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Hamburger America: Casino El Camino in Austin
I ate at Casino during SXSW Interactive earlier this year. My husband and I stood out like the two geeky squares that we are, but it was worth it - the burgers are outstanding, even if ordered well-done (I know, I know).
If you'd like to know what you're getting into beforehand: It's a bar first, complete with ID checks and near total darkness inside. First find a place to sit - we found a table for two upstairs, but there's also rail seating up there that gives an excellent view of the happenings below. Someone will approach eventually to ask if you want a drink, but you order your food downstairs at an open window toward the back (you can't miss it) and you pay for it when you order.
Then you get to wait for about an hour and listen for your name to be called. The highlight of our visit (besides the food) was an appearance by the grill cook who charged upstairs, screamed a crazy blue streak at some guy for insulting him and his food and told him he never wanted to see his face in there ever again. Dinner and a show - awesome.
Cook the Book: 'Almost Meatless'
I have two that both use the same method - slow cooking. I make a mean crockpot beef roast and I started adding chickpeas to the mix about a year ago to make the leftovers stretch longer. They take on the flavor of everything else - garlic, onion, carrot, whatever spices I have on hand.
The other one is a long-cooking chicken dish that I make using oven bags (might not be cool, but everything I've ever made in these comes out juicy and tender and delicious). Same deal here, a can of chickpeas extends the leftovers and they taste just like the tomato/garlic/balsamic blend that everything else cooks in.
About a year ago I doubled the chickpeas and over time backed the meat down by half - mostly for the benefit of my "if there's no meat it's not a meal" husband. It has worked out really well in terms of our health and home economy, and my next goal is to start working chickpeas into our pasta dishes. Maybe this cookbook could help :)
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The cauliflower gratin, for sure. I can make it in advance and I bet it will travel well to my parental units. Now if I can just provide a turkey!