I'm not sure about the chili dogs. I expect it would depend on the chili. (It is real, or that gas-inducing stuff out of the can?) It would be better, methinks, to have real deep-fried cornydogs to go with the corn dodgers.
And I like my shrimp sauteed rather than boiled.
Sounds absolutely spiffy otherwise, particularly since I have been dying since at least yesterday for some crawfish etouffee and red beans and rice, or the really thick brown stuff with the sausage. (I keep driving past Joe's Crab Shack. The problem is, is that Joe's etouffee is really really lousy.) (I mean, seriously lousy, like not as good simply heating up a can of Campbell's cream of something and just eating that lousy.)(They charge you ten bucks for a tee-tiny little amount of this seriously-lousy-etouffee lousy.)(It's just WRONG.)
ash
['Man, I'm hungry.']
I like the sound of the Guinness (in the black velvets) in the article, but I'd rather have a black & tan myself.
ash
['Maybe Shiners, but not that blonde stuff.']
'Maybe Shiners, but not that blonde stuff.
Did you mean Shiner?
['you ain't from around here, are ya?']
But really, with oysters, Guinness is the business.
And to add a slight amount of balance to the meal, or just because you're by the sea and it's delicious, some kind of fish or crustacean soup/stew with some veggies in there.
Also, clam bakes are a fine institution too.
Now the Crabs in Singapore are something else. Yeah, it is so hard to get decent seafood in the alps. Alameida, is that really cool restuarant next to the Fullerton, opposite Boat Quay still there: I had the most awsome lemongrass duck there. The rest of the time I ate at the Hawker Centres. That was really good fun, I mean it.
Oops, that first line should have been:
Did you mean Shiner?
And a company in Vienna is has a Hep C vaccine (tho I forget if it's therapeutic or prophylactic) in Phase III clinical trials, so in a coupla years you can just go to town...
Always good to have a source close to home.
"andirons"? i've always thought they were called "endirons". guess this blog is good for something. thank you.
Oh man, now i want to call my grandma and request oysters for the next time i go home. Those corn dodgers sound tasty too (*goes to hunt down recipe*) and someone else who enjoys boiled shrimp makes my inner rural southern self all sorts of happy. :)
I've never found Shiner in New York. The closest Shiner I've enjoyed was in D.C. Here, they try to push these New England microbrews on our pasty asses, like it's the same thing.
When I go back home, it's all Shiner and Taco Cabana for the first 24 hours or so.
Did you mean Shiner?
Yes.
['you ain't from around here, are ya?']
Well, actually, yes, I am. Consider that a misbegotten plural (bottleS of Shiner, er Shiner Bocks), which is what I think it was.
But really, with oysters, Guinness is the business.
I agree, also with fish & chips. I merely brought in the Shiner when trying to think of a southern (cheap!) beer that was drinkable. (Unlike say, Lone Star. Or Pearl. Or some other recycled rodeo cowboy piss.)
If ya'll mean a shrimp boil (in seasoned water and stuff!) as opposed to just boiling shrimp in water and tossing them down, I withdraw what I said about sauteeing.
ash
['Tasty v. over-cooked.']
Akita makes some decent beers down Michael's way, but they aren't really cheap. While I love shrimp no matter how one prepares them, the little ocean roaches are never better than when battered and deep-fried, Calabash-style. But then you all knew I was going to say that.
Sorry, apostrophe, but I'd vote for Chesapeake-style shrimp: steamed in vinegar and plenty of Old Bay seasoning.
In these parts, they call them prawns, which taste like nothing, and charge a fortune for them. Same deal with watermelon in this benighted part of the world. I'll have to get my son and heir back to civilization this summer so he can appreciate all he's missing.
Mmmmmmm.
Around these parts the equivalent is fishing during the day and deep frying the walleye on a beach for supper.
There is something about being outside and finding your own food, or at least some of it.
Consider that a misbegotten plural (bottleS of Shiner, er Shiner Bocks), which is what I think it was.
I thought of that, but unfortunately not until after I posted. Apart from the thing/think divide, there's also the "let's have some beer/beers" divide. So I suppose someone might say "let's have some Shiners", but I've never actually heard anyone say that.
Unlike say, Lone Star. Or Pearl. Or some other recycled rodeo cowboy piss.
Actually both Lone Star and Pearl revamped their operations (sometime in the early 90s, I think) and became quite quaffable. I don't know if they've relapsed though, haven't had either in years. But at the time they were miles better than anything that, e.g. Miller or Anheuser Busch or Coors puts out (not that that's a very high bar).
I've never found Shiner in New York. The closest Shiner I've enjoyed was in D.C. Here, they try to push these New England microbrews on our pasty asses, like it's the same thing.
I've never found it either. As I mentioned in another Shiner discussion, Brooklyn Brewery puts out some very good stuff, and the price isn't too bad (for NYC).
There is something about being outside and finding your own food, or at least some of it.
Unless, of course, you have no choice in the matter. Then you could end up in a situation like this. Shrimp indeed.
Yeah, I like Brooklyn Lager okay. It's better than, say, Sam Adams, which tastes like molasses and which all bars seem to have on tap.
I don't mind Anchor Steam too much.
Now, in contradistinction to the seafood... the beers here in Austria knock anything I ve had in the states into a cocked hat. And then there are the czechs just up the road. Gulasch and a helles!.... yep getting hungry.
I think you mean Abita, Apostropher? And no, it's not cheap, even down here. That New Braunfels stuff is a'ight, but if I'm buying America, I'm rather partial to Sam Adams Ale or Stout. What's with the hatin?
As fer Oysters...if I were catching them fresh, I would seriously be tempted to eat them all raw. Dipped in a mixture of a big pile of horseradish, lemon juice, Worcetershire Sauce and hot sauce, mmm-mmm. Your way sounds good too, though. Mmm, hush puppies.
Ash, you know you can make a white etouffee real quick? Or are you just partial to the dark roue? If you mix in a nutty beer with the roue, it compensates.
When I go back home, it's all Shiner and Taco Cabana for the first 24 hours or so.
Taco Cabana isn't bad for fast food (beats Taco Hell), but El Chico is the best for your low-rent Texmex.
Have you seen the Chipotle and such places, with the blanderized industrial Austin hip decor and crap. You start out thinking the food is pretty good, but then you always get really horrible gas. Easier to go to an actual Hispanic dive.
I thought of that, but unfortunately not until after I posted. Apart from the thing/think divide, there's also the "let's have some beer/beers" divide. So I suppose someone might say "let's have some Shiners", but I've never actually heard anyone say that.
'I've got six pack of Shiners' vs. 'I'll have a Shiner please'.
Actually both Lone Star and Pearl revamped their operations (sometime in the early 90s, I think) and became quite quaffable.
Wouldn't know. 's been a while. 'Fool me once, shame on you, fool me twice...'
the beers here in Austria knock anything I ve had in the states into a cocked hat. And then there are the czechs just up the road. Gulasch and a helles!
I totally agree with you. Euro beer is expensive here, tho.
What's with the hatin?
I was gifted with some Sam Adams, tried it and then managed to palm the rest off on somebody else. Seemed like Heiniken, which is skunk in a bottle.
Ash, you know you can make a white etouffee real quick? Or are you just partial to the dark roue? If you mix in a nutty beer with the roue, it compensates.
I just like my cajun food dark, or cajun rather than Creole. The stuff they were dishing out at Joe's was like snot with seafood in it.
Anyways, today, I have to make chili. If you actually look at the NYT chili dog recipe
http://www.nytimes.com/2005/03/16/dining/163orex.html
It is so not chili. That's the problem with the NYT food section. I'm boppin' along reading the article and thinkin' 'Wow, that sounds good!' and then I look at the recipes (if I know them) and go 'What. The. FUCK. are they thinkin'?' But then, you see a lot of that in newspaper Food sections.
ash
['Olive oil and ground beef to make *chili*????']
El Chico is the best for your low-rent Texmex.
I just really, really, really can't believe you're referring to Taco C. as "low-rent Texmex."
My head is sort of exploding, actually. Try not to get the brain pieces all over your monitor.
Ah, the memories that brings back. My mom's from Charleston, and every year on the night after Thanksgiving we'd have a family reunion featuring an oyster roast in her dad's back yard.
We did it again four years ago for the first time in 20 years, and it was all great except that you can't eat Charleston oysters anymore -- water's too dirty. The oysters were -- I am not making this up -- ordered off the Internet (from PristineOysters.com in FL).
Chipotle is ok if there aren't any real mexican places around.
God, I miss Super Pollo.
That New Braunfels stuff is a'ight
New Braunfels? Close, but it's in Shiner, Texas. Faux pas like that can get your teeth knocked out if said in the wrong company.
Also, Sam Adams is a great brewery. Lots of places don't clean their taps well, and then it can suck. Ash was probably gifted with Sam Adams that had been stored improperly and gone skunky. The lack of preservatives means real beer is quite perishable.
Czech beer is indeed wonderful, but I don't buy it much here in the States, both because its expensive, and because it's easy to get a batch that's been improperly stored at some point along its long journey.
Also, I agree with Michael re: raw oysters, although that said, a well-made oyster po' boy is a truly wonderful thing.