Category Archives: Food, glorious food

So. How do you stuff your turkey? ‘stina wants to know. We were a bread-based stuffing family when I was growing up, but I’m an avid devotee of the Italian sausage/rice/fennel stuffing that was Tiffany’s grandmother’s recipe. That recipe has … Continue reading → Continue reading →

A fellow named Robert Donoghue went to hear chef Anthony Bourdain speak recently, and he came away with a great piece of advice: Just got back from seeing Anthony Bourdain in in the city, and it was an absolute treat. … Continue reading → Continue reading →

TOMORROW magazine, whose current issue (8 MB PDF download here) is all about “the food supply for the Houston region’s growing population of 5.5 million people, the local agriculture infrastructure, possibilities for a sustainable future for the region, and the … Continue reading → Continue reading →

From the Creative Uses For Hot Sauce Department: Devil’s Revenge. Spontaneous Combustion. Hot sauces have names like that for a reason. Now scientists are testing if the stuff that makes the sauces so savage can tame the pain of surgery. … Continue reading → Continue reading →

Um, okay. When Kevin Munz makes his less than bashful entrance into the restaurant business, Clear Lake may feel a bit more like Las Vegas. His Cullen’s Upscale American Grille, set to open in January, will be about 38,000 square … Continue reading → Continue reading →

Well, you’ve got your caffeinated donuts and your caffeinated beer, but you’re not sure those are two great tastes that taste great together. So, as an alternate accompaniment to your hi-test brewskie, how about some caffeinated potato chips? Birmingham-based Golden … Continue reading → Continue reading →

This is a sweet column by Lisa Gray about what happened to some of the folks who were stranded by the demolition of The Stables restaurant. How stable was The Stables? So stable that the staff didn’t leave for new … Continue reading → Continue reading →

Is nothing sacred any more? Look around the kitchen of Filippo La Mantia’s hip restaurant in downtown Rome and you’ll see oranges, fresh basil, olive oil. But no garlic. “I will never use garlic!” declares the Sicilian chef as he … Continue reading → Continue reading →

Julia forwards the call to arms. The FDA is entertaining a “citizen’s petition” to allow manufacturers to substitute vegetable fats and oils for cocoa butter. The “citizens” who created this petition represent groups that would benefit most from this degradation … Continue reading → Continue reading →

What Polimom says regarding this story about a restaurant owner who told the parents of particularly unruly kids to not come back. Civilizing young people is a slow, sometimes frustrating process, but it can be done. Children are high energy, … Continue reading → Continue reading →

Two words: Caffeinated doughnuts. Dr. Robert Bohannon, a molecular scientist, says he has developed a way to add caffeine to baked goods, without the bitter taste. Each piece of pastry is the equivalent of about two cups of coffee. You … Continue reading → Continue reading →

Wanna be a tour guide at the Saint Arnold brewery? Houstonist tells you how and why: Brewery tours are held each Saturday at one o’clock in the PM. Volunteer duties include handing out those nifty wooden beer tokens, pouring brews … Continue reading → Continue reading →

Last week, The Stables was torn down. Remember what it used to look like? Well, this is what it looks like now: Sad, isn’t it? And see the marquee, now lying forlornly on the grass? Here’s its fate: I wish … Continue reading → Continue reading →

Given a choice, kids will eat healthy foods. Who knew? The cafeteria lunch line at Columbus Elementary School moves quickly as students grab portions of carrots, celery, apples and oranges. French fries and hamburgers, once cafeteria staples, aren’t even offered. … Continue reading → Continue reading →

According to Houstonist, the anticipated demolition of The Stables has taken place. I haven’t managed to drive past it this week, but I’ll be sure to take some pics at my next opportunity. I’m just glad that I got these … Continue reading → Continue reading →

Nope, that’s not a misprint, but an inspired-by-the-original diner not too far from my neighborhood. Based on the Chron review, it sounds like someplace worth checking out. At the prices listed, it’d be hard to go too far wrong. Continue reading →

Olivia and I are in Portland for a couple of days to help my dad celebrate his 70th birthday. One of the things I learned upon our arrival yesterday (from my Aunt Kathy) is that Portland now also known as … Continue reading → Continue reading →

I drove past the now-defunct Stables restuarant the other day and saw that one of their last acts while still in business was to change their marquee: I know how you feel, pal, I know how you feel. While the … Continue reading → Continue reading →

I read with some amusement this story about how waiters and customers can understand each other better. I have a simpler and more effective solution: Everybody should spend at least a summer doing a food service job, preferably actually as … Continue reading → Continue reading →

Note: I drafted this before I left on Thursday so I’d have something interesting to post that wouldn’t take much time to do. I’ve mentioned that I work near Reliant Stadium. I drive past The Stables steak house frequently. Years … Continue reading → Continue reading →

It’s been a bad year for iconic old restaurants around here, hasn’t it? La Jaliscience, New Orleans Po Boy, and now the venerable Pig Stands all have joined or are in danger of joining the choir invisible. It’s reputed to … Continue reading → Continue reading →

Via Houstonist, I see that high-end takeout joint Eatzi’s has served its last meal in Houston. EatZi’s Market & Bakery was expected to close its doors at 6 p.m. on Nov. 16. The shelves at the bakery were nearly empty … Continue reading → Continue reading →

Want to know what beer to try at the local pub? Look for the most interesting tap handles. Breweries have tried for decades to attract attention by making tap handles larger and more colorful, but the microbrewery movement has brought … Continue reading → Continue reading →

Here’s a little non-political story for you: My neck of the woods is becoming a hot place to eat. [A]bout three years ago, the pace of development in the Heights and on Washington Avenue picked up. Affluent buyers snapped up … Continue reading → Continue reading →

I have four words for you: Beer flavored potato chips. Inventor Brett Stern can hear the cries echoing through stadiums and arenas across the land: “Get yer ice-cold beer!” And, more germane to his current project, “Get yer fresh Beer … Continue reading → Continue reading →

As you may recall, the Krispy Kreme donut franchise exited Houston in March in the midst of a nasty franchisee lawsuit. At the time, a local outfit called Jumbles Dough Factory and Coffee Bar took over several former Krispy Kreme … Continue reading → Continue reading →

The eBay auction to name the latest fermenter at the Saint Arnold Brewery ends today at 11:30 AM CDT. The high bid as I write this is just shy of $1900. Get yours in now while you still have time. Continue reading →

Once again, as has been done twice in the recent past, it’s time to help the Saint Arnold Brewery name that fermenter. Oh, the excitement! Yes, our two newest (and last – for a while anyway) fermenters have arrived, been … Continue reading → Continue reading →

They mentioned this story on Wait Wait Don’t Tell Me today, and now I’m totally depressed. Executive summary: Every time you eat sushi, you put money in Rev. Sun Myung Moon’s pockets. Adhering to a plan Moon spelled out more … Continue reading → Continue reading →

Here’s a story from last weekend that got lost in the recent excitement: Happy days are here again for microbreweries. Production of craft beer – those specialty brews typically made in small regional or local breweries – grew by 9 … Continue reading → Continue reading →

I’m feeling a little apolitical today, so let’s talk about food for a minute. I’m one of those people who simply will not eat certain foods. The reason for that is simple: I can’t stand the way they taste. Sometimes … Continue reading → Continue reading →

As someone who loves a great cheeseburger above almost all else, I think that this idea is a very good one. In a new twist on cattle branding, U.S. livestock may now get individual identification numbers. Today in Washington, a … Continue reading → Continue reading →

I’ve previously confessed my semi-irrational fondness for Campbell’s tomato soup, so reading this makes me happy. Executives at the Campbell Soup Co. have heard the same thing almost since Andy Warhol was making art out of their cans in the … Continue reading → Continue reading →

As a regular eater of their product, I meant to link to this story about Shipley’s Donuts’ 70th anniversary earlier, but fortunately Lair and Houstonist were on task. Don’t really have much to add to it other than of late … Continue reading → Continue reading →