Blind Butcher's Shepherd's Pie Will Get You Through This Cold Front

Categories: Eat This

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Amy McCarthy
You'll be warmer by like, at least 10 degrees, if you eat this.
It's been cold -- the kind of cold that turns everyone in our city into a bunch of whining, sniveling hermits. After a few weeks of middling cold-ass temperatures, the end of this week plans to bring cold weather, ice, and snow like we've so blissfully missed out on so far in the extended fall that we call winter in Texas. Not to be cliche, but winter, it is fucking coming.

Which is precisely why you need to drag your bundled-up ass to Lower Greenville's The Blind Butcher. Chef Oliver Sitrin is known for his gussied-up comfort food, "controversial" takes on poutine, and just a general familiarity with making meats taste incredibly delicious. With the seasonal shepherd's pie, though, Sitrin may have outdone himself.

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The Texas Grapefruit Is Goddamn Perfect

Categories: Eat This

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Breakfast for days
Wanna know what's great about Texas? Grapefruit. This in addition to various styles of barbecue, fajitas, elotes, paletas, a wide selection of tacos, jalapeno-studded sausages and beanless chili, all of which are great in their own right. But we talk about brisket and skirt steak all the time, and heaping praise on Tex-Mex is just throwing more lard in the beans. On the other hand, Texas grapefruit -- at the height of citrus season -- needs far more celebration.

There's no better breakfast than a cup of hot tea or coffee and half a grapefruit. Sure, the ritual of cleaving the fruit in half and tracing each segment with a paring knife can be tedious, but it only takes a few minutes -- the time it takes to steep or brew your morning beverage.

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How the CBD's Pig Head Carnitas Are Made (Video)

Categories: Eat This

Check out how the CBD Provisions famous pig head dish, our Dallas dish of the year 2014, is made with this amazing video from Kathy Tran. Mmm. Pig face.

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Let Dallas Shine a Light on the Nation with More Coffee-Shop Biscuits Like the Joule's

Categories: Eat This

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Coffee and ... biscuits?
While nothing complements a cup of coffee better than a baked something, many area coffee shops really muck that something up. I've encountered croissants with the consistency of challah bread and muffins that were dense and gooey. I've had stale scones that eat like biscotti and stale biscotti that eats like limestone. Sure, a quick dip in the coffee cup can soften things up, but baked goods should taste delicious on their own.

One thing I don't see a lot of at coffee shops are biscuits, which is weird, this being the south and all. Composed of flour, baking powder, fat and a liquid, biscuits are the quick bread of choice for everyone south of the Mason Dixon Line. Nearly every restaurant that sells you scrambled eggs will sell you a biscuit, but coffee shops? Not so much.


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Learning to Cook from the Edible Dallas & Fort Worth Cookbook, One Dallas Dish at a Time

Categories: Eat This

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Kelsey Sidwell
In the beginning, there were carrots.
I am by no means a great cook. I do not own a lot of the things I should for some of the recipes I undertake, and I tend to get panicked and just start throwing things together and praying it works. Double boiler? Nope. I'm gonna boil some water in a large pot and then sit another pot down inside of it. Boom. It's a double boiler.

I'm not terrible: I have some good knives and one quality skillet that I rely on for everything. I know the basic chemistry behind cooking and I am actually a better than average baker. But I don't cook a lot, and when I do, it's the basics. Anything more time-consuming than a simple pasta dish and I am out. So I figured, just for fun, why not try out some long and complicated recipes from local Dallas chefs and restaurants and see what happens? Totally reasonable, right?

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Visual: Breaking Down the Char Bar at Asador

Categories: Eat This

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foodbitch
All of the above
"I find the pastrami to be the most sensual of all the salted, cured meats."

George Costanza was right about one thing: charcuterie is damn sexy. Case in point: The Char Bar at Asador Restaurant inside the Renaissance Dallas Hotel.

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Taqueria Latina Brings Solid Tacos on Handmade Tortillas to East Dallas

Categories: Eat This

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There are good things happening inside.
The number of taquerias in Dallas that serve their taco fillings on handmade tortillas is limited. Most employ the standard working man's tortilla, an honest round pressed from masa that's reheated on a hot grill. These tortillas are dependable and get the job done, but their texture is lacking. They're tough, a little rubbery, and they sit in your stomach like corn-flavored lead.

So when you encounter a tortilla that was freshly griddled in the same kitchen where your cabeza was cooked down from a cow's head, your spirits should be lifted. Handmade tortillas, like the ones made at Taqueria Latina, are soft and tender. They have ragged edges that bloom like tiny petals, and they're giving and supple when you pick them up.

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A Longtime Bartender Bought Knox Street Pub and Made It Great, with Help from These Wings

Categories: Eat This

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The buffalo style chicken wings at Knox Street Pub
When the former owners of Knox Street Pub sold their business last summer to eventually open Glass Boot Biergarten, not much attention was paid to the business they left behind. The Boguses renovated a liquor store to open a restaurant and bar with a massive patio, only to have the place close months after opening.

But back down McKinney Avenue, their old pub continued to thrive, and while most of the changes to the place in the past year have been subtle, the part bar, part restaurant, part dance club deserves a some additional attention, if only for this awesome plate of chicken wings.

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At Oak Cliff's New Joy Macarons, a Home Baker's Dream Comes True Before Your Eyes

Categories: Eat This

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The front case is packed with interesting flavors.
About two weeks ago, a new storefront opened up on West Davis Street in Oak Cliff, near Spinster, Glass Optical and Davis Street Espresso. Joy Macarons, it's called, and it offers macarons, obviously. But don't expect to meet a baker named Joy when you visit.

"It's Liz, by the way," the owner said when I visited, as she handed me her card as I thanked her for her time. The name Joy painted on the shop's front window wasn't a person but an emotion: the feeling owner Liz Lanier hopes you will experience when you take a bite from a bright yellow macaron expecting only sweetness and lemony citrus and are instead greeted by the briny prick of fleur de sel, too.

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Blind Butcher Adds Even More Meat to Their Menu

Categories: Eat This

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The duck spaetzel at Blind Butcher.
The folks at the Blind Butcher laminated a new menu recently, adding a number of options for beer drinkers stumbling around Lower Greenville Avenue. Not to worry, the same meaty theme is in full effect, there's just a few new items to round out the menu and close off your arteries.

Let's start with a dish that makes use of tripe and a pig's tail. I'd have included a picture, but it just didn't seem like the responsible thing to do (a combination of low lighting and jiggling pork fat made for a most gratuitous image) but if you venture out and order the dish on your own, here's what you'll see:

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