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07-24-2014, 01:26 PM | #1102 |
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That looks exactly like this awesome place I've gone a few times called Taqueria Michoacana.
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07-24-2014, 01:31 PM | #1103 |
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07-24-2014, 01:42 PM | #1105 |
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07-25-2014, 04:58 PM | #1107 |
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07-26-2014, 10:21 AM | #1108 |
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How's that diet going Litos?
Here is what i have learned from this thread. Bought Litos favorite condiment and some of the HEB microwave rice, not a bad combo. |
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07-26-2014, 12:52 PM | #1109 |
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07-26-2014, 01:52 PM | #1110 |
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07-27-2014, 09:15 PM | #1112 |
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Drives: F01 & F15 / Mineral White
Join Date: May 2013
Location: The GYM! (The Burbs - N TX)
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It's what's for dinner....
Clams sauteed with white wine, fresh garlic, olive oil, oregano, parsley, chives, salt and pepper. Over pasta. |
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07-28-2014, 09:03 AM | #1113 |
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you see the scrape marks on the plate ??
that's not where my fork grazed the plate, it's where my barbarian-like long finger nails hit the plate as I was shoveling food into my mouth with my bare hands..... poor plate had no idea shit was about to get real..... |
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07-29-2014, 03:55 PM | #1114 |
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i thought fajitas come on a hot plate sizzlin, with cebollas y peppers....
anyway today garlic edamame tonkotsu ramen and curry rice
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08-12-2014, 07:10 PM | #1118 |
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Alright Litos I'm at Trulucks and I've ordered the pontchartrain style for the first time over my tried and true bernaise. This better be good or I'm sending you a bill for the meal
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08-12-2014, 08:10 PM | #1119 |
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Wow. The pontchartrain sauce is fantastic. To be brutally honest I think it's better than Trulucks' bernaise sauce. I always get my filet with parmesan mashed potatoes. The mashed potatoes are already creamy and salty, and so adding bernaise to that makes the whole dish somewhat one note (in hindsight).
Yeah honestly I wouldn't even recommend the bernaise at trulucks anymore |
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08-12-2014, 08:41 PM | #1120 | |
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Quote:
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08-12-2014, 09:39 PM | #1121 | |
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Sullivan's and Fleming's are bonafide steakhouses (albeit chain steakhouses) and yet somehow Trulucks manages to cook filets much better. My filet at Sullivan's was entirely over-seared and way too dry. They technically nailed the temperature properly in that meat temperatures are defined relative to the center of the meat only and not to the periphery. Usually you'll get a perfect medium rare or rare in the center, but the periphery will often be overcooked. The mac and cheese was completely bland, and to make matters worse they no longer offered a souffle for dessert which is the only reason I went. I opted for their "cast iron blondie" which was OK but nothing special. The caramel ice cream on top was pretty pedestrian. Trulucks gets a nice, perfect, consistent temperature throughout the filet and they manage to keep their filets moist and juicy. One steakhouse chain that I have yet to try is Bob's steak and chophouse. There are locations in both Dallas and Austin. I'll need to give that place a go one of these days. |
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08-12-2014, 11:47 PM | #1122 | |
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By the way, had the pork chop at Trio on Saturday (ate al fresco) and it was delightful. |
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