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As Keen as Mustard for Whataburger’s Condiments


whataburger mustardThis past week, two different national media outlets complained about the fact that San Antonio’s Whataburger hasn’t gone national.

A writer for the Daily Meal listed it as one of five burger chains that she wished were nationwide: “With more than 700 locations over 10 states, it’s a shame that Whataburger hasn’t made its way up north. A Texas favorite and number six on the Daily Meal’s list of 10 Best Chain Burgers, Whataburger has classic fast-food options in addition to seasonal favorites like avocado and specialty burgers with jalapeños and cheese.” The others on her list were Milo’s Hamburgers, Burgerville, Dick’s Drive-In and, of course, In-N-Out, the Southwestern burger chain known for taking a slow food approach to fast food.

Meanwhile, a writer for the Huffington Post included it on a list of “Food Chains We Can’t Believe Aren’t National … Yet.” His list includes Shake Shack, Wawa, Cracker Barrel, Waffle House and In-N-Out.

So, folks here in San Antonio can rest content knowing that they can find a Whataburger nearby, no matter what corner of the city they live in.

Now they can also have what the company is calling “The true taste of a Whataburger” in their own homes: Bottles of its mustard and two types of ketchup have been placed in supermarkets everywhere in the area.

I picked up a bottle of Whataburger Original Mustard at H-E-B recently for $2.55 for a 16-ounce squeezebottle and was taken with its plain, old-fashioned mustard richness. There was a pleasant tang from the vinegar, a little lift from spices that include turmeric, garlic powder and, yes, mustard seed. There was also a touch of something sweet that cut through the acid and sent me back to the label to reassure myself that no sugar had been added. (Nope, no sugar in there.)

Water is listed as the main ingredient, so you are warned on the label to shake it before using. I didn’t remember that the second time I used the bottle and the tiniest amount of water did spurt out at first, but a second and third squirt showed that the water had largely stayed incorporated with the rest of the ingredients.

It’s classic ballpark mustard, perfect for hot dogs and burgers, but also deviled eggs, potato salad and even sauces. It’s not as complex as some fancier mustards out there, such as the jar with ground walnuts that I also keep in the refrigerator next to the stone ground and the Dijon mustards. But that simplicity is part of its appeal: It won’t overpower the rest of your ingredients. Instead, it will blend in, adding to the whole.

In case you hadn’t guessed, I can get fanatical about mustard of any sort. I even made jars of the stuff as Christmas presents one year.

Whataburger has also introduced Fancy Ketchup and Spicy Ketchup, both of which seem to come in the similar sizes and are sold at the same price. I’m sure there are people as devoted to ketchup as I am to mustard, so I’ll leave it to them to report on those offerings.

 

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Hofbrau at the Rim, Beer at the Point, and More


The Hofbrau is opening a second location.

The Hofbräu & Beer Garden is opening a second location. In late February, the restaurant will open in the Rim Shopping Center off I-10.

The new location will cover 8,400 square feet in a ranch-style structure and will feature the same Texas favorites found at the original location, 7310 Jones Maltsburger Road, which has been open for the past three years.

In addition to the likes of chicken-fried ribeye and brisket nachos, the Hofbräu will feature various versions of its famous Dos-a-Rita cocktail.

For more information, check out the Hofbräu’s Facebook page.

Excitement on tap at the Point

Pedernales Brewery, maker of Lobo, will be featured at the Point.

The Point Park & Eats, 24188 Boerne Stage Road, is celebrating a Year of Beer with an inaugural event taking place Jan. 10.

Each month, the Point will showcase a Texas brewery, offering guests the chance to come out meet the brewer and learn a little about their beers and their operation.

Food trucks will incorporate the featured brewery into their menu or pair a select menu item with the beer, according to a post from the Point on Facebook: “We welcome Pedernales Brewing Company for January’s Year of Beer Dinner!”

It doesn’t cost anything to show up and meet the brewer, but food and beer will be sold separately.

For more information, call (210) 251-3380.

Vegeria named one of the best

USA Today has singled out Vegeria. .

Vegeria Vegan Tex-Mex & American Cuisine, 8407 Broadway, has been named one of the 10 great places for vegetarian food in the county, according to USA Today.

Vegan nachos and smoked mushroom tacos were standouts, as were raw beet ravioli filled with chipotle almond cheese and a raw avocado burger.

If eating more healthfully in the new year were one of your resolutions, you may want to give the restaurant a try, especially the raw offerings.

Call (210) 826-4223 for information.

Smells good enough to eat

I got after a restaurateur recently because her perfume was so overwhelming that I couldn’t smell the food in front of me.

I wonder if I would feel the same had she been wearing Tamale, a new fragrance that may appear this spring. And yes, it smells of corn, according to an article on Huffington Post.

I just wonder how many of the women who work in San Antonio’s tamalerias would appreciate finding a bottle of this wrapped up for their birthday or Christmas present.

Frothing at the mouth for foam at home? 

The CocktailMaster is one gadget from MolecularRecipes.com.

Didn’t get the culinary whipper you wanted for Christmas? Or perhaps you’re just hankering to make Liquid Popcorn with Caramel Froth or Air Bread Philly Cheesesteak.

You practically need a chemistry set and an advanced science degree to whip up some of these culinary creations.

For years now, molecular gastronomy has been the domain of chef’s, but it couldn’t remain in the commercial kitchen forever. Now you stock up on all the gadgets you need, thanks to MolecularRecipes.com, which offers recipes as well as the equipment needed to make caviar out of Cointreau.

For some ideas, visit http://store.molecularrecipes.com. Here’s hoping your experiments turn out better than a few of the molecular gastronomy touchdishes

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