Jump to content

Recommended Posts

Posted
2 hours ago, NotActuallyALonghorn said:

Meh, I wouldn't say they suck. More of a why buy one when you could get one with more meat instead.

No, they suck.  They take one of my favorite foods -- boudin -- and make it blech.  Never, ever downgrade a delicacy.

  • Hook 'Em 1
Posted
On 8/16/2021 at 10:56 PM, We’reTexas said:

Antone’s is still around but unfortunately it’s history and significance isn’t really appreciated, which is unfortunate because it’s one of those unique Texas things this thread is about. 
 

I’d add parisa in Medina County. 

HEB sells pre-made Antone's sandwiches. They're pretty damn good. It made me look the place up and want to visit.

  • Like 1
Posted
20 minutes ago, deadshank said:

Not necessarily a regional dish; however, Falfurrias sweet cream salted butter is really good stick butter.  It tastes so darn good.

Your check is in the mail.

  • Haha 2
Posted (edited)
12 hours ago, horn4life said:

The Dagwood at Hut's Hamburgers

Who wants to tell him?

I guess you know - since you listed multiple closed restaurants. 

Edited by ztejas
Posted
On 8/24/2021 at 10:49 AM, Brisketexan said:

Hard truth -- boudin kolaches suck.  Too much starchiness.  I love boudin balls.  I love boudin.  I don't love the boudin kolache.

Nonnie’s Bakery in Caldwell does them right, in my opinion. 

Posted
18 minutes ago, After irth said:

Nonnie’s Bakery in Caldwell does them right, in my opinion. 

Bring me a half dozen and I'll tell you whether you're right or whether you're a moron.  I know, I offer the most generous of terms.

  • Haha 1
Posted
On 8/24/2021 at 10:13 PM, horn4life said:

The Dagwood at Hut's Hamburgers, Jake's fried oysters, and an Austin's Favorite at Mad Dog and Beans....

A plate of Jake’s fried oysters cost me several thousand dollars years ago. Pearl in one and I chomped with beer fueled vigor and it perfectly landed between four molars cracking all four. Several crowns and a couple of root canals later and I am more cautious with fried O’s. Plate of Jake’s O’s with onion rings was spectacular regardless of the stray pearl. 

  • Hook 'Em 1
Posted
On 8/16/2021 at 2:48 PM, Brisketexan said:

Are the old Houston style semi-italian po boys still an iconic thing?  Antone's is still making them (and I love them -- cool fact, my mother served Antone's po boys at my christening).  Zinnanti's off of Braeswood was another classic, long gone now.

I only made it to Zinnante's once, and it was the closest thing I ever had to my first po'boy, and therefore my ideal -- the ones made at the deli inside the Butera's supermarket on Bissonnet and Hazard. (Not the more famous Butera's restaurants.)

 

On 8/16/2021 at 10:56 PM, We’reTexas said:

Antone’s is still around but unfortunately it’s history and significance isn’t really appreciated, which is unfortunate because it’s one of those unique Texas things this thread is about. 

Correct; there's a reason for that. 

On 8/17/2021 at 7:16 AM, Neonmoon said:

Antone’s is sold in all grocery stores now, but it’s not the same. I remember walking into Antone’s on Voss as a kid, the smell of fresh baked bread and cured meats was unforgettable, then having then make a sub fresh anyway you wanted it, was unbeatable. The stuff sold in stores now is a shadow of the former store. 

Correct. The aroma at the original on Taft was incredible. 

On 8/24/2021 at 8:34 PM, ztejas said:

HEB sells pre-made Antone's sandwiches. They're pretty damn good. It made me look the place up and want to visit.

No, no they are not.

You are in for a treat when you get a real one though. Pro tip: don't settle for grabbing them off the rack. Ask for them to make it fresh for you, and I get extra mayo and chow chow. You will need a stack of napkins but it is the ultimate Antone's. I kind of think the red wrapper super deluxe is not as good as the plain green wrapper original. Less on occasion can really be more, but not when it comes to chow chow and mayo.

As to why they are not as renowned as they should be, the entire Antone's clan has been at war with each other for decades. It even crosses international boundaries -- an Australian wing popped up in town about 20 years ago. They are Lebanese, and their family is like a scaled-down version of their ancestral homeland. Little tribelets that can't stand each other always at each other's throats. One wing wanted to take the brand national and for a while you could get them at the gas station around the corner from my dad's house in Nashville but that fell apart not long after it got going and I think that added fuel to the fire.

For a while there you had rival Antone's. The only difference was one used a round A on the sign's font and the other used a pointy one. One of them sucked and the other did not -- I think the round A was the good one. After that was litigated out of existence a rash of knock-off Antone's popped up all over town. Same font, same colors, but if you squint at the signs you'll that one of them is Anthonie's, another is Antoine's, and another is Anthony's. Honestly these are usually pretty good -- making those sandwiches is not rocket surgery and if you use good ingredients you can't fuck them up. 

The supermarket ones are way too dry and the bread is too old. If you doctor them at home with more mayo and chow chow, they become barely serviceable but if not, they flat suck, and I think that has destroyed their reputation over the years. I mean, the real heads know the deal, but if you were a newbie and tried them out first from the store, well, most people don't have the same reaction ztejas did.

 

  • Hook 'Em 1
Posted
On 8/26/2021 at 12:45 AM, After irth said:

Nonnie’s Bakery in Caldwell does them right, in my opinion. 

Nonnie’s in Caldwell slams, but why get the boudin one? There’s so many better options for a kolache, it’s like Hank Hill says about Christian Rock— you’re not making church music better, you’re making rock and roll worse. 
 

Rice doesn’t belong inside bread. 

  • Hook 'Em 2
  • Like 2
Posted
24 minutes ago, 956 Worldwide said:

Nonnie’s in Caldwell slams, but why get the boudin one? There’s so many better options for a kolache, it’s like Hank Hill says about Christian Rock— you’re not making church music better, you’re making rock and roll worse. 
 

Rice doesn’t belong inside bread. 

<insert dumbass little girl “why not both?” meme here>

  • 2 weeks later...
Posted (edited)
On 8/28/2021 at 1:56 AM, 956 Worldwide said:

Nonnie’s in Caldwell slams, but why get the boudin one? There’s so many better options for a kolache, it’s like Hank Hill says about Christian Rock— you’re not making church music better, you’re making rock and roll worse. 
 

Rice doesn’t belong inside bread. 

If you are not getting your Kolache's at Jake's in Caldwell you are missing out.  They are only open a few days a year though.  I discovered them while driving through on a Thanksgiving morning to the MIL's house and it was life changing.

edit.  Just realized it is Kolache Fest in Caldwell this weekend.  

Edited by Moby Ric
  • Like 1
Posted
No, no they are not.
You are in for a treat when you get a real one though. Pro tip: don't settle for grabbing them off the rack. Ask for them to make it fresh for you, and I get extra mayo and chow chow. You will need a stack of napkins but it is the ultimate Antone's. I kind of think the red wrapper super deluxe is not as good as the plain green wrapper original. Less on occasion can really be more, but not when it comes to chow chow and mayo.
As to why they are not as renowned as they should be, the entire Antone's clan has been at war with each other for decades. It even crosses international boundaries -- an Australian wing popped up in town about 20 years ago. They are Lebanese, and their family is like a scaled-down version of their ancestral homeland. Little tribelets that can't stand each other always at each other's throats. One wing wanted to take the brand national and for a while you could get them at the gas station around the corner from my dad's house in Nashville but that fell apart not long after it got going and I think that added fuel to the fire.
For a while there you had rival Antone's. The only difference was one used a round A on the sign's font and the other used a pointy one. One of them sucked and the other did not -- I think the round A was the good one. After that was litigated out of existence a rash of knock-off Antone's popped up all over town. Same font, same colors, but if you squint at the signs you'll that one of them is Anthonie's, another is Antoine's, and another is Anthony's. Honestly these are usually pretty good -- making those sandwiches is not rocket surgery and if you use good ingredients you can't fuck them up. 
The supermarket ones are way too dry and the bread is too old. If you doctor them at home with more mayo and chow chow, they become barely serviceable but if not, they flat suck, and I think that has destroyed their reputation over the years. I mean, the real heads know the deal, but if you were a newbie and tried them out first from the store, well, most people don't have the same reaction ztejas did.
 

You are very picky. In the mid 80’s I had a poboy every single day for lunch from the original Taft location during my 1L year in law school. What I get now at HEB is not substantially different.
Posted
1 hour ago, HouTex said:


You are very picky. In the mid 80’s I had a poboy every single day for lunch from the original Taft location during my 1L year in law school. What I get now at HEB is not substantially different.

I’m with @MaybeACoordinator on this one. I picked one up at heb a while back because I heard they were good.  It was just like he said, dry, old bread and not much flavor.  

Posted
I’m with [mention=77]MaybeACoordinator[/mention] on this one. I picked one up at heb a while back because I heard they were good.  It was just like he said, dry, old bread and not much flavor.  

Switch HEBs. The Antones poboys at the Fountainview/San Felipe location are fresh with lots of flavor.
Posted
37 minutes ago, Hook1997 said:

I’m with @MaybeACoordinator on this one. I picked one up at heb a while back because I heard they were good.  It was just like he said, dry, old bread and not much flavor.  

The ones I've had are very passable for a $5 pre-made sandwich. Maybe a little soggy but the chow chow meat and cheese was fine and the bread was decent for what I was expecting.

Posted
15 hours ago, HouTex said:


You are very picky. In the mid 80’s I had a poboy every single day for lunch from the original Taft location during my 1L year in law school. What I get now at HEB is not substantially different.

In the early 2000s my dad would pick me up from Gregory-Lincoln middle school football practice, and if we were hungry we'd stop at the original Taft location and grab a sandwich. 

I've gotten a couple (literally 2) in the past years HEB has carried them, and after each poboy I admit that I only got it for nostalgia, because there's really nothing special about that sandwich. The pre-made HEB sandwiches are better. 

  • 3 years later...
Posted

I guess many of my Texas memories go to the fact much of my life was spent as a misplaced Texan. As we came back for various holidays and summer vacations there was a lot of focus on food.   
 

my relatives would usually go over to Weatherford to buy Parker County peaches and freeze or make preserves.  The best though was a huge bowl of homemade peach ice cream from a churn with ice chunks and rock salt.  I liked ice duty.

pink thing at Six Flags

cherry Dr Pepper from DQ

my grandmother lived in Mexia across from the old high school.  She had a tiny kitchen and would make killer fried chicken and homemade rolls and green beans and new potatoes from her garden.  
 

believe it or not barbecue wasn’t very pervasive in north Texas back then.  My memories of it back then was tough dry meat and a bag of chips. I don’t think I had decent Texas bbq until I moved back in 86 and worked near Angelo’s in Ft Worth.

My earliest TexMex memory was when I was about 4 or 5, going to the original el Fenix in Dallas. They had an old lady making tortillas in the corner and must have eaten a dozen  

Guy’s Big Orange was a root beer stand in Texarkana.  We always pulled off the highway and went there as my dad loved their chili dogs, so I did too.  Great burgers too.

Red Draw in Wichita Falls when it was 135 outside.

When we went to Galveston we always went to Gaidos for red snapper and fried shrimp.

every little town had a local favorite TexMex joint and my dad would try them all.  The best were the ones that had a huge set up with every meal.  Chips, soft corn tortillas, hot sauce (salsa to you young folks) in a pitcher, butter for the tortillas, pickled jalapeños, carrots, and onions, iced tea, and a praline at the end. 

 

  • Hook 'Em 4
  • Like 1
Posted
33 minutes ago, Texzilla58 said:

hot sauce (salsa to you young folks)

I think that vernacular change happened recently because I remember it being called hot sauce/salsa interchangeably growing up. Now it's (correctly) just salsa.

Posted
55 minutes ago, ztejas said:

I think that vernacular change happened recently because I remember it being called hot sauce/salsa interchangeably growing up. Now it's (correctly) just salsa.

In the valley, hot sauce was always thin and vinegary and came in a bottle. Salsa is usually chunky and uses lime for acid (if needed) and comes in a little dish or little plastic tub and is fresh. 

  • Hook 'Em 1
  • Like 1
Posted
1 minute ago, 956 Worldwide said:

In the valley, hot sauce was always thin and vinegary and came in a bottle. Salsa is usually chunky and uses lime for acid (if needed) and comes in a little dish or little plastic tub and is fresh. 

Yes - I know what the difference is. I'm saying salsa used to be called "hot sauce" a lot up until fairly recently.

  • Hook 'Em 2
Posted
I guess many of my Texas memories go to the fact much of my life was spent as a misplaced Texan. As we came back for various holidays and summer vacations there was a lot of focus on food.   
 
my relatives would usually go over to Weatherford to buy Parker County peaches and freeze or make preserves.  The best though was a huge bowl of homemade peach ice cream from a churn with ice chunks and rock salt.  I liked ice duty.
pink thing at Six Flags
cherry Dr Pepper from DQ
my grandmother lived in Mexia across from the old high school.  She had a tiny kitchen and would make killer fried chicken and homemade rolls and green beans and new potatoes from her garden.  
 
believe it or not barbecue wasn’t very pervasive in north Texas back then.  My memories of it back then was tough dry meat and a bag of chips. I don’t think I had decent Texas bbq until I moved back in 86 and worked near Angelo’s in Ft Worth.
My earliest TexMex memory was when I was about 4 or 5, going to the original el Fenix in Dallas. They had an old lady making tortillas in the corner and must have eaten a dozen  
Guy’s Big Orange was a root beer stand in Texarkana.  We always pulled off the highway and went there as my dad loved their chili dogs, so I did too.  Great burgers too.
Red Draw in Wichita Falls when it was 135 outside.
When we went to Galveston we always went to Gaidos for red snapper and fried shrimp.
every little town had a local favorite TexMex joint and my dad would try them all.  The best were the ones that had a huge set up with every meal.  Chips, soft corn tortillas, hot sauce (salsa to you young folks) in a pitcher, butter for the tortillas, pickled jalapeños, carrots, and onions, iced tea, and a praline at the end. 
 

Man, green beans and new potatoes were a real Texas/southern thing. My mother loved em, would make em, and would even buy and serve them from the can.
Like these, but Del Monte (don’t think they make them anymore):

660d0a065806386c062e55bc591d399a.jpg
And yeah, great/classic Texas bbq was not that common. There were a handful of small-town bbq places that were and sometimes still are classics, but it wasn’t nearly as ubiquitous as it is now.

Frankly, food as a whole was much simpler. Sushi? My dad told me about eating it on a trip to San Francisco. I was 26 the first time I actually tried it (and my family was generally WAY ahead of the curve on trying new/exotic things - we ate at a lot of Asian restaurant places on our side of Houston where we would be the only non-Asians there, but today…all of those places would be pretty mainstream).
Butter with saltines or tortillas was absolutely a S. Tx Mexican food mainstay.
Posted

The valley quarter chicken plate. A leg chicken quarter smoked with mesquite (or grilled on mesquite carbon). Rice, charro beans, a warm tortilla. Some onion slices and a whole pickled jalepeno, maybe some pico de gallo.

That is basically every fundraiser or quarterback club dinner.  Or just any big get together.  Pretty much emblematic of valley food. 

  • Hook 'Em 1
  • Like 1
  • Drool 2
Posted
The valley quarter chicken plate. A leg chicken quarter smoked with mesquite (or grilled on mesquite carbon). Rice, charro beans, a warm tortilla. Some onion slices and a whole pickled jalepeno, maybe some pico de gallo.
That is basically every fundraiser or quarterback club dinner.  Or just any big get together.  Pretty much emblematic of valley food. 

….and also fucking delicious. Don’t forget that.
As Pollo Rico and the like have expanded, I’ve gotten my wife hooked.
  • Hook 'Em 1
Posted
5 hours ago, Brisketexan said:

As Pollo Rico and the like have expanded, I’ve gotten my wife hooked.

Pollo Rico hits. Have you had their al pastor tacos?

Posted

Another thing that I haven’t seen in decades. The watermelon stand.  Open only in season usually in a vacant lot in a smaller town.  Picnic tables, string lights, a few big tubs full of ice.  Red or yellow watermelons, cantaloupes, all seeded.  Buy a quarter. Half, or whole. We would go to one after playing putt putt and chow down.  Fantastic on a hot summer night.

  • Hook 'Em 2
  • Like 1
Posted
19 hours ago, 956 Worldwide said:

The valley quarter chicken plate. A leg chicken quarter smoked with mesquite (or grilled on mesquite carbon). Rice, charro beans, a warm tortilla. Some onion slices and a whole pickled jalepeno, maybe some pico de gallo.

That is basically every fundraiser or quarterback club dinner.  Or just any big get together.  Pretty much emblematic of valley food. 

 

had this yesterday on a south texas ranch for easter lunch 

  • Like 1
Posted
22 hours ago, ztejas said:

Yes - I know what the difference is. I'm saying salsa used to be called "hot sauce" a lot up until fairly recently.

For me, I remember picante being used for salsa but hot sauce was always tobasco, cholula, and the like.  Or also the Trappey's vinegar over whole peppers in a jar, most commonly used on greens

Trappey-s-Hot-Peppers-in-Vinegar-4-5-Oun

 

  • Hook 'Em 1
Posted
On 8/24/2021 at 10:49 AM, Brisketexan said:

Hard truth -- boudin kolaches suck.  Too much starchiness.  I love boudin balls.  I love boudin.  I don't love the boudin kolache.

If you ever find yourself in Scott, LA or Katy, TX and are craving boudin, The Best Stop is the ticket.  Absolute king. So good. I buy 30lbs every time I pass through Katy.

Posted
Just now, Cousin Strawberry said:

If you ever find yourself in Scott, LA or Katy, TX and are craving boudin, The Best Stop is the ticket.  Absolute king. So good. I buy 30lbs every time I pass through Katy.

Yeah dude, way ahead of you.  Been grabbing goodies from there for....a long, long time.  I like Billy's, too.  But Best Stop is my old-school choice.  Of course, my favorite place was Babineaux's in Breaux Bridge, but they're long-gone.

  • Hook 'Em 1

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...