@James...the Pieous pastrami is one of the best things that I ever eaten. Seriously.
@NinaP, I'm not sure I understand why Freedmen's isn't "real Texas barbecue." Because they use metal trays and mason jars? What does the serving methods have to do with authenticity? You don't eat the jars.
Perfect list of recommendations, Meredith.
Thanks, everyone, for the kind words! I highly recommend giving bacon jam a shot. It's great on, well...everything :)
Recipe courtesy of Joshua Bousel, here on SE!
That looks (and sounds) excellent...especially the bread. Thanks, Meredith!
Definitely would love some dry aged beef from a local butcher shop (like Salt & Time here in Austin!).
My favorite thing to cook ever...steak au poivre with a huge, thick ribeye steak!
Still waiting on a Food Lab article/recipe for something similar to Martin's potato rolls. It is a CRYING SHAME that they are not widely available in the US. Cmon, Kenji!! :)
Nice work, everyone!
@JimmyG - I think yours is my favorite this week...something about that golden crust :)
@Santiago - nice looking deep dish, as well! It definitely got me craving that style. It must've been the RIDICULOUS amount of cheese and sauce! Haha
I had one of @mikeyg83's burgers on the 4th of July and can attest to their deliciousness! The chuck & chorizo (chuckrizo?) blend was a nice surprise!
@TxCraig1 - that is ridiculous. RIDICULOUS, I TELL YA!!
@OHenn - congrats on your win! Your pizza looks freaking delicious.
@Imwalkin - looks great! Very interested to try potatoes on a pizza one of these days. Great photo, too.
Excellent pies this week, everyone!
Beautiful dishes...can't wait to stop in for a taste!
Nice article, Meredith! I really want to get over to try Brown's out very soon. I also FULLY agree with your "overwhelmingly joyous" reaction to La Barbecue's brisket. Top tier, if you ask me. The difference in quality between theirs and Franklin isn't enough for me to justify a 3 hour wait-time differential, especially when I live in the same zip code as La BBQ :)
JuanitO, sorry! :)
Wow, @Juanita61!! That is a beautiful creation...very inspiring!
Great looking pizzas, but I can't help but agree with many of the comments here. I think he is missing out on some wonderful other types of pizza and ingredients by being so hyperfocused on his rather narrow preferences/opinions.
Nice! Looks pretty dang tasty. Still waiting on someone to knock-these-off down here in Austin!
My mind continues to fail to process that idea that people actually get angry about someone's stupid OPINION on the internet. Never did I say that I was a food expert...just a pizza fan with my own personal preferences. Sheesh. People.
Fake Ass Wannabe Foodie
Someone please buy me a plane ticket to NYC. I will repay you...someday.
This pizza looks awesome! I've made my own jalapeno honey by just roasting a couple of peppers and letting them steep in honey for a day or two. I'll have to add a dash of vinegar next time, but I liked it on the pepperoni pizza that I made at home.
I've only had the Croque Monsiuer here, but I'm really anxious to try their pastrami. Could it possibly be better than Easy Tiger's???
I found the service to be very slow at Melvin's, even when not crowded. Did you find that to be the case?
Thanks for sharing, TXCraig1! I'm having my mom look for Calabrians at a specialty italian food store in Dallas this week, but if she comes up empty handed, I will surely be ordering some of my own (along with a few other people, it seems!).
@TxCraig1 - can you point me in the direction of where you get your Calabrian chile peppers and/or your Aleppo pepper? I can't put it off anymore...must try both!
@ndfanwabashman - I found a lengthy discussion about the Gino's East crust recipe here. Look specifically at the posts from "Spinnybobo."
Love this. That apple/bacon zeppole sounds absolutely amazing!
@Andris - it tasted better than it looked...but only because I thought it was kind of ugly, haha :) I need to come up with some kind of a Nutella-squirt-bottle contraption to make it easier to decorate!