Where is the best chili in Texas?
Richard Lee
Siggraph conference in San Antonio in July. I will be travelling
around the state outside of the conference dates. While I am currently
doing research on Texas, there is one foremost question on my mind.
As only the locals know best, I'd like to hear from you Texans where
you think the best chili is to be found in your state. Isn't it the de
facto official dish of Texas aside from a 4 pound longhorn steak (or
is that 6, hehehe)?
Now I realize "best" is a rather subject term, taste is personal and
even chili can have quite a variation. So maybe the question ought to
be who's serving an "interesting variation" of an old theme.
No your mom doesn't qualify unless she'll invite me. So name the
restaurants and I will thank you from the bottom of my fire-retardent
heart.
- Richard Lee (Toronto, Canada)
Jerry Davis
words are over the best barbecue beef brisket ...........
grubber
news:3cf019b3.68758133@nntp...
I haven't been there in a while, but the Texas Chili Parlor on Lavaca in
Austin used to define 'chili' for me (back in the early 80's). After many
attempts, I figured out how to make a chili in their style, and then
improved it enough that I haven't needed to go back. I did go back a few
years ago and was disappointed at how greasy their chili was at that time.
It was still extremely good, but greasier than I remembered. Put it on your
short list.
But I agree with the other poster that forsaking bbq from Kreuz' or the Salt
Lick etc etc in your quest for the ultimate bowl of red will leave your life
unfulfilled.
Steve Wertz
>
> Hello. I'll be a first-time visitor to your state while attending the
-sw
Terry Horton
wrote:
>Hello. I'll be a first-time visitor to your state while attending the
>Siggraph conference in San Antonio in July. I will be travelling
>around the state outside of the conference dates. While I am currently
>doing research on Texas, there is one foremost question on my mind.
>As only the locals know best, I'd like to hear from you Texans where
>you think the best chili is to be found in your state. Isn't it the de
>facto official dish of Texas aside from a 4 pound longhorn steak (or
>is that 6, hehehe)?
Whichever you choose make sure to ask for a "Frito pie". All chili
purveyors will know what of you speak.
But we indigenous peoples eat far more Tex-Mex food than plain chili,
more than any other restaurant fare for that matter. Chili when
served is most often seen as a sauce on enchiladas, tamales and the
like. Tex-Mex - yep, that's where I'd look for Texan food, and for
chili.
Richard Lee
wrote:
>
>But I agree with the other poster that forsaking bbq from Kreuz' or the Salt
>Lick etc etc in your quest for the ultimate bowl of red will leave your life
>unfulfilled.
In which city are Kreuz and Salt Lick? Remember, I cross posted to
several .food and .eat groups of the major Texan cities.
- Richard Lee
Richard Lee
wrote:
>Uh-oh. Another crossposted Chili thread...
Well, my apoligies if this subject has come up before. Being Texas, I
suppose it has from time to time. So is there an FAQ on this matter?
- Richard Lee
grubber
They're both 'outside' Austin. There was a loooong thread in the past week
on austin.food arguing about barbeque called "Q within easy driving
distance" (in which most agree that it is annoying to refer to the food in
question as "Q".) Research that thread for more detail.
Bill
the greatest Hockey Player of All time. You will never get a
definitive answer.
On Sat, 25 May 2002 23:32:33 GMT, REMOVE_...@ibc.ca (Richard Lee)
wrote:
>Hello. I'll be a first-time visitor to your state while attending the
Terry Horton
>That's like asking what is the one true path to salvation, or who is
>the greatest Hockey Player of All time. You will never get a
>definitive answer.
The chili hype approaches nauseating proportions. No one I know of
cares (unlike the BBQ and Mex food).
For Sale
Texas comes from the pot in which they cooked it themselves. Find a Chili Cook-Off!
MareCat
> Isn't it the de facto official dish of Texas aside from a 4 pound longhorn steak (or
> is that 6, hehehe)?
Chili??? Try Tex-Mex or BBQ (brisket) instead.
BTW, the topic of where to find the best chili comes up in houston.eats
every once in awhile. Even though Houston is the largest city in the
state and boasts some 11,000 restaurants or so (of all different types
of cuisine), there are surprisingly very few places where one can go to
enjoy a good bowl o' red.
Mary
Terry Horton
<Nittany_Lio...@hotmail.com> wrote:
>Richard Lee wrote:
>
>> Isn't it the de facto official dish of Texas aside from a 4 pound longhorn steak (or
>> is that 6, hehehe)?
>
>Chili??? Try Tex-Mex or BBQ (brisket) instead.
Agreed. But for whatever value > 0 one might put on such decrees,
chili is the oh-fficial "state food". Another example of the
bull's-backside quality of output we've all come to expect from the
Texas legislature.
Frank Mancuso
food site is chowhounds.com, and click on Texas. I, too would hit BBQ
instead of Chili-it's too hot to eat chili for one thing!
Albert Nurick
> I haven't been there in a while, but the Texas Chili Parlor on Lavaca
> in Austin used to define 'chili' for me (back in the early 80's).
> After many attempts, I figured out how to make a chili in their
> style, and then improved it enough that I haven't needed to go back.
> I did go back a few years ago and was disappointed at how greasy
> their chili was at that time. It was still extremely good, but
> greasier than I remembered. Put it on your short list.
I lived in Austin for 20 years (81-00) and I was always underwhelmed
with Texas Chili Parlor's chili. For me, Shady Grove on Barton
Springs (in Austin) had the best chili.
> But I agree with the other poster that forsaking bbq from Kreuz' or
> the Salt Lick etc etc in your quest for the ultimate bowl of red will
> leave your life unfulfilled.
Oh-oh. The "best BBQ" thread. Here we go...
--
Albert Nurick
alb...@nurick.com
www.nurick.com
Keith
wrote:
>On Sun, 26 May 2002 02:12:30 GMT, "grubber" <madey...@swbell.net>
~~~~~~~~~~~~~~~~~~~~
Here are a couple a "low an slow" links for you. Keith
Central Texas BBQ Dynasties
http://www.austinchronicle.com/issues/dispatch/2001-11-09/food_set.html
Texas BBQ from a Virginia perspective
http://www.velvitoil.com/Texas.htm
Sluggo the Flusher
> In which city are Kreuz and Salt Lick? Remember, I cross posted to
> several .food and .eat groups of the major Texan cities.
The Salt Lick is in Driftwood. There is a map at their website,
<http://www.saltlickbbq.com/>. Rotate the map 90 degrees counter-clockwise
for correct orientation, though; I-35 runs north-south, not east-west ;).
Kreuz Market (my favorite) is in Lockhart, on Hwy 183 South. Again, you can
take a look at their website, <http://www.kreuzmarket.com/>. There's
supposed to be a map there, but you can't access it. There are, however,
some great photos of their food!
*slug*
Sluggo the Flusher
> <http://www.kreuzmarket.com/>. There's
> supposed to be a map there, but you can't access it.
Ooops... You can access the map from the "Contact Us" page. The link on the
"Links" page is dead.
*slug*
Lawrence Person
wrote:
Kreuz Market is in Lockhart; The Salt Lick is in Driftwood. Both are south of
Austin.
--
Lawrence Person
lawre...@hiho.com (remove all "h"s from my e-mail address)
New web page now up at www.io.com/~lawrence
Steve Wertz
>
> On Sun, 26 May 2002 02:15:53 GMT, Steve Wertz <swe...@texas.net>
> wrote:
>
> >Uh-oh. Another crossposted Chili thread...
> So is there an FAQ on this matter?
It states that Chili must be made with corn flour and eaten with Saltines.
-sw
Becca
No beans.
Chili is something we cook at home, it isn't something we buy.
Becca
Terry Horton
Neighbor, when was the last time you had a big thick steaming bowl of
Wolf Brand chili...
vonroach
wrote:
>- Richard Lee (Toronto, Canada)
Dicky, you ask a tenderfoot question. There is not even any fairly
close agreement on what chilli is. It really an old railroad recipe
for dressing up pretty bad meat to feed workers and passengers.
`Chilli' is `hot pepper' in Spanish so I guess you are using the short
form of Chilli con carne - meat flavored with peppers and spices. It
is a cold weather dish, now served any time of the year. Try some if
it tastes okay to you then you have your answer and can start on real
Texas cuisine - barbecue (BarBQ, Baebeque,...)
vonroach
It can be bought - canned or frozen.
Kelly Younger
>
> That's like asking what is the one true path to salvation, or who is
> the greatest Hockey Player of All time. You will never get a
> definitive answer.
God is infinite. So are the paths to God.
Wayne Gretzky.
--
Kelly Younger
Patrick L. Humphrey
>Bill wrote:
>Wayne Gretzky.
-high stick upside the head-
Gordie Howe (who *did* spend four years as a Houston Aero)...and he got more
experience with chili here than The Great One ever did. :-)
--PLH, I'll go sit quietly in the box as long as Hard Times cafe comes back to
Houston ;-)
G Thurman
...
> In which city are Kreuz and Salt Lick? Remember, I cross posted to
> several .food and .eat groups of the major Texan cities.
yp.gte.net reveals:
Salt Lick B B Q
18001 Fm 1826, Driftwood, TX 78619
(512) 894-3117
map | driving directions | add to My Directory
G Thurman
"vonroach" <vonr...@ix.netcom.com> wrote in message
news:3cf26146...@nntp.ix.netcom.com...
> On Sat, 25 May 2002 23:32:33 GMT, REMOVE_...@ibc.ca (Richard Lee)
> wrote:
>
> >- Richard Lee (Toronto, Canada)
>
> is a cold weather dish, now served any time of the year. Try some if
> it tastes okay to you then you have your answer and can start on real
> Texas cuisine - barbecue (BarBQ, Baebeque,...)
With the chili, ask for a couple 'long necks' to drink.
Then for the next four hours don't go >anywhere near< an open flame.
Richard Lee
wrote:
>Dicky, you ask a tenderfoot question. There is not even any fairly
LOL. I did mention "best" is subject thus asking for personal
opinions.
>Texas cuisine - barbecue (BarBQ, Baebeque,...)
The concensus here seems to be that these amazing Texas barbeque beef
briskets are not to be missed. That's in addition to the 'red' and
'green' chili (the latter of which I never heard of before, thanks all
for enlightening me).
So are you going to reveal the locations of these barbeque beef
brisket places or am I just going to have to repost statewide under a
different subject? My travel route in Texas may even be swayed by
recommendations.
- Richard Lee
Scott Kurland
> > several .food and .eat groups of the major Texan cities.
>
> yp.gte.net reveals:
> Salt Lick B B Q
> 18001 Fm 1826, Driftwood, TX 78619
> (512) 894-3117
Just outside Austin.
Jerry Jungmann
> Chili is something we cook at home, it isn't something we buy.
>
> Becca
Actually, chili is a pretty popular menu item at restaurants that offer it.
It is particularly popular by the cup as an appetizer or as an accompaniment
to a sandwich.
Jerry
John Briscoe
How many ways can we tell you?
Salt Lick in Driftwood
Kreuz's in Lockhart
BTW, Central Texas is the capital of the Barbequed Beef Rib. For these,
please see the restaurants listed above.
Bill
Cincinnati do.
On Sun, 26 May 2002 18:35:04 GMT, Steve Wertz <swe...@texas.net>
Becca
> Actually, chili is a pretty popular menu item at restaurants that offer it.
Good! After all of this chatter, we finally have an expert on
restaurants in Texas who serve chili. Please, enlighten us.
Becca
Pete Romfh
If your trip includes Houston let us know. Someone will guide you
to Williams Smokehouse for BBQ. Don't try this on your own,
remember, we're trained professionals. =;>
For Chile' Verde (green chile) I suggest Taqueria Arandas. It might
not be the "best", but it's darn good and you won't get killed trying
to find one. You should try it for breakfast. Huevos Ranchero
will let you try green chile, frejoles (refried beans), arroz mexicana
(mexican rice), and fresh tortillas as well as a couple of fried eggs.
That will get your day started and keep you going strong till supper.
For a "bowl-o-red", I'm open to discussion from the group, but you
might do better on that meal over San Antonio way.
--
Pete Romfh, Telecom Geek & Amatuer Gourmet.
" If you hold a Unix shell up to your ear, can you hear the C? "
Jerry Jungmann
I am a restaurateur in San Antonio. At one of my restaurants, we offer
chili (in addition to 86 other menu items). Chili is not, by far, our most
popular menu item, but it is nonetheless very popular.
I lived in Dallas when the first Chili's opened on Greenville. Some of you
may recall that, at the time, Chili's was basically burgers and chili.
And, their initial expansion was based on that limited menu.
I certainly agree that BBQ is more popular than chili, and if the gentleman
from Canada wishes to experience what the locals eat, the Chicken Fried
Steak should not be overlooked.
Jerry
Michael Bolner
Robert Myers
> Bill <bgross...@airmail.net> wrote in
> news:4B342BDEED0E98E8.71938F89...@lp.airnews.
> net:
>> in Cincinnati do.
>
What's wrong with chocolate in chili? It simply moves the heat up.
Frank Mancuso
Terry Horton
<fr...@saintarnold.com> wrote:
>And cinnamon!!
I wonder would these recipes taste better if they didn't call them
'chili'?
s...@merritt.houston.tx.us
ack, religion. nothing to see here, keep moving.
sam
s...@merritt.houston.tx.us
> Don't restrict yourself to just hunting down chili. The real fightin'
> words are over the best barbecue beef brisket ...........
or chicken fried steak
sam
Richard Lee
<rpmy...@NOSPAMhotmail.com> wrote:
>What's wrong with chocolate in chili? It simply moves the heat up.
Even the gringos would think that's disgusting.
- Richard Lee
Nate
Worth the ride too--Good Lord, this place is good. Save room for some
dewberry cobbler.
Nate.
Bernie
When you go for BBQ, don't restrict yourself to brisket. Try the sausage
and ribs too. (There is the danger that that will restart a discussion of
what types of meat you should smoke/bbq and what types of ribs are best.
My opinion, the ones that you like best are the best. For me that is a
sliced brisket sandwich, brisket and sausage, and pork ribs.) We haven't
even heard about the best sauces yet.
For green chili you might want to wait until you visit New Mexico. I've
found it a lot more common there. Sopapillas are also different in New
Mexico. In Tex Mex places sopapillas are a dessert. In New Mexico
they're served like dinner rolls. But I digress.
While in San Antonio, try the tortilla soup at the Alamo Cafe (which isn't
near the Alamo).
Bernie
Doc
>>
>> On Sun, 26 May 2002 02:15:53 GMT, Steve Wertz <swe...@texas.net>
>> wrote:
>>
>> >Uh-oh. Another crossposted Chili thread...
>
>> So is there an FAQ on this matter?
>
> It states that Chili must be made with corn flour and eaten with Saltines.
You forgot the egg[s] over-easy and hard cheese on top....
Doc
Doc
>
> The concensus here seems to be that these amazing Texas barbeque beef
> briskets are not to be missed. That's in addition to the 'red' and
> 'green' chili (the latter of which I never heard of before, thanks all
> for enlightening me).
Be aware that "green chili" or especially "salsa verde" - green chili
sauce - is a LOT different in Central Texas than what you'll find in,
say, Lubbock. The salsa verde in Austin generally isn't really, but is
a tomatillo sauce with lotsa lime. Tomatillos are tasty little things,
but are not really even chilis. West Texas and Eastern New Mexico salsa
verde can make you cry. Literally. If your salsa is an olive-green
with a sort of orange-yellow tint, be _very_ careful. Very, very tasty,
but deadly.
You have to keep in mind that Texas is very big, and very spread-out.
The food styles vary a lot by region.
I seriously doubt that you'll get to Ft. Stockton, but there's a
little Mexican joint there that serves a Chili Verde con Carne that is
incredible. Every time I'm there, the name is different, but it's the
same menu and the same cook. Yum.
> So are you going to reveal the locations of these barbeque beef
> brisket places or am I just going to have to repost statewide under a
> different subject? My travel route in Texas may even be swayed by
> recommendations.
In Austin, if you want the ultimate fast food, there's a little BBQ
cart on Manchaca Rd. a block south of Ben White Blvd called DJ's. My
favorite is his chopped beef sandwich with a side of homemade soup, but
his brisket is great too.
Haven't really found a chili con carne here that I like. Make 'em put
a fried egg & grated cheese on top.
Doc
Scott Kurland
>
> Even the gringos would think that's disgusting.
>
> - Richard Lee
HEY! Chocolate is the embodiment of every good thing, a foretaste of heaven.
vonroach
wrote:
>On Sun, 26 May 2002 22:36:22 GMT, vonr...@ix.netcom.com (vonroach)
>wrote:
>
>>Dicky, you ask a tenderfoot question. There is not even any fairly
>
>LOL. I did mention "best" is subject thus asking for personal
>opinions.
Another tenderfoot question.
>>Texas cuisine - barbecue (BarBQ, Baebeque,...)
>
>The concensus here seems to be that these amazing Texas barbeque beef
>briskets are not to be missed.
Wrong again, it is possible to dine very well in Texas on cuisine from
all over the world and not go near chili or barbecue. Your `consensus'
is provincial.
>
>- Richard Lee
>
vonroach
Well for openers they are usually called `greasy spoons', locally.
J DeBerry
grubber wrote:
> "Richard Lee" <REMOVE_...@ibc.ca> wrote in message
> news:3cf019b3.68758133@nntp...
> | Hello. I'll be a first-time visitor to your state while attending the
> | Siggraph conference in San Antonio in July. I will be travelling
> | around the state outside of the conference dates. While I am currently
> | doing research on Texas, there is one foremost question on my mind.
> | As only the locals know best, I'd like to hear from you Texans where
> | you think the best chili is to be found in your state. Isn't it the de
> | facto official dish of Texas aside from a 4 pound longhorn steak (or
> | is that 6, hehehe)?
> |
> | Now I realize "best" is a rather subject term, taste is personal and
> | even chili can have quite a variation. So maybe the question ought to
> | be who's serving an "interesting variation" of an old theme.
> |
> | No your mom doesn't qualify unless she'll invite me. So name the
> | restaurants and I will thank you from the bottom of my fire-retardent
> | heart.
> |
> | - Richard Lee (Toronto, Canada)
> |
>
> I haven't been there in a while, but the Texas Chili Parlor on Lavaca in
> Austin used to define 'chili' for me (back in the early 80's). After many
> attempts, I figured out how to make a chili in their style, and then
> improved it enough that I haven't needed to go back. I did go back a few
> years ago and was disappointed at how greasy their chili was at that time.
> It was still extremely good, but greasier than I remembered. Put it on your
> short list.
>
> But I agree with the other poster that forsaking bbq from Kreuz' or the Salt
> Lick etc etc in your quest for the ultimate bowl of red will leave your life
> unfulfilled.
A couple of years ago the Dallas Mourning Star sent out some of its
tasters to check out the best Chili in Dallas. Surprisingly one of the
top ones was none other than Chili's.
JGD
J DeBerry
Karen Kay wrote:
> Bill <bgross...@airmail.net> wrote in
> news:4B342BDEED0E98E8.71938F89...@lp.airnews.
> net:
> > And certainly not with spaghetti or macaroni as the blasphemers
> > in Cincinnati do.
>
> They use chocolate, too...
>
No carrots and peas???
JGD
JLH
-->A couple of years ago the Dallas Mourning Star sent out some of its
-->tasters to check out the best Chili in Dallas. Surprisingly one of the
-->top ones was none other than Chili's.
I've been following this thread and noticed with some frustration that there has
been almost no direct answers to the originator's request: eg: Name some
restaurants in San Antonio and elsewhere that have good texas style chili.
So far, only Texas Chili Parlour in Austin has been specifically mentioned. I
had been wondering all along if the national restaurant chain "CHILI's" would be
mentioned. Well finally it has. And I concur that Chili's has a very good
offering of Texas Style chili.
It is pretty amazing that people are not coming up with specific restaurant
names to suggest other than those two noted above.
Unfortunately, my best suggestion is far from Texas = the Chili at Binion's in
Las Vegas, imo among the best restaurant served texas style chili around.
(My favorite is a friend's venison chili he normally cooks up in a huge batch
each deer season)
Fred
>
>While in San Antonio, try the tortilla soup at the Alamo Cafe (which isn't
>near the Alamo).
>
two locations in SA?
Fred...
Tyler Hopper
news:szk1yby...@eris.io.com...
> Kelly Younger <kyou...@houston.rr.com> writes:
>
> >Bill wrote:
>
> >> That's like asking what is the one true path to salvation, or who is
> >> the greatest Hockey Player of All time. You will never get a
> >> definitive answer.
>
> >God is infinite. So are the paths to God.
>
> >Wayne Gretzky.
>
> -high stick upside the head-
>
> Gordie Howe (who *did* spend four years as a Houston Aero)...and he got more
> experience with chili here than The Great One ever did. :-)
>
> --PLH, I'll go sit quietly in the box as long as Hard Times cafe comes back to
> Houston ;-)
Patrick,
Please tell me you're not serious. My 1st experience with Hard Times was in D.C.
several yrs. ago. It was my first exposure to Cincinatti style chili. I was so
dumbfounded by the concepts I simply couldn't eat. I had to spend the entire
lunch just drinking beer. ;-)
Tyler
Tyler Hopper
news:3CF0ED1A...@hotmail.com...
> Richard Lee wrote:
>
> > Isn't it the de facto official dish of Texas aside from a 4 pound longhorn
steak (or
> > is that 6, hehehe)?
>
>
>
> BTW, the topic of where to find the best chili comes up in houston.eats
> every once in awhile. Even though Houston is the largest city in the
> state and boasts some 11,000 restaurants or so (of all different types
> of cuisine), there are surprisingly very few places where one can go to
> enjoy a good bowl o' red.
>
> Mary
>
Phil's, errr uhh, 59 Diner used to serve a decent bowl.
Tyler
Tyler Hopper
"Jeremy Goodwin" <jer...@dcnet2000null.com.> wrote in message
news:3CF276F4...@dcnet2000null.com....
> Be careful of recommendations, the Food Channel had some
> guy from the SA riverwalk making chili with three types
> of beans, red and green bell peppers, and hominy. On the
> plus side he did use venison and buffalo :-)
> JJ
Those of us who live here hardly pay attention to anyone from a Riverwalk
restaurant. There's only a couple of places down there that serve food that's
fit to eat.
Tyler
Tyler Hopper
news:3cf3a5c2...@news.jump.net...
There are, in fact, two locations. However, Alamo Cafe is a classic example of a
very good place being run into mediocrity. Look at it like what Ferttita did to
Landry's, etal.
Bullpepper's in S.A. has a good bowl of chili (plus a lot of other good food).
Though not technically chili I can't recommend enough the carne guisada at Los
Barrios here. Their flour tortillas let you mop up every last smudge of it.
Tyler
Tyler Hopper
> A couple of years ago the Dallas Mourning Star sent out some of its
> tasters to check out the best Chili in Dallas. Surprisingly one of the
> top ones was none other than Chili's.
>
> JGD
>
Why does that surprise you? After all, they were in Dallas. ;-)
Tyler
Patrick L. Humphrey
>> >Bill wrote:
>> >Wayne Gretzky.
>Patrick,
Their Cincinnati chili is better than those impostors in Cincinnati -- Skyline
-- by a wide margin...but when we were inside the beltway for a couple of days
last summer, Dale and I hit the Hard Times in Arlington twice -- for the true
Texas Red. That's worth making the trip. :-)
--PLH, of course, if they'd just have Shiner Bock to go with the Texas Red up
there in NoVa...
Amy
>
> Oh-oh. The "best BBQ" thread. Here we go...
I've noticed that the longest and most active threads on the Texas
.eats groups are usually about either chili or BBQ.
At dfw.eats, we have a couple folks from North Carolina and its
neighboring states, that are of the opinion that its supposed to be
pork, where as us natives know that while beef is the preferred meat
by most, just about any meat or seafood can be barbecued into a tasty
dish.
One of my favorites is bbq'd blue shell crab that can now be had at
Joe's Crab Shack, which is good, because Sabine Pass is a bit of a
haul from Dallas. :-)
I had to stop a friend of mine as she was telling a group of us about
her recent trip home to NYC. She was talking about a BBQ restaurant
that she and her friends often go to. She said that they were such
regulars that the
maitre d' knew them. This is, of course, where I interjected.
"Excuse me, " I asked. "Did you just say that the BBQ restaurant has
a maitre d'?"
"Yes," she replied. (eye rolls went round the room along with a good
bit of laughter)
Amy
> On Sun, 26 May 2002 14:01:19 GMT, MareCat
> <Nittany_Lio...@hotmail.com> wrote:
>
> >Richard Lee wrote:
> >
> >> Isn't it the de facto official dish of Texas aside from a 4 pound longhorn steak (or
> >> is that 6, hehehe)?
> >
> >Chili??? Try Tex-Mex or BBQ (brisket) instead.
>
> chili is the oh-fficial "state food". Another example of the
> bull's-backside quality of output we've all come to expect from the
> Texas legislature.
>
Hay! Dems fightin words! ;-)
But while we are on official state food, the pecan is the state tree,
so be sure to get slice of pecan pie. Which, BTW, is pronouced
puh-cahn, not pee-can. The first being a tasty nut that comes from a
native tree and the latter being a place to relieve yourself in the
woods.
Jack Sloan
"Tyler Hopper" <tho...@swbell.net> wrote in message
news:FDRI8.156542$Q42.7...@typhoon.austin.rr.com...
on the boardwalk.
Jack
Mark Shaw
and New Mexico.
It's green.
--
Mark Shaw
My opinions only
(to email me, remove any mythical beasts from my address)
Wee laddie
steak. Is that still true?
Wee laddie
"Tyler Hopper" <tho...@swbell.net> wrote in message
news:yIRI8.156675$Q42.7...@typhoon.austin.rr.com...
maddie teller-kook
Maddie
"Richard Lee" <REMOVE_...@ibc.ca> wrote in message
news:3cf019b3.68758133@nntp...
> Hello. I'll be a first-time visitor to your state while attending the
> Siggraph conference in San Antonio in July. I will be travelling
> around the state outside of the conference dates. While I am currently
> doing research on Texas, there is one foremost question on my mind.
> As only the locals know best, I'd like to hear from you Texans where
> you think the best chili is to be found in your state. Isn't it the de
> facto official dish of Texas aside from a 4 pound longhorn steak (or
> is that 6, hehehe)?
>
Terry Horton
<jer...@dcnet2000null.com.> wrote:
>I would like to know the good places on the riverwalk,
>as from time to tome I have to entertain clients that
>insist on the experience. As I usually insist on decent
>food, I would like to be able to combine the two, money
>is not a concern, just quality.
Though not from there the last couple of years found me on several
business trips to SA. My experience fits with what natives say in
these forums: there are no really good restaurants on the Riverwalk.
But with El Mirador less that a half mile away, who cares?
Steve Wertz
> One of my favorites is bbq'd blue shell crab that can now be had at
> Joe's Crab Shack, which is good, because Sabine Pass is a bit of a
> haul from Dallas. :-)
They had this on the buffet at Buffet palace on Saturday, and surprisingly
it wasn't moving very quickly. Not like the shrimp dishes, at least.
-sw
kerr
> Joe's Crab Shack, which is good, because Sabine Pass is a bit of a
> haul from Dallas. :-)
You actually like that place!
> I had to stop a friend of mine as she was telling a group of us about
> her recent trip home to NYC. She was talking about a BBQ restaurant
> that she and her friends often go to.
There is no BBQ place in NYC. They have outlawed cooking with wood in NYC
and you cannot have BBQ without burning wood. Therefore, no BBQ places in
NYC. A recent article explained that some residents in Queens complained
about the last true BBQ place in town a few years ago. The smoke was
"polluting" so the neighbors had the place closed down.
Kerr.
Tyler Hopper
> It is still interesting that there have not been any
> recommendations for chili in SA, might it be true that
> there are no good chili dishes in the city? :-)
Bullpepper's out north on San Pedro has a decent bowl.
>
> The chili dish I saw on the food channel actually looked
> as though it would be quite a tasty Mexican style meat
> stew, but just did not meet the criteria of Texas chili.
It was probably carne guisada. More like a Mexican version of beef tips.
Personally, I love it. La Mexicana on Fairview/Montrose used to have a good
version.
>
> I would like to know the good places on the riverwalk,
> as from time to tome I have to entertain clients that
> insist on the experience. As I usually insist on decent
> food, I would like to be able to combine the two, money
> is not a concern, just quality.
Boudro's is probably the best restaurant on the River. It has great variety so
just about everybody in a big group can find something to eat.
A normally decent Mexican place is La Paloma del Rio. They have a mix of Tex Mex
& interior Mexican food.
Casa Rio is spotty in terms of quality. Schilo's is a quintessential German deli
just above the River on Commerce St. Think about your grandma waiting your table
and doting over you finishing your meal. Probably the best split pea soup I've
ever had.
If your clients are absorbed by the River Walk experience I'd look into taking
them on a dinner cruise on a river barge. Several restaurants do this but
normally require reservations far in advance.
Often you may get recommendations for Mi Tierra or La Margarita in the Market.
IMHO they are both pitiful skeletons of what they once were.
There are several outstanding Tex Mex places within very reasonable driving
distance of downtown if you care to hear about them.
Tyler
Tyler Hopper
"Wee laddie" <doo...@dellepro.com> wrote in message
news:3cf3f...@news1.prserv.net...
> When we lived in SA 17 years ago Alamo Cafe had a pretty good chicken fried
> steak. Is that still true?
Can't say for sure as I haven't visited them in a while. I would concur with
your previous experience.
Tyler
david wright
<jer...@dcnet2000null.com.> wrote:
>It is still interesting that there have not been any
>recommendations for chili in SA, might it be true that
>there are no good chili dishes in the city? :-)
>
I put in a plug for Teka Molino on San Pedro a few days ago, but
posted it only in sat.food.
David
Fred
wrote:
>"Jeremy Goodwin" <jer...@dcnet2000null.com.> wrote in message
>news:3CF40194...@dcnet2000null.com....
>>
>> as from time to tome I have to entertain clients that
>> insist on the experience. As I usually insist on decent
>> food, I would like to be able to combine the two, money
>> is not a concern, just quality.
>
>Boudro's is probably the best restaurant on the River. It has great variety so
>just about everybody in a big group can find something to eat.
>
the Hard Rock Cafe? I thought it started with a "P". I recall it
having very good food.
Fred...
david wright
wrote:
>"Jeremy Goodwin" <jer...@dcnet2000null.com.> wrote in message
>news:3CF40194...@dcnet2000null.com....
>> I would like to know the good places on the riverwalk,
>> as from time to tome I have to entertain clients that
>> insist on the experience. As I usually insist on decent
>> food, I would like to be able to combine the two, money
>> is not a concern, just quality.
>
>Boudro's is probably the best restaurant on the River. It has great variety so
>just about everybody in a big group can find something to eat.
>
>http://www.boudros.com/
>
>A normally decent Mexican place is La Paloma del Rio. They have a mix of Tex Mex
>& interior Mexican food.
>
>Casa Rio is spotty in terms of quality. Schilo's is a quintessential German deli
>just above the River on Commerce St. Think about your grandma waiting your table
>and doting over you finishing your meal. Probably the best split pea soup I've
>ever had.
>
I haven't eaten at Biga since they moved to the River from Laurel
Heights, but I can't imagine they would have lost a step.
And I have no experience at all with Las Canarias, but there are good
things written about them. Here's their site:
http://www.lamansion.com/food_canarias.cfm
David
david wright
wrote:
>What is the name of the Italian place on the Riverwalk I think next to
>the Hard Rock Cafe? I thought it started with a "P". I recall it
>having very good food.
>Fred...
Is this it? (Mini-review from
<http://www.saconfetti.com/italian.shtml>)
Paesano's
555 E. Basse Road, 828-5191 (NC)
The locals know to skip the River Walk site of this San Antonio
favorite and head for '09, where Italian favorites can be had in an
energized atmosphere. The Shrimp Paesano, an oft-imitated classic,
crackles with garlic, lemon juice and butter, and typifies the clean,
crisp flavors diners have come to love. (Reviewed 4/28/00)
Lunch/dinner: daily. $$-$$$. Credit: Most major. Casual. Wheelchair
accessible.
Amy
Probably because the folks eating there didn't know what it was, or
didn't want to get messy. I've found that there is a preportional
ratio that describes the tastiness of a dish to the messiness of it.
IOW, the messier the food is, the better it tastes. This works with
all types of bbq, hamburgers, spaghetti, etc.
Amy
Amy
> > One of my favorites is bbq'd blue shell crab that can now be had at
> > Joe's Crab Shack, which is good, because Sabine Pass is a bit of a
> > haul from Dallas. :-)
>
> You actually like that place!
Yes, for several reasons. One is that it is one of the very few
places that has a playground and serves something other than fast
food. Although my kids are past the age where that's really a
necessity. They can sit through a meal now. My only problem at this
point is to keep them from argueing with each other, which is another
advantage of the playground.
The other is that Joe's is the only place in the DFW metroplex where
you can get BBQ blue shell crab. I think its pretty good. It reminds
me of Chanel Inn and Sartins in Sabine Pass. Actually, Sartins moved
to Beaumont and the quality dropped when it did.
>
> > I had to stop a friend of mine as she was telling a group of us about
> > her recent trip home to NYC. She was talking about a BBQ restaurant
> > that she and her friends often go to.
>
> There is no BBQ place in NYC. They have outlawed cooking with wood in NYC
> and you cannot have BBQ without burning wood. Therefore, no BBQ places in
> NYC. A recent article explained that some residents in Queens complained
> about the last true BBQ place in town a few years ago. The smoke was
> "polluting" so the neighbors had the place closed down.
> Kerr.
My cousin was telling me about that just this weekend. What a weird
thing to complain about. I love the smell of bbq smoking. Mmmm. I
still think its funny about the maitre'd.
Steve Wertz
>
> Steve Wertz <swe...@texas.net> wrote in message news:<3CF41272...@texas.net>...
> > Amy wrote:
> >
> > > One of my favorites is bbq'd blue shell crab that can now be had at
> > > Joe's Crab Shack, which is good, because Sabine Pass is a bit of a
> > > haul from Dallas. :-)
> >
> > They had this on the buffet at Buffet palace on Saturday, and surprisingly
> > it wasn't moving very quickly. Not like the shrimp dishes, at least.
> >
> > -sw
>
> Probably because the folks eating there didn't know what it was, or
> didn't want to get messy.
This is a buffet; people don't want to work that hard to get
at their food with so many other easier choices. Blue crags are a
PITA to pick apart unless you're really familiar with their anatomy.
Put some King Crab legs up there and watch 'em disappear like _that_.
-sw
Steve Wertz
> There is no BBQ place in NYC. They have outlawed cooking with wood in NYC
> and you cannot have BBQ without burning wood. Therefore, no BBQ places in
> NYC. A recent article explained that some residents in Queens complained
> about the last true BBQ place in town a few years ago. The smoke was
> "polluting" so the neighbors had the place closed down.
> Kerr.
There oughta be a law against 'No Barbecueing'. A place in San Jose had to
close down becaise te neighbors were complaining of all the smoke. I still
insist that you fairly easily and inexpensively trap and condense the smoke
to keep it out of the atmosphere; this should at least be an option in
NY, rather than just declaring it outright Illegal.
-sw
Albert Nurick
> -->A couple of years ago the Dallas Mourning Star sent out some of its
> So far, only Texas Chili Parlour in Austin has been specifically
> mentioned. I had been wondering all along if the national restaurant
> chain "CHILI's" would be mentioned. Well finally it has. And I
> concur that Chili's has a very good offering of Texas Style chili.
I mentioned Shady Grove on Barton Springs in Austin; IMO far better than
TCP.
Their Frito pie is my benchmark for the dish.
--
Albert Nurick
alb...@nurick.com
www.nurick.com
Albert Nurick
> At dfw.eats, we have a couple folks from North Carolina and its
> neighboring states, that are of the opinion that its supposed to be
> pork, where as us natives know that while beef is the preferred meat
> by most, just about any meat or seafood can be barbecued into a tasty
> dish.
In general, I agree... except for ribs. IMO, baby back pork
ribs are superior to any beef ribs I've ever had, especially
if the pork ribs are from Artz' Rib House on S. Lamar in
Austin. Best ribs I've ever had, and there's no need for the
sauce, delicious though it may be.
Fred
<dtwr...@earthlink.net> wrote:
>Paesano's
>555 E. Basse Road, 828-5191 (NC)
>The locals know to skip the River Walk site of this San Antonio
>favorite and head for '09, where Italian favorites can be had in an
>energized atmosphere. The Shrimp Paesano, an oft-imitated classic,
>crackles with garlic, lemon juice and butter, and typifies the clean,
>crisp flavors diners have come to love. (Reviewed 4/28/00)
>Lunch/dinner: daily. $$-$$$. Credit: Most major. Casual. Wheelchair
>accessible.
>
Where is/What is '09? I have only been to the Riverwalk location.
All the seafood dishes were excellent.
Fred...
david wright
wrote:
>I mentioned Shady Grove on Barton Springs in Austin; IMO far better than
>TCP.
>Their Frito pie is my benchmark for the dish.
I have to chuckle at a "benchmark" version of Frito pie. How tough can
it be?
My mother made it for us in the '40s as one of her stretch-the-budget
dishes in San Antonio: some Fritos, some onions, some chili con carne,
occasionally some hominy, and a little cheese spread over the top, and
baked in a casserole dish.
More recently, I've seen it in New Mexico as canned chili con carne
poured over the Fritos in what used to be a five-cent bag, split down
one side.
OTOH, maybe someone could make a new-and-improved Frito pie. After
all, several restaurants in San Antonio have upscale versions of
beanburgers, which began in the '50s at an open-air lunchery called
Sills' Snack Shack, near my high school. (Unless Mr. Sills got it from
somewhere I've never known about.)
David
Mark Shaw
> OTOH, maybe someone could make a new-and-improved Frito pie. After
> all, several restaurants in San Antonio have upscale versions of
> beanburgers, which began in the '50s at an open-air lunchery called
> Sills' Snack Shack, near my high school. (Unless Mr. Sills got it from
> somewhere I've never known about.)
I almost hesitate to ask, but what's a beanburger?
Richard Lee
wrote:
>There are several outstanding Tex Mex places within very reasonable driving
>distance of downtown if you care to hear about them.
Thanks but I think the Rvierwalk places you mentioned will suffice for
my first trip. I may take a short drive around town but I guess most
of my time will around the convention center, downtown and of course
The Riverwalk.
Thanks.
- Richard Lee
vonroach
Humphrey) wrote:
>Their Cincinnati chili is better than those impostors in Cincinnati -- Skyline
>-- by a wide margin...but when we were inside the beltway for a couple of days
>last summer, Dale and I hit the Hard Times in Arlington twice -- for the true
>Texas Red. That's worth making the trip. :-)
Beauty is in the hunger level of the consumer. Perhaps one doesn't
like Cincinnati chili, but it is provincial and presumptuous to say
that people in Cincinnati don't know how to make Cincinnati chili
(chocolate is the mystery ingredient). True Texas `red' in real _hard
times_ is a squirt or two of tomato catsup in a cup of hot water and
as many crackers as proprietor allows. Alternatively can be called
depression soup. Source of hot water may be either a cup of coffee or
tea.
Richard Lee
wrote:
>I've been following this thread and noticed with some frustration that there has
>been almost no direct answers to the originator's request: eg: Name some
>restaurants in San Antonio and elsewhere that have good texas style chili.
Hehe. You noticed that the thread mutated into subthreads of a bbq
beef and other (originally) Texan specialties, not that I mind. It was
kind of helpful actually. There's certainly going to be a lot of good
eating, more than originally imagined!
>So far, only Texas Chili Parlour in Austin has been specifically mentioned. I
>had been wondering all along if the national restaurant chain "CHILI's" would be
>Unfortunately, my best suggestion is far from Texas = the Chili at Binion's in
>Las Vegas, imo among the best restaurant served texas style chili around.
I'll be sure to compare. Thanks.
>(My favorite is a friend's venison chili he normally cooks up in a huge batch
>each deer season)
Does the gamey taste of venison hold in spite of all the spice?
- Richard Lee
vonroach
wrote:
>> Kinda like Kemah...Only a coupla good places to eat there and neither are
>on the boardwalk.
>Jack
Haven't eaten down that way in a long spell. Is there still a
restaurant at the Kemah yacht basin called the `Majorca'?
vonroach
wrote:
>There is no BBQ place in NYC. They have outlawed cooking with wood in NYC
>and you cannot have BBQ without burning wood. Therefore, no BBQ places in
>NYC. A recent article explained that some residents in Queens complained
>about the last true BBQ place in town a few years ago. The smoke was
>"polluting" so the neighbors had the place closed down.
>Kerr.
Gee, can't even burn a cross?
Tracey
vonroach wrote:
Its a honkey thing, and everything honkey must be put down while everything non
honkey must be elevated.
Albert Nurick
> On Wed, 29 May 2002 19:38:47 GMT, "Albert Nurick" <alb...@nurick.com>
> wrote:
>
>> I mentioned Shady Grove on Barton Springs in Austin; IMO far better
>> than TCP. Their Frito pie is my benchmark for the dish.
>
> I have to chuckle at a "benchmark" version of Frito pie. How tough can
> it be?
I don't know if it's an issue of "tough", but some are certainly
better than others. Shady Grove's is wonderful; the fresh jalepenos
are a fantastic addition to the chopped onions, and the chili is
really good.
david wright
wrote:
>In dfw.eats david wright <dtwr...@earthlink.net> wrote:
>
>> OTOH, maybe someone could make a new-and-improved Frito pie. After
>> all, several restaurants in San Antonio have upscale versions of
>> beanburgers, which began in the '50s at an open-air lunchery called
>> Sills' Snack Shack, near my high school. (Unless Mr. Sills got it from
>> somewhere I've never known about.)
>
>I almost hesitate to ask, but what's a beanburger?
If you have to ask, it's probably too late. ;-)
David
Jack Sloan
wayside...like so many good places on wayside.
Jack
"vonroach" <vonr...@ix.netcom.com> wrote in message
news:3d0069b2...@nntp.ix.netcom.com...
Bernie
If you're going to drive some place in San Antonio find out how to get to The
Alamo Cafe. Get a bowl of tortilla soup. There will probably be a crowd lined
up waiting to get in, but they've had to expand and make the place very large,
so the line moves quickly.
Bernie
> "Fred" <fr...@nospam.austinnc.com> wrote in message
> news:3cf3a5c2...@news.jump.net...
> > On Tue, 28 May 2002 06:29:31 GMT, Bernie <berni...@com.dqd> wrote:
> > >
> > >While in San Antonio, try the tortilla soup at the Alamo Cafe (which isn't
> > >near the Alamo).
> > >
> > I remember the Alamo Cafe had some pretty decent Chili. Aren't there
> > two locations in SA?
> >
> > Fred...
>
> There are, in fact, two locations. However, Alamo Cafe is a classic example of a
> very good place being run into mediocrity. Look at it like what Ferttita did to
> Landry's, etal.
>
> Bullpepper's in S.A. has a good bowl of chili (plus a lot of other good food).
>
> Though not technically chili I can't recommend enough the carne guisada at Los
> Barrios here. Their flour tortillas let you mop up every last smudge of it.
>
> Tyler
Agreed on the two locations in San Antonio. I hadn't been there in a few years and
when I was there last year I was shocked to find how the one near the airport/USAA
had relocated and GROWN! The tortilla soup, and the tortillas, were as good as we
remembered. We brought 3 gallons home to Dallas.
G Thurman
> There is a richer taste in chili when prepared with
> venison, and it adds a bit of texture by not
> disintegrating to the same extent as ground beef.
You might want to try the venison Reuben sandwich served in the cavernous
restaurant in the south end of the Bass Pro mall in Grapevine. They also
have a microbrewery with ~ a dozen different draft beers.
Tyler Hopper
'09 is the zip abbreviation for the Alamo Heights area. Not necessarily always
used in a courteous tone.
Tyler
Tyler Hopper
I respectfully disagree. Alamo Cafe has dropped significantly in the past few
years. We used to eat there at least weekly. Now I won't go unless someone in a
party insists.
Tyler
Tyler Hopper
"Mark Shaw" <ms...@dal.asp.ti.unicorn.com> wrote in message
news:ad3o0c$lvu$1...@tilde.itg.ti.com...
> In dfw.eats david wright <dtwr...@earthlink.net> wrote:
>
> > OTOH, maybe someone could make a new-and-improved Frito pie. After
> > all, several restaurants in San Antonio have upscale versions of
> > beanburgers, which began in the '50s at an open-air lunchery called
> > Sills' Snack Shack, near my high school. (Unless Mr. Sills got it from
> > somewhere I've never known about.)
>
> I almost hesitate to ask, but what's a beanburger?
Simply your favorite burger with beans as a topping. Here it's typically
frijoles refritos though there are many variations.
Tyler
Ben Brumfield
> The other is that Joe's is the only place in the DFW metroplex where
> you can get BBQ blue shell crab. I think its pretty good. It reminds
> me of Chanel Inn and Sartins in Sabine Pass. Actually, Sartins moved
> to Beaumont and the quality dropped when it did.
>
I regret to inform the group that Channel Inn has been closed for a
while. We visited the place last weekend, and were horrified to see
it with boarded up windows. Ended up going to the Sartins in
Nederland, which was only okay.
-Ben