Comments on: Houston’s: Consistently Delicious Chain Never Disappoints http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/ NYC's Most Delicious & Affordable Food Sun, 22 Apr 2012 03:15:15 -0400 http://wordpress.org/?v=2.8 hourly 1 By: james http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-6801 james Tue, 03 Aug 2010 01:25:47 +0000 http://nyceats.wordpress.com/?p=628#comment-6801 oh my god, now im hungry. Im actually going to manhattan this december with a few friends (we live in the UK), we've been before in december and love the xmas atmosphere. now im gonna have to check this place out. Frankie & Bennies is pretty nice too btw, they serve NYC style food in the UK. Ribs, wings, burgers, steaks, etc... oh my god, now im hungry. Im actually going to manhattan this december with a few friends (we live in the UK), we’ve been before in december and love the xmas atmosphere. now im gonna have to check this place out.
Frankie & Bennies is pretty nice too btw, they serve NYC style food in the UK. Ribs, wings, burgers, steaks, etc…

]]> By: Dr. Dyspepsia http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-4306 Dr. Dyspepsia Mon, 01 Feb 2010 04:55:34 +0000 http://nyceats.wordpress.com/?p=628#comment-4306 Some scholarly work on Trichinella spiralis, bbq. As long as we don't feed our swine trash, wild animals, or their relatives, we seem to be at little risk. Si U shall not fear trichinosis, but the prospect of medium-rare pork is still pretty nauseating: guess I was brainwashed. DD Some scholarly work on Trichinella spiralis, bbq. As long as we don’t feed our swine trash, wild animals, or their relatives, we seem to be at little risk. Si U shall not fear trichinosis, but the prospect of medium-rare pork is still pretty nauseating: guess I was brainwashed.

DD

]]> By: bbqmackster http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-4302 bbqmackster Thu, 28 Jan 2010 08:36:56 +0000 http://nyceats.wordpress.com/?p=628#comment-4302 the damn link... http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm the damn link… http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm

]]> By: bbqmackster http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-4301 bbqmackster Thu, 28 Jan 2010 08:36:30 +0000 http://nyceats.wordpress.com/?p=628#comment-4301 My good DR. after review, you have in fact set the standard in your review, excellent mention of the end cut. - per the med rare issue- here is a long but informative link. Essentially it states trich affects les than 50 people annually, and since this is a little older, it is probable to assume even less, 2nd, the 160 degree temp is well above the 130 temp required to kill bacteria, it was more of consistent temp issue, which today's modern commerical ovens can certainly overcome, and 3) by chance it mentions that Denmark as one country that is essentially trich free in all of its' products, based on super tight regulation. The brine is a simply another proven measure to protect both you and the flavor and texture of the meat. Any good bbq outfit will confirm that. Per Denmark as the sourcing for ribs, a good friend works at the park ave location and I've had the privledge of helping use his employee dining credits with him, and this info was passed on to me as such. My good DR. after review, you have in fact set the standard in your review, excellent mention of the end cut. – per the med rare issue- here is a long but informative link. Essentially it states trich affects les than 50 people annually, and since this is a little older, it is probable to assume even less, 2nd, the 160 degree temp is well above the 130 temp required to kill bacteria, it was more of consistent temp issue, which today’s modern commerical ovens can certainly overcome, and 3) by chance it mentions that Denmark as one country that is essentially trich free in all of its’ products, based on super tight regulation.
The brine is a simply another proven measure to protect both you and the flavor and texture of the meat. Any good bbq outfit will confirm that.
Per Denmark as the sourcing for ribs, a good friend works at the park ave location and I’ve had the privledge of helping use his employee dining credits with him, and this info was passed on to me as such.

]]> By: Dr. Dyspepsia http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-4299 Dr. Dyspepsia Tue, 26 Jan 2010 04:03:49 +0000 http://nyceats.wordpress.com/?p=628#comment-4299 mackster, please refer to my review (not far above) of the prime rib almost 2 years ago. Agree with the assessment, but medium rare pork? Wouldn't go there... treatment of trichinosis isn't pretty. Maybe the brine kills the parasites, but jeez, you're walking the wild side. Nevertheless, great review. But ribs from Denmark? How do you know? Doc mackster, please refer to my review (not far above) of the prime rib almost 2 years ago. Agree with the assessment, but medium rare pork? Wouldn’t go there… treatment of trichinosis isn’t pretty. Maybe the brine kills the parasites, but jeez, you’re walking the wild side.

Nevertheless, great review. But ribs from Denmark? How do you know?

Doc

]]> By: bbqmackster http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-4296 bbqmackster Sun, 24 Jan 2010 17:47:03 +0000 http://nyceats.wordpress.com/?p=628#comment-4296 ahhhh, glorious Houston's, they are a chain, a robotic chain at that, which means, no matter where you are, LA, NY or Atlanta, the same exact recipe, ingredients and perfectly weighed slice of cheese macthes up precisely with every other location. Rather than repeat the glorious exploits already stated by the foodguy I'll offer other info. The Ribs are imported from Denmark by the way. I like ordering my spanich dip with no salt chips, just ask, in general they are great about taking all types of request and special orders, throw cheese and grilled onions on the already amazing french dip and it's the best high end philly cheese steak in town. they offer fresh horseradish or a choice of a horseradish sauce, which is perfectly cut with some sour cream.. And while the chuck is always grinded daily and the bun buttered and all that jazz, the burger doesn't even begin to compare to the Pork Chop!! NYCFG please go back and treat yourself! We are talking a massive, bone-in double cut Chop, brined for 24 hours, perfectly finished on the grill to medium rare( made possible by great pork and the brining process) with a masive side of fries that soak up all the meaty juices in the bowl, this pure heaven, super tender, sweet meat, charry on the edgesm especially around the bone, omg!! And where else can you get a 25 oz Prime Rib cut, center or( End cut upon request) for about 30 dollars and have be that frickin good?? ahhhh, glorious Houston’s, they are a chain, a robotic chain at that, which means, no matter where you are, LA, NY or Atlanta, the same exact recipe, ingredients and perfectly weighed slice of cheese macthes up precisely with every other location. Rather than repeat the glorious exploits already stated by the foodguy I’ll offer other info.
The Ribs are imported from Denmark by the way. I like ordering my spanich dip with no salt chips, just ask, in general they are great about taking all types of request and special orders, throw cheese and grilled onions on the already amazing french dip and it’s the best high end philly cheese steak in town. they offer fresh horseradish or a choice of a horseradish sauce, which is perfectly cut with some sour cream..
And while the chuck is always grinded daily and the bun buttered and all that jazz, the burger doesn’t even begin to compare to the Pork Chop!! NYCFG please go back and treat yourself! We are talking a massive, bone-in double cut Chop, brined for 24 hours, perfectly finished on the grill to medium rare( made possible by great pork and the brining process) with a masive side of fries that soak up all the meaty juices in the bowl, this pure heaven, super tender, sweet meat, charry on the edgesm especially around the bone, omg!! And where else can you get a 25 oz Prime Rib cut, center or( End cut upon request) for about 30 dollars and have be that frickin good??

]]> By: Dr. Dyspepsia http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-3759 Dr. Dyspepsia Thu, 02 Jul 2009 12:31:36 +0000 http://nyceats.wordpress.com/?p=628#comment-3759 Good one, O eater who was formerly known as The Food Maven. Good one, O eater who was formerly known as The Food Maven.

]]> By: MrArtTuro - Mr. Gluttony http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-759 MrArtTuro - Mr. Gluttony Tue, 03 Mar 2009 21:48:16 +0000 http://nyceats.wordpress.com/?p=628#comment-759 You see? You see?

]]> By: MrArtTuro - The Food Maven http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-758 MrArtTuro - The Food Maven Tue, 03 Mar 2009 21:47:40 +0000 http://nyceats.wordpress.com/?p=628#comment-758 NOTE : Not to be confused with the Schwartz Guy, I am now "MrArtTuro - Mr. Gluttony". Thank You. You may now resume eating... NOTE : Not to be confused with the Schwartz Guy, I am now “MrArtTuro – Mr. Gluttony”.
Thank You.

You may now resume eating…

]]> By: MrArtTuro - The Food Maven http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-757 MrArtTuro - The Food Maven Mon, 02 Mar 2009 07:31:29 +0000 http://nyceats.wordpress.com/?p=628#comment-757 Just Wondering... On April 27, 2008 at 3:50 pm, Doctor Dyspepsia Says: "...fatty, seasoned up and falling apart. The best." Was he talking about me? Just Wondering…

On April 27, 2008 at 3:50 pm, Doctor Dyspepsia Says:

“…fatty, seasoned up and falling apart. The best.”

Was he talking about me?

]]> By: NYC Steak: Angelo & Maxie’s $20.99 Lunch Special is Lackluster « NYC Food Guy http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-756 NYC Steak: Angelo & Maxie’s $20.99 Lunch Special is Lackluster « NYC Food Guy Wed, 19 Nov 2008 11:16:54 +0000 http://nyceats.wordpress.com/?p=628#comment-756 [...] The hash browns did what they were supposed to, provide the necessary potato aspect of the potato-onion-steak bite.  Salty and bland, these hash browns merely sufficed; a crisp outer shell hid chopped potato, onion and pepper.  Maybe we should have opted for the shoestring fries we spied on a neighboring table, they resembled a poor man’s Houston’s fries. [...] [...] The hash browns did what they were supposed to, provide the necessary potato aspect of the potato-onion-steak bite.  Salty and bland, these hash browns merely sufficed; a crisp outer shell hid chopped potato, onion and pepper.  Maybe we should have opted for the shoestring fries we spied on a neighboring table, they resembled a poor man’s Houston’s fries. [...]

]]> By: The NYC Food Guy http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-755 The NYC Food Guy Wed, 18 Jun 2008 06:29:06 +0000 http://nyceats.wordpress.com/?p=628#comment-755 Shelly, Great to hear from you, thanks for stopping by. Your Spinach/Artichoke dip looks awesome and I fully back up your preference for Shelly's Pita Chips (which I'm sure has nothing to do with your name). Those corn chips and salsa at Houston's are damn good though, lets be serious. Shelly,

Great to hear from you, thanks for stopping by. Your Spinach/Artichoke dip looks awesome and I fully back up your preference for Shelly’s Pita Chips (which I’m sure has nothing to do with your name). Those corn chips and salsa at Houston’s are damn good though, lets be serious.

]]> By: Shelly Borrell http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-754 Shelly Borrell Wed, 18 Jun 2008 05:26:54 +0000 http://nyceats.wordpress.com/?p=628#comment-754 Hello. I was excited to stumble upon your blog. Great job! I just posted a related story and Copycat Recipe for their Spinach Dip on my blog. Check it out, if you're interested. I'm doing similar things on the West Coast. http://www.ineedtext.com/FoodBlog/?p=342 http://www.ineedtext.com/FoodBlog/?p=342 Hello. I was excited to stumble upon your blog. Great job! I just posted a related story and Copycat Recipe for their Spinach Dip on my blog. Check it out, if you’re interested. I’m doing similar things on the West Coast. http://www.ineedtext.com/FoodBlog/?p=342
http://www.ineedtext.com/FoodBlog/?p=342

]]> By: The NYC Food Guy http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-714 The NYC Food Guy Mon, 28 Apr 2008 07:45:33 +0000 http://nyceats.wordpress.com/?p=628#comment-714 <strong>Doc</strong> Glad to hear you enjoyed Houston's. I'm not a big Prime Rib guy, I'll always go steak over it, and at Houston's I can't break away from the burger or the ribs. That being said, I'm glad to hear you had a quality meal. No surprise there, Houston's never disappoints. Did you get dessert? Brownie Sundae? Cassoulet, let me guess, some sort of French casserole? Maybe with some stewed meat? I'm yet to venture to the Osso Bucco realm though I've had some serious short ribs (dotted with toasted coconut) at Fatty Crab in the West Village. I'll be honest, I had no idea what you were talking about when you say "deckle". I looked it up, and lone behold, I like the deckle too, a <a href="http://findarticles.com/p/articles/mi_m3190/is_9_40/ai_n16101608" rel="nofollow">great article</a> described it as such: <blockquote>"The deckle actually is best known as the fatty part of the brisket, the favored cut for pastrami and the aficionado's preferred part of "smoked meat," the Jewish-Canadian cousin of corned beef. In fact, the deckle is any part of the strip of muscle and fat that lies right on top of the ribs, according to James Reagan, a specialist from the National Cattlemen's Beef Association."</blockquote> I'm ashamed to say, I'm one of those people who've put the deckle to waste. Ironically, the chef quoted in the article says the deckle makes great cheesteaks, which leads us to our next question... cheesesteaks in New York... I recommend <strong>Shorty's</strong> on 42nd and 10th Ave, formerly Tony Luke's. Authentic, decent bread, big as hell, great crispy fries. I've heard good things about <strong>99 Miles to Philly and Wogie's</strong>. Pass on Philly Slims, don't be tempted by <a href="http://nymag.com/daily/food/2006/11/sandwich_of_the_week_philly_sl.html" rel="nofollow">the widowmaker</a>. Doc

Glad to hear you enjoyed Houston’s. I’m not a big Prime Rib guy, I’ll always go steak over it, and at Houston’s I can’t break away from the burger or the ribs. That being said, I’m glad to hear you had a quality meal. No surprise there, Houston’s never disappoints. Did you get dessert? Brownie Sundae? Cassoulet, let me guess, some sort of French casserole? Maybe with some stewed meat? I’m yet to venture to the Osso Bucco realm though I’ve had some serious short ribs (dotted with toasted coconut) at Fatty Crab in the West Village.

I’ll be honest, I had no idea what you were talking about when you say “deckle”. I looked it up, and lone behold, I like the deckle too, a great article described it as such:

“The deckle actually is best known as the fatty part of the brisket, the favored cut for pastrami and the aficionado’s preferred part of “smoked meat,” the Jewish-Canadian cousin of corned beef.

In fact, the deckle is any part of the strip of muscle and fat that lies right on top of the ribs, according to James Reagan, a specialist from the National Cattlemen’s Beef Association.”

I’m ashamed to say, I’m one of those people who’ve put the deckle to waste. Ironically, the chef quoted in the article says the deckle makes great cheesteaks, which leads us to our next question… cheesesteaks in New York…

I recommend Shorty’s on 42nd and 10th Ave, formerly Tony Luke’s. Authentic, decent bread, big as hell, great crispy fries. I’ve heard good things about 99 Miles to Philly and Wogie’s. Pass on Philly Slims, don’t be tempted by the widowmaker.

]]> By: Doctor Dyspepsia http://nycfoodguy.com/2008/04/01/houstons-consistently-delicious-chain-never-disappoints/#comment-715 Doctor Dyspepsia Sun, 27 Apr 2008 19:50:13 +0000 http://nyceats.wordpress.com/?p=628#comment-715 Went this week with Mrs. Dyspepsia, ready to dive into a burger on your recommendation, when what do I see on the menu? PRIME RIB ON THE BONE!!!! Yes, it's pricey, but there are some things that when they appear, cannot be denied. Osso bucco, short ribs, cassoulet (look it up), to name a few. Anyway, the prime rib was perfect- I like the end cut because if it's done right, it has all the spices without being tough. This one was perfectly cooked, ample deckle (the "cap" on the rib-eye, extra tasty, often overlooked and under-appreciated), with the bone meat (shut up, you lurking homophobes waiting for an opportunity to crack wise!) fatty, seasoned up and falling apart. The best. And you are absolutely right about the delicious artichoke/spinach appetizer, too. Thanks for the suggestion- eventually, I'll go back for that burger. Meanwhile, do you have a recommendation for a Philly Cheese Steak NOT in Philadelphia? Doc Went this week with Mrs. Dyspepsia, ready to dive into a burger on your recommendation, when what do I see on the menu? PRIME RIB ON THE BONE!!!! Yes, it’s pricey, but there are some things that when they appear, cannot be denied. Osso bucco, short ribs, cassoulet (look it up), to name a few.

Anyway, the prime rib was perfect- I like the end cut because if it’s done right, it has all the spices without being tough. This one was perfectly cooked, ample deckle (the “cap” on the rib-eye, extra tasty, often overlooked and under-appreciated), with the bone meat (shut up, you lurking homophobes waiting for an opportunity to crack wise!) fatty, seasoned up and falling apart. The best. And you are absolutely right about the delicious artichoke/spinach appetizer, too.

Thanks for the suggestion- eventually, I’ll go back for that burger. Meanwhile, do you have a recommendation for a Philly Cheese Steak NOT in Philadelphia?

Doc

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