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AustinMT

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Everything posted by AustinMT

  1. Good Mexican Martinis there as well -- large shakers
  2. AustinMT

    Fried Chicken

    https://getyarn.io/yarn-clip/51bd9b1f-efbd-41bf-9ab6-2061b69180a0#HyxU7H2Mq4.copy
  3. AustinMT

    Fried Chicken

    Best I’ve had in Austin: Fixe Tumble 22 (though it's a slight cut below what you get in Nashville hot chicken joints) When Jasper’s was still open (miss that place) the fried chicken they had on the brunch menu was outstanding. For fast food, Chicken Express or Cain’s.
  4. So a follow up in case anyone else has this issue: We called the office where we did the interview, and the person answering the phone just said “sometimes it takes a while.” A bit later, my wife called the main Customs 877 number and, after waiting on the line for about an hour, was told everything was showing up on their end except the officer had neglected to hit the final tab for the approval. They could not correc t it, and said to call the field office again, She did, explained and was put through to an agent, who first started the “it can take a few days” speech then looked at the screen and realized they had forgotten to hit the right tab to finalize the approval. Did it, and by the time she logged back on the site it was showing the final approval.
  5. How long did it take for the final approval? I got mine Within about 30 minutes after my interview (a couple of months ago). My wife did her interview Friday, all fine, but hasn’t received the status change yet.
  6. Santa Catarina. It’s more Mex-Mex than Tex-Mex, but the food is very good. We eat at the one in Lakeway (was there last night, in fact). If you don’t want interior Mexican, they have fajitas, tacos, enchiladas, etc.
  7. Black’s, no debate. And get beef ribs It’s odd, but neither Smitty’s nor Kreuz are anywhere close to the old Kruez
  8. 15s and 16s are great vintages for Bordeaux. Last great vintage before these was 2010.
  9. I get it. I only have to deal with one at a time
  10. We are leaving Wednesday DFW to CDG for 112,500 rountrip per person nonstop, business class Air France. Converted AMEX to Air France 1:1. $8000+ value for $2500 monetary value of Amex points.
  11. From Woody Allen: Past successful campaigns suggested instantly the proper route to take. I would steer her to Trader Vic's, that dimly lit, foolproof Polynesian den of delights where dark, promising corners abounded and deceptively mild rum drinks quickly unchained the fiery libido from its dungeon. A pair of Mai Tai's and it would be anybody's ball game. A hand on the knee. A sudden uninhibited kiss. Fingers intertwined. The miraculous booze would work its dependable magic. It had never failed me in the past. Even when the un- suspecting victim pulled back with eyebrows arched, one could back out gracefully by imputing all to the effects of the island brew. "Forgive me," I could alibi, "I'm just so zonked by this drink. I don't know what I'm doing."
  12. It’s OK to mention. Honestly. I’ve never had an issue getting the salt and pepper to stick. See, e.g., the pictures I posted above from my brisket weekend before last.
  13. That just dumb, if it taste good eat it Please tell me how a combination of mustard, worcestershire and vinegar would improve a brisket taste. Nice grammar, by the way
  14. I’ve never had an issue with the salt and pepper adhering to a brisket. That said, I’m not doing volume like you, so I understand how that could help when you are handling that many. But I will go back to my original point (and the originals post) — layering mustard and then using Worcestershire and acv, which the original post suggested, or a mop, goes far beyond what you are doing, and is a hard pass for me.
  15. HEB does sell them. They also have the lump charcoal for a starter.
  16. I get the mop thing. I just don’t like it on beef. Just like sugar doesn’t go on brisket either. If you like it that way, I understand.
  17. Whatever suits your palate
  18. Are you from Texas? honestly, there should never be vinegar or Worcestershire on a brisket. Ever.
  19. Mustard, apple cider and Worchestershire on BRISKET?????
  20. Apppetizer before the brisket
  21. This. Has not won since. It actually seemed like his game fell apart after he had the bout with mono in Nov/Dec 2017. Lost weight, had no practice time for almost 2 months. When he came back in January 2018, his game was off, and got worse.
  22. Saturday Night’s All Right
  23. Sorry. “Pork Belly Burnt Ends”
  24. Saturday’s work. The last photo is a pan of pork belt burnt ends::
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