, Beetroot Salad, Eggplant Salad, Mint Cabbage Salad<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOb-jPLzEMu3tEUW2xw02-5XpUXlSi0B_uQq03aMVoHPubmB2FfzqQo3dOeRtLRl7UiQRTlVi3sIRZuChyQTEB6NJc0wkYxsitSv1vbY4rMKVyO9KBalh0P5P2N60eGrTv00gA7e7bLQ/s1600/IMG_3655.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOb-jPLzEMu3tEUW2xw02-5XpUXlSi0B_uQq03aMVoHPubmB2FfzqQo3dOeRtLRl7UiQRTlVi3sIRZuChyQTEB6NJc0wkYxsitSv1vbY4rMKVyO9KBalh0P5P2N60eGrTv00gA7e7bLQ/s320/IMG_3655.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Falafel</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLfGOXJv4OosoUjNX7l8Ky6f_d11ksDIhDh-MDIsl6S8tu_zNx37NdHgLOLJD2WCpsJithjRFxUkpiDupQH8P5gfnRA-pRd0VJ9vwdRBqXAWDGts2QQJipkLlCp6yUIJz3SmayYVAx3o/s1600/IMG_3652.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLfGOXJv4OosoUjNX7l8Ky6f_d11ksDIhDh-MDIsl6S8tu_zNx37NdHgLOLJD2WCpsJithjRFxUkpiDupQH8P5gfnRA-pRd0VJ9vwdRBqXAWDGts2QQJipkLlCp6yUIJz3SmayYVAx3o/s320/IMG_3652.JPG" width="320" /></a><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Fried cauliflower with tzatziki</span><br />
<br />
<br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">
I went with a mixture of items, so that I could try several dishes. The cabbage
salad with mint is a nice, subtly spiced Palestinian style slaw. If you’ve
never had slaw with mint and Middle Eastern spices, you should. The savory
beetroot salad is an absolute must, as is the garlicky hummus topped with
chile-infused olive oil. Their warm eggplant salad is outstanding. Think of it
as a rich, Middle Eastern-spiced ratatouille. That juice on the bottom is a real plate licker. We split a side of falafel, just
because I had never tried their falafel before. It is excellent (and I’m not
that big a fan of falafel). The fried cauliflower with garlic tzatziki was
better the first time I had it, simply because it was right out of the fryer,
while this visit it had been sitting a short while and was only lukewarm. The
star on my side of the table was the minced beef kabob, which they cook to
perfection. It has a rich, beefy flavor and every bite is juicy. For some
reason, Middle Eastern kabob cooks have a tendency to overcook kebabs. Not here.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaknn_1jZ3ERccoqxhlmb-Ealu1IgUxYnUnJ2ffmk20vgrhl2mSdclj5SUqkads5dEjeOjZPAyyjCuSe_B78KG-_Vi0LXFvUoiLEdCkN2WxtafeQL78wn1qI4zQ7_6A_FWfXADFhx9hE/s1600/IMG_3656.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaknn_1jZ3ERccoqxhlmb-Ealu1IgUxYnUnJ2ffmk20vgrhl2mSdclj5SUqkads5dEjeOjZPAyyjCuSe_B78KG-_Vi0LXFvUoiLEdCkN2WxtafeQL78wn1qI4zQ7_6A_FWfXADFhx9hE/s320/IMG_3656.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /><br /><br />Minced beef kebab<br /><br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tv_eT9X8bJ-CiJy3tmxaPZUawKj1rWSDgWRrE6lYySJ3L3yp4tKMIeSzmb53UjueH2Q9pj8C0VHbmAUvh-blmWxtkiepr3T83lZPmxxY7jpZfrWCTkpnh0ch8Uqp7LgdtSmTSmGGrnM/s1600/IMG_3654.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tv_eT9X8bJ-CiJy3tmxaPZUawKj1rWSDgWRrE6lYySJ3L3yp4tKMIeSzmb53UjueH2Q9pj8C0VHbmAUvh-blmWxtkiepr3T83lZPmxxY7jpZfrWCTkpnh0ch8Uqp7LgdtSmTSmGGrnM/s320/IMG_3654.JPG" width="320" /></a><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Cheese flatbread</span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">
I ordered a cheese flatbread, which looks pizza-like, but tastes more like a
flatter, more rolled-out version of the pita with some mild, non-descript
cheese melted on top. Rather than a manakeesh za’atar-like herb bread or lavash
with cheese, it tasted more like it was meant to quell the din of obnoxious,
hungry children. Live and learn. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;"><br /></span>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQ0qCXtx_xRKTKcKvQe-pxeRLSE1TDXNbZa20Gjn3o1NqjT52FH8H-i0rm27uhtLLfocqJ5IdZsU5UnsGIhPP-Dll6CtEfKFDMmyJ2zSBK9PqrUJ70m-o2aVpPVdxgoT3QnYtJowoDhI/s1600/IMG_3653.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQ0qCXtx_xRKTKcKvQe-pxeRLSE1TDXNbZa20Gjn3o1NqjT52FH8H-i0rm27uhtLLfocqJ5IdZsU5UnsGIhPP-Dll6CtEfKFDMmyJ2zSBK9PqrUJ70m-o2aVpPVdxgoT3QnYtJowoDhI/s320/IMG_3653.JPG" width="320" /></a><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">L to R: Babaghanoush, Beetroot salad, Chickpea salad</span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">
R opted for the beetroot salad, the chickpea salad, and their excellent
babaghanoush. The chickpea salad was okay, but it didn’t really excite me. The
flavors weren’t as dynamic as the other dishes. Their babaghanoush is superb.
The flavors are complex, yet no single element dominates. For her entrée she
went with the chicken kebab. Normally I avoid chicken kebabs like the plague in
a Middle Eastern restaurant, because they are usually overcooked, chewy, and
dense. Not here. The cubed meat was yogurt marinated, juicy, and tender.
Fantastic.<br /> </span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMFnx77OpySfsCwkBSBXJ0iZxSXLPMnkn0FJ9GvOz5AxBGt6qFkp2xmc1Dz9T0lI4eohfA6FCsh3BZsgoVsriskMzMR8ZDimLf35MSxRH6_w41HfW12DusPoBbA-KhDKY73wFOrUUz_I/s1600/IMG_3657.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMFnx77OpySfsCwkBSBXJ0iZxSXLPMnkn0FJ9GvOz5AxBGt6qFkp2xmc1Dz9T0lI4eohfA6FCsh3BZsgoVsriskMzMR8ZDimLf35MSxRH6_w41HfW12DusPoBbA-KhDKY73wFOrUUz_I/s320/IMG_3657.JPG" width="320" /></a><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Chicken kebab</span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">
I’ve said it before, and still haven’t done it yet, but the next time I go to
Peace, I will get the whole chicken. It looks very tempting and juicy. And as
always, the desert counter is loaded with all kinds of Middle Eastern sweets
and baked goods. Peace Deli and Bakery…..I’ve never been disappointed. </span><br />
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<span style="font-family: Verdana, sans-serif; line-height: 17.12px;">http://peacebakerytx.com/</span></div>
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<span style="font-size: 12pt; line-height: 107%; text-align: center;">Mick Vann © </span></div>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com0tag:blogger.com,1999:blog-6322227683386214964.post-89445138184118898092015-12-02T08:57:00.002-08:002015-12-02T09:06:22.972-08:00Dishwasher's Revenge! Turkey Day at Rancho Winslow 2015<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupYHkSZlT4o9dBdSCAJLZRf6oxME_-dJfCm7VSlYjLi-ywduSLTmRVQFes6ytaR05eO5ahCQ_wp85fm7aFFemV_LPdD4Q5MafNp5xLoiR-6mljhYUOzQ_NmtOo5oP9riIsyguSDbGb78/s1600/Turkey+15c.jpeg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupYHkSZlT4o9dBdSCAJLZRf6oxME_-dJfCm7VSlYjLi-ywduSLTmRVQFes6ytaR05eO5ahCQ_wp85fm7aFFemV_LPdD4Q5MafNp5xLoiR-6mljhYUOzQ_NmtOo5oP9riIsyguSDbGb78/s320/Turkey+15c.jpeg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">The Dishwasher Did <b>NOT</b> Abide!</span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;">This recent
Thanksgiving I was fortunate enough to have been invited as a guest and prep
cook for the annual Rancho Winslow Turkey Day feast. Diane had concocted an
adventurous menu, and truth be told, most of the hardest work was done by the
time I got there. Joolz was onboard and had been helping Di. The hardest part
of my task was getting up way too early on a day off, in order to get to the
HEB in Kyle right when they opened at 6am. As the appointed chef du gravy, I
had to be certain I could get turkey parts for the gravy, and I had stupidly decided to do that on Thanksgiving morning. It was a pretty serious crowd for 6am on a
holiday. Big bags under focused but bleary eyes, with tightly clutched shopping
lists and absolutely no sense of humor. These were determined folks on a
mission, and there were surprisingly more of them than I had thought there would have been. As I had hoped, HEB still had
turkey wings and necks on hand, so I loaded up on those, along with the
appropriate veggies for stock (celery, carrots, onion, and garlic), and made my getaway. </span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />Perky Turkey!<br /><br />
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I had done my wine shopping the day before, using the online feature at Total
Wine. It’s a godsend. Select everything online, pay for it then, and when you
go to pick it up, you go to the customer service counter right inside the front
door, give them your name, and they present you with a box of what you selected.
No roaming endlessly up and down aisles, trying to read small print with
antique eyes. It’s much easier to read ratings and descriptions on my computer
screen, while sitting on my ass. Plus, you can also easily get there via the back way, from Westgate, and
avoid the horrible traffic on Brodie Lane. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12pt; line-height: 107%;">Here’s what I selected, all of which received
great reviews online, was all quite reasonably priced (in the neighborhood of
$10 a bottle), and garnered hip hurrahs from the tipplers at Rancho Winslow. </span></span><br />
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Yalumba “Y” Viognier, 2014</span></span><br />
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Borsao Campo de Borja 2014 (my cheap red of choice, a steal at $6 a bottle)</span></span><br />
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Klinker Brick Old Vine Lodi Zinfandel, 2012</span></span><br />
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Gascón Malbec, 2014</span></span></div>
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<span style="font-size: 12pt; line-height: 107%; text-align: center;">Mascota Vineyards La Mascota Cabernet Sauvignon, 2013</span></div>
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Anna Codorníu Brut Rose Cava<br />
Poema Brut Cava</span></span><br />
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I also grabbed CBoy a six pack of Sierra Nevada Celebration Ale to amend his
copious assortment of beers on ice. </span></span><br />
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Our pal Robert “Empty Leg” Abraham brought a 2014 Meridian Chardonnay, which is
his go-to white. Rob feels like
Chardonnay has gotten the stinky end of the stick lately, passed over by the
Sauv Blanc and Pinot Grigio crowd, so he feels obligated to represent. Havie
and Raheem brought a 2013 No Curfew red, a 2013 Legend of the Vine Cabernet,
and a 2014 Carson Ridge Paso Robles Cab. All of the wine was enjoyed by all.
Not a stinker in the bunch. </span></span></span></span><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 107%;">There was a
crew of 16 in attendance, anchored by C’Bpy and Princess Di, along with me,
Joolz (AKA, the Master Baster), Robert (retired veterinarian and forensic turkey
vivisectionist), Havie and her posse (spawn Violet, Conner, and Scarlet, along
with Raheem, Nabil, Jamaal, Marie, and Lauren), and the walking wounded, Grover
and Jill. You may remember G and J from previous posts. They live across the
back fence from Rancho Winslow, and own Austin’s best little butcher shop, Johnny
G’s Butcher Block. The medical mention referred to the fact that Grover had his
left arm in an elaborate sling contraption encircling his whole body, to prevent
him from moving his arm for the next three months. Somehow he managed to tear
his bicep muscle from his chest wall while reaching for something on the floor,
all while sitting in a chair! Jill was hobbled by a foot cast that rose to just
below her knee. The poor dear managed to break her ankle while putting on a shoe. It’s sad
when our elderly begin to crumble before our very eyes, especially during deer
processing season (a critical and harrowing time for butchers).</span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;">I have to
say, Di outdid herself this year, and every single thing I tasted (and I tasted
it all), was mind-numbingly delicious. For noshes, there was a tray of
vegetable crudité, accompanied by chipotle raspberry dip, smoked Gouda dip, and
spinach-artichoke dip. The crunchy red bell peppers from the nursery’s garden
were as sweet as candy. Lauren brought two wonderful trays of composed fruit
salad. The guest of honor at this groaning board was an 18 pound female turkey with
herbs and lemon inserted under the skin, and a cavity stuffed with carrots,
celery, onion, garlic, and herbs. Her breast adornments were not only fetching,
but quite perky! The resulting meat was meltingly tender and very moist. She was accompanied by a glazed ham, served
with horseradish sauce. </span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pFuxpcwgDl4YadMJhyHn1qsS8QUif6zOZLjmf9qVhyphenhypheni8WamP8DpdWXh7LCH_7z_5l305cMUZz6swnVwloRKmsFLnaWzWl1vznuCbLG5-THBpfz28_dR4RN5dNeM_dro5k_3_7nsRH8w/s1600/IMG_3691.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pFuxpcwgDl4YadMJhyHn1qsS8QUif6zOZLjmf9qVhyphenhypheni8WamP8DpdWXh7LCH_7z_5l305cMUZz6swnVwloRKmsFLnaWzWl1vznuCbLG5-THBpfz28_dR4RN5dNeM_dro5k_3_7nsRH8w/s320/IMG_3691.JPG" width="320" /></a><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br /><br />Princess Di and Perky Turkey<br /><br /></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />The Death Spiral of Ham!<br /><br /><br />
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I took a big pot full of turkey necks and wings, flavored with carrot, celery,
onion, garlic, and herbs, and reduced it down for hours. I was going to thicken
it with some roux made from duck fat and flour, but Havie and Raheem sounded
the gluten panic alarm, so I was forced to use a slurry of cornstarch instead. Still,
it was excellent gravy, even without the duck fat roux. That same reduced
turkey broth moistened the dressing, made with bread cubes, celery, carrot,
onion, garlic, sage, and mushrooms. We could have used another pan, or even two.
I could have eaten another whole pan all by myself. It was that good. Di made
her mom Nancy’s fresh cranberry relish with orange zest, and we also had the ubiquitous
cranberry jelly which slowly and noisily slurps out of the can.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qbubnLILrtQ7hR1tE3kKjkBPin4IgJuP6mChcPOTbNI_I3k8vD9krbtDxfcqrQW_vEbUvCfjRjqbr_uygzEi0ZSPGLPbluHR8cJhyphenhyphenmnDd8Bar2rbKqKvpEqAypx7Al-1ByCfZ6uZO5k/s1600/IMG_3701.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qbubnLILrtQ7hR1tE3kKjkBPin4IgJuP6mChcPOTbNI_I3k8vD9krbtDxfcqrQW_vEbUvCfjRjqbr_uygzEi0ZSPGLPbluHR8cJhyphenhyphenmnDd8Bar2rbKqKvpEqAypx7Al-1ByCfZ6uZO5k/s320/IMG_3701.JPG" width="320" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">Dressing</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFbgV-xNKh2nWyowjkfBRlL7k0ayGZ4CQnWAQ7TyjPCpxL96xPZ3HI3PCn5zaMB-B10SZh_v8kdOlCThKk2OgruZlxsCCtAGVZgnRMpwB9TVmcJc-Re5OMyrxv8-WguVxHkFhGwmCbM8/s1600/IMG_3699.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFbgV-xNKh2nWyowjkfBRlL7k0ayGZ4CQnWAQ7TyjPCpxL96xPZ3HI3PCn5zaMB-B10SZh_v8kdOlCThKk2OgruZlxsCCtAGVZgnRMpwB9TVmcJc-Re5OMyrxv8-WguVxHkFhGwmCbM8/s320/IMG_3699.JPG" width="320" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">Relish World</span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;">Havie
brought a casserole of Japanese sweet potatoes and yams with coconut milk,
which was a huge hit. Di marinated some Brussels sprouts in olive oil and
orange Balsamic vinaigrette and roasted those. She also did fresh-blanched
green beans tossed with butter and roasted red onion sections, garnished with
blue cheese. There was cinnamon and cardamom infused apple sauce, and a lovely
spinach and pear salad with purple onions, toasted walnuts, and a
cranberry-ginger vinaigrette. We had Sister Schubert’s yummy whole grain yeast
rolls hot from the oven slathered with whipped butter. There was strong brewed
iced tea and an urn of lemonade, and the aforementioned shitloads of good wine
and beer. We’re talking seriously good food here, folks.</span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />Spinach Salad</span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />Brussels Sprouts</span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzimYCaECt4Am6KsKIijhnfydq-wABtQ3gWBV99e2W0mi9tpzy32IWOA0zGJcxeuxtfI127wrB5W0Ue491GTll6xyNDQbrG_KEz9ezIZlZYkkwoXalxaOFW7SvwVQEibfGeci3xi2QJNQ/s1600/IMG_3703.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzimYCaECt4Am6KsKIijhnfydq-wABtQ3gWBV99e2W0mi9tpzy32IWOA0zGJcxeuxtfI127wrB5W0Ue491GTll6xyNDQbrG_KEz9ezIZlZYkkwoXalxaOFW7SvwVQEibfGeci3xi2QJNQ/s320/IMG_3703.JPG" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />Japanese Sweet Potatoes</span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><br />Green Beans with Roasted Onions and Blue Cheese</span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /><span style="font-family: verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;"> </span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEobB7PaP70t0lSwjsPTNCjjTwgYnZwQ2-Rid26FMqX8KAwid4qnglbR0OLo0kG5EJ2TM1fwLDvg8-ikwIhcp1sHpY_1evLPhY4TH0SAkmLewyciGCXTjvJZY2UddzlypECiXsPmbJz_0/s1600/IMG_3711.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEobB7PaP70t0lSwjsPTNCjjTwgYnZwQ2-Rid26FMqX8KAwid4qnglbR0OLo0kG5EJ2TM1fwLDvg8-ikwIhcp1sHpY_1evLPhY4TH0SAkmLewyciGCXTjvJZY2UddzlypECiXsPmbJz_0/s320/IMG_3711.JPG" width="320" /></a><br />
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The crew all waddled in later for pies which were baked by Marie (with Havie’s help?).
Scrumptious pumpkin, apple, pecan, and lemon meringue. Nabil cranked out a big
bowl of fresh whipped cream for the punkin pies. I was in pie heaven. As if
that wasn’t enough, Nancy had sent over a pan of smores bars, which folks
couldn’t stop eating. </span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dgWRlJtmRtD2Dy8unIEC17ouQ-CMbxS4_zrw7qp0WYcssT2Oc84MpT-Wv5fVs2kd_pQS3hyphenhyphenBtr5F-tatjm1eStqmZe4qLgf0K8gnjbkJQPCaSyDmu9gSyVjDkL0jSCMHEYNX9LJ8-ko/s1600/IMG_3708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dgWRlJtmRtD2Dy8unIEC17ouQ-CMbxS4_zrw7qp0WYcssT2Oc84MpT-Wv5fVs2kd_pQS3hyphenhyphenBtr5F-tatjm1eStqmZe4qLgf0K8gnjbkJQPCaSyDmu9gSyVjDkL0jSCMHEYNX9LJ8-ko/s320/IMG_3708.JPG" width="320" /></a><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcASnDfFDpYsIvRkBIZfMbIhX2PjPA4NwQU1IiinH0iFrVbLsJlw1gwyiKVfsVUBSMX0dasBK3TphsAoTR_1XVYA55ORWZOdsaP55r4FCW7A7C-vSNkelcEtoLPBJB0oWyiXExondbQk/s1600/IMG_3709.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcASnDfFDpYsIvRkBIZfMbIhX2PjPA4NwQU1IiinH0iFrVbLsJlw1gwyiKVfsVUBSMX0dasBK3TphsAoTR_1XVYA55ORWZOdsaP55r4FCW7A7C-vSNkelcEtoLPBJB0oWyiXExondbQk/s320/IMG_3709.JPG" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="font-family: "verdana" , sans-serif; font-size: 12pt; line-height: 107%;">We all went
into food comas and watched UT get the snot beat out of them by Texas Tech, while
Lauren and Jamaal gracefully rode herd on the dirties, loading up the
dishwasher and hand-washing the bigger pots and pans. Unfortunately, the
dishwasher decided to commit suicide in protest, forcing C’Boy and Di to get up
at the buttcrack of dawn the next day, to go off in search of a new dishwasher
amongst the frenzied herds of ravaging Black Friday shoppers.<br /> </span></div>
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I wish I could provide a happy ending, but the next day, the brand new dishwasher’s water
pump didn’t work, which caused the dirty dishes to get enameled with baked-on
food particles. Joolz didn’t know that the under sink plumbing was
discombobulated from C’Boy trying to figure out why the water didn’t come on in
the new dishwasher, so she dumped the residue from the turkey stock bones into
the sink, which immediately ran through and coated the bottom shelf under the
sink, before running out all over the kitchen floor. And, with the kitchen sink
water and drain disconnected, Joolz, Di, and C’Boy ended up having to hand wash
all of the food-enameled dishes by hand, using the little bar sink on the
kitchen island. A Herculean task that lasted hours. Hopefully the new
dishwasher has been installed by now; they were hoping it would be finished by
Tuesday (today).<br /><br />
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Post-dinner Sisyphean maladies aside, it was a spectacular feast, held among dear
friends. There were no divisive political arguments, and nobody got too drunk or
made as ass out of themselves. There was plenty of food (except for the
dressing, dagnabbit) and every single nibble was delicious. We are all truly<br />blessed. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o9yaDOiAhnXiSIc3ayn7QGvLX5EAXD-2vHpopcT-ATCExjA9b7LbnGxrZIn_4n_9Gasp09ThP4n7f-wa2jXp66vEnialMgW5Qf2XySaoEoWSZ1WYoYhMF8z9uVPF3dbqFmkRuWxP_hg/s1600/Turkey+15a.jpeg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.12px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o9yaDOiAhnXiSIc3ayn7QGvLX5EAXD-2vHpopcT-ATCExjA9b7LbnGxrZIn_4n_9Gasp09ThP4n7f-wa2jXp66vEnialMgW5Qf2XySaoEoWSZ1WYoYhMF8z9uVPF3dbqFmkRuWxP_hg/s320/Turkey+15a.jpeg" width="239" /></a><br /><br /><br /><br /><span style="font-family: Verdana, sans-serif;">No glue guns died in the course of this post.....</span><br /><br /><br />
<br />
<span style="font-family: "verdana" , sans-serif; text-align: center;">Mick Vann © </span></div>
<o:p></o:p>Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-60281603172026230082015-09-14T10:00:00.000-07:002015-09-14T12:11:21.096-07:00Sap's (Not so) Sweet and Sour 9.08.2015<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">I had to do some banking last week, which almost always means a stop by Sap’s
Fine Thai Cuisine on Westgate, since my credit union is cater-corner from
Sap’s, in the shopping center from hell, right across Ben White Boulevard to
the northeast. While perusing the menu I was waiting for gustatory inspiration,
and it came from the vegetables that accompany the sweet and sour dish (S-P28):
green beans, onions, garlic, tomatoes, eggplant, crunchy cloud ear fungus, and
fresh chunks of pineapple. I ordered the dish with ground pork, which matches
well with the sauce, but I also love it with shrimp and squid. </span><br />
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Most Americans immediately associate the term “sweet and sour” with that
gloopy, overly sweet stalwart that coats chunks of battered and deep fried
chicken or pork in the typical Americanized-Chinese restaurant. The neon-orange
sauce that’s adorned with water chestnuts, vapid canned baby corn, and onion,
and tastes more like ketchup than anything else. Although the Thai version
originated in China, it tastes nothing at all like the American-Chinese version
(nor does the original Chinese version for that matter).<br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cb6tsvCgRxZf0GqISEoK77JEEn4ejBMTzW0h365BRQVrUSht-K4yQc6kjXXWWaSQWOxEMLfl5Fmgl-o55n8SPceWCEsZ7tXlxYnL9yy1S1RwRY2Qp3IlEd4hjRZqoJbsQSmsA5EPk_o/s1600/IMG_3607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cb6tsvCgRxZf0GqISEoK77JEEn4ejBMTzW0h365BRQVrUSht-K4yQc6kjXXWWaSQWOxEMLfl5Fmgl-o55n8SPceWCEsZ7tXlxYnL9yy1S1RwRY2Qp3IlEd4hjRZqoJbsQSmsA5EPk_o/s320/IMG_3607.JPG" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Sap's Sweet and Sour with Ground Pork<br /><br /><br /><br />
<br />
The taste profile of the Thai (and the original Chinese) version is savory,
with a hint of sweetness from the pineapple, balanced nicely with vinegar.
Umami arrives courtesy of the fish sauce in the Thai version, and soy sauce in
the Chinese version. And rather than coating greasy, battered chunks of meat,
the Thai version is a quick stir fry of whatever protein you’ve chosen, matched
with the still crunchy vegetables and that complex sauce. If you glaze over
looking at a large menu, the dish is a culinary revelation and easy to find;
just ask for S-P28. It is even more delicious when consumed with the rich, nutty
flavor of Sap’s brown jasmine rice. <br /><br />
<br />
The ideal tabletop match would be a platter of pad sea-ew noodles (S-F3; AKA phat
si-io, phat see yiew, pad see ewe, pad si ewe, pad see-iw, etc.). You need to think ahead on this one, because
you have to choose not only the protein, but the type of noodle. I went with
chicken and sen yai, or wide, flat rice noodles (sen yai means “big strip” in
Thai). Like the previous dish, pad sea-ew originated in China, but was morphed
by Thai cooks to create a uniquely Thai flavor profile. The name of the dish
translates to “fried with soy sauce” (referring to stir frying in a wok and not
deep frying). The soy sauce referred to
is not Kikkoman, but a thick, slightly sweetened, sauce called Sea-Ew Dum in Thai
(or Kecap Manis in Malaysia). The dish
is popular as a street food dish, and is common on restaurant menus. Think of
it as a “dry” (meaning broth-less), version of lard nah (AKA rad nah), a dish
with the same ingredients, but accompanied with a thickened, rich stock that’s
seasoned with ground white pepper. <br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydA6lhMDfHfLNzMsBbZSmj9t3TA55R8IXyYd6y2Qp8mR8rtad-SxTMVjzDFXGXdZCNQj76Y98KX7m3nRWuP-hNw-sC-CkgaUyQNiTwpwEfTzNUSMfq5ZP-2naEThxJB7BaEC1bzPvZS8/s1600/IMG_3608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydA6lhMDfHfLNzMsBbZSmj9t3TA55R8IXyYd6y2Qp8mR8rtad-SxTMVjzDFXGXdZCNQj76Y98KX7m3nRWuP-hNw-sC-CkgaUyQNiTwpwEfTzNUSMfq5ZP-2naEThxJB7BaEC1bzPvZS8/s320/IMG_3608.JPG" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Pad Sea Ew with Chicken (with sen yai noodles)<br /><br /><br />
<br />
The key to a good pad sea-ew is cooking the noodles in a very hot wok, so that
they get slightly charred; often referred to as “the dragon’s kiss”. It’s a tricky process, since the noodles
would love to stick to the surface of the wok. The typical protein is pork,
chicken, or shrimp, mixed with some fluffy scrambled egg, and the only
vegetable is Chinese broccoli, which is thinner and slightly more bitter in
flavor (some even accuse it of having a slight metallic taste). The sauce is
composed of a mixture of thick soy sauce, light soy sauce, a touch of sugar and
vinegar, and lots of garlic. Some vendors and cooks will add a little oyster
sauce as well. When it gets to the table, I add a little fish sauce and lots of
Thai roasted chile paste to adjust the flavor to my desired taste settings. It’s
a fantastic noodle stir fry that never fails to impress.</span></span></div>
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<br />
Sap’s Fine Thai Cuisine is my favorite Thai restaurant in town. They have the most
authentic flavors, and very reasonable rates with big portions. I highly
recommend the sweet and sour dish. It’s a different flavor from what you probably
expect. Over the years I’ve eaten every single item on the entire menu, and each
dish at each visit has been excellent. Sap’s is my go-to dining spot, and that’s
with all cuisines and all of Austin’s restaurants considered. Very highly
recommended.</span></span></div>
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<br />
Sap’s Fine Thai Cuisine<br />
· 4514 West Gate Blvd, (512) 899-8525<br />
· 5800 Burnet Rd, (512) 419-7244<br />
<a href="http://sapsthai.com/">http://sapsthai.com/</a> <br /><br />mick vann ©<br />
</span>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1tag:blogger.com,1999:blog-6322227683386214964.post-32391880947860762252015-05-04T08:32:00.000-07:002015-05-04T08:32:16.124-07:00Sap's on Burnet...A Walk on the Mild Side of Thai<div class="MsoNormal">
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF33yjgricUYrhbc-3io-W7JI-kxFylrrQgzyr3b5G0Ct1eG2ShMLz535NV_Ru886O3D2xNIrLgmzyjv-qFVLe1zXg38IvIptbS_8oLApcX-DY0qFKN5csNMi6LqtZbBzTNeFBxy5l6Nw/s1600/Thai+golden+chile.JPG" imageanchor="1" style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF33yjgricUYrhbc-3io-W7JI-kxFylrrQgzyr3b5G0Ct1eG2ShMLz535NV_Ru886O3D2xNIrLgmzyjv-qFVLe1zXg38IvIptbS_8oLApcX-DY0qFKN5csNMi6LqtZbBzTNeFBxy5l6Nw/s1600/Thai+golden+chile.JPG" /></a><br /><span style="font-family: Verdana, sans-serif;"><br />Thai yellow or golden chiles (photo from eBay)<br /><br /><br />
On Sunday, April the 12<sup>th</sup>, R and I went by Sap’s on Burnet Road. I
needed to drop off some Thai chile seedlings I was growing for him:
yellow-fruited, and orange-fruited. I had found the seeds from a rare seed
dealer and couldn't resist ordering some, figuring that if I spread the plants
around, folks could harvest dried seeds from mature fruit, and we’d all have
plenty of seeds for the foreseeable future. The orange gets a little larger
than the yellow, and both of them are excellent in Thai cooking, and are especially
delectable when made into Thai sriracha sauce (vastly superior to that crass, unrefined Rooster brand crap). Aside from the seed delivery, I had a
hankering to stuff myself on some authentic Thai food, and Sap’s is my favorite
spot for that.<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GtNfaAG8EhSnA-6-CoK_k8rUzWR-vACdZQsMAOc5pqQiwj19NNYQRJJJaT9AKO8gZjMfnTEoQIU7F5DVFli7WsqIVk1IeaQI7dpomGUeWnJWhyqBJN_vlAQxJQXOyyDoZy6PPaqjZ7U/s1600/Thai+orange+chile2.jpg" imageanchor="1" style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GtNfaAG8EhSnA-6-CoK_k8rUzWR-vACdZQsMAOc5pqQiwj19NNYQRJJJaT9AKO8gZjMfnTEoQIU7F5DVFli7WsqIVk1IeaQI7dpomGUeWnJWhyqBJN_vlAQxJQXOyyDoZy6PPaqjZ7U/s320/Thai+orange+chile2.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Thai orange chiles (photo from etsy)</span><br />
<br /><span style="font-family: Verdana, sans-serif;">
R is a bit of a wuss when it comes to eating really hot food, so when we dine
together, I tend to moderate my chile intake somewhat, spicing my plate to taste. She knew she wanted
“that green bean dish”, which could have been the green bean salad I love so
much, but more likely, S-P31, Amazing Green Beans, which I like to get with
ground pork. It is essentially a hybrid Thai-Chinese stir fry, with garlic and
shallot, chunky pieces of jalapeño chile, crunchy green beans (or long beans in
Thailand), and a protein of choice. The sauce gets some chicken stock and fish
sauce, and is anchored by fermented bean paste, which gives it an umami boost. The
mixture gets some Thai basil right towards the end to add some herbal punch. It’s
one of my favorite dishes at Sap’s. <br /></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyGVkngrV8KQQBo_KciGjMebg4EPXyuZfTSMd8CgCY-qMo_sNUj5egELs9SnBCTedwLRZiOPsd5bzpwqHRYRnnEoHYVjSdx8mmPtkJLQEXvO7XyVaoqLUHhYoq8LeqF8_J40zIpxGdKU/s1600/IMG_3256.JPG" imageanchor="1" style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyGVkngrV8KQQBo_KciGjMebg4EPXyuZfTSMd8CgCY-qMo_sNUj5egELs9SnBCTedwLRZiOPsd5bzpwqHRYRnnEoHYVjSdx8mmPtkJLQEXvO7XyVaoqLUHhYoq8LeqF8_J40zIpxGdKU/s320/IMG_3256.JPG" width="320" /></a><br /><br /><span style="font-family: Verdana, sans-serif;"><br />Amazing green beans with ground pork</span><br />
<br /><span style="font-family: Verdana, sans-serif;">
The main attraction of the meal was S-P50, or Sap’s Special Massaman Curry with
Beef. Depending on who you believe, massaman (or mussaman) curry originated in
the 1600s in the court of Ayutthaya, with the original curry developing from a
Thai adaptation of a dish introduced by Persian merchant Sheik Ahmad Qomi.
Another theory has the dish being introduced into Southern Thailand from
Malaysia, by way of India, and that its name derives from the Malay word </span><i style="font-family: Verdana, sans-serif;">masam</i><span style="font-family: Verdana, sans-serif;">, which means “sour” (although the
dish in its present manifestation is not a sour curry by any stretch of the
imagination). There is little doubt that the dish was Muslim in origin, and the
ingredients that form the curry paste are not typical Thai curry spices,
including cardamom, cinnamon, clove, star anise, cumin, bay, nutmeg, and mace.
These combinations of flavors were brought to the Malay Peninsula by Muslim
traders from the Middle East, India, and the Indonesian archipelago. Later on,
Dutch, Portuguese, and French East Indian traders imported the spices. As it
slipped across the southern Thai-Malaysian border heading north, the Thais
combined that spice profile with dried chile peppers, white peppercorns,
coriander, lemongrass, galangal, shallot, garlic, shrimp paste, and sometimes
turmeric to develop the flavors of the curry paste. This paste gets fried with
the separated oil from coconut cream until fragrant, and then the meat is
added. Thais typically cook the dish with beef, since pork is forbidden (haram)
for Muslims. It can also be made with chicken, duck, mutton, or goat. Once the
meat has braised with the paste to develop flavor, potatoes, onions, fish
sauce, tamarind, palm sugar, coconut milk, and peanuts (or cashews) are added.
It is a dish eaten with rice or with roti (a crepe-like South Asian flatbread
made from wheat flour), and a bowl of massaman tastes best eaten the next day,
once the potatoes have absorbed the flavors of the curry.<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_idNbmOV-QK0eE_0w89AR9QuXlNJH3HQ-zmft2ZqoJ0SbM0KKW4MN2TzJN_8S9fkJf7gsPKtqxmOXLXN2gze1FXzEvnEVV6z1IrUJ_D_U7-hwa6WVENlxbGRe0z2_lHLfYgAf0TlF2s/s1600/IMG_3259.JPG" imageanchor="1" style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_idNbmOV-QK0eE_0w89AR9QuXlNJH3HQ-zmft2ZqoJ0SbM0KKW4MN2TzJN_8S9fkJf7gsPKtqxmOXLXN2gze1FXzEvnEVV6z1IrUJ_D_U7-hwa6WVENlxbGRe0z2_lHLfYgAf0TlF2s/s320/IMG_3259.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;"><br /></span><br /><span style="font-family: Verdana, sans-serif;">Sap's Special Massaman with beef</span><br />
<br /><span style="font-family: Verdana, sans-serif;">
Sap's Special Massaman Curry is made with slowly braised chuck steak that's so
tender that it melts in your mouth (I cut mine with my spoon), and instead of
using white potatoes, he substitutes Yukon Gold potatoes. The overall flavor is
sweet and tangy, with many complex layers of spice and an assertively piquant
background, and whole roasted peanuts providing a pleasant crunchy texture and
nutty taste. Sap's Special massaman has deeper flavor than most of the typical
versions, and is flat-out delicious. A highly recommended menu item.<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCASXqOe7sQ5z6YeCstxZ_dUt7mphQuMUFzwQLwh0bxPrVIWPOLUq6PB9RorHm87eSqQZ4m7dwuNG2o-3DPFxJW9uQXtilYDCTgI3E7C_vxVCGSn8UcD9DUlC-ye-JGDWOvpzf0CkZSCE/s1600/IMG_3257.JPG" imageanchor="1" style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCASXqOe7sQ5z6YeCstxZ_dUt7mphQuMUFzwQLwh0bxPrVIWPOLUq6PB9RorHm87eSqQZ4m7dwuNG2o-3DPFxJW9uQXtilYDCTgI3E7C_vxVCGSn8UcD9DUlC-ye-JGDWOvpzf0CkZSCE/s320/IMG_3257.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;"><br /><br /><br />REAL sweet and sour, with shrimp and tofu<br /><br /><o:p></o:p></span></div>
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When most folks think of sweet and sour sauce, they instantly get a mental
image of a psychedelic orange, ketchup-based, gloppy, thick, sauce that’s way
more sweet than sour. It’s the classic Americanized Chinese restaurant menu
mainstay, and the safe thing to order for your kids, especially if it comes on
fried chicken nuggets. True, the dish did originate in China, but as with all
Chinese dish imports into Thailand, the Thai version adopts that special Thai culinary
finesse, and avoids the pitfalls of Americanization. We ordered S-P28 with
shrimp, and added tofu, and it came out aromatic and steaming, with green beans, Asian eggplant,
onion, garlic, fresh pineapple, tomato, and cloud ear mushrooms. The sauce has
a mildly spicy edge, and is savory and sour, with just a hint of sweetness from
palm sugar. This is the sweet and sour stir fry that you always hoped you would
get at a Chinese restaurant, but made so much better here, Thai-style.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkXTxEHNLC6CbKF3NEXBsR0Vn30SFGwqUBweXEXAlCfIi05DsnDNd9GdC2YTpOQzdGjUDhtZrdEanlaPjMpF4e54O8FV2poSvmIZXfie7qI3ebxPEGXJqmk_g3TpJv8249_XvKo3sjAQ/s1600/IMG_3258.JPG" imageanchor="1" style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkXTxEHNLC6CbKF3NEXBsR0Vn30SFGwqUBweXEXAlCfIi05DsnDNd9GdC2YTpOQzdGjUDhtZrdEanlaPjMpF4e54O8FV2poSvmIZXfie7qI3ebxPEGXJqmk_g3TpJv8249_XvKo3sjAQ/s320/IMG_3258.JPG" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br /><br />Stir fried bean sprouts<br /><br />
<br />
Another mild dish at Sap’s is one that slips under the menu radar for most
non-natives, S-P34. It is simple and light, but packed with flavor from fish sauce,
garlic, scallion, barely stir- fried, nutty tasting mung bean sprouts, and
whatever protein you selected (we went for chicken). This is a classic
homestyle Thai dish, that’s more subtle than the typical Thai flavor profile,
but just as delicious. We ordered Thai brown jasmine rice to go with the
entrees, and it is so much better tasting (and healthier) than the average
polished white jasmine rice. If you’ve never had it, you’re missing out. <br />
<br />
Once again, we had a really delicious meal at Sap’s, and one that even R could
handle spice-wise. It’s proof that not all Thai dishes are spicy, and you don’t
need to fry your taste buds to enjoy a fantastic Thai meal. <br />
<br />
Mick Vann ©<br /><br />
<br />
for some background on Sriracha sauce, see here:<br />http://www.austinchronicle.com/food/2014-08-22/cock-of-the-walkhuy-fong-ruling-the-roostsriracha-alternatives-ruffling-feathers/<br /><br /></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Naam
jiim Siracha:<b> </b>Siracha (Sriracha) sauce is a bottled table condiment
originally made in Si Racha, a coastal town just north of Pattaya (down the
coast, south of Bangkok). It's a reddish-orange sauce made from pureed and
aged-fermented ripe chiles, salt, vinegar, garlic, and sugar, which is used
especially with egg and noodle dishes. Thai brands are preferred, since they
have the true Thai taste, which balances sweet and sour with the heat (and
there are some Thai brands that also offer a mild version if you prefer less
heat). "Vietnamese" brands, such as the common Huy Fong (‘Rooster Brand') are
spicier, with more garlic, vinegar, and little sugar. Huy Fong, by the way, is
made in Los Angeles, from ripe jalapeños and garlic powder. ‘Sriracha Factory
Brand', ‘Grand Mountain', 'Shark Brand', and ‘Golden Mountain' (Sriraja
Panich) are all good Thai labels of a proper Thai Siracha sauce.</span></span><span style="font-family: Verdana, sans-serif;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjdIq8Ef8xKPyCatE-cWQ1pGOoV4zDZFskD6lVNWXXPnBTyX2gSkLs-USXhOMnuwIc2KiVwfZjZdeV-kzG8THTWlCj3_ZK7d-RiF7goFh8QpLlX8aEGudWOCjTJAuw2NscEk0Gigamm4/s1600/Siracha+sauce.jpeg" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjdIq8Ef8xKPyCatE-cWQ1pGOoV4zDZFskD6lVNWXXPnBTyX2gSkLs-USXhOMnuwIc2KiVwfZjZdeV-kzG8THTWlCj3_ZK7d-RiF7goFh8QpLlX8aEGudWOCjTJAuw2NscEk0Gigamm4/s1600/Siracha+sauce.jpeg" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" /></a><br /><br /></span><span style="font-size: 12pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">Originally
Siracha (Sriracha, Sriraja, Siraja) sauce was made with Thai yellow chiles (<i>prik daeng</i>), which many
feel results in a richer, deeper-flavored sauce. ‘Golden Mountain' brand still
produces a version made with these yellow chiles (which can range in color from
bright yellow to medium orange), although it is hard to find. Impossible to
find in the States. You'll recognize the lighter color of the sauce inside the
bottle, and if you ever find any on the shelf in your local market, you'd be
wise to stock-up. Siracha sauce is used especially for omelets (<i>kai jaew</i>),
for general-purpose spiciness with noodles, and grilled and deep-fried items, and,
only in the East, with <i>lard na</i>.</span></span><span style="font-family: Verdana, sans-serif;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9csKT4oif9FIr9vHc7W3ol8ZV3YN1pft0tAxPQQg6GWfwC8yfzkSz-DDSlz9vcqWjM7BHJioxoQ6V4TsaQnJinGQDonuuAZLOTmFIudAO1oEUyhIlN8D_8hxeFaK-1OYVeNb3dR1M8o/s1600/Thai+4+C1+110.jpg" style="color: #999999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9csKT4oif9FIr9vHc7W3ol8ZV3YN1pft0tAxPQQg6GWfwC8yfzkSz-DDSlz9vcqWjM7BHJioxoQ6V4TsaQnJinGQDonuuAZLOTmFIudAO1oEUyhIlN8D_8hxeFaK-1OYVeNb3dR1M8o/s320/Thai+4+C1+110.jpg" style="border: 1px solid rgb(204, 204, 204); padding: 4px;" width="320" /></a><br /><br /><br /></span><span style="font-size: 12pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">A
scene from a sauce factory near Chonburi, not too far north of Si Racha. These
cases hold oyster sauce. They wouldn't let me take pictures of the
sriracha sauce being made. </span></span></div>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-44640777244367685202015-04-21T10:41:00.002-07:002015-04-21T10:41:25.156-07:00China Dynasty and Dynamic Hot and Sour, 4.14.2015<div class="MsoNormal">
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<br />
After a grueling, ritualistic laying down of the numbers on my 1040 form last Tuesday afternoon,
Art and I bounced around the corner from his house for some Chinese food at
China Dynasty. It’s in the shopping center anchored by the HEB, on the
northwest corner of Manchaca and Slaughter Lane. Here’s what makes the place so
special: it’s an Americanized menu Chinese joint, but they know and respect the
value of basing their sauces on a rich, well-prepared stock. Most lesser
Chinese restaurants these days take the huge, flavorless shortcut of using
their own version of the ubiquitous “brown sauce” as a soup base. It is
basically watered-down soy sauce with some aromatics thrown in. Saltiness,
sure. Depth and richness, definitely not. By contrast, Dynasty slow simmers big
batches of chicken and pork stock until they are loaded with rich flavor, and
those stocks are the base of every sauce and soup.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixYWUA2EXBgKIeQ__8gH5bSUlBUfrNpNj2vNUmUtYh7Wl8NTMHJthpAKlHOBR4QwbdH-aWGuKcz0JljRzUAjVbXSS1KhdBXR6sxv4H1K2WY25njriIY4nUMRNqTNVwLpgElTGPfIfdCw/s1600/IMG_3260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixYWUA2EXBgKIeQ__8gH5bSUlBUfrNpNj2vNUmUtYh7Wl8NTMHJthpAKlHOBR4QwbdH-aWGuKcz0JljRzUAjVbXSS1KhdBXR6sxv4H1K2WY25njriIY4nUMRNqTNVwLpgElTGPfIfdCw/s1600/IMG_3260.JPG" height="240" width="320" /></a><br /><br /><br />Hot and Sour....the real deal<br /><br />
<br />
The meal began with soup, with me getting a larger than normal portion of their
hot and sour. Let me divert a bit from the script and yammer on about hot and
sour soup in general. It hails from Sichuan province and is typically served as
a mid-meal dish in a multi-course dinner, rather than as a starter, like it is in
the West. Hot and sour soup in America has been in a serious quality decline
for decades, and finding a good one these days is as rare as hen’s teeth. Back
in the day, before hot and sour was added to the list of free soups given away
with the daily lunch or dinner schedule, it was a separate menu item, almost
always served in a big bowl meant to be shared between two or more. That meant
that it was cooked-to-order by the chef, and not dipped out of a five gallon
batch being held for hours on the steam table. <br />
<br />
The beauty of hot and sour soup back then was that most Americans had no idea
what it was. They were content with cups of pedestrian egg drop and won ton. If
they were feeling frisky, they might opt for the sizzling rice soup, but that
was usually more about seeking attention for themselves in a crowded dining
room than a craving for the flavor of the dish. Hot and sour soup was sitting safely
on a pedestal, immune from the plebiscites, and a safe bet for the flavor junkies
that knew what it was.<br />
<br />
But as Chinese food became more mainstream in the American diet, more and more
of the chow mein, sweet and sour, and moo goo gai pan crowd figured out what they
thought hot and sour soup was, and they thought they wanted it. In typical
fashion, most American Chinese restaurants decided to give their diners what
the diners wanted, which was a flavorless, meatless, soulless version of a
loose approximation of what hot and sour should be. And over the years, it’s
gotten dumbed-down and dumbed-down so much that it’s unrecognizable from the
real deal. Its trendiness became its death knell, yielding a dull, gloppy
sludge with softened vegetables, based on soy sauce and not pork bones, with nary a
hint of heat or sourness.<br />
<br />
My bowl of hot and sour at China Dynasty was so rich and aromatic you could
taste the pork bones simmering for days. The brightness of the vinegar joined
forces with the heat from black pepper and Sichuan chile paste, and the crisp
vegetables were joined by just-cooked slivers of actual pork meat and meltingly
soft tofu. This was a bowl of old school hot and sour, a rarity these days, and
so refreshing and satisfying when you find one. It was reinforced by a batch of
freshly ground, brilliantly scarlet chile paste that tasted overwhelmingly of
fresh, ripe chile peppers. Another rarity.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvHu7Jfiyu12Avji_TMQ-CXTfsAFLG1SUAb7qUMKRzbG2_jDWrVuQ08Vpe7PBLNxs7hkQ0oBseyqkkwaQXFZsAcCbst5YGkYRrMu-ze5vUEPU7uh0izyTOiEixoRkEuhMXuW_NMIrPEE/s1600/IMG_3261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvHu7Jfiyu12Avji_TMQ-CXTfsAFLG1SUAb7qUMKRzbG2_jDWrVuQ08Vpe7PBLNxs7hkQ0oBseyqkkwaQXFZsAcCbst5YGkYRrMu-ze5vUEPU7uh0izyTOiEixoRkEuhMXuW_NMIrPEE/s1600/IMG_3261.JPG" height="240" width="320" /></a><br /><br /><br />Egg roll and pan fried dumplings<br /><br /> <br />
<br />
We moved on with some of Dynasty’s porky, crispy, flaky egg rolls and split an
order of their excellent pan fried dumplings. The egg rolls were fresh and plump
with ground pork and vegetables. The dumplings were nicely browned on the
bottom, and juicy from the pork filling within. Dynasty even makes a great soy-ginger dipping
sauce with just the right touch of sugar and vinegar, perfect when bumped up with
some of the chile paste.<br /> <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrlZmZIRayaOI5QktLbtZYR-thIZSkWIZhH6kwQsLbx3MJ0EA6PlQGhS7RdYY_52Z7NONNVsptXNAV0686Ra5i3I5cVtPgE_LQpTpQLJ9d7kLgdf-osSxlGgb6ENqUnTwvz5ygpzKaXE/s1600/IMG_3264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrlZmZIRayaOI5QktLbtZYR-thIZSkWIZhH6kwQsLbx3MJ0EA6PlQGhS7RdYY_52Z7NONNVsptXNAV0686Ra5i3I5cVtPgE_LQpTpQLJ9d7kLgdf-osSxlGgb6ENqUnTwvz5ygpzKaXE/s1600/IMG_3264.JPG" height="240" width="320" /></a><br /><br /><br />Chicken with fresh mushrooms, lunch menu<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqwGl9ZTK1UqnDzEK7r6k_MzoZ6UVLuidkkx8BG8z9pbjgYHFrR_yWGdsPcOdHqyqQvlXcVq1QLgZu_2mZb_5blXlowVLg0mPjGLFuGTvcxP0ZUfVQkQaR6lzpZ4Dwq4MjNTzCfhZsMk/s1600/IMG_3262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqwGl9ZTK1UqnDzEK7r6k_MzoZ6UVLuidkkx8BG8z9pbjgYHFrR_yWGdsPcOdHqyqQvlXcVq1QLgZu_2mZb_5blXlowVLg0mPjGLFuGTvcxP0ZUfVQkQaR6lzpZ4Dwq4MjNTzCfhZsMk/s1600/IMG_3262.JPG" height="240" width="320" /></a><br /><br /><br />The General, lunch menu<br /><br /><br />I opted for the chicken with mushrooms while homeboy selected the General Tso’s
chicken. My dish was loaded with fresh mushrooms and tender chicken that had
been kissed by the sear of the wok, and the brown sauce was chicken stock based
and very rich. Their version of General Tso is the authentic brown sauce
version (a lot of places seem to confuse General Tso’s chicken with orange or
tangerine peel chicken, with a few fried red chiles thrown in). What I really
like about Dynasty, is that for their fried chicken dishes, such as General
Tso, they use boneless chicken thigh, which has much better flavor than breast meat.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACfkgGrlBvqZQ9VdwcPZ_05dDSgJJ62Z3tNyP-uDNyOuThYqnVAUVGzvaby3NMw3JAT-unMmr_JnspCEmZy2GaiC-Vid5TgkBzR_muzullQI3tu_XUJqHk_El-aOXyUDaBRy6Tys-MXY/s1600/IMG_3263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACfkgGrlBvqZQ9VdwcPZ_05dDSgJJ62Z3tNyP-uDNyOuThYqnVAUVGzvaby3NMw3JAT-unMmr_JnspCEmZy2GaiC-Vid5TgkBzR_muzullQI3tu_XUJqHk_El-aOXyUDaBRy6Tys-MXY/s1600/IMG_3263.JPG" height="240" width="320" /></a><br /><br /><br />Pork Egg Foo Young!<br /><br />
<br />
For some reason, we also ordered a pork egg foo young, which is a dish that’s hard
to find these days. Chinese chefs tell me it takes too long for some kitchens
to mess with, so they just eliminated it from the menu. Out of sight, and outta
mind, so, after not seeing it anymore, it slithered out of diner’s minds. Trust me.
You want a good egg foo young? Moist inside, and loaded with slivered pork and crunchy vegetables, all swimming in a rich garlicky-gingery brown sauce? Go to Dynasty.
<br />
<br />
We also had the luxury of bumping into our favorite waitress, who is the niece
of Johann, who used to own Java Noodles on Oltorf. The servers at Dynasty
always manage to provide excellent service without being obtrusive. LOVE the
Dynasty, and it’s only a couple of blocks from Art’s house. <br />
<br />
China Dynasty <br />
Tanglewood Village Shopping Center<br />
2110 W Slaughter Ln, Austin<br />
(512) 280-7153<br />
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<span style="font-family: Verdana, sans-serif;">If you want to make a great bowl of old school hot and sour
soup in your own kitchen, here’s my recipe:<br />
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<span style="font-family: Verdana, sans-serif;">Hot and Sour Soup with Pickled Mustard Greens and Pork Shank<br />
Serves 8 <br />
<br />
Traditionally a thickened soup like this is served as a starter in the West, or
as a mid-meal banquet course in China. In Sichuan this soup is spiced using an
inordinate amount of black pepper, but I combine the pepper with fermented
chile paste to create the piquancy. The flavor of the soup is complex and
layered, with the base of rich pork stock, the bright contrast of the vinegar
to balance that richness, the spiciness of the pepper and chiles, and the
contrasting textures of the ingredients. <br />
<br />
Pickled mustard greens (<i>suan cai</i>)
have a sour, salty flavor that balances the richness of the meat while blending
well with the seasoned broth, and adding umami from the fermentation. You can
find the greens at Asian markets in jars or plastic packets. Long braised and
unctuous beef shank adds not only rich, tender meat to the mix, but creates intense
gelatinous stock, all in keeping with the traditional role of hot and sour soup
as a Chinese banquet dish.<br />
<br />
This dish involves cooking the shank the day before, but it is a simple
procedure that doesn't require much attention at all. Once you taste the unctuous
meat and the broth you'll realize the process was well worth the minimal
effort. <br />
<br />
Advanced Praparation<br />
Braised pork shank:<br />
4 to 5 pounds pork shanks, rinsed and trimmed of excess fat <br />
¼ cup light soy sauce<br />
¼ cup shaoxing rice wine (medium-dry sherry or sake can be used if necessary)<br />
3 cups water<br />
4 scallions, each tied in knot<br />
4 slices ginger<br />
6 cloves garlic, crushed<br />
12 Sichuan peppercorns<br />
<br />
Shank Method:<br />
1. Combine all ingredients in a stockpot and bring to a boil. Cover and turn
the fire as low as possible, simmering gently for one hour. Flip the shanks
over, add additional water if necessary, and simmer an additional hour, or
until meat is tender. Let shanks cool and refrigerate in the sauce overnight.
Remove shanks from the gelatin and cut against the grain into thin slices.
Reserve pork and gelatin for soup.<br />
<br />
Soup:<br />
1 Tablespoon duck fat or lard, or peanut or vegetable oil<br />
4 cloves garlic, sliced very thinly<br />
1-inch section of ginger, peeled and matchstick cut<br />
Reserved shank cooking liquid, heated, strained, combined with enough pork or
chicken stock to <span style="text-align: center;">yield 1½ quarts</span> </span></div>
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1 Tablespoon shaoxing rice wine or medium-dry sherry<br />
1 teaspoon light soy sauce<br />
1 teaspoon dark soy sauce<br />
1 block medium tofu, 7 to 8 ounces, ½ inch dice<br />
⅓ cup Sichuan preserved mustard greens or cabbage, drained and thinly sliced<br />
5 dried shitake mushrooms, soaked 30 minutes to soften in hot water, stems
removed, thinly sliced <br />
¼ cup cloud ears, soaked 30 minutes to soften in hot water, thinly sliced<br />
½ cup fresh bamboo shoots, matchstick cut<br />
¼ cup dried lily buds ("golden needles"), soaked 15 minutes to soften
in water<br />
½ to 1 teaspoon Sichuan fermented chile paste<br />
Salt to taste<br />
1 teaspoon ground black pepper<br />
Half of the reserved sliced pork shank meat<br />
4 Tablespoons cornstarch mixed into a smooth slurry with 6 Tablespoons chicken
stock<br />
1 large egg, beaten<br />
3 to 4 Tablespoons black Chinese vinegar<br />
Garnish:<br />
3 scallions, green part only, sliced thinly <br />
1 teaspoon sesame oil<br />
<br />
Soup Method:<br />
2. In a large wok or saucepan, heat the oil over high heat and sauté the garlic
and ginger for 30 seconds. Add the stock and bring to a boil, skimming away any
foam the forms on the surface. Add the rice wine, soy sauces, tofu,
preserved greens, mushrooms and cloud ears, bamboo shoots and lily buds, and the
fermented chile paste. Reduce the heat to medium and maintain a low rolling
simmer. Cook the soup for 5 minutes to allow the flavors to develop and then
taste for salt, pepper, and chile paste. It should taste assertively spicy,
savory, and rich. <br />
<br />
3. Stir in the reserved shank meat, allow the soup to come back up to a low
boil, and add the re-stirred cornstarch slurry in batches, adding a little at a
time while stirring, allowing 15 seconds between additions to allow the slurry
to thicken the broth. Not all of the slurry may be necessary. The finished
texture should be glossy and thickened to a sauce-like consistency, but not
gloppy. Stir in the vinegar to taste; it should have a mellow background sourness
and just a blast of a vinegary tang. <br />
<br />
4. Turn off the heat and slowly add the beaten egg while stirring very slowly;
the egg should form thin strands, or what the Chinese call "egg
flower".<br />
<br />
5. Evenly divide the scallion and sesame oil in the bottom of 8 bowls and mix
to combine. Ladle the hot soup over the garnish in the bowls and serve
immediately, accompanied by chile oil, or by additional Sichuan chile paste. <br />
<br />
Note<br />
One half pound of matchstick-cut lean pork, marinated for 30 minutes in ½
teaspoon shaoxing wine and 1 teaspoon light soy sauce may be substituted for
the shank meat. Substitute pork stock for the shank broth. Add the pork to the
boiling stock 1 minute before thickening with the cornstarch slurry.<br /><br /><br />Mick Vann ©</span></div>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-279411278388974282015-04-03T09:29:00.002-07:002015-04-03T09:38:43.798-07:00Renteria's Smoke Causes Tears….for Austin's ‘Cue Lovers<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAJQy33K_CZ-yNzQPePS_UpmKAGbe0UhCTc1u3uGXbKDyTwDG4gJhhHSo4noVXgq85YLdxpNw71yAUrTfUbJTSNeaDnIHGkogmWjcKk1vYFHEBlrWCWHAWKjdG0_icRih-cpyN_PtrE0/s1600/Elvgren+Cowgirl+Cook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAJQy33K_CZ-yNzQPePS_UpmKAGbe0UhCTc1u3uGXbKDyTwDG4gJhhHSo4noVXgq85YLdxpNw71yAUrTfUbJTSNeaDnIHGkogmWjcKk1vYFHEBlrWCWHAWKjdG0_icRih-cpyN_PtrE0/s1600/Elvgren+Cowgirl+Cook.jpg" height="320" width="254" /></a><span style="font-family: Verdana, sans-serif;"><br />
<br /><br />
<br />
Last night Sabino “Pio” Renteria pursued his manic obsession against Austin’s
barbecue restaurants and grilling food trailers, and the amazing thing to me is
that he succeeded in getting his proposal to the next level. From listening to
him yammer on, it’s apparent that the whole thing stems from the gentrification
of East Austin. I hate Californians zooming in and snatching up the eastern
side of our city as much as the next guy, offering cash for the asking price on
the same day that a property hits the market. It displaces all of the old
timers that can no longer afford to live there, and the increase in taxes is
forcing old eateries out of the area. If you think the McMansionism of the ’09 zip
code was bad a couple of decades back, I would urge you to hop in your lowrider
and do an extended cruise around the eastside today. <br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyRwljghDfAlJdNupbrfeE4Tz5A0IJt603pvCF43m4I9evZMcHL6dtCIXJdxXjv3kYcey1YS7Fy7L9FdEWPeTy6U135rx_kJ0WGEfU1BMvfWDKdOORAM3DNqM6DgSZg3D83fbt3fQ2M4/s1600/Holiday+House+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyRwljghDfAlJdNupbrfeE4Tz5A0IJt603pvCF43m4I9evZMcHL6dtCIXJdxXjv3kYcey1YS7Fy7L9FdEWPeTy6U135rx_kJ0WGEfU1BMvfWDKdOORAM3DNqM6DgSZg3D83fbt3fQ2M4/s1600/Holiday+House+3.jpg" height="320" width="197" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br />...you elected him, District 3. Happy now?<br /><br /><br />
<br />
But what Renteria fails to understand, is that most of the barbecue venues are
leasing their spots, and with the meteoric increase in real estate values (and
therefore, taxes) in the area, the rents that the landlords will have to charge
will eventually price the barbecue folks out of the area, along with all of the
locals. Not to mention the fact that the profit margin on barbecue is abysmally
small, and these restaurants cannot afford to buy scrubbers, even if they
wanted to. The hipsterification of East Austin will be complete, and only those
rich enough to live there will be rich enough to pay the Dallas prices the
remaining restaurants in the area will be forced to charge. <br />
<br />
When Renteria suggests that instead of wood as a fuel, the restaurants should instead
use natural gas, or that smoke scrubbers should be installed on every pit
smokestack, he shows what a moron he is when it comes to understanding the dynamics
of the meat smoking art. It is a delicate and carefully choreographed dance between wood, fire, and air, and you start jacking around with that tango and
you lose the flavor. Even raising the height of the smokestack changes the
dynamics. A stack scrubber would be catastrophic. <br />
<br />
Most of the hubbub seems to center around Terry Black’s on Barton Springs, and
la Barbecue in east Austin. Read this from KXAN’s report on March 30: “Last year, Terry Black’s Barbecue on Barton
Springs Road received two TCEQ complaints alleging smoke nuisance. When TCEQ
staff checked the restaurant, the smoke observed was not considered a nuisance
and no violations were cited….La Barbecue has seen visits from TCEQ as well. In
2014, there were two complaints regarding smoke and in both instances TCEQ
staff determined there was no violation.” <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgh1uQwwpxWUw3RBFRYjz8b9orhLy_1gTENMnS11vXi__EYNCubynfB598r5f0RJHSq7jS87wtzC1UVdSmdQVUbIm6VCO84pBCrwaojf8skFR5Lu7rhmmRYy25JH_Ez8yCtc5fj3TROU/s1600/Holiday+House.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgh1uQwwpxWUw3RBFRYjz8b9orhLy_1gTENMnS11vXi__EYNCubynfB598r5f0RJHSq7jS87wtzC1UVdSmdQVUbIm6VCO84pBCrwaojf8skFR5Lu7rhmmRYy25JH_Ez8yCtc5fj3TROU/s1600/Holiday+House.jpg" height="254" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br />Holiday House WAAAY back in the day.....<br /><br />
<br />
It’s really unfortunate that Terry Black’s is one of the featured violators,
because I've eaten their barbecue, and it is sub par at best. But the fact
remains that the location has been a restaurant since at least the very early ‘60s,
cooking flame-kissed burgers over charcoal (Holiday House started in Austin a <i>long </i>time ago). The time to bitch about
the possibility that a barbecue restaurant might make some smoke, and that you
lived right behind it, on the edge of a limestone cliff that would prevent the
dispersal of said smoke, would have been during the months leading up to the opening,
when there was near constant news coverage of the joint starting up. Or the
public disclosure or posting of their impending alcohol permit, for that matter.
Complaining a half a year later, after they've spent a butt load of money, just doesn't work. <br />
<br />
This whole situation reminds me of the folks that raised hell about airplane
noise when Bergstrom AFB became ABIA. Airplanes make noise, and believe me, B
52 bombers and KC 135 tankers make a HELL of a lot more noise than a puny
airliner; we used to live under the approach to the north end of the Bergstrom
runway when I was a kid, and it would shake the entire house to its foundation
when one flew over (which was frequently). Unless you lived out there before
Bergstrom was established, keep your mouth shut. You don’t move next to an
airport and bitch about noise. Just like you don’t move close to a barbecue
joint, and bitch about smoke. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSVQzgvp5ZmfWYG1XdAMn7y66RD67Z83ww-UpW43vL_tI6xsFUtpb1USLBC6ULa1dySnuyCC-tCe22FwS8NrkPHs0EOPHulAXQnCpEixieqxRtqD5Sq1mxiDnTrepPK1RE9gAjZBopI4/s1600/Holiday+House2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSVQzgvp5ZmfWYG1XdAMn7y66RD67Z83ww-UpW43vL_tI6xsFUtpb1USLBC6ULa1dySnuyCC-tCe22FwS8NrkPHs0EOPHulAXQnCpEixieqxRtqD5Sq1mxiDnTrepPK1RE9gAjZBopI4/s1600/Holiday+House2.jpg" height="207" width="320" /></a><br />
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John Lewis is talking about relocating his pits a little to help disperse the
smoke more efficiently. A magnanimous gesture if you ask me. He was granted a
certificate of occupancy for that new location, and went through all of the
required steps from the City and the Health Department. I also saw some news
footage from some guy bitching about the smoke from a smaller mobile food
trailer. There are existing zoning provisions which cover that situation: “Neighborhood
Planning Contact Team or a Neighborhood Association can adopt additional regulations
that regulate the distance and hours of operation of mobile food trailers near
residential areas…” No new rules need to be imposed. <br />
<br />
Here’s the bottom line, back in the day, getting really excellent barbecue usually
required a 30 minute (or more) drive out of Austin, and today we are blessed
with a ridiculous bounty of great barbecue within our city limits. Pitmasters
like Aaron Franklin, John Lewis, John Mueller, Tom Micklethwait, Lance
Kirkpatrick, Bill Kerlin, Evan Leroy, Daniel Brown, Tom Spalding, and the rest
have helped Austin’s national reputation as one of the best food cities in the
country, as well as one of the nation’s focal points for excellent barbecue. That
brings in tens, if not hundreds of millions of dollars of publicity to Austin,
which benefits us all, whether you like barbecue or not. In considering the
effects of Renteria’s proposal, I can’t think of a more wrongheaded, discombobulated
move for Austin’s City Council to make. If you agree with me, I would encourage
you to let him, and the rest of the Council, know about it. Next thing you
know, they could be dictating what YOU grill or smoke in your own backyard. <br />
<br />
Sabino “Pio” Renteria<br />
Austin City Council, District 3<br />
512-978-2103<br />
<a href="http://www.austintexas.gov/email/sabinorenteria">http://www.austintexas.gov/email/sabinorenteria</a> <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUHowEbpvCF5OGwPHyby5IJST5ylvuMVt5os40dCetTQLNfpvv65hyphenhypheneJyNuE44Y0mKzJFoFcMVSEUc0b0MUpnqE83_IES310pYFFT7jMQPpkzlDN4RWoU3gyWzeLZpYdBiYnZ0x-vLXM/s1600/BBQ+gal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUHowEbpvCF5OGwPHyby5IJST5ylvuMVt5os40dCetTQLNfpvv65hyphenhypheneJyNuE44Y0mKzJFoFcMVSEUc0b0MUpnqE83_IES310pYFFT7jMQPpkzlDN4RWoU3gyWzeLZpYdBiYnZ0x-vLXM/s1600/BBQ+gal.jpg" height="320" width="240" /></a><span style="font-family: Verdana, sans-serif;"><br />
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Mick Vann ©<o:p></o:p></span></div>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-735483323452236802015-03-26T11:06:00.001-07:002015-03-26T11:38:08.672-07:00A Rabbit Rant<div class="MsoNormal">
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<o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8Y7Uvt52Q2K9Rrs2mfE6lENxsFhZRKuHP6qX7gRuYYEbhhUh35sHPE5gM816YQ7D2LZyZDogCWtlbNYfgGV_rfdTLu74P_0TmxLsQcSR6bSXRX4PaFgFbstaxLN_9ngZXKZHNlTvvPE/s1600/Rabbit+belgian.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8Y7Uvt52Q2K9Rrs2mfE6lENxsFhZRKuHP6qX7gRuYYEbhhUh35sHPE5gM816YQ7D2LZyZDogCWtlbNYfgGV_rfdTLu74P_0TmxLsQcSR6bSXRX4PaFgFbstaxLN_9ngZXKZHNlTvvPE/s1600/Rabbit+belgian.jpg" height="320" width="175" /></a><br />
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<span style="font-family: Verdana, sans-serif;">Belgian Giant breed of rabbit....THESE are the rabbits that we should be eating!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />In today’s <i>Austin Chronicle</i> Food
section, Anna Toon wrote an article concerning rabbits as food, and how several
Austex restaurants are putting rabbit back on the menu. That article of course
enraged the bunnypet bunch, who all started bitching about her article. They
assert that rabbits were meant to be loving pets and should never be eaten, and wonder out loud, where normal people like me can hear them, what kind of a monster would even suggest such a thing. Those folks kinda got
my dander up a little bit. I like eating rabbit, and don't really care what those people think.<br />
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Rabbit has been eaten by man ever since he was able to outthink the rabbit,
which is no great feat. Rabbits have speed and camouflage going for them, but
they are not blessed with superior intellect, their hide is easily peeled from
their carcass, and they come in convenient, dinner-sized packages. Rabbits are
a favorite foodstuff of pretty much anything that can catch a rabbit, from
birds of prey, to any mammal fast or clever enough to subdue the wily beast. <br /><br /><br /> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZx8Ybac4ySL-qA9ULX5in1petnGuzlbGRZ7kmiJoOjqUbVsysqW3q0JPFyhuAj8DIwOyRI5DuDutEUcKzRHqdg3beqBeYL8WViYVUdqq1zyulihG-gkAhr5xDYBM5cdLfaDz4EBfa30/s1600/Rabbitproof+fence.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZx8Ybac4ySL-qA9ULX5in1petnGuzlbGRZ7kmiJoOjqUbVsysqW3q0JPFyhuAj8DIwOyRI5DuDutEUcKzRHqdg3beqBeYL8WViYVUdqq1zyulihG-gkAhr5xDYBM5cdLfaDz4EBfa30/s1600/Rabbitproof+fence.jpg" /></a><br />
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We used to cook rabbit at the Clarksville Café back in the day, and every time
we did, the customers would rave about it. It is a very healthy meat, high in
protein, and low in fat. It tastes incredibly delicious when marinated and then braised, but if you don’t cook it correctly, it can end up a little on the tough side. My
only complaint at the time was that rabbit cost too much for me to make much
money on it, unless I charged what I thought was an excessive price. You were
paying for a lot of bone weight, and you could get two good servings out of a
carcass. The other thing is that rabbits can be kind of a pain to prep, because
of the bones. The price per pound was high because there were very few folks
raising rabbits back then for the restaurant trade.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfrUBbwUIyggdfsb2EK0mzVEBMuXs6Fm8h88elb59j9klbrRUozo3XGQTUGxtgPj2guI2HGGhVkVBavY_8zlGv7PbNwosIeu6BDTJybyB_gSVIKy2S5ddqCyiOlfEg813Tj_mniV__iY/s1600/Rabbits+in+Aussie.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfrUBbwUIyggdfsb2EK0mzVEBMuXs6Fm8h88elb59j9klbrRUozo3XGQTUGxtgPj2guI2HGGhVkVBavY_8zlGv7PbNwosIeu6BDTJybyB_gSVIKy2S5ddqCyiOlfEg813Tj_mniV__iY/s1600/Rabbits+in+Aussie.jpg" /></a><span style="font-family: Verdana, sans-serif;"><br /><br /><br />Rabbits in Aussieland<br /><br />
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Rabbits are eaten by pretty much every civilization worldwide, and have been
for thousands and thousands of years. Rabbits are really easy to raise domestically,
and they breed like, well, like rabbits. They don’t take up a lot of room, and
their manure is ideal for gardening. They can make a disturbing scream when
they are dispatched, but that is why the rabbit punch was developed, to rapidly
kill the rabbit before he knows what’s coming. As a plus, rabbit fur makes a
dandy hat or a pair of gloves.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDkzEV3M4lSQZJa1yCzVEPPVDzs4rBpsoCQDCc2bwRjqBkOFYQsm4Ax399sgYWXUxCWiWRklovZmqKeFqzyfDrGfNOcNLI78sFhw6LcxA-7b3xl3OFqig9JKw44buJ0WMMkS124G8ioI/s1600/Rabbits.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDkzEV3M4lSQZJa1yCzVEPPVDzs4rBpsoCQDCc2bwRjqBkOFYQsm4Ax399sgYWXUxCWiWRklovZmqKeFqzyfDrGfNOcNLI78sFhw6LcxA-7b3xl3OFqig9JKw44buJ0WMMkS124G8ioI/s1600/Rabbits.jpg" height="246" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br /><br />Rabbit hunter in Australia<br /><br />
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Let a few rabbits escape in an area where they have no predators, and they will
take over. Back in the day, the old Austin airport runways were overrun with
rabbits. Ask the average Australian how he feels about rabbits, and you certainly
won’t hear any sympathy for the bunnies taking over that continent. Introduced
in 1859, they grew to such numbers that they caused the extinction of native plant
and animal species, and led to erosion and siltation of waterways. They
out-competed </span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">with livestock </span><span style="font-family: Verdana, sans-serif;">for graze, and just generally became such a pain in the
ass that they built the world's longest fence to try to contain the little peckerwoods. Rabbits still cost the Australian government $600 million annually, even today. </span><br />
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So the bunnypet bunch can bitch all they want to about restaurants serving
rabbit, and food writers writing about restaurants serving rabbit, but we all
know that if we don’t eat those tricky bunny bastards they will overpopulate
and leave us in an ecological wasteland. You don’t want to eat rabbit? Fine,
don’t eat any. You start telling me what I can eat, then we got a problem.
Personally, I loves me a plateful of bunny. Loves it.<br /><br />Mick Vann ©</span></div>
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<span style="font-family: Verdana, sans-serif;"> </span><o:p></o:p>Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com0tag:blogger.com,1999:blog-6322227683386214964.post-46783847165087002432015-03-24T09:58:00.000-07:002015-03-24T10:06:32.497-07:00Prickly Pear Cactus Points<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTeiGTgKGaBFkNn0Nceg2SvqmXDGZUsGahoXDNYWgSU4xKeOVRREdUJed74M8NByOdqnoB27687a_O-SuXQOODqnamUVx92kv0zRrqk57yc4BoiCIc6TnnEcDMwlMmmjsOkf_YtJacuE/s1600/Pricklypear7.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.1200008392334px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTeiGTgKGaBFkNn0Nceg2SvqmXDGZUsGahoXDNYWgSU4xKeOVRREdUJed74M8NByOdqnoB27687a_O-SuXQOODqnamUVx92kv0zRrqk57yc4BoiCIc6TnnEcDMwlMmmjsOkf_YtJacuE/s1600/Pricklypear7.jpg" height="242" width="320" /></a><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;">The resplendent winter coloration of Ranta Rita Opuntia </span><span style="font-size: 12pt;"><span style="font-family: Verdana, sans-serif;">(</span></span><span style="font-family: Verdana, sans-serif; font-size: small; line-height: normal;">O. gosseliniana var. santa-rita)<br />sold in the nursery trade as an ornamental<br /><br />Photo from fineartamerica.com</span><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Researchers
tell us that the prickly pear cactus was one of the earliest food crops, with
Mesoamericans cultivating <i>Opuntia
ficus-indica</i> more than 9,000 years ago. Today in South Africa, the Maghreb,
Sicily, and South, Central, and North America the cactus is being grown as a
food stuff, as cattle feed, and for the intensely colored, flavorful fruit,
known in Mexico as <i>tuna</i>. The Mexican
word for the prickly pear cactus, <i>nopales</i>,
is based on the ancient Nahuatl <i>nohpalli</i>.<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUz4cZ9-O8JMuIPbVYYfbQ708Fj5pyKYWESQKOIC6GA9JfhODEw_yGkOC34K3MOPmGaBOT8HIvymkP_R3gBzUKR5qfLFMdZ06UXtR8RiSozjqdeEYbJ_-DI8CaXlveM_J35viEAA0RM4/s1600/Prickly+pear+1.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.1200008392334px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUz4cZ9-O8JMuIPbVYYfbQ708Fj5pyKYWESQKOIC6GA9JfhODEw_yGkOC34K3MOPmGaBOT8HIvymkP_R3gBzUKR5qfLFMdZ06UXtR8RiSozjqdeEYbJ_-DI8CaXlveM_J35viEAA0RM4/s1600/Prickly+pear+1.jpg" height="179" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Prickly pear cactus are farmed around the world<br />Photo by renewableenergyworld.com<br /><br /><br />
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Nopales are strips or cubes cut from the pads of prickly pear cactus; 114 different
species grow in Mexico. They are sold as spineless, peeled pads in Hispanic
markets, and can be used raw or blanched (too much cooking and they get
mucilaginous, like slimy okra). Bottled or canned versions packed in brine are
available in Hispanic markets and some groceries. These should be rinsed in
warm and then cold water, and drained before use.<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUeD_gBCAS6VOvTymg_hSlaQpxiEC9DsAcWpCaFRX0L-fxuDU0YuR6YXahU95DwGicw9o67MJ0yITAlYDry2QlJM1189OiUWNLW0D2KDxQs7ssL4PNLd7FXZk7-nUanqrM4K6_eJWT5E/s1600/Pricklypear6.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.1200008392334px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUeD_gBCAS6VOvTymg_hSlaQpxiEC9DsAcWpCaFRX0L-fxuDU0YuR6YXahU95DwGicw9o67MJ0yITAlYDry2QlJM1189OiUWNLW0D2KDxQs7ssL4PNLd7FXZk7-nUanqrM4K6_eJWT5E/s1600/Pricklypear6.jpg" height="268" width="320" /></a><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Nopales, ready to blanch, at the mercado<br />Photo from gourmetsleuth.com<br /><br /><br />
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For fresh nopales, obtain tender young pads about 4 inches long and ⅛ inch
thick. Larger ones will be tough and have a papery skin that must be removed
before using. Remove all of the small spines on the pads with the blade of a
knife. It is easiest to hold the pads with folded-over newspaper or tongs to
prevent getting stuck by the thorns while processing. Cook briefly in boiling,
salted water until just starting to get tender but not slimy (see cooking
method, below). To prepare the fruit, lay a prickly pear on a cutting board and
cut almost in half lengthwise. Using a knife with a flexible blade, “filet” the
flesh from the skin as you rotate the blade around the interior surface of the
skin, much like you would a kiwi fruit. <br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4FzOmbYpCOlLLPmwbDN_tW2WHUf0WC1iKIf3-8oo2qFJ4REA-0ayHUrtewWPDPyTJAnGNdgIVSw5nvr0SQyEi-HxbXryB1b0PaGAOnt6jtXfO4-NinR6M1kmF3-_GLVAA1NgL_UorO0/s1600/Pricklypear+3.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.1200008392334px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4FzOmbYpCOlLLPmwbDN_tW2WHUf0WC1iKIf3-8oo2qFJ4REA-0ayHUrtewWPDPyTJAnGNdgIVSw5nvr0SQyEi-HxbXryB1b0PaGAOnt6jtXfO4-NinR6M1kmF3-_GLVAA1NgL_UorO0/s1600/Pricklypear+3.jpg" height="180" width="320" /></a><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Prickly pear fruit, or <i>tuna</i><br />
Photo from westernfarmpress.com<br /><br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbuQCm9d7Fpr7KEq_RoeyO9LL8TH7MBLnXleuKti1rIDtUJifXAc1OJjHv9HHQQ-bF_quw6MenL6yox9_N2o8uzqVU1v4Kau8T_TBOaHytqDHvCtuQLYlSTq9nPBa_Rgqv0ii_S2BD98/s1600/Pricklypear+4.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.1200008392334px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbuQCm9d7Fpr7KEq_RoeyO9LL8TH7MBLnXleuKti1rIDtUJifXAc1OJjHv9HHQQ-bF_quw6MenL6yox9_N2o8uzqVU1v4Kau8T_TBOaHytqDHvCtuQLYlSTq9nPBa_Rgqv0ii_S2BD98/s1600/Pricklypear+4.jpg" height="213" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />Ripe <i>tuna</i><br />Photo from edibleplantproject.org<br /><br /><br />
You can easily grow prickly pear cactus in your yard, and many ranchers in
Texas consider the plant an invasive pest, but they provide a valuable habitat
for many critters (including snakes, so use caution when harvesting). In times
of extreme drought, ranchers burn the thorns off with propane torches as graze
for their livestock. To grow your own, they require only good drainage and
adequate sun. Nurseries sell desirable spineless and ornamental varieties, and
varieties will soon hit the market that have been bred for larger, sweeter
fruit. To grow the common local species you can just cut off a pad from a
plant, let the cut surface scab over for a few days, and insert it into the
ground. It will grow with a vengeance.<br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lE9lFaO_DD8tPFsZ1IPV6tnMcy6IhHXkZ4-hEG2PBPONyMHg5aiqMnWVTQkQ84mNg9xmAtot8Zghc1zWJ33Pd0NY79DyhP_S9_8Y058odlp9rfY3WM6TxPe8L-wt7eb2v1MXi-GU9LM/s1600/Pricklypear+2.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.1200008392334px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lE9lFaO_DD8tPFsZ1IPV6tnMcy6IhHXkZ4-hEG2PBPONyMHg5aiqMnWVTQkQ84mNg9xmAtot8Zghc1zWJ33Pd0NY79DyhP_S9_8Y058odlp9rfY3WM6TxPe8L-wt7eb2v1MXi-GU9LM/s1600/Pricklypear+2.jpg" height="197" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Different types of Opuntia fruit<br />Photo from modernfarmer.com<br /><br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Q0kTXrvQAGMftg7tp4l3ArlCHd3oXNU_9HA_McT9ytZ8JCCawWhszqHurChrhbn4ytjzrAWM9rYPYfZZbq5paodfc7CGCmpEqzZlSAdqiGEwEdsonig3vKh9kGXMIEAmHUOX8a1YRUc/s1600/Pricklypear+5.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 17.1200008392334px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Q0kTXrvQAGMftg7tp4l3ArlCHd3oXNU_9HA_McT9ytZ8JCCawWhszqHurChrhbn4ytjzrAWM9rYPYfZZbq5paodfc7CGCmpEqzZlSAdqiGEwEdsonig3vKh9kGXMIEAmHUOX8a1YRUc/s1600/Pricklypear+5.jpg" height="204" width="320" /></a><br />
<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br /><br />Typical ripe fruit interior<br />Photo from edibleplantproject.org<br /><br /><br />
<br />
The flesh of the pads is used in salads, in pico de gallo and salsas, with
scrambled eggs, in tacos, with meats, and in other dishes. The fruit has a
texture similar to watermelon, kiwi, or dragonfruit, and the sweet, tart flesh
can be used in a similar fashion, or juiced and added to drinks (local soda
company Maine Root makes a prickly pear fruit soda called “Pink Drink”). Prickly
pear fruit also makes a spectacular sorbet. Health freaks will appreciate very
high levels of Vitamin C, antioxidants, and fiber, and studies suggest nopales
could help with diabetes and hangovers.<br /><br /><br />
<br />
<b>Huevos Revueltos con Nopales · Scrambled
Eggs with Cactus Strips<br />
<br />
</b>Serves 1<br />
<br />
The Northern states of Mexico are especially fond of nopales. The blanched or
grilled pads are fantastic mixed with scrambled eggs, and then eaten as a breakfast
platter, with beans, chile-dusted and browned diced potato, and tortillas, or
you can just place the filling inside a hot flour tortilla for a classic Austex
breakfast taco.<o:p></o:p></span></span></div>
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1 Tablespoon lard, bacon fat, duck or chicken fat, or butter<br />
1 large or 2 small scallions, trimmed and sliced<br />
1 large serrano chile, stemmed and julienned (seeds and ribs removed for less
heat)<br />
⅔ cup prepared nopales (see preparation method, below)<br />
2 large eggs, scrambled<br />
½ teaspoon salt<br />
¼ teaspoon cracked black pepper<br />
3 Tablespoons grated Chihuahua or Monterey jack cheese, for garnish<br />
Salsa of your choice, as a topping<br />
<br />
In a seasoned or nonstick skillet over medium heat, add the lard. When
shimmering, add the scallion and chile and sauté for 3 minutes. Add the nopales
and sauté 2 minutes. Add the eggs, salt, and pepper, and using a heat resistant
rubber spatula, scrape the eggs from the outside-in, just until the eggs are
fluffy and set, but still moist. Place on a plate and garnish with the grated
cheese, and top with your favorite salsa.<br /><br /><br /></span></span><span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 12pt; line-height: 107%;">Ensalada de Nopales · Cactus Paddle Salad</span></b><span style="font-size: 12pt; line-height: 107%;"><br />
<br />
Serves 4<br />
<br />
Nopales make an excellent salad ingredient, and fresh shrimp, poached lightly in
a chile-garlic broth, are excellent added to this salad.<br />
<br />
1 ¼ pounds of blanched nopal strips<br />
3 plum tomatoes, stemmed and diced<br />
½ cup diced red onion<br />
3 cloves garlic, finely minced<br />
2 to 3 serrano chiles, stemmed and finely minced (seeds and ribs can be removed
for less heat)<br />
½ teaspoon dried Mexican oregano, crumbled <br />
¼ cup cilantro leaves and tender stems, coarsely chopped<br />
1 ½ Tablespoons lime juice<br />
3 Tablespoons olive oil<br />
Salt and black pepper, to taste<br />
1 avocado, pitted and diced, for garnish<br />
½ cup grated cotija or romano cheese, for garnish<br />
Totopos (tostadas), for service<br />
<br />
In a large mixing bowl combine the cactus strips, tomato, onion, garlic,
chiles, oregano, cilantro, lime juice, olive oil, 1 teaspoon of salt, and mix
well. Taste for seasonings for salt and pepper and add to taste. Evenly divide
the salad among 4 salad bowls, garnish with diced avocado and grated cheese,
and serve immediately with fresh totopos. </span></span><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif;"><br />
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Note<br />
To prepare nopales: You can buy them brined in jars (which need to be
thoroughly rinsed), but they are much better fresh. Look for prepped (thorns
removed), firm paddles in the produce section of gourmet, specialty, or
Hispanic markets. If you harvest and prepare them yourself, using tongs or
gloves, take a paring knife and excise each group of thorns by slicing just
under the surface. When both sides are cleaned of thorns, remove the outside
edge, and cut into ¼ inch strips. <br />
To blanch nopales:<br />
1 ½ Tablespoons salt<br />
Pinch of baking soda<br />
1 clove garlic, smashed<br />
1 ¼ pounds of nopal strips<br />
In 4 quarts of boiling water over high heat, add the salt, baking soda, and
garlic, stir well, and then add the cactus strips. Skim off any foam that rises
to the surface, and cook until just starting to get tender, but not limp (about
8 to 12 minutes, depending on freshness). Pour into a colander and rinse
thoroughly with cold water to stop the cooking process and rinse off any slime.
Drain well and reserve. <br /><br />
Alternatively, prepare the pads as before and grill both sides over a burner or
coals until the pad starts charring, turning yellowish, and starts to get
tender. </span></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12pt; line-height: 107%;">Cooked
this way, they are called </span><i style="font-size: 12pt; line-height: 107%;">nopales asados</i><span style="font-size: 12pt; line-height: 107%;">. </span></span><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 107%;">In case you weren’t paying attention and got pierced with tiny thorns,
take a piece of duct tape and lightly drag it across the skin, or put a dab of
Elmer’s Glue on the thorns. When the glue dries, peel it and the thorns from
your skin.<br /><br />Mick Vann ©</span></div>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-69179416488267807472015-03-13T09:00:00.000-07:002015-03-13T09:04:42.794-07:00Pambazo at the Happy Fruit!<div class="WordSection1">
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<span style="font-family: Verdana, sans-serif;">Chorizo and potato pambazo at Fruta Feliz<br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Earlier this week an old pal of mine was in town from L.A.,
and we zipped over to Fruta Feliz to grab lunch. I like FF because they have fresh,
authentic, handmade food, the prices are right, and it’s only a few minutes from
Campus. They have every variation of Mexican fruit dish imaginable, and I enjoyed
an especially delectable, tall, frosty, and refreshing agua fresca made with fresh
pineapple and mango. Homeboy ordered tacos of chivo, picadillo (made with
minced meat and not ground beef; their ground beef taco is called a “crispi”),
and chicharrón on their handmade corn tortillas. All excellent, by the way. I
went for delicioso tacos of chivo (luscious shredded goat), and picadillo, both
topped with the requisite onion and cilantro. They had three dynamic and tasty salsas
that day: a fiery red chile with a bit of chile de arbóI, the standard taquería green
with avocado, and a very piquant jalapeño-serrano fresh green chile sauce that sizzled the hair right off of my tongue. <br /><br /><br /><br /> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWHqMHbnTlzSjiQO7ycydT-F5yynJSaliUWa8h8azaw21mX4G5_uPlO69JWrDv667hW7T8Gv7pDzZjOcmGnLjHB8qJSf4q6j7ctjCvBNUNJsucg6yFFN9HkscG1YyXqrm1azB18Hh_Ys/s1600/IMG_3225.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWHqMHbnTlzSjiQO7ycydT-F5yynJSaliUWa8h8azaw21mX4G5_uPlO69JWrDv667hW7T8Gv7pDzZjOcmGnLjHB8qJSf4q6j7ctjCvBNUNJsucg6yFFN9HkscG1YyXqrm1azB18Hh_Ys/s1600/IMG_3225.JPG" height="320" width="240" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br /><br />Homeboy's tacos<br /><br />
<br />
I also ordered a pambazo, a less well-known sandwich here in The City with the
Violet Crown, but one that is a big favorite all across Mexico. The happy fruit
taquería makes a nice version, using a bun with exceptional flavor and softness,
to go with that crispy, guajillo chile-anointed crust. They offer several filling
variations, and I chose the classic potato and chorizo, which was delightfully delish. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIASFbCGh8_8AktDMvGB5nTojstv_ir-cV4_ls1l6ednN8OEBXPIInzL6p7oQkCp6EEw4-TS4FT396cyuTTSeFiAsbl2V1k3of75Q4PNBAicehRlQ-DDIohhnNuek8-oNU9inLcYTcuq0/s1600/IMG_3224.JPG" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIASFbCGh8_8AktDMvGB5nTojstv_ir-cV4_ls1l6ednN8OEBXPIInzL6p7oQkCp6EEw4-TS4FT396cyuTTSeFiAsbl2V1k3of75Q4PNBAicehRlQ-DDIohhnNuek8-oNU9inLcYTcuq0/s1600/IMG_3224.JPG" height="240" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br /><br />Picadillo left, and chivo (goat) right<br /><br /><br />This is a fantastic
sandwich that more folks need to know about, so I’ve included a recipe from my
upcoming eBook, <br />
<b>MIXED MEX: OLDMEX, TEXMEX, NEWMEX</b><br />
<b>Favorite Dishes from Regional Mexico,
Texas and the Border, and New Mexico</b><o:p></o:p></span></div>
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<b>Pambazos · Guajillo Salsa-Dipped Potato
and Chorizo Sandwiches</b><br />
<br />
A<i> pambazo</i> (also spelled <i>panbaso</i>,<i> pambazo</i>, and even <i>banbaso</i>)
is a type of torta. It’s too big and hearty to be an antojito, although on
occasion, slider-sized versions of pambazos, called <i>pambacitos</i>, are made for use as appetizers at parties. The name
comes from <i>pan bajo</i>, or “low-class
bread”, a reference to a bread made from the lowest grade of wheat flour during
the days of Spanish occupation (the Spaniards in New Spain were exceedingly class-conscious).
It began as a meal for the commoner and the laborer, made from the dregs of the
mill. <br />
<br />
The bun itself is also known as pambazo, and is a hamburger bun-sized soft roll
shaped like a football (an American football). They are typically made by the
local bakeries, or panaderías, and the bakery will usually offer warm pambazos
to sell as well. The sandwich has some regional variations but they are minor.
In some regions the bottom half gets a schmear of refried beans topped with
longaniza or chorizo sausage and extra sauce instead of just crema fresca and
the potato-chorizo filling. In Veracruz it typically gets a filling of black
beans, queso fresco, tomato, pickled jalapeño, and chipotle powder. <br />
<br />
The pambazo dominates in the center of the country (especially Veracruz,
Puebla, Michoacán, and D.F.) but you can find them north to south. It is
typically made with a doughy pambazo roll that is dipped in guajillo chile
sauce and then fried on a flattop griddle in some lard to seal in the chile
flavor on the outside, until the exterior gets crunchy while the interior
remains moist and soft. Think of it as a lard-griddled French-dip. Some cooks
stuff it before it gets fried, so that the cheese gets completely melted, and
some stuff it after the frying, but the typical filling is chunky potato and
chorizo, topped with shredded white cheese (queso fresco, panela, quesillo,
Oaxaca, asadero, etc.). Some cooks add an extra bit of sauce to the potato
mixture, to punch up the flavor. Some vendors try to economize by adding extra
crema in place of the cheese, but the sandwich really needs the richness of the
cheese to go with the potatoes. Add some
onion slices, shredded lettuce or cabbage, and a bit of salsa, and you have an
appetite-filling behemoth.<br />
<br />
The pambazo is eaten any time of the day, and it is sold by street and market
vendors, by some taquerías, and by torterías, or sandwich shops. This sandwich
really needs to be eaten hot, so if it is sold <i>para llevar</i>, or “to-go”, they’ll wrap it in foil to keep it warm. Since
it is messy because of the chile sauce on the exterior, it really needs to be
wrapped in foil so that you have a way to keep your hands clean while eating
it. <br />
<br />
Guajillo Chile Sauce Makes
about 2 ½ cups<br />
15 dried guajillo chiles, stemmed and seeded<br />
3 dried chipotle chiles, stemmed and seeded<br />
2 plum tomatoes<br />
½ medium white onion, cut horizontally<br />
3 large cloves garlic<br />
2 cups chicken stock<br />
½ teaspoon comino<br />
<br />
Potato and Chorizo Filling Fills
8 pambazos<br />
1 pound red-skinned or Yukon Gold potatoes, peeled and diced ½-inch<br />
Hot water to cover by 1-inch<br />
¾ teaspoon salt<br />
1 pound Mexican chorizo, homemade if possible (casings removed if necessary)<br />
1 small white onion, chopped<br />
4 cloves garlic, minced<br />
1 tablespoon minced fresh serrano chile, or 2 to 3 minced chipotles en adobo<br />
Pinch crumbled dried Mexican oregano (optional) <br />
About 2 teaspoons lard, bacon fat, or vegetable oil, if necessary <br />
<br />
Assembly<br />
¾ cup crema fresca<br />
1 ½ cups shredded queso blanco (quesillo, Oaxaca, panela, queso fresco, etc.)<br />
½ cup thinly sliced white onion<br />
2 cups thinly shredded young green cabbage or romaine lettuce<br />
Aluminum foil, to wrap the bottom half of the sandwich<br />
Fire-roasted avocado and tomatillo salsa verde, for service<br />
<br />
1. For the guajillo chile sauce, heat a comal or skillet over medium heat and
briefly dry-toast the chiles until they are fragrant; do not scorch. Place the
chiles in a small pan with the chicken stock, bring just to a boil, turn off
the heat and cover, and let sit until softened, about 15 to 20 minutes. Roast
the tomatoes, onion, and garlic on the comal or dry skillet until softened and
lightly charred. Add the soaked chiles and chicken stock, tomatoes, onion,
garlic, and comino to a blender and puree. Place a sieve over a large bowl and
pour the sauce through the sieve, forcing as much of the pulp through as
possible, while excluding any seeds. Reserve for dipping the pambazo buns. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2. For the potato and chorizo filling, bring potatoes,
water, and salt to a boil, reduce heat to medium, and cook potatoes until just
starting to get tender, about 5 minutes. Drain in a colander and reserve.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">3. Put the chorizo in a large, heavy skillet over
medium-high heat. Cook, stirring and breaking up the chorizo, until completely
cooked and lightly browned, about 12 minutes. Add the onions, garlic, chile,
and oregano (if using), along with lard if chorizo hasn't rendered enough fat.
Cook while stirring and scraping until the onions are translucent and soft,
about 6 minutes.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">4. Add the potatoes and cook until the potatoes are hot and
have absorbed some chorizo fat and other flavors, about 8 minutes. Season with
salt and pepper to taste. Reserve hot for filling pambazos or tacos.<br />
<br />
5. To prepare and assemble the pambazo buns, heat 2 to 3 tablespoons of lard or
vegetable oil over medium heat in a large skillet. Using a hand placed inside a
disposable plastic glove or plastic bag, submerge the pambazo bun under the
sauce for about 8 to 10 seconds. Remove and drip dry for a few seconds, and
place bottom-side down in the skillet. Cook the bun until starting to brown,
while pressing down with a spatula, and then turn over, repeating on the other
side. Tilt the buns upright, so that they lean against each other, and cook
each side until browned. You should be able to cook 3 to 4 buns simultaneously.
Remove to paper towels to drain, and repeat with the remaining buns, until all
are dipped and fried. <br />
<br />
6. For assembly, slice the sauced and fried buns about 2/3rds of the way through,
horizontally. Spread 1 ½ tablespoons of the crema fresca on the bottom bun and
top with evenly divided amounts of the potato and chorizo filling. Spoon about
1 tablespoon of the remaining sauce over the filling, and top with 3
tablespoons of the shredded cheese. Add
a few slices of fresh onion and ¼ cup of the shredded cabbage or lettuce, and
then wrap the bottom half of the torta in aluminum foil. I prefer the
tomatillo-avocado green sauce on the side for service, but a chipotle salsa, or
a fire-roasted red salsa works fine also. Serve immediately. <br />
<br />
Note<br />
For the buns, bolillos, teleras, hamburger buns, or Kaiser rolls can be
substituted, but they are not nearly as good as a torta made with the genuine
pambazo bun. The best way to dip the bun in the chile sauce is to use your
hand, covered with a disposable kitchen glove or plastic bag. <br />
<br />
For the guajillo chile sauce, you can use any dried chiles you like, but
guajillo chiles are the standard. I like to add several chipotles to amp-up the
heat level just a bit and add a bit of complex smokiness. Ancho, pasilla, pulla,
cascabel, and mulatto chiles can be substituted for the guajillos, or used in
combination with the guajillos. </span><span style="font-family: Verdana, sans-serif;">If you are extremely lazy, or pressed for time, a canned or bottled red chile enchilada sauce can be used instead of the guajillo sauce.</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: center;">For the potatoes, you may prefer to omit the fresh chile and substitute 2 or 3
minced chipotles en adobo, or powdered jalapeño or chipotle chile instead. For
even richer flavor, omit the salt and boil the potatoes in chicken stock (which
can be saved for soup stocks).<br /><br />Mick Vann ©<br /><br /><br />My previous Chronicle review:<br />http://www.austinchronicle.com/food/2011-12-02/la-fruta-feliz/<br /><br /><br />La Fruta Feliz<br />3124 Manor Rd.; 512-473-0037<br /></span><br />
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1tag:blogger.com,1999:blog-6322227683386214964.post-81894868338318614852015-03-12T09:47:00.000-07:002015-03-12T09:47:05.546-07:00Overboard at the Deckhand Oyster Bar<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">The Deckhand Oyster Bar<br />
500 Parker Dr., Round Rock<br />
(512) 368-3379<br />
<a href="http://deckhandoysterbar.com/">http://deckhandoysterbar.com/</a><br /><br /><br /><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">So last (rainy, wet) weekend I somehow became intrigued by
The Deckhand, a seafood shack and oyster bar in Round Rock that has Northern
Thai owners. They have a few Thai items on the menu, so I thought that R and I
might go and sample a few things for late lunch-early dinner on Saturday
afternoon. We were leaning towards a Thai place in Georgetown, but they didn’t
open until 5pm and we were both starving, so the choice was made. The Deckhand
is technically on Parker, south of TX 45 and just west of IH 35, but when they
put in TX 45, it chopped off Parker. So, to get there, you take the La Frontera
exit off of the westbound TX 45 or frontage and do the turnaround lane to go
back heading east; Parker will be the first big street on the right. You enter the
restaurant into a long U-shaped bar filled with neighborhood beer types and a
flat screen with a round ball game in progress, and the dining room is a little
farther down. Both the bar and the dining room were pretty full when we were
there, and the crowd was diverse, from blue collars to techies to a few
starched collar types. Oddly, there was an abundance of feral kids. And the
tables are all placed way too close together for the bulk of the Deckhand’s
generously proportioned customers. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-7Z7JSAx9myFTMuIgDSH4Fn-Da0eGlnelpuDU6PfAnbnCxwXDl_I8SVQfGXtqHVlywFH_vNGTQZ41euasW1RiqGO1oNb6lR5q4lBcoR2GQQp84ZqTb5O1ls2WtLK8CUIQePDEeZd_dk/s1600/IMG_3219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-7Z7JSAx9myFTMuIgDSH4Fn-Da0eGlnelpuDU6PfAnbnCxwXDl_I8SVQfGXtqHVlywFH_vNGTQZ41euasW1RiqGO1oNb6lR5q4lBcoR2GQQp84ZqTb5O1ls2WtLK8CUIQePDEeZd_dk/s1600/IMG_3219.JPG" height="240" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br />Spring rolls<br /><br />
<br />
We started with an order of Shrimp Spring Rolls ($4.99), which presented us
with two fat rolls filled with rice vermicelli, lettuce, carrots, cilantro, red
cabbage, mint, basil, and split shrimp, all wrapped in rice paper, and served
with a rich, Thai peanut sauce. Recommended and tasty. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUGhdMlovz6LkzQJR-eXE8TuPukrBTvbPNpGOd11pB-IsUWcsg7Pmls1BihfcJiCqB4KnguReq9gQOmHK2Ucv2DOdIn8I8Kyw1ZW9mN1V-MBPdo1ZH4A7Xi9VzenZMwKuJc8iawZvAq8/s1600/IMG_3216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUGhdMlovz6LkzQJR-eXE8TuPukrBTvbPNpGOd11pB-IsUWcsg7Pmls1BihfcJiCqB4KnguReq9gQOmHK2Ucv2DOdIn8I8Kyw1ZW9mN1V-MBPdo1ZH4A7Xi9VzenZMwKuJc8iawZvAq8/s1600/IMG_3216.JPG" height="240" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br /><br />Calamari strips?...and rémoulade?<br /><br />
<br />
We ordered calamari strips with Cajun rémoulade ($6.99) and got a basket of
what looked like cheese sticks, but were actually panko-battered logs of what
came from either a very large squid body that had been cut into perfectly
proportioned strips, or more likely cuttlefish. I was never completely sure that
it wasn’t a processed product that had been shredded, compressed, and extruded.
It was too uniform in size and batter to not send up frozen food warning flags.
I have no idea if this is a Sysco/LaBatt/US Foods frozen heat-and-eat item or
not. It was not what I had expected, but at least it wasn’t little tough rings
with the consistency of rubber bands, and after all, it did taste vaguely squid-like.
I’m certain it was not hog bung, the new faux squid, so we have that to be
thankful for. The Cajun rémoulade tasted a lot more like chipotle mayonnaise
than any Cajun rémoulade I’m familiar with. So as popular as the dish seemed to
be at tables around us, it was not a hit with us.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMftMOllFJAx_u44APzqeCeEPlq4uyEklf_w689E_H9j-ujT1tvZ-Dz3LsBR4Ptp_SAGOmyoFq-8yj3UfXZR9piUTKfOcBJdcAH7lhpOIGpi43QVUSzRVzwHygAgN56NXbsuHkAXLZ684/s1600/IMG_3221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMftMOllFJAx_u44APzqeCeEPlq4uyEklf_w689E_H9j-ujT1tvZ-Dz3LsBR4Ptp_SAGOmyoFq-8yj3UfXZR9piUTKfOcBJdcAH7lhpOIGpi43QVUSzRVzwHygAgN56NXbsuHkAXLZ684/s1600/IMG_3221.JPG" height="240" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br /><br />Moo ping<br /><br />
<br />
Moo Ping ($7.99, and listed as Grilled Boar [which it clearly was not]) was
plump skewers of tender pork with a coconut milk marinade. All of the moo ping
I’ve had before in Thailand was dark and funky (and addictive as hell), and
served with a seriously assertive <i>jaew</i>
sauce of fish sauce (and maybe a touch of <i>pla
ra</i> or <i>nam pu</i>), lots of shallot or
garlic and chile, cilantro, palm sugar, and tamarind. The delicious sticks sold
by the moo ping vendor that hangs around the Thai Telephone Building, just east
of Siam Square in Bangkok, is a classic example of what moo ping should aspire
towards. The Deckhand sauce was basically an herb paste, and not very assertive.
<i>Pla ra</i> is a funky fish paste made
from fermented fresh water fish and salt, while <i>nam pu</i> is a fermented salted paste made from freshwater crabs. Both
instantly identify an Isaan dish at first taste. Moo ping dipping sauce should
definitely have a degree of intense, umami-laden funkiness. If this was indeed
wild boar, it was the most tender, un-gamey boar that I have ever eaten. The
dish was okay, but lacked the northern Thai Isaan funk that I was hoping for.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRZktrFSjDDE-R86gVz2-pve8N-2GpurBqh-Yi8exH6HkvDSNluS0r5D_IeCn8oYeJJ60RsOL8P4Qhm7dWTbYSzL-ZyWhj3krg6Puly926KuBhW0DSblqJwk1XaZ66qIBUBlGgHSuY80/s1600/IMG_3218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRZktrFSjDDE-R86gVz2-pve8N-2GpurBqh-Yi8exH6HkvDSNluS0r5D_IeCn8oYeJJ60RsOL8P4Qhm7dWTbYSzL-ZyWhj3krg6Puly926KuBhW0DSblqJwk1XaZ66qIBUBlGgHSuY80/s1600/IMG_3218.JPG" height="240" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br /><br />Seafood papaya salad<br /><br />
<br />
R ordered the Papaya Seafood Salad ($12.99) which did have a modicum of Isaan funk
to it, and I did extract some dark crab legs which could have been from some <i>nam pu</i> that was not pounded-up in the
mortar. Hard to say. The dressing was actually very authentic tasting and
probably a little spicier than the requested “8 out of 20 total”. The dish was
a little shy on the seafood side for the price, but all in all, not a huge
disappointment. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UoSgFcRXMG-jUkoiU8oosBIEFrpjKB50yhzzqKK-qxXBbwHwUm-RB2H-5a2c5MOadIQ5W2CGkYM-KP7v2xqFkxCmtqzdQFE1qlUcBD0NXdtjJb89ncgCtgtAEP-CWo2akhuGBUA3b80/s1600/IMG_3217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UoSgFcRXMG-jUkoiU8oosBIEFrpjKB50yhzzqKK-qxXBbwHwUm-RB2H-5a2c5MOadIQ5W2CGkYM-KP7v2xqFkxCmtqzdQFE1qlUcBD0NXdtjJb89ncgCtgtAEP-CWo2akhuGBUA3b80/s1600/IMG_3217.JPG" height="240" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br /><br />Gumbo<br /><br />
<br />
I had a bowl of their Seafood Gumbo ($5.99) that was passable. The seafood was
diced fish and small cocktail shrimp, the vegetables were the requisite Holy
Trinity, there was a dollop of white rice in the middle, and the herbs were
right, but it needed some heat and some dark and nasty roux to really submerge
the taste into the swampy depths of a true Cajun Creole flavor palate. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBOlGEIm6aKoVkQFjte31BMRUyPp07Ij6OW8AzRAmyX5KxxtWMIr7ev_opdfp9regsg7Tg-rCArutx2q1Vfe8QFvpOp_qLIfuGCYqkfR0_X_4opMPMqZrFJUfpXFcj1REg7K4TJ4KfoY/s1600/IMG_3220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBOlGEIm6aKoVkQFjte31BMRUyPp07Ij6OW8AzRAmyX5KxxtWMIr7ev_opdfp9regsg7Tg-rCArutx2q1Vfe8QFvpOp_qLIfuGCYqkfR0_X_4opMPMqZrFJUfpXFcj1REg7K4TJ4KfoY/s1600/IMG_3220.JPG" height="240" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br /><br />Seafood noodle soup<br /><br /><br />I also ordered a bowl of their Deckhand Seafood Noodle Soup ($9.99) which was
billed as rice noodles in a Thai tom yum talay broth, “with rice noodles with
shrimp, fish, calamari, fish-ball, yellow onion, bean sprouts, mushroom,
cilantro, tomato, green onion in Thai herb lemongrass (tom-yum broth)”. It was
huge and contained the promised seafood and noodles, but the broth was a pale
imitation of a true tom yum broth. It had little spiciness, and lacked the
fragrant kiss of Thai lime leaf and lemongrass. As a bowl of seafood broth with
noodles it succeeds, but as tom yum talay, it fails.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9LDKbNhqJvRXFt1WxnS8rospjnvdmKNiFykoG21BSqY1tlz6Dwe6GSLoODPsO5ngWVdnwxV898qIhxupnISfAj8qJiD-w4Ycz3Hn3jrOoa74YjF5dVeQwMoStMvh04vVrOUmxCyDJdQ/s1600/IMG_3222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9LDKbNhqJvRXFt1WxnS8rospjnvdmKNiFykoG21BSqY1tlz6Dwe6GSLoODPsO5ngWVdnwxV898qIhxupnISfAj8qJiD-w4Ycz3Hn3jrOoa74YjF5dVeQwMoStMvh04vVrOUmxCyDJdQ/s1600/IMG_3222.JPG" height="240" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br /><br />Catfish...note bizarre hushpuppy imitation objects, left<br /><br />
<br />
I also tried a one fillet plate of fried catfish ($8.99, for three fillets),
which came with thin, uninspired frozen fries, and small, bizarre spheres of
hushpuppies that had been cut in half before frying. Tiny little things they
were, and once again, shaped too consistently to not be a frozen product which had
been lopped in half. The catfish tasted fresh, but the cornmeal batter was too
thick for my liking.<br />
<br />
During the course of the meal we had four different servers, all of whom did an
adequate job, but it was a little strange to see a busy restaurant floor that discombobulated.
Maybe our table sat in between two sections and they couldn’t decide who got
us. Who knows why we were waited on by committee. For a final assessment, I’d
call it adequate although uninspired seafood served in large portions, at
prices that fall just below the level that could cause alarm. For
the residents of the vast apartment and condo land surrounding The Deckhand, it
works just fine. For me, not so much.<br />
<br />
Mick Vann ©</span>
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Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com4tag:blogger.com,1999:blog-6322227683386214964.post-7651762997424205212015-03-09T08:23:00.003-07:002015-03-09T08:24:33.740-07:00Mapo Doufu Attack!<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVUa4I1Oqk5dijfZkAZ18CDWpMB6MjQU0Ketu9ctF5XT1nTOuKli5Lty3r6YyPQIYE3JR7-gHgURfG2y1A8QKQJjM9_mf2t6mh3Gunb4yolh49iYK_qG1803yS0ShYvT6-RC4hI7srng/s1600/IMG_3211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVUa4I1Oqk5dijfZkAZ18CDWpMB6MjQU0Ketu9ctF5XT1nTOuKli5Lty3r6YyPQIYE3JR7-gHgURfG2y1A8QKQJjM9_mf2t6mh3Gunb4yolh49iYK_qG1803yS0ShYvT6-RC4hI7srng/s1600/IMG_3211.JPG" height="240" width="320" /></a></div>
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<br />
<span style="font-family: Verdana, sans-serif;">Potstickers </span><br />
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<br />
Art and I dropped by Sichuan River for a quick lunch on a cold, rainy Saturday.
It was my idea, because I was jonesing big-time for a steaming bowl of mapo doufu
(Sichuan style spicy bean curd with minced pork), which, to me, is the ultimate
comfort dish for a miserable weather day, and the true, no bullshit test of a
Chinese restaurant’s skill level. I remembered that they had a good version,
and Sichuan River is light years closer to our South Austin haunts than A+A
Sichuan Garden way up on 183. Although the two restaurants feature different
menus, they have a common provenance.<br /><br /><br />
<br />
Mapo doufu at most restaurants is a poorly conceived imitation of the real
dish, so I have to be really careful where I order it, or I’ll receive the
bland dreck that I expect. It is a lot like hot and sour soup. Back in the day,
when most American Chinese restaurants featured egg drop and won ton soup, if
you found hot and sour soup on a menu, you could bank on it being a dish that
would be cooked to order. Not that many Americans knew what hot and sour soup
was, and when you found it on a menu, you could expect a large bowl of freshly
made soup, with a rich, porky stock loaded with golden needles, cloud ear
fungus, shredded pork, bamboo shoots, garlic, ginger, scallions, black vinegar,
Sichuan preserved hot bean paste and fermented chile paste, tofu, and velvety
egg drop. On top you could expect a
puddle of aromatic sesame oil and minced scallion. It was rich and complex,
spicy and sour. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHR1P3lnZt3kNX5YQ9OWMaXLBC-U3Wp0Uj8YI-YMcFQNI9kSt9DE8zMvhr-Jt6EdIRve2rdNKGfv5E0RjBzQZXjxGE3XGDiJPbV0pefLW-hUEh4CXqFeZVoEqUCIJ2z1yVlK7lTUlXwhU/s1600/IMG_3212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHR1P3lnZt3kNX5YQ9OWMaXLBC-U3Wp0Uj8YI-YMcFQNI9kSt9DE8zMvhr-Jt6EdIRve2rdNKGfv5E0RjBzQZXjxGE3XGDiJPbV0pefLW-hUEh4CXqFeZVoEqUCIJ2z1yVlK7lTUlXwhU/s1600/IMG_3212.JPG" height="240" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br /><br />Potstickers!<br /><br /><br />
<br />
Let the average American learn about it and start asking for it, and the dish
immediately gets dumbed down. Make it one of three varieties of free soup added
to the lunch special, and the soup gets dumbed down even further, ending up a
vapid broth made with soy sauce, with a few bamboo shoots and egg drop, and a
dash of black pepper and vinegar. It really is criminal the way that one of my
favorite soups has been degraded over time, and inconceivable that it is now
one of the most difficult Chinese soups to find properly made at a restaurant. Much
like mapo doufu, it has been subjugated by the mediocrity of the average
American palate. I had hoped that Sichuan River’s version of hot and sour soup
would relive the old-school glory of what the soup was meant to be, but their
version was only slightly better than the competition’s. Same with A+A, Asia Café,
and Sichuan House; they all have substandard versions of hot and sour soup, and
contribute to it being a throwaway dish now, which is a real pity.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxuTsocUKbIcv2XH5EO8WZQFrtIqL4s4HmhMWY_pUEmL7TENgf4vI241JFr5TLLnGLt_-z0D5pyCQClv1xotZ0SsddujMeJ3KFKQDJRojP_ySoTkv6G1AXsf1vF_-sMeNoD3gv6HPIPY/s1600/IMG_3213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxuTsocUKbIcv2XH5EO8WZQFrtIqL4s4HmhMWY_pUEmL7TENgf4vI241JFr5TLLnGLt_-z0D5pyCQClv1xotZ0SsddujMeJ3KFKQDJRojP_ySoTkv6G1AXsf1vF_-sMeNoD3gv6HPIPY/s1600/IMG_3213.JPG" height="240" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br />Mapo Doufu<br /><br /><br />
<br />
Moving on, our pan fried dumplings were exceptionally good, with slightly chewy
and nicely browned handmade wrappers encasing a rich, well-seasoned pork
filling, accompanied by a nicely balanced soy-ginger dipping sauce. Their
version of hot chile oil with mala (Sichuan peppercorns) is delicious, so no
complaints at all in the dumpling department. We opted for a big steaming bowl
of their mapo doufu, requested “spicy”, and what appeared was a cauldron of all
that the dish should be. Thickened rich pork stock reinforced the spicy sauce,
with ample amounts of minced pork, fermented black beans, and lots of
umami-rich, fermented Sichuan chile bean paste. It is a paste made from fresh
“two golden strips” chiles (<i>erjin tiao</i>) and fava beans (not soy beans,
as many believe) which is then aged and fermented. The best and most famous
paste is made in a town on the outskirts of Chengdu named Pixian. The fresher
the sauce is, the redder the color will be. Paste which is aged and fermented
the most will acquire a purplish hue. Generally the sauce is aged between 3 and
5 years. The sauce goes by the name Sichuan chili bean sauce, chili bean paste, <i>toban
djan</i>, and <i>toban jhan</i>, and is available in cans, bottles,
ceramic jugs, and plastic pouches. Good brands are Chuan Lao and Sichuan Dan
Dan but they can be hard to locate. Lee Kum Kee or the brand that comes in the
6 ounce blue can are acceptable if that is all you can locate, but they lack
the fermented funkiness and the heat of the real deal bean paste. Overall, I
would rate Sichuan River’s version just slightly less than the superior version
produced at A+A Sichuan, which is very high praise indeed. It is deliciously
done at the River.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-tdlo7zOIe4eAQNYp256YVCnY160gJn3APBJQmM85n9luWrnhZCWrkoX815ZObgpoVlNfR-R2ctxAHpsv141gqizIOpeG3IN6cTpZgNDPMZNuzQbgEZhbyUd9ituwFMo7uXjWZjnnP0/s1600/IMG_3215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-tdlo7zOIe4eAQNYp256YVCnY160gJn3APBJQmM85n9luWrnhZCWrkoX815ZObgpoVlNfR-R2ctxAHpsv141gqizIOpeG3IN6cTpZgNDPMZNuzQbgEZhbyUd9ituwFMo7uXjWZjnnP0/s1600/IMG_3215.JPG" height="240" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br />ChongQing Mala Chicken<br /><br /><br />
<br />
We also ordered CK 17, ChongQing Mala Chicken (AKA LAzi Ji), which is a classic
Sichuan dish of marinated chicken that is first fried in oil, and then dry stir
fried with lots of garlic and Sichuan chiles. The version here substituted
Sichuan chile paste for the whole chiles, and we loved their version. We both
remarked about how tasty the dish was, and it disappeared way too quickly.
Highly recommended. We also ordered a platter of Shanghai Mixed Meat Noodles,
which could have easily been omitted. It was nothing special, and paled in
comparison to the dumplings, mapo dofu, and the chicken dish. This has been my
second time to eat here since it changed over to Sichuan River and I am
absolutely delighted to have a southside Chinese restaurant that serves an
admirable mapo doufu.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZj8NtyCbhSikHr8tkbKDvNpso5-KNikMU-glPR5dcwjpdPkxnGJkA0A2pctp5L1c85W9fEfCVhSYqya6Flq_T-NFS4RFX3jDs8Pb_nwjXT9aOvfOJXLXN3CJX_L_nnV1jj4Iw9K12WHs/s1600/IMG_3214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZj8NtyCbhSikHr8tkbKDvNpso5-KNikMU-glPR5dcwjpdPkxnGJkA0A2pctp5L1c85W9fEfCVhSYqya6Flq_T-NFS4RFX3jDs8Pb_nwjXT9aOvfOJXLXN3CJX_L_nnV1jj4Iw9K12WHs/s1600/IMG_3214.JPG" height="240" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><br />Shanghai Nodles<br /><br />
<br />
Sichuan River<br />
4534 W Gate Blvd, Ste 105<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">512-892-6699<br />
<a href="http://www.sichuanriver.com/">http://www.sichuanriver.com/</a> <br />
<br />
Mick Vann ©</span><o:p></o:p></div>
Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1tag:blogger.com,1999:blog-6322227683386214964.post-40626915546168035902015-02-21T17:07:00.001-08:002015-02-21T17:09:13.261-08:00National Margarita Day<span style="font-family: Verdana,sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5Wfx1xZ7JcsfXE0P6SlTACsWQeGb_CxLVHOUHu2I6PoqFydiLH0Z0KZOdQnJok05q_nxLbfTD0c2zB6vStTVTAtHiFgy3l3YpS8oWaN48RqHjuN-C1Qrly4sIZWpxUHgjr_pvENLIL8/s1600/Margarita3+Durlesser.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<div style="text-align: left;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvQReertASHwpptKCER2el0kRlABOVrkMavfhp1nE1MtwocmUO4roZI-_QgPR_E_Y6_zBMNBGq77ykux_hYjj61A0TSbO36EIx-KsJsy0NffU2W8oQ5fDCDqw1amINQgYT01vhZ0H5HY/s1600/Margarita7+Se%C3%B1ior+Pico+menu+1967.jpg" height="320" width="204" /><br />
<br />
<span style="font-family: Verdana,sans-serif;">The 1967 Señor Pico Cocktail menu</span></div>
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<span style="font-family: Verdana,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;">The Margarita</span></b><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />
<br />
FAQS<br />
National Margarita Day is February 22.<br />
In 2008, on average, Americans consumed 185,000 Margaritas per hour.<br />
America is the world’s biggest consumer of tequila.<br /><br />
<br />
“Common” ratios for a margarita are:<br />
<b>2:1:1 = (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice)</b><br />
3:2:1 = (50% tequila, 33% Triple Sec, 17% fresh lime or lemon juice)<br />
3:1:1 = (60% tequila, 20% Triple Sec, 20% fresh lime or lemon juice) <br />
1:1:1 = (33% tequila, 33% Triple Sec, 33% fresh lime or lemon juice)<br />
<span style="mso-spacerun: yes;"><br /> </span>……although the IBA (International
Bartending Association Official list of Cocktails) standard is:<br />
<span style="mso-spacerun: yes;"> </span>7:4:3 = (50% tequila, 29% Triple Sec,
21% fresh lime or lemon juice)<br /> <br />
<br />
</span>While the Margarita cocktail may or may not have been invented in
Mexico, because it is made with tequila, lime, and salt, it is considered by
most to be the consummate Mexican cocktail. The Margarita is the world’s most
popular and best-known cocktail. You should know that the Spanish word <i>margarita</i> is the Latinized version
of the name Margaret or Marjorie. It also the Spanish word for the daisy.<br /><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />
<br />
Background<br />
There is no cocktail recipe with a more discombobulated provenance than the
margarita. No less than eighteen different folks claim the birth of the drink,
spanning three decades. It even includes one creator across the ocean in
London. <br /><br />
<br />
The Sidecar, the progenitor of the Margarita, originated in Paris sometime
between 1914 and 1918. A Sidecar is brandy, Cointreau, and lemon juice.
Substitute the brandy with tequila, the lemon with lime, and you have a
Margarita. According to David Embury in <i style="mso-bidi-font-style: normal;">The
Fine Art of Mixing Drinks </i>(1948), the cocktail was created during WWI by a
pal of his who went to his favorite bistro in Paris riding in the sidecar of a
motorcycle; hence the name. <br /><br />
<br />
The famous Pegu Club Cocktail (gin, orange curaçao, and fresh lime juice) has
been around since the 1920s, and probably goes back further than that. It was
the signature cocktail of a bar that catered to foreigners outside of Rangoon,
Burma; the bar was named after the Pegu River. The reported first printed
mention is in Harry Craddock’s famous 1930 <i style="mso-bidi-font-style: normal;">The
Savoy Cocktail Book</i>, where he contends that the cocktail was of worldwide
renown at that time. Some contend it was published earlier in <i style="mso-bidi-font-style: normal;">Barflies and Cocktails</i> (1927) by Harry
McElhone of the famous Harry's New York Bar in Paris. Craddock used orange
curaçao in his Pegu, while others used Cointreau.<br /><br />
<span style="mso-spacerun: yes;"> </span><br />
The Margarita is basically a Sour, and Sours are one of the earliest cocktails
(the Brandy Sour dates to at least 1850). According to Master Mixologist Guru
Gary Regan, there are three main categories of Sours: Classic, International
and New Orleans. A Classic Sour is sweetened by a non-alcoholic product, such
as sugar, a syrup, or a sweet fruit juice (Daiquiri, Whiskey Sour). Both
International and New Orleans Sours, as defined by Regan, get their sweetness
from a liqueur. International Sours call for a base liquor, lime or lemon
juice, and are sweetened by a liqueur, another fruit juice, or both. Both the
Sidecar and the Pegu Club Cocktail are forms of a New Orleans Sour, which is
made from a base spirit, orange liqueur, and a sour citrus, lemon or lime. That
recipe is sounding more and more like a Margarita. <br /><br />
<br />
<b>The Slightly More Modern Margarita Timeline</b><br />
All of the following have been credited with inventing the Margarita cocktail,
at one time or another. <br /><br />
<br />
· Some allege that Margaritas were served in the bar at the Aqua Caliente
Racetrack in Tijuana, Mexico in 1930; the track opened in 1929.<span style="mso-spacerun: yes;"><br /> </span><br />
<br />
· Doña Bertha, 1930<br />
Doña Bertha, the owner of Bertha's Bar, the oldest bar in Taxco, Mexico, might
have created the precursor to the drink around 1930, although little is known
of the tale. There are repeated literary references to a tequila and lemon
cocktail called “The Bertha” that had a splash of red wine.<br /><br />
<br />
· Bartender “Willie” from Mexico City, who in 1934, while working for the
Melguizo Family at Los Dos Republicas Restaurante, concocted the drink for
Marguerite Hemery, who had lived since the early 1930s in the small ranching
town of Lyford, Texas, in the Rio Grande Valley. She went to the restaurant in
Matamoros, Mexico where she was friends with the owners. The barkeep, known
only as “Willie”, composed a special drink for her that was essentially the
Margarita, naming the cocktail in her honor.<br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;">·
Danny Negrete, 1936, whose recipe was equal parts of tequila, triple sec, and
lime juice, made with crushed ice. According to Danny Negrete’s son, Salvador, his
father opened a bar at the Hotel Garci-Crespo in Tehuacán, Puebla, with his dad’s
brother, David. The day before David's marriage, Daniel invented the margarita
as a wedding present to Margarita, his future sister-in-law. His version was
made using equal amounts of tequila, triple sec, and fresh lime juice, but had no salted
rim.<br />
<br />
<br />
· “Irish” Madden, at a nameless bar in Tijuana, 1936<br />
In the summer of 1936, James Graham, owner and editor of the Moville, Iowa,
newspaper took his wife to southern California on vacation. They ventured to
Tijuana for drinks and their cabbie told them about a bar run by an Irish
bartender named Madden, who was famous for a cocktail he created called the
“Tequila Daisy.” Madden was not chatty, but after being pressed, admitted that
the drink had been a mistake, “In mixing a drink, I grabbed the wrong bottle
and the customer was so delighted that he called for another and spread the
good news far and wide.” (One of the earliest known recipes for the brandy
daisy was published in 1876 in the second edition of Jerry Thomas' <i style="mso-bidi-font-style: normal;">The Bartenders Guide or How To Mix Drinks:
The Bon-Vivants Companion</i>. It was made with gum syrup, curaçao, lemon juice,
brandy, and a dash of rum and seltzer. Through the decades, the liquors and
liqueurs changed. By the release of the 1941 <i style="mso-bidi-font-style: normal;">Old Mr. Boston’s De Luxe Official Bartender's Book</i> the recipe had
morphed into brandy, lemon juice, raspberry syrup or grenadine, and powdered
sugar.)<br /><br />
<br />
· <i style="mso-bidi-font-style: normal;">Syracuse Herald</i>, 1936<br />
Without noting a specific recipe or inventor, a drink called the Tequila Daisy
was mentioned in the <i style="mso-bidi-font-style: normal;">Syracuse Herald</i>
as early as 1936. Margarita is Spanish for “Daisy”, which is a nickname for
Margaret.<span style="mso-spacerun: yes;"> </span>The first mention in print of
a tequila Daisy was in <i style="mso-bidi-font-style: normal;">The Movie Mall</i>
of July, 1936 where the editor commented on finding the drink popular in bars
across the border in Aqua Caliente and Tijuana, Mexico.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /><br /></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5Wfx1xZ7JcsfXE0P6SlTACsWQeGb_CxLVHOUHu2I6PoqFydiLH0Z0KZOdQnJok05q_nxLbfTD0c2zB6vStTVTAtHiFgy3l3YpS8oWaN48RqHjuN-C1Qrly4sIZWpxUHgjr_pvENLIL8/s1600/Margarita3+Durlesser.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5Wfx1xZ7JcsfXE0P6SlTACsWQeGb_CxLVHOUHu2I6PoqFydiLH0Z0KZOdQnJok05q_nxLbfTD0c2zB6vStTVTAtHiFgy3l3YpS8oWaN48RqHjuN-C1Qrly4sIZWpxUHgjr_pvENLIL8/s1600/Margarita3+Durlesser.jpg" /></a><br /><br /><br />Johnny Durlesser<br />
<br />
· Johnny Durlesser, head barman at McHenry’s Tail o’ the Cock Restaurant,
1936-37<br />
Durlesser told <i style="mso-bidi-font-style: normal;">The Van Nuys News</i> in
January, 1955 that he invented the margarita in 1937. The August/September,
1966 issue of <i style="mso-bidi-font-style: normal;">Bon Appetit Magazine</i>
also credits Durlesser with inventing the drink, but “in 1936 when... [Durlesser]
was asked to duplicate a drink a lady customer had once tasted in Mexico. He
put together a drink which pleased the lady, whose name was Margaret, and today
his ‘duplication’ is well known as the Margarita cocktail.” The magazine also
reports that Durlesser entered the drink “in a national competition of original
drinks and it won third place.” This claim has never been confirmed. Tail O’
the Cock owner Shelton McHenry did later hang out socially with Margarita
Sames. <br /><br />
<br />
· The Picador, 1937<br />
A recipe called the Picador was invented in London in 1936, and was published
in 1937 in W.J. Tarling's <i style="mso-bidi-font-style: normal;">Cafe Royal
Cocktail Book</i>. Made of tequila, Cointreau, and lime juice, it lacked the
salted rim. The Picador calls for ¼ fresh lime or lemon juice, ¼ Cointreau, ½
tequila, shaken and strained; the basic Margarita recipe. The Picador was only
one of 15 tequila cocktails in the book, which shows how popular tequila was in
Europe at the time. Of all of the contenders for heritage, this seems the
earliest to the true Margarita. <br /><br /></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb15_THWVTPJHlW_O35gLJx_jzf6-0zDE84s2HRDwZe2EIZCY1gg_QL9C5niyPx6S-lp1SZCYGhS4qxCcDhj2NmBGR28fLZ817dhPieMhPIcjKA631NBbgnvIltOlJjzH423SjMpz_vcI/s1600/Margarita+4+Danny+Herrera.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb15_THWVTPJHlW_O35gLJx_jzf6-0zDE84s2HRDwZe2EIZCY1gg_QL9C5niyPx6S-lp1SZCYGhS4qxCcDhj2NmBGR28fLZ817dhPieMhPIcjKA631NBbgnvIltOlJjzH423SjMpz_vcI/s1600/Margarita+4+Danny+Herrera.jpg" height="320" width="213" /></a><br /><br />Danny Herrera<br /><br />·
Danny Herrera, 1938<br />At the Riviera del Pacifico Hotel and Casino in Ensenada, Mexico, famed
bartender Carlos “Danny” Herrera was hopelessly smitten with Marjorie King, an
aspiring American actress. Supposedly, tequila was the only liquor that she
could drink (some versions say she was allergic to all other booze), and she
hated drinking it straight. He developed the drink to win her favor. Some
accounts say this took place at his Tijuana-area restaurant at Rosarita Beach,
Restaurante Rancho La Gloria. Legend says that he developed the drink based on
the flavors of the typical accompaniment to a tequila shooter, lime and salt.
He poured tequila over shaved ice then added lemon and triple sec, and
translated Marjorie's name to its Spanish equivalent, Margarita.<br /><br />
<br />
· Rita De La Rosa, 1938<br />
According to legend from advertising for Jose Cuervo Margarita Mix, an unamed
bartender created the cocktail in 1938 in honor of the beautiful Mexican
showgirl, Rita De La Rosa.<span style="mso-spacerun: yes;"> <br /> </span><br />
</span><br />
· Don Carlos Orozco, October 1941<span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />
Bartender Don Carlos Orozco concocted the mixture of equal parts tequila, Damiana,
and lime, served over ice in a salt-rimmed glass for Margarita Henkel, daughter
of the German Ambassador to Mexico, at Hussong’s Cantina in Ensenada, Mexico
(established 1892). Damiana is a traditional Mexican liqueur made with the
Damiana shrub, <i style="mso-bidi-font-style: normal;">Turnera diffusa</i>, a
native of Baja and a reputed aphrodisiac. Its flavor is sweetly floral,
hebaceously woody, and mellow.<br /><br /><br /><br /><br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_SmaFoWb6IyJIs_LLBQGPIYHBNODWXcBKJnBMAvW3tqLABcsIf-4L1EUr_oDnCrHgyxFbxyvqqsRiJBsqp-oVuz-1MoyZDoYrIaogaiw_F2mQUP1KZzpFKl_G3DY_wGnroxrazKw5MU/s1600/Margarita4+Rita+Hayworth.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_SmaFoWb6IyJIs_LLBQGPIYHBNODWXcBKJnBMAvW3tqLABcsIf-4L1EUr_oDnCrHgyxFbxyvqqsRiJBsqp-oVuz-1MoyZDoYrIaogaiw_F2mQUP1KZzpFKl_G3DY_wGnroxrazKw5MU/s1600/Margarita4+Rita+Hayworth.jpg" height="320" width="190" /></a><br /><br />Margarita Cansino, AKA "Rita Hayworth"<br /><br /><br />· Enrique Bastate Gutierrez, early 1940s<br />
Gutierrez, a bartender in Tijuana, Mexico, boasted that he created the
Margarita as an homage to actress Rita Hayworth, whose real name was Margarita
Cansino. Other versions of the story claim the Margarita cocktail was indeed
named after the actress, but in the 1930s, before she acquired her screen name.
As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in
Tijuana, where she supposedly inspired a bartender, while turning a lot of
other mens heads. She also danced at the Aqua Caliente Racetrack in the early
1930s.<br /><br /> <br />
<br />
· Francisco “Pancho” Morales, July 4, 1942<br />
One story has bartender Pancho Morales inventing the drink on July 4<sup>th</sup>
at a bar in Juarez named Tommy’s Place. A woman came up to Morales and ordered
a cocktail called a Magnolia, made with brandy, Cointreau, and an egg yolk,
with a Champagne floater. Morales could only remember that the drink contained
Cointreau, so he improvised. After mixing Cointreau with tequila, he named the
new concoction after a different flower, the daisy.<br /><br />
<br />
<br />
· 1945<br />
In Anthony Dias Blue’s <i style="mso-bidi-font-style: normal;">The Complete Book
of Spirits</i>, the first importer of Jose Cuervo Tequila into the United
States advertised with the tagline, “Margarita: it’s more than a girl’s name.”
He contends that the drink must have already been fairly common for the
advertising to make that reference. Vern Underwood, <span style="mso-spacerun: yes;"> </span>president of Young’s Market Co., which had
distributed Jose Cuervo tequila since the 1930s, asked Shelton McHenry, owner
of Los Angeles’ Tail O’ the Cock restaurant, why they were ordering so many
cases of Cuervo. After learning of the drink (see 1936 entry for Johnny
Durlesser, above), Underwood came up with the tagline. McHenry was a close
social friend of Margarita Sames, and Carlos "Danny" Herrera claimed
to be good friends with the Mexican bartender at the Tail o' the Cock
restaurant. The history gets convoluted quickly. <br /><br />
<br />
· Al Hernandez and Morris Locke, La Plaza Restaurant in La Jolla, California,
1947<br />
<i style="mso-bidi-font-style: normal;">Calling California Home,</i> by Heather
Waite, attributes bartender Al Hernandez and La Plaza owner Morris Locke as the
inventors of the margarita. According to an article in the <i style="mso-bidi-font-style: normal;">San Diego Union-Tribune</i>, Hernandez invented the drink after Locke
had tasted something similar at Danny Herrera’s Rancho La Gloria. Hernandez
then experimented and came up with his own version. (Herrera's used lemon
juice, Hernandez and Locke used lime juice.)<br /><span style="mso-spacerun: yes;"> <br />
</span><br />
<br />
</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6_15WsoJP0RqtWKAtXpvS3oNDXv-goQ1nq8kcjqkAw7CjJzVB9kid-ugAOPoytNMZ-vj8dJDfiSiY-WSPcr48z4dO5LY6R-mLg1yW7VEAl2Gxx5ZTDPD848flND5_6Xae7LyhvL6a0Q/s1600/Margarita5+Peggy+Lee.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6_15WsoJP0RqtWKAtXpvS3oNDXv-goQ1nq8kcjqkAw7CjJzVB9kid-ugAOPoytNMZ-vj8dJDfiSiY-WSPcr48z4dO5LY6R-mLg1yW7VEAl2Gxx5ZTDPD848flND5_6Xae7LyhvL6a0Q/s1600/Margarita5+Peggy+Lee.jpg" height="320" width="260" /></a><br /><br />Peggy Lee<br /><br /><br />· Santos Cruz, 1948<br />
The Balinese Room in Galveston, Texas, was a notorious illegal gambling casino
built into the Gulf on a 600 foot pier, owned by Sicilian brothers Sam and
Rosario Maceo. It was nationally known, with first rate performers (Sinatra,
George Burns, Bob Hope, The Marx Brothers, etc.) and renowned for superb food
and drinks. Head bartender Santos Cruz was said to have created the cocktail
for singer Margaret “Peggy” Lee in 1948, naming the drink after her. The Texas
Rangers (the law enforcement Rangers, not the professional baseball team) finally
shut the joint down in 1957. It reopened in 2001, and was destroyed by
Hurricane Ike in 2008.<br /><br /><br /><br /><span style="mso-spacerun: yes;"></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><span style="mso-spacerun: yes;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUaOc3Mub34z_41arlq0fEXoDZmZq-vm2VSM1Lo_EensVYHa9n-mVyg2bhuF0knTkfYK83MprFA1p2ps1chg9DmKm0uE7Km0Ht-ip9sz7qcfDjc0yABJl9XoG2u6hbuyzQIxaI42L7as/s1600/Margarita2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUaOc3Mub34z_41arlq0fEXoDZmZq-vm2VSM1Lo_EensVYHa9n-mVyg2bhuF0knTkfYK83MprFA1p2ps1chg9DmKm0uE7Km0Ht-ip9sz7qcfDjc0yABJl9XoG2u6hbuyzQIxaI42L7as/s1600/Margarita2.jpg" /></a><br />shown here somewhat older than 35 years of age<br /><br /> </span></span></span></div>
<span style="font-family: Verdana,sans-serif;">· Margaret Sames, December 1948</span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;">
Wealthy Dallas socialite Marguerite “Margarita” Sames loved to create drinks
for her party guests using whatever she could find behind the bar. When she was
35 years old, during a 1948 Christmas party at a borrowed vacation home (hers
was still under construction) in Acapulco, Mexico, she mixed 2 parts silver
tequila with one part each of Cointreau and fresh lime juice, and being
familiar with licking salt before taking a shot of tequila, she decided to
lightly coat the rim with table salt. Over the years, Bill and Margarita served
the drink to their guests, referring to it as “The Drink” or “Margarita's
Drink.” After Bill presented Margarita with a set of champagne glasses with her
name etched on them, the drink got its official name. Bill and Margarita ran in
a powerful set, who all loved her cocktail, including hotelier Nick Hilton (who
was also Elizabeth Taylor’s first husband), Tail O’ the Cock owner Shelton
McHenry, Hotel Bel-Air owner Joseph Drown, movie stars Lana Turner and John
Wayne, and other worldly guests and friends that later served the drink in
their hotels and restaurants, spreading the drink around the globe. Sames moved
to El Paso, Texas, in 1958 where she was well known for her lavish parties, and
eventually settled in San Antonio in her golden years.<br /><br />
<br />
As was reported in the <i style="mso-bidi-font-style: normal;">San Antonio
Express-News</i> in 1994, when they did a feature on her for the 45<sup>th</sup>
anniversary of the cocktail: “Margarita and her husband, Bill, invited some
friends from Dallas to visit them in Acapulco. Their cliffside hacienda was
under construction, so they borrowed a home from a local friend, with luxurious
grounds and a pool with a swimming bar. Sames wanted to make a refreshing drink
that could be enjoyed poolside before lunch. ‘After all, a person can only
drink so many beers or so many Bloody Marys, or screwdrivers or whatever,’ she
said. ‘I wanted to make up a new drink.’</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;">Margarita
had initially tried to invent a rum drink, inspired by her visits to Cuba, but
had no success. Tequila was her favorite spirit, so she turned there. Having
tasted and enjoyed the orange-based French liqueur Cointreau, she decided to
combine the two. At the time, she said, there were no mixed drinks using
tequila, which was mostly served in classic style in a shot glass, with salt
and a slice of lime. (There was a popular tequila cocktail called the Tequila
Daisy, popular during World War II; a mix of tequila, citrus juice and
grenadine served over shaved ice that was derived from the Brandy Daisy - MV)
Mrs. Sames’ mixology attempts were not immediately successful. ‘I was pushed
into the swimming pool quite a few times because some of those first drinks
were so bad,’ she recalled. As she experimented with various combinations of
tequila and Cointreau, they were either too sweet or too sour. Eventually she
found a recipe that suited her, with lime juice used to balance the alcohol and
a light dusting of salt on the glass rim to add pizzazz.”<br /><br />
<br />
Margarita Sames’ recipe and tips for making a good Margarita, from a talk show
during the 1990’s: “First, you must use a good tequila—one that is authentic,
made in Jalisco, Mexico. I prefer a white tequila, not any of this gold stuff.
No blenders ever. Shake it or stir the drink in a pitcher. Do not strain. Use
Cointreau, not the less expensive and less flavorful Triple Sec. The original
Margarita recipe: 3 jiggers tequila, “or you can do 2,” 1 jigger Cointreau and
1 jigger lime juice. Serve over ice cubes, “not those little chips.” “Most
people over-salt their Margarita glasses. I take a piece of lime and go all
around the rim of the glass with it. Then I put regular kitchen salt on a paper
towel. Just put the glass down into the salt and then pick it straight up.” <br /><br />
<br />
· <i style="mso-bidi-font-style: normal;">Esquire Magazine</i>, 1953<br />
The first appearance in print of a drink actually called “Margarita” is the
December, 1953 issue of <i style="mso-bidi-font-style: normal;">Esquire Magazine</i>,
which helps support the notion that she invented it, and the recipe was spread
around by her influential friends. Margarita Sames’ original Margarita recipe
is featured on page 76 of that issue.<br />
<br />
<br />
· Rusty Thompson, 1961<br />
A later story is that the margarita was actually invented in October, 1961, at
a party in Houston, Texas, by party guest Robert James “Rusty” Thomson while
acting as bartender. He concocted a mixture of equal parts tequila, orange
liqueur, lime, and crushed ice in a salt-rimmed glass. However, Thomson's
recipe was made with Damiana liqueur, not Cointreau. Supposedly the idea was an
experiment after running out of rum while making frozen daiquiris.<br /><br /><br />
<br />
Of all of the possible origin stories listed here, Sames’ story seems the most
plausible, but it is hard to discount the other stories, especially when you
consider the complex interaction of the players involved. Truth be told, there
were similar cocktails around for decades, but Sames seems to be the first to
serve it with the proper proportions, in a glass with a salted rim.<br /><br /><br /></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW8KEdLx1Vkv_XCqi0DxmRIPR5OuUuenb2brnVHhT-48a5pPgdb9207O_Cjok1y-AbxLer_3lKSKCMQcDZcRp86gMrZ8qs0BD3hB3706j3s4h6mfCc4zGpia6sEQ_DywyyuEKAhpn_EA/s1600/Margarita6+Trader+Vic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW8KEdLx1Vkv_XCqi0DxmRIPR5OuUuenb2brnVHhT-48a5pPgdb9207O_Cjok1y-AbxLer_3lKSKCMQcDZcRp86gMrZ8qs0BD3hB3706j3s4h6mfCc4zGpia6sEQ_DywyyuEKAhpn_EA/s1600/Margarita6+Trader+Vic.jpg" height="320" width="196" /></a><br /><br />Victor "Trader Vic" Bergeron<br /><br />
<br />
The person credited for really popularizing the Margarita was Victor “Trader
Vic” Bergeron, who owned California’s Señor Pico chain of restaurants. In the
1960s he went to Mexico to do research on a cocktail containing tequila, but
discovered that Mexicans drink tequila straight. So he collected recipes for
tequila cocktails from other restaurants around the States, and settled on the
Margarita. By 1973 his restaurants sold more tequila than any other restaurant
in the world.<br /><span style="mso-spacerun: yes;"> <br /><br /><br /> </span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><span style="mso-spacerun: yes;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnI4o0I5AvwaphyphenhyphenlvRBGEjXdiuKISDbfVpAplD0n5ISbc8XaAC_3x9KXj7_HFEHD0pR4tKG3KgILUCfn2_NB9G_rohvvk2svuJng4H-p36saMrJH8b3PlQCEPfrNUj7CMDSf2j3jhIwg/s1600/Margarita7+Mariano+Martinez.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnI4o0I5AvwaphyphenhyphenlvRBGEjXdiuKISDbfVpAplD0n5ISbc8XaAC_3x9KXj7_HFEHD0pR4tKG3KgILUCfn2_NB9G_rohvvk2svuJng4H-p36saMrJH8b3PlQCEPfrNUj7CMDSf2j3jhIwg/s1600/Margarita7+Mariano+Martinez.jpg" height="234" width="320" /><br /></a></span>Mariano Martinez<br /><br /><br />Although I consider a frozen Margarita an abomination, I should probably
mention that the world’s first frozen margarita machine was invented on May 11,
1971 by a Dallas restaurateur named Mariano Martinez. He modified a soft-serve
ice cream machine into the first frozen margarita machine to create a
consistent, mass produced beverage. He got his inspiration from a frozen
slushee machine he saw at a convenience store. Frozen Margaritas and Piña
Coladas were all the rage back then, but they had to be made in a blender,
which was time consuming, loud, and didn’t make for a very consistent product.
His invention popularized the bar and the frozen Margarita at his Dallas TexMex
restaurant, El Charro, and the category of frozen drink machines has gotten
ever more popular through the years. His original machine now resides in the
Smithsonian Institute.<br /><br />
<br />
</span><span style="line-height: 107%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Calibri;"><b>Margarita
Rim Dust</b><br />
I like to reinforce the flavors of the cocktail in the salt mixture that coats
the rim of the glass. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<span style="font-family: Verdana,sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Calibri;">1 part<b> </b>powdered lime <br />
1 part powdered orange <br />
1 part sea salt, finely ground<br />
½ part superfine sugar </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: 12pt; line-height: 107%;">Mix all of the dust
ingredients together and store in an airtight container. Place in a rimmed
saucer to apply the dust to a glass rim. Dip the outside of the rim in saucer
of a mixture of half triple sec and half lime juice to wet the rim before rolling
the outside of the rim into the rim dust.<br /><br />
<br />
<b>Well or House Margarita</b><br />
2 ounces Alteño, Espolón, El Padrino, Olmeca Altos, or Milagro Blanco tequila<br />
1 ounce Hiram Walker or Stirrings triple sec<br />
½ to 1 ounce fresh lime juice, to taste<br />
<br />
Shake with ice until well chilled, strain into a dust-rimmed flute for
straight-up, or a dust-rimmed double rocks over ice. Garnish with a lime wheel
and a lemon twist.<span style="mso-spacerun: yes;"> <br /> </span><br />
<br />
<b>Top Shelf Margarita</b><br />
2 ounces Siete Leguas, El Tesoro, Herencia, KAH, or Don Julio Blanco tequila<br />
1 ounce Cointreau<br />
½ <span style="mso-spacerun: yes;"> </span>to 1 ounce fresh lime juice, to taste<br />
<br />
Shake with ice until well chilled, strain into a dust-rimmed flute for
straight-up, or a dust-rimmed double rocks over ice. Garnish with a lime wheel
and a lemon twist.<br />
<br />
<b><br />
Prima Margarita</b><br />
2 ounces El Tesoro Paradiso, Herradura Selección, Don Julio 1942, or Siete
Leguas Reposado<br />
1 ounce Grand Marnier Cuvee du Centenaire<br />
½ to 1 ounce fresh Key lime juice, to taste <br />
<br />
Shake with ice until well chilled, strain into a dust-rimmed wine flute for
straight-up, or a dust-rimmed double rocks over ice. Garnish with a lime wheel
and a lemon twist.<br /><br />
<br />
Note<br />
The classic Champagne coupe glass for a straight-up Margarita is a horrible
choice. It exposes too much surface of the drink to the air, allowing the drink
to warm up rapidly. The goal is to keep it chilled as long as possible. A
Champagne flute is designed to keep Champagne chilled for a longer time by
limiting air exposure, with a long stem preventing the hands from warming the
bottom of the bowl portion of the glass. Fruit and vegetable powders used in
making the rim dust are available online, or in some health food stores.<span style="mso-spacerun: yes;"> <br /><br />Mick Vann©<br /><br />Excerpted from my upcoming eBook: </span></span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><span style="mso-spacerun: yes;"><!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="header"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footer"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="35" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="1" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
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<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
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<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
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<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
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<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
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<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
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<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
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<![endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri",sans-serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">MIXED
MEX: OLDMEX, TEXMEX, NEWMEX</span></b><span style="font-family: "Calibri",sans-serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
<b style="mso-bidi-font-weight: normal;">Favorite Dishes from Regional Mexico,
Texas and the Border, and New Mexico</b></span> </span></span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: 12pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span></span></span>Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com2tag:blogger.com,1999:blog-6322227683386214964.post-86952656818576255972015-02-05T11:05:00.001-08:002015-02-05T11:05:54.280-08:00Haters Gonna Hate: Why You Really Need Winter Savory<div class="separator" style="clear: both; text-align: center;">
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04peZMda97ZljSNXvNMiapkrJiS8VJZZxBrCT940cje6VZjADevLoHL_QOiFPVIOvP8si6UI5oGcAC8CQBKGgQgzhgyMzzF1CDawaEOXQGBvLuBNo_IyD9x3buhci-riOgv8eW-cZMa8/s1600/farmer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04peZMda97ZljSNXvNMiapkrJiS8VJZZxBrCT940cje6VZjADevLoHL_QOiFPVIOvP8si6UI5oGcAC8CQBKGgQgzhgyMzzF1CDawaEOXQGBvLuBNo_IyD9x3buhci-riOgv8eW-cZMa8/s1600/farmer.jpg" height="235" width="320" /></a><br /><br /><br />Old codger saying "How do I get me some of that dadgum winter savory?"<br />from moderfarmer.com<br /><br /><br />Diane “Princess Di” Winslow, the Martha
Stewart of Manchaca, is getting a little fed up. For decades she has lovingly
cultivated winter savory plants to pass on to her nursery customers throughout
the area, but for some reason, the buying public has foolishly decided to hate
on the plant. If those same ignorant folks could have tasted Di’s Superbowl
beans, they would all have been waiting in line at the It’s About Thyme gate Monday
morning, for pots of the herb.<br /><br /><br />Winter savory, AKA mountain
savory, or white thyme (<i>Satureja montana</i>) is a xeric, perennial
herb that is easily cultivated in Central Texas. Growing a foot tall on an
evergreen mounding plant, it blooms summer to late summer with spikes of white
to lilac flowers, with purple spots on the bottom lip, preferring a haircut
after it blooms. It requires full sun and needs excellent drainage, doing
better in stony soil than rich beds. Winter savory is first cousin to summer
savory and has a stronger flavor than its wimpy brethren (summer savory really
hates growing in Central Texas heat), with a higher concentration of thymol and
carvacol. The plant originated in Western and Central Asia, and is considered
native to Southern Europe and the Mediterranean.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdXXCzHINlaooE1BzVXgkdWHr6BBI7BMeQESStxQFnReVqOWMnOh_Z7YA22DaGf5Z2fLSVgqGFMa2xH_hRW8MpIQsFDv2OpvtvpWgVNsudDvtdoZMv7ENSktWNAsCQnlPbhiEbTVnp00/s1600/Winter+savory.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdXXCzHINlaooE1BzVXgkdWHr6BBI7BMeQESStxQFnReVqOWMnOh_Z7YA22DaGf5Z2fLSVgqGFMa2xH_hRW8MpIQsFDv2OpvtvpWgVNsudDvtdoZMv7ENSktWNAsCQnlPbhiEbTVnp00/s1600/Winter+savory.jpg" /></a><br /><br />Winter savory in bloom, from wikipedia.com<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZIyHsOdt8ddqx5gVOlQkz9jXnrjdArJS5JSD8YlNWjktZelfKmNo443kQFXd5LJOrhBPLBWuxvvHbxu_NFpRWWwRJjMPj-CvNEiboSPAvnGr606W-XuH3ZLJSj6KOlbbLWS_hzrE3YE/s1600/Bee+sting.jpg" imageanchor="1" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZIyHsOdt8ddqx5gVOlQkz9jXnrjdArJS5JSD8YlNWjktZelfKmNo443kQFXd5LJOrhBPLBWuxvvHbxu_NFpRWWwRJjMPj-CvNEiboSPAvnGr606W-XuH3ZLJSj6KOlbbLWS_hzrE3YE/s1600/Bee+sting.jpg" height="320" width="320" /></a><br /><span style="font-family: Verdana, sans-serif;"><br /><br />Instant relief from bee stings! (pic from health.com)<br /><br /></span></div>
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The genus <i>Satureja</i> was named by the
Roman writer Pliny, and some folks feel it is derived from the word “satyr”,
the half-man, half-goat Dionysiac woodland sprites in Roman mythology who chased
maenids and bacchans. There is a common etymological origin with the Turkish word
<i><span lang="TR">sater</span></i>, the Hebrew <i><span lang="LA">zaʾatar</span></i>, and the Arabic <i>az-za'tar</i>,
terms used today in the Eastern Mediterranean to describe different aromatic
herbs or an herbal spice mix. The Romans used this herb for cooking and
introduced it to Northern Europe during Caesar. <br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW_4zQ7KH69sNiCvWjH5g_LuGS3HpMrr6TFyVvW58W3rN64enLAiqoPCyFEcbysoEKW1uTJWpPg7M4YOZYeLqi8tdM8qzeuOSTahuSdz0tqo-xz03oLix0yUUCfKWbwGyICjqjpnMLSs/s1600/IMG_3173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW_4zQ7KH69sNiCvWjH5g_LuGS3HpMrr6TFyVvW58W3rN64enLAiqoPCyFEcbysoEKW1uTJWpPg7M4YOZYeLqi8tdM8qzeuOSTahuSdz0tqo-xz03oLix0yUUCfKWbwGyICjqjpnMLSs/s1600/IMG_3173.JPG" height="240" width="320" /></a><br /><br /><br />The beans so good I ate three portions at Superbowl...<br /></span></div>
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<span style="font-family: Verdana, sans-serif;">The glossy foliage is intensely aromatic, contributing an herbal, sharp, peppery
flavor to dishes when added at the last minute, and mellowing-out the longer it
is cooked. Historically it was used as a substitute for black pepper, and Hispanics
use it when epazote can’t be found. It is the ideal herb to add to a pot of
beans (in German it is called <i>bohnenkraut</i>,
which means “bean’s herb”), and it works well with meaty stews, or seafood
breading. It pairs particularly well with any type of mushroom, in white sauces
and vinaigrettes, and in potato salads. Medicinally, it is said to be a remedy
for colic and a cure for flatulence, and has been used to treat
gastro-enteritis, cystitis, nausea, diarrhea, bronchial congestion, sore throat
and menstrual disorders. It should not be used in medicinal doses by pregnant
women. Incredibly, a sprig of the plant, rubbed onto bee or wasp stings
after the stinger is removed, brings instant relief. In the garden, it is the
perfect companion plant for beans (repels bean weevils), and roses (reduces
mildew and aphids). <br /><br /><o:p></o:p></span><br />
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Princess Di’s Great Northern Beans</b><br /><br /> Serves 6 to 8<br />
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1 pound of apple smoked bacon, ¼ inch dice<br />
1 onion, diced<br />
1 large carrot, diced<br />
2 stalks celery, diced<br />
6 cloves garlic, minced<br />
1 bay leaf<br />
1 Tablespoon + 1 teaspoon chopped winter savory leaves<br />
1 pound Great Northern Beans, soaked overnight, rinsed, drained<br />
10 cups chicken stock<br />
Salt and freshly ground pepper, to taste<br /><br /><br /><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Heat a large, thick bean pot over medium heat and the bacon,
stir-frying until lightly browned and much of the fat has rendered, about 5 to
6 minutes. Add the onion, carrot, and celery and sauté with the bacon until
just beginning to soften, about 4 minutes. Stir in the garlic, bay, and savory
and sauté 30 seconds. Add the beans and chicken stock, raise the heat to high,
bring to a boil, and reduce the heat to low, simmering the beans and stirring
occasionally until the desired degree of tenderness, about 2 ½ to 3 hours. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"> <span style="text-align: center;">Note</span></span><br />
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To prepare the beans for cooking, pick through for debris and stones, and soak
in water overnight in the refrigerator. There should be twice as much water as
beans, since they will increase in volume. Alternatively, place dried beans in
a saucepan, cover with cold water, and bring to a boil. Turn the heat off, let
the beans stand for one hour, and drain. You may substitute chunks of ham, hog
jowl, or salt pork instead of the bacon. If you use salt pork, soak 10 minutes
in hot water and drain before using. For leftover beans, partially mash and use
for bean “tacos” inside lettuce leaf wrappers, or add some egg and bread
crumbs, form into cakes, dust in rice flour, and sauté until golden brown
(excellent topped with cheese and a fried egg).
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Mick Vann ©<br /><br /><br />Get your winter savory at It's About Thyme Nursery, from Princess Di her ownself!<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7vbFLqqzcPbJ81cE9Eh0YEEChSQdYP-uv0J7xKlnuacbXpY78UU4zVpsd9PLmtWiSIlffIeLTS1AhyphenhyphenixppcebDELY4LhXNr0lD0_bCIEhkixCRDzfLogqu9xxApGgOKl-o048oI9HUc/s1600/cboy+and+di.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7vbFLqqzcPbJ81cE9Eh0YEEChSQdYP-uv0J7xKlnuacbXpY78UU4zVpsd9PLmtWiSIlffIeLTS1AhyphenhyphenixppcebDELY4LhXNr0lD0_bCIEhkixCRDzfLogqu9xxApGgOKl-o048oI9HUc/s1600/cboy+and+di.jpg" /></a><br /><span style="font-family: Verdana, sans-serif;"><br />CBoy and Princess Di....outstanding in their field, and thinking about the coming winter savory crop<br /><br />http://www.itsaboutthyme.com/<br /><br />https://www.facebook.com/pages/Its-About-Thyme-Garden-Center/106978016006800<br /><br /> </span><br /><o:p></o:p></div>
Mick Vannhttp://www.blogger.com/profile/04077637802268689446noreply@blogger.com1