Subject: Tabasco Pepper Sauce

• Miracle Berry Party at La Strada

  July 29, 2008

• Deja Barbecue

  Those vinyl booths, that paneling -- you know you've been here before

  June 17, 1999

• Bacon, Lettuce, To-mah-toes

  Don't let the swanky ambience fool you; Terrace on the Main serves a mean BLT

  December 16, 1999

• Pigeon with a Fine Pinot

  Chris Olbekson

  January 17, 2002

• Eggs Poached in Milk Over Cheese Grits

  October 29, 2008

• A Short History of Shrimp Grits

  Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New York Times in 1985. The shrimp grits that fired Clairborne’s imagination came from Crook’s Corner restaurant in North Carolina. The chef there, Bill Neal, started out with a French restaurant, but

  November 16, 2008

• Shuck U: How to Open an Oyster

  Scrub the oyster under running water to remove any mud. Never submerge an oyster in water--it will expel all the delicious oyster liquor. The pointy end of an oyster is the bill. The rounded end is the hinge. To shuck the oyster, hold it down on a table or work surface using a towel to protect your hand. Stick an oyster knife in the small opening in the hinge end.

  December 30, 2008

• Beef and Barley Soup with Bovril

  Beef soup always tastes better with a dash of Bovril liquid beef bouillon added. So do beef stews and beef gravies. Legend has it that Bovril was invented because Napolean III needed to feed his army during the war with Prussia. So he ordered an enormous quantity of canned beef from a Scotsman named John Johnston. Evidently, the only way to fill the order was to cook the beef down into a thick brown sticky concentrate that could be easily transported and reconstituted with hot water. It was orig

  January 16, 2009

• What a Joke

  February 27, 1997

• Bad-News Bistro

  April 30, 1998

• Just What the Doctor Ordered

  February 11, 1999

• Oysters and Coffee

  photo by Robb Walsh These petite-sized Galveston Bay oysters made a lovely breakfast. I ate them with some heavily buttered German sourdough rye toast from the HEB on Bunker Hill and a cup of Community Club coffee. A drop of lemon and a dash of Tabasco perked up the breakfast half shells nicely. Oysters and coffee taste great together. I bought a sack of Galveston Bay oysters last week, probably my last of the season. I stop eating raw oysters when the water temperature gets above 65 F. The

  March 25, 2009

• Stuffed Tenderloin Cheeseburgers

  photos by Robb WalshHomemade Cheeseburgers Ready to Grill On the subject of cheeseburgers, James Beard wrote in American Cookery, "this means a piece of processed cheese atop a cooked hamburger patty and broiled just long enough to melt. It is not very good." Instead he offered his own recipe for cheeseburgers in which one cup of cheddar, gruyere, or blue cheese was mixed with two pounds of ground meat along with Worchestershire, Tabasco, minced garlic and salt. The result was far superior t

  March 30, 2009

• Easter Leftovers: Deviled Ham

  Photo by Robb Walsh Deviled ham, made of ground-up ham with mayo, mustard and pickle relish, is one of my most vivid Easter memories. Late on Easter Sunday night, after all the festivities were concluded, my dad would get out the old hand-crank meat grinder from under the sink and grind up the leftover ham. He liked his ham salad heavy on the mustard and with lots of Tabasco. He ate it on crackers with cold beer. We had quite a bit of ham leftover this year. I sliced the nicest portion for sa

  April 13, 2009

• Mama Assumption's and Capone's Bar and Oven

  March 20, 2008

• Ça C'est Bon

  Café Artiste

  October 17, 2002

• Café Orleans Express

  This hard-to-find sandwich stand is a little slice of NOLA on the Katy Freeway

  November 15, 2007

• Monarch Restaurant

  Fit for a King (Almost)

  August 16, 2007

• NOTSUOH'S

  TEXAS PRAIRIE FIRE

  June 14, 2007

• Bloody Mary

  Palace Lanes

  June 22, 2006

• Rev Run

  Distortion

  October 20, 2005

• Cajun Cave

  At Roadhouse dance hall, the party starts at 2 p.m. every Saturday

  October 6, 2005

• Surls's World

  A seminal local arts icon and teacher shows his work at Blaffer Gallery

  September 15, 2005

• Hotter than Hasselhoff?

  Maybe not yet, but Koufax is on the way

  August 18, 2005

• Binge Benefits

  A look inside the bars of the Near Northside

  June 30, 2005

• That's Hot

  Ostioneria 7 Mares

  June 16, 2005

• Style Pile

  On the Razzle is a farcical grab bag

  May 26, 2005

• Best Chicken-Fried Steak

  September 23, 2004

• Sex, Death and Oysters

  March 25, 2004

• Raw Weather

  This winter's oyster season is the best in recent history

  February 5, 2004

• Pike's Peak

  Catch the tattooed lady's act at the Rhythm Room

  January 15, 2004

• Best Afghani Restaurant

  Kabul Restaurant

  September 25, 2003

• Best Fried Shrimp

  Barbecue Inn

  September 25, 2003

• Best Hurricane

  Floyd's

  September 25, 2003

• Food in the Nude

  Artista

  April 24, 2003

• The G Spot

  Gower Idrees wants to rock your world

  December 26, 2002

• The Marrying Kind

  Cahill's Fire Engine Blazin' Bloody Mary

  October 31, 2002

• Odd Couple

  Despite naysayers, the Breakfast Klub makes the marriage of chicken and waffles work

  November 8, 2001

• Heat Stroke

  Copeland's of New Orleans

  July 12, 2001

• Best Cold Boiled Shrimp

  Captain Benny's Half Shell Oyster Bars

  September 21, 2000

• Clash of Cultures

  Carl Walker

  August 24, 2000

• Our Daily Bread... And More

  Located in a student chapel, Autry House wins converts with a humble homestyle menu

  June 1, 2000

• What Tex-Mex?

  The fish is so good at Tampico, you'll ignore its other treats

  October 21, 1999

• Good Goo Dolls

  Summer Snack

  September 2, 1999

• Cinco de Mayo Recipe: Sonoran Hot Dogs

  photos by Robb Walsh You have to thin mayonnaise with some lemon juice (and Tabasco sauce if you like) and put it into a squeeze bottle if you want to put the cool squiggles on top. But I'm getting ahead of myself. First, go to El Bolillo on Airline and buy the small size bolillos. Then get some beef hot dogs and wrap them with bacon. Fry the dogs on a griddle until the bacon is crispy. Toast the rolls, then make a slit down the middle to form a pocket. (Don't cut them in half.)

  May 5, 2009

• Texas Traveler: Luvianos in Kyle

  Photos by Mike GiglioOn a recent tail-between-legs retreat from a rough weekend in Austin -- sunburnt from a long float down the river, broke and dehydrated -- the Texas Traveler wanted only two things: free water and cheap sustenance.Luvianos in Kyle had plenty of both. Water-filled bags hung around the comfortable patio, supposedly to keep the flies away, and the glasses were both tall and wide, and constantly refilled despite the Sunday-brunch crowd.One regular described the fare as "real Mex

  July 23, 2009

• Washington Ave. Revisited

  July 30, 2009

• Burgers and Hash

  October 22, 2009

• Food Fight: Battle Po-Boy

  Photo by Erika Ray We have a friend -- a born-and-raised Cajun who's as passionate about her food as she is about her Motherland itself -- who claims that it's impossible to get an authentic po-boy here in Houston. It has nothing to do with the seafood or the fixings or even the people creating the po-boys, many of them Louisiana transplants like herself. It has everything to do with the bread, she says. Something about the combination of New Orleans's proximity to the Gulf of Mexico

  October 29, 2009

• Top 5 Hot Sauces That Will Make You Cry Like A Baby

  Watery eyes, runny nose, burning throat. No, it's not allergy season. It's the delicious pain of hot sauce. Here is our list of top 5 fiery sauces that will make you cry like a baby. 1. El Yucateco Green Habañero Hot Sauce - This is quite possibly the hottest sauce we have ever tasted. We first encountered it during a trip to Mexico. Thinking that red sauces were always hotter than green sauces, I dunked an entire chip into this habañero and garlic mixture. Wow, was I naive, and I paid for

  November 9, 2009