Whole Foods announced the availability of Three Wishes, a non-vintage Cabernet Sauvignon, Merlot, and Chardonnay from California. Each is $2.99 a bottle or $33.33 a case! The wines are available at all Whole Foods locations, but they will be open for free tasting at the Park Lane and Highland Park (Lomo Alto & Lemmon) stores on Fridays and Saturdays of this month. Despite their diminutive size, these are standard 750 ml bottles. They are physically smaller because they are larger on the inside than on the outside as a result of the use of Tardis technology. According to Stanley Mehta, wine guy at the Highland Park store, they are flying off the shelves. Obviously you cannot expect Grand Cru wines for the price of a gallon of premium gas but a quick tasting indicated three wines that are type-correct and worth the money. The Merlot and Cabernet Sauvignon are the more noteworthy of the three and would be a good choice for large parties and similar events during the holiday season.6 Comments »
Listen up Dishers, we have a local controversy spreading across the internet faster than a lightning-struck, dry oak– I mean hickory–wood pile in a West Texas windstorm. It’s time we talked about food bloggers, a unit of special victims.
Yesterday, DMN food critic, Leslie Brenner, released “her” Best in DFW Barbecue list. It didn’t take long for the pits to hit the fans.
Last February, I hired local Full Custom Gospel BBQ blog writer, Daniel “BBQ Snob” Vaughn, to produce a cover story on the best barbecue in our area. In the piece, he focused on many of the out-of-the-way-down-and-dirty finds that usually get overlooked by glossy publications. Turns out many of his spots ended up on Brenner’s list. And Vaughn feels he should have been credited in Brenner’s round-up.
It’s a long story (stories!). I’ve been tied up for two days (don’t I wish) and I need to get up to speed on the controversy. Thanks to Dallas Observer’s Hanna Raskin for starting the conversation. Thanks to the local bloggers, readers, and friends who have texted, e-mailed, and phoned me with their opinions. Get your knives and forks ready–we shall continue the conversation here on SideDish as soon as I can get my thoughts together. Until then, read the hot links, start talking, or put another log on the fire. There is a lot to discuss. And we like to talk brisket.
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Raise your glasses to freedom Friday and Saturday (that’s today & tomorrow) at Victor Tango’s on Henderson where, in honor of the 77th anniversary of the end of Prohibition, happy hour drinks are a mere 77 cents a pop.
Just a reminder that today is your LAST day to submit entries for a six-ingredient salad as part of the perfect holiday meal in our Central Market Recipe Contest. You’ll be entered to win a $100 gift certificate to Central Market, and we’ll announce the lucky winner of our salad category on Monday morning. For today, keep scrounging for your favorite salad recipes and start thinking about your recipe entries for next week: appetizers.
Find more salad recipe submissions from readers after the jump. Continue reading "Recipe Contest: Six-Ingredient Salad Day 5"
No matter your stance on the immigration debate, you have to agree that Dallas’ culinary landscape has been made more interesting by our itinerant neighbors to the south. Take the humble taco. Small mom-and-pop taquerias grace street corners from Oak Cliff to Bachman Lake, from Garland Road to Maple Avenue. They serve tacos in settings only one step up from the street vendors in Central Mexico. The food itself is simple: a fresh, hot corn tortilla rolled around a variety of meats, topped with chopped onion and cilantro, and served with a lime wedge. The meats are usually chicken, pork, or slow-cooked cheap cuts of beef (tongue, cheek, or brains). Like barbecue in the States, taco styles vary across Mexico. Visit the Baja Peninsula or Yucatan, and you’ll find grilled or fried fish tacos. But as a rule, the traditional taco as made in Mexico is inexpensive and uncomplicated.
Enter the gringo taco. You’ve seen the restaurants popping up across North Texas. Gringo tacos are Americanized versions of the Mexican street food. Venture capitalists have hired chefs to dress up the proletarian taco with bourgeois ingredients. They’ve made tacos less Oak Cliff and more North Dallas. Al pastor (pork marinated for a day or longer and slowly cooked on a vertical rotisserie) becomes “roasted pork.” Barbacoa (slow-cooked meat from a cow’s head) becomes “braised beef.” Traditional Mexican Cotija or queso fresco gets replaced with feta cheese. You don’t have to look for these places on a street corner; you can follow them on Facebook and Twitter. And, oddly, as the chefs make the tacos less threatening, the marketers are writing menus filled with sexual innuendoes. (Torchy’s serves something called a Dirty Sanchez. Trust me: you don’t want to look it up on Urban Dictionary.)5 Comments »
Hey, Dishers. Where did you eat this week? Did you find something fabulous? Did you find something foul? We’d love to hear your thoughts on your latest restaurant experiences. Here’s what you reported last week.11 Comments »
There are so many new flavors, reads, mixers, wines, spirits and liqueurs that have popped up this year that are perfect for gifting to your sweetheart, friends, siblings or in-laws that you want to make a good impression with. There are too many to include in just one post, so here is are a few spirits perfect for gifting. Some ideas were sent for editorial consideration, some I just love.
Deep Eddy Sweet Tea Vodka - I have written about this special vodka a few times since the Austin based product came out earlier this year. I still think it is one of the best flavored vodka’s on the market, and spices up a good ’ole glass of iced tea, something any Southern girl will like.
Frozen Ghost Vodka - The Ghost of Christmas past, present or future won’t haunt you when you are drinking Frozen Ghost Vodka. Inspired by Canadian farmer ”Tobias” who haunted his murderer neighbor whopushed him into his profitable spring. The spring froze, Tobias died and subsequently haunted his murderer into confession. Good story, but mainly, great vodka. Clean vodka, distilled 5 times with equal parts Canadian rye and wheat grain. Mix it with Red Bull and enjoy a Poltergeist.
There are many kinds of tequilas on the market, but I tend to turn to Partida Anejo for sipping, though their Blanco is great in a margarita also. The Anejo is aged 18 months in former Jack Daniels barrels giving it a caramel, copper color, with citrus zest, dried fruit and nutty aromas and silky smooth mouthfeel and flavors of honey and butterscotch.
For your Entourage fans, you have to get them the Avion Silver Tequila. Small batch distillation, and slow filtration gives this tequila clean, mineral rich flavors pairing perfectly with your favorite mixer, or over ice with heaps of fresh squeezed lime.
The Macallan 18 – enough said.