DallasFoodOrg

Marginalia of DallasFood.org

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#TXBBQPassport: Top 10 Nontraditional BBQ Items

#10. Catteleack Barbeque (Dallas): Smoked brisket pastrami with pimento cheese.

#9. Pecan Lodge (Dallas): Buffalo-style fried ribs.

#8. Tejas Chocolate Craftory (Tomball): Brisket & Blues sandwich (and chocolate bread pudding).

#7. Valentina’s Tex Mex BBQ (Austin): The S.A.O.G. (smoked chorizo, refritos, potato, cheese, and hot sauce, on flour tortilla).

#6. Micklethwait Craft Meats (Austin): Brisket Frito chili pie.

#5. Rio Grande Grill (Harlingen): Brisket enchiladas rancheras; pulled pork enchiladas Suizas.

#4. Baker Boys BBQ (Gonzalez): Jalapeño and onion stuffed boneless chicken legs.

#3. Bodacious Bar-B-Q (Longview): Burnt ends boudin.

#2. Heim Barbecue (Fort Worth): Loaded crispy potato skins (chopped brisket, pico, green onion, cotija cheese).

#1. Hutchins BBQ (McKinney): Texas Twinkies (bacon-wrapped jalapeños stuffed with chopped brisket and cream cheese).

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Italian army collectible cards by Turinese chocolate maker Moriondo & Gariglio (1905).

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Cicada wing (Neotibicen resh).

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Watercolor of Sprüngli's Werdmühle complex in Zurich (1890). Factory, residences, gardens.

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Publicity card for S. Venchi & Co. (1905)

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Venchi advertisement (1926).

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Publicity card for Talmone (Turin, Italy) from 1898.

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Publicity card for Cioccolato Talmone in Turin (1905).

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Magnified details from Soma’s new bar molds. These are from a bar of Tiền Giang (70%/VN).

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A bar of dark chocolate (Soma CSB Chama 70%) was taken out of temper with a microwave, then set on an ice pack to cool. Magnified time-lapse images were taken over a 32-hour period to show condensation, evaporation, and formation of fat and sugar bloom on the surface.

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Microwaved a chocolate bar (Rogue Porcelana) to take it out of temper, set up a microscope (at 50x), and watched the formation of fat bloom over a four-hour period.

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Torilis arvensis (i.e., spreading hedge parsley). 

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