This Week in Food Blogs: Feasting on Killen's BBQ & the Science of Baking Bread

Hank On Food: Everyone is excited about the opening of Killen's BBQ, and Hank was able to get into the new brick-and-mortar location from chef Ronnie Killen on Saturday, February 22 (opening day). Killen was behind the counter chopping beef ribs and serving his tender, moist brisket to customers during the grand opening. Hank feasted on the five-meat plate that comes with brisket, pork belly, sausage and two servings of beef ribs. He paired that with potato salad and coleslaw and took the last banana pudding. Each meat was tender, juicy, sweet, smokey and enhanced with the variety of sauces; the coffee sauce is meant to be paired with each meat.

H-Town Chow Down: Hubbell & Hudson's market and cooking school may be leaving us very soon, but the bistro isn't going anywhere. H-Town Chow Down attended the Hubbell & Hudson Popup Dinner at a historic Museum District, cooked by chef Austin Simmons on Thursday, February 20. The meal consisted of an eight-course tasting menu with craft cocktails. The meal began with escolar and jalapeño marmalade with a ponzu bouillabaisse, followed by uni with bacon and lobster; charred octopus; seared foie gras and brûléed foie gras; A5 grade Japanese Wagyu beef with shaved Perigord truffles; goat cheese purée; and a deconstructed pallet of yuzu, green tea, miso, shoo, sable and cilantro.

Zagat Houston: Looking to expand your coffee palate? Zagat Houston's Amber Ambrose has ten coffee drink suggestions as well as the perfect food pairings from ten coffeehouses in our wonderful city. Try the Mughal Spice from Doshi House -- it's a cappuccino infused with saffron -- and pair it with the vegan tofu masal pocket pie; or try the simple cafe latte from El Rey Taqueria with a Cuban breakfast taco with eggs, black beans and plantains. Get the latte and taco through the drive-through if you're in a hurry.

Hungry in Houston: David Musso writes about one of his favorite places to get fried chicken in Houston, and that's Raising Cane's Chicken Fingers. Musso says the components of great fried chicken "are a crispy crust and moist chicken," as well as unique things like "the batter, seasoning, freshness, cut, accompaniments, sauce, price," and so on and so forth. While the crispiness of the chicken at Raising Cane's only received a 3/5 rating, the juiciness and freshness, batter and seasoning, cut and price received a 4/5 rating. But the sauce and accompaniments (crinkle cut fries, Texas toast and lemonade) both received a 5/5 rating. Musso says you'll want extra sauce and that you'll be tempted to slather it on everything you eat.

Science Based Cuisine: This week, Dr. Ricky explains how he makes bread. He writes that the key to making excellent bread is letting it ferment for a very long time -- ten to 24 hours. A friend told him that doubling the amount of yeast used in the recipe could speed up this process, but of course, that is not possible. Check out why Dr. Ricky believes you must let the yeast ferment for nearly an entire day.

Texas Monthly: Take a look at Texas Monthly's article on where to drink in Texas now. The post lists four Houston bars: Bad News Bar, Goro & Gun, Original OKRA Charity Saloon and The Pastry War. Head to Bad News Bar and order the Riverboat Bobsled, then walk downstairs to drink the Manu Chao at Goro & Gun. If you're on Congress, walk into the nonprofit bar Original OKRA Charity Saloon and order the Pimm's Cup. Finally, Texas Monthly suggests you try the frozen margarita with a side of mezcal from The Pastry War for a Mexican drink.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.