Jon Alexis, know on every blog in the United States of America as jonfromtjs, handles the marketing for TJ’s Seafood Market, the successful fish market in Preston Forest. He is a conscientious student of seafood. Recently he learned about Total Catch Market, a project (and blog) run by PJ Stoops and Billy Tellez of Louisiana Foods. Their niche is selling by-catch fish, the innocent fishes caught by fishermen actually fishing for a higher profile fish. JonfromTJs was so moved when he heard about these guys, he jumped in his car and drove to Houston. He sends a brief story about his experience along with cell phone pictures. I am going to run it below. Grammar police be warned: the copy is unedited only because I am low on time at the moment. Take it away jonfromtjs:
‘Scuse me while I saddle up my high horse. Am I the only woman who is concerned about the sudden surge in Breastaurants. I mean really 35 additional Twin Peaks? A bar opening in downtown called The Spread Eagle? Seriously boys? How would you like to take your daughter into one of the restaurant’s the gals in our office just conceptualized. We call them Peteries.
Hunky Town, Twin Pricks, Tooter’s, Pecker’s Hot Italian Sausage, Tube Steak Junction, Cake Balls to the Walls, Nuts and Butts, Quickies, Long Dong Silver, Tally Whacker’s, Love Mussels, Wee Willie’s, Twig and Berries.
Ladies, the floor is open.53 Comments »
Eatzi’s has decided to change their music for a few weeks. My ears are so happy. I have nothing against opera music, but when those sopranos hit the high notes while I’m wait for a roasted chicken to get quartered, my cochleas recoil. The opera music will return next week.5 Comments »
It’s a bummer to learn many restaurants can’t afford to pick up the wine they’ve ordered after it arrives at Sigel’s in Addison. In many cases (HAH!) a restaurant may not pick up the order because they’ve changed their list or their wine-by-the glass selections. No matter the reason, Sigel’s has a huge inventory they need to clear before the next order of wine which will potentially not get picked up is on the way. It’s time for winos to rejoice. Starting today over 300 wines marked down. Complete list below. Go to 15003 Inwood Rd. No phone sales.1 Comment »
Chorizo tacos are underrated. I love it when I find chorizo on a taqueria menu in a gas station and Taqueria Cholula has no shortage of chorizo and other options for the taco fanatic. You’ll find at least 14 types of tacos here: beef fajita, chicken, pastor, and barbacoa. The day of my visit they were out of two.
Taqueria Cholula, located in the Conoco Station at I-35E and Royal Lane, is the first place I’ve found that serves suadero, a thin cut of meat from the breast of a cow. Sorry, I didn’t try it. I really wanted to try the chorizo and I also ordered beef fajita, pastor, and barbacoa tacos on corn tortillas with chopped onions and cilantro. My carryout order also included some salsa roja, more orange than red, and salsa verde.2 Comments »
On August 8, Tei-An is throwing a bash to celebrate their 3rd year at One Arts Plaza. According to tradition, that means you must bring a gift made of leather. (Oh boy, this guy will have a field day!)
But seriously, the party will feature food, drinks, and Hunter Sullivan’s three- piece band.
Silly me, I just noticed Sacred Cellars is no longer a cellar. I contacted owner Rudy Ced and asked him what was happening. He said:
I stopped ordering wine for my inventory around Oct 2010. In Nov 2010 I opened Sacred Cigars inside Snider Plaza. I sold all my wine in order to fund this new venture. Wine was fun and enjoyable, but extremely difficult to make any money at. Cigars are a better business model, more fun and I have a better location and more capacity to grow business wise.
Well said, Ced.8 Comments »
We already know that parsley, as a garnish, is out and micro greens are in. Also, a hamburger is not a hamburger unless it has a pickle or cornichon skewered to the top bun. Today, I predict the demise of the jalapeno and the rise of the guajillo pepper. I know it’s a bold statement, but I’m feeling bold and douchey today. So, if you have anything better to suggest, I’m all (deleted).3 Comments »
It was bound to happen. Williams Sonoma, aka the folks who brought “keeping up with the Joneses” to the kitchen, has entered the world of mail-order homebrew (except they call it “artisanal beer,” natch).
Check it out:
With their apartment-friendly beer-making kits, Erica Shea and Stephen Valand of the Brooklyn Brew Shop make it easy to craft artisanal beer – right in your own kitchen. Showcasing the finest barley, hops, yeast and spices, your all-natural home-crafted brew will taste as great as the premium artisanal beers served at the best brew pubs.
Choose either fresh summer wheat beer or India Pale Ale (IPA), a pub favorite with bold, hops-intensive flavor.
Includes the specialty equipment and ingredients you’ll need for home-brewing, including enough grain, hops and yeast for your first batch.
Additional equipment and ingredients required: six-quart pot, fine-mesh strainer, funnel, honey and ice.
Step-by-step instructions guide you through every stage: the mash, the sparge, the boil, fermentation and bottling.
The entire brewing process takes approximately 17 days.
Each mix produces 1 gal. of IPA beer or fresh summer wheat beer.
Equipment can be reused over and over to make more fresh beer.
1-gal. glass fermenting jug.
3-piece chambered airlock.
12″ laboratory thermometer.
Ingredient mix (choose summer wheat or IPA).
jump for the burning questions… Continue reading "Brews News: Surefire Hit or Satan in a Sunday Hat? You Be the Judge."2 Comments »
I have mixed feelings about Ruth Reichl. For many years I devoured everything she wrote. After reading her first couple books, I grew a little weary of her style. Her writing is florid like perfume. Sometimes she says so much with just a spritz; other times her words overwhelm your senses.
However, she has been a talented, successful, and authoritative voice to my generation of eaters and writers. When I got a chance to sit down with Ms. Reichl at a conference in Minneapolis, oh about ten years ago, I was ready to bond.
Didn’t happen. She was rude. She never looked me in the eye. She didn’t ask me one thing about myself or Dallas. (Wouldn’t a national food magazine editor be curious about the dining scene in a major US city?) She was deep into her job as Queen of Gourmet and she didn’t want to talk about food criticism. She was “past that.”
Well, goody for her. Gourmet died and Ruth rose above the rubble. She’s had a series of glam jobs on TV, she wrote books, and is the executive producer of Garlic and Sapphires, a film based on her memoirs. And she has great hair (which I’m sure she hates). My disappointment in Reichl has morphed into mind-numbing mixture of jealousy and resentment. Especially when it comes to her hair.
Today, cue Elton John, Ruth Reichl is back. She is the editorial advisor to Gilt Taste, an online magazine/catalog (webazinelog?) featuring fine writing, artisanal products, and lots of Ruth. Does she get on your nerves or do you love her flowery prose (and The Bridges of Madison County)? But here’s the good news.3 Comments »
I know, this little story I am about to tell you has nothing to do with Dallas other than the fact that I read DMN editor Bruce Tomaso’s post on Scoop.
According to Tomaso, whose witty reporting on the opening of In-N-Out Burger gave us the phrase “hot on fries,” U.S. Customs and Border Protection officers seized 385 pounds of contraband bologna. (Which is a good name for a band.) Tomaso infers implies “some people who come to the United States from Mexico prefer the flavor of their native bologna to the comparatively bland varieties found in American supermarkets.”
Which begs the question: Do Mexican bologna manufacturers have a secret ingredient we need to know about? Maybe Maple & Motor needs to get the word out on their stellar baloney sandwich. Oh, I have a joke on the edge of my tongue but I can’t type it. Feel free to fill in the blank.
Lisa Garza will debut her new line of fancy aprons in the HOME department at Neiman Marcus Northpark. She will also cater a kick-off soiree on April 13 from 6-8:00pm. “I’m serving green tea tipsy Arnold Palmers, smoked salmon profiteroles, curry deviled eggs with Tobiko caviar, mushroom duxelles, truffle tarts, and French macaroons,” Garza said. “Neiman’s is going to have my apron collection on display for 10 days.” Aprons will be available for purchase. Garza plans to launch a line of table linens in the fall.
Dee Lincoln is set to open her first freestanding location of Dee Lincoln’s Tasting Room & Bubble Bar at Rosewood Court in May. You may have sampled some of Dee’s wine bubbly at her tasting room at Cowboy’s Stadium. She’s consulting with chef Blaine Staniford of Grace in Fort Worth. Full release, and it’s full, below. Continue reading "Chicks in the Food News: Liza Garza and Dee Lincoln"6 Comments »
Yesterday afternoon, a contingent of Japan’s most notable sake makers from the Niigata province converged in Tei An in One Arts Plaza for a sake tasting and rice-wine education. Turns out there’s a lot more to sake than the hot bottle that appears in front of you at the neighborhood sushi bar. (In fact, of the seven sake makers I spoke with yesterday, the consensus was that sake should only be warmed by resting the bottle in warm water. According to the experts, warming it above 112 degrees ruins the delicate flavors.)
jump for the faves… Continue reading "Sake To Me! Niigata Sake Debuts at Tei An"