Comments on: Happy 80th, Texas Tavern

By: joe

joe — Fri, 28 Dec 2012 04:13:58 +0000

Sandi,,,
As you prob know im deep in the heart of Texas..
I work here with a guy from Lynchburg.
He didnt go to church there much but he claims
to have made up for it at “Lunchbags” version
The T Room.
I nearly had him convinced one night to build some blue
roofed places down here in the fashion of the T Room..
maybe Texas it up a bit more with some horns outside and maybe
putt-putt or such for kids outside. I could see dollar signs in his eyes.
But I think most of it was the recollection of his 4am belly in the 70-s
just uphill off the James River..That and chasing Randy Mack women. http://localism.com/system/s3_buckets/activerain-image-store-2/image_store/region_images/ar117520191668446.jpg?1340961258

By: gdad

gdad — Fri, 28 Dec 2012 03:34:01 +0000

Sandi, the pepper stem and core in the sandwich is an old New Yorker favorite. Every other time I went there I had to pick some out. And sometimes the onions were terribly bitter. I used to love the place but we had quit going there even before I had to stop eating gluten.

The TT was always best early in the morning and under the influence of something. I DID always like the Cheezy (sp?) Western but haven’t been there in decades now.

Never did like the Roanoke Wiener Stand at all, but man did I love the Boiler Room and Aesy’s.

By: Sandi Saunders

Sandi Saunders — Fri, 28 Dec 2012 03:01:05 +0000

I had the Texas Tavern fare exactly once, 30 years ago. That was more than enough.

By: Kristen

Kristen — Fri, 28 Dec 2012 03:00:37 +0000

Laura, it gave me a temp, and the helpful “until done” caveat. Just as well the person writing the recipe didn’t go into medicine. “Take 1-6 times daily, until better”.

By: Sandi Saunders

Sandi Saunders — Fri, 28 Dec 2012 03:00:14 +0000

I had a New Yorker sub this weekend and they literally had cut the top and stem of the pepper and had it on my sandwich. Sadly, I have learned to check. They cut, chop, and slop on the peppers and onions and you have to check or get a mouthful of yuck! Stop defending them Frank! I love the place but they have been in business long enough to be the best in town and they simply phone it in time after time. Dan had every right to tell the truth and so do others.

By: Debbie

Debbie — Fri, 28 Dec 2012 02:24:40 +0000

I bought some chili and a burger at the TT last year on their anniversary day. I liked the chili, I was expecting it to be really greasy, but it wasn’t. It’s definitely heavy on the beans and light on the beef, but I thought the flavor was good. The burger was okay, but I’d refer to it as a slider.It was pretty small.

By: Laura

Laura — Fri, 28 Dec 2012 02:20:28 +0000

Kristen, that recipe almost sounds like it’s for cooking over a campfire. Does it give you a specific temperature to cook at, or do you get a range for that as well?

By: gdad

gdad — Fri, 28 Dec 2012 01:42:30 +0000

“I’m making a recipe that advises me to put something in the oven “From 10 to 60 minutes”. Helpful.”

I made a roast Monday that said would take 15 to 30 minutes per pound to cook. That would be 90 to 180 minutes. Real helpful for meal planning.

By: wayne goodman

wayne goodman — Fri, 28 Dec 2012 01:13:30 +0000

jessie

That just shows the difference in taste buds. The hot dogs are ok but I find them far from being the best in town. However, I like the chili. I’m sure I’ve hd better but I like it and it’s unique.

By: Kristen

Kristen — Thu, 27 Dec 2012 21:53:03 +0000

I’m making a recipe that advises me to put something in the oven “From 10 to 60 minutes”. Helpful.