Entries tagged with 'Robb Walsh'
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@robbwalsh: "If you are wondering why I am so quiet lately its because I have been quarantined with N1H1." @seriouseats: "Where do they have you quarantined?" @robbwalsh: "Upstairs bedroom near the attic—Send Bacon!"...
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Photograph courtesy of Robb Walsh Need another easy, filling and delicious finger food for your football parties? Robb Walsh of the Houston Press featured atomic deer turds as a treat for the Texas tailgaters. Ground venison sausage, jalapenos, and cheese wrapped into a neat little ball? How could you go wrong? Walsh also lists variations on the dish by using different meats, cheeses, and animals to name the turds after. I for one love jalapeno poppers so this dish is right up my ally. What's your favorite gaming finger food?...
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Photograph by Robyn Lee Galveston Bay won't be harvesting oysters for a while, according to Misho Ivic, the owner of Misho’s Oyster Company in San Leon in Galveston County. Most boat docks, refrigerated storage facilities, and shucking plants are "in shambles," reports Robb Walsh for the Houston Press. But, luckily oysters are pretty resilient to hurricane weather. They are so adaptable, in fact, they'll change their sex from male to female or vice versa to keep population numbers up. Lance Robinson, a Texas Parks and Wildlife oyster specialist, thinks we should be okay overall: Short term, Hurricane Ike will have a detrimental effect on the Galveston Bay oyster industry. Long term, it will probably be positive. Of course Walsh...
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In 4,200 words, Robb Walsh valiantly searches the Lone Star State for old-school Tex Mex. We're talking chili con carne before Velveeta was ever a thing, third-generation tamale carts, and what tacos used to be: tortillas dipped in oil, filled with smoked brisket, and then griddled. If anyone can build a Tex-Mex time machine, Walsh can....
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Robb Walsh tells serious eaters everything they could possibly want to know about Dr Pepper in a brilliant piece of reporting and commentary, including these facts: There are now three local Texas bottlers making the original Dr Pepper with pure cane sugar instead of high fructose corn syrup (which Walsh objects to just on principle). Visitors to the original Dr Pepper bottling plant in Dublin, Texas, can buy 20 cases for "personal use"Bootleggers and legit concerns are now distributing said Dr Pepper in convenience stores, gas stations, and even in upscale Texas grocery store Central Market Walsh had passers-by blindly taste both kinds of Dr Pepper. Younger people thought the original Dr Pepper tasted weird. Walsh himself likes to cook...
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My friend Robb Walsh knows taco trucks. He chronicled the taco trucks of Houston for his paper, the Houston Press. He also wrote a story for Gourmet on taco trucks across the country, but alas, it is not online. For some reason, though, the powers that be at Condé Nast did put up a little sidebar Walsh did on chefs and their thoughts on taco trucks. He talks to John Currence, Elizabeth Montes, and Gabriel Rucker....
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This week's Cook the Book is one we chose with the Super Bowl in mind. You see, chili, nachos, and bean dips are Super Bowl parties, and Robb Walsh's The Tex-Mex Cookbook is chockfull of great ideas for these dishes. We'll be bringing you some of these recipes this week as we lead up to the game. Along with the recipes, though, what really makes this book is all the great historical information that Walsh packs into it. From the history of chili joints and "chili queens" to the birth of the nacho, The Tex-Mex Cookbook will give you fodder for small talk during time outs and dud commercials. And, as always, we're giving away five (5) copies of Tex-Mex...
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Anthony Bourdain didn't pull any punches when he was interviewed by my friend Robb Walsh on the subject of illegal immigrants working in restaurant kitchens. "People have differing opinions on what we should do about immigration in the future. How open or how closed our borders should be. Fine. But let's be honest, at least, about who is cooking in America NOW. Who we rely on--have relied on for decades. The bald fact is that the entire restaurant industry in America would close down overnight, would never recover, if current immigration laws were enforced quickly and thoroughly across the board. Everyone in the industry knows this. It is undeniable. Illegal labor is the backbone of the service and hospitality industry--Mexican,...
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I had to laugh when I saw the piece in the business section of the New York Times about retired cop turned pitmaster Lou Elrose (Big Lou to his friends) because the writer was actually talking about pitmaster in New York being a legitimate profession in Gotham with unlimited growth opportunities. Lou was the associate pitmaster at Hill Country, and he is now going to be the pitmaster for Steve Hanson's new barbecue joint Wildwood Barbecue, opening on Park Avenue South in New York this coming March. A few years ago we would never have seen pitmaster, New York, and profession in the same article. What are we going to see next, NYU offering a doctorate in barbeculogy?...
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Alison Cook and Robb Walsh, two terrific Texas-based food writers, are in the midst of a good-natured skirmish about Gulf shrimp. I have always assumed that shrimp shouldn't taste of iodine, and Ms. Cook agrees, but Mr. Walsh begs to differ....
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