http://www.chow.com/boards/61 Sat, 08 Jun 2013 04:12:16 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/904822#8145749 You have to get one of their limited spots and order 5# or a rack of ribs: Preorders are filling up quickly, please let us know what date you have in mind Pre-ordering information. We accept pre-orders on either whole briskets, whole pork butts, or whole racks of ribs. We also accept orders for meat by the pound, with a minimum of 5 pounds. Sides may be added in pints or quarts. Orders must be placed at least 3 days in advance, and in order to skip the line, may only be picked up between 10:15 am and 10:30. If you are unable to come during this time, you must wait in line. No plates and no sandwiches. Cost- Whole briskets generally weigh 5 pounds, racks of ribs are generally 2.5 pounds, pork butts are generally 4 pounds. Here is the full restaurant menu, which includes current pricing for meats by the lb. -- http://www.franklinbarbecue.com//menu For fastest response, please order by email. Don't know how much to order? We suggest 1/2 pound of meat (total)/person. Stacy Franklin Franklin Barbecue 900 E. 11th St. Austin, Tx 78702 BTAustin Wed, 19 Jun 2013 14:15:23 GMT http://chowhound.chow.com/topics/904822#8145749 http://chowhound.chow.com/topics/871809#8144964 Tried Garbo's and was not blown away. There was plenty of lobster, big chunks of claw meat, but not much by way of seasoning and a roll that seemed dry. Nothing like a New England hot dog roll. tim irvine Tue, 18 Jun 2013 23:41:46 GMT http://chowhound.chow.com/topics/871809#8144964 http://chowhound.chow.com/topics/905777#8144749 I don't even know where to start! In no particular order, and definitely forgetting tons: Uchi - Uchiviche Uchiko - Jar Jar Duck, Tobacco Cream Perla's - Halibut Collar, Lobster Roll, Soft Shell Crab BLT Sway - Jungle Curry, Son In Law ESK - Beet Fries Polvos - Enchiladas Doña Clara, Grilled Chicken Breast (sounds boring, is actually surprisingly delicious) Counter Cafe - Quali & Eggs Frisco - Frisco Burger w/Onion Rings (some of the best in town IMHO) Blue Dahlia - Egg Salad Tartine Elizabeth St Cafe - Crab Spring Rolls Asia Cafe - Spicy Fish Filet Ramen Tatsu-Ya - Tonkotsu Original w/Spicy Bomb Contigo - Beef Tongue Hash Second - Texas Benedict 24 Diner - Charred Bitters Salad w/Chicken G'Raj Mahal - Baingan Bartha, Rechaad Masala (w/Fish) Ok have to stop now... popvulture Tue, 18 Jun 2013 21:59:22 GMT http://chowhound.chow.com/topics/905777#8144749 http://chowhound.chow.com/topics/905915#8144243 Yeah I got that wrong. The midwest thing seems to be the goetta. ericthered Tue, 18 Jun 2013 18:21:58 GMT http://chowhound.chow.com/topics/905915#8144243 http://chowhound.chow.com/topics/905137#8143989 Preserved tofu rubbed duck is considered a different dish than the Cantonese char siu-style ducks. The bean curd can also be used on spare ribs. sqwertz Tue, 18 Jun 2013 16:51:31 GMT http://chowhound.chow.com/topics/905137#8143989 http://chowhound.chow.com/topics/905869#8143728 HEB's (under the Central Market brand) Arbosana is my favorite. I'm pretty sure it comes from California Olive Ranch. I have not tried the most recent harvest, though as I am stocked with all sorts of other brands right now. -sw sqwertz Tue, 18 Jun 2013 15:04:44 GMT http://chowhound.chow.com/topics/905869#8143728 http://chowhound.chow.com/topics/905589#8143443 But again, we'd likely have the last dishes come out well after the first dishes were well done. Love the idea, but for a much smaller group. cpencis Tue, 18 Jun 2013 12:13:02 GMT http://chowhound.chow.com/topics/905589#8143443 http://chowhound.chow.com/topics/905992#8143440 Like your comment about Evangeline's - I feel exactly the same way.....like you are just going to someone's house to eat, and the food is good and satisfying, but doesn't change your life. Comfy Fatties - funny, I'm in "Lesbian Furniture" and "Gimp HEB." rudeboy Tue, 18 Jun 2013 12:07:31 GMT http://chowhound.chow.com/topics/905992#8143440 http://chowhound.chow.com/topics/905799#8142912 I know that's right down the street from me and I'd love to try it. Do they serve everything family style as well? I have a feeling I might be eating alone. :( tdombrow Tue, 18 Jun 2013 01:01:19 GMT http://chowhound.chow.com/topics/905799#8142912 http://chowhound.chow.com/topics/905858#8142906 Bakerman's does lovely cakes, especially if you are going fancy with cute shapes and fondant decoration. http://bakermansbakery.com/photos/birthday-cakes.html I also agree with the Sweetish Hill recommendation. Ashforth Tue, 18 Jun 2013 00:59:11 GMT http://chowhound.chow.com/topics/905858#8142906 http://chowhound.chow.com/topics/904390#8142709 My pal and I stumbled across the soft opening - alerted by the bartender at the Brixton. I love Uchi, I liked Uchiko, and I thought Qui was delicious. Here is what we had: Pickled egg banchan - describing this is hard - it was like an onsen egg, hard cooked white, yolk still slightly soft. Then pickled lightly. Loved it. Salad banchan - just the freshest farm greens and herbs served as finger food. Dip into a fish-sauce vinaigrette type of thing. Loved it. Not fried tomatoes - juicy green tomatoes (sliced, then quartered) raw, on a sauce...can't remember, but it was like a garlic sour cream (?) sauce, then topped with crispy fried bread crumbs. Great re-imagining of fried green tomatoes. Light, fresh, but the crispy topping made it an app, not a salad. Ode to Michel Bras - beautiful to look at, lovely to taste. A bunch of fresh little blanched veggies and flowers arranged in a shallow bowl, with two little cups of charred onion - one filled with strawberry vinegar. A thick pureed soup of garlic and dashi is poured tableside. This was delicious - I could take a bath in that soup which perked up when the vinegar was swirled into it. Great texture and flavor contrast. Salmon Butter - in a word, YUM. A piece of salmon poached in grapeseed oil, served with crisp flatbread, and a host of toppings...smoked salmon roe (MAN), sieved egg, pickled onions, fresh herbs, creme fraiche...it was great, and you could change it up each bite. The salmon did indeed spread like buttah. My pal called this the picnic of her dreams. Catfish Like Unagi - this was fresh catfish, treated like unagi. Served with a piece of Japanese sweet potato. SO successful in terms of making fresh, flaky catfish taste like the best unagi you can imagine...but I think this one may be a work in progress. It was missing an acid component (like the unagi sits on vinagered sushi rice), but I saw pictures of some that had lemon and lime wedges. Have to think there is something more creative than lemon and lime wedges that will round out this yummy fish dish. Saw the $150 cote du boeuf go by and it looked phenomenal. With a three glasses of wine and a cocktail it was $120 and we were sated. saticoy Mon, 17 Jun 2013 23:12:58 GMT http://chowhound.chow.com/topics/904390#8142709 http://chowhound.chow.com/topics/905921#8142474 So, I had sent my brother to get a pound of barbacoa from El Tacorrido and told him to check out the churro place. I see now how they will be solving the McDonald's french fry churro conundrum. The little stand is only open from 6:30 am to 10:30 am daily. Breakfast churros. Mmmmmh. I will definitely be having some soon and will report back if someone doesn't beat me to it. Wondering if they also serve hot chocolate or other churro accompaniments. luckyfatima Mon, 17 Jun 2013 21:49:20 GMT http://chowhound.chow.com/topics/905921#8142474 http://chowhound.chow.com/topics/859497#8141077 >>Wow... where has this been hiding? Yay! Exactly !!! I can tell you where -- those fish tacos have been hiding out in the bottom right of the Cover 2 menu. People read menus from the center out. Also, it looks relatively expensive to everything else @ $13?, but they are much better than $16-ish similar dishes. And that rice! It has an intangible beyond the ingredients that I can see. The unexpected thing about Cover 2 is that even though their are TVs everywhere it seems more conducive to conversation than I'd expect. sweet100s Mon, 17 Jun 2013 08:07:30 GMT http://chowhound.chow.com/topics/859497#8141077 http://chowhound.chow.com/topics/905635#8141019 I saw a trailer in the parking lot there the other day. Didn't really pay attention to it. I was walking over to La Famillia. I think I'm in there at least 2x a week for the last 3 years and haven't ever had the tacos from Tierra Linda. When we first started going in there we would get very odd looks from the cashiers at the shell. ssnclrk Mon, 17 Jun 2013 05:49:34 GMT http://chowhound.chow.com/topics/905635#8141019 http://chowhound.chow.com/topics/905528#8138788 Yes we must. In your honor Amysue i donned ridiculous white rimmed sunglasses all day ;-). Btw i think i recall reading your disdain of community seating so ask for a two top if you hit lenoir. Weekday reservations aren't problematic typically. Especially with one day notice. The place is cute country french white inside and out. slowcoooked Sat, 15 Jun 2013 22:47:06 GMT http://chowhound.chow.com/topics/905528#8138788 http://chowhound.chow.com/topics/835009#8134978 strange that the other locations are open. probably wasn't enough business in austin. dinaofdoom Thu, 13 Jun 2013 23:43:46 GMT http://chowhound.chow.com/topics/835009#8134978 http://chowhound.chow.com/topics/869106#8133586 Yes - it is a time-consuming process (I've never made tamales myself), and many families only do it for Christmas (which is why you see the pork heads in the freezer cases at some of the HEBs. The whole head is boiled down and stripped of the meat, then the stock is used in the meat and (perhaps) the masa. I had a source for such tamales at Christmas from a friend at work, but he retired and moved on....... rudeboy Thu, 13 Jun 2013 14:49:55 GMT http://chowhound.chow.com/topics/869106#8133586 http://chowhound.chow.com/topics/854716#8133411 The breakfast menu did look good to me. I agree that paying a premium for quality is worth it. I just don't want to drive all the way out there again. I hope they open the Burnet location. chispa_c Thu, 13 Jun 2013 13:33:35 GMT http://chowhound.chow.com/topics/854716#8133411 http://chowhound.chow.com/topics/905235#8131071 Are they grilled over a fire of some sort? rudeboy Wed, 12 Jun 2013 13:45:37 GMT http://chowhound.chow.com/topics/905235#8131071 http://chowhound.chow.com/topics/905269#8130583 OK, I didn't get any mileage on this via CHAINS, so I'll pose the question here: has anyone successfully ordered a McGangBang from a LOCAL AUSTIN McDonald's (or McDowell's)? http://www.youtube.com/watch?feature=player_embedded&v=E_TihqEqBpU rudeboy Wed, 12 Jun 2013 03:02:49 GMT http://chowhound.chow.com/topics/905269#8130583 http://chowhound.chow.com/topics/905236#8130181 Just happened upon this place today for the first time. Had lunch at the bar. Did the traditional ceviche and it was outstanding! They have 3 or 4 different ceviches each day. Did a side of guac and one of habanero salsa. Guac was great and I poured the habanero salsa over my ceviche and it rocked. Highly recommended. Chicago Wine Geek Tue, 11 Jun 2013 23:12:26 GMT http://chowhound.chow.com/topics/905236#8130181 http://chowhound.chow.com/topics/904586#8129432 good point. on BBQ lunches with skimpy napkins and no sink, i prefer to keep things tidy. And seriously, no joke, one dink-ass fork and that rib bone was picked clean as a whistle. slowcoooked Tue, 11 Jun 2013 18:00:51 GMT http://chowhound.chow.com/topics/904586#8129432 http://chowhound.chow.com/topics/904881#8127665 That said, I was much more excited about what was originally going to replace La Reyna. No idea what happened there. popvulture Mon, 10 Jun 2013 21:38:08 GMT http://chowhound.chow.com/topics/904881#8127665 http://chowhound.chow.com/topics/897195#8126689 Check out the food trucks in the parking lot of the Big Lots. ericthered Mon, 10 Jun 2013 15:01:50 GMT http://chowhound.chow.com/topics/897195#8126689 http://chowhound.chow.com/topics/524579#8126495 try making baked falafel- easy to prepare- I enjoy "green" falafel- chickpeas, parsley, etc. there is also falefal made with fava beans jpr54_1 Mon, 10 Jun 2013 13:25:55 GMT http://chowhound.chow.com/topics/524579#8126495