Rudy’s BBQ (San Antonio)

I am a barbecue aficionado. Before my “awakening”, I used to think that Tony Roma’s was the best place for ribs. But then I found out that true barbecue does not involve boiling or steaming meat to tenderize it before slathering it with sauce and throwing it on the grill. True barbecue comes by slowly cooking meat in the heat and smoke of a wood fire. Sauce, if it is to be served, should be on the side so as not to hide any imperfections but complement the meat’s smokiness.

I like to think that I can turn out some pretty good ribs, which rival or beat any restaurant ribs, including specialty barbecue joints. That could be easy to do here in the south SF Bay Area, but Texas is a different story. Texas is one of the hotbeds of barbecue.

One joint that was recommended to us by a friend is Rudy’s. My uncle, himself an experienced barbecuer, claims they make the best brisket. So while we were in San Antonio we decided to visit Rudy’s for a late lunch / early dinner. We chose to go to the location near SeaWorld.

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Hoover’s Cooking (Austin)

A friend recommended Hoover’s Cooking in Austin as a place to get some good chicken-fried steak. We got there in the late morning, a little before they started serving lunch, but were seated promptly.

Annie got the chicken-fried steak and the garlic-cheese grits. The thin steak was breaded in a light batter, then deep fried until golden brown. She liked the breading, but thought the steak wasn’t tender or salty enough. The kids liked the grits more than she did.


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Stop, Thief! (Part 1)

The food pics you see here in my blog are also posted to the Usenet newsgroup alt.binaries.food. Recently, Fosco discovered a website that was reposting all the content from ABF and presenting it in a discussion forum format. To make matters worse, that website inserted ads from Google Adsense into the forums. If anyone clicked on those ads, the website owner would get a kickback from Google.

Essentially, the website was making money off of my and other people’s copyrighted content.

Reposting of copyrighted content is rampant on the Internet, but that doesn’t make it right. If you or I post something on a website, blog or Usenet newsgroup, we do not automatically give up our rights to that content. No one can just take our content and use it as they please, especially if they benefit financially from that use.

I used the information found from a timely post on Food Blog S’cool to contact the website’s author, the site’s hosting provider, and Google Adsense support and asked them to remove my content. Fortunately, the site’s admin complied after I informed him that what he was doing is illegal.

I’ve now added a copyright notice to the sidebar to make it clear that my permission is needed before my content can be republished elsewhere. I’m also taking steps to protect my pictures from being misused as well. Those I will detail in a future post.

Aloha, Nate

Making you hungry for the good things in life