OT Foodie Thread

[EL PRESIDENTE]

You dog, you.

The Line Hotel is also in an awesome spot, right on the lake. Its a little younger crowd I think though, probably upscale hipster shit.

 

[Lanny]

Where did you stay? I'm checking out Fairmont Austin. Looks like a great location and accommodations. Lots of deals right now!

The Fairmont used to be the best hotel in San Francisco. I imagine it's pretty damned good anywhere.

 

[EL PRESIDENTE]

Any smoke infused BBQ in Texas is on my bucket list. My niece told me of a great joint in Austin that serves their BBQd meats with bread and butter pickles on the spicy side.
Me? I want some of that Texas BBQ brisket and their baked beans. The brisket must have lots of bark. No Sly, no little doggies were killed in the making of that bark on the brisket. You can thank the bull calves that first had their balls cut off and then were killed so we could eat their meat. Glad I'm not a bull calf.

 

[EL PRESIDENTE]

The Fairmont used to be the best hotel in San Francisco. I imagine it's pretty damned good anywhere.

TONGA ROOM!

 

[ABM]

I stayed at the Fairmont. It was great! Pretty walkable, very convenient......

Did you happen to see the Stevie Ray Vaughan memorial, etc.? That's on my bucket list, as well.

 

[EL PRESIDENTE]

Did you happen to see the Stevie Ray Vaughan memorial, etc.? That's on my bucket list, as well.

nope! did the boat tour though. Pretty cool to watch the Bats under the Bridge from there.

 

[riverman]

A kid who used to prep cook in my cafe in the 70s in N Cal went on to be an assistant chef at the Fairmont in SF....great restaurant....spendy though ..another kid who worked for me was the brother to Alice Waters the famous chef from Chez Pannis restaurant in Berkley where the gourmet pizza craze started....her brother went on to be a drummer in a punk band

 

[riverman]

I stayed at the Fairmont. It was great! Pretty walkable, very convenient.

The pool had this little machine that sprayed sunscreen on you and rotated you around and shit. The pool was fucking great.

on the weekends its more of a pool party though.

View attachment 37384

I remember this photo...that's the covid soup pool party!

 

[EL PRESIDENTE]

I remember this photo...that's the covid soup pool party!

Yeah, we didn't go to the pool when we saw the crowd. We went on Monday when it was much more chill.

 

[EL PRESIDENTE]

A kid who used to prep cook in my cafe in the 70s in N Cal went on to be an assistant chef at the Fairmont in SF....great restaurant....spendy though ..another kid who worked for me was the brother to Alice Waters the famous chef from Chez Pannis restaurant in Berkley where the gourmet pizza craze started....her brother went on to be a drummer in a punk band

 

[ABM]

View attachment 37387

Nice.

Hey, I'd bet @Lanny remembers this place...

 

[ABM]

Might anyone have a great recipe for risotto? Thanks in advance!

 

[EL PRESIDENTE]

Might anyone have a great recipe for risotto? Thanks in advance!

I went here a few years ago. Good stuff! Try this technique lol.

Rissoto is too fucking hard to cook bro!

 

[ABM]

I went here a few years ago. Good stuff! Try this technique lol.

Rissoto is too fucking hard to cook bro!

It's for a special occasion.

 

[EL PRESIDENTE]

It's for a special occasion.

What flavor are you making it? Lobster?

 

[ABM]

What flavor are you making it? Lobster?

I'd really love that, but probably scallops, or even shrimp.

 

[crandc]

Made Zuni Cafe chicken last night. Lucia and I both enjoyed it.

 

[Lanny]

Might anyone have a great recipe for risotto? Thanks in advance!

Alton Brown has a recipe at his show, Good Eats.

 

[crandc]

I have several risotto recipes.

 

[bigbailes]

I was in Austin over the summer. If you can do it, do it before they stop doing online order pickup. Saves a shit ton of time. When it opens up you'll have to stand in the hours long line.

Their minimum was too high for us (like $100 or $125 and there were only two of us) so we went to La Barbeque which was awesome.

I've waited in line at Franklin's and done the preorder ... his BBQ is legit no question, but the hype has pretty much taken over. There are a TON of great BBQ places in Austin, that I just don't think Franklin's is worth it unless you want the experience. LaBBQ is not far away and personally I'd rather wait a fraction of the time (granted on the weekends it's still an hour wait) and go there where the food is just as good (or in my opinion better) thank Franklins. The jalapeno MaC at La might be one of the tastiest things on this planent. Other than those two there are so many great spots, Blacks BBQ and Micklethwaits are really good. Styles Switch BBQ took the Emporium from Dazed and Confused and turned it into a really good BBQ spot and while the food isn't quite on par with these others, for experience the Salt Lick is about a 30 minute drive from downtown Austin but a really cool setting in the Hill Country.

 

[ABM]

I have several risotto recipes.

You do? I'd be honored if you could share one with me. I'm hopeful for seafood, but, really, anything scrumptious would be fantastic from you. I hear it takes quite the knack to accomplish successfully....and that you have to eat right away!

 

[ABM]

I've waited in line at Franklin's and done the preorder ... his BBQ is legit no question, but the hype has pretty much taken over. There are a TON of great BBQ places in Austin, that I just don't think Franklin's is worth it unless you want the experience. LaBBQ is not far away and personally I'd rather wait a fraction of the time (granted on the weekends it's still an hour wait) and go there where the food is just as good (or in my opinion better) thank Franklins. The jalapeno MaC at La might be one of the tastiest things on this planent. Other than those two there are so many great spots, Blacks BBQ and Micklethwaits are really good. Styles Switch BBQ took the Emporium from Dazed and Confused and turned it into a really good BBQ spot and while the food isn't quite on par with these others, for experience the Salt Lick is about a 30 minute drive from downtown Austin but a really cool setting in the Hill Country.

Thank you for that! Duly noted.

 

[EL PRESIDENTE]

I've waited in line at Franklin's and done the preorder ... his BBQ is legit no question, but the hype has pretty much taken over. There are a TON of great BBQ places in Austin, that I just don't think Franklin's is worth it unless you want the experience. LaBBQ is not far away and personally I'd rather wait a fraction of the time (granted on the weekends it's still an hour wait) and go there where the food is just as good (or in my opinion better) thank Franklins. The jalapeno MaC at La might be one of the tastiest things on this planent. Other than those two there are so many great spots, Blacks BBQ and Micklethwaits are really good. Styles Switch BBQ took the Emporium from Dazed and Confused and turned it into a really good BBQ spot and while the food isn't quite on par with these others, for experience the Salt Lick is about a 30 minute drive from downtown Austin but a really cool setting in the Hill Country.

I hit up Valentina's for Brisket Tacos, bomb stuff too!

 

[EL PRESIDENTE]

You do? I'd be honored if you could share one with me. I'm hopeful for seafood, but, really, anything scrumptious would be fantastic from you. I hear it takes quite the knack to accomplish successfully....and that you have to eat right away!

Do you like the taste of Sea Urchin? It goes well in a Rissoto. Then put a big ass seared scallop on top.

 

[crandc]

This is from America's Test Kitchen. Be sure to use "dry" (untreated) scallops. You can sub 12 oz quartered sea scallops for bay scallops, depending on availability. Use arborio rice, low salt (pref homemade) chicken stock.
12 oz large shrimp, 26-30 per pound, peeled & deveined, reserve shells
2 cups chicken stock
2 1/2 cups water
4 8-oz bottles clam juice
1 14 1/2 oz can diced tomatoes, drained
2 bay leaves, fresh preferred
5 Tbsp olive oil
1 onion, chop fine
2 cups Arborio rice
5 cloves garlic, minced
1 tsp minced fresh thyme or 1/4 tsp dried
1/8 tsp saffron threads, crumbled
1 cup dry white wine
12 oz small bay scallops
2 Tbsp minced fresh parsley
1 Tbsp fresh lemon juice
salt & pepper

Bring shrimp shells, stock, water, clam juice, tomatoes & bay leaves to boil in large saucepan over medium high heat. Reduce to simmer & cook 20 minutes. Strain into bowl, pressing on solids to extract liquid. Discard solids (in compost). Return broth to pan, cover, keep warm. Heat 2 Tbsp olive oil in Dutch oven medium heat until shimmering. Add onion, cook until soft, about 5 minutes. Add rice, garlic, thyme, saffron, cook stirring until rice begins to turn translucent, about 3 minutes. Add wine, cook stirring until fully absorbed, about 3 minutes. Stir in 3 1/2 cups of the warm broth, bring to simmer, cook stirring occasionally until almost fully absorbed, 13-17 minutes. Continue to cook stirring frequently and adding warm broth one cup at a time every few minutes as liquid is absorbed, until rice is creamy and cooked through but still a bit firm in center, 13-17 minutes. Stir in shrimp and scallops, cook stirring frequently until opaque, about 3 minutes. Adjust consistency with more warm broth if needed. You might have leftover broth, use it for your next batch of soup. Add remaining 3 Tbsp olive oil, parsley, lemon juice. Season to taste. Eat, making sure to give the cat a taste of seafood.

 

[riverman]

Do you like the taste of Sea Urchin? It goes well in a Rissoto. Then put a big ass seared scallop on top.

I'd be all over that!

 

[ABM]

This is from America's Test Kitchen. Be sure to use "dry" (untreated) scallops. You can sub 12 oz quartered sea scallops for bay scallops, depending on availability. Use arborio rice, low salt (pref homemade) chicken stock.
12 oz large shrimp, 26-30 per pound, peeled & deveined, reserve shells
2 cups chicken stock
2 1/2 cups water
4 8-oz bottles clam juice
1 14 1/2 oz can diced tomatoes, drained
2 bay leaves, fresh preferred
5 Tbsp olive oil
1 onion, chop fine
2 cups Arborio rice
5 cloves garlic, minced
1 tsp minced fresh thyme or 1/4 tsp dried
1/8 tsp saffron threads, crumbled
1 cup dry white wine
12 oz small bay scallops
2 Tbsp minced fresh parsley
1 Tbsp fresh lemon juice
salt & pepper

Bring shrimp shells, stock, water, clam juice, tomatoes & bay leaves to boil in large saucepan over medium high heat. Reduce to simmer & cook 20 minutes. Strain into bowl, pressing on solids to extract liquid. Discard solids (in compost). Return broth to pan, cover, keep warm. Heat 2 Tbsp olive oil in Dutch oven medium heat until shimmering. Add onion, cook until soft, about 5 minutes. Add rice, garlic, thyme, saffron, cook stirring until rice begins to turn translucent, about 3 minutes. Add wine, cook stirring until fully absorbed, about 3 minutes. Stir in 3 1/2 cups of the warm broth, bring to simmer, cook stirring occasionally until almost fully absorbed, 13-17 minutes. Continue to cook stirring frequently and adding warm broth one cup at a time every few minutes as liquid is absorbed, until rice is creamy and cooked through but still a bit firm in center, 13-17 minutes. Stir in shrimp and scallops, cook stirring frequently until opaque, about 3 minutes. Adjust consistency with more warm broth if needed. You might have leftover broth, use it for your next batch of soup. Add remaining 3 Tbsp olive oil, parsley, lemon juice. Season to taste. Eat, making sure to give the cat a taste of seafood.

K, I'm gonna try this and duly respond. It'll probably be a few weeks, though.

THANKS!!

 

[ABM]

Do you like the taste of Sea Urchin? It goes well in a Rissoto. Then put a big ass seared scallop on top.

Hmmmm....dunno. Never have tried those.

 

[EL PRESIDENTE]

Hmmmm....dunno. Never have tried those.

You probably won't like it.

 

[Sedatedfork]

A couple weeks ago, wife made Chicken Adobo and some other fillipino food. Oh my god. It was amazing. Restaurant quality for sure and pretty easy.

here is the recipe and link to the sides. You can sub stuff like fish sauce for shrimp paste, etc.

https://www.bonappetit.com/recipe/oven-roasted-chicken-adobo