by the Texas Monthly Staff
Image Source
Alamo
• The Original Willie's Bar-B-Que
Amarillo
• Tyler's Barbecue
Austin
• Franklin Barbecue (#1)
• John Mueller Meat Co.
• La Barbecue
• Lamberts Downtown Barbecue*
• Stiles Switch BBQ & Brew
Belton
• Miller's Smokehouse
Bryan
• Fargo's Pit BBQ
Cypress
• Brooks' Place
Dallas
• Lockhart Smokehouse
• Pecan Lodge
CLICK HERE to go see the rest of the list, and article!
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Showing posts with label eating. Show all posts
Showing posts with label eating. Show all posts
Thursday, July 25, 2013
Sunday, May 5, 2013
Thursday, March 7, 2013
They Should've Known Better
Labels:
apocolypse,
brain,
cartoon,
dc,
eating,
funny,
government. pics,
political,
starvation,
washington,
zombie
Monday, December 10, 2012
Tuesday, November 20, 2012
Spicy Wontons
Source / Via - (NSFW)
There's this appetizer my wife and I love to get at a local Chinese Restaurant. It's called Spicy Wontons. We've tried our best to figure out how to make the delicious sauce, to no avail. When I saw this picture, I had to save it and post it. That looks almost exactly like the sauce in question - the only difference is they serve the sauce over the pork-filled wontons. And they're not fried, but probably boiled.. like meat-filled noodles.. with yummy, extra spicy goodness on top.
There's this appetizer my wife and I love to get at a local Chinese Restaurant. It's called Spicy Wontons. We've tried our best to figure out how to make the delicious sauce, to no avail. When I saw this picture, I had to save it and post it. That looks almost exactly like the sauce in question - the only difference is they serve the sauce over the pork-filled wontons. And they're not fried, but probably boiled.. like meat-filled noodles.. with yummy, extra spicy goodness on top.
Wednesday, August 1, 2012
Tuesday, July 10, 2012
Wednesday, June 13, 2012
Monday, May 16, 2011
In-N-Out Burger Opens First Texas Restaurants

There is new information on a Southern California hot spot now coming to Texas. Of course, we are talking about In-N-Out Burger.
On Monday, we broke the news about the grand opening date for the first of the new restaurants. Of the eight confirmed North Texas locations, the first two stores will open on Wednesday morning.
The initial In-N-Out locations are in Allen on Stacy Road, east of US 75; and in Frisco on Preston Road, just north of the Sam Rayburn Tollway (Highway 121), across from Stonebriar Centre.
The company chose North Texas because it's centrally located and there is opportunity for growth.
"We want to put it where we can serve the most restaurants, and Dallas fits that bill — not just because of the greater Dallas-Fort Worth area, but how far we can reach beyond there to other cities in Texas," said Carl Van Fleet, In-N-Out vice president of planning. "But that's going to be way in the future,"
California customers are passionate about In-N-Out, and they are already predicting success in Texas.
"They'll do great. Once someone tries them, they'll love them. Plus, the price is good," said Bette Rogers, a long-time California customer.
In-N-Out has been in business for 63 years, a family-owned company that until now has had operations only in four states: California, Arizona, Nevada, and Utah.
In-N-Out Burger's website
Source
Friday, May 6, 2011
Wednesday, March 30, 2011
Sunday, February 6, 2011
Thursday, October 7, 2010
Football Stadium Hors d'oeuvres
Labels:
cool stuff,
eating,
food,
football,
hors d'oeuvres,
pics,
snacks,
stadium,
tray
Thursday, September 30, 2010
Sunday, August 22, 2010
All 37 Twinkie Ingredients
This is pretty crazy.. If you've ever wanted to know about all the ingredients of something as seemingly simple as a Twinkie, you're in luck!
All you have to do is click the image above. It'll take you to Dwight Eschliman's website, where you can click on an image of each of the 37 Twinkie ingredients. It'll kinda blow your mind!
Via
To learn more about the Twinkie ingredients, check out Steve Ettinger's "Twinkie, Deconstructed" at twinkiedeconstructed.com, as recommended by Mr. Eschliman.
Tuesday, July 27, 2010
The Truth About Sugar, Cholesterol, And Triglycerides
By Katherine Kam

Image Source
Can you get addicted to sugar? Do you need to quit it cold turkey? Here are expert answers.
Recently, talk show host Ellen DeGeneres declared that she was going on a sugar cleanse, purging her diet of all refined sugars to boost her well-being. While naturally occurring sugars, such as the kind found in sugar snap peas, were still OK to eat, no one was going to catch Ellen letting a Bundt cake cross her lips.
Her sugar cleanse diet inspired many viewers to embark on their own sugar smackdowns. Is this the latest food fad, or are the sugar naysayers on to something?
We don't need to go cold turkey on sugar, health experts tell WebMD. But most of us would do well to lighten up on the sweet stuff.
Is sugar addictive?
A coworker with an unshakable candy bar habit might sigh that she's utterly addicted to sweets. Can someone truly become physically dependent on sugar?
Sugar taps into a powerful human preference for sweet taste, says Marcia Pelchat, PhD, a scientist at the Monell Chemical Senses Center, a basic research institute in Philadelphia. "We're born to like sugar," she says.
"Sugar does seem to be special in some ways," Pelchat says, even in the womb. Doctors used to treat the problem of excessive amniotic fluid by injecting a sweet substance into the liquid, she says. The appealing taste would prompt the fetus to swallow more fluid, which was then flushed out through the umbilical cord and the mother's kidneys.
Not only do infants prefer sweet tastes, but when babies drink a sweet solution, it can ease pain through a natural analgesic effect in the body, Pelchat says.
Way back, the preference for sugar may have conferred an evolutionary advantage by leading people to seek out ripe fruits, which are sweet and serve as a good source of calories, she says.
But nowadays, is the coworker's constant hankering for sugar merely a strong liking, or is it a true addiction, with physical dependence and withdrawal symptoms?
Continue to the rest of the article..
Image Source
Can you get addicted to sugar? Do you need to quit it cold turkey? Here are expert answers.
Recently, talk show host Ellen DeGeneres declared that she was going on a sugar cleanse, purging her diet of all refined sugars to boost her well-being. While naturally occurring sugars, such as the kind found in sugar snap peas, were still OK to eat, no one was going to catch Ellen letting a Bundt cake cross her lips.
Her sugar cleanse diet inspired many viewers to embark on their own sugar smackdowns. Is this the latest food fad, or are the sugar naysayers on to something?
We don't need to go cold turkey on sugar, health experts tell WebMD. But most of us would do well to lighten up on the sweet stuff.
Is sugar addictive?
A coworker with an unshakable candy bar habit might sigh that she's utterly addicted to sweets. Can someone truly become physically dependent on sugar?
Sugar taps into a powerful human preference for sweet taste, says Marcia Pelchat, PhD, a scientist at the Monell Chemical Senses Center, a basic research institute in Philadelphia. "We're born to like sugar," she says.
"Sugar does seem to be special in some ways," Pelchat says, even in the womb. Doctors used to treat the problem of excessive amniotic fluid by injecting a sweet substance into the liquid, she says. The appealing taste would prompt the fetus to swallow more fluid, which was then flushed out through the umbilical cord and the mother's kidneys.
Not only do infants prefer sweet tastes, but when babies drink a sweet solution, it can ease pain through a natural analgesic effect in the body, Pelchat says.
Way back, the preference for sugar may have conferred an evolutionary advantage by leading people to seek out ripe fruits, which are sweet and serve as a good source of calories, she says.
But nowadays, is the coworker's constant hankering for sugar merely a strong liking, or is it a true addiction, with physical dependence and withdrawal symptoms?
Continue to the rest of the article..
Labels:
about,
cholesterol,
correlations,
eating,
food,
health,
triglycerides,
truth,
webmd
Saturday, July 17, 2010
The Periodic Table Of Meat
Scientists have long referred to meat as “the building blocks of delicious meals.” In an effort to catalog the world’s most popular (and unpopular) types of meat into an informative and easy-to-reference tabular form, I give you the Periodic Table of Meat.
Well not me, but pleated-jeans dot com does. Click the pic..
Sunday, June 27, 2010
Hot Dogs Of The Week: Plattsburgh, NY Michigans
By Hawk Krall at Serious Eats

New York state's Michigan "Red Hots" are one of the most fascinating hot dog varieties that I've come across so far. The history of the Michigan Hot Dog is a jumble of legends, a culinary anthropologist's dream. Also known as "Texas Red Hots" but found in the North County region of New York state. The original sauce recipe supposedly came from a Detroit woman who moved to Plattsburgh, hence the name "Michigan" and is slightly similar to Detroit Coney sauce.
But locals will stress that Michigans have nothing to do with Detroit. The flavors are also similar to the Greek sauce of the Texas Weiner/Texas Hot stands than line the eastern edge of New York state—likely another influence on the creation of the "Michigan."
Throw in local Tobin's or Glazier "red skin" franks—bright red natural casing dogs not too different from Maine's Red Snappers — and buns that are similar to New England rolls but longer and sturdier, originally made by the now defunct Bouyea-Fasset bakery—and you have one of the most unique hot dogs in the country.
The sauce is thick and has a little bit of the Greek flavor (cumin? cinnamon?) found in similar sauces, without being overpowering. The raw onions are roughly chopped. You can get them "with," "without," or "buried" (under the frank). A thin line of yellow mustard is the standard condiment, some enjoy a few drops of hot sauce, but ketchup is never even suggested. The paper boat and sturdy roll help to hold it all together. Some places even let the rolls sit and "toughen" for 24 hours before slicing and serving, to better hold in all the sauce.

I was impressed with the great care that was taken to carefully build each dog—something you don't always see at a hot dog joint. To the casual observer, it might "just look like a chili dog." But to hot dog aficionados and North County residents it's a rare gem, worth a long drive just to
Clare & Carl's
taste one. And summer is definitely the time to give them a try since many of the Michigan stands (little more than roadside shacks) are closed for the ice and snow covered winters.
The most plausible story of the birth of the Michigan goes back to the first known Plattsburgh hot dog stand, Garth Otis' Michigan Hot Dog and Sandwich Shop, which opened in 1927. In 1935 Nitzi's (now Mcsweeney's Red Hots) opened, where the owner Jack Rabin got the secret sauce recipe from Eula Otis, Garth's wife. Clare & Carl's opened in 1942, where Eula Otis also worked, and shared a version of her secret recipe that they supposedly use to this day.
Continue reading..

New York state's Michigan "Red Hots" are one of the most fascinating hot dog varieties that I've come across so far. The history of the Michigan Hot Dog is a jumble of legends, a culinary anthropologist's dream. Also known as "Texas Red Hots" but found in the North County region of New York state. The original sauce recipe supposedly came from a Detroit woman who moved to Plattsburgh, hence the name "Michigan" and is slightly similar to Detroit Coney sauce.
But locals will stress that Michigans have nothing to do with Detroit. The flavors are also similar to the Greek sauce of the Texas Weiner/Texas Hot stands than line the eastern edge of New York state—likely another influence on the creation of the "Michigan."
Throw in local Tobin's or Glazier "red skin" franks—bright red natural casing dogs not too different from Maine's Red Snappers — and buns that are similar to New England rolls but longer and sturdier, originally made by the now defunct Bouyea-Fasset bakery—and you have one of the most unique hot dogs in the country.
The sauce is thick and has a little bit of the Greek flavor (cumin? cinnamon?) found in similar sauces, without being overpowering. The raw onions are roughly chopped. You can get them "with," "without," or "buried" (under the frank). A thin line of yellow mustard is the standard condiment, some enjoy a few drops of hot sauce, but ketchup is never even suggested. The paper boat and sturdy roll help to hold it all together. Some places even let the rolls sit and "toughen" for 24 hours before slicing and serving, to better hold in all the sauce.

I was impressed with the great care that was taken to carefully build each dog—something you don't always see at a hot dog joint. To the casual observer, it might "just look like a chili dog." But to hot dog aficionados and North County residents it's a rare gem, worth a long drive just to
Clare & Carl's
taste one. And summer is definitely the time to give them a try since many of the Michigan stands (little more than roadside shacks) are closed for the ice and snow covered winters.
The most plausible story of the birth of the Michigan goes back to the first known Plattsburgh hot dog stand, Garth Otis' Michigan Hot Dog and Sandwich Shop, which opened in 1927. In 1935 Nitzi's (now Mcsweeney's Red Hots) opened, where the owner Jack Rabin got the secret sauce recipe from Eula Otis, Garth's wife. Clare & Carl's opened in 1942, where Eula Otis also worked, and shared a version of her secret recipe that they supposedly use to this day.
Continue reading..
Wednesday, September 16, 2009
Simple Ways To Lower Your Cholesterol
A slideshow

Has your doctor said you have high cholesterol (called hypercholesterolemia)? Then you know you need to change your diet and lifestyle to lower cholesterol and your risk of heart disease. Even if your doctor prescribed a cholesterol drug to bring levels down, you'll still need to change your diet and become more active for cardiovascular health. These simple tips can help you keep cholesterol levels in check.
Continue reading..
Has your doctor said you have high cholesterol (called hypercholesterolemia)? Then you know you need to change your diet and lifestyle to lower cholesterol and your risk of heart disease. Even if your doctor prescribed a cholesterol drug to bring levels down, you'll still need to change your diet and become more active for cardiovascular health. These simple tips can help you keep cholesterol levels in check.
Continue reading..
Labels:
cholesterol,
diet,
eating,
foods,
good health,
healthy,
lifestyle,
right
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