From the NY Times.
http://www.nytimes.com/2013/03/24/us/texas-monthly-hires-full-time-barbecue-editor.html?hpw
crankin’ away
and a scene I painted taken from a photo taken by a pal of mine, Mike Farmer. It’s at Kreuz Market in Lockhart, TX
Altercation at the counter
Posted in barbacoa, carne, controversy, cooking wood, Kansas City, Kreuz Market Lockhart TX, painting, Places, Texas cooking, the noble pig
Tagged barbecue, beef, brisket, frijoles, goat, literature, outdoor cooking, pork, Texas Monthly
Wow.. this was great. They made their own beans and the cole slaw was not some bland and overly sweet grocery store salad bar mush. I was most impressed. This was for the grand opening at Local Pig, a an artisanal butcher shop that produces charcuterie in the East Bottoms. This is about two blocks from Knucklehead’s, a music venue where have I occasionally sat in on accordion at the blues jams, just north, across the railroad tracks.
The Local Pig has a nice interior.
There was quite a crowd, even when I got there a bit after noon. It was chilly and windy, in the 40s, but pleasant. There seemed to be a rather well-behaved crowd.
The crowd is served.
The plates were quite nice. The buns/rolls were amazingly good. Not some sort of Bunny Bread/burger bun dreck.
Here’s a photo of my plate.
Pork plate at Local Pig's grand opening.
If I had known, I could have gotten some ribs. But I didn’t. Here’s a plate of rib remains. Sigh. Whimper.
Had I just know; I could have had a rib or three. Shucks.
Lest we forget, the guest of honor… a noble beast..
Head office!
And here’s the guest of honor with the woman who was nobly serving the Boulevard Ales on tap. Good work, folks!
The Guest of Honor and one of his Minions..
Not forgetting, EL TORITO #3 (I think it’s number 3) just opened its new supermercado on the north side of Independence Avenue, across from ACE Hardware. It’s a really nice place to shop for comida and has a great carniceria.
Use dried beans. Please. Here’s how, from Ruhlman.
Make the time for dried beans. Relax.
Frijoles rosados
I’ve been busy. This is the most advanced cooking I can handle, other than makin’ a pot of frijoles rosados.
belmont steak
I put some Penzey’s “muralla del sabor” on this sucker.
la parilla
Stubb’s makes good charcoal.
Looking out over the holler!
The deck and its environs. No hablo “gas grill”.
First turn.
Move it to the side.. this fire could have cooked a load more meat. One could also roast an aubergine for baba ganoush in the cooker as it cooled.
It's done to my taste.
Now for the slice.. tender as a maiden’s heart.
May not be done enough for some folks. I have had cheese that was less tender than this.
Hurrah for Belmont!
Posted in beans of all nations, carne, cooking wood
Tagged beans, beef, frijoles, outdoor cooking, vegetable dishes
Their MEAT ISSUE mentions the Big Apple Market on Jeff Davis. Who let them off their West End tether? Next they’ll be reviewing the Guate bars in that neck of the woods.
Barbacoa con Big Red! (Randy Garibay 1939 - 2002)
It should be noted that Big Apple’s fish market can be rather aromatic in the summer. And they usually have the widest selection of dried beans in the area. Flor de mayo, Mayacoba, Canario, y mucho mas! And they often have tins of Caldo de Garrobo (iguana soup) which is said to be an aid in combatting hangovers and an aid for impotence.
Posted in beans of all nations, caldo, carne, goat, shopping, soup, South Texas
Tagged beef, chickenfoot soup, Dogtown food, frijoles, pescado
No wonder our economy is going to hell in a handbasket. You folks can’t spell for beans. And I’d expect you artsy types would know “palette”.
Used my grill wok this weekend on marinated beef tips, zucchini, poblanos, & mushrooms.
Posted in beans of all nations, controversy, Musings, People, uffda!
Tagged beans, beef, cheap food, frijoles, outdoor cooking, vegetable dishes
Oona got back from Oregon and we went to El Vaquero tonight. She had the chicken quesadilla plate (with rice, beans & salad) and I had carne asada gorditas. And we each had a glass of horchata.
The owner brought us out a complementary bowl of their Friday special, caldo de res. Which is a restorative pho-like beef soup with potato, carrot, & cabbage in it. This place is one of the best non-gringoized Mexican restaurants in this burg. We may go there for breakfast tomorrow.
Carta de negocios
Heard in El Matamoros in Austin in the 1970s from a vegetarian:
“Could I have carne guisada tacos without meat?“
<snarfoux!>
Posted in beans of all nations, caldo, comida mejicana
Tagged beans, beef, comida mejicana, frijoles, salsa, taco wars
Don Pepe’s is now on Midlothian, where the Arabic restaurant, SAHARA, was. Probably more of the typical Mexico/ElPaso/CasaGrandes glop.. They had a sign guy out on the roadside in the heat today, in full peon drag, replete with sombrero, sarape & guitar. Sorry, no Chiva, bandoliers or machete.
And EL CERRO AZUL out past Flat Rock, is opening up in the center on Midlothian where Hancock Fabrics is. Not sure when this will be, but it’s less of a hike there than out past Flat Rock. This should be a good thing. I hope they carry Bohemia beer which is a vast improvement over that bellywash, Corona.
Posted in art, chiles, comida mejicana, Musings, South Texas
Tagged comida mejicana, Dogtown food, frijoles
One couple’s distaff side mentions putting baking soda in beans. I’d use the over-night soak: that helps a lot.
Another method of diffusing or dissipating the gaseous nature of the legumes are by adding one of these herbs to the beanpot.
It amazes me that folks, even if they have time, insist on using canned beans. There’s a load of salt in all canned beans. Any fool can soak beans.
I’ve got two cups of frijoles rosados soaking at home right now, since we finished off the black beans last night. I even have a piece of hambone to put in the pot, along with onion, garlic, bay leaf, & epazote. Never salt beans until they are done for it will make them tough.
“More beans, Mr. Taggart?”
Frijoles flor de mayo
I just tried this central mexican bean that’s in the pinto – bayo continuum. Not as earthy as the pinto, BTW.
cooked flor de mayo
refried flor de mayo
I got these at Big Apple Hispanic Market on Jeff Davis. These were packaged by Verde Valle, Zapopan, Jalisco.
Posted in beans of all nations, comida mejicana
Tagged beans, cheap food, frijoles
