tag:blogger.com,1999:blog-42504464153652948702024-03-12T18:35:03.784-05:00HankOnFood.com Dining, Beverage and Lifestyle
in the Greater Houston & Austin Areas & Beyond!
Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.comBlogger842125tag:blogger.com,1999:blog-4250446415365294870.post-45099340161773481502019-10-17T15:57:00.002-05:002019-10-17T16:01:54.379-05:00La Reserve Whiskey Lounge at the Omni is Uptown's Front Porch for Fall<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1tjg7yNSEJXyWzCrLz4GSrmys1v1mEDcpo-elgKJ6d5cp1hQawxw_r6-NbmXF7mPeusmY-ptwvu6DuhsRfKea9Rz5LAtAfowagP3lOQNBw68knywpVy424iIIR-TRw6r3ofW2rp3a_FJ/s1600/20190914_154128.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="759" data-original-width="1600" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1tjg7yNSEJXyWzCrLz4GSrmys1v1mEDcpo-elgKJ6d5cp1hQawxw_r6-NbmXF7mPeusmY-ptwvu6DuhsRfKea9Rz5LAtAfowagP3lOQNBw68knywpVy424iIIR-TRw6r3ofW2rp3a_FJ/s320/20190914_154128.jpg" width="320" /></a></div>
The <a href="https://www.omnihotels.com/hotels/houston?&gclid=Cj0KCQjwoqDtBRD-ARIsAL4pviB2mb3gNnLubducZkIcdZBuMDc4zyl32TJX3WtpnC8OjJV2hZakwn8aAoQ6EALw_wcB&gclsrc=aw.ds" target="_blank">Houston Omni Hotel</a> off of Riverway and Woodway has been through a lot in the past few years, and soldiers on as one of the premier luxury hotels and meeting facilities in the Uptown/Post Oak Galleria. Nestled off of Woodway and 610 underneath a canopy of greenery, this fine property has proven to be a great hotel for a stay-cation; Mokara Spa provides an ultimate pampering and relaxation experience that many locals swear by; and its Business Center provides great facilities for meetings utilized by many corporations around the world. After Harvey, the famed Noe Grill went off into the sunset, and was replaced by a fantastic restaurant, Birdie's, with a bright space and a fresh menu. However, this writing is to focus on its exceptional Whiskey Lounge, <a href="https://www.omnihotels.com/hotels/houston/dining/la-reserve-whiskey-lounge" target="_blank">La Reserve</a>, that has been in the Omni since fall of 2018. This Upscale feature has more than reinforced the notion that the Houston Omni is Uptown/Post Oak's Front Porch for relaxation and fun.<br />
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Of note, the entrance to La Reserve is slighty obscured, giving it a Cool, Secret Speakeasy feeling. The interior is filled with fine leather furniture, including some couches made from rough cowhide, as well as fine, soft leather that evokes the voice of Ricardo Montalban. Brass and glass are visible throughout, along with very large flat-screen TVs that are ideal for football viewing. Premium not only describes the top shelf whiskies used in their cocktails, the entire lounge is premium from floor to ceiling. No detail was overlooked in its design. The feeling of the space is warm, soothing, inviting, luxe, and cool.<br />
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Their <a href="https://www.omnihotels.com/-/media/images/hotels/houprk/restaurants/la-reserve/houprk-omni-houston-hotel-la-reserve-bar-menu.pdf?la=en" target="_blank">menu</a> is a mix of high end comfort food, mass produced and craft beer, a thorough wine list, a curated list of fine whiskies from around the world, and expertly crafted cocktails from the mind of their current Assistant General Manager and Professional Mixologist, Tiffany Kirk. We recently had the opportunity to sample some of the appetizers from Head Chef Ryan Strickland that were expertly paired with cocktails from Tiffany Kirk. The experience was luxurious to say the least.<br />
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Ms. Kirk brought in a Steampunk Victorian style bar cart to assemble the cocktails for us right before our eyes. The term "Craft Cocktails" is no understatement, as her production was much like that of a Chemist or Scientist very deliberately putting together a well crafted anodyne for the soul, including the use of a brass and glass infuser for the first cocktail that was served up, a Smoked Old Fashioned made with Oak and Eden Cabernet-Steeped Bourbon & Bottle Aged Rye. As a fan of premium Bourbon and Rye, this was a strong lead. The Cocktail has a hint of smoke from the infusion of the glass case, yet the smoke does not overpower the other ingredients. The Bourbon and Rye shine, and are tempered with enough simple syrup and bitters to take the edge off of the burn. This cocktail pairs best with their Buffalo chicken sliders. <b>Grade: A++</b><br />
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The second cocktail was a fine Gin based Tropical Storm Gin Sour. Inspired by the Omni's ability to bounce back from tropical storms, this cocktail is a sour, herbal, citrus delight. The cocktail is pictured with some of their Bites menu which includes, buffalo chicken sliders, beef rib bao, shishito peppers, and rare tuna. Also of note , this cocktail pairs best with their Deconstructed shrimp cocktail that is served Tito's vodka cocktail sauce, or their seared rare tuna, served with blistered shishito peppers.<br />
<b>Grade: A+</b><br />
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The final cocktail we enjoyed was the Hawaiian<br />
Rum Fashioned. Consider it Kirk's ode to the Old Fashioned, but made with rum for those who like a sweeter cocktail. This libation is composed of three different rums, Jamaican & Chocolate Bitters, and garnished with the hibiscus. This is sweet cocktail for sure, but not overly so--the two types of bitters give it balance and character, making this worthy of including alongside other whiskey cocktails. it was also best paired with their beef rib bao, where the acid of the beef is nicely offset by the sweetness of the rums.<br />
<b>Grade: A </b><br />
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Diners are strongly encouraged to explore the food menu, as well as the choices of wine, beer, and cocktails. As we are in Texas, there is an obligatory bone-in Prime Porterhouse steak for two to share, as well as a double cheeseburger named the Smash Burger. However, for a nice happy hour and viewing of college or professional sports, their snack or share appetizers, pictured clockwise from left: seared rare tuna with blistered shishito peppers, Bao with beef rib (also available with Southern Fried Chicken), Deconstructed shrimp cocktail with avocado crema and Tito's Vodka Cocktail Sauce, or their Buffalo Chicken sliders will fill the bill nicely! <b>Grades: A+, A+, A++ and A++ respectively.</b><br />
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So if it has been a little while since you have ventured to the Houston Omni, it is my strong recommendation that you do so. Their capable staff will take care of all of your needs. And their dishes, wines, beers and cocktails are diverse and creative enough to satisfy any palate. Be sure to tell them Hank on Food sent you by!<br />
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The Omni Houston is located off of Woodway and Riverway at 4 Riverway, just outside the loop off of Woodway.<br />
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Hours:<br />
Sun-Thu: 5:00 p.m to 12 midnight<br />
Fri-Sat: 5:00 p.m. to 1:00 a.m.<br />
713-871-8181<br />
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<b><span style="font-size: large;">Eat Happy, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">吃得开心!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b><br />
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<b><span style="font-size: medium;"><i>Note to readers: this story was originally posted on 20 September 2019. There was a technical hiccup some time between then and today, and the story was removed and deleted. I have contacted Blogger on this matter and had to rewrite the post from scratch. I want to thank Tiffany Kirk and La Reserve General Manager Diana Garza for hosting us, for their hospitality and their wonderful food and cocktails. </i></span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-21567887165609785402019-07-12T14:11:00.000-05:002019-07-12T14:11:09.390-05:00HoF on the Road: Uncle Tex visits Twisted X Brewing in Dripping Springs<div class="separator" style="clear: both; text-align: center;">
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Howdy Y'all! Hank on Food here reporting with the Ol' Drunken Pork Chop, DRUNKle, I mean UNCLE Tex! Back not too long ago, we were on the road in the Central Texas Hill Country. Had a great stay in Horshoe Bay at a resort, and then en route back to Houston, we decided to stop by one of our favourite craft breweries, <a href="http://twistedxbrewing.com/" target="_blank">Twisted X Brewing over in Dripping Springs, TX</a>. Anytime we visit the Hill Country, passing through LaGrange where the Crown T Ranch, Tex's cattle ranch sits, is a fun time. Except when the cows give our vehicle the old stink-eye as we drive past. Maybe he threatened to turn them into steaks and leather boots a few times too many... Anyhoo, let's talk about Twisted X Brewing first.<br />
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Per their website: <i>the Twisted X Brewing Company, located in beautiful Dripping Springs, offers up an array of our finest small-batch craft beers. We take great pride in sourcing the finest ingredients along with thorough attention to detail in every batch that we produce. The result is a flight of superior craft lagers, pilsners, IPAs, as well as many others.
We are constantly developing new recipes with our 3-barrel pilot system. These beers are excellent and worth experiencing and are only available in our tasting room. We encourage you to drop by the brewery to see the latest creations from our “brew crew”. We are never satisfied in our never-ending quest for creativity</i>. Creativity in craft brewing is a must, and given what we have already bought from Twisted X at HEB and had at many a local craft beer bar, such as our favourite <a href="http://www.beerknurd.com/locations/sugar-land-flying-saucer" target="_blank">Flying Saucer Sugar Land</a>, the opportunity to visit the Mother Ship was too good to pass up!<br />
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The brewery and tasting room are Texas sized, with a relaxed feel and friendly service. Besides their <a href="http://twistedxbrewing.com/beer/" target="_blank">year round selection</a>, the <a href="http://twistedxbrewing.com/brewery/" target="_blank">tasting room</a> features experiments and one offs, along with some brews that don't leave the Austin area too often (Hey Ricky and Josh: you need to get with the Twisted X Beer Rep and work on this!!!) As you can see from the photo, Ol' Tex was amazed at the selection and we decided to start with a flight of beers we had not had before for good measure! <br />
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As you can see, Tex brought in his "Special Cushion" to chill while enjoying our beer flight. One question though: where the heck is my travel neck pillow? So by the numbers, here was our flight and our ratings:<br />
<b>Austin Lager: </b>Grainy, Smooth and refreshing! <b>B+</b><br />
<b>1092 Pale Ale: </b>A replacement for Later Days, citrusy, slightly hoppy, refreshing on a hot day! <b>A+</b><br />
<b>Barleysicle: </b>While we are not usually fans of Blonde Ales, this one had more flavour and character than expected. <b>Solid B.</b><br />
<b>Conjuration: </b>An odd fruit ale that comes in spicy with jalapeños and finishes smooth. <b>A-</b><br />
<b>Lupolomancer: </b>A dry double IPA that has a strong floral component, with many bitter hop undertones. This was Tex's favourite, and I liked it quite well also! <b>A+</b><br />
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We always like to get a pint of something we love when we visit a brewery after having a flight. And the pint of choice was the <b>Gulf Kölsch </b>was done in honor of the Houston area, it is targeted to us specifically, and the can and logo are in Columbia Blue, just like the former Houston NFL team that no longer exists' colors. This is a smooth, sweet, malty, yeasty, refreshing beer that is like a stronger version of Saint Arnold's Fancy Lawnmower or Weedwacker. This one is also easy to find at any local Houston HEB in their craft beer department. As I am very fond of the Kölsch style of beer, and Tex likes it as well, we gave it a <b>Solid A </b>as it hit all taste points successfully for the style!<br />
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I should also mention that Twisted X Brewing is rentable for private events Monday to Wednesday, they host food trucks and trailers Thursday through Sunday. We enjoyed brisket nachos and quesadillas from <a href="https://www.gordosbbq.com/#/" target="_blank">Gordo's On The Run Catering</a> part of Gordo's BBQ in Austin--no photos were taken because folks were too hungry to let them be taken--but trust me the were GOOD, and they paired very well with the Lupolomancer Dry Double IPA for sure!!!<br />
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We want to thank Twisted X Brewing for being great hosts and for putting up with good ol' Uncle Tex!!!<br />
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Twisted X Brewing is located at:<br />
23455 W RR 150<br />
Dripping Springs, TX 78620<br />
512-829-5323<br />
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Hours:<br />
Thu-Sat: 11 a.m. to 9 p.m.<br />
Sun: Noon to 8 p.m.<br />
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<b><span style="font-size: large;">Drink Craft Beer, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">你们和精酿啤酒!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a></td></tr>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-63439990162327393022019-05-28T19:44:00.000-05:002019-05-28T19:44:19.524-05:00Woodlands Wine & Food Week Hit's its 15 Year Mark June 3rd through 9th<div class="separator" style="clear: both; text-align: center;">
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Clear the calendar. Tell your digital assistant to schedule the date. For the lovers of gourmet cuisine and vibrant vino, this is the not to be missed event. The week of June 3-9, 2019 is a celebration that has culminated over the past 15 years, Featuring wine and culinary tastemakers from all over the planet, <a href="https://www.wineandfoodweek.com/" target="_blank">Wine & Food Week 2019</a> returns to The Woodlands for a broad and deep Bacchanalia. The depth chart of culinary talent is rich, and avid foodies and wine enthusiasts will descend on the Woodlands from across the area. Rooted in profound love for all things wine and food, Wine & Food Week, under the direction of Food & Vine Time Productions, will again toast master chefs, vintners, scholars and more. Experience national and international wines at wine tastings, wine dinners, enjoy a klatch with the Ladies of the Vine Luncheon, seminars, casual events like Sips, Suds & Tacos and the H-E-B Wine Walk at Market Street, all wrapping up in an elaborate Wine Rendezvous Grand Tasting & Chef Showcase reminiscent of the parties in the Capital City from <u>The Hunger Games</u>.<br />
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<tr><td class="tr-caption" style="text-align: center;">Wine Walk, Courtesy FVTP</td></tr>
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FVTP co-founder Constance McDerby once described the event as “her hobby out of control” has grown into the largest, most comprehensive event from Biloxi to Portland. Wine & Food Week is a tradition that has spotlighted culinary talent the likes of Chef to the Royal Family of Great Britain, Darren McGrady and former White House Chef John Moeller. <br />
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“We were the first multi-day event ever launched in Houston and over the years we’ve worked with an extraordinary cadre of culinary and wine talent. It’s amazing to think that in 15 years we’ve offered no fewer than 99,270 wines to our guests. For some, it’s a week of finding a new favorite taste and for others it’s the opportunity to try something they’ve never heard of. For us it’s a time to reunite with some of the most talented people we know, many of whom we consider extended family,” McDerby surmised. <br />
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This year, Wine & Food Week, will again host over 100 chefs, hundreds of wines with expert industry representatives including Houston icon and Master Sommelier, Guy Stout, one of only 215 Master Sommelier (MS) in the world and one of the first in America. He is also a Certified Wine Educator (CWE), Certified Spirits Specialist (CSS) and previous President of the Society of Wine Educators. <br />
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Consult on your favourite vintage with Tim Hanni, an internationally renowned ‘flavor maven.’ A professionally-trained chef, he is one of the first two resident Americans to successfully complete the examination and earn the title Master of Wine. He is a Certified Wine Educator accredited by the Society of Wine Educators and co-founder and Chief Advocate of popular website <a href="https://www.myvinotype.com/en/about/" target="_blank">MyVinotype</a>, which helps visitors understand what kind of wines they might like to drink and why that is the case.<br />
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<tr><td class="tr-caption" style="text-align: center;">Grand Tasting, courtesy FVTP</td></tr>
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This 15th anniversary celebration is a chance for Houston area Foodsters to reunite with so many talented people who’ve profoundly impacted the world of fine wine and food, while catching a vision of what is on the horizon in the industry. Guests at the 2019 Wine & Food Week will feel the impact wine has had on the world enjoying experiences like: “15 Years – Then and Now,” 15 Gadgets that Changed the Wine Industry;” “15 Winemakers to Watch” “15 Fresh Faces,” “15 Wines to Drink Now,” “15 Wine and Food Pairings,” and much, more. <br />
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Food & Vine Time Productions has raised well over a million dollars through various channels and events for local charities over the years. 2019 Wine & Food Week benefits <a href="http://www.newdanville.org/" target="_blank">New Danville</a>, an integrated community where adults with intellectual and developmental disabilities can live, learn, work and grow with their peers, in an effort to improve the lives of their neighbors; and <a href="https://www.johncooper.org/" target="_blank">The John Cooper School</a>’s Signature Author Series that assists with literacy efforts in Montgomery County through a highly anticipated annual event that has featured past keynote speakers such as Barbara Bush, Anthony Bourdain, Nicholas Sparks, Gillian Flynn and many others. Also benefiting is The <a href="http://www.thewoodlandsartscouncil.org/" target="_blank">Woodlands Arts Council</a>, whose mission is to provide regional cultural and educational enrichment through community events; and <a href="http://www.thewoodlandsartscouncil.org/" target="_blank">The Woodlands Waterway Arts Festival </a>and programs that support the performing, visual and literary arts.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chef of Chefs 2018, courtesy FVTP</td></tr>
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Yours truly will again be one of the featured judges at <a href="https://www.wineandfoodweek.com/events/2019/sips-suds-tacos-2019" target="_blank">Sips, Suds and Tacos</a>, one of the ultimate Taco Take-downs in the Greater Houston Area. Uncle Tex will be sitting beside me pounding IPAs while the myself and the other judges, which includes Ara Malekian of <a href="http://www.harlemroadtexasbbq.com/" target="_blank">Harlem Road BBQ</a>, Carlos Ramos of <a href="https://www.latinbitescafe.com/" target="_blank">Latin Bites</a>, and Almendra Callirgos, pastry chef from <a href="http://www.churrascos.com/" target="_blank">Churrascos</a>; will be tasting and weighing the merits of the tacos that are served up! All the events are worthy of your time and effort, and the cause is worthy as well. So purchase those tickets, come out and enjoy some food, wine, and fun, and be sure to Eat Happy, Y'all--the Hank on Food way! <br />
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To purchase tickets, book a hotel room, sign up to volunteer and for more general information, please visit <a href="http://www.wineandfoodweek.com/">www.wineandfoodweek.com</a>.<br />
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<b><span style="font-size: large;">Eat Happy, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">吃得开心!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b></div>
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a><br />
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-44742178914519365752019-04-12T12:26:00.000-05:002019-04-12T12:31:39.488-05:00Review: A Nice Brunch at Gyu-Kaku Japanese BBQ on Katy Freeway<div class="separator" style="clear: both; text-align: center;">
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Now that April is under way and there are A LOT of <a href="https://houbbq.com/" target="_blank">food festivals</a> to visit before the high heat sets in in Houston, different kinds of barbecue are on everyone's mind. Not too long ago, the family wanted brunch and a few friends had recommended <a href="https://www.gyu-kaku.com/" target="_blank">Gyu-Kaku</a>, which has a few locations in Houston, for the fun cook-at-your table style Japanese BBQ. And after visiting their website, and noting their <a href="https://www.gyu-kaku.com/wp-content/uploads/2018/09/houmemdal_brunch1809.pdf" target="_blank">Weekend Brunch </a>Specials, we piled into the SUV and made our way to the location off of Katy Freeway between Kirkwood and Wilcrest. But first some background information.<br />
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Per Their Website:<br />
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<i>Spending time with Friends and Family is what Gyu-Kaku is all about. Gyu-Kaku offers the fun of "Shared Plates"
We want our food dining experience to inspire laughter, conversation, and amazing times! You can't help it - with a personal grill installed at every table, everyone instantly becomes an expert cook. Our friendly staff aspires to lead guests through the dining experience with helpful suggestions. The sounds around you are of parties and laughter - the PERFECT choice for first dates, families, and catching up with friends.</i><br />
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<i>Gyu-Kaku, meaning "Horn of the Bull" in Japanese, provides the authentic Japanese yakiniku (grilled barbecue) dining experience where customers share premium cooked meats over a flaming charcoal grill, while sipping on Japanese sake, shochu, and frosty cold beers. Gyu-Kaku offers a wide range of meats including the best-seller Harami Skirt Steak in Miso Marinade and Certified Angus Kalbi Short Rib in Tare Sweet Soy Marinade.
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<i>There are over 700 Gyu-Kaku restaurants worldwide, and the first U.S. location opened in West Los Angeles in 2001. Our Award Winning Restaurant was awarded the Hot Concept Award in 2007 and the demand keeps growing! Our fun and exciting experience allows for everyone to enjoy barbecuing at their table. The best part? Our Smokeless Roaster. With our down draft system, the smoke is sucked into the bottom of the table and away from guests!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAyE8_USzx2hLB6kP5Ece9sz2dc76V8UHTNZXjERVv7qzobBgCdmc9FPxgaGwpgWC62n39uKTQQveUWS4CT88Yrnue8DxxL_E2y6FShoPJVy9WOVGGOU5E3nrVdjbGjIY8kkUUid0_0Lu/s1600/IMG_20190324_123607_902.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="565" data-original-width="1080" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAyE8_USzx2hLB6kP5Ece9sz2dc76V8UHTNZXjERVv7qzobBgCdmc9FPxgaGwpgWC62n39uKTQQveUWS4CT88Yrnue8DxxL_E2y6FShoPJVy9WOVGGOU5E3nrVdjbGjIY8kkUUid0_0Lu/s320/IMG_20190324_123607_902.jpg" width="320" /></a>Several things appeal to diners about brunch--breakfast or lunch food, with alcohol are tops on the list. And Gyu-Kaku has House Sake, House Sparkling Wine, Mimosas and Asahi Draft beer for $3.00 when paired with any brunch menu items. The best deal in the brunch menu is the Super Size Grill Set, which is $18.95 per person. Diners get Two Grill Meats of 5 ounces each, which include such choices as Bistro Hangar Steak Miso, Bone-in Kalbi Short Rib, Pork Belly with Shio White Soy, Shrimp in Garlic Sauce, and many more. The Super Size Grill set is served with a choice of Steamed White Rice, Miso Soup, or a Half=sized Gyu-Kaku Salad. Additionally, diners can have a fountain drink, S'mores to cook on the grill at the table, or ice cream. Besides the drink options there are further add-ons for $3.00 each that include Vegetable Spring Rolls, Fried Bacon Chips, Edamame, Spicy Addicting Cucumber or a Mushroom Medley. Overall, this is a great deal, but the proof is in the eating.<br />
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Our party started off with the add-ons as appetizers, which began with Crispy Panko Battered Fried Bacon Chips, served with sea salt. This is a crunchy, meaty, smoked pork treat that would satisfy any bacon lover. And was especially loved by the guys in our party. We additionally enjoyed some green onion seasoned tofu--a hit with the ladies in the party, Edamame that was enjoyed by all and some deep fried pork dumplings as well. However, the best was yet to come with the main dishes.<br />
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A helpful staff member got our table grill started up and explained how to cook our food using the Yakiniku when the meat came out. A lot of it comes down to turning the meat regularly, using the metal tongs and NOT the wooden chopsticks, and not cooking it for too long. Our party enjoyed some of the best meats on the list, including Premium Sirloin Tare Sweet Soy, Pork Belly Shio White Sweet Soy, and the chopped Angus Beef Ribs Tare Sweet soy. Some of us had the Half Gyu-Kaku Salad (love that Miso vinaigrette dressing!) others enjoyed the Miso Soup. Veggies were fresh, soup was hot and satisfying. But on to the cooking.<br />
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While it was a little chaotic at times, folks fighting for space to cook their meat, trying to not grab someone else's portion by accident, the experience is a lot of fun. We all shared a little of everything. This kind of service is not one that you can stay on your phone too long, unless you like your meat blackened! We found the staff helpful and attentive, but not intrusive, the meats and veggies all fresh and delicious, and felt fully satisfied with our meal when we were done. Of note, my two teenage kids REALLY enjoyed toasting the Marshmallows for the S'mores over the Yakiniku grill. And for the price, it is a fun experience with good food that is hard to beat!<br />
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<b><u><span style="font-size: large;">Report Card for Gyu-Kaku Memorial:</span></u></b><br />
<b>Food/Beverage:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9sCUQNpkn0MVif-Kphyphenhyphenwi07UvTnzqHyvUUlBxtQFeFhOmklhKL57hH4X-MA8-KG2EbRzW5WCTudexDmZUWf3UiWS_0pZljU33Kgjoy52oc6f9v1O3corsNx9rW5goKrliapf8HLjE-vI/s1600/20190324_131057.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9sCUQNpkn0MVif-Kphyphenhyphenwi07UvTnzqHyvUUlBxtQFeFhOmklhKL57hH4X-MA8-KG2EbRzW5WCTudexDmZUWf3UiWS_0pZljU33Kgjoy52oc6f9v1O3corsNx9rW5goKrliapf8HLjE-vI/s320/20190324_131057.jpg" width="320" /></a><b> Asahi Beer: A</b><br />
<b> Mimosa: A</b><br />
<b> Matcha Green Tea: A</b><br />
<b> Gyu-Kaku Salad: A</b><br />
<b> Edamame: A-</b><br />
<b> Tofu: B+</b><br />
<b> Pork Dumplings: A+</b><br />
<b> Fried Bacon Chips: A+++</b><br />
<b> Premium Sirloin Tare Sweet Soy: A</b><br />
<b> Angus Beef Ribs Tare Sweet Soy: A-</b><br />
<b> Pork Belly Shio White Sweet Soy: A+</b><br />
<b>Service: </b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieffjdTyArh4ydzzsAgqzsOl-EWf1ZlypNeqAwQV0i3hO_rALgxIiYMXuiB0Rh6tNT5rT7rt4jW9BF1uVTnYqsJGhEI_YKhc9YuLmh9oabjVUkfHy2GyzHn0HHbHb4IJZNmkWx6ZuUJt7m/s1600/IMG_20190324_130456_076.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="565" data-original-width="1080" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieffjdTyArh4ydzzsAgqzsOl-EWf1ZlypNeqAwQV0i3hO_rALgxIiYMXuiB0Rh6tNT5rT7rt4jW9BF1uVTnYqsJGhEI_YKhc9YuLmh9oabjVUkfHy2GyzHn0HHbHb4IJZNmkWx6ZuUJt7m/s320/IMG_20190324_130456_076.jpg" width="320" /></a><b> Speed: A-</b><br />
<b> Friendliness: A+</b><br />
<b>Cleanliness:</b><br />
<b> Dining Area: A</b><br />
<b> Restrooms: A-</b><br />
<b>Atmosphere:</b><br />
<b> Modern Japanese with Shouted Greetings: A-</b><br />
<b>Overall Grade: Solid A</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXwQl-dvT992hM1LII95MB9XnjZy1tRO5OUWL6O3plvHBaOztVYKuBlNF1IK2w79VlL-Y2hEs9MbOlpDDlevQtlWTR8yfvoBrYMZWw8hX_c7K_nUnHCdhpRJaTnisYCGIqRcyuDMbyQ72/s1600/20190324_121957.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXwQl-dvT992hM1LII95MB9XnjZy1tRO5OUWL6O3plvHBaOztVYKuBlNF1IK2w79VlL-Y2hEs9MbOlpDDlevQtlWTR8yfvoBrYMZWw8hX_c7K_nUnHCdhpRJaTnisYCGIqRcyuDMbyQ72/s320/20190324_121957.jpg" width="180" /></a>Gyu-Kaku Japanese BBQ has four Greater Houston area locations.<br />
We visited the one at:<br />
11301 Katy Freeway<br />
Houston, TX 77079<br />
(832) 767-0753<br />
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Hours: <br />
Sun-Thu: 10:30 a.m to 10:30 p.m.<br />
Fri-Sat: 10:30 a.m. to 11:30 p.m.<br />
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Brunch is served Open to 6 p.m. Sat-Sun<br />
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<b><span style="font-size: large;">Eat Happy, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">喜んで食べて!!!</span></b></div>
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<b><span style="font-size: large;">吃得开心!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></b>
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a><br />
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-32906794161662164872019-02-19T14:09:00.001-06:002019-02-19T14:09:23.630-06:00HoF On The Road: Uncle Tex visits Padre Island Brewing on South Padre Island<div class="separator" style="clear: both; text-align: center;">
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Well Dear Readers, it has been a spell. I am still soldiering on and the best way to move forward is to jump on in and keep writing. Back at the start of the year, we took a family road trip to South Padre Island and enjoyed a nice time in the Ocean Breezes at the Isla Grand Resort paying off-season rates! On this particular trip, the old Drunken Pork Chop known as Uncle Tex was along and you know that means we either found a craft brewery or bought some craft beer to consume in the Hotel Room. We did both, no point in denying it. But it was nice to find out that since the 1990s, <a href="http://pibrewingcompany.com/" target="_blank">Padre Island Brewing Company</a> has been serving the locals and the tourists with good quality local craft beer, along with great pizzas, sandwiches and snacks. We only came for the beer though!<br />
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Per their website: <i>Padre Island Brewing Company in Padre Island, Texas
has what you wan, whether you are in the mood for a handcrafted beer or an awesome burger, a great sandwich, a homemade pizza, or the best seafood on the island, Padre Island Brewing Company has what you want</i>! As Uncle Tex said "Short and to the point!" However, given that they have been around since 1995, I figured there was more of a story than just this blurb. From their menu: <i>The Padre Island Brewing Company, established in 1995, is committed to brewing ales and lagers of superb quality and character. Our beers are hand crafted from the finest ingredients: purified water, malted barley, hops, and yeast. Like fresh baked bread, there is no substitute for fresh brewed beer. We think you will enjoy the difference quality, care and fresh ingredients make in our hand crafted beers! </i><br />
A bit better, though clearly the lexicon of craft beer has carried over into their marketing! But nonetheless, despite the off-season being in effect, the brewery and restaurant was packed at 5 p.m. on a Saturday. That says a lot. I got into conversations with a few locals who were getting growlers filled, who raved about the brewery and the food. The locals really praised the Tidal Wave Wheat Beer and SPI Blonde Ale, though they said they were "all good beers, nothing bad, no swill like the Big Beer Giants make with Rice and Corn syrup!" That was a good enough endorsement for me and Tex, so we had at it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2L62EYHNd9BeLjAcUxkfwPgCLoj1thmSta2bba539NDY8EqJtg5WLW-86tV0v1X0SbYeX1yP56pjCsVonx-eOXmwMOFT77F63486i87UGZQwdgU6cylvk-4dtNFp_RBcMJLQTPLI-nfKu/s1600/IMG_20181228_181458_639.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="606" data-original-width="1080" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2L62EYHNd9BeLjAcUxkfwPgCLoj1thmSta2bba539NDY8EqJtg5WLW-86tV0v1X0SbYeX1yP56pjCsVonx-eOXmwMOFT77F63486i87UGZQwdgU6cylvk-4dtNFp_RBcMJLQTPLI-nfKu/s320/IMG_20181228_181458_639.jpg" width="320" /></a></div>
Now as Ol' Tex would say "The only way to do this right is to first buy a flight, then get a pint!" So we went with a flight of four of their own beers, but since they were out of the Tidal Wave Wheat, we got a Wanderlust IPA from Breakside Brewing (a guest tap at the brewpub when we visited). As this article is about Padre Island Brewing, I will only talk about these, starting with the Pelagic Porter--a smooth, malty, classic porter that is not too sweet! <b>Grade: B+</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4Y4HDZMVvqglHvWA1yahz5xgM-5FXJILW4OmdVpp0wGhRCSLE0bcKp4E605f2TA4uWbX5AB6Dj955yAPjUtXK0LBk7P9n6KzWpCPygvrbwcYESdHZs3djPB1SVl5deKSb_jOFC31HTdB/s1600/20181228_171756-COLLAGE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1278" data-original-width="1278" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4Y4HDZMVvqglHvWA1yahz5xgM-5FXJILW4OmdVpp0wGhRCSLE0bcKp4E605f2TA4uWbX5AB6Dj955yAPjUtXK0LBk7P9n6KzWpCPygvrbwcYESdHZs3djPB1SVl5deKSb_jOFC31HTdB/s320/20181228_171756-COLLAGE.jpg" width="320" /></a></div>
Next was the Padre Pale Ale--an American IPA that was a little hoppy, a little dank, slightly bitter, but not too potent--more like a Session IPA <b>Grade: A</b><br />
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This was followed by the South Padre Island Blonde Ale. While Blonde Ale is not my fave as it is often an entry beer for the drinkers of mass swill, this one was light, refreshing, citrusy and smooth. <b>Grade: B for Blonde</b><br />
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And since it was technically Winter, we also tried the Speckled Trout Stout. It was not as heavy as some stouts--maybe they made it lighter due to the warm marine climate--not too sweet, had strong coffee and malt essences to it, was smooth and easy to drink in the unseasonably warm winter weather. <b>Grade: A</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4HqqQP3zAZPoNcpVQuvofzg4_hQr4ZHL7eD4pIZqyM8hPgqcF6VSxcCKoKv4pu7FdESzf3idaXjeLaGBVh5TN9Ev5uGX33p5GNT0ZNo_piJClKb9vXlu448Jv9OuN78b_BTfvz32cOzw/s1600/20181228_180127.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4HqqQP3zAZPoNcpVQuvofzg4_hQr4ZHL7eD4pIZqyM8hPgqcF6VSxcCKoKv4pu7FdESzf3idaXjeLaGBVh5TN9Ev5uGX33p5GNT0ZNo_piJClKb9vXlu448Jv9OuN78b_BTfvz32cOzw/s320/20181228_180127.jpg" width="320" /></a></div>
Tex and I opted for getting a full pint of their Padre Pale Ale as we sat and watched people drink beer, discuss beachfront real estate, wolf down pizza and sandwiches with gusto and otherwise hand out as Jimmy Buffet played over the loudspeakers. We were there a good couple of hours and the crowd never let up. Folks who could not get a table were going to the full bar where we were holed up, and would drink beer, order food to go and otherwise be social. Suffice it to say, we will be back the next time we head down South Padre way, and will remember to reserve a table during a peak night like Saturday, even if it is in the off season.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXP2_Xi-1dHsapDmqlEGGjoopUnsIHp50A7WhrziqiCLTh5UwFo0MRspml1KKBLvrB0GBomsukCs8Vn6OXg5Cmo4LaAScG1n8JSAs3WhROMivyt6nmQZbdVh5GMrjiBqOHSQTtH7a70Cbt/s1600/20181228_182000.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXP2_Xi-1dHsapDmqlEGGjoopUnsIHp50A7WhrziqiCLTh5UwFo0MRspml1KKBLvrB0GBomsukCs8Vn6OXg5Cmo4LaAScG1n8JSAs3WhROMivyt6nmQZbdVh5GMrjiBqOHSQTtH7a70Cbt/s320/20181228_182000.jpg" width="320" /></a>Padre Island Brewing is located on South Padre Island at:<br />
400 Padre Boulevard<br />
South Padre Island, TX 78597<br />
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Phone: (956) 761-9585
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Hours:<br />
Sun-Thu: 11:30 a.m. to 9 p.m.<br />
Fri-Sat: 11:30 a.m. to 10 p.m.<br />
Note: Hours may change during high tourist season<br />
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I want to thank the friendly staff at Padre Island for taking good care of us, and thank Uncle Tex for behaving himself, not winding upside-down-drunk like he often is. <br />
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<b><span style="font-size: large;">Drink Craft Beer, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">喝啤酒愉快!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a><br />
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-40849152750925429692019-01-05T15:12:00.001-06:002019-01-05T15:12:18.003-06:00January 2019 Odds and Ends<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAu3DqwGdw59-PeIUHcLjbmbhCKG3Ka3sbrhSlQdiTw6D6_ct_IsZb7OyCOWxDn7AFUODsZd7ZjFqWGhPiS193wm_wIRAjDBcTRgx9369FlhTkNYiDmdhtL1LhZGWmUUtSvhyphenhyphenz8yO2abRA/s1600/New+Headshot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="885" data-original-width="1309" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAu3DqwGdw59-PeIUHcLjbmbhCKG3Ka3sbrhSlQdiTw6D6_ct_IsZb7OyCOWxDn7AFUODsZd7ZjFqWGhPiS193wm_wIRAjDBcTRgx9369FlhTkNYiDmdhtL1LhZGWmUUtSvhyphenhyphenz8yO2abRA/s320/New+Headshot.jpg" width="320" /></a></div>
Happy 2019, Dear Readers! It's been a little while since I've done a round up. It's been a while since I've been posting regularly. To say 2018 was challenging for me is an understatement. At the same time, a lot of good happened in 2018, and we all have to take the good with the bad. I've been most happy becoming an occasional contributor to <a href="https://houstonfoodfinder.com/author/hanklewis/" target="_blank">Houston Food Finder</a>, as I get to work with our wonderful publisher, <a href="https://houstonfoodfinder.com/author/phaedrarevolutioncollab-com/" target="_blank">Phaedra Cook</a>, as well as <a href="https://houstonfoodfinder.com/author/elliesharp/" target="_blank">Ellie Sharp</a>, <a href="https://houstonfoodfinder.com/author/josharmendariz/" target="_blank">Josh Armendariz</a>, <a href="https://houstonfoodfinder.com/author/carlosbrandon/" target="_blank">Carlos Brandon</a>, and many more. I am having to learn to write in a more newsy fashion and it has been a steep learning curve. Estee Grier, Ellie Sharp and Phaedra Cook have been holding my hand a little bit, and it has not only been a humbling experience, it has also helped me be a bit more empathetic with my students at Lone Star College. Any learning is great. However, as Kakashi Sensei pointed out to Iruka in <b>Naruto: Shippudin</b>: to be able to open the minds of others to your knowledge, you must first open your mind to them. I need to drop a few blurbs first, and then will get a bit personal in a minute.<br />
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<b>Request of Restaurateur/Bar Owner Friends</b><br />
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To my restaurateur friends: I've never asked you to sponsor my website and we've always worked on a handshake and barter deal. However, <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a> has a much larger readership than my webpage, is a professionally run, edited and promoted website that rivals CultureMap and Eater Houston. Their commitment is to locally owned Houston area restaurants, bars, specialty food stores and events. <b><span style="color: blue; font-size: large;">And that includes those in the Houston Suburbs, not just the Inner Loop! </span></b> I strongly encourage you all to contact the <a href="mailto:sales@houstonfoodfinder.com" target="_blank">sales department</a> and advertise with them. You will get the best treatment, professional service with a locally minded staff. Just be sure to tell them that Hank on Food sent you by!<br />
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<b>Crave Cupcakes drops a Skinny Lemon Raspberry Cupcake in time for January Diets!</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI17krJTXb3uVtVRU6XBcgUtHLcv3q9wpkYtj-fc8lqEob7nYhWG4Kc63tUnr1mMBxyjYkqqkVXFZ5qKgFsrl45tbvZ64ptnghxQ4QU8NKF3nSv-tCmyxccnGRobc5lMUu_STQGdWkAKuo/s1600/Crave+Skinny+LR+Cupcake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1061" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI17krJTXb3uVtVRU6XBcgUtHLcv3q9wpkYtj-fc8lqEob7nYhWG4Kc63tUnr1mMBxyjYkqqkVXFZ5qKgFsrl45tbvZ64ptnghxQ4QU8NKF3nSv-tCmyxccnGRobc5lMUu_STQGdWkAKuo/s320/Crave+Skinny+LR+Cupcake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Credit: Karen Henry/Crave Cupcakes</td></tr>
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Everyone is thinking hard about their New Year's resolutions, but this time, you don't have cut out your cravings for the cake; let <a href="https://cravecupcakes.com/" target="_blank">Crave Cupcakes</a> cut the calories!
It doesn't have to be a mini to be skinny! Crave has launched an original size Skinny Lemon-Raspberry Cupcake, available in-store and online beginning January 1-January 31, 2019. The Skinny Lemon-Raspberry Cupcake is a sugar free lemon zest cake with tart raspberry filling, low sugar lemon glaze and a fresh raspberry garnish for just $3.75, and it's just 200 calories. Just don't go crazy and eat a dozen of them in one sitting! ;-)<br />
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<b>Blood Bros BBQ Opens Brick and Mortar</b><br />
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I'll be writing a detailed article on this later, but I had to give a shout out to Robin and Terry Wong, and the rest of the folks with <a href="https://www.facebook.com/BloodBrosBBQ?fbclid=IwAR26m3kaE03g8K7qTRBlrQ503glZP32EF44J-M1xWOyXHD0AThljkV72xko" target="_blank">Blood Bros BBQ</a>, and congratulate them on their overwhelmingly successful opening of their brick & mortar location this past month. I've been by at least three or four times since opening, enjoying a turkey sandwich, a chopped brisket sandwich, jalapeño cheese sausage, Thai green curry boudin, brisket and pork ribs, along with their awesome jalapeño creamed corn, mac n cheese and potato salad. They've been sold out well before their 4 p.m. closing time every single day, with good reason. Any of y'all who have enjoyed their SWAT (Sauce With A 'Tude) and their many great experiments along with their great Alief Texas and inspired fare are not surprised by this. My advice is to get there early if you want to get you some of their awesome BBQ! Just tell them Hank on Food sent you by!<br />
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<b><br /></b><b>Saint Arnold Citrodos IPA Now Year 'Round in Cans</b><br />
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<tr><td class="tr-caption" style="text-align: center;">You KNOW who had to get a six pack when it came out!</td></tr>
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Yep, <a href="https://www.saintarnold.com/" target="_blank">Saint Arnold Brewing Company</a> is always up to something! From their Bishop's Barrel series, to interesting one-offs like the French Press Porter, to events like the <a href="https://www.saintarnold.com/one-pot-showdown/" target="_blank">One Pot Showdown</a> and community support with their <a href="https://www.saintarnold.com/join-our-2019-bp-ms-150-bike-team/" target="_blank">MS 150 Bike Team,</a> Brock Wagner and company are always doing something great. Which brings me to this great announcement that good ol' Uncle Tex was very happy to hear, along with a lot of other craft beer drinkers. With the opening of their Beer Garden & Restaurant, Wagner & Co. welcomed the opportunity to brew and serve small batches of beer without releasing them widely into the market. These Beer Garden Brews offer a chance for their brewers to get their favorite recipes to the public.
Citrodos IPA – a creation of brewer Derrick Frost – is the first of these beers to prove so popular it demanded a wide release. Yes, Citrodos IPA is now available in stores and on tap as the newest addition to our year round lineup.
At 6.1% ABV and 32 IBU, Citrodos IPA is an American IPA with lower ABV and IBU than typical of the style. It has a glowing golden hue with off-white head that lingers through the glass. The aroma has pronounced citrus and tropical fruit notes. The hop flavor from the Citra and Centennial hops begins with orange and grapefruit character, with a honeydew finish and a hint of sweetness. Uncle Tex calls it "the Crispest and Cleanest Easy drinking IPA to come outta Saint Arnold's ever! A great beer to toss back one at a time while fishing!" which is high praise given his strongly particular taste in India Pale Ales! We got a six pack at our local HEB, and they've been seen at Kroger, Randall's, Central Market and so on.<br />
<b><br /></b><b>HOU BBQ Big Events upcoming</b><br />
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Two big events from HouBBQ are upcoming: <a href="https://www.saintarnold.com/super-beef-sunday/" target="_blank"> the Super Beef Sunday</a> at Saint Arnold Brewing Company on February 3, and the <a href="https://www.eventbrite.com/e/7th-annual-houston-barbecue-festival-tickets-50374310920" target="_blank">7th Annual Houston BBQ Festival</a> at the Humble Civic Center on April 14th. These are two events that I hit every year as they feature great local and regional BBQ joints and teams, often experimenting with new flavors and recipes to serve up the best BBQ around. Super Beef features legendary Louie Mueller Barbecue will be here alongside Eddie O’s Texas Barbecue and Eaker Barbecue. The Houston BBQ festival will feature all of the favorite barbecue joints that will be back this year - Blood Bros. BBQ, Buck's Barbeque Co., CorkScrew BBQ, El Burro & the Bull, Fainmous BBQ, Feges BBQ, Harlem Road Texas BBQ, Killen's Barbecue, Lenox Bar-B-Q, Pinkerton's Barbecue, Pizzitola's Bar-B-Cue, Ray's BBQ Shack, Roegels Barbecue Co., Southern Q BBQ, Spring Creek Barbeque, Tejas Chocolate & Barbecue, The Brisket House, The Pit Room, Tin Roof BBQ, Victorian's Barbecue and many more! <br />
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Tickets for Super Beef Sunday can be purchased <a href="https://www.saintarnold.com/super-beef-sunday/" target="_blank">here</a>.<br />
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Special Advance tickets for the Houston BBQ Festival can be purchased <a href="https://www.eventbrite.com/e/7th-annual-houston-barbecue-festival-tickets-50374310920" target="_blank">here</a>. <br />
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These events do sell out due to their popularity, so be sure to get your tickets now! <br />
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<b>Personal Notes on this past year</b><br />
I've also been working on physical and mental health. Many of you that have known me for years and have been reading this website are aware that I had a third abdominal hernia repair surgery within the past seven years back in July of 2018. Thankfully, Dr. Christopher Reilly of <a href="https://www.westhoustonbariatrics.com/" target="_blank">West Houston Surgical Associates</a> did a great job and I've shown no signs of reinjury after 6 months. Leading up to and following the surgery, I have gotten physically active again, and lost 30 lbs/14 kgs last year, and am working on losing another 30 lbs/14 kgs this year. I love great food, and I love great craft beer, but they need to be enjoyed responsibly and coupled with a healthy, active lifestyle. Fun fact: I was a competitive swimmer in High School (100 m and 200 m freestyle, relays, 100 m backstroke), and also did cross country. I also was an avid cyclist for most of my life, having completed five MS 150 road rallies between 1999 and 2007.<br />
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After I ripped a hernia in my abs back in 2011, following a botched surgery that same year that turned into a heavily draining fistula by 2016, I became very sedentary--mainly trying to get through work, go to food events, and just survive. I was in a lot of pain and the draining fistula was just plain gross. I had surgery to fix the fistula in 2016, I gained back a bunch of weight I'd lost before the surgery and ended up ripping the hernia again even worse. This kind of surgery is very common in men during middle age, though it can happen to young men due to sports participation and hard hits to the midsection, as well as women due to pregnancy or sports. The big problem is the underlay method with polypropylene mesh can tear into the intestine if it doesn't heal right, and the non-mesh version has a high risk of reinjury. As Dr. Reilly put it, I had every possible complication except death (thankfully not that!). Dr. Reilly did the overlay method with polypropylene mesh and it has worked like the others did not. I will need to get my weight down and keep it down to avoid risk of reinjury, and will have follow ups every six months to ensure that the fascia tissue in my abdominal wall has built up over the mesh and has become stronger.<br />
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As far as mental health, I suffered a large number of flare-ups from PTSD over the past year. It has not been this bad since my father died in 2005. I don't want to go into details--privacy and what not--but I grew up under really rough circumstances. While I have done my best in my writing here to focus on the positive, even from my background growing up in Baton Rouge, Louisiana, I had a very bad time growing up in that city. I encountered a lot of hatred, hostility, verbal and physical abuse from classmates, teachers, adults within youth organizations, in churches and even in working in the restaurant industry. When you spend 13 years of your life and most everyone you encounter is hostile to you, often for no good reason other than rumors or following dominant people, it really messes with your head and heart in the worst way. Thankfully, I also encountered some kind people--including teachers, a few classmates, coworkers and Young Life leaders--who supported me. I would not have survived without their presence in my life and I am ever grateful for them.<br />
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I think that's why Houston has been such a great fit for me. The national media has long disrespected this great city, calling it ugly, disgusting, fat, unattractive, chaotic, and so on down the line. Houstonians; attitudes have long been "F**K the national media!" and they keep on doing what they need to do to get things done. For a long time, I had to tell people in Baton Rouge "F**K you! I don't give a crap that you don't want me here. I am here. I deserve to be here. So deal with it!" I look now at my life, and at Houston--now being celebrated, and even respected by those who hated and disrespected us all these years. And like the city of Houston, despite all of this baggage, we will keep on doing what needs to be done, and F**K the naysayers.<br />
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<b>Boxing it Up to Go</b><br />
I have some reviews and write-ups in the pipeline to post, along with corrections to make from last year. I strive to do better with this website, along with my writing at Houston Food Finder, my teaching at Lone Star College, and to be a better dad, husband/lover, man in general. Take 'er easy and never forget to...<br />
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<br />Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-63276237874461281882018-12-10T13:33:00.001-06:002018-12-10T13:33:50.819-06:00HoF On The Road: Uncle Tex visits Friends & Allies Brewing in Austin! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDfgGkJEATLI1xcnRF53xPD6mG3xcxKwlh3X0_JAa-9IZl934jEoD_kXyTs2V3vCPbvWITyxOo8yPnj6vgD-7FMGKi8sHw4_oqsN8ubatrD8o-tjPYFbwlD7QqnhMeoSd-AEtxxTP90GF/s1600/20181209_120834.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDfgGkJEATLI1xcnRF53xPD6mG3xcxKwlh3X0_JAa-9IZl934jEoD_kXyTs2V3vCPbvWITyxOo8yPnj6vgD-7FMGKi8sHw4_oqsN8ubatrD8o-tjPYFbwlD7QqnhMeoSd-AEtxxTP90GF/s320/20181209_120834.jpg" width="320" /></a></div>
Well, as followers of my <a href="https://www.instagram.com/hankonfood/" target="_blank">Instagram</a> and <a href="https://twitter.com/hankonfood" target="_blank">Twitter</a> feeds know, I was in Austin on Dec. 9th for the <a href="https://houbbq.com/" target="_blank">#HOUvsATX BBQ Throwdown 2018 from HouBBQ</a>, which was hosted by <a href="https://www.friendsandallies.beer/" target="_blank">Friend & Allies Brewing</a>. The BBQ joints representing Houston, Austin and several small towns all over Texas brought their A-game, and congratulations are owed to <a href="https://www.beavershtx.com/" target="_blank">Beaver's Westheimer</a> from Houston for their deep fried brisket quesadilla winning the Judges competition, and <a href="https://bodaciousmobberly.com/" target="_blank">Bodacious BBQ from Longview</a> winning the People's Champ for their Mexican Brisket Street Corn Dog--which was AWESOME, one of my faves for sure! Piggybacking (pun intended) on this coverage of this wonderful annual throw-down was a visit to Friends & Allies Brewing, our gracious hosts and purveyors of great Austin East-side Craft Beer! Thankfully, most of the BBQ was done with beef, though some pork showed up here and there. This helped coax ol' Uncle Tex out of my Honda Element and into the Tasting Room, where we tried a few of F&A's brews we had not yet had the pleasure of sampling! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ08HGFqVZgXfCoVQ4HI2vnxZe4vsuA0J6CGGmC2geWRELUhYGgyKu5exJi7B_KJ0AcOHKRjN2z1zecSouyl4Y64NY5fGsdkqyeWaB4uEitK6ii80u8HAlylibcaKoinU8MsNvWIjFy2eO/s1600/20181209_132858.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ08HGFqVZgXfCoVQ4HI2vnxZe4vsuA0J6CGGmC2geWRELUhYGgyKu5exJi7B_KJ0AcOHKRjN2z1zecSouyl4Y64NY5fGsdkqyeWaB4uEitK6ii80u8HAlylibcaKoinU8MsNvWIjFy2eO/s320/20181209_132858.jpg" width="320" /></a></div>
Per their website: <b><i>Devon Ponds and Ben Sabin, two industry veterans, founded Friends and Allies Brewing in mid-2015. Head Brewer Nathan Crane, formerly of Port Brewing/The Lost Abbey, expertly combines West Coast brewing techniques, standards and practices with the vibrant and eclectic east Austin culture, delivering a fresh, high-quality, unique local beer to a growing, influential, passionate community.
Friends and Allies proudly distributes all of it's product in the Austin area, believing that personal relationships with customers and the community are the best way to provide consistent, fresh, and enjoyable beer.
Friends and Allies Brewing Company’s primary production facility and tasting room is located in the heart of East Austin on 979 Springdale Rd. It is adjacent to Austin Eastcider’s Collaboratory and the Austin Bouldering Project, the largest bouldering gym in North America. </i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VLIBYsakl_elAvASStzCE_wvzJ-DikFU2bBBelA21iV-9QhnT7oQpP6A9teN5wvw2k5403bjOQvfzkFIGLhElNP7cJxmguLoXOFGfj6MS1QM4tOEI6sRQDbQ-lRZgCPlJvk4LvKpoNA9/s1600/20181025_184446.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VLIBYsakl_elAvASStzCE_wvzJ-DikFU2bBBelA21iV-9QhnT7oQpP6A9teN5wvw2k5403bjOQvfzkFIGLhElNP7cJxmguLoXOFGfj6MS1QM4tOEI6sRQDbQ-lRZgCPlJvk4LvKpoNA9/s320/20181025_184446.jpg" width="320" /></a>When Tex and I visited <a href="https://www.hankonfood.com/2018/11/hof-on-road-uncle-tex-visits-hops-and.html" target="_blank">Hops & Grain Brewing back in October</a>, I already knew that the 2018 Throwdown was going to be hosted by Friends & Allies Brewing, so after that visit we stopped at a very nearby <a href="https://www.heb.com/" target="_blank">HEB</a>, and bought a couple of singles to sample at a later date. We enjoyed their Fresh Coast IPA in the can, finding it to be a quintessential potent 100+ IBU IPA with lots of pine, resin and citrus essence from the Comet, El Dorado, Cascade, and Centennial hops--and a few tropical notes here and there. We were very impressed with the overall flavour, the slight dankness and the hop bite it possessed. Ol' Uncle Tex was super happy to say the least--Hoppy, Strong IPAs are his favourite of course! So, after I was done taking photos and deciding my vote for the people's champion (was torn between Beaver's and Bodacious, but there was so much good 'Cue, it was a tough choice!), Tex moseyed on in and we got a flight to get the full palate of beers for our palates!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigV1IgW0dqYwGcf-2PRWWc3tnDpqiYAG7jYchASHnyQmImwAmDVDa68hqcf8zFtZpZzMRvrFk_e04o1ySVICiDw9QD6H4LiWiLwKYkWOIOX-AsOY92P-oKIVTDcmtPE0DpD9YTVqtv3W0-/s1600/20181209_133248%25280%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigV1IgW0dqYwGcf-2PRWWc3tnDpqiYAG7jYchASHnyQmImwAmDVDa68hqcf8zFtZpZzMRvrFk_e04o1ySVICiDw9QD6H4LiWiLwKYkWOIOX-AsOY92P-oKIVTDcmtPE0DpD9YTVqtv3W0-/s320/20181209_133248%25280%2529.jpg" width="320" /></a><br />
For our sipping pleasure, we had the Urban Chicken Saison, the Noisy Cricket Session IPA, the Springdale White Ale (witbier), and the Batwing Stout. $10.00 for a flight of four brews is not too shabby, and we also shelled out $4.00 for a pint glass and a brewery sticker for our <a href="https://www.rticcoolers.com/?gclid=Cj0KCQiAurjgBRCqARIsAD09sg_IkJ8dlgwuGKg6Uw1P4WgVqlx1awggKMbA4If3BTYPfoAaQcLtkfoaAtZREALw_wcB" target="_blank">RTic™ Cooler</a>! Once we were sure which TV had the Texans on, we got down to the nitty gritty of sipping and contemplating the beer!!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8pKfjLXktH9jkwIAL6CJZN4qWjXtBgBbXhbJwcJ8aP2jwfAvNHLMrOIgOmZCSfNIpPSm8vHvxWgLzE5jZ26kdohIohr-W2UyVhIRGRLo5k7_XKdfNC1C1Ab-MSbNkBsFzumEtwpFcn2a/s1600/result_1544384256443.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1290" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8pKfjLXktH9jkwIAL6CJZN4qWjXtBgBbXhbJwcJ8aP2jwfAvNHLMrOIgOmZCSfNIpPSm8vHvxWgLzE5jZ26kdohIohr-W2UyVhIRGRLo5k7_XKdfNC1C1Ab-MSbNkBsFzumEtwpFcn2a/s320/result_1544384256443.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uncle Tex with a Noisy Cricket Session IPA</td></tr>
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The Urban Chicken is a Saison (Farmhouse ale) made with Saaz and Magnum hops, and Pilsner malt. It is slightly cloudy in colour, very yeasty in the nose. It is slightly sweet, a little hoppier than expected, has a number of citrus notes with hints of clover and pepper. A good start working our way up the spectrum. <b>Grade: A</b><br />
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The Noisy Cricket Session IPA has a whole spectrum of hops in it: Mosaic, Simcoe, Amarillo, Cascade, and Centennial, plus 2-row and Rye malts in the recipe. Although it's supposed to be over 100 IBUs per the website, we found it to be mild, like an English IPA, with lots of citrus, a hint of pine and a little floral. This is the kind of IPA you want to drink while you're out on a fishing boat on a hot afternoon! <b>Grade: A++</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTs0vVO3JNzjXuehMv1LZj1WxT5fmaviVu-_ul70M49-sP491v1vkrz1nMz9jY3S9y4_zJC9CCnJq-Ln4eAWy0AHySMb4CGK0wnbi3Uyj2DWTnE6gAxE4Vcs_maHOjgQkHTAE3gJEh2A4/s1600/result_1544384592779.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="972" data-original-width="1577" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTs0vVO3JNzjXuehMv1LZj1WxT5fmaviVu-_ul70M49-sP491v1vkrz1nMz9jY3S9y4_zJC9CCnJq-Ln4eAWy0AHySMb4CGK0wnbi3Uyj2DWTnE6gAxE4Vcs_maHOjgQkHTAE3gJEh2A4/s320/result_1544384592779.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uncle Tex with a Batwing Stout</td></tr>
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Named after the street where F&A is located, the Springdale Whitle Ale is a classic wheat beer. Made with Mandarina Bavaria, and Magnum hops, along with Pilsner and Wheat Malts, it pours very cloudy and has A LOT of yeast essence plus cloves when you take the first whiff. The flavour palate is citrus and yeast, followed by bananas, cloves, and Tex claimed he detected a little cantaloupe in there somewhere. This is a refreshing Witbier that holds up with many of the others and was a favourite of mine. <b>Grade: A++ </b><br />
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Of course it is Winter and it was a cold sunny day, so ideal for drinking a stout. The Batwing Stout was rich, malty, but not too heavy and not too sweet. A number of folks who don't like stouts might want to give this one a try--it's fizzy, has strong black coffee, chicory and roasted elements, but it does not go down too heavy when you drink it. An deal winter beer... I wanted a whiskey chaser with it! <b>Grade: A</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJATrwLVZO6omGjhNPpkwP8IsRzv6PH3ipn9yJ_aXkYDsvRcaLJqTQYFDVxGoYdfVccThxtY2TOwb1l1Bpy8NpTGYFcdY2cn98frKBXJ_kGs3IMqMw3dfxxKWoosc4sX3k702xm-t_W_X/s1600/result_1544387802484.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="972" data-original-width="1417" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJATrwLVZO6omGjhNPpkwP8IsRzv6PH3ipn9yJ_aXkYDsvRcaLJqTQYFDVxGoYdfVccThxtY2TOwb1l1Bpy8NpTGYFcdY2cn98frKBXJ_kGs3IMqMw3dfxxKWoosc4sX3k702xm-t_W_X/s320/result_1544387802484.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uncle Tex with a Bearliner Weisse</td></tr>
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While neither of us are fans of Sour Beers, when done right they are quite satisfying. Which brings us to our last beer we tried that day, The Bearliner Weisse, a Blackberry Sour beer. This tart beer has strong blackberry notes, is juicy, yeasty, and slightly tart, yet very refreshing. It was a nice surprise on this cold day, and I would have had it with the strawberry rhubarb cobbler that Brett's BBQ was serving alongside their brisket and elote tamales. <br />
<b>Grade: A</b><br />
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Uncle Tex and I would like to thank the crew at Friends & Allies Brewing for being great hosts for HOUvsATX BBQ Throwdown 2018, and for hosting us so well and serving such great beer. <br />
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Friends and Allies Brewing is located on Austin's East side at:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuwSd48_ibtGG5yF04L4l0HVB5DHx_6mbwxmZHfXdhALNEx_hEcQNcJwJL5NEIcZC6roVJ97ZGIcG8RW3bwTuEsSGbCgt6Gx3Jr3fbdxYS3ln7Lg7U7Hg4oPKpPG3UGrFDnWMyCmUVv0L/s1600/20181209_123544.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuwSd48_ibtGG5yF04L4l0HVB5DHx_6mbwxmZHfXdhALNEx_hEcQNcJwJL5NEIcZC6roVJ97ZGIcG8RW3bwTuEsSGbCgt6Gx3Jr3fbdxYS3ln7Lg7U7Hg4oPKpPG3UGrFDnWMyCmUVv0L/s320/20181209_123544.jpg" width="320" /></a>979 Springdale Rd
#124 <br />
Austin, TX 78702<br />
512-386-1865<br />
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Hours:<br />
Mon-Tue: 4 p.m. to 10 p.m.<br />
Wed-Thu: 3 p.m. to 10 p.m.<br />
Fri: 2 p.m. to midnight<br />
Sat: Noon to midnight<br />
Sun: Noon to 8 p.m.<br />
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<b><span style="font-size: large;">Drink Craft Beer, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">喝啤酒愉快!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a><br />
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-762846060996254672018-12-08T09:05:00.000-06:002018-12-08T09:05:24.872-06:00Review: Toasted Yolk Café Near the Galleria<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dwRSUgsM0rR2ihHCNmTJvv8wcna9zVXdWBbdemS_3IMPiqKDbhc0C4okZ6WBBlQ7CCQt6FjrudeAcD9NNqUg1wdGCKnSxae1keeLjGn-TTfRVbDUxucA-qDmpCk4GwmJiUNl4pv8qIRH/s1600/20181116_105930.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dwRSUgsM0rR2ihHCNmTJvv8wcna9zVXdWBbdemS_3IMPiqKDbhc0C4okZ6WBBlQ7CCQt6FjrudeAcD9NNqUg1wdGCKnSxae1keeLjGn-TTfRVbDUxucA-qDmpCk4GwmJiUNl4pv8qIRH/s320/20181116_105930.jpg" width="320" /></a></div>
Breakfast is the most important meal of the day. Add some booze, and it's Brunch, the most fun meal of the day. In Houston, Breakfast and Brunch are Big Business. Whether it's chorizio & egg tacos at Whataburger or Taco Cabana, a Breakfast Burger at BuffBurger or EggHaus gourmet, or coffee at any number of Local Craft Coffee joints, Starbucks or Dunkin Donuts, Houstonians love their breakfast. And while Houston is well served by regional and national chains at Breakfast, we also are well served locally, which is where <a href="https://thetoastedyolk.com/" target="_blank">The Toasted Yolk Café</a> steps in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRH7puyvPjMUHrBrOkmT7Ei1BkNm2mm2YxSC7JObVB1GwtBnGI0Gme-GzUHwvBOtbcgp64y7iIkw2qAi_AvL4YBbN_W7Oj0BZG4Usiig42_oLiXJzgYcrNNPjdiC0UV1A_Ok2W-f22LDn_/s1600/20181116_111724.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRH7puyvPjMUHrBrOkmT7Ei1BkNm2mm2YxSC7JObVB1GwtBnGI0Gme-GzUHwvBOtbcgp64y7iIkw2qAi_AvL4YBbN_W7Oj0BZG4Usiig42_oLiXJzgYcrNNPjdiC0UV1A_Ok2W-f22LDn_/s320/20181116_111724.jpg" width="320" /></a></div>
"It's Never Too Early to get Toasted" is their motto, and they mean it on a few levels. Per their website: <i>Still eating breakfast out of a box? Time to wake up! At the Toasted Yolk Café, breakfast isn’t simply the most important meal of the day. It’s the BEST meal of the day. This ain’t no greasy spoon. We serve up chef-inspired, made-from-scratch takes on breakfast classics that pair perfectly with your favorite morning beverages. Join us for the best breakfast experience you’ve ever had—then stay for lunch! </i>Currently boasting <a href="https://thetoastedyolk.com/locations/" target="_blank">8 locations</a> in the Houston area, with a ninth coming to The Woodlands soon, The Toasted Yolk Café is a slice of Houston area breakfast goodness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaUGQjEmktrbH6EfTh2G_MidoH_Amde2dpWnpujFJnptiIYKiHxbaDfhyphenhyphen-YcD_VQJdMHGSp_xnbhrGljr8eI8cJkFyJT3BhJXrEAJGxoPeSAI1N24JWBt8YFMcgIPYqkNPUADl88BueIz/s1600/20181116_111656.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaUGQjEmktrbH6EfTh2G_MidoH_Amde2dpWnpujFJnptiIYKiHxbaDfhyphenhyphen-YcD_VQJdMHGSp_xnbhrGljr8eI8cJkFyJT3BhJXrEAJGxoPeSAI1N24JWBt8YFMcgIPYqkNPUADl88BueIz/s320/20181116_111656.jpg" width="320" /></a></div>
When the word Yolk is in the name, the restaurant should be <a href="https://thetoastedyolk.com/wp-content/uploads/2018/07/Toasted-Yolk-Cafe_Menu_Breakfast_Web.pdf" target="_blank">great with eggs</a>. On this visit omelettes, coffee and sides were the focus. Want a fully loaded omelette that doesn't hold back on flavour? The Double Decker is a four-egg omelette stuffed with sausage, bacon, ham, jalapeños, onions, tomatoes, and cheddar cheese. Served with a buttermilk biscuit, choice of hashbrown casserole or grits, and seasonal fruit, this is a meaty egg treat that will tame the most rancorous of appetites. The eggs are properly cooked and fluffy--no runny egg whites. The cheese is stringy, nicely melted, and the savoury meats quell the carnivore's craving. The jalapeños<b> </b>add a spicy kick without being too hot to handle. And the hashbrown casserole is a cheesy potato pile of goodness on the side to complete a great meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMugAlWv9lqFlDy1NfxKutCRRS6dVxMsPfSXwk3ZncDdi7NXCx3IC9kxCGsZ9ZKfVLlJcBKoG2hUIfFox_13Ihkp5PP9YrJvY5cUs02zXZGV_Y8jKW0XOG5jxO1ohmCQjde9eIE1YNEiA/s1600/20181116_111749.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMugAlWv9lqFlDy1NfxKutCRRS6dVxMsPfSXwk3ZncDdi7NXCx3IC9kxCGsZ9ZKfVLlJcBKoG2hUIfFox_13Ihkp5PP9YrJvY5cUs02zXZGV_Y8jKW0XOG5jxO1ohmCQjde9eIE1YNEiA/s320/20181116_111749.jpg" width="320" /></a></div>
For those of a more lacto-ova-vegetarian or Mediterranean Diet™ bent, the Golden Gate omelette will be your gateway to breakfast happiness. This is a four-egg omelette stuffed with spinach, sautéed mushrooms, broccoli, tomatoes, and feta cheese, erved with a buttermilk biscuit, choice of hashbrown casserole or grits, and seasonal fruit. This fluffy egg creation is loaded with spinach and mushrooms, and doesn't scrimp on the broccoli nor the feta cheese. It has a nice house seasoning that seems to say "olive oil" but confirmation wasn't available during the meal. Cheese grits are available on request, and they were smooth, a little salty and quite creamy on the tongue. Additonally, the buttermilk biscuits are dense, moist inside, crunchy outside and would remind a Southerner of home cooking.<br />
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I would be remiss if I did not mention the great selection of coffee beverages. While we went with the regular coffee, sourced from a Houston-based roaster, they have other coffee beverages including Mochas, Lattés, Cappucinos, Macchiatos, Café Ole with cinnamon, and Café Au Lait as well. As Brunch was mentioned, mimosas are available made with orange, grapefruit, or cranberry juices; or sangria. And there is a good selection of local craft, imports and mass-produced beers; as well as a nice wine list for those who like a little vino with their vittles. Also, other meal options at breakfast include churro style donuts, yogurt/fruit parfaits, breakfast pork chops and scramblers such as the Philly Steak Scramble, pancakes and waffles as well. Nothing like a complete breakfast to satisfy the belly and the soul, and Toasted Yolk Café certainly delivered on that!<br />
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<b><u>Report Card for Toasted Yolk Café:</u></b><br />
<b>Food/Beverage:</b><br />
<b> House Blend Coffee: A </b><br />
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<b> Double Decker Omelette: A+</b><br />
<b> Golden Gate Omelette: A+</b><br />
<b> Hashbrown Casserole: A+</b><br />
<b> Cheese Grits: A</b><br />
<b> Buttermilk Biscuit: A+</b><br />
<b>Service:</b><br />
<b> Speed: A-</b><br />
<b> Friendliness: A+</b><br />
<b>Cleanliness:</b><br />
<b> Dining area: A+</b><br />
<b> Bar area: A+</b><br />
<b> Men's room: A<br />Atmosphere: Bright Green Morning Spot with Brick accents: A</b><br />
<b>Overall Grade: Solid A</b><br />
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The Toasted Yolk Café has 8 Houston area locations open at this writing. <br />
We visited the location at:<br />
2711 Founatainview Ste. A<br />
Houston, TX 77057<br />
(832) 410-4710<br />
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All Locations are open<br />
7 Days a week<br />
7 a.m. to 3 p.m.<br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b><br />
<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<br />Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-25338655281407685182018-11-17T09:54:00.002-06:002019-07-12T14:14:59.872-05:00HoF on the Road: Uncle Tex visits Hops and Grain Brewing in Austin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8zbOv-V82dBqAZY-TB_vqWOZl_z7rY82F1-mO8rVk4qvweSXP_g3_BEyGi5vsV_blX6QQ1qLTMEbj1B9QTMt6HtcqiBvK82ns6Fj-P-qCBIp28SGo1L44ouwg7wPd7oOKjErnktKm4c9/s1600/20181005_120852.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8zbOv-V82dBqAZY-TB_vqWOZl_z7rY82F1-mO8rVk4qvweSXP_g3_BEyGi5vsV_blX6QQ1qLTMEbj1B9QTMt6HtcqiBvK82ns6Fj-P-qCBIp28SGo1L44ouwg7wPd7oOKjErnktKm4c9/s320/20181005_120852.jpg" width="320" /></a></div>
One of the occasional advantages to being a college professor is not teaching on Fridays. Once a month we have a slew of meetings, I use them for appointments with students who cannot make regular office hours, I grade papers and do medical appointments/errands as needed. Occasionally it affords me a chance to do a quick day trip to Austin, Waco, Bryan-College Station, Brenham or Galveston. I've had a gift card for <a href="http://www.hopsandgrain.com/" target="_blank">Hops & Grain Brewing</a> in Austin burning a hole in my wallet for a while, and last month, I had a clear Friday, which meant the ol' Drunken Pork-chop, aka Uncle Tex and I pointed the nose of my Honda Element west-northwest towards ATX. As a huge advocate for Texas Craft Beers, Tex has been very vocal in his <a href="https://twitter.com/UncleTexGP" target="_blank">Twitter</a> and <a href="https://www.instagram.com/uncletexgp/" target="_blank">Instagram</a> feeds in his support. Still, I wish he would STOP calling me "Hank Foody. Facebook won't give him an account due to some kind of issue with facial recognition and what not. If Grumpy Cat can have a Facebook account, so can Uncle Tex! But I digress...<br />
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First up, some info on Hops & Grain Brewery:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPAsFRD_c4HNYOhb_BmO3xjAL6mxJUVkwUhGVOm6h6NLBF5ULRysFcxLOhjYowpIau0fW1rIvsQw9sBUAPTQ7KgAEbygCXyl2oht7mk21l86ETQweD17rWs1KlMVRwaeG-OqYYVOf2Obh/s1600/20181005_120753.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPAsFRD_c4HNYOhb_BmO3xjAL6mxJUVkwUhGVOm6h6NLBF5ULRysFcxLOhjYowpIau0fW1rIvsQw9sBUAPTQ7KgAEbygCXyl2oht7mk21l86ETQweD17rWs1KlMVRwaeG-OqYYVOf2Obh/s320/20181005_120753.jpg" width="180" /></a><i>[Hops and Grain Brewing] are a part of our Community! Community involvement should be at the heart of any small business. At Hops & Grain we are committed to being a good neighbor, not only to our planet but also to our neighborhood community. At both of our breweries we connect with other local businesses and non-profits to bring attention to what makes central Texas great, the creative men and women that live and work here! Each year our staff volunteers their time to work with our non-profit partners. In addition we donate our space and our product to help bring awareness to the great work that these partners are doing. After all, beer tends to bring out a crowd! East Austin has a unique blend of peoples and cultures, who all care about sustainability! Sustainability, by definition, is the endurance of systems and processes. At Hops & Grain we take sustainability very seriously. We focus our sustainability efforts in the areas of environmental stewardship, community involvement and industry leadership. We continually implement sustainable systems in our brewery. We're making our community greener through giving 1% of our annual revenue to local environmental non-profits and we support our local community growers and producers. We also make Brew Biscuit dog treats from our spent brewing grains and we package our beer in the most recyclable container on the planet, aluminum!
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Sounds like a conscientious brewery with good beer and its heart in the right place. As you can see, Uncle Tex appreciates the use of cans, as Tex says "It's like a miniature keg. It keeps the light out of the beer, easier to regulate temperature when stored, keeps the beer fresher, longer due to not allowing much oxidation. Plus, you can take them to the river or the beach with no issues about broken glass whatsoever!" Again, not much you can argue with the old Coot's logic, especially when it's something any average Joe or Jane, or Craft Beer lover can get behind very easily. Of course, the main reason we came was to be able to pick up a souvenir glass and do a tasting, as we have not found many of their beers in the Houston area (Note: if you know a place that keeps them regularly, <a href="mailto:hankonfood@gmail.com" target="_blank">holler at us</a>!) <br />
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On this particular day we moseyed up to the bar and ordered a nice flight, choosing two lagers and two IPAs. As you can see from the Photo, Ol' Tex was raring to go as he surveyed the goblets. Rather than just dive into the hops, we agreed to start with <b>The One Called Zoe</b>, a light lager that is brewed in a mildly traditional manner, very similar to many of the German lagers of the old world but dry-hopped to add an extra layer of complexity. This beer is based on pale and Vienna malts, light to golden in color with a beautiful white layer of foam resting on top, constantly delivering floral and citrus dry-hop aromatics with every sip. Tex and I found it refreshing, medium gravity, a little sweet, lightly malty and easy drinking. The lady in the tap room claimed it was the Official Beer of the Rivers in Austin, and I can see why! <b>Grade: A</b><br />
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Next we tried another popular beer that Tubers on the local lakes indulge in, <b>River Beer</b>. This is Hops & Grain's take on a classic style, Premium American Lager. They blend high quality German malt, fresh hops and the finest lager yeast to create a beer of extra fine quality and superb drinkability. In the glass, the beer is crystal clear, crystal clean and pairs well with 5 more. Light and bready malt character blends with a slight noble hop aroma that leads into a delightfully crisp and clean finish. Tex and I agree this was a clean, clear, less sweet, yet highly flavourful Lager Beer. Definitely worthy in our opinion! <b>Grade: A</b><br />
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Of course, given how Uncle Tex's favourite hashtag is<a href="https://twitter.com/search?q=%23RelaxAndHaveAnIPA&src=typd" target="_blank"> #RelaxAndHaveAnIPA</a> our other beers in the flight, and the one we bought a full pint of were within that category. As we had not had <b>Terpene Tendency </b>before, it was one he chose with enthusiasm. This is one of their brewery-only series, a very hazy IPA with A LOT OF CITRUS flavour, much pine and resin, some dankness and a strong hop bite throughout. This hazy, bitter IPA is a strong match for Uncle Tex's sense of humour--very biting! Still, for those who love IPAs that are hazy, it is a good call!<br />
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<b>Grade: A+</b><br />
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<b>A Pale Mosaic</b> is Hops & Grain's American style IPA showcasing a fairly new hop variety called Mosaic. The beer begins with a base of German Pale Ale and Vienna malts, and is brewed for a light, crisp malt body. They use Oregon grown hops for bittering, targeting 45 IBU’s, and follow that up with a hefty whirlpool addition. Finally they dry-hop with Mosaic, Citra and Nugget to deliver a beer that is clean and complex with notes of pine resin, grapefruit pith and blueberries. This is one in our regular stock of 6-packs we always keep in the Beer Fridge at home. Of course, one of the reasons why Tex and I will ALWAYS visit the breweries is because of the variants on the regular year round beers, and on this visit, there was a Double Dry Hopped Version that was a bit more hoppy, more bitter, had stronger pine, and resin notes in it, was a bit more crisp and had a strong finish. An excellent variant that I hope shows up at The Flying Saucer Sugar Land! Uncle Tex called it "THE BEST IPA I've had in October 2018!" <b>Grade: A++</b><br />
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Of course, I still had a little cash left on my gift card and we wanted to enjoy a pint with the burgers from <a href="https://pterrys.com/" target="_blank"><i><b>P. Terry's</b></i></a> we brought in with us. To offset the meaty cheesy goodness, we had the <b>Farm Fresh Brut IPA</b>--a wet hopped IPA with Brut Champagne yeast used in the fermenting process. Described by the taproom lady as wet hopped Brut style with Simcoe hops, then dry hopped with Azacca, El Dorado, & Amarillo. This IPA is hoppy, dry, crisp, bitter, but has a hint of wild Muscadine grapes in the aftertaste, which Tex concluded must have been that Brut yeast! A mighty fine IPA available from time to time in the taproom. Again, I hope that this shows up in some Houston Craft Beer Bars, perhaps maybe sold in Bombers at Specs or HEB. <b>Grade: A+</b><br />
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I need to add that these aren't the only <a href="http://www.hopsandgrain.com/beers/" target="_blank">beers that <b>Hops & Grains</b> brews</a>. And while they aren't as well distributed in Houston as they should be, I can highly recommend a road trip to pay them a visit, perhaps pick up a few six packs cold to go (they sell them at the brewery, thank you ATX city council for allowing it!).<br />
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Of course after we had finished sipping our beers, we made sure to thank the staff, did the nickel tour and wrapped up easily. Thankfully, Hops & Grain is right behind an <a href="https://www.heb.com/" target="_blank">HEB</a>, so we went over and bought a number of singles of various brands that we do not see much in the Houston area for our consuming enjoyment and then prepared to head back to Houston... Houston... Houston...<br />
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I want to thank the crew at Hops & Grains for making this experience so pleasant on a Friday afternoon. The brewery and taproom has a very cool, chill vibe that reflects Austin's East side quite well, and the staff are friendly and very patient, even with old Coots like Uncle Tex!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2WrDKlxB8FCMi8iqJtgpKpbCSaqDfmRWzo6_hcRAsl1UiGI6QJsLhQnBsxENz63R0z3bDh98KPChyphenhyphenOeMlbD8nx2YrI3SyJdkjepiRx_9wUByfpSdNX_n8gHW_P9-pewcjzNyUzgbYfxA/s1600/IMG_20181116_144333_114.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2WrDKlxB8FCMi8iqJtgpKpbCSaqDfmRWzo6_hcRAsl1UiGI6QJsLhQnBsxENz63R0z3bDh98KPChyphenhyphenOeMlbD8nx2YrI3SyJdkjepiRx_9wUByfpSdNX_n8gHW_P9-pewcjzNyUzgbYfxA/s200/IMG_20181116_144333_114.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ol' Uncle Tex slept <br />
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Hops &Grain Brewing is located in East Austin<br />
right behind an HEB at:<br />
<a href="https://www.google.com/maps/dir//hops+and+grain+location+hours/data=!4m6!4m5!1m1!4e2!1m2!1m1!1s0x8644b5cc4d4e314f:0x7eb8bbb1adbddf3d?ved=2ahUKEwign_3H49veAhUCMawKHf12C8kQ9RcwGnoECAwQEw" target="_blank">507 Calles St #101</a><br />
<a href="https://www.google.com/maps/dir//hops+and+grain+location+hours/data=!4m6!4m5!1m1!4e2!1m2!1m1!1s0x8644b5cc4d4e314f:0x7eb8bbb1adbddf3d?ved=2ahUKEwign_3H49veAhUCMawKHf12C8kQ9RcwGnoECAwQEw" target="_blank">Austin, TX 78702</a><br />
(512) 914-2467<br />
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Their taproom is open 7 days a week<br />
from 10 a.m. to 10 p.m.<br />
Be sure to phone to check for holiday hours<br />
or email at: <a href="mailto:info@hopsandgrain.com">info@hopsandgrain.com</a><br />
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<b><span style="font-size: large;">Drink Craft Beer, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">喝啤酒愉快!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b><br />
<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></b>
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a></td></tr>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-2736153420765664712018-10-31T19:55:00.001-05:002018-10-31T19:55:23.744-05:00Review: Ramen King Katy<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">The Greater Houston Area is fortunate to have several styles of Japanese cuisine available downtown, midtown, The Woodlands, Westchase, Sugar Land and Katy. There are Izakayas (gastro-pubs), Sushi Bars, Hibachi-style, Ramen Bars, Teppanyakis, and most notably, Robatayakis, or Robata for short. Robata refers to a method of cooking, similar to barbecue in which items of food are cooked at varying speeds over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered. The robata cooking style is different from other Japanese charcoal cooking in that it uses a wide, flat open fireplace in the style of an irori, rather than a shichirin or other type of charcoal cooking implement. Robatas typically prepare a wide variety of mean on skewers, though they also will secondarily have Ramen as well as Sushi. <a href="https://www.facebook.com/Katy9555/" target="_blank">Ramen King</a> in Katy is one of those Robatas. </span><br />
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<span style="font-size: large;">Located off the Westpark Tollway and Spring Green, this elegant Robata serves a menu including beef, chicken, pork and lamb yakitori, along with folded Bao, Edamame, Shihito peppers and a fully loaded ramen selection. The menu was white and red on black fonts, had a ton of great photos, so ordering was a breeze. The staff was also quite friendly and ready to answer any questions. As this was a family dinner, we decided we wanted a little bit of everything--it had been a long week, it was Friday evening and we had worked up an appetite. </span><br />
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<span style="font-size: large;">I started with a Yummy Pork Belly Bao. A folded steamed bun enrobed braised chashu pork belly, topped with cucumber, lettuce and kewpie mayonnaise. This was a salty, meaty, juicy sweet treat the bode well for the evening dinner. </span><br />
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<b><span style="font-size: large;">Grade: A</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsva1AI-RBuJUfYynzJ1IEf8uC3s7L9MLaSQ-6mTyPFIYsFFX2AwMblZahHGRLOuO4X3OLUs4DGtJdn-ZhIqgyrtNwdZ2gv-Q4l3NsUKv-fMmMVPjZjGEvSeF_uxloVuw4lwUZlX0hafn/s1600/20181026_182304.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsva1AI-RBuJUfYynzJ1IEf8uC3s7L9MLaSQ-6mTyPFIYsFFX2AwMblZahHGRLOuO4X3OLUs4DGtJdn-ZhIqgyrtNwdZ2gv-Q4l3NsUKv-fMmMVPjZjGEvSeF_uxloVuw4lwUZlX0hafn/s320/20181026_182304.jpg" style="cursor: move;" width="320" /></span></a><br />
<span style="font-size: large;">Another appetizer that was well enjoyed by the whole table was the Beef with Enoki Mushrooms.</span><br />
<span style="font-size: large;">As the name suggests, thin slices of beef are wrapped around a bunch of skinny yet juicy Enoki mushrooms and are braised in pan drippings with special house seasoning. Served on a plate with onion, cilantro and carrot shreds. </span><br />
<span style="font-size: large;">This was a like an odd bite of Beef Bourguignon,with the mushrooms on the inside and easy to eat with chopsticks. Very rich, very juicy and quite delicious. <b>Grade: A++</b></span><br />
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<span style="font-size: large;">Of course, since Yakitori is a speciality of a Robata, we had to try some of the skewers, and so we went with Lamb Shashlik. One serving is 3 skewers of grilled lamb that tastes of curry, cumin and sesame, garnished with shredded cabbage. This dish reminds me a bit of Malaysian Street food--something to eat as you hit the night market with a beer in one hand and these sticks in the other. Very tasty, very satisfying. <b>Grade: A+</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVi6o7pPRJEl3ScSGeuYNqB6aFO8JZm1SpIkWKYojDqtw5HjniEUmeNQ1VzkneqTIDZrIb9wlAoUHJKn-wHoYgFbrlsHJqtylHj472qoLlHU9CcdYQeD0rMvT9DDPDx-gVwbOollH6E6E5/s1600/20181026_182119.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVi6o7pPRJEl3ScSGeuYNqB6aFO8JZm1SpIkWKYojDqtw5HjniEUmeNQ1VzkneqTIDZrIb9wlAoUHJKn-wHoYgFbrlsHJqtylHj472qoLlHU9CcdYQeD0rMvT9DDPDx-gVwbOollH6E6E5/s320/20181026_182119.jpg" width="320" /></span></a></div>
<span style="font-size: large;">I would not recommend discounting the seafood either! Some in our family are fans of Mussels--think of freshwater oysters or clams. These Green Mussels are served seasoned and grilled, topped with Kewpi Mayonnaise and a house blend of seasoning that's been grilled over the top of the meat and shell. It reminds me of a take on grilled oysters with cream and Parmesan cheese served at many local places. A real winner that did not stay on the plate long! <b>Grade: A</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85HN6aybT_DksaAuRnjlwZU_-2ZyWNIyPGgtc0G4E7GawsRFyeJHScJwpRqAqhnj1BrX9RW4HycsdILSmzFvKtLpVy5Qk-UbPtXkzsJzlEBz4IY5qhslxXWzFTa6f7QI8Yj2IjEfBPRCj/s1600/IMG_20181026_184955_121.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1260" data-original-width="1600" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85HN6aybT_DksaAuRnjlwZU_-2ZyWNIyPGgtc0G4E7GawsRFyeJHScJwpRqAqhnj1BrX9RW4HycsdILSmzFvKtLpVy5Qk-UbPtXkzsJzlEBz4IY5qhslxXWzFTa6f7QI8Yj2IjEfBPRCj/s320/IMG_20181026_184955_121.jpg" width="320" /></span></a><br />
<span style="font-size: large;">And if Tonkatsu Ramen is on the menu and someone is hungry for it, it must be tried. For their Ramn, they had long, luscious noodles swimming in a rich Pork broth, with Chashu pork, seasoned soft boiled egg, fishcake, bamboo shoots, green onion, sweet corn and nori (dried seaweed). Now THIS is a beautiful bowl of Ramen, and I had them add Naruto because hey, the 7th Hokage of the Hidden Leaf Village deserves to be honored, and I like Naruto in my Ramen! While I don't know if it measures up to the Ichiraku Ramen stand, I do know that this is a bowl of rich, salty, savoury, creamy umami loaded with pork that is so satisfying on those few cold days we get in the Greater Houston area! <b>Grade: A+</b></span><br />
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<span style="font-size: large;">And for those who wondered, yes we ate our veggies as well. We ordered some Tempura Purple Yams from that section of the menu--Purple Yams are rich in antioxidants you know--and they are full of flavour. Plus, battered in Tempura and deep fried in sesame oil makes them appetizing even to picky 14 year old boys (cough-cough, my son Jason!). </span><br />
<b><span style="font-size: large;">Grade: A+</span></b><br />
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<span style="font-size: large;">We also ordered (at Helena's insistence) a grills Asparagus Yakitori, seasoned with soy sauce and sesame seeds and serve with cabbage. </span><br />
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<span style="font-size: large;">I like asparagus, and found this version to be quite tasty, albeit in a very different presentation than I would normally eat asparagus. Kudos to Ramen King for Creativity. </span><b><span style="font-size: large;">Grade: A</span></b><br />
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<span style="font-size: large;"><b><u>Report Card for Ramen King Katy:</u></b></span><br />
<span style="font-size: large;"><b>Food/Beverage: A+ average, see above for individual dishes</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGjiP5Tm_Ku9ofDsiAF24UtXLL9shoG-kKtRB78RtajTtT9RvNd6mA_XpmHKRaUfmlXN5rPfAbRp8jbxm9pZUGKN1M9spmC2PbkKDNbwjb8eye-hJjxAP-gIsW5zKBrrjBkbtudU35Aqd/s1600/IMG_20181026_180833_233.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1418" data-original-width="1600" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGjiP5Tm_Ku9ofDsiAF24UtXLL9shoG-kKtRB78RtajTtT9RvNd6mA_XpmHKRaUfmlXN5rPfAbRp8jbxm9pZUGKN1M9spmC2PbkKDNbwjb8eye-hJjxAP-gIsW5zKBrrjBkbtudU35Aqd/s320/IMG_20181026_180833_233.jpg" width="320" /></a></div>
<span style="font-size: large;"><b>Service:</b></span><br />
<span style="font-size: large;"><b> Speed: A</b></span><br />
<span style="font-size: large;"><b> Friendliness: A+</b></span><br />
<span style="font-size: large;"><b>Cleanliness:</b></span><br />
<span style="font-size: large;"><b> Dining Area: A</b></span><br />
<span style="font-size: large;"><b> Sushi Bar: A</b></span><br />
<span style="font-size: large;"><b> Restrooms: A</b></span><br />
<span style="font-size: large;"><b>Atmosphere:</b></span><br />
<span style="font-size: large;"><b> Fancy Robata Restaurant: A+</b></span><br />
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<span style="font-size: large;"><b>Overall Grade: Solid A</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0w7gvewk4jLC59OPN0806ne0d0mmSihndM2dgUsASzubl74If2nGOYhyphenhyphenpvpcSrMuTmYY67rhtTkN0gxwKP0jrCo-Xym1f1qQuN8GUOr3dz8fzhGgLomlpxLPscEsBYOwc7ryfg8iY_PG/s1600/IMG_20181026_184831_498.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0w7gvewk4jLC59OPN0806ne0d0mmSihndM2dgUsASzubl74If2nGOYhyphenhyphenpvpcSrMuTmYY67rhtTkN0gxwKP0jrCo-Xym1f1qQuN8GUOr3dz8fzhGgLomlpxLPscEsBYOwc7ryfg8iY_PG/s320/IMG_20181026_184831_498.jpg" width="168" /></a><span style="font-size: large;"><b><br /></b></span><span style="font-size: large;">My family would like to thank the Staff and Chef at Ramen King for the great Friday dinner that was so well plated and so delicious. We will be back for sure!!!</span><br />
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<span style="font-size: large;">Ramen King is located in Katy at </span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">9555 Spring Green Blvd Suite A</span><br />
<span style="font-size: large;"><span style="font-size: medium;">Katy, TX 77494</span> </span><br />
<span style="font-size: large;">(832) 437-5633</span><br />
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<span style="font-size: large;">Hours:</span><br />
<span style="font-size: large;">Sun-Thu: 11a.m. to 9:30 p.m.</span><br />
<span style="font-size: large;">Fri-Sat: 11 a.m. to 10:30 p.m.</span><br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b><br />
<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></b><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></b><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a></td></tr>
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<br />Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-38578559462657227442018-10-02T10:40:00.002-05:002018-10-02T10:40:38.132-05:00Uncle Tex visits Klaus Brewing on Jones Road <div class="separator" style="clear: both; text-align: center;">
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It seems that every few months, a new craft brewery opens in Houston. Some to much fanfare and hype, some a bit more under the radar. While Saint Arnold has set the standard others all hope to rise to, many have set their own tone, found their niche and built up a good fan following. The latest craft brewery to open, <a href="http://www.klausbrewing.com/" target="_blank">Klaus Brewing on Jones Road</a>, specializes primarily in German style beers. Klaus had its opening on Saturday Sept. 22, 2018 and is led by local passionate brewer, Thomas Lemke. Lemke was a home brewer for over 20 years before he dipped his toe into the waters of running his own craft brewery.<br />
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Per their website: <i>Klaus Brewing Company will focus on the under-served German-style beers and will be accessible to a wide range of consumers, from beer aficionados to new converts alike.
The company’s flagship Altbier, Helles Lager, Kölsch, and Weissbier will anchor the brewery’s original offerings, which will also include seasonal beers such as Adambier, Dunkelweizen, Märzen (Octoberfest), Maibock, Schwarzbier, and many others.
Klaus will also offer several special series and wood aged offerings in the future. Furthermore, Klaus will also be providing the history and origin of each style we brew. We chose the name Klaus because we wanted a strong traditional German name. The name’s meaning is “The People’s Victory”.
We feel being able to offer people the ability to experience great locally crafted beer in a welcoming environment is truly a victory for everyone. We will have an air conditioned tap room where patrons can comfortably enjoy fresh local made German style craft brews year round.
We will also have an outside beer garden if patrons want to take in some fresh air and regular live music while enjoying our offerings. Table games and other entertainment, mementos and special glassware for purchase, food trucks, and, of course, a welcoming environment will also be available.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmB9qzFda5Cw4qipl_JdPco2qfXiuVFrak_J7VwHz7fwBiLbo6hKjTM3NL6zlKSEDULdLTrEQm9xPwJdcvEifGe4DVZkfzyzoGsIA9aVe_mwN1SAoK4IiUM3UrKo0ha9CQUan8vY_hz1s/s1600/20180922_133328%25280%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmB9qzFda5Cw4qipl_JdPco2qfXiuVFrak_J7VwHz7fwBiLbo6hKjTM3NL6zlKSEDULdLTrEQm9xPwJdcvEifGe4DVZkfzyzoGsIA9aVe_mwN1SAoK4IiUM3UrKo0ha9CQUan8vY_hz1s/s320/20180922_133328%25280%2529.jpg" width="320" /></a></div>
Uncle Tex wholeheartedly approves. We ventured out to Jones Road on the 22nd, not long before a giant Thunder-boomer of a shower rolled in. We managed to buy a souvenir glass and a few beer tokens before the rush and started sipping on their Kaiser Kölsch in their outside Biergarten. While I found it yeasty yet smooth and refreshing, Ol' Uncle Tex described it as a "Fuller, heavier gravity version of Fancy Lawnmower from Saint Arnold!" (Note to the crew at Klaus and readers: if the old Drunken Pork Chop compares you to Saint Arnold, it is a high compliment!). While I know that in Germany, Kölsches are usually served in the smaller 200 mL glasses (so you don't know how many you've drank!), Uncle Tex and I prefer the Texas Sized Weizen glass that Klaus was selling so we didn't have to go back and get more little Kölsch glasses! <b>Grade: A+</b><br />
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Of course, given Tex's fondness for the Hop, the 'Ello Guv'na English IPA was next on the list to be tried! We were still outside and managed a few sips of this more mellow IPA before the storm rolled in. English IPAs are not has bitter or crazy hoppy as the West and East Coast dank ones that are so popular in the US. There were light hints of pine and grapefruit in it, but none of it was overbearing. Uncle Tex was quite happy with it as it was just hoppy enough so that you know it was an IPA, but not so hoppy as to knock you over with the bitter pine resin flavour. A very good easy sipping IPA to relax with!<br />
And I agree fully with his expert assessment!<br />
<b>Grade: A</b><br />
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One thing about German beer is that they taste good, very clean, and they are a little strong. It's important to pace yourself. And while the ABV's ranged from 4.9% to 6.2%, it can kind of sneak up on you if you don't watch out. Especially when served in that tall Weizen glass!<br />
Our last beer for this visit, since Oktoberfest is upon us, was their Märzen beer, very amusingly called Dirndl Dropper! (For those who don't know, a Dirndl is a a woman's dress in the style of Alpine peasant costume, with a full skirt and a close-fitting bodice, commonly seen at Oktoberfests, on King's Bierhaus barmaids, and in Bavaria!). Not that any cute Mädchens dropped their Dirndls while I was there... Ahem! Anyhoo, one observation Uncle Tex and I made recently was that some of the latest versions of Oktoberfest beers have been running a little sweet this year from some of our local breweries. It may be a function of the canning line or something. No matter, because this Märzen was malty, bold, very smooth, slightly grainy, and not sweet. A very fine specimen of an Oktoberfest beer, and a nice wrap-up to this first visit.<br />
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Klaus Brewing is located on Jones Road <br />
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between FM 1960 and West road at:<br />
10142 Jones Rd<br />
Houston, TX 77065<br />
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Hours<br />
Thu-Fri 4 p.m. to 10 p.m.<br />
Saturday: 1 p.m.to 10 p.m.<br />
Sunday Noon to 8 p.m.<br />
Closed Monday to Wednesday<br />
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I want to thank the crew at Klaus Brewing for serving up some wonderful beers, for being patient with a certain beer swilling pig with a big Stetson and a Texas sized attitude.<br />
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We will be back again for sure. <br />
PROST!!!<br />
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<b><span style="font-size: large;">Drink Craft Beer, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">喝啤酒愉快!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a></td></tr>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-53202878723079436492018-09-24T18:58:00.000-05:002018-10-02T10:40:53.995-05:00Review: OMG Burgers in Katy has Flavourful Halal Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0XRxdD4aQXSa5mh_dG61TimOj97hD0pNMSGxufcHlkQe3ysC1p2XNjQz1PfLAX1g9scyQ8Tj5zRVflovqXskLRHOswaeGGkiCUDsPoNcFAq3z2JglnQK-yKml6OLnOG9oQM-RoipOl7T/s1600/20180918_131033.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0XRxdD4aQXSa5mh_dG61TimOj97hD0pNMSGxufcHlkQe3ysC1p2XNjQz1PfLAX1g9scyQ8Tj5zRVflovqXskLRHOswaeGGkiCUDsPoNcFAq3z2JglnQK-yKml6OLnOG9oQM-RoipOl7T/s320/20180918_131033.jpg" width="320" /></a></div>
Not everyone has the same allowable diet for medical reasons, for personal choice, for their faith. Houston thankfully has a plethora of restaurants that are certified vegan, have a gluten free kitchen area, are certified Kosher, or in the case of today's posting, certified El Halal. However, you don't have to be a Vegan, a Jew or a Muslim to appreciate the many great foods that come from those cultures and faiths. However, when the restaurant is serving up big juicy burgers that are made with certified El Halal Beef, including Beef Bacon, well that will get a number of folks' attention. <a href="https://www.txomgburger.com/" target="_blank">OMG Burger in Katy</a> says "We don't serve fast food. We serve fresh food as fast as we can!" As for me, I prefer a freshly prepared burger, and when it's really good, I don't mind waiting around for it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUOhooUR9JOugX_ZZjA3i9BJdpS9huhWFNqooGH37i-cW5uSPiz_Gn3kX-WkVbxaMLO6yt8BWApCbAxRFq97e-mdr-RA8jvgX8FRDgRFGrIOcRQk1VYZuc1wtkocesMg1aY0ezosbHyKz/s1600/20180918_131057.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUOhooUR9JOugX_ZZjA3i9BJdpS9huhWFNqooGH37i-cW5uSPiz_Gn3kX-WkVbxaMLO6yt8BWApCbAxRFq97e-mdr-RA8jvgX8FRDgRFGrIOcRQk1VYZuc1wtkocesMg1aY0ezosbHyKz/s320/20180918_131057.jpg" width="320" /></a></div>
Per their website: <i>OMG! Burger takes pride in using fresh, top quality meat and ingredients. Our food is made fresh, from scratch, every day.
The fries are cut from fresh potatoes, avocados are mashed into guacamole, fresh beef forms into patties, tomatoes and peppers are diced into pico de gallo.
All food is cooked to-order, hence cooking your food only when you order it!
OMG Burger offers happy hour every day from 3-6pm, vegetarian and gluten free options, catering, take out, and delivery! Delivery is available through GrubHub, UberEats, speedy food, amazon, Pick up ordering is available through Eat24 & by <a href="https://www.txomgburger.com/order-online" target="_blank">ordering online as wel</a>l.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKZ-3snzf-LhhhtlHPVnuTm_PgJwOWP60UFuqnXh8-XrixuEN_U6Ue7WMkJzBEzwMRZLlGNnrI8buz0GCqIhQm7tLcpugL38m_Tb09kLwPM-N4-pmFNMuZB7CEIjLsMhxuBc7rvLO7OR2/s1600/IMG_20180918_132821_949.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1043" data-original-width="1600" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKZ-3snzf-LhhhtlHPVnuTm_PgJwOWP60UFuqnXh8-XrixuEN_U6Ue7WMkJzBEzwMRZLlGNnrI8buz0GCqIhQm7tLcpugL38m_Tb09kLwPM-N4-pmFNMuZB7CEIjLsMhxuBc7rvLO7OR2/s320/IMG_20180918_132821_949.jpg" width="320" /></a></div>
I first got the good word about OMG Burgers from my friend <a href="http://zainshalalreviews.blogspot.com/2017/01/omg-burger-halal-burgers-in-katy-20.html" target="_blank">Zain Muhammad, the Halal Reviewer</a>. I had just had surgery back in the summer when I heard about them, so the were placed on the wait list until after I got better. Zain kept on posting great photos of the burgers and finally I was able to stop in for lunch after a hectic Wednesday of teaching classes, and I was very glad I had the chance to do so! The <a href="https://www.txomgburger.com/menu" target="_blank">menu</a> has A LOT of great burgers, which include options for grass fed beef, all no added hormones nor unnecessary antibiotics. While several caught my eye (like the Holy Cow and the What the Egg), I went with the Shroom burger, topped with Aged Melted Swiss Cheese, W/ Arugula, Sauteed Mushrooms, Tomatoes, Onions, Pickles & Mayo, and I upgraded by adding two pieces of Beef Bacon for good measure. Click on that photo to the left--if you aren't drooling and smelling beef juices and mushrooms vicariously, you need a better imagination!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOo44v5tuJioANeuBgcbmpbgUz35z1Ek7BwZOlAlkdR5nQKvrqoyCUB_Fh9CaZEcJ5WsEXMEx8nDUGXhvvDzdIoxR9h6yDD7bjTbITrU3ZcANLD8yqu45qJFqjBC2vA5ToDZHQQ-VyX9di/s1600/20180918_132504.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOo44v5tuJioANeuBgcbmpbgUz35z1Ek7BwZOlAlkdR5nQKvrqoyCUB_Fh9CaZEcJ5WsEXMEx8nDUGXhvvDzdIoxR9h6yDD7bjTbITrU3ZcANLD8yqu45qJFqjBC2vA5ToDZHQQ-VyX9di/s320/20180918_132504.jpg" width="320" /></a></div>
This was a beefy, juicy, flavourful patty with good seasoning--almost like steak seasoning--with well melted thick swiss slices, plenty of mushrooms sticking out all over, not too much mayo, and the beef bacon was thick sweet and smoky. This burger required multiple napkins, though the artisan bun held it all together nicely. It took a while to eat, but I felt that satisfaction a diner feels when they got exactly what they wanted, it was really good and no bad surprises occurred. I had these with the House fries--which were natural cut, nicely seasoned, crunchy outside and hot/soft inside. However, they also have loaded fries with Beef, some OMG Fries that are topped with Sriracha, Kim Chi and a fried egg, and sweet potato fries as well. Lots of choices here! And while the burgers are a great draw, other items of note include ice cream, cookies, brownies, hand spun shakes, and several varieties of chicken wings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zMD5QL0VW15j5e4Mt8f0j4zcA3ZqQUqbg0uty8ojIXOPJCzQv5KoU0LeBBBhLvAy6Vo3bhiU06qs7iYJRuZjchJZ9f691SRzUiZ4nYyB62Y99WaFSVVQ-AGJJXMzoUHPZ8dlgpipRWgl/s1600/VID_63760304_002916_467.mp4" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1372" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zMD5QL0VW15j5e4Mt8f0j4zcA3ZqQUqbg0uty8ojIXOPJCzQv5KoU0LeBBBhLvAy6Vo3bhiU06qs7iYJRuZjchJZ9f691SRzUiZ4nYyB62Y99WaFSVVQ-AGJJXMzoUHPZ8dlgpipRWgl/s320/VID_63760304_002916_467.mp4" width="167" /></a><b><u>Report Card for OMG Burger in Katy</u>:</b><br />
<b>Food: </b><br />
<b> Shroom Burger with Beef Bacon: A++</b><br />
<b> Fries: A</b><br />
<b>Service:</b><br />
<b> Speed: A-</b><br />
<b> Friendliness: A</b><br />
<b>Cleanliness:</b><br />
<b> Dining Area: A</b><br />
<b> Kitchen: A</b><br />
<b>Atmosphere: </b><br />
<b> Homey Lunch Counter & Burger Joint: A+</b>
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<b>Overall Grade: A</b><br />
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I want to thank the crew at OMG burger for a great lunch, and thank Zain Mohammed for the recommendation. Rest assured, OMG Burger is Hank On Food Approved!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvwrdh_cgh3Rm9kEE18L3wjWTh1Tc7yZGfcZUGwYc7z1PpPo-DkMqxLlfEJitCcfwyRD4QwWEQerWmQ3G7lFWNRzinqYM6EqiiT9Kyp9M_Eps6YV5z3_UVQpqAjHEIHP59G8Zy53iImCc/s1600/20180918_131102.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvwrdh_cgh3Rm9kEE18L3wjWTh1Tc7yZGfcZUGwYc7z1PpPo-DkMqxLlfEJitCcfwyRD4QwWEQerWmQ3G7lFWNRzinqYM6EqiiT9Kyp9M_Eps6YV5z3_UVQpqAjHEIHP59G8Zy53iImCc/s320/20180918_131102.jpg" width="320" /></a>OMG Burger is located in Katy just north of I-10 at:<br />
230 N. Mason Road, Suite 800<br />
Katy, TX 77449<br />
Phone: 281-717-4545 or 832-391-6139<br />
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Hours:<br />
Mon-Thu: 10:30 a.m. – 9:30 p.m.<br />
Friday & Saturday 10:30 a.m. – 10:30 a.m.<br />
Sunday 12:00 a.m. –8:00 a.m.<br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b><br />
<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-88981454453001480592018-09-04T10:16:00.000-05:002018-10-02T10:41:04.422-05:00Review: Joy Love Burgers Memorial & Dairy Ashford<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6VTpYLraayHJA6CRwmSxi47VJa4mDFD74oag4bsxSxJAGx60VfdU1-7UkM2w8-cvE82CBQDbRbe_rsw6_jDRu8S8a-02SRuh_QYdySdcKm7-dLvCKcA4Pcc8-tboNbBqN0LxTHk4P1on/s1600/20180830_150138.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6VTpYLraayHJA6CRwmSxi47VJa4mDFD74oag4bsxSxJAGx60VfdU1-7UkM2w8-cvE82CBQDbRbe_rsw6_jDRu8S8a-02SRuh_QYdySdcKm7-dLvCKcA4Pcc8-tboNbBqN0LxTHk4P1on/s320/20180830_150138.jpg" width="320" /></a></div>
OK, Dear Readers! I'm getting my sea legs back so to speak as I am also returning to teaching ECON at <a href="http://www.lonestar.edu/universitypark.htm" target="_blank">Lone Star College University Park</a>. Taking 6 weeks off from just about everything to have surgery, recover from it and so forth has been nice, but at the same time getting back into the swing of things has been a bit of a battle, but I am making it through. I've also become one of the stringers contributing to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a>, doing more "newsy" stories there has also been a challenge, but at the same time a good learning experience. If you are not a subscriber/reader to Houston Food Finder, here is my enthusiastic plug for you all! One of my contributions was on <a href="https://houstonfoodfinder.com/2018/08/20/7-places-to-find-craft-coffee-in-west-houston/" target="_blank">Seven Great Craft Coffee Shops in West Houston</a>--a bit of a buzz to do that, pun intended. I will be doing a more personal review of a few of them here at Hank On Food--this is my more personal style website, while I'll be doing the Newsy Joe Friday "just the facts, ma'am/sir" style at HFF. And with this, I am doing another review which gets this website back to its roots. In May of 2011, this was originally going to be a predominantly Craft Burger and Craft Beer Blog, but I found that it wasn't enough content to keep things going. Even so, anytime I do a Craft Burger posting, it is a re-centering of sorts for me. And on that note, I want to talk abotu Joy Love Burgers' new location on Memorial & Dairy Ashford.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6j4JwTHl-414qDQ4Ed63ztp3oWAsy5bkxFrGj6_ahVqfQbd-EVtd5lRK2B3V7lL8I0Sxbzv5imMl1uM1GfR8STC7MT5OHnaopaWgjO49S2EtJvGUJpsUlriYkCUgYCZ90eqYYKntv-NpZ/s1600/20180830_150433.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6j4JwTHl-414qDQ4Ed63ztp3oWAsy5bkxFrGj6_ahVqfQbd-EVtd5lRK2B3V7lL8I0Sxbzv5imMl1uM1GfR8STC7MT5OHnaopaWgjO49S2EtJvGUJpsUlriYkCUgYCZ90eqYYKntv-NpZ/s320/20180830_150433.jpg" width="320" /></a></div>
Normally at this point, I'd provide information from their website. However, the company does not have a website. What I have been able to find out from their F<a href="https://www.facebook.com/JoyLoveBurgers/" target="_blank">acebook Page</a> and <a href="https://www.yelp.com/biz/joy-love-burgers-tomball" target="_blank">Yelp!</a> is that this is the latest of 3 Houston Area locations, with the original being established in Tomball, and a second location in Katy not long after that. From what I learned, the founder and owner of the company, Mr. Joon (who is also the cashier and cook at the Tomball location) used to be a professional baker and patissiere. He has baked some <a href="https://www.facebook.com/pg/JoyLoveBurgers/photos/?tab=album&album_id=400547240379870&__xts__%5B0%5D=68.ARC7jTHVh6MmVir2TK_n4PlfQ8PgZivTibjMQQYjznMpa5OsnzknRoe6tiIlRBqrATb9iUj7Seu10NPZMQwstxv6CzFPcWqyiLI6PFxUraml3yybav0_wrrHqmxFz3AJaJ3FoIopDSZb7RswYaduBLWmUdGXBTYGiS0SD05_k44SBXbpAQO0&__tn__=-UC-R" target="_blank">fancy cakes in the past, and some bread he's made more recently</a>! The link takes you to a photo album on their face book page. Mr. Joon also bakes fresh hamburger buns every day for our orders, and they're absolutely delicious! The locations are family run and evoke memories of another Asian-American-Texan run burger company known as Burger Tex! My daughter spotted this location on the way home from her school recently, and after a long day of dealing with Classes, Errands and Doctors' follow-ups, I was very hungry and in the mood for a good burger, so I stopped over for lunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGttgS60afqcNdu4FtflKqdt5JW96AyQxrDC__exiEGIlFmK_SuVcTZ7HFEbEWooIHInPveROhiO32CCYBAltGTGNRoV4Hx4zl-VK7gQhEe2V8IXqLAThuY_SFGkLRTvSataJNwSTA6bpc/s1600/20180904_095942.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="1279" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGttgS60afqcNdu4FtflKqdt5JW96AyQxrDC__exiEGIlFmK_SuVcTZ7HFEbEWooIHInPveROhiO32CCYBAltGTGNRoV4Hx4zl-VK7gQhEe2V8IXqLAThuY_SFGkLRTvSataJNwSTA6bpc/s320/20180904_095942.jpg" width="320" /></a>The restaurant has a bright interior with many lime green accents, evoking Bad Piggies and Uncle Tex. TV menu Boards are all around with plenty of photos and animation on them. The menu features Chicken Wings and Tenders, Quesadillas and Wraps, Specialty Sandwiches and loaded fries (though not at Memorial & Dairy Ashford yet), some fancy desserts including New York style Cheesecake and Chocolate Mousse Cake, but the main event are their Angus Beef Burgers. Their namesake Joy Love Burger has a 1/3 lb Angus beef patty and tenders on it--a fully loaded sandwich reminiscent of a WhatAFarm. Customers may also build their own.<br />
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I went with the Chef's Special Bacon Avocado Burger, with Angus Beef Patty seasoned with their proprietary house seasoning, American Cheese, Lettuce, Tomato and mayonnaise, with crispy slices of bacon on top, and creamy avocado on the bottom. Be careful--the avocado blends in with the lettuce in coloring, but it clearly is NOT LETTUCE when you bite into it. All of the above are served on one of Mr. Joon's house made buns and can be done in a combo that includes steak fries seasoned with the aforementioned proprietary seasoning blend. This is a big, hand formed, juicy, tasty burger that is just so satisfying! There was plenty of avocado on the bottom bun--it made things a little slippery, so a good grip was required! The burger is nicely seasoned--a little salty, a little sweet, hints of cayenne, paprika, garlic and so on. the bacon was crispy yet smoky and was well held together with the house bun! A very good burger for a very satisfying lunch! The fries are quite good too--crispy outside, soft inside and plenty of left overs for the Lewis Family French Fry Fiend, aka Jason, to finish up! Thank you Mr. Joon & Co. for a great lunch! If you visit them, be sure to tell them that Hank on Food sent you by!<br />
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<b><u>Report Card for Joy Love Burgers:</u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWmZwCsLV3kCaf0Vm56a1YFJ0vF8JYwzUxlQL9eQ1RwS4R3mA5vrz0B99Bs9KJNpEkuPIoYyR-mm_taE1am8LYLsllk9mXc_JmBigysK1N4AHs-tuJ-ouB3pH9ziCEhl8efW_bimJ4ixh/s1600/20180830_150815.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWmZwCsLV3kCaf0Vm56a1YFJ0vF8JYwzUxlQL9eQ1RwS4R3mA5vrz0B99Bs9KJNpEkuPIoYyR-mm_taE1am8LYLsllk9mXc_JmBigysK1N4AHs-tuJ-ouB3pH9ziCEhl8efW_bimJ4ixh/s320/20180830_150815.jpg" width="180" /></a><b>Food:</b><br />
<b> Bacon Avocado Burger: A+</b><br />
<b> Steak Fries: A</b><br />
<b>Service:</b><br />
<b> Speed: B+ </b><br />
<b> Friendliness: A</b><br />
<b>Cleanliness:</b><br />
<b> Dining Area: A</b><br />
<b> Kitchen/Counter area: A</b><br />
<b>Atmosphere:</b><br />
<b> Homey Lunch Counter & Burger Joint: A</b><br />
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<b>Overall Grade: A</b><br />
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Good luck getting the staff to tell you what is in that shaker on the right--it is a proprietary seasoning blend that works well with the beef and potatoes, and will remain a mystery for the time being! Again, great lunch, great burger and I will be back--it's just a stone's throw away from my daughter's high school after all!<br />
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Joy Love Burgers has three Greater Houston Area Locations. <br />
I went to the one at:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuHH4LAUxb8xKtJOXW9Bii1ZvW6iMZhNfZNqQj6HEz3ix8mr6YcY6uSDJwbd-PutceHPpHD7m3GZDS4QvwUWt7Nb5w9Zz2GPwKnwo-tFsH1vVEBCg-Ar_H3Sv8wPvmIHqni5PHFNOoemC/s1600/20180904_095954.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="397" data-original-width="1230" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuHH4LAUxb8xKtJOXW9Bii1ZvW6iMZhNfZNqQj6HEz3ix8mr6YcY6uSDJwbd-PutceHPpHD7m3GZDS4QvwUWt7Nb5w9Zz2GPwKnwo-tFsH1vVEBCg-Ar_H3Sv8wPvmIHqni5PHFNOoemC/s320/20180904_095954.jpg" width="320" /></a><br />
14625 Memorial Ste. B<br />
At Dairy Ashford<br />
Houston, TX 77079<br />
(832) 230-5315<br />
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Hours<br />
Mon-Thu: 11 a.m. to 8 p.m.<br />
Fri-Sat: 11 a.m. to 8:30 p.m.<br />
Closed Sunday<br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b><br />
<span style="font-size: x-large;"><b>행복하게 모두 먹어!!!</b></span></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b><br />
<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></b>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's <br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a><br /></td></tr>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-15099267667944319112018-08-08T09:06:00.002-05:002018-10-02T10:41:15.072-05:00Review: Big Bellys Burgers<div class="separator" style="clear: both; text-align: center;">
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As some of you know, I'm a bit of a Comic Book Fan. I've been collecting since I was about 10. Superman is among my favourites, and one feature of the Cities of the DC Universe (Central City, Star City, Metropolis, Gotham, etc.) is a burger chain called Belly Burgers. This posting is about the closest thing you can get to that fictional burger joint, that is in Houston, in Westchase is called <a href="http://www.big-bellys.com/" target="_blank">Big Bellys Burgers</a>. As expected, the burgers are big sized, and big on flavour. But first some background from <a href="https://www.facebook.com/BigBellysBurgers" target="_blank">the source</a>: <i>Big Bellys Burgers is the Home of the Big Belly, a 1.5 pound burger of deliciousness. Our fresh house made products include: the Big Belly Burger, Pork Chops, Kool-Aid, Hot Wings, French Fries, Desserts and we have a Coke Freestyle machine. We also deliver to home or office via <a href="https://www.ubereats.com/en-US/?adg_id=29662232546&cid=620791160&cre=237999984166&dclid=CODck8_K3dwCFdF0wQodIdsBqA&dev=c&dev_m=&fi_id=&gclid=CjwKCAjwqarbBRBtEiwArlfEIC7aXN5CaQ-JXmjiJl_vGjE9qAvla8ZrO-nFaMi_NyczLUVLMl8-sxoCIsQQAvD_BwE&gclsrc=aw.ds&kw=uber+eats&kwid=aud-438816408390%3Akwd-125079392186&match=e&net=g&placement=&tar=&utm_campaign=search-google-brand_1_134_us-houston_e_txt_acq_cpc_en-us_uber+eats_aud-438816408390%3Akwd-125079392186_237999984166_29662232546_e_c&utm_source=AdWords_Brand" target="_blank">UberEats</a>. </i><br />
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This burger joint is located dangerously close to where I live--literally walking distance from my house. It's dangerous because I've lost 20 lbs these past few months before and after my surgery, and I'm not inclined to gain it back so quick. However, I have developed enough discipline to stop eating when I'm no longer hungry and leftovers work for a few days. Unless you're coming in after a marathon, these big burgers and generous portions of fries will make 2 or three meals for a smaller sized person, one if you're a pro-wrestler! The vibe of the place is a neighborhood diner, with heavy roots in Houston. 97.9 The Box is playing on the speakers and locals, as well as folks who've driven from other parts of Houston make their way in and out, often leaving with to go boxes and big smiles. <br />
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Also of note, is a sign posted near the pick-up window by the kitchen which says:<br />
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<i>Please be Patient.</i><br />
<i>Big Belly Burgers are cooked to order and worth the wait!</i><br />
<i>Our Burgers are seasoned USDA Ground Beeft.</i><br />
<i>Please be prepared to wait 15-30 minutes. </i><br />
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<i>Thank you for your patience,</i><br />
<i><br /></i>
<i>Mr. Big Bellys</i><br />
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I very much appreciate this, as it sets a reasonable expectation for the diner. Some food that is cooked fresh cannot be rushed if it is to be cooked properly, and that especially applies to really big burger patties. So if you are looking for fast food, this isn't it. However, if you have a long lunch or can order delivery and time it so it arrives before too much of your lunch break has expired, it is definitely worth the wait.<br />
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After studying their menu for a bit, and saw build your own burger options, a Mushroom Swiss burger; a Texans Buster that includes Beef Brisket, bacon and a fried egg on it; and a Hawaiian Grilled Pineapple topped burger, I decided to go with the Smoky Stuffed Cheddar Cheese Burger. And I was happier for that choice! The burger has cheese stuffed into their Hulk-sized patty, smoked cheddar cheese and two thick slices of bacon, barbecue sauce and served with a side of belly fries. As you can see from the photo, this is a serious burger for a serious cheese and bacon lover. After sizing up this big honking burger, I took a bite. Cheese oozed from the innards of the patty. I got a hit of smoke flavour from the smoked cheddar cheese, vinegar and pepper with some sweetness from the barbecue sauce, all commingling nicely with the juicy beef of the patty. I was very impressed with the thick, fluffy bun that kept most of it contained, though there was some juice/cheese/sauce drippage onto the fries, which was nice! The fries are natural cut, thick, crispy outside and soft, hot inside. They're seasoned with a blend that reminds me a bit of a sweet version of Tony Chachere's Creole Seasoning and Meat Tenderizer. Over all a mighty fine burger that really satisfies those times you need a meaty, smokey, cheesy, juicy comfort meal. Nicely done, Big Belly's.<br />
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<b><u>Report Card for Big Belly's Burgers:</u></b><br />
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<b>Food: </b><br />
<b> Smoky Stuffed Cheddar Burger: A++</b><br />
<b> Belly Fries: A</b><br />
<b>Service:</b><br />
<b> Speed: A-</b><br />
<b> Friendliness: A+</b><br />
<b>Cleanliness:</b><br />
<b> Dining Area: A+</b><br />
<b> Kitchen: A+</b><br />
<b>Atmosphere:</b><br />
<b> Local Soul Food/Burger Joint: A</b><br />
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<b>Overall Grade: Solid A</b><br />
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I would like to add that I ate about 1/3 of the burger and about 1/4 the fries, brought the rest home. My teenage son found the leftovers in the fridge later that afternoon and finished them all off easily, and yet somehow his belly wasn't any bigger, and he is a stringbean! Jason said the burger was great and the fries were excellent, and given the French Fry fiend my son is, that is high praise!<br />
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Big Bellys Burgers is located at:<br />
3455 S. Dairy Ashford, Suite 105<br />
Houston, TX 77082
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Phone: 713-370-8019<br />
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Hours:<br />
Mon-Thu: 11 a.m. to 9 p.m.<br />
Fri-Sat: 11 a.m. to 10 p.m.<br />
Sun: 11 a.m. to 6 p.m.<br />
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Like many restaurants I've reviewed, I found this place because I noticed it while driving around going about other business. I highly encourage all my fellow food media folk and readers to please take notice of the locally owned restaurants you pass by, make a note of them, look them up and try them. While I do not avoid chains, I do want to support good local restaurants as much as is practicable. Big Bellys Burgers definitely qualifies as such and if you do pay them a visit, be sure to tell them Hank on Food sent you by!<br />
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b><br />
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<span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<br />2003 Toyota Camry Serviced at <a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span><br />
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-28822116777445757522018-08-04T12:06:00.003-05:002018-09-04T10:31:04.905-05:00Update: Where's Hank been?<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpTfCxN_-P5fTNj48h8Xsk8xObzPPrfINMCwApFNNCa-Lpiy2mZYF8AF0ooBdhrMfoL_Ex2v5g52RHMbjn6YKNRfY0RfTpyfLSc3Dt8pg9jZGmEV8W14C-CWg_7BAXPYLUVW1zzwUNhMW/s1600/IMG_20180713_141443_581.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpTfCxN_-P5fTNj48h8Xsk8xObzPPrfINMCwApFNNCa-Lpiy2mZYF8AF0ooBdhrMfoL_Ex2v5g52RHMbjn6YKNRfY0RfTpyfLSc3Dt8pg9jZGmEV8W14C-CWg_7BAXPYLUVW1zzwUNhMW/s320/IMG_20180713_141443_581.jpg" width="256" /></a>In the words of Green Lantern Guy Gardner and the Poltergeists: I'm BA-A-A-CK!!! Many of you, my Dear Readers, already know that I had major abdominal surgery early in July to reconstruct my abdominal wall and hopefully fix what has been a chronic abdominal hernia. While I accumulated a lot of good content prior to the surgery, something unexpected happened after the surgery: extreme discomfort sitting at a desk working on a computer. While I tried to find a solution that worked with my recliner, for about four weeks it was too difficult to get a post out. Heck, it was hard to drive more than a mile or two for the first couple of weeks after the surgery. While I was able to visit some places over the past few weeks and my <a href="http://instagram.com/hankonfood" target="_blank">Instagram</a>, <a href="https://twitter.com/HankOnFood" target="_blank">Twitter</a> and <a href="https://www.facebook.com/HankOnFoodDotcom/" target="_blank">Facebook</a> feeds have been active, being able to sit at a computer for more than an hour and write properly has been a challenge. I am finally through most of the post-operative discomfort so I can resume writing. In the meantime, I have become a contributor to <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a>--a great resource on locally owned Houston restaurants, Cocktail Bars and other excellent edibles, focusing well on the entire Greater Houston area, not just on the Inner Loop. This has been a challenge because the writing style and thoroughness required for HFF is different than for my own website. However, I welcome the challenge because at 50, I am still capable of learning new things and developing my skills.<br />
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As I've gone off painkillers, I've been able to get out to <a href="https://www.saintarnold.com/" target="_blank">Saint Arnold Brewing's new Biergarten</a> with Uncle Tex of course. They've only been open a week and they are consistently busy, with Chef Ryan Savoie expanding on their menu during the mid-week and condensing it during the weekend. As you can see from the photo, my membership in the <a href="https://www.saintarnold.com/saint-arnold-society/" target="_blank">Saint Arnold Society</a> is already paying dividends. Though I'm still trying to figure out how Uncle Tex got his name added to my Pewter Beer Stein (click on the photo, notice it says "Hank on Food & TEX"). The Saint Arnold Society has reopened due to popular demand, but this is a limited time offer to not only invest in what I consider to be our greatest local craft brewery in Texas, but to also show your support for locally owned food and beverage businesses that add to the great character of the Houston area.<br />
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As my health has improved during the recovery, we were able to manage a short family road trip to visit a couple of State Parks west of San Antonio (<a href="https://tpwd.texas.gov/state-parks/garner" target="_blank">Garner State Park </a>and <a href="https://tpwd.texas.gov/state-parks/lost-maples" target="_blank">Lost Pines State Natural Area</a>) to do some stargazing (and attempt to use a telescope Jason got for Christmas), and some hiking. The weather was hot, but not too hot. However, the sand flies were active and insect repellent did not deter them. And even with the great star views. too many other park patrons kept on aiming their flashlights our way and interfered with the operation of the telescope. Still, even without the telescope, it is amazing how much more you can see from the night sky when you get away from the light pollution of the city. It brought back memories of my Grad School days back at Baylor back when Highway 6 was only a 2 lane black-top road from north of Bryan to just South of Waco. Back in the late 1980s/early 1990s, you could pull over on the shoulder just north of Calvert/Hearne, and see so many more stars, as well as meteors than you could in a town or city with all the light pollution. Jason and Helena have not been out in the country for stargazing much until this trip, and it amazed them for sure. The stars at night, indeed are big and bright, Deep in the Heart of Texas... away from the cities and towns anyhoo!<br />
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One stop for grub on the way back to Houston was <a href="https://www.mamamargies.com/" target="_blank">Mama Margie's Mexican Café</a> off of I-10 just west of San Antonio. After all the hiking we were hungry and went with their Family Fajita Platter that included grilled steak fajitas with peppers and onions, flour tortillas, Mexican rice, Borracho or Refried Beans, and Guacamole salad. We also ordered a large cheese Quesadilla that was grilled inside a giant flour tortilla and loaded with Monterrey Jack Cheese. To say this hit the spot after a 5 mile hike in the woods is an understatement. And washing it all down with an ice cold Dr. Pepper or Iced Tea like the kids and I did really made it a true Texas meal. The well seasoned and marinated beef steak strips alone were worth it, to be sure!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjcmLFv4bn1ZU0TrsF3V67BZohvGIJbaAXwQ1lNg2SKxh6NX8X79DzsfjhYaCDgYuo3kEfD2RjEZ7F-Qe1W8wbrLb2i-f2CkyCHCAU8_XJqjJGhqBDjURLscbzhdgebhZ1ieEuOi2VFcR/s1600/20180731_112117.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjcmLFv4bn1ZU0TrsF3V67BZohvGIJbaAXwQ1lNg2SKxh6NX8X79DzsfjhYaCDgYuo3kEfD2RjEZ7F-Qe1W8wbrLb2i-f2CkyCHCAU8_XJqjJGhqBDjURLscbzhdgebhZ1ieEuOi2VFcR/s320/20180731_112117.jpg" width="320" /></a>And lest I forget, <a href="https://www.heb.com/" target="_blank">HEB</a> is having their <a href="https://www.heb.com/static-page/H-E-B-Primo-Picks-Quest-for-Texas-Best" target="_blank">2018 Primo Picks Quest for Texas Best</a>, and I got to stop in to the I-10 and Bunker Hill location and try some of the great finalists, including <a href="https://www.chefreynold.com/product/cheesecakes/" target="_blank">Chef Rey's Gourmet Cheesecake</a>, <a href="https://madhecticfoods.com/" target="_blank">Mad Hectic Oatmeal</a>, <a href="https://www.bellefontaine.com/icecream/" target="_blank">Bellefontaine Ice Cream</a>, and <a href="https://www.bellvillemeatmarket.com/" target="_blank">Bellville Meat Market Summer Sausage</a>. It's been my observation that even the finalists often get picked up by HEB and do very well. HEB has proven itself over my time living in Texas (32 years since 1986) to be a great value and quality oriented supermarket that has cared about the community, as well as partnering with local creators of food and other household supplies. In my opinion, this kind of spirit and ethic is part of why they and their Central Market brand have grown so much and in many ways out-competed other grocery stores based outside of Texas, and even some that used to be based in Texas. Think about who helped out the most after Hurricane Harvey... HEB was in some ways more responsive than the Red Cross or FEMA in response to needs for food, water, toiletries and clean-up supplies, thanks in part to their mobile command center they used and a well adaptable distribution network.<br />
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Anyhoo, I will be posting a review later tonight--it's one my Westchase/Energy Corridor folks and Burger lovers will enjoy. I want to thank everyone all the well-wishes, prayers and good thoughts sent my way since the surgery. I want to thank my colleagues for their patience in my recovery and working my way up a learning curve. I want to thank the folks who own and work at the restaurants in my regular rotation for being kind and patient with me during this unfortunate hiatus. I want to thank my family, Lone Star College colleagues, neighbors and friends who have been helpful during this recovery, especially those who drove me places (Abe Haje, Allen Margoitta, Xiaoliang Zhou, Marcus Wallace) when I couldn't drive more than a mile or two without extreme discomfort. I want to thank my kids, Helena and Jason, for helping me get up from my chair when I needed help to do so in order to avoid injuring my abs, as well as them taking on more chores at home so I could rest and get better. I especially thank Jason for walking with me early in the morning when he'd rather sleep in during the last few weeks before he starts high school, making sure I'm safe and hydrated, and not overdoing it.<br />
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Odds and Ends will be up next week. A couple of reviews are in progress. But above all, whomever you are, whatever you do, when it comes to dining, don't forget to...<br />
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b><br />
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<span style="font-size: small;">Hank on Food gets his 2004 Honda Element and his daughter's<span> </span><br />2003 Toyota Camry Serviced at<span> </span><a href="http://www.hcsauto.com/index.html" target="_blank">HCS Automotive</a>. They are<br />a Hank on Food Approved Auto service shop!!!</span></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-69189467766323838912018-07-03T10:59:00.001-05:002018-09-05T09:08:41.884-05:00July 2018 Odds and Ends<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CxpKHrI_YsnNZk7oUxXoDvPMzZNzF7zulbwMXn4rUM-kjHSkosTQaYljTE1VghFiLg2Q1r67wslrUonPTBzulSvHPfs-OuGfBcpfPetiDB-HoKG2l-DUqmbhOuCB5jmkIoVpBPpH72dY/s1600/20180630_131656.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CxpKHrI_YsnNZk7oUxXoDvPMzZNzF7zulbwMXn4rUM-kjHSkosTQaYljTE1VghFiLg2Q1r67wslrUonPTBzulSvHPfs-OuGfBcpfPetiDB-HoKG2l-DUqmbhOuCB5jmkIoVpBPpH72dY/s320/20180630_131656.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A recent visit to aptly named<br />
Big Belly's Burgers</td></tr>
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As I am writing this, my upcoming surgery is looming into the front of my field of vision. I have lost 10 lbs in the past 8 weeks. I have consulted with the surgeon and given his experience and strong recommendations from others, it is my fervent hope that this will take care of the problem I've been dealing with (Abdominal Hernia) over the long term. Yes, I had a surgery 2 years ago for it, but it also included an intestinal resection. This one is only a hernia re-re-repair and is less complicated than the last one. Thanks be to G_d, I am not having any intestinal complications and hopefully will not this time around during the surgery. <br />
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I've been around trying different places despite the other stuff going on the past several weeks. Everyone who's been following me on my social media channels <a href="https://www.instagram.com/hankonfood/" target="_blank">Instagram</a>, <a href="https://twitter.com/hankonfood" target="_blank">Twitter</a> and <a href="https://www.facebook.com/HankOnFoodDotcom/" target="_blank">Facebook</a> already knows this. However, I've been holding back on writing reviews partly due to getting myself ready for the surgery, partly due to getting my mental health back in equilibrium and partly due to wanting to have a stash of material to write about while I'm recovering from the surgery. Being realistic after the consult with the surgeon, I will be walking around within a few days, but cannot lift anything over 20 pounds/10 kilos for at least 6 weeks, cannot do anything to agitate my core muscles at all (need them to heal) and especially need to make sure I don't eat any heavy, fibrous foods in order to prevent something that would cause strain in the mid-section. Between writing about the stuff I've been sitting on for the past several weeks and working on the design of an Honors Course for ECON 2301-Macroeconomics for <a href="http://www.lonestar.edu/universitypark.htm" target="_blank">Lone Star College-University Park</a>, I will have plenty to keep my mind from being idle as the summer wears on. I am hoping that after about 4 weeks the family and I will be able to go to the Big Bend or another National Park where light pollution is low so we can see the Milky Way galaxy and cross that off of our collective bucket lists. In the meantime, there's plenty going on in July for all of you lovers of fine food, beverage and the people who provided it to enjoy!<br />
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<b>The Cottonmouth Club does Independence Day right!</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptg95RfMI3evAeLw5jv_NYKKigucSQYu053izNrPha-ijvn2JHAXgtFe7UW3dd1fAHl6x63LB4s9yLwImx39lM-4zekwt-QoXM8KDx57JW-z-Gkhxi3mG5jESuu9j52X1UnDEiUIrkOxh/s1600/CMouth1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptg95RfMI3evAeLw5jv_NYKKigucSQYu053izNrPha-ijvn2JHAXgtFe7UW3dd1fAHl6x63LB4s9yLwImx39lM-4zekwt-QoXM8KDx57JW-z-Gkhxi3mG5jESuu9j52X1UnDEiUIrkOxh/s320/CMouth1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image Courtesy of The Cottonmouth Club</td></tr>
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After following them on Social media since they opened this year, and having received the word first hand from several Food/Beverage Media Colleagues, I can say without a doubt there ain’t no party like a Cottonmouth party. On July 4th, come hang out at <a href="http://www.cottonmouthhouston.com./" target="_blank">The Cottonmouth Club </a>and celebrate America together! Patriotic drinks and for one-day only cold fried chicken and slaw for $3!<br />
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Opened in 2018, The Cottonmouth Club is a collaboration between Houston bar veteran Mike Raymond (<b><span style="font-size: large;"><a href="https://www.loc8nearme.com/texas/houston/reserve-101/4851589/" target="_blank">Reserve 101</a></span></b>), international bar star Michael Neff (Holiday Cocktail Lounge, Rum House, Ward III, Three Clubs), and designer Greg Swanson (The Line Hotel, Clifton’s Cafeteria). The Cottonomouth Club is open seven days a week from 4pm – 2am, The Cottonmouth Club is located in downtown Houston at 108 Main St. in the historic Brewster Building. And heads up to the Cottonmouth Club: I will be visiting y'all when I'm recovered and I really dig a good Bourbon based Craft Cocktail! <br />
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<b>Goode Co. Has You Covered for National Pecan Pie Day on July 12</b><br />
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<tr><td class="tr-caption" style="text-align: center;">Image Courtesy of Goode Co.</td></tr>
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<a href="https://www.goodecompany.com/" target="_blank">Levi Goode and his restaurant group</a> are a Houston, Texas original. And while I'm thinking of their barbecue for July 4th, I would be remiss if I didn't mention National Pecan Pie Day (my older sister's favourite dessert) on July 12th. Since opening the original Goode Company Barbeque on Kirby Drive (1977) — and later Goode Company Taqueria (1983), Goode Company Seafood (1986), Goode Company Armadillo Palace (2004), and Goode Company Kitchen & Cantina (2017) — the Goode family name has been synonymous with authentic Texas flavors and food that is mesquite-grilled, scratch-made and handcrafted daily. While Goode Co. is known for many things, one item in particular they are known for is their Brazos Bottom Pecan Pie. National Pecan Pie Day is on Thursday, July 12 so if you are craving a piece stop by one of Goode Co.’s locations or <a href="https://www.goodecompany.com/brazos-bottom-pecan-pie-in-wooden-box.asp" target="_blank">order online</a>.<br />
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Goode Co.'s Pecan Pie is a nine-inch pie chock-full of fresh Texas pecans harvested form the banks of the Brazos River shipped in a pine gift box. A decadent balance of sweet and savory, this small slice of Texas was first perfected by Goode’s grandmother. Hers is the blissful batter they’ve been baking, sweet and slow, ever since they opened Goode Co. Barbeque back in 1977. Each pie is still handmade, with farm fresh eggs and all natural Texas pecans. <br />
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<b>Bridgeland in Cypress Has a Food Truck Fest</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxme5vToh6Oi1ID1u6rcURQEaCihxgBX8QGTYMCpI8-Ap-rJcowbAbBI2ePfB33hO5cFsY_xFwulIX0Z0j9jB6il2jV26omcxuucjqvZDbx_OHlvkkbPeJbP6UgCCDWjC7-mEbxmm-Tcr/s1600/Lakeland+VC.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="809" data-original-width="1191" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxme5vToh6Oi1ID1u6rcURQEaCihxgBX8QGTYMCpI8-Ap-rJcowbAbBI2ePfB33hO5cFsY_xFwulIX0Z0j9jB6il2jV26omcxuucjqvZDbx_OHlvkkbPeJbP6UgCCDWjC7-mEbxmm-Tcr/s320/Lakeland+VC.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image Courtesy of Bridgeland</td></tr>
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<a href="http://bridgeland.com/" target="_blank">Bridgeland</a> invites you to Friday Night Bites which occurs on the second Friday of every month. Bring your blankets and lawn chairs, family and friends, and appetite for fun! There will be Food Trucks, activities, and entertainment for all! Activities include DJ - Powered by Sound, Wii Sports Competition, Car Show, Cypress Photo Camper, and Nervous Rex.<br />
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The event will be on July 13th from 6 - 10PM at <a href="http://bridgeland.com/playing-in-bridgeland/amenities/lakeland-village-center/" target="_blank">Lakeland Village Center</a>, and will include the following food trucks: <br />
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Wings on Wheels – Wings<br />
Falacos – Vegan, Vegetarian<br />
The Crepe Machine – Fusion Crepes<br />
D’Lish – Tex-ifed Southern Comfort<br />
The Cuban Spot – Cuban<br />
Renegade – BBQ<br />
Slappy’s Creole Cuisine – Creole<br />
Breaking Bao – Asian Fusion<br />
Skye Cafe – American Comfort<br />
Chilosos Tacos – Tex-Mex<br />
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The High End Food Truck craze was starting when Hank On Food was in its inception and I still enjoy eating from these creative mobile kitchens! If you've not yet had the experience, I encourage you to check this event out!<br />
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<b>Alamo Drafthouse Cinema's State of the Art La Centerra Facilty Is Opening</b><br />
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At the La Centerra plaza in Katy, <a href="https://drafthouse.com/houston/theater/lacenterra" target="_blank">Alamo Drafthouse</a> has built a new state-of-the-art eight-screen theater located in Cinco Ranch that offers full in-theater dining service and unique signature programming, featuring 4K digital projection and surround sound with seats that provide a great viewing experience for all. The theater includes an adjacent bar/lounge with outdoor patio seating, serving up a large selection of craft beers on tap, handcrafted cocktails and an extensive list of popular and hard-to-find American Whiskeys. I had the opportunity to tour the facility as construction has been drawing to a close and was really impressed between the number of craft beer taps (Uncle Tex approves), the gluten free separated cooking are for those who require it, and the overall esprit d'corps shown by the management and staff. If you love movies, and you have not yet been to an Alamo Drafthouse, then you need to go there during their soft opening this week. <br />
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Alamo Drafthouse LaCenterra's soft opening training days are from Wednesday, July 4 through Monday, July 9. During this time food and non-alcoholic beverages will be discounted. Guests can reserve their seats for the soft opening dates as well as additional screenings in July by purchasing their tickets online. Grand Opening information, special event details, news, and updates can be found by following the Alamo Drafthouse Cinema – LaCenterra website and social channels:<br />
<a href="https://www.facebook.com/alamohouston/" target="_blank">Facebook</a>, <a href="https://twitter.com/houstonalamo" target="_blank">Twitter</a>, and <a href="https://drafthouse.com/houston/theater/lacenterra" target="_blank">their Website</a>.<br />
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Tickets are now available for purchase at the new Alamo Drafthouse Cinema – LaCenterra. Alamo Drafthouse Cinema – LaCenterra, will open for discounted staff training days on Wednesday, July 4th. The theater's official Grand Opening will be celebrated Friday, July 20th and feature the release of two highly anticipated sequels: MAMMA MIA! - HERE WE GO AGAIN and THE EQUALIZER 2.<br />
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NEW RELEASE SCHEDULE:<br />
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Opening Friday, 7/6<br />
• ANT-MAN & THE WASP<br />
• THE FIRST PURGE<br />
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Opening Friday, 7/13<br />
• HOTEL TRANSYLVANIA 3: SUMMER VACATION<br />
• SKYSCRAPER<br />
• SORRY TO BOTHER YOU<br />
Opening Friday, 7/20 (Grand Opening)<br />
• MAMMA MIA! HERE WE GO AGAIN<br />
• THE EQUALIZER 2<br />
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JULY SPECIAL EVENTS SCHEDULE: <br />
ANIMAL HOUSE Movie Party – (Wed, 7/4)<br />
Film Club: MR. SMITH GOES TO WASHINGTON – Wed, 7/4)<br />
Graveyard Shift: 976-EVIL – (Fri, 7/6)<br />
THE BOONDOCK SAINTS Movie Party – (Sat, 7/7)<br />
JAWS Movie Party – (Sun, 7/8)<br />
JUNUN with Livestream – (Mon, 7/9)<br />
Film Club: BAD LUCKY GOAT – (Wed, 7/11)<br />
ADVENTURES OF BUCKAROO BANZAI Movie Party – (Thurs, 7/12)<br />
CLUE Movie Party – (Fri, 7/13)<br />
Graveyard Shift: WILLARD – (Fri, 7/13)<br />
Heroes of the Galaxy Family Party – (Sat, 7/14)<br />
ANT-MAN AND THE WASP Cereal Party – (Sat, 7/14)<br />
WIZARD OF OZ Movie Party – (Sat, 7/14)<br />
AKIRA – (Sat, 7/14)<br />
HOTEL TRANSLVANYIA 3 Family Party – (Sun, 7/15)<br />
Film Club: SHADOW OF A DOUBT– (Sun, 7/15)<br />
FROM RUSSIA WITH LOVE – (Sun, 7/15)<br />
Champagne Cinema: GIRLS TRIP – (Tues 7/17)<br />
Film Club: DAMSEL – (Wed, 7/18)
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Alamo Drafthouse Cinema – LaCenterra is located at<br />
2707 Commercial Center Blvd
Suite K-100<br />
Katy, Texas 77494<br />
(281) 492-6900<br />
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Free parking is located in the new garage next door to Alamo Drafthouse Cinema – LaCenterra.
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TICKETS
Tickets should be purchased online at <a href="https://drafthouse.com/houston">https://drafthouse.com/houston</a>.
The theater box office will open for purchases on July 4. <br />
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<b>Four Seasons Hotel Houston Rolls Out Live Art Bar and Summer Music</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBldC2hnVpn_ydjp3xshyd9axytWdcfC8FY9iNCR4olXQCxW-M4dpKg6M-11Lk_utnwvutheHHTlGVI7au39FRlTMV5gGB96qFZRl4K1WKn9xN_s6P7DKyT_ta78FZE9te6lKyZDMjzuC/s1600/Music%252520festival%252520night%252520shot_preview.jpeg.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBldC2hnVpn_ydjp3xshyd9axytWdcfC8FY9iNCR4olXQCxW-M4dpKg6M-11Lk_utnwvutheHHTlGVI7au39FRlTMV5gGB96qFZRl4K1WKn9xN_s6P7DKyT_ta78FZE9te6lKyZDMjzuC/s320/Music%252520festival%252520night%252520shot_preview.jpeg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image courtesy of The Four Seasons Houston</td></tr>
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<a href="https://www.fourseasons.com/houston/?gclid=Cj0KCQjwvezZBRDkARIsADKQyPnfG_dptbZU7beKK28MQ6SH5Az6N5SwnGH-DdxHwYkZrmEgHP2bXT4aAqBxEALw_wcB&source=gaw09houS07&kw=four+seasons+hotel+houston&creative=220213620166&s_kwcid=AL!4732!3!220213620166!e!!g!!four+seasons+hotel+houston&ef_id=WypUJQAAAJDrLAIT:20180703155655:s" target="_blank">The Four Seasons Hotel Houston</a> has a <a href="https://www.facebook.com/events/1942627872445899/" target="_blank">Live Art Bar </a>every third Thursday of the month throughout the summer! Catch live art performances during this interactive series, enjoy cocktail specials, get to know the artist and even become an artist for the day.<br />
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July 19 – Patti Lennon-Potter/IconiColor<br />
Gather with friends on the Four Seasons Hotel Pool Deck for the second annual Summer Music Festival! Enjoy live concert performances, $5 beers and poolside games every third Friday of the month throughout the summer.<br />
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July 20 - DJ Flash/Gordon Parks<br />
The Live Art Bar and Summer Music Series are complimentary admission and open to the public. Guests who attend the event will receive complimentary valet parking. For more information on these events, please visit the Four Seasons Hotel Houston Facebook page or call the Hotel at 713-650-1300.<br />
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The Four Seasons Hotel Houston is located at:<br />
1300 Lamar St<br />
Houston, Texas 77010<br />
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<b>Boxing it Up TO GO</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZikTuLim25sKc9OK4O4xkJ-mq_mnkKPPzc42eM5ceilT8JT3I6gPQGi3f1IucxJu4K1d_WkX_tS_WZAG8HoU_9AmbrgitV1dl7Z86dt_t0dhO18zwoNh4O3KH_Jji0QIhANQ7tteXqad/s1600/20180629_090012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZikTuLim25sKc9OK4O4xkJ-mq_mnkKPPzc42eM5ceilT8JT3I6gPQGi3f1IucxJu4K1d_WkX_tS_WZAG8HoU_9AmbrgitV1dl7Z86dt_t0dhO18zwoNh4O3KH_Jji0QIhANQ7tteXqad/s320/20180629_090012.jpg" width="180" /></a>Whew! Even in the face of upcoming surgery, I see so much great stuff to look forward to as my recovery progresses. I've recently been reminded to be thankful for good colleagues, friends and family. A number of y'all have shown me a lot of care and kindness recently, even though I've been a bit of a whiny schmedrick at times. And I thank you all for your patience and kindness for sure. <br />
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These are times when it is so easy to be angry, upset, sad or depressed for too much of the time. And unfortunately, sometimes the media (TV, radio, internet and social) can cause these feelings to intensify. As I've spent time talking with people on the phone, talking with them face to face, I've been reminded again that most of us, regardless of our politics, faith, ethnicity or profession--we're trying to do the best we can. And a lot of times, we forget that about others. Let's try to have some compassion out there. Let's try to get out and talk with people rather than at them. Let's put down our phones and look around--we are all missing something. <br />
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And above all else, wherever you go eat or whatever you prepare to eat at home or a friend or family member's house, make sure that you...<br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-52590369248706446442018-06-20T08:42:00.002-05:002018-06-20T08:42:39.299-05:00Koala Kolache Embodies the Eat Happy Spirit<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2wj09oBUTk6CS4v4AIpT6GM0s91vbWCAj3h0Nvlum-zeIFTIvewAbTgypdFaoSAspIUtTQw3X0xg6c1qeQGJLYM9vS7MUWBR7BX_12683Y0dBhEA_8nSijm6tmShKutNsBY07mkpn6ke/s1600/20180529_120325%25280%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2wj09oBUTk6CS4v4AIpT6GM0s91vbWCAj3h0Nvlum-zeIFTIvewAbTgypdFaoSAspIUtTQw3X0xg6c1qeQGJLYM9vS7MUWBR7BX_12683Y0dBhEA_8nSijm6tmShKutNsBY07mkpn6ke/s320/20180529_120325%25280%2529.jpg" width="180" /></a>The Texas Kolache is not the same as the Czech Kolache, as any person of Czech ancestry or some smart-aleck know-it-all will inform you: <i>"Koalches are supposed to contain cream cheese, poppy seed, prunes or apricots. Texas 'kolaches' have meat in them, which technically makes them KABLINSKYS!!!" </i> It usually prompts a strong eye-roll from most people, including a fair amount of foodsters. Yeah, you are technically correct and would win a trivia contest, win a round on <b>Top Chef</b>. However, are you in the Czech Republic? No? Then step off, man! There's no need to be so fussy about it! What makes Texas Kolaches so great is that you can find them in the more traditional style, as well as in the Texafied meat-filled versions, some that really get waaayyy out there with pepperoni, mozzarella cheese and marinara sauce. And plenty of the folks making them aren't of Czech ancestry, though they are often using a recipe that has its basis in the original Czech Kolache Dough recipe. If you want to waste time arguing, we can go on how the original burger recipe doesn't have cheese, nor did the original pizza recipe, and that sausages are supposed to use a casing made of an animal's cleaned out intestine and not a gelatin casing, and on, and on, and on. I'd rather enjoy my meal, be happier than when I went to eat, and be able to share that happiness with all of you, my dear readers. Which brings me to a great restaurant in Northwest Houston that embodies the Eat Happy Y'all Spirit, called <b>Koala Kolache</b>. <br />
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<tr><td class="tr-caption" style="text-align: center;">Vatsana Souvannavong<br />
courtesy Koala Kolache</td></tr>
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I've seen them all over my social media feeds, and they have been on my short list for a long longer than they should have. Named after an often auto-correct prompt when the word Kolache is typed in, they have been doing business off of Spring Cypress and Louetta for the past year, and have proven to be very popular with the locals, as well as prompting those who live in the Inner Loop to venture out and give them a try. A lot of this is not just due to the great product they are producing, but also due to Owner/Operator Vatsana Souvannavong. Touting a motto of "leave happier than you came," Souvannavong hails originally from California where her father owned doughnut shops and made doughnuts. Growing up in that kind of environment, especially a family business, clearly gets into someone's very being. I guess you could say that baking is in her DNA! <br />
Per their website: <i>At Koala Kolache, you'll never have to worry about processed and artificial ingredients in our baked goods! Our bakery in Cypress, TX takes pride in offering customers delicious donuts and Kolache made with locally sourced, fresh ingredients.
We believe wholeheartedly in providing the highest quality food and service to our wonderful customers! Whether you're searching for a wholesome breakfast, a cup of coffee to energize you for the day, or a savory lunch, our Bakery and Coffee Shop is the best place to start your day! </i>And I agree! Based on my recent visits, she is definitely correct on that score! <br />
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My kids and I paid a visit to Koala Kolache a few weeks ago, partly thanks to a <a href="https://cw39.com/category/newsfix/" target="_blank">NewsFix</a> reminder of the place--thank you Greg-O! Sometimes places like this fall under the radar. Many Houstonians, including myself, often have tunnel vision as we are going about our activities and many times our peripheral vision makes one strip mall look like another. However, as I frequently remind my kids and paraphrasing the great Ferris Bueller: Life moves fast; if you don't get your head out of your phone and look around once in a while, you're going to miss something. Places like Koala Kolache are ones I have experienced and enjoyed thanks to looking around as I am driving, and not just focusing on my destination. When you first come in, you are greeted by a wonderful plethora of bakery smells. On this particular day, Raspberry Cinnamon Rolls dominated the aroma, but that was just the beginning. This Texas Sized Sweet Treats were so beautiful, my daughter Helena immediately chose one of them for her treat. Vatsana was very well engaged with me, my daughter, my son and the other customers that were coming in. There were a couple of Inner Loopers who'd made the brave trek out to Cypress and were feasting on Kolaches and cinnamon rolls. There were also plenty of locals buying breakfast en route to various places as well. Vatsana clearly knew her customers and engaged well, so that stood out to me quite positively. Oh, and the cinnamon roll... the bite Helena allowed me was excellent! <b>Grade: A+</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXg5cr4DsH1-_r7NtVR49YRvoDgtqc7bz5cYRjYeka1eIaODBwXfpygfIxyV3jNg1Vwyb1ms_57lcdGApw4YiZl3REBTU8Kr5dXzeHNuBPcsJ7VjBFHYy-nny0qc9iZjNeK_2Yl1qGzye/s1600/20180529_120356.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXg5cr4DsH1-_r7NtVR49YRvoDgtqc7bz5cYRjYeka1eIaODBwXfpygfIxyV3jNg1Vwyb1ms_57lcdGApw4YiZl3REBTU8Kr5dXzeHNuBPcsJ7VjBFHYy-nny0qc9iZjNeK_2Yl1qGzye/s320/20180529_120356.jpg" width="320" /></a></div>
Jason has lately been not as fond of sweets as he used to be, which is fairly normal for teenage boys. If he has something sweet like a soda or lemonade, he wants it offset with something meaty, cheesy, and savoury. And thankfully, Koala Kolache had plenty of items of its namesake available, though several specialty versions had sold out when we had arrived (after 11 AM). as their website says: <i>Koala Kolache first took Cypress, a small suburban town outside of Houston, by storm in June 2016 when owner Vatsana (aka <a href="http://www.koalakolacheco.com/lady-crazy-blog/" target="_blank">Krazy Lady Vatsie</a>) created gourmet kolaches unlike the kolache community had ever seen before. She brought the world mac-and-cheese kolaches, elote kolaches (duh, mexican corn), and even leeks and egg-white kolaches. I know, right? WEIRD! This caused an uproar because the classic kolache recipe had been disrupted. That’s the thing that makes Koala Kolache so special, though. Vatsie has never been one to think inside the box. She’s always liked to push the limits of creativity, and this has translated into her kitchen. Thereafter, the koala kommunity was born, and now, the unique creations sell out on a daily basis. At Koala Kolache, not only do we serve traditional kolaches, we also create endless and out-of-the-ordinary flavors that have become the talk of the town. It’s where art and science meet happiness. </i>In Jason's case, that took the form of a Sausage, Egg and Cheese Kolache, which was like an inverted breakfast sandwich--very savoury, very meaty, and as Jason said, quite satsifying. <b>Grade: A</b><br />
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Now when it was my turn, I wanted something a bit more over the top and I found they had a BBQ Brisket Kolache, with BBQ Brisket Procured from a nearby local BBQ place. It's always nice to see local restaurateurs collaborating. This Kolache was a little larger than usual (Texas sized!) and was brimming with meaty, moist brisket, BBQ sauce and some spicy goodness in there as well. This wasn't a snack, it was a meal and a darn good one as that. Think of a Saucy Chopped Brisket Sandwich baked up as a filled Kolache instead. The only thing missing was an ice cold Saint Arnold, 8th Wonder, 11 Below or Brazos Valley Beer! <b>Grade: A+</b><br />
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Vatsana is definitely a character who distinguishes herself as part of the Story of Houston Food in a great way. I'm quite happy to know that her establishment is reasonably close to where I work at Lone Star College, and I do hope that she may consider coming to talk to my Economics Students about Entrepreneurship in the Houston area. Her motto of leaving happier than you came really applied to me and my kids on that visit, and I have been back a couple of times since. I have yet to try their Mochi Donuts... I hope to have some today. If I do, you know they will be in my <a href="https://www.instagram.com/hankonfood/" target="_blank">Instagram Feed</a>! <br />
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Koala Kolache is located at:</div>
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14502 Spring Cypress Rd. #300</div>
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Cypress, TX 77429</div>
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281-246-1579</div>
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Hours:</div>
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Tue-Sat: 6 am to 2 pm</div>
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Sun: 7 am to 2 pm</div>
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Closed Mondays</div>
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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<br />Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-91521084746266608872018-06-15T10:31:00.003-05:002018-06-15T10:31:41.379-05:00Tubs Poutine Brings Relatable Comforting Canadian Classic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5R5SHrSQB0CryK2K2whADomX3t9owqDQfNJB9PNxCogiDCblWfhDd4DHe7GMTM_6rT9KTirWZ5TV37fBH4QEJEZL4XNGlGQIik9Emxh3wTiueAp5w296RWZa1mcq2TB7EeAGCAULtKgok/s1600/20180601_134212.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5R5SHrSQB0CryK2K2whADomX3t9owqDQfNJB9PNxCogiDCblWfhDd4DHe7GMTM_6rT9KTirWZ5TV37fBH4QEJEZL4XNGlGQIik9Emxh3wTiueAp5w296RWZa1mcq2TB7EeAGCAULtKgok/s320/20180601_134212.jpg" width="320" /></a></div>
Those of y'all who've been reading this website since the beginning are well aware of my love of the Canadian loaded French fry snack known as Poutine. Before the website was even published, I did a video on <a href="https://www.youtube.com/watch?v=97qW0yEFalI&feature=youtu.be" target="_blank">How to Make Poutine in a Pinch</a>, and a <a href="https://www.youtube.com/watch?v=VXPFJ5Wi_ao" target="_blank">Dessert Version using Sweet Potato Fries</a>. Something about savoury gravy with peppery meat debris, crunchy fries softened up by the gravy and melted cheese curds that squeak, when paired with a cold craft beer while watching Hockey, Football, Futbol, Baseball or The Big Lebowski makes for a perfect time. I first had it on a trip to Toronto back in the mid-1980s with a church youth choir--an experience I am so grateful I had (the trip, not just trying Poutine!) We had been on the Harbourfront Tour in the GTA and had then moved on to the Eaton Centre Mall for lunch. In that Mall I noticed several of the usual US Burger Chains and a few (i.e. Harvey's, New York Fries, Tim Horton's) that were mainly found in Canada at the time, and a couple of locally owned food places as well. Several of them in their sides and mains listed Poutine. I'd never heard the term before and tried to pronounce it in Parisienne as well as Cajun French when I asked the employees what it was. When they explained it was brown gravy and cheese curds served over French Fries, my first thought was "Hmm... sounds like a French Canadian version of Chili Cheese Fries." After mulling it over in my then 16 year old mind, I said "what the Hey..." and ordered it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMj1ODcRVrycqe5qcplexAOr0frv3JRQYGHwS50nFhQBrElOCpKVj8V2Utf2bss2vQJNnq5YCMkQN-ZVcfnF1X-Z7jawHTD4ZsBwKfdY7uBvlCdcFBLK9IgX3UoEHcOp2YNUdJYEcHzYI/s1600/IMG_20180601_140110_980.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMj1ODcRVrycqe5qcplexAOr0frv3JRQYGHwS50nFhQBrElOCpKVj8V2Utf2bss2vQJNnq5YCMkQN-ZVcfnF1X-Z7jawHTD4ZsBwKfdY7uBvlCdcFBLK9IgX3UoEHcOp2YNUdJYEcHzYI/s320/IMG_20180601_140110_980.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Tubs™ from Tubs Poutine on Briar Forest</td></tr>
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I don't even remember the name of that place--it had a large sign with a box of French Fries on it, but no letters or logo on it. However, that messy, meaty, umami, peppery, cheesy, crunchy sloppy goodness was a real spark to me. Upon returning home, I asked around at a bunch of local places, nobody had heard of it unless they'd been to Canada and the usual response was "We do have Wet Fries (fries with gravy, no cheese curds), or Chili Cheese Fries." Those are good, but it seemed the missing ingredient, the Fresh White Cheese curds, was the sticking point. Like my old video, I would make my own facsimile via hand breaking up a block of Monterrey Jack or White Cheddar into curd-like shapes and usually douse the fries in Popeye's Fried Chicken gravy for something close enough. Summer of 1986 I went to the World Expo in Vancouver and tried some Pacific NW Poutine, which was similar to Toronto, and just as good. A couple of years later I did a brief trip to Montreal with a couple of buddies from University and found out there were many different kinds of Poutine, including one that seemed to be adapted from Yorkshire Pudding and French Canadian Split Pea Habitant Soup.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz3NXPxd8oxOGtCK3F3fJxlyxgzCbKByoL_t3o1h3w78vQ22iLjcax077vtHP_Yd8atIRpl9mwIaNhh7YlAJGilXKF_XJ3xfcQPzuEI1_9T6iFTRIgKJ9ajl0Te6U5FZbbsMjPGKLt4hQ/s1600/IMG_20180601_135943_216.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz3NXPxd8oxOGtCK3F3fJxlyxgzCbKByoL_t3o1h3w78vQ22iLjcax077vtHP_Yd8atIRpl9mwIaNhh7YlAJGilXKF_XJ3xfcQPzuEI1_9T6iFTRIgKJ9ajl0Te6U5FZbbsMjPGKLt4hQ/s320/IMG_20180601_135943_216.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My son Jason. I got him hooked on Poutine at a young age.</td></tr>
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Of course it's not a dish that is kind to the waistline unless you are a very active teen or 20-something who burns it off in a flash, or someone older who is playing intense Hockey or pickup basketball, even in a recreational league. Regardless, it's something that I found myself craving, and for a long time wishing were more readily available where I lived. In recent years some foodies have been Colubusing the concept of Poutine "I've discovered it!" when it's been around in Quebec (Warwick so the story goes) since the 1950s, though it's likely much older than that. As Houston restaurants began adding their versions: Lunch Lady Fries and Lobster Poutine from <a href="http://www.berniesburgerbus.com/" target="_blank">Bernie's Burger Bus</a>, Lamb Poutine from <a href="http://craftburgerfoodtruck.com/" target="_blank">Craft Burger Food Truck</a>, and others, this itch became a good deal easier to scratch. However, one of the things about visiting any place in Canada--from Victoria, BC to St. John's, Newfoundland--is that the real deal and local versions are available everywhere in restaurants that specialize in mostly Poutine, and only a little else. And that brings us to the story of <a href="http://tubspoutine.com/" target="_blank">Tubs Poutine</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_ePmX4X3f5mPWoGDl-yei6uDTsGPtpQjXzs7kjxR3uxLfZ-_r2zZhEYuTVtLrqqZfvsra2ks_Bcpz9E1ynZSyLvC7-eYIkrvU4mHpQeYvcn0gh-KnaqHwO3r9fMBPEaViWq8mTi5qGnD/s1600/IMG_20180612_170753_401.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_ePmX4X3f5mPWoGDl-yei6uDTsGPtpQjXzs7kjxR3uxLfZ-_r2zZhEYuTVtLrqqZfvsra2ks_Bcpz9E1ynZSyLvC7-eYIkrvU4mHpQeYvcn0gh-KnaqHwO3r9fMBPEaViWq8mTi5qGnD/s320/IMG_20180612_170753_401.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even ol' Uncle Tex appreciates Chicken Fried Chicken Poutine<br />
with an Ice Cold Local IPA!!!</td></tr>
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Per their website: <b style="font-style: italic;">The quintessential comfort food, Poutine is a dish of French Canadian origin. The traditional Poutine consists of three main elements: French fries, cheese curds and gravy.
From the epicenter of rural Quebec, Poutine spread across Canada, stealing hearts and minds with abandon. The dish rose to iconic street food status in the mid 20th century and eventually became a mainstay on the menus of Canada’s fast-food giants as well as celebrated, high-end restaurants.
Today, Poutine is a global phenomenon, a potent force that bridges cultures and peoples and invites the imagination to soar.
Tubs Poutine brings this legendary food to Houstonians while putting our own creative flair on it. </b>And they said it so well. The real story starts with a sister and brother team named Caroline and Brian Nguyen, along with a Chef named Lyle Mathes. Similar to my story, Brian's craving for Poutine began with a trip to Canada and a desire to have it accessible in an authentic form whenever he desired, as well as sharing it with folks in Houston who have yet to enjoy the savoury treat.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxshulOt-qTV6km-q1sOcr_GOR2gsBNfNkAloAUqOb6F_yo3fn1erXARYpr4RWSbhwrYo2Cew9WUF12RHMw7iTrqxMFKThiNa7IWGfY6ax8PyfvTkfr1mn6MBgK7ny89r6oKqnk3pOFXVo/s1600/20180608_125327.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxshulOt-qTV6km-q1sOcr_GOR2gsBNfNkAloAUqOb6F_yo3fn1erXARYpr4RWSbhwrYo2Cew9WUF12RHMw7iTrqxMFKThiNa7IWGfY6ax8PyfvTkfr1mn6MBgK7ny89r6oKqnk3pOFXVo/s320/20180608_125327.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Customers Galore at Tubs Poutine, with good reason!</td></tr>
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I had the opportunity to sit and have an extended chat with Caroline Nguyen who shared a story not just about Brian's love of Poutine, but about family and community as well. Both Nguyen siblings are health, erudite youngish (compared to me) adults who are well educated and passionate about certain things in life. Caroline being the protective elder sister with a mind for the nuts and bolts of business, and Brian being the happy-go-lucky younger brother with a lust for life grew up together in Texas, American-born children of Vietnamese Immigrants who made the US and Texas their home. Their mom and dad became naturalized US Citizens, and like so many before and since, find their own version of the American Dream and added their touchstones to the American Mosaic.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUGrXnWsfscikVF_x_7fo5726jxmA8lDiBu0sVZly6-9SQvuZ2yx5uyjC2H-sudGTYlgd0siaFe706Nh6uircVa0oURKOgZBXvNTiTedljIF73cT9LTnvxchXuLtIe5Z3r3-MakFSi_GE/s1600/Screenshot_20180615-093901_Instagram.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1047" data-original-width="1440" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUGrXnWsfscikVF_x_7fo5726jxmA8lDiBu0sVZly6-9SQvuZ2yx5uyjC2H-sudGTYlgd0siaFe706Nh6uircVa0oURKOgZBXvNTiTedljIF73cT9LTnvxchXuLtIe5Z3r3-MakFSi_GE/s320/Screenshot_20180615-093901_Instagram.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brian and Caroline Nguyen, the siblings behind Tubs<br />
Credit: Tubs Poutine</td></tr>
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Some siblings appreciate each other a little better at a distance while others are close and remain close their whole lives. The Nguyens are clearly the latter. Caroline went off to USC and Brian followed two years after. During their time at USC, Caroline had explored So-Cal and found many great local restaurants she enjoyed, and introduced them to her brother when he went to USC. As they matured, they did separate--Caroline studied Law at UC Berkley and worked in the Bay Area a number of years as an attorney and in the restaurant industry. Brian returned to Texas and went to UT Law School in Austin (Hook 'em Horns!!!). Their paths eventually led both of them back to Houston and working for the same law firm. However, their passion for great food remained. Several months ago, after a trip to Canada, Brian's mind was firing up like any American who'd just had his first experience with Poutine. He contacted his sister and said he wanted to start a restaurant, ASAP, that specialized in Poutine, this food he loved so well but had a hard time finding in Houston. While Brian had the idea, Caroline had the restaurant experience working the front of the house. In an oddly quick yet industrious fashion, they found a distressed/evicted restaurant in West Houston with equipment that had been left that the could co-opt. Brian was good friends with Lyle Mathes because they did Jiu jitsu together. Mathes had worked as a Cook for a Cheesecake Factory location, and later at the Grand Lux Café. After running the numbers, working on the Concept, they trio went on a fact finding mission to the source: Montreal, Quebec, Canada. They tried a bunch of different varieties of Poutine, figured out recipes, what would work, what might not, how to get it authentic--let's just say a lot of inspiration, a lot of perspiration, and a lot of number crunching brought them to the point where they opened a few weeks ago. And let's not forget the name is that of Brian's son! As I said... a family story.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_fnRGnsRFQG94ESuydnuG11iK0vcjeiCkdspSAB27pC-iIaUpGmB05D5Ho6As0pc7JrhQ4qqZpl4YCNlfYLUAY0ys1c48KzuxGDYYUV_TjL58pL6uLBtx_aG4RPLOGiRBOzNgwb-bKr7/s1600/IMG_20180601_135632_541.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1188" data-original-width="1600" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_fnRGnsRFQG94ESuydnuG11iK0vcjeiCkdspSAB27pC-iIaUpGmB05D5Ho6As0pc7JrhQ4qqZpl4YCNlfYLUAY0ys1c48KzuxGDYYUV_TjL58pL6uLBtx_aG4RPLOGiRBOzNgwb-bKr7/s320/IMG_20180601_135632_541.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Tubs--their best seller</td></tr>
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I first heard that Tubs was in the works off of Eldridge and Briar Forest several months ago. I mentioned it to my son, Jason, who said "We'll be eating there a lot!" And his words have proven to be prophetic. I dropped by a few days after their soft opening with Jason and looked over <a href="http://tubspoutine.com/home-landing/tpmenu/" target="_blank">their menu</a>. It's not a long menu, but it is Poutine Heavy and has good variety of styles. Their mainstays include: The Classic--fresh-cut potatoes, fried to order, topped with their house-made Oxtail & Hennessy™ Cognac Gravy and squeaky Cheese Curds; La Quebec--the Classic topped with tender Rotisserie Chicken and Buttery Sweet Peas; The Bib (available Friday-Sunday only)--deliciously rich and tender oxtails, slow cooked to perfection and served over classic poutine; and the one we tried on our first visit, The Tubs--Classic Poutine covered in Savory Ground Beef with diced applewood smoked bacon and Grilled Onions. After placing our orders and finding a seat, when the Poutine was brought to our table, Jason said "Take you photo fast, Dad, because I am going in!" As you can see from the photo, natural fresh cut potatoes with skins on that have been deep fried--narrower gauge than Five Guys, Thicker gauge than Wendy's; plenty of irregular fresh white cheddar cheese curds, a generous slathering of gravy and green onions on top. When digging in, plenty of chunks of chewy bacon were easy to find, along with savoury well grilled onions. This Poutine brought me back to the Eaton Centre mall, but with the enhancement of Bacon, Onions and Henessy. I ate about a third, because a 13 year old boy who is already a French Fry Fiend, will not be denied nor detained. One of the best exemplars of the dish I've had in Houston--and we have some great ones. <b>Grade: A++++ as in a Masterpiece. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwav-g3LkBBryzZcA-sTXFh6Ou4jPmZiXr6EiVKDGjRJpwHGqiZEf-HY742R3h9IKeyTeiaH1OlTxiXW4_xOAx2a-HY3OB_IT9jv4Ek6Mk_J3QiVlDmDDbQMItvUr0nnZHajiuiT0eKnD/s1600/20180608_125452.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwav-g3LkBBryzZcA-sTXFh6Ou4jPmZiXr6EiVKDGjRJpwHGqiZEf-HY742R3h9IKeyTeiaH1OlTxiXW4_xOAx2a-HY3OB_IT9jv4Ek6Mk_J3QiVlDmDDbQMItvUr0nnZHajiuiT0eKnD/s320/20180608_125452.jpg" width="320" /></a></div>
It wasn't long before me, and Jason, and my daughter Helena came back. Helena has been adjusting to her braces over the past few weeks and is having trouble dealing with harder, crunchier foods. Since the gravy tends to soften things, I figured Poutine would be OK for her. And I was correct. This visit we enjoyed the Bib--and let's be clear, you really need to wear a bib when you're eating this! As a Southern man, I grew up having Oxtail Stew on more than a few occasions. It's considered a healthy dish due to the marrow cooking out in to the broth, and since its cooked low and slow, the meat on the bones gets nearly fall off the bone tender. And we found the Bib to be just that. Divided three ways, each of us was able to have more than a sufficient amount, and Helena said she found gnawing some of the meat off the bones very satisfying after having had difficulties with solid food for the first two weeks after getting her braces on. Although she would have to brush and floss right afterwards to clean her braces out, she declared that the rich gravy, savoury oxtail, and the fried shallots we added for extra crunch and flavour made it awesome. I couldn't agree more! <b>Grade: A+</b><br />
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<tr><td class="tr-caption" style="text-align: center;">The Tubs Team: Brian, Emily, Caroline, <br />
Chef Lyle Mathews and Alli Caldwell</td></tr>
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These first visits I came as a customer, but when I came to get some background on the restaurant from Caroline and Brian, I came as their guest. Caroline is clearly passionate about getting Tubs to engage well with the community, building a core group of loyal customers and allowing things to grow organically, not forcing things. A lot of new restaurateurs (and food media folks) get too focused on speed and size of growth, and end up missing the boat. Caroline and Brian are clearly conscientious about this, and they have been working towards establishing a good relationship with other local businesses. The auto body shop next doors lets customers of Tubs use their parking after 5 PM--that's a deal they worked out which is very helpful. As someone who likes the product, I don't mind parking down the street near Kroger when Tubs' parking is full, and that is something that is being addressed as they grow. When you think about it, they are in a great location--close to a high school and a middle school, (hungry teens will crave the Poutine) near the energy corridor and a number of other non-restaurant businesses, there is a tremendous opportunity for Tubs to be the latest Houston success story. Like any great success story, there are bumps in the road, but one gets a sense when speaking with Caroline and Brian that they are building a steamroller to flatten more than a few of those bumps.<br />
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On this most recent visit, I brought home their Chicken Fried Chicken Poutine, which is the classic topped with what tastes like Singapore Style Salt and Pepper Fried Chicken, and jalapeños for some heat. One piece of advice: make sure the box lid is closed and secured as you drive home, or have a fork to sneak a few bites at the stoplights! The chicken is crunchy, the gravy gets a spicy kick from the jalapeños and once brought home, I highly recommend pairing it with a middle of the road IPA such as <a href="http://www.buffbrew.com/beers/secessionist" target="_blank">Buffalo Bayou's Crush City</a>. I like to pair IPAs with spicy and savoury food because on my palate it seems to bring out layers of flavour on the salty, sour and bitter side, while intensifying the spicy heat. As I live about a 10 minute drive from Tubs, it travels well. If you live in the Heights, I'd strongly advise eating it there. And since they have a BYOB permit, you can bring a can or two of your favourite IPA to enjoy with it! <b>Grade: A+</b><br />
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I would be remiss if I did not also mention that they are tooling with their own Lobster Poutine called <a href="https://www.instagram.com/p/Bj8QhI4HEZA/?taken-by=tubspoutine" target="_blank">The London</a> (currently avail Mon-Thu). They are also adding a Weekend Brunch that includes an Eggs Benedict Poutine, as well as a Tex-Mex version, and a non-Poutine Cowboy Breakfast that includes tender steak tips, tossed with grilled onions, mushrooms, and bacon, topped with 2 eggs any style, cheese curds and beef gravy. And they also serve a non Poutine Item called Doc Rolls, which are Vietnamese style crispy egg-rolls with a savoury filling, which is from their dad, "Doc" Nguyen's personal recipe that Caroline and Brian enjoyed growing up. Tubs is a whole lot of different kinds of comfort food that would appeal to most anyone, that is for sure.<br />
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Make sure to check out the different photos all over the walls. Brian Nguyen took those photos on his many trips over the course of his life, showing clearly food isn't his only pasion. Tubs Poutine is located on Briar Forest just west of Eldridge at:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WnHLjg3KCjgytCxn0iMHyFImxNTl_XIeE68ORvPrvu1Ln0q0MaLsH2tTL9WQbSW6bT0xbvLDaeV0DI5Rrgx0Pl3uoD7jMNru3TTnEjUtx0DUFu4aMxdwDuuVVn7pj84g1QnExyRpucJb/s1600/20180612_162134.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WnHLjg3KCjgytCxn0iMHyFImxNTl_XIeE68ORvPrvu1Ln0q0MaLsH2tTL9WQbSW6bT0xbvLDaeV0DI5Rrgx0Pl3uoD7jMNru3TTnEjUtx0DUFu4aMxdwDuuVVn7pj84g1QnExyRpucJb/s320/20180612_162134.jpg" width="180" /></a>13429 Briar Forest Dr. </div>
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-12419595820508048722018-06-11T11:43:00.000-05:002018-06-11T11:47:44.907-05:00On Anthony Bourdain and Other Recent Issues....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Zgo2XwplOAA3X1wt0VCaZtOZvS7OGcKCJi0g8ujDLZ6bhNT08nVRhpLH2DprF8XM2-wyxLGY4-vFzz9IZVBzb5X3CWGSX9Pbie1X8CJuIjd3Awi4yaWYcZdlJefyh1Vjb7im86hK7okO/s1600/IMG_20151104_172332.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Zgo2XwplOAA3X1wt0VCaZtOZvS7OGcKCJi0g8ujDLZ6bhNT08nVRhpLH2DprF8XM2-wyxLGY4-vFzz9IZVBzb5X3CWGSX9Pbie1X8CJuIjd3Awi4yaWYcZdlJefyh1Vjb7im86hK7okO/s320/IMG_20151104_172332.jpg" width="320" /></a>After my recent 50th Birthday, I did not expect to be writing a post on Anthony Bourdain's recent suicide. This man, who has been a role model and a hero to me as I have pursued this joyous side hustle in the Food Media for nearly a decade... his suicide has affected everyone in this community. Chefs. Restaurateurs. Restaurant Management and Staff. Professional Food Writers. Television Media Professionals. Internet famous foodsters at the International, National and Local Level. Me. <br />
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I've been seeing his photos show up in my social media feed. I posted a few myself, including one of me with him at an event sponsored by the Balvenie at Silver Street Studios back in November of 2015. It was one of the greatest moments I have experienced since I started this Food, Beverage and Lifestyle Media Website back over seven years ago. In looking back at those photos now, there's something I noticed that I didn't notice before. Have you ever seen someone smile with their mouth but not their eyes? That was something I noticed in the past few days. Tony Bourdain was charming, cordial, funny, and gracious to everyone who was there. It was a Who's Who of Houston Food Media, Restaurateurs, Mixologists and Brand Reps. I was just happy to be included, and to have been given the opportunity to ask a two part question, that he graciously and thoroughly answered. However, if you open that picture and cover Mr. Bourdain's mouth and nose... his eyes speak a different story... to say it's been eating at me for the past few days is a huge understatement. <br />
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As someone who has to manage a mental illness, PTSD, that wasn't diagnosed until I was in my thirties after my dad died suddenly, I know that look.... the thousand metre stare I like to call it. Typically its seen with refugees escaping war, survivors of long term abuse, military personal who have survived a huge battle in which they lost a number of their squad mates, and folks who have overextended themselves to the point of burn-out, even if they were doing something they loved and for which they have great passion. A lot of people are giving out platitudes. Some of it is incredulity. How could such a tall, handsome, well-off, famous, beloved, respected man with a hot girlfriend, a successful TV show, tons of accolades for his writing, and the respect and adoration of millions... how could he feel like he reached the end of things and couldn't bear to go on? Very rarely do we really know the true private internal machinations of the minds of people we admire, whether they are famous, or someone we work with, or even a family member whom we love. My best speculation is that either he may have had a terminal disease that he did not disclose to the public and he was suffering in some unspoken way to the point he could not take it anymore; or he had an undiagnosed or inadequately treated mental illness and being such a tough bad-boy rock-n-roll Chef, he may have felt it would have looked weak for him to try to get help. Again, this is only speculation, and I do not know if we will ever get the full story. <br />
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Bourdain isn't the first passionate, beloved Chef to commit suicide, or die from a sudden heart attack or embolism in the brain. A lot of it is the stress of working in the kitchen, the pressure to perform, and pressure from management and customers, media and so forth alike. For men in our society there is extra pressure to be tough, strong, man up, be the boss, take care of everyone around you... often to the detriment of yourself. A couple of Chefs I know have posted about the "Elephant in the Kitchen" about mental and physical health of those who create the great food we all enjoy to look at and eat so well. They said it better than I could. More than a few of them admitted to experiencing their own mental health issues, such as Bipolar disorder, clinical depression, anger management and so on. Even me, a seemingly happy go lucky food media dude has had to come out as having to manage a mental illness simply because the ignorance and behavior and attitude of society in general towards the mentally ill is downright horrible. <br />
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A dear friend I have known for years who is very creative suffers from Bipolar disorder. She has been a radio DJ, a Science Fiction writer, and she was worked in the media surrounding Pageant Culture for decades. She runs a couple of podcasts and websites on that subject and a few others, and makes a decent living at it. She recently posted something that reflects some of my experience with how our society and some in the media treat people with mental illness. Too often we are told to "Get over it!" "Snap out of it!" "Man/Woman Up!" To paraphrase her: Do you tell someone with a broken leg to snap out of it? Do you tell someone who's paralyzed and in a wheelchair to man/woman up? Do you call someone with diabetes weak willed and subhuman? No? Then why are you doing this to people who are dealing with a mental illness? Another dear friend who is an actress who has had series regular roles and recurring character roles on multiple comedy series recently admitted to having to deal with severe depression that some days makes it too hard to get out of bed and take a shower. This is a beautiful woman who is admired by a number of people, and yet here is that elephant in the room. <b><i>(FYI: I am not naming names of those who shared as I have not received permission to say their names and I respect their rights to share their own stories on their own terms.)</i></b><br />
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What does not help is how there are a number of people on social media who have wrongfully co-opted terms that relate to mental illness and applied them to situations that are not relevant. As in "Because I politically disagree with this person/professor/teacher/speaker/boss, etc. I have been triggered and I need a safe space!" This kind of behavior has pushed the patience of average citizens to the point that they believe anyone who is living with and managing a mental illness is a "wimpy whiner who cannot deal with the fact that they just aren't that important and that other people have different opinions than they do." To say that both the whiners and society's dismissal of the health needs of truly mentally ill people makes me want to scream out loud and just not stop like Adam Sandler in <b><u>Punch Drunk Love</u></b> is really an understatement.<br />
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With the suicides of Anthony Bourdain and Kate Spade book-ending the week, many people are opening up about mental health issues. Furthermore, a light has been shined on the current increase in suicide rates, and more media folks are airing resources for those who are in crises to begin to get help. Mental Illness does not discriminate. It affects us all. Male, Female, Non-Cisgendered, Rich, Middle Class, Poor, Young, Middle aged, Old, Caucasian, Asian, African, Latino, Jewish, Christian, Muslim, Buddhist, Hindu, Shinto, Atheist, Agnostic, Gay, Bisexual, Straight, Asexual, Pansexual, Carnivore, Omnivore, Pescetarian, Vegetarian, Vegan, Chef, Waiter, Sous Chef, Manager, Bartender, Bar-back, Bussing Staff, Food Critic, Food Writer, Food Media Dude... Anyone in any line of work from any background or status can be dealing with a mental illness. However, because of the stigma placed on it, many of us do not get the help we need. KPRC-2's Bill Balleza mentioned how every day in the US, approximately 20 Service Veterans commit suicide due to mental illness and other PTSD issues. As the younger brother and son of a US Service man, this really bothers me to no end.<br />
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In reading many articles about the rise in suicide rates, it is interesting to note a correlation with the rise of social media. A lot of it is affecting our young people, though clearly middle aged people are also susceptible. Take a moment to consider this. However, things are more often presented like the old joke "A man goes to see his doctor and says that he finds life is no longer worth living and he has no hope. The doctor replies that help is on the way. The Great Clown Pagliacci is in town! Go see his show and it will cheer you up in a hurry. At that the man responds: BUT I AM PAGLIACCI!!!" A common modern joke we all make is "I hope your life is really as great as it appears to be on Facebook/Twitter/Instagram/YouTube/SnapChat!" Cue the rim-shot, everyone laughs. The reality is social media puts a lot of pressure on all of us, and it's felt much more by those in media, be it TV, Radio, Music, News, even Online multimedia like what I and a lot of other local Houston Food Media do. It's not just the crazy popularity contests of the 1980s that play out in a dark way like the movie <b><u>Heathers</u><i>. </i></b><br />
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Speaking from my own experience, it is difficult to <b><span style="font-size: large;">not</span></b> internalize, take a lot of offense and anger at some of what I see on social media, even though it really has nothing to do with me. And other times, people will say the nastiest things about you to your face, or behind your back, knowing that thanks to the way "THEY" all talk, it will get back to you, and you will struggle with the temptation to throw shade back their way, or ignore it while it gets to you. I have been dealing with that on and off for the past few years, though I've managed it okay until recently. That is sometimes the problem with having a passion about something... being more "Meh" or "Whatever!" about things means less can get to you. However, when you have a passion about something, things get to you a lot more than they would about other things. And it also seems to be that in the realm where creativity is involved, people can get catty about things like you would not believe. People will bully you emotionally and mentally via social media--there are a couple of well known Food Media people who have tried to bully me over the past seven years, but I refused to give in to them. And yes, I have gotten catty a lot lately, some of which has been showing up on my social media, <b><u>especially Instagram recently</u></b>. Part of me wonders if some of that nonsense had gotten to Anthony Bourdain, but again, I do not know, I am only wondering. <br />
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People with eczema experience flare-ups that erupt from their skin. People with Diabetes can have a flare up where their insulin gets out of balance. People with some mental illness will also have flare-ups that lead to erratic, sometimes antisocial. sometimes angry, sometimes odd in the extreme behavior. Flare-ups can be random because the brain chemicals get out of balance. Sometimes being exposed to certain people, certain environments, certain TV shows/movies, or the actions of others can contribute to a flare-up. <br />
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<span style="font-size: large;"><b>Full Disclosure: I have been dealing with multiple flare-ups related to PTSD over the past few months and my behavior, especially on Social Media, particularly Instagram has been really whiny, confrontational, aggressive and petulant. <span style="background-color: yellow;"> <i>I apologize to any person, any restaurant, any chef, anyone in PR or social media managers for restaurants and events, any fellow food media colleagues who have been on the receiving end of this when it was not justified. </i></span></b></span><br />
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I am not making any excuses. I have been seeking out a therapist. I haven't been in therapy in years because I was managing things well, and my previous therapist retired a few years ago. However, for the past few months I have not been managing well and it's been leading me to lash out at people, even those who would consider themselves friendly or collegial to me, even those who have been loyal and supportive over the past several years. Several things have happened over the past few months that have been building up and like before Kilauea had its massive eruption, there were tremors and fissures that broke, and what you have been seeing has been A LOT of tremors and fissures building up to an eruption. Thankfully, a couple of colleagues in Food Media, a couple of friends and folks I've worked with contacted me, called me out on what I was posting on Instagram, how I was hurting my reputation. Part of the problem with social media is we do not always separate the business from the personal. Irony of Ironies, part of what I had been doing on Instagram was separating business from personal, and it got me to feeling that some of my business colleagues were not reciprocating their support and I was being confrontational, a jerk about it via direct messages. I am not happy about how I acted, and in looking back at it, I was being just as much of a jerk about it as I thought other people were being. Shaking my head. Life is filled with irony it seems. <br />
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"So what got you so bugged, Hank?" is a question very few asked me. Nobody has much empathy for someone acting like a jerk, and I expected none. As I said, A LOT of things. One part of it was Anthony Bourdain's suicide. As a 50 year old man with a lot of passion for what I do, seeing a hero of mine go there... that is a Big Chill to say the least. As someone who has put in a lot of work and effort to build this website and media to what it is, there are times I look at it and it's not where I wish it could be. And then when you see someone who has only been at it a year going farther, doing more and getting more accolades than you are, you tend to get jealous, petty and a little down on yourself. Throw in the fact that there are some media folks who are still being catty and trying to bully you and others, find ways to leave you out, and so on, it became overwhelming to me. I began to hyper-focus on where I felt I was being treated badly, where I felt I was lacking, where others were not supportive of me, and I was ignoring those who were supportive, who were positive, who were being fair with me despite the actions of the "mean foodies" and "mean media"--the MEANDIA I guess you could call them.<br />
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<span style="font-size: large;"><b>Intellectually I know that nobody owes me anything. </b></span><br />
<span style="font-size: large;"><b>Nobody owes me a social media follow back. </b></span><br />
<span style="font-size: large;"><b>Nobody owes me an invite to an event. </b></span><br />
<span style="font-size: large;"><b>Nobody owes me even the time of day.</b></span><br />
<span style="font-size: large;"><b>And this is despite all the work I've done and all the dues I've paid over the years. </b></span><br />
<span style="font-size: large;"><b>It's nice when you are included, when you do get follow-backs, when you do get opportunities. </b></span><br />
<span style="font-size: large;"><b>And despite the fact that some folks are getting more than me, I forgot that I have gotten more opportunities than others who are also passionate and working hard in this hustle. </b></span><br />
<span style="font-size: large;"><b>That was downright bratty of me, and I am ashamed of myself for acting this way. </b></span><br />
<span style="font-size: large;"><b>I let my emotions drive the vehicle instead of my mind, and I am truly sorry for that. </b></span><br />
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I know that part of what got me so hyper-focused on the followers in association with Instagram was a statement that one person made to me that I took way too much to heart. The long and the short of it is that someone from the Media who's involved in setting up media visits and tastings said that I wasn't included because they didn't think I was serious enough, that I did not have enough "reach." despite 7+ years of grinding. I was told that since I was following more people, especially food media people, than I had following me, I looked "like a frigging amateur" and that despite having over 4000 followers on Twitter, despite having thousands of visits to my website each week, even on weeks I had not posted a review or a round-up, that until I had "over 10,000 organic Instagram followers that I was fully engaged with, and twice as many followers as people I was following," I would be considered "a joke" in the Houston food media and should quit. It didn't help that they added a few other comments such as "an overweight, middle-aged, straight, White Christian man is not somebody anyone wants to hear in this industry. If you were thin, Gay, a person of color, maybe a stylish metro Black man or an Asian bikini model, you'd be worth listening to. So why don't you quit and go take care of your teenagers and students, and stay out of the Food Media already?!?!"<br />
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<b><span style="font-size: large;">I took this so much to heart, I created a personal Instagram account to separate groups and began messaging people that I'd felt I'd supported on Instagram and elsewhere over the years to follow me back, demanding it in fact. When I did not get any response or any favorable response, if what they posted mattered to me, I'd follow them on my personal account, but unfollow them on the Hank on Food account. I was working on balancing the ledgers as I was calling it and I became demanding, confrontational, aggressive, and a jerk about the whole thing. I was really rude to several folks I've always head pleasant exchanges with when I ran into them in the real world. I really let one person, one person who is no king-maker, someone whom I would not know from Adam nor Eve if I weren't in this industry get under my skin. UGH!!! I am so angry at myself for this.</span></b><br />
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Throw in the usual blues of turning 50, the suicide of a culinary hero to me and icon to all, mental illness and one other thing--a personal health issue, and you've got the perfect storm for an eruption like Kilauea. The hernia repair I had two years ago did not take, it ruptured again a couple of months ago. Per my surgeon, my abs are like "Swiss cheese." I've been wearing a compression vest to reduce the chance of further injury for the past month, and it has helped. However, on Saturday I had taken the compression vest off for too long; a loop of intestine began to poke through a hole in my ab wall, gas got trapped making the pressure build up, and I was in an insane amount of pain. All I could do was sit in my recliner, with an ice pack on my abdomen, lightly sip on water, not eat anything. I couldn't hardly move. I couldn't think well. I was distracting myself with the social media stuff and it was making me upset along with the pain, and I was lashing out. I am not excusing my behavior. I am trying to explain it, and hope that some of y'all understand. If you do, I appreciate it. If you can't, or if you are so angry with me you choose not to, that's your right, and I realize given what I was saying and doing, I deserve it.<br />
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<tr><td class="tr-caption" style="text-align: center;">(C) 1991, MC Hammer</td></tr>
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So what now? <span style="background-color: yellow;"><span style="font-size: large;"><b> I'm not going to quit.</b></span> </span> That would be letting the haters win. At the same time, I recognize that I have some work to do on myself. I will be having another hernia repair--a new surgeon, a more permanent solution in July. I am seeking out a new therapist and working on redeveloping my coping skills. I am taking a break from social media in the sense that I am minimizing my usage of it until I am doing better mentally. When I have a review, an event or a round-up, I will post it on the HankOnFood Facebook page and a few groups I am in; I will mention it on Twitter and yes. Instagram. However, other than that, I will not be regularly posting in those areas until further notice. Yes, I know that some of my Swarm posts will carry over there, but it won't be like it's been for a long while. Until I am able to manage my emotions in connection with this, it's better for my health that I push away somewhat. I will still write reviews, and go to events in June and once I am somewhat healed from the surgery, again in the fall. I've been stockpiling photos and other media from visits to restaurants over the past few months so I have good content to share while I'm convalescing. However, when it comes to interactions with others, those of you who have my phone number, please call me. Those who have my Email, that's fine. Those who want to drop by my home and see me, you know how to find me.<br />
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<tr><td class="tr-caption" style="text-align: center;">Credit: the Toronto Star, Dec 2016</td></tr>
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At present, I am thinking a bit more clearly now than I have for the past several weeks. One of the things I have in common with two of my big role models in media is that I am a storyteller. Anthony Bourdain, was definitely a storyteller between <u style="font-weight: bold;">Kitchen Confidential</u> and <u style="font-weight: bold;">Parts Unknown.</u> My other media role model who died in 2017 was Canada's great storyteller Stuart McLean who originated <b><i>The Vinyl Café</i></b> on the CBC, which was also carried in the US on some radio networks as well. McLean was in many ways similar to Anthony Bourdain--he was very tall, had salt and pepper hair, a bent for classic rock, and a penchant for telling stories. He was very gracious and kind to people whom he met, and loomed as a tall figure. However, where Bourdain was a bad boy, rock n roll, Elvis Chef, McLean was originally a lonely man, <a href="https://www.theglobeandmail.com/arts/stuart-mcleans-bent-vision/article1047308/" target="_blank">who came out of his cocoon from a summer camp experience</a> that led him into the Canadian Radio Media and eventually being acknowledged as a National Treasure. McLean found ways to make connections with his audience much like Bourdain, but with a lot fewer F-Bombs, and still a lot of hilarity. Stuart, in a Canadian folksy manner, told his stories about Dave and Morely, their neighbors the Turlington's, Kenny Wong a local restaurateur, their kids Stephanie and Sam (who worked in <a href="https://podtail.com/podcast/vinyl-cafe-stories-from-cbc-radio/sam-s-first-job-august-12th-2016-1/" target="_blank">Harmon's Fine Foods</a> Store) and the rest of the cast of characters from that fictional Toronto neighborhood. McLean was suffering from Skin Cancer and while receiving treatment <a href="https://www.thestar.com/entertainment/2016/12/13/stuart-mclean-announces-hes-ending-vinyl-caf.html" target="_blank">he recognized that he lost a step</a>, ending his annual Christmas tour and refusing to supply a stream of reruns when he felt <a href="http://www.cbc.ca/news/entertainment/stuart-mclean-dead-obit-1.3984826" target="_blank">his audience deserved new shows with him at his best self</a>. McLean died Feb. 15, 2017 in hospice care, leaving behind 3 sons, a granddaughter and a grandson.<br />
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<tr><td class="tr-caption" style="text-align: center;">Stuart McLean (left) and Anthony Bourdain (right)</td></tr>
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McLean was someone who embraced his awkwardness and the awkwardness of life in his Dave and Morely Stories. Several such as "<a href="http://www.cbc.ca/news/entertainment/stuart-mclean-dead-obit-1.3984826" target="_blank">Dave Cooks the Christmas Turkey</a>" had a very amusing culinary bent. Many of McLean's colleagues stated that they loved working with him because he reminded them that the world could be a good place, and that it was full of good people trying to do their best, and that goodness was out there, waiting in the wings, listening for its cue to walk onstage. Houston is a city that has embodied that spirit--look at after Harvey and how we are still helping each other. I really wish McLean had been around in some way to communicate that to Bourdain before last Friday, or that Bourdain had listened to the craziness of the Dave cooking the turkey story, and realizing that despite the silliness of it all, that life was good, and that there were good people there doing their best for him. My recent behavior shows that I had forgotten about all the good people in Houston, doing their best to do something positive, including those in the Food Media that have treated me with kindness, patience and collegial behavior. There are more of them than the bad apples, and I really needed to be slapped up the head, and reminded of it.<br />
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So, for the time being, I’m going to step back for a bit, limiting my posts to occasional reviews and round-ups, minimizing my social media presence until I am in a better head-space.
I wanted to tell you that I am doing this, but I don’t want you to worry about me. This is just a bump in the road, not the end of the road. We will meet up again—in local restaurants, farmer's markets, craft breweries and so forth. The best way to reach me for now is <a href="mailto:hankonfood@gmail.com" target="_blank">my email</a>. In the meantime, look after yourselves and each other.<br />
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And, to quote Stuart McLean: "...know that this isn’t goodbye.<br />
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It’s just … so long for now..."<br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-60783974455140088352018-05-30T09:48:00.003-05:002018-05-30T09:48:46.163-05:00Friday June 1 is National Doughnut Day! <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">HRF The King Pig at Hurts Donut Co. in Katy</td></tr>
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As many of my Dear Readers know, Doughnuts are a favourite treat of mine, though I have had to cut back on indulging in them for health reasons. The Soft Pillowy dough or Heavy Cake Dough, the colors, the icing, the sprinkles, the variety and how well they go with a cup of ice cold milk or a coffee just make a lot of us happy! And no one is more happy about National Doughnut Day than HRF (His Royal Fatness) The King Pig! As Uncle Tex is to Craft Beer, The King Pig is to Doughnuts. Somewhere over the course of this website, there is a video from the early days of The King Pig going on about why doughnuts are the best ever. Besides some of the aforementioned reasons, the King Pig also said "Unlike other people, doughnuts never hurt your feelings and always make you happy." Wow... While not all of us may have such a strong love affair with those fried or baked rings of dough, or solid/filled Bismarcks, or Beignets, it's fair to say most people out there do love doughnuts. So, besides taking the King Pig out on another doughnut crawl as we did a few years ago, I am rounding up some specials for your doughnut dining enjoyment. <br />
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But before the round up, here is the origin of National Donut Day: The Salvation Army started National Do-Nut Day during the Great Depression, in Chicago in 1938, as a way to raise funds and bring awareness to their social services program. Women with the Salvation Army would often serve donuts to returning Veterans from World War I. This holiday is traditionally celebrated on the First Friday in June. As someone who, as a kid, received disaster assistance from the Salvation Army, and has seen them at work in Corpus Christi, Houston, Galveston, New Orleans, Baton Rouge and other cities where floods and hurricanes have hit, I know how important their work is. And unlike some charities, funds and materials donated to them get used very well, and their CEO isn't making a ton of money doing so either. Worthy Charity that has my life-long support.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mochi Donuts, courtesy Koala Kolache</td></tr>
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<span style="font-size: large;"><b><a href="http://www.koalakolachebakeryhouston.com/" target="_blank">Koala Kolache</a>: </b>Located over in Spring Cypress, Koala Kolache is a labor of love of Vatsana Souvannavong, whose Grandfather owned and operated Doughnut Shops in California, where she was born. I will be posting a review from a recent visit soon, BTW. Vatsana is a very nice lady and her Bakery's Motto "Leave Happier than you arrived" is like my "Eat Happy, Y'all!" motto. This Friday, they are rolling out their new Mochi Doughnuts. This Friday, they will give you a Free Mochi donut with the purchase of any kolache. I highly recommend their BBQ Beef Brisket Kolache, BTW! </span><br />
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<b><a href="https://www.shipleydonuts.com/" target="_blank">Shipley Donuts</a>: </b><br />
Shipley's Do-Nuts said they will offer all customers one free glazed donut with purchase on Friday, June 1 in honor of National Donut Day.
The offer will be valid at participating locations from 5 a.m. to 12 p.m. They are also partnering with The Salvation Army of Houston, and they will be donating a portion of the day's sales to the organization.<br />
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<b><a href="https://www.dunkindonuts.com/" target="_blank">Dunkin Donuts</a>: </b>With locations all over town, it won't be hard to find one! Buy any Beverage and get a free Classic Donut!<br />
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<b><a href="https://www.krispykreme.com/" target="_blank">Krispy Kreme</a>: </b>Get a Free doughnut of your choice, no purchase necessary!<br />
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<b><a href="https://www.duckdonuts.com/" target="_blank">Duck Donuts</a>: </b> Get one free classic doughnut (bare, cinnamon sugar or powdered sugar), no purchase necessary.<br />
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<tr><td class="tr-caption" style="text-align: center;">BK Donut Whopper, Courtesy Eater.com</td></tr>
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<b><a href="https://www.bk.com/" target="_blank">Burger King</a></b>: While not a doughnut shop, this Friday they are rolling out their <a href="https://www.businesswire.com/news/home/20180530005352/en/New-WHOPPER%C2%AE-Donut-Flame-Grilled-Donut-%E2%80%9CFree%E2%80%9D-Mini" target="_blank">Donut Whopper ™</a>, that includes a free slider on the side! The King pig saw this and said "Uhhh.... I think they just poked a big hole in the Burger and the slider came from that... but still... OM NOM NOM NOM NOM!!!" <br />
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And these are the ones that I have been able to confirm so far! If you own a local doughnut shop and are having a special this Friday, June 1, please contact me and I will add it to this posting! And The King Pig *may* show up at your doughnut shop... fair warning!<br />
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Whatever you do, wherever you go, make sure that when you enjoy a meal with family, friends, loved ones or even with a Plush Toy Pig, make sure you...<br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></b></span>
<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-23935177287771944252018-05-23T09:55:00.001-05:002018-05-23T09:55:37.412-05:00Wine & Food Week 2018 is coming June 4 through 10 to the Woodlands<div class="separator" style="clear: both; text-align: center;">
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Well Dear Readers, Summer is here based on the Temperature and that means more great Summer Food Festivals in the Greater Houston area. And one of my Summer favourites is <a href="https://www.wineandfoodweek.com/" target="_blank">Wine and Food Week</a> in the Woodlands, presented by HEB. Wine & Food Week is running this year from June 4th through June 10th. Wine & Food Week, produced by Food & Vine Time Productions, is the first multi-day, multi-faceted, comprehensive destination culinary and wine event in Houston Metro and the first nationally to promote locally sourced and sustainable products. Owners Clifton and Constance McDerby are dedicated to enhancing the quality of life and health of Houstonians by educating the novice to the aficionado on wines and fine dining featuring sustainable ingredients. Food & Vine Time Productions created another first with the state’s first multi-day craft beer destination and educational event featuring over 300 craft beer selections. <a href="https://www.brewmastersbeerfest.com/default.aspx" target="_blank">Brewmasters Craft Beer Festival</a> (a favourite of mine and especially of <a href="https://twitter.com/uncletexgp" target="_blank">Uncle Tex</a>!) has been named #3 beer event in America by USA Today and #1 in Houston by <a href="https://www.houstoniamag.com/" target="_blank">Houstonia Magazine</a>.<br />
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I have partnered with the organizers, <a href="http://www.foodandvinetime.com/FVTHome.aspx" target="_blank">Food and Vine Time Productions</a>, for many local food events such as the <a href="http://www.sipandstroll.com/Home.shtml" target="_blank">Katy Sip & Stroll</a>, as well as Wine & Food Week in the Woodlands over the years I've been running this website. Food & Vine Time Productions is a class act. They have consistently produced high value festivals that showcase great food, wine, craft beer, local and visiting chefs and most importantly, are a lot of fun. Many local charities have benefited from their management of these events, and I highly recommend them if you need an event like this run professionally. Last year, I was one of the Judges at the Sips, Suds and Tacos Event, the Taco Takedown, and will be one of the judges again this year as well! To say that I am enthusiastic for this event is a bit of an understatement, and I would love it if you, my Dear Readers were to come and enjoy this event raising money for a worthy cause! If you want to <a href="https://www.wineandfoodweek.com/p/34" target="_blank">cut to the chase and buy tickets</a>, you may click the link. For those who want to know more, keep reading!<br />
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Woodlands Wine and Food Week presented by <a href="https://www.heb.com/" target="_blank">HEB</a>, is an all
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inclusive, weeklong, multi
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faceted,
culinary and wine extravaganza perfect for the beginner to the serious wine collector, drawing avid foodies and wine
and craft beer enthusiasts from across the region to The Woodlands, June 4
through June 10. For more than a decade, Wine & Food
Week, under the direction of <a href="http://www.foodandvinetime.com/FVTHome.aspx" target="_blank">Food & Vine Time Productions</a>, showcases the culinary excellence in the Houston
community alongside national and international wines at wine tastings, wine dinners, seminars, the Celebrity Cruises
Platinum Wine Vault Collector’s Tasting, special events, <a href="https://www.wineandfoodweek.com/events/2018/sips-suds--tacos(2)" target="_blank">Taco Takedown Competition</a>, casual wine walks culminating in
an elaborate W<a href="https://www.wineandfoodweek.com/events/2018/the-wine-rendezvous-grand-tasting--chef-showcase(2)" target="_blank">ine Rendezvous Grand Tasting & Chef Showcase</a> featuring the <a href="https://www.wineandfoodweek.com/events/2018/vip-experience-lounge-and-wine-rendezvous-grand-tasting(2)" target="_blank">Cadillac VIP Premium Lounge</a> and the
Gloria Ferrer Bubbles Cove.<br />
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“We are excited to taste the love from around the world this year by bringing in culinary experts from around
the globe
including the highest rated Chefs in the Caribbean, Mexico, winners from The Food Network and other highly rated
culinary shows along with The New Wines of Ancient Thrace covering nine European countries," states Constance
McDerby, founder of Food & Vine Time Productions. "Wine & Food Week is a wonderful time for the people of the
Houston community to come together and experience this international wine and gastronomy experience, the largest,
most comprehensive event from New Orleans to Aspen.”<br />
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This year, Wine & Food Week, <a href="https://www.wineandfoodweek.com/p/guests/319" target="_blank">will again host over 75 chefs</a>, hundreds of wines with well
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versed industry representatives
including this year’s Gourmet Wizard, Shaun O’Neale and Wine Wizard Master of Ceremonies, Guy Noel Stout.
Shaun O’Neale, a self
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taught chef, exploded onto the culinary scene in 2016 when he claimed the title of America’s best
home cook and was named Season 7 Champion of Master Chef on FOX, after winning over the palates of Gordon
Ramsay, Christina Tosi, Daniel Boulud and Wolfgang Puck with his bold flavors and flawless presentation. Shaun became
a culinary star with the release of his debut cookbook “My Modern American Table.”
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Houston icon and Master Sommelier, Guy Stout is one of only 215 Master Sommelier (MS) in the world and one of t
he
first in America. He is also a Certified Wine Educator (CWE), Certified Spirits Specialist (CSS) and previous President of
the Society of Wine Educators.
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This year’s theme is “Taste the Love”, celebrating flavors from all over the globe and
Houston’s exploding foodie scene.
The Wine Rendezvous Grand Tasting & Chef Showcase on Saturday, June 9, features food from 75 world
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renowned
chefs and restaurants such as Erwin Huskin of Screaming Eagle Restaurant from Aruba; Peruvian Chef, Yamila Castre
of
Latin Bites, Fernando Desa, International Corporate Chef of Goya Foods and Corporate Executive Chef Clarence
Alexander of Kirby’s Prime Steakhouse to name a few. Of these participating chefs, sixty will be vying for the coveted
national Waterford Crystal Chef of Chefs award and $5,000 cash prize, while inspired renowned pastry chefs
simultaneously compete for the Just Desserts the $1,000 cash prize and trophy. Past participating chefs and restaurants
include 2017 winner, Hassan Obaye of La Table; Santiag
o de la Cruz, of The Woodland’s Country Club; Jesse Cavazos of
Crú.<br />
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Food & Vine Time Productions has raised well over a million dollars through various channels for local charities over the
years. 2018 Wine & Food Week benefits <a href="http://www.newdanville.org/" target="_blank">New Danville</a>, an integrated
community where adults with intellectual and
developmental disabilities can live, learn, work and grow with their peers, in an effort to improve the lives of their
neighbors; and <a href="https://www.johncooper.org/page/giving--events/special-events/signatures-author-series" target="_blank">The John Cooper School’s Signature Author Series</a> that assists with literacy
efforts in Montgomery County
through a highly anticipated annual event that has featured past keynote speakers such as Barbara Bush, Anthony
Bourdain, Nicholas Sparks, Gillian Flynn and more. Also benefiting is <a href="http://www.thewoodlandsartscouncil.org/" target="_blank">The Woodlands Arts Council</a>, whose mission is
to
provide regional cultural and educational enrichment through community events, The Woodlands Waterway Arts
Festival and programs that support the performing, visual and literary arts. Now can you see why the price of the tickets to the various events is such a good deal for you, the diner as well as for these worthy charities? <br />
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Food & Vine Time Productions also produces <a href="https://www.winecyfair.com/default.aspx" target="_blank">Wine Fair Cy-Fair</a>, <a href="http://www.zestinthewest.com/" target="_blank">Zest in the West</a>, <a href="http://www.sipandstroll.com/Home.shtml" target="_blank">Katy Sip & Stroll</a>, <a href="https://www.brewmastersbeerfest.com/default.aspx" target="_blank">BrewMasters Craft Beer Festival</a>, <a href="http://houstonculinarystars.com/" target="_blank">Houston Chronicle Culinary Stars</a>, Tomball’s Freight Train Food Truck Fest and a myriad of private events for various clients. Since its inception in 2005, Food & Vine Time Productions has assisted in raising well over a million dollars for local charities through live and silent auctions and cash donations. A worthy organization from this man's perspective, to be sure! <br />
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To purchase tickets, book a hotel room, sign up to volunteer and for
more general information, please visit
<a href="http://www.wineandfoodweek.com/">www.wineandfoodweek.com</a>.<br />
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So look for me at any of the signature events that week! Especially look for me at the Taco Takedown... and maybe, just maybe, Uncle Tex will be along for the ride as well--there's plenty of IPAs so he will maybe look the other way if there are any pork belly tacos served up! Wink! <br />
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Until next time, don't forget to...<br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-66156551230595479732018-05-17T09:53:00.002-05:002018-05-17T09:53:26.696-05:00Uncle Tex Visits Braman Brands, Home of Running Walker Beer<div class="separator" style="clear: both; text-align: center;">
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Very often due to my occasional consumption of pork products, or as Uncle Tex and the other Bad Piggies like to call them their "distant relatives," I find myself having to "make it up" to him by taking him to another local or regional craft brewery. It just so happened that the same day <a href="http://www.hankonfood.com/2018/05/harlem-road-texas-bbq-in-richmond-is.html" target="_blank">I went to Harlem Road BBQ</a>, Uncle Tex was in the car fuming, and since <a href="https://bramanbrands.com/running-walker-beer/" target="_blank">Braman Brands-Home of Running Walker Beer</a> wasn't too far away in Richmond, TX, we moseyed on over there to sample some of their brews, and to calm Tex down with an IPA. I've had some tastes of Running Walker Beer at The Flying Saucer Sugar Land and at some different food fests all over the place. However, this is our first visit to the Mother Ship and we were very glad we went.<br />
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A little background from their website: Joe Braman, the great-great-great grandson of Thomas O’Connor (a Texas Republic Patriot and hero), works the very land on which Thomas settled around Refugio. But it is his Texas values that drive Joe and his family to pursue their dream — to help you create your own Texas legacy. Drawing on successful endeavors in ranching, oil, championship rodeo riding and raising livestock, the Braman family is proud to share their Texas legacy in a new vision inspired by their Texan roots; providing beer and wine dedicated to the principles and hardworking people that define Texas.
The Braman Winery & Brewery serves independent pioneers superior beer and wine made with Texas values, for Texans and all visionaries willing to risk everything in pursuit of their dreams. It is time for Texas beer and wine to draw a line in the sand and take its rightful place as the best in the United States, and the world.
Join us and Create Your Own Texas legacy.<br />
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To say that this story made Uncle Tex even more happy than he already was is an understatement. He boldlly proclaimed "It is our DUTY as TEXANS to visit this winery and brewery, and to partake of their libations that have come from such Texas Patriots!" Ohhh-kaaaayyyy... It was a hot day, I wanted a good cold beer and this was a nice slice of lagniappe! The facility off of FM 359, just west of the Grand Parkway is huge--there is a deck, ample parking, a fire pit and inside, there is a private event room that was hosting a bridal shower that day (NOICE!) and <a href="https://bramanbrands.com/tap-and-tasting-room/" target="_blank">the tap/tasting room</a> had wine towards the front end, craft beer towards the rear. This also led me to notice that whole families and couples were there. Very often women tend to prefer wine and men prefer craft beer, but there are outliers and plenty of folks who like both. Still, I know more than a few couples for whom this would be perfect because the wine drinker will be happy and so will the craft beer drinker!<br />
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Much like Uncle Tex, Running Walker Beer is Fiercely Independent. As they say, the greatest state in the world deserves beer brewed by those who share their intrepid Texas values. Running Walker tracks unexplored tastes for pioneers willing to risk everything in pursuit of their dreams. It’s time to draw a line in the sand for beer drinkers all over the world. Time Join the Republic of Beer. (Uncle Tex claims to be a Colonel in the Texas Republican Guard for Craft Beer!). The brand's main line features many popular styles for any craft beer palate: India Pale Ale (IPA), Stout, Kolsch, Pilsner, and Blonde Ale. They also have seasonal and experimental styles that are usually brewery exclusives. <br />
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On this particular day, we were in the mood for hoppy and yeasty beers. Although Brown Ales, Porters and Stouts are among my favourite styles, I have been having a more difficult time drinking them in hot weather than I used to due to their heavy gravity. In truth, those are more cool and cold weather beers, and I will try their darker selections at some point. <br />
We started with their Main Line's <b>Texas Reserve IPA.</b> This is a Hoppy, musty, pine-forward IPA that is really good on a hot day. This kind of beer would go great with spicy tacos or crawfish, as it would enhance the heat and yet still refresh! <b>Grade: A</b><br />
Next, we wanted to a little different and went with their <b>UR Weiss Hefeweizen. </b>This is one of the better Hefeweizens we've had in a while. It is smooth, yeasty in the front, and gives a strong nose and flavour of clove and bananas in its palate. Very refreshing--I want to get a case of this for the summer, said Uncle Tex. <b>Grade: A++</b><br />
And as we had purchased the pint glass with 3 pints and always consume responsibly, our last one went to t heir special <b>Double-Action Imperial (Double) IPA</b>. This is a hoppy, potent potable that needs to be sipped slowly to let the flavours rise up and to keep your equilibrium about you. This IPA was resinous, strong, hoppy, and pine tar forward. I would advise getting ready for a nap, like Uncle Tex ended up taking, when you consume this one! <b>Grade: A++</b><br />
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After taking a little time for everything to settle, I had to pack up ol' Uncle Tex and head on home. This was a nice, relaxing afternoon between the BBQ and the beer. I want to thank Braman Brands and Running Walker Beer for being so nice and hospitable to us. It is definitely worth the drive out to Richmond to visit them and we will be back soon to try a few of Running Walker's other styles of brew.<br />
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Running Walker Beer/Braman Winery is located at: </div>
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3421 FM 359</div>
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Richmond, TX 77406</div>
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(281) 762-1375</div>
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HOURS</div>
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Thu: 4:00 – 9:00pm</div>
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Fri: 3:00 – 11:00pm</div>
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Sat: 12:00 – 11:00pm</div>
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Sun: 12:00 – 6:00pm</div>
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<b><span style="font-size: large;">Drink Craft Beer, Y'all!!!</span></b></div>
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<b><span style="font-size: large;">喝啤酒愉快!!!</span></b></div>
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<b><span style="font-size: large;">Hank</span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-51082007009709083742018-05-11T16:32:00.000-05:002018-05-11T16:32:36.689-05:007 Years and Still Rolling...Dear Readers:<br />
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A couple of y'all sent me an EMail asking me if there was going to be a May Round-up, and I said yes, but it will be later in the month. There are a couple of reasons for that--part of it has been grading final exams, getting Spring Semester in the can at Lone Star College. Part of it is the fact that May is my Anniversary month for HankOnFood.com and since it's been a few years since I acknowledged it I wanted to take some time to do so now.<br />
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This time around, I'm feeling very introspective and reflective. There are some things I want to share, and a couple of them aren't so nice nor as light as I usually keep things. Please forgive me in advance if you can. Having developed into a small thread of the tapestry of the Houston Food Scene and Houston Food Media has been an interesting journey. It's not always been a nice one either. There has been some ugliness along the way that I have tried not to address, but I am finding myself in need of some catharsis and release.<br />
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Before anything else though, My Dear Readers you have my thanks for the time you have spent reading this website, visiting the restaurants and breweries I have highlighted and sharing your love of great food with me over social media. I really appreciate all those "hits" or "views" that show up in my stats, as I know it's likely someone who was looking for a good place to eat, or for some good craft beer.<br />
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<b>Reflections</b><br />
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7 years. Allegedly every 7 years we are a new person. Relationships allegedly have a 7 year itch that creeps in because of that. Birth, 7, 14, 21, 28, 35, 42, 49... (and yours truly is turning 50 in June, just FYI!). Some of those years are more significant than others. I honestly didn't know what form this website would be when I first conceived of it. Really, it had been something in the back of my mind partly due to a couple of my family members--my brother in law Bill Fong, and my mom, Marie Lewis. No great cell phone cameras 7 years ago. Social Media was still on the rise. Slower computer speeds. Having to use 2 or 3 or more digital devices to get media together and even then it was a bit frustrating at times. We've come a bit of a ways in the past 7 years tech wise.<br />
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Developing my style has been interesting. I had my core down by 2013--using my professorial background to set up my standard report card for reviewing places. My tone has always been first person narrative--something that Journalists who want things to sound Newsy eschew, but it's been a hallmark of this website. After 7 years of doing this, I can still say I'm just a man, a guy, a person who likes to eat good food, drink good beverages (especially craft beer and Bourbon), meet folks who are fun, interesting characters and experience life. And this website is my way of sharing this with the world, and hopefully more than a few of you have found this journey interesting. Based on the numbers I keep getting, the answer is still yes, and for that I thank you.<br />
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Getting plugged into the food media has also been interesting. Houston Food Media is a community that is of mostly friendly competitors. And although there are a few designed Guy Gardners in this Green Lantern Corps (to use an analogy), for the most part my experiences have been positive. I will talk about some of the negative a little later though, for once. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNBWGF0VUqsxsR4A5jYtKD94bJ_mPxBgwBRWDBGousN04BmCV_L7_XfYvguj7Z55h9EvBcpBVbL0-UmYAgHG64KL0nSYS6ihfZfqzc7HRI04KLBkfoYhxCmNVPnW00KMD2V7Jjj6WP765/s1600/HankBeerHeadshot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNBWGF0VUqsxsR4A5jYtKD94bJ_mPxBgwBRWDBGousN04BmCV_L7_XfYvguj7Z55h9EvBcpBVbL0-UmYAgHG64KL0nSYS6ihfZfqzc7HRI04KLBkfoYhxCmNVPnW00KMD2V7Jjj6WP765/s1600/HankBeerHeadshot.jpg" /></a>I started around the same time as a core group of Houston area Food Media people began, though there are some of us who started with us that stopped doing it over the years. One of us passed away recently. Each of us had our own reasons for doing this. In my case it was a mixture of giving in to family encouragement, having a lot of time on my hands due to jumping ship from AIG before the bottom dropped out, and really feeling disconnected from the city that is my home, Houston. Stepping out like Carl Allen (played by Jim Carrey) in the Movie <u>Yes Man</u>, saying Yes to life. Taking a risk was just what I needed and I can now say that I feel very strongly connected to Houston, and the Food/Beverage Industry and Food Media Community. Many times you take a risk, a reward is manifested. I am humbled and grateful for all of thise. <br />
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I look at the folks who started out 7 or 8 years ago now: a few of us who started as bloggers are either employed by higher level digital food/lifestyle media or are running their own full time business on websites as full time food/lifestyle media. A few of us have made some TV appearances here and there, as well as radio time (thank you, Cleverley Stone!). I've seen a second generation of food/lifestyle media folks rise up in our footsteps doing many of the things we started doing, but doing so at a higher, more stylized, slick level, and I'm quite proud to see how they are excelling. We've come a long way from just having a few folks at the Houston Chronicle, The Houston Press and the Restaurant Reports on local TV News. And make no mistake, those folks are still there and doing well, but the way we interface dining and beverage with media has changed over the past 7 years. <br />
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<b>Thanks for Putting Up with the Piggies</b><br />
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I know that more than a few people who haven't read this website who have encountered me at a local bar or brewery with Uncle Tex taking pictures have given me an odd look about him. Yes, it looks odd seeing an almost 50 year old man with a <a href="https://youtu.be/STU6HSZKP2w" target="_blank">Green, Moustachioed Angry Birds Bad Piggie</a> that wears a Cowboy Hat, posing him with various craft beers. However, those who have read the blog, read the <a href="http://www.hankonfood.com/p/suggestions.html" target="_blank">About Page</a>, recognize him as my unofficial Craft Beer Mascot and a bit of a therapy plush animal for me. <br />
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I don't like to talk about this much, because it doesn't define me. However, those of you who are Facebook Friends of mine know that I suffer from PTSD due to severe childhood trauma experienced during 13 years of living in Baton Rouge, Louisiana. I'm not going to share too much about that beyond the fact that this goes way beyond the typical rude kids in school experience. I wasn't diagnosed until I was nearly 40. I manage it very well for the most part, though occasionally it creeps in and throws me out of whack. When my father died back in 2005 was when it manifested itself in the worst way ever, though there had been previous manifestations every few years. It wasn't until after I left AIG--partly under duress, partly to avoid a coming collapse so I could cash out my 401k--that it got so bad I sought out help. It is mostly well managed, and as dumb as it sounds, Mr. Moustache, Mini Moustache, The Fat Pig, The King Pig and especially Uncle Tex help me manage some of it. <br />
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Much like a Ventriloquist's dummy becomes an outlet for the operator, these pigs, as entertaining as they are, have been at outlet for me. Uncle Tex is a pastiche of some elements of my late father's personality, one of my uncles, a former neighbor of mine, and a few other highly opinionated Texans I have met along the path of my life. Uncle Tex's common post of "Life is too short to drink bad coffee, crappy beer and eat food that doesn't taste good!" is a direct quote from my father in the last few months he was alive. Mr. Moustache has traces of me as a Teenager who was fond of New Wave, Alternative, Funk and Party Rap. True Story: when I was a kid I wanted to be a member of The Lockers--one of the early dance crews that did a mixture of Breakdance and Hip Hop. Unfortunately, I didn't have the rhythm, but it never stopped me from trying. Mini Moustache is based on my son, especially when he was younger and a bit naughty, with a bit of another character named Tyg, and another named KC Katt back in the day. The King Pig is a verbal version of the animated character from Angry Birds Toons--NOT the HORRIBLE Zac Efron version. His voice and behavior is that of a lovable hungry dumbass who tries the patience of everyone around him, and a voice like Patrick Star from Spongebob. The Fat Pig is a more intellectual pig, who is Tex's foil, and mainly tries to prevent him from drinking alcohol. <br />
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A lot of these plot characterizations were created 7 years ago when my son was 6 and my daughter was 9. And while I still enjoy them, my son at 13 isn't as enthused as he used to be. What's very fun to me is that many of y'all who read this website, who follow me on Twitter and Instagram recognize Uncle Tex when I bring him around, and have asked to be photographed with him. FYI: Uncle Texas has his own <a href="https://twitter.com/UncleTexGP" target="_blank">Twitter</a> and <a href="https://www.instagram.com/uncletexgp/" target="_blank">Instagram</a> accounts! Again, sometimes what starts as a one-time gag takes on a life of its own, and that's cool! In any event, I appreciate those of y'all who get it, or at least can put up with it. <br />
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<b>Not Always Nice Nor Positive</b><br />
I've not always been as nice as I try to present myself here, and I'm not happy about it when I have felt pushed to the point I have acted like an a-hole. I've stumbled my way through this, and have made mistakes, done things that were wrong or where I got angry and I went too far. I don't like to go into that much because my focus here as been on the positive--what I like, not what I don't like. However, there is an incident out there in the past that I would like to address: <br />
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Over five years ago, I encountered a couple of other Food Media folks who were hostile towards me and made me feel unwelcome in the Houston Food Media Scene, which back then I liked to call "The Houston Fooderati." What basically happened is this: this person posted in Social Media something to the effect of "On behalf of the Houston Fooderati, SHUT THE F**K UP! We don't want you here!" That angered me like nobody's business for a couple of reasons:<br />
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1. Regardless of that person's status in Food Media, which is high, this person had no authority to speak on behalf of other Houston Food Media people, and for them to do so was the height of arrogance.<br />
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2. I had been cultivating a good relationship with others in Food Media and this website was growing nicely. I experienced some self-doubt as a result of it and seriously considered ending this website. I even joked about it in an April Fool's Day posting.<br />
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I was really angry and we exchanged a bunch of angry Emails. I went on an F-bomb filled tirade in a couple of them and I ended up blocking this person on my social media channels as a result. I eventually admitted to a restaurateur and a trusted friend in Food Media who this was. I found out I was not alone in not always getting along with this person. I was encouraged to ignore them and just keep doing what I was doing, let that person keep doing what they were doing and that was the path I have followed since then.<br />
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I have two regrets in this matter:<br />
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1. I regret I wasn't more civil with this person, that I wasn't a better man, that in anger I sent an F-bomb filled tirade via Email to that person<br />
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2. I regret that I let this person's actions cause me any self-doubt about what I am accomplishing with this website.<br />
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Let me be clear: this person was acting like an arrogant jerk, had and still has NO AUTHORITY to speak for all in the Houston area Food Media and was wrong to claim as such. I should have just let my response be "No, you shut up first!" and moved on. Instead, this person very likely has that F-bomb filled tirade saved somewhere and has likely shown it to some influential media people. I do not apologize for being angry--what they said was arrogant and wrong. I do apologize to that person that I let my anger get so intense that I sent them an F-bomb filled tirade of an EMail. I strive to be a better person than that, and I am not proud of that element of my response to them. <br />
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<b>Repercussions that I've faced</b><br />
In some ways, I believe that my website, though it has grown organically, has not grown as well as it could have because of this mistake I made. <br />
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There are some Food Media events that I am not invited to, allegedly because of this person (was informed off the record by organizers or sponsors involved with the event), and I am OK with that. I will also probably never earn a regional food media award of any sort, and I am OK with that. I do not have time for people who are going to judge me based on second-hand information. I also do my best to never get involved in someone else's arguments, especially if I am friends with both parties, unless I can clearly see someone is in the wrong, but even then... not a good idea. I've tried to say like English Dave in Pulp Fiction "My name is Paul, and that's just between y'all!" I would hope others would try to do likewise, but I know that loyalty is not always reciprocated, and many times third parties don't want to offend whichever party they think has more power/influence. And there is no denying this person's influence.<br />
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There is a different media person in Houston who won't even acknowledge my presence at any event we are both attending, treats me like I'm invisible or a piece of furniture. That part is sad because we were Tweeps on Twitter for years before I started this website. I recently ran into them at event for the first time in years and was treated the same way as they treated me when I last saw them in person three years ago. <br />
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Back at the time, I reached out via EMail and DMs to ask what I did wrong. I asked for a chance to make amends and hear what their issue is. They were and still are a wall of silence. I do not know if the person who received that Email showed it to this other person, though part of me wonders. It is only speculation though. I've had to just let it go. Some fellow travelers don't take the whole journey with you and that is just life.<br />
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As I posted in social Media after the latest incident, I am done with that kind of nonsense. I'm almost 50 years old and I do not have time for this High School style silliness any more. If you love or like me, great. If you can put up with me, OK. If you don't like me, that is your problem, not mine. I have too many other things going on, which lead to the next topic. <br /><br />
<b>Other Going Concerns</b><br />
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Two years ago, I had hernia repair with bowel re-sectioning surgery. This past week I found out that I've re-injured the hernia and will once again require surgery. I am consulting with a surgeon on May 15th. Any prayers and positive energy sent my way are always very much appreciated. I am not at all happy about it, and while part of my emotional knee jerk reaction is to blame the medical-industrial complex, insinuate that Doctors need regular customers to pay their malpractice insurance so they don't fix things like this permanently, the reality is this is more likely either an accident, or something I did that caused this re-injury. <br />
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Life is what happens when you make other plans, they say. This summer, I front-loaded all my teaching so that my family and I could travel in July and early August, and I am hopeful that we will still get that chance. However, more likely there will be surgery on or around July 15, followed by recovery. I do not want this to happen again, and I am going to work with my doctor and the surgeon to get whatever done, done to minimize the chance of this happening again. If that means full reconstruction of my abdominal wall, so be it. <br />
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In reality, it will likely include some lifestyle changes that won't prevent me from keeping this website going, but will mean I will be doing 3 bites of each dish, fewer dishes, et al--something I've been trying to do since the last surgery, but I did not stick to it as well as I should have. Again, my own fault, my own responsibility. As I approach 50, I cannot be a typical man, putting off going to the doctor, being too busy to take care of my health anymore. My family needs me here and in good health. I will keep y'all updated as things progress.<br />
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<b>Wrap-Up and Thanks</b><br />
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I apologize if this post lacks some of the fun and the zip of my usual posts. It's not my intention to be a downer. As my 8th year running HankOnFood.com begins, I intend to continue to:<br />
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<li>keep things positive</li>
<li>visit great new food and craft beverage sources</li>
<li>pump up and promote great local restaurants, craft breweries and bars--both those that are new, as well as those that have been supportive of this website over the years</li>
<li>share great food photos and videos on <a href="https://www.instagram.com/hankonfood/" target="_blank">Instagram</a>, T<a href="https://twitter.com/HankOnFood" target="_blank">witter</a>, <a href="https://www.facebook.com/HankOnFoodDotcom/" target="_blank">Facebook</a> and <a href="https://www.youtube.com/channel/UC109KfQHa92u9fr5ede1fHw?view_as=subscriber" target="_blank">YouTube</a> (once the channel gets re-started)</li>
<li>be a positive contributor to the Food and Lifestyle Media in the Greater Houston Area and Beyond</li>
<li>Keep on including my family (especially my kids!), friends and the Piggos in these adventures</li>
<li>And especially, take better care of my overall physical and mental health while doing the aforementioned things</li>
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I always want to take time to thank those who have supported me over the years, as well as those who have put up with me needing to take a bunch of photos of each dish before they get to eat them. In no particular order:</div>
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<li><b>Mom (Happy Mothers' Day this Sunday!):</b> you once told me when I was a kid I always noticed restaurants more than other things as we were driving on road trips, and that maybe someday I'd be a traveling gourmet restaurant critic. While I do travel and try all kinds of great food, I'm not exactly a critic since I only focus on what I like and what I think others might like as well. I really appreciate your encouragement, and the fact that you have patronized some of the places I have recommended over the years in Conroe and The Woodlands. </li>
<li><b>Bill Fong:</b> Bro, you told me for years I really needed to start a dining website, and 7 years ago, I did it. I've known others running similar websites who did not continue past the first few years, so lasting this long is amazing. Of course, I don't do it as a primary source of income--any source of income really. If I did, I do not know if I would still be doing this. However, it's been an enjoyable ride and your encouraging me to take this leap for years still sticks with me. </li>
<li><b>Julie: </b> you put up with a lot from me over the past 22 years. I've had my great runs of excellence, and dark periods as well. I am not an easy man to deal with, and you have had to deal with me at my best and worst. 2 houses, 2 kids, 4 cars and a lot of jobs are a lot of things to go through with me, and I am forever grateful for it all. I appreciate how you have been willing to be my plus one over and over again, even when it's not always something that is your favourite. Still your photos have been a lifesaver when I've had a phone camera fail and your taking photos along with me has helped me get the best shots every time. You've also suggested places to me over the years too, and there are some hidden gems that the masses do not know about that you have illuminated to me over the years. No person is an island, and no person accomplishes anything independent of others, and I am grateful for your loyalty, your forgiveness, your patience and your occasionally kicking me in the butt (verbally) when I have deserved it. </li>
<li><b>Helena:</b> my daughter, my first kid who is flesh of my flesh, bone of my bone. You have grown into a lovely, conscientious young woman. Your love of the artful cuisine, those dishes that are magical to look at as well as to eat has been an inspiration to me, and the fact that you have always had such a diverse palate, willing to try so many different things has been such a joy. I know you have to deal with so much that others don't have to, but you do not let those define who you are, nor should you. You have spotted more than a few interesting restaurants as we have gone to and from school and other activities, and that eye of yours is keen on Euro/Asian style desserts that are both whimsical and high end. I think you would be a great pastry chef, and I encourage you to at least look into that as a profession. Thank you for your support over the years. </li>
<li><b>Jason:</b> my son, my boy, one of the minds behind the characterization of the Piggos in our squad. You have always been a very intelligent young man, mostly easygoing and most of the time very good at making friends wherever you go. Though there have been times you've botched things royally, you have owned them and worked to do better. You have taken responsibility for your mistakes and keep moving on. Although you are more of a meat and potatoes man, especially French Fries, your palate has grown over the years. Sushi and Poke are ubiquitous to you, though you lean towards a nigiri purist on that! You have learned how to remove the items you don't like from certain dishes and still enjoy them (sorry if scallions show up in Poutine, Dude!). Your recent bend towards wanting better food at home, especially less sweet food and more savoury food is encouraging to me. And the fact that you sometimes enforce the wait for the photo rules shows your support to me. Thanks for all of that over the years. </li>
<li><b>Other Food Media Folks: Katharine Shilcutt, Phaedra Cook, Chuck Cook, Albert Nurick, Jack Tyler, Sally Tyler, Joe Pogge, Cleverley Stone, John Karas, Alison Cook, Lisa Gochman, Cuc Lam, Dom McGhee, Thomas Nguyen, Renia Butler, Jazzmine Woodard, Mike Puckett, Estee Greer, Jamie Alvear, and many, many more: </b> You have been kind enough to include me in your circles, and it is appreciated. You're always friendly, kind and cool to me when we cross paths at events, restaurants and so forth, and again it is very much appreciated. I know that I'm not the slickest poster of food photos and what not, but many of you have provided great feedback over the years, good tips on places to try and you've been willing to hear my tips as well. More than a few of you have even put up with some of the nonsense from Uncle Tex, and again, I am grateful. I like to believe that we each occupy a niche in this tapestry that one group of diners will track towards. I also believe the fact that we are all in this tapestry enables diners to connect better with the Houston Food Scene because of the spaces and ways we operate. Thanks again for making me feel welcome!</li>
<li><b>Food and Beverage Folks:</b> In no particular order, I want to acknowledge several people who either have supported me over the years, or have shown up recently and have added some zing to my dining scene as well as my food media postings! <i style="font-weight: bold;">Drew Rogers (Paisano!), Jonathan Levine (eh, there's the Rub!), Brock Wagner (Beer me!), Jim Mills, Laulrie Harvey Anthony Calleo, Lisa Benoit, Thomas Nguyen, Paul Friedman, Aki Michael Tran, Paul Miller, Brooks Bassler, J C Reid, Andrew Tran, Kevin Bryant, Ronnie Killen, Aaron Lyons, Robin & Terry Wong, Philip Sitter, Josh Vonk & everyone at The Flying Saucer Sugar Land, Ara Malekian, Sara Morris Burden, Bryan Caswell, Rob Frias, Antoine Ware, Alli Jarrett, Johnny Wesley, and too many more to name... my mind just marvels... </i>Thank you for inviting me into your spaces and serving up such great food, cocktails and experiences. What you provide is what drives my writing--not just the food, not just the beverage, but the experience and your selves. I really wish all diners and patrons would realize how much of yourselves goes into your creations that are so wonderful to consume! </li>
<li><b>Other Media Folks: </b>I won't go into a name list here--I've been writing on this a while and I am getting carpel tunnel syndrome now! Mainly all the Houston AM News Crews who have been tweeting with me over the years, even through all the changes. I was an occasional insomniac dealing with 4 AM feedings/diaper changes of my kids when they were little and we first started tweeting back and forth. Twitter was and is still a lot of fun when done right! Although some of you are less interactive, just know that you all mean a lot to the viewers that are up early, sometimes without choice and having my coffee while y'all report the news and weather is a great thing. Y'all reflect the best of Houston, especially with your coverage during Harvey. And on those times you've let me participate either via a shout-out or in a couple of cases calling me in to provide a sound bite about some dish from a food truck or elsewhere, I appreciate it so much. </li>
<li><i style="font-weight: bold;">Special Shout-Out to Cliff Saunders </i>from iHeart Media who has me doing ECON talk with Jimmy and Shara on AM 740 KTRH. You've developed quite a palate for craft beers, my friend. You are a cool cat who is good to a lot of people and you've been a good media friend to me. I really appreciate you bud! </li>
<li><b>My Dear Readers</b> I keep using the term that Dear Abby and Ann Landers would use, but it seems appropriate. You read my posts, you visit Houston area restaurants, you give feedback to me via social media and email, and I am grateful for your readership. I do not take it for granted in the least. This website wouldn't have continued very long without y'all reading it, and I do not take your readership for granted. Thanks for joining me on this culinary journey. It is my aim to keep on trucking as long as the Good Lord will allow me to do so.</li>
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To everyone who reads this, please remember that food tells a story. Food is a common link that turns strangers into friends, and friends become family. Dr. Phlox on Star Trek Enterprise once remarked how every culture has "it's thing" and for Humans of Earth, it was the act of eating together being a social occasion. When a baby is born, we bring food and eat together. When there is a death in the family, we bring food and eat together. When there is an achievement such as graduation, we bring food and eat together. When we interview someone for a job, we take them out for a meal. So many of our milestones in life from birth to death and everything in between is punctuated with food. </div>
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Until next time, everyone, please remember: eating something that will make you happy is way better than eating something that makes you angry, meh, upset or disappointed. Whether it's a meager amount, or in largesse, whether it's basic, or high end, whether it's prepared at home, by a friend or a restaurant. My motto is and always will be:</div>
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-59119760162171329542018-05-09T10:24:00.000-05:002018-05-09T10:24:06.594-05:00Bites, Burgers, Beer, and BBQ: What's been on Hank's Plate and in his Pint Glass? <div class="separator" style="clear: both; text-align: center;">
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Hey there Dear Readers! Whoo! April is just a little more than half over with and I've been loading up at festival events it seems. Even in and around that, I've enjoyed a number of different meals at old favourites, as well as enjoying a few single items at places that are new to me, but aren't enough info to do a full write up on at the moment. However, I think the best way to do this is like the old clip-show format that sit-coms have done for decades in order to fill in a full order of episodes! These typically involve one day of studio time involving interspersed clips over the past season or so with some good-natured teasing back and forth between the characters. For me, the other characters besides yours truly are chefs, restaurateurs, mixologists, fellow foodsters, fellow craft beer lovers, my kids, Uncle Tex, and the King Pig! Though some of y'all would argue "I mainly see you and occasionally Uncle Tex, some Chef or Restaurateur! Touché then, dear reader! That's fine, this will encompass the past few months, so without further ado, ROLL THE TAPE, PRODUCER!<br />
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<b>Bites</b><br />
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Recently the <a href="https://sugarlandwineandfoodaffair.com/" target="_blank">Sugar Land Wine and Food Affair</a> happened in all of its gourmet splendour. As a result, this guy right here had the opportunity to try some old favourites as well as discover a couple of new favourites as well. More specifically, a couple of very bougie high-end creative chocolate companies rose to the top at the Grand Tasting and the Bistro Brunch. At the Grand Tasting, <a href="https://xocolla.com/" target="_blank">Xocolla</a> was a huge hit with me. Although they did not have the new "ruby" chocolate yet, the Xocolla single origin craft line, specialty craft line (includes Matcha flavour!) and Fresh Chocolate Lines were huge hits! They are available at Seiwa Market on Dairy Ashford, <a href="https://xocolla.com/pages/retailers" target="_blank">among other places</a>. <br />
At the Bistro Brunch, <a href="https://delysia.com/" target="_blank">Delysia Chocolatier</a> out of Austin stood out with their lovely 3D trapezoidal truffles, including one that had honey and lavender, and another laced with Ghost Chile Peppers! Wow! Given the sudden cold front that hit that Sunday, that was a great way to warm up a little bit TOO MUCH on the inside! <br />
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Recently I revisited one of my favourite restaurants from the Darden Group, <a href="https://www.yardhouse.com/home" target="_blank">Yard House</a>. What keeps me coming back there every couple of months is a combination of a great selection of craft beers from all over the place, along with a great Happy Hour Program I wanted to highlight for a moment here. On Monday through Friday from 3 PM to 6 PM, and Late nights Sunday through Thursday from 9:30 PM to Close (Food Only after 11 PM), Yard House serves up 1/2 off select appetizers and pizzas, $2 off beer, wine, spirits and cocktails. That discount on their awesome pizzas is enough to bring me on in. My daughter and I enjoyed Happy Hour recently, with her sipping on the House Lemonade (they even sugared the rim of the glass!) while I was enjoying a tap night with <a href="https://revolverbrewing.com/" target="_blank">Revolver Brewing</a> that started a little early! My daughter's go to pizza is a Margherita and this was a good one, she remarked on the fresh basil and tomato. I usually hit it with the Carnivore--all the meats. Of course we both shared, and brought leftovers home for Jason. And yes, Uncle Tex was with us--he wouldn't miss tagging along for Revolver's Blood & Honey American Ale with Blood Orange Peel or especially a Full Tang IPA American IPA made with tangerine peel and 4 hops. <b><br /></b>
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Another reader let me know about <a href="https://www.cowboychicken.com/location/katy/" target="_blank">Cowboy Chicken in Katy</a>, so I dropped by to check and see what they were all about. They are not your usual rotisserie chicken, that's for sure! All natural, nicely seasoned organic chicken, rotisserie roasted over an open flame using natural wood to get in that good flavour. Their main rotisserie chicken is a hit for me! I also liked their enchilada in tomatillo sour cream sauce, their off the menu wings (Manager Russell's favourite!) and found their sides, especially their Kale Blazer Slaw (Tip: add their house ranch sauce to give it a creamy cole slaw zip), their creamed spinach and their baked Mac N Cheese to be wonderful! And don't pass on their twice baked potatoes either! But one heads up: organic, free range chicken is smaller than bloated mass farmed chicken. However, the meat is denser, tastes better and is definitely good eating! <br />
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<b>Burgers</b><br />
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I'm always down for a great burger, and recently one place in Katy, <a href="https://rokogrill.com/" target="_blank">Roko Grill</a>, gave me the opportunity to be their guest and try their signature Roko Burger: Two Angus Beef Patties, Two Cheese Slices, Lettuce, Tomato, Banana Peppers & ROKO Sauce. I ordered it with a soda and Fried Yuca Chunks. This was a juicy, flavourful burger with a bit of spice, but not excessive heat! The Fluffy Bun held it all together nicely, though there was a little juice and sauce that got out here and there! Roko Grill bills itself as a South American BBQ place, and let's be clear, there is a fusion of US BBQ with South American Churrasceria going on there in a fast casual environment. The Burgers are a nice entry point, but I intend to come back soon and try the Mix BBQ Plate or their loaded Heart Attack Fries! <br />
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I'm surprised I am writing about this one, but then again, maybe I shouldn't be. I have mentioned before that my first job that wasn't me self-employed cutting grass or tutoring kids in math was at McDonald's of Baton Rouge back in the day. McDonald's is a restaurant with whom we all have a love-hate relationship. As convenient as they are, if you worked for them for any stretch of time, it's hard to eat there unless you're desperate and out of choices. However, I was invited by McDonald's Houston to try their new fresh beef Quarter Pound Burgers recently at their Studewood location. Coming back to a McD's was both familiar and different. McDonald's has improved it's cross contamination control since the 1980s. The Sear Tool is gone, replaced by a double flat top. And instead of frozen Quarter Pound Patties, there is a fresh beef cooler well temperature controlled within reach of the grill. A mooing sound near that grill signals it's time to drop the patty and within a few minutes, its grilled properly and served up on a bun. I tried their Garlic White Cheddar Burger (A medley of crunchy garlic chips and garlic aioli, cceberg lettuce, a tomato slice and white cheddar cheese. With a 100% fresh beef* 1/4 lb.** patty that’s cooked when you order. Served on an artisan roll.) The first thing I noticed was that the texture was softer than the old dry, leathery QPCs I ate back in the day. Juicier than before. Of course the sauce and the cheese didn't hurt either. This won't replace great local Houston burgers. However, I have to give McDonald's kudos for improving their product, and I will also say, I won't feel as much like I'm a Philistine for eating one!<br />
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<b>Beer</b><br />
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<b><br /></b>Those of y'all who follow <a href="https://twitter.com/hankonfood" target="_blank">me</a> and <a href="https://twitter.com/uncletexgp" target="_blank">Uncle Tex</a> on Twitter and <a href="https://www.instagram.com/uncletexgp/" target="_blank">Instagram</a> (and if you don't, why aren't you?) already know we've been visiting some newer breweries, as well as circling back around to our favourites to try different beers. Not too long ago we went to <a href="https://www.saintarnold.com/" target="_blank">Saint Arnold Brewing Company</a> and enjoyed the last bit of their Icon Green Cryo IPA, which utilizes a new method of processing hops known as lupulin powder or Cryo technology. Dry hopped with Ekuanot, Citra, and Mosaic hops. The result is an IPA with bursts of citrus and melon aroma, upfront bitterness, a medium body and balanced finish. We found it pine forward, clean, cool and great for a hot Houston day! Even before <a href="http://brazosvalleybrewery.com/" target="_blank">our visit</a> to <a href="http://brazosvalleybrewery.com/" target="_blank">Brazos Valley Brewing</a>, we had been buying pick 6's of their artfully designed, cool named brews at our local HEB. Recent faves included the Lost Highway IPA with Galaxy hops (reminded me a little of Karbach's Space City with Galaxy Hops, but lighter) and their End of the Line IPA made with Simcoe Hops. BVB has different IPAs coming out each month, FYI. All My Rowdy Friends Ella Hop IPA is out this month in fact! And I would be remiss if I didn't mention our coming to <a href="http://11belowbrewing.com/" target="_blank">11 Below</a> and enjoying their debut of Hipster Sauce IPA. This is a slightly cloudy, citrus forward IPA that's not too harsh on the palate, and is in the Art Car zone as far as entry level friendly for non IPA drinkers. They had a double hopped version exclusively at the Brewery that day which was more in the Elissa Zone. Uncle Tex and I loved them both! <br />
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Of course this is a subject that ticks off the old drunken pork chop when it involves quote "His distant relatives" unquote (aka pork ribs, bacon, pork belly, ham, back bacon, pulled pork, etc.). <br />
Not too long ago, the <a href="https://houbbq.com/" target="_blank">Houston Barbecue Festival</a> happened at the Humble Civic Center, and it was a ton of fun for this BBQ lover! There were so many of the usual great places such as <a href="https://www.killensbarbecue.com/" target="_blank">Killen's</a>, <a href="http://www.roegelsbarbecue.com/" target="_blank">Roegel's</a>, <a href="https://houbbq.com/bbq-joints/blood-bros-bbq/" target="_blank">Blood Bros</a>, and <a href="http://www.thepitroombbq.com/" target="_blank">The Pit Room.</a> Other stand outs included the partnership with <a href="https://www.louiemuellerbarbecue.com/" target="_blank">Louie Mueller</a> and <a href="http://fluffbakebar.com/" target="_blank">Fluff Bake Bar</a> with their smoked beef rib croissant, as well as great brisket from the Pit Room. If you saw the photo at the start of the article, you will notice that I am in the earlier stages of designing something. Four food festivals in one month taught me there is a glaring need for a hands-free tray strapped to the body to hold the food while one posts photos on social media, et al. I am right now MacGuyvering something my pal Kerry Stessel has dubbed the "Hank on Food Fest Tray" which saw its first iteration at the Houston Barbecue Festival. I am working through design elements (i.e. a fixed cup/beer can holder) and looking at strap options, hopefully have the second prototype ready in time for <a href="https://www.wineandfoodweek.com/" target="_blank">The Woodlands Wine and Food Week</a>. I am also working with some folks at a couple of local design places to see if the main tray can be made using 3D printing or a single injection mold. Who knows what may come of this???<b><br /></b><b><br /></b>
<b>Boxing it Up To Go</b><br />
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Whew! I am fasting in prep to go get a CT scan today. Still, just writing about this makes me feel full and happy! My 7th Anniversary comes on Friday, May 11th. I have more food photos, reviews and events in the pipeline. But still, let's try our best to be good to each other, and most of all:<br />
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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<b><br /></b>Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com0tag:blogger.com,1999:blog-4250446415365294870.post-64019185173993907022018-05-02T20:05:00.000-05:002018-05-03T12:25:59.099-05:00Harlem Road Texas BBQ in Richmond is a High-End BBQ Shack We All Crave<div class="separator" style="clear: both; text-align: center;">
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When people travel the roads of the Great State of Texas, roadside barbecue shacks are a ubiquitous item, just like Dairy Queen franchises, barns with local craft beer ads on them and Petroleum Pumps. Many times these smokehouses have been run by families for many generations, include secret sauce and rub recipes, and have a certain Cowboy Chic that just says Texas. Of course these days, you will find many Hipsters, Millennials, Generation X-ers like this author and so on not just coming in for a road meal, but also to share the experience with family, friends and followers on Social Media. While some of the more traditional barbecue joints have eschewed this, many of the more successful current generation of barbecue joints have quickly recognized this as what it is: Word of Mouth Advertising on a Viral Scale. And they have embraced modern means while still doing their best to maintain traditional methods of cooking barbecue, as well as quality control.<br>
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<a href="http://www.harlemroadtexasbbq.com/" target="_blank">Harlem Road Texas BBQ</a> embodies both the old and the new ways that infuse this important piece of the Texas Dining Landscape. It's steel building built around a BBQ smokehouse trailer with its neon sign, Texas kitsch and recently overbuilt "Out Houses" (as the rules sign says--they are actually nice restrooms), and along with a gravel/white shell parking lot as well. It sits off of Harlem Road just about a mile north of the Grand Parkway, standing out in between Cow Pastures and new subdivision developments. I have been fortunate enough to have sampled some of their wares at many a <a href="http://www.harlemroadtexasbbq.com/" target="_blank">Houston Barbecue Festival</a> over the past few years. Very recently I had open time on a fine Sunday Afternoon to visit the Mother Ship in the parlance of my lifetime and had a wonderful dining experience.<br>
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Per their website: <i>A Destination. On the outskirts of town – just inside Highway 99 in southwest Houston – you'll find a small, rustic building on the side of Harlem Road. During normal operating hours you'll find a place packed with people and the city's biggest BBQ flavor. Come early, often, and hungry, or else you'll be left empty-handed; we sell out fast. Be sure to stop in and stay a while. Say hello to the Chef. Relax. And take your picture out in front of the restaurant with the bronze horse. Our handmade sausage, slow-smoked brisket and pork, and other locally-sourced ingredients are cooked utilizing vintage, oak wine staves – pieces of wood barrels that retain the flavor of the vintage they held. Through this, a unique flavor is achieved. We also create our own bacon and butter to complement every dish. It sounds simple but it takes a certain knowledge and attention to detail – and you can taste the difference in the smoke. </i>I'm hungry just reading Ara Malekian's words!<br>
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<tr><td class="tr-caption" style="text-align: center;">Reminds me of a certain fella with an orange 'stache<br>
(Photo Courtesy of Harlem Road Texas BBQ)</td></tr>
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Malekian was trained to cook in Switzerland, having spent his childhood in the kitchen with his grandmother. After moving to the US in the late 1980's, he began his culinary career and was eventually recruited by celebrity chef, Wolfgang Puck. After spending years on the road in various restaurants, he developed an affinity and love for Texas BBQ and has developed his own unique brand found exclusively at Harlem Road Texas BBQ. Malekian is a very affable man--he talks like a Texan and many folks would be surprised to hear he grew up in Europe. But then again, when he tells you he uses Armenian Coffee in his Chocolate Bread Pudding to give it a taste the is reminiscent of German Chocolate cake, sans the caramel coconut pecan frosting, that might just be a clue! Malekian, like a lot of the Chefs, Pit-masters and Restaurateurs I've met over the years, is a real character. Creative folks usually are. Life would be boring without folks like that, and this author really appreciates his cowboy air framed with elements of a Harley Biker Club leader and just a touch of an artist. The locals know him well, and he chats it up with everyone who comes by. Already this puts the diner in the right frame of mind to set a spell and slowly work on that Texas BBQ they're serving up.<br>
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For this particular outing, I was going to hit the usual Texas Trinity of barbecue (Beef Brisket, Link Sausage and Pork Ribs) plus the King of barbecue sides--Potato Salad. However, on this particular Sunday, <a href="http://www.harlemroadtexasbbq.com/menu/" target="_blank">on the menu</a> they had some HUGE Beef ribs that were smoked to perfection--much like a slab of moist brisket on a bone or a Mini Tomahawk steak. Sunday dinner is served. (For those who wonder, Uncle Tex stayed in the car drinking Dr. Pepper and texting a bunch of unprintable comments, despite assurances that no Green, Talking Pigs with or without moustaches from Bad Piggie Island were getting smoked or grilled!) I am a fan of properly smoked big beef ribs--they make you feel like Fred Flintstone ordering a rack of bronto ribs from the end-credits of that classic cartoon! In the photo on the left, the tray is about 14 inches wide by 10 inches long, just to give you some perspective on how big, juicy and meaty that beef rib is! Unfortunately, it obscures about a foot long sausage link that is side sliced down the shaft to make for easy eating, a couple of pork ribs that are tender on the bone, their house made pickles and pickled red onions, and a special potato salad that is German style in the herbs and sauce (vinegar based), but served cool like American potato salad, instead of warm like German Potato Salad. Suffice it to say, my dog Chichi had some great bones to work on over the next few days after I got home!<br>
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And now to the meat of it all:<br>
The beef rib was tender, juicy, had nice bark and smoke ring, was easy to pull off the rib bone. It was full of flavour--savoury, sweet meat; peppery bark with a little crunch here and there. Nice hot tallowy fat interspersed through the red meat. These are some big league beef ribs and I wholeheartedly approve!<br>
The pork ribs were sweeter, smaller, a little fattier, fall off the bone tender, had a thinner bark and a sweeter rub it seemed. Still a winner and although I had to apologize to a certain pig, they were delicious.<br>
When I was on the road in Tennessee back in March, I found a lot of their sausage to be a little sweeter and less peppery than I am used to in Texas. This sausage was more gritty, definitely peppery and had that more coarse texture that I love in Texas Sausage! The taste of home...<br>
German style potato salad is hit and miss with me. Those who do it well, do it really well. I've never had it cold unless it was eaten from refrigerated leftovers. This approach--German style but served cold, a fusion of styles,was fantastic! I was not given any information about the sauce--it was spicy, smokey, only slightly sweet (maybe a little molasses in the mix and some coffee... was not sure). And although this barbecue did not need any sauce, I did a bit of dipping with the beef and pork ribs and found it to be mighty fine!<br>
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I had to stop shoveling BBQ into my face, save some leftovers, because I saw they had some great desserts. Texas Pecan Pie (my sister would love that so well), a butterscotch chocolate chip cookie (My son's tastes), and then a Chocolate Bread Pudding that really caught my eye. My daughter and I are both fond of Bread Pudding. Again, it can be done so many ways. When done right, it is sweet, eggy, has a slight custard taste to it, but also is heavy, chewy, sits well at the end of a meal. When I was handed the boat with this Chocolate Bread Pudding, my nose perked up because it smelled like German Chocolate Cake without the caramel pecan coconut frosting. I love German Chocolate Cake, but that frosting does not agree with me. Getting that cake flavour, thanks to what smelled like cinnamon and turmeric, and per Malekian, Armenian Coffee, but with that most, heavy bread pudding texture was absolutely wonderful. There was no leftovers of this--it had to be finished in that sitting--it was a moral imperative!<br>
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<b><u>Report Card for Harlem Road Texas BBQ:</u></b><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxdclLox_bzSh1VnYskSBBJju-5WtfWHXOqdm7_JHje4p6Q8ULuAJbvICs2NlkhQY5CMCU_Ny_zumfEviborHUo4YK5WVpqx79eUBOwxzlQRrdFyQNEZ9FnA8ULhkFUhPYR9KJZQD215G/s1600/20180429_132639.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxdclLox_bzSh1VnYskSBBJju-5WtfWHXOqdm7_JHje4p6Q8ULuAJbvICs2NlkhQY5CMCU_Ny_zumfEviborHUo4YK5WVpqx79eUBOwxzlQRrdFyQNEZ9FnA8ULhkFUhPYR9KJZQD215G/s320/20180429_132639.jpg" width="320"></a><b>Food:</b><br>
<b> Texas Beef Rib: A++ </b><br>
<b> Pork Ribs: A</b><br>
<b> Link Sausage: A+</b><br>
<b> Chocolate Bread Pudding: A</b><br>
<b>Service:</b><br>
<b> Speed: A+</b><br>
<b> Friendliness: A++</b><br>
<b>Cleanliness:</b><br>
<b> Pit/Counter area: A</b><br>
<b> Dining Area: A+</b><br>
<b> Restrooms: A</b><br>
<b>Atmosphere:</b><br>
<b> Classic Texas Roadside BBQ Shack: A+</b><br>
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<b>Overall Grade: A+</b><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWA2G1ataaW_7Sh4CiLFRYr9zPPvf0itCpmmCT6RrKrgAF2il5M5GAzfhEsjMXV9Rwg2-KbSty0zVUKP_aYmadp2Llxo7WVXmGSEKyxMnK0Z5Ktghs8m_H4qRdS1EmJczrwjuYwH3MGiE/s1600/20180429_132640.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWA2G1ataaW_7Sh4CiLFRYr9zPPvf0itCpmmCT6RrKrgAF2il5M5GAzfhEsjMXV9Rwg2-KbSty0zVUKP_aYmadp2Llxo7WVXmGSEKyxMnK0Z5Ktghs8m_H4qRdS1EmJczrwjuYwH3MGiE/s320/20180429_132640.jpg" width="320"></a><b><br></b>
I want to thank Ara Malekian and his staff for a friendly, high end, classic Texas Barbecue Sunday Dinner that really hit all the right spots on my palate and my heart. And for those who wonder, I took Uncle Tex to a craft brewery right after we left in order to make it up to him.<br>
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Harlem Road Texas BBQ is located in Richmond, TX at:<br>
<a href="https://goo.gl/maps/4rSxC2Z3b8R2" target="_blank">9823 Harlem Road</a><br>
<a href="https://goo.gl/maps/4rSxC2Z3b8R2" target="_blank">Richmond, TX 77047</a><br>
<a href="tel:+1-832-278-2101">832-278-2101</a><br>
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Hours:<br>
Wed-Fri: 3 PM until Sold Out<br>
Sat-Sun: 11 AM until Sold Out<br>
Closed Mondays and Tuesdays<br>
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<span style="font-size: medium;"><b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Eat Happy, Y'all!!!</span></span></span></b></span></div>
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<b><span style="font-size: x-large;">吃得开心!</span></b><b><span style="font-size: x-large;">!</span></b><b><span style="font-size: x-large;">!</span></b></div>
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<b style="background-color: #fafafa; font-family: georgia, utopia, "palatino linotype", palatino, serif; font-size: large; text-align: justify;"><span style="font-size: x-large;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Hank</span></span></span></b></div>
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Hank on Foodhttp://www.blogger.com/profile/18120859309772706139noreply@blogger.com1