Homesick Texan
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1 week ago |
homesicktexan.com | Lisa Fain
------------------------------------------------------Thank you for reading!This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running.
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3 weeks ago |
homesicktexan.com | Lisa Fain
Back in my queso era, I came across a recipe for queso potato salad. It was a blend of Jack cheese and peppers with potatoes that appealed to me in theory. In practice, unfortunately, I found this coupling of cheese and potatoes didn't work. When the dish was still warm from the fresh-cooked potatoes, the two together reminded me of scalloped potatoes. But after the salad had chilled, the cheese hardened into little shells that didn't mesh with the tender potatoes. That recipe got a pass.
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1 month ago |
homesicktexan.com | Lisa Fain
A few years ago, it was declared that Dallas’s most iconic dish is strawberry butter. It cited that it had long graced tables at The Zodiac Room, a restaurant in Neiman Marcus's flagship department store downtown. For many, that was the only spot to find this creamy blend of tart berries and sweetened butter. Thirty years ago, however, strawberry butter appeared on other Dallas restaurant tables, too. For instance, in the 1990s a place called Key West offered it with zucchini . . .
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2 months ago |
homesicktexan.com | Lisa Fain
My addiction to frozen pizza (I know…) has introduced me to a variety of pies, with some not always being the platonic ideal of the form. Fortunately, bad pizza can be easily remedied. This is how my pizza ranch dressing came into existence. The pairing of a creamy, tangy condiment with cheesy, crusty pizza is not new. While I was unable to pinpoint its exact birth, I found no formal documentation. Though my earliest experiences with dipping pizza slices into salad . . .
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2 months ago |
homesicktexan.com | Lisa Fain
In James Michener’s epic novel Texas, he has a scene where two discuss why beans are not included in Texas chili. The characters conclude that it's because beans and beef cook at different speeds. For balance, it's better to prepare them separately. Cubed beef, such as chuck roast, can be tough cut and does indeed take longer than dried pinto beans to become tender. Perhaps the book spoke the truth. Cubed pork shoulder, however, is a less dense . . .
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