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AustinMT
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Everything posted by AustinMT
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Correct. The e-mail they showed a couple of episodes ago had a large portion in the middle of the ranch. That’s still a lot of acres. DFW is 17,000 acres. I assume they wan the rest for a buffer and other development (???). And, of course, it’s a TV show, so who knows what the writers are thinking, and we are assuming they are trying to be consistent
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Well, that’s the point. The idea of ‘barrel select” has gone from a place working with a distiller on a specific single barrel product (which still exists at some places) to producing “select” for stocking 491 Longhorn Steakhouses (or insert any other mass retailer here). It’s no longer “select,” it’s just more large production bourbon. Doesn’t mean it’s not good, it’s just not unique.
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Jamie is a smarter Fredo (I.e. sleazy and untrustworthy), and I guess a little of Tom Hagen. Beth is Michael. Not sure who to compare Kayce to. Can be violent like Sonny, but fundamentally not like him.
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Yeah, it seems there is a lot left to do in 4 episodes. I’m guessing the story line will cross to next season.
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I’m sure it tastes fine. My comment intended to note that if we’re at the point where barrel select is now being used by Longhorn Steakhouse, it’s not that “select.” Longhorn = Darden, the purveyors of Olive Garden and Cheddar’s. Granted, they also own Capital Grille and Eddie V’s. I’d expect barrel select from the latter two, but will still raise an eyebrow at the Longhorn select.
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Longhorn Steakhouse is sourcing barrels? What’s next, Applebee’s Single Barrel? If a 500-location chain restaurant is putting it’s name on bourbon, I’m skipping that one.
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Beef ribs today, with a side of pork butt
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I stopped reading at “marinated”
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Everything I have ordered from them has been outstanding. The prices are great for the quality of the meat
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Melka Metisse. With Flannery dry-aged ribeyes tonight:
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Get the biscuits to start
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My wife's car can drive and park itself, doesn't make her a good driver But I can sleep while it cooks.
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It’s not just Austin. Granted, larger cities have more population to support more independent or small chain restaurants, but the appetite for Olive Garden, Red Lobster, Applebee’s, Chili’s etc. is alive and well all over. And don’t get me started on Cheesecake Factory.
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No, but go ahead and try. See if you get these results:
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Fixe
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You do get more smoke on a pellet grill at lower temps. You’ll see that some of the recipes call for running it on the “Smoke” setting for a certain period of time before cranking it up. I will typically run a brisket or pork butt on smoke for an hour-ish, turn to 225 then wrap at 165 and turn up the heat to 250 and finish it (occasionally bump to 275 if it stalls too long).
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I assume you can still get a burger, fries and three martinis. At lunch.
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Late to the game on this thread, but Rattlesnake Bar is great for people watching. We stay at the Ritz when we head to Dallas, and the bar is always fun.
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yeah, that sucks. Remember heading over to catch early baseball playoff games and March Madness when i worked in Dallas. Is the Loon still around?
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You buy that as a premixed or do you do it yourself? Bag of oak, bag of mesquite.
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Been using a Traeger for years. I like a mix of 50/50 oak and mesquite. Mesquite adds the smoke you will want
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Frozen Pizza - Because sometimes is just sounds good.
AustinMT replied to Landomatic's topic in Food and Travel
This is not a bad choice — you just have to get the crust very crispy because it is so thin -
Frozen Pizza - Because sometimes is just sounds good.
AustinMT replied to Landomatic's topic in Food and Travel
Interesting back story. Husband and wife, started with a food blog in Austin that I used to read. They built a pizza oven in the back yard, and started having pizza parties. Expanded to catering and then farmer’s markets in Austin, then commercial. They make a high end dough, par bake the crust, add ingredients and flash freeze it. It’s as close to an “artisan” frozen pizza as I’ve had. More expensive, but worth it
