Author Topic: Midnight in the Diner: Tales from the Road  (Read 10680 times)

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Midnight in the Diner: Tales from the Road
« Reply #540 on: January 08, 2019, 01:47:36 PM »
Yes!

Let's not forget to add in some pho:



I'm more ghetto!


Midnight in the Diner: Tales from the Road
« Reply #541 on: January 08, 2019, 03:15:56 PM »
Chinese spaghetti (lo mein) is always welcome!

But the Vietnamese egg rolls are so much better than the typical Chinese fare, get them fried:



Or soft wrapped:



It's the rice paper that does it:




Midnight in the Diner: Tales from the Road
« Reply #542 on: January 08, 2019, 03:17:25 PM »
However I am also craving a nice plate of Mongolian Beef:



 :P


Midnight in the Diner: Tales from the Road
« Reply #543 on: January 08, 2019, 08:22:17 PM »
The Mongolian Grill is proof that God loves us and wants us to be happy! 🙂



Midnight in the Diner: Tales from the Road
« Reply #544 on: January 08, 2019, 08:26:29 PM »
The Mongolian Grill is proof that God loves us and wants us to be happy! 🙂


Beer, as attributed to Ben Franklin. Likely apocryphal. The Argentinians also do good meat styling. As do we. Man, I had some of the best brisket over the New Years, was eating it for days. I don't know what he, a relation not by blood who is into BBQ cookoffs, did but so frigging good.

Midnight in the Diner: Tales from the Road
« Reply #545 on: January 08, 2019, 08:29:02 PM »
Texas and Georgia have the best brisket, in my opinion.

Midnight in the Diner: Tales from the Road
« Reply #546 on: January 08, 2019, 08:31:15 PM »
Texas and Georgia have the best brisket, in my opinion.
Never had Georgia brisket but some good old boys who came down here to hunt made a badass pork rump kind of deal.  This brisket was so damn good though. Better than most, and I've had great ones. Epic-level. And was good for days. I made with eggs, ate on sammiches, in addition to the first BBQ.

Midnight in the Diner: Tales from the Road
« Reply #547 on: January 08, 2019, 08:36:07 PM »
To me, the difference seems to be that Texas is all about big, flavorful, smoked chunks: where as the Georgian method is more ...eh, not quite the word I'm looking for but I'll say tender for lack of a better explanation.

Midnight in the Diner: Tales from the Road
« Reply #548 on: January 08, 2019, 08:38:43 PM »
Welp, this conversation has solidified my intention to eat at the Chinese buffet tomorrow! 🙂

Midnight in the Diner: Tales from the Road
« Reply #549 on: January 08, 2019, 08:41:30 PM »
To me, the difference seems to be that Texas is all about big, flavorful, smoked chunks: where as the Georgian method is more ...eh, not quite the word I'm looking for but I'll say tender for lack of a better explanation.
Done right here it is smoked but tender enough to just almost melt but my favorite part of it are end pieces and where the smoke/fat get caramelized, I guess. No need for any sauce. There is a joint near me though has a sorta Tex-Mex version where it is spicy also (maybe a rub or types of wood?) that is excellent also. But I do enjoy more normal ones in chopped beef sammich with sauce. But this one was heaven. I made a personal New Years bit where I put pieces into some black-eyed peas for New Year's Luck. So good, let it simmer for a bit. Good places, if going to buy and not make or have folks make, are places that have limited fixed hours- as in open from morning until no more left. Not always open (they use different systems including rotisseries etc.)

Midnight in the Diner: Tales from the Road
« Reply #550 on: January 08, 2019, 08:45:00 PM »
Welp, this conversation has solidified my intention to eat at the Chinese buffet tomorrow! 🙂
Somewhere on your travels find a place like "Panchos." All-U-Can-Eat Mexican. Likely not a good thing for driving but was satisfying back in the day! Had a little Mexican flag you would raise on table and the waitress would come over and take your order for more of whatever.

Midnight in the Diner: Tales from the Road
« Reply #551 on: January 08, 2019, 08:53:53 PM »
Somewhere on your travels find a place like "Panchos." All-U-Can-Eat Mexican. Likely not a good thing for driving but was satisfying back in the day! Had a little Mexican flag you would raise on table and the waitress would come over and take your order for more of whatever.

Haha - love it! When my brother was living in Baytown - we'd go to a family owned Mexican restaurant and that was some of the best food that I'd ever eaten! I can't remember the name of the place or the name of the different things that I tried, but I would always leave full and content.

Midnight in the Diner: Tales from the Road
« Reply #552 on: January 08, 2019, 11:52:13 PM »
Haha - love it! When my brother was living in Baytown - we'd go to a family owned Mexican restaurant and that was some of the best food that I'd ever eaten! I can't remember the name of the place or the name of the different things that I tried, but I would always leave full and content.

I once had some kind of goat dish in a Mexican restaurant outside of San Antonio that was outstanding.  Can't remember the name of the dish or the restaurant. 

Midnight in the Diner: Tales from the Road
« Reply #553 on: January 09, 2019, 02:05:34 AM »
Chinese spaghetti (lo mein) is always welcome!

But the Vietnamese egg rolls are so much better than the typical Chinese fare, get them fried:



Or soft wrapped:



It's the rice paper that does it:




You sure about that?

Midnight in the Diner: Tales from the Road
« Reply #554 on: January 09, 2019, 11:24:07 AM »
To me, the difference seems to be that Texas is all about big, flavorful, smoked chunks: where as the Georgian method is more ...eh, not quite the word I'm looking for but I'll say tender for lack of a better explanation.
Georgia is all about injection - Myron Mixon:

Midnight in the Diner: Tales from the Road
« Reply #555 on: January 09, 2019, 11:29:01 AM »
Somewhere on your travels find a place like "Panchos." All-U-Can-Eat Mexican. Likely not a good thing for driving but was satisfying back in the day! Had a little Mexican flag you would raise on table and the waitress would come over and take your order for more of whatever.

Ha!

Very much like the little green and red wood thingy (looks like a peper mill) you get on your table at an Argentinian grill.

If you leave it upside green, they keep bringing more:



Midnight in the Diner: Tales from the Road
« Reply #556 on: January 09, 2019, 11:32:35 AM »
You sure about that?


Well yeah, Bahn Mi, baby!


Now what makes the Vietnamese baguette so tasty is the use of rice flour.

Midnight in the Diner: Tales from the Road
« Reply #557 on: January 09, 2019, 11:34:05 AM »
Love Pho!


Midnight in the Diner: Tales from the Road
« Reply #558 on: January 09, 2019, 11:45:29 AM »
Wow! Jeremy did not get the $500. 8)



Midnight in the Diner: Tales from the Road
« Reply #559 on: January 09, 2019, 12:29:17 PM »
Stop posting photos I'm starving.

Midnight in the Diner: Tales from the Road
« Reply #560 on: January 09, 2019, 05:03:02 PM »
I feel sooo out of my league right now...


Midnight in the Diner: Tales from the Road
« Reply #561 on: January 10, 2019, 11:30:45 AM »
Wooster, Ohio. 23F.


Midnight in the Diner: Tales from the Road
« Reply #562 on: January 10, 2019, 12:48:52 PM »
Oh brother, that kind of weather calls for something that sticks to your...uh...ribs... :P


Midnight in the Diner: Tales from the Road
« Reply #563 on: January 10, 2019, 03:23:00 PM »
Yep, my plan was to hit Cincinnati and get some but I got held up at this shipper. Hell, I was even listening to some Yoakam to prepare...


Midnight in the Diner: Tales from the Road
« Reply #564 on: January 10, 2019, 03:41:37 PM »
That would have been tasty.


Midnight in the Diner: Tales from the Road
« Reply #565 on: January 10, 2019, 03:42:46 PM »
That would have been tasty.



One of the best meals ever made!

Midnight in the Diner: Tales from the Road
« Reply #566 on: January 10, 2019, 03:48:49 PM »
Great food and great music, that Yokam album is one of the best country sides ever!

Midnight in the Diner: Tales from the Road
« Reply #567 on: January 10, 2019, 04:09:16 PM »
Filmed that video in old Az.

https://en.wikipedia.org/wiki/Copper_Basin_Railway
The Copper Basin Railway (reporting mark CBRY) is an Arizona short-line railroad that operates from a connection with the Union Pacific Railroad (UP) at Magma to Winkelman, in 54 miles (87 km) of length. The railroad also has a 7-mile (11 km) branch line that runs from Ray Junction to Ray, Arizona. There was formerly an interchange with the San Manuel Arizona Railroad (SMA) at Hayden. The CBRY exists primarily to serve a copper mine. L. S. “Jake” Jacobson is the President and Chief Operating Officer. In summer 2006, ASARCO Copper Corporation purchased the entire railroad.




Midnight in the Diner: Tales from the Road
« Reply #568 on: January 10, 2019, 09:50:52 PM »
Great food and great music, that Yokam album is one of the best country sides ever!


He'd have to be in my top ten musical artists.


Midnight in the Diner: Tales from the Road
« Reply #569 on: January 11, 2019, 12:37:28 PM »