Great Austin Burger Hunt - Burger Tex

Burger Tex
5420 Airport Blvd
Austin, TX  87851
(512) 453-8772

 

I ordered the #3 with Swiss Cheese. That is a half pound burger with fries and a drink.  I was prepared to be disappointed when I saw that they serve Pepsi, but then I saw that they have Diet Dr. Pepper so it is okay.  The building on Airport is really old and when you walk in it looks like an old Barbeque joint, with unfinished wood floors, or at least it looks like they have not been refinished in my lifetime.  Now, don't take that as a negative, I didn't.  Small hole in the wall burger places are often very good, and though this one is not all that small it does have that hole in the wall feel to it.

 

The food came quickly and then I had to hit the salad bar for condiments and fixings.  That makes it feel a little like Fuddruckers, but again, that is not a negative.  The first bite of my burger had me very impressed.  I would have to judge it a little below Phil's Icehouse, but Burger Tex might be in second place. To the lady in front of me, the gentleman behind the counter was bragging that they make their own buns, and that may be true, but it is not much to brag about.  There is nothing wrong with them, but they just do not add much to the experience.  I do have to give them one plus point for having brown mustard.

 

I was tempted to ask if they double fry their fries, because they were excellent with a very crispy crust that I associate with double frying.  They were good from first to last and never got soggy and saggy.

 

Overall, I was very impressed.  The burger was tasty, and the fries were great.  Burger Tex goes on the short list of places that I will look forward to visiting again.

Cheese Sticks

When I was in France, almost 40 years ago, I remember buying these delicious cheese sticks. I remember them being crunchy and light and filled with Swiss cheese flavor. One of many fond memories of France.

Fast forward some 20 or so years, and I remember a bakery in Austin, Texas, Upper Crust Bakery, that had these delicious Cheese Sticks. They might have called them Cheese Twists, and they were nothing like the ones from France, except that they were crunchy and light, just not as light as the ones from France. Upper Crust Bakery used a Cheddar, at least I think that was it, and they were delicious. I used to stop in there when I passed and buy as many as I could afford, or as many as they had left.

One day, they stopped having them. Now, I wasn’t able to get there as often as I would like, and I have checked back several times, and nothing.

Now, as you might imagine, I have been looking for a way to get these delicious things that I remember, and not long ago, I watched the Hairy Bikers making something and it sparked my imagination. They made twists, with Parma ham and gorganzola, and you can find the recipe here.

I tried this once before using Philo Dough, but that turned out to be way too much work and while the result was edible, even approaching tasty, it was not really a success.

This time I tried Pepperidge Farms Puff Pastry sheets and some Extra Sharp Cheddar. I unrolled the dough, spread on some butter and then sprinkled on cheese. I folded it, rolled it out, trying to get is to the original thickness and then repeated the process about four times, using about 4 oz of cheese.

Now, one problem is that I was doing this on Super Bowl Sunday, and my Niners were playing, so I was not in the mood to experiment with backing. I cut the dough into strips, attempted to twist them, and loaded up our baking stone at 350 degrees.

When I checked on them later, they had sort of fallen over and partially opened up, and the grease dripping from them was phenomenal. They did not look too appetizing, so I tried flipping them over. That got both sides crispy, and they were pretty good.

I have still got more than a little way to go before they match my memories, but I think I might be on the right trail. Next time, no butter, more cheese, and I am going to experiment with cooking, both on a pan, and on the baking stone. More news at 11.

Rice Bowl Café

So, actually I headed off to try to find Mandarin House Chinese Restaurant. Funny thing, I called the number and it was answered, but with a different name that I did not catch right away. I got my order placed, and headed off to the address on the website, and it isn't Mandarin House anymore. So, I called again and I wish I had paid attention to the name they said as they answered. I got directions and headed off to what I assumed was the new location, which was a couple miles up the road. But, when I arrived there, no Mandarin House. I called again, and this time I heard it, Rice Bowl Café, which I had seen where they said they were. Turns out that Mandarin House has been closed for two years. They need to shut down their website.

 

So, this review is about Rice Bowl Café, not Mandarin House.

 

Rice Bowl Café

11200 N. Lamar Blvd.

Austin, TX 78753

(512) 835-8888 (number on the banner on the end of the building)

(512) 837-6361 (the number on the Mandarin House website)

 

After the mix up over the restaurant and the location, I was amused, which would normally put me in a forgiving mood. I picked up my order and headed back to work, as I always do. Sesame Chicken, lunch portion, Fried Rice, Egg Roll and Hot and Sour Soup. And I would have been in a forgiving mood, until I paid the bill, which was over $9.00. That is a lot for a Sesame Chicken Lunch. Unfortunately, it got worse.

 

So, the first demerit comes for putting the egg roll in with the steamy rice and chicken. I did not wait all that long, but it was awful. The egg roll was completely limp, with no crunch to it. It was the worst egg roll I have ever eaten. Now some might argue that the restaurant cannot be responsible for the egg roll going limp in a to go order, but I disagree. All they need to do is drop the eggroll into a bag, say one just like the bag of friend won ton strips that came with the lunch and were not in the styrofoam container with the rice and chicken.

 

Now, there was one good thing about the eggroll. It wasn't loaded down with onions. As you can imagine, things loaded down with onions do not rate highly at Hold the Onions. There were onions in the sauce. There were onions in the Fried Rice. There were onions in the Hot and Sour Soup. I have never seen onions in at least two of those items. Now understand, I don't mean a few finely chopped onions, I mean massive slices of onion in massive quantities.

 
 

It got worse. The sauce was full of both onions and some sort of relatively small, but whole peppers. This made the sauce hotter than most I have tasted, but not by a lot. The real problem was that the sauce wasn't very sweet. Actually, thinking about this now, while writing this review, it was sweet....for barbeque sauce! Actually, it wasn't even very sweet for barbeque sauce, but you get the idea. It was savory, and not completely bad, once you separated it from the onions and peppers, but it wasn't very good. Also, the sauce was gloppy and unappetizing to look at, with a gelatinous consistency that spoke of too much cornstarch being used to thicken the sauce.

 

When you combine less than stellar sauce with overcooked chicken you get a fairly unpleasant combination. The chicken was chewy in a bad way, and over cooked or dried out until parts of it were stringy. Things are not looking good.

 

The Fried Rice was overloaded with onions, though onions in Fried Rice are fairly common. Once you separated the Rice from its onion prison, it wasn't too bad, but in a meal that is really suffering, it did not shine out either.

 

So, at last we come to the Hot and Sour Soup, which was also loaded with onions. Now, I generally only want the broth anyway, so I did not really suffer too badly from the onions in the soup, and finally, it seems like they got something right...well, almost. The soup was a little bland, though tasty, without the kick of spice that helps clean out the sinuses while eating a bowl of Hot and Sour Soup.
 

 

So, in conclusion, we have a limp as a rag eggroll, overcooked chicken in gloppy unappetizing sauce with a side of bland friend rice followed up by a mediocre soup, every last bit of buried in onions, as if that could save it, and the whole thing overpriced.
 

Needless to say, I will not be going back to Rice Bowl Café.

The Great Austin Burger Hunt - Moonies Burger House

Moonies Burger House
13450 Research Blvd.
Austin, TX 87850
512-257-9000

 

I had seen this place before, it is just across the street from Half Price Books at 183 and Anderson Mill. Other times I was not ready to stop for food, but finally, I decided to stop, after spending some time at the bookstore. In a first for the Great Austin Burger Hunt, I am trying sliders, because that was the special. They offer a variety of burgers, with a selection of cheeses, American, Cheddar, Swiss, and Pepper Jack. The sliders came with American cheese and grilled onions, which I asked them to leave off.

 

Now, let me ask a question. What is the use of placing a special order, if they ignore it? That's right, none. The special was for sliders with grilled onions, and obviously, as the proprietor here at Hold the Onions, I asked them to Hold the Onions. So, what did I get on my sliders...yes, you guessed it, onions, so big point against them.

The sliders come dry. Now, that might be okay, except that the first thing I thought when I bite into was...this is dry. The meat is dry, and that is not a good place to start a burger, and I say that with the admission that I generally like dry burgers. The tiny bit of american cheese is barely noticeable. The bun is soft, but not too soft. In fact this is a pretty good little slider roll. It probably deserves a better piece of meat. In fact, the roll is the best part of this slider. Now, I do not want anyone to think that the meat was bad. It was a bit over cooked, but it was tasty and had a nice char on it. It isn't bad, it just isn't great and they are changing a good bit for this burger. I expect more at this price.

The fries are good. There are breaded and quite crispy. They are no spiced, but they are excellent with catsup. They have good legs, as they were still crispy, even when they were cold.

Their only diet drink was Diet Coke, which I count as a point against them.

It looks like a sports bar, but none of the TVs were on when I was there in the afternoon.

 

I cannot really say what the regular size buns are like, but the ones I saw go past my table certainly looked like the ones on my sliders and I think that is a good thing. The sliders are on the high side of average, with an extra point for the nice buns. I won't skip Phil's Icehouse for Moonies, but I wouldn't mind coming again.

Tacos

Tacos seemed to have changed over the last few years.  Now, we sometimes hear about "authentic" tacos, but I am not even sure what that means. 

 

When I was a kid, my mom made tacos.  Now, you need to understand that my mother was born and raised in Utah.  Only many years later, not too long before I was born did she move to California, where she may actually have encountered  tacos.  The late 1940s in Chicago does not seem a likely place to encounter tacos, though I could be wrong.  So, what she did was fry corn tortillas in a pan, and then fold them part way through cooking.  There was ground beef, grated cheese, cheddar, and shredded lettuce.  No taco sauce, picante sauce, salsa or hot sauce, just catsup.  I loved them, because she would prepare everything and then we would bring it downstairs and eat in front of the TV.  Just about the only time that ever happened.

 

From that introduction, I moved on to Taco Bell, which was very big in California when I was High School.  Back then, it was a cheap and fun place for my friends and I to eat.  Usually before heading off to a movie, or just an evening of cruising 4th Street in San Rafael.  By the way, that is where the cruising scenes in American Graffitti were filmed.  Now, on occasion, when we had a bit more money, my friends and I would hit a real Mexican restaurant, and I suppose I might have eaten tacos there, but I do not remember it, as I usually preferred the Enchilada plate.  There was also Jack in the Box, where the tacos were deep fried and the seasoned meat was already in the shell when they went in to the frier.  I ate my share of those, and also cooked my share of those, as Jack in the Box was my first job.

 

Now, I often fix my own tacos, as I did the other night.  Now, we start with both corn and flour tortillas, which are warmed, but not cooked...again.  Now, funny thing, but we have a very nice ceramic tortilla warmer, but we do not use it.  At least, we have never figured out a good way to warm the tortillas IN the tortilla warmer.  Even Google could not help me there.  All Google wanted to do was sell me a tortilla warmer.  Now, we just wrap the tortillas in foil and toss them in the toaster oven.

 

So, to fill the tortilla warmers, we have the usual, at least to me, ground beef, cheese and lettuce.  Now, the "authentic" tacos do not seem to have the same ingredients, but I do not really care.  These are my tacos, and I like them.  For years I would fix tacos without seasoning the meat, beyond salt, pepper and a little garlic.  My wife thought they were bland, so I started adding a bit more spice, usually cayenne, chili powder, or cajun seasoning, but it still started off as plain old ground beef.  My wife even tried making her own taco mix, but I never really liked it, or any of the package mixes.  I prefer the beef relatively unspiced, and I add the spice in the form of taco sauce or Pace Picante.  We buy Colby Longhorn at HEB and sometimes add Sour Cream and refried beans.  Another addition suggested by my wife.

 

Simple, and relatively cheap.

Meatballs and Franken-sauce

I've been experimenting again.  Actually, it is one of my favorite things to do in cooking.  Sometimes, I like to actually use a recipe and sometimes I like to use a recipe as inspiration.  Usually what I create ends up edible, occasionally tasty.

I bought some Hot Italian Sausage and my first use was in a pot of chili.  It came out good.  So, I had the second half of the rough ground chili beef and some additional sausages.  I added some spices, an egg and some bread crumbs.  This recipe was my inspiration

Swedish Meatballs

Now, I admit that I did not follow this recipe exactly.  Well, okay if you must know, I did not really follow it at all, but I did use it for inspiration.  I added garlic powder, onion powder, cumin, cilantro...yes, I was going for a slightly Mexican flavor... and then I added a bit of paprika and some nutmeg, because that was in Alton's recipe.  I fried them off and then put them in a glass dish in my toaster oven to stay warm and finishing cooking.

So, then I started on my sauce, the Franken-sauce.  I drained off as much of the fat from the pan as I could, after frying the meatballs and deglazed with a cup of water.  I transferred that to a sauce pan and added a beef bouillon cube.  After that started to dissolve I decided I needed a little more water, and I also added a tablespoon of brown gravy mix.  Yes, there are a number of odd things in my pantry, why do you ask?  Then, I added some milk, and then a bit more milk, and then a bit more.  Finally, I simmered that until my rice was done, trying to reduce it and hoping it would thicken a bit.  The sauce never really did thicken very well.  I tasted it and I was not sure if I thought it was a real success, so I added a bit more onion powder to it.

So, finally it was ready to serve, rice, with meatballs and a somewhat thin sauce.  It was in conjunction with the meatballs that the sauce really came to life.  The meatballs were okay by themselves.  The sauce was okay, alone, but together they were great.  I won't say that it was better than the sum of its parts, but at least the two added up to more than either alone.

So, there is the story of a successful dinner experiment.

Shu Shu's Asian Cuisine

Shu-Shu's

8303 Burnet Rd. Suite 1
Austin, TX 78757
512.291.3002

I was actually heading to a different Chinese restaurant on Burnet Road, but I think that one has closed and about a block up the street I saw Shu-Shu's, which did not snow up on any of my searches. That is not really a good sign for a restaurant that appeared to be quite new. But, it looked very clean if a little plain on the inside, so I grabbed a menu.

 

Now, the first thing to know that Shu-Shu's is a new style oriental restaurant, which from what I can tell means one run by Americans, and probably big business Americans rather than good cook Americans. Now, how can I tell? Because you do order dishes, you order in stages.

 

Stage One-

• Beef
• Chicken
• Veg/Tofu (that is how it is listed on their menu)
• Shrimp

Stage Two-

• Noodles and Rice (four choices)
• Shu Shu's Specialties (13 choices, but wait, there is more)

The point here is that for most things, you choose your protein (again, their word) and then choose the sauce you want with it. So, I was able to find my usual Sesame Chicken, but I had to order it as Chicken Sesame.

 

The more is that there a few items under Shu-Shu's Specialties that specify the protein, like Chicken Teriyaki and Ahi Tuna. I guess they wouldn't want anyone ordering Sesame Ahi Tuna or Teriyaki Beef, that would just be crazy.

 

Now, before going on, I should note that I was looking at the Lunch Menu on the back of the menu, and one thing stood out. It did not actually say what comes with the lunch, except to say that it come with eggroll OR soup. Please note that OR, because it is important. Getting both eggroll and soup requires an extra $1.00. Now, that would not be too bad, except that the Chicken lunch is $6.75, which is at least 50 cents more than most, and almost a dollar more than some, and this is the first place where I had to pay extra to get both egg roll and soup. Not really a good plan to charge extra for what others include.

 

But wait, there's more. I was offered the choice of rice, white, brown or fried and I chose fried, which added another dollar to the total. I have never been charged more for fried rice. Either it is offered at no extra cost, or it isn't offered as part of the meal.

 

So, let me make sure you understand.

 

Chicken Lunch $6.75 (which is on the high side)

Egg Roll $1.00

Fried Rice $1.00

_________________________

Total $8.75

 

Make that $9.47 with tax for something that usually costs two dollars less.

 

Okay, so they are proud of their food. I can deal with that. I was expecting $7.75 plus tax, so when it came out at another dollar higher I questioned it and the only answer I was given was that fried rice was extra. When I pointed out that the menu does not say that, the girl at the counter rather rudely reached into the tip jar and handed me a dollar. I was rather shocked. Now, it turned out that the extra charge for fried rice is on the inside of the menu with the dinner prices, and if she had shown me that, I would merely have suggested that it should be added to the lunch menu on the back to avoid confusion.

 

So, Shu-Shu's is not doing well on my count. Strike One - high prices. Strike Two - rude counter staff (there are no waiters). But, possibly the third, the food itself, will make up for everything else. It isn't overpriced, if it is better than the others, right?

 

So, I have my usual order, Sesame Chicken, Fried Rice, Egg Roll, and Hot and Sour Soup. Now, as often happens when I am getting Chinese for lunch, I started eating while driving back to work, so the Sesame Chicken and Egg Roll got tasted first, and the Soup brings up the rear.

 

The Chicken was tender and well cooked, and the sauce was sweet, but also the tiniest bit bland. There was no real zing to it. It was hot and clearly fresh, so not bad. Unfortunately, the Fried Rice was largely the same. When the first bite I took had several large onion bits in it, I was prepared to say it had too much onion, and as you can imagine on the blog Hold the Onions that does not go over well. However, it seems like I got about half the big onion bits in that first bite, so I have to give them a pass on that. But, remember I started with unfortunately? The fried rice was bland.

 

Both the rice and the chicken were better with liberal splashings of Soy Sauce, but "Soy Sauce made it better" is not exactly a ringing endorsement.

 

The Egg Roll was made with the lighter type wrapper and it was very crispy. It was very nice and crunchy, but the blandness persisted. Soy Sauce would have made it better.

 

Last, I come to the Hot and Sour Soup, which, unlike some of those I have tried recently, was actually Hot, and I do not mean the temperature (which was fine). By the bottom of the bowl, my sinuses had cleared and my lips were burning. I was impressed.

Now, when I pay more for food, I expect one of two things, big portions, or better food. Now, from what I have written above, you will see that I did not get better food. It was okay, but certainly nothing to justify $2 more. So, what about the portions? They were small. There was only about half the chicken I would expect with just about the same amount of rice. There was a healthy serving of Broccoli, but I do not buy Sesame Chicken for broccoli. The Egg Roll was small, though I have noticed lately that egg rolls are getting smaller everywhere. The Hot and Sour Soup was exactly the same amount I get at other places, and is probably one of the top three that I have tried.

 

So, I can give a resounding thumbs up to the Hot and Sour Soup, but that puts Shu-Shu's on the same level as Panda Express. For everything else that I want from Chinese Food, I can get much better for less money from at least three other places in town.

Give Shu-Shu's a miss and try somewhere else.