I’m going to go on record and say that the best bacon I’ve purchased in the Dallas area is the Apple Wood Smoked Bacon at Whole Foods in Lakewood. It’s thick. It’s delicious. They told Hubbard that they smoke it in-house. It tastes like it. Closest thing to curing your own that I’ve come across. And I LOVE it!
On occasion I have a really good idea. I’m crazy about Hypnotic Donuts. I pass the place, just opening up, at 6:30 a.m. on my way to work every day. And I started thinking how lucky I am that I can just whip in and grab a Canadian Healthcare with no problem at all.
My co-workers live all over the Metroplex. But, I live down the street from Hypnotic and most of them don’t. I sent an email to a few people… “I’m going by Hypnotic Donuts on payday. Do you want anything? I’ve got to call in the order 24 hours in advance. So, let me know.” I included the link to their site.
Only one person didn’t order and he was mad because he was going to be out of the office that day and miss it. I sent the email to a few more people. And then a few more. Around $50 in donuts later, I had my list. I sent out a confirmation email to everyone that ordered and how much their treats would be. Before the end of the day everyone had paid up and I called Hypnotic.
When I showed up at 6:40 to pick up the boxes, I said, “You’re sure everything is there, right? I’ve got a lot of hungry people all excited about this.” She assured me they were very good at packing up orders and I wouldn’t be disappointed. She was right. Every single piece was exactly perfect. And delicious!! All day long people kept coming over to my desk and thanking me. The next day people were still thanking me! Why? Because these are some of the best and most unusual donuts you can get. And they don’t live down the street from Hypnotic Donuts. But, I do. Lucky me!
Increase your popularity at work. Give it a try.
My friend Cassi bought the same small food processor that I did and asked what she should do with it. I love it for salad dressings. This is a simple and very tasty dressing that I found in a book by Matt Martinez Jr, “Mex Tex”. Here’s the recipe as it is written in the book. I cut it in half because there are only two of us at my house.
1 cup olive oil
1/2 cup red wine vinegar
1/2 cup cilantro (loosely packed)
1 tablespoon crushed and chopped garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
Whirl it in the food processor or a blender for 30 seconds. Pour into a jar and chill.
My half measure of the ingredients above makes about this much. The full measure makes 1 1/2 cups, according to the recipe. 1 1/2 cups is more than I need.
Of course, if you don’t like cilantro this won’t be for you. But, if you do, you’ll be amazed at how delicious it is! Today’s salad is fresh greens from my neighbor’s garden, radish, heirloom tomato and green onion. A few slices of cantaloupe and we’re good to go with some grilled chicken.
That shit is great. I’m not kidding. The best smoked meat I’ve ever had. Anywhere. Any time.
Last night, Hubbard and I were fortunate enough to be invited the Pecan Lodge’s PR party for their new location in Deep Ellum on Main. You won’t believe it. It’s a great space. Lot’s of room, comfortable environment. Everything is amazing.
They have a new line waiting for you. More smokers this time. Faster line with more meat. So, you probably won’t have to get there before dawn to queue up.
Let me just say this…
Hubbard looked at me, “This is the best BBQ I’ve ever had.” I said, “Yes, it is. I told you.” He agreed again that it was the absolute best in all eternity. Look at that smoke ring. Damn.
If it looks good to you at all, it’s ten times better than you’re thinking. AND they have a big patio space with live music (check their website), a bar, their own brew, serving dinner on Friday and Saturday. We’ve landed in Pecan Lodge heaven, kids. I want to take a sleeping bag and spend the night there until they open on May 23.
Are you happy yet? You wait. You just wait until you go.
It’s so hard to talk about a place that is brand new. It’s not just that it’s my first impression of the place. It’s everyone’s first impression because it didn’t exist until a week or two ago. It will probably be a totally different bar by the end of the year.
We showed up at The Whistling Pig on Mother’s Day shortly after noon. Understandably, the place was not packed. The first pleasant surprise was that, despite the glass exterior walls, it was not brightly lit. You’re not supposed to feel like you’re in shopping center even if you are in a shopping center. The brunch menu was not available yet but they were offering $2 Mimosas and $5 Bloody Marys. That was the second nice surprise.
Asher Stevens from Cock & Bull is the chef at this new pub. So, we decided to have lunch. We started with Pulled Pork Fried Jalapenos ($9). Packed full of flavor. Meaty to the max and hotter than hell. If I ate all five of those myself I would have had to skip the sandwich. They are a substantial snack.
The house-made pulled pork, which showed up again on the Cuban sandwich ($14), was moist and tender. Very good. Along with ham, baby Swiss and thinly sliced dill pickles, the sandwich was pressed, toasted and “melty”, just as described. We opted for “Texas Toothpicks” instead of fries. Strips of onion and jalapeno were battered and deep fried. Excellent and only mildly spicy.
It makes it worth the 15+ years we lived here with no decent pubs and only chain restaurants to see this kind of new life in East Dallas. We will be visiting again soon, I’m sure. Great to meet you, Pig!
Last Friday Hubbard, myself and few friends made our way to Club Schmitz to pay our final respects. It’s not gone yet, but May 31 will be it’s final day since it opened in 1946. Hubbard and I attended the University of Dallas and this was one of the closest spots to get a cheap beer and decent burger, play a little shuffleboard and shoot some pool. The place was packed.
I suspect it will remain packed until it’s final day. So, if you want to pay your final respects and gobble up one more patty melt with tater tots, you might want to try and get there early on a week day. Our friend Bo here prefers the “double double”. You can just guess what that is. Strangely enough, I didn’t take any pictures of the food.
It’s the feel of Club Schmitz that we’re going to miss. The well worn table and time-warp restrooms. The ripped seats and plastic pitchers of beer. It’s remembering what it was like to be young and new to beer joints and finding one that you could call your own. Goodbye Club Schmitz. We’re going to miss you.
The sign still says open, but not for long. Don’t forget to grab a T-shirt.