Jump to content

Jim Thompson

Full Members
 View Profile  See their activity

  • Posts

    42

  • Joined

  • Last visited

 Content Type 

Everything posted by Jim Thompson

  1. Jim Thompson
    Did Dunbar's not give you any gravy to go over that rice?
  2. Jim Thompson
    Hit Clover Grill for that greasy burger fix. They've been rolling 24/7 since 1939. The kids will get a kick out of it too. It's a time capsule spot. Betsy's Pancake House is a good, old school breakfast diner. We hated Peche. Never heard of Dienes.
  3. Jim Thompson
    Not sure since my thermometer got "borrowed" but I'd bet around 400. I did low and slow for eons til I had that chat with George. Also, a boxcutter with a fresh blade is a great tool to get that membrane off.
  4. Jim Thompson
    George, the old pitboss at Archibald's in Northport told me he got his ribs off his big smoker at the 90 minute mark. I was stunned but his ribs were always without equal. I started experimenting with hot and fast after that conversation. I build a big hot fire (Oak, Hickory or Pecan wood) in my Weber flying saucer and put the ribs on the opposite side of the coals. I use the Best Stop rub and always remove the membrane from the under side of the ribs (spares.) Open the bottom hatch and the top hatch fully and let 'er fly. At the two hour mark the ribs are fully cooked and the bark has a serious crunch to it. No glaze but I do douse the ribs with sauce (usually Micklethwait's) after they come off the fire.
  5. Jim Thompson
    Man, did they, two flour tortillas packed with black beans, pico, sour cream and salsa. If you were feeling sporty you could get smoked chicken on top. Under $5. Those tacos saved the lives of countless UT students.
  6. Jim Thompson
    I hope they ate that big boy. That's a lot of meat.
  7. Jim Thompson
    2lbs of Camellia northern beans, 6 quarts of chicken stock, 4lbs of chopped, smoked city ham, a few shallots and garlic cloves. Rice. Garlic rolls.
  8. Jim Thompson
    Jewel of the South for a brandy crusta.
  9. Jim Thompson
    https://www.kxan.com/news/local/austin/video-thief-caught-stealing-300-pounds-of-meat-from-south-austin-barbecue-trailer/
  10. Jim Thompson
    Take 'em to Marjie's Grill if they're an 8. Killer food that won't break the budget and the chef knows his way around a wood burning grill. It's a mashup of Viet-Cambodian-Thai. Super intense flavors and the foh are super nice.
  11. Jim Thompson
    https://tpwmagazine.com/archive/2008/nov/legend/ "Townsend Miller's 1954 longnose gar record still stands today." https://tpwmagazine.com/archive/2008/nov/legend/ Reading about alligator gar records and thinking about how we used to just toss 'em back when they ended up on our hooks. Anybody ever eat any of these strange beasts?
  12. Jim Thompson
    Gumbo has a thousand mothers so for every old wives tale that says you're not supposed to put sausage in seafood gumbo there are a few thousand households in Acadiana that wouldn't have it any other way. We go to a big gumbo party in Lafayette every spring and the seafood gumbo pot always has a health dose of andouille from Best Stop.
  13. Jim Thompson
    Gumbo pop up at Tamale House in East Austin this weekend https://do512.com/events/2020/1/19/scrumptious-chef-10th-anniversary-cajun-gumbo-pop-up-tickets
  14. Jim Thompson
    That my friend is some serious mise en place.
  15. Jim Thompson
    Pascal's Manale just changed hands. Doubtful the new owners changed the recipe though. The restaurant has a great standing oyster bar with one of the best shuckers in the city.
  16. Jim Thompson
    Bratislava is cheap and seriously underrated. There are plenty old, weathered pubs where you can drink regional pilsners and eat fried foods. There's a local riff on chicken fried steak that subs pork for beef that's particularly good and omnipresent on local menus. As someone else mentioned the local women are beauteous and dress impeccably. We preferred Bratislava to Vienna which is a short train ride away. You can also hop on a boat and be in Budapest in a few hours via the Danube River.
  17. Jim Thompson
    I sift my flour onto a cookie sheet and dry roast it for 15 minutes at 300 degrees. Get the fat hot in a 2 quart cast iron sauce pan, sprinkle the roasted flour into the hot fat. Stir for 5 minutes. Dark walnut roux is now ready.
  18. Jim Thompson
    Get in touch with the guy who runs Heritage Seafood, he'll be able to point you in the right direction.
  19. Jim Thompson
    Don't tell that to the Cajuns. It's common out in Acadiana.
  20. Jim Thompson
    Dang. That's a good looking combo.
  21. Jim Thompson
    Just grab a bottle of Old Grand-Dad Bonded instead.
  22. Jim Thompson
    The single most important step is the handmade stock. Chicken or pork. If you have a pressure cooker it's a snap. Make sure you use bones that have a lot of collagen; turkey necks, pig's feet, chicken backs etc. Also, good medium grain rice from Crowley or Rayne will up your game considerably. Douse a little Cajun Power worcestershire in the stock while it's on it's initial boil. Good luck, please report back.
  23. Jim Thompson
    Shit's tight. Dancing on the edge with that brimming.
  24. Jim Thompson
    Those Shaggy parties at Mueller's old food truck down on south first street were a lot of fun.
  25. Jim Thompson
    More on Sonny Falcon https://www.austin360.com/entertainmentlife/20190925/why-you-can-thank-austin-man-for-your-sizzling-fajitas

Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business and Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Subscribe!... Donate!... Advertise... COOKIE MONSTER!

×
×
  • Create New...