Food: Shoal Creek Saloon Pork Chop

Pork Chop Dinner @ Shoal Creek Saloon

If there is anything you can deduce from this blog, it's that I like pork products.  I also love beef, although I don't think I've been as outspoken about my love of steak, beef ribs, and brisket in any online fora.

After putting up posts about the pork chop at Perry's Steakhouse & Grille and at The Texas Chili Parlor, I was informed that no survey of pork in downtown Austin is complete without a sampling of said dish at the Shoal Creek Saloon.

I'm already a fan of the Saloon.  I like their étouffée, boiled shrimp, and gumbo.  I especially like to enjoy these items while on the Saloon's back porch (which, appropriately, overlooks Shoal Creek).  And, of course, when crawfish are in season one should make a b-line for the Saloon in order to partake of their delicious boils.

The pork chop at Shoal Creek Saloon is good.  It's juicy and nicely seasoned.  It is one of their signature items (I know this from the mural painted on the side of the building).  I had never eaten one before the chop pictured above as I generally go to the Saloon for the Louisiana-style seafood.  Shoal Creek's pork chop isn't a challenge to one's manliness, like Perry's.  And, it isn't thin sliced for pan-frying, like the Chili Parlor's.  However, as a standard pork chop goes it's pretty damn tasty.

If you decide to get the pork chop at Shoal Creek Saloon, I recommend starting your meal with a cup or bowl of the étouffée.  You really shouldn't eat there without having some.

Note: Apparently, the National Pork Board's new consumer oriented motto for pork is "Pork: Be Inspired."  Pork's former motto, the famous "Pork: The Other White Meat" has been relegated to "heritage brand" status.  If they'd asked me, I would have offered up "Pork: It's Damn Delicious!" along with a "We Make Bacon... You're Welcome" companion website.  

Food: Pork and Bacon

Last evening, we had some friends from Towers Watson in town to discuss the Texas Schools Property & Casualty Cooperative and Oklahoma Schools Property & Casualty Coopertative programs which Prism Risk Management operates.   I decided that a post meeting trip to the Roaring Fork was in order.

I went to the Roaring Fork expecting to order a steak.  Thus, while I was tempted by several menu items, I stayed on mission and went with a 22oz cowboy cut ribeye (with shrimp and smashed yukon potatoes on the side).  While a little tough in the center, the outside portion of the ribeye was tender, well marbled, and very flavorful.  The potatoes were tasty as well.

What temped me, and what will draw me back to the Roaring Fork, was the bacon wrapped pork tenderloin.  Talk about an awesome marriage of pork products.  The gf ordered this, and her report was that the pork and bacon combo was exceptionally good.  I would hope so, as the thought of delicious bacon infusing it's goodness into a cut of port tenderloin is making me exceptionally hungry as I write this post.  Furthermore, just last week I was imagining the combination of pork chops and bacon as I ate at the Texas Chili Parlor.  The gf isn't as bacon obsessed as I am, so if she raved about the bacon wrapped pork tenderloin, then it has to be quite good.

I'll be making a return trip to the Roaring Fork, as well as a trip to the Shoal Creek Saloon for what is rumored to be an excellent pork chop.

Food: Brunch and Bacon

Two weeks ago, I wrote a post about the rapturous experience that is eating Niman Ranch bacon. This morning, I had a post Bar & Grill brunch at Paggi House.  My experience on October 30th was no fluke.  The Niman Ranch bacon is indeed as awesome as I experienced last time.  Also, Paggi House serves up some tasty pork loin in the brunch line.  The only item I've had at the Paggi House brunch which proved to be disappointing has been the chicken and waffles.  While the waffles were good, the chicken was a section of dark meat which contained too much bone.  Not good for me, but good for someone who's in to that sort of thing.  The chicken and waffles served at Lucky J's are more my speed.

Lately, I've been sampling bacon at a few different restaurants.  Friday night, I tried the bacon at Roaring Fork on Congress Ave.  It was thin sliced, wide, and apparently low in fat content.  The outside edge was coated with pepper which kind of overwhelmed the bacon flavor, and the meat was tougher than I expected  Also, I found there to be an aftertaste which reminded me of beef jerky.

Food: Pork Chops in Austin

Pork Chop Plate @ Texas Chili Parlor

Reading this blog, you may think that bacon is the only pork product that I love.  This belief could not be farther from the truth.  I love ham, Canadian bacon, pork ribs,  and pork chops as well.  Last week, I made the excellent decision of meeting a friend at Perry's Steakhouse in order to enjoy the Pork Chop Friday lunch special for which the restaurant is known amongst circles of pork fans.  For about $12, you get a massive pork chop cut into three distinct parts: the "eyelash," several ribs, and the loin.  The eyelash is the most tender and flavorful cut, the ribs are a close second, and the loin is less tender and fat infused but is still succulent (add applesauce, of course, for extra flavor).   The lunch sized serving is huge, and I've heard that the dinner portion is even larger.  I don't know yet... I'm a little intimidated by any serving of pork which is larger than the pork chop lunch special.  I can only imagine that if I consumed the entire alleged pork chop dinner, then I'd need to stumble over to the Stephen F. Austin Hotel to sleep off the inevitable meat coma.  Not that this sounds like a bad way to spend an evening; I just haven't yet risen to the challenge 

Pork is on my mind because last night I enjoyed The Texas Chili Parlor's delicious pork chop dinner.  Famished after tech rehearsal for Bar & Grill: Double Feature, I stopped by the TCP before heading to Dogwood to meet the gf.  The TCP serves a sweet, tender, and juice grilled pork chop for about $9.  You get two thin cuts of pork (this lets the flavor get seared in nicely) which are tasty enough to not need any sauce.  The plate comes with rice and beans, but I decided to swap the fancy sides for a more appropriate serving of potato chips.  It turns out that Ruffles and pork chops complement each other quite well.  Potato chips benefit by soaking up some pork juices, and the salt from the chips adds a little zest to the meat.  Plus, the disturbed looks from witnesses to this meal only enhance the experience.  Most people don't expect to see this sort of combination outside of a truck stop in the Deep South.

Now that I'm on a roll with pork, the pork chop special at Shoal Creek Saloon is next on the list.

Bacon: Paggi House Brunch

The brunch at Paggi House features "all-natural" Niman Ranch Bacon.  It is a delicious, thick cut, and juicy.  It's closer on the bacon spectrum to pork belly than it is to crispy bacon, although it has a pleasing meaty consistency complemented by rich marbling and buffers of pork fat.  Paggi House cooks it to a savory medium consistency, as opposed to frying it to a crispy.

I loved it.  I will be back for it.  Bacon is The Candy of Meats, and Niman Ranch Bacon served at Paggi House reveals itself as an outstanding product in a field of tasty competitors.

Food: Lucky J's

Chicken and Waffle Wrap

Apparently, some things are meant to be together:  chocolate and peanut butter; Trinidad and Tobago; the Captain and Tennille; and now I have learned... fried chicken and waffles.  Thankfully, Lucky J's is in Austin to take care of fulfilling this magical culinary niche which (to my knowledge) was hitherto ignored in our fine city. 



Lucky J's has been around for a couple of years, but the Burnet Road location I visited is relatively recent.  They've taken over the former location of The Sandwich Joint.  I was called there by my friend Scott, who was concerned that I'd never experienced the magic of chicken and waffles together.  His concerned was well placed, as it was a delicious combination.  Moreover, the addition of Swiss cheese and bacon really pushed the meal over the top.  It was very good.  I'll be back (but, in deference to my new found interest in healthier eating, I won't be back for a week or so). 


It seemed like this would be an important post to follow the last one.   The suspension of "Floyd-Style" recommendations doesn't mean that my diet has become bland and uninspiring.  Moreover, it doesn't mean that I've given up on formerly beloved foods (and new combination of them) as much as I've added them into a more comprehensive portfolio of edible items.  And besides, Lucky J's has plenty of benefits.  As Scott says: "chicken for strength, waffles for speed!"  Go there, have a chicken and waffle wrap, and then try Scott's combo of syrup and hot sauce in order to add a little boost of flavor.

Meta: Suspension of "Floyd Style" Food Recs

Bacon, cheese, and chili-burger. 

Magically Delicious Frito Pie @ The McDonald Obersavatory

So... I'm going to have to stop recommending things be ordered "Floyd Style" (for a while, anyway).  You see, a few weeks ago I joined Pure Austin gym and decided to splurge on a consultation with a nutritionist.  I just wanted to know what to eat in order to fuel my new found love of cycling and my training for some upcoming mountain trips. 

I highly recommend Laura the nutritionist.  She keeps winning awards for being a top nutritionist in Austin, I thought she was full of good advice.  Unfortunately, much of that advice seemed to frown upon my love of bacon, cheese, and red meat all on the same plate.  My love of chili-cheese enhancements also seemed to run counter to her advice.   And, since most "Floyd Style" recommendations consisted of replacing vegetables with bacon, mayo, queso, and/or chili, my use of said recommendations has been thrown into a quandary: i.e. there is no healthy version of "Floyd Style" and the old version appeared to be charting a course for an early grave (ok, that's overly dramatic, but it was causing me to hurl and/or run out of energy when trying to really push myself on one of my bikes).   Thus, you now see the reason for the suspension of the use of the term as it has traditionally been applied.

But, there is an upside.  It turns out that amping up the fruits, lean proteins, and healthy carbs has indeed resulted in me having an abundance of energy (which is what I've been looking for in order to fuel endurance for business and working out).  And, what's really nice about my new food scheme is that it involves eating all day.  The downside is that my monthly grocery trips have turned into weekly (or more) frequent errands.  Moreover, the late night trips to HEB have been replaced with trips to Whole Foods (which is much closer, but not open at crowd avoidance hours).

Events: Catalyst 8's 2011 Preview @ La Sombra

Catalyst 8 is starting off 2011 with a happy hour at La Sombra from 6-8p on 1/26. We're planning to celebrate the multiple successes of 2010, as well as get everyone excited about the upcoming return of our legendary Catalyst 8 Mad Hatter Tea Party.

Mad Hatter is on the calendar for 2/22, from 8-10:30p at the Allan House. The VIP reception begins at 7p (Catalyst 8 members will receive VIP admission). Last year's Mad Hatter party was one of our hottest events, and this year we're raising the bar with artistic burlesque performances as well as drinks sponsored by Maker's Mark and Tito's. I'll post a link to buy tickets once they are available; get yours early, as this event will sell out.

But, back to La Sombra: I've heard great things about this place. My friend Pat recently raved about the chicharrones, a dish mostly consisting of crispy pork belly. Knowing my love of bacon, I'm sure to be all over this dish. But, more important than my love of pork products: if you're interested in learning more about Catalyst 8 and the upcoming Mad Hatter event, then be sure to join us at La Sombra on 1/26. As great as 2010 was, we've got an even more exciting agenda planned for 2011.


About Catalyst 8:

Catalyst 8 supports the Boost Program, which provides rental subsidies to the Long Center's Rollins Theater for qualifying emerging and underserved performing arts groups in Austin.

Food: Tavern White Wings

[photo: delicious white wings]

One of my favorite food specials is back: 50 cent white wings at The Tavern. White wings are pieces of chicken wrapped around a serrano pepper, then themselves wrapped in bacon, and finally doused in Buffalo wing sauce before being baked. They used to be fried, but the shift to baking has resulted in a plumper, juicier product.

Normally, a plate of 8 white wings costs $9.50, but on Monday and Thursday nights you can once again order these tasty item for 50 cents a piece. I find that 10 makes a good meal unless I've been working out. At that point, I pile on as many more as seems reasonable.

White wings (at any price) are one of my favorite items on The Tavern menu. I'm planning to order white wings and beef fajita nachos at the upcoming Austin Pub Quiz trivia finals, wherein we will be competing to win an evening ride on the Austin Pubcrawler.