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Proud Texan and TAMU former student here (whoop!! BTHOtu!). LOVE Shipley's, but...if you can...travel up North on I-35, North of Waco, toward Dallas and make a pitstop at The Czech Stop in Hillsboro. Truly wonderful kolaches. Just sayin'. ;)

Sorry El_Zilcho, what misplacedtexan was describing is most definitely Texan migas. I don't doubt that the "original" version of migas is a different dish, but so it goes with many other dishes that have been regionally adapted, e.g. Japanese "curry", BBQ differences regionally (where I grew up BBQ was anything cooked on a grill and in central Texas that would be blasphemy since it doesn't involve indirect heat), etc.

I don't know why, its just a pet peeve of mine when people correct other people just to seem to say "you don't know what you're talking about, but I do".

http://bitten.blogs.nytimes.com/2009/02/19/missing-migas/

haha this is great to see as a texan! and one from houston, too.
shipley's sausage/jalapeno kolaches are ALWAYS good. they're simple but incredibly satisfying. also- shipleys has the best donuts i've ever tasted in my life, hands down. their donuts are to die for. there are tons of great kolache places all over texas, just jump on I-10 or 290 and you're bound to run into a family owned kolache shop on the side of the highway.
and i think i know where to go for dinner on my birthday now- bryan caswell's restaurant.

Shipley's is fantastic! I am a student at Texas A&M, and my analytical chemistry professor regularly brings in Shipley's donuts for our class. Of 50 people. I guess he likes us. Well, we like him too, thanks in large part to the donuts.

allison cook of the houston chronicle did a story on chilaquiles not too long ago.

http://blogs.chron.com/cookstour/archives/2009/09/of_chilaquiles.html#comments

To spice it up cook chorizo sausage (the crumbly Mexican kind, not the hard Spanish kind), drain well and mix with the migas before plating them.

Make sure you have lots of hot corn tortillas to eat on the side with salsa. And instead of a orange garnish give everyone 1/2 of a avocado, sliced.

I don't put ranch on anything! Gross tasting stuff.

I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!

I'd kill right now for 2 Egg Mcmuffins with sausage...maybe three, since I won't have them again for another 4 years.

No much - only craving is a Mustard Jr. Whopper, usually after a few beers.

The Theta is indeed an Oklahoma original and probably attributable to the late great Split T (or the T Bar to afficianados), but it has certainly entered the Okie culinary vernacular and decent examples abound. I grew up in Tulsa and we used to get pretty good Thetas at Charlie Mitchell's (eponymous pub of the great Scottish footballer/hooligan) but my favorite was probably the one served at JP Sousa's. The buns were nice and toasty (essential from an engineering standpoint to keep your theta a hand sandwich) and they gave you extra hickory sauce for your curly fries. The fact that you ordered by phone from your table was a bonus.
It should be noted that an according to hoyle Theta is an all or nothing proposition. The pickles, mayo (not miracle whip), and shredded chedar (not sliced american) are what make it what it is and are as essential to the outcome as the hickory sauce. Just as a Martini with an onion is a Gibson so too is a Theta minus one of it's contituants an altogether different thing. It may sound like an odd combination, but people eat special mushrooms hunted by trained pigs so...try to be open minded.
As far as the name is concerned, I had always heard that it was after the sorority. Seems likely. Burgers are pub grub. Not hard to find a sorority girl in a bar (especially not in OKC area). If you run the phrase "I ate a theta" together, it sounds greek. Back when I was at OU, there was a bar called Denko's that used to advertise "Eat a Theta @ Denko's". They also had a chili 5way that they called the Darlin'. You used to see people sporting tshirts that said "I ate my Darlin' at Denko's". Good stuff.

for BBQ Iron Works (i'm assuming it's still there, been a few years, but it's an irreplacible.)