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Landomatic

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Everything posted by Landomatic

  1. There's one stoplight. And one horse. And don't blink.
  2. FIFY - When you’re rich and weird, you’re eccentric. When you’re poor and weird, you’re just weird.
  3. I was curious how that compares to other Italian places in town at that level, and the veal parm is $58 at both Fachini and Monarch. Quick glance at all three menus and looks like most comparable dishes on the Carbone menu are around $10 more per item than Fachini and Monarch. Ceasar Salad - $17 Fachini, $16 Monarch, $25 Carbone Linguini Vongole - $22 Fachini, $36 Carbone Spicy Rigatoni Vodka - $20 Monarch, $33 Carbone I guess it's working for them though, because it's a really tough reservation to get, despite their 3.5 star google rating.
  4. I've heard the same. And I've really heard bad things about Sadelle's (same group).
  5. Tried Casa Rosa the other night. I don't think I've ever had such horrendous tex mex in my life. Seriously didn't think it was possible to fuck tex mex up that bad. I always order a beef and a cheese enchilada when trying a new tex mex place because it's simple and basic and usually very safe. So I did that. Just dreadful. The cheese one was a few strands of cold, not melted shredded cheddar and the beef one was plain super dry ground beef with no flavor of any kind. The chips and salsa were fine, but nothing special. The queso was your standard velveeta with rotel which was fine, but very generic. For sides, I got mexican rice and charro beans. The beans were actually great, which was odd because of how bad everything else was. The rice tasted like dirty wallpaper paste. Wife got some chicken thing with refried beans and a different rice. Equally as shitty. The margaritas were really bitter and almost undrinkable so I couldn't even drink through it. The table next to us had churros that looked great, but by the time we got to desert, everything was so bad that we couldn't even bring ourselves to order them. It's been open a couple months now I think, so I don't think they're just still working out the kinks. And I can't imagine it was just an off night because of how bad almost everything was. If I've had worse tex mex, I don't remember it. I almost feel sorry for them because with good to great tex mex on damn near every corner these days, they're not going to make it unless they give their menu a major overhaul.
  6. Team “used to fly almost exclusively Southwest but now they seem to suck” here. Unfortunately, we have a TON of credits/points. So I’m conflicted. Hate coming out of pocket for AA but damn Southwest has gone to shit lately and I cringe at the thought of flying them these days
  7. California sucks. that is all
  8. I didn’t use too much onion. I use three small onions
  9. I used to do this sometimes when I was making a lot of pizzas. I was using a regular oven though, so not sure about results with Ooni. I really only found it helpful/necessary for pizzas with a lot of toppings. Like 3+ toppings with extra cheese. All that extra weight of toppings was what was making the transfer difficult and keeping the dough from cooking the right amount. Also, you have to keep a really close eye on it as the dough starts to bubble very quickly. And you end up with huge dough bubbles all over the middle of the pizza. You can pop them and smooth it out a little after you pull it if you catch it in time, but if they start to harden even a little (which is the difference of seconds), you're kind of screwed and it ends up with less than desirable results. I found less time was definitely more when doing the precook thing just to try to avoid too much bubbling. I would think that would be even more of a factor with an Ooni.
  10. Landomatic

    Dallas | BBQ

    Doug Pickering’s new place must be getting close to opening. Snider Plaza https://thedouglastx.com
  11. Honestly, it's been like 4 years so I don't know if he's still there or what. From what I remember (which, again it's been 4 years so I'm a little foggy on the details), our hotel got him for us to go out one of our first nights there or maybe even to pick us up when we arrived at the airport. It was early in the trip. He didn't charge much more than a cab and he was way better...drove an escalade, gave us tips on where to go on which nights, etc. He gave us his card and we just kind of kept him on speed dial the rest of the trip. He was great and I don't remember him ever being unavailable or waiting very long for him. So it was like we had a private driver. I posted his card up thread.
  12. Here’s my go-to that slams every time. From page one of this thread. Leave the meat out if you want just red sauce.
  13. @C-Man you check out that Odelay place yet?
  14. Not trying to start a whole mask debate with you here, but what percentage of people would you say were actually "violating" the mask policy? I just got home from a 2 week trip that involved 5 different airports (Love included) and it was maybe 1% of the people, if that. Vast majority of people I saw were wearing masks unless eating or drinking, and these were mostly Texas and Florida airports, where I'd assume the compliance is some of the lowest. If you felt it necessary to write an email over that level of compliance in 2022, you might need to get a hobby. I saw a lot of shit that can use some serious improvement, but mask compliance was pretty low on that list.
  15. You buy some stock in that place or something?
  16. This too. I’ll add salt a minimum of 3 different times throughout the process. The final one, “finishing salt” being the most critical. Amazing how important finishing salt is with most dishes. Changes everything
  17. Shouldn’t drain the tomato water. I suspect that’ll solve all your problems. Also, the carrots and celery is a good suggestion, but not critical. Onions, garlic, basil, salt &pepper, and can of san mar tomatoes does a damn fine job for quick and easy.
  18. Looks like Maserati's finally getting with the times on the technology. New Grecale SUV...screens everywhere. https://www.maserati.com/us/en/models/grecale
  19. Alright, we'll have to hook up in December then. We'll drink a rosé for y'all in April and June. 🥂
  20. Lmfao been on and off the market since April 2019. Everyone else knows it’s an overpriced full gut. Hillbilly Lincoln comes along from Mobilhoma and says, that’s one mighty fine looking piece of real estate. I’ll take it.
  21. Does that mean no St Barth with us in April or June?
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