Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Tuesday, March 17, 2009

Texas BBQ with Spärhusen


While I will be missing pretty much all of this year's South By Southwest activities, whether they be film, music, or interactive, I did get to spend a couple of hours today with Spärhusen, the legendary Swedish psychedelic pop group, while they were being filmed documentary-style.

Actually, Spärhusen is the fictional subject of an ongoing mockumentary web series, as well as a series of spots for Ikea. Illeanna Douglas plays Beirget Kattson, the icy chanteuse, Todd Spahr is Gert, and Rob Mailhouse plays Olf.

Rob and I went to high school together and hadn't seen each other in almost 30 years, but had recently caught up via Facebook. In the interim, he'd gone to L.A. to pursue an acting career, and had also done a stint as the drummer with Dogstar, forming a rhythm section with Keanu Reeves. Like most cool shows that happen here in Austin, I missed the band's debut performance last night at the Red Eyed Fly, but I did enjoy watching them make improv comedy gold out of the band's eating Texas barbecue at Artz Rib House in South Austin.

Here's the band's legend, from the official Spärhusen website:

On the night of July 25, 1974 Spärhusen-the almost great band of Sweden came to a tragic end when their plane Swedish Fish crashed into the ocean. Two members of the band Olf Nystrom and Gert Forseberg were never found. Beirget Kattson -the third member of Spärhusen was able to swim from the wreckage to shore. After a period of mourning she continued to write and produce music and poetry from her home in Stockholm.

Beirget Kattsson was pregnant at the time of the plane crash but never revealed who the father of her baby was. Gert Forseberg, or her long time love, Olf Nystrom. To this day Beirget Kattsson has not revealed who the father really was. It was rumored that DJ Jelly Lund-a close friend of the band or perhaps Spärhusen's own"whale of sound" producer Vorste Feirron nicknamed "Fierse" could also be the father.

This is one of the many mysteries surrounding Spärhusen-the almost great band of Sweden.
Their many hits-the raucous "Ice Fishing", the thoughtful "Midnight at the Fjord" and "ID", Beirget's "Candy" the revenge song, and of course their biggest hit "Apples and Fish"- the last song they recorded before the fateful plane crash remain.

In the 1980's rumors surfaced that Olf and Gert were alive and well and living in Umholtz under assumed names. The plane crash merely a ruse to avoid the spotlight. A new band also calling themselves Spärhusen released the song "Cannonball" and to many it sounded eerily like Gert and Olf. Bjorn Epstein their long time manager would not confirm or deny that this was in fact the real Spärhusen.

Beirget Kattson refuses to discuss Spärhusen and handed over the rights of all Spärhusen material-which includes sound recordings, unreleased songs, photographs of happier times and never before seen footage of Spärhusen recording "Apples and Fish" to Anna Shapoola, her attorney and confident. Will the current interest in Spärhusen finally force Beirget, Olf, and Gert to tell their story? Until then we will simply listen to the music and wait.

Thursday, July 24, 2008

Yet More Reviews at Viewpoints.com

Books:

Tell the Truth Until They Bleed:... - jmdobies says "A Shadow History of Rock n' Roll..."

Food & Drink:

Blue Sky - Lite Creamy Root Beer - jmdobies says "Low Calorie Root Beer Without..."

Harriet's Original Texas Ranch... - jmdobies says "Spicy and Delicious Dressing and..."

Promised Land Dairy Midnight... - jmdobies says "Delicious, Ultra-Creamy, Super..."

Local Places:

Austin Karaoke - - Austin, TX - jmdobies says "Private Karaoke Rooms Provide..."

Whole Foods - Austin, TX - jmdobies says "Top Quality Natural Products, a..."

Movies & TV:

Abbott & Costello Go to Mars - jmdobies says "Bud and Lou Blast Off to a..."

Casino Royale (2006) - jmdobies says "The Roots of 007 - A Return to..."

Casino Royale (1967) - jmdobies says "Kooky '60s Satire of James Bond..."

The GOOD, The BAD & The UGLY - jmdobies says "Eastwood, Van Cleef, and Wallach..."

Hang 'Em High - jmdobies says "Clint Eastwood Rides for..."

Higglytown Heroes - jmdobies says "Awful Kids Show Is All Downhill..."

High Plains Drifter - jmdobies says "Clint Eastwood Paints the Town Red..."

The Killer Shrews - jmdobies says "Roscoe, Festus, and Deadly Rodents..."

Killers From Space - jmdobies says "Paranoid Cold War Sci-Fi About..."

Kiss Kiss, Bang Bang - jmdobies says "Downey and Kilmer Are Great in..."

Rawhide - Second Season Vol. 1 & 2 - jmdobies says "Classic TV Western: Great Theme..."

Serenity - 2-Disc Collector's... - jmdobies says "The Crew from 'Firefly' Returns..."

Sesame Street - All Star Alphabet - jmdobies says "Stephen Colbert Leads Stellar..."

Top Ten Clint Eastwood Westerns - jmdobies says "Clint's Greatest Western Movies..."


Voyage to the Planet of Prehistoric Women - jmdobies says "Stupefying Space Oddity With..."

Walk Hard: The Dewey Cox Story - jmdobies says "Parody of Music Biopics Gets..."

Saturday, October 27, 2007

Texas BBQ Showdown: A Definitive Second Opinion


After eating barbecue a dozen times in my first six weeks here in Austin, I put "The Great Texas BBQ Showdown" column on hold while I drop all the pounds I've put on as a result. For the record, I'd sampled the down-home goodness of the Iron Works, Stubb's, the Roadhouse, County Line , Smokey Mo's, Pokey Joe's, and Rudy's.

When I told Austinite John C. about the temporary brisket moratorium, he wrote back, "After you drop your pounds and get back to your fighting weight, here is a good guide: http://www.nansi.org/austin_bbq/"

It is a great guide in fact. Man, this guy -- his name is James -- really did his homework, and then some. Well, not homework exactly, as he travelled all around Central Texas to get the skinny on the best BBQ joints in the area. I got hungry just looking at the pictures.

Bon appetit, pardners!

Tuesday, September 18, 2007

Texas BBQ Showdown: Rudy's vs. Smokey Mo's

Texas is famous for many things, but the thing I was itchin' to try was its world-renowned barbecue (I'm for sure not itchin' to try its world-renowned death penalty). Yeah, I'm a sucker for something that's both tasty and bad for you (see previous entries on Lubi's and Jreck Subs), and I'm quite a fan of Southern BBQ in general. Back in Florida, there was some excellent barbeue, my favorite variety being pulled pork slathered in a mustard-based sauce with slaw and beans on the side. Then there's the Carolina variety with its characteristic vinegar sauce, but none can compare with Texan BBQ. I am hooked. Here in Austin, there are more barbecue shacks than you can shake a stick at, but let's start the tour with Rudy's and Smokey Mo's, because they've got multiple locations, and both are less than a five minute drive from my apartment.

Rudy's Country Store and Bar-B-Q bills itself as "The Worst Bar-B-Q in Texas," so you know it's good. Although it has it's detractors, who probably object to the fast-food nature of the place, Rudy's serves up a damn fine plate of oak-smoked ribs, the juiciest brisket around, and great side dishes, like the new potatoes drenched in melted butter or their incredible creamed corn. I know, you hear "creamed corn" and you think "nursing home food service," but this ain't your garden-variety creamed corn. Basically, Rudy's creamed corn consists of sweet niblets swimming in a rich blend of heavy cream and creamery butter. It's...creamy. Very creamy. My taste buds exulted as my arteries hardened. Genius.

Honorable mention for their jalapeno sausage links. Awesome.

Smokey Mo's offers a similar menu, but with its own mind-melting variations on the theme. While their brisket isn't as tender and juicy as Rudy's, it is smokier, and no less delicious. They also offer the option of wheat bread instead of just the classic Texas white. Their slaw is also a cut above, but what really sets Smokey Mo's apart from the pack is their sauce, a spicy, lip-smacking concoction that lives up to the "Hot*Hot*Hot..." on label. Man, that is some good sauce, lemme tell ya. I was always partial to a mustard-based sauce, but I have seen the light. Make mine Texas red from now on.

So what we've got here is a dead heat. Both joints serving up a gut-busting cornucopia of down-home deliciousness, each with their own spin on classic Texas BBQ. I've tried other places -- I've only lived here for two weeks, but I've had BBQ approximately every other day -- but Rudy's and Smokey Mo's are my favorites so far. Stay tuned for further reports from the capitol of Barbecue as I experience other fine purveyors of smokey, meaty Texas goodness.

RUDY'S COUNTRY STORE AND BBQ:

2451 Capital of Texas Hwy
S.Austin, TX 78746
(512) 329-5554

11570 Research Blvd.
Austin, TX 78759
(512) 418-9898

2400 N. IH-35
Round Rock, TX 78681
(512) 244-2936

7709 FM 620
Austin, TX 78726
(512) 250-8002

SMOKEY MO'S:

HEB Center, 100 E. Whitestone, Suite 158
Cedar Park, TX 78613
(512) 528-0500

1601 I-35 South, Suite 320
Round Rock, TX 78664
(512) 828-4050

6001 W. Parmer
Austin, TX 78727
(512) 918-0002

717 South Hwy 183
Liberty Hill, TX 78642
(512) 515 - 0659

Tuesday, August 21, 2007

Lubi's Hot Subs: Lubi-licious

I got some nice feedback from my loyal readers about last week's post on Jreck Subs, so I thought I'd tell y'all about another obscure-but-rewarding fast food franchise I've come to know and love here in NE Florida. Lubi's Hot Subs, serving Jacksonville, Florida since 1969, offers a uniquely delicious and profoundly unhealthy sandwich that is as tasty as it is indigestible.

To make a "Famous" as it is known throughout the greater J-Ville area, you start with owner Nic DiRamio's secret family recipe: ground beef, slow-cooked for two days in a choice blend of spices, then laid over a base layer of American cheese into an 8" sub roll that has been trimmed at the ends and along the top for easy eating. I say easy eating, but all Lubi's sandwiches, with the possible exception of the "Camel Rider," come with a fork. After that, you have your choice of mayonnaise, mustard, onions, and Lubi's trademark hot peppers. If you want a Lubi Italiano, try their Mozzarella Lubi with tomato sauce. Then there's the "Stroganoff Lubi" with mushrooms and sour cream, or my favorite, the "Mean Machine," with mozzarell', lettuce, tomato, and extra-potent Italian dressing.

After you've had an entire Lubi, say my variation on the Famous: the "Cheeseburger Lubi" with extra American cheese, onions, mayo, and ketchup from the foil packets available on the counter (Perhaps as an echo of the company's genesis during the Burger Wars of the late '60s and early '70s, Lubi's doesn't offer ketchup as a condiment), and it was blissful. The problem is, after you've just wolfed down one of Lubi's loose-meat delicacies, your stomach is still in shock while your mind is making itself up to order another one. That's when you order the Stroganoff Lubi. Hours later, as your digestive tract rebels against the insult of going one Lubi over the line, you ask, "Why did I do that?"

Then you'll say, after a hefty belch, "It was worth it."


For more information and money-saving coupons, visit Lubi's new web site at Lubis.com. It's nice to see them back online, but I kind of miss the old site, with its JPEG close-ups of Famous, Mozzarella, and Chili Lubis that bordered on food porn.


4 Jacksonville-area locations to serve you better

Locally Owned & Operated

2940 University Blvd
904-733-3734


3930 Sunbeam Road
904-260-6100

11633 Beach Blvd
904-642-3800


500 N 3rd. St (A1A)Jacksonville Beach
904-270-1007

Tuesday, August 14, 2007

In Praise of Jreck Subs



A few choice words about my favorite fast food franchise in the known universe, Jreck Subs. Although the name of the place sounds uncannily like "dreck," it is, in fact, home of the most delicious sandwiches ever made.

I've been to many of the great Delis -- the Carnegie, Canter's, et al. -- and every other purveyor of submarines, hoagies, heroes, call 'em what you will, but for pure flavor, Jreck's is king.

In my younger days, I was partial to their capicola sub, but since then, my favorite is Jreck's incomparable tuna sub. It starts with their incredible sub roll, four slices of American cheese (although most Jreck's fans are partial to the provolone), and then comes the tuna salad: one part tuna to four parts extra heavy mayonnaise. Add to that the full complement of toppings: shredded lettuce, tomatoes and onions sliced paper-thin. Then I request four times the usual amount of their incredible hot chopped peppers. The kicker is what the sub-makers like to call "the shakers": parmesan cheese, oregano, and "oil" (seven parts industrial-grade vegetable oil, one part red wine vinegar, a pinch of Italian seasoning, salt, and pepper). The result: 12 inches of gastronomic delight, also known as a "mayo missile," best chased with an extra-large Mountain Dew.

Now that's good eatin'.

Jreck Subs can be found mostly in upstate New York, and it's usually my first stop whenever I visit home. My family understands. They're well-aware of the genius that is Jreck's.

It's "a meal for your money, not a snack."

For more information, go to jrecksubs.com.