Now This is a Lunch to Die For! - BTW, Too Many Will Kill Ya

M.D. Holloway · 03-10-2006, 07:30 AM

In Tyler TX, there is a place called Rhea's Hot Links. The place isn't much to look at but the links are too die for! They drip grease and must be 75% fat. The chile is true Texas chile (sans the beans). Wonder Bread and RC cola is a must.

Now dats good eat'n!

It took me about 7 minutes to eat 10 links and a bowl of chile! Needless to say, my car had a good funk a brewing on the ride home!

red-beard · red-beard's Garage

If you are ever down here in Hosuton, I'll take you to "Tony's".

He is a Korean Benihana chef ?!? Who now own 4 of the best BBQ joints in Houston. He makes his own sausage every day and them smokes it! Mmmmmm, melt in you mouth stuff.

And he makes killer fired rice! Weird combination, but good!

JeremyD · JeremyD's Garage

Ahh Tony's - one of my favorites
does he still do his "summer hots"?

masraum · 03-10-2006, 07:52 AM

I'm game, where's Tony's? I may now have a goal for the weekend. Besides, I LOVE fried rice. I used to eat it by the pound when I lived in Japan.

red-beard · red-beard's Garage

He has several locations, but he is running the one on the corner of Eldridge and FM-529 (old Dairy Queen). I think there is a location near Bush Airport and one on Memorial Drive somewhere between Dairy Ashford and Beltway 8.

chuckr · 03-10-2006, 08:41 AM

Steve,
when were you in Japan ?
I was there 74-77 Yokosuka, in the Navy
I went to Korea many times as well as most
of the countries in the Pacific.
Chuck

bivenator · 03-10-2006, 10:08 AM

eldridge and 529 is just around the corner from me. sounds like a heart burn waiting to happen. are you on the west side of houston also red beard?

JeremyD · JeremyD's Garage

I'm jelous! My mouth is watering -

red-beard · red-beard's Garage

I live near West Little York and Eldridge

red-beard · red-beard's Garage

Hey Mike! I thought you were a vegetable or sumthin

masraum · 03-10-2006, 10:49 AM

My dad was in the Navy, '78-80 I was in Misawa (way up north) and then again in '83-85 I was back in Misawa. I loved the country. I'd love to go back someday, but from what I understand it's changed a lot.

Quote:

Originally posted by chuckr
Steve,
when were you in Japan ?
I was there 74-77 Yokosuka, in the Navy
I went to Korea many times as well as most
of the countries in the Pacific.
Chuck

Jamie79SC · 03-10-2006, 03:18 PM

I'll stack Dixie's BBQ in Bellevue Washington against any BBQ in the land. It doesn't hurt that Mr. Porter the owner is from Louisiana. Anyone on the board 'meet the man?'

M.D. Holloway · 03-10-2006, 05:20 PM

Quote:

Originally posted by red-beard
Hey Mike! I thought you were a vegetable or sumthin

Not by the hair on your chinny chin chin!

I think that vegan-ism is the best for a person. I even was one for a few years before I met my wife. But alas, I have sucumb to the sweet temptations of gristle and sinue and all the savage delights that consuming the flesh of bovine, povine, varoius and sundrie aquatic fauna not to mention as much fried barnyard a man can consume and still be able to at least make it to the love seat for a protein/fat induced coma.

tabs · 03-10-2006, 05:37 PM

Hey I like Lubbys attitude

Brian Cameron · 03-13-2006, 07:13 AM

No... this is a dish to die for...

The World's Most Deadly Feast?

"Fugu (blow fish) is a fish which contains deadly poison in the organs. Despite the risk, fugu dishes remain as special feasts in Japan. Even the milt is considered as a great delicacy. Fugu is referred to as blow/globe/puffer fish since it blows its body up. The kanji (Chinese characters) used to write fugu indicates "river pig." In western Japan, fugu is called "fuku," which means "to blow" or "happiness." It's reported that about 40 kinds of blow fish are caught and cultured in Japan and that 10000 tons of blow fish are consumed each year. Shimonoseki-city in Yamaguchi, is known as fugu city and supplies a large amount of fugu.

"There is an old expression such that "I want to eat fugu, but I don't want to die" in Japan. Since fugu's poison can lead to instantaneous deaths of diners, only licensed cooks are allowed to prepare fugu. You must have special skills and knowledge about fugu to be licensed. Poisonous parts of fugu differ, depending on the kind of fugu. Because of the strict regulations, the number of deaths is decreasing.

"Fugu dishes are usually expensive. One meal can cost $100 to $200 per person at a famous restaurant. But there are inexpensive fugu dishes (from $15 to $20) available at some restaurants. It's said that the most poisonous fugu, "Tora-fugu," is the most delicious. Tora-fugu is expensive and can cost over one hundred dollars at a fish market. Nowadays, prepared-fugu are sold at grocery stores and online stores, and fugu are eaten at Japanese homes. Fugu dishes are becoming more common than they used to be. Winter is the best season to eat fugu. "

gaijindabe · 03-13-2006, 07:29 AM

Quote:

Originally posted by masraum
My dad was in the Navy, '78-80 I was in Misawa (way up north) and then again in '83-85 I was back in Misawa. I loved the country. I'd love to go back someday, but from what I understand it's changed a lot.

I dont things have changed that much.. Maybe in Toyko - many of the small neighborhood shops and izakaya have been chased out by condos and other developments. I went back to Hokkaido after 10 years and it was like the land that time forgot. The crappy economy of the last dozen years has really put a damper on things. Was dreaming about Japan last night..

Anyway - back to meat. Am going to Peter Lugar's tonight. No lunch today, am very excited..