Football ...
Basketball ...
Baseball ...
Other Sports ...
Futbol ...
🤫995🤫 ...
Gambling ...
Movies & TV ...
Music ...
Hobbies ...
Lulz ...
Food & Travel
...
Daily Texan ...
Business & Markets ...
Cloak Room ...
Help ...
For Sale ...
Board Discussion ...
Advertise...
Tailgate Donations
creeper
-
Posts
111 -
Joined
Content Type
Profiles
Forums
Store
Downloads
Recruiting - 2020
2019-2020 Football Season
Football
Entertainment
Sports
News and Business
Cloak Room
Transfer Portal
Recruiting
Events
Everything posted by creeper
-
For Travis County, use this. I voted on Middle Fiskville this morning, and it took just under an hour.
-
I pledge to post more pictures of this STEAK
creeper replied to Landomatic's topic in Food and Travel
Another nice thing about buying from Flannery is that you end up dealing with Bryan Flannery directly. Despite the accolades, it's still a small, family-run business, and Bryan is the nicest guy. They'll also age stuff to order, so if you want beef with 60 or 90 days on it, it's your place. -
Austin Wine Merchant has probably the best selection of classics for an independent shop. Very strong in Burgundy and German riesling and pretty solid in Italy, N Rhone, domestics. Lolo for natural wine.
-
My business accounts are with Frost, and, yes, I've just been emailing all supporting docs, etc. to my banker.
-
I think Sicilian is the way to go when using a home oven. Kenji has a decent primer here. I prefer par baking the dough, but if you give it enough time, you'll get a nice raise, resulting in an airy, crunchy dough without much effort. Sicilian dough also solves the problem of stretching the dough... it's a gentle stretch into the corners of the baking pan. For NY / Neapolitan style, heat your stone for much longer than you think you should (I heat my on my propane grill), use an upper rack, and try to get the top element to come on during the bake time to cook the pizza from the top as well.
-
You're in for a treat. Place is dope.
-
I have friends who refuse to go because of that. And the restaurant doesn't allow corkage. According to Jorge, who runs the wine program, the plan is to have a similar approach when they re-open Le Veau d'Or on the UES... that should be interesting.
-
Arguably the most exciting wine program in the city as well.
-
Din Ho is solid for BBQ. Check out China Family's new location on Airport at Guadalupe for solid Sichuan. I haven't tried the Americanized dishes but the Sichuan dishes tend to be pretty great, and it's BYO. Super friendly staff.
-
Well, shit. Now find some Selosse.
-
Austin's Bereche allocation is tiny and ends up mainly at a few restaurants. I think Austin Wine Merchant and Beverage World get a few bottles as well.
-
Austin is a lousy place for BYO. But the following are good options: Din Ho, China Family, Uchi/Uchiko, Texas French Bread, Salt & Time, Bufalina, Lenoir, Foreign & Domestic.
-
Would love to try that Von Winning. Both those vintages of Hune are really good, but the 2000 is shaping up to be a classic. And it's approachable now. I have a 1973 Hune on tap for Friday night and am psyched.
-
Something I used to do (and should probably do again) is to keep some empty half bottles around. Open a full bottle, immediately decant half of it into the empty half bottle and press the cork in flush. Most wines will stay good indefinitely. Some good advice here. DDD, there's some great stuff coming out of Australia these days. Syrah that's more like aromatic N Rhone than the high-octane Parker stuff. Keep an eye out for anything imported by Vine Street.
-
I love Donnhoff but don't think they age especially well. So now I drink them young, problem solved. Egon Muller in on another level, but so is pricing. G-Max is out of my orbit, but I make do with Keller's lesser bottlings. For me, it doesn't get better than Clos St Hune. I think people tend to drink Hune too young. They can be delicious but they can also be pretty austere in their youth. Search out well-stored bottles from the '70s, '80s, and '90s to see what the wines are capable of.
-
Assuming you're in Austin, there aren't a lot of options at the moment. I had to transfer my off-site storage last year and at the time pricing was $229/month for 900 bottle storage at Vault 55; $4200/yr for 80 case storage at Vine Vault, and something in between for a much larger storage space with significantly more restrictions at the old Red Room space downtown, which is where I ended up. In NY, I have open storage which is $5 per case per month with everything being managed by the cellar service.
-
Had an exceptional meal at T-Rex a few weeks ago. I've been going since the early Oxheart days, and it was as good a meal as I've had there. Nancy's was also solid. And both places have fun wine lists. Need to get to Squable... reports have been good.
-
I believe gamay is allowed as well, but I don't know if anyone is actually bottling one. Vatan used to make a great pinot, which is pretty much impossible to find. Vacheron makes a pretty good one, and while not super easy to find, it's out there.
-
Holy hell.
-
Break the rabbit down using the method found in the Zuni cookbook. Front legs, hind legs, loins, belly flaps. Most recipes have you hack the saddle into thirds and then toss it into the braise with (or roasted alongside) the legs. Think of the loins as white meat that can be easily overcooked. If you're doing a braise, add them for the final few minutes. If it comes with liver and heart, those are great cooked gently in a pan and then chopped up on toast. This is a great recipe for a first-time rabbit cook. Make sure the olives are oil-cured and not brined.
-
Strong. Also, Occhipinti is back in Austin. Austin Wine Merchant should have some.
-
Fancy steakhouse with only one dry-aged option? Wth.
-
Fuck yeah!
-
Fuck yeah!
