Tastecast

Today we talk about all the ways you can cook and drink with loquats, and we tell you the best 5 dishes the Taste Team enjoyed this month. We also tell you about a gem serving the city’s best tortas ahogadas and we talk about the burger game at Papa’s Burgers on the West Side. We taste test some canned spritzers, tell you all about the Asian noodle food truck we’re obsessed with right now and because San Antonio chef Johnny Hernandez is about to face off with Bobby Flay, we wonder aloud whether the show is rigged or Bobby Flay is really that good.

We talk about all the bread puddings that you can make from your leftover Easter bread. We’ll also introduce you to some charming little goats that want to change the way the region views goat milk and cheese. We talk about the 2-star rating for Biga on the Banks, tell you what’s happening over at Biff Buzby’s Burgers in Live Oak, and we taste test some flavored sparkling waters from Ozarka. Also, we’re obsessed with a chile pequin chile oil, we tell you how to make the most adorable Fiesta Stuffed Mini Peppers and we get all ranty about dinner theater. Because, just don’t.

We tell you what the heck to do with those cactus paddles you see in the produce section, and we break down the biggest myths in the barbecue world and tell you why they’re more fiction than fact. We talk about the two-star review of Sushihana, taste test some protein cookies and tell you about the outstanding burgers at Freiheit Country Store. Why are we obsessed with loquats? Find out. And we get all ranty about Guy Fieri, the man so much of America loves to hate.

We give you our picks for San Antonio’s best tacos, barbecue and margaritas, because we think Culinaria and the city’s World Heritage Office is doing it wrong. We also talk about avocado’s sweeter side and how to incorporate these fabulous little fruits into your desserts. We dive into the 1-star review of El Bucanero Mexican seafood and tell you what’s going on at Chunky’s Burgers - spoiler alert! Lots of pain. We’ll taste test some artisanal kombucha, talk about the Burmese candy we’re obsessed with, how to make the best deviled eggs ever -- they have smoked salmon! -- and we get all ranty about people too cheap to spring for a nice dinner but who have no issues dropping $100 or more at NIOSA.

We tell you how to hack your Tex-Mex recipes to make them surprisingly healthy, and, NIOSA lovers, we tell you how to make those mouthwatering anticuchos at home. We also talk about the zero-star review of Paesanos, the burgers at Mark’s Outing, we taste-test some gin made with honey, we talk about the whole duck we are obsessed with, give you the recipe for a puro gin cocktail made with pickle juice and Topo Chico, and we get all ranty about the possibility that we might have avocados soon. Yes, folks, we’re talking about an avo-pocalypse!

We get all puro with it, taking on the San Antonio classic steak con queso and taste testing a new San Antonio cola. We also tell you what 5 things you should be eating right now, we give you the lowdown on Eastside Kitchenette and Griff’s Hamburgers, we talk about our latest cheese roasting obsession, how to make dill herb butter for all your crudite needs and we get all ranty about traveling with people who won’t eat the local food.

We to talk about all the fresh produce available in San Antonio farmers markets right now, and Chuck tackles a tough cut of chuck beef and comes out victorious with a tasty meal. We also talk about the 1-star review of Burnwood '68 barbecue, why it’s worth it to drive to The Cove for their burgers and we taste test some flavor-infused maple syrups. We tell about the San Antonio pizza truck we are obsessed with, give you the recipe for The Last Word cocktail and we give you the list of the 4 best patios to dine on in San Antonio during this wonderful spring weather.

On this week’s TasteCast, we talk about tasty little fishies you should be eating now for Lent — or any time really, and how to get consistent cooking results from your grill or smoker by controlling that temperature. We also talk about Mike’s 1 ½-star review of Arirang Korean restaurant on Austin Highway, the burgers at Sam’s Burger Joint and we taste test some coconut chips. We’re coo-coo for coconuts! We’re loving the Irish stew at Luther’s Cafe on Main Avenue and we get all ranty about Daylight Savings Time.

We talk about the first 4-star review dining critic Mike Sutter has ever given here and the Olmos Park restaurant that earned it. We also tell you about some easy-to-cook-with squashes that aren’t zucchini, some amazing grilling and cooking contraptions created by kids at the rodeo, and the burgers that are still holding steady at Chester’s. We tell you about the latest food book we’re obsessed with and we give you the recipe for what might be the world’s first Puro San Antonio pimento cheese. And to cap it off, we wax rhapsodic about soon-to-be-released “Top 100 Dining & Drinks” guide -- you won’t want to miss the details on how to get your hands on this guide to SA’s best restaurants, bars, wineries, distilleries, breweries, bakeries and coffee shops.

We’ve got a riot of a show for you this week that includes a full on showdown between the Ikea and Costco food courts. We’ll get into uses for brisket that go beyond barbecue, and highlight five things we love in San Antonio area restaurants right now. We’ll check in on Bombay Bicycle Club for our latest installment of 52 Weeks of Burgers, hear all about the y’all featured in the new season of Netflix’s show Chef’s table and taste a mung bean-based protein snack mix.

We talk about everything you need to know to make your own pasta at home and also how to make an instant party with a seafood boil - because it’s crawfish season! We talk about Mike Sutter’s 2-star review of La Frite Belgian Bistro in Southtown, the mediocre burgers at Orderup in Lincoln Heights and all the recent restaurant news. We’ll explore a puro San Antonio pairing of spicy chicharrones and pimento cheese, Chuck’s new salon obsession and how it can improve your barbecue and instead of ranting, we praise some restaurants that aren’t too proud to modify their dishes.

We tell you why you should be cooking with booze (and we don’t mean just drinking it while you cook.) Chuck takes on the task of discovering which commercial sauces and condiments taste better smoked, and we talk about the zero-star review for Mr. C’s Fried Chicken & Waffles on the far West Side. We also talk about the burgers at The Lord’s Kitchen, and we get all ranty about the crappy food at airports.

Today we'll talk about fideo and why you shouldn’t be afraid to get crazy with it, ese. We’ll also talk about the old-school beef cut that rivals brisket, the 1 ½-star review of Babil Cafe in the Medical Center and the latest burger report on Fletcher’s in the Pearl’s food hall. We’ll also talk about how we are obsessed with a little sprinkle of seaweed, the perfect bubbly cocktail to make your sweetheart this Valentine’s Day and we get all ranty about retailers whose websites claim to have something in stock, but then they don’t. Lies!

Today we talk about why sourdough bread is so popular again, what we learned at the rodeo’s barbecue cook-off and the 2-star review of Ácenar on the River Walk. We also talk about the burgers at Big Bob’s Burgers, the green chile and sausage queso that you should make for the Super Bow, and we get all ranty about hosts and order-takers spending all their time on the phone instead of us, who are there, in person, in their faces, waiting.

In this episode we talk about the food of the South and how hard it is to pin down a single “this is the South” definition when it comes to the food — as well as the regions and people. We’ll also tell you the 5 things you should be eating and drinking in San Antonio right now, and we give you the scoop on Bobby J’s in Helotes. We’ll also talk about the 1 ½-star review of A Dong Chinese & Vietnamese Restaurant in Selma, all the restaurants opening and closing this San Antonio this past week, and our obsession with drinking coconuts. We also give you a truly great oven-baked wing recipe just in time for the Super Bowl, and we get all ranty about restaurants that don’t update their online menus.

We talk about why there is no better time than now to make a plant-based diet a goal and what we learned from a champion rib maker. We also talk about the 1 1/2 -star review of SoHill Cafe in Beacon Hill, all the cheesy goodness at burger spot Cheesy Jane's and why we’re obsessed with Naegelin’s Bakery in New Braunfels. We also give you the recipe for a smooth-drinking cocktail that takes advantage of this season’s citrus bounty and we get all ranty about the ubiquitousness of chicken and waffles.

So we took a bit of a break over the holidays and we have a lot to catch up on in this episode. We said goodbye to 2018 with the close of our 52 Weeks of BBQ series and a list of the top 10 barbecue joints in San Antonio. We also put together a list of the top 25 dishes of the year. And we are starting 2019 with the launch of 52 Weeks of Burgers. We’ll discuss all of this, plus why you should be cooking with liquid smoke instead of shunning it, our two-star review of Mrs. Kitchen, what to do with that air fryer you got for Christmas and why hate Dryuary and all food resolutions (well, most of them.)

We talk about christmas cookies, how to make your own holiday ham, and the 2 ½-star review of Meadow Neighborhood Eatery + Bar. We also check in with the barbecue at The Granary, we sample some Austin Eastciders flavors, and we tell you what we’re excited about at the S.A. Cocktail Conference in January. We tell you how to make crispy Parmesan cups that you can fill with a variety of flavors and instead of getting ranty, we wax nostalgic about the odd holiday treats we enjoyed as kids and then make fun of each other. Yay!

We talk about some Mexican soups and stews with a modern twist, all the things you should be getting the foodie on your gift list and the 1-star review of Liberty Bar. We’ll also talk about the new barbecue book we’re obsessed with, we give you an easy recipe for Mexican hot chocolate and we get all ranty about the fruitcake haters out there.

We talk about modern Jewish cuisine, the five breakfast sandwiches to eat in San Antonio right now and the zero-star review of Hon Machi Japanese & Korean BBQ in Stone Oak. We also taste a Texas newcomer into the crowded mineral water scene, we’ll tell you what to do with all that leftover wine after a party and we get all ranty about sneaking food into movie theaters.