Eddie Wilson, proprietor of the famous Threadgill’s restaurants in Austin, may be the only person in American history to ever take off his trousers as he introduced a state governor to an assembled throng. That scandalous event, which was actually quite G-rated, occurred at an Armadillo World Headquarters reunion concert in the Capital City circa 1994.
By Marty Lange
While having lunch at the popular comfort-food restaurant Threadgill’s last year during the Austin City Limits Music Festival, I met a group of 50- and 60-something Canadians who had come all the way to
Not only were they attending the festival, but they were also going to various
Festival curmudgeons may claim that the heat, crowds, parking, traffic, and accommodations can be problematic. But the thrill of experiencing so many diverse artists in a communal setting clearly trumps any hardships. More than 100 acts will perform this year. Join the fun September 26-28 in Austin's Zilker Park.
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6 c. milk (room temperature), divided
3 c. flour
2 1/2 tsp. Meat Seasoning (see recipe below)
2 c. canola oil
8 (6-oz.) tenderized beef cutlets (room temperature)
1 tsp. salt
1/2 tsp. black pepper
2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce, or to taste
Cherry tomatoes (optional)
Savoy cabbage (optional)
Whisk eggs and 2 c. of milk together in a bowl, and set aside. Combine 3 c. of flour and meat seasoning in another bowl, and set aside. Heat oil in a 14-inch cast-iron skillet over medium heat (or heat oil to 375° in an electric skillet). The oil should pop loudly when a drop of egg mixture is dropped in.
Dip each cutlet in egg mixture; dredge in flour mixture, shaking off excess; and dip again in egg mixture. Gently place cutlets in hot oil. (As you transfer cutlets from egg mixture to skillet, hold a plate under them to catch drips.) Cook 3-5 minutes, until breading is set and golden brown. (There will be regular "explosions" of oil as cutlets cook.) Gently turn cutlets with a long-handled meat fork or long, metal tongs. Cook another 3 minutes.
Carefully remove cutlets from skillet; drain well, reserving cracklings and 1/3-1/2 c. oil in skillet for gravy. Heat reserved oil over medium heat, and sprinkle 1/3-1/2 c. of flour over hot oil. Whisk until mixture becomes a bubbly, golden paste. Whisking as you pour, slowly add remaining 4 c. of milk, and whisk mixture continuously until it is smooth and thick enough to coat a spoon. Add salt, pepper, Worcestershire sauce, and Tabasco sauce, and whisk until smooth. Top steaks with gravy. For extra color, garnish with cherry tomatoes, Savoy cabbage, and parsley. Yield: 8 servings.