Dallas Dining: Battle of The Burgers
I’ve always had a disposition to eat at locally owned restaurants. I also have always wondered which restaurants are the best of the best. Following Buzzfeed’s Worth It style, I set out on an adventure to determine which Dallas restaurant had the best burgers at its given price point. I chronicled this in a video posted to my YouTube channel here.
For additional information about the restaurants I tried and a more in-depth written review of them, read here.
Molly’s BuzzFeed Quizzes
Ever think you were a true Austin foodie? Take this quiz to see if you really know where these popular Austin dishes are from!
Want to know what to do with your next free day? Take this “personality” food quiz about West Campus food options to find out!
Want to know what your food opinions are compared to others? Take this Austin food quiz poll!
https://www.buzzfeed.com/mollyfranklin/whats-your-go-to-for-in-atx-2xfea
And finally, how many of these Austin dessert places have you actually tried? Find out here!
The Common Eater Blog
This link will take you to my blog the Common Eater where you will find a review of Second Bar + Kitchen! Check it out!
Austin Food Fanatic-Best of Food Trucks
The link below will take you to my Website where you can read my post on the 5 best food trucks in Austin that will satisfy your sweet tooth!
https://caromiz721.wixsite.com/austinfoodfanatic
Poetry
Salad
Chop, slice, dice, mix
So many wonderful vegetables in the midst
Tomato creeps in, hiding in mystery
He’s been there for years, relying on history
Who knows if he belongs, but he sure fits in
Nothing wrong with a tomato, so free of sin
Croutons enter and the gang goes cold
Adding bread to the group seems a decision so bold
What will he do with little nutritious value?
He says he shall add crunch and they respond, “Shall you?”
A consensus arrives and the bread is evicted
Too many strangers and the world will change
At least that what the gods predicted
So they try to add chicken, free range
The chicken blends well, although not of the kind
The vegetables agree with him, they don’t seem to mind
Turning their creation into a full-blown meal
That’s all the chicken does, and at least it’s not veal
Perhaps a cooked salmon, could strive to intertwine
But definitely no other bird or beast, especially swine
Spinach and lettuce, are the kings of the bowl
Looking to tomatoes and cucumbers to play their role
Carrots and red onions, thinly they were sliced
Just sticking to the leaders, glued to them like tasty lice
Still they feel uncomfortable, maybe a new friend?
Perhaps a pineapple or a mango, peaking out the bend
No! The soldiers yell, you will not invade today!
You are not of our kind, with your own you should play
The tomato sits aside, biting back a fiery verse
But he will simply watch, for being on the other side is worse
The fruits do not take him, do not play with him as their own
So he has been exiled to the vegetables, destined to be alone
But the plight of the tomato could always be much worse
He could be on the potato level of the curse
The potato was banished, so he left his friends to be alone
Only among eggs and mayonnaise, did he find a home
Vegetables did not look at him, or even acknowledge him as their own
They treated him like a dog to whom they never threw a bone
The veggies of course, did not worry, except about themselves
Back they looked, for other friends were coming from the shelves
A pair of friends arrive, asking for a talk
They seem to be salt and pepper, hand in hand they walk
One is quite charming, and the other a following little brother
How could they accept one and not accept the other?
After a few moments, the deal seems very clear
Pepper will not join, unless salt also stays here
Begrudgingly, vegetables agree, they see what they must do
And so it was that salt and pepper, were thrown away like poo
Still they remained naked, not a covering in sight
But alas in the distance, some cheese has taken flight
Its heading straight for them, not a single place to hide
But then a quite large figure appears right by their side
It thwarts away the cheese, breaks it as easily as a branch
But who was it that saved them, you guessed it, it was ranch!
They were thrilled to see that they were saved, and more excited for their friend
As they hugged the wait was over, they now all waited for THE END.
.
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Meats
Steak, grill, fry, or bake
Feed it grass let it drink from the lake
Cow so mean, make the meat all lean
Pair it with a side of taters and green beans
Well done, go home, medium is the max
Medium-rare the king, everyone else just jacks
Cook it rare if you’re crazy, or just like the blood
But at that point just kill it, and eat straight out the mud
Hunter or gatherer, we all love steak
Disregard whatever the vegetarians think
Eating seafood makes me want to step on a rake
If the vegans had their way I’d never see that perfect pink
Right when I cut in I can tell right away
“Yes its good waiter, now leave so I can play”
And by play I mean eat, like I’m Zeke on the ball
If I can’t eat steak, what’s the point of eating at all?
Chicken, finger lickin’ good, no KFC
But you can see me eating that fowl luxury
Delicious and simple, my type of meat
One of the only birds that can’t leave its feet
Like its cousin turkey, but he’s for feasts
Chicken is so versatile it can feed any beasts
Bread it, cook it, fill it with parm
Or fry it dip it, and let the sauce run on your arm
Buy it alive, dead, or cooked & season how you want
Preparation so easy, I spend more time trying to choose a font
Nuggets of all kinds
Dino, standard, starred, all with fires
Ketchup on the side, give it a smooth dunk
Anyone who hates it probably eats junk
Eat a burger, then another one
‘Cause a burger is the most delicious that is on a bun
All the fixings, every single one
And if you miss my hot sauce then you better go and run
1 patty, 2 patty, all the way to 3
3 third pound patties means a pound of meat for me
Slice it up, onions and tomatoes
Even throw the jalapenos for the extra flavors
Leaf of lettuce, fluff it up real nice
Butter top and bottom bun, and then you do it twice
Sesame, that’s what type of seed
We put it on the bun of the food that you really need
Not just want, you can’t live without it
With burgers all up in your mouth, heaven’s here, we found it
Dripping out, there’s a little sauce
Let it drip and show the world you really are a boss
‘Cause you eating, grass fed burger meat
Healthy cows make healthy beef… that’s a treat!
Let’s take your average sausage
And we’ll put it in a bun
And just so it gets the message
It’ll be surrounded so it can’t run
Because it will get lonely
In the bun all by itself
We will add some cheese not only
For happiness but also good health
Jalapenos should be added too, for a little spice
This is not your average breakfast, in fact its twice as nice
A simple food makes little trouble sitting in the freezer
Heat it up, you have yourself an entire full meal teaser
Although its cousin from Chicago will say it’s the best
Its sweet bread and savory juices make kolaches far above the rest
If you don’t know what I’m saying, you must give it a try
You will see kolaches are made for everyone, even you and I
All these delicious meats, they are a family to me
From steak to chicken to burgers, and even to kolaches
They should all be eaten, once and then again
For meats make the world go around 10 days out of 10
I hope that you have learned a bit about my love for meats
Some people like candy, but I like my salty flavored treats
They make me feel secure, and build me up so strong
If you don’t like meats, I’m sorry, but you’re wrong.
.
.
Snow
How can you be described, when you are a part of so much
Surrounding all of us, covering almost everything we touch
Your solid grip preserves what is far and what is near
With you covering it we can leave it out with no fear
Occasionally you don’t know your strength and are added to excess
But then we try to shovel you off, maybe add some to the rest
You slide off noses and fingertips, dripping to the ground
You can also be found on tables, usually in a mound
You have a twin who looks like you, but is about 10x more sweet
To mix you up would be a disaster akin to losing an entire fleet
I prefer your taste on most my foods, regardless of what they are
I will even find you lining glasses at a margarita bar
Since time has started you have been integral to life
If I had no love for women, I’m sure you would be my wife
Some will say that they don’t like you, which is only their own fault
I for one, will always favor you, the lord of spices: salt.
.
.
Angel
As I stood, I saw her floating, hair blowing in the wind
Something about her golden locks make me feel like I have sinned
It must be wrong to love her so, this beauty that is mine
But it was me who made her grow, to curly from a line
I cared so much I sprinkled her, with her favorite crystal gems
Though she never called me sir, she is the flower to my stems
She gives me strength to run and jump, and conquer all my fears
And with her friends she stands alone, superior to her peers
If I could, I would consume her every night and every day
Unfortunately for me, I care how much I weigh
In my eyes she’s best naked, except a little butter
Too much sauce and she begins to taste like any other
Although her siblings may do best with a lot of cheese
Her graciousness deserves only to be worshipped on the knee
Her presence is a miracle, especially here on earth
Even Benjamin Button would eat her every day from death till birth
Across the entire world, even Italians can’t compare
By far the superior pasta is the gorgeous angel hair.
Heat Map – West Campus
Below is a link that will take you to a heat map of 10 popular spots to eat in West Campus!
https://drive.google.com/open?id=1Nbz43ad923BkAkTNTptC7FY8ncs&usp=sharing
Tasty Video: Acai Bowl 4 Ways
Tasty Video: Acai Bowl 4 Ways
A Eulogy for The Don
Lined up and ready to order
It’s Sunday, 10 minutes before noon when Don Japanese Food Truck opens and finally begins to take orders. The line has already formed, with about 15 people already in front of me. Within 5 minutes, another 5 people have joined their friends in front of me, and another 20 have arranged themselves behind me. As soon as the clock strikes 12, the orders begin and after 10 minutes of opening, I have at last arrived at the window to order. The owner, Edward Sumner, greets me with a “Good afternoon, soldier,” as he always has and I make the order I usually get, “The Karaage.”
Since opening in the fall of 2015, Don has gained a wild following, frequently selling out early. Their hours would shift from the 12-8 pm they originally planned to realistically 12-5 pm at their old location on 28th and Guadalupe. Within a year, they left their original location due to the landowner increasing the rent and moved to behind the University Coop where their hours are now a short 12-3 pm.
A picture of the menu right before it fell to its demise
The menu originally was a shorter list of 5 rice bowls, growing into the menu most people know today with 8 rice bowls alongside an assortment of add-ins, including tempura fish cake, fish katsu, veggie croquette, and shrimp fry. The menu caters to all sorts of people with different diets as a variety of meats are represented (or lack thereof). Here lays the final menu preserved for the rest of the world to see.
The Food
The Don ($5)
The namesake of the truck as it is the quintessential pork cutlet rice bowl. It is the Don team’s number one recommendation for newcomers to Japanese cuisine. The succulent pork is encased in a panko crust that has a satisfying crunch.
Ingredients: Breaded fried pork cutlet, special sauce, (spicy) mayonnaise, dried seaweed, lettuce, rice, ginger on the side
The Chicken ($5)
Next up on the menu is a different kind of protein, chicken. Unlike “The Don,” the chicken is instead pan-seared and topped with fried shallots to add some texture to the rice bowl rather than the panko crust that some of the other rice bowls feature. Some sweetness comes from the teriyaki sauce that is drizzled onto the chicken at the end.
Ingredients: Pan-seared chicken, fried shallots, teriyaki sauce, (spicy) mayonnaise, dried seaweed, lettuce, rice, ginger on the side
The Veggie King ($5)
The option for those who aren’t keen animal-eaters or just want to try something different. The rice bowl features tofu which has been dusted with starch and then fried for crispness. The tofu’s insides remain soft and sweet which is unlike the saltier and heavier bowls on the menu.
Ingredients: Fried agedashi tofu, fried shallots, teriyaki sauce, (spicy) mayonnaise, dried seaweed, a bed of lettuce, rice, ginger on the side
The Beef ($7)
A rice bowl for the beef lovers out there. The hearty beef has a teriyaki flair alongside the freshness of the lettuce. Each bite of the ground beef packs a sweet but spicy punch in addition to the already very spicy mayonnaise. This bowl in particular is unlike most Japanese beef bowls as beef bowls in Japan typically feature shaved beef instead.
Ingredients: Teriyaki seasoned ground beef, (spicy) mayonnaise, dried seaweed, a bed of lettuce, rice, ginger on the side
The Pork Belly ($9)
Don’s most expensive rice bowl before the “Chef’s Special” came into the picture. “The Pork Belly” features the fatty and juicy belly of a pig. As it is braised, the meat is extremely soft and tender compared to the other pork rice bowl, “The Don.”
Ingredients: Marinaded pork belly, special sauce, dried seaweed, a bed of lettuce, rice, ginger on the side
The Karaage ($6)
Otherwise known as “Japanese Fried Chicken,” this used to be a side dish until adding rice to the side dish for an extra dollar became so commonplace that it was added as a rice bowl. The outside is coated in starch and then deep-fried for maximum crispness, sealing in the juicy and tender chicken thigh. Each piece is a delightful surprise as they all have a unique texture due to being cut and sized slightly differently.
Ingredients: Fried chicken thigh, special sauce, (spicy) mayonnaise, dried seaweed, a bed of lettuce, rice, ginger on the side
The Blue Ocean ($8)
A rice bowl with a mysterious name that was added to the menu to satisfy the hunger of those who prefer a more briny flavor profile. The protein featured in this dish is 4 large shrimp fried in panko breadcrumbs. The crispy outside contrasts the soft and juicy shrimp on the inside.
Ingredients: Breaded fried shrimp, special sauce, (spicy) mayonnaise, dried seaweed, a bed of lettuce, rice, ginger on the side
Chef’s Special: Fatty Tuna Bowl ($11)
The only rice bowl on their menu that does not feature a protein that has been cooked and instead has the refreshing taste of raw minced tuna. Above the tuna lays an egg that has been pouched for additional umami once it has been popped. The little bits of caviar add an interesting texture as they roll about and explode with intense briny flavor as they are consumed.
Ingredients: Raw minced tuna, onsen egg, sprouts, caviar, wasabi, house-shoyu sauce, rice
“All Good Things Must Come to an End?”
With the completion of first draft of this photo essay came unexpected and sad news. The Don team had announced on Facebook that the food truck was closing for good on April 30th. The comments section was filled with many distraught patrons’ posts, and the announcement was shared over 150 times with over 800 sad Facebook reacts.
A fraction of what was to come at the very end
The day after the announcement, hundreds of loyal patrons showed up to eat at Don one last time with the line wrapping around the entire lot dedicated to the food trucks. The people who lined up before the food truck had even opened waited up to 3 hours just to get their hands on a rice bowl that had satisfied so many one last time. Until the very end, they tried their best to stay true to the message they had written on their menu originally:
Philosophy: To provide authentic Japanese food at the most reasonable price, without sacrificing customer satisfaction, expediency, depth of flavor or love!
Don had evolved over time to overcome the struggles they have had before. From the original cramped food truck where they frequently had to restock in the middle of their operating hours to the larger food trailer that existed in a far more convenient location behind the University Coop, they had always tried to maintain the same quality. The portions have always been generous for a meal that is below the cost of other restaurants and food trucks in Austin. Because of this, they have had troubles with the demands which exceed the typical food truck, and some customers have complained that the wait is now far too long for a lunch from Don to be worth it. Despite this, Sumner and his team have always gone above and beyond to meet this philosophy and make their patrons happy even with the wait times increasing from a short 15 minutes to sometimes an hour over the past year with the occasional free add-ins and cracking a joke once in a while with their customers. Prior to closing, they have hinted at opening a restaurant, a dream of the Don team. I hope that’s the case as they are already sorely missed.
A portion of this photo essay was used on a Facebook page that I help run, JPop Dallas.