Lol Yim, if there were rumors that we are the same poster, this is not going to help dispell them.

Guess where I went here in Austin to have the exact same burger ?



I pretty much agree with your assessment. If i had it withoht being told what it was, i would have assumed beef and some other animal as the flavor is still a bit off from beef. There also is a slight aftertaste thats a bit weird.

The best burger is the Llano Poblano at Hopdoddy's imo.

That's hilarious, I've been bugging people here and stalking Gobbos food thread trying to get folks to try it and give us a review and the day I eat one, in comes another review, the more the merrier. I'm interested because I think it could be something to offer if I ever do a food concept on my property but it needs to be more affordable Imo.

That aftertaste was odd but I didn't think it was a bad taste, I want to figure out what it is.

It looks like yours got cooked well done too, which undermines the marketing tagline that it bleeds.

Did you have yours at Hopdoddy too?

Went to my farmers market this morning and they had a surprise



I've spent $20 on way worse things

Shoot me your best truffle dishes, going to start with scrambled eggs

Yeah, its great on soft scrambled eggs like the ones you made.

Great with risotto.

Plain buttered pasta.

I keep hoping somebody in the steak thread makes a tournedos rossini.

For something a bit more involved, there is something like a chicken demi deuil.

i find hopdoddy's a bit overrated. plenty of other good burger places in the area (like twisted root or *gasp* kellers)

yim, do you offer opinions about good ethnic places in the area? specifically do you have a go-to mexican joint?

Went a long time ago. (15+ years)
Loved the atmosphere and thought the food was top notch. Rookie wait staff trying to act professional and intelligent. Well worth an evening.
I did a semester of table service in the LV mini-version at CCSN, and ate lunch in the restaurant many times. I enjoyed it but many didn't. I liked talking food as the server and the customer. Many thought it was a pain and waste of time.

You bet, I don't have a go-to because I like several places since they're each a little different

Veracruz in Bishop arts is really good, maybe better described as central american with Tex mex influence, great frozen margaritas & chips & salsa too (ask for a side of Huasteco Cream Sauce with chili oil to dip chips in, be careful, the oil is HOT!). The Pescado Almendrada is great as well as they're blue corn fish tacos. Honestly I've never had anything bad there, their food is prepared really well.

Matts Rancho Martinez is great for the Big Bob dip, great chips & salsa. Their Beef brisket old fashion taco dinner with green sauce is what I order overtime (with the Bobs dip)

E Bar is really good too, its a cool little dive bar with great tacos, chips and salsa

Resident Taqueria has fantastic unusual tacos and guacamole

Velvet Taco has an unusual spin on the taco thats open late if you get the midnight munchies

Taco Diner and MiCocina are pretty good too (they're a chain all over town) but feel a little too franchisey these days.

These are the places I find myself going to consistently but Dallas is a big metroplex and I'm sure I'm missing out on some good hole in the walls

~provecho!~

thanks for the recs. i'm a little ashamed to admit that my go-to currently is uncle julio's. the skirt fajitas and marg of the day are typically perfect, but i realize it's the chainiest of chains.

Nothing to be ashamed about, whatever your tastebuds like is what its all about Imo. My only criticism of chains is when corporate bean counters start killing the quality of the product in an effort to save money and then the place is no longer the same.

I grew up near the original Chilis and it was awesome, now I never go because the food doesn't taste as good.

Speaking of Uncle Julios, I've been wanting to go try that chocolate piñata. Have you had it?

no, lol. gf and i aren't really dessert people. would much rather get an extra marg or like an extra tuna tacos or something instead. but i might have to get some friends together to check that out just for the novelty of it.

velvet is exactly the sort of place i was hoping to learn about. thank you again. E bar too, but gf isn't really into dives

i'll pm you if i get a group together who wants to give it a shot. the more the merrier, certainly.

I cannot wait for your review, odds that you think it s worth 500$+ for a single fire stove are pretty low tho.

I think the price is normal for any new tech (and then comes down dramatically if/when there's widespread adoption, just like for sous vide), i'm more interested in whether its actually effective/useful or not.

Have you ever been to Primos on McKinney (gone now because the rent got too high), E Bar is primos, they just couldn't keep the name, so your girlfriend may be ok with it, it doesn't strike me as a dive

sounds good

me too, wish the price wasn't so high. Seems like there's more technology in my Annova immersion circulator than this but what do I know

yim, i'm not a great dallasite. i live in addison and tend to stay close to there (so i highly recommend places like ida claire and whiskey cake). i took my gf to tei an and promptly had my credit card revoked even though the food was fantastic. apparently in like 2002 they had a security breach or something.

we're going to bishop arts district next week -- probably going to check out the grilled cheese place and the pie emporium. also going to check out the zoo. hope her son enjoys it; i know i will.

Looks terrific

Redeyes, its hard to improve over the tuna melt you have.

You might want to try out a tuna like this one though.

https://www.splendidtable.org/story/luxury-canned-tuna

https://thrivemarket.com/tonnino-tun...FRi4wAodvacP4g

I've been want to check out Ida Claire. How's the food? I love the way they designed the outdoor space and converted the old air stream into a dining area. If I do my gig on my property, I want to do something similar out of a 1944 school bus as well as old 50's cars or an old Railroad caboose.

Bishop Arts is loaded with great restaurants. Veracruz is right on Bishop and one of the first restaurants to go in when it started getting revitalized. I worked at Bolsa for over 2 years and learned a TON from several great chefs, check it out if you get the chance.

Also, I've never been to Tei-An, how was the food?

Saw a picture of short rib curry from El Diablo in the SF EDF thread. Made me want to make a short rib rendang.

This is a pretty good recipe

http://rasamalaysia.com/beef-rendang...endang-daging/

Started out covered in spiced coconut milk.

After 1.5 hours



After 3 hours



Wooden chopstick falls through the meat at at this point, it is so soft. The coconut milk has become almost all oil. The meat essentially confits in it.

Plated with coconut rice, sambal matah, sambal ikan bilis, veggies, 6 min egg in a makeshift Nasi Lemak plate.





Side of water spinach.

Looks awesome. Love rendang and love nasi lemak.

I remember having an argument once with boorish Americans about the virtues of nasi lemak for breakfast (commonplace in Malaysia, Singapore etc). Dont knock it til youve tried it imo.

Bread thread seems dead so today's bagels go here instead. The rougher ones have pickled jalapeños and American cheese throughout, I'm still working on technique for bagels with inclusions.

thanks for the suggestions. we're fortunate to live a reasonable drive from the oregon coast and we pick up canned albacore packed in its own juice from small canneries almost every time we go. several of them claim they ship their tuna overseas to spain or italy where it's packed in premium oil and shipped back to the states as ventresca.
at some point the cost has to exceed the value. one of the benefits of a tuna melt is the price point...even if you use good tuna and cheese it's still pretty inexpensive to make.

Thats pretty impressive. Not a huge fan of inclusions in bagels. Sesame or poppyseed is my go to.

I envy you guys who can bake. The precision required in baking eludes me.

Yeah, redeyes, in that case I cant really think of what you can do without making it a completely different dish.

By the way, how was your Tulum trip?