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      07-24-2014, 01:09 PM   #1101
Litos
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poor plate - didn't even stand a chance......

(1) Mixed Fajitas
(1) Cheese Enchilada
(1) Tamale
rice and beans






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      07-24-2014, 01:26 PM   #1102
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Quote:
Originally Posted by Litos View Post
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That looks exactly like this awesome place I've gone a few times called Taqueria Michoacana.
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      07-24-2014, 01:31 PM   #1103
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That looks exactly like this awesome place I've gone a few times called Taqueria Michoacana.
this place is called El Palenque
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      07-24-2014, 01:37 PM   #1104
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^ Litos, we have no doubt you'd finished that all
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      07-24-2014, 01:42 PM   #1105
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^ Litos, we have no doubt you'd finished that all
yeah, wasn't even fair, to be honest with you.....
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      07-25-2014, 04:24 PM   #1106
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Vermicelli at this one Pho place

with two spring rolls and peanut sauce...

hole in the wall place, but I will be going back for sure....






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      07-25-2014, 04:58 PM   #1107
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Originally Posted by Litos View Post
Vermicelli at this one Pho place

with two spring rolls and peanut sauce...

hole in the wall place, but I will be going back for sure....






I had the same appetizer today at a Thai place, but had the Pad Kra Prao.
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      07-26-2014, 10:21 AM   #1108
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How's that diet going Litos?

Here is what i have learned from this thread. Bought Litos favorite condiment and some of the HEB microwave rice, not a bad combo.
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      07-26-2014, 12:52 PM   #1109
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How's that diet going Litos?

Here is what i have learned from this thread. Bought Litos favorite condiment and some of the HEB microwave rice, not a bad combo.
Have you been to Tears of Joy yet?
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      07-26-2014, 01:52 PM   #1110
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Quote:
Originally Posted by Litos View Post
poor plate - didn't even stand a chance......

(1) Mixed Fajitas
(1) Cheese Enchilada
(1) Tamale
rice and beans






Jesus Christ, you ate the plate too!?!
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      07-26-2014, 02:31 PM   #1111
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Have you been to Tears of Joy yet?
No, but it looks like I need to go.

The other good condiment that goes with that rice is Tiger Sauce.
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      07-27-2014, 09:15 PM   #1112
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It's what's for dinner....

Clams sauteed with white wine, fresh garlic, olive oil, oregano, parsley, chives, salt and pepper. Over pasta.


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      07-28-2014, 09:03 AM   #1113
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Jesus Christ, you ate the plate too!?!
you see the scrape marks on the plate ??

that's not where my fork grazed the plate, it's where my barbarian-like long finger nails hit the plate as I was shoveling food into my mouth with my bare hands.....

poor plate had no idea shit was about to get real.....
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      07-29-2014, 03:55 PM   #1114
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i thought fajitas come on a hot plate sizzlin, with cebollas y peppers....

anyway today

garlic edamame


tonkotsu ramen
and curry rice
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      07-31-2014, 12:23 PM   #1115
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      08-03-2014, 11:01 PM   #1116
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      08-04-2014, 07:13 AM   #1117
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      08-12-2014, 07:10 PM   #1118
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Alright Litos I'm at Trulucks and I've ordered the pontchartrain style for the first time over my tried and true bernaise. This better be good or I'm sending you a bill for the meal
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      08-12-2014, 08:10 PM   #1119
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Wow. The pontchartrain sauce is fantastic. To be brutally honest I think it's better than Trulucks' bernaise sauce. I always get my filet with parmesan mashed potatoes. The mashed potatoes are already creamy and salty, and so adding bernaise to that makes the whole dish somewhat one note (in hindsight).

Yeah honestly I wouldn't even recommend the bernaise at trulucks anymore
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      08-12-2014, 08:41 PM   #1120
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Wow. The pontchartrain sauce is fantastic. To be brutally honest I think it's better than Trulucks' bernaise sauce. I always get my filet with parmesan mashed potatoes. The mashed potatoes are already creamy and salty, and so adding bernaise to that makes the whole dish somewhat one note (in hindsight).

Yeah honestly I wouldn't even recommend the bernaise at trulucks anymore
I was at Trulucks in Dallas two weeks ago. MAN OH MAN, was it good. I do NOT do chains, but I was taking a customer out and thought it would be a safe bet. It went HARD. I had the tuna tartare as an appetizer, followed by their special which was a 14 oz filet topped with three different kinds of lump fish. The sauce it was made in reminded me a bit of sriracha. A little spicy, but absolutely fantastic.
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      08-12-2014, 09:39 PM   #1121
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Originally Posted by P1et View Post
I was at Trulucks in Dallas two weeks ago. MAN OH MAN, was it good. I do NOT do chains, but I was taking a customer out and thought it would be a safe bet. It went HARD. I had the tuna tartare as an appetizer, followed by their special which was a 14 oz filet topped with three different kinds of lump fish. The sauce it was made in reminded me a bit of sriracha. A little spicy, but absolutely fantastic.
I'm exactly like you. "Chain restaurant" is usually a red flag to stay far, far away, but trulucks is consistently excellent in my experience. I actually went to both Sullivan's and Fleming's last week and I was extremely disappointed with meals that ranged from mediocre to awful.

Sullivan's and Fleming's are bonafide steakhouses (albeit chain steakhouses) and yet somehow Trulucks manages to cook filets much better.

My filet at Sullivan's was entirely over-seared and way too dry. They technically nailed the temperature properly in that meat temperatures are defined relative to the center of the meat only and not to the periphery. Usually you'll get a perfect medium rare or rare in the center, but the periphery will often be overcooked. The mac and cheese was completely bland, and to make matters worse they no longer offered a souffle for dessert which is the only reason I went. I opted for their "cast iron blondie" which was OK but nothing special. The caramel ice cream on top was pretty pedestrian.

Trulucks gets a nice, perfect, consistent temperature throughout the filet and they manage to keep their filets moist and juicy.

One steakhouse chain that I have yet to try is Bob's steak and chophouse. There are locations in both Dallas and Austin. I'll need to give that place a go one of these days.
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      08-12-2014, 11:47 PM   #1122
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Originally Posted by NemesisX View Post
I'm exactly like you. "Chain restaurant" is usually a red flag to stay far, far away, but trulucks is consistently excellent in my experience. I actually went to both Sullivan's and Fleming's last week and I was extremely disappointed with meals that ranged from mediocre to awful.

Sullivan's and Fleming's are bonafide steakhouses (albeit chain steakhouses) and yet somehow Trulucks manages to cook filets much better.

My filet at Sullivan's was entirely over-seared and way too dry. They technically nailed the temperature properly in that meat temperatures are defined relative to the center of the meat only and not to the periphery. Usually you'll get a perfect medium rare or rare in the center, but the periphery will often be overcooked. The mac and cheese was completely bland, and to make matters worse they no longer offered a souffle for dessert which is the only reason I went. I opted for their "cast iron blondie" which was OK but nothing special. The caramel ice cream on top was pretty pedestrian.

Trulucks gets a nice, perfect, consistent temperature throughout the filet and they manage to keep their filets moist and juicy.

One steakhouse chain that I have yet to try is Bob's steak and chophouse. There are locations in both Dallas and Austin. I'll need to give that place a go one of these days.
Mate, do not go to Bob's. I have been twice and it was only because it was across the street from the W and convenient. Not worth it; save your money and go to La Condesa.

By the way, had the pork chop at Trio on Saturday (ate al fresco) and it was delightful.
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