It's Time To Lard Up
With Winter fast approaching I need to lard up.A kodiak bear needs a good thick layer of lard to make it through a cold,lonely Winter and I'm no different.
Where do you go when calories are not a concern?
When it's time to gorge on some delicious,fresh food that's hopelessly fatty and ridden with flavor where do you dine?
The vegetarians are excused from this discussion[I'll eat healthy come April].
I need high calories meals with lots of animal fats either in the dish or drizzled across:Thick Steaks,Deep Fried This&That,Vegetables lovingly sauteed in Bacon Fat,Carbohydrates drenched in Butter,Fat Wedges of Homemade Pies,Thick Cuts of Deep South Style Cakes,Homemade Ice Cream...you get the picture.
I'll be retiring to my den soon so I need to gorge in the next couple weeks.
While I don't recommend this and I'm not necessarily proud, the highest-calorie single item I've ever seen in Austin is as follows:
A chicken fried steak sandwich, with bacon + mayo, monte cristo'd; special-ordered at Jim's on 183 in a moment of inspiration (errr, psychotic delusion).
The cook was so impressed he came out to discuss the details. He got excited. "Man! I *think* this will work!" And work it did! The horrific symmetry of a battered, fried item (the CFS patty) wrapped in other stuff and then battered and fried again (the Monte Cristo) really rocked the face.
(Inspiration came from seeing the BLT, chicken fried steak sandwich, and Monte Cristo all on the sandwich menu and not knowing what to get.)
Not sure where you'd go for this item now. I just perused Jim's online menu and it looks like they've removed some of the primary sandwiches from their menu. This was ordered at Jim's circa 1996 if that helps.
Anyhoo, let me know if you try it, and if you pull it off, where you try it. It was better than it probably sounds.
re: tom in austin
Rudi Lechner's in Houston does something similar, although I don't think it's twice-fried. They stuff a steak with cheese and jalapenos, bread it, and fry the whole thing. It's pretty darn sinful. [In reply to 'tom in austin']
Me, I make my own cassoulet in winter, since I doubt I will ever find the real thing in Austin. You can at least buy the duck confit at Central Market.
Oh, and this weekend it's blue cheese and white port fondue, something I discovered - along with Gluhwein - on the ski slopes of Switzerland and Austria.
So, the Chronicle has finally jumped on the Habañero Mexican Cafe bandwagon. It's been, what, at least two years since their chow has been raved about here? Well, I'm not surprised. When mainstream "food reviewers" get it totally wrong at least half the time, they get it right about half the time, too. Of course, that means you have the same odds of getting good chow tips from these "experts" as you would if you just flipped a coin, but that's another story.
Scrumptious, what about heading out on Highway 71 for barbecue (maybe stop at Opie's in Spicewood, or ride all the way to Marble Falls or Llano)? You could then hit Backstage Steakhouse for soup and appetizers, Poodie's for one of their decadent Hatch-chile cheeseburgers, and Backstage, again, for a dessert or two. Or did you want to try something new? There's a good soul-food buffet at Mr and Mrs G's in San Antonio. I also think you'd love the lengua and barbacoa tacos—and the delicious tortillas—at Bandera Molino (also in S.A.). They also sell tamales, made in-house, by the dozen. After all, what more pleasant way is there to lard up?
Pollito relleno at El Caribe. Chicken breast stuffed with chorizo and mushrooms, battered and fried.
I live so close that the fried crispy pork chop at Din Ho is always my favorite quick high fat offering. The batter isn't thick, or that spicy, but there's a flavor in there that I remain stumped by that just makes those boneless fried morsels of fat lined chops among my favorite of their menu offerings. they're served on a bed of lettuce sprinkled with jalapeno / sauteed red bell peppers. I'd love someone to decipher that spice - I'm stumped. not hot, but fundamental.