steak - tenderized round cut in strips, salt and peppered, rolled in flour, and fried (not chicken fried) eggs scrabbled or fried bacon butter beans corn bread
Most corner burger stores sell frozen fries from a bag. Good hand cut homemade French fries are a million times better.
The frying part is the biggest obstacle. Frozen fries from a bag can be delicious if cooked long enough. Cane’s fries are the epitome of what I dislike in restaurant bought frozen fries. Way too soggy. As a kid I almost exclusively ate French fries. I hope my reluctance to actually fry at home will benefit my health in the long run. Cooking the frozen variety in the oven or even an air fryer is too weak of an approximation. How do you cook yours?
Agree 100% on Canes fries. If there was a WB or McD's next door I'd make the extra trip and tell the Canes folks to keep their fries. I also hate the fries at Chik Fil A and In-And-Out.
Depends on how you want them to come out. Peel, cut consistent shape, then blanch them, pull them out drain and dry, raise heat of oil then fry to crispy would be the most common way to get good crispy yet tender FF's.
Difficult question, but I definitely eat burgers more than anything else, so I'll say that. As to where? FM Kitchen & Bar is my current favorite for a simple classic. And at $6, is a great bargain. Fridays at Rainbow Lodge has a great one; they take all the leftover game and grind it up. Everyweek will taste different. I believe they only make 12 patties so go early for lunch. JCI Grill makes a very decent Juicy Lucy, and I've had them in St. Paul/Minneapolis Hopdoddy had (HAD) an amazing French Dip burger. I'm still talking to the management via internet on bringing it back Bellaire Broiler Burger is my favorite nostaliac burger. (Bellaire Special!) Of course, I could talk about many other food choices.
Yeah, I really want to check that place out. Along those same lines, Kemuri Tatsu-ya (from the Ramen Tatsu-ya guys) is wonderful, haven't had their fried chicken though.
Breakfast: Menudo or pezole with a bloody maria Brunch: spinache or squash & bacon quiche and a screwdriver Lunch: the most sashimi heavy combo on the menu, bottle of sake Afternoon snack: small order of generally the 2nd baddest wings on the menu (all flats) and a double IPA Dinner: thick ribeye, kind of burnt kind of bloody, fresh baked homemade roll, asparagus, and a shot of rye Supper: lasagna & a cabernet sauvignon Midnight snack: traditional BLT & tart cherry juice Edit- actually hold the bacon from my brunch quiche, and instead of that screwdriver better just have an americano with it.
I like good Dim Sum but haven't found a good place up here in D/FW since our old restaurant we used to frequent switched management and the food quality went downhill. I especially like a well executed pork bun. There's a Chinese grocery I've been to up here that makes good ones.
You're doing it wrong. You don't really need to get the best of anything in the DFW area.......you just need to claim you do.
