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will_5198

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About will_5198

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  1. I was excited to try the Pineapple Upside Down Cake flavor this summer. It was fairly appalling, and did not represent any of my favorite parts of a pineapple upside down cake. It was so bad it soured me on the brand as a whole -- if that flavor was approved, it's hard to trust them moving forward.
  2. Tacodeli always sounds better than it tastes, but agreed -- the fillings are quality and cooked well enough. Speaking of Austin, have you been to Veracruz All-Natural? Also agreed that I would not spend a "trip meal" eating at Torchy's. But a Trailer Park taco (basically just a chicken tender, salsa and pico) with a side of queso is actually pretty satisfying.
  3. Having to cook a dish and work front of house with inexperienced servers isn't fair, but neither is having to use "flavor shooters, a new savory product by Philadelphia Cream Cheese" (C) Padma. Top Chef is more of a competition with cooking, rather than a cooking competition. And to their credit, they have consistently judged the contestants based on their most recent performance -- it was 11 years ago that Trey Wilcox and his dry bread pudding fell victim to the Restaurant Wars curse. Nini deserved to go based on what we saw (edited), and most importantly I was entertained.
  4. I had a rough go eating on the River Walk but a second vote for Esquire Tavern. They made me a perfect Manhattan and the atmosphere is just right during the week.
  5. Avoid eating on the River Walk in general. Pearl Brewery is a 10-minute Uber from downtown and a much better bet. It's one of those "Eat-Shop-Live" mixed use areas, but done on the grounds of a 135-year-old former brewery. There you'll find: The Granary -- A very good barbecue restaurant that helped popularize barbecue pastrami in Texas a few years ago. Their pastrami beef rib is a Tuesday special and worth the trip alone. They also do composed courses for dinner and make their own beer. Cured -- I would not argue with anyone who proposed this as San Antonio's best restaurant.
  6. Even after 15 years, this still the place to be in Houston any day of the week. The space is anything you want it to be -- romantic, casual, a party -- but above all it’s a fun restaurant to be at. You have that warm feeling when you’re inside, when you know you’re about to eat a really good meal. And Hugo Ortega’s kitchen, with years of fine-tuning, delivers exactly that. I don't have a comparison point for my chapulines ($10), but if there are better versions than Hugo’s I’d be very impressed. Not overly crunchy, with a salty-sour filling. If you’re squeamish there is plenty of gua
  7. Houston got a lot of love and attention for sure this year. Good to see, with national awards being so Austin-biased in years past. Dallas was almost completely shut out, by comparison.
  8. Anecdotally, it was dead as a doornail when I visited last August. Typically slow month for restaurants and I was there on a weekday, but I saw one two-top in the entire restaurant from 5:30-6:30 pm (I was at the bar). One Fifth Steakhouse seemed to be super successful the year it was open, so I guess Shepherd is keeping that as his moneymaker with Underbelly 2.0 as the smaller footprint.
  9. The gas was out when I opened the cumbersome castle door (seriously, it's weird) to Pondicheri, Anita Jaisinghani's nationally-recognized, modern Indian café. I was really looking forward to her kitchen's renditions of breakfast -- I hardly stray from the reliable American breakfast, as it's the only meal the United States can defeat all comers in, so trying an Indian version would be an interesting change. The persistent construction along Westheimer made that not possible, so I marched upstairs to Jaisinghani's Bake Lab. There, my disappointment faded with a bite of the cherry upside do
  10. As soft as Wisconsin's schedule is, an undefeated P5 team will always get into the CFB Playoff. The only rankings that matter are the final ones. Funny thing about this part of year is the same scenarios are always brought up. It's fun water cooler banter and part of the sport (polls!), but ultimately it nearly always works out.
  11. Dusty is an older-school players coach, which was a great fit for this current club. I don't blame him for the past two NLDS losses -- Nationals had plenty of chances to win both on the field, and they didn't. That predates Dusty. I also believe managers make the least impact across all the major sports when it comes to tactical decisions.
  12. "The trend is clear: Most elite high school QBs think they’re going to beat out whoever is front of them."" If you're good enough to be considered one of, if not the best quarterback in HS, you don't think about losing a competition. Call it hubris or naivete or that alpha dog mentality so treasured in football, but these guys only see themselves as competition. If I grew up loving Clemson and Clemson loves me, and I've outperformed every other quarterback I've ever been put up against, I'm not going to my second choice because somebody else with a high star ranking is already there.
  13. Loved my visit here. A great taco stand is one of the best ratios of price-deliciousness-efficiency in the world of food. I especially appreciated the no-nonsense cashier to weed out gawkers asking irrelevant questions. Barbacoa was wetter than my favorite editions, as I live for those crispy bits (tripa dorada forever), but all the flavor was there. Pastor was indeed sweet, but I’ve got a forgiving range when it comes to pastor (no trompo here, though). Chicharron was ordered because it’s often done poorly, but passed the test as well. Homely and tasty corn tortillas for all. Salsa verd
  14. Yes. I took advantage of weekday happy hour (1/2 off wines by the glass) and was recommended a Pierre Henri Morel Laudun Blanc ($5!) that went over well with both my dishes. I have an infantile understanding of wine, but it was just what I asked for.
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