Outlaw-Chef.com - The Outlaw Chef, Terry Chandler, Proud Proprietor of FRED'S TEXAS CAFE

When It RAINS, It's HAPPY HOUR at FRED'S ORIGINAL!

2012-01-24T17:13:00.001-08:00

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Raining? That Means It Is HAPPY HOUR at FRED'S!

The Atlantic: The Soul of Slow Food: Fighting for Both Farmers and Eaters

2012-01-23T07:45:00.000-08:00

The Atlantic: The Soul of Slow Food: Fighting for Both Farmers and Eaters

When low-income people came to our stand with food stamps, we gave them two or three for the price of one. But something was broken. At $12,000, we had low incomes ourselves, and the only people we could feed had high incomes.

Fred's Truck Wagon

2012-01-18T06:35:00.000-08:00

Sneak a peek at the new Fred's Truck Wagon. The calendar is filling up fast so to book an appearance call 817-437-2761. We'll see you at select locations around Fort Worth and beyond.
Regular location announcements will be Tweeted on @fredstexascafe and of course on our Facebook page

Friday Food & Beverage News

2012-01-13T07:35:00.000-08:00

Actor Stanley Tucci Sets Out to Find the Best Wines for Under $15

The Atlantic

Now the co-host, with Food & Wine's Ray Isle, of Vine Talk on public television, Tucci spends his days drinking so that you don't have to.

The New Yorker: Sex, Figs, Italics: A Visual History of Menus

The Atlantic: The Very Real Danger of Genetically Modified Foods

2012-01-09T06:53:00.001-08:00

The Atlantic: The Very Real Danger of Genetically Modified Foods

Monsanto's website states, "There is no need for, or value in testing the safety of GM foods in humans." This viewpoint, while good for business, is built on an understanding of genetics circa 1950. It follows what's called the "Central Dogma" (PDF) of genetics, which postulates a one-way chain of command between DNA and the cells DNA governs.

NYT: Living Above A Restaurant in NYC

2012-01-08T10:54:00.000-08:00

NYT: Living Above A Restaurant in NYC

Slate: Against Pepper

2012-01-04T07:35:00.000-08:00

Slate: Against Pepper

Salt needs a new companion.

Food Beware: The French Organic Revolution

2012-01-03T08:43:00.000-08:00

Food Beware: The French Organic Revolution

For the first time ever, our children are growing up less healthy than we are. As the rate of cancer, infertility and other illnesses linked to environmental factors climbs ever upward each year, we must ask ourselves: why is this happening?

Food Beware begins with a visit to a small village in France, where the town's mayor has decided to make the school lunch menu organic and locally grown. It then talks to a wide variety of people with differing perspectives to find common ground - children, parents, teachers, health care workers, farmers, elected officials, scientists, researchers and the victims of illnesses themselves. Revealed in these moving and often surprising conversations are the abuses of the food industry, the competing interests of agro-business and public health, the challenges and rewards of safe food production, and the practical solutions that we can all take part in. Food Beware is food for thought - and a blueprint for a growing revolution.

Charlie Trotter to Shut Chicago Eatery

2012-01-02T08:03:00.001-08:00

NYTimes: Mr. Trotter, who notified his staff members and the patrons of a New Year’s Eve event ($295 per person) on Saturday, said he wanted to travel, attend graduate school in philosophy and political theory and, perhaps, eventually return to open a new restaurant.

NYE Hangover Advice

2011-12-31T07:30:00.001-08:00

The Atlantic: 12 Hangover Cures From Famous Heavy Drinkers

Slate:Drinking in the Morning After

The do's and don’ts of imbibing in the a.m.

LA Times: Taking the bang out of pressure cooking

2011-12-27T09:17:00.001-08:00

Taking the bang out of pressure cooking

These are not your Grandma's touchy stove-top models — electric cookers brown, simmer and cook food quickly. And they shut off automatically. How do they rate? Five models were tested, with pleasantly surprising results.

LA Times: Fast-casual restaurants gobble up market share

2011-12-24T06:55:00.000-08:00

Fast-casual restaurants like Chipotle and Panera are just a slice of the restaurant market, but they are steadily building a following among customers looking for better quality and moderate prices.

"There's no end in sight to their growth," Riggs said. "They've delivered on consumers' value expectations far more than most fast-food places."

HuffPo Slideshow: Food Scandals Of 2011 That Rocked The Culinary World

2011-12-19T12:55:00.000-08:00

Food Scandals Of 2011 That Rocked The Culinary World

Outlaw Chef Brands

2011-12-14T10:01:00.000-08:00

Outlaw Chef Brands

FRED'S GIFT CARDS!

2011-12-09T15:29:00.000-08:00

Gift Cards now available at Fred's - valid at both locations!

When It RAINS, It's HAPPY HOUR at FRED'S!

2011-12-04T09:36:00.000-08:00

Raining? That Means It Is HAPPY HOUR at FRED'S!

Peel a Head of Garlic in 10 Seconds

2011-11-28T11:51:00.000-08:00

Peel a Head of Garlic in 10 Seconds

Jamie Oliver on Jimmy Kimmel Live

2011-11-18T09:41:00.000-08:00

Jamie Oliver on Jimmy Kimmel Live

10 More Stubborn Food Myths That Just Won’t Die, Debunked by Science

2011-11-07T20:56:00.000-08:00

Lifehacker: 10 More Stubborn Food Myths That Just Won’t Die, Debunked by Science

Grist: Confessions of a former Big Food executive

2011-11-06T04:59:00.000-08:00

GRIST: A few weeks ago, I learned of a relatively new blog about food industry deception, but with an interesting twist. The blog's author is Bruce Bradley, who spent over 15 years as a food marketer at companies like General Mills, Pillsbury, and Nabisco. He has since, in his words, "become more educated about the risks and environmental impact of eating processed foods," and is now a CSA enthusiast.

Grist: Confessions of a former Big Food executive

Outlaw Chef Products

2011-10-25T17:48:00.000-07:00

All Outlaw Chef products can be purchased at Fred's when in stock or online at lonestargourmet.com.

I miss Kip's Big Boy...

2011-10-17T07:42:00.001-07:00

Especially the Dolly, Nugget, & Big Boy Comics.....

From 24/7 Wall St:

America’s Disappearing Restaurant Chains

7. Big Boy
> Change in sales (2001-2010): -68.6%
> Sales 2001: $580 million
> Sales 2010: $182.25 million
> Change in units (2001-2010): -65.2%

Big Boy is the restaurant with the most locations on this list. It is also, perhaps, the most well known. In 2000, the company’s owner, the Elias Brothers Corporation, declared bankruptcy following cash-flow problems and difficulties with expansions. The month before it filed for bankruptcy, the company closed 43 restaurants. The restaurant, which specializes in double-decker hamburgers, has not done very well since. In 2001 Big Boy had 405 locations. By 2010, that number had decreased to 141.

When It RAINS, It's HAPPY HOUR at FRED'S ORIGINAL!

2011-10-12T08:16:00.000-07:00

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Raining? That Means It Is HAPPY HOUR at FRED'S!

The 6th Annual Tom Butler Memorial Bronc Riding

2011-10-06T11:02:00.000-07:00

Join Us For The 6th Annual

Tom Butler Memorial Bronc Riding

October 15, 2011

Post, Texas

HuffPo FOOD INFORMANTS: The Trials and Tribulations of Opening a Restaurant

2011-09-26T13:46:00.000-07:00

HuffPo FOOD INFORMANTS: The Trials & Tribulations of Opening a Restaurant

Patio Weather This Weekend!

2011-09-23T09:12:00.001-07:00

Beautiful Weather for a GREAT LINE UP OF LIVE MUSIC this weekend at FRED'S ORIGINAL.

NO COVER EVER & ALWAYS COLDASS BEER!

Friday Sept 23: AAA REUNION with Katsuk & Kevin Aldridge during Happy Hour at 5pm.

On Saturday, THE CHIEFS (formerly Grass Valley) at 7pm, Guthrie Kennard at 3pm & Jack County at noon.

COUNTRY SUNDAY: Mike Ryan at 6pm, Doc Wesson at 3pm & Will Hobbs at noon.

The Pour Fool Advances the Rise of the Microbrews

2011-09-19T08:35:00.000-07:00

The Pour Fool Advances the Rise of the Microbrews:

Why I Don’t Drink Budweiser…and Why I’m Not Alone

The Outlaw Chef, Terry Chandler, will be roasting the BIG JIM HOT chiles from HATCH at BOTH locations of FRED'S - COME GET SOME!

2011-08-26T07:56:00.000-07:00

The Outlaw Chef, Terry Chandler, will be roasting the BIG JIM HOT chiles from HATCH at BOTH locations of FRED'S - COME GET SOME!

8/27/11 - FRED'S ORIGINAL - 11 AM(ish)

9/3/11 - FRED'S NORTH - 11 AM(ish)

25 POUND BOX - $30.00
Half Box - $20.00

FRED'S ORIGINAL is Closed on Mondays; but FRED'S NORTH is OPEN

2011-08-22T09:13:00.001-07:00

FRED'S ORIGINAL is Closed on Mondays; but FRED'S NORTH is OPEN

NBCDFW.com: West Seventh Booming With or Without In-n-Out

2011-08-18T12:14:00.000-07:00

View more videos at: http://nbcdfw.com.

NBCDFW.com: West Seventh Booming With or Without In-n-Out

At Fred’s Texas Café, the lunchtime crowds have been busy for years and the opening of a rival burger fast food joint down the street.

“It’s made us even busier,” said cook William Massey. “It brings in more traffic, more people know about us now. It’s not going to hurt us, they’re fast food and we’re a real café.”

The 6th Annual Tom Butler Memorial Bronc Riding

2011-08-17T06:25:00.001-07:00

Join Us For The 6th Annual

Tom Butler Memorial Bronc Riding

October 15, 2011

Post, Texas

FW Weekly: The Sizzle on 7th

2011-08-08T09:40:00.000-07:00

FW Weekly: The Sizzle on 7th

If many of the trendy establishments along West 7th have a certain Dallas air, the developers have been smart enough to help preserve a few local institutions — in particular, Fred’s Texas Café.

“Fred’s is iconic, and from the beginning we could see it as what Fort Worth is all about,” Wheat said. “But from a business standpoint, Fred’s draws many people from the Westside neighborhoods. And we needed that crowd to come here, because we couldn’t rely on just the people who lived in our apartments.”

On that hot Saturday afternoon, Fred’s was packed. Not only was every booth in the cool interior occupied, but even the steamy patio was busy with folks pounding down beers, eating burgers, listening to music — but not wandering along West 7th in the sun.

StarTelegram: Fans of Dublin Dr Pepper rally in support of small-town bottler

2011-07-31T09:55:00.001-07:00

StarTelegram: Fans of Dublin Dr Pepper rally in support of small-town bottler

More than 120 people who like their Dr Pepper sweetened with cane sugar and made in the Central Texas town of Dublin rallied there Saturday in support of the tiny family-owned bottler being sued over contract issues by brand owner Dr Pepper Snapple Corp.

Round 2: Johnny B's Burgers vs. Fred's Texas Cafe

2011-07-20T14:08:00.001-07:00

Round 2: Johnny B's Burgers vs. Fred's Texas Cafe

Until, that is, we arrived at Fred's, the defending Battle of the Burgers champion, and with just one single bite, the underdog went down. Figuring that we are overly partial to Fred's own fiery concoction, the Diablo burger, we instead tried the Bacon Mushroom burger. Ah, those sliced portabella mushrooms, perfectly smoky and buttery; the grilled onions, caramelized to sweet perfection; the bacon, salty and not too crunchy; the thick slice of Swiss, creamy and elegant; and, of course, the 1/2-pound patty, impossibly juicy and flavorful. All of it came together with such flavorful force -- a champion always makes things look so easy. Lesser burgers survive in this bracket, Johnny B's. No, it's not fair. But in the Battle of the Burgers, that's the way the bacon crumbles

Round One: Nicky D's vs. Fred's

2011-07-18T08:39:00.000-07:00

(8) Nicky D's, 1605 Farm Road 1187, Crowley vs. (1) Fred's Texas Cafe, 915 Currie St., Fort Worth

So hard to be objective when it comes to Fred's, a Fort Worth institution and our defending champ. But we went in with an open mind -- which all but snapped shut when we took one bite of the Diablo burger and got that perfect marriage of beef and dusky chipotle spiciness. We've had Diablos in the past where the chipotles dominated the marriage, but in this instance, it was an equal partnership that also made room for the other family members -- especially the Swiss cheese, pickles and onions.

Star Telegram Review: Fred's Texas Café North

2011-07-09T09:10:00.001-07:00

Star Telegram Review: Fred's Texas Café North

Only this was the new Fred's, the one that opened in April in a strip mall in north Fort Worth. The big one, the one that has seating for nearly 200 people. The one that has clean menus and a new-car smell and stain-free tables that don't wobble. The one that has six TVs and two video games -- all working -- in a spiffy separate bar area. (And, as of last week, the full bar is now open.) The one that, depending on how you look at it, is either a welcome addition to an area of town that really could use a good burger-and-beer joint, or is just blasphemous.

The Atlantic: The Hot Dog Files

2011-07-03T08:34:00.000-07:00

The Hot Dog Files: 12 Tales From America's Era of Sausage-Hating

PopSci: The Ultimate Tailgating Station Combines a TV, Wine Refrigerator, and Grill

2011-06-28T09:07:00.000-07:00

PopSci: The Ultimate Tailgating Station Combines a TV, Wine Refrigerator, and Grill

Sunday: Fort Worth Weekly Music Awards at FRED'S ORIGINAL

2011-06-22T07:42:00.001-07:00

Sunday: Fort Worth Weekly Music Awards at FRED'S ORIGINAL

9p: HOLY MOLY

8p: My Wooden Leg

7p: Pablo & The Hemphill 7

6p: Scott Copeland

5p: Maren Morris

4p: Derek Larson & The Leavers

Monday - Fred's Original Closed - Try Fred's North or Ranch Oak Market

2011-06-20T08:24:00.000-07:00

(located in North Fort Worth)
2730 Western Center
Fort Worth, Texas 76131
(817) 232-0111

Hours - OPEN 7 days a week!
Monday thru Saturday: 10:30am - Midnight
Sunday: Noon - 9pm

RANCH OAK MARKET (3005 Bledsoe Street in Ft Worth) is open for breakfast today from 7am till 11am and lunch til 3pm today - even though Fred's is closed today (since it is Monday), you can still get a FredBurger for lunch via DELIVERY!!! On Line ordering or call (817) 921-6600!

HornedFrogDelivery.com

Review: Fred's Texas Café North

2011-06-11T21:25:00.000-07:00

DFW.com Review: Fred's Texas Café North

New York Post: Ron Paul - Don't Tax Tips

2011-06-07T09:32:00.001-07:00

Rep. Ron Paul, the libertarian-leaning Republican presidential candidate from Texas, has become an unlikely hero among bar and restaurant workers as he fights for a bill that would end all taxes on tips -- the bread and butter of bartenders and waiters.

New York Post: Ron Paul - Don't Tax Tips

Paul introduced the Tax Free Tips Act of 2011 in March. The measure would end all income tax, Social Security withholding and other federal levees on any tips earned by salaried workers.

WilliamsWarn Personal Brewery

2011-05-31T08:48:00.000-07:00

New Zealand-based WilliamsWarn claims that its Personal Brewery can churn out “commercial quality” beer in seven days. I've got a place cleared out in my garage - let's get cracking!
$4,473 — WilliamsWarn

The WilliamsWarn Personal Brewery from WilliamsWarn on Vimeo.

LA Times: Nancy Silverton explains how to make focaccia

2011-05-27T07:46:00.000-07:00

LA Times: Nancy Silverton explains how to make focaccia

The La Brea Bakery founder and Mozza chef traveled to southern Italy to figure out how to make the bread better. Here, she shares what she learned.

Cattle Branding Fight

2011-05-24T20:08:00.000-07:00

NYTimes: In a Beef Over Branding

A Plan to Change the Way Cattle Are Tagged Is Meeting Resistance From Ranchers

Branding day has unfolded this way for generations on ranches all across the West. But ranchers from Colorado to Oregon, from Montana to Texas, worry that the tradition is under threat. The U.S. Department of Agriculture has announced plans to rewrite its regulations so that hot-iron brands will no longer be recognized as an official form of identification for cattle sold or shipped across state lines.

Instead, the USDA wants every cow to have a unique numerical ID, stamped on an inexpensive ear tag, to make it easier to track animals from ranch to feedlot to slaughterhouse.

When It RAINS - It's HAPPY HOUR at Fred's!

2011-05-20T09:37:00.000-07:00

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When there is RAIN - It's Happy Hour at FRED'S!

Think Different for Your Next Vacation: Think Fort Worth

2011-05-16T12:42:00.000-07:00

Think Different for Your Next Vacation: Think Fort Worth

by Jennie Canzoneri on May 14, 2011

Here are a few reasons why:

1. The food. We’ve already established I like a good meal, and that certainly doesn’t change when I’m dining out in my own town, but Fort Worth has an eclectic and down-to-earth food vibe that may surprise you. There’s a mix of authentic Western grub and fancier eateries, hole-in-the-wall burger bars on one block and some of the best Tex-Mex I’ve ever had on the next.

Some of my favorite picks include Fred’s Texas Cafe, a bar-type restaurant that has cold beer and live music, Brownstone, the low-key but upscale Southern-inspired restaurant of Top Chef contestant Casey Thompson, and Joe T. Garcia’s, where the ambiance is relaxed and the margaritas are deliciously strong.

Fred's Closed on Monday - Ranch Oak is Open

2011-05-09T08:49:00.000-07:00

RANCH OAK MARKET (3005 Bledsoe Street in Ft Worth) is open for breakfast today from 7am till 11am and lunch til 3pm today - even though Fred's is closed today (since it is Monday), you can still get a FredBurger for lunch via DELIVERY!!! On Line ordering or call (817) 921-6600!

HornedFrogDelivery.com

Campisi's Makes Top Mob Restaurant List

2011-05-07T17:41:00.000-07:00

Campisi's makes Top Mob Restaurant list: HuffPost

15% - Bad tippers Blog

2011-05-07T17:35:00.001-07:00

A Williamsburg, Brooklyn delivery man has started outing his sub-par tippers on his blog 15%.

New Fred's opens in north Fort Worth

2011-04-30T10:00:00.001-07:00

New Fred's opens in north Fort Worth

By June Naylor

Special to dfw.com

Posted 5:09pm on Tuesday, Apr. 26, 2011

Fred's Texas Cafe and its Outlaw Chef/owner Terry Chandler, claimed the national spotlight last year when the cafe was featured on Guy Fieri's Diners, Drive-Ins and Dives on the Food Network. So, perhaps, it was only a matter of time before another Fred's came into being.

On Tuesday, Fred's II (also called Fred's North) opened in Fort Worth, just west of Interstate 35W on Western Center Blvd. We had to take a hike up there to see for ourselves, because we never thought there would be another Fred's.

Central Market Today

2011-04-28T09:27:00.000-07:00

I'll be at Central Market in Fort Worth today, Thursday, April 28th, from noon until 4 p.m., talking about my new OUTLAW CHEF BRAND Heifer Dust Spice Rub!

Slate: Ipad Waiters

2011-04-26T19:00:00.000-07:00

Slate.com: This Waiter Doesn't Need a Tip

How restaurants will use tablet computers to replace servers.

Central Market - Terry Chandler's Outlaw Chef Brand Heifer Dust Spice Rub

2011-04-23T07:06:00.000-07:00

Available at Central Market in Fort Worth

4651 West Freeway
Fort Worth, TX 76107 (817) 989-4700

Sriracha Food Pyramid: Things Sriracha is good on

2011-04-19T19:05:00.001-07:00

FoodBeast.com: Sriracha Food Pyramid: Things Sriracha is good on

Urban Chuckwagon Pig-Pickin' at Rahr Brewery

2011-04-12T08:52:00.000-07:00

Urban Chuckwagon
Pig-Pickin'
4-7 p.m., Sunday, April 17, 2011
Rahr Brewery
704 Galveston Ave., Fort Worth, 76104

We're throwing an Urban Chuckwagon Pig-Pickin', a food and beverage party with Terry Chandler and the Ought-Zero Wagon, along with Artisan Baking Co., at Rahr & Sons Brewing in Fort Worth. The party is from 4 until 7 p.m., and proceeds will benefit Meals on Wheels, Inc. of Tarrant County.

* Terry Chandler, AKA the Outlaw Chef, has concocted a menu of whole roasted pig with fire-roasted pineapple-chipotle sauce; Bucking Bock borracho beans; green chile hominy; and Dutch oven cherry cobbler.
* Gwin Grimes of Artisan Baking will prepare tortillas on-site.
* Fritz Rahr and his team of brewers will craft a beer just for the event, to be called the Ought-Zero Twisted Pig Ale.

Two bands, Hankshaw and Fish Fry Bingo, will entertain at the event.

Tickets are $40 per person; kids 12 and under, free. A portion of each ticket price will be donated to Meals on Wheels, Inc. of Tarrant County.

https://www.texastoastculinarytours.com/Tours.html

Are you a mixologist or a bartender?

2011-03-29T11:56:00.000-07:00

This cat is worried about his job description:

“Are you a mixologist or a bartender?”

I think I spent my last fifteen years behind the bar at JJ'S Hideaway answering to either Chad or Peter...

Gallery Night

2011-03-26T08:44:00.001-07:00

GALLERY NIGHT tonight (Sat March 26) in the Fort. RANCH OAK MARKET (3005 Bledsoe Street) will be hosting 2 local artists, Bo Powell & Robert Rozell, from 6 til 8pm. Sandwiches from the Market will be served. Terry will be giving away samples of his Outlaw Chef Brand Tamales. Then, head over to FRED's - Le STADT (all the way from Poland) LIVE on the Fred's Patio!

Jacques Pepin Knife Skills

2011-03-21T10:57:00.000-07:00

Jacques Pepin taught me how to cook during my brief tenure as a househusband in the 80's via our local PBS station. Check out his technique:

HuffPost Food Blog: Move Over, Turducken: Chicken Ballotine's Back in Town

DFW.com: Fred's Texas Cafe to open a second location

2011-03-18T08:26:00.000-07:00

DFW.com: Fred's Texas Cafe to open a second location

The latest restaurant to send explorers northward is Fred’s Texas Cafe, the iconic and seemingly unclonable 50-year-old dive near the West 7th shops. Fred’s II will open by May near Interstate 35W.

New Kitchen Designs

2011-03-17T09:10:00.000-07:00

For years, kitchen designers have been treating high-end appliances like trophies, making a stainless-steel-and-glass refrigerator, or a range in a shiny color finish, into the room's focal point. Now, more homeowners are veering in the opposite direction, hiding kitchen bling behind wood panels or underneath countertops. The resulting look—streamlined, uncluttered, often with LED lighting and a mix of stone and wood finishes—marks the next phase in the kitchen's evolution from cooking-and-eating hub to flexible multitasking space.
WallStreetJournal.com:

Kitchens Play Hide and Sleek

2011-03-14T07:45:00.001-07:00

RANCH OAK MARKET (3005 Bledsoe Street in Ft Worth) is open for breakfast today from 7am till 11am and lunch til 3pm today - Terry Chandler is cooking & even though Fred's is closed today (since it is Monday), you can still get a FredBurger for lunch via DELIVERY!!! On Line ordering or call (817) 921-6600!

HornedFrogDelivery.com

Enjoy Fred's Patio without any Distractions

2011-03-12T06:54:00.000-08:00

Diners rescued after floating restaurant breaks free on swollen Ohio River

Food News - New Sunday Brunch Hours

2011-03-05T11:28:00.000-08:00

Freds SUNDAY BRUNCH hours are changing. Due to a rash of hungry burger eaters with their lips stuck out, we will be running Sunday Brunch 10 till noon instead of the previous 1pm shut off time! After that back to Burgers, Tacos and such.

WSJ:

The Crescent City's Greatest Po'boys

Seventy-two hours of gravy-faced, napkin-thrashing, French bread-crunching taste-testing of New Orleans' most beloved sandwich

NYT:

Have It Your Way? Purist Chefs Won’t Have It

FWPL: Bobby Flay's THROWDOWN!

2011-03-01T07:19:00.000-08:00

A famous chef walks into an eatery and says, "Hey, prepare your signature dish and let's see if I can make a variation worth televising." That, in essence, is the concept behind Throwdown! the Food Network reality show that premiered in 2006, the fifth of seven Flay vehicles to appear on the network. This companion volume is one part recap and one part cookbook. For true fans of the show, Flay recounts each episode in his trademark cocky prose ("I heat things up with Jamaican jerk jockey Nigel Spence") and in doing so provides a tasty travelogue of eateries, from Asian dumplings at the Good Fork in Brooklyn, N.Y., to chile cheeseburgers at the Buckhorn Tavern in San Antonio, Tex. Whether by accident or by design, his cook-off lineup is a treasure trove of comfort food. Meatloaf, mac 'n' cheese, wings, lasagna, cupcakes, and matzo ball soup are all in the battle: 51 items in total, with Flay and a competing chef each providing their own recipe, for a total of 102 recipes. The author has never met a dish that he didn't want to sauce, and this proclivity is much in evidence, including a black pepper vinegar sauce over pulled pork and a balsamic glaze over a roasted vegetable meatloaf.

Bobby Flay's Throwdown! /

by Flay, Bobby , Banyas, Stephanie , Garron, Miriam., Food Network (Firm)

New York : Clarkson Potter, c2010.

Edition:

1st ed.

Description:

272 p. : col. ill. ; 27 cm.

Notes:

Includes index.

"More than 100 recipes from Food Network's ultimate cooking challenge."

Google Recipe Search

2011-02-25T07:07:00.000-08:00

Google rolled out a Foodily.com competitor called “Recipe View,” the feature lets users filter search results according to ingredients, cook time, calories and more. Users can search, for instance, for a lasagna recipe by ingredients, calories, or preparation time. Pictures, ingredients and user ratings are highlighted in the listed results.

Hit “Recipes” link on the left-hand panel when searching for a recipe.

FWWeekly: Foodways Texas Launches

2011-02-21T08:25:00.001-08:00

Lou Lambert (Lambert’s Steaks, Seafood & Whiskey), Terry “The Outlaw Chef” Chandler (Fred’s Texas Café), Molly McCook (Ellerbe Fine Foods), Lanny Lancarte (Lanny’s Alta Cocina Mexicana), Grady Spears (Grady’s), and others will do what they do best from 4 to 8 p.m. at Clear Fork Station (4971 E. I-20, Willow Park, just west of town) as part of a fund-raiser for Foodways Texas. A relatively new nonprofit organization devoted to “preserving, promoting, and celebrating Texas’ diverse food cultures,” FTX is modeled after the Southern Foodways Alliance, a similar, older group based in Oxford, Miss., focusing on Southern food.

FWWeekly: Foodways Texas Launches

The nonprofit organization devoted to Texas food holds a Fort Worth fund-raiser.

WSJ: The Benefits of Eating Insects

2011-02-20T06:54:00.000-08:00

The Six-Legged Meat of the Future

Insects are nutritious and easy to raise without harming the environment. They also have a nice nutty taste

WSJ: The Benefits of Eating Insects

Fort Worth Culinary Charreada

2011-02-16T08:17:00.000-08:00

Fort Worth Culinary Charreada

Join Foodways Texas and friends in Fort Worth on Sunday, February 20, for a benefit and party to launch Foodways Texas in the Fort Worth area. The Fort Worth Culinary Charreada will be a Sunday evening party with chuckwagons, Mexican dishes and food from favorite local chefs and farmers.

Terry Chandler and other cowboy cooks will offer old-fashioned campfire cooking from their chuckwagons, while Lou Lambert, Lanny Lancarte, Grady Spears, Dena Peterson, Molly McCook, Gerard Thompson, Jerrett Joslin, Gwin Grimes, Paula Lambert and other food geniuses will serve specialties from their Texas repertoire. Rahr Beer, Republic Tequila and Fall Creek Vineyard wines will be poured, and music will include mariachis and country groups. Kids’ activities are planned as well. Click the link below to buy tickets in advance.

Foodways Texas founding member and award-winning author Robb Walsh will be on hand, as will Marvin Bendele, Foodways Texas executive director. The two will present sneak-peek screenings of Foodways Texas film projects and talk about the first annual symposium, Gulf Coast Gathering, a celebration of seafood in Galveston, Feb. 25-26.

SET YOUR TIVO!

2011-02-13T08:02:00.000-08:00

Set Your TIVO:

Feb 18, 2011

10:00 PM ET/PT
Feb 19, 2011

1:00 AM ET/PT
Feb 20, 2011

4:00 PM ET/PT

Tom Pizzica travels to an hour west of Fort Worth, Texas to help the "outlaw chef" feed a bunch of working cowboys the old-fashioned way, off a chuck wagon with parts of the cow most folks won’t eat.

http://www.foodnetwork.com/outrageous-food/the-2-foot-pancake/index.html

Fredburger Delivery!

2011-02-12T08:56:00.000-08:00

Fredburger Delivery!

Fred's Texas Cafe in Fort Worth is the kind of place you take that new boyfriend or girlfriend to see if they can deal with it. If they can, they're a keeper. It's a complete dive, but the burgers are wonderful. The specialty is the Diablo Burger topped with chopped chipotle chiles, grilled onions and Swiss cheese. If you're really tough, you get some fresh-sliced jalapeños on top. - USA Today's Top 51 Burgers Nationwide All burgers are made from 100% pure Texas raised ground beef & come with lettuce, tomato, pickle, onion & mustard on a fresh grilled bun. **Cheeseburgers come with American Cheese unless otherwise specified**

Horned Frog Delivery

Saturday (Feb 12), RANCH OAK MARKET will start serving BREAKFAST

2011-02-10T07:20:00.000-08:00

Starting this Saturday (Feb 12), RANCH OAK MARKET will start serving breakfast - BREAKFAST TACOS AND BREAKFAST SANDWICHES!! Our new hours (starting on Saturday) will be from 7am til 3pm Monday thru Saturday. 3005 Bledsoe Street in Fort Worth.

View Larger Map

Bittman Takes on the USDA Report - NYTimes

2011-02-09T08:34:00.000-08:00

Is ‘Eat Real Food’ Unthinkable?

By MARK BITTMAN

And a little progress. Limited kudos go to the United States Department of Agriculture, whose Dietary Guidelines for Americans, 2010 — yes, it’s 2011, but they’re published every five years — are the best to date. We’re told to eat “less food” and more fresh foods; wise advice. But aside from salt, the agency buries mostly vague recommendations about what we should be eating less of: we’re admonished to drink “few or no” sodas — hooray for that — and “refined grains,” Solid Fats and Added Sugars. And there’s our fabulous acronym: SOFAS.

Can't go wrong with a little chili or a big sandwich at Ranch Oak Market

2011-01-31T07:55:00.000-08:00

Can't go wrong with a little chili or a big sandwich at Ranch Oak Market

Restaurant Critic Steve Silberman

2011-01-23T13:30:00.000-08:00

Great Article before there were "Foodies":

The Meal that Ended My Career as a Restaurant Critic

By Steve Silberman
Posted: January 19, 2011

I Thought I Had Played Some Tough Rooms....

2011-01-20T14:40:00.000-08:00

I Thought I Had Played Some Tough Rooms....

Musicians killed in Mexico after refusing to play more songs for audience

A Stock Every Sunday

2011-01-15T14:00:00.000-08:00

For the past year, I have been making stocks weekly for multiple uses. Here's an article describing the whole process:

How (and why) to boil your “garbage”

I Love My Microplane!

2011-01-13T06:39:00.000-08:00

NYTimes : United Tastes

How the Microplane Grater Escaped the Garage

Sriracha Hot Sauce; Again....

2011-01-09T12:21:00.001-08:00

Seems everybody is wising up to the many benefits of Sriracha Hot Sauce:

Huff Post Pantry Pictorial

Serious Eats : I have a Sriracha Problem...

Happy New Year, Fort Worth!

2011-01-03T09:00:00.000-08:00

Happy New Year, Fort Worth!

NO COVER on New Year's Eve

2010-12-31T08:06:00.000-08:00

Friday 7 pm Devin Leigh Where else can you go on News Years Eve for NO COVER!!

Is OpenTable worth it?

2010-12-28T09:02:00.000-08:00

Is OpenTable worth it?

A study of OpenTable and its effect on customers & restaurants alike - From Incanto owner Mark Pastore

Just in Time for the Holidays!

2010-12-26T08:20:00.000-08:00

Ron de Jeremy is exceptionally smooth 7-year old rum from Panama. It is created by another legend, a 72-year old Cuban Master Blender Francisco "Don Pancho" Fernandez. Ron de Jeremy tastes perfect naked with nothing added and works equally great as a mixer. It is the adult rum.

For the Holidays: Carving a Ham

2010-12-22T06:33:00.000-08:00

HuffPo How-To: Carving a Ham

Texas Man Strives for Pepper Record

2010-12-16T09:21:00.000-08:00

Texas Man Strives for Pepper Record

By Bob Grotenhuis - Producer

Thursday, December 16, 2010 - 6:10am

FORT WORTH, TX - A Texas man grows the world's hottest chili pepper.

Now he wants to grow what pepper aficionados believe will be the next record holder.

"I don't want to burn anybody up."

But he does!

"I like it hot and I have to be very careful when I cook."

Ronnie Walley wraps hot peppers in bacon and adds chili powder to many of his dishes.

"I could mix and match and make my own chili powder that would give you a burn from the front of the mouth all the way down the throat but a burn that wouldn't kill you."

Ronnie grows and sells peppers from his backyard garden in Fort Worth. The plants are going dormant with the cold weather, but the peppers are very much alive, especially the Bhut Jolodia - the world's hottest pepper.

"It has a delayed burn. You may take a bite and wait a few seconds and take another bite, and then it's too late but ice cream should be able to neutralize that burn."

Like Ronnie said, it's not too bad at first.

"Wow! I'm starting to tear up."

It took a few minutes and a cup of ice cream to get over the harsh burn down my throat. Ronnie also grows what he believes will be the next world record holder - the Trinidad Scorpion. He says it has a sting.

Ronnie Walley wants to get the seeds for another pepper that could become the world's hottest. It is a hybrid of three peppers grown by a man in Australia.

Outlaw Chef on The Food Network

2010-12-15T07:35:00.000-08:00

Set Your TIVO:

Dec 19, 2010 4:00 PM ET/PT

Tom Pizzica travels to an hour west of Fort Worth, Texas to help the "outlaw chef" feed a bunch of working cowboys the old-fashioned way, off a chuck wagon with parts of the cow most folks won’t eat.

http://www.foodnetwork.com/outrageous-food/the-2-foot-pancake/index.html

Jamie Oliver Slaps the Bookstands

2010-12-11T09:06:00.000-08:00

Jamie’s 30-minute Meals was released just over two months ago and has already sold 735,000 copies - an average of 10,500 a day.

Read more: http://www.dailymail.co.uk/femail/food/article-1337022/Jamie-Olivers-30-Minute-Meals-fastest-selling-nonfiction-book-ever.html#ixzz17p8kQFzY

HuffPo Primer: Olive Oil

2010-12-01T07:11:00.000-08:00

HuffPo Primer: Olive Oil

NYTimes Op-Ed: FDA Rules

2010-11-29T08:10:00.000-08:00

The bill would, for the first time, give the F.D.A., which oversees 80 percent of the nation’s food, the authority to test widely for dangerous pathogens and to recall contaminated food. The agency would finally have the resources and authority to prevent food safety problems, rather than respond only after people have become ill. The bill would also require more frequent inspections of large-scale, high-risk food-production plants.

A Stale Food Fight

By MICHAEL POLLAN and ERIC SCHLOSSER

Published: November 28, 2010

Shucking Speed

2010-11-20T08:30:00.000-08:00

I shucked oysters for a year back in the 80's and have the scars to prove it. This cat does quite a job, gloveless noless!

How Ultra-Processed Foods Are Killing Us

2010-11-15T06:07:00.000-08:00

An Insightful Article from the Atlantic Monthly:

How Ultra-Processed Foods Are Killing Us

Their high energy density, hyper-palatability, their marketing in large and super-sizes, and aggressive and sophisticated advertising, all undermine the normal processes of appetite control, cause over-consumption, and therefore cause obesity, and diseases associated with obesity.

CookingforGeeks.com - Hacking Your Slow Cooker: D.I.Y. Sous Vide Setup

2010-11-04T10:20:00.000-07:00

CookingforGeeks.com - Hacking Your Slow Cooker: D.I.Y. Sous Vide Setup

Wurstfest, New Braunfels: Destination Of The Weekend

2010-10-29T11:44:00.001-07:00

Wurstfest, New Braunfels: Destination Of The Weekend

Ah, Texas. It can get a bad rap, but really it's a fascinating place.

Take, for example, New Braunfels, a small town of roughly 50,000 about 30 miles from San Antonio (46 from Austin). The town is home to some of the best water sports in all of Texas thanks to its two rivers, lake, and a huge water park called Schlitterbahn. But its the annual Wurstfest, a 10-day celebration of the sausage that really puts this town on the map.

The festival, which begins on Friday, features endless taste tests of German/Texas (whatever that means) food like potato pancakes, strudel and pretzels, dancing (think the Polka) and basic merriment. Designed to honor the town's heritage--it was founded in 1845 by a German prince--this year marks the 50th anniversary of this event.

So don your dirndl or lederhosen and head on down to New Braunfels to send off the month of October in style.

Tavern on the Green morphs into a food court

2010-10-24T07:40:00.001-07:00

LA Times:

No more pricey shrimp cocktails and prime rib in Central Park. Now it's trucks serving Turkish tacos and artisan ice cream.

Times Are Tough - The $7 Pizza Oven

2010-10-19T09:14:00.000-07:00

Times Are Tough - The $7 Pizza Oven

Scott's Pizza

INGREDIENTS

-1 28 oz can crushed tomatoes
-1 lb fresh mozzarella
-1 large bunch Basil
-Olive oil
-Parmesan cheese
-salt and pepper to taste

Dough (adapted from www.pizzaschool.com):

-21 oz all purpose flour
-14.3 oz water
-0.5 oz salt
-0.25 oz yeast

**This makes dough for two 12 inch pies, but you'll have enough tomatoes, cheese and Basil left over to make at least 4 pizzas, so feel free to double it!)

***You need 14 unglazed ceramic tiles for this recipe

PROCEDURE

night before:

-Mix dough ingredients and let rest for 30 minutes. Knead the dough for 4-5 minutes, then place it in a large bowl. Cover the bowl with a wash-cloth and let the dough rise for 1-2 hours. When done rising, split dough into two even pieces. Roll each piece into a ball and set in airtight container in refrigerator overnight. Remove 2 hours before baking.

day of:

-Rinse and dry tiles.

-Set top oven rack on top oven rung. Set bottom rack about 6 inches below. Place 6 tiles upside-down in the middle of the top rack - it'll form a big rectangle. Set 4 tiles on bottom rack so they form a square. On either side of the oven, place 2 tiles so they're at a diagonal facing inward. You've now made your pizza stone!

-Turn oven to 500 degrees and give it about an hour to get hot.

-Fill a bowl with tepid water and lightly wash Basil leaves. Blot them on a paper towel.

-Slice about 10 slices of Mozzarella very thin and blot them with a paper towel to get rid of moisture.

-Flour your cutting board and roll out the dough.

-Place cheese on dough then add a few spoonfuls of tomato. Grate a little Parmesan cheese on top.

-To move the pizza to the oven: flour the back of a plate or cookie sheet and slide it under the pizza. Once you've gotten a hold of it, slide the pizza into the oven on top of the 4 tiles on the bottom rack. Back pizza about 15 minutes or until it's golden and bubbly.

-Garnish pizza with ripped up basil, olive oil, salt and pepper.

Full spread of retail Outlaw Chef products on shelves by Turkey Day!

2010-10-14T10:50:00.000-07:00

Full spread of retail Outlaw Chef products on shelves by Turkey Day!

Chefs' Top 20 2010 Overall Food Trends

2010-10-11T08:12:00.000-07:00

From the Huff Post:

Chefs' Top 20 2010 Overall Food Trends

OK - I Confess - I Bartended at TGIFriday's

2010-10-03T10:33:00.000-07:00

OK - I Confess - I Bartended at TGIFriday's in the early 80s, when flair (please view Waiting for an adequate portrayal) was only superseded by the vast knowledge of the 269 cocktails we were constantly tested upon. There wasn't a Sunday brunch when the incessant whirrr of the Hamilton Beach blender wasn't underscoring the proceedings. Karl Kozel gives a nod to those cocktails in this HuffPost article.

FWPL: The Cadillac Bar in Nuevo Laredo

2010-10-01T08:09:00.000-07:00

I love the surprises that the Fort Worth Public Library affords me on a daily basis. Case in point, the last cookbook I picked up (I always judge books by their covers) completely blew me away with an entire chapter about Frozen Margaritas and the Cadillac Bar in Nuevo Laredo. In days of yore when border towns were the perfect weekend getaway for Texicans wishing to augment their purchasing power, The Cadillac Bar provided a perfect place where your body would give out long before your wallet. The back bar mirror claimed that the Sazerac and the Ramos Gin Fizz were invented there yet the menu's heavy reliance upon New Orleans fare (shrimp creole, frog's legs, and crab Newburg) belied original owner Mayo Bessan's time served as a New Orleans waiter. It has been a few years since I have visited Nuevo Laredo ( I don't own any Kevlar) but it certainly did stir the memories and awaken my longing for some shots of plata.

The Tex-Mex grill and backyard barbacoa cookbook /by Walsh, Robb, 1952-

Beginning Tex-Mex cooks will enjoy the introduction to grills, tools you'll need, fuels, starting a fire, how to tell when it's done, and grill seasoning. In addition to lists like "Five Cool Mariachi Requests," "Top 10 Texas Microbrewery Beers," and "Houston's Top 5 Taco Trucks," Walsh (The Tex-Mex Cookbook) shares a large selection of salsas, rubs, margaritas, fajitas, tacos, burgers, and guacamole. Adventurous tailgaters are sure to enjoy Atomic Deer Turds, with jalapeno peppers, cheese, and venison sausage. With a chili glossary and online resources. Copyright 2010 Reed Business Information.

Library Journal Review

Chili-heads and grill jockeys are likely already familiar with Texas food writer and James Beard Award-winner Walsh, author of volumes (like Legends of Texas Barbecue) that have become textbooks of outdoor cooking. His latest, a kind of sequel to 2004's Tex-Mex Cookbook, is no exception. As in previous volumes, Walsh begins each chapter with a compulsively readable narrative overview of a particular style, region or dish (margaritas, tailgating, taco trucks, fajitas, etc.), followed by a number of recipes illustrating the possibilities of each. Walsh keeps the formula fresh by rolling up his sleeves and digging deep for the secrets of fajita steak (including trips to the butcher and the meat fabricator), the origins of the taco truck phenomenon, and the delicacy that is Texas-style barbacoa-at its purest, barbecued cattle head-with infectious curiosity and enthusiasm. Walsh's prose is balanced with smoky, classic Tex-Mex recipes begging for a turn: the classic bacon-wrapped Sonoran hot dog; the Tortaburger, a hybrid of the traditional Mexican sandwich that serves a beef patty on Telera bread with fried eggs and refried beans on top; and the must-try Beef Short Ribs in Ancho-Molasses Sauce. Those looking for variety will find it in Ancho-Root Beer Hot Wings and Grapefruit Chicken Fajitas, Chile Grilled Pineapple, and condiments like Grilled Tomato Hot Sauce and Texas Red Grapefruit Salsa. (May) Copyright 2010 Reed Business Information.
Publisher Weekly


Review

Naegelin’s in American Profile

2010-09-28T07:58:00.000-07:00

Texas' Oldest Bakery featured in American Profile

Krause’s grandparents and great-grandparents also savored pastries and breads from Naegelin’s—Texas’ oldest bakery—which has a history as rich and deep as the chunky apple filling in its famous 2-foot-long strudels. German immigrant Edouard Naegelin, a Civil War veteran, opened the bakery with a sack of flour and less than a dollar to his name in 1868, and the aroma of fresh-baked goodies has lured customers to the same downtown corner in New Braunfels since 1870.