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Landomatic

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Posts posted by Landomatic

  1. 5 hours ago, C-Man said:

    That family is eccentric

    FIFY - When you’re rich and weird, you’re eccentric. When you’re poor and weird, you’re just weird.

  2. 5 hours ago, C-Man said:

    What, you don't like $69 veal parm ($72 for veal marsala)?

    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.

    • Hook 'Em 1
  3. 1 hour ago, bluto said:

    Friend went to carbone, 6 in group, said the entire group was totally let down from food to price to service. Maybe an off night or ironing things out.

    I've heard the same. And I've really heard bad things about Sadelle's (same group).

  4. On 2/23/2022 at 2:49 PM, C-Man said:

    I drove down Lemmon the other day and it appears Casa Rosa's sign is up now. Everybody in/around Park Cities is excited for its return. Apparently, it was a thing back before I moved to Dallas in 1998. Going into the former El Fenix on Lemmon just south of Inwood.

     

    On 3/31/2022 at 1:36 PM, TwiceHorn said:

    The old Casa Rosa was a Cuellar family gig.  The El Chico people.  Back then, it was basically a higher end El Chico, i.e. El Fenix.

    Looks like it still is. 

     

    On 3/31/2022 at 1:49 PM, TwiceHorn said:

    I would suppose that they would update the menu some, and opinions on the Tex Mex vary.  Give it a shot.

     

    On 4/22/2022 at 8:17 PM, futureman said:

    used to love casa rosa growing up. chips and salsa were awesome. chicken fajita chimichanga ftw. 

    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.

  5. 13 hours ago, Texzilla58 said:

    Unless you slice it in micron thin slices with a razor blade so it melts in the oil..,

     

    12 hours ago, Bogeywon said:

    Just don’t put to much onion in the sauce…

    I didn’t use too much onion. I use three small onions

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  6. 1 hour ago, dieucla98 said:

    Made "Osso Buco" (not really Osso Buco but not sure what else to call it) - beef shank, tomatoes, wine, and more stuff garnished with gremolata - and some cacio e pepe. One of my favorite meals. Obligatory sous chef pic as well. 

    Used a flower petal shaped pasta for the first time courtesy of Austin pasta company. Not sure what it's called but it was perfect for the dish.

    PXL_20220507_225336052.jpg

    PXL_20220507_225428593.MP.jpg

    PXL_20220507_233703914.jpg

    Campanelle 

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  7. On 4/30/2022 at 7:27 PM, 52-80 said:

    had a stoner thought today: has anyone tried prebaking formed neapolitan dough, for say 30 seconds, and then doing the toppings, and then finishing it?

    my last few doughs were slightly undercooked.  even though the base was stretched to near breakage (which also made the transfer to the peel difficult). 

    what if you form the dough straight on the peel, launch it for a rapid cook just until it firms up, then quickly top, and then cook.  could balance the burning of the crust with the leopard spotting on the bottomside.

    i might do this next time.

     

    On 4/30/2022 at 8:39 PM, Anastasis said:

    What are you cooking in?  Regular oven? I think that a pre-bakes makes a lot of sense with an oven situation.  You just can't get the temps necessary for neapolitan style in the oven.  Maybe try two different approaches, one with some forming and a light coating of olive oil on the inner, and another with sauce, adding toppings to finish. 

     

    On 5/1/2022 at 2:26 AM, 52-80 said:

    Im using Ooni. 15min preheat or whatever, and infrared measures 500c on the stone. 

    I could lower the temp during cook time, but already a pie takes about 120 seconds, instead of the 60-90 folks say. 

    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.

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  8. 22 hours ago, Ghost of LL said:

    Bumping this.  At some gala just before the pandemic, I "won"* a trip to T&C for a week.  So we've finally gotten around to booking it for the week of Thanksgiving.  We're going to be at a house on Chalk Sound, so I imagine we'll have a meal or two at Las Brisas.

    I'm real interested in @Landomatic's driver.  What was the arrangement you had with him?  And I wonder if he's still driving after the pandemic.

    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.

  9. 11 hours ago, ohchaucer said:

    Would love some advice on a basic red sauce I’ve been making. I love doing a big gravy or ragu or bolognese but I’ve been trying to perfect a basic rd sauce (I guess it would be marinara?). What I’ve been doing basically:

    - olive oil to soften half a yellow onion
    - toss in a single garlic clove
    - 28oz whole peeled San
    - half a cup of chicken stock
    - half can of tomato paste
    - teaspoon of Italian seasoning (vary this up sometimes)
    - 1/2 teaspoon fish sauce

    That is it. But it keeps turning out just too… tomato-y. Almost too rich. Should I cut it with a little water? Maybe kill the tomato paste? Any super simple recipes or techniques I’m over-thinking?

    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.

     

  10. On 3/31/2022 at 1:44 PM, C-Man said:

    I wish! I bet they kill it with that concept there. I'm just happy to have another restaurant option in the neighborhood. I am thoroughly bored with the offerings on that side of the street (still love Mesero) and was certain that was going to be a bank or mattress store. I've loved all of Julian's Italian concepts and expect nothing less from this. I also dig that it sounds like it's more Rafa's level price points rather than Mesero.

    @C-Man you check out that Odelay place yet?

  11. On 4/8/2022 at 8:26 PM, Underdog said:

    I’m sure it’s a problem across all airports and all airlines and being under the weather was making me cranky already but GOD FUCKING DAMMIT countless announcements in the Terminal waiting area about wearing your mask properly and yet plenty of fucksticks sitting walking around not doing so.  Saw enough Airport security patrolling around and not doing a fucking thing about it, fired offa sternly written email to some Intern at Love. 

    It wasn’t much better on the planes

    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.

  12. On 4/5/2022 at 4:44 PM, Texzilla58 said:

    I have a likely unpopular opinion but I’m not beholden to these certified Italian ingredients which are fairly recent things bourne of marketing gurus and bypassing of EU rules. Italian and Sicilian immigrants didn’t know nothing about San Marzano tomatoes or certified $9 flour. They generally spent most of their time starving.

    They came to America and even the poorest could eat great because of our abundance; the abandazza. So they invented what we call Italian food. So I use RedGold canned tomatoes because that’s what the Italian American families I know use. I don’t use crazy expensive olive oil for cooking. I don’t use crazy expensive dried pasta either when I can get bronze cut stuff for a third the price.

    If you enjoy spending on the most expensive ingredients more power to you.

    I like you man, but you’re crazy

  13. 1 hour ago, C-Man said:

    Was running into Eatzi's in Inwood Village to get some stuff earlier this week and noticed activity in Odelay. Turns out it was friend/family preview night so I guess that means it will be opening to gen pop soon. I'm looking forward to this one quite a bit.

    You buy some stock in that place or something?

  14. 1 hour ago, Etexhorn13 said:

    One other thing, remember that tomatoes can take a lot of salt. I always forget that if it’s been a while since the last time I’ve made sauce. 

    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

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  15. 10 hours ago, PorscheGuy said:

    Finally had a spare minute to try making tomato sauce from scratch. Wanted to keep it simple.
    San marzano tomatoes (1 large can /whole) crushed by hand
    Drained tomato water
    Garlic/ shallots / fresh thyme
    Salt

    The flavor was there, but it was too acidic.

    It reduced way faster then I thought, but worked well when I added bucatini and some pasta water.

    What sugar ratio do you recommend to add-or do you do it by taste? Am I missing anything else?


    Sent from my iPhone using Tapatalk

    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.

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  16. 1 hour ago, wild_turkey said:

    Man I really wanted to go to St Barth in April or June but we’re pretty booked up right now. Tulum in March, Vegas in May, Kauai in June. It’s almost bikini season.

    Alright, we'll have to hook up in December then. We'll drink a rosé for y'all in April and June. 🥂

  17. 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.

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